Stove and anti-dry burning control method and device thereof

Abstract

The invention discloses a stove, an anti-dry burning control method and a device thereof. The anti-dry burning control method comprises the step 1 of obtaining a cooking mode; the step 2 of obtaininganti-dry burning temperature threshold valve corresponding to the cooking mode; and the step 3 of obtaining current temperature of a pot, judging if the current temperature is higher than the anti-dryburning temperature threshold valve or not, and turning off the stove if the current temperature is higher than the anti-dry burning temperature threshold valve. According to the anti-dry burning control method of the embodiment, the anti-dry burning temperature threshold value corresponding to the cooking mode can be obtained, the anti-dry burning temperature threshold value can be set in a targeted mode; in the premise of guaranteeing the judgment accuracy of the anti-dry burning, the purposes of improving safety, protecting the stove, and protecting the environment are achieved.

Description

technical field [0001] The present invention relates to the technical field of cookers, in particular to a cooker anti-dry control method, a cooker anti-dry control device, a cooker, an electronic device and a non-temporary computer-readable storage medium. Background technique [0002] At present, the gas stove anti-dry technology means that the gas stove can automatically cut off the gas source after the water inside the pot is dried up, so as to prevent the temperature of the pot and gas stove from being too high due to long-term dry burning, causing safety problems. Wherein, the judgment of the dry burning state can be by detecting the method of the outer surface temperature of the bottom of the pot, that is, when it is detected that the outer surface temperature of the pot bottom exceeds the set dry burning cut-off temperature (generally required temperature for cooking), the gas stove control unit That is, an instruction is sent to close the air source. [0003] Howev...

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Problems solved by technology

[0004] 1. When the temperature of the pot reaches the fire-off temperature point, the food has been seriously carbonized and produces a large amount of smoke that is harmful to health. The carbonized food adheres to the surface of the pot and is difficult to remove. The volatilized smoke seriously pollutes the indoor environment and endangers health; as well as

[0005] 2. For some pots with anti-stick coating, the specified operating temperature is mostly below 240°C. When the temperature is higher than 240°C, the coating inside the pot will gradually decompose and fall off, resulting in the degradation of the anti-stick function, and after deterioration Hazardous to health if ingested

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