Cooking equipment control method and device, storage medium, and computer equipment

Abstract

The present application discloses a cooking equipment control method and device, storage medium, and computer equipment, the cooking equipment comprising: a cooking vessel, the cooking vessel comprising a multi-layer structure, the multi-layer structure comprising a heat-insulating layer, a heating layer, and a heat-conducting layer from the outside to the inside, the specific heat capacity of the heating layer is less than a preset first specific heat capacity and / or the thickness of the heating layer is less than the preset first thickness, the first thermal resistance corresponding to the heat-insulating layer is greater than the second thermal resistance corresponding to the heat-conducting layer, the specific heat capacity of the heat-conducting layer is greater than the preset second specific heat capacity and / or the thickness of the heat-conducting layer is greater than the preset second thickness, the heating layer is used to generate heat under electromagnetic heating and transfer heat to the heat-conducting layer, and the heat-conducting layer is used to store heat and transfer heat to food in the cooking vessel. The present application helps to reduce the weight of the cooking vessel, balance the heat distribution of the cooking vessel, and improve the temperature controllability.

Description

Technical Field

[0001] The present application relates to the technical field of cooking equipment, and in particular to a cooking equipment control method and device, a storage medium, and a computer device. Background Art

[0002] The current common electromagnetic heating solution is to heat metal utensils such as iron or stainless steel through electromagnetic heating. However, this solution has obvious defects as follows:

[0003] 1. It is necessary to use magnetic metal utensils and use electromagnetic direct heating of metal. The utensils are heavy and inconvenient to use;

[0004] 2. Due to the coil winding density, the magnetic field is sparsely distributed on the heating surface outside the metal container, resulting in uneven heat gradient distribution and concentrated high temperature areas. Local high temperature can easily cause food to burn;

[0005] 3. Metal utensils are large in size, heavy in weight, have large heat capacity, and slow in temperature control response.

[0006] There is currently a lack of cooking vessels that can overcome the above-mentioned defects. Summary of the invention

[0007] In view of this, the present application provides a cooking equipment control method and device, a storage medium, and a computer device, which help to reduce the weight of the cooking vessel, balance the heat distribution of the cooking vessel, and improve the temperature controllability.

[0008] According to one aspect of the present application, a cooking device is provided, the cooking device comprising:

[0009] A cooking vessel, the cooking vessel comprising a multi-layer structure, the multi-layer structure comprising, from the outside to the inside, a heat-insulating layer, a heat-generating layer and a heat-conducting layer, the specific heat capacity of the heat-generating layer being less than a preset first specific heat capacity and / or the thickness of the heat-generating layer being less than a preset first thickness, the first thermal resistance corresponding to the heat-insulating layer being greater than the second thermal resistance corresponding to the heat-conducting layer, the specific heat capacity of the heat-conducting layer being greater than a preset second specific heat capacity and / or the thickness of the heat-conducting layer being greater than a preset second thickness, the heat-generating layer being used to generate heat under electromagnetic heating and to transfer heat to the heat-conducting layer, and the heat-conducting layer being used to store heat and to transfer heat to food in the cooking vessel.

[0010] Optionally, the cooking device also includes a temperature sensing device and a controller, the controller is connected to the temperature sensing device and an electromagnetic heating device matching the cooking vessel, the temperature sensing device is used to detect the temperature corresponding to the heat conductive layer, and the controller is used to control the heating power of the electromagnetic heating device based on the temperature of the heat conductive layer.

[0011] Optionally, the thermal conductive layer includes a first thermal conductive layer and a second thermal conductive layer, the first thermal conductive layer is located between the heat-generating layer and the second thermal conductive layer, the first thermal resistance corresponding to the thermal insulation layer is greater than the third thermal resistance corresponding to the first thermal conductive layer, the third thermal resistance corresponding to the first thermal conductive layer is greater than the fourth thermal resistance corresponding to the second thermal conductive layer, the specific heat capacity of the second thermal conductive layer is greater than a preset third specific heat capacity and / or the thickness of the second thermal conductive layer is greater than a preset third thickness.

[0012] Optionally, the cooking device also includes a temperature sensing device and a controller, the controller is connected to the temperature sensing device and the electromagnetic heating device, the temperature sensing device is used to detect the temperature of the second heat conductive layer, and the controller is used to control the heating power of the electromagnetic heating device based on the temperature of the second heat conductive layer.

[0013] Optionally, the cooking device also includes an oscillation frequency detection device and a refrigeration device, the oscillation frequency detection device and the refrigeration device are respectively connected to the controller, the oscillation frequency detection device is used to detect the electromagnetic oscillation frequency of the electromagnetic heating device, and the controller is used to control the operation of the refrigeration device according to the electromagnetic oscillation frequency.

[0014] According to another aspect of the present application, a cooking device control method is provided, which is used in the above-mentioned cooking device, wherein the cooking device includes a temperature sensor device and a controller, and the method includes:

[0015] determining the temperature of the cooking vessel based on the detection signal of the temperature sensing device;

[0016] The heating power of the electromagnetic heating device is controlled according to the temperature of the cooking vessel.

[0017] Optionally, the cooking device further includes an oscillation frequency detection device and a refrigeration device, and the method further includes:

[0018] determining the electromagnetic oscillation frequency of the electromagnetic heating device based on the detection signal of the oscillation frequency detection device;

[0019] The refrigeration equipment is controlled to operate according to the electromagnetic oscillation frequency.

[0020] Optionally, controlling the refrigeration device to operate according to the electromagnetic oscillation frequency specifically includes:

[0021] When the electromagnetic oscillation frequency is greater than a preset oscillation frequency, the refrigeration device is controlled to operate at a refrigeration power matching the electromagnetic oscillation frequency, wherein the preset oscillation frequency is determined based on the electromagnetic oscillation frequency of the electromagnetic heating device when the cooking vessel is heated by the electromagnetic heating device at a preset heating power.

[0022] According to another aspect of the present application, a cooking device control device is provided, which is used in the above-mentioned cooking device, wherein the cooking device includes a temperature sensor device and a controller, and the device includes:

[0023] a temperature determination module, for determining the temperature of the cooking vessel based on the detection signal of the temperature sensing device;

[0024] The power control module is used to control the heating power of the electromagnetic heating device according to the temperature of the cooking vessel.

[0025] Optionally, the cooking device further includes an oscillation frequency detection device and a refrigeration device, and the device further includes:

[0026] A frequency detection module, used to determine the electromagnetic oscillation frequency of the electromagnetic heating device based on the detection signal of the oscillation frequency detection device;

[0027] The refrigeration module is used to control the operation of the refrigeration equipment according to the electromagnetic oscillation frequency.

[0028] Optionally, the refrigeration module is specifically used for:

[0029] When the electromagnetic oscillation frequency is greater than a preset oscillation frequency, the refrigeration device is controlled to operate at a refrigeration power matching the electromagnetic oscillation frequency, wherein the preset oscillation frequency is determined based on the electromagnetic oscillation frequency of the electromagnetic heating device when the cooking vessel is heated by the electromagnetic heating device at a preset heating power.

[0030] According to another aspect of the present application, a storage medium is provided, on which a computer program is stored, and when the program is executed by a processor, the above-mentioned cooking device control method is implemented.

[0031] According to another aspect of the present application, a computer device is provided, including a storage medium, a processor, and a computer program stored on the storage medium and executable on the processor, wherein the processor implements the above-mentioned cooking device control method when executing the program.

[0032] By means of the above technical scheme, the present application provides a cooking equipment control method and device, storage medium, and computer equipment, wherein the cooking vessel includes a heat-insulating layer 1, a heating layer 2, and a heat-conducting layer 3 from the outside to the inside, wherein the heating layer 2 is used to generate heat under the action of electromagnetic heating, the specific heat capacity of the heating layer 2 is less than the preset first specific heat capacity and / or the thickness of the heating layer 2 is less than the preset first thickness, the heat-conducting layer 3 is used to store heat and transfer heat to the food in the cooking vessel, the specific heat capacity of the heat-conducting layer 3 is greater than the preset second specific heat capacity and / or the thickness of the heat-conducting layer 3 is greater than the preset second thickness, and the first thermal resistance corresponding to the heat-insulating layer 1 is greater than the second thermal resistance corresponding to the heat-conducting layer 3. The cooking vessel provided in the embodiment of the present application solves at least the problems of heavy cooking vessels, uneven heating of food, and difficult cooking temperature control in the prior art by setting a multi-layer structure with the above characteristics, which helps to reduce the weight of the cooking vessel, balance the heat distribution of the cooking vessel, and improve the temperature controllability.

[0033] The above description is only an overview of the technical solution of the present application. In order to more clearly understand the technical means of the present application, it can be implemented in accordance with the contents of the specification. In order to make the above and other purposes, features and advantages of the present application more obvious and easy to understand, the specific implementation methods of the present application are listed below. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0035] Figure 1 A structural schematic diagram of a cooking device provided in an embodiment of the present application is shown. DETAILED DESCRIPTION

[0036] The present application will be described in detail below with reference to the accompanying drawings and in combination with embodiments. It should be noted that the embodiments and features in the embodiments of the present application can be combined with each other without conflict.

[0037] The present application provides a cooking device, such as Figure 1 As shown, the cooking device comprises:

[0038] A cooking vessel, the cooking vessel comprising a multi-layer structure, the multi-layer structure comprising, from the outside to the inside, a heat-insulating layer 1, a heating layer 2 and a heat-conducting layer 3, the specific heat capacity of the heating layer 2 being less than a preset first specific heat capacity and / or the thickness of the heating layer 2 being less than a preset first thickness, the first thermal resistance corresponding to the heat-insulating layer 1 being greater than the second thermal resistance corresponding to the heat-conducting layer 3, the specific heat capacity of the heat-conducting layer 3 being greater than a preset second specific heat capacity and / or the thickness of the heat-conducting layer 3 being greater than the preset second thickness, the heating layer 2 being used to generate heat under electromagnetic heating and to transfer heat to the heat-conducting layer 3, the heat-conducting layer 3 being used to store heat and to transfer heat to food in the cooking vessel.

[0039] In the embodiment of the present application, the cooking vessel may specifically be a metal heating vessel, that is, the food in the cooking vessel is heated by the heat generated by the metal structure on the cooking vessel. The cooking vessel may include a multi-layer structure, specifically, from the outside to the inside, it may include an insulating layer 1, a heating layer 2 and a heat-conducting layer 3, and the above embodiment describes the main characteristics of each layer structure of the cooking vessel. The following describes the role and effect of the multi-layer cooking vessel in actual use in combination with the main characteristics of each layer structure.

[0040] First, for the heating layer 2 corresponding to the cooking vessel, the heating layer 2 is mainly used to generate heat under the action of the electromagnetic heating device, and transfer the heat to achieve heating of the food in the cooking vessel. In order to solve the problem of heavy weight of magnetic metal vessels in the prior art, the heating layer 2 in this embodiment can specifically adopt a metal film to reduce the weight of the cooking vessel. Common metal film materials include: magnetic conductive metals such as iron, which generate heat under electromagnetic induction; they can also be copper, aluminum, zinc, etc. This type of metal does not have magnetic conductivity, so according to the principle of electromagnetic heating, it will not generate heat efficiently in the electromagnetic field. However, the coating technology allows a thin metal layer to grow on the surface of the vessel substrate, resulting in a smaller gap between metal atoms and free electrons under the action of electromagnetic eddy currents. Therefore, the collision and friction of electrons on atoms causes the heat generation effect to be stronger than that of large pieces of metal, resulting in that the metal film can convert electromagnetic energy into more heat energy than large pieces of metal. This embodiment uses a metal film as the heating layer 2, which helps to reduce the weight of the cooking vessel. Based on the principles of physics, for example, the thicker the metal film layer, the larger the gap between atoms and electrons, the smaller the intensity of the collision and friction between the electron eddy currents caused by electromagnetics and the metal atoms, and the worse the heating effect. Therefore, when the vessel is heated by a metal film, the relationship between the thickness of the metal film layer and the thermal efficiency of electromagnetic heating can be used to adjust the gradient distribution of the heating source field in the vessel.

[0041] Specifically, in the embodiment of the present application, in order to make the heating layer 2 heat up quickly and avoid storing a large amount of generated heat in the heating layer 2, that is, to promote the heating layer 2 to transfer the generated heat as soon as possible and achieve the heating effect on the food in the cooking vessel, the heating layer 2 should specifically use a material and structure that can store less heat. For example, the specific heat capacity corresponding to the material of the heating layer 2 is less than the preset first specific heat capacity, so that the heating layer 2 is heated and heated quickly, so that due to the rapid increase in the temperature of the heating layer 2, the heating layer 2 can transfer the heat more quickly, reducing the waiting time for the cooking food to be heated, which helps to achieve precise control of cooking heating. At the same time, due to the small specific heat capacity, the heating layer 2 stores very little heat. When the heating stops, the heating layer 2 itself stores very little heat, and the temperature of the heating layer 2 will also drop quickly, avoiding the situation where the heating layer 2 stores a lot of heat after the heating stops, which causes the cooking food to continue to heat, further helping to achieve precise control of cooking heating. For another example, the corresponding thickness of the heating layer 2 is less than the preset first thickness (the specific thickness can be between 0.01 mm and 0.2 mm). Based on the above description, it can be seen that the thinner the thickness of the metal film, the better the corresponding heating effect. The use of a thinner heating layer 2 can also make the heating layer 2 heat up quickly. At the same time, the thinner heating layer 2 has a very small volume and stores less heat. When the heating stops, the temperature of the heating layer 2 will drop rapidly. Therefore, by selecting a thinner heating layer 2, a similar effect to selecting a heating layer 2 made of a material with a smaller specific heat capacity can be achieved.

[0042] Secondly, for the insulation layer 1 corresponding to the cooking vessel, the insulation layer 1 is located at the outermost layer of the cooking vessel, and the insulation layer 1 is made of insulation materials with poor heating performance and poor thermal conductivity. For example, ceramics with insulation properties can be used to make the insulation layer 1. Therefore, when the cooking vessel receives the electromagnetic heating effect of the electromagnetic heating device, the heating layer 2 will sense the change of the alternating magnetic field generated by the electromagnetic device, and generate eddy currents thereon to generate heat. Considering that the insulation layer 1 is made of insulation material, the heat generated by the heating layer 2 is difficult to diffuse outward through the insulation layer 1. Similarly, the outside world, whether it is environmental heat or heat generated by the electromagnetic heating device, is difficult to enter the heating layer 2 through the insulation layer 1. The heat generated by the heating layer 2 will only be transferred to the thermal conductive layer 3 (described below) with a smaller thermal resistance. By setting the insulation layer 1, it is helpful to prevent the heat generated by the heating layer 2 from being transferred to the outside, and to prevent the environmental heat from being transferred to the cooking vessel, ensuring that the heating layer 2 is mainly heated by the electromagnetic heating device, thereby helping to achieve accurate control of the temperature of the cooking vessel and cooking ingredients.

[0043] Finally, for the heat-conducting layer 3 corresponding to the cooking vessel, the heat-conducting layer 3 is located on the inner side of the cooking vessel relative to the heating layer 2. The heat-conducting layer 3 has a smaller thermal resistance than the heat-insulating layer 1, so that most of the heat generated by the heating layer 2 will be transferred to the heat-conducting layer 3. The heat-conducting layer 3 should be made of a material and structure with a strong heat storage capacity. For example, the specific heat capacity corresponding to the material of the heat-conducting layer 3 is greater than the preset second specific heat capacity, so that the temperature of the heat-conducting layer 3 slowly rises after receiving the heat transmitted by the heating layer 2. Optionally, the heat-conducting layer 3 can be used as the innermost layer of the cooking vessel to directly contact the food and transfer the heat to the food in the cooking vessel. When the heat-conducting layer 3 is set, the part of the cooking vessel that directly contacts the food will not experience a sudden increase in temperature. In addition, in view of the problems of uneven winding of the electromagnetic heating coil and spatial magnetic resistance of the electromagnetic heating device, the heat generated by the heating layer 2 may be distributed in a gradient during the electromagnetic induction heating stage. And because the heat source of the electromagnetic heating device may be relatively concentrated, this also exacerbates the phenomenon that the heat generated by the heating layer 2 is distributed in a gradient. Heat is transferred to the food through the heat-conducting layer 3, and the heat is transferred to the food by using the heat-conducting layer 3. The heat-conducting layer 3 balances the heat distribution at each position, which helps to balance the heat in each area of ​​the cooking vessel and reduce the steepness of the gradient. At the same time, due to the large specific heat capacity, when the heat-conducting layer 3 contacts the low-temperature food, its temperature slowly rises, which also plays a buffering role in the temperature change of the heating layer 2, avoiding the phenomenon that the surface temperature of the low-temperature food suddenly rises, which easily causes the surface of the food to burn but the inside is not cooked, and helps to improve the cooking effect. Further, when the electromagnetic heating is stopped, the temperature of the heating layer 2 will drop rapidly and no longer transfer heat to the heat-conducting layer 3. When the heat-conducting layer 3 no longer receives heat, it can effectively avoid the phenomenon that when the heating is stopped in the prior art, the outer layer will continue to transfer heat to the inner layer due to the large specific heat capacity, which helps to achieve temperature control of the cooking vessel and improve the cooking effect. For another example, the corresponding thickness of the heat-conducting layer 3 is greater than the preset second thickness. The thicker heat-conducting layer 3 has a larger volume and can store more heat. Therefore, by selecting a thicker heat-conducting layer 3, a similar effect as selecting a heat-conducting layer 3 made of a material with a larger specific heat capacity can be achieved. In addition, if the heat-conducting layer 3 is the innermost layer of the cooking vessel in contact with the food, it should be noted that a food-contact grade material should be selected, such as iron, alumina, ceramic, etc.

[0044] In a specific application scenario, the heating layer 2 can adopt the coating technology. The specific heat capacity of the heating layer 2 is small and / or the thickness is thin (the thin thickness can be considered as a small mass). From the heat formula, it can be known that: Q=C*M(T2-T1). Since C (specific heat capacity) is small and / or M (mass) is extremely small, the heat energy required for the same temperature rise is extremely small. Similarly, the heat released for the same temperature drop is also extremely small. At this time, it can be considered that the heat energy is almost directly transferred to the heat-conducting layer 3, and the heating layer 2 rarely stores it. Once the electromagnetic heating is stopped, due to the obstruction of the insulation layer 1, the temperature of the heating layer 2 will soon drop because it no longer receives heat. In this way, after the heating is stopped, the temperature of the heating layer 2 will only drop or maintain, and there is no problem that the temperature of the pot will continue to rise for a period of time when the heating is stopped as described in the prior art. Through the superposition of the above-mentioned multi-layer structure, the requirements of heat insulation, magnetic conductivity, heat dissipation, high heat capacity heat storage, buffer heating overshoot, etc. are achieved according to the heating and heat transfer characteristics of each layer, thereby effectively avoiding the large changes in constant temperature control caused by temperature overshoot and control hysteresis, which is a technical problem in the industry. It provides ideal baking equipment for constant temperature cooking, such as the complex process of low-temperature grilling steak.

[0045] By applying the technical solution of this embodiment, the cooking vessel includes a heat-insulating layer 1, a heating layer 2 and a heat-conducting layer 3 from the outside to the inside, wherein the heating layer 2 is used to generate heat under the action of electromagnetic heating, the specific heat capacity of the heating layer 2 is less than the preset first specific heat capacity and / or the thickness of the heating layer 2 is less than the preset first thickness, the heat-conducting layer 3 is used to store heat and transfer heat to the food in the cooking vessel, the specific heat capacity of the heat-conducting layer 3 is greater than the preset second specific heat capacity and / or the thickness of the heat-conducting layer 3 is greater than the preset second thickness, and the first thermal resistance corresponding to the heat-insulating layer 1 is greater than the second thermal resistance corresponding to the heat-conducting layer 3. The cooking vessel provided by the embodiment of the present application solves at least the problems of heavy cooking vessels, uneven heating of food, and difficult cooking temperature control in the prior art by setting a multi-layer structure with the above characteristics, which helps to reduce the weight of the cooking vessel, balance the heat distribution of the cooking vessel, and improve the temperature controllability.

[0046] In an embodiment of the present application, optionally, the cooking device further includes a temperature sensing device 4 and a controller, the controller being connected to the temperature sensing device 4 and an electromagnetic heating device matching the cooking vessel, the temperature sensing device 4 being used to detect the temperature corresponding to the heat conductive layer 3, and the controller being used to control the heating power of the electromagnetic heating device based on the temperature of the heat conductive layer 3.

[0047] In the above embodiment, in order to achieve control over the cooking temperature, the cooking device may further include a temperature sensing device 4 for detecting the temperature corresponding to the heat-conducting layer 3. Specifically, a temperature sensor may be embedded in the heat-conducting layer 3, so that the temperature of the heat-conducting layer 3 is known through a processor connected to the temperature sensor (the temperature sensor and the processor serve as the temperature sensing device 4). The temperature may be considered as the heating temperature for the food. The controller may control the heating power of the electromagnetic heating device based on the temperature of the heat-conducting layer 3. For example, the controller compares the food heating temperature corresponding to each cooking step indicated by the electronic recipe with the temperature of the heat-conducting layer 3, and adaptively adjusts the heating power of the electromagnetic heating device. When the temperature of the heat-conducting layer 3 is lower than the food heating temperature corresponding to the corresponding cooking step, the heating power is increased, and vice versa, the heating power is reduced, thereby achieving precise control over the cooking temperature of the cooking device and improving the cooking effect.

[0048] In an embodiment of the present application, optionally, the thermal conductive layer 3 includes a first thermal conductive layer 31 and a second thermal conductive layer 32, the first thermal conductive layer 31 is located between the heat-generating layer 2 and the second thermal conductive layer 32, the first thermal resistance corresponding to the thermal insulation layer 1 is greater than the third thermal resistance corresponding to the first thermal conductive layer 31, the third thermal resistance corresponding to the first thermal conductive layer 31 is greater than the fourth thermal resistance corresponding to the second thermal conductive layer 32, the specific heat capacity of the second thermal conductive layer 32 is greater than the preset third specific heat capacity and / or the thickness of the second thermal conductive layer 32 is greater than the preset third thickness.

[0049] Correspondingly, the cooking device also includes a temperature sensing device 4 and a controller, the controller is connected to the temperature sensing device 4 and the electromagnetic heating device, the temperature sensing device 4 is used to detect the temperature of the second heat conductive layer 32, and the controller is used to control the heating power of the electromagnetic heating device based on the temperature of the second heat conductive layer 32.

[0050] In the above embodiment, the heat-conducting layer 3 may specifically include a two-layer structure of a first heat-conducting layer 31 and a second heat-conducting layer 32, wherein the second heat-conducting layer 32 is the innermost layer of the cooking vessel, and the first heat-conducting layer 31 is located between the heating layer 2 and the second heat-conducting layer 32. In the cooking vessel with a four-layer structure, the material of the second heat-conducting layer 32 has a larger specific heat capacity and / or a thicker corresponding thickness and a smaller thermal resistance than those of the heating layer 2 and the first heat-conducting layer 31, thereby ensuring that the heat transferred by the heating layer 2 mainly reaches the second heat-conducting layer 32. At the same time, since the second heat-conducting layer 32 has a large specific heat capacity and a large thickness, it can buffer the temperature change and avoid a sudden increase or decrease in temperature affecting the cooking effect.

[0051] Accordingly, in this structure, the temperature sensing device 4 can be specifically embedded in the second heat-conducting layer 32 to detect the temperature of the innermost layer of the cooking vessel. The corresponding detection method and control method are similar to the detection method of the temperature sensing device in the heat-conducting layer 3 and the control method of the electromagnetic heating device in the three-layer cooking vessel as mentioned above. By continuously monitoring the temperature of the second heat-conducting layer 32, when the threshold is reached, the heating of the heating layer 2 is stopped. Thereafter, the second heat-conducting layer 32 starts to cool down immediately, so that there will be no heat overshoot in the temperature of the second heat-conducting layer 32. Since the heat capacity of the second heat-conducting layer 32 is larger than that of other layers, its cooling curve is relatively smooth. When the temperature sensing device 4 finds that its temperature is lower than the threshold, electromagnetic heating is started or the electromagnetic heating power is increased, and the temperature of the second heat-conducting layer 32 can be immediately increased. Due to the heat capacity of the second heat-conducting layer 32, even if there is a small range of overshoot in the heating stage, the sudden temperature rise of the heating layer 2 caused by it is buffered in the fourth layer due to the heat capacity.

[0052] In any embodiment of the present application, optionally, the cooking device also includes an oscillation frequency detection device and a refrigeration device, the oscillation frequency detection device and the refrigeration device are respectively connected to the controller, the oscillation frequency detection device is used to detect the electromagnetic oscillation frequency of the electromagnetic heating device, and the controller is used to control the operation of the refrigeration device according to the electromagnetic oscillation frequency.

[0053] In the above embodiments, considering that a general electromagnetic heating device (such as an induction cooker, an induction cooker) heats a cooking vessel having a metal film heating component, when the metal film acts as the iron core of the electromagnetic heating coil, that is, when the metal film acts as the heating component of the cooking vessel and performs electromagnetic heating with the magnetic field generated by the electromagnetic heating device, the inductance value is smaller than that of iron cookware. This defect will cause serious heating of the electromagnetic heating coil and power devices of the electromagnetic heating device, seriously reducing the service life of the electromagnetic heating device and the safety of use of the electromagnetic heating device. Since a smaller inductance value will cause the free oscillation frequency of the electromagnetic heating coil to increase, in the embodiment of the present application, the electromagnetic oscillation frequency of the electromagnetic heating device can be detected by the oscillation frequency detection device. Since the electromagnetic oscillation frequency of the corresponding electromagnetic heating device will fall within a certain range when the cooking vessel with a metal film is heated, it is possible to determine whether the cooking vessel is a cooking vessel with a metal film as a heating component based on whether the electromagnetic oscillation frequency detected by the oscillation frequency detection device falls within the range, so as to achieve control of the electromagnetic heating device. For example, after the electromagnetic oscillation frequency falls within the range, the controller continues to monitor the electromagnetic oscillation frequency detected by the oscillation frequency detection device, and can monitor the electromagnetic oscillation frequency at a higher frequency. For example, the electromagnetic oscillation frequency was originally monitored at a frequency of once every 5 seconds. After the electromagnetic oscillation frequency is monitored to fall within the range, the monitoring is continued at a frequency of once every 2 seconds. Then, when the electromagnetic oscillation frequency reaches a preset threshold, the temperature of the electromagnetic heating device may be too high. If necessary, the heating can be stopped to avoid dangerous accidents.

[0054] Furthermore, in this embodiment, the electromagnetic heating device may also be equipped with one or more corresponding refrigeration devices for cooling the power devices of the electromagnetic heating device. In a specific application scenario, when the electromagnetic oscillation frequency is greater than the preset oscillation frequency, the refrigeration device may be controlled to work, and the refrigeration power of the refrigeration device increases with the increase of the electromagnetic oscillation frequency. If the refrigeration device includes two or more refrigeration devices, multiple refrigeration devices may also be controlled to operate alternately or any number of refrigeration devices may operate simultaneously to increase the reliability of cooling the electromagnetic heating device, enhance the cooling effect, and avoid damage to the electromagnetic heating device. The refrigeration device may specifically be a fan, and the refrigeration power is controlled by controlling the fan speed.

[0055] In addition, in the embodiment of the present application, in order to ensure the safety of the cooking vessel and make the temperature of the cooking vessel monitorable and controllable, the temperature can be measured based on the resistivity change of the heating layer, based on the characteristic that the resistivity of the heating layer changes with temperature. Optionally, the cooking device can also include a metal belt, a resistor and a measurement and control module, wherein the metal belt matches the heating layer of the cooking vessel, the metal belt is in an open ring shape, the measurement and control module is connected in series with the metal belt and the resistor to form a loop, the measurement and control module is connected to the first end of the ring opening corresponding to the metal belt; the resistor is connected to the second end of the ring opening corresponding to the metal belt, the ring width of the metal belt is less than the preset ring width, and the distance between the resistor and the cooking vessel is greater than the preset distance; the measurement and control module is also used to control the detection current to flow into the metal belt and the resistor in turn and then flow back to the measurement and control module, the cooking system also includes a voltage acquisition element, the voltage acquisition element is used to collect the resistance voltage of the resistor, wherein the temperature of the cooking vessel is negatively correlated with the resistance voltage.

[0056] In the above embodiment, since the resistivity change of the heating layer is difficult to measure directly, a resistor device can be connected in series in the circuit. Specifically, the resistor device can be connected in series between the measurement and control module and the metal belt, so that the first end of the annular opening of the metal belt is connected to the measurement and control module, and the second end of the annular opening of the metal belt is connected to the resistor device to form a loop. In actual application scenarios, the resistor device can specifically use a resistor that is insensitive to temperature changes, that is, the resistivity of the resistor device is relatively stable, so that the temperature of the metal belt can be measured by measuring the voltage value of the resistor device, or measuring the current value corresponding to the resistor device, thereby estimating the temperature information of the cooking utensils and cooking ingredients.

[0057] Since the heating layer is mainly used for heating, and the metal strip is mainly used to realize the estimation of the temperature of the cooking vessel and the food together with the resistor device and the measurement and control module, in the actual application scenario, in order to avoid the formation of a large heating eddy current on the metal strip, thereby causing the metal strip (i.e., the metal strip) resistivity measurement to introduce unnecessary electromagnetic interference, and to ensure that the temperature of the metal strip film is only related to the ambient temperature near the heating plate in the heating vessel, the annular width of the metal strip is smaller than the preset annular width, so that the metal strip is more slender relative to the heating layer, reducing the heating area of ​​the metal strip, thereby avoiding the formation of a large heating eddy current on the metal strip, introducing electromagnetic interference, and thus improving the accuracy of the temperature measurement of the cooking vessel and the cooking food. In addition, in order to further ensure the stability of the resistivity of the resistor device, the resistor device is set at a position away from the cooking vessel, and the distance between the electronic device and the cooking vessel is ensured to be greater than the preset distance, thereby more effectively ensuring that the resistance value of the resistor device is stable and unchanged, and further improving the accuracy of the temperature measurement of the cooking vessel and the cooking food.

[0058] The measurement and control module is used to output the detection current, and make the detection current flow into the metal strip and the resistor device in sequence and then flow back to the measurement and control module. In addition, a voltage acquisition element can be set to measure the voltage across the resistor device, so as to predict the temperature information of the cooking vessel and the cooking ingredients based on the voltage. Specifically, the resistor device is connected in series with the metal strip. When the resistivity of the resistor device is almost unchanged, since the resistivity of the metal strip increases with the increase of temperature, the resistance voltage corresponding to the resistor device will decrease with the increase of the resistivity of the metal strip, that is, the resistance voltage corresponding to the resistor device will decrease with the increase of the temperature of the metal strip, or the resistance voltage corresponding to the resistor device is negatively correlated with the temperature corresponding to the metal strip. At the same time, since the temperature of the cooking vessel and the cooking ingredients mainly changes under the heating action of the heating layer, the heating layer and the metal strip are simultaneously acted upon by the electromagnetic heating device, and the heating layer and the metal strip can be made of the same or similar materials. Therefore, when the resistance voltage of the resistor device reflects the voltage, resistivity and temperature corresponding to the metal strip, the temperature information of the first heating component can also be reflected based on the resistance voltage of the resistor device, and the temperature of the cooking vessel and the cooking ingredients can be further estimated. It should be noted that the resistance voltage corresponding to the resistance device can also be determined based on the current value measured by the resistance device and the current collection element by connecting the current collection element in series in the loop, and the above-mentioned voltage collection element can be omitted.

[0059] In the embodiment of the present application, optionally, the measurement and control module is connected to the electromagnetic heating device, and the measurement and control module is specifically used to control the electromagnetic heating device to reduce the heating power when the resistance voltage is less than a preset threshold voltage value, and the preset threshold voltage is determined based on a preset temperature threshold and a preset resistance voltage calculation formula, wherein the preset resistance voltage calculation formula is U Ro =U ref *(R o / ((ρ0*(+α*t)*L) / S+R o )), U Ro Indicates the preset threshold voltage value, U ref Indicates the preset voltage reference value, R o represents the resistance value of the resistor, ρ0 represents the resistivity of the heating layer at 0°C, α represents the coefficient of change of the resistivity of the heating layer with temperature, t represents the preset temperature threshold, L represents the circumference of the annular area of ​​the metal belt, and S represents the cross-sectional area of ​​the annular area of ​​the metal belt. Alternatively, the measurement and control module is connected to the electromagnetic heating device, and the measurement and control module is specifically used to determine the temperature of the cooking vessel based on a preset temperature calculation formula and the resistance voltage, and to control the electromagnetic heating device to reduce the heating power when the temperature of the cooking vessel is greater than a preset threshold temperature, wherein the preset temperature calculation formula is U' Ro =Uref *(R o / ((ρ0*(1+α*t')*L) / S+R o )), U' Ro represents the resistor voltage, U ref Indicates the preset voltage reference value, R o represents the resistance value of the resistor, ρ0 represents the resistivity of the heating layer at 0°C, α represents the coefficient of variation of the resistivity of the heating layer with temperature, t' represents the temperature of the cooking vessel, L represents the circumference of the annular area of ​​the metal belt, and S represents the cross-sectional area of ​​the annular area of ​​the metal belt.

[0060] In the above embodiment, the measurement and control module is connected to the electromagnetic heating device, and the measurement and control module can also control the heating power of the electromagnetic heating device. Specifically, the heating power of the electromagnetic heating device can be controlled based on the relationship between the resistance voltage corresponding to the resistor device and the preset threshold voltage value, wherein the preset threshold voltage value is calculated according to the preset temperature threshold and the preset resistance voltage calculation formula, which is as described above, wherein U Ro =U ref *R o / (R1+R o ), R1=(ρ*L) / S, ρ=ρ0*(1+α*t), R1 is the resistance of the heating layer, ρ is the resistivity of the heating layer, the preset temperature threshold is the upper temperature limit corresponding to the heating layer, when the temperature is reached, the heating power should be reduced to cool the heating layer, so as to protect the heating layer. After calculating the preset threshold voltage value corresponding to the resistor device using the above formula, the heating power of the electromagnetic heating equipment can be directly controlled according to the relationship between the actual resistance voltage and the preset threshold voltage value.

[0061] The measurement and control module can also estimate the temperature of the heating layer and the temperature of the cooking vessel based on the resistance voltage corresponding to the resistance device, and further control the heating power of the electromagnetic heating device based on the temperature of the heating layer and the temperature of the cooking vessel. Specifically, the temperature of the heating layer can be calculated according to the above-mentioned preset temperature calculation formula (this temperature can be considered to be close to the maximum temperature of the cooking vessel), so that when the maximum temperature of the cooking vessel is greater than the preset threshold temperature, the power of the heating device is reduced. Of course, when the maximum temperature of the cooking vessel does not match the required cooking temperature, the heating power of the electromagnetic heating device can be adaptively controlled. For example, when the maximum temperature of the cooking vessel is lower than the required cooking temperature (the required cooking temperature can be parsed from the electronic recipe), the heating power of the electromagnetic heating device is increased, and when the maximum temperature of the cooking vessel is higher than the required cooking temperature, the heating power of the electromagnetic heating device is reduced.

[0062] The present application also provides a cooking device control method, the method comprising:

[0063] Step 101, determining the temperature of the cooking vessel based on the detection signal of the temperature sensing device;

[0064] Step 102: Control the heating power of the electromagnetic heating device according to the temperature of the cooking vessel.

[0065] In the above embodiment, for the three-layer cooking vessel (the three layers from outside to inside are respectively an insulating layer, a heating layer, and a heat-conducting layer) or a four-layer cooking vessel (the four layers from outside to inside are respectively an insulating layer, a heating layer, a first heat-conducting layer, and a second heat-conducting layer), based on the detection signal of the temperature sensor device embedded in the heat-conducting layer (or the second heat-conducting layer) of the cooking vessel, the temperature corresponding to the heat-conducting layer (or the second heat-conducting layer) is determined, and the temperature is used as the cooking vessel temperature, that is, the food heating temperature, so as to control the heating power of the electromagnetic heating device according to the cooking vessel temperature. For example, the controller compares the food heating temperature corresponding to each cooking step indicated by the electronic recipe with the temperature of the heat-conducting layer 3, and adaptively adjusts the heating power of the electromagnetic heating device. When the temperature of the heat-conducting layer 3 is lower than the food heating temperature corresponding to the corresponding cooking step, the heating power is increased, and vice versa, the heating power is reduced, thereby achieving precise control of the cooking temperature of the cooking device and improving the cooking effect.

[0066] In the embodiment of the present application, optionally, the method further includes:

[0067] Step 103, determining the electromagnetic oscillation frequency of the electromagnetic heating device based on the detection signal of the oscillation frequency detection device;

[0068] Step 104: Control the refrigeration equipment to operate according to the electromagnetic oscillation frequency.

[0069] Among them, step 104 can specifically be: when the electromagnetic oscillation frequency is greater than a preset oscillation frequency, controlling the refrigeration device to operate at a refrigeration power matching the electromagnetic oscillation frequency, wherein the preset oscillation frequency is determined based on the electromagnetic oscillation frequency of the electromagnetic heating device when the cooking vessel is heated by the electromagnetic heating device at a preset heating power.

[0070] In the above embodiments, considering that a general electromagnetic heating device (such as an induction cooker, an induction cooker) heats a cooking vessel having a metal film heating component, when the metal film acts as the iron core of the electromagnetic heating coil, that is, when the metal film acts as the heating component of the cooking vessel and performs electromagnetic heating with the magnetic field generated by the electromagnetic heating device, the inductance value is smaller than that of iron cookware. This defect will cause serious heating of the electromagnetic heating coil and power devices of the electromagnetic heating device, seriously reducing the service life of the electromagnetic heating device and the safety of use of the electromagnetic heating device. Since a smaller inductance value will cause the free oscillation frequency of the electromagnetic heating coil to increase, in the embodiment of the present application, the electromagnetic oscillation frequency of the electromagnetic heating device can be detected by the oscillation frequency detection device. Since the electromagnetic oscillation frequency of the corresponding electromagnetic heating device will fall within a certain range when the cooking vessel with a metal film is heated, it is possible to determine whether the cooking vessel is a cooking vessel with a metal film as a heating component based on whether the electromagnetic oscillation frequency detected by the oscillation frequency detection device falls within the range, so as to achieve control of the electromagnetic heating device. For example, after the electromagnetic oscillation frequency falls within the range, the controller continues to monitor the electromagnetic oscillation frequency detected by the oscillation frequency detection device, and can monitor the electromagnetic oscillation frequency at a higher frequency. For example, the electromagnetic oscillation frequency was originally monitored at a frequency of once every 5 seconds. After the electromagnetic oscillation frequency is monitored to fall within the range, the monitoring is continued at a frequency of once every 2 seconds. Then, when the electromagnetic oscillation frequency reaches a preset threshold, the temperature of the electromagnetic heating device may be too high. If necessary, the heating can be stopped to avoid dangerous accidents.

[0071] Further, as a specific implementation of the above method, an embodiment of the present application provides a cooking device control device, which is used in the above cooking device, wherein the cooking device includes a temperature sensor device and a controller, and the device includes:

[0072] a temperature determination module, for determining the temperature of the cooking vessel based on the detection signal of the temperature sensing device;

[0073] The power control module is used to control the heating power of the electromagnetic heating device according to the temperature of the cooking vessel.

[0074] Optionally, the cooking device further includes an oscillation frequency detection device and a refrigeration device, and the device further includes:

[0075] A frequency detection module, used to determine the electromagnetic oscillation frequency of the electromagnetic heating device based on the detection signal of the oscillation frequency detection device;

[0076] The refrigeration module is used to control the operation of the refrigeration equipment according to the electromagnetic oscillation frequency.

[0077] Optionally, the refrigeration module is specifically used for:

[0078] When the electromagnetic oscillation frequency is greater than a preset oscillation frequency, the refrigeration device is controlled to operate at a refrigeration power matching the electromagnetic oscillation frequency, wherein the preset oscillation frequency is determined based on the electromagnetic oscillation frequency of the electromagnetic heating device when the cooking vessel is heated by the electromagnetic heating device at a preset heating power.

[0079] It should be noted that for other corresponding descriptions of the functional units involved in a cooking equipment control device provided in an embodiment of the present application, reference can be made to the corresponding descriptions in the above method and will not be repeated here.

[0080] Based on the above method, accordingly, an embodiment of the present application further provides a storage medium on which a computer program is stored, and when the computer program is executed by a processor, the above cooking device control method is implemented.

[0081] Based on this understanding, the technical solution of the present application can be embodied in the form of a software product, which can be stored in a non-volatile storage medium (which can be a CD-ROM, a USB flash drive, a mobile hard disk, etc.), and includes a number of instructions for enabling a computer device (which can be a personal computer, a server, or a network device, etc.) to execute the methods described in each implementation scenario of the present application.

[0082] Based on the above method and the above virtual device embodiment, in order to achieve the above purpose, the embodiment of the present application also provides a computer device, which can be specifically a personal computer, a server, a network device, etc. The computer device includes a storage medium and a processor; the storage medium is used to store a computer program; the processor is used to execute the computer program to implement the above cooking equipment control method.

[0083] Optionally, the computer device may also include a user interface, a network interface, a camera, a radio frequency (RF) circuit, a sensor, an audio circuit, a WI-FI module, etc. The user interface may include a display, an input unit such as a keyboard, etc., and the optional user interface may also include a USB interface, a card reader interface, etc. The network interface may optionally include a standard wired interface, a wireless interface (such as a Bluetooth interface, a WI-FI interface), etc.

[0084] Those skilled in the art will appreciate that the computer device structure provided in this embodiment does not limit the computer device, and may include more or fewer components, or a combination of certain components, or different component arrangements.

[0085] The storage medium may also include an operating system and a network communication module. The operating system is a program that manages and saves the hardware and software resources of the computer device, and supports the operation of information processing programs and other software and / or programs. The network communication module is used to realize communication between the components inside the storage medium, and communication with other hardware and software in the physical device.

[0086] Through the description of the above embodiments, those skilled in the art can clearly understand that the present application can be implemented by means of software plus a necessary general hardware platform, or by means of hardware, wherein the cooking vessel includes, from the outside to the inside, a heat-insulating layer 1, a heating layer 2, and a heat-conducting layer 3, wherein the heating layer 2 is used to generate heat under electromagnetic heating, the specific heat capacity of the heating layer 2 is less than a preset first specific heat capacity and / or the thickness of the heating layer 2 is less than a preset first thickness, the heat-conducting layer 3 is used to store heat and transfer heat to the food in the cooking vessel, the specific heat capacity of the heat-conducting layer 3 is greater than a preset second specific heat capacity and / or the thickness of the heat-conducting layer 3 is greater than a preset second thickness, and the first thermal resistance corresponding to the heat-insulating layer 1 is greater than the second thermal resistance corresponding to the heat-conducting layer 3. The cooking vessel provided in the embodiment of the present application solves at least the problems of heavy cooking vessels, uneven heating of food, and difficulty in controlling cooking temperature in the prior art by setting a multi-layer structure having the above characteristics, which helps to reduce the weight of the cooking vessel, balance the heat distribution of the cooking vessel, improve the temperature controllability, and realize accurate control of the cooking temperature of the cooking device based on the control method of the above cooking device, thereby improving the cooking effect.

[0087] Those skilled in the art will appreciate that the accompanying drawings are only schematic diagrams of a preferred implementation scenario, and the modules or processes in the accompanying drawings are not necessarily necessary for implementing the present application. Those skilled in the art will appreciate that the modules in the devices in the implementation scenario can be distributed in the devices of the implementation scenario according to the description of the implementation scenario, or can be changed accordingly and located in one or more devices different from the present implementation scenario. The modules of the above-mentioned implementation scenario can be combined into one module, or can be further split into multiple submodules.

[0088] The above serial numbers of this application are only for description and do not represent the advantages and disadvantages of the implementation scenarios. The above disclosure is only a few specific implementation scenarios of this application, but this application is not limited to them, and any changes that can be thought of by technicians in this field should fall within the scope of protection of this application.

Claims

1. A cooking device, characterized in that: The cooking device comprises: A cooking vessel, the cooking vessel comprising a multi-layer structure, the multi-layer structure comprising, from the outside to the inside, a heat insulating layer, a heat-generating layer and a heat-conducting layer, the specific heat capacity of the heat-generating layer being less than a preset first specific heat capacity and / or the thickness of the heat-generating layer being less than a preset first thickness, the first thermal resistance corresponding to the heat insulating layer being greater than the second thermal resistance corresponding to the heat-conducting layer, the specific heat capacity of the heat-conducting layer being greater than a preset second specific heat capacity and / or the thickness of the heat-conducting layer being greater than a preset second thickness, the heat-conducting layer comprising a first heat-conducting layer and a second heat-conducting layer, the first heat-conducting layer being located between the heat-generating layer and the second heat-conducting layer, the specific heat capacity of the second heat-conducting layer being greater than the specific heat capacities of the heat-generating layer and the first heat-conducting layer, and / or the thickness of the second heat-conducting layer being greater than the thickness of the heat-generating layer and the first heat-conducting layer, the heat-generating layer being used to generate heat under electromagnetic heating and to transfer heat to the heat-conducting layer, the heat-conducting layer being used to store heat and to transfer heat to food in the cooking vessel.

2. The cooking device according to claim 1, characterized in that: The cooking device also includes a temperature sensing device and a controller, wherein the controller is connected to the temperature sensing device and an electromagnetic heating device matching the cooking vessel, the temperature sensing device is used to detect the temperature corresponding to the heat conductive layer, and the controller is used to control the heating power of the electromagnetic heating device based on the temperature of the heat conductive layer.

3. The cooking device according to claim 1, characterized in that: The first thermal resistance corresponding to the insulation layer is greater than the third thermal resistance corresponding to the first heat-conducting layer, the third thermal resistance corresponding to the first heat-conducting layer is greater than the fourth thermal resistance corresponding to the second heat-conducting layer, the specific heat capacity of the second heat-conducting layer is greater than a preset third specific heat capacity and / or the thickness of the second heat-conducting layer is greater than a preset third thickness.

4. The cooking device according to claim 3, characterized in that: The cooking device also includes a temperature sensing device and a controller, wherein the controller is connected to the temperature sensing device and the electromagnetic heating device, the temperature sensing device is used to detect the temperature of the second heat-conducting layer, and the controller is used to control the heating power of the electromagnetic heating device based on the temperature of the second heat-conducting layer.

5. The cooking device according to claim 2 or 4, characterized in that: The cooking device also includes an oscillation frequency detection device and a refrigeration device, which are respectively connected to the controller. The oscillation frequency detection device is used to detect the electromagnetic oscillation frequency of the electromagnetic heating device, and the controller is used to control the operation of the refrigeration device according to the electromagnetic oscillation frequency.

6. A cooking equipment control method, characterized in that: Used in the cooking device according to any one of claims 1 to 5, the cooking device comprises a temperature sensor and a controller, the method comprising: determining the temperature of the cooking vessel based on the detection signal of the temperature sensing device; The heating power of the electromagnetic heating device is controlled according to the temperature of the cooking vessel.

7. The method according to claim 6, characterized in that The cooking device further comprises an oscillation frequency detection device and a refrigeration device, and the method further comprises: determining the electromagnetic oscillation frequency of the electromagnetic heating device based on the detection signal of the oscillation frequency detection device; The refrigeration equipment is controlled to operate according to the electromagnetic oscillation frequency.

8. The method according to claim 7, characterized in that The controlling the refrigeration equipment to operate according to the electromagnetic oscillation frequency specifically includes: When the electromagnetic oscillation frequency is greater than a preset oscillation frequency, the refrigeration device is controlled to operate at a refrigeration power matching the electromagnetic oscillation frequency, wherein the preset oscillation frequency is determined based on the electromagnetic oscillation frequency of the electromagnetic heating device when the cooking vessel is heated by the electromagnetic heating device at a preset heating power.

9. A storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the cooking device control method according to any one of claims 6 to 8 is implemented.

10. A computer device comprising a storage medium, a processor, and a computer program stored in the storage medium and executable on the processor, characterized in that: When the processor executes the computer program, the cooking device control method according to any one of claims 6 to 8 is implemented.

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