Air fryer control method, system, intelligent terminal and storage medium

Abstract

The application relates to an air fryer control method and system, an intelligent terminal and a storage medium, and relates to the technical field of household appliances. The application comprises the following steps: obtaining heating completion trigger information; controlling a preset heating pot to stop heating based on the heating completion trigger information; obtaining pot internal temperature information of the preset holding pot; calculating a difference value between the pot internal temperature information and preset safety temperature information, and defining the calculated difference value as a falling temperature value information; judging whether the falling temperature value information meets preset blowing temperature reduction value information requirements; if yes, controlling the heating pot to reduce the temperature of the holding pot in a preset blowing temperature reduction method information; and if not, controlling the heating pot to reduce the temperature of the holding pot in a preset evaporation temperature reduction method information. The application has the effect of improving the safety of the air fryer during use.

Description

Technical Field

[0001] This application relates to the field of household appliance technology, and in particular to an air fryer control method, system, smart terminal and storage medium. Background Technology

[0002] An air fryer is a device that uses hot air to blow away the surface moisture of food, giving it a similar effect to deep-frying.

[0003] In related technologies, when people use an air fryer to cook food, they need to first place the food evenly on the bottom of the air fryer's serving dish, then place the serving dish into the heating pot. After setting the heating temperature and heating time, the heating pot heats the food in the serving dish by circulating air heat. After the heating time is up, the person takes the serving dish out of the heating pot and uses chopsticks or tongs to remove the food from the serving dish.

[0004] Regarding the aforementioned technologies, when personnel remove the food from the heating pot and use chopsticks or tongs to pick up the food, their hands are likely to touch the edge of the pot. The edge of the pot, which has been heated inside the heating pot, is very hot and can easily burn the personnel's hands, resulting in low safety when using the air fryer. There is still room for improvement. Summary of the Invention

[0005] To improve the safety of air fryer use, this application provides an air fryer control method, system, smart terminal, and storage medium.

[0006] Firstly, this application provides an air fryer control method, which adopts the following technical solution: An air fryer control method includes: Obtain the heating completion trigger information; The preset heating pot stops heating based on the heating completion trigger information; Obtain the preset internal temperature information of the serving pot; Calculate the difference between the temperature inside the pot and the preset safe temperature, and define the calculated difference as the temperature drop value. Determine whether the temperature drop value meets the preset requirements for the temperature drop value of the blowing air. If the conditions are met, the heating pot will be controlled to cool the container using a preset air-blowing cooling method. If the conditions are not met, the heating pot will be controlled to cool the container using a preset evaporative cooling method.

[0007] By adopting the above technical solution, after detecting the heating completion trigger information, that is, after the heating pot has finished heating the food in the pot, the heating pot is controlled to stop heating, thereby reducing the temperature of the pot from continuing to rise. The temperature information inside the pot is detected, and the difference between the temperature information inside the pot and the safe temperature information is calculated to obtain the temperature drop value information. Based on the comparison between the temperature drop value information and the air blowing temperature drop value information, the air blowing cooling method or the evaporation cooling method information is selected to cool the pot, minimizing the risk of burns to the hands when people use chopsticks or tongs to remove food from the pot, thereby improving the safety of using the air fryer.

[0008] Optionally, methods for controlling the heating pot to cool the container by blowing air include: When the temperature drop information meets the requirements of the air blowing temperature drop information, the heating pot is controlled to blow air onto the container pot with preset air blowing power information. Obtain the blowing time information of the heating pot; The baseline blowing time information is determined by analyzing the temperature drop value information and the blowing power information. Determine whether the blowing time information meets the requirements of the baseline blowing time information; If it does not meet the requirements, continue to control the heating pot to blow air onto the container pot with the air blowing power information and obtain the air blowing time information; If the conditions are met, the heating pot will stop blowing air.

[0009] By adopting the above technical solution, when the temperature drop value is no greater than the temperature reduction value of the air blower, the heating pot is directly controlled to blow air onto the container with the specified air blower power, thereby lowering the temperature of the container and minimizing the risk of burns when people use chopsticks or tongs to remove food from the container, thus improving the safety of using the air fryer. The air blower's blowing time on the container is monitored, and a baseline blowing time is determined based on the temperature drop value and air blower power. If the blowing time has not reached the baseline blowing time, the heating pot continues to blow air onto the container to lower its temperature; once the baseline blowing time is reached, the heating pot stops blowing air to prevent excessive heat loss and subsequent temperature drop in the food, thus improving the convenience of using the air fryer.

[0010] Optionally, the method of cooling the container by evaporative cooling of the heating pot includes: Calculate the difference between the temperature drop value and the temperature drop value from the blowing air, and define the calculated difference as the evaporation temperature drop value. The spraying time information is determined by analyzing the evaporation temperature reduction value and the preset spray speed information. Based on the spraying time information, the preset spraying device is controlled to spray the container with the spraying speed information, while the heating pot is controlled to blow air onto the container with the blowing power information to evaporate the water mist. Obtain evaporation blowing time information; When the evaporation blowing time information meets the requirements of the spraying time information, the spraying device is controlled to stop spraying, while the heating pot is controlled to blow air onto the container pot with the blowing power information, and the temperature meets the trigger information. The heating pot stops blowing air based on the temperature trigger information.

[0011] By adopting the above technical solution, the difference between the temperature drop value and the temperature drop value obtained by blowing air is used to obtain the evaporation temperature drop value. Based on the evaporation temperature drop value and the spray speed information, the spraying time information is determined. Then, the spraying device is controlled to spray the container pot according to the spraying time information, while the heating pot is controlled to blow air onto the container pot, so that the spray evaporates and absorbs heat. The evaporation blowing time information of the heating pot to evaporate and cool the container pot is detected. After the evaporation blowing time information reaches the spraying time information, the spraying device is controlled to stop spraying, while the heating pot is controlled to continue blowing air onto the container pot to cool it down, thereby improving the efficiency of the container pot temperature drop.

[0012] Optionally, a method for controlling the spraying device to spray the container with spray speed information based on spraying time information includes: Determine whether the spraying time information meets the preset requirements for food impact time information; If the conditions are met, the spraying device will spray the container directly within the spraying time information using the spraying speed information. If it does not match, then obtain the height information of the food placed in the pot; The spray device is controlled to spray the pot containing the food based on the height information of the food.

[0013] By adopting the above technical solution, when the spraying time information is greater than the food impact time information, it indicates that the large amount of spray from the heating pot to the serving pot may affect the texture of the food. Therefore, the food height information is detected, and the spraying device is controlled to spray the serving pot according to the food height information, reducing the occurrence of food spoilage when the heating pot evaporates and cools the serving pot, thereby improving the convenience of the spraying device in cooling the serving pot.

[0014] Optionally, methods for controlling the spray device to spray the container based on food height information include: Determine whether the food height information meets the preset requirements for food coverage height information; If it does not meet the requirements, the food impact time information is defined as the spray time information, and the spray device is controlled to spray the pot within the spray time information. If the conditions are met, the preset covering device is controlled to move to the food height information to cover the food, and the covering completion trigger information is obtained; Based on the covering completion trigger information, the spraying device is controlled to spray the container within the spraying time information, and the covering time information is obtained; When the covering time information meets the requirements of the spraying time information, the covering device is controlled to stop covering the food, and the spraying device is controlled to stop spraying the pot.

[0015] By adopting the above technical solution, when the food height information is less than the food covering height information, the covering device is controlled to move to the food height information and cover the food. Then, the spraying device is controlled to spray the serving pot to isolate the food from the water mist, thereby reducing the possibility of food spoilage caused by the spray. However, when the food height information is greater than the food covering height information, the covering device cannot cover the food. Continuing to control the heating pot to spray the serving pot within the spraying time information may lead to food spoilage. Therefore, the food impact time information is defined as the spraying time information to shorten the spraying time of the heating pot on the serving pot. This allows the spraying device to stop spraying before it affects the texture of the food, reducing the possibility of food spoilage caused by the spray and improving the accuracy of the spraying device in cooling the serving pot.

[0016] Optionally, after the heating pot cools the container, the method for removing the food also includes: Obtain the cooling completion trigger information; The food stack height information is obtained based on the cooling completion trigger information; Get the trigger information for removing the container; Based on the information triggered by removing the food from the container, the system controls a preset removal device to remove the food according to the height of the food stack.

[0017] By adopting the above technical solution, after detecting the cooling completion trigger information, that is, after the heating pot has completed cooling the serving pot, the food stacking height information is detected, and the serving pot removal trigger information is detected. After the serving pot is removed from the heating pot, the removal device is controlled to send the food out of the serving pot according to the food stacking height information, minimizing the contact between personnel and the edge of the serving pot, thereby improving the safety of using the air fryer.

[0018] Optionally, methods for controlling the removal device to remove food based on food stacking height information include: Determine whether the food stacking height information meets the preset requirements for the removal and lifting height information; If the conditions are met, the extraction device will be put into standby mode. If not, calculate the difference between the lift height information and the food stack height information, and define the calculated difference as the lift height information; The control device raises the height information to retrieve the food.

[0019] By adopting the above technical solution, when the food stacking height information equals the removal lifting height information, it indicates that the food is relatively high in the container. When personnel use tools to pick up the food, there is less opportunity for their hands to come into contact with the container, thus eliminating the need for a removal device to assist in removing the food. Therefore, the removal device is kept in standby mode. When the food stacking height information is less than the removal lifting height information, it indicates that there is still room for the food to rise in the container. Therefore, the difference between the removal lifting height information and the food stacking height information is calculated to obtain the lifting height information. This allows the removal device to be controlled to raise the food from the container based on the lifting height information, minimizing personnel's contact with the edge of the container and thus improving the safety of using the air fryer.

[0020] Secondly, this application provides an air fryer control system, which adopts the following technical solution: An air fryer control system, comprising: The acquisition module is used to acquire heating completion trigger information and pot temperature information; A memory for storing a program for an air fryer control method as described in any of the preceding claims; The processor and the program in the memory can be loaded and executed by the processor to implement an air fryer control method as described in any of the above.

[0021] By adopting the above technical solution, a series of data related to the control of the air fryer are acquired by the acquisition module. When it is necessary to control the air fryer, the processor loads and executes a program of an air fryer control method stored in the memory, thereby completing the control of the air fryer, minimizing the contact between people's hands and the edge of the container, and thus improving the safety of using the air fryer.

[0022] Thirdly, this application provides a smart terminal, which adopts the following technical solution: A smart terminal includes a memory and a processor, wherein the memory stores a computer program that can be loaded by the processor and executed as described in any of the preceding claims for controlling an air fryer.

[0023] By adopting the above technical solution, the processor loads and executes a computer program for an air fryer control method stored in the memory through a smart terminal operated by personnel, thereby controlling the air fryer, minimizing the contact between personnel's hands and the edge of the container, and thus improving the safety of using the air fryer.

[0024] Fourthly, this application provides a computer storage medium capable of storing corresponding programs, which facilitates improvements in the safety of air fryer use, and adopts the following technical solution: A computer-readable storage medium storing a computer program that can be loaded by a processor and executed by any of the above-described air fryer control methods.

[0025] By adopting the above technical solution, a computer program for an air fryer control method is stored in a computer-readable storage medium. When it is necessary to control the air fryer, the processor loads and executes the computer program stored in the storage medium, thereby completing the control of the air fryer, minimizing the contact between people's hands and the edge of the container, and thus improving the safety of using the air fryer.

[0026] In summary, this application includes at least one of the following beneficial technical effects: 1. By detecting the heating completion trigger information, that is, after the heating pot has finished heating the food in the pot, the heating pot is controlled to stop heating, thereby reducing the temperature of the pot from continuing to rise. The temperature information inside the pot is detected, and the difference between the temperature information inside the pot and the safe temperature information is calculated to obtain the temperature drop value information. Based on the comparison between the temperature drop value information and the air blowing temperature drop value information, the air blowing cooling method or the evaporation cooling method information is selected to cool down the pot, so as to minimize the risk of burns to the hands when people use chopsticks or tongs to remove the food from the pot, thereby improving the safety of using the air fryer. 2. By directly controlling the heating pot to blow air onto the food container when the temperature drop value is no greater than the airflow temperature reduction value, the temperature of the food container is lowered, thus minimizing the risk of burns when people use chopsticks or tongs to remove food from the container, thereby improving the safety of using the air fryer. Once the airflow time reaches the baseline airflow time, the heating pot stops blowing air to prevent excessive heat loss and subsequent temperature drop in the food, thus improving the convenience of using the air fryer. 3. By calculating the difference between the temperature drop value and the temperature drop value from the blowing air, the evaporation temperature drop value is obtained. Based on the evaporation temperature drop value and the spray speed, the spraying time is determined. Then, the spraying device is controlled to spray the container pot according to the spraying time information, while the heating pot is controlled to blow air onto the container pot, so that the spray evaporates and absorbs heat, thereby improving the efficiency of the container pot temperature drop. Attached Figure Description

[0027] Figure 1 This is a flowchart of an air fryer control method according to an embodiment of this application.

[0028] Figure 2This is a flowchart of a method for controlling a heating pot to cool a container by blowing air, as described in an embodiment of this application.

[0029] Figure 3 This is a flowchart of a method for cooling a container by means of an evaporative cooling method in an embodiment of this application.

[0030] Figure 4 This is a flowchart of a method for controlling a spraying device to spray a container with spraying speed information based on spraying time information in an embodiment of this application.

[0031] Figure 5 This is a flowchart of a method for controlling a spraying device to spray a container pot based on food height information, as described in this application.

[0032] Figure 6 This is a flowchart of the food removal method in an embodiment of this application.

[0033] Figure 7 This is a flowchart of a method for controlling the removal device to remove food based on food stacking height information in an embodiment of this application. Detailed Implementation

[0034] To make the purpose, technical solution, and advantages of this application clearer, the following description is provided in conjunction with the appendix. Figure 1-7 The present application will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are for illustrative purposes only and are not intended to limit the scope of the application.

[0035] This application discloses a method to assist personnel in safely handling food after it has been cooked in an air fryer. Specifically, it discloses a processing terminal, a serving pot, and a heating pot. The serving pot is used to hold the food, and the heating pot is used to heat the food by circulating hot air. The processing terminal is wirelessly connected to the serving pot and wiredly connected to the heating pot. After the heating pot detects a heating completion trigger and sends it to the processing terminal, the processing terminal controls the heating pot to stop heating the serving pot. At the same time, the serving pot sends its internal temperature information to the processing terminal. The processing terminal calculates the difference between the internal temperature information and the safe temperature information to obtain the temperature drop value information. After comparing the temperature drop value information with the air blowing temperature drop value information, it selects either air blowing cooling method information or evaporative cooling method information to cool the serving pot, reducing the possibility of personnel touching the edge of the serving pot and getting burned when handling food, thereby improving the safety of using the air fryer.

[0036] Reference Figure 1 This application discloses an air fryer control method, including the following steps: Step S100: Obtain heating completion trigger information.

[0037] Among them, the heating completion trigger information refers to the trigger data that the heating pot has completed heating and cooking the food in the pot. The processing terminal keeps track of the heating time, and when the heating time is the same as the timer set by the user, the processing terminal outputs the heating completion trigger information.

[0038] Step S101: Based on the heating completion trigger information, control the preset heating pot to stop heating.

[0039] Specifically, once the heating completion trigger information is detected, meaning that the heating pot has finished heating and cooking the food inside, the processing terminal controls the heating pot to stop heating, thereby preventing the temperature inside the pot from continuing to rise.

[0040] A heating pot is a pot used to heat food. The processing terminal is installed on the outer shell of the heating pot. The heating pot includes heating wire and a circulating fan. After the food is placed in the heating pot, the circulating fan blows air, and the heating wire heats the air, thereby removing moisture from the surface of the food.

[0041] Step S102: Obtain the preset temperature information inside the pot.

[0042] The temperature information inside the pot refers to the temperature value inside the pot, which is detected by a temperature sensor installed inside the heating pot and sent to the processing terminal. The pot is the pot used to hold food. After the pot is placed inside the heating pot, the hot air from the heating pot heats the food inside the pot along the airflow path on the inner wall of the pot.

[0043] Step S103: Calculate the difference between the pot temperature information and the preset safe temperature information, and define the calculated difference as the temperature drop value information.

[0044] The installation temperature information refers to the temperature value at which a person's hand will not be burned when touching the edge of the pot. The specific value is set by those skilled in the art based on the actual situation and will not be elaborated here. The temperature drop information refers to the temperature drop required for the temperature inside the pot to reach the safe temperature information. This is calculated by the processing terminal as the difference between the temperature value corresponding to the pot's internal temperature information and the temperature value corresponding to the safe temperature information.

[0045] Step S104: Determine whether the temperature drop information meets the preset requirements for the temperature drop information of the blower.

[0046] The "temperature reduction value" refers to the maximum temperature reduction when the container is cooled by blowing air through the heating pot. The specific value is set by those skilled in the art based on actual conditions and will not be elaborated here. The requirement for the "temperature reduction value" is that it should not exceed the corresponding temperature value.

[0047] By determining whether the temperature value corresponding to the temperature drop information is not greater than the temperature value corresponding to the temperature drop information of the air blowing information, it can be determined whether to use only the air blowing cooling method to control the heating pot to cool down the container pot.

[0048] Step S1041: If the conditions are met, control the heating pot to cool the container pot using the preset air cooling method information.

[0049] If the temperature value corresponding to the temperature drop information is not greater than the temperature value corresponding to the temperature drop information from the air blowing information, then it is determined that the heating pot can be controlled to cool the container pot using only the air blowing cooling method. Therefore, the heating pot is controlled to cool the container pot using the air blowing cooling method. For specific methods, refer to... Figure 2 The steps.

[0050] The information on the air-blowing cooling method refers to the method of cooling the pot by blowing air onto it while it is heated. For specific methods, please refer to [link / reference]. Figure 2 The steps.

[0051] Step S1042: If not, control the heating pot to cool the container pot using the preset evaporation cooling method information.

[0052] If the temperature value corresponding to the temperature drop information is greater than the temperature value corresponding to the temperature drop information from air blowing, it indicates that the time required to cool the container using only air blowing is too long. Therefore, the heating pot is controlled to use evaporative cooling to cool the container. For specific methods, please refer to [link / reference needed]. Figure 3 The steps.

[0053] Evaporative cooling refers to a method where, while the heating pot is blowing air onto the container to cool it, a mist is also sprayed onto the container, causing the water mist to evaporate and absorb heat, thus accelerating the cooling process. For details, please refer to [link / reference needed]. Figure 3 The steps.

[0054] Reference Figure 2 The method for controlling the heating pot to cool the container by blowing air includes the following steps: Step S200: When the temperature drop information meets the requirements of the air blowing temperature drop information, control the heating pot to blow air onto the container pot with the preset air blowing power information.

[0055] If the temperature drop value is not greater than the temperature drop value of the air blowing, it is determined that the container can be cooled by air blowing alone. Therefore, the heating pot is controlled to blow air onto the container using the air blowing power information.

[0056] The blower power information refers to the rated power value when the heating pot blows air to cool the container. The specific value is set by those skilled in the art according to the actual situation, and will not be elaborated here.

[0057] Step S201: Obtain the blowing time information of the heating pot.

[0058] Among them, the blowing time information refers to the time value of the heating pot blowing air to cool down the container, which is recorded by the processing terminal.

[0059] Step S202: Analyze the temperature drop information and blowing power information to determine the baseline blowing time information.

[0060] The reference blowing time information refers to the time required for the heating pot to blow air onto the container to lower the temperature corresponding to the temperature value. It is obtained by the processing terminal after analyzing the temperature drop value information and the blowing power information. The analysis method is as follows: the blowing power information is a fixed value, and the temperature drop value information is proportional to the reference blowing time information. That is, the larger the temperature drop value information, the larger the reference blowing time information. The ratio coefficient between the two can be set by those skilled in the art according to the actual situation.

[0061] Step S203: Determine whether the blowing time information meets the requirements of the baseline blowing time information.

[0062] The requirement for the reference blowing time information is that it must be equal to the time value corresponding to the reference blowing time information. By determining whether the time value corresponding to the blowing time information is equal to the time value corresponding to the reference blowing time information, it can be determined whether the heating pot has completed the blowing and cooling of the container.

[0063] Step S2031: If it does not meet the requirements, continue to control the heating pot to blow air onto the container pot with the air blowing power information, and obtain the air blowing time information.

[0064] If the time value corresponding to the blowing time information is not equal to the time value corresponding to the baseline blowing time information, it indicates that the heating pot has not completed the blowing and cooling of the serving pot. Therefore, the heating pot is controlled to continue blowing the serving pot with the blowing power information and to obtain the blowing time information in order to continuously monitor whether the heating pot has completed the blowing and cooling of the serving pot.

[0065] Step S2032: If the condition is met, control the heating pot to stop blowing air.

[0066] If the time value corresponding to the blowing time information is equal to the time value corresponding to the baseline blowing time information, it indicates that the heating pot has completed the blowing and cooling of the serving pot. Therefore, the heating pot is controlled to stop blowing to prevent the food temperature from dropping too much.

[0067] Reference Figure 3 The method of cooling a container by evaporation in a heated pot includes the following steps: Step S300: Calculate the difference between the temperature drop value and the temperature drop value of the blowing air, and define the calculated difference as the evaporation temperature drop value.

[0068] Among them, the evaporation temperature reduction value information refers to the temperature drop required when the heating pot cools the container pot to the temperature value required to cool the container pot by evaporation cooling method and by blowing air cooling method. The difference between the temperature drop value information and the blowing temperature reduction value information is calculated by the processing terminal.

[0069] Step S301: Analyze the evaporation temperature reduction information and the preset spray speed information to determine the spray time information.

[0070] The spray speed information refers to the number of water mists sprayed by the spraying device per unit time. The specific value is set by those skilled in the art based on actual conditions. The spray time information refers to the time required for the spraying device to spray at the spray speed information to reduce the temperature corresponding to the evaporation reduction temperature value. This information is obtained by the processing terminal through analysis of the evaporation reduction temperature value and the spray speed information. The analysis method is as follows: the spray speed information is a fixed value, and the evaporation reduction temperature value and the spray time information are directly proportional, that is, the larger the evaporation reduction temperature value, the longer the spray time. The proportional coefficient between the two is set by those skilled in the art based on actual conditions.

[0071] Step S302: Control the preset spraying device to spray the container with the spraying speed information according to the spraying time information, and at the same time control the heating pot to blow air onto the container with the blowing power information to evaporate the water mist.

[0072] The spraying device refers to a device installed inside the heating pot to spray the container, including a water storage tank and atomizing plates. After determining the spraying time information, the spraying device is controlled to spray the container at the spraying speed information according to the spraying time information. Specific control methods are described in [reference needed]. Figure 4 The steps involve simultaneously controlling the heating pot to blow air onto the serving pot using the blower power information, in order to accelerate the evaporation of water mist and absorb a large amount of heat, thereby increasing the cooling speed of the serving pot.

[0073] Step S303: Obtain evaporation blowing time information.

[0074] Among them, the evaporation blowing time information refers to the time value during which the spray device and the heating pot simultaneously cool the container, which is recorded by the processing terminal.

[0075] Step S304: When the evaporation blowing time information meets the requirements of the spraying time information, control the spraying device to stop spraying, and at the same time continue to control the heating pot to blow air onto the container pot with the blowing power information, and obtain the temperature meets the trigger information.

[0076] The requirement for spray time information is that it equals the corresponding time value. When the evaporation blowing time information equals the corresponding time value of the spray time information, it indicates that the spray device has completed the spray cooling of the container, reducing the temperature of the container to the blowing temperature value. Therefore, the spray device stops spraying the container to prevent food spoilage. At the same time, the heating pot continues to blow air onto the container with the blowing power information, and the temperature is detected to meet the trigger information, so that the temperature of the container drops to the safe temperature information.

[0077] Temperature compliance trigger information refers to the trigger data when the temperature inside the pot equals the safe temperature information. The temperature sensor transmits the temperature value inside the pot to the processing terminal in real time, and the processing terminal outputs temperature compliance trigger information when the temperature inside the pot equals the safe temperature information.

[0078] Step S305: Control the heating pot to stop blowing air according to the temperature matching trigger information.

[0079] When the temperature meets the trigger information, it indicates that the temperature inside the pot has dropped to a safe temperature and the pot will not cause burns to people's hands. Therefore, the heating pot is controlled to stop blowing air onto the pot.

[0080] Reference Figure 4 A method for controlling a spraying device to spray a container with spray speed information based on spraying time information includes the following steps: Step S400: Determine whether the spraying time information meets the preset requirements for food impact time information.

[0081] The food impact time information refers to the shortest time value in which the food spoils when the spraying device sprays the container at the spray speed. The specific time is set by those skilled in the art based on actual conditions. The requirement for the food impact time information is that it should not exceed the corresponding time value.

[0082] By determining whether the time value corresponding to the spraying time information is not greater than the time value corresponding to the food impact time information, it can be determined whether spraying the pot with the spraying device within the spraying time information will cause the food to spoil.

[0083] Step S401: If the conditions are met, the spraying device is controlled to spray the container directly within the spraying time information using the spraying speed information.

[0084] If the time value corresponding to the spraying time information is not greater than the time value corresponding to the food impact time information, it is determined that spraying the pot with the spraying device within the spraying time information will not cause the food to spoil. Therefore, the spraying device is controlled to spray the pot directly with the spraying speed information within the spraying time information.

[0085] Step S402: If it does not meet the requirements, obtain the height information of the food in the pot.

[0086] If the time value corresponding to the spraying time information is greater than the time value corresponding to the food impact time information, it is determined that spraying the pot with the spraying device within the spraying time information will cause the food to spoil. Therefore, the spraying device cannot be controlled to spray the pot directly within the spraying time information, so as to detect the food height information and provide data support for the subsequent spraying of the pot by the spraying device.

[0087] Food height information refers to the height of the food placed in the pot, which is detected by a laser rangefinder and sent to the processing terminal.

[0088] Step S403: Control the spray device to spray the container pot according to the food height information.

[0089] After determining the height of the food, the spray device is controlled to spray the pot containing the food based on the height information, thereby cooling the food while maintaining its quality.

[0090] Reference Figure 5 A method for controlling a spray device to spray a container with water based on food height information includes the following steps: Step S500: Determine whether the food height information meets the preset requirements for food coverage height information.

[0091] The food covering height information refers to the maximum height at which the covering device covers the food. The specific value is set by those skilled in the art based on actual conditions. The requirement for the food covering height information is that it should not exceed the height value corresponding to the specified food covering height information.

[0092] By determining whether the height value corresponding to the food height information is not greater than the height value corresponding to the food covering height information, it can be determined whether the covering device can cover the food.

[0093] Step S501: If it does not meet the requirements, the food impact time information is defined as the spray time information, and the spray device is controlled to spray the pot within the spray time information.

[0094] If the height value corresponding to the food height information is greater than the height value corresponding to the food covering height information, it is determined that the food height is too high and the covering device cannot cover the food. Therefore, the food impact time information is defined as the spray time information, and the spraying device is controlled to spray the pot within the redefined spray time information, so as to spray the pot before the food spoils.

[0095] Step S502: If the conditions are met, control the preset covering device to move to the food height information to cover the food, and obtain the covering completion trigger information.

[0096] If the height value corresponding to the food height information is not greater than the height value corresponding to the food covering height information, it is determined that the covering device can cover the food. Therefore, the covering device is controlled to move to the food height information to cover the food, and the covering completion trigger information is detected to provide basic support for the spray cooling of the spray device.

[0097] A covering device is a device used to cover food in a pot to ensure food quality. The covering device includes two quarter-spherical cover covers, each controlled by an independent motor. The cover covers are attached to the inner wall of the pot. When the motor rotates, it drives the cover covers to flip and move closer, thus forming a hemispherical cover to cover the food. The cover covers and motors are mounted on a linear module, so that the covering device can slide along the height of the pot to adjust the height.

[0098] The covering completion trigger information refers to the trigger information when the covering device completes the food covering. The covering completion trigger information is output after the processing terminal outputs the covering rotation command to the motor of the covering device.

[0099] Step S503: Based on the covering completion trigger information, control the spraying device to spray the container within the spraying time information, and obtain the covering time information.

[0100] Specifically, when the covering completion trigger information is detected, that is, when the covering device completes the food covering, the spray device is controlled to spray the pot to cool it down within the spray time information. The covering device isolates the water mist from the food, so there is no need to consider the problem of food spoilage. The covering time information is detected to provide a specific time to stop the spray cooling.

[0101] Step S504: When the covering time information meets the requirements of the spraying time information, control the covering device to stop covering the food and control the spraying device to stop spraying the pot.

[0102] The requirement for spray time information is that it equals the corresponding time value. Once the time value corresponding to the covering time information equals the time value corresponding to the spray time information, it indicates that the spraying device has completed the spray cooling of the pot. Therefore, the covering device is controlled to stop covering the food, and the spraying device is controlled to stop spraying the pot.

[0103] Reference Figure 6 After the heated pot cools down the container, the method also includes removing the food, which specifically includes the following steps: Step S600: Obtain the cooling completion trigger information.

[0104] Among them, the cooling completion trigger information refers to the trigger data that the heating pot has completed cooling of the container pot. The temperature sensor transmits the temperature inside the container pot to the processing terminal in real time. The processing terminal outputs the cooling completion trigger information based on the comparison result of the temperature inside the pot being equal to the safe temperature information.

[0105] Step S601: Obtain the food stack height information based on the cooling completion trigger information.

[0106] Among them, the food stacking height information refers to the maximum height of the food in the serving pot, which is detected by the laser rangefinder after the cooling completion trigger information is detected, that is, after the heating pot has completed cooling of the serving pot.

[0107] Step S602: Obtain the trigger information for removing the container.

[0108] Among them, the pot removal trigger information refers to the trigger data when the pot is removed from the heating pot. When the personnel remove the pot, the force sensor installed in the heating pot outputs pressure change information to the processing terminal, and the processing terminal outputs the pot removal trigger information based on the pressure change information.

[0109] Step S603: Based on the food removal trigger information, control the preset removal device to remove the food according to the food stacking height information.

[0110] Specifically, upon detecting a trigger message indicating that the serving pot has been removed from the heating pot, the removal device is controlled to extract the food from the serving pot based on the food stack height information. The specific method is described in [reference needed]. Figure 7 This streamlined process improves the convenience for staff when retrieving food.

[0111] The removal device refers to the device for removing food from a pot. It includes a linear module and a bottom plate. The linear module controls the bottom plate to slide along the height of the pot. Food is placed on the bottom plate. When the linear module controls the bottom plate to rise, the bottom plate moves the food from the bottom of the pot to the rim of the pot.

[0112] Reference Figure 7 The method for controlling the food removal device to remove food based on food stacking height information includes the following steps: Step S700: Determine whether the food stack height information meets the preset requirements for the removal and lifting height information.

[0113] The "lifting height information" refers to the maximum height the food can be lifted by the lifting device. The specific value is set by those skilled in the art based on actual conditions. The requirement for the lifting height information is that it must be greater than the height value corresponding to the lifting height information.

[0114] By determining whether the height value corresponding to the food stacking height information is greater than the height value corresponding to the removal lifting height information, it can be determined whether the food in the pot needs to be removed with the assistance of a removal device.

[0115] Step S701: If the condition is met, the extraction device is put into standby mode.

[0116] If the height value corresponding to the food stack height information is greater than the height value corresponding to the removal lifting height information, it indicates that the height of the food is already higher than the maximum lifting height value of the removal device. Therefore, the removal device does not need to lift the food, thus controlling the removal device to standby.

[0117] Step S702: If it does not meet the requirements, calculate the difference between the extracted lifting height information and the food stacking height information, and define the calculated difference as the lifting height information.

[0118] If the height value corresponding to the food stack height information is not greater than the height value corresponding to the removal lifting height information, it indicates that the food still has a height to be lifted by the removal device while it is in the pot, thus obtaining the lifting height information, which provides basic data for the subsequent removal device to remove the food.

[0119] The lifting height information refers to the height at which the food is lifted by the retrieval device. It is obtained by the processing terminal calculating the difference between the lifting height information and the food stacking height information.

[0120] Step S703: Control the retrieval device to raise the height information to retrieve the food.

[0121] After determining the lifting height information, the take-out device is controlled to move to the height corresponding to the lifting height information, so that the take-out device can lift the food out of the container, making it easier for people to pick up the food, reducing the chance of people's hands touching the edge of the container, and thus improving the safety of using the air fryer.

[0122] Based on the same inventive concept, embodiments of the present invention provide an air fryer control system, comprising: The acquisition module is used to acquire information such as heating completion trigger, pot temperature, air blowing time, evaporation air blowing time, temperature matching trigger, food height, covering completion trigger, covering time, cooling completion trigger, food stack height, and pot removal trigger. Memory, used to store such as Figures 1 to 7 The procedure of any one of the air fryer control methods; The processor and memory can load and execute programs to achieve the following: Figures 1 to 7 The air fryer control method described in any one of the following statements.

[0123] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the above-described division of functional modules is used as an example. In practical applications, the above functions can be assigned to different functional modules as needed, that is, the internal structure of the device can be divided into different functional modules to complete all or part of the functions described above. The specific working process of the system, device, and unit described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0124] This invention provides a computer-readable storage medium storing a computer program that can be loaded by a processor and executed as an air fryer control method.

[0125] Computer storage media include, for example, USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, optical disks, and other media that can store program code.

[0126] Based on the same inventive concept, embodiments of the present invention provide a smart terminal, including a memory and a processor, wherein the memory stores a computer program that can be loaded and executed by the processor to control an air fryer.

[0127] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the above-described division of functional modules is used as an example. In practical applications, the above functions can be assigned to different functional modules as needed, that is, the internal structure of the device can be divided into different functional modules to complete all or part of the functions described above. The specific working process of the system, device, and unit described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0128] The above are all preferred embodiments of this application and are not intended to limit the scope of protection of this application. Any feature disclosed in this specification (including the abstract and drawings) may be replaced by other equivalent or similar features unless specifically stated otherwise. That is, unless specifically stated otherwise, each feature is only one example of a series of equivalent or similar features.

Claims

1. A method for controlling an air fryer, characterized in that, include: Obtain the heating completion trigger information; The preset heating pot stops heating based on the heating completion trigger information; Obtain the preset internal temperature information of the serving pot; Calculate the difference between the temperature inside the pot and the preset safe temperature, and define the calculated difference as the temperature drop value. Determine whether the temperature drop value meets the preset requirements for the temperature drop value of the blowing air. If the conditions are met, the heating pot will be controlled to cool the container using a preset air-blowing cooling method. If not, the heating pot will be controlled to cool the container using a preset evaporative cooling method. Methods for cooling a container in a heated pot using evaporative cooling include: Calculate the difference between the temperature drop value and the temperature drop value from the blowing air, and define the calculated difference as the evaporation temperature drop value. The spraying time information is determined by analyzing the evaporation temperature reduction value and the preset spray speed information. Based on the spraying time information, the preset spraying device is controlled to spray the container with the spraying speed information, while the heating pot is controlled to blow air onto the container with the blowing power information to evaporate the water mist. Obtain evaporation blowing time information; When the evaporation blowing time information meets the requirements of the spraying time information, the spraying device is controlled to stop spraying, while the heating pot is controlled to blow air onto the container pot with the blowing power information, and the temperature meets the trigger information. The heating pot stops blowing air based on the temperature trigger information. Methods for controlling a spraying device to spray a container with spray speed information based on spraying time information include: Determine whether the spraying time information meets the preset requirements for food impact time information; If the conditions are met, the spraying device will spray the container directly within the spraying time information using the spraying speed information. If it does not match, then obtain the height information of the food placed in the pot; The spray device is controlled to spray the container based on the height information of the food. Methods for controlling the spray device to spray the container with water based on the height information of the food include: Determine whether the food height information meets the preset requirements for food coverage height information; If it does not meet the requirements, the food impact time information is defined as the spray time information, and the spray device is controlled to spray the pot within the spray time information. If the conditions are met, the preset covering device is controlled to move to the food height information to cover the food, and the covering completion trigger information is obtained; Based on the covering completion trigger information, the spraying device is controlled to spray the container within the spraying time information, and the covering time information is obtained; When the covering time information meets the requirements of the spraying time information, the covering device is controlled to stop covering the food, and the spraying device is controlled to stop spraying the pot.

2. The air fryer control method according to claim 1, characterized in that, Methods for controlling the heating pot to cool the container by blowing air include: When the temperature drop information meets the requirements of the air blowing temperature drop information, the heating pot is controlled to blow air onto the container pot with preset air blowing power information. Obtain the blowing time information of the heating pot; The baseline blowing time information is determined by analyzing the temperature drop value information and the blowing power information. Determine whether the blowing time information meets the requirements of the baseline blowing time information; If it does not meet the requirements, continue to control the heating pot to blow air onto the container pot with the air blowing power information and obtain the air blowing time information; If the conditions are met, the heating pot will stop blowing air.

3. The air fryer control method according to claim 1, characterized in that, After cooling the container in the heated pot, the process also includes methods for removing the food, specifically: Obtain the cooling completion trigger information; The food stack height information is obtained based on the cooling completion trigger information; Get the trigger information for removing the container; Based on the information triggered by removing the food from the container, the system controls a preset removal device to remove the food according to the height of the food stack.

4. The air fryer control method according to claim 3, characterized in that, Methods for controlling the food removal device to remove food based on food stacking height information include: Determine whether the food stacking height information meets the preset requirements for the removal and lifting height information; If the conditions are met, the extraction device will be put into standby mode. If not, calculate the difference between the lift height information and the food stack height information, and define the calculated difference as the lift height information; The control device raises the height information to retrieve the food.

5. An air fryer control system, characterized in that, include: The acquisition module is used to acquire heating completion trigger information and pot temperature information; A memory for storing a program for an air fryer control method as described in any one of claims 1 to 4; The processor and the program in the memory can be loaded and executed by the processor to implement the air fryer control method as described in any one of claims 1 to 4.

6. A smart terminal, characterized in that, It includes a memory and a processor, wherein the memory stores a computer program that can be loaded by the processor and executed as described in any one of claims 1 to 4 for controlling an air fryer.

7. A computer-readable storage medium, characterized in that, The computer program is stored and can be loaded by a processor and executed as described in any one of claims 1 to 4.

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