Temperature control method and device for cooking machine, cooking machine and storage medium

Abstract

The present application relates to equipment temperature control technology and discloses a temperature control method for a cooking machine, comprising: during the operation of the cooking machine, based on a first temperature sensor and a second temperature sensor, respectively monitoring a first temperature and a second temperature of a pot body built into a cooking area, wherein a heating assembly is provided at the pot body placement location in the cooking area, and at least a pair of through holes are symmetrically provided in the heating assembly, respectively used to accommodate the first temperature sensor and the second temperature sensor; based on the first temperature and the second temperature, analyzing the temperature of the food in the pot body; and based on the temperature of the food, adjusting the operating parameters of the cooking machine, wherein the operating parameters include at least the output power of the heating assembly. The present application also discloses a control device, a cooking machine, and a computer-readable storage medium. The present application aims to accurately adjust the output power of the heating assembly of the cooking machine to ensure the quality of the finished product of the cooked food.

Description

Technical Field

[0001] The present application relates to the technical field of equipment temperature control, and in particular to a temperature control method, a control device, a cooking machine, and a computer-readable storage medium for a cooking machine. Background Art

[0002] A cooking machine (or cooking robot) is a microcomputer-controlled intelligent cooking device that automatically cooks by controlling a wok to stir ingredients in a cooking area while a heating element at the bottom of the cooking area heats the ingredients. During the cooking process, accurately and appropriately regulating the output power of the heating element to prevent undercooking or overcooking (e.g., burning) is crucial to the quality of the finished product. Otherwise, the texture and flavor of the ingredients will be affected, and even the original flavor and nutritional value will be difficult to maintain.

[0003] The above content is only used to assist in understanding the technical solution of this application and does not constitute an admission that the above content is prior art. Summary of the Invention

[0004] The main purpose of this application is to provide a temperature control method, a control device, a cooking machine and a computer-readable storage medium for a cooking machine, aiming to accurately adjust the output power of the heating component of the cooking machine to ensure the quality of the finished product of the cooked ingredients.

[0005] To achieve the above objectives, the present application provides a temperature control method for a cooking machine, comprising the following steps:

[0006] During the operation of the cooking machine, a first temperature and a second temperature of a pot built into the cooking area are monitored based on a first temperature sensor and a second temperature sensor, respectively. A heating assembly is provided where the pot is placed in the cooking area, and at least a pair of through holes are symmetrically provided in the heating assembly, respectively for accommodating the first temperature sensor and the second temperature sensor;

[0007] Analyzing the temperature of the food in the pot according to the first temperature and the second temperature;

[0008] According to the temperature of the food, the operating parameters of the cooking machine are adjusted, wherein the operating parameters at least include the output power of the heating component.

[0009] Optionally, the step of analyzing the temperature of the food in the pot according to the first temperature and the second temperature includes:

[0010] Calculating an average food temperature in the pot according to the first temperature and the second temperature as the food temperature condition;

[0011] The step of adjusting the operating parameters of the cooking machine according to the temperature of the ingredients includes:

[0012] The output power of the heating component is adjusted according to the temperature of the food and the target temperature corresponding to the cooking requirements of the food.

[0013] Optionally, a transmission shaft driven by a motor is provided at the center of the pot body, and the frying spoon in the pot body is connected based on the transmission shaft, so that the frying spoon rotates horizontally with the center of the pot body as the axis; the operating parameters also include control parameters of the frying spoon.

[0014] Optionally, the cooking machine includes a food preparation area, and the food preparation area is connected to the cooking area; the first temperature sensor is located below a preset area of ​​the pot body, and the preset area is located below the food inlet of the food preparation area; the temperature control method of the cooking machine further includes:

[0015] After the food is put into the pot from the food preparation area, analyzing the hot or cold state of the food according to the temperature difference between the first temperature and the second temperature;

[0016] Among them, corresponding operating parameters are pre-set for the hot and cold states of different ingredients.

[0017] Optionally, the temperature control method of the cooking machine further includes:

[0018] When analyzing the hot and cold state of food, if it is detected that the first temperature is lower than the second temperature and the temperature difference between the first temperature and the second temperature is greater than a first threshold, then the hot and cold state of the food is determined to be a frozen state;

[0019] When the food is in a frozen state, the heating component is controlled to operate at a first power;

[0020] When it is detected that the food meets the conditions for thawing completion, the heating component is controlled to operate at a second power, wherein the second power is greater than the first power.

[0021] Optionally, the temperature control method of the cooking machine further includes:

[0022] When analyzing the hot and cold state of food, if it is detected that the first temperature is lower than the second temperature, and the temperature difference between the first temperature and the second temperature is lower than or equal to a first threshold, then the hot and cold state of the food is determined to be a cold and fresh state;

[0023] When the food is in a cold and fresh state, before cooking the food, the stir-frying spoon is controlled to perform a preset operation; the preset operation includes:

[0024] After controlling the frying spoon to rotate one circle at a first preset speed, the frying spoon is controlled to rotate one circle in the opposite direction at a second preset speed; wherein the first preset speed is less than the second preset speed.

[0025] Optionally, after the step of respectively monitoring the first temperature and the second temperature of the pot built into the cooking area based on the first temperature sensor and the second temperature sensor during the operation of the cooking machine, the method further includes:

[0026] If it is detected that the temperature difference between the first temperature and the second temperature is greater than a second threshold, an alarm operation is performed.

[0027] To achieve the above objectives, the present application further provides a control device, comprising:

[0028] a monitoring module, configured to monitor, during operation of the cooking machine, a first temperature and a second temperature of a pot built into a cooking area, respectively, based on a first temperature sensor and a second temperature sensor, wherein a heating assembly is provided where the pot is placed in the cooking area, and the heating assembly is symmetrically provided with at least a pair of through holes, respectively for accommodating the first temperature sensor and the second temperature sensor;

[0029] a processing module, configured to analyze the temperature of food in the pot according to the first temperature and the second temperature;

[0030] The adjustment module is used to adjust the operating parameters of the cooking machine according to the temperature of the ingredients, wherein the operating parameters at least include the output power of the heating component.

[0031] To achieve the above-mentioned purpose, the present application also provides a cooking machine, which includes: a memory, a processor, and a computer program stored in the memory and runnable on the processor. When the computer program is executed by the processor, the steps of the temperature control method of the cooking machine as described above are implemented.

[0032] To achieve the above-mentioned purpose, the present application also provides a computer-readable storage medium, on which a computer program is stored. When the computer program is executed by a processor, the steps of the temperature control method of the cooking machine as described above are implemented.

[0033] The temperature control method, control device, cooking machine and computer-readable storage medium of the cooking machine provided in the present application accurately monitor the temperature of the ingredients cooked by the cooking machine through multiple temperature sensors, and dynamically adjust the output power of the heating component according to the temperature of the ingredients to achieve the purpose of accurately and reasonably adjusting the output power, so as to make the ingredients cooked to an appropriate degree of doneness, avoid undercooked or overcooked ingredients, ensure the quality of the finished cooked ingredients, and make the cooked ingredients have excellent taste and flavor, thereby improving the user experience of using the cooking machine. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is a schematic diagram of the steps of a temperature control method for a cooking machine in one embodiment of the present application;

[0035] Figure 2 This is a structural diagram of a cooking machine in one embodiment of the present application;

[0036] Figure 3 This is a schematic structural diagram of a heating assembly in one embodiment of the present application;

[0037] Figure 4 This is a schematic structural diagram of a pot body in one embodiment of the present application;

[0038] Figure 5 This is a schematic diagram of a control device in an embodiment of the present application;

[0039] Figure 6 This is a schematic block diagram of the internal structure of a cooking machine according to an embodiment of the present application.

[0040] The realization of the objectives, functional features and advantages of this application will be further explained in conjunction with embodiments and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0041] The embodiments of the present application are described in detail below. Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present application, and should not be understood as limiting the present application. All other embodiments obtained by ordinary technicians in this field based on the embodiments in the present application without making any creative efforts shall fall within the scope of protection of the present application.

[0042] In addition, any descriptions of "first," "second," etc., in this application are for descriptive purposes only (e.g., to distinguish identical or similar features) and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Therefore, features defined as "first" or "second" may explicitly or implicitly include at least one such feature. Furthermore, the technical solutions of various embodiments may be combined with each other, but this must be based on the ability of a person of ordinary skill in the art to implement them. If the combination of technical solutions contradicts or cannot be implemented, it should be deemed that such a combination of technical solutions does not exist and is not within the scope of protection claimed in this application.

[0043] Reference Figure 1 In one embodiment, the temperature control method of the cooking machine includes:

[0044] Step S10: During operation of the cooking machine, a first temperature and a second temperature of a pot built into the cooking area are respectively monitored using a first temperature sensor and a second temperature sensor, wherein a heating assembly is provided where the pot is placed in the cooking area, and the heating assembly has at least one pair of through holes symmetrically provided therein, each for accommodating the first temperature sensor and the second temperature sensor;

[0045] Step S20: analyzing the temperature of the food in the pot according to the first temperature and the second temperature;

[0046] Step S30: adjusting the operating parameters of the cooking machine according to the temperature of the food, wherein the operating parameters at least include the output power of the heating component.

[0047] In this embodiment, the execution terminal of the embodiment may be a cooking machine, or may be other equipment or devices (such as a control device) that controls the cooking machine.

[0048] As described in step S10, refer to Figure 2 The stir-frying machine includes a food preparation area and a cooking area, and the food preparation area and the cooking area are connected. Ingredients pre-placed in the food preparation area can be placed in the cooking area through the connecting space between the food preparation area and the cooking area. The cooking area can be equipped with a pot (i.e., the pot is built into the cooking area when in use). The pot can be set to an appropriate size and shape according to needs to accommodate different quantities and types of ingredients. At the same time, the pot is designed to be made of metal and has characteristics such as high temperature resistance, easy cleaning, and wear resistance to adapt to high-temperature cooking environments.

[0049] Optional, see Figure 3 A heating assembly is provided where the pot is placed in the cooking area. The heating assembly has at least one pair of symmetrical through-holes, each for accommodating the first temperature sensor and the second temperature sensor. By providing through-holes in the heating assembly to accommodate the temperature sensors, the temperature sensors can directly contact the metal pot, allowing for more direct and rapid acquisition of temperature readings, thereby improving temperature acquisition sensitivity.

[0050] Optionally, the heating assembly may include a heating coil with an interlayer above the heating coil. For example, a heating assembly may be constructed using the heating coil of a conventional induction cooker and a silicon-crystal glass panel, where the silicon-crystal glass panel serves as an interlayer for placing the pot, and the heating coil is positioned beneath the silicon-crystal glass panel, conducting heat to the pot through the silicon-crystal glass panel. When current flows through the heating coil, the magnetic field transfers energy to the silicon-crystal glass panel, which then conducts heat to the pot through the thermal conductivity effect, thereby heating the food.

[0051] Optionally, a pair of through holes are symmetrically opened in the silicon crystal glass panel, and the first and second temperature sensors are respectively arranged in the pair of through holes. By reading the data of the first temperature sensor and the second temperature sensor, the cooking machine can monitor the temperature of the pot body; wherein, the temperature value detected by the first temperature sensor is marked as the first temperature, and the temperature value detected by the second temperature sensor is marked as the second temperature.

[0052] Optionally, a diversion channel can be provided beneath the through-hole. This way, if liquid flows into the pot (e.g., due to thermal expansion of the fluid in the pot), it can flow through the through-hole into the diversion channel, where it can be discharged or collected in a waste collection area, preventing leakage from entering the device's circuit board and thus reducing the risk of damage to the device. This allows the temperature sensor built into the through-hole to directly contact the metal pot to accurately detect the temperature of the food, while also preventing liquid accumulation in the through-hole.

[0053] As described in step S20, based on the first temperature and the second temperature detected by the first temperature sensor and the second temperature sensor respectively, the cooking machine can analyze the temperature of the food in the pot. By comparing and calculating these temperature data, the temperature distribution and change trend of the food can be obtained.

[0054] Optionally, the cooking machine can use the difference between the first temperature and the second temperature to infer the temperature of the food in the pot. According to the temperature difference at different positions in the cooking area, the heating status of the food at different positions can be understood.

[0055] Furthermore, by continuously monitoring the changing trends of the first and second temperatures, the cooking machine can determine the heating speed and degree of change of the ingredients. Based on this trend data, the cooking machine can dynamically adjust the output power of the heating element to achieve more precise temperature control.

[0056] As described in step S30, the cooking machine can increase or decrease the output power of the heating element as needed, depending on the temperature of the food. If the food is cold, the cooking machine can increase the power of the heating element to heat the food quickly. If the food temperature approaches or reaches the target temperature (i.e., the food temperature is high), the cooking machine can reduce the power of the heating element to maintain the appropriate temperature.

[0057] Among them, when the temperature of the food is low, the difference between the target temperature and the food temperature may be greater than the preset value (such as 1℃~2℃); when the temperature of the food is high or reaches the target temperature, the difference between the target temperature and the food temperature may be less than the preset value; when the temperature of the food is too high, it may be that the food temperature not only exceeds the target temperature, but the excess value is greater than the preset value.

[0058] Optionally, the operating parameters also include control parameters of the stir-fry spoon. Figure 4 A transmission shaft is provided in the center of the pot body, and is connected to the stir-frying spoon in the pot body through the transmission shaft. Among them, the transmission shaft is controlled to rotate by a corresponding motor (not shown in the figure), so that the stir-frying spoon can be controlled to rotate horizontally with the center of the stir-frying area as the axis.

[0059] Optionally, the rotation speed of the stir-fry pan can be controlled by adjusting the speed of the motor. If needed, the rotation direction of the motor can also be reversed so that the stir-fry pan can stir-fry in different directions.

[0060] This design of the wok and drive shaft, combined with motor control, allows for easy control of the wok's rotation, allowing it to pivot horizontally around the center of the cooking area. This allows for better mixing of the wok and ingredients, ensuring even heating of the ingredients, and enhancing the cooking effect and taste.

[0061] Optionally, when the cooking machine is running in the cooking mode, the wok in the cooking area is controlled to rotate horizontally with the center of the cooking area as the axis to improve the uniformity of cooking and ensure that the ingredients are fully stirred and heated, thereby achieving better cooking results.

[0062] Optionally, the stir-fry machine can adjust the speed of the stir-fry wok based on the temperature of the ingredients. For example, if the temperature of the ingredients has reached or is close to the target temperature, while reducing the power of the heating component, you can also consider reducing the speed of the stir-fry wok to help maintain the temperature of the ingredients and avoid overheating or mushy food. If the temperature of the ingredients is low and needs to be heated quickly, while increasing the power of the heating component, you can increase the speed of the stir-fry wok. A higher speed can increase the friction and heat transfer between the stir-fry wok and the ingredients, promote rapid heating of the ingredients, and prevent the ingredients from sticking to the pan. If some parts of the ingredients are hotter and other parts are colder, you can try adjusting the speed of the stir-fry wok to promote even heating of the ingredients. This can be done by selecting an appropriate speed based on the size of the temperature difference to better mix and heat the ingredients.

[0063] Optionally, the speed of the stir-fry wok can be adjusted based on the type of dish and cooking requirements. For example, for dishes that require quick stir-frying, the speed can be increased to improve cooking efficiency. For dishes that require even stir-frying over low heat, the speed can be reduced to maintain temperature uniformity.

[0064] Optionally, the operating parameters may also include the cooking machine's operating time: The cooking machine can adjust the cooking time based on the temperature of the ingredients. If the ingredients require a longer cooking time, the cooking machine may extend the cooking time to ensure they reach the desired temperature. If the temperature of the ingredients is close to the target temperature (i.e., the difference between the target temperature and the ingredient temperature is less than a preset value), the cooking machine may shorten the cooking time to prevent overcooking or overcooking.

[0065] Optionally, the stir-fry machine can adjust other parameters, such as wind speed and fume control area, based on the temperature of the ingredients. Adjusting these parameters ensures that the ingredients are evenly heated under optimal conditions. Alternatively, if the temperature of the ingredients is detected to be too high, resulting in excessive fume in the pot, the fume exhaust fan speed can be increased to expedite exhaust.

[0066] In one embodiment, the temperature of the ingredients cooked by the cooking machine is accurately monitored through multiple temperature sensors, and the output power of the heating component is dynamically adjusted according to the temperature of the ingredients to achieve the purpose of accurately and reasonably adjusting the output power, so that the ingredients are cooked to an appropriate degree of doneness, avoiding undercooked or overcooked ingredients, thereby ensuring the quality of the finished cooked ingredients, and making the cooked ingredients have a good taste and flavor, thereby improving the user experience of using the cooking machine.

[0067] In one embodiment, based on the above embodiment, the step of analyzing the temperature of the food in the pot according to the first temperature and the second temperature includes:

[0068] Calculating an average food temperature in the pot according to the first temperature and the second temperature as the food temperature condition;

[0069] The step of adjusting the operating parameters of the cooking machine according to the temperature of the ingredients includes:

[0070] The output power of the heating component is adjusted according to the temperature of the food and the target temperature corresponding to the cooking requirements of the food.

[0071] In this embodiment, according to the first temperature and the second temperature, the two temperature values ​​are added and averaged to calculate the average food temperature in the pot.

[0072] Optionally, based on a preset or retrieved recipe, the cooking requirements for the corresponding dish can be obtained, including information such as cooking time, cooking temperature (based on which a target temperature can be further obtained). It should be understood that the user can select a specific recipe, and the cooking machine will automatically adjust the operating parameters based on the recipe requirements, thereby meeting the cooking needs of different dishes.

[0073] Optionally, the output power of the heating component is adjusted according to the determined target temperature and the average temperature of the food.

[0074] Optionally, the average food temperature is compared with a target temperature. If the average food temperature is lower than the target temperature, and the difference between the target temperature and the average food temperature is greater than a preset value, the heating component's output power is increased to speed up the heating process, allowing the food to quickly reach or approach the target temperature. Conversely, if the average food temperature is higher than the target temperature (e.g., the average food temperature exceeds the target temperature by a preset value), the heating component's output power is reduced to avoid overheating the food.

[0075] Optionally, the output power of the heating element can be regulated by a stepwise adjustment method based on the difference between the average temperature of the food and the target temperature. The output power is gradually increased or decreased according to the set power level until a stable temperature is reached.

[0076] In this way, during the cooking process, the first and second temperature sensors can be used to monitor the temperature changes of the ingredients in real time and dynamically adjust the temperature based on the feedback information. If the temperature of the ingredients deviates too far from the target temperature, the output power of the heating component can be adjusted in time to quickly adjust the temperature. This allows the cooking machine to better control the temperature of the ingredients during the cooking process, achieve the desired cooking effect, and thus ensure the taste and quality of the cooked food, improving the user experience.

[0077] In one embodiment, based on the above embodiment, the cooking machine includes a food preparation area, and the food preparation area is connected to the cooking area; the first temperature sensor is located below a preset area of ​​the pot body, and the preset area is located below the food inlet of the food preparation area; the temperature control method of the cooking machine further includes:

[0078] After the food is put into the pot from the food preparation area, analyzing the hot or cold state of the food according to the temperature difference between the first temperature and the second temperature;

[0079] Among them, corresponding operating parameters are pre-set for the hot and cold states of different ingredients.

[0080] In this embodiment, the food introduction port of the food preparation area is located above the cooking area, and the area of ​​the pot body below the food introduction port is defined as a preset area.

[0081] Optionally, the timing of adding ingredients can be controlled by providing a baffle or a corresponding cover for the food preparation area. For example, a movable baffle can be provided for the food preparation area. By controlling the position of the baffle, the food can be prevented from falling from the food preparation area into the pot until the food needs to be added, at which time the baffle is removed.

[0082] Optionally, the first temperature sensor is located below a predetermined area of ​​the pot body. The predetermined area is located below the food loading port of the food preparation area. This design is intended to sense and monitor the initial temperature of the food as soon as possible after the food is added to the pot body.

[0083] Optionally, the temperature difference between the hot and cold states of the food is calculated based on the first temperature of a preset area of ​​the pot body measured by the first temperature sensor and the second temperature of other positions of the pot body measured by the second temperature sensor.

[0084] Optionally, if the temperature difference between the first temperature and the second temperature is within a preset deviation range (i.e., within a reasonable deviation range), the hot or cold state of the currently placed food is at room temperature; if the first temperature is lower than the second temperature, and the temperature difference between the first temperature and the second temperature exceeds the preset deviation range, the hot or cold state of the currently placed food is at a cold and fresh state.

[0085] The preset deviation range can be set according to actual needs, such as 0°C~3°C.

[0086] Optionally, if the operating parameters set for ingredients at room temperature are defined as conventional operating parameters (such as conventional power and conventional heating time), then for ingredients in a cold and fresh state, the heating component can be set to have an output power higher than the conventional power and a heating time longer than the conventional heating time to speed up the heating of the ingredients.

[0087] That is, the output power of the heating component set for fresh food is greater than the output power of the heating component set for food at room temperature; the heating time set for fresh food is greater than the heating time set for food at room temperature.

[0088] Since the hot or cold states of different ingredients will affect the cooking process and results, by setting corresponding operating parameters for different ingredients, the heating process can be better controlled so that the ingredients can reach the ideal temperature and taste during the heating process, thereby improving the cooking effect.

[0089] For example, by setting appropriate operating parameters for fresh ingredients, they can be heated quickly and maintain their freshness and taste; and by setting corresponding operating parameters for ingredients at room temperature, overheating can be avoided and the original quality of the ingredients can be maintained.

[0090] Moreover, by pre-setting the operating parameters for the hot and cold states of different ingredients, the device can automatically use the preset operating parameters for heating. In this way, users do not need to consider the impact of the hot and cold states of the ingredients on the heating time and power, and do not need to manually adjust the parameters, which simplifies the operation steps and improves the convenience and experience of users using the cooking machine.

[0091] In some optional embodiments, before the cooking machine is about to transfer ingredients from the food preparation area to the cooking area, it first detects whether the wok is currently located in a predetermined area within the cooking area. A corresponding position detection sensor (such as a photoelectric sensor or a distance sensor) may be provided in the cooking area to detect whether the wok is located in the predetermined area. Alternatively, the motor driving the wok is a stepper motor. By recording the initial position of the wok and the number of revolutions of the stepper motor, the real-time position of the wok can be calculated. The wok's location can then be detected by determining whether the real-time position is within the predetermined area.

[0092] Optionally, if the wok is detected to be within a pre-set area, the motor is driven to control the wok to leave the pre-set area. Once the wok leaves the pre-set area, the corresponding mechanical device of the cooking machine is controlled to stop the wok's rotation. This ensures that the wok does not interfere with or collide with the ingredients when adding them. After the wok leaves the pre-set area and stops rotating, the corresponding mechanical device in the food preparation area is controlled to add the ingredients to the pre-set area.

[0093] Optionally, if it is detected that the current stir-fry spoon is not in the preset area, the motor is turned off to control the stir-fry spoon to stop rotating. Once the stir-fry spoon stops rotating, the corresponding mechanical device in the food preparation area is controlled to put the ingredients into the preset area.

[0094] In this way, before the cooking machine automatically puts the ingredients into the cooking area, it first controls the wok to leave the corresponding ingredient putting point to avoid the wok interfering with or dropping the ingredients into the cooking area, so that the ingredients can be stir-fried and heated evenly in the cooking area to avoid uneven cooking of the ingredients, thereby ensuring the taste of the cooked ingredients and the user experience of using the cooking machine.

[0095] In one embodiment, based on the above embodiment, the temperature control method of the cooking machine further includes:

[0096] When analyzing the hot and cold state of food, if it is detected that the first temperature is lower than the second temperature and the temperature difference between the first temperature and the second temperature is greater than a first threshold, then the hot and cold state of the food is determined to be a frozen state;

[0097] When the food is in a frozen state, the heating component is controlled to operate at a first power;

[0098] When it is detected that the food meets the conditions for thawing completion, the heating component is controlled to operate at a second power, wherein the second power is greater than the first power.

[0099] In this embodiment, if the first temperature is lower than the second temperature, the temperature difference between the first and second temperatures exceeds the preset deviation range, and the temperature difference between the first and second temperatures is greater than the first threshold, then the food being added is frozen. In this case, a longer heating time may be required to thaw the food from the frozen state.

[0100] The first threshold is greater than the maximum value of the preset deviation range.

[0101] It should be understood that frozen ingredients generally refer to frozen ingredients at 0°C or below; fresh ingredients generally refer to ingredients between 0°C and 5°C.

[0102] Optionally, upon detecting that the food is frozen, the cooking machine automatically adjusts the output power of the heating element to operate at a first power level. The first power level is lower than the power level at room temperature, meaning the heating element heats at a lower power level to slowly thaw the food (allowing the food to gradually return to temperature) and avoid overheating, particularly preventing the food from being overcooked on the outside but still undercooked or frozen on the inside.

[0103] Optionally, when it is detected that the food has met the conditions for thawing, the cooking machine will switch the power of the heating component to a second power, wherein the second power is greater than the first power (the second power is also greater than the normal power, and the second power can be the heating power configured for food in a cold and fresh state (equivalent to using the operating parameters corresponding to the cold and fresh state to cook the food after the food has been converted from a frozen state to a cold and fresh state)). This can quickly reach the required cooking temperature while providing sufficient heat for cooking.

[0104] The thawing completion condition can be when the temperature difference between the first and second temperatures is less than a first threshold (or within a preset deviation range); or when the heating component has been operating at the first power for a predetermined thawing duration. These conditions can be selected and adjusted based on product design needs to ensure the thawing quality and cooking effect of the ingredients.

[0105] This temperature control method allows the stir-fryer to dynamically adjust the heating power to achieve the best cooking results based on the temperature changes and hot / cold status of the ingredients. This not only allows for thawing frozen ingredients but also prevents overheating of room temperature ingredients, providing more accurate and efficient heating and a better cooking experience for users.

[0106] In one embodiment, based on the above embodiment, the temperature control method of the cooking machine further includes:

[0107] When analyzing the hot and cold state of food, if it is detected that the first temperature is lower than the second temperature, and the temperature difference between the first temperature and the second temperature is lower than a first threshold, then the hot and cold state of the food is determined to be a cold and fresh state;

[0108] When the food is in a cold and fresh state, before cooking the food, the stir-frying spoon is controlled to perform a preset operation; the preset operation includes:

[0109] After controlling the frying spoon to rotate one circle at a first preset speed, the frying spoon is controlled to rotate one circle in the opposite direction at a second preset speed; wherein the first preset speed is less than the second preset speed.

[0110] In this embodiment, if the first temperature is lower than the second temperature, and the temperature difference between the first temperature and the second temperature exceeds the preset deviation range, and the temperature difference between the first temperature and the second temperature is lower than or equal to the first threshold, then the hot or cold state of the currently added food is frozen.

[0111] Optionally, once the food is detected to be in a fresh state, the cooking machine controls the wok to perform preset operations before cooking the food. These preset operations include:

[0112] Optionally, the stir-fry spoon is controlled to rotate once around the pot at a first preset speed. At this point, the stir-fry machine rotates the stir-fry spoon at a preset lower speed (i.e., the first preset speed is less than the normal stir-fry speed of the stir-fry spoon) to control the stir-fry spoon to rotate relatively slowly. Because the ingredients just added are too concentrated, the stir-fry spoon is controlled to rotate slowly and steadily at the first preset speed to mix the ingredients.

[0113] After the wok is controlled to rotate around the cooking area once at a first preset speed, the wok is controlled to rotate around the pot body in the opposite direction once at a second preset speed. The second preset speed is higher (higher than the first preset speed), which can make the wok rotate faster, thereby quickly shaking off the ingredients and evenly dispersing the shaken ingredients in the ingredient area, so that the ingredients can be evenly heated in the cooking area.

[0114] It should be understood that for fresh and cold ingredients, they can be evenly dispersed in the pot by performing preset operations before formal cooking. In this way, the ingredients can be heated more fully and evenly during subsequent formal cooking, thus avoiding the problem of local overheating or underheating of the ingredients.

[0115] And when the ingredients are evenly distributed in the pot, the heat can be more effectively transferred to each ingredient, thereby improving cooking efficiency. This can shorten the cooking time while ensuring that the ingredients are fully heated in a short time.

[0116] And by evenly distributing the ingredients, the cooked food can achieve a more uniform taste and doneness. This provides a consistent eating experience and ensures that every piece of food reaches the ideal doneness.

[0117] Optionally, for food at room temperature, since its heating requirement is lower than that of food in a cold and fresh state, after the food at room temperature is put into the pot, it can be cooked directly to improve cooking efficiency.

[0118] In some optional embodiments, if the food is frozen, the heating element is controlled to operate at the first power to thaw the food, while the stir-frying pan is controlled to rotate at a third preset speed to slowly stir-fry the food and prevent the surface of the food from overheating and burning. The third preset speed is lower than the first preset speed and can be defined as the lowest speed.

[0119] In one embodiment, based on the above embodiment, after the step of respectively monitoring the first temperature and the second temperature of the pot built into the cooking area based on the first temperature sensor and the second temperature sensor during the operation of the cooking machine, the method further includes:

[0120] If it is detected that the temperature difference between the first temperature and the second temperature is greater than a second threshold, an alarm operation is performed.

[0121] In this embodiment, the second threshold is greater than the first threshold.

[0122] It should be noted that due to the fast heat conduction speed of the metal pot, the temperature difference between the two temperature sensors is usually within a certain range. If the temperature difference between the two is too large, it can be judged that the pot may not be placed correctly or the temperature sensor has failed, and manual intervention is required to check for abnormal conditions to avoid problems such as machine damage.

[0123] Optionally, when the temperature difference between the first temperature and the second temperature is detected to be greater than a second threshold, the cooking machine makes a judgment and performs a corresponding alarm operation. The alarm operation can alert the user to the abnormal situation by making a sound, displaying a warning message, stopping the cooking operation, etc.

[0124] By executing the alarm operation, the user can be promptly notified of abnormal situations where the temperature difference is too large, so that the user can take appropriate measures, such as reconfirming the placement of the pot, checking the temperature sensor, etc., to avoid machine damage or other adverse consequences.

[0125] In addition, refer to Figure 5 In an embodiment of the present application, a control device Z10 is further provided, comprising:

[0126] a monitoring module Z11 for monitoring, during operation of the cooking machine, a first temperature and a second temperature of a pot built into a cooking area, respectively, based on a first temperature sensor and a second temperature sensor, wherein a heating assembly is provided where the pot is placed in the cooking area, and the heating assembly has at least one pair of through holes symmetrically provided therein for accommodating the first temperature sensor and the second temperature sensor, respectively;

[0127] a processing module Z12, configured to analyze the temperature of the food in the pot according to the first temperature and the second temperature;

[0128] The adjustment module Z13 is used to adjust the operating parameters of the cooking machine according to the temperature of the ingredients, wherein the operating parameters at least include the output power of the heating component.

[0129] Optionally, the control device Z10 may be a virtual control device (such as a virtual machine) or a physical device (such as a physical device other than a cooking machine that can execute the corresponding method).

[0130] In addition, a cooking machine is also provided in the embodiment of the present application. The internal structure of the cooking machine can be as follows: Figure 6 As shown, it includes a processor, a memory, a communication interface and a database connected via a system bus. The processor is used to provide computing and control capabilities. The memory of the cooking machine includes a non-volatile storage medium and an internal memory. The non-volatile storage medium stores an operating system, a computer program and a database. The internal memory provides an environment for the operation of the operating system and the computer program in the non-volatile storage medium. The database of the cooking machine is used to store data called by the computer program. The communication interface of the cooking machine is used to communicate data with an external terminal. The input device of the cooking machine is used to receive signals input by an external device. When the computer program is executed by the processor, a temperature control method for a cooking machine as described in the above embodiment is implemented.

[0131] Those skilled in the art will understand that Figure 6 The structure shown in the figure is merely a block diagram of a portion of the structure related to the present application scheme, and does not constitute a limitation on the cooking machine to which the present application scheme is applied.

[0132] In addition, this application also provides a computer-readable storage medium, which includes a computer program. When the computer program is executed by a processor, it implements the steps of the temperature control method for a cooking machine as described in the above embodiment. It is understood that the computer-readable storage medium in this embodiment can be a volatile readable storage medium or a non-volatile readable storage medium.

[0133] In summary, the temperature control method, control device, cooker and computer-readable storage medium of the cooker provided in the embodiments of the present application realize accurate monitoring of the temperature of the ingredients cooked by the cooker through multiple temperature sensors, and dynamically adjust the output power of the heating component according to the temperature of the ingredients to achieve the purpose of accurately and reasonably adjusting the output power, so as to make the ingredients cooked to an appropriate degree of doneness, avoid undercooked or overcooked ingredients, ensure the quality of the finished cooked ingredients, and make the cooked ingredients have excellent taste and flavor, thereby improving the user experience of using the cooker.

[0134] Those skilled in the art will understand that all or part of the processes in the above-mentioned embodiment methods can be implemented by instructing the relevant hardware through a computer program. The computer program can be stored in a non-volatile computer-readable storage medium. When the computer program is executed, it can include the processes of the embodiments of the above-mentioned methods. Among them, any reference to memory, storage, database or other media provided in this application and used in the embodiments may include non-volatile and / or volatile memory. Non-volatile memory may include read-only memory (ROM), programmable ROM (PROM), electrically programmable ROM (EPROM), electrically erasable programmable ROM (EEPROM) or flash memory. Volatile memory may include random access memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in many forms such as static RAM (SRAM), dynamic RAM (DRAM), synchronous DRAM (SDRAM), double data rate SDRAM (SSRSDRAM), enhanced SDRAM (ESDRAM), Synchronous Link DRAM (SLDRAM), Rambus direct RAM (RDRAM), direct RAM bus dynamic RAM (DRDRAM), and RAM bus dynamic RAM (RDRAM).

[0135] It should be noted that, in this document, the terms "comprises," "includes," or any other variations thereof are intended to encompass non-exclusive inclusion, such that a process, apparatus, article, or method comprising a series of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, apparatus, article, or method. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, apparatus, article, or method comprising the element.

[0136] The above description is only a preferred embodiment of the present application and does not limit the patent scope of the present application. Any equivalent structure or equivalent process transformation made using the contents of the present application specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present application.

Claims

1. A temperature control method for a cooking machine, characterized in that: include: During the operation of the cooking machine, the first temperature and the second temperature of the pot body built into the cooking area are monitored respectively based on the first temperature sensor and the second temperature sensor, wherein a heating component is provided at the pot body placement position in the cooking area, and at least one pair of through holes are symmetrically provided in the heating component, respectively used to accommodate the first temperature sensor and the second temperature sensor, and the first temperature sensor and the second temperature sensor are directly in contact with the pot body; a transmission shaft driven by a motor is provided at the center of the pot body, and the frying spoon in the pot body is connected based on the transmission shaft, so that the frying spoon rotates horizontally with the center of the pot body as the axis; the cooking machine includes a food preparation area, and the food preparation area is connected to the cooking area; the first temperature The temperature sensor is located below a preset area of ​​the pot body, and the preset area is located below the food inlet of the food preparation area; when the cooking machine is about to put food from the food preparation area into the cooking area, if it detects that the current cooking spoon is in the preset area, the cooking spoon is controlled to stop rotating after leaving the preset area; if it detects that the current cooking spoon is not in the preset area, the cooking spoon is controlled to stop rotating; after the cooking spoon stops rotating, the corresponding mechanical device in the food preparation area is controlled to put the food into the preset area; after the food is put from the food preparation area into the pot body, the hot and cold state of the food is analyzed based on the temperature difference between the first temperature and the second temperature; wherein corresponding operating parameters are pre-set for different hot and cold states of the food; When analyzing the hot and cold state of food, if it is detected that the first temperature is lower than the second temperature, and the temperature difference between the first temperature and the second temperature is lower than or equal to a first threshold, then the hot and cold state of the food is determined to be a cold and fresh state; When the food is in a cold or fresh state, before cooking the food, the wok is controlled to perform a preset operation; the preset operation includes: controlling the wok to rotate one circle at a first preset speed to mix the food; after controlling the wok to rotate one circle at the first preset speed, controlling the wok to rotate one circle in the opposite direction at a second preset speed to shake off the food and evenly distribute the shaken food in the food area; wherein the first preset speed is less than the second preset speed; Calculating an average food temperature in the pot according to the first temperature and the second temperature as the food temperature condition; According to the temperature of the ingredients, the operating parameters of the cooking machine are adjusted, wherein the operating parameters include at least the output power of the heating component and the control parameters of the wok; according to the temperature of the ingredients and the target temperature corresponding to the cooking requirements of the ingredients, the output power of the heating component is adjusted.

2. The temperature control method for a cooking machine according to claim 1, wherein: The temperature control method of the cooking machine also includes: When analyzing the hot and cold state of food, if it is detected that the first temperature is lower than the second temperature and the temperature difference between the first temperature and the second temperature is greater than a first threshold, then the hot and cold state of the food is determined to be a frozen state; When the food is in a frozen state, the heating component is controlled to operate at a first power; When it is detected that the food meets the conditions for thawing completion, the heating component is controlled to operate at a second power, wherein the second power is greater than the first power.

3. The temperature control method for a cooking machine according to claim 1, wherein: After the step of respectively monitoring the first temperature and the second temperature of the pot body built into the cooking area based on the first temperature sensor and the second temperature sensor during the operation of the cooking machine, the method further includes: If it is detected that the temperature difference between the first temperature and the second temperature is greater than a second threshold, an alarm operation is performed.

4. A control device, characterized in that: include: The monitoring module is used to monitor the first temperature and the second temperature of the pot built into the cooking area respectively based on the first temperature sensor and the second temperature sensor during the operation of the cooking machine, wherein a heating assembly is provided at the pot placement position in the cooking area, and at least one pair of through holes are symmetrically provided in the heating assembly, respectively used to accommodate the first temperature sensor and the second temperature sensor, so that the first temperature sensor and the second temperature sensor are in direct contact with the pot body; a transmission shaft driven by a motor is provided at the center of the pot body, and a stir-frying spoon in the pot body is connected to the transmission shaft so that the stir-frying spoon rotates horizontally with the center of the pot body as the axis; the cooking machine includes a food preparation area, and the food preparation area is connected to the cooking area; The first temperature sensor is located below a preset area of ​​the pot body, and the preset area is located below the food loading port of the food preparation area; when the cooking machine is about to load food from the food preparation area into the cooking area, if it detects that the current cooking spoon is in the preset area, the cooking spoon is controlled to stop rotating after leaving the preset area; if it detects that the current cooking spoon is not in the preset area, the cooking spoon is controlled to stop rotating; after the cooking spoon stops rotating, the corresponding mechanical device in the food preparation area is controlled to load the food into the preset area; after the food is loaded from the food preparation area into the pot body, the hot or cold state of the food is analyzed based on the temperature difference between the first temperature and the second temperature; wherein corresponding operating parameters are pre-set for different hot and cold states of the food; a processing module configured to, when analyzing the hot and cold states of food, determine that the hot and cold states of the food are cold and fresh if it is detected that the first temperature is lower than the second temperature and the temperature difference between the first temperature and the second temperature is lower than or equal to a first threshold; when the hot and cold states of the food are cold and fresh, control the wok to perform a preset operation before cooking the food; the preset operation comprising: controlling the wok to rotate one circle at a first preset speed to mix the food; after controlling the wok to rotate one circle at the first preset speed, controlling the wok to rotate one circle in the opposite direction at a second preset speed to shake off the food and evenly disperse the shaken food in the food area; wherein the first preset speed is lower than the second preset speed; and calculating an average food temperature in the pot as the food temperature condition based on the first temperature and the second temperature; The adjustment module is used to adjust the operating parameters of the cooking machine according to the temperature of the ingredients, wherein the operating parameters include at least the output power of the heating component and the control parameters of the wok; and adjust the output power of the heating component according to the temperature of the ingredients and the target temperature corresponding to the cooking requirements of the ingredients.

5. A cooking machine, characterized in that: The cooking machine includes a memory, a processor, and a computer program stored in the memory and executable on the processor. When the computer program is executed by the processor, the steps of the temperature control method for a cooking machine as claimed in any one of claims 1 to 3 are implemented.

6. A computer-readable storage medium, characterized in that The computer-readable storage medium stores a computer program, and when the computer program is executed by a processor, the steps of the temperature control method for a cooking machine according to any one of claims 1 to 3 are implemented.

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