Cooking apparatus, control method thereof, and computer-readable storage medium

Abstract

The application discloses a control method of a cooking device, which comprises the following steps: when the heating device operates to reach a preset abnormal condition, adjusting the rated temperature of the heating device; and controlling the operation of the heating device according to the adjusted rated temperature, so as to limit the heating temperature of the cooking device in a target temperature interval. The application also discloses a cooking device and a computer readable storage medium. The application aims to avoid the temperature of the cooking device exceeding the normal range, improve the accuracy of temperature control of the cooking device, and prolong the service life of the cooking device.

Description

Technical Field

[0001] This invention relates to the field of household appliance technology, and more particularly to a control method for cooking equipment, cooking equipment, and a computer-readable storage medium. Background Technology

[0002] With the development of economy and technology, cooking equipment is being used more and more widely in people's daily lives. Cooking equipment generally achieves its cooking function by heating the food it contains.

[0003] However, cooking equipment generally uses fixed parameters for heating control. During the heating process, food sticks to the heating control components, which makes the temperature control of the cooking equipment less precise. This can easily cause the temperature of the entire cooking equipment to exceed the normal range, affecting its service life. Summary of the Invention

[0004] The main objective of this invention is to provide a control method for cooking equipment, cooking equipment, and a computer-readable storage medium, which aims to prevent the temperature of the cooking equipment from exceeding the normal range, improve the accuracy of temperature control of the cooking equipment, and extend the service life of the cooking equipment.

[0005] To achieve the above objectives, the present invention provides a control method for a cooking device, the cooking device including a heating device and a pot body, the heating device being used to heat the pot body, and the control method for the cooking device including the following steps:

[0006] When the heating device reaches a preset abnormal condition during operation, the rated temperature of the heating device is adjusted.

[0007] The heating device is operated according to the adjusted rated temperature to limit the heating temperature of the cooking equipment within the target temperature range.

[0008] Optionally, the heating temperature of the cooking device decreases as the rated temperature decreases, and the step of adjusting the rated temperature of the heating device includes:

[0009] Lower the rated temperature corresponding to the heating device.

[0010] Optionally, the step of reducing the rated temperature corresponding to the heating device includes:

[0011] Obtain the temperature characteristic parameters of the pot body when the heating device is operating abnormally;

[0012] Determine the deviation between the temperature characteristic parameter and the critical value of the preset parameter range; the preset parameter range is the target range that the pot body temperature needs to reach when the heating device is operating normally.

[0013] The temperature adjustment parameters are determined based on the deviation.

[0014] The rated temperature is reduced according to the temperature adjustment parameters.

[0015] Optionally, the temperature adjustment parameter tends to increase as the deviation increases.

[0016] Optionally, the step of determining the temperature adjustment parameter based on the deviation includes:

[0017] Obtain the current cooking characteristic parameters of the cooking equipment;

[0018] The target correspondence is obtained based on the cooking feature parameters;

[0019] The temperature adjustment parameter corresponding to the deviation is determined based on the target correspondence.

[0020] Optionally, the step of controlling the operation of the heating device according to the adjusted rated temperature includes:

[0021] Obtain the current temperature of the pot body;

[0022] If the current temperature is greater than or equal to the adjusted rated temperature, then the heating device is controlled to shut down;

[0023] If the current temperature is lower than the adjusted rated temperature, then the heating device is turned on.

[0024] Optionally, before the step of adjusting the rated temperature of the heating device, the method further includes:

[0025] When the heating device reaches the preset abnormal condition during operation, the heating device is controlled to stop heating and a prompt message is output;

[0026] If no user feedback signal is detected within the preset time period, the step of adjusting the rated temperature of the heating device is executed.

[0027] Optionally, after the step of controlling the heating device to stop heating and outputting a prompt message, the method further includes:

[0028] When the user feedback signal is detected within the preset time period and the user feedback signal indicates that heating should be maintained, the heating device is controlled to start heating, and the process returns to the step of controlling the heating device to stop heating and outputting a prompt message when the heating device reaches the preset abnormal condition.

[0029] Optionally, before the step of adjusting the rated temperature of the heating device, the method further includes:

[0030] When the heating device is in the activated state, the temperature change parameters of the pot body are acquired;

[0031] When the temperature change parameter is outside the preset change range, it is determined that the temperature change parameter meets the preset abnormal condition;

[0032] The preset variation range is a target range that the temperature change parameter needs to reach when the heating device is operating normally. The preset variation range has an upper limit and a lower limit.

[0033] Optionally, the step of obtaining the temperature change parameters of the pot body includes:

[0034] Multiple target temperatures of the pot body are acquired, and the multiple target temperatures are detected at different times.

[0035] The temperature change curve of the pot body is determined based on multiple target temperatures and their corresponding detection times;

[0036] The temperature change parameters are determined based on the temperature change curve.

[0037] Optionally, before the step of obtaining the temperature change parameters of the pot body, the method further includes:

[0038] When the heating device is in the start state, the cooking equipment is controlled to perform a stirring operation, which stirs the ingredients in the pot.

[0039] If the stirring operation reaches the preset stirring conditions, then the step of obtaining the temperature change parameters of the pot body is executed.

[0040] Optionally, after the step of controlling the cooking device to perform the stirring operation, the method further includes:

[0041] When the number of operations corresponding to the stirring operation is greater than or equal to the preset number of operations, or when the operation time corresponding to the stirring operation is greater than or equal to the set duration, it is determined that the stirring operation has reached the preset stirring condition.

[0042] Furthermore, to achieve the above objectives, this application also proposes a cooking apparatus, the cooking apparatus comprising:

[0043] Pot body;

[0044] Heating device, the heating device being used to heat the pot body;

[0045] A control device, wherein the heating device is connected to the control device, the control device comprising: a memory, a processor, and a control program for the cooking device stored in the memory and executable on the processor, wherein the control program for the cooking device, when executed by the processor, implements the steps of the control method for the cooking device as described in any of the preceding claims.

[0046] Optionally, the bottom of the pot body is provided with a through hole, and the cooking device further includes a stirring assembly and a stirring motor. The stirring assembly is located inside the pot body, and one end of the stirring assembly passes through the through hole and is connected to the stirring motor for transmission.

[0047] In addition, to achieve the above objectives, this application also proposes a computer-readable storage medium storing a control program for a cooking device, which, when executed by a processor, implements the steps of the control method for the cooking device as described in any of the preceding claims.

[0048] This invention proposes a control method for a cooking device, based on a cooking device including a heating element and a pot body. When the heating element malfunctions, the method reduces its corresponding rated temperature and controls its operation according to the reduced rated temperature, thus limiting the heating temperature of the cooking device within a target temperature range. During this process, the temperature control parameters of the cooking device are no longer fixed but can be adjusted when the heating element malfunctions. Based on this, even if the heating element malfunctions, the temperature of the cooking device can be prevented from exceeding the normal range by adjusting the rated temperature, thereby improving the accuracy of temperature control and extending the service life of the cooking device. Attached Figure Description

[0049] Figure 1 This is a schematic diagram of the structure of an embodiment of the cooking device of the present invention;

[0050] Figure 2 This is a schematic diagram of the structure of one embodiment of the housing in the cooking device of the present invention;

[0051] Figure 3 This is a schematic diagram of the hardware structure involved in the operation of an embodiment of the cooking device of the present invention;

[0052] Figure 4 This is a schematic flowchart of an embodiment of the control method for the cooking equipment of the present invention;

[0053] Figure 5 This is a flowchart illustrating another embodiment of the control method for the cooking equipment of the present invention;

[0054] Figure 6 This is a flowchart illustrating another embodiment of the control method for the cooking equipment of the present invention;

[0055] Figure 7 for Figure 6 A detailed schematic diagram of the steps for obtaining the temperature change parameters of the pot body in step S01.

[0056] The realization of the objective, functional features and advantages of the present invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0057] It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0058] The main solution of this invention is: based on a cooking device including a pot body and a heating device for heating the pot body, when the heating device reaches a preset abnormal condition, the rated temperature of the heating device is adjusted; the operation of the heating device is controlled according to the adjusted rated temperature, so as to limit the heating temperature of the cooking device within a target temperature range.

[0059] Because existing cooking equipment typically uses fixed parameters for heating control, food can stick to the heating control components during the heating process, resulting in insufficient temperature control accuracy and causing the overall temperature of the cooking equipment to exceed the normal range, thus affecting its service life.

[0060] The present invention provides the above-mentioned solution, which aims to prevent the temperature of cooking equipment from exceeding the normal range, improve the accuracy of temperature control of cooking equipment, and extend the service life of cooking equipment.

[0061] This invention provides a cooking device. Specifically, a cooking device refers to a device that can cook food by heating. Specifically, the cooking device can be an electric pressure cooker, a rice cooker, an oven, a microwave oven, etc.

[0062] In this embodiment of the invention, reference is made to Figure 1 and Figure 2 The cooking equipment includes a pot body 1, a heating device 2, a temperature sensor 3, and a control device. The heating device 2 is used to heat the pot body 1, and the temperature sensor 3 is used to detect the temperature of the pot body 1.

[0063] In this embodiment, the heating device 2 is located below the pot body 1. In other embodiments, the heating device 2 may also be located on the side of the pot body 1 or surround the entire outer wall of the pot body 1. The heating device 2 includes a coil assembly 21, which heats up to heat the pot body 1 when energized, and stops heating the pot body 1 when de-energized. Specifically, in this embodiment, the heating device 2 also includes a mounting base 22 located at the bottom of the pot body 1. The mounting base 22 has a mounting groove, and the coil assembly 21 is disposed in the mounting groove and spaced apart from the pot body 1.

[0064] Reference Figure 1 and Figure 2The temperature sensor 3 can be mounted on the pot body 1 or on a structural component in contact with the pot body 1. Specifically, in this embodiment, the mounting base 22 includes a boss 221 abutting against the pot body 1, and the temperature sensor 3 is sandwiched between the pot body 1 and the boss 221 to detect the temperature of the pot body 1 under heating conditions. The coil assembly 21 can be arranged around the boss 221. In addition to the temperature sensor 3, the boss 221 also has a fuse assembly 6 connected to the coil assembly 21 to melt and trigger the coil assembly 21 to stop heating when the heating temperature is too high.

[0065] In this embodiment of the invention, reference is made to Figure 3 Both the temperature sensor 3 and the heating device 2 are connected to the control device. The control device includes a processor 1001 (e.g., a CPU), a memory 1002, etc. The memory 1002 can be a high-speed RAM or a stable memory (non-volatile memory), such as a disk storage device. Optionally, the memory 1002 can also be a storage device independent of the aforementioned processor 1001.

[0066] Those skilled in the art will understand that Figure 3 The device structure shown does not constitute a limitation on the device and may include more or fewer components than shown, or combine certain components, or have different component arrangements.

[0067] like Figure 3 As shown, the memory 1002, which is a computer-readable storage medium, may include a control program for a cooking device. In the apparatus shown in FIG. 3, the processor 1001 can be used to call the control program for the cooking device stored in the memory 1002 and execute the relevant steps of the control method for the cooking device in the following embodiments.

[0068] Furthermore, refer to Figure 1 The cooking device also includes a stirring assembly 4 and a stirring motor 5. A first through hole is provided at the bottom of the pot body 1. The stirring assembly 4 is located inside the pot body 1, with one end passing through the first through hole and connected to the stirring motor 5. When food is loaded in the pot body 1, the stirring motor 5 is turned on, driving the stirring assembly 4 to stir the food in the pot body 1. When the stirring motor 5 is turned on, the heating device 2 can be in an on or off state. Specifically, the stirring motor 5 can be located below the heating device 2, and a second through hole can be provided on the heating device 2 (e.g., the aforementioned boss 221). The output shaft of the stirring motor 5 can pass through the second through hole and is connected to the end of the stirring assembly 4 that passes through the first through hole.

[0069] Specifically, the stirring assembly includes a stirring shaft and stirring blades. The stirring blades are located inside the pot, and the stirring shaft passes through a first through hole at the bottom of the pot. One end of the stirring shaft is located inside the pot and is fixedly connected to the stirring blades, while the other end is connected to the stirring motor 5. When the stirring motor 5 is turned on, it drives the stirring shaft to rotate, thereby causing the stirring blades to stir the food inside the pot. Specifically, when the stirring motor 5 rotates in the forward direction, the stirring shaft can rotate in a first direction; when the stirring motor 5 rotates in the reverse direction, the stirring shaft can rotate in a second direction, wherein the first direction and the second direction are opposite. The starting, stopping, direction, and speed of the stirring motor 5 can be controlled by a connected control device.

[0070] The number of stirring blades can be set according to actual needs, and can be one, two, three or more. Specifically, when there is more than one stirring blade, the more than one stirring blade is set at an angle, and the angle between adjacent stirring blades can be set to be the same or different according to actual needs. Specifically, in this embodiment, the angle between adjacent stirring blades is the same.

[0071] Furthermore, refer to Figure 1 and Figure 2 The cooking equipment also includes a housing 7, and the pot body 1 is detachably connected to the housing 7. Specifically, the stirring motor 5 can be fixed to the bottom of the housing 7 via a motor bracket 8, and the mounting base 22 is fixed above the motor bracket 8. The pot body 1 is detachably mounted above the mounting base 22. When the pot body 1 is detached from the housing 7, the bottom of the pot body 1 separates from the boss 221 of the mounting base 22, and the stirring component 4 inside the pot body 1 separates from the stirring motor 5. When the pot body 1 is installed inside the housing 7, the bottom of the pot body 1 abuts against the boss 221 of the mounting base 22, the temperature sensor 3 on the boss 221 contacts the outer wall of the pot body 1, and the stirring component 4 inside the pot body 1 is connected to the stirring motor 5.

[0072] When the cooking equipment is equipped with a stirring component 4 that passes through the pot body, the abnormal temperature during the heating process may be caused by food inside the pot body 1 leaking through the through hole of the stirring component 4 to the bottom of the pot body 1, causing foreign objects to stick to the temperature control element (such as temperature sensor 3, fuse assembly 6, etc.) on the mounting base 22. It may also be caused by foreign objects falling into the housing 7 after the pot body 1 is separated from the housing 7 and landing on the temperature control element and / or coil assembly 21. Based on this, the control method of the cooking equipment can effectively solve the problem of abnormal heating operation of the cooking equipment caused by the cooking equipment equipped with the stirring component 4.

[0073] This invention also provides a method for controlling a cooking device, for controlling the operation of the cooking device.

[0074] Reference Figure 4This application proposes an embodiment of a control method for a cooking device. In this embodiment, the control method for the cooking device includes:

[0075] Step S10: When the heating device reaches a preset abnormal condition during operation, adjust the rated temperature of the heating device;

[0076] During the cooking process, the heating element can be activated to heat the contents of the pot. When the heating element is activated, its own operating parameters or the temperature characteristics of the pot being heated (such as temperature value and temperature change parameters) can be monitored. If the monitored parameters reach a preset abnormal operating range, the heating element is considered to have met a preset abnormal condition; otherwise, it is considered to be operating normally. Alternatively, if a user-input command is received while the heating element is activated, the heating element is considered to have met a preset abnormal condition; otherwise, it is considered to be operating normally.

[0077] Rated temperature is specifically the temperature used to control the operation of the heating device. The rated temperature is a parameter pre-stored in the cooking equipment's memory. It can be a parameter saved before the cooking equipment leaves the factory, or it can be a temperature that has been adjusted and re-stored after the cooking equipment leaves the factory. For example, the rated temperature is the temperature that was adjusted and stored after the heating device reached a preset abnormal condition during the last operation.

[0078] When the heating device is found to be operating under preset abnormal conditions, it indicates an heating malfunction. In this case, the rated temperature of the heating device can be adjusted. This adjustment can either increase or decrease the rated temperature. Specifically, the direction of the rated temperature adjustment should be determined based on the current type of abnormality or the type of protection requirement of the heating device.

[0079] Step S20: Control the operation of the heating device according to the adjusted rated temperature to limit the heating temperature of the cooking equipment within the target temperature range.

[0080] The control methods for the operation of the heating device here include, but are not limited to, turning the heating device on, turning the heating device off, and reducing or increasing the heating power of the heating device.

[0081] The target temperature range specifically refers to the temperature range that the cooking equipment needs to reach during normal operation. The target temperature range may have an upper and lower limit, or only an upper or lower limit. The maximum critical value of the target temperature range is greater than or equal to the rated temperature. The lower limit can be determined based on the minimum temperature required for cooking, and the upper limit can be determined based on the maximum allowable temperature for normal use of the cooking equipment.

[0082] Specifically, the heating temperature of the cooking equipment can be obtained (which can be determined based on the current operating parameters of the cooking equipment or characterized by the temperature of the pot body, etc.), the heating temperature can be compared with the rated temperature, and the control method of the heating device can be determined based on the comparison result.

[0083] This invention proposes a control method for a cooking device. Based on a cooking device including a heating element and a pot, when the heating element malfunctions, the method lowers the rated temperature of the heating element and controls its operation according to the lowered rated temperature. This limits the heating temperature of the cooking device to a target temperature range. During this process, the temperature control parameters of the cooking device are no longer fixed but can be adjusted when the heating element malfunctions. Therefore, even if the heating element malfunctions, the temperature of the cooking device can be prevented from exceeding the normal range by adjusting the rated temperature, thereby improving the accuracy of temperature control and extending the service life of the cooking device.

[0084] In this embodiment, step S20 includes: acquiring the current temperature of the pot body; if the current temperature is greater than or equal to the adjusted rated temperature, controlling the heating device to turn off; if the current temperature is less than the adjusted rated temperature, controlling the heating device to turn on. Here, the turning on and off of the heating device is controlled based on the relationship between the current temperature and the rated temperature of the pot body, thereby achieving precise heating regulation, avoiding abnormal operation of the cooking equipment at excessively high temperatures while meeting cooking needs, and effectively extending the service life of the cooking equipment.

[0085] Furthermore, based on the above embodiments, another embodiment of the control method for the cooking equipment of this application is proposed. In this embodiment, the heating temperature of the cooking equipment decreases as the rated temperature decreases, and the step S10, adjusting the rated temperature corresponding to the heating device, includes:

[0086] Step S11: Reduce the rated temperature corresponding to the heating device.

[0087] The temperature adjustment parameter for the rated temperature can be a pre-set fixed adjustment parameter, or it can be a temperature adjustment parameter determined based on the actual operating conditions of the heating device.

[0088] For example, if the temperature adjustment parameter can be preset to ΔT and the rated temperature is defined as T_rated, then the reduced rated temperature can be T_rated - ΔT.

[0089] Here, when the heating device malfunctions, reducing the rated temperature can lower the heating temperature of the device. This effectively prevents the heating temperature from being too high due to foreign objects such as food sticking to the temperature control components (such as temperature sensors and fuse components), thus affecting the lifespan of the cooking equipment. In this way, the cooking equipment temperature is effectively prevented from becoming too high, the accuracy of temperature control is improved, and the lifespan of the cooking equipment is extended.

[0090] It should be noted that in other embodiments, if the abnormal operation of the heating device is caused by the heating temperature being too low, adjusting the rated temperature of the heating device can also be done by increasing the corresponding rated temperature of the heating device, so as to control the heating device based on the increased rated temperature and thus increase the heating temperature of the heating device.

[0091] Furthermore, in this embodiment, step S11 includes:

[0092] Step S111: Obtain the temperature characteristic parameters of the pot body when the heating device is operating abnormally;

[0093] The temperature characteristic parameters here can be the temperature value of the pot body and / or temperature change parameters (such as temperature change curve, temperature change amplitude and / or temperature change rate, etc.).

[0094] Specifically, the temperature characteristic parameter here can be obtained from the temperature value or temperature change parameter of the pot body detected when the setting command corresponding to the preset abnormal condition is received. In addition, the temperature value or temperature change parameter of the pot body can be continuously monitored during the operation of the heating device. If the monitored temperature characteristic parameter reaches the aforementioned preset abnormal condition, it will be used as the temperature characteristic parameter here.

[0095] Step S112: Determine the deviation between the temperature characteristic parameter and the critical value of the preset parameter range; the preset parameter range is the target range that the pot body temperature needs to reach when the heating device is operating normally.

[0096] The specific type of the preset parameter range varies depending on the type of the temperature characteristic parameter. For example, when the temperature characteristic parameter is a temperature value, the preset parameter range is a preset temperature range; when the preset characteristic parameter is a temperature change parameter, the preset parameter range is a preset change range corresponding to the temperature. Specifically, in this embodiment, the preset characteristic parameter can be the slope of the temperature change curve corresponding to the pot body, and the preset change range can be a preset slope range corresponding to the normal operation of the cooking equipment.

[0097] The preset parameter range can have both an upper limit and a lower limit, or it can have either an upper limit or a lower limit.

[0098] Specifically, in this embodiment, the preset parameter range has an upper limit and a lower limit. When the temperature characteristic parameter is greater than the upper limit of the preset parameter range, the absolute value of the difference between the upper limit and the temperature characteristic parameter is used as the deviation. When the temperature characteristic parameter is less than the lower limit of the preset parameter range, the absolute value of the difference between the lower limit and the temperature characteristic parameter is used as the deviation.

[0099] Step S113: Determine the temperature adjustment parameters based on the deviation.

[0100] Different deviations correspond to different temperature adjustment parameters. These parameters may specifically include temperature adjustment amplitude, temperature adjustment rate, and / or temperature adjustment ratio. The correspondence between deviations and temperature adjustment parameters can be preset, and can be a calculated relationship, a mapping relationship, an algorithm model, etc. Based on the preset correspondence, the temperature adjustment parameters corresponding to the current deviation can be determined.

[0101] Specifically, in this embodiment, in order to ensure precise control of the heating temperature of the cooking equipment under the adjusted rated temperature, and to ensure that the cooking equipment heats under normal conditions, the temperature adjustment parameter increases with the increase of the deviation. For example, the larger the deviation, the greater the adjustment range of the rated temperature; or, the larger the deviation, the greater the adjustment rate of the rated temperature.

[0102] Step S114: Reduce the rated temperature according to the temperature adjustment parameters.

[0103] In this embodiment, the corresponding temperature adjustment parameters are determined based on the deviation between the temperature characteristic parameters during abnormal operation of the heating device and the critical value of the preset parameter range to adjust the rated temperature. This ensures the accuracy of the rated temperature adjustment and ensures that controlling the operation of the heating device based on the adjusted rated temperature allows the heating temperature of the cooking equipment to be precisely limited within the target temperature range.

[0104] Furthermore, in this embodiment, step S113 includes:

[0105] Step S113a: Obtain the current cooking characteristic parameters of the cooking device;

[0106] Cooking characteristic parameters specifically refer to parameters related to the cooking operation. These parameters include the type of cooking operation, the type of food being cooked, the cooking time, and / or the cooking temperature.

[0107] Specifically, in this embodiment, step S01 includes: acquiring the cooking operation type and / or the type of food to be cooked by the cooking device; and determining the cooking operation type and / or the type of food to be cooked as the cooking characteristic parameter. The cooking operation type specifically includes cooking rice, making soup, braising, etc. The type of food to be cooked specifically includes solid ingredients and liquid ingredients.

[0108] Step S113b: Obtain the target correspondence based on the cooking feature parameters;

[0109] The target correspondence specifically refers to the correspondence between the deviation used to determine the temperature adjustment parameters and the temperature adjustment parameters themselves.

[0110] Multiple pre-set correspondences can exist between deviation amounts and temperature adjustment parameters. The same deviation amount can correspond to different temperature adjustment parameters based on different correspondences. Each correspondence can correspond to different cooking characteristic parameters. Therefore, based on the current cooking characteristic parameters, one of the pre-set correspondences can be selected as the target correspondence.

[0111] Step S113c: Determine the temperature adjustment parameter corresponding to the deviation amount based on the target correspondence.

[0112] In this embodiment, the temperature adjustment parameters are determined by combining the current cooking characteristic parameters and deviation of the cooking equipment, so as to achieve more precise adjustment of the rated temperature. This ensures that the heating process of the cooking equipment can be further precisely controlled based on the rated temperature, so as to avoid the cooking equipment from working in abnormal conditions and effectively extend its service life.

[0113] Furthermore, based on any of the above embodiments, another embodiment of the control method for the cooking equipment of this application is proposed. In this embodiment, adjusting the rated temperature of the heating device is defined as step S101, then referring to... Figure 5 Before step S101, the method further includes:

[0114] Step S10a: When the heating device reaches the preset abnormal condition during operation, control the heating device to stop heating and output a prompt message;

[0115] The prompts can alert users to check for any malfunctions in the current cooking equipment, enabling them to promptly identify and address any issues and ensure the equipment meets their cooking needs. These prompts can take the form of text, sound, light indicators, and / or push notifications to the user's terminal.

[0116] Step S10b: If no user feedback signal is detected within the preset time period, then proceed to step S101.

[0117] The preset duration here starts counting from the time the prompt message is displayed. The specific length of the preset duration can be a fixed parameter configured by the system default, or it can be set by the user.

[0118] User feedback signals can be input by the user through the control device of the cooking equipment.

[0119] After the prompt message is output, if a user feedback signal is received, the cooking equipment can be controlled to operate according to the user feedback signal. For example, if a user feedback message indicates that there is no abnormality, the cooking equipment can be controlled to continue heating.

[0120] If no user feedback signal is received for a long time after the prompt message is output, in order to ensure that the cooking equipment remains in a stopped heating state and cannot meet the user's cooking needs, the temperature control process of the heating device is adjusted by adjusting the rated temperature. This ensures that the cooking equipment can automatically adjust to meet the cooking needs while the heating temperature does not exceed the normal temperature range.

[0121] Specifically, after the prompt message is output, if a user feedback signal is received, the cooking equipment can be controlled to operate according to the user feedback signal. Specifically, when the user feedback signal is detected within the preset time period, and the user feedback signal indicates that heating should be maintained, the heating device is controlled to start heating, and the process returns to the step of controlling the heating device to stop heating and outputting a prompt message when the heating device reaches the preset abnormal condition. Based on this, it can be ensured that the cooking equipment can meet the user's cooking needs while avoiding operation in abnormal states.

[0122] Furthermore, since the cooking equipment has a stirring component that penetrates the pot body, abnormal temperatures during the heating process may be caused by food leaking from the pot body through the through-hole of the stirring component to the bottom of the pot body, causing foreign objects to stick to the temperature control element (such as temperature sensor, fuse, etc.) on the mounting base. It may also be caused by foreign objects falling into the housing after the pot body separates from the shell and landing on the temperature control element and / or coil assembly. Based on this, a prompt message can be output to remind the user to remove the pot body from the cooking equipment and check for foreign objects. Specifically, after outputting the prompt message, if the action of removing and reinserting the pot body from the cooking equipment is detected within a preset time, it can be considered that the user has completed the abnormality check, and the cooking equipment can be controlled to continue heating; if the pot body remains inside the housing within the preset time, it can be considered that there is no user feedback, and step S101 can be executed.

[0123] Furthermore, based on any of the above embodiments, another embodiment of the control method for the cooking equipment of this application is proposed. In this embodiment, adjusting the rated temperature of the heating device is defined as step S101, referring to... Figure 6 Before step S101, the following steps are also included:

[0124] Step S01: When the heating device is in the start-up state, acquire the temperature change parameters of the pot body;

[0125] The heating device can be activated when a specific command is detected by the user, or it can be automatically activated when the status of the pot (such as the status of the food being loaded or the placement of the pot) reaches the set conditions or when the operating parameters of the cooking equipment reach the set conditions.

[0126] Temperature change parameters specifically characterize the temperature changes of the pot body under heating conditions. These parameters include the amplitude of temperature change, the rate of temperature change, and / or the temperature change curve. During heating, temperature data detected by the temperature sensor can be acquired in real-time or at set intervals, and the temperature change parameters are determined based on this acquired data.

[0127] Step S02: When the temperature change parameter is outside the preset change range, it is determined that the temperature change parameter meets the preset abnormal condition.

[0128] The preset variation range is a target range that the temperature change parameter needs to reach when the heating device is operating normally.

[0129] The preset variation range has an upper limit and a lower limit. The lower limit of the preset variation range can be determined based on the minimum temperature required for cooking, and the upper limit of the preset variation range can be determined based on the maximum temperature allowed for normal use of the cooking equipment.

[0130] The type of preset variation range changes according to the type of temperature change parameter. For example, when the temperature change parameter is the temperature change amplitude, the preset variation range is the preset amplitude range; when the temperature change parameter is the temperature change rate, the preset variation range is the preset rate range.

[0131] Furthermore, when the temperature change parameter is within a preset range, it is determined that the temperature change parameter does not meet the preset abnormal conditions, and the heating device can be controlled to maintain the current heating state.

[0132] In this embodiment, the abnormal operation of the cooking equipment is identified by whether the temperature change parameter is within the preset parameter range. This helps to prevent the temperature rise of the cooking equipment from being too fast during heating, ensuring that the cooking equipment can meet cooking needs while extending its service life.

[0133] Specifically, in this embodiment, referring to Figure 7 Step S01, obtaining the temperature change parameters of the pot body, includes:

[0134] Step S011: Obtain multiple target temperatures of the pot body, and detect the multiple target temperatures at different times;

[0135] The target temperature here can be any of the pot body temperatures detected by the temperature sensor after the cooking device starts heating; alternatively, it can be any of the pot body temperatures detected by the temperature sensor after the cooking device starts heating that meet specified conditions. For example, multiple pot body temperatures detected by the temperature sensor within a preset time after heating starts can be used as multiple target temperatures here; all temperature values ​​during the heating process after heating starts can be used as multiple target temperatures here; and if the heating device is intermittently turned on during heating, all temperature values ​​during the cooling process can also be used as target temperatures here.

[0136] Specifically, since abnormalities in the temperature rise phase of the cooking equipment during heating can easily lead to excessively high temperatures and affect its lifespan, step S11 here can specifically include: after the cooking equipment starts heating, detecting multiple temperature values ​​of the pot body; if the trend of change corresponding to the multiple temperature values ​​is heating, then the temperature value is determined to be the target temperature. Specifically, two adjacent temperature values ​​detected at different times are defined as the first temperature value and the second temperature value, respectively. If the first temperature value is greater than the second temperature value, the trend can be considered to be cooling; if all second temperature values ​​are greater than their corresponding first temperature values, the trend can be considered to be heating. Wherein, when there are multiple temperature rise processes during the heating process of the cooking equipment, the target temperature is the temperature value of the pot body detected during the first temperature rise process. Here, using the pot body temperature during the heating and temperature rise process of the cooking equipment as the target temperature ensures that the cooking equipment will not operate at excessively high temperatures, which is beneficial to extending the service life of the cooking equipment.

[0137] Step S012: Determine the temperature change curve of the pot body based on the multiple target temperatures and their corresponding detection times;

[0138] The temperature change curve is a characteristic parameter that characterizes how the pot's temperature changes over time. Specifically, the temperature change curve is plotted with time on the x-axis and temperature on the y-axis.

[0139] Step S013: Determine the temperature change parameters based on the temperature change curve.

[0140] Specifically, the temperature change curve can be used directly as the temperature change parameter; alternatively, the curve characteristic parameters (such as slope, extreme values, and / or curve type) of the temperature change curve can be further extracted as the temperature change parameter here.

[0141] When the temperature change parameter is a temperature change curve, a preset temperature curve of the cooking device under normal operating conditions can be obtained. The temperature change curve is compared with the preset temperature curve. If the deviation characteristic parameter is less than or equal to the set threshold, it can be considered that the temperature change parameter does not meet the abnormal temperature conditions, and the cooking device can maintain heating. If the deviation characteristic parameter is greater than the set threshold, it can be considered that the temperature change parameter meets the abnormal temperature conditions, and the cooking device can stop heating.

[0142] In addition, when the temperature change parameter is a curve characteristic parameter, the preset curve parameters of the temperature change curve of the cooking device under normal operation can be obtained. The current curve characteristic parameter is compared with the preset curve parameter. If the two parameters match, it can be considered that the temperature change parameter does not meet the abnormal temperature condition, and the cooking device can maintain heating. If the two parameters do not match, it can be considered that the temperature change parameter meets the abnormal temperature condition, and the cooking device can stop heating.

[0143] In this embodiment, the temperature change curves generated by detecting the pot body temperature at multiple different times during the heating state are used as characteristic parameters to identify whether the cooking equipment has an abnormal working state. The temperature change curves can accurately characterize the temperature change of the pot body during the heating state, thereby enabling accurate identification of abnormal states of the cooking equipment, which is beneficial for timely stopping of heating and extending the life of the cooking equipment.

[0144] Specifically, step S013 includes:

[0145] The slope of the temperature change curve is determined to be the temperature change parameter.

[0146] The slope of the temperature change curve here represents the rate of temperature change in the pot during the heating process. A slow change can prevent the pot from reaching the required cooking temperature, while a rapid change can lead to overheating. Therefore, the slope of the temperature change curve is used as the temperature change parameter to accurately represent the working state of the cooking equipment during heating. This allows for timely and accurate identification of abnormal operating conditions based on the slope, and prompt cessation of heating in such cases. Specifically, when the standard slope range under normal operating conditions is used as the criterion for judging whether the curve slope meets the abnormal temperature conditions, the cooking equipment is considered to be in normal operating condition when the slope is within the standard slope range, and in abnormal operating condition when the slope is outside the standard slope range. This ensures that the cooking equipment does not operate at excessively high or low temperatures, guaranteeing that the cooking equipment meets the user's cooking needs while extending its service life.

[0147] The process involves calculating the slope of the tangent lines at multiple points corresponding to the temperature change curve. The average of these slopes represents the slope of the temperature change curve. Alternatively, the temperature change range can be divided into multiple sub-curves based on different preset heating times. A preset weight is assigned to each sub-curve based on its corresponding preset heating time. The slope of the sub-tangent line for each sub-curve is then calculated, and a weighted average is calculated based on each sub-tangent slope and its corresponding weight. The resulting average represents the slope of the temperature change curve. Each preset heating time is counted from the start of heating; the longer the preset heating time, the greater its preset weight. Based on this, anomaly detection based on the slope of the temperature change curve further ensures that the overall temperature of the appliance does not become excessively high, thus extending the lifespan of the cooking equipment.

[0148] Specifically, in this embodiment, the temperature change parameter is the slope of the aforementioned temperature change curve. Based on this, the preset change range is the preset slope range. Specifically, the minimum and maximum allowable slopes of the temperature change curve of the cooking equipment under normal operating conditions can be determined through big data analysis or experience analysis. These determined minimum and maximum slopes are used as two critical values ​​of the preset slope range. If the slope of the temperature change curve under the current heating state is within the preset slope range, it does not meet the abnormal temperature condition, and the cooking equipment can be considered to be currently in normal operating condition. If the slope of the temperature change curve under the current heating state is outside the preset slope range, it meets the abnormal temperature condition, and the cooking equipment can be considered to be currently in an abnormal operating state.

[0149] Furthermore, in this embodiment, before the step of obtaining the temperature change parameters of the pot body, the method further includes: when the heating device is in the start state, controlling the cooking device to perform a stirring operation, wherein the stirring operation stirs the ingredients in the pot body; if the stirring operation reaches the preset stirring conditions, then the step of obtaining the temperature change parameters of the pot body is performed.

[0150] When the cooking equipment performs a stirring operation, the stirring motor starts running, driving the stirring components inside the pot to rotate and stir the ingredients inside the pot.

[0151] The preset stirring conditions here can be set according to actual conditions, and may include the target number of stirring operations, target duration, and / or target direction. Specifically, in this embodiment, the stirring operation is determined to have met the preset stirring conditions when the number of stirring operations is greater than or equal to the preset number of operations, or when the operation time corresponding to the stirring operation is greater than or equal to the preset duration. The specific values ​​of the preset number of operations and the preset duration can be set according to actual conditions. The preset number of operations and the preset duration can be parameters set by the user or parameters preset in the air conditioning system. For example, the stirring operation can be considered to have met the preset stirring conditions when the stirring motor runs for more than 1 second after starting or runs at least once.

[0152] Specifically, before the heating device of the cooking equipment starts heating, the cooking equipment can be controlled to perform a stirring operation. Only when the stirring operation reaches the preset stirring conditions is the heating device controlled to start heating and execute step S10. In the heating state, the cooking equipment can stop the stirring operation or continue to perform the stirring operation.

[0153] In this embodiment, after the stirring operation reaches the preset stirring conditions, the abnormal situation of the cooking equipment under heating is monitored. This ensures that the monitoring based on the pot body temperature change parameters can promptly detect abnormalities caused by food leakage during stirring, further preventing the pot body from working under abnormal temperature conditions and extending the service life of the cooking equipment.

[0154] Furthermore, in this embodiment, the cooking device also includes a housing, and the pot body is detachably connected to the housing. Before the step of controlling the cooking device to perform a stirring operation, the method further includes: acquiring the placement status information of the pot body; when the placement status information indicates that the pot body has been placed on the housing, executing the step of controlling the cooking device to perform a stirring operation; when the placement status information indicates that the pot body has not been placed on the housing, outputting corresponding prompt information. Specifically, the placement status information of the pot body can be detected after the cooking device is powered on or after receiving a user command. Here, the pot body specifically refers to a container used to hold food. After ensuring that the pot body is placed on the cooking device, the cooking device can be controlled to perform a stirring operation. When the stirring operation reaches the preset stirring conditions, the cooking characteristic parameters set by the user can be acquired, and the cooking device can be controlled to perform the corresponding cooking operation according to the acquired cooking characteristic parameters. When the cooking operation requires heating food, the heating device can be controlled to start heating and execute step S10.

[0155] The following describes the control scheme of the cooking equipment in this application using a practical application:

[0156] Step 1: Power on the device. Is there an inner pot?

[0157] 1) Yes, proceed to step 2;

[0158] 2) No, no inner pot alarm;

[0159] Step 2: The motor rotates at least once or for a duration greater than 1 second.

[0160] Step 3: Prepare to enter cooking mode;

[0161] Step 4: Select the function menu;

[0162] Step 5: Start heating

[0163] Step 6: Determine whether the slope K1 of the temperature rise curve of the thermostat is between the upper limit of the slope S1 and S2.

[0164] 1) Yes, proceed to step 10;

[0165] 2) No, pause heating and remind the user of any abnormality detection;

[0166] Step 7: Determine whether the user performed an operation at time t;

[0167] 1) Yes, return to step 5;

[0168] 2) No, proceed to step 8.

[0169] Step 8: Adjust the temperature control point Trated, T1 = temperature control point Trated - ΔT, and perform cyclic detection;

[0170] Step 9: Repeat step 6 and determine whether the slope K1 of the temperature rise curve of the thermostat is between the upper limit of the slope S1 and S2.

[0171] Step 10: Has the rated cooking time T been reached?

[0172] 1) Yes, end cooking;

[0173] 2) No, return to step 5 and repeat.

[0174] Furthermore, embodiments of the present invention also propose a computer-readable storage medium storing a control program for a cooking device, wherein when the control program for the cooking device is executed by a processor, it implements the relevant steps of any embodiment of the control method for the cooking device described above.

[0175] It should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or system that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or system. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or system that includes that element.

[0176] The sequence numbers of the above embodiments of the present invention are for descriptive purposes only and do not represent the superiority or inferiority of the embodiments.

[0177] Through the above description of the embodiments, those skilled in the art can clearly understand that the methods of the above embodiments can be implemented by means of software plus necessary general-purpose hardware platforms. Of course, they can also be implemented by hardware, but in many cases the former is a better implementation method. Based on this understanding, the technical solution of the present invention, or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product is stored in a storage medium (such as ROM / RAM, magnetic disk, optical disk) as described above, and includes several instructions to cause a terminal device (which may be a mobile phone, computer, server, air conditioner, or network device, etc.) to execute the methods described in the various embodiments of the present invention.

[0178] The above are merely preferred embodiments of the present invention and do not limit the scope of the patent. Any equivalent structural or procedural transformations made based on the description and drawings of the present invention, or direct or indirect applications in other related technical fields, are similarly included within the scope of patent protection of the present invention.

Claims

1. A control method of a cooking apparatus, characterized by, The cooking device comprises a heating device and a pot body, the heating device is used for heating the pot body, and the control method of the cooking device comprises the following steps: adjusting the rated temperature of the heating device when the heating device operates to reach a preset abnormal condition; controlling the heating device to operate according to the adjusted rated temperature, so as to limit the heating temperature of the cooking device within a target temperature interval; the step of adjusting the rated temperature of the heating device further comprises: controlling the cooking device to perform a stirring operation when the heating device is in a starting state, the stirring operation stirs the food materials in the pot body when the stirring operation is performed; if the stirring operation reaches a preset stirring condition, obtaining a temperature change parameter of the pot body; when the temperature change parameter is located outside a preset change interval, it is determined that the temperature change parameter meets the preset abnormal condition; wherein the preset change interval is a target interval that the temperature change parameter needs to reach when the heating device operates normally.

2. The control method of a cooking apparatus according to claim 1, characterized in that, The heating temperature of the cooking device decreases with the decrease of the rated temperature, and the step of adjusting the rated temperature of the heating device comprises: lowering the corresponding rated temperature of the heating device.

3. The control method of a cooking apparatus according to claim 2, wherein The step of lowering the corresponding rated temperature of the heating device comprises: obtaining a temperature characteristic parameter of the pot body when the heating device abnormally operates; determining a deviation between the temperature characteristic parameter and a critical value of a preset parameter interval; the preset parameter interval is a target interval that the temperature of the pot body needs to reach when the heating device operates normally; determining a temperature adjustment parameter according to the deviation; lowering the rated temperature according to the temperature adjustment parameter.

4. The control method of a cooking appliance according to claim 3, characterized in that, The temperature adjustment parameter increases with the increase of the deviation.

5. The control method of a cooking apparatus according to claim 3, wherein The step of determining the temperature adjustment parameter according to the deviation comprises: obtaining a current cooking characteristic parameter of the cooking device; obtaining a target corresponding relationship according to the cooking characteristic parameter; determining the temperature adjustment parameter corresponding to the deviation based on the target corresponding relationship.

6. The control method of a cooking apparatus according to claim 1, wherein The step of controlling the heating device to operate according to the adjusted rated temperature comprises: obtaining a current temperature of the pot body; if the current temperature is greater than or equal to the adjusted rated temperature, controlling the heating device to be closed; if the current temperature is less than the adjusted rated temperature, controlling the heating device to be started.

7. The control method of a cooking apparatus according to claim 1, wherein Before the step of adjusting the rated temperature of the heating device, the method further comprises: controlling the heating device to stop heating and outputting prompt information when the heating device operates to reach the preset abnormal condition; if no user feedback signal is monitored within a preset time period, the step of adjusting the rated temperature of the heating device is performed.

8. The control method of a cooking appliance according to claim 7, characterized in that, After the step of controlling the heating device to stop heating and outputting prompt information, the method further comprises: when the user feedback signal is monitored within the preset time period and the user feedback signal is to maintain heating, controlling the heating device to start heating, and returning to perform the step of controlling the heating device to stop heating and outputting prompt information when the heating device operates to reach the preset abnormal condition.

9. The control method of the cooking apparatus according to any one of claims 1 through 8, characterized by, The step of acquiring the temperature change parameter of the pot body comprises: acquiring a plurality of target temperatures of the pot body, the plurality of target temperatures being detected at different time points respectively; determining a temperature change curve of the pot body according to the plurality of target temperatures and corresponding detection time points; determining the temperature change parameter according to the temperature change curve.

10. The control method of the cooking apparatus according to any one of claims 1 to 8, characterized in that, After the step of controlling the cooking device to perform the stirring operation, the method further comprises: determining that the stirring operation reaches the preset stirring condition when the operation number corresponding to the stirring operation is greater than or equal to a preset number, or when the operation time corresponding to the stirring operation is greater than or equal to a preset time length.

11. A cooking apparatus, characterized by, The cooking device comprises: a pot body; a heating device configured to heat the pot body; a control device connected to the heating device, the control device comprising a memory, a processor, and a cooking device control program stored in the memory and executable on the processor, the cooking device control program being executed by the processor to implement the steps of the cooking device control method according to any one of claims 1 to 10.

12. The cooking apparatus of claim 11, wherein, The bottom of the pot body is provided with a through hole, and the cooking device further comprises a stirring assembly and a stirring motor, the stirring assembly being located in the pot body, one end of the stirring assembly being arranged in the through hole and being in driving connection with the stirring motor.

13. A computer-readable storage medium, characterized in that, The computer readable storage medium stores a cooking device control program, the cooking device control program being executed by the processor to implement the steps of the cooking device control method according to any one of claims 1 to 10.

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