Steamer and control method, system and medium thereof

Abstract

The present invention discloses a steamer and a control method, system and medium thereof. The control method of the steamer includes obtaining the current amount of water in a water tank in the steamer; obtaining cooking parameters corresponding to a cooking process, and calculating the amount of cooking water required for the cooking process based on the cooking parameters; judging whether the current amount of water is greater than or equal to the cooking water; and if so, continuing cooking. The real-time detection of the current amount of water in the water tank in the steamer and the real-time detection of the amount of cooking water required for the cooking process are realized, and then it is judged whether the current amount of water meets the amount of cooking water required for the cooking process, thereby realizing intelligent control of the steamer, ensuring the continuity, sustainability and safety of the cooking process, and improving the cooking effect and user experience.

Description

Technical Field

[0001] The present invention relates to the technical field of steamers, and in particular to a steamer and a control method, system and medium thereof. Background Art

[0002] At present, electric steamers on the market all use water level floats or water pump current when the water pump is taking in water to determine whether there is water in the water tank. Whether there is water in the water tank is determined based on whether the water level float signal or the current signal when the water pump is pumping water is detected. However, this method can often only determine whether there is water in the water tank, and can only identify two states: water or no water. It cannot detect the specific amount of water in the water tank, and the user cannot know the remaining water amount in the water tank in time. When the user needs to cook a dish, if there is a lack of water in the middle of cooking, firstly, the user may not be next to the machine and cannot be informed of the lack of water in time, resulting in an interruption in the cooking process; secondly, when there is a lack of water, the working process is suspended, resulting in insufficient steam in the steamer, affecting the cooking effect.

[0003] During use of an existing steamer, it is impossible to accurately determine the specific amount of water in the water tank of the steamer, and it is impossible to ensure the continuity and sustainability of the cooking process, resulting in poor cooking effects and a poor user experience. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the defects in the prior art that during the use of the steamer, the specific amount of water in the water tank in the steamer cannot be accurately judged, the continuity and sustainability of the cooking process cannot be guaranteed, resulting in poor cooking effect and poor user experience, and to provide a steamer and its control method, system and medium.

[0005] The present invention solves the above technical problems through the following technical solutions:

[0006] In a first aspect, a method for controlling a steamer is provided, the method comprising:

[0007] Obtaining the current amount of water in the water tank in the steamer;

[0008] Acquiring cooking parameters corresponding to a cooking process, and calculating the amount of cooking water required for the cooking process based on the cooking parameters;

[0009] Determining whether the current water volume is greater than or equal to the cooking water volume;

[0010] If so, continue cooking.

[0011] Preferably, the control method further comprises: when the steamer is in operation, executing the step of obtaining the current amount of water in the water tank in the steamer at every preset time interval.

[0012] Preferably, when it is determined that the current water volume is less than the cooking water volume, the control method further comprises:

[0013] The user is prompted to add a target amount of water to the water tank or stop cooking; wherein the target amount of water to be added is greater than the difference between the cooking water amount and the current water amount.

[0014] Preferably, the cooking process includes a plurality of cooking sub-processes, and the cooking sub-processes include a first cooking sub-process and a plurality of second cooking sub-processes arranged in sequence;

[0015] The step of obtaining cooking parameters corresponding to the cooking process and calculating the amount of cooking water required for the cooking process based on the cooking parameters specifically includes:

[0016] Obtaining cooking parameters corresponding to the first cooking sub-process;

[0017] Obtaining cooking parameters corresponding to the second cooking sub-process;

[0018] The amount of cooking water required for the cooking process is calculated based on the cooking parameters corresponding to the first cooking sub-process and the second cooking sub-process respectively.

[0019] Preferably, the calculation formula for the cooking water volume is:

[0020] Vc=Vf1+(P1*Ve1*T1)+(P2*Ve2*T2)+…+(Pn*Ven*Tn);

[0021] Among them, Vc represents the cooking water volume, Vf1 represents the initial water intake required for the steamer to run the first cooking sub-process, n represents the total number of the cooking sub-processes, Pn represents the rated power corresponding to the nth cooking sub-process, Ven represents the rated water consumption corresponding to the nth cooking sub-process, and Tn represents the cooking time corresponding to the nth cooking sub-process.

[0022] Preferably, when it is detected that any of the second cooking sub-processes is modified, the control method further comprises:

[0023] Obtaining the pre-modification cooking parameters corresponding to the modified second cooking sub-process;

[0024] Obtaining modified cooking parameters corresponding to the modified second cooking sub-process;

[0025] Calculating a cooking water volume difference corresponding to the modified second cooking sub-process based on the cooking parameters before modification and the cooking parameters after modification;

[0026] The cooking water amount difference is added to the cooking water amount to update the cooking water amount, and the process returns to the step of determining whether the current water amount is greater than or equal to the cooking water amount.

[0027] Preferably, the calculation formula for the amount of cooking water required for the modified second cooking sub-process is:

[0028] Vg=(Pc1*Vec1*Tc1)+…+(Pcm*Vcm*Tcm);

[0029] Wherein, Vg represents the amount of cooking water required for the modified second cooking sub-process, c1 represents the first modified second cooking sub-process, and cm represents the mth modified second cooking sub-process.

[0030] In a second aspect, a control system of a steamer is provided, the control system comprising:

[0031] A current water volume acquisition module, used to acquire the current water volume in the water tank in the steam box;

[0032] A cooking water quantity acquisition module, used to acquire cooking parameters corresponding to a cooking process, and calculate the cooking water quantity required for the cooking process based on the cooking parameters;

[0033] A judging module, used for judging whether the current water volume is greater than or equal to the cooking water volume;

[0034] The cooking control module is used to control the steamer to continue cooking when the judgment module judges that the current water volume is greater than or equal to the cooking water volume.

[0035] Preferably, the control system further comprises a detection control module, and when the steamer is in operation, the detection control module is used to call the current water volume acquisition module at preset time intervals so that the current water volume acquisition module acquires the current water volume in the water tank in the steamer.

[0036] Preferably, the control system also includes a prompt module. When the judgment module determines that the current water volume is less than the cooking water volume, the prompt module is called to prompt the user to add a target amount of water to the water tank, or the cooking control module is called to control the steamer to stop cooking.

[0037] Preferably, the cooking process includes several cooking sub-processes, and the cooking sub-processes include a first cooking sub-process and several second cooking sub-processes arranged in sequence; the cooking water amount acquisition module is specifically used to obtain the cooking parameters corresponding to the first cooking sub-process, obtain the cooking parameters corresponding to the second cooking sub-process, and calculate the cooking water amount required for the cooking process based on the cooking parameters corresponding to the first cooking sub-process and the second cooking sub-process respectively.

[0038] Preferably, the calculation formula for the cooking water volume is:

[0039] Vc=Vf1+(P1*Ve1*T1)+(P2*Ve2*T2)+…+(Pn*Ven*Tn);

[0040] Among them, Vc represents the cooking water volume, Vf1 represents the initial water intake required for the steamer to run the first cooking sub-process, n represents the total number of the cooking sub-processes, Pn represents the rated power corresponding to the nth cooking sub-process, Ven represents the rated water consumption corresponding to the nth cooking sub-process, and Tn represents the cooking time corresponding to the nth cooking sub-process.

[0041] Preferably, the control system also includes a cooking process detection module, which is used to detect whether the second cooking sub-process is modified. When it is detected that any of the second cooking sub-processes is modified, the cooking water amount acquisition module is called, and the cooking water amount acquisition module is specifically used to obtain the pre-modification cooking parameters corresponding to the modified second cooking sub-process, obtain the modified cooking parameters corresponding to the modified second cooking sub-process, calculate the cooking water amount difference corresponding to the modified second cooking sub-process based on the pre-modification cooking parameters and the modified cooking parameters, add the cooking water amount difference to the cooking water amount to update the cooking water amount, and call the judgment module to determine whether the current water amount is greater than or equal to the cooking water amount.

[0042] Preferably, the calculation formula for the amount of cooking water required for the modified second cooking sub-process is:

[0043] Vg=(Pc1*Vec1*Tc1)+…+(Pcm*Vcm*Tcm);

[0044] Wherein, Vg represents the amount of cooking water required for the modified second cooking sub-process, c1 represents the first modified second cooking sub-process, and cm represents the mth modified second cooking sub-process. In a third aspect, a steamer is provided, the steamer comprising the control system of the steamer; the steamer further comprising a water tank and a water level sensor, the water level sensor being arranged on the side wall of the water tank for detecting the current amount of water in the water tank.

[0045] In a fourth aspect, a computer-readable storage medium is provided, on which a computer program is stored, and when the computer program is executed by a processor, any of the above-mentioned steamer control methods is implemented.

[0046] The positive and progressive effects of the present invention are:

[0047] The control method of the steamer of the present invention obtains the current water amount in the water tank in the steamer, obtains the cooking parameters corresponding to the cooking process, calculates the cooking water amount required for the cooking process based on the cooking parameters, and determines whether the current water amount is greater than or equal to the cooking water amount. When the current water amount is greater than or equal to the cooking water amount, cooking continues. The real-time detection of the current water amount in the water tank in the steamer and the real-time detection of the cooking water amount required for the cooking process are realized, and then it is determined whether the current water amount meets the cooking water amount required for the cooking process, thereby realizing intelligent control of the steamer, ensuring the continuity, sustainability and safety of the cooking process, and improving the cooking effect and user experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] Figure 1 A first flow chart of the steamer control method provided in Example 1;

[0049] Figure 2 A second flow chart of the steamer control method provided in Example 1;

[0050] Figure 3 A third flow chart of the steamer control method provided in Example 1;

[0051] Figure 4 A fourth flow chart of the steamer control method provided in Example 1;

[0052] Figure 5 This is a schematic diagram of the structure of the control system of the steamer provided in Example 2. DETAILED DESCRIPTION

[0053] The present invention is further described below by way of examples, but the present invention is not limited to the scope of the examples.

[0054] Example 1

[0055] This embodiment provides a method for controlling a steamer. Figure 1 The first flow chart of the steamer control method provided in this embodiment is as follows: Figure 1 As shown, the control method of the steam box includes:

[0056] Step 101: Obtain the current amount of water in the water tank in the steamer.

[0057] Step 102: Obtain cooking parameters corresponding to the cooking process, and calculate the amount of cooking water required for the cooking process based on the cooking parameters.

[0058] The cooking process is set by the user according to the cooking requirements of the ingredients. The cooking process corresponding to the smart recipe set in the steamer can be directly selected, or the user can set the cooking process according to the needs.

[0059] Step 103: determine whether the current water volume is greater than or equal to the cooking water volume.

[0060] If yes, execute step 104.

[0061] Step 104, continue cooking.

[0062] The method for controlling the steamer in this embodiment can be to control the steamer after the user sets the cooking process and before the steamer is running, or to control the steamer when the steamer is in operation.

[0063] The control method of the steamer of this embodiment obtains the current water volume in the water tank in the steamer in real time, obtains the cooking parameters corresponding to the cooking process in real time, calculates the cooking water volume required for the cooking process based on the cooking parameters, and then determines whether the current water volume is greater than or equal to the cooking water volume, and controls the steamer to continue cooking when the current water volume is greater than or equal to the cooking water volume. It ensures that the current water volume in the water tank meets the cooking needs, realizes intelligent control of the steamer, ensures the continuity, sustainability and safety of the cooking process, and improves the cooking effect and user experience.

[0064] In an optional implementation, when the steamer is in operation, step 101 is performed at preset time intervals.

[0065] Among them, the preset time interval can be set by yourself, for example, 3 minutes. The cooking parameters include the cooking time required for the cooking process. The preset time interval should be less than the cooking time required for the cooking process to ensure the effectiveness of the detection of the water amount in the water tank.

[0066] The control method of the steamer in this embodiment obtains the current water volume in the water tank in the steamer at preset time intervals when the steamer is in operation, obtains cooking parameters corresponding to the cooking process, calculates the cooking water volume required for the cooking process based on the cooking parameters, and then determines whether the current water volume is greater than or equal to the cooking water volume, and controls the steamer to continue cooking when the current water volume is greater than or equal to the cooking water volume. Compared with the real-time water volume detection process, the number of detections in the cooking process is reduced, and the power consumption of the steamer is reduced on the basis of ensuring the safe operation of the steamer and the safety of the cooking process.

[0067] In an alternative embodiment, Figure 2 The second flow chart of the steamer control method provided in this embodiment is as follows: Figure 2 As shown, when it is determined that the current water volume is less than the cooking water volume, the control method of the steamer further includes:

[0068] Step 105: prompt the user to add a target amount of water to the water tank or stop cooking.

[0069] Among them, the target amount of water to be added is greater than the difference between the cooking water amount and the current water amount, to ensure that the cooking process will not be interrupted due to lack of water in the water tank, thereby realizing intelligent control of the steamer, ensuring the continuity, sustainability and safety of the cooking process, and improving the cooking effect and user experience.

[0070] In an optional embodiment, the cooking process includes a plurality of cooking sub-processes, and the cooking sub-processes include a first cooking sub-process and a plurality of second cooking sub-processes arranged in sequence; Figure 3 The third flow chart of the steamer control method provided in this embodiment is as follows: Figure 3 As shown, the above step 102 specifically includes:

[0071] Step 1021, obtaining cooking parameters corresponding to the first cooking sub-process.

[0072] Step 1022: Obtain cooking parameters corresponding to the second cooking sub-process.

[0073] Step 1023: Calculate the amount of cooking water required for the cooking process based on the cooking parameters corresponding to the first cooking sub-process and the second cooking sub-process.

[0074] The cooking process is composed of several cooking sub-processes, which can be composed of a first cooking sub-process and several second cooking sub-processes set in sequence. When the dishes to be cooked are relatively simple, the cooking process can be composed of only the first cooking sub-process, and there is no need for the second cooking sub-process. In this case, the first cooking sub-process constitutes the entire cooking process. For example, when the user needs to perform a steamed egg operation, he can only set it to run at 100 degrees Celsius for 10 minutes. At this time, running at 100 degrees Celsius for 10 minutes is the first cooking sub-process, and 100 degrees Celsius and 10 minutes are the cooking parameters corresponding to the first cooking sub-process. When the dishes to be cooked are more complicated, multiple cooking sub-processes can be set; for example, when the user needs to steam chicken, the operation can be set to run at 150 degrees Celsius for 10 minutes, 100 degrees Celsius for 20 minutes, and 80 degrees Celsius for 10 minutes. At this time, the first cooking sub-process is 150 degrees Celsius for 10 minutes, and 150 degrees Celsius and 10 minutes are the cooking parameters corresponding to the first cooking sub-process, the first second cooking sub-process is 100 degrees Celsius for 20 minutes, and 100 degrees Celsius and 20 minutes are the cooking parameters corresponding to the first second cooking sub-process, and the second second cooking sub-process is 80 degrees Celsius for 10 minutes, and 80 degrees Celsius and 10 minutes are the cooking parameters corresponding to the second second cooking sub-process. When a smart recipe is set in the steamer, and there is a steamed chicken recipe in the smart recipe, the user can directly select the recipe without manual setting.

[0075] The calculation formula for cooking water volume is:

[0076] Vc=Vf1+(P1*Ve1*T1)+(P2*Ve2*T2)+…+(Pn*Ven*Tn);

[0077] Among them, Vc represents the cooking water volume, Vf1 represents the initial water intake required for the steamer to run the first cooking sub-process, n represents the total number of cooking sub-processes, Pn represents the rated power corresponding to the nth cooking sub-process, Ven represents the rated water consumption corresponding to the nth cooking sub-process, and Tn represents the cooking time corresponding to the nth cooking sub-process.

[0078] Specifically, the initial water intake required for the steamer to run the first cooking sub-process is the minimum water amount required to maintain the steamer to start running the first cooking sub-process, and different first cooking sub-processes have corresponding initial water intake amounts to ensure the initial operation of the steamer.

[0079] For example, when the first cooking sub-process is operated at 100 degrees Celsius for 10 minutes, the corresponding first water intake is 450 ml, the rated power corresponding to 100 degrees Celsius is 1200 watts, and the rated water consumption per minute of 1200 watts is 10 ml, then Vf1 is 500 ml, P1 is 1200 watts, Ve1 is 10 ml / 1200 watts per minute, and T1 is 10 minutes. Those skilled in the art can calculate the cooking water volume required for the entire cooking process according to the above formula and the cooking parameters corresponding to each cooking sub-process.

[0080] The calculation of the amount of cooking water in the present invention will be specifically described below with reference to the above-mentioned example of steamed chicken.

[0081] The first cooking sub-process of the steamed chicken is to run at 150 degrees Celsius for 10 minutes, the first second cooking sub-process is to run at 100 degrees Celsius for 20 minutes, and the second second cooking sub-process is to run at 80 degrees Celsius for 10 minutes. The initial water intake corresponding to the first cooking sub-process is 500 ml, the rated power corresponding to 150 degrees Celsius is 1500 watts, and the rated water consumption at 1500 watts is 12 ml. The rated power corresponding to 100 degrees Celsius is 1200 watts, and the rated water consumption at 1200 watts is 10 ml. The rated power corresponding to 80 degrees Celsius is 1000 watts, and the rated water consumption at 1000 watts is 9 ml. Then Vf1 = 500 ml, P1 = 1500 watts, Ve1 = 12 / 1500 (ml / watt per minute), T1 = 10 minutes; P2 = 1200 watts, Ve2 = 10 / 1200 (ml / watt per minute), T2 = 20 minutes; P3 = 1000 watts, Ve3 = 9 / 1000 (ml / watt per minute), T3 = 10 minutes.

[0082] but That is, the amount of cooking water required for the steamed chicken cooking process is 910 ml.

[0083] The current water volume in the water tank is calculated as follows: Vb = Va*h*s, where h is the height of the water level in the water tank (in centimeters), s is the bottom area of ​​the water tank (in square centimeters), and Va is the amount of water per cubic centimeter in the water tank (in milliliters). For example, at this time, the height of the water level in the water tank is 5 centimeters, the bottom area of ​​the water tank is 100 square centimeters, and the amount of water per cubic centimeter in the water tank is 0.8 milliliters, then the current water volume in the water tank Vb = 0.8*5*100 = 400 milliliters.

[0084] Since the current water volume of 400 ml in the water tank is less than the cooking water volume of 910 ml required for the steamed chicken cooking process, the cooking prompts the user to add water or stop cooking. The steamer will continue cooking only when the current water volume in the water tank is greater than or equal to the cooking water volume.

[0085] Among them, the calculation parameters involved in the above calculation formula for the amount of cooking water are all cooking parameters corresponding to the cooking process.

[0086] The control method of the steamer in this embodiment obtains the cooking parameters corresponding to each cooking sub-process of the cooking process, accurately calculates the amount of cooking water required for the cooking process, and then determines whether the current amount of water is greater than or equal to the cooking water amount, and controls the steamer to continue cooking when the current amount of water is greater than or equal to the cooking water amount. It ensures that the current amount of water in the water tank meets the cooking needs, realizes intelligent control of the steamer, ensures the continuity, sustainability and safety of the cooking process, and improves the cooking effect and user experience.

[0087] In an alternative embodiment, Figure 4 The fourth flow chart of the steamer control method provided in this embodiment, when it is detected that any second cooking sub-process is modified, the steamer control method further includes:

[0088] Step 106: Obtain the pre-modification cooking parameters corresponding to the modified second cooking sub-process.

[0089] Step 107: Obtain the modified cooking parameters corresponding to the modified second cooking sub-process.

[0090] Step 107: Calculate the cooking water volume difference corresponding to the modified second cooking sub-process based on the cooking parameters before modification and the cooking parameters after modification.

[0091] Step 108 , adding the cooking water volume difference to the cooking water volume to update the cooking water volume, and returning to step 103 .

[0092] In an optional embodiment, the calculation formula for the amount of cooking water required for the modified second cooking sub-process is:

[0093] Vg=(Pc1*Vec1*Tc1)+…+(Pcm*Vcm*Tcm);

[0094] Wherein, Vg represents the amount of cooking water required for the modified second cooking sub-process, c1 represents the first modified second cooking sub-process, and cm represents the mth modified second cooking sub-process.

[0095] According to the above formula for calculating the amount of cooking water required for the modified second cooking sub-process, the amount of cooking water required for the modified second cooking sub-process after modification and the amount of cooking water required before modification are calculated. The cooking water amount difference corresponding to the modified second cooking sub-process can be obtained by subtracting the cooking water amount required before modification from the cooking water amount required after modification. The cooking water amount difference can be either a positive number or a negative number.

[0096] Taking the above steamed chicken cooking process as an example, the first cooking sub-process is to run at 150 degrees Celsius for 10 minutes, the first second cooking sub-process is to run at 100 degrees Celsius for 20 minutes, and the second second cooking sub-process is to run at 80 degrees Celsius for 10 minutes. When the steamer runs to the first second cooking sub-process, the user modifies the cooking process, for example, adding one cooking sub-process, that is, adding 100 degrees Celsius for 10 minutes after the second second cooking sub-process runs at 80 degrees Celsius for 10 minutes, that is, adding a third second cooking sub-process to run at 100 degrees Celsius for 15 minutes, then the third second cooking sub-process is the modified second sub-process, and since the cooking sub-process is newly added, the cooking difference water volume can be directly calculated according to the cooking parameters of 100 degrees Celsius and 10 minutes corresponding to the newly added third second cooking sub-process. The rated power corresponding to 100 degrees Celsius is 1200 watts, and the rated water consumption at 1200 watts is 10 ml. Then Pc1 is 1200 watts, Vec1 is 10 / 1200 (ml / watt per minute), and Tc1 is 10 minutes. The amount of cooking water required for the newly added third second cooking sub-process is:

[0097]

[0098] That is, the amount of cooking water required for adding the third second cooking sub-process is 100 ml, and there was no third second cooking sub-process before the addition, that is, the amount of cooking water required for the third second cooking sub-process before the modification was 0, then the cooking water difference corresponding to the modified second cooking sub-process is 100-0=100 ml.

[0099] If the amount of cooking water required for the cooking process is 300 ml before the second cooking sub-process is modified, then 100 is added to 300 to obtain 400 ml to update the amount of cooking water required for the cooking process, that is, the amount of cooking water required for the modified cooking process is 400 ml. If the current amount of water in the water tank is 310 ml, it can be determined that the current amount of water in the water tank is less than the amount of cooking water required for the cooking process, and the user is prompted to add the target amount of water to the water tank or stop cooking. Among them, the target amount of water to be added should be greater than the difference between the current amount of water, 310, and the cooking amount of water, 400, that is, greater than 90 ml.

[0100] If when the steamer runs to the first second cooking sub-process, the user modifies the second second cooking sub-process in the cooking process, and changes the original second second cooking sub-process running at 80 degrees Celsius for 10 minutes to running at 80 degrees Celsius for 5 minutes, the cooking parameters of the second second cooking sub-process before modification are 80 degrees Celsius and 10 minutes, and the cooking parameters after modification are 80 degrees Celsius and 5 minutes, then the amount of cooking water required for the second second cooking sub-process before modification is:

[0101]

[0102] The amount of cooking water required for the second cooking sub-process after modification is:

[0103]

[0104] The cooking water volume difference corresponding to the modified second cooking sub-process is Vg after - Vg before = 45-90 = -45 (ml), that is, negative 45 ml, indicating that the cooking water volume required for the modified cooking process is less than the cooking water volume required before the modification.

[0105] If the amount of water required for cooking is 120 ml before the second cooking sub-process is modified, then 120 is added to minus 45 to get 75 ml to update the amount of water required for cooking, that is, the amount of water required for cooking after modification is 75 ml. If the current amount of water in the water tank is 200 ml, it can be determined that the current amount of water in the water tank is greater than the amount of water required for cooking, and cooking continues.

[0106] The number of cooking sub-processes and specific values ​​of cooking parameters in this embodiment are merely exemplary and should not constitute any limitation to the scope of protection of the present invention.

[0107] The control method of the steamer in this embodiment accurately calculates the cooking water volume required by the modified second cooking sub-process by acquiring the pre-modification cooking parameters and the post-modification cooking parameters corresponding to the modified second cooking sub-process, thereby updating the cooking water volume required for the cooking process, and then judging whether the current water volume is greater than or equal to the cooking water volume, and controlling the steamer to continue cooking when the current water volume is greater than or equal to the cooking water volume. It ensures that the current water volume in the water tank meets the cooking needs, realizes the intelligent control of the steamer, ensures the continuity, sustainability and safety of the cooking process, and improves the cooking effect and user experience.

[0108] Example 2

[0109] This embodiment provides a steam box control system. Figure 5 A schematic diagram of the structure of the control system of the steamer provided in this embodiment; Figure 5 As shown, the control system of the steamer includes: a current water volume acquisition module 1, used to obtain the current water volume in the water tank in the steamer; a cooking water volume acquisition module 2, used to obtain cooking parameters corresponding to the cooking process, and calculate the cooking water volume required for the cooking process based on the cooking parameters; a judgment module 3, used to judge whether the current water volume is greater than or equal to the cooking water volume; a cooking control module 4, used to control the steamer to continue cooking when the judgment module 3 judges that the current water volume is greater than or equal to the cooking water volume.

[0110] In an optional embodiment, the control system of the steamer also includes a detection control module 5. When the steamer is in operation, the detection control module 5 is used to call the current water volume acquisition module 1 at preset time intervals so that the current water volume acquisition module 1 obtains the current water volume in the water tank in the steamer.

[0111] Among them, the preset time interval can be set by yourself, for example, 2 minutes. The cooking parameters include the cooking time required for the cooking process. The preset time interval should be less than the cooking time required for the cooking process to ensure the effectiveness of the detection of the water amount in the water tank.

[0112] In an optional embodiment, the control system of the steamer also includes a prompt module 6. When the judgment module 3 determines that the current water volume is less than the cooking water volume, the prompt module 6 is called to prompt the user to add a target amount of water to the water tank, or the cooking control module 4 is called to control the steamer to stop cooking.

[0113] Among them, the target amount of water to be added is greater than the difference between the cooking water amount and the current water amount, to ensure that the cooking process will not be interrupted due to lack of water in the water tank, thereby realizing intelligent control of the steamer, ensuring the continuity, sustainability and safety of the cooking process, and improving the cooking effect and user experience.

[0114] In an optional embodiment, the cooking process includes several cooking sub-processes, and the cooking sub-processes include a first cooking sub-process and several second cooking sub-processes arranged in sequence; the cooking water amount acquisition module 2 is specifically used to obtain the cooking parameters corresponding to the first cooking sub-process, obtain the cooking parameters corresponding to the second cooking sub-process, and calculate the cooking water amount required for the cooking process based on the cooking parameters corresponding to the first cooking sub-process and the second cooking sub-process, respectively.

[0115] The cooking process is composed of several cooking sub-processes, which can be composed of a first cooking sub-process and several second cooking sub-processes set in sequence. When the dishes to be cooked are relatively simple, the cooking process can be composed of only the first cooking sub-process, and there is no need for the second cooking sub-process. In this case, the first cooking sub-process constitutes the entire cooking process. For example, when the user needs to perform a steamed egg operation, he can only set it to run at 100 degrees Celsius for 10 minutes. At this time, running at 100 degrees Celsius for 10 minutes is the first cooking sub-process, and 100 degrees Celsius and 10 minutes are the cooking parameters corresponding to the first cooking sub-process. When the dishes to be cooked are more complicated, multiple cooking sub-processes can be set; for example, when the user needs to steam chicken, the operation can be set to run at 150 degrees Celsius for 10 minutes, 100 degrees Celsius for 20 minutes, and 80 degrees Celsius for 10 minutes. At this time, the first cooking sub-process is 150 degrees Celsius for 10 minutes, and 150 degrees Celsius and 10 minutes are the cooking parameters corresponding to the first cooking sub-process, the first second cooking sub-process is 100 degrees Celsius for 20 minutes, and 100 degrees Celsius and 20 minutes are the cooking parameters corresponding to the first second cooking sub-process, and the second second cooking sub-process is 80 degrees Celsius for 10 minutes, and 80 degrees Celsius and 10 minutes are the cooking parameters corresponding to the second second cooking sub-process. When a smart recipe is set in the steamer, and there is a steamed chicken recipe in the smart recipe, the user can directly select the recipe without manual setting.

[0116] In an optional embodiment, the calculation formula for the amount of cooking water is:

[0117] Vc=Vf1+(P1*Ve1*T1)+(P2*Ve2*T2)+…+(Pn*Ven*Tn);

[0118] Among them, Vc represents the cooking water volume, Vf1 represents the initial water intake required for the steamer to run the first cooking sub-process, n represents the total number of cooking sub-processes, Pn represents the rated power corresponding to the nth cooking sub-process, Ven represents the rated water consumption corresponding to the nth cooking sub-process, and Tn represents the cooking time corresponding to the nth cooking sub-process.

[0119] Specifically, the initial water intake required for the steamer to run the first cooking sub-process is the minimum water amount required to maintain the steamer to start running the first cooking sub-process, and different first cooking sub-processes have corresponding initial water intake amounts to ensure the initial operation of the steamer.

[0120] For example, when the first cooking sub-process is operated at 100 degrees Celsius for 10 minutes, the corresponding first water intake is 450 ml, the rated power corresponding to 100 degrees Celsius is 1200 watts, and the rated water consumption per minute of 1200 watts is 10 ml, then Vf1 is 450 ml, P1 is 1200 watts, Ve1 is 10 ml / 1200 watts per minute, and T1 is 10 minutes. Those skilled in the art can calculate the cooking water volume required for the entire cooking process according to the above formula and the cooking parameters corresponding to each cooking sub-process.

[0121] The calculation of the amount of cooking water in the present invention will be specifically described below with reference to the above-mentioned example of steamed chicken.

[0122] The first cooking sub-process of the steamed chicken is to run at 150 degrees Celsius for 10 minutes, the first second cooking sub-process is to run at 100 degrees Celsius for 20 minutes, and the second second cooking sub-process is to run at 80 degrees Celsius for 10 minutes. The initial water intake corresponding to the first cooking sub-process is 500 ml, the rated power corresponding to 150 degrees Celsius is 1500 watts, and the rated water consumption at 1500 watts is 12 ml. The rated power corresponding to 100 degrees Celsius is 1200 watts, and the rated water consumption at 1200 watts is 10 ml. The rated power corresponding to 80 degrees Celsius is 1000 watts, and the rated water consumption at 1000 watts is 9 ml. Then Vf1 = 500 ml, P1 = 1500 watts, Ve1 = 12 / 1500 (ml / watt per minute), T1 = 10 minutes; P2 = 1200 watts, Ve2 = 10 / 1200 (ml / watt per minute), T2 = 20 minutes; P3 = 1000 watts, Ve3 = 9 / 1000 (ml / watt per minute), T3 = 10 minutes.

[0123] but That is, the amount of cooking water required for the steamed chicken cooking process is 910 ml.

[0124] The current water volume in the water tank is calculated as follows: Vb = Va*h*s, where h is the height of the water level in the water tank (in centimeters), s is the bottom area of ​​the water tank (in square centimeters), and Va is the amount of water per cubic centimeter in the water tank (in milliliters). For example, at this time, the height of the water level in the water tank is 5 centimeters, the bottom area of ​​the water tank is 100 square centimeters, and the amount of water per cubic centimeter in the water tank is 0.8 milliliters, then the current water volume in the water tank Vb = 0.8*5*100 = 400 milliliters.

[0125] Since the current water volume of 400 ml in the water tank is less than the cooking water volume of 910 ml required for the steamed chicken cooking process, the cooking prompts the user to add water or stop cooking. The steamer will continue cooking only when the current water volume in the water tank is greater than or equal to the cooking water volume.

[0126] Among them, the calculation parameters involved in the above calculation formula for the amount of cooking water are all cooking parameters corresponding to the cooking process.

[0127] In an optional embodiment, the control system of the steamer also includes a cooking process detection module 7, which is used to detect whether the second cooking sub-process is modified. When it is detected that any second cooking sub-process is modified, the cooking water volume acquisition module 2 is called, and the cooking water volume acquisition module 2 is specifically used to obtain the pre-modification cooking parameters corresponding to the modified second cooking sub-process, obtain the modified cooking parameters corresponding to the modified second cooking sub-process, calculate the cooking water volume difference corresponding to the modified second cooking sub-process based on the pre-modification cooking parameters and the modified cooking parameters; add the cooking water volume difference to the cooking water volume to update the cooking water volume, and call the judgment module 3 to determine whether the current water volume is greater than or equal to the cooking water volume.

[0128] In an optional embodiment, the calculation formula for the amount of cooking water required for the modified second cooking sub-process is:

[0129] Vg=(Pc1*Vec1*Tc1)+…+(Pcm*Vcm*Tcm);

[0130] Wherein, Vg represents the amount of cooking water required for the modified second cooking sub-process, c1 represents the first modified second cooking sub-process, and cm represents the mth modified second cooking sub-process.

[0131] According to the above formula for calculating the amount of cooking water required for the modified second cooking sub-process, the amount of cooking water required for the modified second cooking sub-process after modification and the amount of cooking water required before modification are calculated. The cooking water amount difference corresponding to the modified second cooking sub-process can be obtained by subtracting the cooking water amount required before modification from the cooking water amount required after modification. The cooking water amount difference can be either a positive number or a negative number.

[0132] Taking the above steamed chicken cooking process as an example, the first cooking sub-process is to run at 150 degrees Celsius for 10 minutes, the first second cooking sub-process is to run at 100 degrees Celsius for 20 minutes, and the second second cooking sub-process is to run at 80 degrees Celsius for 10 minutes. When the steamer runs to the first second cooking sub-process, the user modifies the cooking process, for example, adding one cooking sub-process, that is, adding 100 degrees Celsius for 10 minutes after the second second cooking sub-process runs at 80 degrees Celsius for 10 minutes, that is, adding a third second cooking sub-process to run at 100 degrees Celsius for 15 minutes, then the third second cooking sub-process is the modified second sub-process, and since the cooking sub-process is newly added, the cooking difference water volume can be directly calculated according to the cooking parameters of 100 degrees Celsius and 10 minutes corresponding to the newly added third second cooking sub-process. The rated power corresponding to 100 degrees Celsius is 1200 watts, and the rated water consumption at 1200 watts is 10 ml. Then Pc1 is 1200 watts, Vec1 is 10 / 1200 (ml / watt per minute), and Tc1 is 10 minutes. The amount of cooking water required for the newly added third second cooking sub-process is:

[0133]

[0134] That is, the amount of cooking water required for adding the third second cooking sub-process is 100 ml, and there was no third second cooking sub-process before the addition, that is, the amount of cooking water required for the third second cooking sub-process before the modification was 0, then the cooking water difference corresponding to the modified second cooking sub-process is 100-0=100 ml.

[0135] If the amount of cooking water required for the cooking process is 300 ml before the second cooking sub-process is modified, then 100 is added to 300 to obtain 400 ml to update the amount of cooking water required for the cooking process, that is, the amount of cooking water required for the modified cooking process is 400 ml. If the current amount of water in the water tank is 310 ml, it can be determined that the current amount of water in the water tank is less than the amount of cooking water required for the cooking process, and the user is prompted to add the target amount of water to the water tank or stop cooking. Among them, the target amount of water to be added should be greater than the difference between the current amount of water, 310, and the cooking amount of water, 400, that is, greater than 90 ml.

[0136] If when the steamer runs to the first second cooking sub-process, the user modifies the second second cooking sub-process in the cooking process, and changes the original second second cooking sub-process running at 80 degrees Celsius for 10 minutes to running at 80 degrees Celsius for 5 minutes, the cooking parameters of the second second cooking sub-process before modification are 80 degrees Celsius and 10 minutes, and the cooking parameters after modification are 80 degrees Celsius and 5 minutes, then the amount of cooking water required for the second second cooking sub-process before modification is:

[0137]

[0138] The amount of cooking water required for the second cooking sub-process after modification is:

[0139]

[0140] The cooking water volume difference corresponding to the modified second cooking sub-process is Vg after - Vg before = 45-90 = -45 (ml), that is, negative 45 ml, indicating that the cooking water volume required for the modified cooking process is less than the cooking water volume required before the modification.

[0141] If the amount of water required for cooking is 120 ml before the second cooking sub-process is modified, then 120 is added to minus 45 to get 75 ml to update the amount of water required for cooking, that is, the amount of water required for cooking after modification is 75 ml. If the current amount of water in the water tank is 200 ml, it can be determined that the current amount of water in the water tank is greater than the amount of water required for cooking, and cooking continues.

[0142] The control system of the steamer of this embodiment obtains the current water volume in the water tank in the steamer and the cooking water volume required for the cooking process through the mutual cooperation of various modules, and determines whether the current water volume is greater than or equal to the cooking water volume, and controls the steamer to continue cooking when the current water volume is greater than or equal to the cooking water volume. It ensures that the current water volume in the water tank meets the cooking needs, realizes intelligent control of the steamer, ensures the continuity, sustainability and safety of the cooking process, and improves the cooking effect and user experience.

[0143] Example 3

[0144] This embodiment provides a steamer, which includes the control system of the steamer in Embodiment 2; the steamer also includes a water tank and a water level sensor, and the water level sensor is arranged on the side wall of the water tank to detect the current water amount in the water tank.

[0145] The steamer in this embodiment detects the current amount of water in the water tank through a water level sensor. The control system of the steamer obtains the current amount of water in the water tank in the steamer to obtain the cooking parameters corresponding to the cooking process, and calculates the amount of cooking water required for the cooking process based on the cooking parameters; and determines whether the current amount of water is greater than or equal to the cooking amount of water; if so, cooking continues. This ensures that the current amount of water in the water tank meets the cooking needs, realizes intelligent control of the steamer, ensures the continuity, sustainability and safety of the cooking process, and improves the cooking effect and user experience.

[0146] Example 4

[0147] This embodiment provides a computer-readable storage medium on which a computer program is stored. When the computer program is executed by a processor, the steps in the method for controlling a steamer in Embodiment 1 are implemented.

[0148] The readable storage medium may include but is not limited to: a portable disk, a hard disk, a random access memory, a read-only memory, an erasable programmable read-only memory, an optical storage device, a magnetic storage device or any suitable combination of the above.

[0149] In a possible implementation manner, the present invention can also be implemented in the form of a program product, which includes a program code. When the program product is executed on a terminal device, the program code is used to enable the terminal device to execute the steps in the control method of the steamer in Example 1 above.

[0150] Among them, the program code for executing the present invention can be written in any combination of one or more programming languages, and the program code can be executed completely on the user device, partially on the user device, as an independent software package, partially on the user device and partially on a remote device, or completely on the remote device.

[0151] Although the specific embodiments of the present invention are described above, it should be understood by those skilled in the art that this is only for illustration and the protection scope of the present invention is defined by the appended claims. Those skilled in the art may make various changes or modifications to these embodiments without departing from the principles and essence of the present invention, but these changes and modifications all fall within the protection scope of the present invention.

Claims

1. A method for controlling a steamer, characterized in that: The control method comprises: Obtaining the current amount of water in the water tank in the steamer; Acquiring cooking parameters corresponding to a cooking process, and calculating the amount of cooking water required for the cooking process based on the cooking parameters; Determining whether the current water volume is greater than or equal to the cooking water volume; If so, continue cooking; The control method further comprises: when the steam box is in operation, executing the step of obtaining the current amount of water in the water tank in the steam box at every preset time interval; When it is determined that the current water volume is less than the cooking water volume, the control method further includes: Prompting the user to add a target amount of water to the water tank or stop cooking; wherein the target amount of water to be added is greater than the difference between the cooking water amount and the current water amount; The cooking process includes a plurality of cooking sub-processes, wherein the cooking sub-processes include a first cooking sub-process and a plurality of second cooking sub-processes arranged in sequence; The step of obtaining cooking parameters corresponding to the cooking process and calculating the amount of cooking water required for the cooking process based on the cooking parameters specifically includes: Obtaining cooking parameters corresponding to the first cooking sub-process; Obtaining cooking parameters corresponding to the second cooking sub-process; Calculating the amount of cooking water required for the cooking process based on the cooking parameters corresponding to the first cooking sub-process and the second cooking sub-process respectively; The calculation formula for the cooking water volume is: Vc=Vf1+(P1*Ve1*T1)+(P2*Ve2*T2)+…+(Pn*Ven*Tn); Wherein, Vc represents the cooking water volume, Vf1 represents the initial water intake volume required for the steamer to run the first cooking sub-process, n represents the total number of the cooking sub-processes, Pn represents the rated power corresponding to the nth cooking sub-process, Ven represents the rated water consumption corresponding to the nth cooking sub-process, and Tn represents the cooking time corresponding to the nth cooking sub-process; When it is detected that any of the second cooking sub-processes is modified, the control method further includes: Obtaining the pre-modification cooking parameters corresponding to the modified second cooking sub-process; Obtaining modified cooking parameters corresponding to the modified second cooking sub-process; Calculating a cooking water volume difference corresponding to the modified second cooking sub-process based on the cooking parameters before modification and the cooking parameters after modification; adding the cooking water volume difference to the cooking water volume to update the cooking water volume, and returning to the step of determining whether the current water volume is greater than or equal to the cooking water volume; The calculation formula for the amount of cooking water required by the modified second cooking sub-process is: Vg=(Pc1*Vec1*Tc1)+…+(Pcm*Vcm*Tcm); Wherein, Vg represents the amount of cooking water required for the modified second cooking sub-process, c1 represents the first modified second cooking sub-process, and cm represents the mth modified second cooking sub-process.

2. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steamer control method described in claim 1 is implemented.

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