Cooking utensil control method, device and equipment and cooking equipment

Abstract

The invention relates to a cooking utensil control method, device and equipment and cooking device.A cooking process of the cooking utensil comprises a temperature rise stage, a boiling stage and a braising stage which are executed in sequence, in the temperature rise stage, a first heating device and a second heating device are controlled to work, a cover body and an inner pot are heated, and the inner pot is heated; the cover body temperature of the cover body of the cooking utensil and the inner pot temperature of the inner pot of the cooking utensil reach the target heating temperature; in the boiling stage, the first heating device and the second heating device are controlled to work, so that the temperature of the cover body and the temperature of the inner pot reach the target boiling temperature higher than the target heating temperature; in the braising stage, the first heating device and the second heating device are controlled to work, so that the temperature of the cover body and the temperature of the inner pot reach the target braising temperature lower than the target heating temperature. The temperature of the cover body is controlled to rise in advance, so that generation of condensate water in the subsequent cooking process is inhibited, the influence on food is reduced, and the working reliability of the cooking utensil is improved.

Description

Technical Field

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

[0002] At present, cooking utensils are increasingly used in our daily life and have become indispensable household appliances. Cooking utensils generally include rice cookers, pressure cookers, liquid heaters, etc., which cook food in the utensils by heating, such as cooking rice.

[0003] When the conventional cooking utensils are working, the steam generated by the boiling water in the food during the cooking process is likely to form condensation water on the lid. Such condensation water may drip into the cooked food, thereby affecting the quality of the cooked food. Therefore, the conventional cooking utensils have poor cooking quality and low working reliability. Summary of the invention

[0004] Based on this, it is necessary to provide a cooking utensil control method, device, equipment and cooking equipment that can improve the cooking quality and working reliability of cooking utensils in order to address the technical problems of poor cooking quality and low working reliability of traditional cooking utensils.

[0005] In a first aspect, the present application provides a cooking appliance control method, wherein the cooking process of the cooking appliance includes a heating stage, a boiling stage, and a stewing stage performed in sequence, and the method includes:

[0006] In the heating stage, the first heating device and the second heating device are controlled to work so that the temperature of the cover of the cooking utensil and the temperature of the inner pot of the cooking utensil reach the target heating temperature; the first heating device is used to heat the cover, and the second heating device is used to heat the inner pot;

[0007] In the boiling stage, the first heating device and the second heating device are controlled to work so that the temperature of the cover and the temperature of the inner pot reach a target boiling temperature; the target boiling temperature is greater than or equal to the target heating temperature;

[0008] During the stewing stage, the first heating device and the second heating device are controlled to work so that the temperature of the cover and the temperature of the inner pot reach a target stewing temperature; the target stewing temperature is less than or equal to the target heating temperature.

[0009] In one embodiment, before the heating stage, the cooking process further includes a soaking stage, and the method further includes:

[0010] During the soaking stage, the first heating device and the second heating device are controlled to operate so that the temperature of the cover and the temperature of the inner pot reach a target soaking temperature; the target soaking temperature is lower than the target heating temperature.

[0011] In one embodiment, the cooking process further includes a heat preservation process, and the method further includes:

[0012] During the heat preservation process, the first heating device and the second heating device are controlled to work so that the temperature of the cover and the temperature of the inner pot reach a target heat preservation temperature; the target heat preservation temperature is lower than the target stewing temperature.

[0013] In one embodiment, the target heating temperature includes a first target heating temperature and a second target heating temperature, and in the heating stage, controlling the first heating device and the second heating device to work so that the cover temperature of the cover of the cooking device and the inner pot temperature of the inner pot of the cooking device reach the target heating temperature, including:

[0014] During the heating stage, the first heating device and the second heating device are controlled to operate so that the temperature of the cover reaches the first target heating temperature and the temperature of the inner pot reaches the second target heating temperature; the first target heating temperature is greater than or equal to the second target heating temperature.

[0015] In one embodiment, the target stewing temperature includes a first target stewing temperature and a second target stewing temperature, and in the stewing stage, controlling the first heating device and the second heating device to work so that the cover temperature and the inner pot temperature reach the target stewing temperature includes:

[0016] During the stewing stage, the first heating device and the second heating device are controlled to work so that the temperature of the lid reaches the first target stewing temperature, and the temperature of the inner pot reaches the second target stewing temperature; the first target stewing temperature is greater than or equal to the second target stewing temperature.

[0017] In one embodiment, the cooking process also includes a detection process before the cooking process, and the method further includes:

[0018] During the detection process, controlling the second heating device to work for a preset detection time;

[0019] Obtaining feedback signals from cooking appliances;

[0020] After the feedback signal indicates that the cooking appliance is normal, the cooking process is performed.

[0021] In one embodiment, after controlling the second heating device to work for a preset detection time, the method further includes:

[0022] Acquiring a first initial temperature of the cover and a second initial temperature of the inner pot;

[0023] determining a cooking mode of the cooking appliance according to the first initial temperature and the second initial temperature;

[0024] The target heating temperature, the target boiling temperature, and the target stewing temperature are determined according to the cooking mode.

[0025] In one embodiment, the cooking process also includes a power determination process before the cooking process, and the method further includes:

[0026] In the power determination process, obtaining the amount of food to be cooked in the inner pot;

[0027] The heating power of the second heating device is determined according to the amount of food.

[0028] In one embodiment, obtaining the amount of food to be cooked in the inner pot includes:

[0029] Obtaining the weight of the inner pot;

[0030] The amount of food to be cooked in the inner pot is determined according to the weight.

[0031] In one embodiment, obtaining the amount of food to be cooked in the inner pot includes:

[0032] Obtaining the liquid level of the inner pot;

[0033] The amount of food to be cooked in the inner pot is determined according to the liquid level.

[0034] In a second aspect, the present application further provides a cooking appliance control device, wherein the cooking process of the cooking appliance includes a heating stage, a boiling stage and a stewing stage performed in sequence, and the device includes:

[0035] a temperature rise control module, used for controlling the first heating device and the second heating device to work during the temperature rise stage, so that the cover temperature of the cover of the cooking utensil and the inner pot temperature of the inner pot of the cooking utensil reach the target temperature rise temperature; the first heating device is used for heating the cover, and the second heating device is used for heating the inner pot;

[0036] A boiling control module, used for controlling the first heating device and the second heating device to work during the boiling stage so that the temperature of the cover and the temperature of the inner pot reach a target boiling temperature; the target boiling temperature is greater than or equal to the target heating temperature;

[0037] The stewing control module is used to control the first heating device and the second heating device to work during the stewing stage so that the temperature of the cover and the temperature of the inner pot reach a target stewing temperature; the target stewing temperature is less than or equal to the target heating temperature.

[0038] In a third aspect, the present application further provides a cooking appliance control device, comprising a first heating device, a second heating device, a first temperature detection device, a second temperature detection device and a controller, wherein the first heating device, the second heating device, the first temperature detection device and the second temperature detection device are all connected to the controller;

[0039] The first heating device is used to heat the cover body, and the first temperature detection device is used to detect the temperature of the cover body and transmit it to the controller;

[0040] The second heating device is used to heat the inner pot, and the second temperature detection device is used to detect the temperature of the inner pot and transmit it to the controller;

[0041] The controller is used to control the cooking appliance according to the above method.

[0042] In one of the embodiments, a food quantity determination device connected to the controller is further included, and the food quantity determination device is used to detect the food quantity of the food to be cooked in the inner pot and send it to the controller.

[0043] In one embodiment, the food quantity determining device comprises a weighing device connected to the controller, and the weighing device is arranged on the contact surface between the pot body and the inner pot;

[0044] The weighing device is used to detect the weight of the inner pot and send it to the controller.

[0045] In one embodiment, the first heating device includes a far-infrared heating device, a heating wire heating device or an electromagnetic heating device, and the second heating device includes a heating disk heating device or an electromagnetic heating device.

[0046] In a fourth aspect, the present application also provides a cooking device, comprising a cooking utensil and the cooking utensil control device as described above.

[0047] The cooking process of the cooking apparatus includes a heating stage, a boiling stage and a stewing stage, which are executed in sequence. In the heating stage, the first heating device and the second heating device are controlled to work to heat the cover and the inner pot, so that the cover temperature of the cover of the cooking apparatus and the inner pot temperature of the inner pot of the cooking apparatus reach the target heating temperature; in the boiling stage, the first heating device and the second heating device are controlled to work so that the cover temperature and the inner pot temperature reach the target boiling temperature higher than the target heating temperature; in the stewing stage, the first heating device and the second heating device are controlled to work so that the cover temperature and the inner pot temperature reach the target stewing temperature lower than the target heating temperature. Thus, the quality of the food obtained by cooking can be effectively guaranteed through the heating stage, the boiling stage and the stewing stage, and the first heating device is controlled to start heating in the heating stage, at which time the food has not yet boiled and condensed water has not yet been generated. The early increase in the cover temperature is conducive to suppressing the generation of condensed water in the subsequent cooking process, greatly reducing the impact on the food, thereby improving the working reliability of the cooking apparatus. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] In order to more clearly illustrate the technical solutions in the embodiments of the present application or related technologies, the drawings required for use in the embodiments of the present application or related technical descriptions will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without paying creative work.

[0049] FIG1 is a schematic flow chart of a cooking appliance control method according to an embodiment;

[0050] FIG2 is a flow chart of a cooking appliance control method in another embodiment;

[0051] FIG3 is a flow chart of a cooking appliance control method in another embodiment;

[0052] FIG4 is a flow chart of a cooking appliance control method in another embodiment;

[0053] FIG5 is a schematic diagram of a flow chart of a detection process in one embodiment;

[0054] FIG6 is a schematic diagram of a flow chart of a power determination process in one embodiment;

[0055] FIG7 is a block diagram of a cooking appliance control device according to an embodiment;

[0056] FIG. 8 is a flow chart of a cooking control process in one embodiment. DETAILED DESCRIPTION

[0057] In order to make the purpose, technical solution and advantages of the present application more clearly understood, the present application is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and are not used to limit the present application.

[0058] The cooking utensil control method provided in the embodiment of the present application is used to control the cooking utensil. Among them, the cooking utensil includes but is not limited to an electric rice cooker, a stew pot, an electric pressure cooker, etc. The structure of the cooking utensil is not unique. For example, the cooking utensil includes a pot body, an inner pot and a cover body. The pot body is used to accommodate the inner pot and heat the inner pot to increase the temperature of the food to be cooked in the inner pot, so as to cook the food. The cover body is arranged on the pot body, and the cover body is used to form a cooking space with the pot body when closed, and the inner pot is in the cooking space. Expandably, the pot body can be in the shape of a generally rounded rectangular parallelepiped, a generally cylindrical shape or any other suitable shape. An inner pot in a generally cylindrical shape or any other suitable shape is arranged in the pot body.

[0059] The cooking utensil control method may be executed by a controller in the cooking utensil, or by a terminal or server that is communicatively connected to the cooking utensil. The terminal may be, but is not limited to, various personal computers, laptops, smart phones, tablet computers, Internet of Things devices, and portable wearable devices. The server may be an independent physical server, or a server cluster or distributed system composed of multiple physical servers, or a cloud server that provides cloud computing services. The following embodiments are mostly described by taking the cooking utensil control method executed by a controller as an example.

[0060] In an exemplary embodiment, a cooking appliance control method is provided, and the cooking process of the cooking appliance includes a heating stage, a boiling stage, and a simmering stage which are performed in sequence. The main purpose of the heating stage is to increase the temperature of the inner pot to heat the food to be cooked in the inner pot, so that the temperature of the food to be cooked gradually approaches the boiling temperature. The boiling stage is after the heating stage, and the main purpose of the boiling stage is to heat the food to be cooked in the inner pot to a boiling state, so that the temperature of the food to be cooked is maintained at the boiling temperature, or fluctuates around the boiling temperature. The simmering stage is after the boiling stage, and the main purpose of the simmering stage is to maintain the temperature of the food to be cooked in the inner pot within a higher temperature range, providing the food to be cooked with a period of maturation time to ensure the cooking effect. As shown in Figure 1, the cooking appliance control method includes the following steps:

[0061] Step 102, in the heating stage, controlling the first heating device and the second heating device to work so that the cover temperature of the cover of the cooking utensil and the inner pot temperature of the inner pot of the cooking utensil reach the target heating temperature.

[0062] The first heating device is used to heat the cover, and the second heating device is used to heat the inner pot. The first heating device can be arranged in the cover, or in the pot body, for heating the cover. The second heating device can be arranged in the pot body, specifically on the side of the pot body in contact with the bottom surface of the inner pot, so as to heat the bottom of the inner pot with high heating efficiency. The bottom surface of the inner pot is the side of the outer side of the inner pot close to the ground. Alternatively, the second heating device can also be arranged in the inner pot to facilitate heating of the inner pot.

[0063] The type of the first heating device is not unique, for example, it may include a far-infrared heating device, a heating wire heating device or an electromagnetic heating device. The heating component of the far-infrared heating device is arranged in the cover body, and the infrared rays emitted by the heating element are irradiated to the heat-insulating cover plate of the cover body, so that the temperature of the heat-insulating cover plate of the cover body rises. The far-infrared heating device has a simple structure. The heating wire heating device is mainly heated by a heating wire, which can be arranged in the cover body. After the heating wire is energized, the temperature rises, which plays a role in heating the cover body. The heating wire heating device is simple to implement. The electromagnetic heating device mainly uses the principle of electromagnetic induction for heating, and the cover body is arranged in the electromagnetic induction area. When the magnetic field changes, the temperature of the cover body rises. The electromagnetic heating device has high heating efficiency and good temperature control accuracy. After the temperature of the cover body rises, it is not easy for steam to form condensed water on the cover body, which is conducive to suppressing the generation of condensed water in the subsequent cooking process. It can be understood that in other embodiments, the first heating device can also be of other types, which are not limited here.

[0064] The type of the second heating device is not limited, for example, it may include a heating plate heating device or an electromagnetic heating device. The heating plate heating device can be arranged on the pot body. After the heating plate in the heating plate heating device is powered on, it can heat the bottom of the inner pot over a large area, and the heating efficiency is high. The electromagnetic heating device mainly utilizes the principle of electromagnetic induction for heating. The inner pot is arranged in the electromagnetic induction area. When the magnetic field changes, the temperature of the inner pot rises. The electromagnetic heating device has high heating efficiency and good temperature control accuracy. After the temperature of the inner pot rises, the temperature of the food to be cooked in the inner pot rises to meet the cooking requirements of the food to be cooked. It can be understood that in other embodiments, the second heating device may also be of other types, which are not limited here.

[0065] In the heating stage, the first heating device is controlled to work so that the temperature of the cover of the cooking utensil gradually increases until the target heating temperature is reached. In the heating stage, the food to be cooked in the inner pot is usually not boiling yet, and steam is not generated at this time, or the generated steam is small. The value of the target heating temperature is not unique, for example, it can be any value within 90-95°C, including the endpoints 90°C and 95°C, or the target heating temperature can also be a temperature range, such as 90-95°C.

[0066] At the same time, during the heating stage, the controller will also control the second heating device to work so that the inner pot temperature of the inner pot of the cooking appliance gradually increases, thereby heating the food to be cooked in the inner pot until the inner pot temperature reaches the target heating temperature.

[0067] In the heating stage, when the inner pot is heated, the temperature of the food to be cooked gradually increases, and only at a later stage will it reach a relatively high temperature, and only then will some water vapor be generated. While the controller controls the operation of the second heating device, it also controls the operation of the first heating device. That is, in the process of the temperature of the food to be cooked increasing, the temperature of the cover of the cooking utensil will also increase. When the food to be cooked reaches a relatively high temperature later, the temperature of the cover has also reached a relatively high temperature. At this time, even if water vapor is generated, it is not easy to form condensed water on the cover.

[0068] Step 104, during the boiling stage, controlling the first heating device and the second heating device to operate so that the temperature of the lid and the temperature of the inner pot reach the target boiling temperature.

[0069] Wherein, the target boiling temperature is greater than or equal to the target heating temperature.

[0070] During the boiling stage, the controller will continue to control the second heating device to operate so as to further increase the inner pot temperature of the inner pot of the cooking appliance, thereby heating the food to be cooked in the inner pot, until the inner pot temperature reaches a target boiling temperature higher than the target heating temperature, so that the food to be cooked in the inner pot is in a boiling state or near a boiling state.

[0071] At the same time, during the boiling stage, the controller will continue to control the first heating device to operate so that the temperature of the cover of the cooking appliance is further increased until the cover temperature reaches a target boiling temperature that is higher than the target heating temperature. The target boiling temperature is not unique, and can be any value within 95-100°C, including the endpoints 100°C and 95°C, or the target boiling temperature can also be a temperature range, such as 95-100°C.

[0072] In the boiling stage, most or all of the food to be cooked in the inner pot is in a boiling state, or close to a boiling state, to ensure the quality of the cooked food. In the boiling stage, although the food to be cooked in the inner pot will generate more water vapor, since the temperature of the lid has been raised to a higher temperature in the previous heating stage, it is not easy for the water vapor to form condensed water on the lid when it moves to the lid with a higher temperature.

[0073] Step 106, during the stewing stage, controlling the first heating device and the second heating device to operate so that the temperature of the lid and the temperature of the inner pot reach the target stewing temperature.

[0074] Among them, the target stewing temperature is less than or equal to the target heating temperature.

[0075] In the boiling stage before the stewing stage, most or all of the food to be cooked in the inner pot is in a boiling state. In the subsequent stewing stage, the main purpose is to keep the food to be cooked in a boiling state or a high temperature state, giving the food to be cooked sufficient cooking time to ensure cooking quality.

[0076] During the stewing stage, the controller continues to control the second heating device to work, and the temperature of the inner pot will not continue to rise, but is at a target stewing temperature that is less than or equal to the target heating temperature. It can be understood that the target stewing temperature is less than or equal to the target boiling temperature. Exemplarily, the controller can control the second heating device to reduce power or control the second heating device to reduce working time to avoid further increase in the temperature of the inner pot, and also save energy consumption.

[0077] At the same time, during the stewing stage, the controller will continue to control the first heating device to work so that the cover temperature of the cooking utensil is at a target stewing temperature that is less than or equal to the target heating temperature. It can be understood that the target stewing temperature is less than or equal to the target boiling temperature. When the cover is at the target stewing temperature, condensation water is not easily formed on the cover. The value of the target stewing temperature is not unique, for example, it can be any value within 85-95°C, including the endpoint values ​​85°C and 95°C, or the target stewing temperature can also be a temperature range, such as 85-95°C.

[0078] In this embodiment, the cooking process of the cooking appliance includes a heating stage, a boiling stage and a stewing stage, which are executed in sequence. In the heating stage, the first heating device and the second heating device are controlled to work to heat the cover and the inner pot, so that the cover temperature of the cover of the cooking appliance and the inner pot temperature of the inner pot of the cooking appliance reach the target heating temperature; in the boiling stage, the first heating device and the second heating device are controlled to work so that the cover temperature and the inner pot temperature reach the target boiling temperature higher than the target heating temperature; in the stewing stage, the first heating device and the second heating device are controlled to work so that the cover temperature and the inner pot temperature reach the target stewing temperature lower than the target heating temperature. Thus, the quality of the food obtained by cooking can be effectively guaranteed through the heating stage, the boiling stage and the stewing stage, and the first heating device is controlled to start heating in the heating stage, at which time the food has not yet boiled and condensed water has not yet been generated. The early increase in the temperature of the cover is conducive to suppressing the generation of condensed water in the subsequent cooking process, greatly reducing the impact on the food, thereby improving the working reliability of the cooking appliance.

[0079] Exemplarily, in one embodiment, before the heating stage, the cooking process also includes a soaking stage, as shown in FIG2 , the cooking appliance control method also includes step 202: in the soaking stage, controlling the first heating device and the second heating device to operate so that the lid temperature and the inner pot temperature reach the target soaking temperature.

[0080] The target soaking temperature is lower than the target heating temperature. The main purpose of the soaking stage is to promote the water absorption of the food to be cooked, which is beneficial to the cooking of the food to be cooked.

[0081] During the soaking stage, the first heating device is controlled to operate so that the temperature of the cover of the cooking utensil gradually increases until the target soaking temperature is reached. During the soaking stage, the temperature of the food to be cooked in the inner pot is still relatively low, and basically no steam is generated at this time. The target soaking temperature is not unique, and can be any value within 40-80°C, including the endpoints 40°C and 80°C, or the target soaking temperature can also be a temperature range, such as 40-80°C.

[0082] At the same time, during the soaking stage, the controller will also control the second heating device to work so that the inner pot temperature of the inner pot of the cooking appliance gradually increases, thereby heating the food to be cooked in the inner pot until the inner pot temperature reaches the target soaking temperature.

[0083] During the soaking stage, the temperature of the food to be cooked gradually increases while the inner pot is heated until the temperature of the inner pot reaches the target soaking temperature. At this time, the temperature of the pot body and the temperature of the food to be cooked are relatively low, and basically no water vapor is generated. While controlling the operation of the second heating device, the controller also controls the operation of the first heating device to increase the temperature of the cover body, which is beneficial to suppress the subsequent generation of condensed water.

[0084] In this embodiment, before the heating stage, the cooking process also includes a soaking stage. During the soaking stage, the first heating device and the second heating device are controlled to work so that the lid temperature and the inner pot temperature reach the target soaking temperature, which promotes the food to be cooked to absorb water, is beneficial to the maturation of the food to be cooked, and is also beneficial to inhibiting the subsequent generation of condensed water.

[0085] Exemplarily, in one embodiment, the cooking process further includes a heat preservation process. The cooking process includes a heating stage, a boiling stage, and a stewing stage, or the cooking process includes a soaking stage, a heating stage, a boiling stage, and a stewing stage. It is understandable that after the stewing stage of the cooking process, a heat preservation process is also included.

[0086] As shown in FIG. 3 , the cooking appliance control method further includes step 302 : during the heat preservation process, controlling the first heating device and the second heating device to operate so that the temperature of the cover and the temperature of the inner pot reach the target heat preservation temperature.

[0087] Among them, the target insulation temperature is lower than the target stewing temperature.

[0088] In the cooking process before the heat preservation process, most or all of the food to be cooked in the inner pot has been cooked. In the subsequent heat preservation process, the main purpose is to maintain the temperature of the food and improve the quality of the food provided to the user.

[0089] During the heat preservation process, the controller continues to control the second heating device to work, and the temperature of the inner pot does not continue to rise, but is at a target heat preservation temperature that is lower than the target stewing temperature. For example, the controller can control the second heating device to work at a reduced power, or control the second heating device to reduce the working time, so as to avoid further increase in the temperature of the inner pot, and also save energy consumption.

[0090] At the same time, during the heat preservation process, the controller will continue to control the first heating device to work so that the temperature of the cover of the cooking device is at a target heat preservation temperature that is lower than the target stewing temperature. When the cover is at the target heat preservation temperature, condensation water is not easily formed on the cover. The value of the target heat preservation temperature is not unique, for example, it can be any value within 68-95°C, including the endpoints 68°C and 95°C, or the target heat preservation temperature can also be a temperature range, such as 68-95°C.

[0091] In this embodiment, the cooking process also includes a heat preservation process. During the heat preservation process, the first heating device and the second heating device are controlled to work so that the temperature of the cover and the temperature of the inner pot reach the target heat preservation temperature, maintain the temperature of the food, improve the quality of the food provided to the user, and also help to inhibit the generation of condensed water.

[0092] The number of target heating temperatures is not unique. For example, in one embodiment, the target heating temperatures include a first target heating temperature and a second target heating temperature. As shown in FIG. 4 , step 102 includes step 402: during the heating stage, controlling the first heating device and the second heating device to operate so that the temperature of the lid reaches the first target heating temperature and the temperature of the inner pot reaches the second target heating temperature.

[0093] The first target heating temperature is greater than or equal to the second target heating temperature.

[0094] In the heating stage, the first heating device is controlled to work so that the temperature of the cover of the cooking utensil gradually increases until the first target heating temperature is reached. In the heating stage, the food to be cooked in the inner pot is usually not boiling yet, and steam is not generated at this time, or the generated steam is small. The value of the first target heating temperature is not unique, for example, it can be any value within 95-100°C, including the endpoints 95°C and 100°C, or the first target heating temperature can also be a temperature range, such as 95-100°C.

[0095] At the same time, during the heating stage, the controller will also control the second heating device to operate so that the temperature of the inner pot of the cooking device gradually increases, thereby heating the food to be cooked in the inner pot until the temperature of the inner pot reaches the second target heating temperature. The value of the second target heating temperature is not unique, for example, it can be any value within 90-95°C, including the endpoints 90°C and 95°C, or the second target heating temperature can also be a temperature range, such as 90-95°C.

[0096] In the heating stage, when the inner pot is heated, the temperature of the food to be cooked gradually increases, and only at a later stage will it reach a relatively high temperature, and only then will some water vapor be generated. While the controller controls the operation of the second heating device, it also controls the operation of the first heating device. That is, in the process of the temperature of the food to be cooked increasing, the temperature of the cover of the cooking utensil will also increase. When the food to be cooked reaches a relatively high temperature later, the temperature of the cover has also reached a relatively high temperature. At this time, even if water vapor is generated, it is not easy to form condensed water on the cover.

[0097] In this embodiment, during the heating stage, the first heating device and the second heating device are controlled to operate so that the lid temperature and the inner pot temperature reach different first target heating temperatures and second target heating temperatures respectively. This can not only maintain the inner pot temperature within a suitable temperature range, but also enable the lid to suppress the subsequent generation of condensed water.

[0098] The number of target boiling temperatures is also not unique. For example, in one embodiment, the target boiling temperatures include a first target boiling temperature and a second target boiling temperature. As shown in FIG. 4 , step 104 includes step 404: during the boiling stage, controlling the first heating device and the second heating device to operate so that the lid temperature reaches the first boiling temperature and the inner pot temperature reaches the second target boiling temperature.

[0099] In the boiling stage, the controller will continue to control the second heating device to operate, so that the inner pot temperature of the inner pot of the cooking device is further increased, thereby heating the food to be cooked in the inner pot, until the inner pot temperature reaches a second target boiling temperature higher than the target heating temperature, so that the food to be cooked in the inner pot is in a boiling state or a near boiling state. The value of the second target boiling temperature is not unique, for example, it can be any value within 98-100°C, including the endpoints 98°C and 100°C, or the second target boiling temperature can also be a temperature range, such as 98-100°C.

[0100] At the same time, during the boiling stage, the controller will continue to control the first heating device to operate so that the temperature of the cover of the cooking utensil is further increased until the cover temperature reaches a first target boiling temperature that is higher than the target heating temperature. The value of the first target boiling temperature is not unique, for example, it can be any value within 95-100°C, including the endpoints 100°C and 95°C, or the first target boiling temperature can also be a temperature range, for example, 95-100°C.

[0101] In the boiling stage, most or all of the food to be cooked in the inner pot is in a boiling state, or close to a boiling state, to ensure the quality of the cooked food. In the boiling stage, although the food to be cooked in the inner pot will generate more water vapor, since the temperature of the lid has been raised to a higher temperature in the previous heating stage, it is not easy for the water vapor to form condensed water on the lid when it moves to the lid with a higher temperature.

[0102] In this embodiment, during the boiling stage, the first heating device and the second heating device are controlled to work so that the temperature of the cover reaches the first boiling temperature and the temperature of the inner pot reaches the second target boiling temperature, which can not only make the food to be cooked reach a boiling state, but also effectively inhibit the generation of condensed water.

[0103] In addition, the number of target stewing temperatures is not unique. For example, in one embodiment, the target stewing temperature includes a first target stewing temperature and a second target stewing temperature. As shown in Figure 4, step 106 includes step 406: during the stewing stage, controlling the first heating device and the second heating device to operate so that the lid temperature reaches the first target stewing temperature and the inner pot temperature reaches the second target stewing temperature.

[0104] Wherein, the first target stewing temperature is greater than or equal to the second target stewing temperature.

[0105] In the boiling stage before the stewing stage, most or all of the food to be cooked in the inner pot is in a boiling state. In the subsequent stewing stage, the main purpose is to keep the food to be cooked in a boiling state or a high temperature state, giving the food to be cooked sufficient cooking time to ensure cooking quality.

[0106] During the stewing stage, the controller continues to control the second heating device to work. At this time, the temperature of the inner pot will not continue to rise, but will be at a second target stewing temperature that is less than or equal to the target heating temperature. It is understandable that the second target stewing temperature is less than or equal to the target boiling temperature. Exemplarily, the controller can control the second heating device to reduce power, or control the second heating device to reduce the working time to avoid further increase in the temperature of the inner pot, and also save energy. The value of the second target stewing temperature is not unique, for example, it can be any value within 85-90°C, including endpoint values ​​85°C and 90°C, or the second target stewing temperature can also be a temperature range, such as 85-90°C.

[0107] At the same time, during the stewing stage, the controller will continue to control the first heating device to work so that the cover temperature of the cooking utensil is at a first target stewing temperature that is less than or equal to the target heating temperature. It can be understood that the first target stewing temperature is less than or equal to the target boiling temperature. When the cover is at the target stewing temperature, condensation water is not easily formed on the cover. The value of the first target stewing temperature is not unique, for example, it can be any value within 90-95°C, including the endpoint values ​​90°C and 95°C, or the first target stewing temperature can also be a temperature range, such as 90-95°C.

[0108] In this embodiment, the target stewing temperature includes a first target stewing temperature and a second target stewing temperature. During the stewing stage, the first heating device and the second heating device are controlled to operate so that the lid temperature reaches the first target stewing temperature and the inner pot temperature reaches the second target stewing temperature. This can not only provide sufficient cooking time for the food to be cooked, but also reduce the generation of condensed water.

[0109] Expandably, in one embodiment, the target soaking temperature may also include a first target soaking temperature and a second target soaking temperature, and step 202 may include the steps of: during the soaking stage, controlling the first heating device and the second heating device to operate so that the cover temperature reaches the first target soaking temperature and the inner pot temperature reaches the second target soaking temperature.

[0110] During the soaking stage, the first heating device is controlled to operate so that the temperature of the cover of the cooking utensil gradually increases until the first target soaking temperature is reached. The value of the first target soaking temperature is not unique, for example, it can be any value within 70-80°C, including the endpoints 70°C and 80°C, or the first target soaking temperature can also be a temperature range, for example, 70-80°C.

[0111] At the same time, during the soaking stage, the controller will also control the second heating device to work so that the inner pot temperature of the inner pot of the cooking utensil gradually increases, thereby heating the food to be cooked in the inner pot until the inner pot temperature reaches the second target soaking temperature. Among them, the second target soaking temperature can be lower than the first target soaking temperature. At this time, the temperature requirement for the food to be cooked is not high, so the second target soaking temperature can be set to a relatively small value to reduce the workload of the second heating device. In addition, in order to enable the cover to effectively suppress the subsequent generation of condensed water, the first target soaking temperature can be set to a relatively large value. The value of the second target soaking temperature is not unique, for example, it can be any value within 40-50°C, including the endpoint values ​​40°C and 50°C, or the second target soaking temperature can also be a temperature range, such as 40-50°C.

[0112] In this embodiment, the target soaking temperature may also include a first target soaking temperature and a second target soaking temperature. During the soaking stage, the first heating device and the second heating device are controlled to work so that the temperature of the cover reaches the first target soaking temperature and the temperature of the inner pot reaches the second target soaking temperature. This can not only reduce the workload of the second heating device, but also enable the cover to effectively suppress the subsequent generation of condensed water.

[0113] Expandably, in one embodiment, the target insulation temperature includes a first target insulation temperature and a second target insulation temperature, and step 302 may include the steps of: during the insulation process, controlling the first heating device and the second heating device to operate so that the cover temperature reaches the first target insulation temperature and the inner pot temperature reaches the second target insulation temperature.

[0114] In the cooking process before the heat preservation process, most or all of the food to be cooked in the inner pot has been cooked. In the subsequent heat preservation process, the main purpose is to maintain the temperature of the food and improve the quality of the food provided to the user.

[0115] During the insulation process, the controller continues to control the second heating device to work. At this time, the temperature of the inner pot will not continue to rise, but will be at a second target insulation temperature that is less than the target stewing temperature. For example, the controller can control the second heating device to reduce power, or control the second heating device to reduce working time, so as to avoid further increase in the temperature of the inner pot, and also save energy. The value of the second target insulation temperature is not unique, for example, it can be any value within 68-75°C, including the endpoint values ​​68°C and 75°C, or the target insulation temperature can also be a temperature range, such as 68-75°C.

[0116] At the same time, during the heat preservation process, the controller will continue to control the first heating device to work so that the cover temperature of the cooking device is at a first target heat preservation temperature that is lower than the target stewing temperature. When the cover is at the target heat preservation temperature, condensation water is not easily formed on the cover. The value of the first target heat preservation temperature is not unique, for example, it can be any value within 90-95°C, including the endpoints 90°C and 95°C, or the target heat preservation temperature can also be a temperature range, such as 90-95°C.

[0117] The second target heat preservation temperature may be lower than the first target heat preservation temperature. In this case, the temperature requirement for the food to be cooked is not high, so the second target heat preservation temperature may be set relatively low to reduce the workload of the second heating device. In addition, in order to enable the cover to effectively suppress the generation of condensed water, the first target heat preservation temperature may be set relatively high.

[0118] In this embodiment, the target heat preservation temperature includes a first target heat preservation temperature and a second target heat preservation temperature. During the heat preservation process, the first heating device and the second heating device are controlled to work so that the temperature of the cover reaches the first target heat preservation temperature and the temperature of the inner pot reaches the second target heat preservation temperature. This can not only reduce the workload of the second heating device, but also enable the cover to effectively suppress the generation of condensed water.

[0119] For example, in one embodiment, the cooking process further includes a detection process before the cooking process. The cooking process includes a heating stage, a boiling stage, and a simmering stage, and the detection process is further included before the heating stage of the cooking process. Alternatively, the cooking process includes a soaking stage, a heating stage, a boiling stage, and a simmering stage, and the detection process is further included before the soaking stage of the cooking process.

[0120] As shown in FIG. 5 , the cooking appliance control method further includes steps 502 to 506 .

[0121] Step 502: During the detection process, control the second heating device to operate for a preset detection time.

[0122] Step 504: Obtain a feedback signal from the cooking appliance.

[0123] Step 506, after the feedback signal indicates that the cooking appliance is normal, the cooking process is performed.

[0124] The value of the preset detection time length is not unique and can be set according to actual needs, for example, it can be 2s.

[0125] During the detection process, the second heating device is controlled to work for a preset detection time, and the first heating device may not work at this time. When the second heating device is working, the cooking utensil will start working under normal conditions. After the second heating device has worked for a preset detection time, a feedback signal from the cooking utensil can be obtained, and the working state of the cooking utensil can be determined to be normal or abnormal based on the feedback signal. For example, if the second heating device is an electromagnetic heating device, then when there is an inner pot set in the pot body, the second heating device works for a preset detection time, and the changing magnetic field will cut the inner pot and generate an electrical signal.

[0126] Thereafter, after the feedback signal indicates that the cooking appliance is normal, the cooking process is performed to make the cooking appliance work in a normal state to avoid affecting the cooking quality.

[0127] In this embodiment, during the detection process, the second heating device is controlled to work for a preset detection time, a feedback signal from the cooking appliance is obtained, and the cooking process is performed after the feedback signal indicates that the cooking appliance is normal. Thus, the subsequent cooking process can be performed after the cooking appliance self-checks normally, so as to ensure the cooking quality and prevent the cooking appliance from being further damaged.

[0128] Expandably, in one embodiment, after step 502, the cooking appliance control method further includes the steps of: obtaining a first initial temperature of the cover and a second initial temperature of the inner pot; determining a cooking mode of the cooking appliance based on the first initial temperature and the second initial temperature; and determining a target heating temperature, a target boiling temperature, and a target stewing temperature based on the cooking mode.

[0129] Specifically, in step 502, the second heating device is controlled to work for a preset detection time, and the first heating device is not operated. In this case, the temperature of the inner pot is the temperature under the heating effect of the second heating device, and the temperature of the lid is the temperature without being affected by the first heating device.

[0130] After the second heating device works for a preset detection time, the first initial temperature of the cover and the second initial temperature of the inner pot are obtained, and then the cooking mode of the cooking appliance is determined according to the first initial temperature and the second initial temperature. Among them, the cooking mode may include a continuous cooking mode, a hot water cooking mode, a normal cooking mode, and the like. Exemplarily, if the first initial temperature is greater than 40°C and the second initial temperature is less than 50°C, it can be determined that the current cooking mode of the cooking appliance is a continuous cooking mode. If the first initial temperature is greater than 40°C and the second initial temperature is greater than 50°C, it can be determined that the current cooking mode of the cooking appliance is a continuous hot water cooking mode. If the first initial temperature and the second initial temperature meet other conditions, it can be considered that the current cooking mode of the cooking appliance is a normal cooking mode.

[0131] The target heating temperature, target boiling temperature and target stewing temperature corresponding to different cooking modes may be different. After determining the cooking mode, determining the target heating temperature, target boiling temperature and target stewing temperature according to the cooking mode is beneficial to improving the working performance of the cooking appliance.

[0132] In addition, the target soaking temperatures corresponding to different cooking modes may be different. After the cooking mode is determined, the target soaking temperature is determined according to the cooking mode, which is conducive to improving the working performance of the cooking appliance. Furthermore, the target keeping warm temperatures corresponding to different cooking modes can be the same, so the keeping warm process is after the cooking process, and the temperature at this time is less affected by the cooking mode of the cooking appliance.

[0133] Exemplarily, when the cooking mode is a continuous cooking mode, the corresponding target heating temperature may be 90-100°C. When the target heating temperature includes a first target heating temperature and a second target heating temperature, the corresponding first target heating temperature is 95-100°C, and the second target heating temperature is 90-95°C. In addition, when the cooking mode is a continuous cooking mode, the corresponding target boiling temperature may be 95-100°C. When the target boiling temperature includes a first target boiling temperature and a second target boiling temperature, the corresponding first target boiling temperature is 95-100°C, and the second target boiling temperature is 98-100°C. In addition, when the cooking mode is a continuous cooking mode, the corresponding target stewing temperature may be 85-95°C. When the target stewing temperature includes a first target stewing temperature and a second target stewing temperature, the corresponding first target stewing temperature is 90-95°C, and the second target stewing temperature is 85-90°C.

[0134] In addition, when the cooking mode is a continuous cooking mode, the corresponding target soaking temperature may be 40-80° C. When the target soaking temperature includes a first target soaking temperature and a second target soaking temperature, the corresponding first target soaking temperature is 70-80° C., and the second target soaking temperature is 40-50° C. When the cooking mode is a continuous cooking mode, the corresponding target keeping warm temperature may be 68-95° C. When the target keeping warm temperature includes a first target keeping warm temperature and a second target keeping warm temperature, the corresponding first target keeping warm temperature is 90-95° C., and the second target keeping warm temperature is 68-75° C.

[0135] When the cooking mode is the hot water cooking mode, the corresponding target temperature may be 95-100°C. When the target temperature includes the first target temperature and the second target temperature, the corresponding first target temperature is 95-100°C, and the second target temperature is 95-100°C. In addition, when the cooking mode is the hot water cooking mode, the corresponding target boiling temperature may be 95-100°C. When the target boiling temperature includes the first target boiling temperature and the second target boiling temperature, the corresponding first target boiling temperature is 95-100°C, and the second target boiling temperature is 98-100°C. In addition, when the cooking mode is the hot water cooking mode, the corresponding target stewing temperature may be 85-95°C. When the target stewing temperature includes the first target stewing temperature and the second target stewing temperature, the corresponding first target stewing temperature is 90-95°C, and the second target stewing temperature is 85-90°C.

[0136] In addition, when the cooking mode is a hot water cooking mode, the soaking stage is generally not performed. When the cooking mode is a hot water cooking mode, the corresponding target keep warm temperature may be 68-95° C. When the target keep warm temperature includes a first target keep warm temperature and a second target keep warm temperature, the corresponding first target keep warm temperature is 90-95° C., and the second target keep warm temperature is 68-75° C.

[0137] When the cooking mode is the normal cooking mode, the corresponding target heating temperature may be 90-100°C. When the target heating temperature includes the first target heating temperature and the second target heating temperature, the corresponding first target heating temperature is 95-100°C, and the second target heating temperature is 90-95°C. In addition, when the cooking mode is the normal cooking mode, the corresponding target boiling temperature may be 95-100°C. When the target boiling temperature includes the first target boiling temperature and the second target boiling temperature, the corresponding first target boiling temperature is 95-100°C, and the second target boiling temperature is 98-100°C. In addition, when the cooking mode is the normal cooking mode, the corresponding target stewing temperature may be 85-95°C. When the target stewing temperature includes the first target stewing temperature and the second target stewing temperature, the corresponding first target stewing temperature is 90-95°C, and the second target stewing temperature is 85-90°C.

[0138] In addition, when the cooking mode is the normal cooking mode, the corresponding target soaking temperature may be 40-80° C. When the target soaking temperature includes a first target soaking temperature and a second target soaking temperature, the corresponding first target soaking temperature is 70-80° C., and the second target soaking temperature is 40-50° C. When the cooking mode is the normal cooking mode, the corresponding target keeping warm temperature may be 68-95° C. When the target keeping warm temperature includes a first target keeping warm temperature and a second target keeping warm temperature, the corresponding first target keeping warm temperature is 90-95° C., and the second target keeping warm temperature is 68-75° C.

[0139] In this embodiment, the first initial temperature of the cover and the second initial temperature of the inner pot are obtained; the cooking mode of the cooking appliance is determined according to the first initial temperature and the second initial temperature; the target heating temperature, target boiling temperature and target stewing temperature are determined according to the cooking mode, which is beneficial to improving the working performance of the cooking appliance.

[0140] Exemplarily, in one embodiment, the cooking process further includes a power determination process before the cooking process. The cooking process includes a heating stage, a boiling stage, and a simmering stage, and before the heating stage of the cooking process, the power determination process is further included. Alternatively, the cooking process includes a soaking stage, a heating stage, a boiling stage, and a simmering stage, and before the soaking stage of the cooking process, the power determination process is further included. As shown in FIG. 6 , the cooking appliance control method further includes steps 602 to 604.

[0141] Step 602: during the power determination process, the amount of food to be cooked in the inner pot is obtained.

[0142] Step 604, determining the heating power of the second heating device according to the amount of food.

[0143] The amount of food to be cooked represents the physical amount of food that needs to be heated. Generally speaking, the larger the amount of food, the more calories are needed, and the smaller the amount of food, the less calories are needed.

[0144] There is not only one way to obtain the amount of food to be cooked in the inner pot. For example, the amount of food to be cooked in the inner pot can be detected by a food amount determination device and sent to the controller, so that the controller obtains the amount of food to be cooked in the inner pot. The setting position of the food amount determination device is not unique. For example, it can be set on the contact surface between the pot body and the bottom surface of the inner pot, or it can be set on the pot body at a position corresponding to the side wall of the inner pot. The specific setting can be determined in combination with the type of food amount determination device. There are many options for the type of food amount determination device, which is not limited here.

[0145] Therefore, after the amount of food is determined, the heating power of the second heating device can be determined according to the amount of food. When the amount of food is relatively large, the heating power of the second heating device can be relatively large; when the amount of food is relatively small, the heating power of the second heating device can be relatively small. After the heating power of the second heating device is determined, the second heating device can be controlled to work at the determined heating power during the subsequent cooking process.

[0146] In this embodiment, during the power determination process, the amount of food to be cooked in the inner pot is obtained, and the heating power of the second heating device is determined according to the amount of food, thereby achieving on-demand heating of the food to be cooked, which is beneficial to improving the cooking quality.

[0147] The method of obtaining the amount of food to be cooked in the inner pot is not unique. For example, in one embodiment, step 602 includes the steps of: obtaining the weight of the inner pot; and determining the amount of food to be cooked in the inner pot according to the weight.

[0148] The weight of the inner pot includes the weight of the inner pot itself and the weight of the food to be cooked in the inner pot. The weight of the inner pot itself is generally a known fixed value. After the weight of the inner pot is obtained, the weight of the inner pot is subtracted from the weight of the inner pot itself to obtain the amount of food to be cooked in the inner pot.

[0149] There is not only one way to obtain the weight of the inner pot. For example, the weight of the inner pot can be detected by a weighing device and sent to the controller so that the controller obtains the weight of the inner pot. The weighing device can be set at a different location. For example, it can be set at the contact surface between the pot body and the bottom of the inner pot.

[0150] In this embodiment, after the weight of the inner pot is obtained, the amount of food to be cooked in the inner pot is determined according to the weight, which can improve the accuracy of the determined amount of food to be cooked.

[0151] Illustratively, in another embodiment, step 602 includes the steps of: obtaining the liquid level of the inner pot; and determining the amount of food to be cooked in the inner pot according to the liquid level.

[0152] The liquid level of the inner pot can represent the volume of the food to be cooked in the inner pot.

[0153] The method of obtaining the liquid level of the inner pot is not unique. For example, the liquid level of the inner pot can be detected by a liquid level detection device and sent to the controller so that the controller obtains the liquid level of the inner pot. The setting position of the liquid level detection device is not unique, for example, it can be set on the cover.

[0154] In this embodiment, after the liquid level of the inner pot is obtained, the amount of food to be cooked in the inner pot is determined according to the liquid level, and the detection process is easy to implement and the process is simple.

[0155] It should be understood that, although the various steps in the flowcharts involved in the above-mentioned embodiments are displayed in sequence according to the indication of the arrows, these steps are not necessarily executed in sequence according to the order indicated by the arrows. Unless there is a clear explanation in this article, the execution of these steps does not have a strict order restriction, and these steps can be executed in other orders. Moreover, at least a part of the steps in the flowcharts involved in the above-mentioned embodiments can include multiple steps or multiple stages, and these steps or stages are not necessarily executed at the same time, but can be executed at different times, and the execution order of these steps or stages is not necessarily to be carried out in sequence, but can be executed in turn or alternately with other steps or at least a part of the steps or stages in other steps.

[0156] Based on the same inventive concept, the embodiment of the present application also provides a cooking appliance control device for implementing the cooking appliance control method involved above. The implementation scheme for solving the problem provided by the device is similar to the implementation scheme recorded in the above method, so the specific limitations in one or more cooking appliance control device embodiments provided below can refer to the limitations of the cooking appliance control method above, and will not be repeated here.

[0157] In an exemplary embodiment, a cooking appliance control device is provided. The cooking process of the cooking appliance includes a heating stage, a boiling stage, and a stewing stage performed in sequence. As shown in FIG7 , the cooking appliance control device includes: a heating control module 702, a boiling control module 704, and a stewing control module 706, wherein:

[0158] The temperature rise control module 702 is used to control the first heating device and the second heating device to work in the temperature rise stage so that the cover temperature of the cooking device and the inner pot temperature of the cooking device reach the target temperature rise temperature; the first heating device is used to heat the cover, and the second heating device is used to heat the inner pot;

[0159] The boiling control module 704 is used to control the first heating device and the second heating device to work during the boiling stage so that the temperature of the cover and the temperature of the inner pot reach the target boiling temperature; the target boiling temperature is greater than or equal to the target heating temperature;

[0160] The stewing control module 706 is used to control the first heating device and the second heating device to work during the stewing stage so that the lid temperature and the inner pot temperature reach the target stewing temperature; the target stewing temperature is less than or equal to the target heating temperature.

[0161] In an exemplary embodiment, before the heating stage, the cooking process also includes a soaking stage, and the cooking utensil control device also includes a soaking control module, which is used to control the first heating device and the second heating device to operate during the soaking stage before the heating control module controls the first heating device and the second heating device to operate, so that the cover temperature and the inner pot temperature reach the target soaking temperature; the target soaking temperature is lower than the target heating temperature.

[0162] In an exemplary embodiment, the cooking process also includes a heat preservation process, and the cooking appliance control device also includes a heat preservation control module. The heat preservation control module is used to control the first heating device and the second heating device to operate in the heat preservation process after the stewing control module controls the first heating device and the second heating device to operate in the stewing stage, so that the lid temperature and the inner pot temperature reach the target heat preservation temperature; the target heat preservation temperature is lower than the target stewing temperature.

[0163] In an exemplary embodiment, the target heating temperature includes a first target heating temperature and a second target heating temperature. The heating control module is also used to control the operation of the first heating device and the second heating device during the heating stage so that the cover temperature reaches the first target heating temperature and the inner pot temperature reaches the second target heating temperature; the first target heating temperature is greater than or equal to the second target heating temperature.

[0164] In an exemplary embodiment, the target stewing temperature includes a first target stewing temperature and a second target stewing temperature. The stewing control module is also used to control the operation of the first heating device and the second heating device during the stewing stage so that the lid temperature reaches the first target stewing temperature and the inner pot temperature reaches the second target stewing temperature; the first target stewing temperature is greater than or equal to the second target stewing temperature.

[0165] In an exemplary embodiment, the cooking process also includes a detection process, and the cooking utensil control device also includes a detection module, which is used to control the second heating device to work for a preset detection time during the detection process; obtain a feedback signal from the cooking utensil; and execute the cooking process after the feedback signal indicates that the cooking utensil is normal.

[0166] In an exemplary embodiment, the detection module is also used to obtain a first initial temperature of the cover and a second initial temperature of the inner pot; determine a cooking mode of the cooking appliance based on the first initial temperature and the second initial temperature; and determine a target heating temperature, a target boiling temperature, and a target stewing temperature based on the cooking mode.

[0167] In an exemplary embodiment, the cooking process also includes a power determination process, and the cooking appliance control device also includes a power determination module, which is used to obtain the amount of food to be cooked in the inner pot during the power determination process; and determine the heating power of the second heating device according to the amount of food.

[0168] In an exemplary embodiment, the power determination module is further used to obtain the weight of the inner pot; and determine the amount of food to be cooked in the inner pot according to the weight.

[0169] In an exemplary embodiment, the power determination module is further used to obtain the liquid level of the inner pot; and determine the amount of food to be cooked in the inner pot according to the liquid level.

[0170] Each module in the above cooking appliance control device can be implemented in whole or in part by software, hardware or a combination thereof. Each module can be embedded in or independent of a processor in a computer device in the form of hardware, or can be stored in a memory in a computer device in the form of software, so that the processor can call and execute operations corresponding to each module.

[0171] In an exemplary embodiment, a cooking utensil control device is provided, comprising a first heating device, a second heating device, a first temperature detection device, a second temperature detection device and a controller, wherein the first heating device, the second heating device, the first temperature detection device and the second temperature detection device are all connected to the controller. The first heating device is used to heat the cover body, and the first temperature detection device is used to detect the temperature of the cover body and transmit it to the controller. The second heating device is used to heat the inner pot, and the second temperature detection device is used to detect the temperature of the inner pot and transmit it to the controller. The controller is used to control the cooking utensil according to the method of any of the above embodiments.

[0172] Wherein, the first heating device is used to heat the cover body, and the second heating device is used to heat the inner pot. The first heating device can be arranged in the cover body, or arranged in the pot body, and is used to heat the cover body. The second heating device can be arranged in the pot body, specifically arranged on the side where the pot body contacts the bottom surface of the inner pot, and can heat the bottom of the inner pot, with high heating efficiency. Wherein, the bottom surface of the inner pot is the side of the outer side of the inner pot close to the ground. Alternatively, the second heating device can also be arranged in the inner pot, which is convenient for heating the inner pot. The first temperature detection device is used to detect the temperature of the cover body and transmit it to the controller. The first temperature detection device can be arranged in the cover body. The second temperature detection device is used to detect the temperature of the inner pot and transmit it to the controller, and the second temperature detection device can be arranged in the pot body, specifically arranged on the side where the pot body contacts the bottom surface of the inner pot, so as to facilitate the detection of the temperature of the inner pot.

[0173] The type of the first heating device is not unique, for example, it may include a far-infrared heating device, a heating wire heating device or an electromagnetic heating device. The heating component of the far-infrared heating device is arranged in the cover body, and the infrared rays emitted by the heating element are irradiated to the heat-insulating cover plate of the cover body, so that the temperature of the heat-insulating cover plate of the cover body rises. The far-infrared heating device has a simple structure. The heating wire heating device is mainly heated by a heating wire, which can be arranged in the cover body. After the heating wire is energized, the temperature rises, which plays a role in heating the cover body. The heating wire heating device is simple to implement. The electromagnetic heating device mainly uses the principle of electromagnetic induction for heating, and the cover body is arranged in the electromagnetic induction area. When the magnetic field changes, the temperature of the cover body rises. The electromagnetic heating device has high heating efficiency and good temperature control accuracy. After the temperature of the cover body rises, it is not easy for steam to form condensed water on the cover body, which is conducive to suppressing the generation of condensed water in the subsequent cooking process. It can be understood that in other embodiments, the first heating device can also be of other types, which are not limited here.

[0174] The type of the second heating device is not limited, for example, it may include a heating plate heating device or an electromagnetic heating device. The heating plate heating device can be arranged on the pot body. After the heating plate in the heating plate heating device is powered on, it can heat the bottom of the inner pot over a large area, and the heating efficiency is high. The electromagnetic heating device mainly utilizes the principle of electromagnetic induction for heating. The inner pot is arranged in the electromagnetic induction area. When the magnetic field changes, the temperature of the inner pot rises. The electromagnetic heating device has high heating efficiency and good temperature control accuracy. After the temperature of the inner pot rises, the temperature of the food to be cooked in the inner pot rises to meet the cooking requirements of the food to be cooked. It can be understood that in other embodiments, the second heating device may also be of other types, which are not limited here.

[0175] The above-mentioned cooking appliance control device can effectively ensure the quality of the cooked food through the heating stage, boiling stage and stewing stage, and controls the first heating device to start heating in the heating stage. At this time, the food has not yet boiled and condensed water has not yet been generated. The early increase in the temperature of the cover body is conducive to suppressing the generation of condensed water in the subsequent cooking process, which greatly reduces the impact on food, thereby improving the working reliability of the cooking appliance.

[0176] In an exemplary embodiment, the cooking appliance control device further includes a food quantity determination device connected to the controller, the food quantity determination device is used to detect the food quantity of the food to be cooked in the inner pot and send it to the controller. The setting position of the food quantity determination device is not unique, for example, it can be set on the contact surface between the pot body and the bottom surface of the inner pot, or it can be set on the pot body, at a position corresponding to the side wall of the inner pot, which can be specifically determined in combination with the type of food quantity determination device. There are many options for the type of food quantity determination device, which is not limited here. The food quantity of the food to be cooked in the inner pot is obtained by the food quantity determination device, so that the controller determines the heating power of the second heating device according to the food quantity, thereby realizing heating of the food to be cooked on demand, which is beneficial to improving the cooking quality.

[0177] In an exemplary embodiment, the food quantity determination device includes a weighing device connected to the controller, and the weighing device is arranged at the contact surface between the pot body and the inner pot; the weighing device is used to detect the weight of the inner pot and send it to the controller. The setting position of the weighing device is not unique, for example, it can be set at the contact surface between the pot body and the bottom surface of the inner pot. The weighing device detects the weight of the inner pot and sends it to the controller, so that the controller can determine the food quantity of the food to be cooked in the inner pot according to the weight, which can improve the accuracy of the determined food quantity of the food to be cooked.

[0178] In an exemplary embodiment, the first heating device includes a far-infrared heating device, a heating wire heating device or an electromagnetic heating device, and the second heating device includes a heating disk heating device or an electromagnetic heating device.

[0179] The heating component of the far-infrared heating device is arranged in the cover body, and the infrared rays emitted by the heating element are irradiated to the heat-insulating cover plate of the cover body, so that the temperature of the heat-insulating cover plate of the cover body rises. The far-infrared heating device has a simple structure. The heating wire heating device mainly heats by the heating wire, which can be arranged in the cover body. After the heating wire is energized, the temperature rises, which plays a role in heating the cover body. The heating wire heating device is simple to implement. The electromagnetic heating device mainly uses the principle of electromagnetic induction for heating. The cover body is arranged in the electromagnetic induction area. When the magnetic field changes, the temperature of the cover body rises. The electromagnetic heating device has high heating efficiency and good temperature control accuracy. After the temperature of the cover body rises, it is not easy for steam to form condensed water on the cover body, which is conducive to suppressing the generation of condensed water in the subsequent cooking process. It can be understood that in other embodiments, the first heating device can also be of other types, which are not limited here.

[0180] The heating plate heating device can be arranged in the pot body. After the heating plate in the heating plate heating device is powered on, the bottom of the inner pot can be heated over a large area, and the heating efficiency is high. The electromagnetic heating device mainly utilizes the principle of electromagnetic induction for heating. The inner pot is arranged in the electromagnetic induction area. When the magnetic field changes, the temperature of the inner pot rises. The electromagnetic heating device has high heating efficiency and good temperature control accuracy. After the temperature of the inner pot rises, the temperature of the food to be cooked in the inner pot rises to meet the cooking requirements of the food to be cooked. It can be understood that in other embodiments, the second heating device can also be of other types, which are not limited here.

[0181] In an exemplary embodiment, a cooking device is provided, comprising a cooking appliance and a cooking appliance control device according to any one of the above embodiments.

[0182] In order to better understand the above embodiment, a detailed explanation is given below in conjunction with a specific embodiment. In one embodiment, the cooking device includes a cooking utensil and a cooking utensil control device, the cooking utensil is an electric rice cooker, and the cooking utensil control device includes a first heating device, a second heating device, a first temperature detection device, a second temperature detection device, a controller and a food quantity determination device. Among them, the first heating device is used to heat the cover body, which is a top heating module, and the second heating device is used to heat the inner pot, which is a bottom heating module. The first heating device includes a far-infrared heating device, a heating wire heating device or an electromagnetic heating device, and the second heating device includes a heating plate heating device or an electromagnetic heating device. The first temperature detection device is a top temperature sensing module, and the second temperature detection device is a bottom temperature sensing module. The food quantity determination device is a weighing device.

[0183] As shown in FIG8 , the cooking appliance control method includes a detection process, a power determination process, a cooking process and a heat preservation process which are performed in sequence, wherein the cooking process includes a soaking stage, a heating stage, a boiling stage and a stewing stage which are performed in sequence.

[0184] By way of example, the various processes and stages are described as follows:

[0185] Detection process: This process lasts for 5-15 seconds in total. The bottom is heated for 2 seconds and then paused for 3-13 seconds. The top heating module does not work. This process detects whether each component can work normally and whether there is an inner pot. The initial temperature is determined by the top and bottom temperature sensing modules to determine whether it is continuous cooking or hot water cooking.

[0186] a. Continuous cooking: At the end of this stage, the top temperature is >40°C and the bottom temperature is <50°C

[0187] b. Cooking with hot water: This stage ends when the bottom temperature is >40°C and the bottom temperature is >50°C

[0188] c. Normal cooking: other conditions.

[0189] Power determination process: Weigh the food weight with a weighing device. When the amount of food is large, the average heating power is large, and when the amount of food is small, the average heating power is small. m is the food mass obtained by the weighing device (unit: g), and P is the power of the rice cooker (unit: W). It is known that the thermal efficiency of the whole machine is η. When the amount of food is m0, the average bottom heating power is P0, and P0 satisfies .

[0190] In traditional technology, the amount of food in the rice cooker is mainly judged during the heating stage, and a fuzzy judgment of the amount of food is made based on the temperature rise rate or temperature rise time of the top temperature sensor. In this technology, since the top heating module is turned on during the rice soaking stage, it will affect the judgment of the amount of food. Therefore, the introduction of a weighing device can make an accurate judgment of the amount of food.

[0191] In order to reduce the generation of condensation water while minimizing the temperature rise of the upper cover, the top heating module is turned on in advance during the soaking stage. At the end of the soaking stage, the top has been heated to a relatively high temperature. Therefore, the heat input to the top will be reduced at the beginning of the heating stage. In the later stage of boiling, only a small amount of heat is needed to maintain the top, so the rice on the upper layer will not become dry and hard.

[0192] The cooking process consists of four stages: soaking, heating, boiling and simmering.

[0193] The first step: soaking. Both the top heating module and the bottom heating module are working. The purpose of this stage is to promote the water absorption of the rice core, which is conducive to the rice maturation; heating the top in advance during the soaking stage can inhibit the subsequent generation of condensed water.

[0194] a. Continuous cooking: Bottom heating maintains the rice water temperature at 40-50℃ for about 5-20 minutes, and top heating maintains the top temperature at 70-80℃.

[0195] b. Cooking rice with hot water: Skip this stage.

[0196] c. Normal cooking: Bottom heating maintains the rice water temperature at 40-50℃ for about 5-15 minutes, and top heating maintains the top temperature at 70-80℃.

[0197] Step 2: Heat up.

[0198] a. Continuous cooking: Heat the bottom until the rice water temperature reaches 90-95℃, and heat the top until the top temperature is 95-100℃

[0199] b. Cooking rice with hot water: Heat the bottom until the water temperature reaches 95-100℃, and heat the top until the top temperature reaches 95-100℃

[0200] c. Normal cooking: Heat the bottom until the rice water temperature reaches 90-95℃, and heat the top until the top temperature is 95-100℃

[0201] Step 3: Boiling.

[0202] a. Continuous cooking: Bottom heating maintains the rice water temperature at 98-100℃ for 20-25min, top heating maintains the top temperature at 95-100℃

[0203] b. Cooking rice with hot water: Bottom heating maintains the water temperature at 98-100℃ for 15-20min, top heating maintains the top temperature at 95-100℃

[0204] c. Normal cooking: bottom heating maintains the rice water temperature at 98-100℃ for 20-25min, top heating maintains the top temperature at 95-100℃.

[0205] Step 4: Stew the rice

[0206] a. Continuous cooking: Bottom heating maintains the rice water temperature at 85-90℃ for 5-10 minutes, top heating maintains the top temperature at 90-95℃

[0207] b. Cooking rice with hot water: Bottom heating maintains the water temperature at 85-90℃ for 15-20min, top heating maintains the top temperature at 90-95℃

[0208] c. Normal cooking: bottom heating maintains the rice water temperature at 85-90℃ for 5-10 minutes, top heating maintains the top temperature at 90-95℃

[0209] Insulation process: Bottom heating maintains the rice temperature at 68-75℃, and top heating maintains the top temperature at 90-95℃.

[0210] After controlling the rice cooker based on the cooking utensil control method provided in this embodiment, the actual technical effect is verified as follows: 0g of condensed water on the upper cover, no dryness or hardness of the upper layer of rice, and the maximum temperature of the controller is 60°C.

[0211] Illustratively, the present application also provides another feasible embodiment, which specifically includes:

[0212] The cooking appliance control method includes a detection process, a power determination process, a cooking process and a heat preservation process which are performed in sequence, wherein the cooking process includes a soaking stage, a heating stage, a boiling stage and a stewing stage which are performed in sequence.

[0213] By way of example, the various processes and stages are described as follows:

[0214] Detection process: This process lasts for a total of 15 seconds. The bottom is heated for 2 seconds and then paused for 13 seconds. The top heating module does not work. This process detects that all components are working normally and there is an inner pot. The top and bottom temperature sensing modules determine that hot water is used to cook rice.

[0215] a. Continuous cooking: At the end of this stage, the top temperature is >40°C and the bottom temperature is <50°C

[0216] b. Cooking with hot water: This stage ends when the bottom temperature is >40°C and the bottom temperature is >50°C

[0217] c. Normal cooking: other conditions.

[0218] Power determination process: m is the food mass obtained by the weighing device (unit: g), P is the power of the rice cooker (unit: W). It is known that the thermal efficiency of the whole machine is η, and when the amount of food is m0, the average bottom heating power is P0, .

[0219] The cooking process consists of four stages: soaking, heating, boiling and simmering.

[0220] Step 1: Soaking. Skip this step.

[0221] Step 2: Heating: Heat the bottom until the rice water temperature reaches 100℃, and heat the top until the top temperature reaches 100℃.

[0222] Step 3: Boiling. Boil the water at 100℃ for 15 minutes by heating the bottom and 100℃ for the top.

[0223] Step 4: Stew the rice. Heat the bottom to maintain the rice water temperature at 88℃ for 10 minutes, and heat the top to maintain the top temperature at 90℃.

[0224] Insulation process: Bottom heating maintains the rice temperature at 70℃, top heating maintains the top temperature at 90℃.

[0225] After controlling the rice cooker based on the cooking utensil control method provided in this embodiment, the actual technical effect is verified as follows: 2g of condensed water is generated on the upper cover, the upper layer of rice is not dry or hard, and the maximum temperature of the controller is 65°C.

[0226] The cooking utensil control method, device, equipment and cooking equipment provided by the embodiments of the present application solve the problem that condensed water droplets form white drops on the rice, affecting the quality of rice and user experience. It also solves the problem that the upper cover is heated in the later stage of cooking to evaporate the condensed water, resulting in incomplete removal of the condensed water and the existence of dry, hard and yellow rice on the upper surface. Detection methods and solutions are also proposed for different user conditions such as hot water cooking and continuous cooking. The cooking utensil control method, device, equipment and cooking equipment provided by the embodiments of the present application include a top heating and temperature sensing module, a bottom heating and temperature sensing module, and a weighing device. The weighing device is used to determine the amount of food. In addition, the heat-insulating cover plate (cover body) is heated before the condensed water is generated, which suppresses the generation of condensed water, and solves the contradiction that the top needs to be heated more to remove the top condensed water, and more heating will cause the top rice to be dry, hard and yellow, and the controller temperature rise is too high.

[0227] The technical features of the above embodiments may be combined arbitrarily. To make the description concise, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this application.

[0228] The above-described embodiments only express several implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the present application. It should be pointed out that, for a person of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the present application, and these all belong to the protection scope of the present application. Therefore, the protection scope of the present application shall be subject to the attached claims.

Claims

1. A cooking appliance control method, characterized in that: The cooking process of the cooking appliance includes a heating stage, a boiling stage and a stewing stage which are performed in sequence, and the method includes: In the heating stage, the first heating device and the second heating device are controlled to work so that the temperature of the cover of the cooking utensil and the temperature of the inner pot of the cooking utensil reach the target heating temperature; the first heating device is used to heat the cover, and the second heating device is used to heat the inner pot; In the boiling stage, the first heating device and the second heating device are controlled to work so that the temperature of the cover and the temperature of the inner pot reach a target boiling temperature; the target boiling temperature is greater than or equal to the target heating temperature; During the stewing stage, the first heating device and the second heating device are controlled to work so that the temperature of the cover and the temperature of the inner pot reach a target stewing temperature; the target stewing temperature is less than or equal to the target heating temperature.

2. The method according to claim 1, characterized in that Before the heating stage, the cooking process further includes a soaking stage, and the method further includes: During the soaking stage, the first heating device and the second heating device are controlled to operate so that the temperature of the cover and the temperature of the inner pot reach a target soaking temperature; the target soaking temperature is lower than the target heating temperature.

3. The method according to claim 1, characterized in that The cooking process also includes a heat preservation process, and the method further includes: During the heat preservation process, the first heating device and the second heating device are controlled to work so that the temperature of the cover and the temperature of the inner pot reach a target heat preservation temperature; the target heat preservation temperature is lower than the target stewing temperature.

4. The method according to claim 1, characterized in that: The target heating temperature includes a first target heating temperature and a second target heating temperature. In the heating stage, the first heating device and the second heating device are controlled to work so that the cover temperature of the cover of the cooking device and the inner pot temperature of the inner pot of the cooking device reach the target heating temperature, including: During the heating stage, the first heating device and the second heating device are controlled to operate so that the temperature of the cover reaches the first target heating temperature and the temperature of the inner pot reaches the second target heating temperature; the first target heating temperature is greater than or equal to the second target heating temperature.

5. The method according to claim 1, characterized in that The target stewing temperature includes a first target stewing temperature and a second target stewing temperature. In the stewing stage, controlling the first heating device and the second heating device to work so that the temperature of the cover and the temperature of the inner pot reach the target stewing temperature includes: During the stewing stage, the first heating device and the second heating device are controlled to work so that the temperature of the lid reaches the first target stewing temperature, and the temperature of the inner pot reaches the second target stewing temperature; the first target stewing temperature is greater than or equal to the second target stewing temperature.

6. The method according to claim 1, characterized in that The cooking process also includes a detection process before the cooking process, and the method also includes: During the detection process, controlling the second heating device to work for a preset detection time; Obtaining feedback signals from cooking appliances; After the feedback signal indicates that the cooking appliance is normal, the cooking process is performed.

7. The method according to claim 6, characterized in that After controlling the second heating device to work for a preset detection time, the method further includes: Acquiring a first initial temperature of the cover and a second initial temperature of the inner pot; determining a cooking mode of the cooking appliance according to the first initial temperature and the second initial temperature; The target heating temperature, the target boiling temperature, and the target stewing temperature are determined according to the cooking mode.

8. The method according to claim 1, characterized in that The cooking process also includes a power determination process before the cooking process, and the method also includes: In the power determination process, obtaining the amount of food to be cooked in the inner pot; The heating power of the second heating device is determined according to the amount of food.

9. The method according to claim 8, characterized in that The step of obtaining the amount of food to be cooked in the inner pot comprises: Obtaining the weight of the inner pot; The food amount of the food to be cooked in the inner pot is determined according to the weight.

10. The method according to claim 8, characterized in that The step of obtaining the amount of food to be cooked in the inner pot comprises: Obtaining the liquid level of the inner pot; The amount of food to be cooked in the inner pot is determined according to the liquid level.

11. A cooking appliance control device, characterized in that: The cooking process of the cooking device includes a heating stage, a boiling stage and a stewing stage which are performed in sequence, and the device includes: a temperature rise control module, used for controlling the first heating device and the second heating device to work during the temperature rise stage, so that the cover temperature of the cover of the cooking utensil and the inner pot temperature of the inner pot of the cooking utensil reach the target temperature rise temperature; the first heating device is used for heating the cover, and the second heating device is used for heating the inner pot; A boiling control module, used for controlling the first heating device and the second heating device to work during the boiling stage so that the temperature of the cover and the temperature of the inner pot reach a target boiling temperature; the target boiling temperature is greater than or equal to the target heating temperature; The stewing control module is used to control the first heating device and the second heating device to work during the stewing stage so that the temperature of the cover and the temperature of the inner pot reach a target stewing temperature; the target stewing temperature is less than or equal to the target heating temperature.

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