Control method and device of cooking equipment, cooking equipment and readable storage medium
Patent Information
- Application Number
- CN202411018280.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-07-29
- Publication Date
- 2026-01-30
Smart Images
Figure CN121421331A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the field of cooking equipment, in particular to a cooking equipment control method and device, cooking equipment and a readable storage medium. BACKGROUND
[0002] Most current drum stir-fry machines adopt a front open type working environment, and users can directly contact the stir-fry machine. During the operation process, due to the splashing of dishes or soup, there is a risk of scalding. Especially during the dish output stage, since the drum stir-fry machine adopts a turnover pot type dish output method, dishes or soup are more likely to splash during dish output, which on one hand leads to food waste, and on the other hand, users have a risk of scalding. SUMMARY
[0003] Therefore, the present application provides a cooking equipment control method and device, cooking equipment and a readable storage medium, which realizes controlling turnover pot dish output according to a turnover pot mode corresponding to the soup amount of a cooking dish, and minimizes the splashing of dishes or soup during dish output.
[0004] In a first aspect, an embodiment of the present application provides a cooking equipment control method, comprising:
[0005] obtaining a soup amount of a cooking dish in a pot body of the cooking equipment;
[0006] determining a turnover pot mode of a dish output stage according to the soup amount of the cooking dish;
[0007] controlling the pot body to turn over according to the turnover pot mode in the dish output stage.
[0008] In a second aspect, an embodiment of the present application provides a cooking equipment control device, comprising:
[0009] a soup amount obtaining module, configured to obtain a soup amount of a cooking dish in a pot body of the cooking equipment;
[0010] a turnover pot mode determining module, configured to determine a turnover pot mode of a dish output stage according to the soup amount of the cooking dish;
[0011] a control module, configured to control the pot body to turn over according to the turnover pot mode in the dish output stage.
[0012] In a third aspect, an embodiment of the present application provides a cooking equipment, which comprises a processor and a memory. The memory stores programs or instructions executable on the processor. When the programs or instructions are executed by the processor, the steps of the method of the first aspect are implemented.
[0013] In a fourth aspect, the embodiments of the present application provide a readable storage medium, on which a program or instructions are stored, and the program or instructions are executed by a processor to implement the steps of the method of the first aspect.
[0014] In the embodiments of the present application, the amount of soup of the dish being cooked in the pot is acquired, and a corresponding pot overturning mode is determined according to the amount of soup of the dish being cooked, and then the pot is controlled to overturn according to the determined pot overturning mode in the dish taking stage. The dish can be taken out flexibly, the dish taking speed is ensured, the splashing of the dish or the soup during dish taking is reduced as much as possible, the food material waste is reduced, and the dish taking safety is ensured by controlling the pot to overturn according to the pot overturning mode corresponding to the amount of soup of the dish being cooked.
[0015] The above description is only a summary of the technical solutions of the present application. In order to enable one of ordinary skill in the art to better understand the technical means of the present application and implement the same according to the contents of the specification, and in order to enable the above and other purposes, characteristics and advantages of the present application to be more apparent and understandable, the following specific embodiments of the present application are described. BRIEF DESCRIPTION OF DRAWINGS
[0016] The accompanying drawings described herein are used to provide further understanding of the present application, and form a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application, and do not constitute an improper limitation on the present application. In the drawings:
[0017] Figure 1 A flowchart of a control method of a cooking device according to an embodiment of the present application is shown;
[0018] Figure 2 A structural diagram of a cooking device according to an embodiment of the present application is shown;
[0019] Figure 3 A structural block diagram of a control device of a cooking device according to an embodiment of the present application is shown;
[0020] Figure 4 A structural block diagram of a cooking device according to an embodiment of the present application is shown. DETAILED DESCRIPTION
[0021] The technical solutions in the embodiments of the present application will be described in detail below with reference to the accompanying drawings of the embodiments of the present application. Obviously, the described embodiments are only some of the embodiments of the present application, but not all of the embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by a person of ordinary skill in the art belong to the scope of protection of the present application.
[0022] The terms "first", "second", etc. in the specification and claims of the present application are used to distinguish similar objects, and are not used to describe a specific order or sequence. It should be understood that the data used in this way can be interchanged under appropriate circumstances, so that the embodiments of the present application can be implemented in an order other than those illustrated or described herein, and the objects distinguished by "first", "second", etc. are generally of a kind and do not limit the number of objects, for example, the first object can be one or more. In addition, "and / or" in the specification and claims indicates at least one of the connected objects, and the character " / " generally indicates that the front and rear associated objects are in an "or" relationship.
[0023] The control method, device, cooking equipment and readable storage medium of the cooking equipment provided by the embodiments of the present application will be described in detail below in combination with the drawings, through specific embodiments and application scenarios.
[0024] The embodiments of the present application provide a control method of a cooking equipment, as shown in the method, the method comprises: Figure 1 The method comprises:
[0025] In step 101, the amount of soup juice of the cooking food in the pot body of the cooking equipment is acquired.
[0026] In this step, the cooking food is contained in the pot body of the cooking equipment, and the amount of soup juice of the cooking food is acquired before, synchronously with, in or after the cooking stage of the cooking food, so as to control the pot body to overturn according to the amount of soup juice in the subsequent dish taking stage, so as to realize dish taking.
[0027] In an embodiment of the present application, the amount of soup juice of the cooking food in the pot body of the cooking equipment is acquired, comprising:
[0028] The amount of soup juice of the cooking food is detected by the soup juice detection device; and / or,
[0029] The amount of soup juice of the cooking food is determined according to the cooking recipe information corresponding to the cooking food; and / or,
[0030] The amount of soup juice of the cooking food is determined according to the food category of the cooking food; and / or,
[0031] The amount of soup juice of the cooking food is determined according to the food category and the cooking time of the cooking food.
[0032] In this embodiment, the amount of soup juice in the pot body after the cooking of the cooking food is completed can be acquired by the soup juice detection device, for example, after the completion of the cooking stage, the real-time amount of soup juice is detected according to the liquid level detection device, so as to control the pot body to overturn according to the real-time amount of soup juice in the dish taking stage. Through the real-time amount of soup juice, the pot body can be controlled to overturn more preparedly, and the splashing of the food or soup juice can be better reduced.
[0033] The soup quantity of the cooking dish can also be determined according to the cooking recipe information corresponding to the cooking dish. Specifically, before, synchronously with, during or after the cooking stage, the cooking recipe information is parsed, the soup quantity of the cooking dish after cooking is completed is obtained from the cooking recipe information, or the dish category of the cooking dish is obtained from the cooking recipe information, and the soup quantity corresponding to the dish category is determined according to a preset mapping relationship between dish categories and soup quantities.
[0034] The dish category of the cooking dish can be directly input by the user on the cooking device, input by the user on the terminal device and sent to the cooking device by the terminal device, or obtained by the cooking device through parsing of the cooking recipe information. After the dish category of the cooking dish is obtained, the soup quantity corresponding to the dish category is determined according to a preset mapping relationship between dish categories and soup quantities.
[0035] The soup quantity of the cooking dish can also be determined according to the cooking recipe information corresponding to the cooking dish. Specifically, before, synchronously with, during or after the cooking stage, the cooking recipe information is parsed, the soup quantity of the cooking dish after cooking is completed is obtained from the cooking recipe information, or the dish category of the cooking dish is obtained from the cooking recipe information, and the soup quantity corresponding to the dish category is determined according to a preset mapping relationship between dish categories and soup quantities.
[0036] According to the embodiments of the present application, the soup quantity of the cooking dish can be obtained in various ways, thereby providing a data basis for subsequent pot overturning control in the dish serving stage and reducing splashing of dishes or soup in the dish serving stage.
[0037] In step 102, the pot overturning mode in the dish serving stage is determined according to the soup quantity of the cooking dish.
[0038] In this step, the pot overturning mode in the dish serving stage is determined according to the obtained soup quantity of the cooking dish.
[0039] In an embodiment of the present application, the pot overturning mode in the dish serving stage is determined according to the soup quantity of the cooking dish, including:
[0040] If the soup quantity of the cooking dish is less than the preset threshold, the pot overturning mode in the dish serving stage is determined as the first pot overturning mode.
[0041] If the soup quantity of the cooking dish is greater than or equal to the preset threshold, the pot overturning mode in the dish serving stage is determined as the second pot overturning mode.
[0042] In this embodiment, the amount of soup of the cooking dish is compared with a preset threshold value. When the amount of soup of the cooking dish is less than the preset threshold value, it indicates that the amount of soup of the cooking dish is less, and in this case, the dish stage is determined to be in the first turning mode. When the amount of soup of the cooking dish is greater than or equal to the preset threshold value, it indicates that the amount of soup of the cooking dish is more, and in this case, the dish stage is determined to be in the second turning mode.
[0043] It should be noted that the first turning mode can be different from the second turning mode. The first turning mode is a normal turning mode, and parameters such as turning angle and turning speed are preset, and then the turning is performed according to the preset parameters. In one embodiment, the first turning mode can be shorter than the second turning mode in the overall dish serving time.
[0044] The second turning mode can reduce the splashing of the dish or soup compared to the first turning mode, so that the splashing of the dish or soup is reduced when the dish is served in the case of more soup. In one embodiment, the second turning mode can also be shorter than the first turning mode in the overall dish serving time.
[0045] Step 103, in the dish serving stage, the pot body is controlled to turn according to the turning mode.
[0046] In this step, after the turning mode is determined, the pot body is controlled to turn according to the turning mode in the dish serving stage, as shown in Figure 2 The cooking device includes a pot body 201 and a motor 202, the pot body 201 is driven to turn by the motor 202, the motor 202 is installed with an angle sensor 203, and a lower limit switch 204 is also provided, the angle sensor 203 is used to detect the turning angle of the pot body, and the lower limit switch 204 is used to determine that the pot body is turned to the position, when the pot body is turned to the position triggering the lower limit switch 204, it is determined that the pot body is turned to the position, and then the turning is stopped. When the turning mode is determined to be the first turning mode, the pot body is controlled to turn according to the first turning mode in the dish serving stage; when the turning mode is determined to be the second turning mode, the pot body is controlled to turn according to the second turning mode in the dish serving stage.
[0047] In the embodiment of the present application, the amount of soup of the cooking dish in the pot body is obtained, and the corresponding turning mode is determined according to the amount of soup of the cooking dish, and then the pot body is controlled to turn according to the determined turning mode in the dish serving stage. By controlling the turning to serve the dish according to the turning mode corresponding to the amount of soup of the cooking dish, flexible dish serving can be realized, the dish serving speed can be ensured, and the splashing of the dish or soup during dish serving is minimized, the waste of food materials is reduced, and the safety of dish serving is ensured.
[0048] In one embodiment of the present application, the second turning mode includes one or more turning modes.
[0049] In this embodiment, the second flipping mode may include one flipping method, i.e., a single flipping method. The second flipping mode may also include multiple flipping methods, i.e., it may be a combination of flipping methods to form multiple ways of serving dishes, which can not only improve serving efficiency, reduce food waste, and ensure food safety, thereby meeting the needs of various scenarios.
[0050] In one embodiment of this application, the pan-twisting method includes continuous pan-twisting, variable speed pan-twisting, and inching pan-twisting;
[0051] Among them, the turning speed of the continuous turning method is less than that of the first turning mode;
[0052] The variable speed flipping method includes: the pot body first flips at a first speed and a first angle, and then flips at a second speed and a second angle, where the second speed is less than the first speed;
[0053] The inching method of flipping the pot includes: the pot body is flipped multiple times in sequence according to the third speed and the third angle.
[0054] In this embodiment, the flipping method includes, but is not limited to, continuous flipping, variable speed flipping, and inching flipping. The second flipping mode may include one of these or a combination of multiple modes.
[0055] The continuous flipping method involves flipping the pan at a preset, fixed angle and speed. That is, from the initial position of the pan during the serving stage to the final position, the pan continuously flips at the preset speed until the preset angle is reached or the lower limit switch is triggered to stop the flipping, completing the serving action. It should be noted that the flipping speed in the second flipping mode is lower than that in the first flipping mode, thus reducing splashing of food or broth during serving.
[0056] The variable-speed flipping method involves flipping the pan at at least two flipping speeds and at least two flipping angles until a lower limit switch is triggered to stop the flipping. For example, the pan first flips at a first speed to a first angle, and then at a second speed to a second angle. Of course, the variable-speed flipping method is not limited to just two speeds and two angles; it can have multiple speed segments, executed sequentially until the lower limit switch is triggered to stop the flipping. It should be noted that from the initial position of the pan during the serving stage to the final flipped position, the flipping process uses a fast-then-slow approach to improve efficiency and reduce splattering. The speeds of the multiple speed segments can decrease sequentially, or the last speed can be lower than the others. For example, to improve efficiency, a flipping angle and a fast flipping speed can be set first, followed by a flipping angle and a slower flipping speed, such as... Figure 2As shown, first, the pot is flipped by an angle a at a speed w1, and then flipped by an angle β at a speed w2 until the lower limit switch is reached, so as to improve the efficiency as quickly as possible while ensuring safety.
[0057] It is worth noting that the variable-speed pot flipping mode adopts a pot flipping mode of first fast and then slow, and the first speed can be relatively fast, so that the process of reaching the first angle takes a shorter time, and thus the overall dish serving time can be shorter than that of the first pot flipping mode.
[0058] The jog pot flipping mode is a mode in which the pot is flipped by a third speed and a third angle for multiple times in sequence until the lower limit switch is triggered to stop flipping. In an embodiment, the pot can be flipped more than twice. For example, the third speed includes a speed w3, a speed w4, and a speed w5, and the third angle includes an angle a1, an angle a2, and an angle a3. Then, the pot is flipped by the angle a1 at the speed w3, stopped for n seconds to serve dishes, flipped by the angle a2 at the speed w4, stopped for n seconds to serve dishes, flipped by the angle a3 at the speed w5, and stopped for n seconds to serve dishes, and finally the dishes are served, where n is greater than or equal to 0.
[0059] The continuous pot flipping mode and / or the jog pot flipping mode includes automatic control of pot flipping in response to a dish serving instruction, or manual control of pot flipping in response to a user operation instruction. That is, the continuous pot flipping mode and / or the jog pot flipping mode can be automatic control of the cooking device. Alternatively, the continuous pot flipping mode and / or the jog pot flipping mode can be realized according to real-time operation of the user, that is, the user touches or presses a key / button on the cooking device, and then the continuous pot flipping mode and / or the jog pot flipping mode is realized. In addition, the operation duration determines the parameters such as the flipping speed, the flipping angle, and the flipping time.
[0060] The second pot flipping mode can include one of the above-mentioned pot flipping modes, or a combination of multiple pot flipping modes. Whether the second pot flipping mode includes one pot flipping mode or a combination of multiple pot flipping modes can be determined by default of the cooking device, or determined by user setting.
[0061] In an embodiment of the present application, the method further includes determining the third speed and / or the third angle according to the jog duration of the jog pot flipping mode. The jog duration is positively correlated with the third speed, and the jog duration is positively correlated with the third angle.
[0062] In this embodiment, in the jog pot flipping mode, the flipping angle of the pot can be determined according to the length of the duration of the jog operation. For example, the longer the duration of the jog operation, the greater the flipping angle. In addition, the flipping speed of the pot can be determined according to the length of the duration of the jog operation. For example, the longer the duration of the jog operation, the faster the flipping speed.
[0063] The embodiments of the present application provide multiple different pot flipping modes, so as to improve the dish serving efficiency and reduce splashing of dishes or soup during dish serving.
[0064] In one embodiment of this application, the method further includes: if the amount of broth in the cooked dish is greater than or equal to a preset threshold, then before, simultaneously with, or during the control of the pot body to flip, controlling the stirring element and / or scraping element of the cooking device to move closer to or away from the pot body.
[0065] In this embodiment, when it is determined that the amount of broth in the cooked dish is large, the stirring component and / or the scraper are controlled to be close to the upper part of the pot (in contact with the upper wall of the pot), or the stirring component / scraper is controlled to be raised so that it does not contact the pot, thereby reducing the interference of the stirring component and / or the scraper on the dish or broth when serving, and avoiding splashing of the dish or broth caused by the stirring component and / or the scraper.
[0066] In one embodiment of this application, the method further includes: if the amount of broth in the cooked dish is greater than or equal to a preset threshold, then during, or after controlling the pot body to flip, controlling the pot body to swing back and forth along the axis within a limited range.
[0067] In this embodiment, when the amount of broth in the cooked dish is determined to be large, the pot is controlled to swing back and forth along its axis during the serving stage, i.e., swinging left and right. By swinging the pot left and right, the food in the pot falls more easily, allowing it to gradually fall into the serving tray as the pot rotates. This avoids the problem of food or broth splashing when food accumulates in the pot and falls instantly into the serving tray, thus reducing the splashing of food or broth in the serving tray.
[0068] In one embodiment of this application, the method further includes: determining the limiting range of the reciprocating swing of the pot body according to the size of the receiving tray, wherein the limiting range is smaller than the size of the receiving tray in the reciprocating swing direction of the pot body.
[0069] In this embodiment, when the pot swings left and right, excessive left or right movement may result in the food or broth not being accurately poured into the receiving tray. Therefore, the range of the pot's reciprocating swing cannot exceed the left-right dimensions of the receiving tray, thereby preventing food or broth from falling outside the receiving tray.
[0070] As a specific implementation of the control method for the aforementioned cooking equipment, this application provides a control device for the cooking equipment. For example... Figure 3 As shown, the control device 300 of the cooking equipment includes: a soup volume acquisition module 301, a flipping mode determination module 302, and a control module 303.
[0071] The soup volume acquisition module 301 is used to acquire the amount of soup in the pot of the cooking equipment.
[0072] The wok-flipping mode determination module 302 is used to determine the wok-flipping mode during the serving stage based on the amount of broth in the cooked dish.
[0073] The control module 303 is configured to control the pot body to turn over in the serving stage according to the pot turning mode.
[0074] In this embodiment, the amount of soup of the cooked dish in the pot body is obtained, the corresponding pot turning mode is determined according to the amount of soup of the cooked dish, and then the pot body is controlled to turn over in the serving stage according to the determined pot turning mode. By controlling the pot turning to serve dishes according to the pot turning mode corresponding to the amount of soup of the cooked dish, flexible serving of dishes can be realized, the serving speed can be ensured, and the splashing of dishes or soup during serving is minimized, the waste of food materials is reduced, and the safety of serving dishes is ensured.
[0075] Further, the pot turning mode determination module 302 is specifically configured to: if the amount of soup of the cooked dish is less than a preset threshold, determine the pot turning mode in the serving stage as a first pot turning mode; and if the amount of soup of the cooked dish is greater than or equal to the preset threshold, determine the pot turning mode in the serving stage as a second pot turning mode.
[0076] Further, the second pot turning mode includes one or more pot turning manners.
[0077] Further, the pot turning manner includes a continuous pot turning manner, a variable-speed pot turning manner, and a point-to-point pot turning manner.
[0078] The pot turning speed of the continuous pot turning manner is less than the pot turning speed in the first pot turning mode.
[0079] The variable-speed pot turning manner includes: the pot body is first turned over by a first angle at a first speed, and then turned over by a second angle at a second speed, and the second speed is less than the first speed.
[0080] The point-to-point pot turning manner includes: the pot body is sequentially turned over multiple times at a third speed and a third angle.
[0081] Further, the third speed and / or the third angle are determined according to the point-to-point duration of the point-to-point pot turning manner; the point-to-point duration is positively correlated with the third speed, and the point-to-point duration is positively correlated with the third angle.
[0082] Further, the control module 303 is further configured to: if the amount of soup of the cooked dish is greater than or equal to the preset threshold, control the stirring member and / or the pot scraping member of the cooking device to be close to the upper side of the pot body or away from the pot body before, simultaneously with, or in the process of controlling the pot body to turn over.
[0083] Further, the control module 303 is further configured to: if the amount of soup of the cooked dish is greater than or equal to the preset threshold, control the pot body to swing back and forth along the axis according to the limiting range simultaneously with, in the process of, or after controlling the pot body to turn over.
[0084] Furthermore, the control module 303 is also used to determine the limit range of the reciprocating swing of the pot body according to the size of the receiving tray. In the reciprocating swing direction of the pot body, the limit range is smaller than the size of the receiving tray.
[0085] Furthermore, the broth volume acquisition module 301 is specifically used for:
[0086] The amount of broth in a cooked dish is detected using a broth detection device; and / or,
[0087] Based on the recipe information for the dish, determine the amount of broth required; and / or,
[0088] Determine the amount of broth for the dish based on the type of food being cooked; and / or,
[0089] The amount of broth for cooking should be determined based on the type of dish and the cooking time.
[0090] The control device 300 for the cooking equipment in this embodiment can be the cooking equipment itself, or a component within the cooking equipment, such as an integrated circuit or a chip. The control device 300 for the cooking equipment provided in this embodiment can achieve… Figure 1 The various processes implemented in the control method embodiment of the cooking equipment will not be described again here to avoid repetition.
[0091] This application also provides a cooking device, such as... Figure 4 As shown, the cooking device 400 includes a processor 401 and a memory 402. The memory 402 stores a program or instruction that can run on the processor 401. When the program or instruction is executed by the processor 401, it implements the various steps of the control method embodiment of the cooking device described above and can achieve the same technical effect. To avoid repetition, it will not be described again here.
[0092] The memory 402 can be used to store software programs and various data. The memory 402 can mainly include a first storage area storing programs or instructions and a second storage area storing data, wherein the first storage area can store an operating system, application programs or instructions required by at least one function (such as a sound playing function, an image playing function, etc.), and the like. In addition, the memory 402 can include a volatile memory or a non-volatile memory, or the memory 402 can include both a volatile memory and a non-volatile memory. The non-volatile memory can be a Read-Only Memory (ROM), a Programmable ROM (PROM), an Erasable PROM (EPROM), an Electrically EPROM (EEPROM), or a flash memory. The volatile memory can be a Random Access Memory (RAM), a Static RAM (SRAM), a Dynamic RAM (DRAM), a Synchronous DRAM (SDRAM), a Double Data Rate SDRAM (DDR SDRAM), an Enhanced SDRAM (ESDRAM), a Synch link DRAM (SLDRAM), and a Direct Rambus RAM (DRRAM). The memory 402 in the embodiments of the present application includes but is not limited to these and any other suitable types of memory.
[0093] The processor 401 can include one or more processing units; optionally, the processor 401 integrates an application processor and a modem processor, wherein the application processor mainly processes operations related to an operating system, a user interface, and an application program, and the modem processor mainly processes wireless communication signals, such as a baseband processor. It can be understood that the above-mentioned modem processor can also not be integrated into the processor 401.
[0094] The embodiments of the present application also provide a readable storage medium, and the readable storage medium stores programs or instructions, which are executed by a processor to realize each process of the control method embodiments of the cooking device and achieve the same technical effects. To avoid repetition, details are not described here.
[0095] It should be noted that, in the present document, the terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but can also include other elements not expressly listed or inherent to such process, method, article, or apparatus. An element proceeded by "comprises... a" does not, without more constraints, exclude the presence of additional identical elements in the process, method, article, or apparatus that comprises the element. Furthermore, it should be noted that the methods and apparatus of the present embodiments are not limited by the order of the steps or the sequence for performing the steps, as some steps can occur in different orders and / or concurrently with one another; for example, described methods can be performed in an order other than that described, and / or additional steps can be added, or steps can be omitted, or a combination thereof. Also, characteristics described in relation to certain examples can be combined in other examples.
[0096] The embodiments of the present application described above are merely exemplary and are not intended to limit the present application to the described embodiments. The described embodiments are merely illustrative and not restrictive of the present application. Many modifications and variations of the described embodiments are possible, all of which are intended to be within the scope of the present application.
Claims
1. A control method of a cooking apparatus, characterized by, The method comprises: acquiring a soup quantity of a dish being cooked in a pot of the cooking device; determining a pot turning mode of a dish serving stage according to the soup quantity of the dish being cooked; controlling the pot to turn over in the dish serving stage according to the pot turning mode.
2. The method of claim 1, wherein, The determination of the pot turning mode of the dish serving stage according to the soup quantity of the dish being cooked comprises: if the soup quantity of the dish being cooked is less than a preset threshold, determining the pot turning mode of the dish serving stage as a first pot turning mode; if the soup quantity of the dish being cooked is greater than or equal to the preset threshold, determining the pot turning mode of the dish serving stage as a second pot turning mode.
3. The method of claim 2, wherein: the second pot turning mode comprises one or more pot turning manners.
4. The method of claim 3, wherein: the pot turning manners comprise a continuous pot turning manner, a variable-speed pot turning manner, and a jog pot turning manner; the pot turning speed of the continuous pot turning manner is less than the pot turning speed in the first pot turning mode; the variable-speed pot turning manner comprises: the pot is first turned over by a first angle at a first speed, and then turned over by a second angle at a second speed, the second speed being less than the first speed; the jog pot turning manner comprises: the pot is turned over by a third angle at a third speed for multiple times in sequence.
5. The method of claim 4, wherein, The method further comprises: determining the third speed and / or the third angle according to a jog duration of the jog pot turning manner; the jog duration is positively correlated with the third speed, and the jog duration is positively correlated with the third angle.
6. The method of claim 2, wherein, The method further comprises: if the soup quantity of the dish being cooked is greater than or equal to the preset threshold, controlling a stirring member and / or a pot scraping member of the cooking device to be close to or away from above the pot before, simultaneously with, or in the process of controlling the pot to turn over.
7. The method of claim 2, wherein, The method further comprises: if the soup quantity of the dish being cooked is greater than or equal to the preset threshold, controlling the pot to swing back and forth along an axis within a limit range simultaneously with, in the process of, or after controlling the pot to turn over.
8. The method of claim 7, wherein, The method further comprises: determining the limit range of the pot swinging back and forth according to a size of a dish receiving plate, the limit range being less than the size of the dish receiving plate in the direction of the pot swinging back and forth.
9. The method according to any one of claims 1 to 8, characterized in that, The acquisition of the soup quantity of the dish being cooked in the pot of the cooking device comprises: detecting the soup quantity of the dish being cooked by a soup quantity detection device; and / or, determining the soup quantity of the dish being cooked according to cooking recipe information corresponding to the dish being cooked; and / or, determining the soup quantity of the dish being cooked according to a dish type of the dish being cooked; and / or, determining the soup quantity of the dish being cooked according to the dish type and a cooking duration of the dish being cooked.
10. A control device of a cooking apparatus, characterized by, The method comprises: a soup quantity acquisition module, configured to acquire a soup quantity of a dish being cooked in a pot of the cooking device; a pot turning mode determination module, configured to determine a pot turning mode of a dish serving stage according to the soup quantity of the dish being cooked; a control module, configured to control the pot to turn over in the dish serving stage according to the pot turning mode.
11. A cooking apparatus, characterized by, A computer program product comprising a processor and a memory storing a program or instructions for execution on the processor, the program or instructions, when executed by the processor, implementing the steps of the control method of the cooking apparatus according to any one of claims 1 to 9.
12. A readable storage medium, having stored thereon a program or instructions, characterized in that, The program or instructions, when executed by the processor, implement the steps of the control method of the cooking apparatus according to any one of claims 1 to 9.