Pot body movement control method and device of cooking system and cooking system

Abstract

The present application relates to the technical field of cooking equipment, and provides a pot body movement control method and device of a cooking system and the cooking system.The pot body movement control method of the cooking system comprises the following steps: obtaining a placement angle of a pot body in a shell according to a movement instruction of the shell; confirming that the pot body is not at a preset angle, and controlling the pot body to rotate to the preset angle; and controlling the shell to drive the pot body to perform lifting movement or overturning movement based on the movement instruction.The pot body movement control method of the cooking system controls the pot body to rotate to the preset angle, so that the pot body does not interfere with other components of the cooking system during the lifting movement or the overturning movement.The angle of the pot body is automatically adjusted, the angle of the pot body is ensured to be accurate, the shell and the pot body can smoothly move, and the use safety of the cooking system is improved.The entire control process does not require manual operation, the degree of automation is high, the operation steps of the user are significantly reduced, and the time and effort of the user are saved.

Description

Technical Field

[0001] This invention relates to the field of cooking equipment technology, and in particular to a method and device for controlling the movement of the pot body in a cooking system and a cooking system. Background Technology

[0002] Typically, when the pot is not positioned at its original angle on the outer shell, raising, lowering, or tilting the cooking system may cause interference between the pot and other components of the cooking system. The following example, showing the pot being placed back on the outer shell, illustrates one type of interference:

[0003] After a dish is cooked, the outer shell lifts the pot body to make it easier for the user to serve the food. The user can then remove the pot body from the outer shell. If the pot body is not positioned at the correct angle on the outer shell, the outer shell will lift the pot body, causing it to interfere with other components of the cooking system (such as seasoning components). Continuing to lift or rotate the pot body will be very difficult and may even damage the cooking system. Summary of the Invention

[0004] This invention aims to at least solve one of the technical problems existing in related technologies. To this end, this invention proposes a pot body motion control method, which can adjust the pot body to rotate to a preset angle, thereby preventing interference with other components of the cooking system, ensuring smooth movement of the outer shell and the pot body, and avoiding damage to the cooking system.

[0005] The present invention also proposes a pot body motion control device for a cooking system.

[0006] The present invention also proposes a cooking system.

[0007] The present invention also proposes an electronic device.

[0008] The present invention also proposes a non-transitory computer-readable storage medium.

[0009] A method for controlling the movement of a pot body in a cooking system according to a first aspect of the present invention includes:

[0010] Based on the motion commands of the cooking system's outer shell, obtain the placement angle of the pot body within the outer shell;

[0011] Confirm that the pot body is not at the preset angle, and control the pot body to rotate to the preset angle;

[0012] Based on the motion command, the outer shell is controlled to drive the pot body to perform lifting or flipping movements.

[0013] The pot body motion control method of the cooking system according to an embodiment of the present invention controls the pot body to rotate to a preset angle, ensuring that the pot body does not interfere with other components of the cooking system during lifting or tilting movements. Automatic adjustment of the pot body angle ensures accurate angle control, allowing smooth movement of the outer shell and the pot body, thus improving the safety of the cooking system. Furthermore, the entire control process requires no manual operation, exhibiting a high degree of automation, significantly reducing user steps, saving time and effort, and enhancing the user experience.

[0014] According to one embodiment of the present invention, the motion commands for the outer casing of the cooking system include cleaning commands;

[0015] In the step of controlling the outer shell to move the pot body to lift or flip based on the motion command, the outer shell is controlled to move the pot body down and flip so that the pot body moves to the cleaning position.

[0016] According to one embodiment of the present invention, the method for controlling the movement of the pot body in a cooking system further includes:

[0017] Confirm that the pot body is in the cleaning position, control the opening of the nozzle of the cleaning component to spray the pot body, and control the pot body to rotate within the outer shell;

[0018] The nozzle has a self-excited oscillation nozzle, and the rotational speed of the pot body is positively correlated with the self-excited oscillation frequency of the nozzle.

[0019] According to one embodiment of the present invention, the steps of confirming that the pot body is in the cleaning position, controlling the opening of the nozzle of the cleaning assembly to spray the pot body, and controlling the pot body to rotate within the outer casing include:

[0020] The rotational speed of the pot body is controlled such that, within one cycle of the self-excited oscillation of the nozzle, the distance the pot body rotates through is not greater than the spray width of the nozzle on the pot body.

[0021] According to one embodiment of the present invention, the method for controlling the movement of the pot body in a cooking system further includes:

[0022] While controlling the opening of the nozzles of the cleaning assembly to spray the pot body, the pot body is heated.

[0023] According to one embodiment of the present invention, the motion command of the outer shell of the cooking system includes a seasoning addition command. In the step of controlling the outer shell to drive the pot body to perform lifting or flipping motion based on the motion command, the outer shell is controlled to drive the pot body to flip so that the pot body moves to below the seasoning component.

[0024] According to one embodiment of the present invention, the method for controlling the movement of the pot body in a cooking system further includes:

[0025] Confirm that the pot body is located below the seasoning component, control the opening of the feeding port of the seasoning component, and control the pot body to rotate within the outer shell;

[0026] Once the seasoning has been added, close the feeding port.

[0027] According to one embodiment of the present invention, the motion command of the outer shell of the cooking system includes a reset command. In the step of controlling the outer shell to drive the pot body to perform a lifting or flipping motion based on the motion command, the outer shell is controlled to drive the pot body to perform at least one of the flipping motion and the lifting motion, so that the pot body is reset to the cooking position.

[0028] According to one embodiment of the present invention, the reset command includes a first reset command after the food is removed, a second reset command after cleaning is completed, and a third reset command after the seasoning is added.

[0029] According to an embodiment of the present invention, the step of obtaining the placement angle of the pot body within the outer shell based on the movement command of the outer shell of the cooking system includes:

[0030] The position of the handle of the pot body is obtained, and the placement angle of the pot body in the outer shell is determined based on the position of the handle.

[0031] According to a second aspect of the present invention, a pot body motion control device for a cooking system includes:

[0032] The detection module is used to obtain the placement angle of the pot body in the outer shell according to the movement commands of the outer shell of the cooking system;

[0033] The first control module is used to confirm that the pot body is not at the preset angle and control the pot body to rotate to the preset angle.

[0034] The second control module is used to control the outer shell to drive the pot body to perform lifting or flipping movements based on the motion command.

[0035] A cooking system according to a third aspect of the present invention includes:

[0036] A controller for controlling the movement of the pot body in the aforementioned cooking system;

[0037] A cookware set, comprising an outer casing and a pot body rotatably mounted within the outer casing;

[0038] The drive unit is connected to the power source of the cookware.

[0039] An electronic device according to a fourth aspect of the present invention includes a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the program to implement the steps of the pot movement control method of the cooking system as described above.

[0040] According to a fourth aspect of the present invention, a non-transitory computer-readable storage medium is provided thereon storing a computer program that, when executed by a processor, implements the steps of the pot movement control method of the cooking system as described above.

[0041] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0042] To more clearly illustrate the technical solutions in the embodiments of the present invention or related technologies, the drawings used in the description of the embodiments or related technologies will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0043] Figure 1 This is a schematic diagram of the steps of the pot body motion control method of the cooking system provided in the embodiment of the present invention;

[0044] Figure 2 This is a schematic diagram of the structure of the control device of the cooking system provided in an embodiment of the present invention;

[0045] Figure 3 This is one of the structural schematic diagrams of the cooking system provided in the embodiments of the present invention;

[0046] Figure 4 yes Figure 3 A schematic diagram of the exploded structure;

[0047] Figure 5 This is a schematic diagram of the contact line between the pot body and the water flow formed by the jet, provided in an embodiment of the present invention.

[0048] Figure 6 This is a simplified diagram of the force analysis of the pot body and the jet provided in an embodiment of the present invention;

[0049] Figure 7 This is a second schematic diagram of the structure of the cooking system provided in this embodiment of the invention;

[0050] Figure 8 This is a schematic diagram of the structure of the cooking system including the frame provided in an embodiment of the present invention;

[0051] Figure 9This is a schematic diagram of the structure of the water baffle of the cooking system provided in the embodiment of the present invention being disassembled from the sink;

[0052] Figure 10 This is a schematic diagram of the structure of the cooking system provided in this embodiment of the invention, showing the filter screen being removed from the sink.

[0053] Figure 11 This is a schematic diagram of the structure of a cooking system provided in another embodiment of the present invention;

[0054] Figure 12 This is a schematic diagram of the cooking system including a seasoning component provided in an embodiment of the present invention;

[0055] Figure 13 This is one of the structural schematic diagrams of the nozzle of the present invention;

[0056] Figure 14 yes Figure 13 A sectional view;

[0057] Figure 15 This is one of the structural schematic diagrams of the nozzle of the present invention;

[0058] Figure 16 yes Figure 15 A sectional view;

[0059] Figure 17 This is a schematic diagram of the structure of the electronic device provided in an embodiment of the present invention.

[0060] Figure label:

[0061] 100. Cookware; 101. Cookware rotating shaft; 110. Pot body; 111. Pot body rotating shaft; 112. Opening; 113. Handle; 120. Outer shell;

[0062] 200. Cleaning components;

[0063] 210. Nozzle; 2110. Narrowing flow section; 2111. Straight pipe flow section; 2112. Spherical cap flow section; 2113. Nozzle; 2114. First through channel; 2115. Main flow channel; 2116. Self-excited cavity; 2117. Inlet;

[0064] 220. Water tank; 221. Guide rail; 230. Water baffle; 240. Filter screen; 2510. Water inlet pipe; 2520. Water pipe clamp; 2530. Water inlet valve; 2540. Fastener; 2550. Connecting pipe; 2560. Drain pump; 2570. Drain pipe;

[0065] 260. Water contact line;

[0066] 300. Frame;

[0067] 400. Flip component;

[0068] 500. Lifting assembly; 510. Lifting equipment; 520. Guide column;

[0069] 600. Fume Treatment Device;

[0070] 700. Installation components;

[0071] 800. Crushing assembly;

[0072] 900. Seasoning components. Detailed Implementation

[0073] The embodiments of the present invention will be described in further detail below with reference to the accompanying drawings and examples. The following examples are for illustrative purposes only and should not be construed as limiting the scope of the invention.

[0074] refer to Figure 3 and Figure 4 The cooking system includes a cookware 100 and a cleaning component 200. The cookware 100 includes a shell 120 and a pot body 110, with the pot body 110 rotatably mounted on the shell 120. The shell 120 can carry the pot body 110 through various movements, including lifting and tilting. During the movement of the pot body 110, to prevent interference between the pot body 110 and other components, the pot body 110 needs to be maintained at a preset angle within the shell 120. Based on this, this embodiment of the invention provides a method for controlling the movement of the pot body 110 in a cooking system. Before introducing the method for controlling the movement of the pot body 110 in this embodiment of the invention (hereinafter referred to as the control method), the application scenario of the control method will be explained. The executing subject of the control method of this invention can be, but is not limited to, a cooking system, a server, or a smart terminal such as a mobile phone, tablet computer, or laptop. The following description uses a cooking system as the executing subject to illustrate this embodiment of the invention.

[0075] Please see Figure 1 The control method according to a first aspect of the present invention includes:

[0076] Step 10: According to the motion command of the outer shell 120 of the cooking system, obtain the placement angle of the pot body 110 in the outer shell 120.

[0077] In step 10, when it is confirmed that the outer shell 120 needs to drive the pot body 110 to move, the placement angle of the pot body 110 on the outer shell 120 is first detected to determine whether the current placement position of the pot body 110 will affect the movement of the outer shell 120 and the pot body 110.

[0078] It is understandable that "when it is confirmed that the outer shell 120 needs to move the pot body 110" corresponds to many different situations: For example, when it is confirmed that the pot body 110 needs to be cleaned, it means that the outer shell 120 needs to move the pot body 110 from the cooking height to the cleaning height (in some cases, the cooking height and cleaning height are the same, and only the angle of the pot body 110 needs to be adjusted), and the outer shell 120 needs to move the pot body 110 to the cleaning angle. In this case, the "movement command of the outer shell 120" is also the cleaning command. Another example is when it is confirmed that seasonings need to be added to the pot body 110, which means that the outer shell 120 needs to move the pot body 110 to the position below the seasoning component 900. In this case, the "movement command of the outer shell 120" is also the seasoning addition command. Yet another example is when the outer shell 120 moves the pot body 110 to complete operations such as removing food, cleaning, or adding seasonings, the outer shell 120 needs to move the pot body 110 back to its original position. In this case, the "movement command of the outer shell 120" is also the reset command. For the cooking system, since its primary function is cooking, the cooking position of the outer shell 120 in the cooking state can be determined as the original position.

[0079] In step 10, the placement angle of the pot body 110 within the outer casing 120 can be obtained in various ways and is not limited in specific methods. For example, the position of the pot body 110 within the outer casing 120 can be detected using non-contact sensors such as electromagnetic sensors, photoelectric sensors, capacitive sensors, or Hall effect sensors; alternatively, the position of the pot body 110 within the outer casing 120 can also be detected using contact sensors. When handles 113 are provided on both sides of the pot body 110, the handles 113 are the most likely cause of interference during the movement of the pot body 110 by the outer casing 120. Therefore, step 10 may include step 11: obtaining the position of the handles 113 of the pot body 110, and determining the placement angle of the pot body 110 within the outer casing 120 based on the position of the handles 113.

[0080] In step 10, the motion command can be a user-inputted operation command. For example, the cooking system can have an interactive interface, allowing users to input cleaning commands, seasoning addition commands, and reset commands; alternatively, users can input operation commands via mobile terminals (phones, tablets, etc.). Of course, the motion command can also be an operation command automatically generated by the cooking system based on preceding operations. For example, the cooking system can automatically generate a cleaning command after cooking is complete and the food is removed; or, the cooking system can automatically generate a seasoning addition command based on the food reaching a specific cooking stage. Furthermore, the cooking system can automatically generate a reset command after completing a corresponding operation.

[0081] Step 20: Confirm that the pot body 110 is not at the preset angle, and control the pot body 110 to rotate to the preset angle.

[0082] The main reason why interference easily occurs between the pot body 110 and other components of the cooking system during the movement of the outer shell 120 driving the pot body 110 is that the pot body 110 can rotate relative to the outer shell 120, causing a change in the position of the pot body 110 within the outer shell 120, thus preventing the pot body 110 from being at the preset angle. Therefore, in step 20, the placement angle of the pot body 110 is compared with the preset angle of the pot body 110 to confirm that the pot body 110 is not at the preset angle, and the pot body 110 is controlled to rotate to the preset angle. Here, the preset angle can be considered as the original position of the pot body 110 within the outer shell 120. At the preset angle, the movement of the pot body 110 driven by the outer shell 120 will not interfere with other components.

[0083] Step 30: Based on the motion command, control the outer shell 120 to drive the pot body 110 to perform lifting or flipping motion.

[0084] Step 20 ensures that the pot body 110 is at a preset angle. Based on this, in step 30, the outer shell 120 is controlled to move the pot body 110 according to the motion command, which ensures that the pot body 110 does not interfere with other components.

[0085] Understandably, when the motion command in step 10 is a cleaning command, in step 30, the control shell 120 drives the pot body 110 to descend and flip, so that the pot body 110 moves to the cleaning position. Generally, after the cooking system finishes cooking, when the food in the pot body 110 is removed, the cooking system faces a cleaning requirement, and at this time, the cooking system can generate a cleaning command.

[0086] When the corresponding motion command is a cleaning command, the control method also includes:

[0087] Step 40: Confirm that the pot body 110 is in the cleaning position, and control the opening of the nozzle 210 of the cleaning component 200 (see reference). Figure 3 The spray is applied to the pot body 110, and the pot body 110 is controlled to rotate within the outer shell 120.

[0088] In step 40, during the process of the nozzle 210 spraying the pot body 110, the pot body 110 is thoroughly rinsed by its own rotation.

[0089] Further reference Figure 3The jet from nozzle 210 is tangential to the interior of pot body 110, forming a water flow contact line 260 between the jet and pot body 110. This water flow contact line 260 extends from the center point of the bottom of pot body 110 to the edge of its opening. By using nozzle 210 to clean the cookware 100, the jet from nozzle 210 contacts the pot body 110, forming the water flow contact line 260. As the pot body 110 rotates, the jet and pot body 110 maintain full contact, resulting in good self-cleaning efficiency and effect for the cooking system. This reduces user operation steps and improves the user experience.

[0090] According to an embodiment of the present invention, the jet tangentially approaches the interior of the pot body 110, utilizing the shearing force of the jet tangentially to flush away stains on the pot body 110, thereby improving the self-cleaning efficiency and self-cleaning effect of the cooking system. Here, "interior of the tangential pot body 110" can be understood as the angle at which the jet tangentially generates shearing force on the inner wall of the pot body 110.

[0091] It is understandable that "the jet and the pot body 110 form a water flow contact line 260" includes at least two scenarios:

[0092] In the first scenario, assuming the pot body 110 is stationary, the nozzle 210 is designed accordingly to ensure that the jet that sprays onto the pot body 110 at a certain instant forms a water flow contact line 260 through line contact between the nozzle and the pot body 110.

[0093] In the second scenario, assuming the pot body 110 is stationary, the water flow in the nozzle 210 undergoes self-excited oscillation. In this case, the nozzle 210 employs a self-excited oscillation nozzle. During one self-excited oscillation cycle, the jet sprayed from the nozzle 210 onto the pot body 110 forms a water flow contact line 260 through line contact between the jet and the pot body 110.

[0094] When nozzle 210 adopts a self-excited oscillation nozzle, the rotational speed of the pot body 110 is positively correlated with the self-excited oscillation frequency of nozzle 210. That is, the higher the self-excited oscillation frequency of nozzle 210, the higher the rotational speed of pot body 110 can be; the lower the self-excited oscillation frequency of nozzle 210, the lower the rotational speed of pot body 110 can be.

[0095] To ensure thorough cleaning of the pot body 110, in step 40, the rotation speed of the pot body 110 is controlled so that the distance traveled by the pot body 110 during one self-excited oscillation cycle of the nozzle 210 is no greater than the spray width of the nozzle 210 on the pot body 110. This ensures that the nozzle 210 fully contacts all parts of the pot body 110, thus guaranteeing the cleaning effect of the nozzle 210.

[0096] According to an embodiment of the present invention, the control method further includes: step 50, controlling the heating of the pot body 110 during the process of controlling the opening of the nozzle 210 of the cleaning assembly 200 to spray the pot body 110. By controlling the heating of the pot body 110, it is possible to ensure that the molecular movement is more active during the cleaning process, which is conducive to water molecules entering the oil stains and loosening the oil stains, thereby improving the cleaning effect.

[0097] It is understandable that when the motion command in step 10 is a seasoning addition command, in step 30, the control shell 120 drives the pot body 110 to rotate, so that the pot body 110 moves to the seasoning component 900 (reference). Figure 8 and Figure 12 Below. Specifically, during the cooking process, after the food is heated in the pot 110, if it needs to be seasoned, the pot 110 is controlled to flip down to be below the seasoning component 900. "Controlling the pot 110 to flip down to be below the seasoning component 900" means controlling the pot 110 to flip so that the seasonings in the seasoning component 900 can enter the pot 110 in all situations.

[0098] When the corresponding motion command is a seasoning addition command, the control method also includes:

[0099] Step 60: Confirm that the pot body 110 is located below the seasoning component 900, control the opening of the feeding port of the seasoning component 900, and control the pot body 110 to rotate within the outer shell 120.

[0100] Step 70: Confirm that the seasoning has been added and close the feeding port.

[0101] If the seasoning component 900 adds seasoning to a specific location within the pot body 110, uneven mixing of the seasoning and food may occur, affecting the taste of the food. In step 60, after the feeding port of the seasoning component opens, the pot body 110 is controlled to rotate within the outer shell 120, allowing the seasoning from the feeding port to fall into different locations within the pot body 110. The feeding speed of the seasoning component can be controlled based on the rotation speed of the pot body 110 to ensure that the seasoning is distributed as evenly as possible onto the food surface.

[0102] It is understandable that when the motion command in step 10 is a reset command, in step 30, the control housing 120 drives the pot body 110 to perform at least one of the flipping motion and the lifting motion, so that the pot body 110 resets to the cooking position. The reset command here includes, but is not limited to, the first reset command after removing the food, the second reset command after cleaning, and the third reset command after adding the seasonings.

[0103] When the reset command is the first reset command, it means that after the cooking system controls the outer casing 120 to rise to the food removal position and the user removes the food, it is necessary to control the outer casing 120 to drive the pot body 110 back to the cooking position. Similarly, after the cooking system completes actions such as cleaning or adding seasonings, it is also necessary to control the outer casing 120 to drive the pot body 110 back to the cooking position.

[0104] According to the control method of this invention, the angle of the pot body is automatically adjusted, ensuring accurate pot body angle and allowing smooth movement of the outer shell and pot body, thus improving the safety of the cooking system. Furthermore, the entire control process requires no manual operation, exhibiting a high degree of automation, significantly reducing user steps, saving time and effort, and contributing to a better user experience.

[0105] like Figure 2 As shown, according to an embodiment of the second aspect of the present invention, a pot body motion control device (hereinafter referred to as the control device) for a cooking system is provided. It should be noted that the content of the first aspect embodiment of the present invention can be used to explain the control device of the second aspect embodiment; therefore, identical content will not be repeated. The control device includes: a detection module 40, a first control module 50, and a second control module 60. The detection module 40 is used to acquire the placement angle of the pot body within the outer shell; the first control module 50 is used to control the pot body to rotate to a preset angle; the second control module 60 is used to control the outer shell to drive the pot body to perform lifting or flipping movements based on motion commands.

[0106] According to the control device provided in this embodiment of the invention, the placement angle of the pot body within the outer shell is obtained based on the motion commands of the outer shell of the cooking system, and the pot body is automatically rotated to a preset angle. Based on the motion commands, the outer shell is controlled to drive the pot body to perform lifting or tilting movements. Automatic adjustment of the pot body angle ensures accuracy, allowing smooth movement of the outer shell and pot body, thus improving the safety of the cooking system. The entire process requires no manual operation, exhibiting a high degree of automation, significantly reducing user steps, saving time and effort, and contributing to a better user experience.

[0107] In some embodiments, the second control module 60 can also be used to control the outer shell to drive the pot body down and flip over, so that the pot body moves to the cleaning position.

[0108] In some embodiments, the device may further include a third control module for confirming that the pot body is in the cleaning position, controlling the opening of the nozzles of the cleaning assembly to spray the pot body, and controlling the pot body to rotate within the outer shell.

[0109] In one embodiment, the third control module can also be used to control the rotation speed of the pot.

[0110] When the nozzle is equipped with a self-excited oscillating spray hole, the distance the pot body rotates through during one self-excited oscillation cycle of the nozzle is no greater than the spray width of the nozzle on the pot body.

[0111] In some embodiments, the device may further include a fourth control module, which controls the heating of the pot body during the process of controlling the opening of the nozzles of the cleaning assembly to spray the pot body.

[0112] In some embodiments, the second control module 60 can also be used to control the outer shell to rotate the pot so that the pot moves to the bottom of the seasoning assembly.

[0113] In some embodiments, the device may further include a fifth control module for confirming that the pot body is located below the seasoning assembly, controlling the opening of the seasoning assembly's feeding port, and controlling the pot body to rotate within the outer shell.

[0114] In one embodiment, the second control module 60 can also be used to control the outer shell to drive the pot body to perform at least one of the flipping motion and the lifting motion, so that the pot body returns to the cooking position.

[0115] In one embodiment, the second control module 60 can also be used to control the pot body to reset after food is removed, after cleaning is completed, and after seasoning is added.

[0116] In one embodiment, the detection module 40 can also be used to obtain the position of the handle of the pot body and determine the placement angle of the pot body in the outer shell based on the position of the handle.

[0117] According to an embodiment of a third aspect of the present invention, a cooking system is provided, with reference to Figure 3 and Figure 4 The system includes a controller, a cookware, and a drive unit. The controller is used to execute the cookware movement control method of the above-described cooking system; the cookware includes a housing and a pot body rotatably mounted in the housing; and the drive unit is poweredly connected to the cookware.

[0118] It should be noted that the content of the first and second aspects of the present invention can be used to explain the cooking system of the third aspect embodiment, therefore, the same content will not be repeated.

[0119] The cooking system according to an embodiment of the present invention is described in detail below. Figures 3 to 5 The device includes a cookware 100 and a cleaning assembly 200. The cookware 100 includes a rotatable pot body 110. The cleaning assembly 200 includes a nozzle 210. The jet of the nozzle 210 is tangential to the interior of the pot body 110. The jet and the pot body 110 form a water flow contact line 260, which extends from the center point of the bottom of the pot body 110 to the edge of the opening of the pot body 110.

[0120] The cookware 100 is cleaned by setting nozzle 210. The jet of nozzle 210 contacts the pot body 110 to form a water flow contact line 260. As the pot body 110 rotates, the jet and the pot body 110 are in full contact. The cooking system has good self-cleaning efficiency and self-cleaning effect, reduces the user's operation steps, and improves the user experience.

[0121] It should be noted that the jet tangentially approaches the interior of the pot body 110, utilizing the shearing force of the jet tangentially to flush away stains from the pot body 110, thereby improving the self-cleaning efficiency and effect of the cooking system. Here, "interior of the tangentially approaching the interior of the pot body 110" can be understood as the angle at which the jet tangentially generates shearing force on the inner wall of the pot body 110.

[0122] Understandably, please refer to Figure 5 and Figure 6 The shear force of the jet on the pot body 110 is positively correlated with the jet velocity. After the jet exits from the nozzle 210, its velocity gradually decreases. The closer the nozzle 210 is to the pot body 110, the greater the shear force generated. The shear force is positively correlated with the angle between the jet direction and the rotational tangent direction of the inner wall of the pot body 110 (explained later). The closer the angle is to an obtuse angle and the closer it is to a straight angle, the greater the shear force.

[0123] It is understandable that the pot body 110 is a rotating body, or the pot body 110 is approximately a rotating body, with the rotation axis 111 of the pot body coinciding with the center line of the pot body 110.

[0124] It should be noted that, please refer to Figure 2 and Figure 5 The water flow area formed by the jet comes into contact with the pot body 110, forming a water flow contact line 260. The water flow contact line 260 is a line extending from the center point of the bottom of the pot body 110 to the edge of the opening of the pot body 110. The center point of the bottom of the pot body 110 refers to the position where the pot body's rotation axis 111 intersects with the pot body 110. The edge of the opening of the pot body 110 refers to the rim located at the top of the pot body 110.

[0125] The length of the water flow contact line 260 formed by the jet and the pot body 110 is greater than or equal to the length of the generatrix of the pot body 110. The jet has a large cleaning range inside the pot body 110 and a good cleaning effect. Rotating the pot body 110 can completely clean all corners inside the pot body 110.

[0126] It should be noted that the generatrix refers to the trajectory of a moving line (straight line or curve) in space in a geometric figure, and the line (straight line or curve) that produces the curved surface is called the generatrix. For example, a cone can be regarded as being formed by rotating a right triangle along one of its right-angled sides, and the hypotenuse of the triangle forms the generatrix of the cone.

[0127] In one embodiment, when the cooking system is cleaning, the nozzle 210 is located outside the pot body 110, and the jet is sprayed from the outside of the pot body 110 into the pot body 110. Since the inner wall of the pot body 110 is curved, the curved surfaces will block each other, and the length of the water flow contact line 260 is greater than the length of the generatrix of the pot body 110, ensuring that rotating the pot body 110 can completely clean all corners inside the pot body 110. It is understood that by positioning the nozzle 210 outside the pot body 110, the cooking system has a simple structure, is easy to use, reduces user operation steps, and improves the user experience.

[0128] In one embodiment, when the cooking system is cleaning, the nozzle 210 is located inside the pot body 110, and the water flow contact line 260 can be located on the generatrix of the pot body 110. In this embodiment, the length of the water flow contact line 260 is equal to the length of the generatrix of the pot body 110. It is understood that with the nozzle 210 located inside the pot body 110, the jet is closer to the inner surface of the pot body 110, resulting in a better impact effect on the wall of the pot body 110.

[0129] According to one embodiment of the present invention, please refer to Figure 5 and Figure 6 The tangential vector of the pot body 110 on the water flow contact line 260 is opposite to the jet direction, or the angle between the tangential vector of the pot body 110 on the water flow contact line 260 and the jet direction is an obtuse angle. It can be understood that the opposing trend of the tangential vector of the pot body 110 on the water flow contact line 260 and the impact direction of the jet achieves a better impact effect. It should be noted that the opposing trend can be understood as the tangential vector of the pot body 110 on the water flow contact line 260 and the impact direction of the jet approaching opposite directions; in other words, the tangential vector of the pot body 110 on the water flow contact line 260 and the impact direction of the jet form an obtuse angle. The angle between the tangential vector of the pot body 110 on the water flow contact line 260 and the impact direction of the jet is between 135° and 180°. The jet generates a good impact cleaning effect.

[0130] Understandably, when the angle between the tangent vector of the pot body 110 on the water flow contact line 260 and the jet direction is obtuse, the jet generates a large shear force tangentially to the inner wall of the pot body 110. When the angle between the tangent vector of the pot body 110 on the water flow contact line 260 and the jet direction is straight, the direction of the jet is opposite to the direction of the rotational tangent of the inner wall of the pot body 110, and the jet can generate an even greater shear force on the inner wall of the pot body 110. In other words, the closer the tangent vector of the pot body 110 on the water flow contact line 260 and the impact direction of the jet are to a straight angle, the greater the shear force generated.

[0131] The present invention does not restrict the connection method between the pot body 110 and the cookware 100 or the rotation method of the pot body 110, as long as the cookware 100 is provided with a rotatable pot body 110.

[0132] In one embodiment, please refer to Figure 4 The cookware 100 includes an outer shell 120, and a pot body 110 is detachably installed on the outer shell 120. The pot body 110 can be removed separately from the outer shell 120 for easy serving of food. A rotating shaft is located inside the outer shell 120, and a latch is located below the pot body 110 to engage with the rotating shaft of the outer shell 120. After the pot body 110 and the outer shell 120 are locked together, the rotary motor of the cookware 100 rotates, driving the pot body 110 to rotate via the rotating shaft. Of course, the connection method between the pot body 110 and the outer shell 120 is not limited to this embodiment, as long as the rotating shaft of the pot body 110 and the outer shell 120 can be locked together.

[0133] In one embodiment, after rinsing, the cooking system can control the pot body 110 to continue rotating to dry the pot body 110, thereby achieving self-cleaning of the cookware 100, further improving the self-cleaning efficiency and effect of the cooking system, and reducing the user's waiting time.

[0134] It should be noted that the cookware 100 is equipped with a heating device. The cooking system can use the heating of the pot body 110 to evaporate the water in the pot body 110, thereby drying the pot body 110 and achieving self-cleaning of the cookware 100. Alternatively, the cooking system can also control the rotation and heating of the pot body 110 to dry the pot body 110 and achieve self-cleaning of the cookware 100, thus further improving the self-cleaning efficiency and effect of the cooking system and reducing the user's waiting time.

[0135] According to one embodiment of the present invention, please refer to Figure 8 The cooking system includes a frame 300, on which the cookware 100 is mounted. The cooking system can be configured with a lifting component 500 and a tilting component 400 to enable the cookware 100 to perform various actions and execute different commands, such as automatic cooking (automatic stir-frying and precise temperature control), automatic ingredient dispensing, precise seasoning addition, equipment self-cleaning, fume treatment, and automatic dish dispensing. (The lifting component 500 and the tilting component 400 are described later.)

[0136] In one embodiment, the cleaning assembly 200, including a water tank 220 and a nozzle 210, is disposed within a frame 300 and located below the cookware 100. The cleaning assembly 200 is used to clean the cookware 100. It is understood that both the cookware 100 and the cleaning assembly 200 are installed within the frame 300, which is equipped with a baffle. The frame 300 separates the cooking process from the cleaning process of the cookware 100 from the external environment. During cooking, fumes will not circulate to the external environment; during cleaning, water splashes and cooking residue will not splatter to the external environment, resulting in a clean and tidy external environment and a better user experience.

[0137] In one embodiment, the washing component 200 may be at least partially located outside the frame 300; for example, the sink 220 of the washing component 200 may be integrated with the vegetable washing sink. It is understood that such a cooking system occupies little space, is easy to install, is suitable for various usage scenarios, and meets the needs of different users.

[0138] According to one embodiment of the present invention, please refer to Figure 2 and Figure 7 The frame 300 is equipped with a flipping assembly 400, to which the cookware 100 is connected; the cleaning assembly 200 includes a water tank 220; the flipping assembly 400 is adapted to rotate the cookware 100 and turn the opening 112 of the pot body 110 toward the water tank 220. It is understood that the flipping assembly 400 can drive the cookware 100 to flip along its axis of rotation. When cooking food in the cookware 100, the opening 112 of the cookware 100 faces upwards. When cleaning the cookware 100, the flipping assembly 400 flips the cookware 100 so that the opening 112 of the pot body 110 always faces the water tank 220. A powerful jet of water output from the nozzle 210 washes the inside of the pot body 110, and the wastewater and cooking residue in the pot body 110 can be promptly poured into the water tank 220, effectively preventing the stains washed away by the jet from re-adhering to the pot body 110. After cleaning, the pot body 110 can continue to rotate with the opening 112 facing the water tank 220 below to dry the pot body 110. The opening 112 facing the water tank 220 effectively prevents water droplets from splashing during the cleaning rotation.

[0139] In one embodiment, please refer to Figure 4 The cookware 100 is equipped with a tilting shaft (not shown in the figure). The tilting assembly 400 includes a mounting component 700 and a tilting device (not shown in the figure). The mounting component 700 has a tilting hole (not shown in the figure) corresponding to the tilting shaft. The mounting component 700 is detachably mounted to the frame 300. The tilting shaft can pass through the tilting hole and can rotate relative to the tilting hole. The tilting device is connected to the tilting shaft and is suitable for driving the cookware 100 to tilt. It can be understood that the tilting device can be a hydraulic, electric, or pneumatic device for performing the tilting operation. The cookware 100 can have tilting shafts symmetrically arranged on both sides, and the mounting components 700 are arranged in pairs corresponding to the tilting shafts to make the tilting of the cookware 100 along the rotation axis of the cookware 100 more stable.

[0140] According to one embodiment of the present invention, please refer to Figure 7 and Figure 9At least on both sides of the sink 220, water baffles 230 are detachably installed, and the plane of the water baffles 230 intersects with the rotation axis 101 of the pot. It is understood that during the washing process, the pot 110 rotates, and this rotation can easily generate splashing wastewater. The water baffles 230 in the sink 220 can block the splashing wastewater during washing. The water baffles 230 on both sides of the sink 220 can be removed individually for easy cleaning by the user. In one embodiment, please refer to... Figure 7 The plane containing the baffle plate 230 can intersect with the pot's rotation axis 101. In one embodiment, please refer to... Figure 11 The plane on which the baffle plate 230 is located can also be perpendicular to the pot's rotation axis 101. It is understood that the baffle plate 230 can be installed at different angles on the sink 220 to suit various usage scenarios and meet the needs of different users.

[0141] According to one embodiment of the present invention, please refer to Figure 7 The nozzle 210 is detachably installed on one of the baffles 230. Understandably, after the jet is ejected from the nozzle 210, the speed gradually decreases. The closer the nozzle 210 is to the pot body 110, the greater the shearing force generated. The closer the nozzle 210 is to the baffle 230 and the pot body 110, the better the rinsing effect.

[0142] According to one embodiment of the present invention, please refer to Figure 10 The cleaning assembly 200 includes a filter screen 240, which is detachably mounted on top of the sink 220. Understandably, during cleaning, the opening 112 of the pot body 110 faces the sink 220, allowing the filter screen 240 to filter cooking residue and prevent clogging. The detachable mounting of the filter screen 240 on top of the sink 220 allows for easy removal by the user without affecting the use of the cooking system, and also facilitates cleaning of the filter screen 240.

[0143] According to one embodiment of the present invention, please refer to Figure 10 A guide rail 221 is provided at the top edge of the sink 220, and the filter screen 240 can be slidably installed in the sink 220 via the guide rail 221. Understandably, the pull-out filter screen 240 makes it easy for users to pull the filter screen 240 out of the sink 220 in a timely manner.

[0144] Of course, the present invention does not limit the location of the guide rail 221. The guide rail 221 can be located inside the water tank 220 or outside the water tank 220. For example, when the guide rail 221 is located outside the water tank 220, a guide protrusion is correspondingly provided on the side wall of the extended filter screen 240 to cooperate with the guide rail 221.

[0145] It should be noted that the filter screen 240 can be installed in the water tank 220 by setting a guide rail 221 on the water tank 220 and sliding it, or by setting a guide protrusion on the water tank 220 and setting a guide rail 221 on the filter screen 240 to achieve a sliding connection.

[0146] According to one embodiment of the present invention, please refer to Figure 11 The cooking system includes a grinding component 800, which is located below the sink 220. The grinding component 800 is used to receive cooking residue discharged from the sink 220, grind the cooking residue, and then discharge the processed residue and wastewater.

[0147] In practical applications, the pulverizing component 800 can be placed below the water outlet of the sink 220 to collect wastewater and cooking residue falling from the water outlet of the sink 220. Alternatively, the pulverizing component 800 can also be connected to the water outlet of the sink 220 via a pipe; this invention is not limited thereto.

[0148] According to one embodiment of the present invention, please refer to Figure 2 and Figure 4 The cleaning assembly 200 includes an inlet pipe 2510, a pipe clamp 2520, an inlet valve 2530, a fastener 2540, a connecting pipe 2550, a drain pump 2560, and a drain pipe 2570. The inlet pipe 2510, inlet valve 2530, connecting pipe 2550, and nozzle 210 are connected in sequence. The outlet of the water tank 220, drain pump 2560, and drain pipe 2570 are connected in sequence. The inlet valve 2530 controls the flow of the jet from the nozzle 210. Pipe clamps 2520 are installed at the connection points of the inlet pipe 2510 and the drain pipe 2570. At the connection point of the inlet pipe 2510, the pipe clamp 2520 secures the inlet pipe 2510 to the inlet valve 2530; at the connection point of the drain pipe 2570, the pipe clamp 2520 secures the drain pipe 2570 to the outlet of the water tank 220. The fastener 2540 is used to fix the inlet valve 2530 to the water tank 220.

[0149] In one embodiment, please refer to Figure 12 The cooking system includes a seasoning component 900, which is used to add seasonings to the pot 100. The seasoning component 900 may include a storage box, pump, valve, and pipes. The seasoning component 900 can precisely add seasonings such as oil, salt water, light soy sauce, dark soy sauce, and vinegar according to recipes. The seasoning component 900 can be set in the frame 300 and located above the pot 100. When seasonings need to be added, the flipping component 400 is adapted to rotate the pot 100 so that the opening 112 of the pot body 110 faces the seasoning component 900. The pipe opening of the seasoning component 900 and the opening 112 of the pot 100 are aligned so that the multiple containers of the seasoning component 900 can use the pump to pump different seasonings into the pot body 110.

[0150] According to one embodiment of the present invention, please refer to Figure 4 and Figure 7 The frame 300 is equipped with a lifting component 500, to which the pot 100 is connected. The lifting component 500 is used to drive the pot 100 to rise and fall. Understandably, the cooking system can use the lifting component 500 to raise and lower the pot 110 to a suitable height, making it convenient for the user to retrieve the food. Understandably, the lifting component 500 allows for more flexible and adaptable height adjustments when retrieving food, catering to different usage environments.

[0151] Understandably, the lifting assembly 500 can also be used in conjunction with the flipping assembly 400 to flip the pot body 110 after being raised to the corresponding height so that the food can be poured into the serving container.

[0152] In one embodiment, the lifting assembly 500 includes a fitting and a lifting device 510. The fitting is connected to the cookware 100, and one end of the lifting device 510 is connected to the fitting, while the other end is fixed to the ground. It is understood that the lifting device 510 can be a hydraulic, electric, or pneumatic device for performing the lifting operation. There can be two fittings, symmetrically connected to the cookware 100, thereby ensuring the smooth lifting of the cookware 100.

[0153] It should be noted that the present invention does not limit the shape of the assembly, as long as the assembly can drive the pot to rise and fall. The assembly can be integrated with the mounting component 700, and the mounting component 700 integrates the assembly functions of the flipping component 400 and the lifting component 500.

[0154] The lifting assembly 500 may also include at least one guide post 520, one end of which is fixed to the upper part of the bracket. The mounting component 700 is provided with a guide post hole (not shown in the figure), through which the guide post 520 passes. When the lifting assembly 500 is working, it drives the pot 100 to rise or fall along the guide post 520, and the guide post 520 serves as a guide for the lifting of the pot 100. Figure 4 As shown, each mounting component 700 is provided with two guide post holes to ensure smooth rising or falling of the cookware 100. In one embodiment, the mounting component 700 is provided with both a flipping hole and guide post holes, so that the mounting component 700 can ensure smooth rising or falling of the cookware 100 while also ensuring smooth flipping of the cookware 100.

[0155] In one embodiment, the pot body 110 is provided with an outwardly extending handle 113. It is understood that the handle 113 facilitates the user in lifting the pot body 110 from the cookware 100, making it convenient for the user to use.

[0156] It should be noted that, since the handle 113 extends outward, the position of the handle 113 of the pot body 110 needs to be adjusted by rotating the pot body 110 before using the lifting assembly 500, in order to prevent the handle 113 from interfering with other parts in the frame 300 during the lifting process.

[0157] According to one embodiment of the present invention, please refer to Figure 8 The frame 300 is equipped with an oil fume treatment device 600, which is located behind the cookware 100. The oil fume treatment device 600 can extract and exhaust the oil fumes generated by the cookware 100 during cooking, thus achieving oil fume treatment. The oil fume treatment device 600 includes a fan (not shown in the figure) and an air duct assembly (not shown in the figure). The fan is located inside the air duct assembly and can include a motor and fan blades (not shown in the figure). The fan blades are connected to the output end of the motor. The motor drives the fan blades to rotate and generate negative pressure, which draws the oil fumes generated by the cookware 100 from the air inlet and then exhausts them from the air outlet.

[0158] The fume treatment device 600 also includes a filter device (not shown in the figure). The filter device is located in the air duct assembly and is used to filter the fumes generated during cooking. The oil in the fumes can be absorbed by the filter device, so that the treated fumes can meet the emission standards and do not pollute the air.

[0159] Understandably, the fume treatment device 600 is located behind the cookware 100, which achieves the function of fume treatment while the overall structure of the cooking system is compact and the appearance is neat.

[0160] The cooking system provided in this invention interconnects the equipment in each cooking stage. Through intelligent recipes, it can realize functions such as automatic cooking (automatic stir-frying and precise temperature control), accurate addition of seasonings, equipment self-cleaning, oil fume treatment, and automatic dish dispensing, simplifying cooking operations and freeing up users' hands.

[0161] According to one embodiment of the present invention, please refer to Figure 13 and Figure 14 The nozzle 210 is provided with a constricted flow section 2110, a straight pipe flow section 2111 and a spherical segment flow section 2112 in sequence along the injection direction. The spherical segment flow section 2112 is connected to a first through groove 2114 to form an arc-shaped nozzle 2113 on the surface of the spherical segment flow section 2112. The extension direction of the first through groove 2114 forms a set angle with the injection direction, and the first through groove 2114 is formed on the surface of the nozzle 210.

[0162] It is understandable that the constricting flow section 2110 has a continuously narrowing cross-section along the flow direction of the fluid; that is, the cross-section of the constricting flow section 2110 continuously decreases along the injection direction. The straight pipe section 2111 connects the constricting flow section 2110 and the spherical cap flow section 2112. The spherical cap flow section 2112 has a continuously narrowing cross-section along the injection direction.

[0163] In this embodiment, the first through groove 2114 is a V-shaped groove, which is connected to the spherical segment 2112 to form an arc-shaped nozzle 2113. The size of the arc-shaped nozzle 2113 can control the scattering angle of the ejected fan-shaped fluid.

[0164] In this embodiment, the extension direction of the first through groove 2114 forms a set angle with the injection direction, which is 90°. Of course, the set angle of the present invention is not limited to this embodiment, and the set angle can be between 60° and 120°.

[0165] According to one embodiment of the present invention, please refer to Figure 15 and Figure 16 The nozzle 210 is provided with a main channel 2115 and self-excited cavities 2116 symmetrically arranged on both sides of the main channel 2115. The main channel 2115 and the self-excited cavities 2116 are arranged in parallel between the water inlet 2117 and the nozzle 2113 of the nozzle 210. The nozzle 2113 is a flared self-excited oscillating nozzle.

[0166] Understandably, the inlet and outlet of the self-excited cavity 2116 and the main flow channel 2115 are connected, and the self-excited cavity 2116 and the main flow channel 2115 are symmetrical along the centerline. The top of the self-excited cavity 2116 has an arc-shaped protrusion mechanism, which facilitates the flow of water from the main flow channel 2115 to the self-excited cavities 2116 on both sides, improving the compressive stress of the returning liquid. The width of the main flow channel gradually increases to the top position of the self-excited cavity 2116, ensuring that the water flows back from entering to the self-excited cavities 2116 on both sides.

[0167] It is understood that the self-excited oscillation frequency of the jet in this embodiment is affected by multiple factors. The jet returns to the inlet of the main channel 2115 through the self-excited cavity 2116, disturbing the fluid and generating oscillations. The sum of the widths of the main channel 2115 and the self-excited cavities 2116 symmetrically arranged on both sides of the main channel 2115, and the sum of the lengths of the main channel 2115 and the self-excited cavities 2116 symmetrically arranged on both sides of the main channel 2115 are negatively correlated with the oscillation frequency, while the water flow velocity entering the nozzle 210 is positively correlated with the oscillation frequency.

[0168] It should be noted that the self-excited oscillation frequency of the nozzle is matched with the rotation speed of the pot body 110. For example, within one cycle of self-excited oscillation, the distance traveled by the pot body 110 is no greater than the spray width of the nozzle 210 on the pot body 110, so as to ensure that the pot body 110 is thoroughly cleaned. Here, "spray width of the nozzle 210 on the pot body 110" can be understood as the width of the water flow contact line 260 obtained by the nozzle 210 spraying water towards the pot body 110 when the pot body 110 is stationary.

[0169] Figure 17 An example is a schematic diagram of the physical structure of an electronic device, such as... Figure 17 As shown, the electronic device may include a processor 71, a communications interface 72, a memory 73, and a communication bus 74. The processor 71, communications interface 72, and memory 73 communicate with each other via the communication bus 74. The processor 71 can call logical instructions stored in the memory 73 to execute the cooking system pot movement control method described above.

[0170] Furthermore, the logical instructions in the aforementioned memory 71 can be implemented as software functional units and, when sold or used as independent products, can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, or the part that contributes to the prior art, or a part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods of the various embodiments of the present invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0171] Furthermore, the present invention also provides a computer program product, which includes a computer program that can be stored on a non-transitory computer-readable storage medium. When the computer program is executed by a processor, the computer can execute the control method of the cooking system provided in the above-described method embodiments. The method includes: determining that the cooking device has finished cooking; controlling the cooking device to move to a cleaning position; controlling the cleaning device to clean the cooking device for a first target duration; controlling the cooking device to heat for a second target duration; and controlling the cooking device to move to an initial position.

[0172] On the other hand, embodiments of the present invention also provide a non-transitory computer-readable storage medium storing a computer program thereon. When executed by a processor, the computer program implements a control method for the cooking system provided in the above embodiments. The cooking system includes a cooking device and a cleaning device. The method includes: determining that the cooking device has finished cooking; controlling the cooking device to move to a cleaning position; controlling the cleaning device to clean the cooking device for a first target duration; controlling the cooking device to heat for a second target duration; and controlling the cooking device to move to an initial position.

[0173] In the description of the embodiments of the present invention, it should be noted that the terms "center," "longitudinal," "lateral," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing the embodiments of the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the embodiments of the present invention. In addition, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0174] In the description of the embodiments of the present invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "connected" and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in the embodiments of the present invention based on the specific circumstances.

[0175] In embodiments of the present invention, unless otherwise explicitly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature is in indirect contact with the second feature through an intermediate medium. Furthermore, "above," "on top of," and "over" the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply that the first feature is at a lower horizontal level than the second feature.

[0176] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0177] Finally, it should be noted that the above embodiments are only for illustrating the present invention and not for limiting the present invention. Although the present invention has been described in detail with reference to the embodiments, those skilled in the art should understand that various combinations, modifications, or equivalent substitutions of the technical solutions of the present invention do not depart from the spirit and scope of the technical solutions of the present invention and should be covered within the scope of the claims of the present invention.

Claims

1. A method for controlling the motion of a pot body in a cooking system, characterized in that, include: Based on the motion commands of the cooking system's outer shell, obtain the placement angle of the pot body within the outer shell; Confirm that the pot body is not at the preset angle, and control the pot body to rotate around the pot body rotation axis to the preset angle to avoid interference; the pot body is a rotating body, and the pot body rotation axis and the pot body centerline coincide. Based on the motion command, the outer shell is controlled to drive the pot body to perform lifting or flipping movements.

2. The method for controlling the movement of the pot body in a cooking system according to claim 1, characterized in that, The movement commands for the outer casing of the cooking system include cleaning commands; In the step of controlling the outer shell to move the pot body to lift or flip based on the motion command, the outer shell is controlled to move the pot body down and flip so that the pot body moves to the cleaning position.

3. The method for controlling the movement of the pot body in a cooking system according to claim 2, characterized in that, Also includes: Confirm that the pot body is in the cleaning position, control the opening of the nozzle of the cleaning component to spray the pot body, and control the pot body to rotate within the outer shell; The nozzle has a self-excited oscillation nozzle, and the rotational speed of the pot body is positively correlated with the self-excited oscillation frequency of the nozzle.

4. The method for controlling the movement of the pot body in the cooking system according to claim 3, characterized in that, The steps of confirming that the pot body is in the cleaning position, controlling the opening of the nozzles of the cleaning assembly to spray the pot body, and controlling the pot body to rotate within the outer shell include: The rotational speed of the pot body is controlled such that, within one cycle of the self-excited oscillation of the nozzle, the distance the pot body rotates through is not greater than the spray width of the nozzle on the pot body.

5. The method for controlling the movement of the pot body in a cooking system according to claim 3, characterized in that, Also includes: While controlling the opening of the nozzles of the cleaning assembly to spray the pot body, the pot body is heated.

6. The method for controlling the movement of the pot body in a cooking system according to claim 1, characterized in that, The motion commands for the outer shell of the cooking system include seasoning addition commands. In the step of controlling the outer shell to move the pot body up and down or flip based on the motion commands, the outer shell is controlled to flip the pot body so that the pot body moves to below the seasoning components.

7. The method for controlling the movement of the pot body in a cooking system according to claim 6, characterized in that, Also includes: Confirm that the pot body is located below the seasoning component, control the opening of the feeding port of the seasoning component, and control the pot body to rotate within the outer shell; Once the seasoning has been added, close the feeding port.

8. The method for controlling the movement of the pot body in a cooking system according to claim 1, characterized in that, The motion command of the outer shell of the cooking system includes a reset command. In the step of controlling the outer shell to drive the pot body to perform lifting or flipping motion based on the motion command, the outer shell is controlled to drive the pot body to perform at least one of flipping motion and lifting motion, so that the pot body is reset to the cooking position.

9. The method for controlling the movement of the pot body in a cooking system according to claim 8, characterized in that, The reset commands include a first reset command after the food is removed, a second reset command after cleaning is completed, and a third reset command after the seasonings are added.

10. The method for controlling the movement of the pot body in a cooking system according to any one of claims 1 to 9, characterized in that, The step of obtaining the placement angle of the pot body within the outer shell based on the movement commands of the cooking system's outer shell includes: The position of the handle of the pot body is obtained, and the placement angle of the pot body in the outer shell is determined based on the position of the handle.

11. A pot body motion control device for a cooking system, characterized in that, include: The detection module is used to obtain the placement angle of the pot body in the outer shell according to the movement commands of the outer shell of the cooking system; The first control module is used to confirm that the pot body is not at the preset angle and control the pot body to rotate to the preset angle. The second control module is used to control the outer shell to drive the pot body to perform lifting or flipping movements based on the motion command.

12. A cooking system, characterized in that, include: A controller for executing the pot body motion control method of the cooking system according to any one of claims 1 to 10; A cookware set, comprising an outer casing and a pot body rotatably mounted within the outer casing; The drive unit is connected to the power source of the cookware.

13. An electronic device comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, characterized in that, When the processor executes the program, it implements the steps of the pot body motion control method of the cooking system as described in any one of claims 1 to 10.

14. A non-transitory computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it implements the steps of the pot movement control method of the cooking system as described in any one of claims 1 to 10.

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