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

Abstract

The application discloses a cooking device and a control method, device and storage medium thereof. The control method comprises: obtaining a first working duration corresponding to a first stage of the cooking device, the first stage being used for temperature rising and pressure rising control; determining a second working duration of a second stage based on the first working duration and a preset mapping relationship, the second stage being used for pressure maintaining control; and performing pressure maintaining control on the cooking device based on the second working duration. Since the second working duration of the second stage of the cooking device is determined based on the first working duration and the preset mapping relationship, the second working duration of the second stage can change based on the change of the first working duration, the cooking effect of different cooking amounts of food can be effectively improved, and the uniformity of the cooking effect is improved.

Description

Technical Field

[0001] This application relates to the field of household appliances, and more particularly to a cooking device and its control method, apparatus and storage medium. Background Technology

[0002] When cooking equipment processes food, the taste and appearance of the food often vary greatly due to the environmental conditions and / or the amount of food being cooked, which in turn affects the cooking results.

[0003] For example, electric pressure cookers produce different cooking results under different operating conditions (such as power supply voltage and ambient temperature) and cooking quantities, resulting in significant differences in the taste and appearance of the food. The main reasons are as follows: cooking results are related to temperature and the duration of exposure to that temperature. The cooking process of existing electric pressure cookers includes a rapid heating stage, a pressure-building stage, and a pressure-holding stage. The duration of the rapid heating and pressure-building stages is related to the ambient temperature, cooking quantity, and heating power, and can be variable. The duration of the pressure-holding stage is preset by the program and is generally a fixed value, which remains the same regardless of the ambient temperature, cooking quantity, and heating power.

[0004] Generally speaking, the larger the cooking volume, the longer the rapid heating and pressurization phases. If the pressure holding phase is a fixed duration, then the larger the cooking volume, the softer and more mushy the food will be, with greater deformation in appearance. This results in inconsistent cooking outcomes for different cooking volumes. Furthermore, mains electricity often experiences voltage fluctuations. Higher voltage results in higher heating power and faster heating, leading to shorter rapid heating and pressurization phases. Since the pressure holding phase is a fixed duration, higher voltage results in harder food with less deformation in appearance, again causing inconsistent cooking outcomes for different cooking volumes. Clearly, existing cooking methods struggle to accommodate the influence of these multiple variables, resulting in inconsistent cooking results. Summary of the Invention

[0005] In view of this, embodiments of this application provide a cooking device and its control method, apparatus and storage medium, which aim to effectively improve the uniformity of cooking results.

[0006] The technical solution of this application embodiment is implemented as follows:

[0007] In a first aspect, embodiments of this application provide a method for controlling a cooking device, including:

[0008] Obtain the first working time corresponding to the first stage of the cooking equipment, where the first stage is used for heating and pressure control;

[0009] Based on the first working duration and the preset mapping relationship, the second working duration of the second stage is determined, and the second stage is used for pressure holding control.

[0010] The cooking equipment is pressure-controlled based on the second working time.

[0011] In some implementations, obtaining the first working time corresponding to the first stage of the cooking equipment includes:

[0012] In response to the start command of the cooking device, a timer is started, and the cooking device is controlled to operate in the first stage;

[0013] In response to the sensing signal output by the pressure switch of the cooking device, it is determined that the cooking device has entered the second stage, the current timing duration of the timer is obtained, and the timing duration is used as the first working duration.

[0014] In some implementations, obtaining the first working time corresponding to the first stage of the cooking equipment includes:

[0015] In response to the start command of the cooking device, a timer is started, and the cooking device is controlled to operate in the first stage;

[0016] During the first stage of operation, the temperature value of the steam inside the cooking equipment is detected;

[0017] If the temperature value is greater than or equal to the set pressure holding temperature, it is determined that the cooking device has entered the second stage, the current timekeeping duration is obtained, and the timekeeping duration is used as the first working duration.

[0018] In some implementations, the method further includes:

[0019] The holding temperature is determined based on the operating parameters.

[0020] In some implementations, the preset mapping relationship includes: a correspondence between the first working time and the second working time; and the correspondence is associated with the pressure holding temperature;

[0021] Accordingly, based on the first working duration and the preset mapping relationship, the second working duration of the second stage is determined, including:

[0022] The correspondence between the first working time and the second working time is determined based on the pressure holding temperature;

[0023] The second working time is determined based on the first working time and the corresponding relationship between the first working time and the second working time.

[0024] In some implementations, the method further includes:

[0025] A countdown display is generated based on the second working time to indicate the remaining working time of the cooking device.

[0026] In some implementations, the preset mapping relationship includes:

[0027] If the first working time is less than 10 minutes, then the second working time is greater than or equal to 5 minutes and less than or equal to 20 minutes;

[0028] If the first working time is greater than or equal to 10 minutes and less than or equal to 20 minutes, then the second working time is greater than or equal to 3 minutes and less than or equal to 15 minutes.

[0029] If the first working time is greater than 20 minutes, then the second working time is greater than or equal to 0 minutes and less than or equal to 10 minutes.

[0030] In some implementations, the cooking device uses a fixed power for heating in the first stage.

[0031] Secondly, embodiments of this application provide a control device for a cooking apparatus, comprising:

[0032] The acquisition module is used to acquire the first working time corresponding to the first stage of the cooking equipment, the first stage being used for heating and pressure control;

[0033] The determining module is used to determine the second working time of the second stage based on the first working time and the preset mapping relationship, and the second stage is used for pressure holding control;

[0034] The control module is used to control the pressure of the cooking device based on the second working time.

[0035] Thirdly, embodiments of this application provide a cooking device, the cooking device comprising: a processor and a memory for storing a computer program capable of running on the processor, wherein the processor, when running the computer program, executes the steps of the method described in the first aspect of embodiments of this application.

[0036] In some embodiments, the cooking apparatus further includes:

[0037] The inner pot is used to hold the ingredients;

[0038] A heating device, connected to the processor, is used to heat the food in the inner pot;

[0039] A temperature sensor, connected to the processor, is used to detect the temperature of the food during the heating process and transmit the temperature value to the processor.

[0040] Fourthly, embodiments of this application provide a storage medium storing a computer program, which, when executed by a processor, implements the steps of the method described in the first aspect of embodiments of this application.

[0041] The technical solution provided in this application embodiment obtains a first working time corresponding to the first stage of the cooking equipment, the first stage being used for heating and pressure control; based on the first working time and a preset mapping relationship, a second working time of the second stage is determined, the second stage being used for pressure holding control; and pressure holding control is performed on the cooking equipment based on the second working time. Since the second working time of the second stage is determined based on the first working time and the preset mapping relationship, the second working time of the second stage of the cooking equipment can change according to the change of the first working time, which can effectively improve the cooking effect of different cooking amounts of food and enhance the uniformity of cooking results. Attached Figure Description

[0042] Figure 1 This is a schematic diagram of the structure of the cooking equipment according to an embodiment of this application;

[0043] Figure 2 This is a schematic flowchart of the control method for the cooking equipment according to an embodiment of this application;

[0044] Figure 3 This is a schematic diagram of the pressure curve corresponding to the cooking process of the cooking device in the embodiments of this application;

[0045] Figure 4 This is a schematic diagram of the control device of the cooking equipment according to an embodiment of this application;

[0046] Figure 5 This is another structural schematic diagram of the cooking device according to an embodiment of this application.

[0047] Explanation of reference numerals in the attached figures:

[0048] 101. Pot body; 102. Pot lid; 103. Inner pot;

[0049] 104. Heating device; 105. Temperature sensor;

[0050] 401. Acquisition Module; 402. Determination Module; 403. Control Module;

[0051] 500. Cooking equipment; 501. Processor; 502. Memory;

[0052] 503. User interface; 504. System bus. Detailed Implementation

[0053] The present application will now be described in further detail with reference to the accompanying drawings and embodiments.

[0054] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

[0055] This application provides a method for controlling a cooking device, which can be a rice cooker, electric pressure cooker, or other kitchen cooking equipment.

[0056] For example, such as Figure 1 As shown, the cooking device may include: a pot body 101, a pot lid 102, an inner pot 103, a heating device 104, and a temperature sensor 105.

[0057] Here, the pot body 101 and the pot lid 102 form the shell of the cooking device. The inner cavity of the pot body 101 can be designed reasonably according to needs. For example, the pot body 101 can be designed as a cylinder to accommodate the inner pot 103. The pot lid 102 is used to cover the pot body 101. For example, the pot lid 102 can be hinged to the pot body 101 or designed separately from the pot body 101. A locking structure for locking and positioning is provided between the pot lid 102 and the pot body 101. In this way, after the pot lid 102 is closed on the pot body 101, the inner pot 103 can be sealed inside the pot body 101.

[0058] Here, the inner pot 103 is used to hold ingredients, such as grains like rice, black rice, red beans, black beans, and soybeans, or meats like pork, beef, and lamb. The inner pot 103 can be fixed inside the pot body 101 or designed to be separate from the pot body 101. For the separate design, the inner pot 103 can be removed from the pot body 101 and placed back into the pot body 101 after the corresponding ingredients have been placed inside.

[0059] Here, the heating device 104 is used to heat the inner pot 103 to cook the food inside. Exemplarily, the heating device 104 can be an electric heating wire or an electric heating plate that contacts the inner pot 103, and this embodiment of the application does not limit this.

[0060] Here, the temperature sensor 105 is used to detect the temperature of the food during the heating process. For example, a temperature sensor located at the bottom of the inner pot 103 and in contact with the outer surface of the inner pot 103 can reflect the temperature of the food during cooking based on the detected temperature on the outer surface of the inner pot 105. This temperature sensor can be a thermistor sensor or a thermocouple sensor, and this embodiment does not limit it.

[0061] It should be noted that the inner pot 103 can be made of a material with good thermal conductivity, so the temperature sensor does not need to be in direct contact with the food. The temperature of the food during cooking can be reflected based on the temperature of the outer surface of the inner pot 103. Furthermore, since the inner pot 103 is made of a material with good thermal conductivity, the heat generated by the heating device 104 can be quickly transferred to the food inside the inner pot 103. For example, the inner pot 103 can be made of stainless steel and / or aluminum.

[0062] It is understood that the cooking equipment in this application embodiment also includes a control device ( Figure 1 (Not shown), the control device is connected to the heating device 104 and the temperature sensor 105, and can receive the temperature detection signal generated by the temperature sensor 105 and control the operation of the heating device 104 based on the cooking program.

[0063] For example, a human-computer interaction unit may also be provided on the pot body 101 and / or the pot lid 102. Figure 1 (Not shown), a control device is connected to the human-machine interface unit to receive user input commands and / or output indication information to the user. The human-machine interface unit may include, but is not limited to, at least one of the following: buttons, rotary switches, touchscreens, displays, indicator lights, and buzzers.

[0064] In related technologies, the cooking effect of cooking equipment is related to its operating temperature and the duration of temperature application. For example, the cooking process of an electric pressure cooker includes a rapid heating stage, a pressure-building stage, and a pressure-holding stage. The pressure-building stage is used to bring the internal pressure of the cooking equipment to a specified pressure range, while the pressure-holding stage controls the internal pressure of the cooking equipment to maintain within the specified pressure range. The operating time of the rapid heating and pressure-building stages is related to the ambient temperature, the amount of food being cooked, and the heating power, meaning that the operating time of the rapid heating and pressure-building stages can be variable. However, the operating time of the pressure-holding stage is preset by the program and is generally a fixed value. Therefore, the operating temperature and the duration of temperature application in the rapid heating and pressure-building stages can vary according to the ambient temperature, the amount of food being cooked, and the heating power, while the operating temperature and the duration of temperature application in the pressure-holding stage remain constant. This results in significant differences in the cooking effect of the food, making it difficult to meet the requirements for the taste and appearance of the cooked food.

[0065] Based on this, various embodiments of this application provide a method for controlling a cooking device, which makes the overall cooking effect of the cooking device consistent and effectively improves the uniformity of the cooking effect.

[0066] like Figure 2 As shown, the control method of the cooking device in this application includes:

[0067] Step 201: Obtain the first working time corresponding to the first stage of the cooking equipment. The first stage is used for heating and pressure control.

[0068] Step 202: Based on the first working duration and the preset mapping relationship, determine the second working duration of the second stage. The second stage is used for pressure holding control.

[0069] Step 203: Control the pressure of the cooking equipment based on the second working time.

[0070] It is understandable that the first working time of the first stage of the cooking equipment can objectively reflect relevant factors such as ambient temperature, cooking amount and heating power. Based on the actual first working time and the preset mapping relationship, the cooking equipment determines the second working time required for the second stage, and performs pressure control based on the determined second working time. This allows the second working time of the second stage of the cooking equipment to change according to the change of the first working time, which can effectively improve the cooking effect of different cooking amounts of food and enhance the uniformity of cooking effect.

[0071] Specifically, for example, the larger the cooking volume, the longer the working time of the rapid heating stage and the pressure-building stage (i.e., the longer the first working time). If the working time of the pressure-holding stage is a fixed value, then the larger the cooking volume, the softer and more mushy the food will be after cooking, and the greater the degree of deformation in appearance. The cooking device in this application embodiment can determine a shorter second working time based on a preset mapping relationship, thereby meeting the requirements of the taste and appearance of the cooked food. Furthermore, if factors such as voltage fluctuations cause the heating power of the cooking device to increase, the heating will be faster, and the duration of the rapid heating stage and the pressure-building stage will be shorter (i.e., the first working time will be shorter). The cooking device can then adjust the corresponding second working time according to the actual first working time, avoiding the defects of hard food and minimal deformation in appearance caused by traditional methods, and effectively improving the consistency of cooking results.

[0072] It should be noted that some related technologies involve determining the amount of food to be cooked based on the heating time within a preset temperature range, and then adjusting the pressure holding time accordingly. However, this adjustment method only considers the impact of the amount of food to be cooked on the pressure holding time, and obviously cannot solve the problem of inconsistent cooking results caused by multiple variables. In addition, determining the amount of food to be cooked based on the heating time within a preset temperature range often uses the temperature value collected by the temperature sensor at the bottom of the pot. However, the heating device of the cooking equipment often interferes with the temperature detection of the outer surface of the inner pot, resulting in inaccurate temperature values ​​collected within the preset temperature range. For example, for electric pressure cookers that use a hot plate for heating, the hot plate is continuously at a high temperature during the heating process, which can reach up to 300°C. While the temperature sensor is detecting the temperature of the bottom of the inner pot, it is also greatly affected by the heat radiation from the hot plate, which leads to inaccurate determination of the amount of food to be cooked, affecting the actual use effect.

[0073] The control method of this application embodiment can obtain the first working time corresponding to the first stage of the cooking device more accurately, and then determine the accurate second working time based on the first working time and the preset mapping relationship, effectively avoiding the trouble of the existing food cooking quantity being difficult to collect accurately.

[0074] Here, the preset mapping relationship includes the correspondence between the first working time and the second working time. For example, this preset mapping relationship can be reasonably determined based on test data before the cooking equipment leaves the factory, thereby ensuring that the cooking equipment has better cooking results.

[0075] In one embodiment, obtaining the first working time corresponding to the first stage of the cooking device includes:

[0076] In response to the start command of the cooking equipment, a timer is started, and the cooking equipment is controlled to operate in the first stage;

[0077] In response to the sensing signal output by the pressure switch of the cooking device, it is determined that the cooking device has entered the second stage, the current timer duration is obtained, and the timer duration is used as the first working duration.

[0078] Here, the user can input a start command through the human-machine interface unit on the cooking device. In response to the start command, the cooking device starts the timer and controls the heating device to operate in the first stage.

[0079] Understandably, a pressure switch can be installed on the cooking equipment, allowing the system to determine whether to enter the second stage based on the operation of the pressure switch. It should be noted that the pressure switch can be activated when the pressure value inside the cooking equipment is greater than or equal to the holding pressure value. Thus, the cooking equipment can respond to the sensing signal indicating that the pressure switch has been activated, confirming that it has entered the second stage.

[0080] like Figure 3 As shown, the cooking device can determine the pressure inside the pot, P = Pb, based on the sensing signal output by the pressure switch, where Pb is the set pressure holding pressure. The cooking device uses the current timing duration t0 as the first working duration of the first stage. The cooking device then determines the second working duration tb of the second stage based on the magnitude of the timing duration t0. At this point, the cooking device enters the second stage of pressure holding control, continuing heating and maintaining stable pressure and temperature inside the cooking device, i.e., the pressure inside the pot is maintained near the pressure holding pressure Pb, until the working duration of the second stage reaches the determined second working duration tb. Then, the cooking control exits or enters the cooling and depressurization stage, and the pressure holding control ends.

[0081] Understandably, the above-mentioned scheme for determining the first working time based on a pressure switch has high detection accuracy and good control effect because it is not affected by detection errors caused by heat radiation from heating devices.

[0082] In another embodiment, obtaining the first working time corresponding to the first stage of the cooking device includes:

[0083] In response to the start command of the cooking equipment, a timer is started, and the cooking equipment is controlled to operate in the first stage;

[0084] During the first phase of operation, the temperature of the steam inside the cooking equipment is monitored.

[0085] If the temperature value is greater than or equal to the set pressure holding temperature, it is determined that the cooking equipment has entered the second stage, the current timer duration is obtained, and the timer duration is used as the first working duration.

[0086] Here, the user can input a start command through the human-machine interface unit on the cooking device. In response to the start command, the cooking device starts the timer and controls the heating device to operate in the first stage.

[0087] In this embodiment, a temperature sensor can be installed on the top of the cooking device to detect the temperature of the steam inside the device. Based on the comparison between the temperature value detected by the temperature sensor and the set pressure holding temperature, it is determined whether the cooking device has entered the second stage. It is understood that if the current temperature value of the collected steam in the cooking device is greater than or equal to the set pressure holding temperature, then the cooking device is determined to have entered the second stage.

[0088] It should be noted that the temperature value used as the basis for judgment in this embodiment is the temperature value of steam. Compared with the temperature value collected by the temperature sensor at the bottom of the pot, its detection accuracy is high and it can also effectively improve the control effect.

[0089] For example, the control method further includes:

[0090] The holding temperature is determined based on the operating parameters.

[0091] Here, the cooking equipment can determine the corresponding holding temperature based on user-input parameters, such as cooking mode and cooking quantity. It's understandable that determining the first working time based on the holding temperature offers greater flexibility than determining it based on a pressure switch, allowing for control of different cooking needs. For example, the user can manually adjust the set holding temperature, thus adjusting the holding pressure corresponding to the current cooking process. This better meets the cooking requirements of the food compared to the fixed holding pressure corresponding to a pressure switch.

[0092] For example, the preset mapping relationship includes: a correspondence between a first working time and a second working time; and the correspondence is associated with the pressure holding temperature; accordingly, based on the first working time and the preset mapping relationship, the second working time of the second stage is determined, including:

[0093] The correspondence between the first and second working times is determined based on the pressure holding temperature;

[0094] The second working time is determined based on the first working time and the correspondence between the first working time and the second working time.

[0095] For example, as the holding pressure corresponding to the holding temperature decreases, the second working time corresponding to the same first working time can be increased accordingly; as the holding pressure corresponding to the holding temperature increases, the second working time corresponding to the same first working time can be decreased accordingly.

[0096] It is understandable that, based on the above correspondence and its relationship with the holding temperature, the pressure control effect of cooking food can be improved, thereby further improving the cooking effect.

[0097] In one embodiment, the cooking device can determine whether to enter the second stage based on either the sensing signal output by the pressure switch or the comparison result between the detected temperature value and the set holding temperature. That is, the cooking device detects whether to enter the second stage of pressure holding control based on the above two mechanisms. Redundant control can improve the reliability of control.

[0098] In one embodiment, the control method further includes:

[0099] A countdown display based on the second working time is used to indicate the remaining working time of the cooking equipment.

[0100] It is understood that the cooking device in this application embodiment can accurately determine the remaining working time (i.e., the second working time corresponding to the pressure holding control) after entering the second stage, so that the displayed indication information of the remaining working time is accurate, which is conducive to the user to reasonably arrange the schedule according to the indication information.

[0101] It should be noted that the above-mentioned preset mapping relationship can be understood as the correspondence between the timing duration t0 and the second working duration tb. In one embodiment, assuming the holding pressure Pb = 70 kPa, if t0 < 10 min, then 5 ≤ tb ≤ 20 min; if 10 ≤ t0 ≤ 20 min, then 3 ≤ tb ≤ 15 min; if t0 > 20 min, then 0 ≤ tb ≤ 10 min.

[0102] It is understandable that when Pb decreases, the value of tb can increase accordingly; and when Pb increases, the value of tb can decrease accordingly.

[0103] For example, the cooking device uses a fixed power for heating in the first stage, so that the heating and pressurization effects are stable.

[0104] In order to implement the method of the embodiments of this application, the embodiments of this application also provide a control device for a cooking device, which corresponds to the control method of the cooking device described above. Each step in the control method of the cooking device described above is also fully applicable to the control device embodiment of this cooking device.

[0105] like Figure 4 As shown, the control device of the cooking equipment includes: an acquisition module 401, a determination module 402, and a control module 403.

[0106] The acquisition module 401 is used to acquire the first working time corresponding to the first stage of the cooking equipment. The first stage is used for heating and pressure control.

[0107] The determining module 402 is used to determine the second working time of the second stage based on the first working time and the preset mapping relationship. The second stage is used for pressure holding control.

[0108] The control module 403 is used to control the pressure of the cooking equipment based on the second working time.

[0109] In some embodiments, the acquisition module 401 is specifically used for:

[0110] In response to the start command of the cooking equipment, a timer is started, and the cooking equipment is controlled to operate in the first stage;

[0111] In response to the sensing signal output by the pressure switch of the cooking device, it is determined that the cooking device has entered the second stage, the current timer duration is obtained, and the timer duration is used as the first working duration.

[0112] In some embodiments, the acquisition module 401 is specifically used for:

[0113] In response to the start command of the cooking equipment, a timer is started, and the cooking equipment is controlled to operate in the first stage;

[0114] During the first phase of operation, the temperature of the steam inside the cooking equipment is monitored.

[0115] If the temperature value is greater than or equal to the set pressure holding temperature, it is determined that the cooking equipment has entered the second stage, the current timer duration is obtained, and the timer duration is used as the first working duration.

[0116] In some embodiments, the determining module 402 is further configured to: determine the holding temperature based on the operating parameters.

[0117] In some embodiments, the preset mapping relationship includes: a correspondence between a first working time and a second working time; and the correspondence is associated with the holding temperature;

[0118] Accordingly, module 402 is specifically used for:

[0119] The correspondence between the first and second working times is determined based on the pressure holding temperature;

[0120] The second working time is determined based on the first working time and the correspondence between the first working time and the second working time.

[0121] In some embodiments, the control module 403 is further configured to:

[0122] A countdown display based on the second working time is used to indicate the remaining working time of the cooking equipment.

[0123] In some embodiments, the preset mapping relationship includes:

[0124] If the first working time is less than 10 minutes, then the second working time is greater than or equal to 5 minutes and less than or equal to 20 minutes;

[0125] If the first working time is greater than or equal to 10 minutes and less than or equal to 20 minutes, then the second working time is greater than or equal to 3 minutes and less than or equal to 15 minutes.

[0126] If the first working time is greater than 20 minutes, then the second working time is greater than or equal to 0 minutes and less than or equal to 10 minutes.

[0127] In some embodiments, the control module 403 controls the cooking device to use fixed power heating in the first stage.

[0128] In practical applications, the acquisition module 401, the determination module 402, and the control module 403 can be implemented by the processor of the cooking equipment. Of course, the processor needs to run the computer program in the memory to realize its functions.

[0129] It should be noted that the control device for the cooking equipment provided in the above embodiments is only illustrated by the division of the above-described program modules. In actual applications, the above processing can be assigned to different program modules as needed, that is, the internal structure of the device can be divided into different program modules to complete all or part of the processing described above. Furthermore, the control device for the cooking equipment provided in the above embodiments and the control method embodiments for the cooking equipment belong to the same concept, and their specific implementation process can be found in the method embodiments, which will not be repeated here.

[0130] Based on the hardware implementation of the above program modules, and in order to implement the method of the embodiments of this application, the embodiments of this application also provide a cooking device. Figure 5 Only an exemplary structure of the cooking device is shown, not the entire structure; it can be implemented as needed. Figure 5 The structure shown may be part or all of the structure.

[0131] like Figure 5 As shown, the cooking device 500 provided in this embodiment includes at least one processor 501, a memory 502, and a user interface 503. The various components in the cooking device 500 are coupled together via a bus system 504. It can be understood that the bus system 504 is used to implement communication between these components. In addition to a data bus, the bus system 504 also includes a power bus, a control bus, and a status signal bus. However, for clarity, in... Figure 5 The general designated all buses as Bus System 504.

[0132] like Figure 1 As shown, the cooking device in this embodiment of the application also includes: a pot body 101, a pot lid 102, an inner pot 103, a heating device 104, and a temperature sensor 105.

[0133] Here, the pot body 101 and the pot lid 102 form the shell of the cooking device. The inner cavity of the pot body 101 can be designed reasonably according to needs. For example, the pot body 101 can be designed as a cylinder to accommodate the inner pot 103. The pot lid 102 is used to cover the pot body 101. For example, the pot lid 102 can be hinged to the pot body 101 or designed separately from the pot body 101. A locking structure for locking and positioning is provided between the pot lid 102 and the pot body 101. In this way, after the pot lid 102 is closed on the pot body 101, the inner pot 103 can be sealed inside the pot body 101.

[0134] Here, the inner pot 103 is used to hold ingredients, such as grains like rice, black rice, red beans, black beans, and soybeans, or meats like pork, beef, and lamb. The inner pot 103 can be fixed inside the pot body 101 or designed to be separate from the pot body 101. For the separate design, the inner pot 103 can be removed from the pot body 101 and placed back into the pot body 101 after the corresponding ingredients have been placed inside.

[0135] Here, the heating device 104 is used to heat the inner pot 103 to cook the food inside. Exemplarily, the heating device 104 can be an electric heating wire or an electric heating plate that contacts the inner pot 103, and this embodiment of the application does not limit this.

[0136] Here, the temperature sensor 105 is used to detect the temperature of the food during the heating process. For example, a temperature sensor located at the bottom of the inner pot 103 and in contact with the outer surface of the inner pot 103 can reflect the temperature of the food during cooking based on the detected temperature of the outer surface of the inner pot 105. Another example is a temperature sensor located at the top of the cooking equipment to detect the temperature of the steam inside the cooking equipment. The temperature sensor can be a thermistor sensor or a thermocouple sensor; this embodiment does not limit the type of sensor used.

[0137] It should be noted that the inner pot 103 can be made of a material with good thermal conductivity, so the temperature sensor does not need to be in direct contact with the food. The temperature of the food during cooking can be reflected based on the temperature of the outer surface of the inner pot 103. Furthermore, since the inner pot 103 is made of a material with good thermal conductivity, the heat generated by the heating device 104 can be quickly transferred to the food inside the inner pot 103. For example, the inner pot 103 can be made of stainless steel and / or aluminum.

[0138] It is understood that the processor 501 is connected to the heating device 104 and the temperature sensor 105 to receive the temperature detection signal generated by the temperature sensor 105 and control the operation of the heating device 104 based on the cooking program.

[0139] For example, the cooking device in this application embodiment also includes a pressure switch for pressure relief control to balance the pressure during the cooking process. After the pressure switch is opened, it can feed back an electrical signal to the processor 501, and the processor 501 can determine that the cooking device has entered the second stage based on the electrical signal.

[0140] The user interface 503 in this embodiment can be located on the control panel of the cooking device. For example, it may include, but is not limited to, at least one of the following: buttons, rotary switches, touch screens, displays, indicator lights, and buzzers.

[0141] The memory 502 in this embodiment is used to store various types of data to support the operation of the cooking equipment. Examples of such data include any computer programs used to operate on the cooking equipment.

[0142] The control method for cooking equipment disclosed in this application can be applied to or implemented by the processor 501. The processor 501 may be an integrated circuit chip with signal processing capabilities. During implementation, each step of the control method for cooking equipment can be completed by the integrated logic circuitry in the hardware of the processor 501 or by instructions in software form. The processor 501 can be a general-purpose processor, a digital signal processor (DSP), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc. The processor 501 can implement or execute the methods, steps, and logic block diagrams disclosed in the embodiments of this application. The general-purpose processor can be a microprocessor or any conventional processor, etc. The steps of the method disclosed in the embodiments of this application can be directly manifested as execution by a hardware decoding processor, or execution by a combination of hardware and software modules in the decoding processor. The software modules can be located in a storage medium, specifically memory 502. The processor 501 reads information from memory 502 and, in conjunction with its hardware, completes the steps of the control method for cooking equipment provided in the embodiments of this application.

[0143] In an exemplary embodiment, the cooking device may be implemented by one or more application-specific integrated circuits (ASICs), DSPs, programmable logic devices (PLDs), complex programmable logic devices (CPLDs), field-programmable gate arrays (FPGAs), general-purpose processors, controllers, microcontrollers (MCUs), microprocessors, or other electronic components to perform the aforementioned method.

[0144] It is understood that memory 502 can be volatile memory or non-volatile memory, or both. Non-volatile memory can be read-only memory (ROM), programmable read-only memory (PROM), erasable programmable read-only memory (EPROM), electrically erasable programmable read-only memory (EEPROM), ferromagnetic random access memory (FRAM), flash memory, magnetic surface memory, optical disc, or compact disc read-only memory (CD-ROM); magnetic surface memory can be disk storage or magnetic tape storage. Volatile memory can be random access memory (RAM), which is used as an external cache. By way of example, but not limitation, many forms of RAM are available, such as Static Random Access Memory (SRAM), Synchronous Static Random Access Memory (SSRAM), Dynamic Random Access Memory (DRAM), Synchronous Dynamic Random Access Memory (SDRAM), Double Data Rate Synchronous Dynamic Random Access Memory (DDRSDRAM), Enhanced Synchronous Dynamic Random Access Memory (ESDRAM), SyncLink Dynamic Random Access Memory (SLDRAM), and Direct Rambus Random Access Memory (DRRAM).The memories described in the embodiments of this application are intended to include, but are not limited to, these and any other suitable types of memories.

[0145] In an exemplary embodiment, this application also provides a storage medium, namely a computer storage medium, specifically a computer-readable storage medium, such as a memory 502 that stores a computer program. This computer program can be executed by the processor 501 of the cooking device to complete the steps of the method described in this application embodiment. The computer-readable storage medium can be a ROM, PROM, EPROM, EEPROM, Flash Memory, magnetic surface memory, optical disc, or CD-ROM, etc.

[0146] It should be noted that terms such as "first" and "second" are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence.

[0147] In the embodiments of this application, unless otherwise explicitly specified and limited, "above" or "below" the second feature can include direct contact between the first and second features, or contact between the first and second features through another feature between them. Furthermore, "above," "over," and "on top" of the second feature includes the first feature being directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature includes the first feature being directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0148] Furthermore, the technical solutions described in the embodiments of this application can be combined arbitrarily without conflict.

[0149] The above description is merely a specific embodiment of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A method for controlling a cooking device, characterized in that, include: Obtain the first working time corresponding to the first stage of the cooking equipment, where the first stage is used for heating and pressure control; Based on the first working duration and the preset mapping relationship, the second working duration of the second stage is determined, and the second stage is used for pressure holding control. The cooking equipment is pressure-controlled based on the second working duration; The preset mapping relationship includes: the correspondence between the first working time and the second working time; and the correspondence is related to the pressure holding temperature; as the pressure holding temperature is different, the second working time corresponding to the same first working time is different; Accordingly, based on the first working duration and the preset mapping relationship, the second working duration of the second stage is determined, including: The correspondence between the first working time and the second working time is determined based on the pressure holding temperature; The second working time is determined based on the first working time and the corresponding relationship between the first working time and the second working time.

2. The method according to claim 1, characterized in that, The acquisition of the first working time corresponding to the first stage of the cooking equipment includes: In response to the start command of the cooking device, a timer is started, and the cooking device is controlled to operate in the first stage; In response to the sensing signal output by the pressure switch of the cooking device, it is determined that the cooking device has entered the second stage, the current timing duration of the timer is obtained, and the timing duration is used as the first working duration.

3. The method according to claim 1, characterized in that, The acquisition of the first working time corresponding to the first stage of the cooking equipment includes: In response to the start command of the cooking device, a timer is started, and the cooking device is controlled to operate in the first stage; During the first stage of operation, the temperature value of the steam inside the cooking equipment is detected; If the temperature value is greater than or equal to the set pressure holding temperature, it is determined that the cooking device has entered the second stage, the current timekeeping duration is obtained, and the timekeeping duration is used as the first working duration.

4. The method according to claim 3, characterized in that, The method further includes: The holding temperature is determined based on the operating parameters.

5. The method according to claim 1, characterized in that, The method further includes: A countdown display is generated based on the second working time to indicate the remaining working time of the cooking device.

6. The method according to any one of claims 1 to 5, characterized in that, The preset mapping relationship includes: If the first working time is less than 10 minutes, then the second working time is greater than or equal to 5 minutes and less than or equal to 20 minutes; If the first working time is greater than or equal to 10 minutes and less than or equal to 20 minutes, then the second working time is greater than or equal to 3 minutes and less than or equal to 15 minutes. If the first working time is greater than 20 minutes, then the second working time is greater than or equal to 0 minutes and less than or equal to 10 minutes.

7. The method according to claim 1, characterized in that, The cooking device uses a fixed power for heating in the first stage.

8. A control device for a cooking appliance, characterized in that, include: The acquisition module is used to acquire the first working time corresponding to the first stage of the cooking equipment, the first stage being used for heating and pressure control; A determining module is configured to determine a second working duration for a second stage based on a first working duration and a preset mapping relationship, wherein the second stage is used for pressure holding control; wherein the preset mapping relationship includes a correspondence between the first working duration and the second working duration; and the correspondence is associated with the pressure holding temperature; the second working duration corresponding to the same first working duration is different depending on the pressure holding temperature; correspondingly, determining the second working duration for the second stage based on the first working duration and the preset mapping relationship includes: determining a matching correspondence between the first working duration and the second working duration based on the pressure holding temperature; and determining the second working duration based on the first working duration and the matching correspondence between the first working duration and the second working duration. The control module is used to control the pressure of the cooking device based on the second working time.

9. A cooking device, characterized in that, The cooking device includes: a processor and a memory for storing computer programs capable of running on the processor, wherein, The processor, when running a computer program, performs the steps of the method according to any one of claims 1 to 7.

10. The cooking apparatus according to claim 9, characterized in that, The cooking equipment also includes: The inner pot is used to hold the ingredients; A heating device, connected to the processor, is used to heat the food in the inner pot; A temperature sensor, connected to the processor, is used to detect the temperature of the food during the heating process and transmit the temperature value to the processor.

11. A storage medium storing 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 7.

Images