Temperature control method and control device of baking plate and frying and baking machine

Abstract

The invention provides a temperature control method and device for a baking plate and a frying and baking machine, and the temperature control method comprises the steps: heating the baking plate, and obtaining the temperature of the baking plate; when the temperature of the baking plate reaches the first set heating temperature F0, heating is stopped; determining whether to heat the baking plate or not based on a first time difference between a first time node when the temperature of the baking plate is reduced from a temperature value F2 higher than the first set heating temperature to the first set heating temperature and a second time node when the temperature of the baking plate is continuously reduced from the first set heating temperature to F0-Fy1; determining a heating mode based on a second time difference between a third time node when the temperature of the baking plate is continuously reduced from the first set heating temperature to F1 + Fy2 and a fourth time node when the temperature of the baking plate is reduced from F1 + Fy2 to the second set heating temperature; wherein the second set heating temperature is F1. The current temperature state of the baking plate is determined, the temperature of the baking plate is regulated and controlled, the baking plate is in a low-temperature heat preservation state when no food materials are fried and baked, and energy consumption is reduced.

Description

Technical Field

[0001] The present invention relates to the technical field of baking plates, and particularly relates to a temperature control method, a control device and a griddle for a baking plate. Background Art

[0002] An electric baking plate is a popular barbecue device at present. The existing electric baking plates use bottom heating tubes to heat the baking plate. After reaching the set temperature, the heating stops, and the surface of the baking plate fluctuates around a certain temperature. Whether or not food is being heated, the baking plate remains at a relatively high temperature. When food is not being heated at certain times, a lot of heat is wasted, increasing the user's electricity cost. For example, the Chinese utility model patent with the publication number CN 201318716Y discloses an electric heating tube assembly for a griddle. A first electric heating tube is provided on the back of the baking tray of the griddle. The first electric heating tube is connected to an external power supply through a temperature control unit. A second electric heating tube is also provided on the back of the baking tray. The second electric heating tube is connected to the external power supply through the temperature control unit. When the second electric heating tube and the first electric heating tube are arranged on the back of the baking tray, at least one area between them has a smaller distance from each other than other areas. The area with the smaller distance forms a local high-temperature area. When the high-temperature function is turned on, the temperature of a part of the baking tray surface can be quickly increased, quickly supplying heat to the food and shortening the heating time. When the high-temperature function is turned off, the power consumption of the whole machine is reduced, saving energy, and meeting the different cooking requirements of different food materials. Summary of the Invention

[0003] The purpose of the embodiments of the present invention is to provide a temperature control method, a control device and a griddle for a baking plate.

[0004] The embodiments of the present invention adopt the following technical solutions: A temperature control method for a baking plate, comprising:

[0005] Heating the baking plate and obtaining the temperature of the baking plate;

[0006] When the temperature of the baking plate reaches a first set heating temperature, stop heating the baking plate, where the first set heating temperature is F0;

[0007] Based on a first time difference between a first time node when the temperature of the baking plate drops from F2 to the first set heating temperature and a second time node when the temperature of the baking plate continues to drop from the first set heating temperature to F0 - Fy1, determine whether to heat the baking plate; where F2 is a temperature value higher than the first set heating temperature, and Fy1 is a first floating temperature;

[0008] Based on the second time difference between the third time node when the temperature of the baking plate continuously drops from the first set heating temperature to F1 + Fy2 and the fourth time node when the temperature of the baking plate drops from F1 + Fy2 to the second set heating temperature, determine the heating method for the baking plate; wherein, the second set heating temperature is F1, and Fy2 is the second floating temperature.

[0009] By detecting the temperature of the baking plate, determine the current temperature state of the baking plate, and then adjust the temperature of the baking plate, so that the baking plate is in a high-temperature state when grilling food ingredients to achieve grilling of the ingredients, and the baking plate is in a low-temperature heat preservation state when there is no food ingredient being grilled, reducing energy consumption.

[0010] In some embodiments, the method further includes:

[0011] If the first time difference does not reach the first set time, heat the baking plate again until the temperature of the baking plate reaches the first set heating temperature and then stop heating the baking plate.

[0012] When the first time difference does not reach the first set time, it indicates that the heat of the baking plate is absorbed by the food ingredient and the temperature of the baking plate drops relatively fast. Therefore, the baking plate can be heated to keep the high-temperature heating of the food ingredient.

[0013] In some embodiments, before the third time node, the method further includes:

[0014] If the first time difference reaches the first set time and the temperature of the baking plate continuously drops to the second set heating temperature F1 + Fy2, determine the third time node.

[0015] When the first time difference reaches the first set time, it indicates that there is no food ingredient on the baking plate to absorb the heat of the baking plate and the temperature of the baking plate drops relatively slow. Thus, it is determined that there is no need to heat the baking plate, reducing energy consumption.

[0016] In some embodiments, the method further includes:

[0017] If the second time difference reaches the second set time, heat the baking plate again until the temperature of the baking plate reaches the second set heating temperature and then stop heating the baking plate. When the second time difference reaches the second set time, it indicates that there is no food ingredient placed on the baking plate in the low-temperature heat preservation state. As long as the baking plate is heated to make the temperature of the baking plate reach the second set heating temperature, there is no need to continuously heat the baking plate to reduce energy consumption.

[0018] In some embodiments, the method further includes:

[0019] If the second time difference does not reach the second set time, heat the baking plate again and stop heating the baking plate when the temperature of the baking plate reaches the first set heating temperature. If the second time difference does not reach the second set time, it means that ingredients are placed on the baking plate when the baking plate is in the heat preservation state, and the temperature of the baking plate needs to be heated to the first set heating temperature again to fry the ingredients.

[0020] In some embodiments, the first floating temperature is the same as the second floating temperature, which is convenient for controlling the temperature of the baking plate.

[0021] In some embodiments, the first set heating temperature and the second set heating temperature can be adjusted to adapt to different ingredients to be fried and ensure the frying effect on the ingredients.

[0022] In some embodiments, the baking plate includes a plurality of frying areas, and the temperature of each frying area is controlled by the method described in any of the above embodiments. The temperature of the baking plate can be controlled in zones, further reducing the energy consumption of the areas of the baking plate without ingredients.

[0023] The embodiment of the present application also discloses a control device, which includes a processor that can call a program to execute the temperature control method of the baking plate described in any of the above embodiments.

[0024] The embodiment of the present application also discloses a frying machine, which includes a baking plate and the control device described in the above embodiment.

[0025] The beneficial effects of the embodiment of the present invention are as follows:

[0026] By detecting the temperature of the baking plate, determining the current temperature state of the baking plate, and then regulating the temperature of the baking plate, it is realized that the baking plate is in a high-temperature state when frying ingredients, so as to fry the ingredients, and the baking plate is in a low-temperature heat preservation state when there are no ingredients to be fried, reducing energy consumption. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or related technologies, the following will briefly introduce the drawings required for the description of the embodiments or related technologies. Obviously, the drawings in the following description are only some embodiments recorded in the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0028] Figure 1 It is a temperature rise detection diagram of the frying area of the present invention with a food temperature probe;

[0029] Figure 2 It is a temperature rise detection diagram of the frying area of the present invention without a food temperature probe;

[0030] Figure 3 For the grilling area of the present invention, there is a temperature rise diagram detected by a temperature probe from the presence of food to the removal of food or when the food is already cooked;

[0031] Figure 4 For the grilling area of the present invention, there is a temperature rise diagram detected by a temperature probe from the absence of food to the subsequent addition of food;

[0032] Figure 5 Figure of the main body of the multi - area heating grilling plate of the present invention;

[0033] Figure 6 Exploded view of the main body of the grilling plate of the present invention;

[0034] Figure 7 Schematic diagram of the overall structure of the grilling machine of the present invention;

[0035] Figure 8 Exploded schematic diagram of the overall structure of the grilling machine of the present invention;

[0036] Figure 9 Exploded schematic diagram of the main structure of the multi - area grilling plate of the present invention.

[0037] Reference numerals: 1. Grilling plate; 1.1 Food heating layer; 1.2 Heating layer; 1.3 Outer shell layer; 1.4 Temperature probe; 2. Control device; 2.1 Temperature adjustment knob; 2.2 Power cord socket; 2.3 Processor socket. Detailed implementation manners

[0038] Reference is made herein to the various aspects and features of the present application with reference to the accompanying drawings.

[0039] It should be understood that various modifications can be made to the embodiments claimed herein. Therefore, the above description should not be regarded as limiting, but merely as exemplary of the embodiments. Those skilled in the art will envision other modifications within the scope and spirit of the present application.

[0040] The accompanying drawings, which are included in and form a part of this specification, illustrate embodiments of the present application and, together with the general description of the present application given above and the detailed description of the embodiments given below, serve to explain the principles of the present application.

[0041] These and other features of the present application will become apparent from the following description of the preferred forms of the embodiments, given as non - limiting examples with reference to the accompanying drawings.

[0042] It should also be understood that although the present application has been described with reference to some specific examples, those skilled in the art can surely implement many other equivalent forms of the present application.

[0043] When combined with the accompanying drawings, the above and other aspects, features, and advantages of the present application will become more apparent in view of the following detailed description.

[0044] Specific embodiments of the present application will be described hereinafter with reference to the accompanying drawings; however, it should be understood that the embodiments claimed are merely examples of the present application and can be implemented in various ways. Well-known and / or repetitive functions and structures are not described in detail to avoid obscuring the present application with unnecessary or redundant details. Therefore, the specific structural and functional details claimed herein are not intended to be limiting, but are merely used as a basis and representative basis for the claims to teach those skilled in the art to use the present application in substantially any suitable detailed structure in a variety of ways.

[0045] This specification may use the phrases "in one embodiment", "in another embodiment", "in yet another embodiment", or "in other embodiments", which may each refer to one or more of the same or different embodiments according to the present application.

[0046] To solve the problems in the background art, an embodiment of the present application provides a temperature control method for a baking plate, in combination with Figures 1 to 4 , the method includes the following steps:

[0047] S110, heat the baking plate 1 and obtain the temperature of the baking plate 1.

[0048] Exemplarily, after the baking plate 1 is powered on, the heating temperature of the baking plate 1 can be set. For example, the temperature of the baking plate 1 can be set by rotating the temperature adjustment knob 2.1. Here, the heating temperature of the baking plate 1 can be understood as the first set heating temperature F0. At this time, the heating element can quickly heat the baking plate 1 so that the temperature of the baking plate 1 can quickly rise to the first set heating temperature, reducing the waiting time required for food processing.

[0049] This first set heating temperature is relatively high to meet the requirements for grilling food. For example, the first set heating temperature can be 180°C. Of course, it can be understood that the first set heating temperature can also be other temperatures. Specifically, it can be set according to different types of food grilled on the baking plate 1 or the user's requirements for food grilling. This is only an example and does not constitute a limitation on the protection scope of the claims.

[0050] While heating the baking plate 1, obtain the temperature of the baking plate 1. For example, the temperature of the baking plate 1 can be obtained through the temperature probe 1.4. The obtaining method can be real-time obtaining, or the temperature of the baking plate 1 can be obtained every certain period of time. For example, the temperature of the baking plate 1 is obtained every 5 to 10 seconds. Of course, the interval time for obtaining the temperature of the baking plate 1 can be set as needed. This is only an example and does not constitute a limitation on the protection scope of the claims.

[0051] S20. When the temperature of the baking plate 1 reaches the first set heating temperature, stop heating the baking plate 1, where the first set heating temperature is F0.

[0052] Exemplarily, the baking plate 1 quickly reaches the first set temperature under the heating of the heating element. When the temperature of the baking plate 1 reaches the first set heating temperature, the heating of the baking plate 1 can be stopped to avoid the temperature of the baking plate 1 being too high and not meeting the user's requirement for the temperature of the baking plate 1.

[0053] S30. Based on the first time difference between the first time node n1 when the temperature of the baking plate 1 drops from F2 to the first set heating temperature and the second time node m1 when the temperature of the baking plate 1 continues to drop from the first set heating temperature to F0 - Fy1, determine whether to heat the baking plate 1; where F2 is a temperature value higher than the first set heating temperature, and Fy1 is the first floating temperature.

[0054] Exemplarily, after stopping heating the baking plate 1, the temperature of the baking plate 1 will not immediately remain at the first set heating temperature but will continue to rise slightly. For example, in combination with the above embodiment, the first set heating temperature is 180 °C. After stopping heating the baking plate 1, the temperature of the baking plate 1 may rise to F2, which is higher than the first set heating temperature. F2 may be 180 + 2 °C. Of course, F2 may also be other temperature values slightly higher than F0, only taking this as an example.

[0055] Since the heating element stops heating the baking plate 1, the temperature of the baking plate 1 will drop from F2. Specifically, the temperature of the baking plate 1 will drop from F2 to F0, and at this time, this time node can be determined as the first time node n1. The temperature of the baking plate 1 will continue to drop to a temperature F0 - Fy1 lower than F0. At this time, this time node can be determined as the second time node m1. Among them, Fy1 is the first floating temperature. For example, Fy1 is 10°C. When the baking plate 1 is in the range of about 170°C to 180°C, it can be understood that the baking plate 1 is in a high-temperature state to achieve high-temperature grilling of food ingredients. Of course, the first floating temperature can also be other temperature values, which can be specifically set according to needs. It takes a period of time from the first time node to the second time node, and this period of time experienced can be understood as the first time difference. The length of the first time difference may be related to whether there is food on the baking plate 1. For example, if there is no food on the baking plate 1, the heat of the baking plate 1 is not absorbed by the food, and the temperature of the baking plate 1 drops slowly, so the first time difference will be relatively large; while if there is food on the baking plate 1, the heat of the baking plate 1 will be quickly absorbed by the food, and the temperature of the baking plate 1 will drop relatively quickly, so the first time difference will be relatively small. Whether to reheat the baking plate 1 can be determined according to the length of the first time difference. This process does not require manual judgment or adjustment, has a high degree of automation, and in the case of no food on the baking plate 1, the baking plate 1 can also not be heated, reducing energy consumption. It also avoids continuously heating the baking plate 1 to keep the baking plate 1 in a high-temperature state and affecting the service life of the baking plate 1.

[0056] S40. Based on the second time difference between the third time node n2 when the temperature of the baking plate 1 continuously drops from the first set heating temperature to F1 + Fy2 and the fourth time node m2 when the temperature of the baking plate 1 drops from F1 + Fy2 to the second set heating temperature, determine the heating method for the baking plate 1; where the second set heating temperature is F1, and Fy2 is the second floating temperature.

[0057] Exemplarily, in the case of no food placed on the baking plate 1, the temperature of the baking plate 1 will continue to drop until the temperature of the baking plate 1 drops to a temperature value F1 + Fy2 close to the second set heating temperature. At this time, this time node can be determined as the third time node. Among them, Fy2 is the second floating temperature. For example, if the second set heating temperature F1 is 130°C and the second floating temperature Fy2 is 10°C, then when the temperature of the baking plate 1 drops to 140°C, this time node can be determined as the third time node. The second set heating temperature can also be understood as the heat preservation temperature. When the temperature of the baking plate 1 is in the range of about 130°C to 140°C, it can be understood that the baking plate 1 is in a heat preservation state. Of course, it can be understood that the second set heating temperature and the second floating temperature can be set according to needs.

[0058] When the temperature of the baking plate 1 drops from F1 + Fy2 to the second set heating temperature, the time node at this moment can be determined as the fourth time node. It takes a certain amount of time from the third time node to the fourth time node, and this time can be understood as the second time difference. The length of the second time difference is also related to whether there is food to be grilled on the baking plate 1. For example, when the baking plate 1 is in the heat preservation state, if no food is continuously placed on the baking plate 1, the heat of the baking plate 1 is not absorbed by the food, and the temperature of the baking plate 1 drops relatively slowly. However, when the baking plate 1 is in the heat preservation state and food to be grilled is placed on the baking plate 1, the food will quickly absorb the heat of the baking plate 1, and the temperature value of the baking plate 1 will drop relatively faster. Therefore, the heating method of the baking plate 1 can be determined according to the size of the second time difference of the baking plate 1, so that the baking plate 1 is in the heat preservation state or the high temperature state.

[0059] By detecting the temperature of the baking plate 1, the current temperature state of the baking plate 1 is determined, and then the temperature of the baking plate 1 is adjusted to make the baking plate 1 in the high temperature state when grilling food, so as to realize the grilling of food. When there is no food to be grilled, the baking plate 1 is in the low temperature heat preservation state, reducing energy consumption. During the temperature adjustment process of the baking plate 1, there is no need for manual judgment (except for setting the first set heating temperature) and participation in the adjustment, and the automation degree is high.

[0060] In some embodiments, the method further includes:

[0061] Combined with Figure 1 , in the case where the first time difference does not reach the first set time, it means that the heat of the baking plate 1 is absorbed by the food, and the temperature of the baking plate 1 drops relatively fast. At this time, the baking plate 1 can be heated again to keep the baking plate 1 heating the food at a high temperature, and stop heating the baking plate 1 when the temperature of the baking plate 1 reaches the first set heating temperature. For example, the first set time is 20 seconds. In the case where the first set time does not reach 20 seconds, at this time, it can be determined that there is food on the baking plate 1, and the baking plate 1 needs to be grilled at a high temperature. The heating element works, quickly heating the temperature of the baking plate 1 to the first set temperature again, and then stopping heating. The food on the baking plate 1 will continuously absorb the heat of the baking plate 1, and the temperature of the baking plate 1 will drop to F0 - Fy1 again, and then the baking plate 1 will be heated again, and so on, to realize the grilling of the food. It should be noted here that during the process of repeatedly grilling the food, the time for the temperature of the baking plate 1 to drop from F0 to F0 - Fy1 may be different, that is, the specific size of the first time difference may be different. Because as the food is continuously heated, the speed at which it absorbs the heat of the baking plate 1 may be different, but as long as the first time difference does not reach 20 seconds, the food needs to be grilled at a high temperature, and the baking plate 1 needs to be continuously heated.

[0062] In some embodiments, before the third time node, the method further includes: if the first time difference reaches the first set time, the heating element does not heat the baking plate 1, and the temperature of the baking plate 1 will continue to drop until the temperature of the baking plate 1 continuously drops to a temperature slightly higher than the second set heating temperature (F1 + Fy2), then determine this time node as the third time node.

[0063] When the first time difference reaches the first set time, it indicates that there is no food on the baking plate 1 to absorb the heat of the baking plate 1, and the temperature of the baking plate 1 drops slowly. Thus, it is determined that there is no need to heat the baking plate 1, reducing energy consumption.

[0064] In some embodiments, the method further includes: if the second time difference reaches the second set time, it indicates that there is no food to be grilled placed on the baking plate 1 when the baking plate 1 is in the heat preservation state, and the temperature of the baking plate 1 drops slowly. To maintain the heat preservation state of the baking plate 1, heat the baking plate 1 again until the temperature of the baking plate 1 reaches the second set heating temperature, then stop heating the baking plate 1, so that the baking plate 1 can maintain the heat preservation state. When grilling food is needed, there is no need to preheat the baking plate 1 again, avoiding the baking plate 1 being reheated from the low temperature state again, reducing energy consumption. When the second time difference reaches the second set time, it indicates that there is no food placed on the baking plate 1 in the low-temperature heat preservation state. As long as the baking plate 1 is heated to make the temperature of the baking plate 1 reach the second set heating temperature, there is no need to continuously heat the baking plate 1 to reduce energy consumption.

[0065] In some embodiments, the method further includes: if the second time difference does not reach the second set time, it indicates that there is food placed on the baking plate 1 when the baking plate 1 is in the heat preservation state. At this time, it is necessary to increase the temperature of the baking plate 1, and the heating element can heat the baking plate 1 again. For example, heat the temperature of the baking plate 1 to the first set heating temperature again to grill the food. When the temperature of the baking plate 1 is heated to the first set heating temperature, stop heating the baking plate 1, and so on.

[0066] Of course, it can be understood that the first set heating temperature and the second set heating temperature can be adjusted to adapt to different foods to be grilled and ensure the grilling effect of the food. For example, in the heat preservation state, the food to be grilled on the baking plate 1 has changed, and the grilling temperature required for the newly placed food on the baking plate 1 may not need to reach the first set heating temperature. At this time, the value of the current first set heating temperature can be adjusted to be less than the value of the previous first set heating temperature to meet the requirements of different foods to be grilled for the grilling temperature.

[0067] In some embodiments, the first floating temperature and the second floating temperature may be the same, and the first set time and the second set time may be the same, which is convenient for controlling the temperature of the baking plate 1. Of course, according to needs, the first floating temperature and the second floating temperature may also be different, and the first set time and the second set time may also be different.

[0068] In some embodiments, the baking plate 1 includes a plurality of grilling areas, and the temperature of each grilling area is controlled by the method described in any of the above embodiments. The temperature of the baking plate 1 can be controlled in zones, further reducing the energy consumption of the area of the baking plate 1 where no ingredients are placed. Different ingredients can be grilled in different grilling areas, or the same ingredients can be grilled. When the same ingredients to be grilled are placed in different grilling areas, other data such as the first set heating temperature and the second set heating temperature of each grilling area can be the same or different to meet the requirements for different doneness of the same ingredients. When different ingredients to be grilled are placed in different grilling areas, other data such as the first set heating temperature and the second set heating temperature of each grilling area can be the same or different, and can also meet the grilling requirements of the user for ingredients with different doneness textures.

[0069] Combined Figure 5 , the baking plate 1 may include four different grilling areas A, B, C, and D, and the grilling areas may have different layout methods. Figure 5 The illustration shown is only one of the implementation manners and does not limit the protection scope of the claims.

[0070] The embodiment of the present application also discloses a control device 2, and the control device 2 includes a processor, and the processor can call a program to execute the temperature control method of the baking plate 1 described in any of the above embodiments.

[0071] The embodiment of the present application also discloses a grilling machine, as Figure 7 and Figure 8 shown, the grilling machine includes a baking plate 1 and a control device 2 described in the above embodiment. As Figure 6 shown, specifically, the baking plate 1 may include a food heating layer 1.1, a heating layer 1.2, and a housing layer 1.3. The food heating layer 1.1 can be made of a metal material, can store heat, and transfer the heat to the food placed thereon, thereby realizing the grilling of the food. Ingredients can be placed on the upper surface of the food heating layer 1.1.

[0072] The housing layer 1.3 can be arranged below the food heating layer 1.1 and connected to the food heating layer 1.1. The housing layer 1.3 can also be a metal layer. Of course, according to actual needs, it can also be made of other materials, and no specific limitation is made here.

[0073] The heating layer 1.2 may include a heating element such as a metal heating wire, or other forms of heating elements may also be used. The heating layer 1.2 is located between the food heating layer 1.1 and the outer shell layer 1.3 and is used to heat the food heating layer 1.1. A temperature probe 1.4 may also be provided between the food heating layer 1.1 and the heating layer 1.2 for detecting the temperature of the food heating layer 1.1.

[0074] As Figure 9 shown, when the grilling plate 1 has different grilling areas, temperature probes 1.4 (A temperature probe, B temperature probe, C temperature probe, D temperature probe) and heating layers 1.2 (A heating layer, B heating layer, C heating layer, D heating layer) may be respectively provided for each grilling area to separately control the temperature of different grilling areas.

[0075] The control module of the grilling machine may also include a control temperature adjustment knob 2.1 for adjusting the first set heating temperature. The control device 2 may also include a power cord socket and a processor socket. The power socket may be connected to an external power source so that the heating layer 1.2 is electrically connected to the power source.

[0076] The above has described multiple embodiments of the present invention in detail, but the present invention is not limited to these specific embodiments. Based on the concept of the present invention, those skilled in the art can make various variations and modifications to the embodiments, and these variations and modifications should fall within the scope of protection required by the present invention.

Claims

1. A method for controlling the temperature of a baking plate, characterized in that: include: Heating the baking plate (1) and obtaining the temperature of the baking plate (1); When the temperature of the baking plate (1) reaches a first set heating temperature, stopping heating the baking plate (1), wherein the first set heating temperature is F0; Determining whether to heat the baking plate (1) is based on a first time difference between a first time point at which the temperature of the baking plate (1) drops from F2 to a first set heating temperature and a second time point at which the temperature of the baking plate (1) continues to drop from the first set heating temperature to F0-Fy1; wherein F2 is a temperature value higher than the first set heating temperature, and Fy1 is a first floating temperature; Based on the second time difference between the third time node when the temperature of the baking plate (1) continuously drops from the first set heating temperature to F1+Fy2 and the fourth time node when the temperature of the baking plate (1) drops from F1+Fy2 to the second set heating temperature, the method for heating the baking plate (1) is determined; wherein the second set heating temperature is F1 and Fy2 is the second floating temperature.

2. The method for controlling the temperature of a baking plate according to claim 1, characterized in that: The method further comprises: If the first time difference does not reach the first set time, the baking plate (1) is heated again, and the heating of the baking plate (1) is stopped when the temperature of the baking plate (1) reaches the first set heating temperature.

3. The method for controlling the temperature of a baking plate according to claim 1, characterized in that: Before the third time point, the method further includes: If the first time difference reaches the first set time, and the temperature of the baking plate (1) continues to drop to F1+Fy2, a third time node is determined.

4. The method for controlling the temperature of a baking plate according to claim 1, characterized in that: The method further comprises: If the second time difference reaches the second set time, the baking plate (1) is heated again, and the heating of the baking plate (1) is stopped when the temperature of the baking plate (1) reaches the second set heating temperature.

5. The method for controlling the temperature of a baking plate according to claim 1, characterized in that: The method further comprises: If the second time difference does not reach the second set time, the baking plate (1) is heated again, and the heating of the baking plate (1) is stopped when the temperature of the baking plate (1) reaches the first set heating temperature.

6. The method for controlling the temperature of a baking plate according to claim 1, characterized in that: The first floating temperature is the same as the second floating temperature.

7. The method for controlling the temperature of a baking plate according to claim 1, characterized in that: The first set heating temperature and the second set heating temperature are adjustable.

8. The method for controlling the temperature of a baking plate according to claim 1, characterized in that: The grilling plate (1) comprises a plurality of grilling zones, and the temperature of each grilling zone is controlled by the method according to any one of claims 1 to 7.

9. A control device, characterized in that: The control device (2) comprises a processor, and the processor is capable of calling a program to execute the temperature control method of the baking plate (1) as claimed in any one of claims 1 to 8.

10. A grilling machine, characterized in that: The grilling machine comprises a grilling plate (1) and a control device (2) as claimed in claim 9.

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