Control Method, Control Device and Cooker for Cooktop

Abstract

The present application relates to the technical field of cookers, and discloses a control method for a cooker, including: determining a temperature acquisition time interval according to the heating power level of the cooker; detecting temperature information of a cookware according to the temperature acquisition time interval; and controlling the cooker to stop heating when the temperature information of the cookware meets a first condition. By detecting the heating power level of the cooker to determine the time interval for temperature acquisition of the cookware, and determining the condition for controlling the cooker to stop heating according to the temperature information, when the temperature information of the cookware meets the condition, the cooker is controlled to stop heating to prevent dry burning. Since the cookware under different heating power levels has different heating-up speeds, and different heating-up situations correspond to different cooking states of the cookware, accurate prevention of dry burning of the cookware in different cooking states according to the heating power level is achieved. While simplifying the determination method, the misjudgment rate of preventing dry burning is effectively reduced. The present application also discloses a control device for a cooker and a cooker.

Description

Technical Field

[0001] The present application relates to the technical field of cooking appliances, for example, to a control method, a control device, and a cooking appliance for a cooking appliance. Background Art

[0002] Dry burning refers to heating an empty pot for a long time. Since the heating time is too long, the pot dries up and burns, which is a common safety hazard in the kitchen. Dry burning of the cookware can cause the cookware to change color and deform, and in severe cases, it may even cause a fire. Currently, a common anti-dry burning function in household cooking appliances is to automatically turn off the cooking appliance when the cookware reaches a set threshold, so as to achieve anti-dry burning control of the cookware and play a role in protecting the cookware.

[0003] In the process of implementing the embodiments of the present disclosure, it is found that there are at least the following problems in the related technologies: In the related technologies, it is often necessary to obtain the temperature of the cookware and determine the material of the cookware based on the temperature change information of the cookware, so as to determine the anti-dry burning threshold corresponding to the material to complete accurate judgment. However, in different cooking states, the temperature rise of the cookware is different. Using a universal temperature acquisition method for anti-dry burning judgment of cookware in different cooking states has a large judgment error and limited anti-dry burning effect. Summary of the Invention

[0004] To have a basic understanding of some aspects of the disclosed embodiments, a simple summary is given below. The summary is not a general review, nor is it intended to identify key / important constituent elements or delineate the protection scope of these embodiments, but rather serves as a preface to the subsequent detailed description.

[0005] The embodiments of the present disclosure provide a control method, a control device, and a cooking appliance for a cooking appliance to solve the technical problem that in the related technologies, only a universal temperature acquisition method is used for anti-dry burning judgment of cookware in different cooking states, resulting in a large judgment error and limited anti-dry burning effect.

[0006] In some embodiments, the control method includes: determining a temperature acquisition time interval according to the heating power of the cooking appliance; detecting the temperature information of the cookware according to the temperature acquisition time interval; and controlling the cooking appliance to stop heating when the temperature information of the cookware meets a first condition.

[0007] In some embodiments, the device includes a processor and a memory storing program instructions, and the processor is configured to execute the above-mentioned control method for a cooking appliance when executing the program instructions.

[0008] In some embodiments, the cooking appliance includes the above-mentioned control device for a cooking appliance.

[0009] The control method, control device, and cooking appliance for a cooking appliance provided by the embodiments of the present disclosure can achieve the following technical effects:

[0010] Determine the time interval for temperature acquisition of the cookware by detecting the firepower level of the cooker, and determine the condition for controlling the cooker to stop heating according to the temperature information. When the temperature information of the cookware meets the condition, control the cooker to stop heating to prevent dry burning problems. Since the cookware under different firepower levels has different heating rates, and different heating conditions correspond to different cooking states of the cookware, accurate prevention of dry burning of the cookware in different cooking states according to the firepower level is achieved. While simplifying the determination method, the misjudgment rate of preventing dry burning is effectively reduced.

[0011] The above general description and the following description are only exemplary and explanatory, and are not used to limit this application. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] One or more embodiments are exemplarily illustrated by corresponding drawings. These exemplary illustrations and the drawings do not constitute a limitation on the embodiments. Elements with the same reference numerals in the drawings are shown as similar elements. The drawings do not constitute a scale limitation, and among them:

[0013] Figure 1 is a schematic flowchart of a control method for preventing dry burning provided by an embodiment of the present disclosure;

[0014] Figure 2 is a schematic diagram of a control device for preventing dry burning provided by an embodiment of the present disclosure;

[0015] Figure 3 is a schematic diagram of a control device for preventing dry burning provided by an embodiment of the present disclosure. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0016] In order to be able to understand the features and technical content of the embodiments of the present disclosure in more detail, the implementation of the embodiments of the present disclosure will be described in detail below in conjunction with the drawings. The attached drawings are only for reference and explanation, and are not used to limit the embodiments of the present disclosure. In the following technical description, for the sake of explanation, multiple details are provided to provide a full understanding of the disclosed embodiments. However, one or more embodiments can still be implemented without these details. In other cases, well-known structures and devices can be shown in a simplified manner.

[0017] The embodiments of the present disclosure provide a control method for a cooker, as Figure 1 shown, including:

[0018] Step S01, determine the temperature acquisition time interval according to the firepower level of the cooker.

[0019] Step S02, detect the temperature information of the cookware according to the temperature acquisition time interval.

[0020] Step S03: When the temperature information of the cookware meets the first condition, control the cooktop to stop heating.

[0021] Generally, when the cooktop is used to heat the cookware, the temperature information of the cookware may include the bottom temperature, its heating rate based on the relationship between temperature and time, and the change rate of the heating rate. The temperature parameter can be obtained through a temperature detection device set on the cooktop or the bottom of the cookware, and the time parameter can be obtained through a timer on the cooktop or the cookware.

[0022] Here, the firepower level of the cooktop is obtained through the valve opening of the gas cooktop, for example, through a rheostat set on the gas cooktop and coaxial linkage with the gas valve. Usually, the opening is the largest when the gas valve is in the middle position, and the opening gradually decreases in both positive and negative directions. In this embodiment, when the gas valve is in the middle position, the opening is nominally 0, and the two smallest positions are 0.5 and -0.5 respectively, and the absolute value is used for description in this embodiment.

[0023] The first condition is used to express a control condition related to the cooking state of the cookware. When the temperature information of the cookware meets the control condition, the cooktop is controlled to stop heating to prevent dry burning. Since the cookware in different cooking states has different dry-burning prevention thresholds, accurate dry-burning prevention for different cookwares is achieved according to the temperature information, simplifying the determination method while effectively reducing the false positive rate of dry-burning prevention.

[0024] The control method for the cooktop provided by the embodiments of the present disclosure determines the time interval for temperature collection of the cookware by detecting the firepower level of the cooktop, and determines the condition for controlling the cooktop to stop heating according to the temperature information. When the temperature information of the cookware meets the condition, the cooktop is controlled to stop heating to prevent dry burning. Since the cookware under different firepower levels has different heating speeds, and different heating situations correspond to different cooking states of the cookware, accurate dry-burning prevention for the cookware in different cooking states is achieved according to the firepower level, simplifying the determination method while effectively reducing the false positive rate of dry-burning prevention.

[0025] Optionally, the fire power level of the cooking appliance can also be obtained through a fire power detection sensor. The fire power detection sensor can be a rotatable potentiometer installed on the switch knob column of the cooking appliance. By sensing the changes in the resistance, voltage, or current of the potentiometer, the fire power adjustment level of the cooking appliance is obtained, and further the fire power size of the cooking appliance is judged. In another embodiment, the fire power detection sensor can also be a gas flow rate sensing device installed on the gas pipeline. By sensing the flow rate of the gas, the fire power size of the cooking appliance is judged. In still another embodiment, the fire power detection sensor can be a gas pressure sensing device installed on the gas pipeline. By sensing the pressure of the gas, the fire power size of the cooking appliance is judged. Of course, the cooking appliance can also be an induction cooker. At this time, the fire power of the induction cooker can be judged by detecting the magnitude of the current or the fire power level supplied to the coil; the fire power can be divided into multiple levels, such as level 1, level 2, level 3, level 4, and level 5, etc. In one embodiment, the fire power is divided into 3 levels. Level 1 is low fire, level 2 is medium fire, and level 3 is high fire. The first preset fire power is P1 and the second preset fire power is P2. For example, when the detected fire power P < P1, it is judged that the current fire power level is low fire. When the detected fire power P1 ≤ P ≤ P2, it is judged that the current fire power level is medium fire. When the detected fire power P > P2, it is judged that the current fire power level is high fire.

[0026] Optionally, the length of the temperature acquisition time interval is negatively correlated with the fire power level of the cooking appliance. The higher the fire power level, the shorter the temperature acquisition time interval. In this embodiment, the current fire power level is represented by the opening degree of the gas valve. The larger the numerical value of the opening degree of the gas valve, the smaller the current valve opening degree and the smaller the gas flow rate. Therefore, when the numerical value of the opening degree of the gas valve is larger, the current fire power level is lower; when the numerical value of the opening degree of the gas valve is smaller, the current fire power level is higher. In this case, the length of the temperature acquisition time interval can be determined according to the following formula:

[0027] t1 = k × F 2 + C (1)

[0028] where, t1 is the temperature acquisition time interval at the current valve opening degree; F is the numerical value of the opening degree of the gas valve; k and C are constants respectively.

[0029] Optionally, k is taken as 60 and C is taken as 5. In this way, the step of determining the temperature acquisition time interval according to the fire power level of the cooking appliance is realized. Optionally, when the opening degree of the gas valve changes, the length of the temperature acquisition time interval is updated according to the numerical value of the changed opening degree of the gas valve.

[0030] Optionally, when the fire power level of the cooking appliance changes, according to the first time parameter of the changed cooking appliance and the temperature of the cookware that has been acquired, the second time parameter for continuing to acquire the temperature of the cookware is determined; when the second time parameter is less than the first time parameter, the temperature acquisition time interval is updated according to the changed fire power level of the cooking appliance.

[0031] Here, the first time parameter refers to the time duration for temperature acquisition before the change, which can be obtained by multiplying the temperature acquisition time interval determined according to the cooking utensil's fire power level before the change by the temperature information count. The second time parameter refers to the remaining time duration for temperature acquisition after the change, which can be obtained by the following formula:

[0032]

[0033] Wherein, T1 is the first time parameter, T2 is the second time parameter, t1 is the temperature acquisition time interval before the change of the cooking utensil's fire power level, and t2 is the temperature acquisition time interval after the change of the cooking utensil's fire power level.

[0034] After obtaining the second time parameter, determine whether to update the temperature acquisition time interval according to the numerical relationship between the first time parameter and the second time parameter. When the second time parameter is smaller than the first time parameter, determine whether the first condition is satisfied according to the temperature information of the cooking utensil; when the second time parameter is not less than the first time parameter, update the temperature acquisition time interval and clear all the recorded temperature information data.

[0035] Optionally, before obtaining the temperature acquisition time interval, it further includes: obtaining a first start temperature threshold for starting temperature acquisition; when the temperature of the cooking utensil is greater than the first start temperature threshold, obtain the fire power level of the cooking utensil. In this way, when the temperature value of the cooking utensil exceeds the first start temperature threshold, the interval temperature acquisition is started for dry burning judgment. Optionally, the value range of the first start temperature threshold is 170°C to 195°C, and it can be 170°C, 175°C, 180°C, 185°C, 190°C, or 195°C.

[0036] Optionally, when detecting the temperature information of the cooking utensil according to the temperature acquisition time interval, it further includes: obtaining the temperature information count of the cooking utensil collected according to the temperature acquisition time interval; when the temperature information does not satisfy the first condition, when the temperature count is greater than the first count threshold, update the first start temperature threshold according to the most recently collected temperature value.

[0037] Here, the temperature information count is used to represent the number of current temperature information of the cooking utensil obtained, and the first count threshold represents the maximum value of the number of collected temperature information. Optionally, the first count threshold is set to 80, or it can be set to other values according to the usage environment of the cooking utensil, which is not limited here. In this embodiment, only the most recent 80 data are saved.

[0038] When the temperature information does not satisfy the first condition, the cooking utensil has not been determined to be dry burned. At this time, the first start temperature threshold is re-assigned by the following formula:

[0039] T s1= T0 - C (3)

[0040] Wherein, T s1 is the updated first startup temperature threshold, T0 is the temperature of the cookware obtained most recently, and C is a constant. C can be assigned a value of 10.

[0041] Thus, when the temperature information does not meet the first condition and the number of cookware temperature information obtained exceeds the set maximum value, the first startup temperature threshold is updated according to the temperature of the cookware obtained most recently. After the cookware temperature exceeds this value, the temperature information of the cookware is obtained at temperature time intervals, and all the collected temperature information data is stored for the judgment of anti-dry burning. At the same time, considering that new ingredients such as water and vegetables will be added during the cooking process, when the base temperature is less than the first startup temperature threshold T s1 all the collected data is cleared and the startup of temperature collection is restarted.

[0042] Optionally, the first condition includes: the cookware temperature is greater than the threshold; and / or the difference between the collected cookware temperature and the cookware temperature within the adjacent set counting group gradually decreases with time..

[0043] Here, the threshold is used to represent the maximum temperature critical value of the temperature range in which the cookware can maintain a good usage state during cooking. Different cooking state cookwares have different threshold setting ranges. When the temperature of the cookware, such as the bottom temperature of the cookware, is greater than this threshold, there is a risk of dry burning of the cookware. At this time, the cooking appliance is controlled to stop heating, realizing precise anti-dry burning of the cookware. And the difference between the cookware temperatures collected at adjacent temperature collection time intervals can reflect the temperature rise change situation of the cookware. Different cooking state cookwares have different temperature rise change rules, which can accurately prevent dry burning of the cookware at risk of dry burning.

[0044] Optionally, the threshold is determined according to the cooking state of the cookware; wherein, the cooking state of the cookware includes a frying state and a non-frying state, and the threshold corresponding to the frying state is lower than the threshold corresponding to the non-frying state.

[0045] Optionally, when the cooking state of the cookware is the frying state, the threshold for judging dry burning is the first temperature threshold. Thus, when the cookware is in the frying state and the temperature is greater than the first temperature threshold, it is determined that the cookware is dry burning, and the cooking appliance is controlled to stop heating. Optionally, the first temperature threshold is set to 240 °C.

[0046] When the cooking state of the cookware is in the non-frying state, the threshold value for judging dry burning is the second temperature threshold. Thus, when the cookware is in the non-frying state and the temperature is greater than the second temperature threshold, it is determined that the cookware is dry burning, and the cooking appliance is controlled to stop heating. Among them, the value of the second temperature threshold is greater than the above-mentioned first start temperature threshold; optionally, the value of the second temperature threshold can be obtained through the following formula:

[0047] T s3 = T s1 + C (4)

[0048] Wherein, T S3 is the second temperature threshold, T S1 is the first start temperature threshold, C is a constant, and its value is assigned as 100.

[0049] Optionally, when the cooking state of the cookware is in the non-frying state, the dry burning state of the cookware can also be judged according to the difference between the temperature of the cookware collected and the temperature of the cookware in the adjacent set counting group. Specifically, when the number of temperature information collected according to the temperature collection interval time is greater than the number of the set counting group, the dry burning judgment is executed. The number of the set counting group is set to 5. Then, when the count of the collected temperature information reaches 6, the dry burning judgment starts. Set the currently collected temperature of the cookware as T n (i.e., the latest collected value), and the temperature information collected adjacent to T n is T n-5 , T n-4 , T n-3 , T n-2 , T n-1 (the second latest collected value) in the order from the earliest to the latest; judge according to the difference between it and T n . When at least two of the five groups of differences gradually decrease over time, it is determined that the cookware enters the dry burning state, that is, two of the judgment conditions shown in the following formula are satisfied:

[0050]

[0051] Wherein, T c1 , T c2 , T c3 , T c4 , T c5 are five gradually increasing constants. Optionally, their values are assigned as 6, 11, 15, 18, and 20 in sequence. Then, when at least two of the five groups of differences satisfy the judgment conditions in the above formula (5), it is determined that the cookware enters the dry burning state.

[0052] Optionally, the dry burning determination of the cookware in the non-fried state further includes that when the collected temperature of the cookware is higher than the starting temperature for dry burning determination, the dry burning state of the cookware is determined based on the difference between the collected temperature of the cookware and the temperature of the cookware within the adjacent set counting group. Here, the starting temperature for dry burning determination is used to represent the maximum value of the temperature range in which the cookware is in a safe cooking state during the non-fried cooking process. When cooking starts, when the temperature of the cookware, such as the temperature of the bottom of the pot, is within this preset temperature range, the cookware is in a state where heating and cooking have started and there is no risk of dry burning. At this time, the anti-dry burning function is activated, and the dry burning determination starts based on the collected temperature of the cookware. Compared with the scheme of continuously detecting the relationship between the cookware temperature and time, it can shorten the data detection time and reduce the redundant data and the storage space required for it. Among them, the starting temperature for dry burning determination can be determined by the following formula:

[0053] T s2 = T s1 + C (6)

[0054] Wherein, T S2 is the starting temperature for dry burning determination, T S1 is the first starting temperature threshold, C is a constant, and its value is assigned as 60. It can be seen that the starting temperature for dry burning determination is less than the second temperature threshold, that is: when the cookware is in the non-fried state, when the temperature of the cookware is between the second temperature threshold and the starting temperature for dry burning determination, temperature acquisition is performed.

[0055] Optionally, the fried state of the cookware is determined by the difference in the temperature of the cookware collected at adjacent temperature acquisition time intervals. Specifically, when the number of temperature information collected according to the temperature acquisition interval time is greater than the number of the set counting group, the determination of the fried state is performed. The number of the set counting group is set to 5, so when the count of the collected temperature information reaches 6, the determination of the fried state starts. Let the 6 recently collected temperature information be T0, T1, T2, T3, T4, T5 in chronological order. Then, according to T0' = T1 - T0, the differences T0’, T1’, T2’, T3’, T4’ in the temperature of the cookware collected at adjacent temperature acquisition time intervals can be obtained in turn; when the difference satisfies the following formula, the state of the cookware is determined to be in the fried state:

[0056] T0'≥T1'≥T2'≥T3'≥T4'≥0 (7)

[0057] That is, when the difference in the temperature of the cookware collected at adjacent temperature acquisition time intervals does not increase with time and is always greater than or equal to 0, the cooking state of the cookware is determined to be in the fried state, and the first condition for anti-dry burning is determined according to the fried state of the cookware.

[0058] Further, the determination of the frying state of the cookware also includes that when the temperature of the cookware collected is higher than the starting temperature for frying determination, the frying state of the cookware is determined according to the difference in the temperature of the cookware collected at the time intervals between two adjacent temperature collections. Optionally, the starting temperature for frying determination is 200 °C. Optionally, when it is determined that the cooking state of the cookware is the frying state, and the temperature of the cookware drops to 180 °C after being collected, the frying state of the cookware is determined again.

[0059] The control method for a cooktop provided by the embodiments of the present disclosure determines the time interval for collecting the temperature of the cookware according to the heating degree of the cooktop, and determines the condition for controlling the cooktop to stop heating according to the temperature information. When the temperature information of the cookware meets the condition, the cooktop is controlled to stop heating to prevent dry burning. Since cookware under different heating degrees has different heating rates, and different heating conditions correspond to different cooking states of the cookware, accurate prevention of dry burning of cookware in different cooking states according to the heating degree is achieved. While simplifying the determination method, the misjudgment rate of preventing dry burning is effectively reduced.

[0060] The embodiments of the present disclosure provide a control device for a cooktop, as Figure 2 shown, including: a cooktop collection module 21, a cookware collection module 22, and a control module 23; wherein, the cooktop collection module 21 is configured to determine the temperature collection time interval according to the heating degree of the cooktop; the cookware collection module 22 is configured to detect the temperature information of the cookware according to the temperature collection time interval. The control module 23 is configured to control the cooktop to stop heating when the temperature information of the cookware meets the first condition.

[0061] The embodiments of the present disclosure further provide a cooktop including the above-mentioned control device for a cooktop. Optionally, the cooktop can be an induction cooktop or a gas cooktop. By setting the device for preventing dry burning, the time interval for collecting the temperature of the cookware can be determined by detecting the heating degree of the cooktop, and the condition for controlling the cooktop to stop heating can be determined according to the temperature information. When the temperature information of the cookware meets the condition, the cooktop is controlled to stop heating to prevent dry burning. Since cookware under different heating degrees has different heating rates, and different heating conditions correspond to different cooking states of the cookware, accurate prevention of dry burning of cookware in different cooking states according to the heating degree is achieved. While simplifying the determination method, the misjudgment rate of preventing dry burning is effectively reduced.

[0062] Combined with Figure 3As shown in the figure, an embodiment of the present disclosure provides a control device for a cooking appliance, including a processor 100 and a memory 101. Optionally, the device may further include a communication interface 102 and a bus 103. Among them, the processor 100, the communication interface 102, and the memory 101 can communicate with each other through the bus 103. The communication interface 102 can be used for information transmission. The processor 100 can call the logical instructions in the memory 101 to execute the control method for the cooking appliance in the above embodiment.

[0063] In addition, when the logical instructions in the above-mentioned memory 101 are implemented in the form of a software functional unit and sold or used as an independent product, they can be stored in a computer-readable storage medium.

[0064] The memory 101, as a computer-readable storage medium, can be used to store software programs and computer-executable programs, such as the program instructions / modules corresponding to the method in the embodiment of the present disclosure. The processor 100 executes functional applications and data processing by running the program instructions / modules stored in the memory 101, that is, implements the control method for the cooking appliance in the above embodiment.

[0065] The memory 101 may include a program storage area and a data storage area. Among them, the program storage area can store an operating system and application programs required for at least one function; the data storage area can store data created according to the use of the terminal device, etc. In addition, the memory 101 may include a high-speed random access memory and may also include a non-volatile memory.

[0066] An embodiment of the present disclosure provides a cooking appliance including the above control device for the cooking appliance.

[0067] An embodiment of the present disclosure provides a computer-readable storage medium storing computer-executable instructions, and the computer-executable instructions are set to execute the above control method for the cooking appliance.

[0068] An embodiment of the present disclosure provides a computer program product, the computer program product includes a computer program stored on a computer-readable storage medium, the computer program includes program instructions, and when the program instructions are executed by a computer, the computer is made to execute the above control method for the cooking appliance.

[0069] The above computer-readable storage medium may be a transient computer-readable storage medium or a non-transient computer-readable storage medium.

[0070] The technical solution of the embodiments of the present disclosure can be embodied in the form of a software product. The computer software product is stored in a storage medium and includes one or more instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to execute all or part of the steps of the method described in the embodiments of the present disclosure. The foregoing storage medium may be a non-transitory storage medium, including: a USB flash drive, a mobile hard disk, a read-only memory (ROM), a random access memory (RAM), a magnetic disk, or an optical disc, etc., which are various media that can store program codes, or may also be a transitory storage medium.

[0071] The above description and drawings fully illustrate the embodiments of the present disclosure so that those skilled in the art can practice them. Other embodiments may include structural, logical, electrical, process, and other changes. Embodiments merely represent possible variations. Unless explicitly required, individual components and functions are optional, and the order of operations may vary. Parts and features of some embodiments may be included in or substituted for parts and features of other embodiments. Moreover, the terms used in this application are only for describing the embodiments and are not used to limit the claims. As used in the description of the embodiments and the claims, unless the context clearly indicates otherwise, the singular forms "a", "an", and "the" are intended to also include the plural forms. Similarly, as used in this application, the term "and / or" refers to any and all possible combinations of one or more of the associated listed items. Additionally, when used in this application, the term "comprise" and its variants "comprises" and / or "comprising" etc. mean the presence of the stated features, wholes, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, wholes, steps, operations, elements, components, and / or groups of these. Without further limitation, an element defined by the statement "comprising one..." does not exclude the presence of another identical element in the process, method, or device including the element. In this document, what each embodiment focuses on may be the differences from other embodiments, and the same or similar parts among the various embodiments may be referred to each other. For the methods, products, etc. disclosed in the embodiments, if they correspond to the method part disclosed in the embodiments, the relevant parts may refer to the description of the method part.

[0072] Those skilled in the art can realize that the units and algorithm steps of each example described in combination with the embodiments disclosed herein can be implemented by electronic hardware or a combination of computer software and electronic hardware. Whether these functions are executed in a hardware or software manner may depend on the specific application and design constraints of the technical solution. The technicians can use different methods for each specific application to implement the described functions, but such implementation should not be considered to exceed the scope of the embodiments of the present disclosure. Those skilled in the art can clearly understand that for the convenience and conciseness of description, the specific working processes of the systems, devices, and units described above can refer to the corresponding processes in the foregoing method embodiments and will not be elaborated herein.

[0073] In the embodiments disclosed herein, the disclosed methods, products (including but not limited to devices, equipment, etc.) can be implemented in other ways. For example, the device embodiments described above are merely illustrative. For example, the division of the units can be only a logical function division, and there can be other division methods in actual implementation. For example, multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. In addition, the displayed or discussed couplings or direct couplings or communication connections to each other can be through some interfaces. The indirect couplings or communication connections of the devices or units can be in electrical, mechanical, or other forms. The units described as separate components may or may not be physically separated, and the components displayed as units may or may not be physical units, that is, they can be located in one place or distributed to multiple network units. Some or all of the units can be selected according to actual needs to implement this embodiment. In addition, in the embodiments of the present disclosure, the functional units can be integrated in a processing unit, or each unit can exist physically alone, or two or more units can be integrated in one unit.

[0074] 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 embodiments of the present disclosure. In this regard, each block in the flowchart or block diagram may represent a module, a segment of a program, or a portion of code, which contains one or more executable instructions for implementing a specified logical function. In some alternative implementations, the functions noted in the blocks may occur in a different order than noted in the accompanying drawings. For example, two consecutive blocks may in fact be executed substantially in parallel, or they may sometimes be executed in the reverse order, depending on the functions involved. In the descriptions corresponding to the flowcharts and block diagrams in the accompanying drawings, the operations or steps corresponding to different blocks may also occur in a different order than disclosed in the description, and sometimes there is no specific order between different operations or steps. For example, two consecutive operations or steps may in fact be executed substantially in parallel, or they may sometimes be executed in the reverse order, depending on the functions involved. Each block in the block diagram and / or flowchart, and combinations of blocks in the block diagram and / or flowchart, may be implemented by a dedicated hardware-based system that performs the specified functions or actions, or may be implemented by a combination of dedicated hardware and computer instructions.

Claims

1. A control method for a cooking appliance, characterized in that, Including: Determine the temperature acquisition time interval according to the heating power of the cooking appliance; Detect the temperature information of the cookware according to the temperature acquisition time interval; When the temperature information of the cookware meets the first condition, control the cooking appliance to stop heating; The first condition includes: The temperature of the cookware is greater than the threshold value; and / or The difference between the temperature of the cookware collected and the temperature of the cookware within the adjacent set counting group changes gradually with time and becomes smaller; Wherein, the threshold value is determined according to the cooking state of the cookware; the cooking state of the cookware includes a frying state and a non-frying state; When the number of temperature information collected according to the temperature acquisition interval time is greater than the number of the set counting group, perform the judgment of the frying state; When the difference between the temperatures of the cookware collected at the time intervals of two adjacent temperature acquisitions within the set counting group does not increase with time and is always greater than or equal to 0, determine that the cooking state of the cookware is the frying state, and determine the first condition for preventing dry burning according to the frying state of the cookware.

2. The method according to claim 1, wherein The length of the temperature acquisition time interval has a negative correlation with the heating power of the cooking appliance.

3. The control method according to claim 1, characterized in that, Also including: Obtain the first start temperature threshold for starting temperature acquisition; When the temperature of the cookware is greater than the first start temperature threshold, obtain the heating power of the cooking appliance.

4. The control method according to claim 3, wherein Also including: Obtain the temperature information count of the cookware collected according to the temperature acquisition time interval; In the case that the temperature information does not meet the first condition, when the temperature information count is greater than the first count threshold, update the first start temperature threshold according to the temperature value collected most recently.

5. The control method according to claim 1, wherein Also including: When the heating power of the cooking appliance changes, determine the second time parameter for continuing to collect the temperature of the cookware according to the changed cooking appliance and the first time parameter of the temperature of the cookware that has been collected; When the second time parameter is less than the first time parameter, update the temperature acquisition time interval according to the changed heating power of the cooking appliance.

6. The control method according to claim 1, wherein The threshold value corresponding to the frying state is lower than the threshold value corresponding to the non-frying state.

7. A control device for a cooking appliance, characterized in that, Including a processor and a memory storing program instructions, wherein the processor is configured to execute the control method for a cooking appliance according to any one of claims 1 to 6 when executing the program instructions.

8. A cooking appliance, characterized in that, Including the control device for a cooking appliance according to claim 7.

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