600results about "Time-controlled ignitors" patented technology

The invention provides cooking equipment and a control method thereof, and particularly relates to the technical field of kitchen equipment. The cooking equipment comprises a first cooking cavity, a water path assembly, a detection piece and a control unit. Wherein a pot body is arranged in the first cooking cavity, and the pot body is provided with a second cooking cavity. The water path assembly is arranged at the top of the first cooking cavity and used for supplying water into the second cooking cavity. The detection piece is located in the first cooking cavity and used for detecting the cooking state in the second cooking cavity. The control unit is electrically connected with the detection piece and the water path assembly and used for controlling the water path assembly according to the cooking state detected by the detection piece. Therefore, according to the cooking equipment provided by the invention, by detecting the cooking state in the second cooking cavity, when it is predicted that overflowing is about to occur in the pot body, the water path assembly is controlled to appropriately add water into the pot body, the pot body is prevented from being outwards flapped, and the cleaning difficulty is reduced.

An information processing method includes: selecting M blocks as M selected blocks from among N blocks for driving at least one of an actuator or a heater included in an apparatus, in accordance with an input operation performed by an operator; generating an application, by setting the order of the M selected blocks in accordance with an input operation performed by the operator; consulting a rule that prohibits two or more given blocks from being executed in a given order, and when information included in the application that indicates the order of the M selected blocks correlates with the given order, modifying the application by changing the order in which each of the M selected blocks is executed; and outputting the modified application.

The present invention relates to a smart home cooking system using an artificial intelligence device, comprising: at least one cooking utensil provided to cook food ingredients; and the artificial intelligence device that is provided to identify a speech command of a user and control the cooking utensil to cook the food ingredients according to the identified speech command, learns a preferred food of the user and a preferred food type of the user according to a food cooking history of the user, detects, when there is a request of the user, at least one food recipe according to the preferred food of the user or the preferred type of the user from among a pre-stored plurality of recipes, on the basis of a result of the learning, and provides the detected at least one food recipe to the user as a recommended food recipe.

The invention relates to a temperature control method of cooking equipment, on one hand, non-contact, non-intrusive, global and high-resolution perception of a temperature field of a target area in a cavity of the cooking equipment is realized by collecting multi-source temperature data and reconstructing temperature distribution of a reference temperature measurement plane parallel to a heating array; the problem of inaccuracy caused by dependence on finite point temperature measurement or simple coefficient estimation is solved; on the other hand, temperature deviation is calculated by coupling reconstructed temperature distribution and side wall temperature data, power is decided in combination with heat transfer characteristics in the normal direction of the heating array, accurate modeling and dynamic compensation of the heat transfer process in the three-dimensional space are achieved, and therefore the inherent temperature difference between the center and the edge of the cavity can be eliminated in a targeted mode; energy transfer loss caused by thermal resistance can be compensated; finally, through the step of independently controlling each heating unit according to the target power, a highly uniform and stable temperature field can be formed and maintained in the whole cooking process.

The invention provides a cooking equipment control method and cooking equipment, the cooking equipment comprises a water pump and an evaporator, the evaporator comprises a water tank, a heating piece and a temperature measuring element, the water tank is internally provided with a liquid level interval for storing water, the heating piece is used for heating the water stored in the water tank, and the temperature measuring element is used for measuring the temperature of the water in the water tank. The temperature measuring element is used for detecting the temperature of the heating element in the liquid level interval position, the control method comprises the steps that temperature information T detected by the temperature measuring element is obtained in real time, and the temperature information T is used for representing the temperature of the heating element in the liquid level interval position of the water tank; and according to the temperature information T, the liquid level position in the water tank is determined, and the working state of the water pump and the working state of the heating piece are adjusted, so that circulating water injection and heating are conducted on the water tank. The technical problems that water level detection is poor in reliability and high in cost are solved.

An automatic cooking device according to one embodiment includes a cooking table, a housing at least a portion of which is located below the cooking table, a robotic wok, an interface provided on the cooking table and operable by a user, and a control unit that receives information from the interface, calls up a pre-stored recipe based on the received information, and controls the first actuator and the second actuator based on the recipe.

The invention provides an anti-dry-burning control method of an evaporator and cooking equipment, and relates to the technical field of smart home, the method comprises the following steps: monitoring a temperature parameter of the evaporator through a temperature sensor in response to a starting operation for the evaporator; calculating a slope parameter corresponding to the temperature parameter; the working state of the evaporator is determined according to the temperature parameter and the slope parameter; and determining a water supplementing strategy of the evaporator based on the working state. According to the anti-dry-burning control method for the evaporator and the cooking equipment, the starting operation for the evaporator can be responded, and the temperature parameter of the evaporator is monitored through the temperature sensor; calculating a slope parameter corresponding to the temperature parameter; the working state of the evaporator is determined according to the temperature number and the slope parameter; the water supplementing strategy of the evaporator is determined on the basis of the working state, so that water can be supplemented to the evaporator in time in the corresponding working state, the phenomenon of dry burning of the evaporator is avoided, and the reliability requirement of cooking equipment such as a steaming oven for dry burning prevention is met.

The application discloses a cooking electric appliance and a detection method. The cooking electric appliance comprises a shell, a bottom plate, a light source and a temperature sensor, the shell and the bottom plate enclose a cooking space, the light source and the temperature sensor are arranged in the cooking space, the light source emits an indicating light to a preset cooking area in the cooking space, and the temperature sensor is used for collecting temperature information, and a first field of view range of the temperature sensor and a second field of view range of the light source are coincident. The light source with the second field of view range coincident with the first field of view range of the temperature sensor emits the indicating light to indicate an actual position where a to-be-cooked object should be placed, the to-be-cooked object is only required to be placed in the first field of view range of the temperature sensor by ensuring that the indicating light covers a surface of the to-be-cooked object, and therefore, the temperature sensor can ensure the temperature measurement accuracy of the to-be-cooked object, and the cooking effect is ensured.

[Problem] To provide an automated cooking device in which a pivot position when a stir member detachably attached to a container body rotates is detected.[Solution] An automated cooking device 10 comprising: a cooking container 300 including a bottomed cylindrical container body 310 configured to contain an ingredient I and a stir member 320 detachably attached to the container body 310 and configured to rotate independently of the container body 310; a container holding unit 200 configured to allow the stir member 320 of the cooking container 300 to rotate, while holding the cooking container 300; and a control unit 800 configured to control driving of the container holding unit 200, the automated cooking device 10 being configured to stir and cook the ingredient I contained in the container body 310 using the stir member 320, in which the automated cooking device 10 has a mechanism for detecting a pivot position of the stir member 320, the mechanism including a detection object 323 provided to the stir member 320 and a detector 730 arranged in the exterior of the cooking container 300 and configured to detect the detection object 323.

The present application relates to the technical field of cooking equipment, in particular to a steamed egg machine and a steamed egg method, which comprises a machine body, the machine body is provided with a water storage module and a cooling module, and further comprises an egg loading module, the egg loading module is provided with a heating module; the water storage module is used for storing water; the cooling module is used for spraying water on the egg loading module; the egg loading module is detachably installed on the machine body and used for placing eggs; and the heating module is used for heating water in the egg loading module. The method comprises the following steps: heating and cooling. The just steamed eggs are cooled, which is convenient for immediate consumption and avoids scalding.

This invention proposes a cooking appliance and its control method, control device, and readable storage medium. The cooking appliance includes a cooking cavity and a hot air assembly. The hot air assembly is used to deliver hot air to the cooking cavity. The control method includes: responding to a cooking input command and executing a first cooking operation, the first cooking operation including: increasing the humidity in the cooking cavity; maintaining the humidity in the cooking cavity at a set humidity, or controlling the first cooking operation to continue for a first duration; and, if the first cooking operation reaches the first duration, executing a second cooking operation for a second duration, the second cooking operation including: stopping the increase of humidity in the cooking cavity and controlling the hot air assembly to heat the cooking cavity so that the temperature in the cooking cavity is maintained at a first set temperature. This allows the dissolved gelatin to maintain a certain shape and fully expand while ensuring the internal juices and tenderness of the meat, resulting in a crisper skin and a crunchy texture in the finished meat.

The application relates to the technical field of household appliances, and provides a cooking utensil, a cooking method thereof, a control device and a storage medium. The cooking method comprises steaming food in a cooking cavity of the cooking utensil through a first heater; when a temperature measured by a first temperature detector is greater than or equal to a first preset temperature, the cooking cavity is heated by at least a second heater to inhibit the generation of condensed water until the steaming of the food is completed. The control method provided in the application can prevent the generation of condensed water and keep the food delicious and tasty.

The invention discloses a cooking electric appliance and a control method. The cooking electric appliance comprises a cavity provided with a cooking cavity and an opening, and the opening is communicated with the cooking cavity; the door body is rotatably connected with the cavity and is used for opening and closing the cooking cavity; and the timing assembly comprises a timer and a pushing piece, the timer is connected with the pushing piece, and the timer is used for setting the moisture removal duration and enabling the pushing piece to enable the door body to open the opening during the moisture removal duration. According to the cooking electric appliance, the timer can enable the pushing piece to enable the door body to open the opening during the moisture removal time, and moisture in the cooking cavity can be discharged from the opening during the moisture removal time, so that the food cooking effect can be improved to a certain extent, and the use experience problem that steam faces the face is solved.

Cookware (1) comprising a cookware base (2), an attachment (3), and an electronic device (4) with an energy storage device (5), wherein the cookware base (2) comprises a base (6) and a wall (7) which define a receiving volume (8). The attachment (3) is arranged on the outside (9) of the wall (7), and the electronic device (4) is arranged between a front face (10) of the attachment (3) and the wall (7). Furthermore, an air duct (13) is provided in operative connection to the electronic device (4) and / or the energy storage device (5) in the attachment (3) and / or between the attachment (3) and the outside (9) of the wall (7).

The application discloses a method for determining food type of an electric pressure cooker and related components, and relates to the technical field of home appliance control. First, a heating module is controlled to work at a first preset working power. When the pressure in the electric pressure cooker reaches a preset pressure range, the heating control module stops working and the number of pressure signal actions is increased by one, so that the food type is determined based on the number of pressure signal actions subsequently. When the working time of the electric pressure cooker does not reach a preset detection time, the heating module is continuously controlled to repeat the above steps until the working time reaches the preset detection time. The food type of the food to be cooked is determined by the number of pressure signal actions of the electric pressure cooker within the preset detection time, so that the cooking mode corresponding to the food type is adjusted, and problems such as cooking failure affecting the user experience are avoided.

The application relates to a control method and device of a cooking utensil and the cooking utensil, wherein the cooking utensil comprises a pot body, a bottom heating assembly located at the bottom of the pot body and a side wall heating assembly located at the side wall of the pot body. The method comprises: sequentially controlling the bottom heating assembly and the side wall heating assembly to work in a first heating control mode, a second heating control mode, a third heating control mode, a fourth heating control mode and a fifth heating control mode until a corresponding ending condition is reached. The method can improve the problem of uneven heating in the cooking utensil.

A micro puree machine including a drive motor coupled to a drive shaft via at least one gear. The drive motor is arranged to rotate a drive shaft and blade assembly. A position motor is operable to change a position of the drive shaft via rotation of the position. A user interface is arranged to: i) receive a user input to select a first routine associated with processing a first food type, and ii) display a status of the processing of the first food type while the first routine is running. A controller is arranged to: i) receive the user input selecting the first routine and retrieve the configuration data associated with the first routine, ii) control operations of the drive motor based on the configuration data associated with the first routine, and iii) control operations of the position motor based on the configuration data associated with the first routine.

The invention relates to a sensing and control device (40) and method for a weight measuring device (30) comprising a loading unit for loading material to be weighed. In order to be able to measure accurately with less expensive components, the sensing and control device comprises an analog circuit (50) and a control circuit (60). The analog circuit (50) is configured to receive a weight measuring signal, to convert the received weight measuring signal into a first voltage signal, to subtract a second voltage signal from the first voltage signal when the loading unit is loaded with material to be weighed to generate a third voltage signal representing the weight of the material to be weighed, the second voltage signal representing the weight of at least the loading unit not loaded with material to be weighed. The control circuit (60) is configured to receive the first voltage signal when the loading unit is not loaded with material to be weighed, to convert the first voltage signal into a first digital signal, and to generate a pulse width modulation, PWM, signal having a pulse width, the pulse width representing the weight measured by the weight measuring device when the loading unit is not loaded with material to be weighed, and the control circuit is further configured to convert the third voltage signal into a second digital signal representing a weight measurement of the material to be weighed. The analog circuit (50) is configured to generate the second voltage signal from the PWM signal generated by the control circuit, wherein the voltage level of the second voltage signal is proportional to the pulse width of the PWM signal.

In an embodiment, a method of monitoring a cooking process implemented by a cooking apparatus is described. The method includes receiving dataset derived from image data corresponding to a view of food undergoing cooking process. The food in the view maps to pixels, from which image parameter values representing a range of lightness levels is derived, in the image data. The method includes determining a first value and a second value representative of a first subset and a second subset, respectively, of the image parameter values. The first and second subsets include the image parameter values in highest and lowest sub-ranges, respectively, of lightness levels in the range of lightness levels. The method includes, in response to difference parameter calculated based on difference between the first and second values crossing a threshold, indicating that moveable element of the cooking apparatus is to move to cause redistribution of the food.

The invention relates to a food thermometer (1), wherein the food thermometer (1) comprises an electrical resistance thermometer with electrical conductors (6) and there are at least three measuring points (7), preferably at least six measuring points (7), for the electrical conductors (6). The invention also relates to a system comprising a food thermometer (1) and a kitchen appliance, wherein the food thermometer (1) and the kitchen appliance are configured such that the kitchen appliance can read the temperature determined by the food thermometer (1) and control the preparation of the food in accordance with the read temperature. The invention also relates to a method for preparing food using a food thermometer (1), wherein the temperature of the food is determined in a spatially resolved manner by the food thermometer (1) and the preparation of the food is controlled in accordance with the determined temperature.

An outdoor cooking assembly includes a barrel and a cooking support that is slidable into the barrel thereby facilitating the cooking support to support a food item for cooking. A fire pan is slidable into the barrel to contain a burning fuel to facilitate the cooking panel to cook the food item. A table is movably disposed on the barrel and the table is positionable between a deployed position and a stored position. A plurality of cooking panels is provided and a respective one of the cooking panels is positionable on the cooking support in the barrel to support the cooking pot for cooking a food item in the cooking pot. A cart is provided and each of the cooking panels is insertable into a respective one of a plurality of storage slots in the cart for storing the cooking panels.

A modular oven includes a cabinet receiving separate modules with distinct cooking operations. Modules of the modular oven may provide any combination of convection cooking, steam cooking, impingement cooking, and high speed cooking. Therefore, the modules may be mixed and matched to suit the desired cooking operations. In some embodiments, improved steam cooking at lower cooking temperatures is provided by directing spraying water onto an independent heat source, controlled separately from the cavity heating element, within each cooking zone. By operating a separate heating element specifically for steam generation, there can be more accurate heat control of the cooking zones without overheating the cooking zones when steam is needed but when lower cooking temperatures (e.g., 211 degrees Fahrenheit and below) are desired.

The invention provides a state detection method and device, a readable storage medium and cooking equipment, the state detection method is used for the cooking equipment, the cooking equipment comprises a cooker body and a weighing device, the weighing device is arranged on the cooker body and is used for weighing the weight of the cooker body and outputting a weighing value, and the state detection method comprises the following steps: obtaining weight information of the cooker body; and determining the working state of the cooker body based on the weighing value and the weight information. When the cooker body is in different states and the weighing values output by the weighing device are different, on the basis of the principle, the working state of the cooker body can be determined on the basis of the weighing values and the weight information after the weight information of the cooker body is obtained, in the process, under the condition that the cooker body is abnormal, the abnormality of the cooker body can be found in time, and the safety of the cooker body is improved. Therefore, the influence of the abnormity of the cooker body on cooking is reduced.

The utility model relates to the technical field of electric heating, in particular to a heating assembly, which comprises a heating piece and a mounting base, the heating piece comprises a base material used for placing a heated object, the heating piece can be electrically connected with an external electric control device used for triggering power-off protection to form a power-on loop, and when the base material is damaged, the power-on loop is disconnected to trigger the power-off protection. The heating piece capable of being electrified to heat is electrically connected with the external electric control device used for triggering power-off protection to form an electrified loop, when the base material is intact, the electrified loop is switched on, namely the base material is in a normal use state, when the base material is damaged, the electrified loop is switched off synchronously due to the damage of the base material, and the abnormal use state can be judged. By the adoption of the protection mode and structure, the power-off protection response speed is high, the protection efficiency is high, the structure is simple and ingenious, production and manufacturing can be easy on the basis that use safety is guaranteed, and use of a user is facilitated.

The invention relates to the field of cooking equipment, in particular to a moisture removal control method of a steaming oven and the steaming oven. The method comprises the steps that whether the steaming oven is in a full-open mode or an annular air mode or not is determined; if yes, according to the temperature data collected by the temperature sensor and the humidity data collected by the humidity sensor, a first control strategy is executed to control the air heater and the air pump; and if not, a second control strategy is executed to control the air heater and the air pump according to the temperature data collected by the temperature sensor and the humidity data collected by the humidity sensor. Through cooperation of the air pump, the hot-air blower, the temperature sensor and the humidity sensor, the gears of the air pump and the hot-air blower are dynamically adjusted, and moisture removal is accurately controlled.

The invention provides a cooking control method and device, a readable storage medium and cooking equipment, and the cooking control method comprises the steps: receiving a first input which is used for selecting a cooking function; in response to the first input, controlling a vacuum pump to start until the vacuum degree in the cooking cavity reaches the target vacuum degree; under the condition that the vacuum degree in the cooking cavity reaches the target vacuum degree, the first heating device is controlled to start and operate; wherein the first heating device is at least one heating device in the selectable heating devices, and the target vacuum degree and the first heating device are determined according to the cooking function. According to the food cooking device, food materials can be cooked, meanwhile, harmful substances generated in the cooking process of the food materials can be reduced, the cooked food is healthier, and therefore the requirement of health for diet is met.