Cooking appliance and its anti-boil-dry control method and device

Abstract

The invention discloses a cooking utensil and an anti-dry burning control method and device thereof. The anti-dry burning control method for the cooking utensil comprises the following steps of 1, acquiring the temperature in the cooking utensil in real time when the cooking utensil works in a frying mode; 2, judging whether the temperature in the cooking utensil is larger than or equal to a firstpreset temperature or not; 3, if the temperature in the cooking utensil is smaller than the first preset temperature, obtaining the temperature variation difference in the cooking utensil in a presettime period, and judging whether the temperature variation difference is larger than a preset temperature threshold value or not; 4, if yes, judging whether the current power gear of the cooking utensil is a preset lowest power gear; and, 5, if the current power gear of the cooking utensil is not the preset lowest power gear, reducing the power gear of the cooking utensil, and returning to execute the step 2 again. According to the anti-dry burning control method for the cooking utensil, a low-oil state of the cooking utensil can be accurately recognized, then power of the cooking utensil isgradually lowered, the protection function be achieved, the heating work becomes coherent, and the anti-dry burning control method for the cooking utensil has an obvious optimization effect on the daily use of the cooking utensil.

Description

technical field [0001] The present invention relates to the technical field of household electrical appliances, in particular to a method for controlling cooking utensils, a non-transitory computer-readable storage medium, a cooking utensils anti-boiling control device, and an anti-boiling device with the anti-boiling method. Control devices for cooking appliances. Background technique [0002] At present, the heating control methods of cooking utensils (for example, induction cooker) on the market are relatively simple, wherein the temperature points used to detect dry burning are all relatively high compared to the set ones. However, when using the frying mode, if the pot If there is a small amount of oil remaining in the pot, the temperature of the pot will rise sharply while the oil will be burned dry first, and then it will enter the dry burning protection, which will make the bottom of the pot difficult to clean and affect the user experience. Contents of the inventi...

AI Technical Summary

Problems solved by technology

[0002] At present, the heating control methods of cooking utensils (for example, induction cooker) on the market are relatively simple, wherein the temperature points used to detect dry burning are all relatively high compared to the set ones. However, when using the frying mode, if the pot If there is a small amount of oil left in the pot, the temperature of the pot will rise sharply and the oil will be burned out first, and then it will enter the dry burning protection, which will make the bottom of the pot difficult to clean and affect the user experience

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