Heating control method and system of electronic cooker

A technology for heating control and cooking utensils, which is applied in control/regulation systems, non-electric variable control, temperature control using electric means, etc., can solve the problems of raw rice, browned rice, boiled, etc., and achieves the effect of good cooking effect.

Active Publication Date: 2017-02-08
GREE ELECTRIC APPLIANCES INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And when the amount of rice to be heated (for example, more than 10 rice cups, 150g / cup) exceeds a certain proportion of the inner pot volume (for example, 5L) of the electric rice cooker, the rice on the upper surface will be caught raw, the rice in the middle and lower layers will be boiled, and the rice at the bottom will be browned. Happening

Method used

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  • Heating control method and system of electronic cooker
  • Heating control method and system of electronic cooker
  • Heating control method and system of electronic cooker

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0105] Acquire the actual temperature of the food to be heated after heating for the third preset time in the first preset heating method starting from the first initial target temperature; It is determined that the preset condition is satisfied at the first set temperature.

[0106] It should be noted that after it is determined that the food to be heated satisfies the preset condition, the food to be heated will continue to be heated until the temperature of the food to be heated reaches the first target temperature (or the second target temperature), therefore, in order to ensure The steps after step S11 can continue to be executed. In this embodiment, the actual temperature of the food to be heated after the third preset time must be lower than the first target temperature (or the second target temperature).

[0107] Since the second target temperature is lower than the first target temperature, it is only necessary to ensure that the actual temperature of the food to be h...

Embodiment 2

[0112] Obtain the heating time required for the food to be heated to be heated to the third preset temperature in the second preset heating method starting from the second initial target temperature; judge the relationship between the heating time and the set time, and When the time is not lower than the set time, it is determined that the preset condition is met.

[0113] Wherein, the second initial target temperature may be the initial target temperature in the above embodiment, and the third preset temperature is lower than the second target temperature (for specific reasons, please refer to Embodiment 1).

[0114] The specific value of the set time depends on actual needs.

[0115] Specifically, firstly, the food to be heated is heated to the second initial target temperature, and then the heating time required for the food to be heated to be heated to the third preset temperature in the second preset heating method from the second initial target temperature is acquired, w...

Embodiment 3

[0117] Acquire the pressure value of the food to be heated when it is heated to the third target temperature in a third preset heating method starting from the third initial target temperature; judge the relationship between the pressure value and the preset pressure value, and calculate the When it is less than the preset pressure value, it is determined that the preset condition is met.

[0118] Wherein, the third initial target temperature may be the initial target temperature in the above embodiment, and the third target temperature is lower than the second target temperature (for specific reasons, please refer to Embodiment 1).

[0119] Specifically, the food to be heated is first heated to the third initial target temperature, and then the pressure value of the food to be heated when the food is heated to the third target temperature in the third preset heating mode from the third initial target temperature is obtained. When the pressure value When the pressure is less t...

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PUM

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Abstract

The invention discloses a heating control method and system of an electronic cooker. Whether to-be-heated food after the heating meets a preset condition is determined, and amount of the to-be-heated food is determined to be a first food amount or a second food amount; and for various food amounts, a heating component is controlled to heat the to-be-heated food according to different heating duty ratio. Before the to-be-heated food is heated, amount of the to-be-heated food is divided, so compared with the prior art, various food amounts can be heated in various ways according to the heating method of the electronic cooker, and great cooking effect can be achieved.

Description

technical field [0001] The present invention relates to the technical field of electronic cooking appliances, and more specifically, to a heating control method and system for electronic cooking appliances. Background technique [0002] Existing electronic cooking appliances (such as electric pressure cookers, electric rice cookers, etc.) generally adopt the same heating method for different amounts of ingredients when heating ingredients. Therefore, when the amount of food to be heated is relatively large, sampling the existing heating method often leads to poor cooking effect. For example, when using an electric rice cooker to cook rice, since the inside of the rice cooker is distributed in a cylindrical shape, when the amount of rice to be heated is different, the distribution of the temperature field will be different accordingly, and the heating effect on the amount of rice will be different accordingly. And when the amount of rice to be heated (for example, more than ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J36/24A47J27/08G05D23/19
CPCA47J27/0802A47J36/2483G05D23/1902
Inventor 张伶俐马日春孔进喜宋利沈文君张飞豹许雪燕
Owner GREE ELECTRIC APPLIANCES INC
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