Control Method, Device, Cooking Device, and Readable Storage Medium of a Cooking Device

Abstract

The present invention provides a control method, a device, a cooking device and a readable storage medium for a cooking device. The control method of the cooking device includes: after the heating device operates at a first power for a first duration, obtaining the temperature value of the pot body; based on the temperature value of the pot body being greater than a first set temperature value, determining that there is no food ingredient in the pot body. By running this control method, it is possible to realize the automatic judgment of whether there is a food ingredient in the pot body of the cooking device, so as to avoid the situation where there is cooked rice in the pot body of the cooking device and the rice cooker continues to automatically add rice and water and perform automatic cooking during the automatic control process of the cooking device. By avoiding the above situation, the taste of the cooked food is ensured, and at the same time, the intelligence of the cooking device is improved.

Description

Technical Field

[0001] The present invention relates to the field of control technologies, and more particularly, to a control method, device, cooking device, and readable storage medium for a cooking device. Background Art

[0002] Existing rice cookers can automatically add rice and water to achieve automatic cooking.

[0003] Those skilled in the art have found that since the rice cooker has achieved automatic cooking by automatically adding rice and water, there may be a situation where there is cooked rice in the pot body, and the rice cooker continues to automatically add rice and water and perform automatic cooking. In this case, the taste of the cooked rice will be poor. Summary of the Invention

[0004] The present invention aims to solve at least one of the technical problems existing in the prior art or related technologies.

[0005] To this end, in the first aspect of the present invention, there is provided a control method for a cooking device.

[0006] In the second aspect of the present invention, there is provided a second control method for a cooking device.

[0007] In the third aspect of the present invention, there is provided a first control device for a cooking device.

[0008] In the fourth aspect of the present invention, there is provided a second control device for a cooking device.

[0009] In the fifth aspect of the present invention, there is provided a first cooking device.

[0010] In the sixth aspect of the present invention, there is provided a second cooking device.

[0011] In the seventh aspect of the present invention, there is provided a readable storage medium.

[0012] In view of this, according to the first aspect of the present invention, there is provided a control method for a cooking device. Specifically, the cooking device includes a pot body for accommodating ingredients and a heating device for heating the pot body. Based on this, the control method of the cooking device includes: after the heating device operates at a first power for a first duration, obtaining the temperature value of the pot body; based on the temperature value of the pot body being greater than the first set temperature value, determining that there are no ingredients in the pot body.

[0013] The technical solution of this application proposes a control method for a cooking device. By running this control method, it is possible to automatically determine whether there is food in the pot body of the cooking device, so as to avoid situations where there is cooked rice in the pot body in the automated control process of the cooking device, and the rice cooker continues to automatically add rice and water and cook automatically. By avoiding the above situations, the taste of the cooked food is ensured, and at the same time, the intelligence of the cooking device is improved.

[0014] The technical solution of this application is implemented based on the following principle. Specifically, when a certain amount of heat is transferred to the pot body, the temperature of the pot body will change. If there is food in the pot body at this time, the temperature change range of the pot body will decrease. Based on this, after the heating device operates at the first power for the first duration, the heating device will transfer a certain amount of heat to the pot body. Then, at this time, by comparing the magnitude relationship between the temperature value of the pot body and the preset temperature value, it is possible to determine whether there is food in the pot body.

[0015] Among them, the preset temperature value is the first set temperature value.

[0016] In this process, the determination of whether there is food in the pot body is relatively simple. Moreover, considering that temperature sensors for detecting the temperature of the pot body are provided in cooking devices, the technical solution of this application can realize the reuse of the temperature sensors in existing cooking devices, and thus detect whether there is food in the pot body without increasing the hardware cost of the cooking device.

[0017] In addition, the control method of the cooking device proposed in the technical solution of this application also has the following characteristics, specifically:

[0018] In the above technical solution, before the step of obtaining the temperature value of the pot body after the heating device operates at the first power for the first duration, it further includes: controlling the heating device to operate at the second power; based on the temperature value of the pot body being greater than the second set temperature value or the continuous duration of the heating device operating at the second power being greater than the second duration, controlling the heating device to operate at the first power; where the second power is less than or equal to the first power, and the second set temperature value is less than the first set temperature value.

[0019] In this technical solution, by limiting the heating device to operate at a second power smaller than the first power, when there are ingredients in the pot body, the temperature of the ingredients gradually rises, reducing the occurrence of the situation where the ingredients are burnt. Specifically, when there are ingredients in the pot body and the heating device is controlled to operate at the second power, the temperature of the ingredients will gradually rise under the heating of the heating device. When the temperature rises to the second set temperature value, it is considered that the moisture in the ingredients has almost been dried out at this time. Then, the heating device is controlled to operate at the first power. During this control process, the first set temperature value is greater than or equal to the second set temperature value, reducing the occurrence of the situation where the ingredients are heated at a higher power in the pot body and then burnt.

[0020] In addition, the increase in the heating power can also be determined by judging the duration of the heating device operating at the second power. Specifically, as described above, the duration of the heating device operating at the second power is used to determine whether to perform power switching, so as to judge whether there are ingredients in the pot body according to whether the temperature value of the pot body after the heating device operates at the second power for the second duration and then at the first power for the first duration is greater than the first set value.

[0021] In the above technical solution, after controlling the heating device to operate at the second power for the second duration and then at the first power for the first duration, the temperature value of the pot body is obtained. Compared with the solution of adding water to the pot body and then controlling the heating device to operate at the first power, the detection duration of whether there are ingredients in the pot body is effectively shortened. At the same time, the risk of ingredient spoilage caused by the evaporation of the added water not being cleaned in time is also reduced.

[0022] In any of the above technical solutions, before the step of controlling the heating device to operate at the second power, it further includes: controlling the heating device to operate at a third power; based on the temperature value of the pot body being greater than the third set temperature value or the continuous duration of the heating device operating at the third power being greater than the third duration, controlling the heating device to operate at the second power; where the third set temperature value is less than or equal to the second set temperature value, and the third power is less than or equal to the second power.

[0023] In this technical solution, by limiting the heating device to operate at a third power smaller than the second power, when there is food in the pot body, the temperature of the food gradually rises, reducing the occurrence of the food being burnt. Specifically, when there is food in the pot body, when controlling the heating device to operate at the third power, the temperature of the food will gradually rise under the heating of the heating device. When the temperature rises to the third set temperature value, it is considered that the moisture in the food has almost been dried at this time. Then, control the heating device to operate at the second power. During this control process, the second set temperature value is greater than or equal to the third set temperature value, reducing the occurrence of the food being heated at a higher power and then being burnt when there is food in the pot body.

[0024] In addition, the increase in the heating power can also be determined by judging the duration of the heating device operating at the third power. Specifically, as described above, the duration of the heating device operating at the third power is used to determine whether to perform power switching, so as to judge whether there is food in the pot body according to whether the temperature value of the pot body after the heating device operates at the third power for the third duration, then operates at the second power for the second duration, and then operates at the first power for the first duration is greater than the first set value.

[0025] In the above technical solution, after controlling the heating device to operate at the third power for the third duration and then at the second power for the second duration, the temperature value of the pot body is obtained. Compared with the solution of adding water to the pot body and then controlling the heating device to operate at the first power, it effectively shortens the detection duration of whether there is food in the pot body. At the same time, it also reduces the risk of food spoilage caused by the evaporation of the added water not being cleaned in time.

[0026] In any of the above technical solutions, the value range of the first set temperature value is between 120°C and 180°C.

[0027] In this technical solution, by limiting the value range of the first set temperature value to be at least greater than 120°C, the influence of the water in the food on the detection result is reduced, and less than 180°C to reduce the probability of the food being burnt.

[0028] According to the second aspect of the present invention, the present invention provides a second control method for a cooking device. Specifically, the cooking device includes: a pot body for accommodating food, a heating device for heating the pot body, and a lid for the user to close the pot body. Based on this, the control method of the cooking device includes: after the heating device operates at the first power for the first duration, obtaining the temperature value of the pot body and the temperature value of the lid; based on the temperature value of the lid being greater than or equal to the fourth set temperature value and the temperature value of the pot body being greater than the fifth set temperature value, determining that there is no food in the pot body; wherein, the fourth set temperature value is less than the fifth set temperature value.

[0029] The technical solution of the present application proposes a control method for a cooking device. By running this control method, it is possible to automatically determine whether there is food in the pot body of the cooking device, so as to avoid situations where there is cooked rice in the pot body before, and the rice cooker continues to automatically add rice and water and perform automatic cooking during the automatic control process of the cooking device. By avoiding the above situations, the taste of the cooked food is ensured, and at the same time, the intelligence of the cooking device is improved.

[0030] The technical solution of the present application is implemented based on the following principle. Specifically, when a certain amount of heat is transferred to the pot body, the temperature of the pot body will change. If there is food in the pot body at this time, the temperature change range of the pot body will decrease. Based on this, after the heating device operates at the first power for the first duration, the heating device will transfer a certain amount of heat to the pot body. Then, at this time, by comparing the magnitude relationship between the temperature value of the pot body and the preset temperature value, it is possible to determine whether there is food in the pot body.

[0031] Among them, the preset temperature value is the fifth set temperature value.

[0032] By obtaining the temperature value of the lid and introducing the temperature value of the lid into the determination of whether there is food in the pot body, the fifth set temperature value does not need to be set particularly high. Therefore, on the premise of reducing the scorching of food, the credibility of the determination result of whether there is food in the pot body is ensured.

[0033] During this process, the determination of whether there is food in the pot body is relatively simple. Moreover, considering that temperature sensors for detecting the temperature of the pot body are provided in cooking devices, the technical solution of the present application can realize the reuse of the temperature sensors in existing cooking devices, and thus, without increasing the hardware cost of the cooking device, the detection of whether there is food in the pot body is realized.

[0034] In addition, the control method of the cooking device proposed in the technical solution of the present application also has the following features, specifically:

[0035] In the above technical solution, before the step of obtaining the temperature value of the pot body after the heating device operates at the first power for the first duration, it further includes: controlling the heating device to operate at the second power; based on the temperature value of the pot body being greater than the sixth set temperature value or the continuous duration of the heating device operating at the second power being greater than the second duration, controlling the heating device to operate at the first power; where the second power is less than or equal to the first power, and the sixth set temperature value is less than the fifth set temperature value.

[0036] In this technical solution, by limiting the heating device to operate at a second power that is smaller than the first power, when there is food in the pot body, the temperature of the food gradually rises, reducing the occurrence of the situation where the food is burnt. Specifically, when there is food in the pot body and the heating device is controlled to operate at the second power, the temperature of the food will gradually rise under the heating of the heating device. When the temperature rises to the sixth set temperature value, it is considered that the moisture in the food has almost been dried at this time. At this time, the heating device is controlled to operate at the first power. During this control process, the fifth set temperature value is greater than or equal to the sixth set temperature value, reducing the occurrence of the situation where the food is heated at a higher power and then burnt when there is food in the pot body.

[0037] In addition, the increase in the heating power can also be determined by judging the duration of the heating device operating at the second power. Specifically, as described above, the duration of the heating device operating at the second power is used to determine whether to perform power switching, so as to judge whether there is food in the pot body according to whether the temperature value of the pot body is greater than the fifth set value and whether the temperature value of the lid is greater than or equal to the fourth set temperature value after the heating device operates at the second power for the second duration and then operates at the first power for the first duration.

[0038] In the above technical solution, after controlling the heating device to operate at the second power for the second duration and then operating at the first power for the first duration, the temperature value of the pot body is obtained. Compared with the solution of adding water to the pot body and then controlling the heating device to operate at the first power, the detection duration of whether there is food in the pot body is effectively shortened. At the same time, the risk of food deterioration caused by the evaporation of the added water and the failure to be cleaned in time is also reduced.

[0039] In any of the above technical solutions, before the step of controlling the heating device to operate at the second power, it further includes: controlling the heating device to operate at a third power; based on the temperature value of the pot body being greater than the seventh set temperature value or the continuous duration of the heating device operating at the third power being greater than the third duration, controlling the heating device to operate at the second power; wherein, the seventh set temperature value is less than or equal to the sixth set temperature value, and the third power is less than or equal to the second power.

[0040] In this technical solution, by limiting the heating device to operate at a third power smaller than the second power, when there is food in the pot body, the temperature of the food gradually rises, reducing the occurrence of the food being burnt. Specifically, when there is food in the pot body, when controlling the heating device to operate at the third power, the temperature of the food will gradually rise under the heating of the heating device. When the temperature rises to the seventh set temperature value, it is considered that the moisture in the food has almost dried up at this time. Then, control the heating device to operate at the second power. During this control process, the sixth set temperature value is greater than or equal to the seventh set temperature value, reducing the occurrence of the food being heated at a higher power and then being burnt when there is food in the pot body.

[0041] In addition, the increase in the heating power can also be determined by judging the duration of the heating device operating at the third power. Specifically, as described above, the duration of the heating device operating at the third power is used to determine whether to perform power switching, so as to judge whether there is food in the pot body according to whether the temperature value of the pot body and the temperature value of the lid are greater than the fifth set value and greater than or equal to the fourth set temperature value after the heating device operates at the third power for the third duration, then operates at the second power for the second duration, and then operates at the first power for the first duration.

[0042] In the above technical solution, after controlling the heating device to operate at the third power for the third duration and then at the second power for the second duration, the temperature value of the pot body is obtained. Compared with the solution of adding water to the pot body and then controlling the heating device to operate at the first power, it effectively shortens the detection duration of whether there is food in the pot body. At the same time, it also reduces the risk of food deterioration caused by the evaporation of the added water not being cleaned in time.

[0043] In any of the above technical solutions, the value range of the fourth set temperature value is between 35°C and 90°C, and the fifth set temperature value is between 120°C and 160°C.

[0044] In this technical solution, by limiting the value range of the fifth set temperature value to be at least greater than 120°C to reduce the influence of the water in the food on the detection result, and less than 160°C to reduce the probability of the food being burnt.

[0045] According to the third aspect of the present invention, the present invention provides one of the control devices of a cooking device. The cooking device includes a pot body and a heating device for heating the pot body. The control device of the cooking device includes: a first acquisition unit for acquiring the temperature value of the pot body after the heating device operates at the first power for the first duration; a first determination unit for determining that there is no food in the pot body based on the temperature value of the pot body being greater than the first set temperature value.

[0046] The technical solution of this application proposes a control device for a cooking appliance. Among them, the control device of the cooking appliance includes a first acquisition unit and a first determination unit. The control device of the cooking appliance can realize the automatic judgment of whether there is food in the pot body of the cooking appliance, so as to avoid the situation where there is cooked rice in the pot body during the automatic control process of the cooking appliance, and the rice cooker continues to automatically add rice and water and perform automatic cooking. By avoiding the above situation, the taste of the cooked food is ensured, and at the same time, the intelligence of the cooking appliance is improved.

[0047] The technical solution of this application is realized based on the following principle. Specifically, when a certain amount of heat is transferred to the pot body, the temperature of the pot body will change. If there is food in the pot body at this time, the temperature change range of the pot body will decrease. Based on this, after the heating device works at the first power for the first duration, the heating device will transfer a certain amount of heat to the pot body. Then, at this time, by comparing the magnitude relationship between the temperature value of the pot body and the preset temperature value, it can be determined whether there is food in the pot body.

[0048] Among them, the preset temperature value is the first set temperature value.

[0049] In this process, the determination of whether there is food in the pot body is relatively simple. Moreover, considering that temperature sensors for detecting the temperature of the pot body are provided in cooking appliances, the technical solution of this application can realize the reuse of the temperature sensors in existing cooking appliances, and thus, without increasing the hardware cost of the cooking appliance, the detection of whether there is food in the pot body is realized.

[0050] According to the fourth aspect of the present invention, the present invention provides a second control device for a cooking appliance. The cooking appliance includes a pot body, a heating device for heating the pot body, and a lid for fastening the pot body. The control device of the cooking appliance includes: a second acquisition unit, configured to acquire the temperature value of the pot body and the temperature value of the lid after the heating device operates at the first power for the first duration; a second determination unit, configured to determine that there is no food in the pot body based on the temperature value of the lid being greater than or equal to the fourth set temperature value and the temperature value of the pot body being greater than the fifth set temperature value; wherein, the fourth set temperature value is less than the fifth set temperature value.

[0051] The technical solution of this application proposes a control device for a cooking device. Among them, the control device of the cooking device includes a second acquisition unit and a second determination unit. The control device of the cooking device can realize the automatic judgment of whether there is food in the pot body of the cooking device, so as to avoid the situation that there is cooked rice in the pot body before, and the rice cooker continues to automatically add rice and water and perform automatic cooking during the automatic control process of the cooking device. By avoiding the above situation, the taste of the cooked food is ensured, and at the same time, the intelligence of the cooking device is improved.

[0052] The technical solution of this application is implemented based on the following principle. Specifically, when a certain amount of heat is transferred to the pot body, the temperature of the pot body will change. If there is food in the pot body at this time, the temperature change range of the pot body will decrease. Based on this, after the heating device works at the first power for the first duration, the heating device will transfer a certain amount of heat to the pot body. Then, at this time, by comparing the temperature value of the pot body with the preset temperature value, it can be determined whether there is food in the pot body.

[0053] Among them, the preset temperature value is the fifth set temperature value.

[0054] By obtaining the temperature value of the lid and introducing the temperature value of the lid into the determination of whether there is food in the pot body, the fifth set temperature value does not need to be set particularly high. Therefore, on the premise of reducing the burning of food, the credibility of the judgment result of whether there is food in the pot body is ensured.

[0055] In this process, the determination of whether there is food in the pot body is relatively simple. And considering that temperature sensors for detecting the temperature of the pot body are provided in cooking devices, the technical solution of this application can realize the reuse of the temperature sensors in existing cooking devices, and thus realize the detection of whether there is food in the pot body without increasing the hardware cost of the cooking device.

[0056] According to the fifth aspect of the present invention, the present invention provides a cooking device, among which, the cooking device includes: a pot body; a heating device for heating the pot body; and the control device of the cooking device as defined in the third aspect.

[0057] The technical solution of this application proposes a cooking device. Among them, in addition to including a pot body and a heating device for heating the pot body, the cooking device also includes the control device of the cooking device as defined in the third aspect. Therefore, the cooking device has all the beneficial technical effects of the control device of the cooking device as defined in the third aspect, which will not be elaborated here.

[0058] According to the sixth aspect of the present invention, the present invention provides a second cooking device, wherein the cooking device includes: a pot body; a heating device for heating the pot body; a lid for fastening the pot body; and a control device of the cooking device as defined in the fourth aspect.

[0059] The technical solution of this application proposes a cooking device, wherein in addition to including a pot body, a heating device for heating the pot body, and a lid for fastening the pot body, the cooking device further includes a control device of the cooking device as defined in the fourth aspect. Therefore, the cooking device has all the beneficial technical effects of the control device of the cooking device as defined in the fourth aspect, and will not be elaborated herein.

[0060] According to the seventh aspect of the present invention, the present invention provides a readable storage medium, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of the control method of the cooking device as in the first aspect or the second aspect are realized.

[0061] The technical solution of this application proposes a readable storage medium, wherein when the program or instruction stored on the readable storage medium is processed by a processor, the steps of the control method of the cooking device as in the first aspect or the second aspect can be realized. Therefore, the readable storage medium has all the beneficial technical effects of the control method of the cooking device as in the first aspect or the second aspect, and will not be elaborated herein.

[0062] The additional aspects and advantages of the present invention will be partly given in the following description, partly will become obvious from the following description, or be understood through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0063] The above and / or additional aspects and advantages of the present invention will become obvious and easy to understand from the description of the embodiments in conjunction with the following drawings, wherein:

[0064] Figure 1 The flowchart showing the control method of the cooking device proposed in the embodiment of the present invention;

[0065] Figure 2 The flowchart showing the control method of the cooking device proposed in the embodiment of the present invention;

[0066] Figure 3 The flowchart showing the control method of the cooking device proposed in the embodiment of the present invention;

[0067] Figure 4 The flowchart showing the control method of the cooking device proposed in the embodiment of the present invention;

[0068] Figure 5 The flowchart showing the control method of the cooking device proposed in the embodiment of the present invention;

[0069] Figure 6 shows a schematic flow chart of the control method of the cooking device proposed in the embodiment of the present invention;

[0070] Figure 7 shows a schematic block diagram of the control device of the cooking device proposed in the embodiment of the present invention;

[0071] Figure 8 shows a schematic block diagram of the control device of the cooking device proposed in the embodiment of the present invention. Detailed implementation manners

[0072] In order to be able to more clearly understand the above aspects, features and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific implementation manners. It should be noted that, without conflict, the embodiments of the present application and the features in the embodiments can be combined with each other.

[0073] In the following description, many specific details are set forth in order to fully understand the present invention. However, the present invention can also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited by the specific embodiments disclosed below.

[0074] Embodiment 1

[0075] According to an embodiment of the present invention, the present invention provides one of the control methods of a cooking device. Specifically, the cooking device includes: a pot body for accommodating food ingredients and a heating device for heating the pot body. Based on this, as Figure 1 shown, the control method of the cooking device includes:

[0076] Step 102, obtain the temperature value of the pot body after the heating device operates at a first power for a first duration;

[0077] Step 104, when the temperature value of the pot body is greater than or equal to the first set temperature value, determine that there is no food ingredient in the pot body;

[0078] Step 106, when the temperature value of the pot body is less than the first set temperature value, determine that there is a food ingredient in the pot body.

[0079] The embodiment of the present application proposes a control method for a cooking device. By running this control method, it is possible to automatically judge whether there is a food ingredient in the pot body of the cooking device, so as to avoid the situation where there is cooked rice in the pot body in the process of automatic control of the cooking device, and the rice cooker continues to automatically add rice and water and perform automatic cooking. By avoiding the above situation, the taste of the cooked food can be ensured, and at the same time, the intelligence of the cooking device is improved.

[0080] The embodiments of the present application are implemented based on the following principle. Specifically, when a certain amount of heat is transferred to the pot body, the temperature of the pot body will change. If there are ingredients in the pot body at this time, the amplitude of the temperature change of the pot body will be reduced. Based on this, after the heating device operates at the first power for the first duration, the heating device will transfer a certain amount of heat to the pot body. Then, at this time, by comparing the temperature value of the pot body with the preset temperature value, it is possible to determine whether there are ingredients in the pot body.

[0081] Among them, the preset temperature value is the first set temperature value.

[0082] During this process, the determination of whether there are ingredients in the pot body is relatively simple. Moreover, considering that cooking devices are all equipped with temperature sensors for detecting the temperature of the pot body, therefore, the embodiments of the present application can realize the reuse of the temperature sensors in existing cooking devices, and thus, without increasing the hardware cost of the cooking device, the detection of whether there are ingredients in the pot body is realized.

[0083] Among them, any value in the first set temperature value is between 120 °C and 180 °C.

[0084] In this embodiment, by limiting that the value range of the first set temperature value is at least greater than 120 °C to reduce the influence of the water in the ingredients on the detection result, and less than 180 °C to reduce the probability of the ingredients being burnt.

[0085] Embodiment Two

[0086] In an embodiment of the present invention, a control method for a cooking device is proposed. Among them, the cooking device includes: a pot body for accommodating ingredients and a heating device for heating the pot body, as Figure 2 shown, the control method of the cooking device includes:

[0087] Step 202, control the heating device to operate at the second power;

[0088] Step 204, in the case where the temperature value of the pot body is greater than the second set temperature value or the continuous duration of the heating device operating at the second power is greater than the second duration, control the heating device to operate at the first power;

[0089] Step 206, obtain the temperature value of the pot body after the heating device operates at the first power for the first duration;

[0090] Step 208, in the case where the temperature value of the pot body is greater than or equal to the first set temperature value, determine that there are no ingredients in the pot body;

[0091] Step 210, in the case where the temperature value of the pot body is less than the first set temperature value, determine that there are ingredients in the pot body.

[0092] Wherein, the second power is less than or equal to the first power, and the second set temperature value is less than the first set temperature value.

[0093] In this embodiment, by limiting the heating device to operate at a second power smaller than the first power, so that when there are ingredients in the pot body, the temperature of the ingredients gradually rises, reducing the occurrence of the situation where the ingredients are burnt. Specifically, when there are ingredients in the pot body, when controlling the heating device to operate at the second power, the temperature of the ingredients will gradually rise under the heating of the heating device. When the temperature rises to the second set temperature value, it is considered that the moisture in the ingredients has almost dried up at this time. At this time, control the heating device to operate at the first power. During this control process, the first set temperature value is greater than or equal to the second set temperature value, reducing the occurrence of the situation where the ingredients are heated at a higher power in the pot body and then burnt.

[0094] In addition, the increase in the heating power can also be determined by judging the duration of the heating device operating at the second power. Specifically, as described above, the duration of the heating device operating at the second power is used to determine whether to perform power switching, so as to judge whether there are ingredients in the pot body according to whether the temperature value of the pot body after the heating device operates at the second power for the second duration and then operates at the first power for the first duration is greater than the first set value.

[0095] In the above embodiment, by controlling the heating device to operate at the second power for the second duration, and then operating at the first power for the first duration and then obtaining the temperature value of the pot body, compared with the scheme of adding water to the pot body and then controlling the heating device to operate at the first power, it effectively shortens the detection duration of whether there are ingredients in the pot body. At the same time, it also reduces the risk of ingredient deterioration caused by the evaporation of the added water not being cleaned in time.

[0096] Wherein, any value of the first set temperature value is between 120°C and 180°C.

[0097] In this embodiment, by limiting the value range of the first set temperature value to be at least greater than 120°C to reduce the influence of the water in the ingredients on the detection result, and less than 180°C to reduce the probability of the ingredients being burnt.

[0098] In one of the embodiments, any value of the second set temperature value is between 60°C and 120°C.

[0099] Embodiment III

[0100] In an embodiment of the present invention, a control method for a cooking device is proposed, wherein the cooking device includes: a pot body for accommodating ingredients and a heating device for heating the pot body, such as Figure 3As shown, the control method of the cooking device includes:

[0101] Step 302, control the heating device to operate at a third power;

[0102] Step 304, when the temperature value of the pot body is greater than the third set temperature value or the duration of the heating device operating at the third power is greater than the third duration, control the heating device to operate at a second power;

[0103] Step 306, when the temperature value of the pot body is greater than the second set temperature value or the duration of the heating device operating at the second power is greater than the second duration, control the heating device to operate at a first power;

[0104] Step 308, obtain the temperature value of the pot body after the heating device operates at the first power for the first duration;

[0105] Step 310, when the temperature value of the pot body is greater than or equal to the first set temperature value, determine that there is no food in the pot;

[0106] Step 312, when the temperature value of the pot body is less than the first set temperature value, determine that there is food in the pot.

[0107] Wherein, the third set temperature value is less than or equal to the second set temperature value, the third power is less than or equal to the second power, the second power is less than or equal to the first power, and the second set temperature value is less than the first set temperature value.

[0108] In this embodiment, by limiting the heating device to operate at a third power smaller than the second power, when there is food in the pot body, the temperature of the food gradually rises, reducing the occurrence of the food being burnt. Specifically, when there is food in the pot body, when controlling the heating device to operate at the third power, the temperature of the food will gradually rise under the heating of the heating device. When the temperature rises to the third set temperature value, it is considered that the moisture in the food has almost dried up at this time. Then control the heating device to operate at the second power. During this control process, the second set temperature value is greater than or equal to the third set temperature value, reducing the occurrence of the food being heated at a higher power and thus being burnt when there is food in the pot body.

[0109] In addition, the increase of the heating power can also be determined by judging the duration of the heating device operating at the third power. Specifically, as described above, the duration of the heating device operating at the third power is used to determine whether to switch the power, so as to judge whether there is food in the pot according to whether the temperature value of the pot body after the heating device operates at the third power for the third duration, then at the second power for the second duration, and then at the first power for the first duration is greater than the first set value.

[0110] In the above embodiment, after controlling the heating device to operate at the third power for the third duration and then at the second power for the second duration, the temperature value of the pot body is obtained. Compared with the solution of adding water to the pot body and then controlling the heating device to operate at the first power, the detection duration of whether there is food in the pot body is effectively shortened. At the same time, the risk of food spoilage caused by the evaporation of the added water and the lack of timely cleaning is also reduced.

[0111] Among them, any value of the first set temperature value is between 120°C and 180°C.

[0112] In this embodiment, by limiting the value range of the first set temperature value to be at least greater than 120°C to reduce the influence of the water in the food on the detection result, and less than 180°C to reduce the probability of the food being burnt.

[0113] In one of the embodiments, any value of the second set temperature value is between 60°C and 120°C.

[0114] In one of the embodiments, any value of the third set temperature value is between 40°C and 80°C.

[0115] In one of the embodiments, the value of the third duration is between 10 seconds and 80 seconds.

[0116] In one of the embodiments, the value of the second duration is between 30 seconds and 100 seconds.

[0117] In one of the embodiments, the value of the first duration is between 30 seconds and 200 seconds.

[0118] In one of the embodiments, the sum of the times of the first duration, the second duration, and the third duration is less than or equal to 400 seconds.

[0119] Embodiment 4

[0120] In an embodiment of the present invention, a second control method for a cooking device is proposed. Specifically, the cooking device includes: a pot body for accommodating food, a heating device for heating the pot body, and a lid for the user to close the pot body. Based on this, as Figure 4 shown, the control method of the cooking device includes:

[0121] Step 402, obtain the temperature value of the pot body and the temperature value of the lid after the heating device operates at the first power for the first duration;

[0122] Step 404, when the temperature value of the lid is greater than or equal to the fourth set temperature value and the temperature value of the pot body is greater than the fifth set temperature value, determine that there is no food in the pot body.

[0123] Among them, the fourth set temperature value is less than the fifth set temperature value.

[0124] An embodiment of the present application provides a control method for a cooking device. By running this control method, it is possible to automatically determine whether there is food in the pot body of the cooking device, so as to avoid situations where there is cooked rice in the pot body before, and the rice cooker continues to automatically add rice and water and perform automatic cooking during the automatic control process of the cooking device. By avoiding the above situations, the taste of the cooked food is ensured, and at the same time, the intelligence of the cooking device is improved.

[0125] The embodiment of the present application is implemented based on the following principle. Specifically, when a certain amount of heat is transferred to the pot body, the temperature of the pot body will change. If there is food in the pot body at this time, the temperature change range of the pot body will decrease. Based on this, after the heating device operates at the first power for the first duration, the heating device will transfer a certain amount of heat to the pot body. Then, at this time, by comparing the temperature value of the pot body with the preset temperature value, it is possible to determine whether there is food in the pot body.

[0126] Among them, the preset temperature value is the fifth set temperature value.

[0127] By obtaining the temperature value of the lid and introducing the temperature value of the lid into the determination of whether there is food in the pot body, the fifth set temperature value does not need to be set particularly high. Therefore, on the premise of reducing the occurrence of burnt food, the credibility of the determination result of whether there is food in the pot body is ensured.

[0128] In this process, the determination of whether there is food in the pot body is relatively simple. Moreover, considering that temperature sensors for detecting the temperature of the pot body are provided in cooking devices, the embodiment of the present application can reuse the temperature sensors in existing cooking devices, and thus, without increasing the hardware cost of the cooking device, the detection of whether there is food in the pot body is realized.

[0129] In any of the above embodiments, any value of the fourth set temperature value is between 35°C and 90°C, and the fifth set temperature value is between 120°C and 160°C.

[0130] In this embodiment, by limiting the value range of the fifth set temperature value to be at least greater than 120°C to reduce the influence of the water in the food on the detection result, and less than 160°C to reduce the probability of the food being burnt.

[0131] Embodiment Five

[0132] In an embodiment of the present invention, a control method for a cooking device is proposed. Specifically, the cooking device includes: a pot body for accommodating ingredients, a heating device for heating the pot body, and a lid body for the user to close the pot body. Based on this, as Figure 5 shown, the control method of the cooking device includes:

[0133] Step 502, control the heating device to operate at a second power;

[0134] Step 504, when the temperature value of the pot body is greater than the sixth set temperature value or the continuous duration of the heating device operating at the second power is greater than the second duration, control the heating device to operate at a first power;

[0135] Step 506, obtain the temperature value of the pot body and the temperature value of the lid body after the heating device operates at the first power for the first duration;

[0136] Step 508, when the temperature value of the lid body is greater than or equal to the fourth set temperature value and the temperature value of the pot body is greater than the fifth set temperature value, determine that there is no ingredient in the pot body.

[0137] Wherein, the fourth set temperature value is less than the fifth set temperature value, the second power is less than or equal to the first power, and the sixth set temperature value is less than the fifth set temperature value.

[0138] In this embodiment, by limiting the heating device to operate at a second power smaller than the first power, when there are ingredients in the pot body, the temperature of the ingredients gradually rises, reducing the occurrence of the situation where the ingredients are burnt. Specifically, when there are ingredients in the pot body and the heating device is controlled to operate at the second power, the temperature of the ingredients will gradually rise under the heating of the heating device. When the temperature rises to the sixth set temperature value, it is considered that the moisture in the ingredients has almost been dried. At this time, the heating device is controlled to operate at the first power. During this control process, the fifth set temperature value is greater than or equal to the sixth set temperature value, reducing the occurrence of the situation where the ingredients are heated at a higher power and then burnt when there are ingredients in the pot body.

[0139] In addition, the increase in the heating power can also be determined by judging the duration of the heating device operating at the second power. Specifically, as described above, the duration of the heating device operating at the second power is used to determine whether to switch the power, so as to judge whether there are ingredients in the pot body according to whether the temperature value of the pot body after the heating device operates at the first power for the first duration after operating at the second power for the second duration is greater than the fifth set value and whether the temperature value of the lid body is greater than or equal to the fourth set temperature value.

[0140] In the above embodiments, after controlling the heating device to operate at the second power for the second duration and then at the first power for the first duration, the temperature value of the pot body is obtained. Compared with the solution of adding water to the pot body and then controlling the heating device to operate at the first power, the detection duration of whether there is food in the pot body is effectively shortened. At the same time, the risk of food spoilage caused by the evaporation of the added water not being cleaned in time is also reduced.

[0141] In any of the above embodiments, any value of the fourth set temperature value is between 35°C and 90°C, and the fifth set temperature value is between 120°C and 160°C.

[0142] In this embodiment, by limiting that the value range of the fifth set temperature value is at least greater than 120°C to reduce the influence of the water in the food on the detection result, and less than 160°C to reduce the probability of the food being burnt.

[0143] Embodiment Six

[0144] In an embodiment of the present invention, a control method for a cooking device is proposed. Specifically, the cooking device includes: a pot body for containing food, a heating device for heating the pot body, and a lid for the user to close the pot body. Based on this, as Figure 6 shown, the control method of the cooking device includes:

[0145] Step 602, controlling the heating device to operate at the third power;

[0146] Step 604, when the temperature value of the pot body is greater than the seventh set temperature value or the continuous duration of the heating device operating at the third power is greater than the third duration, controlling the heating device to operate at the second power;

[0147] Step 606, when the temperature value of the pot body is greater than the sixth set temperature value or the continuous duration of the heating device operating at the second power is greater than the second duration, controlling the heating device to operate at the first power;

[0148] Step 608, obtaining the temperature value of the pot body and the temperature value of the lid after the heating device operates at the first power for the first duration;

[0149] Step 610, when the temperature value of the lid is greater than or equal to the fourth set temperature value and the temperature value of the pot body is greater than the fifth set temperature value, determining that there is no food in the pot body.

[0150] Wherein, the seventh set temperature value is less than or equal to the sixth set temperature value, the third power is less than or equal to the second power, the fourth set temperature value is less than the fifth set temperature value, the second power is less than or equal to the first power, and the sixth set temperature value is less than the fifth set temperature value.

[0151] In this embodiment, by limiting the heating device to operate at a third power smaller than the second power, when there is food in the pot body, the temperature of the food gradually rises, reducing the occurrence of the food being burnt. Specifically, when there is food in the pot body, when controlling the heating device to operate at the third power, the temperature of the food will gradually rise under the heating of the heating device. When the temperature rises to the seventh set temperature value, it is considered that the moisture in the food has almost been dried at this time. At this time, control the heating device to operate at the second power. During this control process, the sixth set temperature value is greater than or equal to the seventh set temperature value, reducing the occurrence of the food being heated at a higher power and then being burnt when there is food in the pot body.

[0152] In addition, the increase in the heating power can also be determined by judging the duration of the heating device operating at the third power. Specifically, as described above, the duration of the heating device operating at the third power is used to determine whether to switch the power, so as to judge whether there is food in the pot body according to the temperature value of the pot body after the heating device operates at the third power for the third duration, then operates at the second power for the second duration, and then operates at the first power for the first duration and whether the temperature value of the lid is greater than or equal to the fourth set temperature value.

[0153] In the above embodiment, after controlling the heating device to operate at the third power for the third duration and then at the second power for the second duration, the temperature value of the pot body is obtained. Compared with the scheme of adding water to the pot body and then controlling the heating device to operate at the first power, the detection duration of whether there is food in the pot body is effectively shortened. At the same time, the risk of food spoilage caused by the evaporation of the added water and the failure to clean it in time is also reduced.

[0154] In any of the above embodiments, any value of the fourth set temperature value is between 35°C and 90°C, and the fifth set temperature value is between 120°C and 160°C.

[0155] In this embodiment, by limiting the value range of the fifth set temperature value to be at least greater than 120°C to reduce the influence of the water in the food on the detection result, and less than 160°C to reduce the probability of the food being burnt.

[0156] In one of the embodiments, any value of the sixth set temperature value is between 60°C and 120°C.

[0157] In one of the embodiments, any value of the seventh set temperature value is between 40°C and 80°C.

[0158] In one of the embodiments, the value of the third duration is between 10 seconds and 80 seconds.

[0159] In one embodiment, the value of the second duration ranges from 30 seconds to 100 seconds.

[0160] In one embodiment, the value of the first duration ranges from 30 seconds to 200 seconds.

[0161] In one embodiment, the sum of the times of the first duration, the second duration, and the third duration is less than or equal to 400 seconds.

[0162] Embodiment Seven

[0163] In one embodiment of the present invention, a control device for a cooking device is provided. The cooking device includes a pot body and a heating device for heating the pot body. As Figure 7 shown, the control device 700 of the cooking device includes: a first acquisition unit 702, configured to acquire the temperature value of the pot body after the heating device operates at a first power for a first duration; a first determination unit 704, configured to determine that there is no food ingredient in the pot body when the temperature value of the pot body is greater than a first set temperature value.

[0164] An embodiment of the present application provides a control device 700 for a cooking device. Among them, the control device 700 of the cooking device includes a first acquisition unit 702 and a first determination unit 704. The control device 700 of the cooking device can realize the automatic judgment of whether there is a food ingredient in the pot body of the cooking device, so as to avoid the situation where there is cooked rice in the pot body before, and the rice cooker continues to automatically add rice and water and perform automatic cooking during the automatic control process of the cooking device. By avoiding the above situation, the taste of the cooked food is ensured, and at the same time, the intelligence of the cooking device is improved.

[0165] The embodiment of the present application is implemented based on the following principle. Specifically, when a certain amount of heat is transferred to the pot body, the temperature of the pot body will change. If there is a food ingredient in the pot body at this time, the temperature change range of the pot body will decrease. Based on this, after the heating device works at a first power for a first duration, the heating device will transfer a certain amount of heat to the pot body. Then, by comparing the size relationship between the temperature value of the pot body and the preset temperature value, it can be determined whether there is a food ingredient in the pot body.

[0166] Among them, the preset temperature value is the first set temperature value.

[0167] In this process, the determination of whether there is a food ingredient in the pot body is relatively simple. And considering that a temperature sensor for detecting the temperature of the pot body is provided in the cooking device, the embodiment of the present application can realize the reuse of the temperature sensor in the existing cooking device, and thus realize the detection of whether there is a food ingredient in the pot body without increasing the hardware cost of the cooking device.

[0168] In one embodiment, the control device 700 of the cooking device further includes a control unit. The control unit is configured to control the heating device to operate at a second power before the step of obtaining the temperature value of the pot body after the heating device operates at a first power for a first duration. When the temperature value of the pot body is greater than a second set temperature value or the continuous duration of the heating device operating at the second power is greater than a second duration, the control unit is configured to control the heating device to operate at the first power, where the second power is less than or equal to the first power, and the second set temperature value is less than the first set temperature value.

[0169] In this embodiment, by limiting the heating device to operate at a second power smaller than the first power, when there is food in the pot body, the temperature of the food gradually rises, reducing the occurrence of the food being burnt. Specifically, when there is food in the pot body and the heating device is controlled to operate at the second power, the temperature of the food will gradually rise under the heating of the heating device. When the temperature rises to the second set temperature value, it is considered that the moisture in the food has almost dried up. At this time, the heating device is controlled to operate at the first power. In this control process, the first set temperature value is greater than or equal to the second set temperature value, reducing the occurrence of the food being heated at a higher power and then being burnt when there is food in the pot body.

[0170] In addition, the increase in the heating power can also be determined by judging the duration of the heating device operating at the second power. Specifically, as described above, the duration of the heating device operating at the second power is used to determine whether to switch the power, so as to judge whether there is food in the pot body according to whether the temperature value of the pot body after the heating device operates at the second power for a second duration and then at the first power for a first duration is greater than the first set value.

[0171] In the above embodiment, by controlling the heating device to operate at the second power for a second duration and then at the first power for a first duration and then obtaining the temperature value of the pot body, compared with the scheme of adding water to the pot body and then controlling the heating device to operate at the first power, the detection duration of whether there is food in the pot body is effectively shortened. At the same time, the risk of food spoilage caused by the evaporation of the added water not being cleaned in time is also reduced.

[0172] In one embodiment, the control unit is further configured to control the heating device to operate at a third power before the step of controlling the heating device to operate at the second power. When the temperature value of the pot body is greater than a third set temperature value or the continuous duration of the heating device operating at the third power is greater than a third duration, the control unit is configured to control the heating device to operate at the second power, where the third set temperature value is less than or equal to the second set temperature value, and the third power is less than or equal to the second power.

[0173] In this embodiment, by restricting the heating device to operate at a third power that is smaller than the second power, when there is food in the pot body, the temperature of the food gradually rises, reducing the occurrence of the food getting burnt. Specifically, when there is food in the pot body and the heating device is controlled to operate at the third power, the temperature of the food gradually rises under the heating of the heating device. When the temperature rises to the third set temperature value, it is considered that the moisture in the food has almost dried up at this time. Then, the heating device is controlled to operate at the second power. During this control process, the second set temperature value is greater than or equal to the third set temperature value, reducing the occurrence of the food being heated at a higher power and thus getting burnt when there is food in the pot body.

[0174] In addition, the increase in the heating power can also be determined by judging the duration of the heating device operating at the third power. Specifically, as described above, the duration of the heating device operating at the third power is used to determine whether to switch the power, so as to judge whether there is food in the pot body according to whether the temperature value of the pot body after the heating device operates at the third power for the third duration, then operates at the second power for the second duration, and then operates at the first power for the first duration is greater than the first set value.

[0175] In the above embodiment, by controlling the heating device to operate at the third power for the third duration, then operating at the second power for the second duration, and then obtaining the temperature value of the pot body, compared with the scheme of adding water to the pot body and then controlling the heating device to operate at the first power, it effectively shortens the detection duration of whether there is food in the pot body. At the same time, it also reduces the risk of food spoilage caused by the evaporation of the added water not being cleaned in time.

[0176] In any of the above embodiments, the value range of the first set temperature value is between 120°C and 180°C.

[0177] In this embodiment, by restricting the value range of the first set temperature value to be at least greater than 120°C, the influence of the water in the food on the detection result is reduced, and less than 180°C to reduce the probability of the food getting burnt.

[0178] Embodiment Eight

[0179] In an embodiment of the present invention, a control device for a cooking device is proposed. Specifically, the cooking device includes: a pot body for accommodating food, a heating device for heating the pot body, and a lid body for the user to close the pot body, as Figure 8As shown in the figure, the control device 700 of the cooking appliance includes: a second acquisition unit 706, configured to acquire the temperature value of the pot body and the temperature value of the lid body after the heating device operates at a first power for a first duration; a second determination unit 708, configured to determine that there is no food ingredient in the pot body when the temperature value of the lid body is greater than or equal to a fourth set temperature value and the temperature value of the pot body is greater than a fifth set temperature value; wherein, the fourth set temperature value is less than the fifth set temperature value.

[0180] An embodiment of the present application provides a control device 700 of a cooking appliance. The control device 700 of the cooking appliance includes a second acquisition unit 706 and a second determination unit 708. The control device 700 of the cooking appliance can realize the automatic judgment of whether there is food in the pot body of the cooking appliance, so as to avoid the situation that there is already cooked rice in the pot body during the automatic control process of the cooking appliance, and the rice cooker continues to automatically add rice and water and perform automatic cooking. By avoiding the above situation, the taste of the cooked food is ensured, and at the same time, the intelligence of the cooking appliance is improved.

[0181] The embodiment of the present application is implemented based on the following principle. Specifically, when a certain amount of heat is transferred to the pot body, the temperature of the pot body will change. If there is food in the pot body at this time, the temperature change range of the pot body will be reduced. Based on this, after the heating device works at a first power for a first duration, the heating device will transfer a certain amount of heat to the pot body. Then, at this time, by comparing the temperature value of the pot body with the preset temperature value, it can be determined whether there is food in the pot body.

[0182] Among them, the preset temperature value is the fifth set temperature value.

[0183] By acquiring the temperature value of the lid body and introducing the temperature value of the lid body into the determination of whether there is food in the pot body, the fifth set temperature value does not need to be set particularly high. Therefore, on the premise of reducing the burning of food ingredients, the credibility of the judgment result of whether there is food in the pot body is ensured.

[0184] In this process, the determination of whether there is food in the pot body is relatively simple. Moreover, considering that temperature sensors for detecting the temperature of the pot body are provided in cooking appliances, the embodiment of the present application can realize the reuse of the temperature sensors in existing cooking appliances, and thus realize the detection of whether there is food in the pot body without increasing the hardware cost of the cooking appliance.

[0185] In one embodiment, the control device 700 of the cooking device further includes a control unit. The control unit is configured to control the heating device to operate at a second power before the step of obtaining the temperature value of the pot body after the heating device operates at a first power for a first duration. In the case where the temperature value of the pot body is greater than the sixth set temperature value or the continuous duration of the heating device operating at the second power is greater than the second duration, the control unit controls the heating device to operate at the first power. Here, the second power is less than or equal to the first power, and the sixth set temperature value is less than the fifth set temperature value.

[0186] In this embodiment, by limiting the heating device to operate at a second power that is smaller than the first power, when there is food in the pot body, the temperature of the food gradually rises, reducing the occurrence of the food being burnt. Specifically, when there is food in the pot body and the heating device is controlled to operate at the second power, the temperature of the food will gradually rise under the heating of the heating device. When the temperature rises to the sixth set temperature value, it is considered that the moisture in the food has almost been dried out at this time. Then, the heating device is controlled to operate at the first power. During this control process, the fifth set temperature value is greater than or equal to the sixth set temperature value, reducing the occurrence of the food being heated at a relatively high power and thus being burnt when there is food in the pot body.

[0187] In addition, the increase in the heating power can also be determined by judging the duration of the heating device operating at the second power. Specifically, as described above, the duration of the heating device operating at the second power is used to determine whether to switch the power, so as to judge whether there is food in the pot body based on whether the temperature value of the pot body is greater than the fifth set value and whether the temperature value of the lid is greater than or equal to the fourth set temperature value after the heating device operates at the second power for the second duration and then at the first power for the first duration.

[0188] In the above embodiment, by controlling the heating device to operate at the second power for the second duration and then at the first power for the first duration and then obtaining the temperature value of the pot body, compared with the scheme of adding water to the pot body and then controlling the heating device to operate at the first power, the detection duration of whether there is food in the pot body is effectively shortened. At the same time, the risk of food spoilage caused by the evaporation of the added water not being cleaned in time is also reduced.

[0189] In one embodiment, the control unit is further configured to control the heating device to operate at a third power before the step of controlling the heating device to operate at the second power. In the case where the temperature value of the pot body is greater than the seventh set temperature value or the continuous duration of the heating device operating at the third power is greater than the third duration, the control unit controls the heating device to operate at the second power. Here, the seventh set temperature value is less than or equal to the sixth set temperature value, and the third power is less than or equal to the second power.

[0190] In this embodiment, by limiting the heating device to operate at a third power smaller than the second power, when there are ingredients in the pot body, the temperature of the ingredients gradually rises, reducing the occurrence of the situation where the ingredients are burnt. Specifically, when there are ingredients in the pot body, when controlling the heating device to operate at the third power, the temperature of the ingredients will gradually rise under the heating of the heating device. When the temperature rises to the seventh set temperature value, it is considered that the moisture in the ingredients has almost been dried at this time. At this time, control the heating device to operate at the second power. During this control process, the sixth set temperature value is greater than or equal to the seventh set temperature value, reducing the occurrence of the situation where the ingredients are heated at a higher power and then burnt when there are ingredients in the pot body.

[0191] In addition, the increase in the heating power can also be determined by judging the duration of the heating device operating at the third power. Specifically, as described above, the duration of the heating device operating at the third power is used to determine whether to perform power switching, so as to determine whether there are ingredients in the pot body according to whether the temperature value of the pot body and the temperature value of the lid are greater than the fifth set value and greater than or equal to the fourth set temperature value after the heating device operates at the third power for the third duration, then operates at the second power for the second duration, and then operates at the first power for the first duration.

[0192] In the above embodiment, after controlling the heating device to operate at the third power for the third duration and then at the second power for the second duration, the temperature value of the pot body is obtained. Compared with the scheme of adding water to the pot body and then controlling the heating device to operate at the first power, it effectively shortens the detection duration of whether there are ingredients in the pot body. At the same time, it also reduces the risk of ingredient deterioration caused by the evaporation of the added water not being cleaned in time.

[0193] In any of the above embodiments, the value range of the fourth set temperature value is between 35°C and 90°C, and the fifth set temperature value is between 120°C and 160°C.

[0194] In this embodiment, by limiting the value range of the fifth set temperature value to be at least greater than 120°C to reduce the influence of the water in the ingredients on the detection result, and less than 160°C to reduce the probability of the ingredients being burnt.

[0195] Embodiment Nine

[0196] In an embodiment of the present invention, a cooking device is proposed. Among them, the cooking device includes: a pot body; a heating device for heating the pot body; and a control device of the cooking device as defined in Embodiment Seven.

[0197] An embodiment of the present application provides a cooking device. The cooking device includes a pot body and a heating device for heating the pot body, and also includes the control device of the cooking device defined in Embodiment VII. Therefore, the cooking device has all the beneficial technical effects of the control device of the cooking device defined in Embodiment VII, which will not be elaborated herein.

[0198] Embodiment X

[0199] In an embodiment of the present invention, a second cooking device is provided. The cooking device includes: a pot body; a heating device for heating the pot body; a lid for closing the pot body; and the control device of the cooking device defined in Embodiment VIII.

[0200] An embodiment of the present application provides a cooking device. The cooking device includes a pot body, a heating device for heating the pot body, and a lid for closing the pot body, and also includes the control device of the cooking device defined in Embodiment VIII. Therefore, the cooking device has all the beneficial technical effects of the control device of the cooking device defined in Embodiment VIII, which will not be elaborated herein.

[0201] Embodiment XI

[0202] In an embodiment of the present invention, a readable storage medium is provided. Programs or instructions are stored on the readable storage medium, and when the programs or instructions are executed by a processor, the steps of the control method of the cooking device in the first aspect or the second aspect are implemented.

[0203] An embodiment of the present application provides a readable storage medium. When the programs or instructions stored on the readable storage medium are processed by a processor, the steps of the control method of the cooking device in the first aspect or the second aspect can be implemented. Therefore, the readable storage medium has all the beneficial technical effects of the control method of the cooking device in the first aspect or the second aspect, which will not be elaborated herein.

[0204] In the description of the present invention, the term "plurality" means two or more, unless otherwise clearly defined. The terms "upper", "lower", etc. indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the present invention; the terms "connection", "installation", "fixation", etc. should all be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0205] In the description of the present invention, the descriptions of terms such as "one embodiment", "some embodiments", "specific embodiments", etc. mean that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In the present invention, the schematic representations of the above terms do not necessarily refer to the same embodiment or instance. Moreover, the specific features, structures, materials or characteristics described may be combined in a suitable manner in any one or more embodiments or examples.

[0206] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, various modifications and changes can be made to the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A control method for a cooking device, characterized in that, The cooking device includes a pot body and a heating device for heating the pot body. The control method of the cooking device includes: Controlling the heating device to operate at a third power; Based on the temperature value of the pot body being greater than a third set temperature value or the continuous duration of the heating device operating at the third power being greater than a third duration, controlling the heating device to operate at a second power; Controlling the heating device to operate at the second power; Based on the temperature value of the pot body being greater than a second set temperature value or the continuous duration of the heating device operating at the second power being greater than a second duration, controlling the heating device to operate at a first power; After the heating device operates at the first power for a first duration, obtaining the temperature value of the pot body; Based on the temperature value of the pot body being greater than a first set temperature value, determining that there is no food ingredient in the pot body; The second power is less than the first power, and the second set temperature value is less than the first set temperature value; The third set temperature value is less than the second set temperature value, and the third power is less than the second power.

2. The control method of the cooking device according to claim 1, characterized in that, The value range of the first set temperature value is between 120°C and 180°C.

3. A control method for a cooking device, characterized in that, The cooking device includes a pot body, a heating device for heating the pot body, and a lid body for closing the pot body. The control method of the cooking device includes: Controlling the heating device to operate at a third power; Based on the temperature value of the pot body being greater than a seventh set temperature value or the continuous duration of the heating device operating at the third power being greater than a third duration, controlling the heating device to operate at a second power; Controlling the heating device to operate at the second power; Based on the temperature value of the pot body being greater than a sixth set temperature value or the continuous duration of the heating device operating at the second power being greater than a second duration, controlling the heating device to operate at a first power; After the heating device operates at the first power for a first duration, obtaining the temperature value of the pot body and the temperature value of the lid body; Based on the temperature value of the lid body being greater than or equal to a fourth set temperature value and the temperature value of the pot body being greater than a fifth set temperature value, determining that there is no food ingredient in the pot body; Wherein, the fourth set temperature value is less than the fifth set temperature value; The second power is less than the first power, and the sixth set temperature value is less than the fifth set temperature value; The seventh set temperature value is less than the sixth set temperature value, and the third power is less than the second power.

4. The control method of the cooking device according to claim 3, characterized in that, The value range of the fourth set temperature value is between 35°C and 90°C, and the fifth set temperature value is between 120°C and 160°C.

5. A control device for a cooking appliance, characterized in that, The cooking device includes a pot body and a heating device for heating the pot body. The control device of the cooking device includes: A control unit for controlling the heating device to operate at a third power; Based on the temperature value of the pot body being greater than a third set temperature value or the continuous duration of the heating device operating at the third power being greater than a third duration, controlling the heating device to operate at a second power; The control unit is further used for controlling the heating device to operate at the second power; Based on the temperature value of the pot body being greater than the second set temperature value or the continuous duration of the heating device operating at the second power being greater than the second duration, control the heating device to operate at the first power; A first acquisition unit, configured to acquire the temperature value of the pot body after the heating device operates at the first power for a first duration; A first determination unit, configured to determine that there is no food ingredient in the pot body based on the temperature value of the pot body being greater than the first set temperature value; The second power is less than the first power, and the second set temperature value is less than the first set temperature value; The third set temperature value is less than the second set temperature value, and the third power is less than the second power.

6. A control device for a cooking apparatus, characterized in that, The cooking device includes a pot body, a heating device for heating the pot body, and a lid body for fastening the pot body. The control device of the cooking device includes: A control unit, configured to control the heating device to operate at the third power; Based on the temperature value of the pot body being greater than the seventh set temperature value or the continuous duration of the heating device operating at the third power being greater than the third duration, control the heating device to operate at the second power; The control unit is further configured to control the heating device to operate at the second power; Based on the temperature value of the pot body being greater than the sixth set temperature value or the continuous duration of the heating device operating at the second power being greater than the second duration, control the heating device to operate at the first power; A second acquisition unit, configured to acquire the temperature value of the pot body and the temperature value of the lid body after the heating device operates at the first power for a first duration; A second determination unit, configured to determine that there is no food ingredient in the pot body based on the temperature value of the lid body being greater than or equal to the fourth set temperature value and the temperature value of the pot body being greater than the fifth set temperature value; Wherein, the fourth set temperature value is less than the fifth set temperature value; The second power is less than the first power, and the sixth set temperature value is less than the fifth set temperature value; The seventh set temperature value is less than the sixth set temperature value, and the third power is less than the second power.

7. A cooking device, characterized in that, Including: A pot body; A heating device for heating the pot body; The control device of the cooking device according to claim 5.

8. A cooking device, characterized in that, Including: A pot body; A heating device for heating the pot body; A lid body, the lid body being used to fasten the pot body; The control device of the cooking device according to claim 6.

9. A readable storage medium, characterized in that, The program or instruction is stored on the readable storage medium, and when the program or instruction is executed by the processor, the steps of the control method of the cooking device according to any one of claims 1 to 4 are implemented.

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