Cooking equipment, control method thereof and kitchen ware system

Abstract

The invention provides cooking equipment, a control method thereof and a kitchen ware system, and relates to the technical field of cooking equipment. The method comprises the following steps: under the condition that a burner heats a pot bottom, according to the pot bottom temperature detected by a temperature probe, determining a cooking type and an anti-dry-burning protection condition corresponding to the cooking type; and under the condition that the pot bottom temperature meets the anti-dry-burning protection condition corresponding to the cooking type, the combustor is controlled to stop burning. According to the method, the accuracy of the anti-dry-burning protection set temperature is improved, so that the pot bottom cannot be continuously heated when the pot bottom reaches the set temperature of the dry-burning protection, the anti-dry-burning purpose is achieved, and risks caused by dry burning are reduced.

Description

Technical Field

[0001] The present application relates to the technical field of cooking equipment, and in particular to a cooking equipment and a control method thereof, and a kitchenware system. Background Art

[0002] When using cooking equipment for cooking, the cook may be busy or forget that he is cooking, which may cause the water in the pot to dry up, the food to burn, or the oil to burn.

[0003] In view of the above situation, existing cooking devices are usually provided with a sensor for detecting the temperature of the bottom of the pot. When the sensor detects that the temperature of the bottom of the pot reaches a temperature threshold, the cooking device is controlled to turn off the flame, thereby achieving the purpose of preventing dry burning.

[0004] However, the above anti-dry-burn control method is not intelligent enough. When the cooking methods in the pot are different, such as steaming or frying, the corresponding bottom temperature of the pot is quite different, which may cause the cook to be mistakenly identified as dry-burning by the cooking equipment during normal cooking, and then shut down the cooking equipment, affecting the cooking effect and reducing the cook's user experience. Summary of the invention

[0005] The present application provides a cooking device and a control method thereof, and a kitchenware system, so as to solve the problem that the existing anti-dry-burning control method is not intelligent enough.

[0006] In a first aspect, the present application provides a cooking device control method, wherein the cooking device comprises a burner, wherein a temperature probe is provided on the burner, and wherein the temperature probe is used to detect the temperature of a pot bottom placed above the burner;

[0007] The method comprises:

[0008] When the burner heats the bottom of the pot, the cooking type and the anti-dry burning protection condition corresponding to the cooking type are determined according to the temperature of the bottom of the pot detected by the temperature probe;

[0009] When the temperature of the pot bottom meets the anti-dry burning protection condition corresponding to the cooking type, the burner is controlled to stop burning.

[0010] In a possible design, the cooking type includes at least a first type, and the first type is configured as follows: the initial temperature of the pot bottom is the ambient temperature, and when the heating time reaches the first time, the temperature of the pot bottom is greater than or equal to the first temperature, and when the heating time reaches the second time, the temperature of the pot bottom is greater than or equal to the second temperature; the first temperature is less than the second temperature, and the first time is less than the second time;

[0011] The anti-dry-burning protection condition corresponding to the first type includes: the temperature of the bottom of the pot reaches a third temperature.

[0012] In a possible design, the cooking type includes at least a second type, and the second type is configured as follows: the initial temperature of the pot bottom is the ambient temperature, and when the heating time reaches a third time, the temperature of the pot bottom is greater than or equal to a fourth temperature, when the heating time reaches the fourth time, the temperature of the pot bottom is greater than or equal to a fifth temperature, and when the heating time reaches the fifth time, the temperature of the pot bottom is greater than or equal to a sixth temperature; the third time is less than the fourth time, and the fourth time is less than the fifth time; the fourth temperature is less than the fifth temperature, and the fifth temperature is less than the sixth temperature;

[0013] The method further includes: obtaining a person recognition result around the cooking device, the person recognition result being used to indicate whether there is a person around the cooking device;

[0014] The anti-dry burning protection conditions corresponding to the second type include:

[0015] When there is no person around the cooking device, the temperature of the pot bottom reaches the seventh temperature;

[0016] Alternatively, when there are people around the cooking device, the temperature of the bottom of the pot reaches an eighth temperature; and the eighth temperature is greater than the seventh temperature.

[0017] In a possible design, the cooking type includes at least a third type, and the third type is configured as follows: the temperature change of the pot bottom temperature is less than or equal to a first threshold value within at least a sixth time period;

[0018] The anti-dry burning protection conditions corresponding to the third type include:

[0019] At least in the seventh time period, the temperature change of the pot bottom temperature is greater than or equal to the first threshold; the seventh time period is less than the sixth time period;

[0020] or,

[0021] At least within the eighth time period, the temperature change of the bottom temperature of the pot is greater than the second threshold, and the bottom temperature of the pot is greater than the ninth temperature; the seventh time period is less than the eighth time period, and the eighth time period is less than the sixth time period; the first threshold and the second threshold.

[0022] In one possible design, the method further includes:

[0023] When the cooking type cannot be determined according to the pot bottom temperature and the pot bottom temperature is greater than or equal to the tenth temperature, obtaining a person recognition result around the cooking device, wherein the person recognition result is used to indicate whether there is a person around the cooking device;

[0024] When the person recognition result indicates that there is no person around the cooking device, the burner is controlled to stop burning.

[0025] In one possible design, the method further includes:

[0026] When the person recognition result indicates that there is a person around the cooking device, continue to control the burner to burn;

[0027] In a case where the pot bottom temperature is greater than or equal to an eleventh temperature, the burner is controlled to stop burning.

[0028] In a possible design, obtaining the identification result of people around the cooking device includes:

[0029] receiving temperature identification information collected by the infrared temperature detection device within a ninth time period; the temperature identification information is used to indicate temperature data within a preset range around the cooking device;

[0030] It is determined whether there is a person around the cooking device according to the temperature identification information and the preset temperature range for a person.

[0031] In a second aspect, the present application provides a cooking device, comprising: a burner, a temperature probe, a processor, and a memory communicatively connected to the processor;

[0032] The burner is used to heat the bottom of the pot, and the temperature probe is arranged on the burner, and the temperature probe is used to detect the temperature of the bottom of the pot placed above the burner;

[0033] The memory stores computer-executable instructions;

[0034] The processor executes the computer-executable instructions stored in the memory to implement the above cooking device control method.

[0035] In a possible design, the cooking type includes at least a first type, and the first type is configured as follows: the initial temperature of the pot bottom is the ambient temperature, and when the heating time reaches the first time, the temperature of the pot bottom is greater than or equal to the first temperature, and when the heating time reaches the second time, the temperature of the pot bottom is greater than or equal to the second temperature; the first temperature is less than the second temperature, and the first time is less than the second time;

[0036] The anti-dry-burning protection condition corresponding to the first type includes: the temperature of the bottom of the pot reaches a third temperature.

[0037] In a possible design, the cooking type includes at least a second type, and the second type is configured as follows: the initial temperature of the pot bottom is the ambient temperature, and when the heating time reaches a third time, the temperature of the pot bottom is greater than or equal to a fourth temperature, when the heating time reaches the fourth time, the temperature of the pot bottom is greater than or equal to a fifth temperature, and when the heating time reaches the fifth time, the temperature of the pot bottom is greater than or equal to a sixth temperature; the third time is less than the fourth time, and the fourth time is less than the fifth time; the fourth temperature is less than the fifth temperature, and the fifth temperature is less than the sixth temperature;

[0038] The processor of the cooking device is further used to obtain a person recognition result around the cooking device, where the person recognition result is used to indicate whether there is a person around the cooking device;

[0039] The anti-dry burning protection conditions corresponding to the second type include:

[0040] When there is no person around the cooking device, the temperature of the pot bottom reaches the seventh temperature;

[0041] Alternatively, when there are people around the cooking device, the temperature of the bottom of the pot reaches an eighth temperature; and the eighth temperature is greater than the seventh temperature.

[0042] In a possible design, the cooking type includes at least a third type, and the third type is configured as follows: the temperature change of the pot bottom temperature is less than or equal to a first threshold value within at least a sixth time period;

[0043] The anti-dry burning protection conditions corresponding to the third type include:

[0044] At least in the seventh time period, the temperature change of the pot bottom temperature is greater than or equal to the first threshold; the seventh time period is less than the sixth time period;

[0045] or,

[0046] At least within the eighth time period, the temperature change of the bottom temperature of the pot is greater than the second threshold, and the bottom temperature of the pot is greater than the ninth temperature; the seventh time period is less than the eighth time period, and the eighth time period is less than the sixth time period; the first threshold and the second threshold.

[0047] In one possible design, the processor of the cooking device is further configured to:

[0048] When the cooking type cannot be determined according to the pot bottom temperature and the pot bottom temperature is greater than or equal to the tenth temperature, obtaining a person recognition result around the cooking device, wherein the person recognition result is used to indicate whether there is a person around the cooking device;

[0049] When the person recognition result indicates that there is no person around the cooking device, the burner is controlled to stop burning.

[0050] In one possible design, the processor of the cooking device is further configured to:

[0051] When the person recognition result indicates that there is a person around the cooking device, continue to control the burner to burn;

[0052] In a case where the pot bottom temperature is greater than or equal to an eleventh temperature, the burner is controlled to stop burning.

[0053] In a possible design, obtaining the identification result of people around the cooking device includes:

[0054] receiving temperature identification information collected by the infrared temperature detection device within a ninth time period; the temperature identification information is used to indicate temperature data within a preset range around the cooking device;

[0055] It is determined whether there is a person around the cooking device according to the temperature identification information and the preset temperature range for a person.

[0056] In a third aspect, the present application provides a kitchen system, including: cooking equipment and an infrared temperature detection device.

[0057] In a possible design, the kitchen system further includes a range hood, on which an infrared temperature detection device is provided, and the range hood is arranged above the cooking device.

[0058] In a fourth aspect, the present application provides a computer-readable storage medium, wherein the computer-readable storage medium stores computer-executable instructions, and the computer-executable instructions are used to implement a cooking device control method when executed by a processor.

[0059] In a fifth aspect, the present application provides a computer program product, including a computer program, which implements a cooking device control method when executed by a processor.

[0060] The cooking device and its control method, as well as the kitchenware system provided by the present application, determine the cooking type and the anti-dry burning protection condition corresponding to the cooking type according to the pot bottom temperature detected by the temperature probe when the burner heats the pot bottom; and control the burner to stop burning when the pot bottom temperature meets the anti-dry burning protection condition corresponding to the cooking type. Compared with the defects in the prior art, the present application can determine a more accurate anti-dry burning temperature according to the heating curve identified by the temperature probe, so that the pot bottom will not continue to be heated when the cookware is in a dry burning state, thereby achieving the purpose of preventing dry burning and reducing the risks caused by dry burning. BRIEF DESCRIPTION OF THE DRAWINGS

[0061] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0062] Figure 1 A schematic diagram of the structure of a cooking device provided in an embodiment of the present application;

[0063] Figure 2 A schematic diagram of the structure of a burner in a cooking device provided in an embodiment of the present application;

[0064] Figure 3 Schematic diagram of the cooking equipment control method provided in the embodiment of the present application Figure 1 ;

[0065] Figure 4 Schematic diagram of the cooking equipment control method provided in the embodiment of the present application Figure 2 ;

[0066] Figure 5 This is a schematic diagram of the temperature curve for cooking soup in an embodiment of the present application;

[0067] Figure 6 This is a schematic diagram of the frying temperature curve of the embodiment of the present application;

[0068] Figure 7 A schematic diagram of the hardware structure of the cooking device provided in an embodiment of the present application.

[0069] Description of Reference Numerals

[0070] 100, panel; 200, burner; 201, nozzle seat; 202, ignition distributor; 203, outer ring fire cover; 204, inner ring fire cover; 205, temperature probe; 701, processor; 702, memory; 703, communication component; 704, bus. DETAILED DESCRIPTION

[0071] Exemplary embodiments will be described in detail herein, examples of which are shown in the accompanying drawings. When the following description refers to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements. The implementation methods described in the following exemplary embodiments do not represent all implementation methods consistent with the present application. On the contrary, they are only examples of devices and methods consistent with some aspects of the present application, rather than all embodiments. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0072] In daily cooking, cooks often dry up the water in the pot, burn the food or burn the oil because they are busy or forget that they are cooking. In response to this situation, some cooking devices have appeared on the market to prevent safety hazards, but the protection logic of dry burning protection is relatively simple. Most of them turn off the fire of the cooking device when the temperature of the bottom of the pot reaches a certain temperature value, but they do not analyze what kind of dry burning has occurred according to the cooking situation of the cook and when it is more reasonable to perform dry burning protection. As a result, cooks often trigger dry burning protection due to special cooking, which affects the cook's user experience.

[0073] For example, when boiling water, under standard circumstances, water boils at 100°C. When the water dries up, the temperature at the bottom of the pot begins to rise rapidly from the long-term 100°C. When it reaches the anti-dry burning protection point, such as 280°C, it has been dry burning for a long time. This not only wastes gas or electricity, but also damages the pot itself, and there is also the possibility of causing a fire. Therefore, it is not feasible to simply judge when the temperature of the bottom of the pot reaches a certain temperature value before performing anti-dry burning protection.

[0074] In addition, when cooking with oil, since the specific heat capacity of oil is smaller than that of water, it absorbs the same amount of heat and heats up faster. Usually, when cooking with oil, such as stir-frying and frying, the cooking time is short and the temperature is high. Therefore, the cook will frequently operate the cooking equipment, and will not operate when the oil temperature is very high. Moreover, in the usual cooking habits, the highest cooking temperature is generally 230-240℃, which is used for pouring hot oil. There is almost no food cooked after the oil temperature exceeds 250℃. Therefore, when the bottom of the pot reaches the anti-dry burning protection point without interference, such as 280℃, the pot is likely to be damaged, and it may also cause food to stick to the pot due to long-term high temperature conditions, resulting in the pot being scrapped because it cannot be thoroughly cleaned.

[0075] Another type of cooking with oil is deep frying. Since there is more oil in the pan during deep frying, the temperature change at the bottom of the pan is different from that of boiling, cooking and frying. There will not be a dynamic balance of boiling, nor will the temperature rise as fast as cooking and frying. Instead, it is a temperature change between the two cooking methods. In addition, since there is a large amount of oil, the pan will not dry out quickly, so its dry burning protection temperature will be higher than that of boiling, cooking and frying. Therefore, if the set anti-dry burning temperature is adapted to the above anti-dry burning protection point, it will be misjudged as reaching the anti-dry burning protection point during deep frying, and then the flame will be turned off, which cannot meet the cook's high temperature cooking needs.

[0076] In summary, the existing anti-dry burning protection method is not intelligent enough and is prone to misjudgment.

[0077] Based on the above technical problems, the inventive concept of this application is to determine the cooking method based on the temperature change of the cookware, and then determine different anti-dry burning temperatures according to different cooking methods, so as to realize intelligent anti-dry burning protection, aiming to solve the above technical problems of the prior art.

[0078] The cooking device of the present application can be a gas stove with open flame, a natural gas stove, a liquefied petroleum gas stove, a single stove, a double stove, a multi-burner stove, an integrated stove or a gas stove, and can also be an electric stove, an electromagnetic stove, an infrared stove or other multi-functional cooking stove without open flame.

[0079] The specific application scenarios of this application are as follows:

[0080] Figure 1 A schematic diagram of the structure of a cooking device provided in an embodiment of the present application; Figure 2 This is a schematic diagram of the burner structure of the cooking device provided in the embodiment of the present application. Figure 1 As shown, the cooking device includes a panel 100 and two burners 200 arranged on the panel 100. Among them, one or more burners 200 can be provided according to actual needs. Figure 2 As shown, the burner 200 includes a nozzle (not shown in the figure), a nozzle seat 201 , a flame distributor 202 , an outer ring flame cover 203 , an inner ring flame cover 204 and a temperature probe 205 .

[0081] The nozzle is arranged on the nozzle seat 201 and is used to communicate with the gas pipeline. The nozzle can accelerate the gas and spray the gas onto the nozzle seat 201. The ignition distributor 202 is annular, arranged on the upper side of the nozzle seat 201 and communicated with the internal channel of the nozzle seat 201. The outer ring fire cover 203 is annular and is arranged on the ignition distributor 202. The inner ring fire cover 204 is also annular, cooperates with the nozzle seat 201 and communicates with the internal channel of the nozzle seat 201.

[0082] When the burner 200 is in use, a portion of the gas in the nozzle seat 201 enters the ignition distributor 202, and the ignition distributor 202 allows the gas to enter the outer ring fire cover 203 evenly along the circumferential direction and burn in the outer ring fire cover 203. Another portion of the gas in the nozzle seat 201 enters the inner ring fire cover 204 and burns in the inner ring fire cover 204.

[0083] The temperature probe 205 is exposed at the top of the burner 200 and can abut against the bottom of the pot placed on the burner 200 to detect the bottom temperature of the pot placed on the burner 200, thereby determining the cooking status based on the bottom temperature of the pot, and further judging whether the pot is dry-burned based on the detected temperature.

[0084] The technical solution of the present application and how the technical solution of the present application solves the above-mentioned technical problems are described in detail below with specific embodiments. The following specific embodiments can be combined with each other, and the same or similar concepts or processes may not be repeated in some embodiments. The embodiments of the present application will be described below in conjunction with the accompanying drawings.

[0085] Figure 3 Schematic diagram of the cooking equipment control method provided in the embodiment of the present application Figure 1 .like Figure 3 As shown, the method includes:

[0086] S301, when the burner heats the bottom of the pot, determining the cooking type and the anti-dry-burn protection condition corresponding to the cooking type according to the temperature of the bottom of the pot detected by the temperature probe.

[0087] Exemplarily, the following cooking types are determined based on the pot bottom temperature detected by the temperature probe:

[0088] Type 1:

[0089] For example, in the fast hot oil / empty pot cooking method, the initial temperature of the pot bottom is the ambient temperature, and when the heating time reaches a first time, the temperature of the pot bottom is greater than or equal to the first temperature, and when the heating time reaches a second time, the temperature of the pot bottom is greater than or equal to the second temperature; the first temperature is lower than the second temperature, and the first time is lower than the second time.

[0090] Second type:

[0091] For example, in the cooking method of frying, the initial temperature of the bottom of the pot is the ambient temperature, and when the heating time reaches the third time, the temperature of the bottom of the pot is greater than or equal to the fourth temperature, when the heating time reaches the fourth time, the temperature of the bottom of the pot is greater than or equal to the fifth temperature, and when the heating time reaches the fifth time, the temperature of the bottom of the pot is greater than or equal to the sixth temperature; the third time is less than the fourth time, and the fourth time is less than the fifth time; the fourth temperature is less than the fifth temperature, and the fifth temperature is less than the sixth temperature.

[0092] The third type:

[0093] For example, in a cooking method of boiling soup, the temperature change of the bottom of the pot is less than or equal to the first threshold value for at least the sixth time period.

[0094] After determining the cooking type, set different anti-dry burn protection conditions according to different cooking types.

[0095] Among them, since there must be people around the cooking device in the fast hot oil / empty pot cooking method, and the temperature of the pot bottom will be relatively high, a higher temperature can be directly set as the anti-dry burn protection temperature. When the anti-dry burn protection temperature is reached, the anti-dry burn protection operation of shutting down the burner is executed. That is, the first type of anti-dry burn protection condition includes: the pot bottom temperature reaches the third temperature, and the third temperature can be set to a temperature at which the cooked food cannot be eaten normally.

[0096] For frying, due to the large amount of oil, the temperature of the bottom of the pot will continue to rise as the oil temperature rises, but the rising rate is not as fast as the fast hot oil / empty pot cooking method, and the large amount of oil will not be heated and refined immediately. Therefore, the oil temperature can be set higher.

[0097] During the frying process, there may or may not be people around the cooking equipment. When there are people, the anti-dry-burn temperature can be set higher, because the staff can detect abnormal conditions in the pot in time according to the temperature and smell in the pot and around the cooking equipment. When there are no people, the anti-dry-burn temperature can be set lower to reduce the risk of dry frying caused by high temperature.

[0098] Therefore, the second type of dry burn protection conditions include:

[0099] When there is no person around the cooking device, the temperature of the pot bottom reaches the seventh temperature;

[0100] Alternatively, when there are people around the cooking device, the temperature of the bottom of the pot reaches an eighth temperature; and the eighth temperature is greater than the seventh temperature.

[0101] Also, during the soup cooking process, the assistance of water is needed, and water will maintain a temperature of 100°C at normal temperature and pressure. Therefore, the temperature of the bottom of the pot will also maintain a dynamic balance within a certain temperature range slightly above 100°C, and maintain it for a certain period of time. After the water is boiled dry, the burner directly heats the bottom of the pot, and the temperature of the bottom of the pot will continue to rise, and will no longer maintain a dynamic balance state slightly above 100°C.

[0102] Therefore, the third type of anti-dry burning protection conditions include:

[0103] At least in the seventh time period, the temperature change of the pot bottom temperature is greater than or equal to the first threshold; the seventh time period is less than the sixth time period;

[0104] Alternatively, at least within the eighth time period, the temperature change of the bottom temperature of the pot is greater than the second threshold, and the bottom temperature of the pot is greater than the ninth temperature; wherein, the seventh time period is less than the eighth time period, the corresponding second threshold is greater than the first threshold, and the ninth temperature is higher than the boiling point; the seventh time period is less than the eighth time period, and the eighth time period is less than the sixth time period; the first threshold and the second threshold.

[0105] S302: When the temperature of the pot bottom meets the anti-dry burn protection condition corresponding to the cooking type, control the burner to stop burning.

[0106] The method provided in this embodiment determines the cooking type and the anti-dry burn protection condition corresponding to the cooking type according to the pot bottom temperature detected by the temperature probe when the burner heats the pot bottom; when the pot bottom temperature meets the anti-dry burn protection condition corresponding to the cooking type, the burner is controlled to stop burning, so that the pot bottom will not continue to be heated when the set temperature of the dry burn protection is reached, thereby achieving the purpose of preventing dry burn and reducing the risk of dry burn.

[0107] The cooking device control method of the present application is described in detail below in conjunction with a specific embodiment.

[0108] Figure 4 Schematic diagram of the cooking equipment control method provided in the embodiment of the present application Figure 2 On the basis of the above embodiment, if the temperature of the pot bottom does not meet the above cooking types, resulting in the inability to determine the cooking type based on the temperature of the pot bottom, you can also refer to Figure 4 As shown, a dry burning prevention control method is implemented, the method comprising:

[0109] S401. When the temperature of the pot bottom is greater than or equal to the tenth temperature, obtaining a result of identifying people around the cooking device.

[0110] The personnel recognition result is used to indicate whether there is a person around the cooking device.

[0111] S402: When the person recognition result indicates that there is no person around the cooking device, control the burner to stop burning.

[0112] Specifically, when the cooking type cannot be determined, a bottom-line anti-dry burning control temperature is set. Since there are no people around the cooking equipment, the anti-dry burning pot bottom temperature needs to be set slightly lower to improve the safety of control.

[0113] S403: When the person recognition result indicates that there is a person around the cooking device, continue to control the burner to burn.

[0114] S404. When the pot bottom temperature is greater than or equal to an eleventh temperature, control the burner to stop burning.

[0115] Specifically, when there are people around the cooking equipment, the temperature of the anti-dry-burn pot bottom can be set higher to adapt to higher temperature cooking needs and meet the user's usage needs.

[0116] The method provided in this embodiment sets anti-dry burn protection for cooking methods that do not conform to the preset temperature changes of the bottom of the pot, thereby being applicable to cooking anti-dry burn protection operations in different situations, improving the accuracy of anti-dry burn temperature settings and the intelligence of cooking equipment.

[0117] In the above embodiments, the method of obtaining the identification of people around the cooking device is mainly obtained by the processor performing data processing on the identification signal after the sensor is identified. The sensor can be a visual sensor, an infrared sensor, a temperature sensor, a radar sensor, etc., and the sensor can be set on the cooking device, in the area around the cooking device, or on the range hood installed in conjunction with the cooking device.

[0118] This application takes an infrared temperature detection device installed on a range hood as an example for explanation, and its acquisition method includes:

[0119] receiving temperature identification information collected by the infrared temperature detection device within a ninth time period; the temperature identification information is used to indicate temperature data within a preset range around the cooking device;

[0120] It is determined whether there is a person around the cooking device according to the temperature identification information and the preset temperature range for a person.

[0121] The following is a detailed description of the anti-dry burning control method of the present application using a specific embodiment.

[0122] The cooking equipment is equipped with a thermistor (Negative Temperature Coefficient, NTC). The NTC probe detects the temperature of the bottom of the pot and uses 250°C as the critical temperature for dry burning.

[0123] When the NTC probe temperature is <250℃, it is the safe temperature for dry burning of cooking equipment, which means that dry burning will not occur at this temperature by default, or even if dry burning occurs, it is still a safe temperature.

[0124] When the temperature of the NTC probe is ≥250℃, the critical temperature of dry burning is reached, and the infrared temperature detection is activated to identify whether there is human activity or manual operation.

[0125] Among them, the temperature for identifying human activities is the normal body temperature of 20-50℃. Once this temperature is captured, it can be determined as human activity.

[0126] Because the temperature and smell in the dry burning scene are difficult to be ignored by people around the cooking equipment, even if they just pass by the cooking equipment, they can be noticed by passers-by. Therefore, after the infrared temperature detection recognizes the activity of people, the anti-dry burning function will not be activated; until the temperature reaches 280℃, the high temperature at this time is already very dangerous, so the anti-dry burning protection needs to be activated and the cooking equipment is turned off.

[0127] In order to reduce the risk of dry burning caused by failure to identify high temperature in time, if the infrared temperature detection does not identify human activity within 1 minute, the anti-dry burning function will be officially activated and the cooking equipment will be turned off.

[0128] In addition to the above specific embodiments, the anti-dry burning control method of the present application is described in detail below using several specific cooking scenarios as examples.

[0129] Cooking scene 1: Quickly heat oil / empty pan

[0130] The NTC probe temperature detects that the temperature of the pot bottom rises rapidly from room temperature, and the temperature of the pot bottom is ≥90℃ in 1 minute and ≥200℃ in 2 minutes. In this case, it is judged as hot oil or empty pot burning mode. When the temperature of the pot bottom quickly reaches 250℃, the cooking device judges that dry burning has occurred and cuts off the gas source in time to avoid dry burning.

[0131] Cooking scene 2: Soup and steaming

[0132] When the food in the pot is soupy, since the boiling point of water at standard atmospheric pressure is 100°C, when the soup boils at a pressure close to the standard atmospheric pressure, the temperature at the bottom of the pot will reach a dynamic equilibrium.

[0133] Therefore, when boiling continuously, the temperature of the soup will be maintained within a specific temperature range. For example, the temperature inside the pot will be different with different air pressures, 100℃±1℃ under normal pressure. When the soup is boiled dry, the temperature at the bottom of the pot will rise rapidly, reaching 20℃ in 30 seconds.

[0134] Therefore, whether the temperature at the bottom of the pot reaches a dynamic balance can be used to determine whether the cooking scene is soup or steaming, and then based on the temperature changes at the bottom of the pot after the dynamic balance, it can be further determined when to start the anti-dry burning protection.

[0135] Temperature changes can include the following two situations:

[0136] Case 1:

[0137] Dynamic balance is judged as the temperature collection time t≥5min and the probe temperature fluctuation T≤5℃; whether there is a rapid temperature rise in a short time after dynamic balance. If the average temperature rises by ≥5℃ within 3 10s, it is judged that the pot has been dry-burned, and the cooking equipment will cut off the gas source and turn off the burner in time.

[0138] Case 2:

[0139] Dynamic balance is judged as the temperature collection time t≥5min and the probe temperature fluctuation T≤5℃; when dynamic balance is judged, the current collection time t>30s is monitored. When the heating temperature rises by 20℃ and the current cooking equipment NTC temperature>130 degrees, it is judged that the pot has been dry-burned, and the cooking equipment will cut off the gas source and turn off the burner in time.

[0140] Figure 5 This is a schematic diagram of the temperature curve for cooking soup in the embodiment of this application. Figure 5 As shown in the figure, the temperature curve of soup cooking increases with time, first rapidly heating up and then basically maintaining stability, forming a dynamic balance.

[0141] Cooking scene 3: Deep frying

[0142] In the frying scenario, the amount of oil in the pot is more than the hot oil for cooking, and its temperature rise rate is slightly slower than hot oil, but faster than making soup or steaming.

[0143] For example, when cooking over high heat, the NTC temperature rise of cooking equipment is greater than or equal to 80°C in 2 minutes, greater than or equal to 160°C in 4 minutes, and greater than 200°C in 5 minutes.

[0144] When this logic occurs, the infrared temperature detection is activated, and human activity or manual operation is identified. The human activity temperature is identified as the normal body temperature of 20-50℃. In order to avoid errors, the parameter value of the body temperature range is amplified and monitored for 2 minutes to determine whether there is human activity.

[0145] After human activity is detected, the anti-dry-burn function will not be activated; until the temperature reaches 280℃, the anti-dry-burn protection will be activated and the cooking equipment will be turned off.

[0146] When the temperature reaches 250°C, it is judged as unattended, the anti-dry burn protection is immediately activated, and the cooking equipment is turned off.

[0147] Figure 6 This is a schematic diagram of the frying temperature curve of the embodiment of this application. Figure 6As shown, during the frying test, the oil temperature is usually raised by high heat in the hot oil stage. Due to the large amount of oil, the temperature rise curve is slow, and the frying temperature curve increases with time. When the oil temperature rises to 180℃-220℃, the food is put in, and the NTC temperature begins to drop. When the frying of the food is almost finished, the food is taken out, and the NTC temperature will continue to rise with the increase of oil temperature.

[0148] The cooking device control device provided in this embodiment can execute the cooking device control method of the above-mentioned embodiment. Its implementation principle and technical effect are similar, and this embodiment will not be repeated here.

[0149] The embodiment of the present invention can divide the electronic device or the main control device into functional modules according to the above method example. For example, each functional module can be divided according to each function, or two or more functions can be integrated into one processing unit. The above integrated unit can be implemented in the form of hardware or in the form of software functional modules. It should be noted that the division of modules in the embodiment of the present invention is schematic and is only a logical function division. There may be other division methods in actual implementation.

[0150] In the specific implementation of the aforementioned cooking device control device, each module may be implemented as a processor, and the processor may execute computer-executable instructions stored in the memory, so that the processor executes the aforementioned cooking device control method.

[0151] Figure 7 A schematic diagram of the hardware structure of a cooking device provided in an embodiment of the present application. Figure 7 As shown, the cooking device comprises:

[0152] A burner 200, a temperature probe 205, a processor 701, and a memory 702 in communication with the processor 701;

[0153] The cooking device also comprises a communication component 703 .

[0154] The burner 200 , the temperature probe 204 , the processor 701 , the memory 702 and the communication component 703 are connected via a bus 704 .

[0155] The burner 200 is used to heat the bottom of the pot, and the temperature probe 204 is arranged on the burner 200, and the temperature probe 204 is used to detect the temperature of the bottom of the pot placed above the burner 200;

[0156] The memory 702 stores computer-executable instructions;

[0157] The processor 701 executes the computer-executable instructions stored in the memory 702 to implement the cooking device control method.

[0158] The specific implementation process of the processor 701 can be found in the above method embodiment, and its implementation principle and technical effect are similar, so this embodiment will not be repeated here.

[0159] In the above embodiments, it should be understood that the processor may be a central processing unit (CPU), or other general-purpose processors, digital signal processors (DSP), application-specific integrated circuits (ASIC), etc. A general-purpose processor may be a microprocessor or any conventional processor. The steps of the method disclosed in the invention may be directly implemented as being executed by a hardware processor, or may be executed by a combination of hardware and software modules in the processor.

[0160] The memory may include a high-speed RAM memory, and may also include a non-volatile storage NVM, such as at least one disk storage.

[0161] The bus can be an Industry Standard Architecture (ISA) bus, a Peripheral Component Interconnect (PCI) bus, or an Extended Industry Standard Architecture (EISA) bus, etc. The bus can be divided into an address bus, a data bus, a control bus, etc. For ease of representation, the bus in the drawings of this application is not limited to only one bus or one type of bus.

[0162] The above describes the solutions provided by the embodiments of the present invention with respect to the functions implemented by the electronic device and the main control device.

[0163] It is understandable that, in order to realize the above functions, the electronic device or the main control device includes the corresponding hardware structure and / or software module for executing each function.

[0164] In combination with the units and algorithm steps of each example described in the embodiment disclosed in the embodiment of the present invention, the embodiment of the present invention can be implemented in the form of hardware or a combination of hardware and computer software. Whether a function is executed in the form of hardware or computer software driving hardware depends on the specific application and design constraints of the technical solution. Those skilled in the art can use different methods to implement the described functions for each specific application, but such implementation should not be considered to exceed the scope of the technical solution of the embodiment of the present invention.

[0165] The present application also provides a kitchen system, including cooking equipment and an infrared temperature detection device.

[0166] Wherein, the kitchen system further includes a range hood, on which an infrared temperature detection device is provided, and the range hood is arranged above the cooking equipment.

[0167] The present application also provides a computer program product, including a computer program, which implements a cooking device control method when executed by a processor.

[0168] The computer program product provided in this embodiment can execute the cooking equipment control method of the above-mentioned embodiment. Its implementation principle and technical effect are similar, and this embodiment will not be repeated here.

[0169] The present application also provides a computer-readable storage medium, in which computer-executable instructions are stored. When a processor executes the computer-executable instructions, the above cooking device control method is implemented.

[0170] The computer-readable storage medium provided in this embodiment can execute the cooking equipment control method of the above-mentioned embodiment, and its implementation principle and technical effect are similar, so this embodiment will not be repeated here.

[0171] The computer-readable storage medium mentioned above may be implemented by any type of volatile or non-volatile storage device or a combination thereof, such as static random access memory (SRAM), electrically erasable programmable read-only memory (EEPROM), erasable programmable read-only memory (EPROM), programmable read-only memory (PROM), read-only memory (ROM), magnetic memory, flash memory, magnetic disk or optical disk. The readable storage medium may be any available medium that can be accessed by a general or special-purpose computer.

[0172] An exemplary readable storage medium is coupled to a processor so that the processor can read information from the readable storage medium and write information to the readable storage medium. Of course, the readable storage medium can also be a component of the processor. The processor and the readable storage medium can be located in an application specific integrated circuit (Application Specific Integrated Circuits, referred to as: ASIC). Of course, the processor and the readable storage medium can also exist as discrete components in an electronic device or a main control device.

[0173] Those skilled in the art can understand that all or part of the steps of implementing the above-mentioned method embodiments can be completed by hardware related to program instructions. The aforementioned program can be stored in a computer-readable storage medium. When the program is executed, the steps of the above-mentioned method embodiments are executed; and the aforementioned storage medium includes: ROM, RAM, disk or optical disk and other media that can store program codes.

[0174] It should be noted that the cook information (including but not limited to cook equipment information, cook personal information, etc.) and data (including but not limited to data used for analysis, stored data, displayed data, etc.) involved in this application are all information and data authorized by the cook or fully authorized by all parties, and the collection, use and processing of relevant data must comply with relevant laws, regulations and standards, and provide corresponding operation entrances for the cook to choose to authorize or refuse.

[0175] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device comprises a burner, on which a temperature probe is arranged, and the temperature probe is used to detect the temperature of the bottom of a pot placed above the burner; The method comprises: When the burner heats the bottom of the pot, the cooking type and the anti-dry burning protection condition corresponding to the cooking type are determined according to the temperature of the bottom of the pot detected by the temperature probe; When the temperature of the pot bottom meets the anti-dry burning protection condition corresponding to the cooking type, the burner is controlled to stop burning.

2. The method according to claim 1, characterized in that The cooking type includes at least a first type, wherein the first type is configured such that: the initial temperature of the pot bottom is the ambient temperature, and when the heating time reaches a first time, the temperature of the pot bottom is greater than or equal to the first temperature, and when the heating time reaches a second time, the temperature of the pot bottom is greater than or equal to the second temperature; The first temperature is lower than the second temperature, and the first duration is lower than the second duration; The anti-dry-burning protection condition corresponding to the first type includes: the temperature of the bottom of the pot reaches a third temperature.

3. The method according to claim 1, characterized in that The cooking type includes at least a second type, and the second type is configured as follows: the initial temperature of the pot bottom is the ambient temperature, and when the heating time reaches a third time, the temperature of the pot bottom is greater than or equal to a fourth temperature, when the heating time reaches the fourth time, the temperature of the pot bottom is greater than or equal to a fifth temperature, and when the heating time reaches the fifth time, the temperature of the pot bottom is greater than or equal to a sixth temperature; the third time is less than the fourth time, and the fourth time is less than the fifth time; The fourth temperature is lower than the fifth temperature, and the fifth temperature is lower than the sixth temperature; The method further includes: obtaining a person recognition result around the cooking device, the person recognition result being used to indicate whether there is a person around the cooking device; The anti-dry burning protection conditions corresponding to the second type include: When there is no person around the cooking device, the temperature of the pot bottom reaches the seventh temperature; Alternatively, when there are people around the cooking device, the temperature of the bottom of the pot reaches an eighth temperature; and the eighth temperature is greater than the seventh temperature.

4. The method according to claim 1, characterized in that: The cooking type includes at least a third type, and the third type is configured as follows: the temperature change of the pot bottom temperature is less than or equal to a first threshold value within at least a sixth time period; The anti-dry burning protection conditions corresponding to the third type include: At least in the seventh time period, the temperature change of the pot bottom temperature is greater than or equal to the first threshold; the seventh time period is less than the sixth time period; or, At least within the eighth time period, the temperature change of the bottom temperature of the pot is greater than the second threshold, and the bottom temperature of the pot is greater than the ninth temperature; the seventh time period is less than the eighth time period, and the eighth time period is less than the sixth time period; the first threshold and the second threshold.

5. The method according to claim 1, characterized in that The method further comprises: When the cooking type cannot be determined according to the pot bottom temperature and the pot bottom temperature is greater than or equal to the tenth temperature, obtaining a person recognition result around the cooking device, wherein the person recognition result is used to indicate whether there is a person around the cooking device; When the person recognition result indicates that there is no person around the cooking device, the burner is controlled to stop burning.

6. The method according to claim 5, characterized in that The method further comprises: When the person recognition result indicates that there is a person around the cooking device, continue to control the burner to burn; In a case where the pot bottom temperature is greater than or equal to an eleventh temperature, the burner is controlled to stop burning.

7. The method according to claim 3, 5 or 6, characterized in that: The obtaining of the result of identifying the person around the cooking device includes: receiving temperature identification information collected by the infrared temperature detection device within a ninth time period; the temperature identification information is used to indicate temperature data within a preset range around the cooking device; It is determined whether there is a person around the cooking device according to the temperature identification information and the preset temperature range for a person.

8. A cooking device, characterized in that: include: A burner, a temperature probe, a processor, and a memory communicatively connected to the processor; The burner is used to heat the bottom of the pot, and the temperature probe is arranged on the burner, and the temperature probe is used to detect the temperature of the bottom of the pot placed above the burner; The memory stores computer-executable instructions; The processor executes the computer-executable instructions stored in the memory to implement the method according to any one of claims 1 to 7.

9. A kitchenware system, characterized in that: It comprises the cooking equipment as claimed in claim 8 and an infrared temperature detection device.

10. The kitchen system according to claim 9, characterized in that: The kitchen system further comprises a range hood, on which an infrared temperature detection device is arranged, and the range hood is arranged above the cooking device.

11. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores computer-executable instructions, which are used to implement the method according to any one of claims 1 to 7 when executed by a processor.

12. A computer program product, comprising a computer program, characterized in that When the computer program is executed by a processor, the method according to any one of claims 1 to 7 is implemented.

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