Cooking device, cooking device control method, control device and storage medium

Abstract

The present invention provides a cooking device, a control method for the cooking device, a control device and a storage medium. The cooking device includes: a first pot body having a first cavity; a second pot body having a second cavity for placing food to be processed; a motion mechanism disposed in the first cavity for driving the second pot body to move relative to the first pot body; a heating element disposed in the first cavity for supplying heat to the first cavity; a control panel connected to the heating element and the motion mechanism for receiving work instructions, determining a corresponding cooking program according to the work instructions, and controlling the operation of the heating element and the motion mechanism through the cooking program. The embodiment of the present invention can automatically process vegetables to remove harmful substances such as oxalic acid, saponin, and lectin in the vegetables. On the one hand, it can ensure the taste of the vegetables, and on the other hand, it can remove harmful substances in the vegetables and avoid poisoning, thereby improving the user experience of the cooking device.

Description

Technical Field

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

[0002] In related technologies, fresh vegetables of various types may contain substances such as oxalic acid, saponins, and lectins. If these substances are not properly processed during cooking, they can result in a poor taste and even poisoning symptoms such as nausea and vomiting. For novice cooks with limited cooking experience, how to reliably and automatically process vegetables to ensure a good taste and avoid poisoning is a pressing technical challenge. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0004] To this end, a first aspect of the present invention provides a cooking device.

[0005] A second aspect of the present invention provides a method for controlling a cooking device.

[0006] A third aspect of the present invention provides a control device for a cooking device.

[0007] A fourth aspect of the present invention provides a cooking device.

[0008] A fifth aspect of the present invention provides a cooking device.

[0009] A sixth aspect of the present invention provides a readable storage medium.

[0010] In view of this, the first aspect of the present invention provides a cooking device, comprising: a first pot body, having a first cavity; a second pot body, having a second cavity for placing food to be processed; a motion mechanism, arranged in the first cavity, for driving the second pot body to move relative to the first pot body; a heating element, arranged in the first cavity, for supplying heat to the first cavity; a control panel, connected to the heating element and the motion mechanism, for receiving work instructions, determining the corresponding cooking program according to the work instructions, and controlling the operation of the heating element and the motion mechanism through the cooking program.

[0011] In this technical solution, an embodiment of the present invention provides a cooking device comprising a first pot, a second pot, and a motion mechanism. The second pot's second cavity is used to hold ingredients to be processed, such as fresh vegetables. Driven by the motion mechanism, the second pot can move relative to the first pot, specifically allowing all or part of the second pot to enter the first cavity or at least partially exit the first cavity.

[0012] The movement mechanism may be a push rod, such as a hydraulic push rod or a pneumatic push rod. When the second pot body needs to be placed into the first cavity, the push rod retracts, and the second pot body falls into the first cavity under the influence of gravity. When the second pot body needs to be placed outside the first cavity, the push rod begins to extend, and under the action of one end of the top cover, the second pot body is raised until it leaves the first cavity.

[0013] It can be understood that the motion mechanism can also be a combination of a slide rail and a pulley, or a motion mechanism such as a chain or a belt. The embodiments of the present application do not limit the specific form of the motion mechanism.

[0014] At the same time, a heating element for heating is also provided in the first cavity, and working instructions are received through the control panel to control the operation of the lifting mechanism and the heating element.

[0015] Specifically, for example, the first pot, or the main body of the cooking device, can hold a certain amount of water in its first cavity. This water can be automatically filled into the first cavity by an automatic water filling assembly and automatically drained by an automatic drain assembly, providing a higher degree of automation and a better user experience. The user can also manually add and drain water. This manual water filling and draining solution eliminates the need for water supply and drainage piping, reduces costs, and is more accessible.

[0016] During use, the second pot is driven by the motion mechanism to leave the first cavity. At this point, there is no water in the second cavity. The user can place the vegetables to be processed into the second cavity and then operate the control panel. The control panel can set different cooking programs based on the type of vegetables. For example, vegetables can be categorized into four categories: roots, leafy vegetables, cauliflowers, and melons and beans, with each category corresponding to a different cooking program.

[0017] For example, for root vegetables, due to their high oxalic acid content, in order to effectively remove oxalic acid, they can be "slowly blanched in cold water". Specifically, after the user completes the water filling and presses the corresponding button, the motion mechanism is immediately controlled to move the second pot body into the first cavity. At this time, the water in the first cavity will enter the second cavity and soak the root vegetables. Then the heating element is controlled to start heating, and the water temperature is gradually increased to "blanch" the root vegetables, thereby removing the operations contained in the root vegetables.

[0018] Different cooking programs can also be set for leafy vegetables, cauliflower, and melons and beans.

[0019] After processing is completed, the motion mechanism drives the second pot out of the first cavity to achieve automatic draining. At this time, the user can safely take the processed vegetables.

[0020] An embodiment of the present invention provides a cooking device that can fully automatically pre-process vegetables. Before cooking, the vegetables can be automatically processed to remove harmful substances such as oxalic acid, saponin, and phytohemagglutinin in the vegetables. This allows "novice" users who have no cooking experience to reliably process the vegetables when cooking. On the one hand, the taste of the vegetables can be guaranteed, and on the other hand, harmful substances in the vegetables can be removed and poisoning can be avoided, thereby improving the user experience of the cooking device.

[0021] In addition, the cooking device in the above technical solution provided by the present invention may also have the following additional technical features:

[0022] In the above technical solution, at least one through hole is provided on the second pot body, and the through hole communicates with the first cavity and the second cavity.

[0023] In this technical solution, one or more through holes are provided on the second pot body. The size of the through holes can be set to be smaller than the size of general vegetables or vegetable cuts, and the diameter range of the through holes can be set between 1 mm and 1 cm. When the second pot body enters the first cavity under the drive of the motion mechanism, the water in the first cavity can enter the second cavity through the through holes, thereby "blanching" the food to be processed in the second cavity. When the processing is completed, the second pot body leaves the first cavity under the drive of the motion mechanism. At this time, the hot water remaining in the second cavity will be discharged from the through holes under the influence of gravity and fall back into the first cavity, thereby realizing automatic "drainage". On the one hand, it is convenient for users to take vegetables, and on the other hand, it prevents users from being scalded, which can improve the user experience of the cooking device.

[0024] In any of the above technical solutions, a limiting portion is provided in the first cavity; and a protrusion capable of abutting against the limiting portion is provided on the outer wall of the second pot body.

[0025] In this technical solution, one or more limiting portions are provided inside the first cavity. The limiting portions may be ribs extending circumferentially along the inner wall of the first cavity. Simultaneously, a raised portion corresponding to each limiting portion is provided on the outer wall of the second pot body, and the shape of the raised portion matches the shape of the limiting portion. When the second pot body enters the first cavity, the raised portion "bridges" over the limiting portion, thereby "suspending" the second pot body within the first cavity. At this time, a gap is left between the bottom of the second pot body and the bottom of the first pot body. This prevents the heating element from directly heating the second pot body and causing a localized high position. It also ensures that the through hole between the first and second cavities is not blocked, ensuring that water can enter or leave the second cavity through the through hole provided on the second pot body.

[0026] It can be understood that the limiting portion can be set to a closed shape extending circumferentially along the inner wall of the first cavity, and the raised portions on the second pot body can be set to 3 or 4, and the raised portions are on the same horizontal line. Therefore, no matter in what form the second pot body enters the first pot body, it can be ensured that multiple raised portions can be abutted against the limiting portion, and the first pot body and the second pot body can be "flush" to avoid water overflow from the first cavity or the second cavity.

[0027] A second aspect of the present invention provides a method for controlling a cooking device, the method being used to control the cooking device provided in any of the above technical solutions. Specifically, the method comprises:

[0028] In response to the working instruction, a cooking program corresponding to the working instruction is determined; and the operation of the heating element and the motion mechanism is controlled according to the cooking program.

[0029] In this technical solution, the cooking device includes a first pot, a second pot, and a motion mechanism. The second cavity of the second pot can be used to place ingredients to be processed, such as fresh vegetables. Driven by the motion mechanism, the second pot can move relative to the first pot, specifically allowing all or part of the second pot to enter the first cavity or at least partially exit the first cavity.

[0030] At the same time, a heating element for heating is also provided in the first cavity, and working instructions are received through the control panel to control the operation of the lifting mechanism and the heating element.

[0031] Specifically, after the cooking device is powered on, it enters a standby mode. In this standby mode, the second pot can remain inside the first pot, saving storage space. When the user starts using the cooking device, such as by pressing a switch, the second pot is first driven out of the first cavity by the motion mechanism. At this point, there is no water in the second cavity, and the user can place vegetables to be processed into the second cavity.

[0032] The user then issues operating instructions to the cooking device by operating the control panel. These instructions can correspond to different cooking programs, including control programs for the motion mechanism, such as the conditions under which the second pot enters and exits the first cavity. Cooking programs also include control programs for the heating element, such as its on / off conditions and heating power.

[0033] Different cooking programs can correspond to different vegetable categories. Among them, the categories of vegetables can be divided into four categories: root vegetables, leafy vegetables, cauliflowers and melons and beans, and each category corresponds to a different cooking program.

[0034] For example, for root vegetables, due to their high oxalic acid content, in order to effectively remove oxalic acid, they can be "slowly blanched in cold water". Specifically, after the user completes the water filling and presses the corresponding button, the motion mechanism is immediately controlled to move the second pot body into the first cavity. At this time, the water in the first cavity will enter the second cavity and soak the root vegetables. Then the heating element is controlled to start heating, and the water temperature is gradually increased to "blanch" the root vegetables, thereby removing the operations contained in the root vegetables.

[0035] Different cooking programs can also be set for leafy vegetables, cauliflower, and melons and beans.

[0036] After processing is completed, the motion mechanism drives the second pot out of the first cavity to achieve automatic draining. At this time, the user can safely take the processed vegetables.

[0037] The present invention can fully automatically pre-process vegetables. Before cooking, the vegetables can be automatically processed to remove harmful substances such as oxalic acid, saponin, and phytohemagglutinin in the vegetables. This allows "novice" users who have no cooking experience to reliably process the vegetables when cooking. On the one hand, it can ensure the taste of the vegetables, and on the other hand, it can remove harmful substances in the vegetables and avoid poisoning, thereby improving the user experience of the cooking equipment.

[0038] In the above technical solution, the cooking program includes a first preset cooking program, and the first preset cooking program includes: determining the corresponding first temperature and first duration according to the working instruction; controlling the movement mechanism to work so that the second pot body enters the first cavity; injecting water into the first cavity and controlling the heating element to work; when the water temperature in the first cavity reaches the first temperature, starting the timing; after the timing duration reaches the first duration, controlling the heating element to stop working.

[0039] In this technical solution, the cooking program includes a first preset cooking program, wherein the first preset cooking program is "cold water slow blanching." Specifically, first, according to the work instruction, a corresponding first temperature and a corresponding first duration are determined. The first temperature and first duration can be manually input by the user, such as by adjusting a knob, pressing a button, or directly entering a specific value for the first temperature or the first duration. They can also be stored corresponding to the "first preset cooking program," i.e., a preset temperature value and duration. This embodiment of the application does not limit the specific method for obtaining the first temperature and the first duration.

[0040] Furthermore, the control mechanism starts to operate, moving the second pot into the first cavity. In the case of an automatic water supply and discharge system, the control mechanism starts to operate and the automatic water supply assembly can be controlled to start filling water into the first cavity. At this time, after the second pot enters the first cavity, the water in the first cavity will also enter the second cavity through the through hole provided in the second pot, and soak the food to be processed. In the case of no automatic water supply and discharge system, the user can fill the first cavity with water in advance before pressing the button. During the process of the second pot entering the first cavity, the water in the first cavity will enter the second cavity through the through hole.

[0041] After the second pot body enters the first cavity, the heating element starts to work according to the set power. The power can be stored corresponding to the first preset cooking program, or it can be set according to the first temperature. This embodiment of the present application does not limit this.

[0042] Because the second pot has already entered the first cavity before the heating element begins, meaning the vegetables are already in cold water, the first preset cooking program is actually "Blanching in Cold Water." During the heating process, the water temperature in the first cavity is measured in real time. When the water temperature in the first cavity reaches the set first temperature, a timer is started to record the time it takes for the water to reach the first temperature, which is also known as the "Blanching Time."

[0043] When the timing reaches the set first time, the first preset cooking program ends and the pre-processing process of the vegetables ends, and the heating element is controlled to stop heating.

[0044] In any of the above technical solutions, the cooking program also includes a second preset cooking program, which includes: determining the corresponding second temperature and second duration according to the working instructions; injecting water into the first cavity and controlling the heating element to work; after the water temperature in the first cavity reaches the second temperature, controlling the motion mechanism to work so that the second pot body enters the first cavity; when the second pot body is located in the first cavity, starting the timing; when the timing duration reaches the second duration, controlling the heating element to stop heating.

[0045] In this technical solution, the cooking program includes a second preset cooking program, wherein the second preset cooking program is "slow blanching in hot water." Specifically, first, according to the work instruction, the corresponding second temperature and second duration are determined. The second temperature and second duration can be manually input by the user, such as by adjusting a knob, pressing a button, or directly entering a specific value for the second temperature or the second duration. They can also be stored corresponding to the "second preset cooking program," i.e., a preset temperature value and duration. This embodiment of the application does not limit the specific method for obtaining the second temperature and second duration.

[0046] Furthermore, the automatic water supply component is controlled to start injecting water into the first cavity. It can be understood that if the automatic water supply component is not provided, water can be injected into the first cavity by manual injection by the user.

[0047] While water is being injected into the first cavity, the heating element is controlled to start working at a set power. The power may be stored corresponding to the second preset cooking program, or may be set according to the second temperature. This embodiment of the present application does not limit this.

[0048] During operation of the heating element, the water temperature in the first cavity is measured in real time. When the water temperature in the first cavity reaches a set second temperature, the control mechanism starts to operate, moving the second pot into the first cavity. Once the second pot is in the first cavity, the water in the first cavity flows into the second cavity through a through hole provided in the second pot, soaking the food to be processed.

[0049] Since the heating element has heated the water in the first cavity to the second temperature before the movement mechanism starts working, when the second pot body has entered the first cavity, the vegetables directly enter the hot water at the second temperature. Therefore, the second preset cooking program is actually "blanching in hot water".

[0050] After the movement mechanism completes its operation and the second pot is positioned within the first cavity, a timer is started to record the duration of blanching the vegetables after the hot water is added. When the timer reaches the second set duration, the second preset cooking program ends, and the pre-processing of the vegetables is completed. At this point, the heating element is controlled to stop heating.

[0051] In any of the above technical solutions, the cooking program also includes a third preset cooking program, which includes: determining the corresponding third temperature, fourth temperature, third duration and fourth duration according to the work instruction; controlling the motion mechanism to operate so that the second pot body enters the first cavity; injecting water into the first cavity, and controlling the heating element to start heating; after the water temperature in the first cavity reaches the third temperature, starting the timing; after the timing duration reaches the third duration, controlling the heating element to increase the water temperature in the first cavity to the fourth temperature; restarting the timing after the water temperature reaches the fourth temperature; and controlling the heating element to stop working after the timing duration reaches the fourth duration.

[0052] In this technical solution, the cooking program includes a third preset cooking program, wherein the third preset cooking program is a variation of "cold water slow blanching". Specifically, first, according to the work instruction, the corresponding third temperature, fourth temperature, and corresponding third time and fourth time are determined.

[0053] Among them, the third temperature, fourth temperature, third duration and fourth duration can be manually input by the user, such as adjusting a knob, pressing a button or directly entering a specific value, or they can be stored corresponding to the "third preset cooking program", that is, the preset temperature value and duration. The embodiment of the present application does not limit the specific method of obtaining the above-mentioned temperature and duration.

[0054] Furthermore, the control movement mechanism starts working, moving the second pot body into the first cavity. Specifically, in the case where automatic water supply and discharge are provided, the control movement mechanism starts working, and the automatic water supply component can be controlled to start filling water into the first cavity. At this time, after the second pot body enters the first cavity, the water in the first cavity will also enter the second cavity through the through hole provided on the second pot body, and soak the food to be processed. It is understandable that in the case where automatic water supply and discharge are not provided, the user can fill water into the first cavity in advance before pressing the button. During the process of the second pot body entering the first cavity, the water in the first cavity will enter the second cavity through the through hole.

[0055] After the second pot body enters the first cavity, the heating element starts to work according to the set power. The power can be stored corresponding to the first preset cooking program, or it can be set according to the first temperature. This embodiment of the present application does not limit this.

[0056] During the heating process, the water temperature in the first cavity is collected in real time. When the water temperature in the first cavity reaches a set third temperature, a timer is started to record the time elapsed after the water temperature reaches the third temperature. After the timer reaches the third time, the heating element is controlled to increase the heating power, thereby raising the real-time water temperature in the first cavity to a fourth temperature. After the timer reaches the fourth time, the heating element is controlled to stop operating.

[0057] Since the second pot body has entered the first cavity before the heating element starts working, that is, the vegetables have entered the cold water, that is to say, the third preset cooking program is actually "blanching in cold water", and first blanching at low temperature, and after blanching at low temperature for a period of time, the "segmented" cooking program of blanching at high temperature is carried out.

[0058] In any of the above technical solutions, the first temperature range is 85°C to 100°C; the second temperature range is 85°C to 100°C; the third temperature range is 40°C to 60°C; and the fourth temperature range is 85°C to 100°C.

[0059] In this technical solution, the first temperature ranges from 85°C to 100°C, that is, when performing "cold water slow blanching", the temperature of the vegetables can be set in the temperature range of 85°C to 100°C. Among them, the default value of the first temperature can be selected as 100°C.

[0060] The second temperature has a value range of 85° C. to 100° C., that is, when performing "slow blanching with hot water", the temperature of the food can be set in the temperature range of 85° C. to 100° C. Among them, the default value of the second temperature can be selected as 100° C.

[0061] The third temperature range is 40°C to 60°C, and the fourth temperature range is 85°C to 100°C. That is, when executing the third preset cooking program, the water temperature in the first cavity is first heated to a range of 40°C to 60°C. After the water temperature is maintained in the range of 40°C to 60°C for a third period of time, the heating power of the heating element is increased, thereby raising the water temperature in the first cavity to 85°C to 100°C. The default value of the fourth temperature can be 100°C.

[0062] In any of the above technical solutions, the cooking equipment is used to pre-process vegetables, and the work instructions include corresponding vegetable categories, wherein the vegetable categories include: root vegetables, leafy vegetables, cauliflowers, and melons and beans.

[0063] In this technical solution, the cooking device is specifically used to pre-process vegetables, namely, to blanch them. The user can select the type of vegetables to be pre-processed through the control panel on the cooking device. Vegetables can be specifically categorized as root vegetables, leafy vegetables, cauliflowers, and melons and beans. Each vegetable type corresponds to a preset cooking program. Once the user selects a vegetable type, the cooking device automatically retrieves the corresponding stored cooking program.

[0064] In any of the above technical solutions, based on the vegetable category being root vegetables, the cooking program is the first preset cooking program, and the first duration ranges from 1 minute to 10 minutes; based on the vegetable category being leafy vegetables, the cooking program is the second preset cooking program, and the second duration ranges from 5 seconds to 40 seconds; based on the vegetable category being cauliflower, the cooking program is the second preset cooking program, and the second duration ranges from 1 minute to 10 minutes; based on the vegetable category being melons and beans, the cooking program is the third preset cooking program, and the third duration ranges from 3 minutes to 10 minutes, and the fourth duration ranges from 3 minutes to 10 minutes.

[0065] In this technical solution, for root vegetables, root vegetables specifically include root vegetables with high oxalic acid content and easy to produce nitrite, such as wild rice stem, lettuce, fresh bamboo shoots, etc. For root vegetables, a first preset cooking program can be selected during pretreatment. Among them, due to the characteristics of root vegetables, if the processing time is short, it may lead to a low removal rate of oxalic acid, and if the processing time is too long, it may destroy the inherent nutrients of the vegetables. Therefore, when processing root vegetables, the first time range is 1 minute to 10 minutes, preferably 3 minutes to 5 minutes, that is, after the water temperature reaches the first temperature, the timing reaches 1 minute to 10 minutes, and then the heating is stopped. Through such treatment, more than 70% of the oxalic acid in root vegetables can be removed.

[0066] For leafy vegetables, leafy vegetables specifically include green leafy vegetables with high oxalic acid content and easy to produce nitrite, such as spinach, toon, amaranth, purslane, etc. For leafy vegetables, during pretreatment, the second preset cooking program can be selected. Among them, due to the characteristics of leafy vegetables, if the water temperature is lower than 85°C, it may cause chlorophyll loss, so the second temperature is greater than 85°C. At the same time, when pretreating leafy vegetables, the second duration ranges from 5 seconds to 40 seconds, preferably from 10 seconds to 20 seconds, that is, after the water temperature reaches the second temperature, the timing is 5 seconds to 40 seconds, and the heating can be stopped. Through such treatment, 30% to 87% of oxalic acid and more than 70% of nitrite in leafy vegetables can be removed.

[0067] For cauliflower vegetables, specifically including those that are difficult to clean and prone to pesticide residues, such as cauliflower and broccoli, a second preset cooking program can be selected during pre-treatment. Since cauliflower vegetables contain anti-cancer ingredients called isothiocyanates, the second cooking time should be set to a range of 1 to 10 minutes, preferably 1 to 3 minutes, to prevent the destruction of isothiocyanates. This treatment can remove over 90% of pesticide residues from cauliflower vegetables.

[0068] For melon and bean vegetables, melon and bean vegetables specifically include vegetables containing natural toxins, such as kidney beans, lentils, long beans, etc. For melon and bean vegetables, when pre-treatment is carried out, a third preset cooking program can be selected. Among them, the range of the third duration is 3 minutes to 10 minutes, preferably 5 minutes, and the range of the fourth duration is 3 minutes to 10 minutes, preferably 5 minutes. That is to say, after the temperature reaches the third temperature, the timing is 3 minutes to 10 minutes later, and the heating power of the heating element is increased. At this time, the timing is still continuing, and after the water temperature reaches the fourth temperature, the timing is restarted, and after the timing reaches 3 minutes to 10 minutes again, the heating is stopped. Through such treatment, more than about 80% of the toxins such as saponins and phytohemagglutinins in melon and bean vegetables can be removed.

[0069] In any of the above technical solutions, after controlling the heating element to stop working, the control method further includes: controlling the motion mechanism to work so that the second pot body leaves the first cavity.

[0070] In this technical solution, when the heating element stops working, it means that the preset cooking program has been executed and the pre-processing of the ingredients (vegetables) to be processed has been completed. At this time, the motion mechanism is controlled to move the second pot body away from the first cavity to achieve automatic drainage. On the one hand, it is convenient for users to take vegetables, and on the other hand, it prevents users from being scalded, which can improve the user experience of the cooking equipment.

[0071] A third aspect of the present invention provides a control device for a cooking appliance, comprising: a determination unit, which determines a cooking program corresponding to the work instruction in response to the work instruction; and a control unit, which controls the operation of a heating element and a motion mechanism through the cooking program.

[0072] In this technical solution, after the cooking device is powered on, it enters standby mode. In this standby mode, the second pot can remain inside the first pot, saving storage space. When the user starts using the cooking device, such as by pressing a switch, the second pot is first driven out of the first cavity by the motion mechanism. At this point, there is no water in the second cavity, and the user can place the vegetables to be processed in the second cavity.

[0073] The user then issues operating instructions to the cooking device by operating the control panel. These instructions can correspond to different cooking programs, including control programs for the motion mechanism, such as the conditions under which the second pot enters and exits the first cavity. Cooking programs also include control programs for the heating element, such as its on / off conditions and heating power.

[0074] Different cooking programs can correspond to different vegetable categories. Among them, the categories of vegetables can be divided into four categories: root vegetables, leafy vegetables, cauliflowers and melons and beans, and each category corresponds to a different cooking program.

[0075] For example, for root vegetables, due to their high oxalic acid content, in order to effectively remove oxalic acid, they can be "slowly blanched in cold water". Specifically, after the user completes the water filling and presses the corresponding button, the motion mechanism is immediately controlled to move the second pot body into the first cavity. At this time, the water in the first cavity will enter the second cavity and soak the root vegetables. Then the heating element is controlled to start heating, and the water temperature is gradually increased to "blanch" the root vegetables, thereby removing the operations contained in the root vegetables.

[0076] Different cooking programs can also be set for leafy vegetables, cauliflower, and melons and beans.

[0077] After processing is completed, the motion mechanism drives the second pot out of the first cavity to achieve automatic draining. At this time, the user can safely take the processed vegetables.

[0078] The present invention can fully automatically pre-process vegetables. Before cooking, the vegetables can be automatically processed to remove harmful substances such as oxalic acid, saponin, and phytohemagglutinin in the vegetables. This allows "novice" users who have no cooking experience to reliably process the vegetables when cooking. On the one hand, it can ensure the taste of the vegetables, and on the other hand, it can remove harmful substances in the vegetables and avoid poisoning, thereby improving the user experience of the cooking equipment.

[0079] The fourth aspect of the present invention provides a cooking device, comprising: a memory on which programs or instructions are stored; a processor, configured to implement the steps of the control method of the cooking device provided in any of the above-mentioned technical solutions when executing the programs or instructions. Therefore, the cooking device also includes all the beneficial effects of the control method of the cooking device provided in any of the above-mentioned technical solutions. To avoid repetition, they will not be repeated here.

[0080] The fifth aspect of the present invention provides a cooking device, including a control device as provided in any of the above technical solutions. Therefore, the cooking device also includes all the beneficial effects of the control device of the cooking device provided in any of the above technical solutions. To avoid repetition, they will not be repeated here.

[0081] The sixth aspect of the present invention provides a readable storage medium having a program or instruction stored thereon, characterized in that when the program or instruction is executed by a processor, the steps of the control method of the cooking device provided in any of the above-mentioned technical solutions are implemented. Therefore, the readable storage medium also includes all the beneficial effects of the control method of the cooking device provided in any of the above-mentioned technical solutions. To avoid repetition, they will not be repeated here. BRIEF DESCRIPTION OF THE DRAWINGS

[0082] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the following description of the embodiments with reference to the accompanying drawings, in which:

[0083] Figure 1 A schematic structural diagram of a cooking device according to an embodiment of the present invention is shown;

[0084] Figure 2 A schematic diagram showing a control panel of a cooking device according to an embodiment of the present invention;

[0085] Figure 3 A flowchart of a method for controlling a cooking device according to an embodiment of the present invention is shown;

[0086] Figure 4A second flowchart of a method for controlling a cooking device according to an embodiment of the present invention is shown;

[0087] Figure 5 A third flowchart of a method for controlling a cooking device according to an embodiment of the present invention is shown;

[0088] Figure 6 A fourth flowchart of a method for controlling a cooking device according to an embodiment of the present invention is shown;

[0089] Figure 7 It shows a structural block diagram of a control device for a cooking device according to an embodiment of the present invention;

[0090] Figure 8 A structural block diagram of a cooking device according to an embodiment of the present invention is shown.

[0091] in, Figure 1 and Figure 2 The corresponding relationship between the reference numerals and the names of the components is as follows:

[0092] 102 first pot body, 1022 first cavity, 1024 limiting portion, 104 second pot body, 1042 second cavity, 1044 through hole, 1046 raised portion, 106 moving mechanism, 108 heating element, 110 control panel. DETAILED DESCRIPTION

[0093] In order to more clearly understand the above-mentioned objects, features and advantages of the present invention, the present invention is further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that, in the absence of conflict, the embodiments of the present application and the features therein can be combined with each other.

[0094] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0095] Refer to the following Figures 1 to 8 The present invention describes a cooking device, a cooking device control method, a control apparatus, and a storage medium according to some embodiments of the present invention.

[0096] Example 1

[0097] In some embodiments of the present invention, a cooking device is provided, Figure 1 FIG. 1 shows a schematic structural diagram of a cooking device according to an embodiment of the present invention. Figure 1 As shown, the cooking equipment includes:

[0098] The first pot body 102 has a first cavity 1022 thereon.

[0099] The second pot body 104 has a second cavity 1042 for placing food to be processed.

[0100] The motion mechanism 106 is disposed in the first cavity 1022 and is configured to drive the second pot body 104 to move relative to the first pot body 102 .

[0101] The heating element 108 is disposed in the first cavity 1022 and is configured to provide heat into the first cavity 1022 .

[0102] Figure 2 A schematic diagram of a control panel 110 of a cooking device according to an embodiment of the present invention is shown. Figure 2 As shown, the cooking device also includes a control panel 110, which is connected to the heating element 108 and the motion mechanism 106, for receiving work instructions, determining the corresponding cooking program according to the work instructions, and controlling the operation of the heating element 108 and the motion mechanism 106 through the cooking program.

[0103] In an embodiment of the present invention, a cooking device is provided, comprising a first pot 102, a second pot 104, and a motion mechanism 106. A second cavity 1042 of the second pot 104 can be used to hold food to be processed, such as fresh vegetables. Furthermore, the second pot 104 can be driven by the motion mechanism 106 to move relative to the first pot 102, specifically allowing all or part of the second pot 104 to enter the first cavity 1022 or at least partially exit the first cavity 1022.

[0104] The motion mechanism 106 may be a push rod, such as a hydraulic push rod or a pneumatic push rod. When the second pot 104 needs to be placed into the first cavity 1022, the push rod retracts, and the second pot 104 falls into the first cavity 1022 under the influence of gravity. When the second pot 104 needs to be placed outside the first cavity 1022, the push rod begins to extend, and under the action of one end of the top cover, the second pot 104 is lifted until it leaves the first cavity 1022.

[0105] It is understandable that the motion mechanism 106 can also be a combination of a slide rail and a pulley, or a motion mechanism 106 such as a chain or a belt. The embodiment of the present application does not limit the specific form of the motion mechanism 106.

[0106] At the same time, a heating element 108 for heating is also provided in the first cavity 1022 , and a working instruction is received through the control panel 110 , thereby controlling the operation of the lifting mechanism and the heating element 108 .

[0107] Specifically, for example, the first pot 102, or the main body of the cooking device, can hold a certain amount of water within a first cavity 1022. Water can be automatically added to the first cavity 1022 by an automatic water filling assembly and automatically drained by an automatic drain assembly, providing a higher degree of automation and a better user experience. The user can also manually add and drain water. This manual water filling and draining solution eliminates the need for water supply and drainage pipes, reduces costs, and is more readily available.

[0108] During use, the second pot 104 is driven by the motion mechanism 106 to leave the first cavity 1022. At this time, there is no water in the second cavity 1042. The user can place the vegetables to be processed into the second cavity 1042 and then operate the control panel 110. The control panel 110 can be set with different cooking programs according to the type of vegetables. For example, vegetables can be classified into four categories: root vegetables, leafy vegetables, cauliflowers, and melons and beans, each of which corresponds to a different cooking program.

[0109] For example, for root vegetables, since their oxalic acid content is relatively high, in order to effectively remove the oxalic acid, they can be "slowly blanched with cold water". Specifically, after the user completes the water filling and presses the corresponding button, the motion mechanism 106 is immediately controlled to move the second pot body 104 into the first cavity 1022. At this time, the water in the first cavity 1022 will enter the second cavity 1042 and soak the root vegetables. Then the heating element 108 is controlled to start heating, and the water temperature is gradually increased to "blanch" the root vegetables, thereby removing the operations contained in the root vegetables.

[0110] Different cooking programs can also be set for leafy vegetables, cauliflower, and melons and beans.

[0111] After the processing is completed, the motion mechanism 106 drives the second pot body 104 to leave the first cavity 1022, thereby achieving automatic draining. At this time, the user can safely take the processed vegetables.

[0112] An embodiment of the present invention provides a cooking device that can fully automatically pre-process vegetables. Before cooking, the vegetables can be automatically processed to remove harmful substances such as oxalic acid, saponin, and phytohemagglutinin in the vegetables. This allows "novice" users who have no cooking experience to reliably process the vegetables when cooking. On the one hand, the taste of the vegetables can be guaranteed, and on the other hand, harmful substances in the vegetables can be removed and poisoning can be avoided, thereby improving the user experience of the cooking device.

[0113] Example 2

[0114] In some embodiments of the present invention, Figure 1As shown, at least one through hole 1044 is provided on the second pot body 104 , and the through hole 1044 communicates with the first cavity 1022 and the second cavity 1042 .

[0115] In this embodiment of the present invention, the second pot 104 is provided with one or more through-holes 1044. These through-holes 1044 can be smaller than the size of typical vegetables or vegetable cuts, and the diameter of the through-holes 1044 can range from 1 mm to 1 cm. When the second pot 104 enters the first cavity 1022 under the drive of the motion mechanism 106, water from the first cavity 1022 can flow into the second cavity 1042 through the through-holes 1044, thereby blanching the food in the second cavity 1042. Once the food is cooked, the second pot 104 exits the first cavity 1022 under the drive of the motion mechanism 106. The remaining hot water in the second cavity 1042 is drained through the through-holes 1044 under the influence of gravity and falls back into the first cavity 1022, achieving automatic "drainage." This not only makes it easier for users to remove vegetables, but also prevents burns, thereby improving the user experience of the cooking device.

[0116] Example 3

[0117] In some embodiments of the present invention, Figure 1 As shown, a limiting portion 1024 is provided in the first cavity 1022 ; and a protrusion 1046 capable of abutting against the limiting portion 1024 is provided on the outer wall of the second pot body 104 .

[0118] In an embodiment of the present invention, one or more limiting portions 1024 are provided inside the first cavity 1022. The limiting portions 1024 may be convex ribs extending circumferentially along the inner wall of the first cavity 1022. At the same time, a raised portion 1046 corresponding to the limiting portion 1024 is provided on the outer wall of the second pot body 104. The outer shape of the raised portion 1046 matches the outer shape of the limiting portion 1024. When the second pot body 104 enters the first cavity 1022, the protrusion 1046 will be "built" on the limiting portion 1024, thereby "suspending" the second pot body 104 in the first cavity 1022. At this time, there is a gap between the bottom of the second pot body 104 and the bottom of the first pot body 102. On the one hand, it prevents the heating element 108 from directly heating the second pot body 104 and causing a local high position. On the other hand, it can ensure that the through hole 1044 between the first cavity 1022 and the second cavity 1042 is not blocked, ensuring that water can enter or leave the second cavity 1042 through the through hole 1044 set on the second pot body 104.

[0119] It can be understood that the limiting portion 1024 can be set to a closed shape extending circumferentially along the inner wall of the first cavity 1022, and the raised portions 1046 on the second pot body 104 can be set to 3 or 4, and the raised portions 1046 are on the same horizontal line. Therefore, no matter in what form the second pot body 104 enters the first pot body 102, it can be ensured that multiple raised portions 1046 can be abutted against the limiting portion 1024, and the first pot body 102 and the second pot body 104 can be "flush" to avoid water overflow in the first cavity 1022 or the second cavity 1042.

[0120] Example 4

[0121] In some embodiments of the present invention, a method for controlling a cooking device is provided. The method is used to control the cooking device provided in any of the above embodiments. Figure 3 FIG. 1 shows one of the flow charts of the control method of the cooking device according to the embodiment of the present invention. Figure 3 Specifically, the control method includes:

[0122] Step 302, in response to the work instruction, determining a cooking program corresponding to the work instruction;

[0123] Step 304: Control the operation of the heating element and the motion mechanism through the cooking program.

[0124] In an embodiment of the present invention, the cooking device includes a first pot, a second pot, and a motion mechanism. The second cavity of the second pot is used to hold food to be processed, such as fresh vegetables. Driven by the motion mechanism, the second pot can move relative to the first pot, specifically allowing all or part of the second pot to enter the first cavity or at least partially exit the first cavity.

[0125] At the same time, a heating element for heating is also provided in the first cavity, and working instructions are received through the control panel to control the operation of the lifting mechanism and the heating element.

[0126] Specifically, after the cooking device is powered on, it enters a standby mode. In this standby mode, the second pot can remain inside the first pot, saving storage space. When the user starts using the cooking device, such as by pressing a switch, the second pot is first driven out of the first cavity by the motion mechanism. At this point, there is no water in the second cavity, and the user can place vegetables to be processed into the second cavity.

[0127] The user then issues operating instructions to the cooking device by operating the control panel. These instructions can correspond to different cooking programs, including control programs for the motion mechanism, such as under what conditions the second pot moves into the first cavity, and under what conditions the second pot moves out of the first cavity. Cooking programs also include control programs for the heating element, such as its on / off conditions and heating power.

[0128] Different cooking programs can correspond to different vegetable categories. Among them, the categories of vegetables can be divided into four categories: root vegetables, leafy vegetables, cauliflowers and melons and beans, and each category corresponds to a different cooking program.

[0129] For example, for root vegetables, due to their high oxalic acid content, in order to effectively remove oxalic acid, they can be "slowly blanched in cold water". Specifically, after the user completes the water filling and presses the corresponding button, the motion mechanism is immediately controlled to move the second pot body into the first cavity. At this time, the water in the first cavity will enter the second cavity and soak the root vegetables. Then the heating element is controlled to start heating, and the water temperature is gradually increased to "blanch" the root vegetables, thereby removing the operations contained in the root vegetables.

[0130] Different cooking programs can also be set for leafy vegetables, cauliflower, and melons and beans.

[0131] After processing is completed, the motion mechanism drives the second pot to move out of the first cavity to achieve automatic draining. At this time, the user can safely take the processed vegetables.

[0132] The present invention can fully automatically pre-process vegetables. Before cooking, the vegetables can be automatically processed to remove harmful substances such as oxalic acid, saponin, and phytohemagglutinin in the vegetables. This allows "novice" users who have no cooking experience to reliably process the vegetables when cooking. On the one hand, it can ensure the taste of the vegetables, and on the other hand, it can remove harmful substances in the vegetables and avoid poisoning, thereby improving the user experience of the cooking equipment.

[0133] Example 5

[0134] In some embodiments of the present invention, the cooking program specifically includes a first preset cooking program, Figure 4 FIG. 2 shows a second flow chart of a method for controlling a cooking device according to an embodiment of the present invention. Figure 4 As shown, the first preset cooking program includes:

[0135] Step 402: Determine a corresponding first temperature and first duration according to the work instruction;

[0136] Step 404: Control the motion mechanism to move the second pot into the first cavity;

[0137] Step 406: inject water into the first cavity and control the heating element to start working;

[0138] Step 408: When the water temperature in the first chamber reaches the first temperature, start timing;

[0139] Step 410: After the timing duration meets the first duration, the heating element is controlled to stop working.

[0140] In an embodiment of the present invention, the cooking program includes a first preset cooking program, wherein the first preset cooking program is "cold water slow blanching." Specifically, first, according to the work instruction, a corresponding first temperature and a corresponding first duration are determined. The first temperature and the first duration can be manually input by the user, such as by adjusting a knob, pressing a button, or directly entering a specific numerical value for the first temperature or the first duration. They can also be stored corresponding to the "first preset cooking program," i.e., a preset temperature value and duration. The embodiment of the present application does not limit the specific method for obtaining the first temperature and the first duration.

[0141] Furthermore, the control mechanism starts to operate, moving the second pot body into the first cavity. Specifically, in the case where automatic water supply and discharge are provided, the control mechanism starts to operate, and the automatic water supply assembly can be controlled to start filling water into the first cavity. At this time, after the second pot body moves into the first cavity, the water in the first cavity will enter the second cavity through the through hole provided on the second pot body, and soak the food to be processed. In the case where automatic water supply and discharge are not provided, the user can fill the first cavity with water in advance before pressing the button. During the process of the second pot body moving into the first cavity, the water in the first cavity will enter the second cavity through the through hole.

[0142] After the second pot body moves into the first cavity, the heating element starts to work according to the set power. The power can be stored corresponding to the first preset cooking program, or can be set according to the first temperature. This embodiment of the present application does not limit this.

[0143] Because the second pot has already entered the first cavity before the heating element begins, meaning the vegetables are already in cold water, the first preset cooking program is actually "Blanching in Cold Water." During the heating process, the water temperature in the first cavity is measured in real time. When the water temperature in the first cavity reaches the set first temperature, a timer is started to record the time it takes for the water to reach the first temperature, which is also known as the "Blanching Time."

[0144] When the timing reaches the set first time, the first preset cooking program ends and the pre-processing process of the vegetables ends, and the heating element is controlled to stop heating.

[0145] Example 6

[0146] In some embodiments of the present invention, the cooking program further includes a second preset cooking program. Figure 5 FIG. 3 shows a flow chart of a method for controlling a cooking device according to an embodiment of the present invention. Figure 5 As shown, the second preset cooking program includes:

[0147] Step 502: Determine a corresponding second temperature and a second duration according to the work instruction;

[0148] Step 504, start injecting water into the first cavity and control the heating element to work accordingly;

[0149] Step 506: After the water temperature in the first cavity is raised to the second temperature, the motion mechanism is controlled to operate so as to move the second pot into the first cavity;

[0150] Step 508: After the second pot enters the first cavity, start timing;

[0151] Step 510: After the timing duration reaches a second duration, the heating element is controlled to stop working.

[0152] In an embodiment of the present invention, the cooking program includes a second preset cooking program, wherein the second preset cooking program is "slow blanching in hot water." Specifically, first, according to the work instruction, a corresponding second temperature and a corresponding second duration are determined. The second temperature and second duration can be manually input by the user, such as by adjusting a knob, pressing a button, or directly entering a specific value for the second temperature or the second duration. They can also be stored corresponding to the "second preset cooking program," i.e., a preset temperature value and duration. This embodiment of the application does not limit the specific method for obtaining the second temperature and second duration.

[0153] Furthermore, the automatic water supply component is controlled to start injecting water into the first cavity. It can be understood that if the automatic water supply component is not provided, water can be injected into the first cavity by manual injection by the user.

[0154] While water is being injected into the first cavity, the heating element is controlled to start working at a set power. The power may be stored corresponding to the second preset cooking program, or may be set according to the second temperature. This embodiment of the present application does not limit this.

[0155] During operation of the heating element, the water temperature in the first cavity is measured in real time. When the water temperature in the first cavity reaches a set second temperature, the control mechanism starts to operate, moving the second pot into the first cavity. Once the second pot is in the first cavity, the water in the first cavity enters the second cavity through a through hole provided in the second pot, soaking the food to be processed.

[0156] Since the heating element has heated the water in the first cavity to the second temperature before the movement mechanism starts working, when the second pot body has entered the first cavity, the vegetables directly enter the hot water at the second temperature. Therefore, the second preset cooking program is actually "blanching in hot water".

[0157] After the movement mechanism completes its operation and the second pot is positioned within the first cavity, a timer is started to record the duration of blanching the vegetables after the hot water is added. When the timer reaches the second set duration, the second preset cooking program ends, and the pre-processing of the vegetables is completed. At this point, the heating element is controlled to stop heating.

[0158] Example 7

[0159] In some embodiments of the present invention, the cooking program further includes a third preset cooking program, Figure 6 FIG4 shows a fourth flow chart of a method for controlling a cooking device according to an embodiment of the present invention. Figure 6 As shown, the third preset cooking program includes:

[0160] Step 602: Determine the corresponding third and fourth temperatures, and the third and fourth durations according to the work instruction;

[0161] Step 604: Control the motion mechanism to move the second pot into the first cavity;

[0162] Step 606: inject water into the first cavity and control the heating element to start heating;

[0163] Step 608: After the water temperature in the first cavity reaches the third temperature, start timing;

[0164] Step 610: When the timing duration meets the third duration, control the heating element to increase power to raise the water temperature in the first cavity to a fourth temperature;

[0165] Step 612: If the water temperature meets the fourth temperature, reset the time.

[0166] Step 614: When the timing duration meets the fourth duration, the heating element is controlled to stop working.

[0167] In an embodiment of the present invention, the cooking program includes a third preset cooking program, wherein the third preset cooking program is a variation of "cold water slow blanching." Specifically, first, according to the work instruction, the corresponding third temperature, fourth temperature, and corresponding third time duration and fourth time duration are determined.

[0168] Among them, the third temperature, fourth temperature, third duration and fourth duration can be manually input by the user, such as adjusting a knob, pressing a button or directly entering a specific value, or they can be stored corresponding to the "third preset cooking program", that is, the preset temperature value and duration. The embodiment of the present application does not limit the specific method of obtaining the above-mentioned temperature and duration.

[0169] Furthermore, the control movement mechanism starts working and moves the second pot body into the first cavity. In the case where automatic water supply and discharge are provided, when the control movement mechanism starts working, the automatic water supply component can be controlled to start filling water into the first cavity. At this time, after the second pot body moves into the first cavity, the water in the first cavity will enter the second cavity through the through hole provided on the second pot body and soak the food to be processed. It is understandable that in the case where automatic water supply and discharge are not provided, the user can fill water into the first cavity in advance before pressing the button. During the process of the second pot body moving into the first cavity, the water in the first cavity will enter the second cavity through the through hole.

[0170] After the second pot body moves into the first cavity, the heating element starts to work according to the set power. The power can be stored corresponding to the first preset cooking program, or can be set according to the first temperature. This embodiment of the present application does not limit this.

[0171] During the heating process, the water temperature in the first cavity is collected in real time. When the water temperature in the first cavity reaches a set third temperature, a timer is started to record the time elapsed after the water temperature reaches the third temperature. After the timer reaches the third time, the heating element is controlled to increase the heating power, thereby raising the real-time water temperature in the first cavity to a fourth temperature. After the timer reaches the fourth time, the heating element is controlled to stop operating.

[0172] Since the second pot body has entered the first cavity before the heating element starts working, that is, the vegetables have entered the cold water, that is to say, the third preset cooking program is actually "blanching in cold water", and first blanching at low temperature, and after blanching at low temperature for a period of time, the "segmented" cooking program of blanching at high temperature is carried out.

[0173] Example 8

[0174] In some embodiments of the present invention, the first temperature ranges from 85°C to 100°C; the second temperature ranges from 85°C to 100°C; the third temperature ranges from 40°C to 60°C; and the fourth temperature ranges from 85°C to 100°C.

[0175] In the embodiment of the present invention, the first temperature ranges from 85° C. to 100° C., that is, when performing "cold water slow blanching", the temperature of the vegetables can be set in the temperature range of 85° C. to 100° C. The default value of the first temperature can be selected as 100° C.

[0176] The second temperature has a value range of 85° C. to 100° C., that is, when performing "slow blanching with hot water", the temperature of the food can be set in the temperature range of 85° C. to 100° C. Among them, the default value of the second temperature can be selected as 100° C.

[0177] The third temperature range is 40°C to 60°C, and the fourth temperature range is 85°C to 100°C. That is, when executing the third preset cooking program, the water temperature in the first cavity is first heated to a range of 40°C to 60°C. After the water temperature is maintained in the range of 40°C to 60°C for a third period of time, the heating power of the heating element is increased, thereby raising the water temperature in the first cavity to 85°C to 100°C. The default value of the fourth temperature can be 100°C.

[0178] Example 9

[0179] In some embodiments of the present invention, the cooking equipment is used to pre-process vegetables, and the work instructions include corresponding vegetable categories, wherein the vegetable categories include: root vegetables, leafy vegetables, cauliflowers, and melons and beans.

[0180] In an embodiment of the present invention, the cooking device is specifically used to pre-process vegetables, namely, to blanch them. The user can select the type of vegetable to be pre-processed via a control panel on the cooking device. Vegetables can be specifically categorized as root vegetables, leafy vegetables, cauliflowers, and melons and beans. Each vegetable type corresponds to a preset cooking program. After the user selects a vegetable type, the cooking device automatically retrieves the corresponding stored cooking program.

[0181] Example 10

[0182] In some embodiments of the present invention, based on the vegetable category being root vegetables, the cooking program is the first preset cooking program, and the first duration ranges from 1 minute to 10 minutes; based on the vegetable category being leafy vegetables, the cooking program is the second preset cooking program, and the second duration ranges from 5 seconds to 40 seconds; based on the vegetable category being cauliflower, the cooking program is the second preset cooking program, and the second duration ranges from 1 minute to 10 minutes; based on the vegetable category being melons and beans, the cooking program is the third preset cooking program, and the third duration ranges from 3 minutes to 10 minutes, and the fourth duration ranges from 3 minutes to 10 minutes.

[0183] In an embodiment of the present invention, for root vegetables, the root vegetables specifically include root vegetables with high oxalic acid content and easy to produce nitrite, such as wild rice stem, lettuce, fresh bamboo shoots, etc. For root vegetables, a first preset cooking program can be selected during pretreatment. Among them, due to the characteristics of root vegetables, if the processing time is short, it may lead to a low removal rate of oxalic acid, and if the processing time is too long, it may destroy the inherent nutrients of the vegetables. Therefore, when processing root vegetables, the first time range is 1 minute to 10 minutes, preferably 3 minutes to 5 minutes, that is, after the water temperature reaches the first temperature, the timing reaches 1 minute to 10 minutes, and then the heating is stopped. Through such treatment, more than 70% of the oxalic acid in root vegetables can be removed.

[0184] For leafy vegetables, leafy vegetables specifically include green leafy vegetables with high oxalic acid content and easy to produce nitrite, such as spinach, toon, amaranth, purslane, etc. For leafy vegetables, during pretreatment, the second preset cooking program can be selected. Among them, due to the characteristics of leafy vegetables, if the water temperature is lower than 85°C, it may cause chlorophyll loss, so the second temperature is greater than 85°C. At the same time, when pretreating leafy vegetables, the second duration ranges from 5 seconds to 40 seconds, preferably from 10 seconds to 20 seconds, that is, after the water temperature reaches the second temperature, the timing is 5 seconds to 40 seconds, and the heating can be stopped. Through such treatment, 30% to 87% of oxalic acid and more than 70% of nitrite in leafy vegetables can be removed.

[0185] For cauliflower vegetables, specifically including those that are difficult to clean and prone to pesticide residues, such as cauliflower and broccoli, a second preset cooking program can be selected during pre-treatment. Since cauliflower vegetables contain anti-cancer ingredients called isothiocyanates, the second cooking time should be set to a range of 1 to 10 minutes, preferably 1 to 3 minutes, to prevent the destruction of isothiocyanates. This treatment can remove over 90% of pesticide residues from cauliflower vegetables.

[0186] For melon and bean vegetables, melon and bean vegetables specifically include vegetables containing natural toxins, such as kidney beans, lentils, long beans, etc. For melon and bean vegetables, when pre-treatment is carried out, a third preset cooking program can be selected. Among them, the range of the third duration is 3 minutes to 10 minutes, preferably 5 minutes, and the range of the fourth duration is 3 minutes to 10 minutes, preferably 5 minutes. That is to say, after the temperature reaches the third temperature, the timing is 3 minutes to 10 minutes later, and the heating power of the heating element is increased. At this time, the timing is still continuing, and after the water temperature reaches the fourth temperature, the timing is restarted, and after the timing reaches 3 minutes to 10 minutes again, the heating is stopped. Through such treatment, more than about 80% of the toxins such as saponins and phytohemagglutinins in melon and bean vegetables can be removed.

[0187] Example 11

[0188] In some embodiments of the present invention, after controlling the heating element to stop working, the control method further includes: controlling the motion mechanism to work so as to move the second pot body out of the first cavity.

[0189] In an embodiment of the present invention, when the heating element stops working, it means that the preset cooking program has been executed and the pre-processing of the ingredients to be processed (vegetables) has been completed. At this time, the motion mechanism is controlled to move the second pot body away from the first cavity to achieve automatic drainage. On the one hand, it is convenient for users to take vegetables, and on the other hand, it prevents users from being scalded, which can improve the user experience of the cooking equipment.

[0190] Example 12

[0191] In some embodiments of the present invention, a control device for a cooking device is provided. Figure 7 FIG. 1 shows a structural block diagram of a control device for a cooking device according to an embodiment of the present invention. Figure 7 As shown, the control device 700 of the cooking device includes: a determination unit 702, which determines a cooking program corresponding to the work instruction in response to the work instruction; and a control unit 704, which controls the operation of the heating element and the motion mechanism through the cooking program.

[0192] In this embodiment of the present invention, after the cooking device is powered on, it enters a standby mode. In this standby mode, the second pot can remain inside the first pot, saving storage space. When the user begins using the cooking device, such as by pressing a switch, the second pot is first driven out of the first cavity by the motion mechanism. At this point, the second cavity is free of water, allowing the user to place vegetables to be processed into the second cavity.

[0193] The user then issues operating instructions to the cooking device by operating the control panel. These instructions can correspond to different cooking programs, including control programs for the motion mechanism, such as under what conditions the second pot moves into the first cavity, and under what conditions the second pot moves out of the first cavity. Cooking programs also include control programs for the heating element, such as its on / off conditions and heating power.

[0194] Different cooking programs can correspond to different vegetable categories. Among them, the categories of vegetables can be divided into four categories: root vegetables, leafy vegetables, cauliflowers and melons and beans, and each category corresponds to a different cooking program.

[0195] For example, for root vegetables, due to their high oxalic acid content, in order to effectively remove oxalic acid, they can be "slowly blanched in cold water". Specifically, after the user completes the water filling and presses the corresponding button, the motion mechanism is immediately controlled to move the second pot body into the first cavity. At this time, the water in the first cavity will enter the second cavity and soak the root vegetables. Then the heating element is controlled to start heating, and the water temperature is gradually increased to "blanch" the root vegetables, thereby removing the operations contained in the root vegetables.

[0196] Different cooking programs can also be set for leafy vegetables, cauliflower, and melons and beans.

[0197] After processing is completed, the motion mechanism drives the second pot to move out of the first cavity to achieve automatic draining. At this time, the user can safely take the processed vegetables.

[0198] The present invention can fully automatically pre-process vegetables. Before cooking, the vegetables can be automatically processed to remove harmful substances such as oxalic acid, saponin, and phytohemagglutinin in the vegetables. This allows "novice" users who have no cooking experience to reliably process the vegetables when cooking. On the one hand, it can ensure the taste of the vegetables, and on the other hand, it can remove harmful substances in the vegetables and avoid poisoning, thereby improving the user experience of the cooking equipment.

[0199] In some embodiments of the present invention, the cooking program specifically includes a first preset cooking program, and the determining unit 702 determines the corresponding first temperature and first duration according to the working instruction.

[0200] The control unit 704 controls the movement mechanism to move the second pot body into the first cavity; injects water into the first cavity and controls the heating element to work; starts timing when the water temperature in the first cavity reaches a first temperature; and controls the heating element to stop working after the timing reaches the first time length.

[0201] In an embodiment of the present invention, the cooking program includes a first preset cooking program, wherein the first preset cooking program is "cold water slow blanching." Specifically, first, according to the work instruction, a corresponding first temperature and a corresponding first duration are determined. The first temperature and the first duration can be manually input by the user, such as by adjusting a knob, pressing a button, or directly entering a specific numerical value for the first temperature or the first duration. They can also be stored corresponding to the "first preset cooking program," i.e., a preset temperature value and duration. The embodiment of the present application does not limit the specific method for obtaining the first temperature and the first duration.

[0202] Furthermore, the control mechanism starts to operate, moving the second pot body into the first cavity. Specifically, in the case where automatic water supply and discharge are provided, the control mechanism starts to operate, and the automatic water supply assembly can be controlled to start filling water into the first cavity. At this time, after the second pot body moves into the first cavity, the water in the first cavity will enter the second cavity through the through hole provided on the second pot body, and soak the food to be processed. In the case where automatic water supply and discharge are not provided, the user can fill the first cavity with water in advance before pressing the button. During the process of the second pot body moving into the first cavity, the water in the first cavity will enter the second cavity through the through hole.

[0203] After the second pot body moves into the first cavity, the heating element starts to work according to the set power. The power can be stored corresponding to the first preset cooking program, or can be set according to the first temperature. This embodiment of the present application does not limit this.

[0204] Because the second pot has already entered the first cavity before the heating element begins, meaning the vegetables are already in cold water, the first preset cooking program is actually "Blanching in Cold Water." During the heating process, the water temperature in the first cavity is measured in real time. When the water temperature in the first cavity reaches the set first temperature, a timer is started to record the time it takes for the water to reach the first temperature, which is also known as the "Blanching Time."

[0205] When the timing reaches the set first time, the first preset cooking program ends and the pre-processing process of the vegetables ends, and the heating element is controlled to stop heating.

[0206] In some embodiments of the present invention, the cooking program further includes a second preset cooking program, and the determining unit 702 determines the corresponding second temperature and second duration according to the working instruction.

[0207] The control unit 704 injects water into the first cavity and controls the operation of the heating element; after the water temperature in the first cavity reaches the second temperature, the motion mechanism is controlled to operate so as to move the second pot body into the first cavity; when the second pot body is located in the first cavity, the timing is started; when the timing reaches the second time length, the heating element is controlled to stop heating.

[0208] In an embodiment of the present invention, the cooking program includes a second preset cooking program, wherein the second preset cooking program is "slow blanching in hot water." Specifically, first, according to the work instruction, a corresponding second temperature and a corresponding second duration are determined. The second temperature and second duration can be manually input by the user, such as by adjusting a knob, pressing a button, or directly entering a specific value for the second temperature or the second duration. They can also be stored corresponding to the "second preset cooking program," i.e., a preset temperature value and duration. This embodiment of the application does not limit the specific method for obtaining the second temperature and second duration.

[0209] Furthermore, the automatic water supply component is controlled to start injecting water into the first cavity. It can be understood that if the automatic water supply component is not provided, water can be injected into the first cavity by manual injection by the user.

[0210] While water is being injected into the first cavity, the heating element is controlled to start working at a set power. The power may be stored corresponding to the second preset cooking program, or may be set according to the second temperature. This embodiment of the present application does not limit this.

[0211] During operation of the heating element, the water temperature in the first cavity is measured in real time. When the water temperature in the first cavity reaches a set second temperature, the control mechanism starts to operate, moving the second pot into the first cavity. Once the second pot is in the first cavity, the water in the first cavity enters the second cavity through a through hole provided in the second pot, soaking the food to be processed.

[0212] Since the heating element has heated the water in the first cavity to the second temperature before the movement mechanism starts working, when the second pot body has entered the first cavity, the vegetables directly enter the hot water at the second temperature. Therefore, the second preset cooking program is actually "blanching in hot water".

[0213] After the movement mechanism completes its operation and the second pot is positioned within the first cavity, a timer is started to record the duration of blanching the vegetables after the hot water is added. When the timer reaches the second set duration, the second preset cooking program ends, and the pre-processing of the vegetables is completed. At this point, the heating element is controlled to stop heating.

[0214] In some embodiments of the present invention, the cooking program further includes a third preset cooking program, and the determining unit 702 determines the corresponding third temperature, fourth temperature, third duration, and fourth duration according to the working instruction.

[0215] The control unit 704 controls the movement mechanism to move the second pot body into the first cavity; water is poured into the first cavity, and the heating element is controlled to start heating; after the water temperature in the first cavity reaches the third temperature, the timing is started; after the timing time reaches the third time, the heating element is controlled to increase the water temperature in the first cavity to the fourth temperature; after the water temperature reaches the fourth temperature, the timing is restarted; after the timing time reaches the fourth time, the heating element is controlled to stop working.

[0216] In an embodiment of the present invention, the cooking program includes a third preset cooking program, wherein the third preset cooking program is a variation of "cold water slow blanching." Specifically, first, according to the work instruction, the corresponding third temperature, fourth temperature, and corresponding third time duration and fourth time duration are determined.

[0217] Among them, the third temperature, fourth temperature, third duration and fourth duration can be manually input by the user, such as adjusting a knob, pressing a button or directly entering a specific value, or they can be stored corresponding to the "third preset cooking program", that is, the preset temperature value and duration. The embodiment of the present application does not limit the specific method of obtaining the above-mentioned temperature and duration.

[0218] Furthermore, the control movement mechanism starts working and moves the second pot body into the first cavity. In the case where automatic water supply and discharge are provided, when the control movement mechanism starts working, the automatic water supply component can be controlled to start filling water into the first cavity. At this time, after the second pot body moves into the first cavity, the water in the first cavity will enter the second cavity through the through hole provided on the second pot body and soak the food to be processed. It is understandable that in the case where automatic water supply and discharge are not provided, the user can fill water into the first cavity in advance before pressing the button. During the process of the second pot body moving into the first cavity, the water in the first cavity will enter the second cavity through the through hole.

[0219] After the second pot body moves into the first cavity, the heating element starts to work according to the set power. The power can be stored corresponding to the first preset cooking program, or can be set according to the first temperature. This embodiment of the present application does not limit this.

[0220] During the heating process, the water temperature in the first cavity is collected in real time. When the water temperature in the first cavity reaches a set third temperature, a timer is started to record the time elapsed after the water temperature reaches the third temperature. After the timer reaches the third time, the heating element is controlled to increase the heating power, thereby raising the real-time water temperature in the first cavity to a fourth temperature. After the timer reaches the fourth time, the heating element is controlled to stop operating.

[0221] Since the second pot body has entered the first cavity before the heating element starts working, that is, the vegetables have entered the cold water, that is to say, the third preset cooking program is actually "blanching in cold water", and first blanching at low temperature, and after blanching at low temperature for a period of time, the "segmented" cooking program of blanching at high temperature is carried out.

[0222] In some embodiments of the present invention, the first temperature ranges from 85°C to 100°C; the second temperature ranges from 85°C to 100°C; the third temperature ranges from 40°C to 60°C; and the fourth temperature ranges from 85°C to 100°C.

[0223] In the embodiment of the present invention, the first temperature ranges from 85° C. to 100° C., that is, when performing "cold water slow blanching", the temperature of the vegetables can be set in the temperature range of 85° C. to 100° C. The default value of the first temperature can be selected as 100° C.

[0224] The second temperature has a value range of 85° C. to 100° C., that is, when performing "slow blanching with hot water", the temperature of the food can be set in the temperature range of 85° C. to 100° C. Among them, the default value of the second temperature can be selected as 100° C.

[0225] The third temperature range is 40°C to 60°C, and the fourth temperature range is 85°C to 100°C. That is, when executing the third preset cooking program, the water temperature in the first cavity is first heated to a range of 40°C to 60°C. After the water temperature is maintained in the range of 40°C to 60°C for a third period of time, the heating power of the heating element is increased, thereby raising the water temperature in the first cavity to 85°C to 100°C. The default value of the fourth temperature can be 100°C.

[0226] In some embodiments of the present invention, the vegetable categories include: root vegetables, leafy vegetables, cauliflowers, and melons and beans.

[0227] In an embodiment of the present invention, the cooking device is specifically used to pre-process vegetables, namely, to blanch them. The user can select the type of vegetable to be pre-processed via a control panel on the cooking device. Vegetables can be specifically categorized as root vegetables, leafy vegetables, cauliflowers, and melons and beans. Each vegetable type corresponds to a preset cooking program. After the user selects a vegetable type, the cooking device automatically retrieves the corresponding stored cooking program.

[0228] In some embodiments of the present invention, based on the vegetable category being root vegetables, the cooking program is the first preset cooking program, and the first duration ranges from 1 minute to 10 minutes; based on the vegetable category being leafy vegetables, the cooking program is the second preset cooking program, and the second duration ranges from 5 seconds to 40 seconds; based on the vegetable category being cauliflower, the cooking program is the second preset cooking program, and the second duration ranges from 1 minute to 10 minutes; based on the vegetable category being melons and beans, the cooking program is the third preset cooking program, and the third duration ranges from 3 minutes to 10 minutes, and the fourth duration ranges from 3 minutes to 10 minutes.

[0229] In an embodiment of the present invention, for root vegetables, the root vegetables specifically include root vegetables with high oxalic acid content and easy to produce nitrite, such as wild rice stem, lettuce, fresh bamboo shoots, etc. For root vegetables, a first preset cooking program can be selected during pretreatment. Among them, due to the characteristics of root vegetables, if the processing time is short, it may lead to a low removal rate of oxalic acid, and if the processing time is too long, it may destroy the inherent nutrients of the vegetables. Therefore, when processing root vegetables, the first time range is 1 minute to 10 minutes, preferably 3 minutes to 5 minutes, that is, after the water temperature reaches the first temperature, the timing reaches 1 minute to 10 minutes, and then the heating is stopped. Through such treatment, more than 70% of the oxalic acid in root vegetables can be removed.

[0230] For leafy vegetables, leafy vegetables specifically include green leafy vegetables with high oxalic acid content and easy to produce nitrite, such as spinach, toon, amaranth, purslane, etc. For leafy vegetables, during pretreatment, the second preset cooking program can be selected. Among them, due to the characteristics of leafy vegetables, if the water temperature is lower than 85°C, it may cause chlorophyll loss, so the second temperature is greater than 85°C. At the same time, when pretreating leafy vegetables, the second duration ranges from 5 seconds to 40 seconds, preferably from 10 seconds to 20 seconds, that is, after the water temperature reaches the second temperature, the timing is 5 seconds to 40 seconds, and the heating can be stopped. Through such treatment, 30% to 87% of oxalic acid and more than 70% of nitrite in leafy vegetables can be removed.

[0231] For cauliflower vegetables, specifically including those that are difficult to clean and prone to pesticide residues, such as cauliflower and broccoli, a second preset cooking program can be selected during pre-treatment. Since cauliflower vegetables contain anti-cancer ingredients called isothiocyanates, the second cooking time should be set to a range of 1 to 10 minutes, preferably 1 to 3 minutes, to prevent the destruction of isothiocyanates. This treatment can remove over 90% of pesticide residues from cauliflower vegetables.

[0232] For melon and bean vegetables, melon and bean vegetables specifically include vegetables containing natural toxins, such as kidney beans, lentils, long beans, etc. For melon and bean vegetables, when pre-treatment is carried out, a third preset cooking program can be selected. Among them, the range of the third duration is 3 minutes to 10 minutes, preferably 5 minutes, and the range of the fourth duration is 3 minutes to 10 minutes, preferably 5 minutes. That is to say, after the temperature reaches the third temperature, the timing is 3 minutes to 10 minutes later, and the heating power of the heating element is increased. At this time, the timing is still continuing, and after the water temperature reaches the fourth temperature, the timing is restarted, and after the timing reaches 3 minutes to 10 minutes again, the heating is stopped. Through such treatment, more than about 80% of the toxins such as saponins and phytohemagglutinins in melon and bean vegetables can be removed.

[0233] In the embodiment of the present invention, after controlling the heating element to stop working, the control unit 704 controls the movement mechanism to work so as to move the second pot body out of the first cavity.

[0234] In an embodiment of the present invention, when the heating element stops working, it means that the preset cooking program has been executed and the pre-processing of the ingredients to be processed (vegetables) has been completed. At this time, the motion mechanism is controlled to move the second pot body away from the first cavity to achieve automatic drainage. On the one hand, it is convenient for users to take vegetables, and on the other hand, it prevents users from being scalded, which can improve the user experience of the cooking equipment.

[0235] Example 13

[0236] In some embodiments of the present invention, a cooking device is provided, Figure 8 FIG. 1 shows a structural block diagram of a cooking device according to an embodiment of the present invention. Figure 8 As shown, the cooking device 800 includes: a memory 802 on which programs or instructions are stored; and a processor 804 configured to implement the steps of the cooking device control method provided in any of the above embodiments when executing the programs or instructions.

[0237] Specifically, after the cooking device is powered on, it enters a standby mode. In this standby mode, the second pot can remain inside the first pot, saving storage space. When the user starts using the cooking device, such as by pressing a switch, the second pot is first driven out of the first cavity by the motion mechanism. At this point, there is no water in the second cavity, and the user can place vegetables to be processed into the second cavity.

[0238] The user then issues operating instructions to the cooking device by operating the control panel. These instructions can correspond to different cooking programs, including control programs for the motion mechanism, such as under what conditions the second pot moves into the first cavity, and under what conditions the second pot moves out of the first cavity. Cooking programs also include control programs for the heating element, such as its on / off conditions and heating power.

[0239] Different cooking programs can correspond to different vegetable categories. Among them, the categories of vegetables can be divided into four categories: root vegetables, leafy vegetables, cauliflowers and melons and beans, and each category corresponds to a different cooking program.

[0240] For example, for root vegetables, due to their high oxalic acid content, in order to effectively remove oxalic acid, they can be "slowly blanched in cold water". Specifically, after the user completes the water filling and presses the corresponding button, the motion mechanism is immediately controlled to move the second pot body into the first cavity. At this time, the water in the first cavity will enter the second cavity and soak the root vegetables. Then the heating element is controlled to start heating, and the water temperature is gradually increased to "blanch" the root vegetables, thereby removing the operations contained in the root vegetables.

[0241] Different cooking programs can also be set for leafy vegetables, cauliflower, and melons and beans.

[0242] After processing is completed, the motion mechanism drives the second pot to move out of the first cavity to achieve automatic draining. At this time, the user can safely take the processed vegetables.

[0243] The present invention can fully automatically pre-process vegetables. Before cooking, the vegetables can be automatically processed to remove harmful substances such as oxalic acid, saponin, and phytohemagglutinin in the vegetables. This allows "novice" users who have no cooking experience to reliably process the vegetables when cooking. On the one hand, it can ensure the taste of the vegetables, and on the other hand, it can remove harmful substances in the vegetables and avoid poisoning, thereby improving the user experience of the cooking equipment.

[0244] Example 14

[0245] In some embodiments of the present invention, a cooking device is provided, including a control device as provided in any of the above embodiments. Therefore, the cooking device also includes all the beneficial effects of the control device of the cooking device provided in any of the above embodiments. To avoid repetition, they will not be repeated here.

[0246] Example 15

[0247] In some embodiments of the present invention, a readable storage medium is provided on which a program or instruction is stored, and it is characterized in that when the program or instruction is executed by a processor, the steps of the control method of the cooking device provided in any of the above embodiments are implemented. Therefore, the readable storage medium also includes all the beneficial effects of the control method of the cooking device provided in any of the above embodiments. To avoid repetition, they will not be repeated here.

[0248] In the description of the present invention, the term "plurality" refers to two or more than two. Unless otherwise expressly defined, the orientation or positional relationship indicated by the terms "upper" and "lower" is based on the orientation or positional relationship described in the accompanying drawings. It is only for the convenience of describing the present invention and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, it cannot be understood as a limitation on the present invention. The terms "connection", "installation", "fixed", etc. should be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to the specific circumstances.

[0249] In the description of the present invention, the terms "one embodiment," "some embodiments," "specific embodiments," etc., mean that the specific features, structures, materials, or characteristics described in conjunction with that embodiment or example are included in at least one embodiment or example of the present invention. In the present invention, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

[0250] The foregoing description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention are intended to be within the scope of protection of the present invention.

Claims

1. A cooking device, characterized in that: include: A first pot body having a first cavity; The second pot body has a second cavity for placing food to be processed; a motion mechanism, disposed in the first cavity, for driving the second pot body to move relative to the first pot body; a heating element, disposed in the first cavity and configured to supply heat to the first cavity; a control panel connected to the heating element and the motion mechanism, configured to receive a working instruction, determine a corresponding cooking program according to the working instruction, and control the operation of the heating element and the motion mechanism according to the cooking program; The cooking device includes a first preset cooking program and a third preset cooking program; The first preset cooking program includes: Determining a corresponding first temperature and first duration according to the work instruction; controlling the motion mechanism to operate so that the second pot body enters the first cavity; injecting water into the first cavity and controlling the operation of the heating element; When the water temperature in the first cavity reaches the first temperature, start timing; After the timing duration reaches the first duration, controlling the heating element to stop working; The third preset cooking program includes: Determining the corresponding third temperature, fourth temperature, third duration, and fourth duration according to the work instruction; controlling the motion mechanism to operate so that the second pot body enters the first cavity; injecting water into the first cavity and controlling the heating element to start heating; After the water temperature in the first cavity reaches the third temperature, start timing; After the timing duration reaches the third duration, controlling the heating element to increase the water temperature in the first cavity to the fourth temperature; After the water temperature reaches the fourth temperature, restarting the timing; After the timing duration reaches the fourth duration, controlling the heating element to stop working; Wherein, the first temperature ranges from 85°C to 100°C; The third temperature range is 40°C to 60°C; The fourth temperature ranges from 85°C to 100°C.

2. The cooking device according to claim 1, wherein The second pot body is provided with at least one through hole, and the through hole communicates with the first cavity and the second cavity.

3. The cooking device according to claim 1 or 2, characterized in that: A limiting portion is provided in the first cavity; A protrusion capable of abutting against the limiting portion is provided on the outer wall of the second pot body.

4. A method for controlling a cooking device, for controlling the cooking device according to any one of claims 1 to 3, characterized in that: The control method includes: In response to the work instruction, determining a cooking program corresponding to the work instruction; The operation of the heating element and the movement mechanism is controlled by the cooking program.

5. The cooking device control method according to claim 4, characterized in that: The cooking program includes a first preset cooking program, and the first preset cooking program includes: Determining a corresponding first temperature and first duration according to the work instruction; controlling the motion mechanism to operate so that the second pot body enters the first cavity; injecting water into the first cavity and controlling the operation of the heating element; When the water temperature in the first cavity reaches the first temperature, start timing; After the timing duration reaches the first duration, the heating element is controlled to stop working.

6. The cooking device control method according to claim 5, characterized in that: The cooking program further includes a second preset cooking program, wherein the second preset cooking program includes: Determining a corresponding second temperature and second duration according to the work instruction; injecting water into the first cavity and controlling the operation of the heating element; After the water temperature in the first cavity reaches the second temperature, controlling the motion mechanism to operate so that the second pot enters the first cavity; When the second pot is located in the first cavity, starting the timing; When the timing duration reaches the second duration, the heating element is controlled to stop heating.

7. The cooking device control method according to claim 6, characterized in that: The cooking program further includes a third preset cooking program, and the third preset cooking program includes: Determining the corresponding third temperature, fourth temperature, third duration, and fourth duration according to the work instruction; controlling the motion mechanism to operate so that the second pot body enters the first cavity; injecting water into the first cavity and controlling the heating element to start heating; After the water temperature in the first cavity reaches the third temperature, start timing; After the timing duration reaches the third duration, controlling the heating element to increase the water temperature in the first cavity to the fourth temperature; After the water temperature reaches the fourth temperature, restarting the timing; After the timing duration reaches the fourth duration, the heating element is controlled to stop working.

8. The cooking device control method according to claim 7, characterized in that: The first temperature ranges from 85°C to 100°C; The second temperature ranges from 85°C to 100°C; The third temperature range is 40°C to 60°C; The fourth temperature ranges from 85°C to 100°C.

9. The cooking device control method according to claim 7 or 8, characterized in that: The cooking device is used to pre-process vegetables, and the work instruction includes corresponding vegetable categories, wherein the vegetable categories include: Root vegetables, leafy vegetables, cauliflowers and melons and beans.

10. The cooking device control method according to claim 9, characterized in that: Based on the vegetable category being the root vegetable, the cooking program being the first preset cooking program, and the first duration being in a range of 1 minute to 10 minutes; Based on the vegetable category being the leafy vegetables, the cooking program being the second preset cooking program, and the second duration being in a range of 5 seconds to 40 seconds; Based on the vegetable category being cauliflower, the cooking program being the second preset cooking program, and the second cooking time being in a range from 1 minute to 10 minutes; Based on the fact that the vegetable category is melons and beans, the cooking program is the third preset cooking program, and the third duration ranges from 3 minutes to 10 minutes, and the fourth duration ranges from 3 minutes to 10 minutes.

11. The method for controlling a cooking device according to any one of claims 5 to 8, characterized in that: After controlling the heating element to stop working, the control method further includes: The motion mechanism is controlled to operate so that the second pot body leaves the first cavity.

12. A control device for a cooking device, used to control the cooking device according to any one of claims 1 to 3, characterized in that: include: a determining unit, in response to the work instruction, determining a cooking program corresponding to the work instruction; A control unit controls the operation of the heating element and the motion mechanism through the cooking program.

13. A cooking device, characterized in that: include: a memory on which programs or instructions are stored; The processor is configured to implement the steps of the cooking device control method according to any one of claims 4 to 11 when executing the program or instructions.

14. A cooking device, characterized in that: Comprising the control device as claimed in claim 12.

15. A readable storage medium having a program or instruction stored thereon, characterized in that: When the program or instruction is executed by a processor, the steps of the method for controlling a cooking device according to any one of claims 4 to 11 are implemented.

Images