A control method and control system of a cooking appliance

Abstract

The application provides a cooking utensil control method and control system, aiming at solving the problem that the cooking utensil in the prior art has a single reference measured temperature object when controlling the heating power of a heater, it is difficult to accurately judge the whole food heating environment, and the cooking effect is poor. The cooking utensil control method provided by the application collects four actual temperatures of a liner cavity, a liner side wall, a liner heated area and a food rack; compares the actual temperature of the liner cavity with the same time temperature of the stored liner cavity temperature change curve of the food to be cooked in real time; and controls the heating power of the heater by referring to the temperature change curves corresponding to the liner cavity, the liner side wall, the liner heated area and the food rack. By storing the temperature change curves of the four objects with the cooked food, the temperatures of the four objects are heated according to the stored temperature change curves during the heating process, and the stability of the food heating is ensured.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of cooking utensils, and particularly relates to a control method and a control system of a cooking utensil. BACKGROUND

[0002] A cooking utensil is a kitchen appliance for cooking food, including an oven, an air fryer, a microwave oven, etc. In order to better cook the corresponding object, many cooking utensils currently have multiple cooking modes, and the corresponding cooking mode is selected according to different food. However, although the current cooking utensil has a cooking mode, the heating power is set according to different cooking food, so that the food to be cooked is well cooked. However, with the long-term use of the cooking utensil, the sealing performance of the cooking utensil, the heat conduction effect of the inner container, the heat conduction effect of the food rack, the heating efficiency of the heater and many other factors will change, thus causing the cooking effect of the food to be cooked to be poor.

[0003] In order to avoid the food to be cooked from not meeting the corresponding cooking requirements due to hardware factors, some cooking utensils currently detect the temperature of the surface of the food, and adjust the heating power of the heater in real time according to the stored temperature change curve of the food to be cooked, so that the temperature of the surface of the food matches the temperature change curve, thereby ensuring the cooking effect of the food. However, only the temperature of the surface of the food is used to judge the heated object, which is relatively single. Since the heat conduction efficiency inside and outside the food is different, it is difficult to reflect the overall cooking effect of the food only by the surface of the food, and it is difficult to achieve the best cooking effect.

[0004] In addition, some cooking utensils measure the temperature by inserting a probe into the inside of the food. However, the probe inserted into the inside of the food can only reflect the measured temperature of the local food, cannot obtain the temperature of the whole food, and the obtained data is relatively single, it is difficult to reflect the whole from the local, and the insertion of the probe causes the inside of the food to be damaged and the heat transfer effect of the undamaged inside of the food is different. If multiple probes are inserted into the food at different positions to measure the temperature inside multiple foods, it is more troublesome to use, and it is more difficult to clean. SUMMARY

[0005] The present application provides a control method and a control system of a cooking utensil, which aims to solve the problem that the measured temperature object referred to in the prior art when controlling the heating power of the heater is relatively single, it is difficult to accurately judge the whole food heating environment, and the cooking effect is poor.

[0006] In order to solve the above technical problems, the technical scheme adopted by the present application is as follows:

[0007] In a first aspect, the present application provides a control method of a cooking utensil, comprising the following steps:

[0008] Collecting the actual temperature of the inner cavity, the actual temperature of the inner side wall, the actual temperature of the inner heated area and the actual temperature of the food rack;

[0009] Comparing the actual temperature of the inner cavity with the same time temperature of the stored temperature change curve of the inner cavity of the food to be cooked; comparing the actual temperature of the inner side wall with the same time temperature of the stored temperature change curve of the inner side wall of the food to be cooked; comparing the actual temperature of the inner heated area with the same time temperature of the stored temperature change curve of the inner heated area of the food to be cooked; comparing the actual temperature of the food rack with the same time temperature of the stored temperature change curve of the food rack of the food to be cooked;

[0010] If the actual temperature of the inner cavity, the actual temperature of the inner side wall, the actual temperature of the inner heated area and the actual temperature of the food rack are compared with the same time temperature of the corresponding temperature change curve, when three or four of them are higher than the corresponding same time temperature in the temperature change curve; control the heater to reduce the heating power; so that two of them are higher than or equal to the corresponding same time temperature of the temperature change curve, and the other two are lower than or equal to the corresponding same time temperature of the corresponding temperature change curve;

[0011] If the actual temperature of the inner cavity, the actual temperature of the inner side wall, the actual temperature of the inner heated area and the actual temperature of the food rack are compared with the same time temperature of the corresponding temperature change curve, when three or four of them are lower than the corresponding same time temperature in the temperature change curve; control the heater to increase the heating power; so that two of them are higher than or equal to the corresponding same time temperature of the temperature change curve, and the other two are lower than or equal to the corresponding same time temperature of the corresponding temperature change curve.

[0012] Further improved scheme: a plurality of temperature collection points are arranged in the inner cavity, and the actual temperature of the inner cavity is the average of the plurality of temperature collection points; a plurality of temperature collection points are arranged on the inner side wall, and the actual temperature of the inner side wall is the average of the plurality of temperature collection points; a plurality of temperature collection points are arranged on the inner heated area, and the actual temperature of the inner heated area is the average of the plurality of temperature collection points; a plurality of temperature collection points are arranged on the food rack, and the actual temperature of the food rack is the average of the plurality of temperature collection points.

[0013] Based on the above scheme, by arranging a plurality of temperature collection points for each object, and taking the average as the current actual temperature, the actual temperature obtained can better reflect the temperature of the whole object, avoiding the misjudgment of the temperature of the whole object due to the too large temperature fluctuation of a single point.

[0014] Further improved scheme: if the difference between one of the actual temperatures and the same time temperature of the temperature change curve exceeds a threshold value, a fault alarm is issued.

[0015] The further improved scheme: the specific steps of judging whether the difference between the actual temperature and the same time temperature of the temperature change curve exceeds the threshold value include: judging whether the actual temperature falls between the same time corresponding temperature of the upper warning curve and the same time corresponding temperature of the lower warning curve of the stored food to be cooked; the temperature of each time point of the upper warning curve is higher than the temperature of the same time point of the temperature change curve, and the temperature of each time point of the lower warning curve is lower than the temperature of the same time point of the temperature change curve.

[0016] In a second aspect, the present application provides a control system of a cooking appliance, comprising:

[0017] a temperature acquisition unit, which acquires four actual temperatures of the inner container cavity, the inner container side wall, the inner container heated area and the food rack;

[0018] a signal processing unit, which compares the actual temperature of the inner container cavity with the same time temperature of the stored temperature change curve of the inner container cavity of the food to be cooked in real time; compares the actual temperature of the inner container side wall with the same time temperature of the stored temperature change curve of the inner container side wall of the food to be cooked in real time; compares the actual temperature of the inner container heated area with the same time temperature of the stored temperature change curve of the inner container heated area of the food to be cooked in real time; compares the actual temperature of the food rack with the same time temperature of the stored temperature change curve of the food rack of the food to be cooked in real time;

[0019] a temperature control unit, if the actual temperatures of the inner container cavity, the inner container side wall, the inner container heated area and the food rack are compared with the same time temperatures of the corresponding temperature change curves, when three or four actual temperatures are higher than the corresponding same time temperatures in the temperature change curve; control the heater to reduce the heating power;

[0020] if the actual temperatures of the inner container cavity, the inner container side wall, the inner container heated area and the food rack are compared with the same time temperatures of the corresponding temperature change curves, when three or four actual temperatures are lower than the corresponding same time temperatures in the temperature change curve; control the heater to increase the heating power.

[0021] In a third aspect, the present application provides a control method of a cooking appliance, comprising the following steps:

[0022] acquiring four actual temperatures of the inner container cavity, the inner container side wall, the inner container heated area and the food rack;

[0023] determining whether the actual temperature of the inner container cavity is within the temperature bandwidth of the same time of the stored temperature variation zone of the inner container cavity of the food to be cooked; determining whether the actual temperature of the inner container side wall is within the temperature bandwidth of the same time of the stored temperature variation zone of the inner container side wall of the food to be cooked; determining whether the actual temperature of the inner container heated area is within the temperature bandwidth of the same time of the stored temperature variation zone of the inner container heated area of the food to be cooked; determining whether the actual temperature of the food rack is within the temperature bandwidth of the same time of the stored temperature variation zone of the food rack of the food to be cooked;

[0024] when one of the actual temperatures is out of the corresponding temperature bandwidth of the same time in the temperature variation zone; and if the actual temperature is higher than the temperature within the corresponding temperature bandwidth of the same time in the temperature variation zone, controlling the heater to reduce the heating power; otherwise, controlling the heater to increase the heating power;

[0025] when two of the actual temperatures are out of the corresponding temperature bandwidth of the same time in the temperature variation zone; if both of the actual temperatures are higher than the temperature within the corresponding temperature bandwidth of the same time in the temperature variation zone, controlling the heater to reduce the heating power; if both of the actual temperatures are lower than the temperature within the corresponding temperature bandwidth of the same time in the temperature variation zone, controlling the heater to increase the heating power; if one of the actual temperatures is higher than the temperature within the corresponding temperature bandwidth of the same time in the temperature variation zone and the other is lower than the temperature within the corresponding temperature bandwidth of the same time in the temperature variation zone, controlling the heater to maintain the heating power unchanged;

[0026] when three of the actual temperatures are out of the corresponding temperature bandwidth of the same time in the temperature variation zone; if two or three of the actual temperatures are higher than the temperature within the corresponding temperature bandwidth of the same time in the temperature variation zone, controlling the heater to reduce the heating power; if two or three of the actual temperatures are lower than the temperature within the corresponding temperature bandwidth of the same time in the temperature variation zone, controlling the heater to increase the heating power;

[0027] when four of the actual temperatures are out of the corresponding temperature bandwidth of the same time in the temperature variation zone; if three or four of the actual temperatures are higher than the temperature within the corresponding temperature bandwidth of the same time in the temperature variation zone, controlling the heater to reduce the heating power; if three or four of the actual temperatures are lower than the temperature within the corresponding temperature bandwidth of the same time in the temperature variation zone, controlling the heater to increase the heating power; if two of the actual temperatures are higher than the temperature within the corresponding temperature bandwidth of the same time in the temperature variation zone and the other two are lower than the temperature within the corresponding temperature bandwidth of the same time in the temperature variation zone, controlling the heater to maintain the heating power unchanged.

[0028] Further improved scheme: the control method of the cooking appliance further comprises determining whether the actual temperature of the food to be cooked is within the temperature bandwidth of the same time of the stored temperature variation zone of the food to be cooked;

[0029] If the actual temperature of the food to be cooked exceeds the temperature range of the same time in the temperature variation zone; and if the actual temperature is higher than the temperature in the temperature range of the same time in the temperature variation zone, the heater is controlled to reduce the heating power; otherwise, the heater is controlled to increase the heating power.

[0030] Based on the above scheme, the temperature variation zone of the food to be cooked is introduced, and the actual temperature of the food to be cooked is considered as the most important index, which can further ensure the heating effect of the food.

[0031] Further improved scheme: The inner container cavity is provided with a plurality of temperature collection points, and the actual temperature of the inner container cavity is the average of the plurality of temperature collection points; the inner container side wall is provided with a plurality of temperature collection points, and the actual temperature of the inner container side wall is the average of the plurality of temperature collection points; the inner container heating area is provided with a plurality of temperature collection points, and the actual temperature of the inner container heating area is the average of the plurality of temperature collection points; the food rack is provided with a plurality of temperature collection points, and the actual temperature of the food rack is the average of the plurality of temperature collection points.

[0032] In a fourth aspect, the present application provides a control system of a cooking appliance, comprising:

[0033] A temperature collection unit collects four actual temperatures of the inner container cavity, the inner container side wall, the inner container heating area and the food rack.

[0034] A signal processing unit determines whether the actual temperature of the inner container cavity is within the temperature range of the same time in the stored temperature variation zone of the inner container cavity of the food to be cooked; determines whether the actual temperature of the inner container side wall is within the temperature range of the same time in the stored temperature variation zone of the inner container side wall of the food to be cooked; determines whether the actual temperature of the inner container heating area is within the temperature range of the same time in the stored temperature variation zone of the inner container heating area of the food to be cooked; and determines whether the actual temperature of the food rack is within the temperature range of the same time in the stored temperature variation zone of the food rack of the food to be cooked.

[0035] A temperature control unit controls the heater to reduce the heating power when one of the actual temperatures exceeds the temperature range of the same time in the temperature variation zone; and controls the heater to reduce the heating power when the actual temperature is higher than the temperature in the temperature range of the same time in the temperature variation zone; otherwise, the heater is controlled to increase the heating power.

[0036] When two of the actual temperatures are outside the range of the corresponding same-time temperature band in the temperature variation band; if both of the actual temperatures are higher than the temperature within the range of the corresponding same-time temperature band in the temperature variation band, the heater is controlled to reduce the heating power; if both of the actual temperatures are lower than the temperature within the range of the corresponding same-time temperature band in the temperature variation band, the heater is controlled to increase the heating power; if one of the actual temperatures is higher than the temperature within the range of the corresponding same-time temperature band in the temperature variation band and the other is lower than the temperature within the range of the corresponding same-time temperature band in the temperature variation band, the heating power of the heater is controlled to remain unchanged;

[0037] When three of the actual temperatures are outside the range of the corresponding same-time temperature band in the temperature variation band; if two or three of the actual temperatures are higher than the temperature within the range of the corresponding same-time temperature band in the temperature variation band, the heater is controlled to reduce the heating power; if two or three of the actual temperatures are lower than the temperature within the range of the corresponding same-time temperature band in the temperature variation band, the heater is controlled to increase the heating power;

[0038] When four of the actual temperatures are outside the range of the corresponding same-time temperature band in the temperature variation band; if three or four of the actual temperatures are higher than the temperature within the range of the corresponding same-time temperature band in the temperature variation band, the heater is controlled to reduce the heating power; if three or four of the actual temperatures are lower than the temperature within the range of the corresponding same-time temperature band in the temperature variation band, the heater is controlled to increase the heating power; if two of the actual temperatures are higher than the temperature within the range of the corresponding same-time temperature band in the temperature variation band and the other two are lower than the temperature within the range of the corresponding same-time temperature band in the temperature variation band, the heating power of the heater is controlled to remain unchanged.

[0039] The present application has the following advantages:

[0040] The control method of the cooking appliance disclosed in the present application measures the temperatures of the inner container cavity, the inner container side wall, the inner container heated area and the food rack, which are the objects (or areas) that wrap or directly contact the food and are the total objects that heat the food, i.e., the four objects contain all the heating environmental factors that affect the temperature change of the food, and by ensuring the stability of the temperatures of the four objects, the heating stability of the food in cooking can be ensured; in addition, by comprehensively judging the temperatures of the four objects, the stability is good and the cooking effect of the food can be ensured compared with the single object temperature.

[0041] In the control method in the first aspect of the present application, by storing the temperature change curves of the four objects with the food, the temperature of the four objects is heated according to the stored temperature change curves during the heating process, which ensures the stability of the food heating and the cooking effect of the food. In addition, due to the interference of the internal environment or external environment factors during the actual control process, the temperature of the four objects is basically difficult to ensure that the four curves change strictly according to the change of the four temperature change curves. The present application controls the heating power of the heater to ensure that the heating temperature of two objects is higher than or equal to the temperature of the temperature change curve at the same time, and the heating temperature of the other two objects is lower than or equal to the heating temperature at the same time; the two high and two low mode can ensure the uniformity of the food heating; further ensure the stability of the food heating and the heating effect of the food.

[0042] In the control method in the second aspect of the present application, by storing the four corresponding temperature change bands of the food to be cooked, the temperature of the four objects is heated according to the stored temperature change band during the cooking process, which ensures the stability of the food heating and the heating effect of the food. In addition, the temperature change band allows the temperature of the four objects to fluctuate within a certain range while ensuring the heating effect of the food. Compared with the control method of the first aspect, although the control precision is reduced to a certain extent, the variation frequency of the heater power can be reduced, and the control is convenient; only the actual temperature of the four objects needs to be controlled within the four corresponding temperature change bands; or the actual temperature of two objects is controlled to be higher than the corresponding temperature change band, and the actual temperature of the other two objects is controlled to be lower than the corresponding temperature change band; or the actual temperature of one object is controlled to be higher than the corresponding temperature change band, and the actual temperature of the other object is controlled to be lower than the corresponding temperature change band. BRIEF DESCRIPTION OF DRAWINGS

[0043] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following will briefly introduce the drawings needed to be used in the embodiments. It should be understood that the following drawings only show some embodiments of the present application, and should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can also be obtained without creative labor on the basis of these drawings.

[0044] Figure 1 is a flowchart of the control method of the cooking utensil in embodiment one.

[0045] Figure 2 is a schematic diagram of the actual temperature change classification of the four objects in embodiment three.

[0046] Figure 3 is a control schematic diagram when the actual temperature of embodiment three changes in the first way.

[0047] Figure 4 is a control diagram when the actual temperature changes in the third way in Example Three.

[0048] Figure 5 is a control diagram when the actual temperature changes in the third way in Example Three.

[0049] Figure 6 is a control diagram when the actual temperature changes in the fourth way in Example Three.

[0050] Figure 7 is a temperature change curve of four temperature collection points in the inner cavity when making French fries.

[0051] Figure 8 is a temperature change curve of four temperature collection points in the inner cavity when making French fries.

[0052] Figure 9 is a temperature change curve of four temperature collection points in the inner cavity when making French fries. DETAILED DESCRIPTION

[0053] The technical solutions in the embodiments of the present application will be clearly and completely described in combination with the accompanying drawings in the embodiments of the present application. It should be understood that the specific embodiments described herein are only used to explain the present application and are not used to limit the present application. Based on the embodiments of the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the protection scope of the present application.

[0054] The cooking utensil in the present application mainly includes an air fryer, an oven or a microwave oven.

[0055] Embodiment One:

[0056] Referring to Figure 1 The present embodiment provides a control method of a cooking utensil, comprising the following steps:

[0057] Collecting four actual temperatures of the inner cavity, the inner cavity side wall, the inner cavity heating area and the food rack;

[0058] Comparing the actual temperature of the inner cavity with the same time temperature of the stored inner cavity temperature change curve of the food to be cooked in real time; comparing the actual temperature of the inner cavity side wall with the same time temperature of the stored inner cavity side wall temperature change curve of the food to be cooked in real time; comparing the actual temperature of the inner cavity heating area with the same time temperature of the stored inner cavity heating area temperature change curve of the food to be cooked in real time; comparing the actual temperature of the food rack with the same time temperature of the stored food rack temperature change curve of the food to be cooked in real time;

[0059] If the actual temperature of the inner cavity, the inner wall, the heated area of the inner pot and the food rack is higher than the corresponding temperature at the same time in the temperature curve, the heater is controlled to reduce the heating power, so that two of the actual temperatures are higher than or equal to the corresponding temperature at the same time in the temperature curve, and the other two are lower than or equal to the corresponding temperature at the same time in the temperature curve.

[0060] The temperature at the same time refers to the temperature heated for the same length of time, for example, the temperature of the stored temperature curve at 3 minutes is consistent with the temperature of the food in cooking at 3 minutes.

[0061] If the actual temperature of the inner cavity, the inner wall, the heated area of the inner pot and the food rack is lower than the corresponding temperature at the same time in the temperature curve, the heater is controlled to increase the heating power, so that two of the actual temperatures are higher than or equal to the corresponding temperature at the same time in the temperature curve, and the other two are lower than or equal to the corresponding temperature at the same time in the temperature curve.

[0062] The above mode is used to control the heating power of the heater, so that the heating temperature of two objects is higher than or equal to the temperature at the same time in the temperature curve, and the heating temperature of the other two objects is lower than or equal to the temperature at the same time in the temperature curve. The two high and two low mode can ensure the uniformity of food heating.

[0063] The temperature change curve of the inner cavity, the temperature change curve of the inner wall, the temperature change curve of the heated area of the inner pot and the temperature change curve of the food rack are obtained by the thermocouple chip and / or temperature sensor, which comprehensively senses the temperature change trend of the air field in the inner cavity, the temperature gradient of the inner wall, the heated area of the inner pot and the food rack. Combined with the nutrition parameters, a more suitable food heating curve is determined. According to the principle of food nutrition, the food texture is taken as the reference target to drive the determination of the optimal temperature change curve of the four objects of different food, and the storage is carried out.

[0064] The temperature of the inner cavity refers to the air temperature in the inner cavity. The heated area of the inner pot is generally the bottom plate of the inner pot, and the food rack includes a frying basket, a tray and other utensils for holding food in the inner pot.

[0065] On the basis of the above scheme, the inner container cavity is provided with a plurality of temperature collection points, and the actual temperature of the inner container cavity is the average of the plurality of temperature collection points; the inner container side wall is provided with a plurality of temperature collection points, and the actual temperature of the inner container side wall is the average of the plurality of temperature collection points; the inner container heating area is provided with a plurality of temperature collection points, and the actual temperature of the inner container heating area is the average of the plurality of temperature collection points; the food rack is provided with a plurality of temperature collection points, and the actual temperature of the food rack is the average of the plurality of temperature collection points.

[0066] For example: the temperature collection points of the inner container cavity can be one in the center of the bottom of the inner container cavity and four uniformly distributed around the bottom, and one in the center of the middle of the inner container cavity and four uniformly distributed around the middle. The temperature collection points on the inner container side wall can be four uniformly distributed around the bottom of the inner container side wall and four uniformly distributed around the middle of the inner container side wall. The temperature collection points on the inner container heating area are uniformly distributed. The temperature collection points on the food rack are arranged according to the actual shape of the food rack.

[0067] On the basis of any of the above schemes, if the difference between one of the actual temperatures and the temperature at the same time of the temperature change curve exceeds a threshold value, a fault alarm is issued. Specifically, the fault alarm can detect whether an object has failed (such as gas leakage, fire, poor contact, etc. which can cause the temperature of the object to deviate seriously from the temperature at the same time of the temperature change curve) by the actual temperature, and the threshold value is set according to different objects. When the actual temperature of an object deviates seriously from the normal temperature, a fault alarm is issued.

[0068] The specific steps of determining whether the difference between the actual temperature and the temperature at the same time of the temperature change curve exceeds the threshold value include: determining whether the actual temperature falls between the corresponding temperature at the same time of the upper warning curve and the corresponding temperature at the same time of the lower warning curve of the stored food to be cooked; the temperature at each time point of the upper warning curve is higher than the temperature at the same time point of the temperature change curve, and the temperature at each time point of the lower warning curve is lower than the temperature at the same time point of the temperature change curve.

[0069] The embodiment will be further described in combination with specific cases as follows:

[0070] At the heating time t, the standard temperature (temperature of the temperature change curve) of the inner container cavity is a, the standard temperature of the inner container side wall is b, the standard temperature of the inner container heating area is c, and the standard temperature of the food rack is d; the actual temperature of the inner container cavity is a1, the actual temperature of the inner container side wall is b1, the actual temperature of the inner container heating area is c1, and the actual temperature of the food rack is d1.

[0071] When three or four of the actual temperatures are higher than the corresponding standard temperatures, for example: when a>a1, b>b1, c>c1, and d<d1, then the heater is controlled to reduce the heating power; until two of the actual temperatures are higher than or equal to the corresponding standard temperatures, and the other two of the actual temperatures are lower than or equal to the corresponding standard temperatures; for example: when a<a1, b>b1, c>c1, and d<d1, then the heating power of the heater is maintained.

[0072] When three or four of the actual temperatures are lower than the corresponding standard temperatures, for example: when a>a1, b<b1, c<c1, and d<d1, then the heater is controlled to increase the heating power; until two of the actual temperatures are higher than or equal to the corresponding standard temperatures, and the other two of the actual temperatures are lower than or equal to the corresponding standard temperatures; for example: when a>a1, b>b1, c<c1, and d<d1, then the heating power of the heater is maintained.

[0073] Embodiment Two:

[0074] The embodiment provides a control system of a cooking appliance, comprising:

[0075] a temperature collection unit that collects four actual temperatures of the inner container cavity, the inner container side wall, the inner container heated area, and the food rack;

[0076] a signal processing unit that compares the actual temperature of the inner container cavity with the same time temperature of the stored inner container cavity temperature change curve of the food to be cooked in real time; compares the actual temperature of the inner container side wall with the same time temperature of the stored inner container side wall temperature change curve of the food to be cooked in real time; compares the actual temperature of the inner container heated area with the same time temperature of the stored inner container heated area temperature change curve of the food to be cooked in real time; and compares the actual temperature of the food rack with the same time temperature of the stored food rack temperature change curve of the food to be cooked in real time;

[0077] a temperature control unit that, if the actual temperatures of the inner container cavity, the inner container side wall, the inner container heated area, and the food rack are compared with the same time temperatures of the corresponding temperature change curves, when three or four of the actual temperatures are higher than the corresponding same time temperatures in the temperature change curves, then controls the heater to reduce the heating power;

[0078] If the actual temperatures of the inner container cavity, the inner container side wall, the inner container heated area, and the food rack are compared with the same time temperatures of the corresponding temperature change curves, when three or four of the actual temperatures are lower than the corresponding same time temperatures in the temperature change curves, then controls the heater to increase the heating power.

[0079] The temperature collection unit can be a thermocouple or a temperature sensor. The signal processing unit and the temperature control unit can use a single-chip microcomputer or other controller, and the heater can use a heating tube or other heater.

[0080] Embodiment three:

[0081] Referring to Figures 2 to 6 The embodiment provides a control method of a cooking utensil, comprising the following steps:

[0082] Collecting four actual temperatures of the inner container cavity, the inner container side wall, the inner container heated area and the food rack;

[0083] Judging whether the actual temperature of the inner container cavity is located in the temperature bandwidth of the same time in the stored inner container cavity temperature variation zone of the food to be cooked; judging whether the actual temperature of the inner container side wall is located in the temperature bandwidth of the same time in the stored inner container side wall temperature variation zone of the food to be cooked; judging whether the actual temperature of the inner container heated area is located in the temperature bandwidth of the same time in the stored inner container heated area temperature variation zone of the food to be cooked; and judging whether the actual temperature of the food rack is located in the temperature bandwidth of the same time in the stored food rack temperature variation zone of the food to be cooked;

[0084] Referring to Figure 2 The actual temperatures of the four objects of the inner container cavity, the inner container side wall, the inner container heated area and the food rack mainly vary in the following four categories:

[0085] The first category: one of the actual temperatures exceeds the temperature bandwidth of the same time in the temperature variation zone.

[0086] The second category: two of the actual temperatures exceed the temperature bandwidth of the same time in the temperature variation zone.

[0087] The third category: three of the actual temperatures exceed the temperature bandwidth of the same time in the temperature variation zone.

[0088] The fourth category: all of the actual temperatures exceed the temperature bandwidth of the same time in the temperature variation zone.

[0089] For different categories, the power control of the heater is as follows:

[0090] Referring to Figure 3When one of the actual temperatures is out of the range of the corresponding same-time temperature band in the temperature variation zone; and if the actual temperature is higher than the temperature in the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to reduce the heating power; otherwise, the heater is controlled to increase the heating power; that is, when one of the actual temperatures is out of the range of the corresponding same-time temperature band in the temperature variation zone, the object temperature exceeding the range is controlled to fall within the range of the corresponding same-time temperature band by controlling the heater. For example, when the current temperature of the inner container cavity is higher than the temperature in the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to reduce the heating power, so that the current temperature of the inner container cavity is adjusted to be within the range of the corresponding same-time temperature band in the temperature variation zone.

[0091] Referring to Figure 4 When two of the actual temperatures are out of the range of the corresponding same-time temperature band in the temperature variation zone; if both of the actual temperatures are higher than the temperature in the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to reduce the heating power; if both of the actual temperatures are lower than the temperature in the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to increase the heating power; if one of the actual temperatures is higher than the temperature in the corresponding same-time temperature band in the temperature variation zone and the other is lower than the temperature in the corresponding same-time temperature band in the temperature variation zone, the heating power of the heater is maintained unchanged.

[0092] Referring to Figure 5 When three of the actual temperatures are out of the range of the corresponding same-time temperature band in the temperature variation zone; if two or three of the actual temperatures are higher than the temperature in the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to reduce the heating power; if two or three of the actual temperatures are lower than the temperature in the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to increase the heating power.

[0093] Referring to Figure 6 When four of the actual temperatures are out of the range of the corresponding same-time temperature band in the temperature variation zone; if three or four of the actual temperatures are higher than the temperature in the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to reduce the heating power; if three or four of the actual temperatures are lower than the temperature in the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to increase the heating power; if two of the actual temperatures are higher than the temperature in the corresponding same-time temperature band in the temperature variation zone and the other two are lower than the temperature in the corresponding same-time temperature band in the temperature variation zone, the heating power of the heater is maintained unchanged.

[0094] Specifically, the temperature change zone is the temperature range between a higher temperature change curve and a lower temperature change curve that varies with the heating time; and the higher temperature change curve is the highest temperature curve that ensures the food cooking quality is not affected, while the lower temperature change curve is the lowest temperature curve that ensures the food cooking quality is not affected.

[0095] Based on the above scheme, the control method for cooking appliances also includes determining whether the actual temperature of the food to be cooked is within the temperature bandwidth of the temperature change zone of the stored food to be cooked at the same time.

[0096] If the actual temperature of the food to be cooked exceeds the temperature bandwidth corresponding to the same time in the temperature change band; and if the actual temperature is higher than the temperature within the temperature bandwidth corresponding to the same time in the temperature change band, then the heater is controlled to reduce the heating power; otherwise, the heater is controlled to increase the heating power.

[0097] Specifically, the actual temperature of the food to be cooked includes the temperature of the food surface. Since the temperature of the food surface can reflect the heating status of the food to a certain extent, it can also prevent the food temperature from being too high and affecting its quality, and prevent the food temperature from being too low and failing to meet the standards, thus affecting the food quality.

[0098] Based on any of the above schemes, the inner liner cavity is provided with a number of temperature acquisition points, and the actual temperature of the inner liner cavity is the average of the number of temperature acquisition points; the inner liner sidewall is provided with a number of temperature acquisition points, and the actual temperature of the inner liner sidewall is the average of the number of temperature acquisition points; the inner liner heated area is provided with a number of temperature acquisition points, and the actual temperature of the inner liner heated area is the average of the number of temperature acquisition points; the food rack is provided with a number of temperature acquisition points, and the actual temperature of the food rack is the average of the number of temperature acquisition points.

[0099] The following example, using the temperature change within the inner liner cavity, further illustrates this embodiment:

[0100] Four temperature sampling points were arranged around the bottom of the inner cavity. The temperature change curves at each sampling point during the cooking of French fries are shown below. Figure 7 As shown; the temperature change curve obtained by averaging the values ​​from four temperature acquisition points is as follows. Figure 8 As shown; then with Figure 8 The temperature change curve shown is used as a reference for fabrication. Figure 9 The temperature variation zone of the inner liner cavity is shown, and the upper boundary temperature variation curve A of the inner liner cavity temperature variation zone is... Figure 8 Adding 2.5℃ to the temperature curve yields the lower boundary temperature change curve B of the temperature change zone within the inner liner cavity. Figure 8The temperature curve is reduced by 2.5 DEG C; for example, when the time node is at 13:16:44, Figure 7 The temperature corresponding to the middle temperature change curve is 135.9755 DEG C, the temperature corresponding to the upper boundary temperature change curve A is 138.4755 DEG C, and the temperature corresponding to the lower boundary temperature change curve B is 133.4755 DEG C.

[0101] The following will be combined Figure 9 The judgment basis of whether the actual temperature of the inner container cavity is located in the temperature bandwidth of the same time in the stored inner container cavity temperature change zone of the food to be cooked is further explained: when heating to 13:16:54, the temperature corresponding to the upper boundary temperature change curve A is 136.98925 DEG C, and the temperature corresponding to the lower boundary temperature change curve B is 131.98925 DEG C; if the actual temperature of the inner container cavity is located between 131.98925 DEG C and 136.98925 DEG C, the actual temperature of the inner container cavity is 132 DEG C, and is located in the stored inner container cavity temperature change zone of the food to be cooked; if the actual temperature of the inner container cavity is 130 DEG C, it is lower than the temperature in the temperature bandwidth of the same time in the temperature change zone; if the actual temperature of the inner container cavity is 137 DEG C, it is higher than the temperature in the temperature bandwidth of the same time in the temperature change zone.

[0102] Example four:

[0103] The application provides a control system of a cooking utensil, which comprises:

[0104] A temperature collection unit collects four actual temperatures of the inner container cavity, the inner container side wall, the inner container heated area and the food rack;

[0105] A signal processing unit judges whether the actual temperature of the inner container cavity is located in the temperature bandwidth of the same time in the stored inner container cavity temperature change zone of the food to be cooked; judges whether the actual temperature of the inner container side wall is located in the temperature bandwidth of the same time in the stored inner container side wall temperature change zone of the food to be cooked; judges whether the actual temperature of the inner container heated area is located in the temperature bandwidth of the same time in the stored inner container heated area temperature change zone of the food to be cooked; and judges whether the actual temperature of the food rack is located in the temperature bandwidth of the same time in the stored food rack temperature change zone of the food to be cooked;

[0106] A temperature control unit controls the heater to reduce the heating power when one of the actual temperatures exceeds the temperature bandwidth of the same time in the temperature change zone; and controls the heater to increase the heating power if the actual temperature is higher than the temperature in the temperature bandwidth of the same time in the temperature change zone.

[0107] When two of the actual temperatures are outside the range of the corresponding same-time temperature band in the temperature variation zone; if both of the actual temperatures are higher than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to reduce the heating power; if both of the actual temperatures are lower than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to increase the heating power; if one of the actual temperatures is higher than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone and the other is lower than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone, the heating power of the heater is controlled to remain unchanged;

[0108] When three of the actual temperatures are outside the range of the corresponding same-time temperature band in the temperature variation zone; if two or three of the actual temperatures are higher than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to reduce the heating power; if two or three of the actual temperatures are lower than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to increase the heating power;

[0109] When four of the actual temperatures are outside the range of the corresponding same-time temperature band in the temperature variation zone; if three or four of the actual temperatures are higher than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to reduce the heating power; if three or four of the actual temperatures are lower than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to increase the heating power; if two of the actual temperatures are higher than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone and the other two are lower than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone, the heating power of the heater is controlled to remain unchanged.

[0110] The present application is not limited to the above-mentioned optional embodiments, and anyone can derive other various forms of products under the inspiration of the present application, but regardless of any changes in shape or structure, any technical solution falling within the scope defined by the claims of the present application falls within the protection scope of the present application.

Claims

1. A control method of a cooking appliance, characterized by, The method comprises the following steps: collecting four actual temperatures of the inner container cavity, the inner container side wall, the inner container heated area and the food rack; comparing the actual temperature of the inner container cavity with the same time temperature of the stored temperature change curve of the inner container cavity of the food to be cooked in real time; comparing the actual temperature of the inner container side wall with the same time temperature of the stored temperature change curve of the inner container side wall of the food to be cooked in real time; comparing the actual temperature of the inner container heated area with the same time temperature of the stored temperature change curve of the inner container heated area of the food to be cooked in real time; and comparing the actual temperature of the food rack with the same time temperature of the stored temperature change curve of the food rack of the food to be cooked in real time; if the actual temperatures of the inner container cavity, the inner container side wall, the inner container heated area and the food rack are compared with the same time temperatures of the corresponding temperature change curves, when three or four of the actual temperatures are higher than the corresponding same time temperatures in the temperature change curves; controlling the heater to reduce the heating power; so that two of the actual temperatures are higher than or equal to the corresponding same time temperatures of the temperature change curves, and the other two actual temperatures are lower than or equal to the corresponding same time temperatures of the corresponding temperature change curves; if the actual temperatures of the inner container cavity, the inner container side wall, the inner container heated area and the food rack are compared with the same time temperatures of the corresponding temperature change curves, when three or four of the actual temperatures are lower than the corresponding same time temperatures in the temperature change curves; controlling the heater to increase the heating power; so that two of the actual temperatures are higher than or equal to the corresponding same time temperatures of the temperature change curves, and the other two actual temperatures are lower than or equal to the corresponding same time temperatures of the corresponding temperature change curves.

2. The control method of a cooking appliance according to claim 1, characterized in that: The inner container cavity is provided with a plurality of temperature collection points, and the actual temperature of the inner container cavity is the average of the plurality of temperature collection points; the inner container side wall is provided with a plurality of temperature collection points, and the actual temperature of the inner container side wall is the average of the plurality of temperature collection points; the inner container heated area is provided with a plurality of temperature collection points, and the actual temperature of the inner container heated area is the average of the plurality of temperature collection points; and the food rack is provided with a plurality of temperature collection points, and the actual temperature of the food rack is the average of the plurality of temperature collection points.

3. The control method of a cooking appliance according to claim 1, characterized in that: If the difference between one of the actual temperatures and the same time temperature of the temperature change curve exceeds a threshold value, a fault alarm is issued.

4. The control method of a cooking appliance according to claim 3, characterized in that: The specific steps of judging that the difference between the actual temperature and the same time temperature of the temperature change curve exceeds the threshold value include: judging whether the actual temperature falls between the same time corresponding temperature of the upper warning curve and the same time corresponding temperature of the lower warning curve of the stored food to be cooked; the temperature of each time point of the upper warning curve is higher than the temperature of the same time point of the temperature change curve, and the temperature of each time point of the lower warning curve is lower than the temperature of the same time point of the temperature change curve.

5. A control system of a cooking appliance, characterized in that, The method comprises the following steps: a temperature collection unit for collecting four actual temperatures of the inner container cavity, the inner container side wall, the inner container heated area and the food rack; The signal processing unit compares the actual temperature of the inner cavity with the stored temperature variation curve of the inner cavity at the same time, compares the actual temperature of the inner wall with the stored temperature variation curve of the inner wall at the same time, compares the actual temperature of the heated area of the inner cavity with the stored temperature variation curve of the heated area of the inner cavity at the same time, and compares the actual temperature of the food rack with the stored temperature variation curve of the food rack at the same time. The temperature control unit controls the heater to reduce the heating power when three or four actual temperatures are higher than the corresponding temperature at the same time in the temperature variation curve. The temperature control unit controls the heater to increase the heating power when three or four actual temperatures are lower than the corresponding temperature at the same time in the temperature variation curve.

6. A control method of a cooking appliance, characterized by, The method comprises the following steps: Collecting four actual temperatures of the inner cavity, the inner wall, the heated area of the inner cavity, and the food rack. Determining whether the actual temperature of the inner cavity is within the temperature bandwidth of the stored temperature variation curve of the inner cavity at the same time, determining whether the actual temperature of the inner wall is within the temperature bandwidth of the stored temperature variation curve of the inner wall at the same time, determining whether the actual temperature of the heated area of the inner cavity is within the temperature bandwidth of the stored temperature variation curve of the heated area of the inner cavity at the same time, and determining whether the actual temperature of the food rack is within the temperature bandwidth of the stored temperature variation curve of the food rack at the same time. When one of the actual temperatures is outside the temperature bandwidth of the corresponding temperature at the same time in the temperature variation curve, and if the actual temperature is higher than the temperature within the temperature bandwidth of the corresponding temperature at the same time in the temperature variation curve, the heater is controlled to reduce the heating power; otherwise, the heater is controlled to increase the heating power. When two of the actual temperatures are outside the temperature bandwidth of the corresponding temperature at the same time in the temperature variation curve, if both of the actual temperatures are higher than the temperature within the temperature bandwidth of the corresponding temperature at the same time in the temperature variation curve, the heater is controlled to reduce the heating power; if both of the actual temperatures are lower than the temperature within the temperature bandwidth of the corresponding temperature at the same time in the temperature variation curve, the heater is controlled to increase the heating power; if one of the actual temperatures is higher than the temperature within the temperature bandwidth of the corresponding temperature at the same time in the temperature variation curve and the other is lower than the temperature within the temperature bandwidth of the corresponding temperature at the same time in the temperature variation curve, the heating power of the heater is maintained. When three of the actual temperatures are outside the temperature bandwidth of the corresponding temperature at the same time in the temperature variation curve, if two or three of the actual temperatures are higher than the temperature within the temperature bandwidth of the corresponding temperature at the same time in the temperature variation curve, the heater is controlled to reduce the heating power; if two or three of the actual temperatures are lower than the temperature within the temperature bandwidth of the corresponding temperature at the same time in the temperature variation curve, the heater is controlled to increase the heating power. When one of the four actual temperatures is out of the corresponding same-time temperature band width in the temperature variation band; if three or four actual temperatures are all higher than the temperature in the corresponding same-time temperature band width in the temperature variation band, the heater is controlled to reduce the heating power; if three or four actual temperatures are all lower than the temperature in the corresponding same-time temperature band width in the temperature variation band, the heater is controlled to increase the heating power; if two actual temperatures are higher than the temperature in the corresponding same-time temperature band width in the temperature variation band and the other two actual temperatures are lower than the temperature in the corresponding same-time temperature band width in the temperature variation band, the heating power of the heater is controlled to remain unchanged.

7. The control method of a cooking appliance according to claim 6, characterized in that: The actual temperature of the food to be cooked is also judged whether it is located in the temperature band width of the same time in the stored temperature variation band of the food to be cooked. When the actual temperature of the food to be cooked is out of the corresponding same-time temperature band width in the temperature variation band; and if the actual temperature is higher than the temperature in the corresponding same-time temperature band width in the temperature variation band, the heater is controlled to reduce the heating power; otherwise, the heater is controlled to increase the heating power.

8. The control method of a cooking appliance according to claim 6, characterized in that: The inner container cavity is provided with a plurality of temperature collection points, and the actual temperature of the inner container cavity is the average of the plurality of temperature collection points; the inner container side wall is provided with a plurality of temperature collection points, and the actual temperature of the inner container side wall is the average of the plurality of temperature collection points; the inner container heating area is provided with a plurality of temperature collection points, and the actual temperature of the inner container heating area is the average of the plurality of temperature collection points; the food rack is provided with a plurality of temperature collection points, and the actual temperature of the food rack is the average of the plurality of temperature collection points.

9. A control system of a cooking appliance, characterized in that, It includes: A temperature collection unit collects four actual temperatures of the inner container cavity, the inner container side wall, the inner container heating area and the food rack; A signal processing unit judges whether the actual temperature of the inner container cavity is located in the temperature band width of the same time in the stored temperature variation band of the inner container cavity of the food to be cooked; judges whether the actual temperature of the inner container side wall is located in the temperature band width of the same time in the stored temperature variation band of the inner container side wall of the food to be cooked; judges whether the actual temperature of the inner container heating area is located in the temperature band width of the same time in the stored temperature variation band of the inner container heating area of the food to be cooked; judges whether the actual temperature of the food rack is located in the temperature band width of the same time in the stored temperature variation band of the food rack of the food to be cooked; A temperature control unit controls the heater to reduce the heating power when one of the four actual temperatures is out of the corresponding same-time temperature band width in the temperature variation band; and if the actual temperature is higher than the temperature in the corresponding same-time temperature band width in the temperature variation band, the heater is controlled to reduce the heating power; otherwise, the heater is controlled to increase the heating power. When two of the actual temperatures are outside the range of the corresponding same-time temperature band in the temperature variation zone; if both of the actual temperatures are higher than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to reduce the heating power; if both of the actual temperatures are lower than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to increase the heating power; if one of the actual temperatures is higher than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone and the other is lower than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone, the heating power of the heater is controlled to remain unchanged; When three of the actual temperatures are outside the range of the corresponding same-time temperature band in the temperature variation zone; if two or three of the actual temperatures are higher than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to reduce the heating power; if two or three of the actual temperatures are lower than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to increase the heating power; When four of the actual temperatures are outside the range of the corresponding same-time temperature band in the temperature variation zone; if three or four of the actual temperatures are higher than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to reduce the heating power; if three or four of the actual temperatures are lower than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone, the heater is controlled to increase the heating power; if two of the actual temperatures are higher than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone and the other two are lower than the temperature within the range of the corresponding same-time temperature band in the temperature variation zone, the heating power of the heater is controlled to remain unchanged.

10. A cooking appliance characterized by, A control method of a cooking appliance according to claim 1 or a control method of a cooking appliance according to claim 6.

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