A method for realizing a pot-shaking effect applied to an intelligent frying pot

Abstract

The application belongs to the field of intelligent frying pan design, and specifically provides a method for realizing the effect of tilting a frying pan applied to an intelligent frying pan, to realize the effect of tilting the frying pan in the frying process. First, the frying pan is divided into three temperature zones of a bottom, a side wall and a rim from the center to the outside. In the calibration process, an infrared thermometer is used to measure the temperature measurement data sets of the three temperature zones. Then, all temperature outliers in the measurement data set of each temperature zone are determined, and after the temperature outliers are removed, the intelligent frying pan is controlled by temperature zoning. Finally, based on the determination of the abnormal temperature value, the frying time and duration are determined, and the frying pan is controlled by stirring. The application realizes the effect of tilting the frying pan under the joint action of temperature zoning control and stirring control, significantly improves the quality of dishes, and does not require additional tilting devices, reducing the complexity of device connection and design cost in intelligent equipment.

Description

Technical Field

[0001] This invention belongs to the field of intelligent wok design, specifically providing a method for achieving the tossing effect in an intelligent wok, which uses temperature control and a stirrer to achieve the tossing effect during the cooking process. Background Technology

[0002] Currently, in the field of intelligent cooking equipment manufacturing and application technology, manufacturers have provided various types of intelligent woks for different users. Intelligent woks can automatically complete the cooking process of various dishes according to a certain program. Their widespread application helps reduce the labor intensity of people in cooking, especially improving the work efficiency of the catering industry and saving labor costs. Taking the Tineco wok as an example, it has a long blade in the pot that can achieve horizontal stirring, and its unique app has specific recipes. Users only need to select the cuisine to make the desired dish, achieving some level of intelligence. However, the dishes produced by most intelligent woks are not entirely satisfactory, and there is still a certain gap compared to the taste of dishes cooked by professional chefs. The main reason is that they cannot replicate the tossing effect of a professional chef during the wok-stirring process.

[0003] The paper "Design and Research of Intelligent Cooking Robot, Lin Huicong" discloses a multifunctional intelligent cooking robot that simulates a master chef cooking various delicious dishes in a dining setting. It can automatically toss, stir-fry, feed ingredients, serve food, and clean. Regarding the mechanical structure of the intelligent cooking robot, a crank-rocker mechanism is used to achieve the tossing motion of the wok. Through theoretical calculations and software simulation, the characteristics of the wok trajectory, linear displacement, and acceleration are obtained, and the lengths of each link in the crank-rocker mechanism are determined. However, this method has a problem: the tossing device has a high degree of complexity in its connection. Summary of the Invention

[0004] The purpose of this invention is to provide a method for achieving a tossing effect in a smart wok, thereby replicating the tossing effect during stir-frying and improving the quality of the dishes. This invention achieves the tossing effect through the combined action of temperature zone control and stirrer control, ensuring even heating of the food in the wok, thorough mixing of seasonings and ingredients, and allowing heat exchange between the food and air, thus enhancing the taste of the dishes.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0006] A method for achieving a tossing effect in a smart wok, characterized by the following steps:

[0007] Step 1: Divide the wok into three temperature zones from the center outward: the bottom, the side wall, and the edge. During the calibration process, use an infrared thermometer to measure the temperature data of each of the three temperature zones.

[0008] Step 2: Set the outlier detection threshold T th For each temperature region, outlier values ​​are identified in the measurement dataset, resulting in all temperature outliers in the measurement dataset for each temperature region.

[0009] Step 3: Implement temperature zone control for the smart wok;

[0010] For each temperature range, outlier temperature values ​​in the measurement data are removed, and then curve fitting is performed with time as the x-axis and temperature as the y-axis to obtain the temperature control curve for that temperature range.

[0011] Step 4: Control the stirring of the smart wok;

[0012] All temperature outliers in the measurement datasets of the three temperature regions are sorted chronologically, and the sampling time difference between adjacent temperature outliers is calculated; a threshold t for determining continuous stirring is set. th When the sampling time difference between adjacent temperature anomalies is less than the continuous stir-frying judgment threshold t th When two abnormal temperature values ​​are detected, they are determined to be located in the same stir-frying session. For each stir-frying session, the sampling time corresponding to the first abnormal temperature value is taken as the stirring start time, and the sampling time corresponding to the last abnormal temperature value is taken as the stirring end time, thereby realizing the stirring control of the intelligent wok.

[0013] Furthermore, in step 1, multiple calibration points are used for each temperature region, and the average value of the measured temperatures at the multiple calibration points is taken as the measured temperature of that temperature region.

[0014] Furthermore, in step 2, outlier determination is as follows: the measured temperature at the i-th sampling time is expressed as T. i For measuring temperature T i If i ≥ 2, calculate the measured temperature T. i With the measured temperature T i-1 Measure temperature T i+1 The difference, when all differences are greater than the outlier threshold T th When determining the measured temperature T i This is an abnormal temperature value.

[0015] Based on the above technical solution, the beneficial effects of the present invention are as follows:

[0016] The technical problem this invention aims to solve is: how to better replicate the tossing motion in a smart wok. Firstly, it requires zoned temperature control of the wok, because the food's temperature rises continuously under heat and cools down during tossing due to contact with air. Secondly, it requires stirring control of the wok, i.e., controlling the timing and duration of the stirrer's operation. Professional chefs can create dishes with excellent color, aroma, and taste undoubtedly by tossing the wok at the right time, allowing the food to reach a more suitable temperature and fully mix with the seasonings—that is, perfect stirring.

[0017] Based on this, the present invention performs temperature zone control on the wok, determines the timing and duration of stir-frying based on abnormal temperature values, and performs stirring control on the wok. Under the combined effect of temperature zone control and stirring control, the wok tossing effect is achieved without the need for an additional tossing device, effectively reducing the design cost of smart devices and the complexity of device connections in smart devices; moreover, it enhances the accuracy of temperature control at different time periods during cooking, significantly improving the quality of dishes. Attached Figure Description

[0018] Figure 1 This is a flowchart illustrating the method for achieving the tossing effect in a smart wok according to the present invention.

[0019] Figure 2 This is a temperature change curve of the sampling pot in an embodiment of the present invention.

[0020] Figure 3 This is a fitted pot temperature control curve in an embodiment of the present invention. Detailed Implementation

[0021] To make the objectives, technical solutions, and beneficial effects of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0022] This embodiment provides a method for achieving a tossing effect in a smart wok, the process of which is as follows: Figure 1 As shown, the specific steps include:

[0023] Step 1: Divide the wok into three temperature zones from the center outward: the bottom, the side wall, and the edge. During the manual calibration process, use an infrared thermometer to measure the temperature data of each of the three temperature zones.

[0024] In this embodiment, taking scrambled eggs as an example, the temperature sampling interval is set to 2 seconds. Multiple calibration points are used for each temperature region, and the average value of the measured temperature at multiple calibration points is taken as the measured temperature of that temperature region. In addition, during the measurement process, the infrared thermometer will automatically define a rectangular area containing the calibration points, and the average temperature within that rectangular area will be used as the measurement result.

[0025] Step 2: Set the outlier detection threshold T th For each temperature region, outlier values ​​are identified in the measurement dataset, resulting in all temperature outliers in the measurement dataset for each temperature region.

[0026] The specific process for outlier detection is as follows: The measured temperature at the i-th sampling time is expressed as T. i For measuring temperature T i If i ≥ 2, calculate the measured temperature T. i With the measured temperature T i-1 Measure temperature T i+1 The difference, when all differences are greater than the outlier threshold T th When determining the measured temperature T i This is an outlier;

[0027] Step 3: Implement temperature zone control for the smart wok;

[0028] For each temperature range, outlier temperature values ​​in the measurement data are removed, and then curve fitting is performed with time as the x-axis and temperature as the y-axis to obtain the temperature control curve for that temperature range.

[0029] In this embodiment, the fitted temperature control curve is as follows: Figure 3 As shown, during the operation of the intelligent wok, the three temperature zones of the wok are controlled in zones based on the temperature control curves of each temperature zone.

[0030] Step 4: Control the stirring of the smart wok;

[0031] Based on the temperature measurement datasets of the three temperature regions obtained in step 1, the sampled pot temperature change curves for each temperature region are obtained by plotting time on the x-axis and temperature on the y-axis, as shown below. Figure 2 As shown in the figure; it can be seen from the figure that there are obvious temperature anomalies in the sampled pan temperature change curve. However, during the stir-frying process, the pan temperature usually does not drop suddenly. The temperature anomalies are precisely the temperatures of the spatula collected by the infrared thermometer when the spatula is being stirred. Therefore, in the process of stirring control of the intelligent stir-fry pan, this invention determines the moment when the temperature anomaly occurs as the optimal time for the stirrer to stir, and determines the continuous stirring when multiple adjacent temperature anomalies occur. The duration of this continuous stirring is the duration of the stirrer's operation, thereby achieving stirring control of the stir-fry pan; specifically:

[0032] All temperature outliers in the measurement datasets of the three temperature regions are sorted chronologically, and the sampling time difference between adjacent temperature outliers is calculated; a threshold t for determining continuous stirring is set. th When the sampling time difference between adjacent temperature anomalies is less than the continuous stir-frying judgment threshold t thWhen two abnormal temperature values ​​are determined to be in the same stir-frying session, for each stir-frying session, the sampling time corresponding to the first abnormal temperature value is taken as the stirring start time and the sampling time corresponding to the last abnormal temperature value is taken as the stirring end time, thereby realizing the stirring control of the smart wok.

[0033] In this embodiment, a long stirring blade is provided on the top of the pot, which can stir vertically, and its length can reach the bottom of the pot during stirring, so as to ensure that the food is heated evenly and that the food and seasonings are fully mixed.

[0034] In summary, this invention achieves the effect of tossing the wok without the need for an additional tossing device by combining temperature zone control and stirring control, thereby improving the quality of the dishes.

[0035] The above description is merely a specific embodiment of the present invention. Any feature disclosed in this specification may be replaced by other equivalent or similar features unless otherwise specified. All disclosed features, or steps in all methods or processes, may be combined in any way except for mutually exclusive features and / or steps.

Claims

1. A method for achieving a tossing effect in a smart wok, characterized in that, Includes the following steps: Step 1: Divide the wok into three temperature zones from the center outward: the bottom, the side wall, and the edge. During the calibration process, use an infrared thermometer to measure the temperature data of each of the three temperature zones. Step 2: Set the outlier detection threshold T th For each temperature region, outlier values ​​are identified in the measurement dataset, resulting in all temperature outliers in the measurement dataset for each temperature region. Step 3: Implement temperature zone control for the smart wok; For each temperature range, outlier temperature values ​​in the measurement data are removed, and then curve fitting is performed with time as the x-axis and temperature as the y-axis to obtain the temperature control curve for that temperature range. Step 4: Control the stirring of the smart wok; All temperature outliers in the measurement datasets of the three temperature regions are sorted chronologically, and the sampling time difference between adjacent temperature outliers is calculated; a threshold t for determining continuous stirring is set. th When the sampling time difference between adjacent temperature anomalies is less than the continuous stir-frying judgment threshold t th When two abnormal temperature values ​​are detected, they are determined to be located in the same stir-frying session. For each stir-frying session, the sampling time corresponding to the first abnormal temperature value is taken as the stirring start time, and the sampling time corresponding to the last abnormal temperature value is taken as the stirring end time, thereby realizing the stirring control of the intelligent wok.

2. The method for achieving the tossing effect in a smart wok according to claim 1, characterized in that, In step 1, multiple calibration points are used for each temperature zone, and the average value of the measured temperatures at the multiple calibration points is taken as the measured temperature of that temperature zone.

3. The method for achieving the tossing effect in a smart wok according to claim 1, characterized in that, In step 2, outlier determination is as follows: the measured temperature at the i-th sampling time is expressed as T. i For measuring temperature T i If i ≥ 2, calculate the measured temperature T. i With the measured temperature T i-1 Measure temperature T i+1 The difference, when all differences are greater than the outlier threshold T th When determining the measured temperature T i This is an abnormal temperature value.

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