Cooking device, control method thereof, control device and readable storage medium

Abstract

The present invention provides a cooking device, a control method and a control device therefor, and a readable storage medium. Among them, the cooking device includes a heating component for heating a pot body. The control method of the cooking device includes: controlling the heating component to start heating; controlling the heating component to stop heating for a first preset duration, and obtaining a first temperature of the pot body; controlling the heating component to continue heating, and based on the temperature of the pot body being greater than a second preset temperature, controlling the heating component to stop heating for a second preset duration, and obtaining a second temperature of the pot body; determining the working parameters for the heating component to continue heating according to the first temperature and the second temperature, and the time interval for obtaining the second temperature and the first temperature. Through the above method, the cooking device can quickly and accurately identify the slightly boiling state of the liquid in the pot body, and timely change its own working parameters, effectively solving the problem of liquid overflow inside the pot body, ensuring the safety of the cooking device during use, and improving the overall performance of the cooking device.

Description

Technical Field

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

[0002] Currently, most of the temperature detection components of existing cooking devices with water functions detect the temperature at the bottom of the pot through direct contact or indirect contact. There is a certain lag between the temperature detected at the bottom of the pot and the actual temperature inside the pot, resulting in inaccurate control of the working parameters of the cooking device by the cooking device. In this way, when the cooking device uses the water function for cooking, problems such as liquid overflow are likely to occur, reducing the safety of the cooking device.

[0003] For the above problems, the existing solution is to adopt the lid temperature measurement technology. However, the lid temperature measurement technology requires the installation of an additional temperature detection component on the lid, resulting in poor versatility of the cooking device. At the same time, the installation of the additional temperature detection component will greatly increase the production cost of the cooking device. Summary of the Invention

[0004] Embodiments of the present invention aim to at least solve one of the technical problems existing in the prior art.

[0005] To this end, a first aspect of an embodiment of the present invention provides a control method for a cooking device.

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

[0007] A third aspect of an embodiment of the present invention provides a cooking device.

[0008] A fourth aspect of an embodiment of the present invention provides a cooking device.

[0009] A fifth aspect of an embodiment of the present invention provides a readable storage medium.

[0010] In view of this, according to the first aspect of the embodiments of the present invention, there is provided a control method for a cooking device, where the cooking device includes a heating component for heating a pot, and the control method includes: controlling the heating component to start heating; controlling the heating component to stop heating for a first preset duration, and obtaining a first temperature of the pot; controlling the heating component to continue heating, and based on the temperature of the pot being greater than a second preset temperature, controlling the heating component to stop heating for a second preset duration, and obtaining a second temperature of the pot; determining the working parameters for the heating component to continue heating according to the first temperature and the second temperature, and the time interval for obtaining the second temperature and the first temperature.

[0011] The control method of the cooking device proposed by the present invention is used to control a cooking device including a heating component for heating a cooking pot. The control method of the cooking device proposed by the present invention is used to control a cooking device with water-related functions.

[0012] In the control method of the cooking device proposed by the present invention, first, control the heating component to heat for a preset time so that the inside of the cooking pot has a certain temperature. After that, control the heating component to stop heating for a first preset duration. By making the heating component stop heating for the first preset duration, the cooking pot can be given enough cooling time. During this process, the heat at the bottom and inside of the cooking pot can be fully transferred, thereby reducing the temperature difference between the bottom of the cooking pot and the inside of the cooking pot and improving the accuracy of temperature detection by the sensor. That is to say, after the first preset duration, it can be considered that the temperature of the bottom of the cooking pot obtained by the temperature sensor on the cooking device is the current actual temperature inside the cooking pot. At this time, the first temperature obtained of the bottom of the cooking pot can be considered as the current temperature inside the cooking pot, and at the same time, the above first temperature can also be considered as the temperature inside the cooking pot when the heating component stops heating.

[0013] Further, in the control method of the cooking device proposed by the present invention, after obtaining the first temperature of the cooking pot, control the heating component to continue heating the cooking pot to gradually increase the temperature of the cooking pot. When the temperature of the cooking pot is greater than a second preset temperature, control the heating component to stop heating for a second preset duration. Here, the second preset temperature is greater than the first preset temperature. Similarly, by making the heating component stop heating for the second preset duration, the cooking pot can be given enough cooling time. During this process, the heat at the bottom and inside of the cooking pot can be fully transferred, thereby correcting the temperature of the bottom of the cooking pot and the temperature inside the cooking pot again and improving the accuracy of temperature detection by the sensor. After the heating component stops heating for the second preset duration, it can be considered that the temperature of the bottom of the cooking pot obtained by the temperature sensor on the cooking device is the current actual temperature inside the cooking pot. Then, after controlling the heating component to stop heating for the second preset duration, that is, after the cooking pot has been cooled enough, obtain the second temperature of the cooking pot.

[0014] Specifically, the above second temperature is greater than the first temperature. At this time, due to the transfer of heat, the second temperature can be considered as the current temperature inside the cooking pot, and at the same time, the second temperature can also be considered as the temperature inside the cooking pot when the heating component stops heating for the second time.

[0015] Further, for the control method of the cooking device proposed by the present invention, timing starts while the heating component begins to heat the pot body for the second time to record the heating time of the heating component for the second heating of the pot body. When the heating component starts to heat the pot body for the second time, the temperature inside the pot body is the first temperature, and when the heating component stops heating the pot body for the second time, the temperature inside the pot body is the second temperature. Therefore, the heating time of the above-mentioned second heating is actually the time interval during which the temperature inside the pot body rises from the first temperature to the second temperature. Based on the mathematical statistics principle and the law of conservation of energy, the operating parameters for the heating component to continue heating to the slightly boiling state can be obtained according to the first temperature, the second temperature, and the time interval for obtaining the first temperature and the second temperature.

[0016] Among them, the slightly boiling state refers to the state before the liquid is about to enter the boiling state. The slightly boiling state is a critical state, and the temperature of the liquid in the slightly boiling state is the critical value of the liquid boiling point. When the liquid is in the slightly boiling state, if the liquid is continuously heated, the liquid will enter the boiling state. Therefore, during the process of the heating component heating the pot body, by obtaining the operating parameters for the liquid in the pot body to reach the slightly boiling state, the cooking device can quickly and accurately identify the slightly boiling state of the liquid in the pot body, and effectively solve the problem of liquid overflow inside the pot body by timely changing its own operating parameters, ensuring the safety of using the cooking device. At the same time, the cooking device identifies the slightly boiling state of the liquid in the pot body through the above method, avoiding adding an additional temperature detection component to the cooking device, improving the versatility of the cooking device, and reducing the production cost of the cooking device.

[0017] Therefore, for the control method of the cooking device proposed by the present invention, the heating of the pot body is stopped for a period of time before detecting the temperature at the bottom of the pot body, thereby reducing the difference between the temperature at the bottom of the pot body and the temperature inside the pot body and improving the accuracy of temperature detection. In this way, based on the mathematical statistics principle and the law of conservation of energy, the operating parameters for the heating component to continue heating to the slightly boiling state obtained according to the first temperature, the second temperature, and the time interval for obtaining the first temperature and the second temperature are more accurate. On this basis, the cooking device can quickly and accurately identify the slightly boiling state of the liquid in the pot body, and timely change its own operating parameters, effectively solving the problem of liquid overflow inside the pot body, ensuring the safety of using the cooking device, improving the overall performance of the cooking device. At the same time, it avoids adding an additional temperature detection component to the cooking device, improves the versatility of the cooking device, and reduces the production cost of the cooking device.

[0018] In addition, for the control method of the cooking device provided by the above technical solution of the present invention, it also has the following additional technical features:

[0019] In the above technical solution, according to the first temperature and the second temperature, as well as the time interval for obtaining the second temperature and the first temperature, the operating parameters for the heating component to continue heating are determined, specifically including: determining the duration to be heated for the heating component to continue heating; the control method further includes: controlling the heating component to continue heating for the duration to be heated.

[0020] In this technical solution, determining the operating parameters for the heating component to continue heating specifically includes determining the duration to be heated for the heating component to continue heating. The duration to be heated is the time required to heat the pot body so that the temperature of the pot body reaches the target temperature. Among them, the target temperature is greater than the second temperature, and the target temperature is a temperature close to the boiling point of the liquid in the pot. That is, the duration to be heated is the time required for the liquid in the pot to change from the second temperature to a slightly boiling state.

[0021] Specifically, in this technical solution, based on the mathematical statistics principle and the energy conservation theory, according to the first temperature, the second temperature, and the time interval for obtaining the first temperature and the second temperature, the duration to be heated for the heating component to continue heating until it reaches a slightly boiling state is determined.

[0022] Further, in this technical solution, the control method further includes controlling the heating component to continue heating for the duration to be heated so that the liquid in the pot reaches a slightly boiling state. After that, the cooking device can quickly and accurately identify the slightly boiling state of the liquid in the pot and timely change its own operating parameters, thereby effectively solving the problem of liquid overflow inside the pot, ensuring the safety of using the cooking device, and improving the overall performance of the cooking device.

[0023] In any of the above technical solutions, determining the heating duration for the heating component to continue heating specifically includes: determining the temperature change value according to the difference between the second temperature and the first temperature; determining the duration to be heated required for the heating component to heat the temperature of the food ingredients in the pot to the target temperature value according to the temperature change value, the time interval, the target temperature value, the second temperature, and the compensation coefficient of the cooking device.

[0024] In this technical solution, when determining the heating duration for the heating component to continue heating, first, according to the difference between the second temperature and the first temperature, the temperature change value inside the pot during the second heating process of the heating component is determined. Then, based on the mathematical statistics principle and the energy conservation theory, according to the above temperature change value, the heating duration of the second heating of the heating component, that is, the time interval for obtaining the first temperature and the second temperature, the target temperature value, the second temperature, and the compensation coefficient of the cooking device, the duration to be heated required for the heating component to heat the temperature of the food ingredients in the pot to the target temperature value is determined. Among them, the target temperature value is a temperature close to the boiling point of the liquid in the pot.

[0025] Specifically, in this technical solution, the duration to be heated can be calculated by the following formula:

[0026]

[0027] Among them, t represents the duration to be heated, T represents the target temperature value, T2 represents the second temperature, Δt represents the time interval for obtaining the first temperature and the second temperature, ΔT represents the temperature change value, i.e., the difference between the second temperature and the first temperature, and k and b represent the compensation coefficients of the cooking device. Specifically, k and b are the compensation coefficients of the cooking device and are related to the characteristics of the cooking device itself. Generally, k is set to any real number between 0.9 and 1.1, and b is set to any real number between 0 and 30, that is, 0.9 ≤ k ≤ 1.1, 0 ≤ b ≤ 30.

[0028] In this technical solution, the duration to be heated obtained by the above formula is closer to the actual duration for the temperature of the pot body to change from the second temperature to the target temperature value. By continuously heating the pot body for the duration to be heated and then determining that the liquid in the pot body reaches the slightly boiling state, in this way, the problem of liquid overflow inside the pot body can be effectively solved, ensuring the safety of using the cooking device and improving the overall performance of the cooking device.

[0029] In any of the above technical solutions, before controlling the heating component to stop heating for the first preset duration, the method further includes: determining that the first temperature is greater than the first preset temperature.

[0030] In this technical solution, before controlling the heating component to stop heating for the first preset duration, it is also necessary to determine that the first temperature is greater than the first preset temperature. Only when the first temperature is greater than the first preset temperature, will the heating component be controlled to stop heating for the first preset duration. Among them, the first preset temperature is the temperature at the inflection point of the temperature change curve of the pot body. When the temperature of the pot body is greater than the first preset temperature, the temperature changes at the bottom of the pot body and inside the pot body both tend to be stable. At this time, the difference between the temperature at the bottom of the pot body and the temperature inside the pot body is also in a relatively stable state. In this way, the accuracy of the obtained first temperature can be ensured, and then it can be ensured that the cooking device can quickly and accurately identify the slightly boiling state of the liquid in the pot body and timely change its own working parameters, so as to effectively solve the problem of liquid overflow inside the pot body, ensure the safety of using the cooking device, and improve the overall performance of the cooking device.

[0031] In any of the above technical solutions, determining that the first temperature is greater than the first preset temperature specifically includes: after the heating component heats at the rated power for the third preset duration, controlling the temperature detection component of the cooking device to obtain the temperature of the pot body; based on the temperature value of the pot body obtained by the detection component being less than or equal to the first preset temperature, controlling the heating component to obtain the temperature value of the pot body again until the temperature of the pot body obtained by the detection component is greater than the first preset temperature.

[0032] In this technical solution, when it is determined that the first temperature is greater than the first preset temperature, first, control the heating component to heat at the rated power for a third preset duration so that the pot body reaches a certain temperature. Then, control the temperature detection component of the cooking device to obtain the temperature of the pot body. Specifically, after controlling the heating component to heat the pot body at the rated power for the third preset duration, start detecting the temperature at the bottom of the pot body. When the detected temperature at the bottom of the pot body is less than the first preset temperature, continue to heat the pot body through the heating component until the detected temperature at the bottom of the pot body is greater than the first preset temperature, and then control the heating component to stop heating the pot body for the first preset duration. Among them, the first preset temperature is the temperature at the inflection point of the temperature change curve of the pot body. When the temperature of the pot body is greater than the first preset temperature, the temperature changes at the bottom and inside of the pot body both tend to be stable. At this time, the difference between the temperature at the bottom of the pot body and the temperature inside the pot body is also in a relatively stable state. Therefore, when the temperature of the pot body is greater than the first preset temperature, control the heating component to stop heating the pot body for the first preset duration and obtain the first temperature of the pot body, which can ensure the accuracy of the obtained first temperature, and further ensure that the cooking device can quickly and accurately identify the slight boiling state of the liquid in the pot body and timely change its own working parameters, thus effectively solving the problem of liquid overflow inside the pot body, ensuring the safety of using the cooking device, and improving the overall performance of the cooking device.

[0033] In any of the above technical solutions, after controlling the heating component to continue heating, the control method further includes: controlling the timing component of the cooking device to start timing; when the temperature value of the pot body is greater than the second preset temperature, controlling the timing component to stop timing; and determining the timing duration as the time interval.

[0034] In this technical solution, while controlling the heating component to perform the second heating on the pot body, control the timing component in the cooking device to start timing. Then, when the temperature value of the pot body is greater than the second preset temperature, control the timing component to stop timing and determine the timing duration as the time interval. When controlling the heating component to start the second heating on the pot body, the temperature of the pot body is the first temperature. When the temperature value of the pot body is greater than the second preset temperature, control the heating component to stop heating the pot body. At this time, the temperature inside the pot body is the second temperature. Therefore, within the above time interval, the temperature of the pot body rises from the first temperature to the second temperature, that is, the above time interval is the time interval for obtaining the first temperature and the second temperature.

[0035] In any of the above technical solutions, after controlling the heating component to continue heating, the control method further includes: controlling the temperature detection component of the cooking device to obtain the temperature of the pot body; based on the temperature value of the pot body obtained by the detection component being less than or equal to the second preset temperature, controlling the heating component to obtain the temperature value of the pot body again until the temperature of the pot body obtained by the detection component is greater than the second preset temperature.

[0036] In this technical solution, after controlling the heating component to perform a second heating on the pot body, the temperature detection component of the cooking device is also controlled to obtain the temperature of the pot body. Specifically, while controlling the heating component to perform a second heating on the pot body, the temperature at the bottom of the pot body is detected. When the detected temperature at the bottom of the pot body is less than the second preset temperature, the pot body is continuously heated by the heating component until the detected temperature at the bottom of the pot body is greater than the second preset temperature, and then the heating component is controlled to stop heating the pot body for a second preset duration. Among them, the second preset temperature is greater than the first preset temperature and is relatively close to the boiling point of the liquid in the pot body. At this time, the temperature changes at the bottom of the pot body and inside the pot body both tend to be stable, and the difference between the temperature at the bottom of the pot body and the temperature inside the pot body is also in a relatively stable state. Therefore, when the temperature of the pot body is greater than the second preset temperature, the heating component is controlled to stop heating the pot body for a second preset duration, and the second temperature of the pot body is obtained. In this way, the accuracy of the obtained second temperature can be ensured, and then it can be ensured that the cooking device can quickly and accurately identify the slightly boiling state of the liquid in the pot body and timely change its own working parameters, so as to effectively solve the problem of liquid overflow inside the pot body, ensure the safety of the cooking device during use, and improve the overall performance of the cooking device.

[0037] According to the second aspect of the embodiments of the present invention, a control device for a cooking device is provided. The control device includes: a processing unit for controlling the heating component to start heating; the processing unit is also used for controlling the heating component to stop heating for a first preset duration; an acquisition unit for acquiring the first temperature of the pot body; the processing unit is also used for controlling the heating component to continue heating, and based on the temperature of the pot body acquired by the acquisition unit being greater than the second preset temperature, controlling the heating component to stop heating for a second preset duration; the acquisition unit is also used for acquiring the second temperature of the pot body; the processing unit is also used for determining the working parameters for the heating component to continue heating according to the first temperature and the second temperature, and the time interval for acquiring the second temperature and the first temperature.

[0038] The control device for the cooking device proposed by the present invention is used to control a cooking device including a heating component for heating a pot body. The control device for the cooking device proposed by the present invention is used to control a cooking device with water-related functions.

[0039] In the control device of the cooking device proposed by the present invention, first, the heating component is controlled by the processing unit to heat for a preset time so that a certain temperature is achieved inside the pot body. After that, the heating component is controlled by the processing unit to stop heating for a first preset duration. By stopping the heating component from heating for the first preset duration, the pot body can obtain sufficient cooling time. During this process, the heat at the bottom of the pot body and inside the pot body can be fully transferred, thereby reducing the temperature difference between the bottom of the pot body and the temperature inside the pot body and improving the accuracy of temperature detection by the sensor. That is to say, at this time, it can be considered that the temperature at the bottom of the pot body is the current actual temperature inside the pot body. After that, after controlling the heating component to stop heating for the first preset duration, that is, when the pot body has been sufficiently cooled, the first temperature of the pot body is obtained by the acquisition unit. Specifically, after the pot body has been cooled for a sufficient length of time, the first temperature at the bottom of the pot body is obtained by the acquisition unit in the control device of the cooking device. At this time, the first temperature obtained at the bottom of the pot body can be considered as the current temperature inside the pot body, and at the same time, the above-mentioned first temperature can also be considered as the temperature inside the pot body when the heating component stops heating.

[0040] Furthermore, in the control device of the cooking device proposed by the present invention, after the first temperature of the pot body is obtained by the acquisition unit, the heating component is further controlled by the processing unit to continue heating the pot body so that the temperature of the pot body gradually increases. When the temperature of the pot body is greater than a second preset temperature, the heating component is controlled by the processing unit to stop heating for a second preset duration. Among them, the second preset temperature is greater than the first preset temperature. Similarly, by stopping the heating component from heating for the second preset duration, the pot body can obtain sufficient cooling time. During this process, the heat at the bottom of the pot body and inside the pot body can be fully transferred, thereby re-calibrating the temperature at the bottom of the pot body and the temperature inside the pot body and improving the accuracy of temperature detection by the sensor. At this time, it can be considered that the temperature at the bottom of the pot body is the current actual temperature inside the pot body. After that, after controlling the heating component to stop heating for the second preset duration, that is, when the pot body has been sufficiently cooled, the second temperature of the pot body is obtained by the acquisition unit. Specifically, after the pot body has been cooled for a sufficient length of time, the second temperature at the bottom of the pot body is obtained by the acquisition unit in the control device of the cooking device. Among them, the second temperature is greater than the first temperature. At this time, due to the transfer of heat, the second temperature can be considered as the current temperature inside the pot body, and at the same time, the second temperature can also be considered as the temperature inside the pot body when the heating component stops heating for the second time.

[0041] Further, the control device of the cooking device proposed by the present invention starts timing while the heating component starts the second heating of the pot body to record the heating time of the heating component for the second heating of the pot body. When the heating component starts the second heating of the pot body, the temperature inside the pot body is the first temperature, and when the heating component stops the second heating of the pot body, the temperature inside the pot body is the second temperature. Therefore, the heating time of the above-mentioned second heating is actually the time interval during which the temperature inside the pot body rises from the first temperature to the second temperature. Based on the mathematical statistics principle and the energy conservation theory, the processing unit can obtain the working parameters for the heating component to continue heating to the slightly boiling state according to the first temperature, the second temperature, and the time interval for obtaining the first temperature and the second temperature.

[0042] Among them, the slightly boiling state refers to the state before the liquid is about to boil. The slightly boiling state is a critical state, and the temperature of the liquid in the slightly boiling state is the critical value of the liquid boiling point. When the liquid is in the slightly boiling state, if the liquid is continuously heated, the liquid will enter the boiling state. Therefore, during the process of the heating component heating the pot body, by obtaining the working parameters for the liquid in the pot body to reach the slightly boiling state, the cooking device can quickly and accurately identify the slightly boiling state of the liquid in the pot body, and by timely changing its own working parameters, effectively solve the problem of liquid overflow inside the pot body, ensuring the safety of the cooking device during use. At the same time, the cooking device identifies the slightly boiling state of the liquid in the pot body through the above method, avoiding adding an additional temperature detection component to the cooking device, improving the versatility of the cooking device, and reducing the production cost of the cooking device.

[0043] Therefore, the control device of the cooking device proposed by the present invention stops heating the pot body for a period of time before obtaining the temperature at the bottom of the pot body through the acquisition unit, thereby reducing the difference between the temperature at the bottom of the pot body and the temperature inside the pot body and improving the accuracy of temperature detection. In this way, based on the mathematical statistics principle and the energy conservation theory, the working parameters for the heating component to continue heating to the slightly boiling state obtained by the processing unit according to the first temperature, the second temperature, and the time interval for obtaining the first temperature and the second temperature are more accurate. On this basis, the cooking device can quickly and accurately identify the slightly boiling state of the liquid in the pot body, and timely change its own working parameters, effectively solving the problem of liquid overflow inside the pot body, ensuring the safety of the cooking device during use, improving the overall performance of the cooking device. At the same time, it avoids adding an additional temperature detection component to the cooking device, improves the versatility of the cooking device, and reduces the production cost of the cooking device.

[0044] In addition, the control device of the cooking device provided according to the above technical solution of the present invention further has the following additional technical features:

[0045] In the above technical solution, the processing unit is further configured to determine the duration to be heated for the heating component to continue heating; the processing unit is further configured to control the heating component to continue heating for the duration to be heated.

[0046] In this technical solution, the working parameters for the processing unit to determine that the heating component continues to heat specifically include the duration to be heated for the heating component to continue heating determined by the processing unit. The duration to be heated is the time required to heat the pot body so that the temperature of the pot body reaches the target temperature from the second temperature. Wherein, the target temperature is greater than the second temperature, and the target temperature is a temperature close to the boiling point of the liquid in the pot. That is to say, the duration to be heated is the time required for the liquid in the pot to change from the second temperature to a slightly boiling state.

[0047] Specifically, in this technical solution, based on the mathematical statistics principle and the energy conservation theory, the processing unit determines the duration to be heated for the heating component to continue heating to a slightly boiling state according to the first temperature, the second temperature, and the time interval for obtaining the first temperature and the second temperature.

[0048] Further, in this technical solution, the control device further includes controlling, through the control unit, the heating component to continue heating for the duration to be heated so that the liquid in the pot reaches a slightly boiling state. After that, the cooking device can quickly and accurately identify the slightly boiling state of the liquid in the pot and timely change its own working parameters, thereby effectively solving the problem of liquid overflow inside the pot body, ensuring the safety of using the cooking device, and improving the overall performance of the cooking device.

[0049] In any of the above technical solutions, the processing unit is further configured to: determine the temperature change value according to the difference between the second temperature and the first temperature; the processing unit is further configured to: determine the duration to be heated for the heating component to heat the temperature of the food ingredients in the pot to the target temperature value according to the temperature change value, the time interval, the target temperature value, the second temperature, and the compensation coefficient of the cooking device.

[0050] In this technical solution, when determining the heating duration for the heating component to continue heating through the processing unit, first, the processing unit determines the temperature change value inside the pot body during the second heating process of the heating component according to the difference between the second temperature and the first temperature. Then, based on the mathematical statistics principle and the energy conservation theory, the processing unit determines the duration to be heated for the heating component to heat the temperature of the food ingredients in the pot to the target temperature value according to the above temperature change value, the heating duration of the second heating of the heating component, that is, the time interval for obtaining the first temperature and the second temperature, the target temperature value, the second temperature, and the compensation coefficient of the cooking device. Wherein, the target temperature value is a temperature close to the boiling point of the liquid in the pot.

[0051] Specifically, in this technical solution, the duration to be heated can be calculated by the following formula:

[0052]

[0053] Among them, t represents the duration to be heated, T represents the target temperature value, T2 represents the second temperature, Δt represents the time interval for obtaining the first temperature and the second temperature, ΔT represents the temperature change value, that is, the difference between the second temperature and the first temperature, and k and b represent the compensation coefficients of the cooking device. Specifically, k and b are the compensation coefficients of the cooking device and are related to the characteristics of the cooking device itself. Generally, k is set to any real number between 0.9 and 1.1, and b is set to any real number between 0 and 30, that is, 0.9 ≤ k ≤ 1.1, 0 ≤ b ≤ 30.

[0054] In this technical solution, the duration to be heated obtained by the above formula is closer to the actual duration for the temperature of the pot body to change from the second temperature to the target temperature value. By continuing to heat the pot body for the duration to be heated and then determining that the liquid in the pot body reaches the slightly boiling state, in this way, the problem of liquid overflow inside the pot body can be effectively solved, ensuring the safety of using the cooking device and improving the overall performance of the cooking device.

[0055] In any of the above technical solutions, the processing unit is further configured to: determine that the temperature of the pot body is greater than the first preset temperature.

[0056] In this technical solution, before the processing unit controls the heating component to stop heating for the first preset duration, it is also necessary to determine through the processing unit that the first temperature is greater than the first preset temperature. Only when the first temperature is greater than the first preset temperature, will the heating component be controlled to stop heating for the first preset duration. Among them, the first preset temperature is the temperature at the inflection point of the temperature change curve of the pot body. When the temperature of the pot body is greater than the first preset temperature, the temperature changes at the bottom of the pot body and inside the pot body both tend to be stable. At this time, the difference between the temperature at the bottom of the pot body and the temperature inside the pot body is also in a relatively stable state. Therefore, when the temperature of the pot body is greater than the first preset temperature, the heating component is controlled to stop heating the pot body for the first preset duration, and the first temperature of the pot body is obtained. In this way, the accuracy of the obtained first temperature can be guaranteed, and then it is ensured that the cooking device can quickly and accurately identify the slightly boiling state of the liquid in the pot body and timely change its own working parameters, thereby effectively solving the problem of liquid overflow inside the pot body, ensuring the safety of using the cooking device, and improving the overall performance of the cooking device.

[0057] In any of the above technical solutions, the control device further includes: a timing unit, configured to start timing after the processing unit controls the heating component to continue heating; the timing unit is further configured to: stop timing when the temperature of the pot body is greater than the second preset temperature; the processing unit is further configured to determine the timing duration as the time interval.

[0058] In this technical solution, the control device further includes a timing unit. While controlling the heating component to perform the second heating on the pot body, the timing unit starts timing. After that, when the temperature of the pot body is greater than the second preset temperature, the timing unit stops timing, and the processing unit determines the timing duration as the time interval. When the control heating component starts to perform the second heating on the pot body, the temperature of the pot body is the first temperature. When the temperature of the pot body is greater than the second preset temperature, the control heating component stops heating the pot body. At this time, the temperature inside the pot body is the second temperature. Therefore, within the above time interval, the temperature of the pot body rises from the first temperature to the second temperature, that is, the above time interval is the time interval for obtaining the first temperature and the second temperature.

[0059] According to the third aspect of the embodiments of the present invention, there is provided a cooking device, including: the control device of the cooking device in any of the above technical solutions. Therefore, the cooking device proposed by the present invention has all the beneficial effects of the control device of the cooking device in any of the above technical solutions, which will not be elaborated here.

[0060] According to the fourth aspect of the embodiments of the present invention, there is provided a cooking device, including: a memory storing programs or instructions; a controller, when the controller executes the programs or instructions, implementing the control method of the cooking device in any of the above technical solutions. Therefore, the cooking device proposed by the present invention has all the beneficial effects of the control method of the cooking device in any of the above technical solutions, which will not be elaborated here.

[0061] According to the fifth aspect of the embodiments of the present invention, there is provided a readable storage medium, on which programs or instructions are stored, and when the programs or instructions are executed by a processor, implementing the steps of the control method of the cooking device in any of the above technical solutions. Therefore, the readable storage medium proposed by the present invention has all the beneficial effects of the control method of the cooking device in any of the above technical solutions, which will not be elaborated here.

[0062] The additional aspects and advantages of the present invention will be given in the following description section, some will become obvious from the following description, or be understood through the practice of the present invention. Description of the Drawings

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

[0064] Figure 1 It shows one of the flow diagrams of the control method of the cooking device according to an embodiment of the present invention;

[0065] Figure 2 It shows another flow diagram of the control method of the cooking device according to an embodiment of the present invention;

[0066] Figure 3 The third flow schematic diagram of the control method of the cooking device according to an embodiment of the present invention is shown;

[0067] Figure 4 The fourth flow schematic diagram of the control method of the cooking device according to an embodiment of the present invention is shown;

[0068] Figure 5 The fifth flow schematic diagram of the control method of the cooking device according to an embodiment of the present invention is shown;

[0069] Figure 6 The sixth flow schematic diagram of the control method of the cooking device according to an embodiment of the present invention is shown;

[0070] Figure 7 The seventh flow schematic diagram of the control method of the cooking device according to an embodiment of the present invention is shown;

[0071] Figure 8 The first schematic block diagram of the control device of the cooking device according to an embodiment of the present invention is shown;

[0072] Figure 9 The second schematic block diagram of the control device of the cooking device according to an embodiment of the present invention is shown;

[0073] Figure 10 The first structural schematic diagram of the cooking device according to an embodiment of the present invention is shown;

[0074] Figure 11 The second structural schematic diagram of the cooking device according to an embodiment of the present invention is shown;

[0075] Figure 12 The comparison diagram of the bottom temperature of the pot body and the internal temperature of the pot body according to a specific embodiment of the present invention is shown. Detailed implementation manners

[0076] In order to be able to more clearly understand the above objects, features and advantages of the present invention, the present invention will be further described in detail below in conjunction with the accompanying drawings and specific implementation manners. It should be noted that, without conflict, the embodiments of the present application and the features in the embodiments can be combined with each other.

[0077] In the following description, many specific details are set forth in order to fully understand the present invention. However, the present invention can also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited by the specific embodiments disclosed below.

[0078] An embodiment of the first aspect of the present invention provides a control method for a cooking device.

[0079] Embodiment 1

[0080] Figure 1 FIG. 1 shows one of the schematic flowcharts of the control method of a cooking device according to an embodiment of the present invention. The cooking device includes a heating assembly for heating a pot body. As Figure 1 shown, the control method of the cooking device includes:

[0081] Step S102, controlling the heating assembly to start heating;

[0082] Optionally, the control method proposed in this embodiment is used to control a cooking device, which includes a heating assembly for heating a pot body.

[0083] Optionally, the control method proposed in this embodiment is used to control a cooking device with water-related functions.

[0084] In this embodiment, optionally, the heating assembly is controlled to heat for a preset time t0 so that the inside of the pot body has a certain temperature. Specifically, the preset time t0 can be 2 minutes.

[0085] Step S104, controlling the heating assembly to stop heating for a first preset duration and obtaining a first temperature of the pot body;

[0086] In this embodiment, by making the heating assembly stop working for a first preset duration t1, the pot body can obtain sufficient cooling time. During this process, the heat at the bottom and inside of the pot body can be fully transferred, thereby reducing the temperature difference between the bottom of the pot body and the inside of the pot body and improving the accuracy of temperature detection.

[0087] It can be understood that in this embodiment, after the first preset duration t1, it can be considered that the temperature of the bottom of the pot body obtained by the temperature detection component on the cooking device is the current actual temperature inside the pot body. That is to say, the first temperature T1 of the bottom of the pot body obtained above can be considered as the current temperature inside the pot body.

[0088] At the same time, it can be understood that the above first temperature T1 can also be considered as the temperature inside the pot body when the heating assembly stops heating.

[0089] Step S106, controlling the heating assembly to continue heating, and based on the temperature of the pot body being greater than a second preset temperature, controlling the heating assembly to stop heating for a second preset duration and obtaining a second temperature of the pot body;

[0090] In this embodiment, after obtaining the first temperature T1 of the pot body, the heating assembly is controlled to continue heating the pot body so that the temperature of the pot body gradually increases. When the temperature value of the pot body is greater than the second preset temperature T4, the heating assembly is controlled to stop working for a second preset duration t2.

[0091] Optionally, the second preset temperature T4 is greater than the first preset temperature T3.

[0092] In this embodiment, by stopping the heating component from working for the second preset duration t2, the pot body can obtain sufficient cooling time. During this process, the heat at the bottom and inside of the pot body can be fully transferred, so that the temperature at the bottom of the pot body and the temperature inside the pot body can be corrected again, improving the accuracy of temperature detection.

[0093] It can be understood that in this embodiment, after the heating component stops working for the second preset duration t2, it can be considered that the temperature of the bottom of the pot body obtained by the temperature detection component on the cooking device is the current actual temperature inside the pot body. After that, after controlling the heating component to stop working for the second preset duration t2, that is, after the pot body has been sufficiently cooled, the second temperature T2 of the pot body is obtained.

[0094] Specifically, the above-mentioned second temperature T2 is greater than the first temperature T1.

[0095] It can be understood that due to the transfer of heat, the second temperature T2 can be considered as the current temperature inside the pot body, and at the same time, the second temperature T2 can also be considered as the temperature inside the pot body when the heating component stops working for the second time.

[0096] Step S108, determine the working parameters for the heating component to continue heating according to the first temperature and the second temperature, and the time interval for obtaining the second temperature and the first temperature.

[0097] Optionally, in this embodiment, timing starts while the heating component starts to heat the pot body for the second time to record the heating time for the heating component to heat the pot body for the second time.

[0098] In this embodiment, when the heating component starts to heat the pot body for the second time, the temperature inside the pot body is the first temperature T1, and when the heating component stops heating the pot body for the second time, the temperature inside the pot body is the second temperature T2. Therefore, it can be understood that the above-mentioned heating time for the second heating is actually the time interval Δt for the temperature inside the pot body to rise from the first temperature T1 to the second temperature T2.

[0099] Furthermore, in this embodiment, based on the mathematical statistics principle and the energy conservation theory, according to the first temperature T1, the second temperature T2, and the time interval Δt at the moment of obtaining the first temperature T1 and the second temperature T2, the working parameters for the heating component to continue heating to the slightly boiling state can be obtained.

[0100] In this embodiment, the sub-boiling state refers to the state of the liquid just before it enters the boiling state. The sub-boiling state is a critical state, and the temperature of the liquid in the sub-boiling state is the critical value of the boiling point of the liquid. When the liquid is in the sub-boiling state, if the liquid is continuously heated, the liquid will enter the boiling state.

[0101] Therefore, in this embodiment, during the process of the heating component heating the pot body, by obtaining the working parameters of the liquid in the pot body reaching the sub-boiling state, the cooking device can quickly and accurately identify the sub-boiling state of the liquid in the pot body, and by timely changing its own working parameters, effectively solve the problem of liquid overflow inside the pot body, ensuring the safety of the cooking device during use.

[0102] Furthermore, in this embodiment, the cooking device identifies the sub-boiling state of the liquid in the pot body through the above method, avoiding adding an additional temperature detection component to the cooking device, improving the versatility of the cooking device, and reducing the production cost of the cooking device.

[0103] Therefore, the control method proposed in this embodiment stops heating the pot body for a period of time before detecting the temperature at the bottom of the pot, thereby reducing the difference between the temperature at the bottom of the pot and the temperature inside the pot, improving the accuracy of temperature detection. In this way, based on the mathematical statistics principle and the law of conservation of energy, the working parameters for the heating component to continue heating to the sub-boiling state obtained according to the first temperature T1, the second temperature T2, and the time interval Δt at the moment of obtaining the first temperature T1 and the second temperature T2 will be more accurate. On this basis, the cooking device can quickly and accurately identify the sub-boiling state of the liquid in the pot body, and timely change its own working parameters, effectively solving the problem of liquid overflow inside the pot body, ensuring the safety of the cooking device during use, enhancing the overall performance of the cooking device. At the same time, it avoids adding an additional temperature detection component to the cooking device, improving the versatility of the cooking device and reducing the production cost of the cooking device.

[0104] Embodiment 2

[0105] Figure 2 Shows the second flow schematic diagram of the control method according to an embodiment of the present invention. As Figure 2 shown, the above step S108 determines the working parameters for the heating component to continue heating according to the first temperature and the second temperature, and the time interval for obtaining the second temperature and the first temperature, specifically including:

[0106] Step S1082, determine the duration to be heated for the heating component to continue heating according to the first temperature and the second temperature, and the time interval for obtaining the second temperature and the first temperature.

[0107] In this embodiment, the duration t to be heated is the time for heating the pot body to make the temperature of the pot body reach the target temperature T from the second temperature T2. Among them, the target temperature T is greater than the second temperature T2, and the target temperature T is a temperature close to the boiling point of the liquid in the pot. That is to say, the duration t to be heated is the duration required for the liquid in the pot to change from the second temperature T2 to a slightly boiling state.

[0108] Specifically, in this embodiment, based on the mathematical statistics principle and the energy conservation theory, according to the first temperature T1, the second temperature T2, and the time interval Δt at the moment of obtaining the first temperature T1 and the second temperature T2, the duration t to be heated for the heating component to continue heating until the slightly boiling state is determined.

[0109] On this basis, as Figure 2 shown, the control method of the cooking device may further include:

[0110] Step S110, controlling the heating component to continue heating for the duration to be heated.

[0111] In this embodiment, by controlling the heating component to continue working and heating for the duration t to be heated, the liquid in the pot reaches the slightly boiling state. After that, the cooking device can quickly and accurately identify the slightly boiling state of the liquid in the pot and timely change its own working parameters, thereby effectively solving the problem of liquid overflow inside the pot, ensuring the safety of using the cooking device, and improving the overall performance of the cooking device.

[0112] In a specific embodiment, as shown in Table 1, Table 1 shows the determination results of different types of cookware in a specific embodiment of the present invention.

[0113] Table 1

[0114]

[0115]

[0116] It can be seen from Table 1 that the control method provided in this embodiment has good results for identifying the slightly boiling state of different types of cookware. Especially for cookware of the types of 430 single bottom, 430 double bottom, and wok double bottom, the effect is particularly significant. Therefore, the control method proposed by the present invention has high feasibility for identifying the slightly boiling state of the liquid.

[0117] Embodiment 3

[0118] Figure 3 shows a third flow diagram of the control method according to an embodiment of the present invention. As Figure 3 shown, the above step S1082 determines the duration to be heated for the heating component to continue heating according to the first temperature and the second temperature, and the time interval for obtaining the second temperature and the first temperature, specifically including:

[0119] Step S1082a: Determine the temperature change value according to the difference between the second temperature and the first temperature.

[0120] In this embodiment, it can be understood that the second temperature T2 can represent the temperature inside the pot when the heating component stops heating for the second time, and the first temperature T1 can represent the temperature inside the pot when the heating component starts heating for the second time. Therefore, it can be seen that the above temperature change value ΔT is actually the temperature change value inside the pot during the second heating process of the heating component, that is, the temperature change value inside the pot during the above time interval Δt.

[0121] Step S1082b: Determine the duration to be heated required for the heating component to heat the temperature of the food ingredients in the pot to the target temperature value according to the temperature change value, the time interval, the second temperature, the target temperature value, and the compensation coefficient of the cooking device.

[0122] In this embodiment, based on the mathematical statistics principle and the energy conservation theory, according to the above temperature change value ΔT, the heating duration of the heating component during the second heating, that is, the time interval Δt between the moments when the first temperature T1 and the second temperature T2 are obtained, the target temperature value T, the compensation coefficients k and b of the cooking device, and the second temperature T2, determine the duration to be heated t required for the heating component to heat the food ingredients in the pot to the target temperature value T. Among them, the target temperature value T is a temperature close to the boiling point of the liquid in the pot.

[0123] Optionally, in this embodiment, the duration to be heated t can be calculated by the following formula:

[0124]

[0125] Wherein, t represents the duration to be heated, T represents the target temperature value, T2 represents the second temperature, Δt represents the time interval between the moments when the first temperature T1 and the second temperature T2 are obtained, ΔT represents the difference between the second temperature T2 and the first temperature T1, that is, the temperature change value, and k and b represent the compensation coefficients of the cooking device.

[0126] In this embodiment, k and b are the compensation coefficients of the cooking device and are related to the characteristics of the cooking device itself. In a specific embodiment, the value ranges of the compensation coefficients k and b can be set as: 0.9 ≤ k ≤ 1.1, 0 ≤ b ≤ 30.

[0127] Furthermore, in this embodiment, the duration to be heated t obtained by the above formula is closer to the actual duration when the temperature of the pot changes from the second temperature T2 to the target temperature value T. By continuously heating the pot for the duration to be heated t and then determining that the liquid in the pot reaches the slightly boiling state, in this way, the problem of liquid overflow inside the pot can be effectively solved, the safety of using the cooking device is ensured, and the overall performance of the cooking device is improved.

[0128] Example 4

[0129] Figure 4 Figure 4 shows a schematic flow chart of a control method according to an embodiment of the present invention. As Figure 4 shown, after the above step S102 and before the above step S104, the control method of the cooking device further includes:

[0130] Step S103: Determine that the first temperature is greater than the first preset temperature.

[0131] In this embodiment, before controlling the heating component to stop working for the first preset duration t1, it is also necessary to determine whether the first temperature T1 is greater than the first preset temperature T3. Only when the first temperature T1 is already greater than the first preset temperature T3, will the heating component be controlled to stop heating for the first preset duration t1.

[0132] Optionally, in this embodiment, the first preset temperature T3 is the temperature at the inflection point of the temperature change curve of the pot body. When the temperature value of the pot body is greater than the first preset temperature T3, the temperature changes at the bottom of the pot body and inside the pot body both tend to be stable. At this time, the difference between the temperature at the bottom of the pot body and the temperature inside the pot body is also in a relatively stable state.

[0133] In a specific embodiment, as Figure 12 shown, Figure 12 Figure 5 shows a comparison diagram of the temperature at the bottom of the pot body and the temperature inside the pot body according to a specific embodiment of the present invention. As can be Figure 12 seen, during the heating process of the pot body, there is a certain difference between the temperature inside the pot body and the temperature at the bottom of the pot body. And, as Figure 12 shown, in the initial stage of heating, both the temperature at the bottom of the pot body and the temperature inside the pot body increase with the increase of the heating time. When reaching a certain temperature, the temperature changes at the bottom of the pot body and inside the pot body start to be stable, and even the temperature at the bottom of the pot body may show a decreasing trend with the increase of the heating time. Since the temperature changes at the bottom of the pot body and inside the pot body both tend to be stable at this time, the difference between the two also gradually tends to be stable. Therefore, the result obtained by measuring the temperature at the bottom of the pot body at this time is closer to the actual temperature inside the pot body.

[0134] Therefore, it can be understood that the temperature at the bottom of the pot body should be detected after the inflection point of the temperature change curve of the pot body, that is, the above first preset temperature T3 should be greater than or equal to the temperature at the inflection point of the temperature change curve of the pot body.

[0135] On this basis, the accuracy of the first temperature T1 obtained can be guaranteed, thus ensuring that the cooking device can quickly and accurately identify the slightly boiling state of the liquid in the pot body, and timely change its own working parameters, so as to effectively solve the problem of liquid overflow inside the pot body, ensure the safety of using the cooking device, and improve the overall performance of the cooking device.

[0136] Embodiment 5

[0137] Figure 5 Fig. 5 shows a fifth flow diagram of the control method according to an embodiment of the present invention. As Figure 5 shown, the above step S103 determines that the first temperature is greater than the first preset temperature, specifically including:

[0138] Step S103a, after the heating component heats at the rated power for a third preset duration, control the temperature detection component of the cooking device to obtain the temperature of the pot body;

[0139] In this embodiment, control the heating component to heat at the maximum heating power (rated power) for a third preset duration t3, so that the pot body reaches a certain temperature, and then start to detect the temperature at the bottom of the pot body. In this way, it can be ensured that the temperature detection component performs detection when the temperature inside the pot body is high enough, avoiding unnecessary detection, and thus saving the energy consumption of the cooking device.

[0140] Step S103b, based on the temperature of the pot body obtained by the detection component being less than or equal to the first preset temperature, control the heating component to obtain the temperature value of the pot body again until the temperature of the pot body obtained by the detection component is greater than the first preset temperature.

[0141] In this embodiment, the first preset temperature T3 is the temperature at the inflection point of the temperature change curve of the pot body. When the temperature value of the pot body is greater than the first preset temperature T3, the temperature changes at the bottom and inside of the pot body both tend to be stable. At this time, the difference between the temperature at the bottom of the pot body and the temperature inside the pot body is also in a relatively stable state.

[0142] Therefore, in this embodiment, when the temperature value of the pot body is greater than the first preset temperature T3, control the heating component to stop heating the pot body for a first preset duration t1, and obtain the first temperature T1 of the pot body, which can ensure the accuracy of the obtained first temperature T1, and further ensure that the cooking device can quickly and accurately identify the slightly boiling state of the liquid in the pot body, and timely change its own working parameters, so as to effectively solve the problem of liquid overflow inside the pot body, ensure the safety of using the cooking device, and improve the overall performance of the cooking device.

[0143] Embodiment 6

[0144] Figure 6 Fig. 6 shows a sixth flow diagram of the control method according to an embodiment of the present invention. AsFigure 6 As shown, after the step of controlling the heating component to continue heating, the control method of the cooking device further includes:

[0145] Step S107a, controlling the timing component of the cooking device to start timing;

[0146] Optionally, while controlling the heating component to perform the second heating on the pot body, control the timing component in the cooking device to start timing.

[0147] Step S107b, when the temperature value of the pot body is greater than the second preset temperature, control the timing component to stop timing;

[0148] Step S107c, determining the timing duration as the time interval.

[0149] In this embodiment, when controlling the heating component to start the second heating on the pot body, the temperature of the pot body is the first temperature T1. When the temperature value of the pot body is already greater than the second preset temperature T4, control the heating component to stop working. At this time, the temperature inside the pot body is the second temperature T2. Therefore, within the above time interval Δt, the temperature of the pot body rises from the first temperature T1 to the second temperature T2, that is, the above time interval Δt is the time difference for obtaining the first temperature T1 and the second temperature T2.

[0150] Embodiment 7

[0151] Figure 7 shows the seventh flow schematic diagram of the control method according to an embodiment of the present invention. As Figure 7 shown, after the step of controlling the heating component to continue working and heating the pot body, the control method of the cooking device further includes:

[0152] Step S107d, controlling the temperature detection component of the cooking device to obtain the temperature of the pot body;

[0153] Optionally, while controlling the heating component to perform the second heating on the pot body, detect the temperature at the bottom of the pot body.

[0154] Step S107e, determining whether the temperature value of the pot body obtained by the detection component is less than or equal to the second preset temperature.

[0155] Specifically, when the temperature of the pot body obtained by the detection component is less than or equal to the second preset temperature T4, control the heating component to obtain the temperature value of the pot body again until the temperature of the pot body obtained by the detection component is greater than the second preset temperature T4, and control the heating component to stop working for the second preset duration t2.

[0156] In this embodiment, the second preset temperature T4 is greater than the first preset temperature T3, and the second preset temperature T4 is relatively close to the boiling point of the liquid in the pot body. It can be understood that at this time, the temperature changes at the bottom of the pot body and inside the pot body both tend to be stable, and the difference between the temperature at the bottom of the pot body and the temperature inside the pot body is also in a relatively stable state.

[0157] Therefore, in this embodiment, when the temperature of the pot body is already greater than the second preset temperature T4, the heating component is controlled to stop heating the pot body for the second preset duration t2, and the second temperature T2 of the pot body is obtained. In this way, the accuracy of the obtained second temperature T2 can be ensured, and further, it can be ensured that the cooking device can quickly and accurately identify the slightly boiling state of the liquid in the pot body and timely change its own working parameters, thereby effectively solving the problem of liquid overflow inside the pot body, ensuring the safety of using the cooking device, and improving the overall performance of the cooking device.

[0158] An embodiment of the second aspect of the present invention provides a control device 200 for a cooking device.

[0159] Embodiment 8

[0160] Figure 8 Fig. 13 shows one of the schematic block diagrams of the control device 200 of the cooking device according to an embodiment of the present invention. As Figure 8 shown, the control device 200 of the cooking device includes:

[0161] A processing unit 202, configured to control the heating component to start heating;

[0162] The processing unit 202 is further configured to control the heating component to stop heating for the first preset duration;

[0163] An acquisition unit 204, configured to acquire the first temperature of the pot body;

[0164] The processing unit 202 is further configured to control the heating component to continue heating, and based on the temperature of the pot body acquired by the acquisition unit 204 being greater than the second preset temperature, control the heating component to stop heating for the second preset duration;

[0165] The acquisition unit 204 is further configured to acquire the second temperature of the pot body;

[0166] The processing unit 202 is further configured to determine the working parameters for the heating component to continue heating according to the first temperature and the second temperature, and the time interval for acquiring the second temperature and the first temperature.

[0167] The control device of the cooking device proposed in this embodiment stops heating the pot body for a period of time before the acquisition unit 204 acquires the temperature at the bottom of the pot body, thereby reducing the difference between the temperature at the bottom of the pot body and the temperature inside the pot body and improving the accuracy of temperature detection. In this way, based on the mathematical statistics principle and the law of conservation of energy, the operating parameters for the heating component to continue heating to the slightly boiling state obtained by the processing unit 202 according to the first temperature T1, the second temperature T2, and the time interval Δt for obtaining the first temperature T1 and the second temperature T2 are more accurate. On this basis, the cooking device can quickly and accurately identify the slightly boiling state of the liquid in the pot body and timely change its own operating parameters, effectively solving the problem of liquid overflow inside the pot body, ensuring the safety of using the cooking device, improving the overall performance of the cooking device. At the same time, it avoids adding additional temperature detection components to the cooking device, improves the versatility of the cooking device, and reduces the production cost of the cooking device.

[0168] In this embodiment, optionally, the processing unit 202 is further configured to determine the duration to be heated for the heating component to continue heating; and the processing unit 202 is further configured to control the heating component to continue heating for the duration to be heated.

[0169] In this embodiment, optionally, the processing unit 202 is further configured to: determine the temperature change value according to the difference between the second temperature and the first temperature; the processing unit 202 is further configured to: determine the duration to be heated for the heating component to heat the temperature of the ingredients in the pot body to the target temperature value according to the temperature change value, the time interval, the target temperature value, the second temperature, and the compensation coefficient of the cooking device.

[0170] Optionally, the processing unit 202 is further configured to: determine that the temperature of the pot body is greater than the first preset temperature.

[0171] Further, in this embodiment, as Figure 9 shown, the control device 200 of the cooking device may further include:

[0172] A timing unit 206, configured to start timing after the processing unit 202 controls the heating component to continue heating;

[0173] The timing unit 206 is further configured to: stop timing when the temperature of the pot body is greater than the second preset temperature;

[0174] The processing unit 202 is further configured to determine the timing duration as the time interval.

[0175] Optionally, the processing unit 202 is further configured to control the temperature detection component of the cooking device to acquire the temperature of the pot body.

[0176] Optionally, the processing unit 202 is further configured to control the heating component to obtain the temperature value of the pot body again until the temperature value of the pot body obtained by the detection component is greater than the second preset temperature, based on the temperature value of the pot body obtained by the detection component being less than or equal to the second preset temperature.

[0177] Optionally, the processing unit 202 is further configured to control the temperature detection component of the cooking device to obtain the temperature of the pot body after the heating component heats at the rated power for a third preset duration, and based on the temperature value of the pot body obtained by the detection component being less than or equal to the first preset temperature, control the heating component to obtain the temperature value of the pot body again until the temperature value of the pot body obtained by the detection component is greater than the first preset temperature.

[0178] Embodiment 9

[0179] An embodiment of the third aspect of the present invention provides a cooking device 300. Figure 10 The structural schematic diagram of the cooking device 300 according to an embodiment of the present invention is shown. As Figure 10 shown, the cooking device 300 includes: the control device 200 of the cooking device in any of the above embodiments. Therefore, the cooking device 300 proposed in this embodiment has all the beneficial effects of the control device 200 of the cooking device in any of the above embodiments, which will not be elaborated here.

[0180] Embodiment 10

[0181] An embodiment of the fourth aspect of the present invention provides a cooking device 400. Figure 11 The structural schematic diagram of the cooking device 400 according to an embodiment of the present invention is shown. As Figure 11 shown, the cooking device 400 includes: a memory 402 storing programs or instructions; a controller 404, and when the controller 404 executes the programs or instructions, the steps of the control method of the cooking device in any of the above embodiments are implemented. Therefore, the cooking device 400 proposed in this embodiment has all the beneficial effects of the control method of the cooking device in any of the above embodiments, which will not be elaborated here.

[0182] Embodiment 11

[0183] An embodiment of the fifth aspect of the present invention provides a readable storage medium, on which programs or instructions are stored, and when the programs or instructions are executed by a processor, the steps of the control method of the cooking device in any of the above embodiments are implemented. Therefore, the readable storage medium proposed by the present invention has all the beneficial effects of the control method of the cooking device in any of the above embodiments, which will not be elaborated here.

[0184] Specifically, the memory may include a mass storage for data or instructions. By way of example and not limitation, the memory may include a hard disk drive (HDD), a floppy disk drive, flash memory, an optical disc, a magneto-optical disc, magnetic tape, or a universal serial bus (USB) drive, or a combination of two or more of these. Where appropriate, the memory may include removable or non-removable (or fixed) media. Where appropriate, the memory may be internal or external to the integrated gateway disaster recovery device. In a particular embodiment, the memory is a non-volatile solid state memory. In a particular embodiment, the memory includes a read-only memory (ROM). Where appropriate, the ROM may be a mask-programmed ROM, a programmable ROM (PROM), an erasable PROM (EPROM), an electrically erasable PROM (EEPROM), an electrically rewritable ROM (EAROM), or flash memory, or a combination of two or more of these.

[0185] The above-mentioned processor may include a central processing unit (CPU), or an application specific integrated circuit (ASIC), or may be configured as one or more integrated circuits for implementing the embodiments of the present invention.

[0186] The fifth aspect of the embodiments of the present invention provides a readable storage medium, on which a program or instructions are stored. When the program or instructions are executed by a processor, the steps of the control method of the cooking device according to any of the technical solutions in the first aspect are implemented, and thus all the beneficial effects of the control method of the cooking device are achieved, which will not be elaborated herein.

[0187] The readable storage medium may include any medium capable of storing or transmitting information. Examples of the readable storage medium include electronic circuits, semiconductor memory devices, ROM, flash memory, erasable ROM (EROM), floppy disks, CD-ROMs, optical discs, hard disks, fiber optic media, radio frequency (RF) links, and so on. The code segment may be downloaded via a computer network such as the Internet, an intranet, etc.

[0188] In the description of this specification, terms such as "connection", "installation", "fixation", etc. should be understood in a broad sense. For example, "connection" may be a fixed connection, a detachable connection, or an integral connection; it may be a direct connection or an indirect connection through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention may be understood according to specific circumstances.

[0189] In the description of this specification, the descriptions of the terms "one embodiment", "some embodiments", "specific embodiments", etc. mean that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or instance. Moreover, the specific features, structures, materials, or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0190] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention can have various changes and modifications. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A control method for a cooking device, characterized in that, The cooking device includes a heating component for heating the pot body, and the control method includes: Controlling the heating component to start heating; Controlling the heating component to stop heating for a first preset duration and obtaining the first temperature of the pot body; Controlling the heating component to continue heating, and based on the temperature of the pot body being greater than a second preset temperature, controlling the heating component to stop heating for a second preset duration and obtaining the second temperature of the pot body; Determining the operating parameters for the heating component to continue heating according to the first temperature and the second temperature, and the time interval for obtaining the second temperature and the first temperature; Before controlling the heating component to stop heating for the first preset duration, the method further includes: Determining that the first temperature is greater than a first preset temperature; The determining that the first temperature is greater than the first preset temperature specifically includes: After the heating component heats at a rated power for a third preset duration, controlling the temperature detection component of the cooking device to obtain the temperature of the pot body; Based on the temperature value of the pot body obtained by the detection component being less than or equal to the first preset temperature, controlling the heating component to obtain the temperature value of the pot body again until the temperature of the pot body obtained by the detection component is greater than the first preset temperature; After controlling the heating component to continue heating, the control method further includes: Controlling the temperature detection component of the cooking device to obtain the temperature of the pot body; Based on the temperature value of the pot body obtained by the detection component being less than or equal to the second preset temperature, controlling the heating component to obtain the temperature value of the pot body again until the temperature of the pot body obtained by the detection component is greater than the second preset temperature.

2. The control method of the cooking device according to claim 1, characterized in that, The determining the operating parameters for the heating component to continue heating according to the first temperature and the second temperature, and the time interval for obtaining the second temperature and the first temperature specifically includes: Determining the duration to be heated for the heating component to continue heating; The control method further includes: Controlling the heating component to continue heating for the duration to be heated.

3. The control method of the cooking device according to claim 2, wherein, The determining the heating duration for the heating component to continue heating specifically includes: Determining the temperature change value according to the difference between the second temperature and the first temperature; Determining the duration to be heated required for the heating component to heat the temperature of the ingredients in the pot body to the target temperature value according to the temperature change value, the time interval, the target temperature value, the second temperature, and the compensation coefficient of the cooking device.

4. The control method of the cooking device according to any one of claims 1 to 3, characterized in that, After controlling the heating component to continue heating, the control method further includes: Controlling the timing component of the cooking device to start timing; In the case where the temperature value of the pot body is greater than the second preset temperature, controlling the timing component to stop timing; Determining the timing duration as the time interval.

5. A control device for a cooking apparatus, characterized in that, The cooking device includes a heating component for heating the pot body, and the control device includes: A processing unit for controlling the heating component to start heating; The processing unit is further used for controlling the heating component to stop heating for a first preset duration; An acquisition unit for acquiring the first temperature of the pot body; The processing unit is further configured to control the heating component to continue heating, and based on the temperature of the pot body obtained by the obtaining unit being greater than a second preset temperature, control the heating component to stop heating for a second preset duration; The obtaining unit is further configured to obtain a second temperature of the pot body; The processing unit is further configured to determine the operating parameters for the heating component to continue heating according to the first temperature and the second temperature, and the time interval for obtaining the second temperature and the first temperature; Before the processing unit controls the heating component to stop heating for a first preset duration, the processing unit is further configured to: determine that the temperature of the pot body is greater than a first preset temperature; The processing unit is further configured to: after the heating component heats at a rated power for a third preset duration, control the temperature detection component of the cooking device to obtain the temperature of the pot body; Based on the temperature value of the pot body obtained by the detection component being less than or equal to the first preset temperature, control the heating component to obtain the temperature value of the pot body again until the temperature of the pot body obtained by the detection component is greater than the first preset temperature; After controlling the heating component to continue heating, the control device is further configured to: Control the temperature detection component of the cooking device to obtain the temperature of the pot body; Based on the temperature value of the pot body obtained by the detection component being less than or equal to the second preset temperature, control the heating component to obtain the temperature value of the pot body again until the temperature of the pot body obtained by the detection component is greater than the second preset temperature.

6. The control device of the cooking device according to claim 5, wherein The processing unit is further configured to determine the duration to be heated for the heating component to continue heating; The processing unit is further configured to control the heating component to continue heating for the duration to be heated.

7. The control device of the cooking device according to claim 6, wherein The processing unit is further configured to: determine a temperature change value according to the difference between the second temperature and the first temperature; The processing unit is further configured to: determine the duration to be heated required for the heating component to heat the temperature of the food material in the pot body to the target temperature value according to the temperature change value, the time interval, the target temperature value, the second temperature, and the compensation coefficient of the cooking device.

8. The control device of the cooking apparatus according to any one of claims 5 to 7, characterized in that, The control device further includes: A timing unit, configured to start timing after the processing unit controls the heating component to continue heating; The timing unit is further configured to: stop timing when the temperature of the pot body is greater than the second preset temperature; The processing unit is further configured to determine the timing duration as the time interval.

9. A cooking device, characterized in that, Including: The control device of the cooking device according to any one of claims 5 to 8.

10. A cooking device, characterized in that, Including: A memory, storing a program or instructions; A controller, when the controller executes the program or instructions, implements the control method of the cooking device according to any one of claims 1 to 4.

11. A readable storage medium having a program or instructions stored thereon, characterized in that, The program or instructions, when executed by a processor, implement the steps of the control method of the cooking device according to any one of claims 1 to 4.

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