Control method and device of cooking appliance, cooking appliance, storage medium and product

Abstract

The application relates to a control method and device of a cooking utensil, the cooking utensil, a storage medium and a computer program product. In the absence of a cooking object in the cooking utensil, the cooking utensil is heated at a first power in a first stage, so that the temperature of the cooking utensil is rapidly increased. In the case that the cooking utensil is heated to a first temperature or the first stage heating process reaches a first heating duration, the cooking utensil is kept warm at a second power and a first temperature keeping range in a first stage, so that the temperature of the cooking utensil is kept in a higher temperature range, most of the residual moisture is rapidly dried, and in the case that the first stage keeping warm process reaches a second heating duration, the cooking utensil is kept warm at a third power and a second temperature keeping range in a second stage until the detected weight of the cooking utensil is not greater than the original weight, the equipment damage caused by long-time high temperature of the cooking utensil can be avoided, and the residual moisture is effectively dried by using the waste heat of the cooking utensil.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of household appliances, in particular to a control method and device of a cooking appliance, the cooking appliance, a storage medium and a computer program product. BACKGROUND

[0002] The cast iron pot has the characteristics of uniform heat transfer and good heat preservation effect when heating. Therefore, the current electric rice cooker usually adopts a non-coated cast iron inner pot. Since the surface of the cast iron inner pot is made of pig iron material, if the residual water in the inner pot is not treated in time during the use of the electric rice cooker, the surface of the inner pot is easy to rust, which will affect the food safety after contacting the food.

[0003] In the traditional method, after the inner pot is cleaned, the inner pot is placed in a specified position for natural air drying. However, due to environmental factors, the time required for air drying by standing is relatively long, and there may still be residual water, which cannot guarantee that the cast iron pot is completely dry. SUMMARY

[0004] Therefore, it is necessary to provide a cooking appliance processing method, device, computer equipment, computer readable storage medium and computer program product capable of effectively drying the residual water of the cooking appliance for the above technical problems.

[0005] In a first aspect, the present application provides a control method of a cooking appliance, the method comprising:

[0006] In the case where there is no cooking object in the cooking appliance, the cooking appliance is heated at a first power in a first stage;

[0007] In the case where the cooking appliance is heated to a first temperature or the first stage heating process reaches a first heating duration, the cooking appliance is kept at a first temperature range at a second power;

[0008] In the case where the first stage heat preservation process reaches a second heating duration, the cooking appliance is kept at a second temperature range at a third power until the detected weight of the cooking appliance is not greater than the original weight, the first power, the second power and the third power are sequentially reduced, and the lower limit temperature value of the first temperature range is higher than the upper limit temperature value of the second temperature range.

[0009] In one of the embodiments, the judgment process of the presence of the cooking object in the cooking appliance comprises:

[0010] In the case where there is residual water in the cooking appliance, the initial temperature of the cooking appliance is obtained;

[0011] The cooking appliance is heated at a fourth power in a second stage;

[0012] stop the second-stage heating process in a case where the cooking appliance is heated to the second temperature or the second-stage heating process reaches the third heating duration;

[0013] acquire a plurality of collected temperatures of the cooking appliance, and determine a target collected temperature from the plurality of collected temperatures;

[0014] determine that the cooking object does not exist in the cooking appliance in a case where a difference between the target collected temperature and the initial temperature is greater than a temperature threshold.

[0015] In one of the embodiments, the cooking appliance includes a body and a cooking object carrier; and a residual water determination process of the cooking appliance includes:

[0016] detecting a relative state between the body and the cooking object carrier in a case where the cooking appliance is in a non-functional running state;

[0017] determining that the cooking appliance has residual water in a case where the relative placement state between the body and the cooking object carrier in use is detected after the body and the cooking object carrier are detected to be in a separated state for two consecutive times.

[0018] In one of the embodiments, the step of detecting the relative state between the body and the cooking object carrier includes:

[0019] determining that the relative placement state between the body and the cooking object carrier in use is detected in a case where a corresponding weight signal of the cooking object carrier is detected, and determining that the separated state is detected in a case where the corresponding weight signal of the cooking object carrier is not detected; or

[0020] acquiring a current direction triggered by the cooking object carrier when moving through an electromagnetic field arranged on a relative movement path between the body and the cooking object carrier, and determining the relative state between the body and the cooking object carrier according to the current direction.

[0021] In one of the embodiments, the method further includes:

[0022] ending the process in a case where the cooking appliance is detected to switch to a functional running state or a power-off protection state during the detection of the relative state between the body and the cooking object carrier.

[0023] In one of the embodiments, the first temperature retention range is determined based on the first temperature, the second temperature retention range is determined based on the third temperature, and the third temperature is lower than the first temperature.

[0024] In a second aspect, the application further provides a control device of a cooking appliance, which includes:

[0025] The first heating module is configured to perform first-stage heating on the cooking appliance at a first power when no cooking object exists in the cooking appliance.

[0026] The second heating module is configured to perform first-stage temperature maintenance on the cooking appliance at a second power and a first temperature maintenance range when the cooking appliance is heated to a first temperature or a first-stage heating process reaches a first heating duration.

[0027] The third heating module is configured to perform second-stage temperature maintenance on the cooking appliance at a third power and a second temperature maintenance range when the first-stage temperature maintenance process reaches a second heating duration, until a detected weight of the cooking appliance is not greater than an original weight, and the first power, the second power and the third power are sequentially reduced, and a lower limit temperature value of the first temperature maintenance range is higher than an upper limit temperature value of the second temperature maintenance range.

[0028] In a third aspect, the present application further provides a cooking appliance, which comprises a memory and a processor, the memory stores a computer program, and the processor implements the method steps of any one of the first aspect when executing the computer program.

[0029] In a fourth aspect, the present application further provides a computer readable storage medium, which stores a computer program, and the computer program is executed by a processor to implement the method steps of any one of the first aspect.

[0030] In a fifth aspect, the present application further provides a computer program product, which comprises a computer program, and the computer program is executed by a processor to implement the method steps of any one of the first aspect.

[0031] The control method and device of the cooking appliance, the cooking appliance, the storage medium and the computer program product, by judging whether a cooking object exists in the cooking appliance, performing first-stage heating on the cooking appliance at a first power when no cooking object exists in the cooking appliance, so that the temperature of the cooking appliance is rapidly increased, performing first-stage temperature maintenance on the cooking appliance at a second power and a first temperature maintenance range when the cooking appliance is heated to a first temperature or a first-stage heating process reaches a first heating duration, so that the temperature of the cooking appliance is maintained in a higher temperature range, and most of the residual moisture is rapidly dried, performing second-stage temperature maintenance on the cooking appliance at a third power and a second temperature maintenance range when the first-stage temperature maintenance process reaches a second heating duration, until a detected weight of the cooking appliance is not greater than an original weight, which can avoid equipment damage caused by long-time high temperature of the cooking appliance, and effectively dry the residual moisture by using the residual heat of the cooking appliance. BRIEF DESCRIPTION OF DRAWINGS

[0032] Figure 1A flowchart of a control method of a cooking utensil in an embodiment;

[0033] Figure 2 A flowchart of a judging process of a cooking utensil in an embodiment;

[0034] Figure 3 A flowchart of a control method of a cooking utensil in an embodiment;

[0035] Figure 4 A block diagram of a structure of a cooking utensil in an embodiment;

[0036] Figure 5 A block diagram of a control device of a cooking utensil in an embodiment;

[0037] Figure 6 An internal structure diagram of a computer device in an embodiment.

[0038] Explanation of reference numerals:

[0039] 1 - cooking object carrier, 2 - body, 3 - cover, 4 - heating carrier, 5 - display module, 6 - electromagnetic coil. DETAILED DESCRIPTION

[0040] In order to make the objects, technical solutions and advantages of the present application clearer, the present application will be further described in detail below with reference to the drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and not used to limit the present application.

[0041] It can be understood that the terms "first", "second", and the like as used herein can be used to describe various temperatures, but these temperatures are not limited by these terms. These terms are only used to distinguish the first temperature from another temperature.

[0042] Spatial relationship terms such as "under", "below", "lower", "underneath", "on", "upper" and the like can be used herein to describe a relationship of one element or feature to another element or feature as shown in the drawings. It should be understood that the spatial relationship terms include different orientations of the device in use and / or operation in addition to the orientation shown in the drawings. For example, if the device in the drawings is turned over, an element or feature described as "below" or "under" or "underneath" the other element or feature would then be oriented "above" the other element or feature. Therefore, exemplary terms "below" and "under" can include both orientations of above and below. In addition, the device can include other orientations (such as rotated 90 degrees or other orientations) and the spatial description used herein is interpreted accordingly.

[0043] In one embodiment, asFigure 1 As shown, a control method of a cooking utensil is provided, which is taken as an example for description, comprising the following steps:

[0044] S102: In the case that there is no cooking object in the cooking utensil, the cooking utensil is heated at a first power for a first stage.

[0045] Wherein, the cooking utensil can be an electric rice cooker, a deep pot, a frying pan, etc., and the cooking object thereof can be cooking food placed in the corresponding position, for example, in the case that the cooking utensil is an electric rice cooker, the cooking object can be cooking food in the inner pot of the electric rice cooker, etc. Therefore, the inner pot of the electric rice cooker is usually a cast iron pot, and the surface of the cast iron pot is prone to rust when it comes into contact with moisture, so it is usually necessary to clean the cast iron pot in time after use and wipe off the residual moisture to reduce the probability of rust on the surface of the cast iron pot.

[0046] Specifically, the absence of a cooking object in the cooking utensil means that the electric rice cooker is currently in a non-functional running state, i.e. the inner pot of the electric rice cooker has no cooking food and is currently in an "empty pot" state. In actual application, the current state is that the electric rice cooker is cleaned after use, and in order to avoid residual moisture in the inner pot of the electric rice cooker, the cooking utensil is heated at a first power for a first stage, wherein the first power is greater than or equal to 1000W, and during the first stage heating, the temperature of the cooking utensil is rapidly raised by a high power.

[0047] S104: In the case that the cooking utensil is heated to a first temperature or the first stage heating process reaches a first heating duration, the cooking utensil is kept at a first temperature for a first stage by a second power and a first temperature range.

[0048] Wherein, in the case that the cooking utensil is heated to a first temperature or the first stage heating process reaches a first heating duration, the cooking utensil is heated by a second power so that the temperature of the cooking utensil is kept within a first temperature range.

[0049] Specifically, the first temperature is greater than or equal to 80℃, and the first heating duration is greater than 2min. In the case that the cooking utensil is heated to a first temperature or the first stage heating process reaches a first heating duration, it means that the temperature of the cooking utensil has been raised to a specified value. In actual application, the temperature can be collected by a temperature collection module in the cooking utensil to determine that the cooking utensil is heated to a first temperature, or a timer can be set to record the heating duration of the cooking utensil until the first stage heating process reaches the first heating duration.

[0050] The second power is less than or equal to 800W, and the first temperature maintaining range is determined according to the first temperature. In the case of the first temperature being 80 DEG C, the first temperature maintaining range is usually [78 DEG C, 80 DEG C]. Further, taking the electric rice cooker as an example, the inner pot of the electric rice cooker is usually a cast iron pot. Because the cast iron pot has good thermal conductivity, in the process of the first stage heating of the electric rice cooker, the temperature of the electric rice cooker rapidly rises to a high temperature of 80 DEG C. In the "empty pot" state, if a large power is continuously used to heat the inner pot of the electric rice cooker, the temperature of the inner pot is likely to rapidly rise, and the excessively high temperature is likely to cause damage to the elements of the electric rice cooker. Therefore, a second power lower than the first power is needed to intermittently heat the electric rice cooker to control the temperature of the electric rice cooker in the first temperature maintaining range, so as to dry most of the residual water on the surface of the inner pot of the electric rice cooker.

[0051] S106: In the case that the first stage heating process reaches the second heating time length, the third power and the second temperature maintaining range are used to perform the second stage heating on the cooking utensil until the detected weight of the cooking utensil is not greater than the original weight. The first power, the second power and the third power are sequentially reduced, and the lower limit temperature value of the first temperature maintaining range is higher than the upper limit temperature value of the second temperature maintaining range.

[0052] In the case that the first stage heating process reaches the second heating time length, most of the residual water on the surface of the cooking utensil has been dried. In order to ensure that all the residual water is dried and to reduce the energy consumption of the cooking utensil as much as possible, the third power is used to perform the second stage heating on the cooking utensil.

[0053] Specifically, the second heating time length is 8 min, and the third power is less than or equal to 300W. Further, taking the electric rice cooker as an example, in the process of the first stage heating of the electric rice cooker, the temperature of the electric rice cooker is always maintained at a high temperature. In the case that the first stage heating process reaches the second heating time length, because the cast iron pot has strong heat storage capacity, the residual heat of the inner pot of the electric rice cooker can usually achieve the effect of completely drying the water. In order to avoid the case that the surrounding environment temperature is too low to cause the inner pot of the electric rice cooker to rapidly dissipate heat and fail to completely dry the residual water, a lower third power is used to perform the second stage heating on the electric rice cooker, so that the inner pot of the electric rice cooker is maintained in a lower temperature maintaining range. In the case that the first temperature maintaining range is [78 DEG C, 80 DEG C], the second temperature maintaining range is usually [68 DEG C, 70 DEG C].

[0054] In the process of the second stage heating of the cooking utensil, as the water is gradually dried, the detected weight of the cooking utensil gradually decreases until the detected weight of the cooking utensil is not greater than the original weight, and it is determined that the residual water on the surface of the cooking utensil is completely dried. The original weight refers to the initial weight of the cooking utensil before it is used.

[0055] In the control method of the cooking utensil, whether the cooking object exists in the cooking utensil is judged, in the case that the cooking object does not exist in the cooking utensil, the cooking utensil is heated at the first power in the first stage, so that the temperature of the cooking utensil rapidly rises, in the case that the cooking utensil is heated to the first temperature or the first stage heating process reaches the first heating duration, the cooking utensil is kept warm at the second power and the first temperature keeping range in the first stage, so that the temperature of the cooking utensil is kept in a high temperature range, most of the residual moisture is rapidly dried, in the case that the first stage keeping warm process reaches the second heating duration, the cooking utensil is kept warm at the third power and the second temperature keeping range in the second stage, until the detected weight of the cooking utensil is not greater than the original weight, which can avoid equipment damage caused by long time high temperature of the cooking utensil, and effectively dry the residual moisture by using the residual heat of the cooking utensil.

[0056] In one embodiment, as shown in Figure 2 the judgment process that the cooking object exists in the cooking utensil includes:

[0057] S202: In the case that the cooking utensil has residual water, the initial temperature of the cooking utensil is obtained.

[0058] In the case that the cooking utensil has residual water, the working state of the cooking utensil at this time needs to be determined, that is, whether the cooking object exists in the cooking utensil, in the case that the cooking object exists in the cooking utensil, most of the heat will be transferred to the cooking object during the heating process of the cooking utensil, so that the temperature of the cooking utensil itself rises slowly, and in the case that the cooking object does not exist in the cooking utensil, the temperature of the cooking utensil rapidly rises during the heating process of the cooking utensil. Specifically, in the case that the cooking utensil has residual water, the initial temperature of the cooking utensil is obtained before the cooking utensil is heated.

[0059] S204: The cooking utensil is heated at the fourth power in the second stage.

[0060] In order to quickly determine whether the cooking object exists in the cooking utensil, a relatively high power is used for heating during the heating process of the cooking utensil, so as to determine the temperature rising condition of the cooking utensil according to the heating result, and specifically, the fourth power is greater than 1000W.

[0061] S206: In the case that the cooking utensil is heated to the second temperature or the second stage heating process reaches the third heating duration, the second stage heating process is stopped.

[0062] The second temperature is greater than or equal to 50 DEG C, and the third heating duration is less than or equal to 4 min. During the heating of the cooking utensil, the temperature of the cooking utensil gradually increases. In order to avoid the situation that the time of heating the cooking utensil is too long in the case that the cooking utensil does not have a cooking object, and the temperature of the cooking utensil is too high to damage the elements of the cooking utensil, the second stage heating process is stopped in the case that the cooking utensil is heated to 50 DEG C or the second stage heating process reaches 4 min.

[0063] S208: Obtain a plurality of collection temperatures of the cooking utensil, and determine a target collection temperature from the plurality of collection temperatures.

[0064] In the case that the second stage heating process of the cooking utensil is stopped, the temperature of the cooking utensil may increase again. In order to more accurately determine the heating condition of the cooking utensil, the plurality of collection temperatures within 1 min after the second stage heating process is stopped are usually obtained, and the target collection temperature is determined from the plurality of collection temperatures.

[0065] Further, the cooking utensil is taken as an electric rice cooker as an example. During the second stage heating of the electric rice cooker, the heating is usually performed through a heating disc at the bottom of the electric rice cooker, or a magnetic force is generated by the action of an electric current on a magnetic ring, so that the entire inner pot of the electric rice cooker is heated. After the second stage heating process is stopped, the residual heat of the heating disc or the magnetic ring continues to be transferred to the inner pot of the electric rice cooker, so that the temperature of the inner pot of the electric rice cooker continues to increase. However, since the heating is stopped at this time, the residual heat of the heating disc or the magnetic ring usually only affects the temperature of the inner pot of the electric rice cooker for a very short time. After this period of time, the electric rice cooker will dissipate more heat, and the temperature of the inner pot of the electric rice cooker will gradually decrease. Therefore, in the case that the plurality of collection temperatures within 1 min after the electric rice cooker is stopped heating are obtained, the highest temperature among the plurality of collection temperatures is determined as the target collection temperature.

[0066] S210: In the case that the difference between the target collection temperature and the initial temperature is greater than a temperature threshold, it is determined that the cooking utensil does not have a cooking object.

[0067] The difference between the target collection temperature and the initial temperature can be used to determine the temperature rise of the cooking utensil. In the case that the difference between the target collection temperature and the initial temperature is greater than a temperature threshold, it indicates that the temperature rise speed of the cooking utensil is fast, and it is determined that the cooking utensil does not have a cooking object.

[0068] In the embodiment, the initial temperature of the cooking utensil is obtained when the cooking utensil has residual water, the cooking utensil is heated at the fourth power in the second stage, the second stage heating process is stopped when the cooking utensil is heated to the second temperature or the third heating duration is reached in the second stage heating process, the plurality of collected temperatures of the cooking utensil are obtained, the target collected temperature is determined from the plurality of collected temperatures, and the cooking utensil does not have the cooking object when the difference between the target collected temperature and the initial temperature is greater than the temperature threshold. The temperature rising of the cooking utensil can be determined, and whether the cooking object exists in the cooking utensil can be accurately determined to determine the working state of the cooking utensil, so that the cooking utensil is not heated for a long time in the working state, and a safety hazard is avoided.

[0069] In one embodiment, the cooking utensil includes a body and a cooking object carrier. The determination process of whether the cooking utensil has residual water includes: detecting the relative state between the body and the cooking object carrier when the cooking utensil is in a non-functional running state; and determining that the cooking utensil has residual water when the relative placement state between the body and the cooking object carrier in use is detected again after detecting that the relative state is separated twice in succession.

[0070] In order to determine whether the cooking utensil has residual water, the use state of the cooking utensil needs to be checked. Specifically, the cooking utensil includes a body and a cooking object carrier. Taking an electric rice cooker as an example, the body refers to the outer shell of the electric rice cooker, and the cooking object carrier refers to the inner pot of the electric rice cooker. After the electric rice cooker is used, the inner pot needs to be taken out and cleaned. When the inner pot is put back into the outer shell again, there may be residual water. Therefore, when determining whether the electric rice cooker has residual water, only the relative state between the inner pot and the outer shell needs to be detected.

[0071] Further, when the electric rice cooker is in a functional running state, the electric rice cooker may be cooking rice or in a power-off protection state. In this case, the inner pot of the electric rice cooker is in use or may not be used, and there is no possibility of residual water. Therefore, only when the electric rice cooker is in a non-functional running state, the relative state between the outer shell and the inner pot is detected, and when the relative placement state between the body and the cooking object carrier in use is detected again after detecting that the relative state is separated twice in succession, it is determined that the cooking utensil has residual water.

[0072] In the separated state, the inner pot of the electric rice cooker is taken out of the shell body, which can be cleaned or just taken out. In order to exclude the interference of unexpected factors as much as possible, the inner pot of the electric rice cooker is determined to be taken out for cleaning only when the separated state is detected twice in succession. In the case of detecting the relative placement state between the body and the cooking object carrier in use again, it indicates that the inner pot of the electric rice cooker has been cleaned and put back into the shell body. At this time, there is residual water on the surface of the inner pot of the electric rice cooker.

[0073] In this embodiment, by detecting the relative state between the body and the cooking object carrier when the cooking appliance is in a non-functional running state, and in the case of detecting the relative placement state between the body and the cooking object carrier in use after detecting the separated state twice in succession, it is determined that there is residual water in the cooking appliance. Whether there is residual water in the cooking appliance can be determined according to the relative state between the body and the cooking object carrier, so that the residual water can be dried in the case of residual water in the cooking appliance.

[0074] In one embodiment, detecting the relative state between the body and the cooking object carrier includes: in the case of detecting the corresponding weight signal of the cooking object carrier, determining that the relative placement state between the body and the cooking object carrier in use, and in the case of not detecting the corresponding weight signal of the cooking object carrier, determining that the relative state between the body and the cooking object carrier is in the separated state; or, by the electromagnetic field arranged on the relative movement path between the body and the cooking object carrier, the current direction triggered by the cooking object carrier when moving is obtained, and the relative state between the body and the cooking object carrier is determined according to the current direction.

[0075] In the case of taking the electric rice cooker as an example, when detecting the relative state between the inner pot of the electric rice cooker and the shell body, it can be determined whether the relative placement state between the inner pot of the electric rice cooker and the shell body is in use or in the separated state by detecting whether there is a corresponding weight signal of the inner pot of the electric rice cooker.

[0076] In addition, for the electric rice cooker using electromagnetic heating, the inner pot of the electric rice cooker can also be determined to be taken out or put back by temporarily energizing the electromagnetic coil inside the electric rice cooker. The electromagnetic coil will generate an electromagnetic field after energization. Since the inner pot of the electric rice cooker is a cast iron pot, the conductor will generate current when moving in the electromagnetic field during the process of taking out or putting back the inner pot of the electric rice cooker. By detecting the presence or absence of current, it can be determined whether the inner pot of the electric rice cooker is taken out or put back. In addition, since the direction of movement of the inner pot of the electric rice cooker is different during the process of taking out or putting back, the current in the corresponding different directions will be generated. According to the current direction triggered by the inner pot of the electric rice cooker when moving, it can be determined whether the inner pot of the electric rice cooker is being taken out or put back, so as to determine the relative state between the inner pot of the electric rice cooker and the shell body.

[0077] In the process of detecting whether the current is generated by the electromagnetic coil, in order to facilitate the generation of the current, the electromagnetic coil is usually arranged at a specified position, so that the electromagnetic field generated by the electromagnetic coil is on the relative movement path between the inner pot and the outer shell.

[0078] In the embodiment, the relative state between the body and the cooking object carrier is determined by detecting the weight signal of the cooking object carrier, determining the relative placement state between the body and the cooking object carrier in use when the weight signal of the cooking object carrier is detected, and determining the separated state between the body and the cooking object carrier when the weight signal of the cooking object carrier is not detected, or by the electromagnetic field arranged on the relative movement path between the body and the cooking object carrier, obtaining the current direction triggered by the cooking object carrier during movement, and determining the relative state between the body and the cooking object carrier according to the current direction, so that the relative state between the body and the cooking object carrier can be accurately determined to determine whether there is residual water in the cooking utensil, so that the residual moisture is dried when the cooking utensil has residual water.

[0079] In one embodiment, the method further comprises: in the process of detecting the relative state between the body and the cooking object carrier, ending the process when it is detected that the cooking utensil switches to a function running state or a power-off protection state.

[0080] In the process of detecting the relative state between the body and the cooking object carrier, the cooking object may be switched to a function running state or a power-off protection state due to a pre-set timing task. As long as it is detected that the cooking object is not in a non-function running state, the process is ended to avoid heating the cooking object during the operation of the cooking object, which may cause a safety hazard.

[0081] In the embodiment, the process is ended when it is detected that the cooking utensil switches to a function running state or a power-off protection state in the process of detecting the relative state between the body and the cooking object carrier, so that the cooking object is not heated during the operation of the cooking object, which may cause a safety hazard.

[0082] In one embodiment, the first temperature maintaining range is determined based on the first temperature, and the second temperature maintaining range is determined based on the third temperature, and the third temperature is lower than the first temperature.

[0083] The first temperature is the highest temperature for rapidly increasing the temperature of the cooking utensil, which is usually greater than or equal to 80℃, the first temperature maintaining range is determined according to the first temperature, which is usually [78℃, 80℃], the third temperature is the temperature when the residual moisture is dried by using the residual heat of the cooking utensil, which is usually 70℃, and the second temperature maintaining range is determined according to the third temperature, which is usually [68℃, 70℃].

[0084] In this embodiment, the first temperature maintaining range is determined based on the first temperature, and the second temperature maintaining range is determined based on the third temperature, which is lower than the first temperature. By setting corresponding temperatures for different heating stages of the cooking utensil, it can be avoided that the equipment is damaged due to long-time high temperature of the cooking utensil, and the residual moisture is effectively dried by using the residual heat of the cooking utensil.

[0085] In one embodiment, as shown in Figure 3 A control method of a cooking utensil is provided, which comprises the following steps:

[0086] S302: In the case that the cooking utensil is in a non-functional running state, in the case that the weight signal corresponding to the cooking object carrier is detected, it is determined that the relative placement state between the body and the cooking object carrier in use, and in the case that the weight signal corresponding to the cooking object carrier is not detected, it is determined that the body and the cooking object carrier are in a separated state; or, through the electromagnetic field arranged on the relative movement path between the body and the cooking object carrier, the current direction triggered by the cooking object carrier when moving is obtained, and according to the current direction, the relative state between the body and the cooking object carrier is determined; in the process of detecting the relative state between the body and the cooking object carrier, in the case that the cooking utensil is switched to a functional running state or a power-off protection state is detected, the process is ended.

[0087] S304: In the case that the relative placement state between the body and the cooking object carrier in use is detected after the cooking utensil is in a separated state for two times, it is determined that the cooking utensil has residual water.

[0088] S306: In the case that the cooking utensil has residual water, the initial temperature of the cooking utensil is obtained; the cooking utensil is heated in a second stage according to a fourth power; in the case that the cooking utensil is heated to a second temperature or the second stage heating process reaches a third heating duration, the second stage heating process is stopped; a plurality of collection temperatures of the cooking utensil are obtained, and a target collection temperature is determined among the plurality of collection temperatures; in the case that the difference between the target collection temperature and the initial temperature is greater than a temperature threshold, it is determined that there is no cooking object in the cooking utensil.

[0089] S308: In the case that there is no cooking object in the cooking utensil, the cooking utensil is heated in a first stage according to a first power.

[0090] S310: In the case that the cooking utensil is heated to a first temperature or the first stage heating process reaches a first heating duration, the cooking utensil is heated in a first stage according to a second power and a first temperature maintaining range.

[0091] S312: in the case that the first-stage holding process reaches the second heating duration, the cooking appliance is held at the second stage according to the third power and the second temperature holding range, until the detected weight of the cooking appliance is not greater than the original weight, the first power, the second power and the third power are sequentially reduced, the lower limit temperature value of the first temperature holding range is higher than the upper limit temperature value of the second temperature holding range, the first temperature holding range is determined based on the first temperature, and the second temperature holding range is determined based on the third temperature, and the third temperature is lower than the first temperature.

[0092] As an example, the cooking appliance is an electric rice cooker, a structural diagram of the electric rice cooker is as shown in Figure 4 The cooking object carrier 1 is an inner pot of the electric rice cooker, i.e., a cast iron pot. The body 2 is an outer shell of the electric rice cooker, for placing the cooking object carrier 1. The lid 3 is used to prevent the heat inside the inner pot of the electric rice cooker from being quickly lost in the case that the electric rice cooker is in a functional running state. The heating carrier 4 is a heating disc or an electromagnetic heating coil. The display module 5 is a display screen outside the electric rice cooker, for controlling the working state of the electric rice cooker through touch buttons, and displaying the temperature of the inner pot of the electric rice cooker. The electromagnetic coil 6 is arranged on a path for relative movement between the cooking object carrier 1 and the body 2, for generating an electromagnetic field to detect the relative position state between the cooking object carrier 1 and the body 2.

[0093] In the embodiment, whether the cooking object exists in the cooking appliance is judged, in the case that the cooking object does not exist in the cooking appliance, the cooking appliance is heated at the first stage according to the first power, so that the temperature of the cooking appliance is quickly raised, in the case that the cooking appliance is heated to the first temperature or the first-stage heating process reaches the first heating duration, the cooking appliance is held at the first stage according to the second power and the first temperature holding range, so that the temperature of the cooking appliance is maintained in a higher temperature range, and most of the residual moisture is quickly dried, in the case that the first-stage holding process reaches the second heating duration, the cooking appliance is held at the second stage according to the third power and the second temperature holding range, until the detected weight of the cooking appliance is not greater than the original weight, which can avoid that the equipment is damaged due to long-time high temperature of the cooking appliance, and the residual moisture is effectively dried by using the residual heat of the cooking appliance.

[0094] It should be understood that although the steps in the flowcharts involved in the above embodiments are shown in sequence according to the arrows, the steps are not necessarily executed in the order indicated by the arrows. Unless otherwise specified herein, the execution of the steps is not strictly limited in sequence, and the steps can be executed in other sequences. Moreover, at least some of the steps in the flowcharts involved in the above embodiments can include multiple steps or multiple stages, which are not necessarily executed at the same time, but can be executed at different times, and the execution sequence of the steps or stages is not necessarily sequential, but can be alternately executed with other steps or steps or stages in other steps.

[0095] Based on the same inventive concept, the embodiments of the present application also provide a control device of a cooking appliance for implementing the control method of the cooking appliance. The implementation scheme for solving the problem provided by the device is similar to the implementation scheme described in the above method, and therefore the specific limitations in one or more control device embodiments of the cooking appliance provided below can refer to the limitations of the control method of the cooking appliance described above, which will not be repeated here.

[0096] In one embodiment, as shown in Figure 5 A control device of a cooking appliance is provided, comprising: a first heating module 10, a second heating module 20 and a third heating module 30, wherein:

[0097] The first heating module 10 is configured to perform first-stage heating on the cooking appliance at a first power when there is no cooking object in the cooking appliance.

[0098] The second heating module 20 is configured to perform first-stage holding of the cooking appliance at a second power and a first temperature holding range when the cooking appliance is heated to a first temperature or the first-stage heating process reaches a first heating duration.

[0099] The third heating module 30 is configured to perform second-stage holding of the cooking appliance at a third power and a second temperature holding range when the first-stage holding process reaches a second heating duration, until the detected weight of the cooking appliance is not greater than the original weight, the first power, the second power and the third power are sequentially reduced, and the lower limit temperature value of the first temperature holding range is higher than the upper limit temperature value of the second temperature holding range.

[0100] In an embodiment, the first heating module 10 is further configured to, in a case where the cooking utensil has residual water, acquire an initial temperature of the cooking utensil; perform second-stage heating on the cooking utensil according to a fourth power; stop the second-stage heating process in a case where the cooking utensil is heated to a second temperature or the second-stage heating process reaches a third heating duration; acquire a plurality of acquisition temperatures of the cooking utensil, and determine a target acquisition temperature from the plurality of acquisition temperatures; and determine that the cooking utensil does not have a cooking object in a case where a difference between the target acquisition temperature and the initial temperature is greater than a temperature threshold.

[0101] In an embodiment, the first heating module 10 is further configured to, in a case where the cooking utensil is in a non-functional running state, detect a relative state between the body and the cooking object carrier; and determine that the cooking utensil has residual water in a case where the relative placement state between the body and the cooking object carrier in use is detected after the body and the cooking object carrier are detected to be in a separated state for two consecutive times.

[0102] In an embodiment, the first heating module 10 is further configured to, in a case where a corresponding weight signal of the cooking object carrier is detected, determine that the relative placement state between the body and the cooking object carrier in use, and in a case where the corresponding weight signal of the cooking object carrier is not detected, determine that the body and the cooking object carrier are in a separated state; or acquire a current direction triggered by the cooking object carrier when moving through an electromagnetic field arranged on a relative movement path between the body and the cooking object carrier, and determine the relative state between the body and the cooking object carrier according to the current direction.

[0103] In an embodiment, the first heating module 10 is further configured to, in a process of detecting the relative state between the body and the cooking object carrier, end the process in a case where the cooking utensil is detected to switch to a functional running state or a power-off protection state.

[0104] In an embodiment, the first temperature holding range of the control device of the cooking utensil is determined based on the first temperature, and the second temperature holding range is determined based on the third temperature, and the third temperature is lower than the first temperature.

[0105] Each of the above modules of the control device of the cooking utensil can be implemented by software, hardware, or a combination thereof, in whole or in part. Each of the above modules can be embedded in or independent of a processor in a computer device in a hardware form, or stored in a memory in a computer device in a software form, so as to be called and executed by a processor to perform operations corresponding to each of the above modules.

[0106] In an embodiment, a computer device is provided, which can be a processor, and an internal structure diagram of the computer device can be as shown in Figure 6The computer device includes a processor, a memory, an input / output interface, a communication interface, a display unit and an input device. The processor, the memory and the input / output interface are connected through a system bus, and the communication interface, the display unit and the input device are connected to the system bus through the input / output interface. The processor of the computer device is configured to provide computing and control capabilities. The memory of the computer device includes a non-volatile storage medium and an internal memory. The non-volatile storage medium stores an operating system and a computer program. The internal memory provides an environment for the operating system and the computer program in the non-volatile storage medium to run. The input / output interface of the computer device is configured to exchange information between the processor and external devices. The communication interface of the computer device is configured to perform wired or wireless communication with external terminals. The wireless communication can be achieved through WIFI, mobile cellular network, NFC (Near Field Communication) or other technologies. The computer program is executed by the processor to implement a control method of a cooking appliance. The display unit of the computer device is configured to form a visually visible picture, which can be a display screen, a projection device or a virtual reality imaging device. The display screen can be a liquid crystal display screen or an electronic ink display screen. The input device of the computer device can be a touch layer overlaid on the display screen, or a key, trackball or touchpad arranged on the shell of the computer device, or an external keyboard, touchpad or mouse, etc.

[0107] Those skilled in the art can understand that, Figure 6 The skilled in the art can understand that,

[0108] In one embodiment, a computer device is provided, including a memory and a processor, the memory stores a computer program, and the processor executes the computer program to implement the following steps: in the absence of a cooking object in the cooking appliance, heating the cooking appliance at a first power in a first stage; in the case that the cooking appliance is heated to a first temperature or the first stage heating process reaches a first heating duration, keeping the cooking appliance at a first temperature in a first stage holding process at a second power and a first temperature holding range; in the case that the first stage holding process reaches a second heating duration, keeping the cooking appliance at a second temperature in a second stage holding process at a third power and a second temperature holding range, until the detected weight of the cooking appliance is not greater than the original weight, the first power, the second power and the third power are sequentially reduced, and the lower limit temperature value of the first temperature holding range is higher than the upper limit temperature value of the second temperature holding range.

[0109] In one embodiment, the processor, when executing the computer program, involves a judging process of whether the cooking utensil has the residual water, comprising: obtaining an initial temperature of the cooking utensil in the case that the cooking utensil has the residual water; heating the cooking utensil at a fourth power in a second stage; stopping the second stage heating process in the case that the cooking utensil is heated to a second temperature or the second stage heating process reaches a third heating duration; obtaining a plurality of collected temperatures of the cooking utensil, and determining a target collected temperature from the plurality of collected temperatures; and determining that the cooking utensil has no cooking object in the case that a difference between the target collected temperature and the initial temperature is greater than a temperature threshold.

[0110] In one embodiment, the cooking utensil comprises a body and a cooking object carrier, and the processor, when executing the computer program, involves a judging process of whether the cooking utensil has the residual water, comprising: detecting a relative state between the body and the cooking object carrier in the case that the cooking utensil is in a non-functional running state; and determining that the cooking utensil has the residual water in the case that the relative state between the body and the cooking object carrier is in a relative placement state in use after detecting that the relative state is in a separated state for two times.

[0111] In one embodiment, the processor, when executing the computer program, involves detecting the relative state between the body and the cooking object carrier, comprising: determining that the relative state between the body and the cooking object carrier is in the relative placement state in use in the case that a corresponding weight signal of the cooking object carrier is detected, and determining that the relative state between the body and the cooking object carrier is in the separated state in the case that the corresponding weight signal of the cooking object carrier is not detected; or obtaining a current direction triggered by the cooking object carrier when moving through an electromagnetic field arranged on a relative moving path between the body and the cooking object carrier, and determining the relative state between the body and the cooking object carrier according to the current direction.

[0112] In one embodiment, the processor, when executing the computer program, further implements the following steps: ending the process in the case that the cooking utensil is switched to a functional running state or a power-off protection state during the detecting of the relative state between the body and the cooking object carrier.

[0113] In one embodiment, the first temperature maintaining range is determined based on the first temperature, and the second temperature maintaining range is determined based on the third temperature, and the third temperature is lower than the first temperature.

[0114] In one embodiment, a computer readable storage medium is provided, and a computer program is stored on the computer readable storage medium, and the computer program is executed by a processor to implement the following steps: in the case that there is no cooking object in a cooking utensil, the cooking utensil is heated at a first power for a first stage; in the case that the cooking utensil is heated to a first temperature or the first stage heating process reaches a first heating duration, the cooking utensil is kept at a second power and a first temperature holding range for a first stage holding; in the case that the first stage holding process reaches a second heating duration, the cooking utensil is kept at a third power and a second temperature holding range for a second stage holding until the detected weight of the cooking utensil is not greater than the original weight, and the first power, the second power and the third power are sequentially reduced, and the lower limit temperature value of the first temperature holding range is higher than the upper limit temperature value of the second temperature holding range.

[0115] In one embodiment, the determination process of the cooking utensil with the cooking object involved in the computer program executed by the processor includes: in the case that there is residual water in the cooking utensil, an initial temperature of the cooking utensil is obtained; the cooking utensil is heated at a fourth power for a second stage; in the case that the cooking utensil is heated to a second temperature or the second stage heating process reaches a third heating duration, the second stage heating process is stopped; a plurality of collected temperatures of the cooking utensil are obtained, and a target collected temperature is determined among the plurality of collected temperatures; in the case that the difference between the target collected temperature and the initial temperature is greater than a temperature threshold, it is determined that there is no cooking object in the cooking utensil.

[0116] In one embodiment, the cooking utensil includes a body and a cooking object carrier; and the determination process of the cooking utensil with residual water involved in the computer program executed by the processor includes: in the case that the cooking utensil is in a non-functional running state, the relative state between the body and the cooking object carrier is detected; in the case that the relative placement state between the body and the cooking object carrier in use is detected after the body and the cooking object carrier are detected to be in a separated state for two times in succession, it is determined that the cooking utensil has residual water.

[0117] In one embodiment, the detection of the relative state between the body and the cooking object carrier involved in the computer program executed by the processor includes: in the case that the corresponding weight signal of the cooking object carrier is detected, it is determined that the relative placement state between the body and the cooking object carrier in use, and in the case that the corresponding weight signal of the cooking object carrier is not detected, it is determined that the relative state between the body and the cooking object carrier is in a separated state; or, through the electromagnetic field arranged on the relative movement path between the body and the cooking object carrier, the current direction triggered by the cooking object carrier when moving is obtained, and the relative state between the body and the cooking object carrier is determined according to the current direction.

[0118] In one embodiment, the computer program, when executed by the processor, further implements the following step: in the process of detecting the relative state between the body and the cooking object carrier, if it is detected that the cooking appliance switches to the function running state or the power-off protection state, the process is ended.

[0119] In one embodiment, the first temperature holding range involved when the computer program is executed by the processor is determined based on the first temperature, and the second temperature holding range is determined based on the third temperature, the third temperature being lower than the first temperature.

[0120] In one embodiment, a computer program product is provided, comprising a computer program which, when executed by a processor, implements the following steps: in the absence of a cooking object in the cooking appliance, heating the cooking appliance at a first power for a first stage; in the case where the cooking appliance is heated to a first temperature or the first stage heating process reaches a first heating duration, holding the temperature of the cooking appliance at a second power and a first temperature holding range for a first stage; in the case where the first stage holding process reaches a second heating duration, holding the temperature of the cooking appliance at a third power and a second temperature holding range until the detected weight of the cooking appliance is not greater than the original weight, the first power, the second power and the third power being sequentially reduced, and the lower limit temperature value of the first temperature holding range being higher than the upper limit temperature value of the second temperature holding range.

[0121] In one embodiment, the process of determining the presence of a cooking object in the cooking appliance involved when the computer program is executed by the processor comprises: in the case where the cooking appliance has residual water, obtaining an initial temperature of the cooking appliance; heating the cooking appliance at a fourth power for a second stage; in the case where the cooking appliance is heated to a second temperature or the second stage heating process reaches a third heating duration, stopping the second stage heating process; obtaining a plurality of collected temperatures of the cooking appliance, and determining a target collected temperature among the plurality of collected temperatures; in the case where the difference between the target collected temperature and the initial temperature is greater than a temperature threshold, determining that the cooking appliance does not have a cooking object.

[0122] In one embodiment, the cooking appliance comprises a body and a cooking object carrier; the process of determining the presence of residual water in the cooking appliance involved when the computer program is executed by the processor comprises: in the case where the cooking appliance is in a non-function running state, detecting the relative state between the body and the cooking object carrier; in the case where the relative placement state in use between the body and the cooking object carrier is detected after detecting that the relative state is in a separated state for two consecutive times, it is determined that the cooking appliance has residual water.

[0123] In one embodiment, the computer program, when executed by the processor, involves detecting the relative state between the body and the cooking object carrier, including: in the case that the corresponding weight signal of the cooking object carrier is detected, determining that the relative placement state between the body and the cooking object carrier in use, in the case that the corresponding weight signal of the cooking object carrier is not detected, determining that the relative state between the body and the cooking object carrier is in a separated state; or, through the electromagnetic field arranged on the relative movement path between the body and the cooking object carrier, obtaining the current direction triggered by the cooking object carrier when moving, and determining the relative state between the body and the cooking object carrier according to the current direction.

[0124] In one embodiment, the computer program, when executed by the processor, further implements the following steps: in the process of detecting the relative state between the body and the cooking object carrier, in the case that the cooking appliance switches to a function running state or a power-off protection state, ending the process.

[0125] In one embodiment, the computer program, when executed by the processor, involves detecting the relative state between the body and the cooking object carrier, including: in the case that the corresponding weight signal of the cooking object carrier is detected, determining that the relative placement state between the body and the cooking object carrier in use, in the case that the corresponding weight signal of the cooking object carrier is not detected, determining that the relative state between the body and the cooking object carrier is in a separated state; or, through the electromagnetic field arranged on the relative movement path between the body and the cooking object carrier, obtaining the current direction triggered by the cooking object carrier when moving, and determining the relative state between the body and the cooking object carrier according to the current direction.

[0126] Those skilled in the art can understand that all or part of the processes in the above-mentioned embodiment methods can be completed by instructing the relevant hardware through a computer program. The computer program can be stored in a non-volatile computer readable storage medium, and when the computer program is executed, the processes of the above-mentioned embodiments of the methods can be included. Any reference to memory, database or other medium used in the embodiments provided in the present application can include at least one of non-volatile and volatile memory. Non-volatile memory can include read-only memory (Read-Only Memory, ROM), magnetic tape, floppy disk, flash memory, optical storage, high-density embedded non-volatile memory, resistive memory (ReRAM), magnetoresistive random access memory (Magnetoresistive Random Access Memory, MRAM), ferroelectric memory (Ferroelectric Random Access Memory, FRAM), phase change memory (Phase Change Memory, PCM), graphene memory, etc. Volatile memory can include random access memory (Random Access Memory, RAM) or external cache memory, etc. As an illustration but not limitation, RAM can be in various forms, such as static random access memory (Static Random Access Memory, SRAM) or dynamic random access memory (Dynamic Random Access Memory, DRAM), etc. The database involved in the embodiments provided in the present application can include at least one of a relational database and a non-relational database. The non-relational database can include a distributed database based on a block chain, etc., without being limited thereto. The processor involved in the embodiments provided in the present application can be a general-purpose processor, a central processing unit, a graphics processing unit, a digital signal processor, a programmable logic device, a data processing logic device based on quantum computing, etc., without being limited thereto.

[0127] Any combination of the technical features of the above embodiments can be made. In order to make the description simple, all possible combinations of the technical features in the above embodiments are not described, however, as long as the combination of the technical features does not exist contradictory, it should be considered as the scope of the present application.

[0128] The above embodiments only express several implementation manners of the present application, and the description is more specific and detailed, but it should not be understood as a limitation on the scope of the patent of the present application. It should be noted that for ordinary skilled in the art, without departing from the concept of the present application, a number of modifications and improvements can be made, which are within the scope of protection of the present application. Therefore, the protection scope of the present application should be subject to the appended claims.

Claims

1. A method for controlling a cooking utensil, characterized in that, The method includes: When there is no object to be cooked in the cooking appliance, the cooking appliance is heated in the first stage according to the first power. When the cooking appliance is heated to a first temperature or the first heating process reaches a first heating duration, the cooking appliance is kept warm for a first stage according to the second power and the first temperature holding range. When the first stage of heat preservation reaches the second heating time, the cooking appliance is subjected to a second stage of heat preservation according to the third power and the second temperature holding range until the detected weight of the cooking appliance is not greater than the original weight. The first power, the second power and the third power are reduced in sequence, and the lower limit temperature value of the first temperature holding range is higher than the upper limit temperature value of the second temperature holding range. The process of determining the object to be cooked in the cooking utensil includes: The initial temperature of the cooking appliance is obtained when there is residual water in the cooking appliance; The cooking appliance is heated in the second stage according to the fourth power; When the cooking appliance is heated to the second temperature or the second stage heating process reaches the third heating duration, the second stage heating process is stopped. Acquire multiple sampling temperatures of the cooking appliance, and determine a target sampling temperature from the multiple sampling temperatures; If the difference between the target temperature and the initial temperature is greater than a temperature threshold, it is determined that there is no object to be cooked in the cooking appliance.

2. The method according to claim 1, characterized in that, The cooking utensil includes a main body and a cooking object carrier; the process for determining the presence of residual water in the cooking utensil includes: When the cooking appliance is in a non-functional operating state, the relative state between the main body and the cooking object carrier is detected; If, after two consecutive detections of separation, the main body and the cooking object carrier are found to be in a relative position as in use, then it is determined that there is residual water in the cooking appliance.

3. The method according to claim 2, characterized in that, The detection of the relative state between the body and the cooking object carrier includes: If a weight signal corresponding to the cooking object carrier is detected, it is determined that the main body and the cooking object carrier are in a relative placement state as in use; if no weight signal corresponding to the cooking object carrier is detected, it is determined that the main body and the cooking object carrier are in a separated state; or... By using the electromagnetic field set along the relative movement path between the main body and the cooking object carrier, the direction of the current triggered by the movement of the cooking object carrier is obtained, and the relative state between the main body and the cooking object carrier is determined based on the direction of the current.

4. The method according to claim 2, characterized in that, The method further includes: During the process of detecting the relative state between the main body and the cooking object carrier, the process ends when the cooking appliance is detected to switch to a functional operation state or a power failure protection state.

5. The method according to any one of claims 1 to 4, characterized in that, The first temperature holding range is determined based on the first temperature, and the second temperature holding range is determined based on a third temperature, which is lower than the first temperature.

6. A control device for a cooking utensil, characterized in that, The device includes: The first heating module is used to heat the cooking appliance in the first stage at a first power when there is no object to be cooked in the cooking appliance. The second heating module is used to perform a first-stage heat preservation on the cooking appliance according to the second power and the first temperature holding range when the cooking appliance is heated to the first temperature or the first stage heating process reaches the first heating time. The third heating module is used to perform a second stage of heat preservation on the cooking appliance according to a third power and a second temperature holding range after the first stage heat preservation process has reached the second heating duration, until the detected weight of the cooking appliance is not greater than the original weight. The first power, the second power, and the third power decrease sequentially, and the lower limit temperature value of the first temperature holding range is higher than the upper limit temperature value of the second temperature holding range. The process of determining the presence of a cooking object in the cooking appliance includes: obtaining the initial temperature of the cooking appliance if there is residual water in the cooking appliance; performing a second stage of heating on the cooking appliance according to a fourth power; stopping the second stage heating process when the cooking appliance is heated to the second temperature or the second stage heating process has reached the third heating duration; obtaining multiple sampling temperatures of the cooking appliance and determining a target sampling temperature from the multiple sampling temperatures; and determining that there is no cooking object in the cooking appliance if the difference between the target sampling temperature and the initial temperature is greater than a temperature threshold.

7. A cooking appliance, comprising a memory and a processor, wherein the memory stores a computer program, characterized in that, When the processor executes the computer program, it implements the steps of the method according to any one of claims 1 to 5.

8. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 5.

9. A computer program product, comprising a computer program, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 5.

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