Stir-frying control method and stove

Abstract

The present invention provides a stir-fry control method and a stove, which belongs to the technical field of kitchen equipment. The stir-fry control method includes: after the stove is ignited and started, the temperature value T of the pot bottom is measured in real time. 实 The display screen of the range hood displays the stove fire power and pot bottom temperature information in real time; 实 and the first preset temperature threshold T 设1 For comparison, if T 实 Less than T 设1 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed; for T before and after putting in the ingredients 实 For comparison, if the temperature difference before and after T 差 Greater than or equal to the second preset temperature threshold T 设2 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 差 Less than T 设2 , the stir-fry valve remains closed; every second preset time, T 实 and the first preset temperature threshold T 设1 For comparison, if T 实 Less than T 设1 , the stir-fry valve is opened according to the first preset time until it is closed.

Description

Technical Field

[0001] The present invention relates to the technical field of kitchen equipment, and in particular to a stir-fry control method and a cooker. Background Art

[0002] When stir-frying, you need to heat the pan and oil. High oil temperature can make the ingredients have a caramelized aroma and improve the taste of the cooked dishes. If you cook at a low oil temperature, the effect is similar to boiling, which causes the taste of the dishes to deteriorate and become greasy. Therefore, cooking requires preheating with high heat.

[0003] Existing stoves have the problem of long preheating time for pots, which increases cooking time.

[0004] After the pot is preheated and ingredients are added, the temperature drops rapidly, reducing the taste of the dish. Furthermore, existing stoves lack specific heat level feedback devices and real-time pot bottom temperature feedback and display devices. This prevents users from intuitively determining the required heat level during cooking and forces them to rely on experience, which still primarily influences cooking experience. Summary of the Invention

[0005] The purpose of the present invention is to provide a stir-fry control method, which can automatically determine the timing of stir-frying, reduce preheating time, improve the taste of cooked dishes, display information such as firepower and pots on the range hood display screen, and eliminate the need to bend down to check, thereby improving the user's cooking experience.

[0006] Another object of the present invention is to provide a cooker adopting the stir-fry control method.

[0007] To achieve the purpose of the present invention, the present invention adopts the following technical solutions:

[0008] According to one aspect of the present invention, a stir-fry control method is provided. The stir-fry control method comprises:

[0009] After the stove is ignited, the temperature of the pot bottom is measured in real time. 实 , transmit the stove fire power and pot bottom temperature information to the range hood control module in real time, and the range hood display screen displays the stove fire power and pot bottom temperature information in real time;

[0010] T 实 and the first preset temperature threshold T 设1 For comparison, if T 实 Less than T 设1 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed;

[0011] Put in the ingredients and compare the T before and after putting in the ingredients实 For comparison, if the temperature difference before and after T 差 Greater than or equal to the second preset temperature threshold T 设2 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 差 Less than T 设2 , the stir-fry valve remains closed;

[0012] Every second preset time, T 实 and the first preset temperature threshold T 设1 For comparison, if T 实 Less than T 设1 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed until the stove is turned off.

[0013] According to one embodiment of the present invention, after the stove is ignited and started, the temperature value T of the bottom of the pot during the oil preheating process is measured. 实 , real-time transmission of stove firepower and pot bottom temperature information to the range hood control module, and the range hood display screen displays the stove firepower and pot bottom temperature information in real time, including:

[0014] After turning the stopcock of the stove to ignite, measure T in real time within 10 seconds. 实 .

[0015] According to one embodiment of the present invention, T 实 and the first preset temperature threshold T 设1 For comparison, if T 实 Less than T 设1 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed including:

[0016] The first preset temperature threshold T 设1 is 80℃, if T 实 When the temperature is less than 80°C and the stopcock is in the maximum fire state with a 90° rotation, the controller controls the stir-fry valve to open according to the first preset time until it closes. If T 实 If the temperature is greater than or equal to 80℃, the stir-fry valve remains closed.

[0017] According to one embodiment of the present invention, if T 实 Less than T 设1 , then opening the stir-fry valve according to the first preset time until closing includes:

[0018] The first preset time is 1 minute. After the stir-fry valve is opened, the real-time comparison of T 实 Relationship with 280℃;

[0019] If the stir-fry valve is opened within 1 minute, T 实 If the temperature is greater than or equal to 280℃, the controller will close the stir-fry valve;

[0020] If the stir-fry valve is opened for 1 minute, T 实 When the temperature is still less than 280℃, the controller closes the stir-fry valve.

[0021] According to one embodiment of the present invention, T 实 and the first preset temperature threshold T 设1 For comparison, if T 实 Less than T 设1 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed and also includes:

[0022] When the stir-fry valve is opened according to the first preset time, if the user rotates the stopcock valve to a non-maximum fire state greater than or less than 90 degrees, the stir-fry valve is closed.

[0023] According to one embodiment of the present invention, the food is put in, and the T before and after the food is put in is compared. 实 For comparison, if the temperature difference before and after T 差 Greater than or equal to the preset temperature threshold T 设2 , then the stir-fry valve is opened according to the preset time until it is closed. If T 差 Less than T 设2 , the stir-fry valve remains closed including:

[0024] If T 差 When the temperature is greater than or equal to 80°C and the stopcock is at the maximum fire state with a 90° rotation, the stir-fry valve is opened according to the first preset time until it is closed. If T 差 When the temperature is lower than 80℃, the stir-fry valve remains closed.

[0025] According to one embodiment of the present invention, if the front and rear temperature difference T 差 Greater than or equal to the preset temperature threshold T 设2 , then opening the stir-fry valve according to the first preset time until closing also includes:

[0026] After the stir-fry valve is opened, real-time comparison of T 实 Relationship with 280℃;

[0027] If the stir-fry valve is opened within 1 minute, T 实 If the temperature is greater than or equal to 280℃, the controller will close the stir-fry valve;

[0028] If the stir-fry valve is opened for 1 minute, T 实 When the temperature is still less than 280℃, the controller closes the stir-fry valve.

[0029] According to one embodiment of the present invention, the food is put in, and the T before and after the food is put in is compared. 实 For comparison, if the temperature difference T 差 Greater than or equal to the preset temperature threshold T 设2 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 差 Less than T 设2 , the stir-fry valve remains closed and also includes:

[0030] When the stir-fry valve is opened according to the first preset time, if the user rotates the stopcock valve to a non-maximum fire state greater than or less than 90 degrees, the stir-fry valve is closed.

[0031] According to an embodiment of the present invention, the temperature between T and the first preset temperature threshold T is measured at every second preset time interval. 设1 For comparison, if T 实 Less than T 设1 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed until the stove is turned off.

[0032] The second preset time is 15 seconds, and the first preset temperature threshold T 设1 When the stir-fry valve is closed, the temperature is 80 degrees Celsius and the T 实 The relationship between the temperature and 80 degrees Celsius is as follows: 实 If the temperature is less than 80 degrees Celsius, the controller will control the stir-fry valve to open for 1 minute until it closes. 实 If the temperature is greater than or equal to 80℃, the stir-fry valve will remain closed until the stove is turned off.

[0033] After the stir-fry valve is opened, real-time comparison of T 实 Relationship with 280℃;

[0034] If the stir-fry valve is opened within 1 minute, T 实 If the temperature is greater than or equal to 280℃, the controller will close the stir-fry valve;

[0035] If the stir-fry valve is opened for 1 minute, T 实 When the temperature is still less than 280℃, the controller closes the stir-fry valve.

[0036] According to another aspect of the present invention, a stove employing the aforementioned stir-fry control method is provided, comprising a stove body, a stir-fry valve, a stir-fry gas circuit, and a temperature sensor. The stir-fry valve is mounted on the main gas pipe of the stove body, one end of the stir-fry gas circuit is connected to the stir-fry valve, and the other end is connected to the gas mixing chamber of the burner of the stove body. The temperature sensor is disposed at the upper end of the burner of the stove body, or on the panel of the stove body, to detect the temperature of the pot bottom. The stir-fry valve and the temperature sensor are both electrically connected to the controller of the stove body.

[0037] An embodiment of the present invention has the following advantages or beneficial effects:

[0038] The stir-fry control method of the present invention measures the temperature value T of the pot bottom in real time after the stove is ignited and started. 实 , transmit the stove fire power and pot bottom temperature information to the range hood control module in real time, and the range hood display screen displays the stove fire power and pot bottom temperature information in real time; 实 and the first preset temperature threshold T 设1 For comparison, if T 实 Less than T 设1 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed; put in the ingredients, and the T before and after putting in the ingredients 实 For comparison, if the temperature difference before and after T 差 Greater than or equal to the second preset temperature threshold T 设2 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 差 Less than T 设2 , the stir-fry valve remains closed; every second preset time, T 实 and the first preset temperature threshold T 设1 For comparison, if T 实 Less than T 设1 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed until the stove is turned off, thereby automatically judging the timing of stir-frying, reducing preheating time, and improving the taste of cooked dishes. The range hood display shows information such as fire power and pot temperature, so that users can check cooking information at eye level without having to bend down to look, which improves the user's cooking experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] The above and other features and advantages of the present invention will become more apparent by describing in detail exemplary embodiments thereof with reference to the accompanying drawings.

[0040] Figure 1The figure is a flow chart showing a stir-fry control method according to an exemplary embodiment.

[0041] Figure 2 is an exploded view of a cooker according to an exemplary embodiment.

[0042] The description of the accompanying drawings is as follows:

[0043] 1. Cooker body; 2. Stir-fry valve; 3. Stir-fry gas line; 4. Temperature sensor; 5. Plug valve. DETAILED DESCRIPTION

[0044] Example embodiments will now be described more fully with reference to the accompanying drawings. However, example embodiments can be embodied in many forms and should not be construed as limited to the embodiments set forth herein; rather, these embodiments are provided so that this disclosure will be thorough and complete and will fully convey the concepts of the example embodiments to those skilled in the art. Like reference numerals in the figures represent like or similar structures, and thus their detailed description will be omitted.

[0045] The terms "a", "an", "the", and "said" are used to indicate the presence of one or more elements / components / etc.; the terms "including" and "having" are used to express an open-ended inclusive meaning and mean that additional elements / components / etc. may be present in addition to the listed elements / components / etc.

[0046] Figure 1 is a flow chart showing a stir-fry control method according to an exemplary embodiment; Figure 2 is an exploded view of a cooker according to an exemplary embodiment.

[0047] like Figures 1 to 2 As shown, a stir-fry control method according to an embodiment of the present invention includes:

[0048] After the user turns the stove cock 5 to start the ignition, the temperature value T of the bottom of the pot is measured in real time. 实 , the stove fire power and pot bottom temperature information are transmitted to the range hood control module in real time, and the range hood display screen displays the stove fire power and pot bottom temperature information in real time.

[0049] The display screen displays real-time signal data transmitted by the cooker through digital tubes, including data such as heat load, gas flow, pot bottom temperature, and stir-fry power level. By viewing the real-time temperature, power level, and power level inside the pot on the screen, users can clearly understand the cooking conditions and make the necessary power adjustments, eliminating the need to bend over the fire or rely on intuition to prepare dishes that meet their needs.

[0050] For example, a Hall sensor is provided on the stopcock 5 to detect the rotation angle of the stopcock, and the stove firepower is compiled by the stopcock rotation angle. The stove and the range hood are both provided with wireless communication modules connected to the controller.

[0051] The firepower gear is compiled according to the rotation angle. When the stopcock is rotated to 90 degrees, it is compiled as the maximum firepower. When it is greater than 90 degrees or less than 90 degrees, it is not the maximum firepower.

[0052] Because the range hood's display screen displays information about the stove's power and pot temperature in real time, users can intuitively determine the appropriate cooking power level. Furthermore, since the range hood's display screen displays information about the stove's power and pot temperature in real time, users no longer need to bend down to check the burner's power or the cooktop's display screen, thus enhancing the cooking experience.

[0053] T 实 and the first preset temperature threshold T 设1 For comparison, if T 实 Less than T 设1 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed.

[0054] Thanks to the intelligent judgment of the timing to start stir-frying, the preheating time of the pot is accelerated, reducing the cooking time.

[0055] Since the stir-fry valve is opened according to the first preset time until it is closed, the problem of deterioration of the taste of dishes due to long-term stir-frying is avoided.

[0056] An independent stir-frying gas circuit is preferred, and the stir-frying valve controls the opening and closing of the independent stir-frying gas circuit, thereby increasing the stir-frying firepower and avoiding the impact of insufficient firepower on the taste of the dishes.

[0057] Put in the ingredients and compare the T before and after putting in the ingredients 实 For comparison, if the temperature difference before and after T 差 Greater than or equal to the second preset temperature threshold T 设2 , the stir-fry valve is opened according to the first preset time until it is closed.

[0058] If T 差 Less than T 设2 , the stir-fry valve remains closed.

[0059] Thanks to the intelligent judgment of the timing to start stir-frying, the problem of rapid temperature drop after the ingredients are added, which reduces the taste of the cooked dishes, that is, the ingredients are quickly cooked, is avoided.

[0060] Every second preset time, T 实and the first preset temperature threshold T 设1 Compare (i.e., each time the stir-fry valve is closed, the second preset time is passed and the T is compared). 实 and the first preset temperature threshold T 设1 Compare to avoid long-term stir-frying to improve the taste of the dish). If T 实 Less than T 设1 , the stir-fry valve is opened according to the first preset time until it is closed.

[0061] If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed until the stove is turned off.

[0062] In a preferred embodiment of the present invention, after the cooker is ignited and started, the temperature value T of the bottom of the pot during the oil preheating process is measured. 实 ,include:

[0063] After turning the stopcock of the stove to ignite, measure T in real time within 10 seconds. 实 Of course, it is not limited to real-time measurement of T within 10 seconds. 实， The initial detection T can be set according to the user's habits, etc. 实 The temperature of the pot bottom is detected after the stopcock is ignited.

[0064] In a preferred embodiment of the present invention, T 实 and the first preset temperature threshold T 设1 For comparison, if T 实 Less than T 设1 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed including:

[0065] The first preset temperature threshold T 设1 is 80℃, if T 实 When the temperature is less than 80°C and the stopcock is in the maximum fire state with a 90° rotation, the controller controls the stir-fry valve to open according to the first preset time until it closes. If T 实 If the temperature is greater than or equal to 80℃, the stir-fry valve remains closed.

[0066] If the stopcock valve angle is not in the maximum fire state, the display screen will show the non-maximum fire state, and the user needs to be reminded to adjust to the maximum fire.

[0067] When the temperature of the pot bottom is lower than 80℃ and the ingredients are put in, the taste of the cooked dishes will be reduced. Therefore, the first preset temperature threshold T 设1 The stir-fry valve is opened at 80℃ to increase the pot temperature faster and avoid the taste of cooked dishes from deteriorating.

[0068] In a preferred embodiment of the present invention, if T 实 Less than T 设1 , then opening the stir-fry valve according to the first preset time until closing includes:

[0069] Setting the first preset time to 1 minute can not only quickly increase the temperature of the pot, but also prevent the taste of the dish from deteriorating due to prolonged stir-frying.

[0070] After the stir-fry valve is opened, real-time comparison of T 实 Relationship with 280℃;

[0071] If the stir-fry valve is opened within 1 minute, T 实 If the temperature is greater than or equal to 280℃, the controller will close the stir-fry valve to prevent the pot temperature from being too high and reducing the taste of the dish.

[0072] If the stir-fry valve is opened for 1 minute, T 实 When the temperature is still less than 280℃, the controller will close the stir-fry valve to avoid prolonged stir-frying and deteriorating the taste of the dish.

[0073] In a preferred embodiment of the present invention, T 实 and the first preset temperature threshold T 设1 For comparison, if T 实 Less than T 设1 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed and also includes:

[0074] If the user turns the stopcock to a non-maximum heat setting greater than or less than 90° while the stir-fry valve is open for one minute, the stir-fry valve closes, exiting the stir-fry mode and allowing users to adjust their cooking style according to their own preferences.

[0075] In a preferred embodiment of the present invention, the food is put in and the T before and after the food is put in is compared. 实 For comparison, if the temperature difference before and after T 差 Greater than or equal to the preset temperature threshold T 设2 , then the stir-fry valve is opened according to the preset time until it is closed. If T 差 Less than T 设2 , the stir-fry valve remains closed including:

[0076] If T 差 When the temperature is greater than or equal to 80°C and the stopcock is at the maximum fire state with a 90° rotation, the stir-fry valve is opened according to the first preset time until it is closed. If T 差 When the temperature is lower than 80℃, the stir-fry valve remains closed.

[0077] If the stopcock valve angle is not in the maximum fire state, the display screen will show the non-maximum fire state, and the user needs to be reminded to adjust to the maximum fire.

[0078] After adding the ingredients 差 When the temperature is greater than or equal to 80℃, the taste of the cooked dishes will be reduced. 差 Set the temperature to 80℃ to open the stir-fry valve to increase the pot temperature faster and avoid the taste of cooked dishes from deteriorating.

[0079] In a preferred embodiment of the present invention, if the temperature difference between the front and rear 差 Greater than or equal to the preset temperature threshold T 设2 , then opening the stir-fry valve according to the first preset time until closing also includes:

[0080] After the stir-fry valve is opened, real-time comparison of T 实 Relationship with 280℃;

[0081] If the stir-fry valve is opened within 1 minute, T 实 If the temperature is greater than or equal to 280℃, the controller will close the stir-fry valve to prevent the pot temperature from being too high and reducing the taste of the dish.

[0082] If the stir-fry valve is opened for 1 minute, T 实 When the temperature is still less than 280℃, the controller will close the stir-fry valve to avoid prolonged stir-frying and deteriorating the taste of the dish.

[0083] In a preferred embodiment of the present invention, the food is put in and the T before and after the food is put in is compared. 实 For comparison, if the temperature difference T 差 Greater than or equal to the preset temperature threshold T 设2 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 差 Less than T 设2 , the stir-fry valve remains closed and also includes:

[0084] When the stir-fry valve is opened according to the first preset time, if the user rotates the stopcock to a non-maximum fire state greater than or less than 90 degrees, the stir-fry valve is closed to exit the stir-fry mode.

[0085] In a preferred embodiment of the present invention, every second preset time interval, the temperature between T and the first preset temperature threshold T is 设1 For comparison, if T 实 Less than T 设1 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed until the stove is turned off.

[0086] The second preset time is 15 seconds, and the first preset temperature threshold T 设1At 80℃, after the stir-fry valve is closed, compare T 实 The relationship between the size and 80℃, if T 实 If the temperature is lower than 80℃, the controller will open the stir-fry valve for 1 minute and then close it. 实 If the temperature is greater than or equal to 80℃, the stir-fry valve will remain closed until the stove is turned off.

[0087] After the stir-fry valve is opened, real-time comparison of T 实 Relationship with 280℃;

[0088] If the stir-fry valve is opened within 1 minute, T 实 If the temperature is greater than or equal to 280℃, the controller will close the stir-fry valve to prevent the pot temperature from being too high and reducing the taste of the dish.

[0089] If the stir-fry valve is opened for 1 minute, T 实 When the temperature is still less than 280℃, the controller will close the stir-fry valve to avoid prolonged stir-frying and deteriorating the taste of the dish.

[0090] Preferably, the firepower of the stove is linked to the air volume of the range hood. The range hood air volume control implementation scheme is as follows: the stove is equipped with a valve body with multi-speed adjustment, a stir-fry valve and stir-fry gas circuit, an integrated controller and other components. The stir-fry valve can be controlled by the stove controller to open the stir-fry gas circuit to provide the stove with over-rated heat load combustion, and the stir-fry switch signal and gear adjustment signal are provided to the range hood controller via WiFi communication. After receiving the real-time gear information and stir-fry switch information of the stove, the range hood controls the air volume gear as follows:

[0091] Stir-fry setting on stove = air volume of range hood for stir-frying

[0092] Cooker 7 gears = range hood 3 gears;

[0093] Cooker 6 gears = range hood 3 gears;

[0094] Cooker 5 gears = range hood 3 gears;

[0095] Cooker 4 gear = range hood 2 gear;

[0096] Cooker level 3 = range hood level 2;

[0097] Cooker level 2 = range hood level 1;

[0098] Cooker level 1 = range hood level 1;

[0099] Cooker off = hood off;

[0100] Cooker on = range hood on;

[0101] Before switching the range hood position each time, it is necessary to detect that the stove position does not change within 1 minute.

[0102] like Figure 2 As shown, the present invention also provides a cooker adopting the above stir-fry control method, including a cooker body 1, a stir-fry valve 2, a stir-fry gas path 3 and a temperature sensor 4.

[0103] The stopcock 5 of the cooker body 1 is provided with a Hall sensor to detect the rotation angle of the stopcock.

[0104] The stir-fry valve 2 is installed on the main gas pipe of the stove body 1.

[0105] One end of the stir-frying gas path 3 is connected to the stir-frying valve 2, and the other end is connected to the inner ring mixing chamber or the outer ring mixing chamber of the burner burner of the stove body 1, injecting additional gas into the mixing chamber of the burner to achieve combustion exceeding the rated heat load in a short time.

[0106] The temperature sensor 4 is disposed at the upper end of the burner of the stove body 1 or on the panel of the stove body 1 to detect the temperature of the bottom of the pot.

[0107] The temperature sensor 4 is preferably arranged at the center of the burner.

[0108] The stir-fry valve 2 , the Hall sensor and the temperature sensor 4 are all electrically connected to the controller of the stove body 1 .

[0109] In the embodiments of the present invention, the term "plurality" refers to two or more, unless otherwise specified. Terms such as "installed," "connected," and "fixed" should be interpreted broadly. For example, "connected" can refer to a fixed connection, a detachable connection, or an integral connection. Those skilled in the art will understand the specific meanings of these terms in the embodiments of the present invention based on specific circumstances.

[0110] In the description of the embodiments of the present invention, it should be understood that the terms "upper" and "lower" and the like indicate directions or positional relationships based on the directions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the embodiments of the present invention and simplifying the description, rather than indicating or implying that the device or unit referred to must have a specific direction, be constructed and operated in a specific direction. Therefore, they cannot be understood as limitations on the embodiments of the present invention.

[0111] In the description of this specification, the description of the terms "one embodiment", "a preferred embodiment", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the embodiment of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in a suitable manner in any one or more embodiments or examples. The above is only a preferred embodiment of the embodiment of the present invention and is not intended to limit the embodiment of the present invention. For those skilled in the art, the embodiment of the present invention may have various changes and variations. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the embodiment of the present invention should be included in the scope of protection of the embodiment of the present invention.

Claims

1. A stir-fry control method, characterized in that: include: After turning the stopcock of the stove to start ignition, the temperature value T of the bottom of the pot is measured in real time. 实 , transmit the stove fire power and pot bottom temperature information to the range hood control module in real time, and the range hood display screen displays the stove fire power and pot bottom temperature information in real time; T 实 and the first preset temperature threshold T 设1 For comparison, if T 实 Less than T 设1 , and the plug valve is in the maximum fire state of 90°, the stir-fry valve is opened according to the first preset time until it is closed. If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed; Put in the ingredients and compare the T before and after putting in the ingredients 实 For comparison, if the temperature difference before and after T 差 Greater than or equal to the second preset temperature threshold T 设2 , and the plug valve is in the maximum fire state of 90°, the stir-fry valve is opened according to the first preset time until it is closed. If T 差 Less than T 设2 , the stir-fry valve remains closed; Every second preset time, T 实 and the first preset temperature threshold T 设1 For comparison, if T 实 Less than T 设1 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed until the stove is turned off; The stove power is compiled by the rotation angle of the stopcock. When the stopcock is rotated to 90 degrees, it is compiled as the maximum power. When the stopcock is rotated to more than 90 degrees or less than 90 degrees, it is compiled as non-maximum power. When the stir-fry valve is opened according to the first preset time, if the user rotates the stopcock to a non-maximum fire state greater than or less than 90 degrees, the stir-fry valve is closed to exit the stir-fry mode.

2. The stir-fry control method according to claim 1, wherein: After the stove is ignited and started, measure the temperature of the pot bottom during the oil preheating process. 实 include: After turning the stopcock of the stove to ignite, measure T in real time within 10 seconds. 实 .

3. The stir-fry control method according to claim 1, characterized in that: T 实 and the first preset temperature threshold T 设1 For comparison, if T 实 Less than T 设1 , and the plug valve is in the maximum fire state of 90°, the stir-fry valve is opened according to the first preset time until it is closed. If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed including: The first preset temperature threshold T 设1 is 80℃, if T 实 If the temperature is lower than 80℃, the controller will control the stir-fry valve to open according to the first preset time until it closes. 实 If the temperature is greater than or equal to 80℃, the stir-fry valve remains closed.

4. The stir-fry control method according to claim 3, characterized in that: If T 实 Less than T 设1 , then opening the stir-fry valve according to the first preset time until closing includes: The first preset time is 1 minute. After the stir-fry valve is opened, the real-time comparison of T 实 Relationship with 280℃; If the stir-fry valve is opened within 1 minute, T 实 If the temperature is greater than or equal to 280℃, the controller will close the stir-fry valve; If the stir-fry valve is opened for 1 minute, T 实 When the temperature is still less than 280℃, the controller closes the stir-fry valve.

5. The stir-fry control method according to claim 1, characterized in that: Put in the ingredients and compare the T before and after putting in the ingredients 实 For comparison, if the temperature difference before and after T 差 Greater than or equal to the preset temperature threshold T 设2 , and the plug valve is turned 90 degrees to the maximum fire state, the stir-fry valve is opened according to the preset time until it is closed. If T 差 Less than T 设2 , the stir-fry valve remains closed including: If T 差 If the temperature is greater than or equal to 80℃, the stir-fry valve will be opened according to the first preset time until it is closed. 差 When the temperature is lower than 80℃, the stir-fry valve remains closed.

6. The stir-fry control method according to claim 5, characterized in that: If the temperature difference between front and back is T 差 Greater than or equal to the preset temperature threshold T 设2 , then opening the stir-fry valve according to the first preset time until closing also includes: After the stir-fry valve is opened, real-time comparison of T 实 Relationship with 280℃; If the stir-fry valve is opened within 1 minute, T 实 If the temperature is greater than or equal to 280℃, the controller will close the stir-fry valve; If the stir-fry valve is opened for 1 minute, T 实 When the temperature is still less than 280℃, the controller closes the stir-fry valve.

7. The stir-fry control method according to claim 1, characterized in that: Every second preset time, T 实 and the first preset temperature threshold T 设1 For comparison, if T 实 Less than T 设1 , then the stir-fry valve is opened according to the first preset time until it is closed. If T 实 Greater than or equal to T 设1 , the stir-fry valve remains closed until the stove is turned off. The second preset time is 15 seconds, and the first preset temperature threshold T 设1 At 80℃, after the stir-fry valve is closed, compare T 实 The relationship between the size and 80℃, if T 实 If the temperature is lower than 80℃, the controller will open the stir-fry valve for 1 minute and then close it. 实 If the temperature is greater than or equal to 80℃, the stir-fry valve will remain closed until the stove is turned off. After the stir-fry valve is opened, real-time comparison of T 实 Relationship with 280℃; If the stir-fry valve is opened within 1 minute, T 实 If the temperature is greater than or equal to 280℃, the controller will close the stir-fry valve; If the stir-fry valve is opened for 1 minute, T 实 When the temperature is still less than 280℃, the controller closes the stir-fry valve.

8. A cooker using the stir-fry control method according to any one of claims 1 to 7, characterized in that: include: The stove body (1) is provided with a plug valve 5 of the stove body 1 and a Hall sensor for detecting the rotation angle of the plug valve. The stir-fry valve (2) is installed on the main gas pipe of the stove body (1). A stir-fry gas path (3), one end of which is connected to the stir-fry valve (2), and the other end of which is connected to the gas mixing chamber of the burner of the stove body (1), and A temperature sensor (4) is provided at the upper end of the burner of the stove body (1), or is provided on the panel of the stove body (1) to detect the temperature of the pot bottom. The stir-fry valve (2), the Hall sensor and the temperature sensor (4) are all electrically connected to the controller of the stove body (1).

Images