Gas cooking system and its control method, computer-readable storage medium

Abstract

This invention provides a gas cooking system and its control method, as well as a computer-readable storage medium. The controller of the gas cooking system stores multiple cooking stages, each with an independent temperature-time correspondence and a cooking action-target temperature correspondence. The control method includes the following steps: the controller first receives temperature information detected by the temperature sensor on the smart pot being cooked, and determines the actual temperature of the contents; then, it adjusts the opening of the electromagnetic proportional valve according to the temperature-time correspondence; when the actual temperature reaches the target temperature corresponding to the cooking action in the current cooking stage, it prompts the execution of the corresponding cooking action; if the cooking action has already been executed, the portion of the temperature-time correspondence after the cooking action is updated to the current cooking stage; and the opening of the proportional valve is controlled according to the temperature-time correspondence, thereby achieving precise control of temperature and heat at each moment during the cooking process and improving the taste of the food.

Description

Technical Field

[0001] This invention relates to the field of gas cooking technology, specifically to a gas cooking system and its control method, and a computer-readable storage medium. Background Technology

[0002] In our daily lives, sometimes we are lucky enough to eat a dish we really like, but it's difficult to replicate it; sometimes we miss the flavors of our childhood, but they are no longer there; sometimes we hope to imitate a master chef's cooking, but it's also difficult to achieve the same taste and texture. Especially in some large-scale catering businesses, the need for chefs is high, and different chefs produce dishes with different textures, resulting in an unstable and inconsistent user experience. The main reasons for this are as follows: First, the ingredients for dishes are complex and diverse, the cooking steps are intricate, and the timing of adding ingredients is crucial; second, although electric heating is easier to control, it's difficult to reproduce the good taste of fine Chinese cuisine, and with gas cooking, mastering the heat is extremely important, but the gas flame is difficult to control precisely during operation.

[0003] Although the industry has proposed some automatic cooking methods, they often use a constant temperature heating preset time. When the temperature changes between adjacent stages, if the temperature increases, it is directly adjusted from medium to high heat, or from low heat to medium or high heat; if the temperature decreases, it is directly adjusted from high heat to medium or low heat, or from medium heat to low heat. This method is obviously too coarse in terms of heat control and cannot achieve the precise control of the chef on the temperature of the ingredients, the gas heat, and the timing of the ingredients at each moment. As a result, the cooked dishes still cannot achieve the taste of a chef. Summary of the Invention

[0004] Based on the above situation, the main objective of this invention is to provide a gas cooking system and its control method, as well as a computer-readable storage medium, to achieve precise control of food temperature, gas heat, and the timing of food addition at various moments during the cooking process, thereby improving the taste of the dish.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0006] A first aspect of the present invention provides a control method for a gas cooking system, the gas cooking system including a gas stove and a smart pot, the gas stove including a controller and a first electromagnetic proportional valve and a second electromagnetic proportional valve having adjustable opening degree, the control method including the following steps:

[0007] S10: The controller receives temperature information detected by the temperature sensor on the smart pot currently being cooked via wireless signal, and determines the actual temperature of the contents based on the temperature information and the contents inside the smart pot.

[0008] S20: The controller acquires cooking information corresponding to the current cooking stage among multiple cooking stages, wherein the cooking information includes temperature-time correspondence and cooking action-target temperature correspondence, the start time in the temperature-time correspondence of each cooking stage is independent, and the cooking action includes food addition action and stir-frying action;

[0009] S30: The controller takes the temperature at each moment in the temperature-time correspondence of the current cooking stage as the target temperature, adjusts the opening of the first electromagnetic proportional valve and the second electromagnetic proportional valve to adjust the inner ring firepower and outer ring firepower of the gas stove respectively, so that the actual temperature changes with time to track the temperature-time correspondence in the current cooking stage, and prompts to execute the corresponding cooking action when the actual temperature reaches the target temperature corresponding to the cooking action in the current cooking stage.

[0010] S40: The controller determines whether the cooking action has been performed within a specified time. If it has been performed, the part of the temperature-time correspondence in the current cooking stage corresponding to the cooking action is updated to the current cooking stage, and the timer is reset, returning to step S30; or the next cooking stage is updated to the current cooking stage, returning to step S20. If it has not been performed, S50 is executed.

[0011] S50: The controller adjusts the first electromagnetic proportional valve to its minimum opening, closes the second electromagnetic proportional valve, and waits for a first preset time. Then, the controller re-times the portion of the time after the cooking action in the temperature-time correspondence of the current cooking stage and returns to step S30; or it sets the next cooking stage as the current cooking stage and returns to step S20.

[0012] Preferably, at least one of the cooking stages further has a constant heat-time relationship or a constant heat-temperature relationship, and step S30 includes the following steps:

[0013] S31: The controller determines whether the current cooking stage includes constant heat. If yes, execute S32; if no, execute S33.

[0014] S32: The controller adjusts the opening of the first electromagnetic proportional valve and the second electromagnetic proportional valve to keep them at the constant heat, and maintains the opening until the duration of the constant heat and time correspondence in the current cooking stage is reached, then execute step S34; or until the actual temperature of the smart pot reaches the target temperature corresponding to the cooking action in the temperature and time correspondence in the current cooking stage, then execute step S34.

[0015] S33: The controller uses the temperature at each moment in the temperature-time correspondence as the target temperature, adjusts the opening of the first electromagnetic proportional valve and the second electromagnetic proportional valve to adjust the inner ring firepower and outer ring firepower of the gas stove respectively, so that the actual temperature changes with time to track the temperature-time correspondence in the current cooking stage, until the actual temperature reaches the target temperature corresponding to the cooking action in the current cooking stage, and then executes S34.

[0016] S34: Prompt to perform the cooking action.

[0017] Preferably, step S30 includes:

[0018] When the actual temperature reaches the target temperature corresponding to the cooking action in the current cooking stage, the controller issues a voice prompt to execute the cooking action.

[0019] Preferably, the cooking action in the current cooking stage is adding the main ingredient; step S40 includes the following steps:

[0020] S41: The controller determines whether the cooking action has been performed. If the action has been completed, then S42 is executed; if not, then S50 is executed.

[0021] S42: The controller determines whether the weight and type of the main ingredient being added are consistent with the weight and type in the navigation recipe corresponding to the current cooking stage. If they are consistent, then S43 is executed; if they are inconsistent, then S44 is executed.

[0022] S43: The controller re-times the portion of time after the cooking action in the temperature-time correspondence of the current cooking stage and returns to S30, or sets the next cooking stage as the current cooking stage and returns to step S20;

[0023] S44: Determine whether the difference between the type and weight of the actual main ingredient and the type and weight in the navigation menu is within the allowable difference range. If yes, execute S43; if no, replace with a new navigation menu and use it as the current navigation menu, then return to S42.

[0024] Preferably, a weight sensor is installed at the burner head of the gas stove;

[0025] The cooking action in the current cooking stage is a stir-frying action, and step S40 includes:

[0026] S46: The controller acquires the weight information from the weight sensor;

[0027] S47: The controller determines whether the weight information changes within a second preset time. If it changes, the cooking action is executed. The controller re-times the portion of the time after the cooking action in the temperature-time correspondence of the current cooking stage and returns to S30, or takes the next cooking stage as the current cooking stage and returns to step S20. If it does not change, the cooking action is not executed, and S50 is executed.

[0028] The second preset time is shorter than the first preset time.

[0029] Preferably,

[0030] The controller uses the temperature at each moment in the temperature-time correspondence of the current cooking stage as the target temperature, and adjusts the opening of the first electromagnetic proportional valve and the second electromagnetic proportional valve, including:

[0031] The controller uses the target temperature as the input of the nonlinear tracking differentiator in the ADRC model, and the actual temperature as the controlled object, as the feedback input of the extended state observer in the ADRC model. Based on the output of the ADRC model and the controlled object, the controller obtains the current values ​​of the first electromagnetic proportional valve and the second electromagnetic proportional valve.

[0032] The controller controls the operation of the first proportional valve and the second proportional valve according to the current value, so as to adjust the opening degree of the first electromagnetic proportional valve and the second electromagnetic proportional valve.

[0033] Preferably, it further includes:

[0034] If the controller receives externally input power adjustment information during the current cooking stage, then step S30 specifically involves:

[0035] The controller adjusts the opening of the first electromagnetic proportional valve and the second electromagnetic proportional valve according to the firepower adjustment information, and executes the cooking action when the actual temperature reaches the target temperature corresponding to the cooking action in the current cooking stage.

[0036] Preferably, the firepower adjustment information is input to the controller via at least one of touch commands, gesture commands, voice commands, and wireless signal commands.

[0037] Preferably, step S10 is followed by the step:

[0038] S60: The controller determines whether the actual temperature of the smart pot is greater than the anti-dry-burning threshold. If so, it closes the first electromagnetic proportional valve and the second electromagnetic proportional valve.

[0039] Preferably, the controller further includes a display screen; and before step S10, it further includes:

[0040] The controller obtains navigation recipes via a mobile phone, the cloud, or its own storage unit, and controls the display screen to show the navigation recipes.

[0041] Preferably, before step S10, a matching step between the stove and the smart pot is included, the matching step including:

[0042] S81: The controller controls the ignition unit corresponding to the pre-cooking burner to ignite;

[0043] S82: The controller acquires the temperature information from the temperature sensors of each smart pot;

[0044] S83: The controller determines which smart pot's temperature information meets the expected temperature change, and determines the smart pot that meets the expected temperature change as the cookware for cooking the current navigation recipe, and executes S10; if none of them meet the expected temperature change, it outputs cookware error information and returns to S81.

[0045] A second aspect of the present invention provides a gas-fired cooking system, including a gas stove and a smart pot.

[0046] The smart pot includes a pot body, a temperature sensor installed on the pot body and connected to it, and a wireless transmission module. The temperature sensor is used to detect the temperature of the pot body, and the wireless transmission module is used to send the temperature information of the pot body to the gas stove.

[0047] The gas stove includes a controller and a burner head. The burner head includes an inner ring burner, an outer ring burner, a first electromagnetic proportional valve, and a second electromagnetic proportional valve. The inner ring burner is connected to the gas supply end through the first electromagnetic proportional valve, and the outer ring burner is connected to the gas supply end through the second electromagnetic proportional valve. The controller includes a control unit, a storage unit connected to the control unit, and a wireless communication unit.

[0048] The storage unit stores cooking information corresponding to each cooking stage. The cooking information includes a temperature-time correspondence and a cooking action-target temperature correspondence. The start time in the temperature-time correspondence of each cooking stage is independent. The cooking action includes the action of adding ingredients and the action of stir-frying.

[0049] The wireless communication unit can be connected to the wireless transmission module to receive temperature information detected by the temperature sensor on the smart pot.

[0050] The control unit is electrically connected to both the first electromagnetic proportional valve and the second electromagnetic proportional valve.

[0051] The control unit is used for:

[0052] The actual temperature of the contents is determined based on the temperature information and the contents of the smart pot, and is used to adjust the opening of the first electromagnetic proportional valve and the second electromagnetic proportional valve according to the temperature-time correspondence of the current cooking stage, so that the change of the actual temperature over time tracks the temperature-time correspondence in the current cooking stage.

[0053] When the actual temperature reaches the target temperature corresponding to the cooking action in the current cooking stage, the corresponding cooking action is executed. After the cooking action is executed, the part after the cooking action in the temperature-time correspondence of the current cooking stage is updated to the current cooking stage, or the next cooking stage is used as the current cooking stage, and the current cooking stage is re-executed.

[0054] Preferably, the gas stove further includes a touch screen for displaying at least one of the following data: navigation recipes, gas consumption, firepower, energy consumption of the gas stove, actual temperature of the smart pot, cooking time, number of stir-fries, and input firepower adjustment information obtained by the control unit through a mobile phone, the cloud, or its own storage unit.

[0055] Preferably, the system also includes a range hood, which is connected to the control unit. The control unit is also used to control the range hood to operate and shut down. The touch screen is also used to display the airflow of the range hood.

[0056] Preferably, a weight sensor is installed at the burner of the gas stove to obtain the weight change of the smart pot, so as to detect whether a stir-frying action is performed, or to determine whether a main ingredient has been added or whether auxiliary ingredients have also been added.

[0057] A third aspect of the present invention provides a computer-readable storage medium for a gas cooking system, the storage medium storing an executable program that, when executed, implements the control method as described in any of the preceding claims.

[0058] In the control method of this invention, the start time in the temperature-time correspondence of each cooking stage is independent. During the cooking stage, the temperature in the temperature-time correspondence is used as the target temperature at each moment. The opening of the first electromagnetic proportional valve and the second electromagnetic proportional valve are adjusted respectively to independently adjust the inner ring firepower and the outer ring firepower, thereby achieving precise control of the firepower. Thus, the actual temperature of the food changes with time according to the temperature-time correspondence. Furthermore, this invention determines the actual temperature of the contents inside the smart pot 200 based on the acquired temperature information through a compensation algorithm. Further, this invention does not track the entire cooking process according to the temperature-time correspondence. When cooking actions, such as adding ingredients, this invention combines the correspondence between the cooking action and the target temperature. That is, the cooking action is only executed when the actual temperature reaches the target temperature. Upon completion of the cooking action, the temperature-time correspondence corresponding to the cooking action in that stage is refreshed, or the process directly transitions to the next cooking stage with independent time. This avoids the situation where the pot temperature has not yet reached the target temperature when the main ingredient is added, causing the pot temperature to continue following the temperature-time correspondence, resulting in insufficient heating and affecting the degree of heating of the ingredients at each moment.

[0059] Other beneficial effects of the present invention will be explained in detail through the introduction of specific technical features and technical solutions in specific embodiments. Those skilled in the art should be able to understand the beneficial technical effects brought about by these technical features and technical solutions through the introduction of these technical features and technical solutions. Attached Figure Description

[0060] Preferred embodiments of the present invention will now be described with reference to the accompanying drawings. In the drawings:

[0061] Figure 1 A flowchart of a preferred embodiment of the control method for the gas cooking system provided by the present invention;

[0062] Figure 2 A system diagram of a preferred embodiment of the gas cooking system provided by the present invention;

[0063] Figure 3 A schematic diagram of a preferred embodiment of the smart pot in the gas cooking system provided by the present invention;

[0064] Figure 4 A schematic diagram of a preferred embodiment of a gas stove in the gas cooking system provided by the present invention;

[0065] Figure 5 An exploded view of a preferred embodiment of a gas stove in the gas cooking system provided by the present invention.

[0066] Figure 6A schematic diagram of the timing of changes in various physical quantities in a stage of a preferred embodiment of the control method for a gas cooking system provided by the present invention.

[0067] Figure 7 The ADRC model block diagram is shown in a preferred embodiment of the control method for the gas cooking system provided by the present invention.

[0068] In the picture,

[0069] 100. Gas stove; 110. Controller; 111. Control unit; 112. Storage unit; 113. Wireless communication unit; 120. Burner head; 121. Inner ring fire channel; 122. Outer ring fire channel; 123. First electromagnetic proportional valve; 124. Second electromagnetic proportional valve; 125. Shut-off valve; 130. Touch screen display; 140. Weight sensor; 150. Cover plate; 160. Housing; 170. Ignition mechanism; 180. Burner frame; 190. Pressure regulator; 191. Partition plate; 192. Fan; 193. Air inlet;

[0070] 200. Smart pot; 210. Pot body; 220. Temperature sensor; 230. Wireless transmission module; 240. Power supply. Detailed Implementation

[0071] The present invention is described below based on embodiments, but the present invention is not limited to these embodiments. In the following detailed description of the present invention, some specific details are described in detail, but well-known methods, processes, procedures, and elements are not described in detail in order to avoid obscuring the essence of the present invention.

[0072] Furthermore, those skilled in the art should understand that the accompanying drawings provided herein are for illustrative purposes only and are not necessarily drawn to scale.

[0073] Unless the context explicitly requires it, the words "comprising," "including," and similar terms throughout the specification and claims should be interpreted as encompassing rather than being exclusive or exhaustive; that is, meaning "including but not limited to."

[0074] In the description of this invention, it should be understood that the terms "first," "second," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance. Furthermore, in the description of this invention, unless otherwise stated, "a plurality of" means two or more.

[0075] This invention provides a gas-fired cooking system, such as... Figures 2-5As shown, the device includes a gas stove 100 and a smart pot 200. The smart pot 200 includes a pot body 210, a temperature sensor 220 installed on the pot body 210 and connected to it, and a wireless transmission module 230. The temperature sensor 220 is used to detect the temperature of the pot body 210, and the wireless transmission module 230 is used to send the temperature information of the pot body 210 to the gas stove 100.

[0076] The gas stove 100 includes a controller 110 and a burner 120. The burner 120 includes an inner ring burner 121, an outer ring burner 122, a first electromagnetic proportional valve 123, and a second electromagnetic proportional valve 124. The inner ring burner 121 is connected to the gas supply end through the first electromagnetic proportional valve 123, and the outer ring burner 122 is connected to the gas supply end through the second electromagnetic proportional valve 124. The controller 110 includes a control unit 111, a storage unit 112 connected to the control unit 111, and a wireless communication unit 113. The storage unit 112 stores cooking information corresponding to multiple cooking stages. The cooking information includes temperature-time correspondence and cooking action-target temperature correspondence. The start time in the temperature-time correspondence of each cooking stage is independent, meaning that the timing is reset for each cooking stage, such as the start time of each cooking stage being 0. The cooking actions include the action of adding ingredients and the action of stir-frying. The action of adding ingredients refers to the action of putting ingredients in, such as the action of putting mushrooms in stir-fried mushrooms; or the action of putting ribs or lotus root in a recipe for stewed pork ribs and lotus root. The wireless communication unit 113 can be connected to the wireless transmission module 230 to receive temperature information detected by the temperature sensor on the smart pot 200.

[0077] This invention also provides a control method for a gas cooking system, which can be used in the aforementioned gas cooking system. Specifically, refer to... Figure 1 The control method includes the following steps:

[0078] S10: The controller 110 receives the temperature information detected by the temperature sensor 220 on the smart pot 200 currently being cooked via wireless signal, and determines the actual temperature of the contents based on the temperature information and the contents inside the smart pot 200. Specifically, the storage unit 112 can store a corresponding table or curve of temperature information, contents and actual temperature in advance. This corresponding table or curve can be obtained through multiple tests and can be directly retrieved during actual cooking.

[0079] S20: The controller 110 obtains information about the current cooking stage among multiple cooking stages. Specifically, the control unit 111 first obtains the navigation recipe, which includes multiple cooking stages according to the execution order. These cooking stages are all stored in the storage unit 112 in advance. The control unit 111 executes each cooking stage in sequence. When executing each cooking stage, the cooking stage being executed at this time is taken as the current cooking stage, and the information corresponding to the cooking stage is stored in the storage unit 112.

[0080] S30: The controller 110 uses the temperature at each moment in the temperature-time correspondence of the current cooking stage as the target temperature, and adjusts the opening of the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124 to adjust the inner ring firepower and outer ring firepower of the gas stove 100 respectively, so that the actual temperature changes with time to track the temperature-time correspondence in the current cooking stage, and prompts to execute the corresponding cooking action when the actual temperature reaches the target temperature corresponding to the cooking action in the current cooking stage; specifically, the control unit 111 adjusts the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124 according to the temperature-time correspondence, and independently controls the opening of the two to achieve the best firepower configuration, so that the food can be heated in a truly meaningful way according to the temperature-time correspondence, and when the actual temperature reaches the execution temperature of the cooking action, the cooking action is executed.

[0081] S40: Controller 110 determines whether the cooking action has been executed within the specified time. If it has been executed, it updates the portion of the temperature-time correspondence in the current cooking stage after the cooking action to the current cooking stage and returns to S30, or updates the next cooking stage to the current cooking stage and returns to step S20. If it has not been executed, it executes S50.

[0082] S50: Controller 110 adjusts the first electromagnetic proportional valve 123 to the minimum opening and closes the second electromagnetic proportional valve 124, that is, adjusts the heat to the minimum. After waiting for the first preset time, controller 110 re-times the part of the time after the cooking action in the temperature-time correspondence of the current cooking stage and returns to S30; or sets the next cooking stage as the current cooking stage and returns to step S20.

[0083] In steps S40 and S50, the controller 110 re-times the portion of the time following the cooking action in the temperature-time correspondence of the current cooking stage and returns to S30; or it takes the next cooking stage as the current cooking stage and returns to S20. That is, the temperature corresponding to the cooking action in the temperature-time correspondence of the current cooking stage is recorded as the action temperature. If the action temperature is in the middle region of the temperature-time correspondence, the time point corresponding to the action temperature is used as the dividing point. In the temperature-time correspondence, the part before the dividing point is recorded as the first relationship, and the part after the dividing point is recorded as the second relationship. In the second relationship, the starting time does not continue from the end time of the first relationship, but starts from the time when the cooking action is completed, and other times in the second relationship are postponed. If the action temperature is at the end of the temperature-time correspondence, the cooking stage is also completed after the cooking action is completed, and the control unit 110 will execute the next cooking stage, taking the next cooking stage as the current cooking stage and returning to step S20.

[0084] In existing technologies, gas stove cooking systems often directly use the final temperature of the cooking stage as the target temperature, heating the food directly to that target temperature using high, medium, or low heat. However, this method may result in the food surface burning before the internal temperature reaches the target temperature, or even if the target temperature is eventually reached, the heating time may be too long, potentially overheating some parts and affecting the food's texture. Furthermore, due to the influence of factors such as varying ambient temperatures, it is difficult to reproduce the same temperature with the same heat, resulting in inconsistent taste and texture for each batch of food.

[0085] The gas cooking system and control method of the present invention, on the one hand, firstly follow the temperature-time correspondence in each cooking stage, thereby greatly reducing the influence of ambient temperature and other factors on the degree of food heating. Moreover, the start time in each temperature-time correspondence is independent. In the cooking stage, the temperature corresponding to each moment in the temperature-time correspondence is used as the target temperature for each moment. The opening of the first electromagnetic proportional valve and the second electromagnetic proportional valve are adjusted for each moment, and the gas intake of the two electromagnetic proportional valves is adjusted. Thus, in the entire cooking stage, attention is paid to each moment in the food heating process, so that the actual temperature of the food changes with time follows the temperature-time correspondence. Even if the food is heated basically according to the temperature of the temperature-time correspondence, it is necessary to ensure that the final temperature is reached and the predetermined heating time is guaranteed, and it is not allowed to deviate from the temperature-time correspondence. First, heat to a certain intermediate temperature with high heat, and then heat to the final temperature with low heat. Therefore, the control method of the present invention can better guarantee the temperature change of the food throughout the entire heating process and improve the taste of the food. Furthermore, in this invention, the control of the heat is not simply limited to high, medium, and low heat. Instead, the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124 are controlled independently. Therefore, the inner ring heat and the outer ring heat can be adjusted independently. In other words, the inner ring heat and the outer ring heat do not affect each other. They can be combined as needed to achieve precise control of the heat and achieve the optimal heat configuration at each moment. In turn, the precise adjustment of the heat allows the actual temperature to better track the temperature-time correspondence, improving the precise control of the heating process of food at each moment and enhancing the taste of the food.

[0086] On the other hand, if the cooking action is also performed according to time during the adjustment of the heat according to the temperature-time correspondence, there will inevitably be a lag in the temperature information from the temperature sensor 220 being collected and received by the control unit 111. Therefore, the actual temperature at the time corresponding to the cooking action may not have reached the target temperature in the temperature-time correspondence for that time point. Performing the cooking action at this time may result in insufficient actual temperature inside the pot, making subsequent tracking of the actual temperature against the temperature-time correspondence more difficult. For example... Figure 6In the illustrated embodiment, the temperature-time relationship is represented by a temperature-time curve. The solid line ABCD represents the temperature-time curve, the dashed line represents the ideal actual temperature-time curve, and the double-dotted line represents the possible actual temperature-time curve. If the food is added at point B, and the food is added with time as a reference, the actual temperature at the corresponding moment at point B may be B1. If the main ingredient is added at this time, the target temperature in the subsequent temperature-time curve BC will suddenly drop. At this time, the actual temperature in the pot has not yet reached the target temperature B, and because of the addition of the main ingredient, the actual temperature will be even lower. However, the heat will be reduced at this time according to the temperature-time curve. This will cause excessive cooling in the BC segment, resulting in insufficient heating in the subsequent CD segment. To address this issue, this invention adjusts the heat according to the temperature-time relationship while executing cooking actions based on the target temperature. Specifically, when adding ingredients, the invention integrates the cooking action with the target temperature; the cooking action is only executed when the actual temperature reaches the target temperature. This prevents the pot temperature from continuing to follow the temperature-time relationship before the main ingredient is added, resulting in insufficient heating and affecting the heating degree of the ingredients at various times. Furthermore, upon completion of the cooking action, the temperature-time relationship corresponding to the subsequent cooking actions in that stage is refreshed, or the process directly transitions to the next time-independent cooking stage. In other words, if... Figure 6 In this process, after the main ingredient is added at point B, the BCD segment is refreshed. That is, the time of the BCD segment does not continue the time of the AB segment, but takes the moment after the ingredients are added as the starting point of the time. In this way, it can be ensured that the temperature at point B can be reached, and it will not affect the subsequent adjustment of the heat according to the temperature-time correspondence in the BCD segment. This makes the actual temperature closer to the ideal actual temperature-time curve and improves the taste of the food.

[0087] On the other hand, during the automatic cooking process, although the actual temperature has reached the target temperature at point B and the main ingredient needs to be added, the main ingredient may not actually be added in time. In contrast, this invention first sets the heat to the minimum and waits for a first preset time. Regardless of whether the cooking action is performed, it directly refreshes the temperature-time correspondence after the cooking action and continues to perform, or directly performs the next cooking stage.

[0088] It should be noted that the cooking information for some cooking stages includes cooking actions, while the cooking information for other cooking stages does not include cooking actions. In the current cooking stage that includes cooking actions, S30 to S50 can be used. In the corresponding cooking stage where the cooking information does not include cooking actions, S30 can be used directly.

[0089] In one embodiment, the temperature sensor 220 is installed at the bottom of the pot body 210. To prevent damage to the temperature sensor 220 during cooking, especially during stir-frying, it is preferably located on the outside of the pot body 210. Therefore, the temperature information detected by the temperature sensor 220 will deviate from the actual temperature of the food inside the pot. Furthermore, the temperature information has already changed between the time the temperature sensor 220 detects the temperature information and the time the control unit 111 receives it. It is evident that directly using the temperature information detected by the temperature sensor 220 will introduce a significant error. In this invention, the control unit 111 compensates for the received temperature information and uses the compensated temperature as the actual temperature, thereby improving the control accuracy of the entire cooking system.

[0090] Furthermore, this invention also considers that different contents within the pot can affect the actual temperature. For example, when the pot contains liquid water and solid ingredients, the actual temperatures of the contents may differ even when the temperature sensor 220 detects the same temperature information. Therefore, the control method of this invention compensates for the temperature information based on the different contents, thereby improving the control accuracy of the entire cooking system. Specifically, this invention can pre-set a correspondence between different temperature information, different contents, and the actual temperature. When the temperature information of the smart pot is obtained, the actual temperature is directly determined based on this correspondence. To further improve the accuracy of the actual temperature, this invention can enhance the accuracy of this correspondence, such as by setting correspondences between different temperature information, different contents, different heat levels, different pot bodies, and other factors with the actual temperature.

[0091] When the temperature sensor 220 is located on the outside of the pot body 210, in order to better protect the temperature sensor 220, a mounting groove can be provided on the outside of the pot body 210. The mounting groove can be formed by recessing from the outer surface of the bottom. The detection part of the temperature sensor 220 is installed in the mounting groove. At the same time, the smart pot 200 also includes a protective bottom plate 240, which covers the outer side of the bottom to close the opening of the mounting groove.

[0092] The temperature sensor 220 may specifically include a thermocouple, a thermistor, etc. When a thermocouple is used, its detection part can be located at the bottom of the pot body 210, and the compensation circuit can extend to the handle of the pot body 210, providing thermal isolation between them to reduce the influence of heat from the pot body 210 and flames on temperature detection. When a thermistor is used, it can be directly installed inside the pot body 210. When the pot body 210 is made of cast aluminum or cast iron, it can be die-cast directly into the pot body 210. Preferably, to improve the accuracy of temperature detection, both the pot body 210 and the protective base plate 240 are made of aluminum to increase the heat transfer efficiency of the pot body 210, making the temperature at the temperature sensor 220 as consistent as possible with the temperature of the food inside the pot.

[0093] In fact, during the initial cooking stage, the smart pot 200 and the gas stove 100 are connected by default via the wireless communication unit 113 and the wireless transmission module 230. The temperature sensor 220 on the smart pot 200 actively sends temperature information to the control unit 111. This method can improve the efficiency of temperature information transmission and reduce the lag in temperature information. Of course, the control unit 111 can also send a temperature enable signal to the temperature sensor 220 when temperature information is needed, and the temperature sensor 220 will then send the temperature information to the control unit 111 after receiving the temperature enable signal.

[0094] The smart cooker 200 may also include a power supply 240, which is connected to the temperature sensor 220 and the wireless transmission module 230 to provide power to both. Specifically, the power supply 240 can be a rechargeable power source. Before step S10 is executed, the controller 110 needs to obtain the navigation recipe. The navigation recipe can be stored in the memory 112 in advance, and the control unit 111 can directly call it according to the user's selection. The navigation recipe can also be obtained through devices such as mobile phones and the cloud. Specifically, the mobile phone is wirelessly connected to the cloud, and the cloud is wirelessly connected to the control unit 111. The user can directly select the navigation recipe from the cloud through the mobile phone, and the cloud sends the selected navigation recipe to the control unit 111. Alternatively, the user can directly select the navigation recipe from the cloud, and the cloud sends the navigation recipe to the control unit. Of course, when the gas stove 100 also includes a display screen or a touch screen 130 (detailed below), the display screen or touch screen is connected to the control unit 111, and the user can also directly select the navigation recipe from the cloud through the touch screen. When using a mobile phone, an APP corresponding to the gas stove can be installed on the mobile phone, and the above functions can be performed through the operation of the APP.

[0095] It is worth noting that although the control unit 111 will execute each cooking stage in the navigation recipe in sequence, the control unit 111 can directly extract the cooking information corresponding to each cooking stage according to the navigation recipe, or it can extract the cooking information corresponding to the current cooking stage when it is executed.

[0096] When adjusting the heat using a temperature-time correspondence, the complexity of the entire control method inevitably increases and the efficiency of the cooking system decreases because the temperature at each moment in the temperature-time correspondence needs to be monitored. This invention considers that in some cooking stages, although the temperature-time correspondence is still followed, the heat determined by this correspondence is essentially constant, i.e., constant heat heating is used, such as high heat heating or low heat heating. To improve control efficiency, in a preferred embodiment of this invention, if the cooking information corresponding to a cooking stage indicates constant heat heating, it is not necessary to monitor the temperature at each moment in the temperature-time correspondence. That is, at least one cooking stage also has a constant heat-time correspondence or a constant heat-temperature correspondence. In this case, step S30 includes:

[0097] S31: Controller 110 determines whether the current cooking stage includes constant heat. Specifically, the control unit 111 makes the determination. If yes, execute S32; otherwise, execute S33.

[0098] S32: Controller 110 adjusts the opening of the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124 to maintain a constant heat level. Specifically, control unit 111 adjusts and maintains the opening until the duration of the constant heat level versus time correspondence in the current cooking stage is reached, then executes S34; or until the actual temperature of the smart pot reaches the target temperature corresponding to the cooking action in the temperature-time correspondence in the current cooking stage, then executes S34. In practice, control unit 111 can determine the opening value of the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124 based on the constant heat level, and then set the opening of the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124 to that value. Alternatively, when the constant heat level is high or low, control unit 111 can pre-store the opening values ​​corresponding to high and low heat, and directly adjust to the corresponding opening during the process. Preferably, when high heat is set, both the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124 are at their maximum opening; when low heat is set, the first electromagnetic proportional valve 123 is at its minimum opening, and the second electromagnetic proportional valve 124 is closed.

[0099] S33: The controller 110 uses the temperature at each moment in the temperature-time correspondence as the target temperature, and adjusts the opening of the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124. Specifically, the control unit 111 adjusts the inner ring firepower and outer ring firepower of the gas stove respectively, so that the actual temperature changes with time to track the temperature-time correspondence in the current cooking stage.

[0100] S34: Remind to perform the cooking action.

[0101] In the above method, it is first determined whether the heat is constant in the current cooking stage. If it is not constant, the heat is adjusted in real time according to the temperature-time correspondence. If the heat is constant throughout the entire stage, the opening of the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124 is adjusted at the beginning of the cooking stage. Subsequently, the heat is not adjusted in real time, but only the heating time or the actual temperature reached is considered. This simplifies the entire control process and reduces the occupation of system resources.

[0102] It should be noted that although the cooking stage includes a constant heat setting and a relationship between constant heat and time or constant heat and temperature, the temperature and time in this cooking stage still follow the temperature and time relationship for that stage. Therefore, the duration in the constant heat and time relationship is the total duration in the temperature and time relationship, and the final temperature in the constant heat and temperature relationship is the final temperature in the temperature and time relationship. Furthermore, the addition of the main ingredient causes a temperature drop before it rises. Therefore, in cooking stages involving the addition of the main ingredient, it is preferable to adjust the opening of the first and second electromagnetic proportional valves according to the temperature and time curve.

[0103] Understandably, in some cooking stages, constant power heating is used only for a portion of the time. In this case, constant power heating is used only during the time period when it is set, and the opening of the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124 is not adjusted according to the temperature-time correspondence. In other time periods besides constant power heating, the opening of the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124 is still adjusted according to the temperature-time correspondence.

[0104] When the current cooking stage includes constant heat, the above reminder steps can be performed before the cooking action is executed in step S34.

[0105] When the cooking action in the current cooking stage is adding the main ingredient, the type and weight of the main ingredient may differ from the limits in the recipe. If only the cooking action is performed, the temperature-time correspondence or heat level of the current cooking stage will still be strictly followed. However, if the weight difference is large, such as if the weight is too large and the heat level is constant in this stage (i.e., not tracking the temperature-time correspondence), continuing to use the original heat level will result in insufficient heat and slow heating. If the weight is too small, it may burn. Furthermore, if the type of main ingredient differs significantly, following the temperature-time correspondence of the current cooking stage will likely result in an unsatisfactory dish. This necessitates manual intervention during cooking to adjust the heat, which is believed to compromise the consistency of the dish. In reality, even with manual intervention, the above problems cannot be avoided. Therefore, in a preferred embodiment of the present invention, the main ingredient is judged after being added before proceeding with subsequent cooking processes. Specifically, step S40 includes:

[0106] S41: Controller 110 determines whether the cooking action has been performed. Specifically, control unit 111 determines the execution status of the cooking action. If the action has been completed, S42 is executed; if not, S50 is executed.

[0107] S42: Controller 110 determines whether the weight and type of the main ingredient being added are consistent with the weight and type in the navigation recipe corresponding to the current cooking stage. If they are consistent, then execute S43; if they are inconsistent, the type and weight may be inconsistent, or only the weight or type may be inconsistent, then execute S44.

[0108] S43: The controller 110 re-times the portion of time after the cooking action in the temperature-time correspondence of the current cooking stage and returns to S30, or sets the next cooking stage as the current cooking stage and returns to step S20.

[0109] S44: Determine whether the difference between the actual type and weight of the main ingredient and the type and weight in the navigation recipe is within the allowable difference range. If so, the actual recipe corresponding to the actual type and weight of the main ingredient can be executed according to the temperature-time correspondence and heat of the current cooking stage. Therefore, execute according to the current navigation recipe and proceed to S43. If not, it means that the actual recipe corresponding to the actual type and weight of the main ingredient has a large difference from the temperature-time correspondence and heat of the current cooking stage. A new navigation recipe needs to be replaced and used as the current navigation recipe. Return to S42.

[0110] The above control method not only considers the differences in the type and weight of ingredients after they are added, but also takes into account that whether the ingredients are added by a robotic arm or by the user, there may be some differences from the navigation recipe. Therefore, when the type and weight of the added main ingredient are within the preset difference range, the cooking process is still executed according to the steps after the ingredients are added in the current cooking stage. Only when the difference is large is the navigation recipe changed, and then the weight and type of the new navigation recipe are re-evaluated to see if they are consistent. In this way, the cooking method is adjusted in a timely manner according to the type and weight of the added main ingredient, thereby further improving the success rate of the dish. It should be noted that multiple navigation recipes are stored for the same main ingredient with different weight ranges. That is, the new navigation recipe in step S44 above is also stored in advance in storage unit 112 or on the mobile phone or in the cloud.

[0111] Although S43 is executed in S44 when the difference between the actual type and weight of the main ingredient and the type and weight in the navigation recipe is within the allowable difference range, the temperature-time correspondence needs to be tracked at this time. In reality, when the weight is slightly larger, the heat intensity has changed compared to the previous heat intensity and will increase with the increase of weight; when the weight is slightly smaller, the heat intensity will decrease with the decrease of weight. Therefore, when this cooking stage is heated with constant heat, due to the inconsistency between the weight of the main ingredient and the navigation recipe, the constant heat intensity has actually changed relative to the constant heat intensity set for this cooking stage.

[0112] Specifically, whether or not food is added can be detected by temperature sensor 220. In the embodiment provided by this invention, temperature sensor 220 is installed on the smart pot 200. In fact, temperature sensor 220 can also be installed at the burner 120. In this embodiment, temperature sensor 220 can be connected to control unit 111 via wire or wirelessly. Whether or not food is added can also be detected by weight sensor. That is, gas stove 100 also includes weight sensor 140. Weight sensor 140 can be installed on the underside of the cover to obtain the weight change of smart pot 200. Weight sensor 140 is connected to control unit 111 to send the detected weight information to control unit 111.

[0113] The weight sensor 140 can also be used to determine whether auxiliary ingredients have been added, such as solid seasonings like scallions and ginger, or liquid seasonings like soy sauce and vinegar. That is, at least one cooking stage includes a relationship between auxiliary ingredient addition and temperature or between auxiliary ingredient addition and time. Accordingly, when the current cooking action includes a relationship between auxiliary ingredient addition and temperature or between auxiliary ingredient addition and time, step S30 further includes:

[0114] When the actual temperature reaches the target temperature corresponding to the auxiliary material feeding action, or when the execution time reaches the time corresponding to the auxiliary material feeding action, the auxiliary material feeding action is executed.

[0115] Some users do not like these ingredients and therefore do not add them during cooking. In a preferred embodiment of the present invention, after issuing the ingredient addition action in S30, the execution can be confirmed by a weight sensor and recorded so that the navigation recipe extraction may be updated later, without adjusting the heat control during cooking.

[0116] The weight sensor 140 can also be used to detect the stirring motion. Specifically, when the cooking motion in the current cooking stage is a stirring motion, step S40 includes:

[0117] S46: The controller 110 acquires the weight information from the weight sensor 140, which can be obtained through the control unit 111.

[0118] S47: Controller 110 determines whether the weight information has changed within the second preset time. This can be executed by control unit 111. The change can occur once (i.e., stir-fry once) or multiple times (i.e., stir-fry multiple times). If a change occurs, the cooking action is performed, meaning the stir-fry action is considered to have been performed. Controller 110 resets the time corresponding to the portion after the cooking action in the temperature-time correspondence of the current cooking stage and returns to S30, or sets the next cooking stage as the current cooking stage and returns to step S20. If no change occurs, the cooking action is not performed, meaning the stir-fry action is considered not to have been performed, and S50 is executed.

[0119] The second preset time can be equal to or less than the first preset time. Generally, stir-frying involves multiple consecutive stir-fries with short intervals between adjacent stirs. Therefore, in a preferred embodiment of the present invention, the second preset time can be much shorter than the first preset time. Since the spatula collides with the smart pot 200 during each stir-fry, and this collision is detected by the weight sensor 140, using the weight sensor 140 to detect the stir-frying action reduces the number of detection components in the entire cooking system, thereby simplifying the overall structure.

[0120] Understandably, when the cooking action in the current cooking stage is a stir-frying action, it is also possible to directly detect whether the first preset time and weight information has changed.

[0121] In actual operation, the weight sensor 140 can actively send weight information to the control unit 111. If the control unit 111 does not need the weight information at this time, it can close the port for receiving weight information; or the control unit 111 can continuously receive weight information but not process it. In the former case, if the control unit 111 needs the weight information, it opens the port for receiving weight information. In the latter case, the control unit 111 only processes the received weight information when it needs it. Alternatively, the control unit 111 can send a weight enable signal to the weight sensor 140 when it needs to acquire weight information. The weight sensor 140 will then send the weight information to the control unit 111 only upon receiving the weight enable signal. Of course, the weight sensor 140 can also only collect weight data upon receiving the weight enable signal.

[0122] Of course, whether or not cooking actions are performed can also be detected by other sensors, such as cameras. For detecting the type of main ingredient, a camera can be used. Specifically, the camera is installed on the gas stove 200, range hood (described in detail below), or kitchen wall, etc. The camera captures images of the main ingredient and sends the image information to the control unit 111. The control unit determines the type of main ingredient based on the image.

[0123] It should be noted that neither the temperature sensor 220 nor the weight sensor 140 generally collects data continuously. Instead, they sample once every certain period of time (i.e., the sampling period, such as 200ms) and then send the data to the control unit 111.

[0124] It should be noted that the above-mentioned actions such as adding ingredients, adding auxiliary ingredients, and stir-frying can be performed manually or by connecting to a robotic arm. For example, the control unit 111 can be connected to the ingredient adding robotic arm, the solid auxiliary ingredient adding robotic arm, the liquid auxiliary ingredient adding robotic arm, and the stir-frying robotic arm. When these actions need to be performed, the control unit 111 sends instructions to the robotic arm. After receiving the instructions, the robotic arm adds the corresponding main ingredients or auxiliary ingredients or performs the stir-frying action.

[0125] Regardless of whether the above actions are performed manually or by a robotic arm, when the control unit 111 issues the instruction for cooking actions or adding ingredients, neither the cooking system nor the manual operation may automatically execute it. To improve the success rate of cooking, in a preferred embodiment of the present invention, the controller 110 further includes a voice unit, which can be a buzzer or a speaker, etc. Accordingly, step S30 also includes a reminder step:

[0126] When the actual temperature reaches the target temperature corresponding to the cooking action in the current cooking stage, the controller 110 issues a voice reminder message to execute the cooking action. That is, the prompt in S30 to execute the corresponding cooking action can be achieved by sending a voice reminder message. Specifically, the control unit 111 can control the voice unit to issue the voice reminder message. Similarly, when the actual temperature reaches the target temperature corresponding to the ingredient addition action, or when the execution time reaches the time corresponding to the ingredient addition action, the control unit 111 also controls the voice unit to issue a voice reminder message. The voice reminder message can be just a monotonous ringtone, or it can be specific cooking action content, such as "ingredient addition," "stir-fry," "adding auxiliary ingredients," etc.

[0127] The gas stove 100 also includes a touch screen display 130, which is connected to the control unit 111 and is used to display at least one of the following data: navigation recipes, gas consumption, firepower, gas stove energy consumption, actual temperature of the smart pot, cooking time, and number of stir-fries obtained by the control unit 111 through a mobile phone, the cloud, or its own storage unit, so that the user can understand various situations during the cooking process. Specifically, gas consumption refers to the amount of gas consumed by the gas stove 100 during the cooking process, firepower can be the power of the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124, and gas stove energy refers to the electricity consumption of the gas stove.

[0128] During the cooking process, users can adjust various parameters according to their own tastes, such as adjusting the heat. Specifically, this can be done by inputting heat adjustment information through the touchscreen display 130. That is, after receiving the user's touch command, the touchscreen display 130 sends it to the control unit 111, which then adjusts the heat via the touch command. Specifically, the control method also includes the following steps:

[0129] If the controller 110 receives externally input power adjustment information during the pre-cooking stage, then step S30 specifically involves:

[0130] The controller 110 adjusts the opening of the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124 according to the firepower adjustment information, and executes the cooking action when the actual temperature reaches the target temperature corresponding to the cooking action in the current cooking stage.

[0131] In other words, users can manually adjust the heat at any point during the current navigation menu to cook food that better suits their taste. They can also adjust other parameters such as cooking time, all of which can be accessed via the touchscreen display 130.

[0132] Heat adjustment information and other cooking parameters can also be input to the controller 110 (specifically, the control unit 111) via at least one of gesture commands, voice commands, or wireless signal commands. When using gesture commands, a camera can be installed on the gas stove 100; when using voice commands, a microphone can be installed on the gas stove 100; when using wireless signals, the user can input wireless signal commands on a mobile phone and then send them to the control unit 111.

[0133] Furthermore, during the cooking process, if external information is input, the control unit 111 can record this information and store it in the storage unit 112 to create a new navigation menu, or overwrite the original corresponding navigation menu so that it can be directly called in subsequent cooking. Similarly, users can also directly customize the order of various cooking stages and use the cooking system to cook. During the cooking process, each cooking stage is recorded and stored in the storage unit 112, thereby forming a new navigation menu.

[0134] To prevent dry burning during cooking, especially when cooking is done manually, thus avoiding safety hazards, the present invention includes the following step after step S10:

[0135] S60: The controller 110 (specifically the control unit 111) determines whether the actual temperature of the smart pot 200 is greater than the anti-dry-burning threshold. If so, it closes the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124, that is, it starts the flameout device and stops heating.

[0136] The gas stove 100 can be equipped with one burner head, or two or more burner heads 120. When multiple burner heads 120 are provided, if each burner head 120 has a smart pot 200 placed on it, or although there is only one burner head 120 but multiple smart pots 200 are configured, it is necessary to confirm which smart pot 200 is being used on the burner head 120 to be activated. This operation can display all matched smart pots 200 on the touch screen 130, and then input the corresponding smart pot 200 through touch commands. In a preferred embodiment of the present invention, the smart stove 100 can automatically match the burner head 120 and the smart pot 200. Specifically, before step S10, a matching step between the burner head and the smart pot is included, which includes:

[0137] S81: Controller 110 controls the ignition unit corresponding to the pre-cooking burner to ignite;

[0138] S82: Controller 110 acquires temperature information from the temperature sensors of each smart pot 200;

[0139] S83: Controller 110 determines which smart pot's temperature information meets the expected temperature change, and determines the smart pot 200 that meets the expected temperature change as the cookware for cooking the current navigation recipe, and executes S10; if none of them meet the expected temperature change, it outputs cookware error information and returns to S81.

[0140] Understandably, such as Figure 4 , Figure 5 As shown, the gas stove 100 also includes an ignition mechanism 170, which is located at the burner head 120, typically between the inner ring burner 121 and the outer ring burner 122. The ignition mechanism is connected to the control unit 111 to control the ignition unit, thereby controlling the ignition mechanism 170 to ignite. When the gas stove 100 has multiple burners 120, each burner 120 will be equipped with its own inner ring burner 121, outer ring burner 122, first electromagnetic proportional valve 123, second electromagnetic proportional valve 124, and ignition mechanism.

[0141] Taking a setup with two burners 120 and two smart pots 200 as an example, the two burners 120 are referred to as the first burner and the second burner, and the two smart pots 200 are referred to as the first pot and the second pot. If the first burner is a pre-cooking burner, the control unit 111 first controls the ignition mechanism corresponding to the first burner to ignite, and then determines which pot has reached the expected temperature change by using the temperature information sent by the first pot and the second pot. If the first pot has reached the expected temperature change, it means that the first pot is placed on the first burner. Then, steps S10, S20, etc. are executed to use the first burner and the first pot to cook the recipe.

[0142] Continue to refer to Figure 4 , Figure 5The gas stove 100 includes a cover plate 150, a housing 160, and a burner 180. The cover plate 150 covers the housing 160. The controller 110, the first electromagnetic proportional valve 123, the second electromagnetic proportional valve 124, and the touch display screen 130 are installed inside the housing 160. The burner head 120 is installed in the housing 160, with some parts exposed above the cover plate 150, such as part of the inner ring fire channel 121 and part of the outer ring fire channel 124. The burner 180 is located at the burner head 120 to support the smart pot 200. Specifically, the inner ring fire channel 123 includes an inner fire channel body and an inner ring fire cover, and the outer ring fire channel 124 includes an outer fire channel body and an outer ring fire cover. The burner head 120 also includes a shut-off valve 125. The first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124 are connected to the external gas passage through the shut-off valve 125. The shut-off valve 125 is an electric valve connected to the controller 110 to control the flow of gas into each burner head 120. Specifically, it is connected to the control unit 111, which controls its flow. In order to stabilize the gas pressure entering the gas stove and facilitate precise flame control, the gas stove also includes a pressure regulating valve 190. The shut-off valves 125 of each burner head 120 are connected to the external gas passage through the pressure regulating valve 190. The controller 110 is also located within the housing 160, and when a touch screen display 130 is provided, it can be located below the touch screen display 130.

[0143] To isolate the air inside the gas stove from affecting the controller 110, the gas stove 100 also includes a partition 191. The partition 191 divides the space inside the housing 160 into a first space and a second space. The first electromagnetic proportional valve 123, the second electromagnetic proportional valve 124, the shut-off valve 125, and the controller 110 of each burner 120 are all located in the first space, and the touch screen display 130 is located above the controller 110 (on the side near the cover plate 150). The inner and outer ring burner caps are opposite to the second space. Furthermore, fans are provided on both sides of the first space, and an air inlet 193 is provided between the two inner ring burner caps corresponding to the second space. In this way, a heat dissipation channel is formed inside the second space surrounding the first space, which is conducive to the rapid exhaust of hot air. At this time, the pressure regulating valve 190 is located in the second space, near the fan 192.

[0144] The cooking system may also include a range hood connected to a control unit 111. The control unit 111 is also used to control the operation and shutdown of the range hood. Specifically, during each cooking stage, the control unit 111 can start the range hood and adjust its airflow according to the needs of the cooking process. In this embodiment, the touch screen 130 is also used to display the range hood's airflow. This further enhances the intelligence of the cooking system.

[0145] It should be noted that in the above control method, S10, S20, S30, S40, S50, and S60 do not represent the order of execution, but are only used for the convenience of description in the text. The specific execution order is related to the specific content of each step. For example, S10 only needs to be executed before S30, and it can be executed before, after, or simultaneously with S20; S30 needs to be executed before S40, S40 needs to be executed after S50, and S60 only needs to be executed after S10.

[0146] The opening degree of the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124 can be controlled by the current applied to their control terminals. For example, if the maximum current is input to their control terminals, the opening degree is the maximum; if the minimum current is input, the opening degree is the minimum. Corresponding to other opening degrees, the corresponding current can be applied. The controller uses the temperature at each moment in the temperature-time correspondence of the current cooking stage as the target temperature and adjusts the opening degree of the first and second electromagnetic proportional valves. Specifically, this can be achieved using a PID model, a fuzzy control algorithm, or, in a preferred embodiment of the invention, an ADRC (Active Disturbance Rejection Control) model to adjust the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124. Specifically, this includes:

[0147] First, the controller 110 (specifically the control unit 111) takes the temperature at each moment in the temperature-time correspondence as the target temperature, and takes the target temperature as the input of the nonlinear tracking differentiator in the ADRC model. The actual temperature of the smart pot 200 is taken as the controlled object and as the feedback input of the extended state observer in the ADRC model. Based on the output of the ADRC model and the controlled object, the current values ​​of the first electromagnetic proportional valve and the second electromagnetic proportional valve are obtained respectively.

[0148] Then, the controller 110 (specifically the control unit 111) controls the first proportional valve 123 and the second electromagnetic proportional valve 124 to work according to their respective current values, so as to adjust the opening degree of the first electromagnetic proportional valve 123 and the second electromagnetic proportional valve 124, thereby enabling the actual temperature to better track the temperature-time correspondence.

[0149] In this invention, the ADRC model is as follows: Figure 7As shown in the figure, n is a natural number. The ADRC model includes a nonlinear tracking differentiator TD, a nonlinear state error feedback control law NLSEF, and an extended state observer ESO. The target temperature v(t) is used as the input signal of the entire model and is input to the nonlinear tracking differentiator TD. The difference en between the output Z1n of the nonlinear tracking differentiator TD and the feedback Z2n of the extended state observer ESO is used as the input of the nonlinear state error feedback control law NLSEF. The difference between the output u0(t) of the nonlinear state error feedback control law NLSEF and the feedback of the extended state observer ESO is denoted as the output difference. The output difference, the quotient of the gain b, and the rate of change d(t) of the controlled object act together on the controlled object to obtain the output y(t). The product of the output difference and the gain b, together with the controlled object, acts on the extended state observer ESO. In this invention, the target temperature is used as the input signal v(t), the controlled object is the actual temperature of the cooking pot, and the output y(t) is the current of the first proportional valve and the second proportional valve. Thus, firstly, the nonlinear tracking differentiator TD is used to achieve fast, overshoot-free tracking of the system's target temperature and provide a good differential signal. Secondly, the ADRC model treats the system's own uncertainty as an internal disturbance, which, along with external disturbances, is considered as the overall system disturbance. It directly monitors their combined effect, i.e., the total system disturbance, without distinguishing between internal and external disturbances. The extended state observer (ESO) estimates the system's state and disturbances separately. The ESO transforms the nonlinear uncertain object with unknown external disturbances (such as ambient temperature and airflow) into an "integrator cascade type" using the nonlinear state error feedback control law NLSEF, a structure that achieves feedback linearization of the nonlinear uncertain object. Finally, ADRC uses the nonlinear state error feedback control law NLSEF to obtain the compensation effect of the disturbance component and obtain the output of the entire model.

[0150] By using the ADRC model, different parameters do not need to be changed for different cooking stages, which simplifies the entire control process. Furthermore, this model can take into account the influence of various factors on the heat, such as the ambient temperature, to further improve the accuracy of heat control.

[0151] The temperature-time relationship described above can be expressed as a curve, a table, or a function. For example, a curve represents the temperature changing over time; a table represents the temperature at each moment and its corresponding temperature; and a function represents the temperature changing over time. When the relationship is a curve, it can be given as a formula or through multiple points. Of course, the temperature-time relationship can also be expressed in other forms. Similarly, the relationship between constant firepower and time, and between constant firepower and temperature, can also be expressed as a curve, a table, or a function.

[0152] In addition, the present invention provides a computer-readable storage medium for a gas cooking system, such as a chip, an optical disc, etc., wherein an executable program is stored on the computer-readable storage medium, and when the executable program is executed, it implements the control method as described in any of the above claims.

[0153] It should be noted that the computer-readable storage medium described in the embodiments of this disclosure is not limited to the embodiments given above. For example, it can also be an electrical, magnetic, optical, electromagnetic, infrared, or semiconductor system, apparatus, or device, or any combination thereof. More specific examples of computer-readable storage media may include, but are not limited to: electrical connections having one or more wires, portable computer disks, hard disks, random access memory (RAM), read-only memory (ROM), erasable programmable read-only memory (EPROM or flash memory), optical fiber, portable compact disk read-only memory (CD-ROM), optical storage devices, magnetic storage devices, or any suitable combination thereof. In the embodiments of this disclosure, the computer-readable storage medium can be any tangible medium that contains or stores a program that can be used by or in conjunction with an instruction execution system, apparatus, or device.

[0154] It will be understood by those skilled in the art that the above-described preferred solutions can be freely combined and superimposed without conflict. The flowcharts and block diagrams in the accompanying drawings illustrate the architecture, functionality, and operation of possible implementations of systems, methods, and computer program products according to various embodiments of this disclosure. In this regard, each block in a flowchart or block diagram may represent a module, segment, or portion of code containing one or more executable instructions for implementing a specified logical function. It should also be noted that in some alternative implementations, the functions indicated in the blocks may occur in a different order than those indicated in the drawings; for example, two consecutively indicated blocks may actually be executed substantially in parallel, or sometimes in reverse order, depending on the functions involved. It should also be noted that each block in the block diagrams and / or flowcharts, and combinations of blocks in the block diagrams and / or flowcharts, can be implemented using a dedicated hardware-based system that performs the specified function or operation, or using a combination of dedicated hardware and computer instructions. The numbering of each step in this article is for ease of explanation and reference only, and is not intended to restrict the order. Provided there is no conflict, each step can be executed simultaneously or in any order.

[0155] Those skilled in the art will understand that, without conflict, the above-mentioned preferred solutions can be freely combined and superimposed.

[0156] It should be understood that the above embodiments are merely exemplary and not restrictive. Various obvious or equivalent modifications or substitutions that can be made by those skilled in the art regarding the above details without departing from the basic principles of the present invention will be included within the scope of the claims of the present invention.

Claims

1. A control method for a gas-fired cooking system, characterized in that, The gas cooking system includes a gas stove and a smart pot. The gas stove includes a controller and a first electromagnetic proportional valve and a second electromagnetic proportional valve with adjustable opening degrees. The control method includes the following steps: S10: The controller receives temperature information detected by the temperature sensor on the smart pot currently being cooked via wireless signal, and determines the actual temperature of the contents based on the temperature information and the contents inside the smart pot. S20: The controller acquires cooking information corresponding to the current cooking stage among multiple cooking stages, wherein the cooking information includes temperature-time correspondence and cooking action-target temperature correspondence, the start time in the temperature-time correspondence of each cooking stage is independent, and the cooking action includes food addition action and stir-frying action; S30: The controller uses the temperature at each moment in the temperature-time correspondence of the current cooking stage as the target temperature, and adjusts the opening of the first electromagnetic proportional valve and the second electromagnetic proportional valve to adjust the inner ring firepower and outer ring firepower of the gas stove respectively, so that the actual temperature changes with time to track the temperature-time correspondence in the current cooking stage, and prompts to execute the corresponding cooking action when the actual temperature reaches the target temperature corresponding to the cooking action in the current cooking stage; wherein, the first electromagnetic proportional valve and the second electromagnetic proportional valve are controlled independently, so the inner ring firepower and outer ring firepower can be adjusted independently; S40: The controller determines whether the cooking action has been performed within a specified time. If it has been performed, the part of the temperature-time correspondence in the current cooking stage corresponding to the cooking action is updated to the current cooking stage, and the timer is reset, returning to step S30; or the next cooking stage is updated to the current cooking stage, returning to step S20. If it has not been performed, S50 is executed. S50: The controller adjusts the first electromagnetic proportional valve to the minimum opening, closes the second electromagnetic proportional valve, waits for the first preset time, and then re-times the portion of time after the cooking action in the temperature-time correspondence of the current cooking stage and returns to step S30; or it sets the next cooking stage as the current cooking stage and returns to step S20. The controller uses the temperature at each moment in the temperature-time correspondence of the current cooking stage as the target temperature, and adjusts the opening of the first electromagnetic proportional valve and the second electromagnetic proportional valve, including: The controller uses the target temperature as the input of the nonlinear tracking differentiator in the ADRC model, and the actual temperature as the controlled object, as the feedback input of the extended state observer in the ADRC model. Based on the output of the ADRC model and the controlled object, the controller obtains the current values ​​of the first electromagnetic proportional valve and the second electromagnetic proportional valve. The controller controls the first and second electromagnetic proportional valves to operate according to the current value, so as to adjust the opening degree of the first and second electromagnetic proportional valves.

2. The control method according to claim 1, characterized in that, At least one of the cooking stages also includes a constant heat-time relationship or a constant heat-temperature relationship in the cooking information. Step S30 includes the following steps: S31: The controller determines whether the current cooking stage includes constant heat. If yes, execute S32; if no, execute S33. S32: The controller adjusts the opening of the first electromagnetic proportional valve and the second electromagnetic proportional valve to keep them at the constant heat, and maintains the opening until the duration of the constant heat and time correspondence in the current cooking stage is reached, then execute step S34; or until the actual temperature of the smart pot reaches the target temperature corresponding to the cooking action in the temperature and time correspondence in the current cooking stage, then execute step S34. S33: The controller uses the temperature at each moment in the temperature-time correspondence as the target temperature, adjusts the opening of the first electromagnetic proportional valve and the second electromagnetic proportional valve to adjust the inner ring firepower and outer ring firepower of the gas stove respectively, so that the actual temperature changes with time to track the temperature-time correspondence in the current cooking stage, until the actual temperature reaches the target temperature corresponding to the cooking action in the current cooking stage, and then executes S34. S34: Prompt to perform the cooking action.

3. The control method according to claim 2, characterized in that, Step S30 includes: When the actual temperature reaches the target temperature corresponding to the cooking action in the current cooking stage, the controller issues a voice prompt to execute the cooking action.

4. The control method according to claim 1, characterized in that, The cooking action in the current cooking stage is adding the main ingredient; step S40 includes the following steps: S41: The controller determines whether the cooking action has been performed. If the action has been completed, then S42 is executed; if not, then S50 is executed. S42: The controller determines whether the weight and type of the main ingredient being added are consistent with the weight and type in the navigation recipe corresponding to the current cooking stage. If they are consistent, then S43 is executed; if they are inconsistent, then S44 is executed. S43: The controller re-times the portion of time after the cooking action in the temperature-time correspondence of the current cooking stage and returns to S30, or sets the next cooking stage as the current cooking stage and returns to step S20; S44: Determine whether the difference between the type and weight of the actual main ingredient and the type and weight in the navigation menu is within the allowable difference range. If yes, execute S43; if no, replace with a new navigation menu and use it as the current navigation menu, then return to S42.

5. The control method according to claim 1, characterized in that, A weight sensor is installed at the burner head of the gas stove; The cooking action in the current cooking stage is a stir-frying action, and step S40 includes: S46: The controller acquires the weight information from the weight sensor; S47: The controller determines whether the weight information changes within a second preset time. If it changes, the cooking action is executed. The controller re-times the portion of the time after the cooking action in the temperature-time correspondence of the current cooking stage and returns to S30, or takes the next cooking stage as the current cooking stage and returns to step S20. If it does not change, the cooking action is not executed, and S50 is executed. The second preset time is shorter than the first preset time.

6. The control method according to any one of claims 1-5, characterized in that, Also includes: If the controller receives externally input power adjustment information during the current cooking stage, then step S30 specifically involves: The controller adjusts the opening of the first electromagnetic proportional valve and the second electromagnetic proportional valve according to the firepower adjustment information, and executes the cooking action when the actual temperature reaches the target temperature corresponding to the cooking action in the current cooking stage.

7. The control method according to claim 6, characterized in that, The firepower adjustment information is input to the controller via at least one of touch commands, gesture commands, voice commands, and wireless signal commands.

8. The control method according to any one of claims 1-5, characterized in that, The step S10 is followed by the following step: S60: The controller determines whether the actual temperature of the smart pot is greater than the anti-dry-burning threshold. If so, it closes the first electromagnetic proportional valve and the second electromagnetic proportional valve.

9. The control method according to any one of claims 1-5, characterized in that, The controller also includes a display screen; prior to step S10, the following is also included: The controller obtains navigation recipes via a mobile phone, the cloud, or its own storage unit, and controls the display screen to show the navigation recipes.

10. The control method according to any one of claims 1-5, characterized in that, Before step S10, there is also a matching step between the stove and the smart pot, which includes: S81: The controller controls the ignition unit corresponding to the pre-cooking burner to ignite; S82: The controller acquires the temperature information from the temperature sensors of each smart pot; S83: The controller determines which smart pot's temperature information meets the expected temperature change, and determines the smart pot that meets the expected temperature change as the cookware for cooking the current navigation recipe, and executes S10; if none of them meet the expected temperature change, it outputs cookware error information and returns to S81.

11. A gas-fired cooking system, comprising a gas stove and a smart pot, characterized in that, The smart pot includes a pot body, a temperature sensor installed on the pot body and connected to it, and a wireless transmission module. The temperature sensor is used to detect the temperature of the pot body, and the wireless transmission module is used to send the temperature information of the pot body to the gas stove. The gas stove includes a controller and a burner head. The burner head includes an inner ring burner, an outer ring burner, a first electromagnetic proportional valve, and a second electromagnetic proportional valve. The inner ring burner is connected to the gas supply end through the first electromagnetic proportional valve, and the outer ring burner is connected to the gas supply end through the second electromagnetic proportional valve. The controller includes a control unit, a storage unit connected to the control unit, and a wireless communication unit. The storage unit stores cooking information corresponding to each cooking stage. The cooking information includes temperature-time correspondence and cooking action-target temperature correspondence. The start time in the temperature-time correspondence of each cooking stage is independent. The cooking action includes food addition action and stir-frying action. The wireless communication unit can be connected to the wireless transmission module to receive temperature information detected by the temperature sensor on the smart pot. The control unit is electrically connected to both the first electromagnetic proportional valve and the second electromagnetic proportional valve. The control unit is used for: The actual temperature of the contents is determined based on the temperature information and the contents of the smart pot, and is used to adjust the opening of the first electromagnetic proportional valve and the second electromagnetic proportional valve according to the temperature-time correspondence of the current cooking stage, so that the change of the actual temperature over time tracks the temperature-time correspondence in the current cooking stage. When the actual temperature reaches the target temperature corresponding to the cooking action in the current cooking stage, the corresponding cooking action is executed. After the cooking action is executed, the part after the cooking action in the temperature-time correspondence of the current cooking stage is updated to the current cooking stage, or the next cooking stage is used as the current cooking stage, and the current cooking stage is re-executed.

12. The cooking system according to claim 11, characterized in that, The gas stove also includes a touch screen for displaying at least one of the following data: navigation recipes, gas consumption, firepower, gas stove energy consumption, actual temperature of the smart pot, cooking time, number of stir-fries, and input firepower adjustment information obtained by the control unit through a mobile phone, the cloud, or its own storage unit.

13. The cooking system according to claim 12, characterized in that, It also includes a range hood, which is connected to the control unit. The control unit is also used to control the operation and shutdown of the range hood; the touch screen is also used to display the air volume of the range hood.

14. The cooking system according to any one of claims 11-13, characterized in that, A weight sensor is installed at the burner of the gas stove to obtain the weight change of the smart pot, so as to detect whether a stir-frying action is performed, or to determine whether main ingredients or auxiliary ingredients are added.

15. A computer-readable storage medium for a gas-fired cooking system, characterized in that, The readable storage medium stores an executable program, which, when executed, implements the control method as described in any one of claims 1-10.

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