Automatic kitchen system and automatic cooking method

Abstract

The invention belongs to the technical field of cooking control, and particularly discloses an automatic kitchen system and an automatic cooking method.The automatic kitchen system comprises a sensor unit which is arranged corresponding to heating equipment of a kitchen and used for obtaining real-time data when the heating equipment processes materials; the fire adjusting unit is connected with the heating equipment; the fire adjusting unit is used for adjusting the temperature value of the material processed by the heating equipment; the user interface unit is used for setting materials and processing types; the user interface unit determines a temperature path of the heating equipment for processing the material within a period of time according to the material and / or the processing type; the control unit is connected with the sensor unit and the fire adjusting unit and generates control data for controlling the fire adjusting unit according to the temperature value on the temperature path and the real-time data; compared with the prior art, the method has the following advantages that automatic control over the machining process is achieved, the requirements of a user for monitoring firepower and time are reduced, the temperature of heating equipment is accurately adjusted based on the preset temperature path and real-time data, and it is ensured that materials are machined at the optimal temperature.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking control, and in particular to an automated kitchen system and an automated cooking method. Background Art

[0002] Existing kitchen cooking methods usually use gas stoves and iron pots. During this process, users need to complete multiple complex tasks at the same time, such as using a spatula to stir fry continuously, flexibly controlling the iron pot, adding ingredients in a timely manner, and accurately controlling the firepower. These links not only require the operator to have high experience and skills, but also easily lead to the situation of losing sight of one thing while focusing on another during the actual cooking process. In addition, some dishes require a long time of stewing or slow simmering, and the operator may leave the stove during this period. If the firepower and time are not properly controlled, it may cause excessive evaporation of water in the pot, causing the pot to dry out or the ingredients to burn, ultimately affecting the cooking quality and food safety.

[0003] Therefore, an automated kitchen system and an automated cooking method are proposed to solve the above-mentioned problems. Summary of the invention

[0004] The present invention aims to provide an automated kitchen system and an automated cooking method to solve or improve the above-mentioned technical problem that the existing kitchen cooking method relies on the user to manually control the fire and time, and long-term cooking can easily lead to excessive evaporation of water in the pot, causing a dry pot or scorching of ingredients, affecting the cooking quality.

[0005] In view of this, a first aspect of the present invention is to provide an automated kitchen system.

[0006] A second aspect of the present invention is to provide an automated cooking method.

[0007] The first aspect of the present invention provides an automated kitchen system, comprising: a sensor unit, which is arranged corresponding to the heating equipment of the kitchen; the sensor unit is used to obtain at least one real-time data when the heating equipment processes materials; a fire adjustment unit, which is connected to the heating equipment; the fire adjustment unit is used to adjust the temperature value of the material processed by the heating equipment at each moment; a user interface unit, which is used to set the type of material and processing; the user interface unit determines the temperature path of the material processed by the heating equipment within a period of time according to the type of material and / or processing; a control unit, which is connected to the sensor unit and the fire adjustment unit to exchange data; at each moment, the control unit generates control data for controlling the fire adjustment unit according to the temperature value on the temperature path and the real-time data, so that the heating equipment can correctly process materials along the temperature value on the temperature path.

[0008] In any of the above technical solutions, the user interface unit is connected to the sensor unit and the control unit to exchange data; the user interface unit updates the temperature path at each moment according to the real-time data, and transmits the temperature path to the control unit.

[0009] In any of the above technical solutions, the user interface unit includes: a parameter setting module, which is used to determine the temperature values ​​at the starting point and the end point within a period of time, as well as the temperature value at each time point within a period of time according to the input material and the type of processing; a monitoring module, which is used to set the time point at the current moment as a monitoring point, and load a dynamic range of processing safety field at the monitoring point according to the real-time data.

[0010] In any of the above technical solutions, the temperature path is a broken line path formed by sequentially connecting the temperature value of the starting point, the temperature values ​​of multiple time points, and the temperature value of the end point.

[0011] In any of the above technical solutions, the user interface unit also includes: a path update module, which is used to determine in real time whether the temperature value of the end point is within the processing safety field; when the temperature value of the end point is not within the processing safety field, the time point after the monitoring point and the temperature value of the end point are updated.

[0012] In any of the above technical solutions, the control unit includes: a path storage module, used to receive the temperature path updated at each moment and the temperature value at each time point; a fire control module, used to generate the control data according to the temperature value at the current time point and the real-time data.

[0013] In any of the above technical solutions, the control unit also includes: an alarm module, which is used to set a temperature range at each time point according to the type of material and / or processing, and to determine whether the temperature value at the time point is within the temperature range at each moment; if not, an alarm message is generated and sent to the user interface unit.

[0014] In any of the above technical solutions, the user interface unit exchanges data with the sensor unit, the ignition adjustment unit and the control unit in a wired and / or wireless manner.

[0015] In any of the above technical solutions, the real-time data includes moisture content, smoke particle concentration, tar concentration and temperature value of the heating equipment around the material.

[0016] The second aspect of the present invention provides an automated cooking method implemented according to any of the above-mentioned technical solutions, comprising the following steps: setting the temperature path according to the type of material and processing, and updating the temperature path at each moment according to the real-time data; generating the control data according to the temperature path and the real-time data, and adjusting the heating device through the fire adjustment unit at each moment according to the control data; and determining in real time whether the temperature value of the processed material matches the temperature value on the temperature path during the process of processing the material by the heating device.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] Through the coordinated work of the sensor unit, control unit and fire adjustment unit, fully automated control of the cooking process is achieved. Users do not need to continuously monitor the fire power and time, which significantly simplifies the operation process.

[0019] Based on the preset temperature path and real-time data feedback, the system can accurately adjust the temperature of the heating equipment to ensure that the ingredients are processed within the optimal temperature range, improving the taste and quality of the dishes.

[0020] Automated temperature and power control reduces dependence on user cooking experience and skills, making the cooking process more convenient and suitable for all types of users, including cooking novices.

[0021] Through real-time monitoring and automatic adjustment, the system can effectively prevent excessive evaporation of water in the pot and overheating of ingredients, reduce the risk of cooking failures such as dry pot and carbonization, and ensure food safety.

[0022] The automated control mechanism ensures that each cooking process is carried out according to the predetermined temperature path, improving cooking efficiency and consistency of results and avoiding errors caused by human operation.

[0023] Additional aspects and advantages of embodiments according to the present invention will become apparent in the following description or may be learned through practice of embodiments according to the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0025] Figure 1 It is a logical structure diagram of the present invention;

[0026] Figure 2 The figure is a flow chart of the method steps of the present invention. DETAILED DESCRIPTION

[0027] In order to more clearly understand the above-mentioned purpose, features and advantages of the present invention, the present invention is further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0028] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0029] See also Figure 1-Figure 2 , the following describes some embodiments of the automated kitchen system and automated cooking method of the present invention.

[0030] Embodiments of the first aspect of the present invention provide an automated kitchen system. In some embodiments of the present invention, such as Figure 1 As shown, the automated kitchen system includes:

[0031] The sensor unit is set corresponding to the heating equipment in the kitchen; the sensor unit is used to obtain at least one real-time data when the heating equipment processes materials. The sensor unit includes a moisture sensor for monitoring moisture content, a smoke sensor for sensing smoke concentration, a tar sensor for obtaining chemical components in the air and identifying tar content, and a temperature sensor for non-contact detection of material temperature. The multiple types of real-time data obtained are packaged and transmitted to more comprehensively sense the status of the materials processed by the heating equipment.

[0032] The fire adjustment unit is connected to the heating device; the fire adjustment unit is used to adjust the temperature value of the material processed by the heating device at each moment. The heating device can be a gas stove, and the fire adjustment device is an electromagnetic knob, and the base of the electromagnetic knob is fixed on the gas stove, and the rotating end of the electromagnetic knob is connected to the gas stove fire control switch to drive the fire control switch to rotate and adjust the gas intake to adjust the temperature value of the material processed by the heating device. The fire adjustment unit can also obtain the rotation angle of the fire control switch, so as to collect and send the processing temperature of the corresponding heating device under the current gas intake.

[0033] The user interface unit is used to set the type of material and processing; the user interface unit determines the temperature path of the material processed by the heating device within a period of time according to the type of material and / or processing. The user interface unit can be an independent mobile communication computing device, such as a smart phone, through which a network connection can be made to download and update the data of recipes and related temperatures, so as to adapt to more cuisines and materials as processing techniques for ingredients. The processing type can be the processing temperature of different cuisines, the type of material can be the main type of ingredients involved in the current processing of the dish, the temperature path is the temperature data set required to complete the complete cooking process of a dish, and the length of the required period of time is adjusted according to actual conditions.

[0034] The control unit is connected to the sensor unit and the flame adjusting unit to exchange data; at each moment, the control unit generates control data for controlling the flame adjusting unit according to the temperature value on the temperature path and the real-time data, so that the heating device can correctly process the material along the temperature value on the temperature path. The control unit can be a local independent computing device, used to maintain local non-network control of the overall processing process when the user interface unit is disconnected from the data transmission connection.

[0035] In the automated kitchen system provided by the present invention, the moisture sensor is used to detect the humidity and moisture content emitted from the cooking environment and the interior and surface of the food when the heating equipment is heating the material. Through continuous monitoring of the moisture content, the system can judge the moisture evaporation and dilution degree of the current food at any time, so as to infer the cooking maturity of the food, the texture change trend and whether there is a potential risk of dry pot or coking due to excessive moisture evaporation. In other words, when the moisture content gradually decreases, the system can recognize that the material may be about to enter a stage where it needs to be cooled or replenished with water, so as to issue a control instruction at the right time.

[0036] The configuration of smoke sensors is critical for timely sensing changes in smoke concentration in the cooking environment. During high-temperature heating, the fats, proteins, and carbohydrates in the ingredients may release various particles and gases during decomposition or heating reactions. When these particles accumulate to a certain extent, visible or invisible smoke will be formed. By using smoke sensors to capture smoke concentration information in the cooking area in real time, the system can respond accordingly at the early stages of smoke rise, such as reducing the firepower of the heating equipment, preventing excessive charring or burning of ingredients, and even linking the exhaust system to improve air quality. The detection of smoke sensors helps the system ensure the flavor and safety of food during the cooking process and reduce potential hazards to users and the kitchen environment.

[0037] The tar sensor is a more sophisticated detection element used to obtain and analyze the chemical composition of the air, especially for real-time identification of tar substances that may be produced during high-temperature heating. Tar is one of the decomposition products of organic matter under high-temperature heating. Its production usually means that the food has been overheated or has begun to produce bad flavors and harmful substances. Through precise monitoring of the tar content, the system can not only judge the flavor and taste changes of the current dish from the cooking quality level, but also provide an important warning signal for food safety. When the tar content begins to rise, the system can automatically reduce the firepower, remind the user to pay attention to the cooking status, or adjust the cooking strategy to ensure the health quality and nutritional value of the final dish.

[0038] In order to achieve a comprehensive understanding of the internal and external temperature conditions of the ingredients, the system is also equipped with a temperature sensor. The temperature sensor measures and tracks the temperature of the material being heated in a non-contact detection manner. Non-contact temperature measurement methods are usually achieved through infrared temperature measurement and other methods, which not only avoid physical contact and interference with the surface of the ingredients, but also obtain relatively accurate temperature data in an instant. Temperature data is the direct basis for judging the cooking progress and heat control of ingredients: different types of ingredients, different cooking methods, and expected taste or nutritional goals all require accurate temperature information to complete. When the temperature reaches the expected numerical range, the system can determine that the dish is in the ideal cooking stage; when the temperature is too high or rises rapidly, overheating can be prevented through active intervention (such as reducing the fire or adding water to cool down).

[0039] The above-mentioned various types of real-time data are packaged and transmitted, so that the automated kitchen system can realize comprehensive information processing and multi-dimensional perception at the data level. The core of this process lies in information fusion, that is, the humidity and evaporation information provided by the moisture sensor, the smoke concentration data provided by the smoke sensor, the chemical composition and tar content analysis results fed back by the tar sensor, and the temperature change curve captured by the temperature sensor are integrated and cross-compared. Through data fusion, the system can more accurately infer the specific state and trend of the current ingredients in the cooking stage, thereby further realizing automated control. Based on information fusion, the system's control algorithm and decision logic can dynamically adjust the power output of the heating equipment based on the comprehensive evaluation results, optimize the cooking sequence and cooking method, and issue warnings and prompts to users through the human-computer interface when necessary.

[0040] In a typical scenario, the heating device is a traditional gas stove, and the fire adjustment unit includes an electromagnetic knob as the core actuator. The electromagnetic knob is designed to include two parts: a fixed base and a rotatable end. The fixed base is firmly installed on the gas stove and maintains a stable connection with the gas stove body to ensure that it will not be displaced or loosened due to frequent adjustments during cooking. The rotating end is connected to the fire control switch on the gas stove. When the electromagnetic knob receives the control signal sent by the system, it will automatically drive the fire control switch to rotate, thereby realizing dynamic control of the gas intake. By adjusting the rotation angle of the fire control switch, the fire power of the gas stove changes accordingly, and the temperature of the heating area rises and falls and is adjusted accordingly with the change in fire power. When the fire control switch rotates to a larger opening, the amount of gas entering the combustion chamber increases, the fire power increases, and the temperature rises; conversely, when the fire control switch rotates to the closing direction, the gas supply decreases, the fire power weakens, and the temperature drops accordingly. In this process, the fire adjustment unit is not just a passive actuator, it also has data acquisition and feedback capabilities. Through the corresponding angle sensing mechanism (such as the angle detection component built into the electromagnetic knob or its connecting parts), the fire adjustment unit can detect the real-time rotation angle of the fire control switch and feed the angle information back to the control system. This feedback mechanism is particularly critical because after obtaining the rotation angle information of the fire control switch, the system can match the current gas intake with the known fire power-temperature relationship curve, thereby calculating and confirming the corresponding combustion temperature level. This temperature level is not the directly measured cooking pot temperature, but the basic data that is mutually verified and comprehensively considered with the data obtained by the sensor unit (including the aforementioned temperature sensor, moisture sensor, smoke sensor, and tar sensor). With the fire control switch angle feedback and gas intake data, the system can quickly establish a closed-loop control model from the command signal to the actual fire power change and then to the heat transfer effect.

[0041] Through this closed-loop control model, when the sensor unit detects that the material temperature is too high, the water evaporates too quickly, or the tar content gradually increases, the system can immediately issue a command to let the electromagnetic knob rotate in the opposite direction to reduce the opening of the fire control switch, reduce the gas supply, and then quickly reduce the heating temperature to avoid the food from being overheated and causing coking, dry pot or quality degradation. When it is detected that the material has not yet reached the ideal cooking temperature, or there is a large margin of space, the electromagnetic knob can be reversed to increase the firepower to quickly increase the heating environment temperature, so that the food can enter the ideal cooking area as soon as possible, shorten the cooking time and improve efficiency. At the same time, the correlation between the fire adjustment unit and the system as a whole is not limited to single-item adjustment, but is integrated into the multi-sensor fusion decision-making framework. For example, when the moisture sensor detects in real time that the humidity in the pot is changing towards dryness, and the temperature sensor shows that the temperature rises too quickly, and the smoke sensor and tar sensor simultaneously issue warnings, the system can quickly reduce the firepower through the fire adjustment unit to prevent cooking failure or food waste. In situations where certain dishes require a constant medium or low fire for a long time, the fire control unit can accurately keep the fire control switch at a specific angle to ensure that the gas is stably supplied at an ideal ratio, thereby maintaining the temperature stability of the dishes during a long period of slow simmering or stewing. This stability not only frees the user's hands and attention, but also allows complex dishes to achieve the ideal flavor and taste without supervision.

[0042] In addition, the data from the fire adjustment unit can also provide visual assistance to users. For example, the current fire level, the corresponding gas intake, and the expected heating effect are displayed on the user interface, allowing users to intervene in automated decisions, fine-tune, or customize the fire strategy according to their own taste preferences when necessary. Users can even upload the optimal fire adjustment curve for a specific dish to the system through a pre-set recipe curve. When executing the recipe, the fire adjustment unit can accurately perform fire changes according to these curves, allowing the dish to maintain the appropriate temperature level and fire strength at different cooking stages.

[0043] The user interface unit can be presented in the form of an independent mobile communication computing device, such as a smart phone, a tablet computer, or a specially customized intelligent control terminal. In this form, users do not have to be confined to the narrow space of a traditional kitchen, and can complete the setting and adjustment of cooking parameters in a more comfortable and flexible environment. The device connects to external information resources and data servers through wireless communications (such as Wi-Fi or cellular networks), and can not only access the rich recipe resources and the latest cooking skills on the Internet, but also obtain the best cooking practices and data updates related to specific ingredients in real time. In this way, the user interface unit gives users a dynamic learning and expansion capability, allowing them to continuously enrich and improve their own recipe database and cooking parameter archives according to their personal preferences.

[0044] In this user interface unit, the user can first select the type of material that they currently want to process. The so-called material type usually refers to the main ingredient characteristics of the current dish, such as meat (including beef, pork, chicken, fish, etc.), vegetables (leafy vegetables, root vegetables, fruits, etc.), beans or grains, as well as more detailed ingredient characteristics (such as meat from a specific part, vegetable raw materials from a certain origin or seasonality). By accurately setting the material type, the system can automatically match the temperature curve, heating time and heat requirements that best match the ingredient, laying the foundation for high-quality cooking.

[0045] After the material type is selected, the user interface unit also allows the user to select the processing type. The processing type here is more related to the characteristics of the cuisine, the style of the dish and the cooking techniques. Different cuisines (such as Chinese, French, Italian, American, Japanese, etc.) have their own emphasis and standards in terms of heat and temperature control; within the same cuisine, different dishes may also have very different control of temperature and time. For example, Chinese stir-frying often requires rapid stir-frying with high temperature and rapid fire, while slow-cooked dishes in French cuisine pay more attention to low temperature and long-term meticulous cooking. After the user selects the corresponding processing type on the interface, the system can automatically match the temperature control mode, phased temperature increase and decrease strategy and other additional conditions (such as whether it is necessary to add water, add seasoning or stir in the middle) of the processing type in the industry and experience knowledge base. This process standardizes the traditional steps that require empirical judgment and trial and error, and realizes automatic control, which greatly reduces the technical threshold of cooking.

[0046] With the two basic parameters of material and processing type, the user interface unit can generate a complete temperature path based on the built-in or cloud-downloaded cooking data. The temperature path refers to the temperature change curve and temperature data point set required from the initial heating to the final product out of the pot during the entire cooking process. This path is not a single constant temperature mode, but may include multiple stages, multiple inflection points and temperature ranges. For example, in the typical temperature path of some dishes, high-temperature quick stir-frying may be required at first to lock the moisture and nutrients on the surface of the ingredients, and then a relatively stable temperature is maintained at the medium-heat stage to allow the ingredients to be fully heated and flavored, and then a long-term slow stew is carried out at a low temperature environment to allow the seasoning and the fiber tissue of the ingredients to fully blend, and finally the temperature may be raised again at the end stage to collect the juice and flavor. Behind the setting of the entire temperature path is the understanding of cooking science and the pursuit of deliciousness. Through the digitized temperature control strategy, the uncertainty caused by human errors and lack of experience is minimized to the greatest extent.

[0047] At the same time, in order to adapt to a wider range of cuisines and ingredients, the network connection function of the user interface unit can realize the dynamic update of the recipe library and parameter database. Users do not have to be limited to the few conventional recipes preset when the device leaves the factory, but can obtain the latest data sets from the remote server at any time. These data sets may contain temperature curves updated by professional chef teams, standardized cooking parameters published by food research institutions, and even innovative dishes contributed by food lovers from all over the world. Through regular synchronous updates, the user interface unit can continuously expand the scope of application of the system and meet diversified cooking needs.

[0048] The length of a period of time in the temperature path can also be flexibly adjusted according to the actual cooking situation. The user interface unit can display the current cooking progress and remaining time in real time during cooking, and allow the user to manually intervene and fine-tune when necessary. For example, when the sensor unit feedbacks that the current ingredients have not yet reached the expected taste or texture, the user can use the user interface unit to appropriately extend the heating time of this stage, or appropriately increase or decrease the temperature rise in the next heating stage. Conversely, if the ingredients reach the ideal state ahead of time, the subsequent heating process can also be shortened to finish the pot as soon as possible. Such flexibility ensures that the system can be highly automated and intelligent, and can also be combined with the user's subjective judgment when necessary, so that machines and human wisdom complement each other.

[0049] The control unit will establish a dynamic data link with the aforementioned sensor unit. The sensor unit includes a variety of sensing components such as moisture sensors, smoke sensors, tar sensors, and temperature sensors, which can continuously feed back real-time data of the material processing process to the control unit. When the temperature sensor detects the current temperature value of the surface of the ingredients in the pot, the moisture sensor senses the environment and the humidity of the ingredients, the smoke sensor detects the possible changes in the concentration of smoke particles in the cooking area, and the tar sensor feeds back the chemical composition information in the air to the control unit, these data streams constitute the basic information source for the control unit to evaluate the current cooking status. Through comprehensive analysis of multiple sensing parameters, the control unit can determine the deviation between the current cooking stage and the ideal state, and then decide on the next operation strategy.

[0050] Secondly, the control unit maintains real-time communication and data exchange with the fire adjustment unit to achieve precise control of the firepower and temperature of the heating equipment. The fire adjustment unit is responsible for executing the control command of the control unit. When the control unit determines that the firepower needs to be increased to speed up the temperature rise based on the data provided by the sensor, it will send a corresponding instruction to the fire adjustment unit to turn the electromagnetic knob to turn the fire control switch, thereby increasing the gas intake and increasing the firepower. When the system detects that the current temperature or smoke and tar indicators deviate from the expected value and need to reduce the firepower to control overheating, the control unit will instruct the fire adjustment unit to reversely adjust the angle of the fire control switch, reduce the gas supply, reduce the heating speed, and ensure that the ingredients are in a controlled cooking environment. Through this closed-loop control mechanism, the control unit can instantly convert the status information fed back by the sensor into a fire adjustment strategy to achieve seamless automatic firepower adjustment.

[0051] More importantly, the control unit works based on the temperature path set by the user interface unit as an action program. The user interface unit pre-sets an expected temperature change curve (i.e., temperature path) by inputting material type, cuisine style, and processing type. The temperature path determines the target temperature value that should be reached in each time period during the entire cooking process. After obtaining the temperature path, the control unit compares the target temperature value with the actual temperature value fed back by the sensor in real time, and generates instruction data for controlling the fire adjustment unit accordingly. When the actual temperature is lower than the ideal value, the control unit increases the firepower through the fire adjustment unit; when the actual temperature exceeds the ideal value or other sensor parameters indicate cooking risks, the control unit reduces the firepower or takes corresponding mitigation measures. This control method based on dynamic comparison between the target temperature path and real-time sensor data enables the heating equipment to always tend to the preset ideal trajectory in the time dimension and temperature dimension, ensuring that the quality and taste of the final dish meet user expectations.

[0052] In addition, the control unit is also responsible for local computing and independent operation in the system architecture. Although the user interface unit can obtain updated recipes, temperature data, and more advanced cooking strategies from the cloud through a network connection, it does not require a stable network online during the entire cooking process. As a local independent computing device, the control unit can still maintain local non-network control of the entire processing process with the help of locally stored recipe parameters, temperature paths, and control logic even when the user interface unit is disconnected from the data transmission connection. In other words, even if the network is temporarily interrupted or the user interface device is temporarily unable to access external resources, the control unit can still rely on previously downloaded or pre-installed data, algorithms, and strategies to ensure the smooth progress of the entire cooking process. This kind of local autonomous design greatly improves the robustness and reliability of the system in actual application scenarios, not only ensuring the continuity of the cooking process, but also allowing users to enjoy the convenience and quality assurance of intelligent cooking in a non-network environment.

[0053] During the operation of the entire system, the control unit can also store and review historical data, record and analyze abnormal conditions during the cooking process, and provide a data basis for users to summarize their experience or upgrade the system in the future. By comparing the temperature curve during past cooking with the sensor data, the control unit can continuously optimize and tune the control algorithm, making the system more efficient and intelligent in the subsequent cooking process.

[0054] In any of the above embodiments, the user interface unit is connected to the sensor unit and the control unit to exchange data, and the data is transmitted by wired connection; the user interface unit updates the temperature path at each moment according to the real-time data, so as to make real-time adjustments during the processing process, so as to make the current operation more adaptable, and transmit the temperature path to the control unit.

[0055] In this embodiment, the user interface unit serves as a visual interactive entrance of the present invention, and its main function is to provide users with adjustable space, information acquisition channels and dynamic decision-making capabilities for the cooking process. After the user sets the initial material type and processing type, the user interface unit will initially generate a temperature path and use the path as a target reference for cooking. On this basis, when the cooking process begins, the user interface unit will not execute the temperature path unchanged to the end, but will be able to adjust and optimize the path according to the real-time acquired data. At the specific implementation level, the user interface unit uses a wired connection to interact with the sensor unit and the control unit. This wired connection can be achieved through a serial interface, an Ethernet cable or a custom data cable, and its advantages are stable data transmission and strong anti-interference, ensuring that real-time data can be quickly and accurately reached by the user interface unit during the millisecond refresh process. Through the real-time data such as temperature, humidity (given by a moisture sensor), smoke concentration, tar content uploaded by the sensor unit, and the current state parameters of the control unit during the firepower adjustment process, the user interface unit can compare the deviation between the actual cooking state and the ideal target curve, and fine-tune the temperature path in a timely manner. This ability to continuously correct the temperature path based on real-time feedback provides a high degree of adaptability and intelligence for the cooking process, enabling the system to better cope with uncertainties such as differences in food quality, changes in ambient temperature, or adjustments in user taste preferences. At the same time, the user interface unit also transmits the optimized temperature path back to the control unit to ensure that the control unit executes the latest fire control strategy in the next time slice. In this way, at each moment, the user interface unit is not only a display and adjustment terminal, but also assumes the key role of data processing and strategy re-optimization, providing the entire system with the ability to continuously evolve and adapt.

[0056] The sensor unit continuously captures various real-time data during the cooking process, such as the temperature inside the pot, the moisture concentration in the air, the smoke particle content, and the potential tar chemical composition. These data are uploaded to the user interface unit in real time via a wired connection. After receiving these data, the user interface unit will compare the current state with the previously set temperature path. If it is found that the actual temperature is too low, or the smoke and tar parameters show a potential overheating trend, or the moisture content indicates that the current dry pot risk is increasing, the user interface unit can make appropriate corrections to the temperature path based on these minor changes. The sensor unit therefore provides the user interface unit with an input basis for dynamic decision-making, enabling the latter to adjust the cooking strategy in a "targeted" manner.

[0057] When the user interface unit replans the temperature path according to the sensor data, it needs an execution entity to implement this new path. The control unit is the core of the execution strategy. It receives the updated path information transmitted from the user interface unit and converts it into control instructions for the fire adjustment unit. Through wired data interaction, the control unit can learn the latest temperature path adjustment information in the shortest time, and adjust the fire adjustment unit accordingly, change the gas intake and the opening of the fire control switch, so as to quickly respond to the new strategic goals. Therefore, the user interface unit plays the role of strategic guidance and optimization instructions for the control unit, while the control unit is responsible for implementing this new strategy.

[0058] When the control unit adjusts the firepower, the heating environment of the material changes immediately. The sensor unit will quickly detect changes in temperature rise and fall, changes in water evaporation rate, potential changes in smoke or tar composition, and upload these data to the user interface unit again. The user interface unit will then re-evaluate the gap between the actual state and the expected path. If there are still errors or changes in conditions, the path and parameters will be further corrected. This cycle of data flow and control flow ensures that the system can maintain adaptability and efficiency throughout the cooking process, without the need for users to intervene all the time to adjust the firepower or worry about overcooking or burning, thereby truly achieving an intelligent and automated worry-free cooking experience.

[0059] In any of the above embodiments, the user interface unit includes:

[0060] The parameter setting module is used to determine the temperature values ​​at the start and end points within a period of time, as well as the temperature value at each time point within a period of time according to the input material and processing type. Setting each processing type and material type before processing can make each control more consider the actual processing operation.

[0061] The monitoring module is used to set the current time point as a monitoring point and load a dynamic range of processing safety field at the monitoring point according to real-time data.

[0062] In this embodiment, the parameter setting module is one of the core components in the user interface unit, and its main function is to set an accurate temperature path for the entire processing cycle according to the material type and processing type input by the user. First, before the system starts the cooking operation, the user selects the corresponding material type (such as beef, chicken, fish, vegetables, etc.) and processing type (such as frying, stir-frying, stewing, steaming, baking or specific cooking methods in different cuisines) through the parameter setting module. After receiving these input information, the parameter setting module will internally call the standard parameter library related to the material and processing method or match and calculate according to the data downloaded from the cloud, and determine the target temperature values ​​of the starting point and the end point within a period of time (the predetermined duration of the entire cooking process), as well as the ideal temperature value corresponding to each time point within the time period. In this way, the parameter setting module provides an initial temperature reference curve, i.e., a temperature path, for the control unit and the fire adjustment unit. This path defines in detail when to heat up, when to keep a constant temperature, when to cool down, and the target temperature range of each stage. Since the parameters have been set according to the actual processing requirements (including material characteristics and cooking methods) before processing, each cooking can be carried out with full consideration of specific ingredients and process requirements, thus ensuring that the subsequent control process is more targeted and accurate.

[0063] The monitoring module is a key part of the user interface unit to achieve dynamic risk control and adaptive adjustment. When the cooking process begins, the monitoring module will use the time point at each moment as a "monitoring point" and conduct a comprehensive evaluation of the current processing status based on the real-time data obtained from the sensor unit. At this time, the monitoring module will construct a dynamic range of processing safety field based on the temperature, humidity, moisture, smoke concentration, tar composition and other information fed back by the sensor. The processing safety field can be understood as a scenario-based representation of the visualization and quantitative evaluation of possible problems in the current cooking state. When risk signals such as ingredients approaching a dry pot, excessive fire leading to potential coking, or insufficient moisture, increased smoke concentration, etc. appear, the monitoring module loads the risk gradient and warning information within the dynamic range into the interface corresponding to the monitoring point. This safety field not only provides users with intuitive risk prompts, but also provides a basis for subsequent automatic adjustment strategies (such as re-optimizing the temperature path, reminding users to add water or reduce fire).

[0064] The parameter setting module determines the initial target temperature path before processing begins, which provides an ideal reference for subsequent monitoring and adjustment. When cooking starts, the monitoring module detects the deviation between the current state and the target path defined by the parameter setting module through real-time data. If the monitoring module finds that the actual temperature at a certain monitoring point has significantly deviated from the set ideal value, or a high-risk area appears in the safety field (such as excessive temperature, excessive smoke concentration, increased tar content, etc.), it can prompt the user through the user interface unit or interact with the control unit to achieve timely correction and optimization of the path. In this way, the pre-planning of the parameter setting module and the process control of the monitoring module cooperate with each other to form a continuous closed loop from macro planning to micro supervision.

[0065] The parameter setting module provides an initial temperature path to the control unit. The control unit issues instructions to the fire adjustment unit based on this path. When the sensor unit reports the real-time data to the user interface unit, the monitoring module performs a risk assessment on the data and compares the assessment results with the target parameters of the parameter setting module. If the risk assessment shows that there are deviations or potential problems, the user interface unit can fine-tune the path output by the parameter setting module and send the updated temperature path to the control unit again, forming continuous feedback and improvement. In this process, the parameter setting module provides a starting point and reference for the control unit, and the sensor unit provides real data support for the monitoring module, which in turn corrects the path output of the parameter setting module. The interactive cooperation between the three ensures that the cooking process can maintain the planned direction and can be flexibly adjusted according to actual conditions.

[0066] When the monitoring module detects a risk and displays a dynamic safety field on the user interface, the user can get intuitive feedback on the cooking status in a timely manner. If the user deems it necessary to intervene, he or she can input new requirements or policy correction points into the parameter setting module through the user interface unit. At the same time, the monitoring module can also autonomously send corresponding recommended instructions to the control unit (such as prompting the control unit to reduce the firepower, or reminding the user to add water). In such a multi-directional data flow, the role of the monitoring module is dynamic control and risk warning, so that the control unit and the user interface unit are always kept in an environment with sufficient information and real-time updates, thereby achieving flexible adjustment and coordination.

[0067] Specifically, the processing safety field includes:

[0068] The change in moisture content depends on the heating power and temperature. The change in moisture evaporation is described by the following formula:

[0069]

[0070] Where M(t) is the moisture content at the current moment; k is the moisture evaporation coefficient, which is related to the type of food and the ambient temperature; P(t) is the heating power; T(t) is the current temperature; T env is the ambient temperature; α is an exponential factor determined by the characteristics of the food, reflecting the nonlinear relationship of water evaporation.

[0071] There are multiple monitoring points during the processing. The temperature value T(t) and moisture content M(t) at each point will change over time and be determined by the dynamic safety range. For each time point t, the following formula can be used to determine whether the processing is safe:

[0072]

[0073] Among them, M min To ensure that the food ingredients can maintain a certain minimum moisture content at the end of processing, if at a certain moment, the temperature is not within the safe range or the moisture is too little, it will be judged as unsafe.

[0074] Determine whether the food can be successfully processed at the end point temperature without adding water. At this time, the dynamic safety field needs to be extended to the end point T_end. By calculating the change in water evaporation and temperature, the state of the end point is predicted:

[0075]

[0076] Among them, M end is the moisture content at the end point; T end is the temperature of the end point; if End_Safe is False, it means that external intervention (such as adding water) is required to prevent the ingredients from drying out or burning.

[0077] At each monitoring point, the system can update the dynamic safety range R(t) in real time and adjust the temperature path of processing based on real-time data feedback to ensure safe processing. Specifically, the judgment conditions at each monitoring point are:

[0078] Update_Safe_Range(t)=True if T(t)∈[T min , T max ]and M(t)≥M min

[0079] Otherwise, an alarm is triggered and the user is prompted to intervene.

[0080] From the above, we can see that this dynamic range processing safety field model dynamically judges the safety of food processing through multiple real-time data (such as temperature, heating power, moisture, etc.). The model works through the following steps: at each time point, through the temperature path and real-time data, judge whether the current processing state is safe. If it is safe, continue processing; if it is not safe, update the temperature path according to the real-time data, or remind the user to intervene externally, such as adding moisture. Finally, judge whether the cooking can be successfully completed at the end point, and ensure the safety of the ingredients at the end point to avoid dry pot or scorching. This model can accurately handle complex cooking processes, ensure that the ingredients always remain safe during processing, and can automatically adjust the temperature and moisture to reduce the need for human intervention.

[0081] Specifically, the moisture content M(t) at the current moment is determined by the following steps:

[0082] M(t)=M0·exp(-∫0 t [k evap (T(τ))+k smoke (C smoke (τ))+k tar (C tar (τ))]dτ)

[0083] Where M0 is the initial moisture content, obtained by initial setting; T(τ) is the temperature at time τ; C smoke (τ) is the smoke concentration at time τ; C tar (τ) is the tar concentration at time τ; k evap (T), k smoke (C smoke ) and k tar (C tar ) are the evaporation rate coefficients related to temperature, smoke concentration and tar concentration respectively.

[0084] The water evaporation rate is closely related to temperature, specifically:

[0085]

[0086] Among them, A evap is the evaporation rate constant; E evap is the activation energy of the evaporation process; R is the gas constant; T is the temperature.

[0087] There is a direct relationship between smoke concentration and water evaporation. A higher concentration means more water evaporation. Specifically:

[0088]

[0089] Among them, α smokeis the coefficient of smoke concentration, reflecting the effect of concentration on the evaporation rate of water; γ smoke is the power factor of smoke concentration, describing the nonlinear effect of concentration on evaporation rate.

[0090] The tar concentration is related to the reduction of water and the carbonization process of the food, specifically:

[0091]

[0092] Among them, β tar is the coefficient of tar concentration, reflecting the effect of tar concentration on water evaporation rate; δ tar is the power factor of tar concentration, describing the nonlinear effect of concentration on evaporation rate.

[0093] In any of the above embodiments, the temperature path is a zigzag path formed by sequentially connecting the temperature value of the starting point, the temperature values ​​of multiple time points, and the temperature value of the end point. The current processing time period is divided by setting a time scale to obtain multiple continuous unit times, and the middle of the unit time is used as the time point.

[0094] In this embodiment, the starting point temperature value is the initial temperature of the heating device at the beginning of the cooking process, which is usually set to the minimum temperature required when the ingredients are just put into the pot to ensure that the ingredients can be heated safely and evenly. The temperature values ​​of multiple time points are multiple continuous time points included in the temperature path, and each time point corresponds to a specific temperature value. These temperature values ​​are connected in sequence to form a continuous broken line path, reflecting the dynamic change trend of the temperature during the cooking process. The temperature value of each time point is accurately calculated based on the type of ingredients, processing method and cooking goals set by the user. The end point temperature value is the target temperature of the heating device at the end of the cooking process, ensuring that the ingredients reach the ideal final state after cooking, such as appropriate degree of doneness, taste and flavor.

[0095] Depending on the complexity of the cooking task, the required temperature change amplitude and the characteristics of the ingredients, the system automatically or manually sets the appropriate time scale by the user. For example, for quick stir-frying, the time scale may be short, while for slow-cooked dishes, a longer time scale is required. The entire cooking time period is divided into several continuous unit times, each unit time representing a small time slice in the cooking process. The purpose of this division is to refine the temperature control so that the heating equipment can accurately adjust to the predetermined temperature value in each unit time. The middle of each unit time is set as a time point as a key node on the temperature path. The system sets and adjusts the temperature values ​​at these time points to ensure that the temperature change during the entire cooking process meets the expected target. The generation of the temperature path is based on the parameter setting module in the user interface unit. According to the input material type and processing type, the system calculates a temperature change curve containing a starting point, multiple time points and an end point. This path is dynamically applied during the cooking process to guide the temperature adjustment of the heating equipment.

[0096] The setting of the time scale directly determines the distribution of time points in the temperature path and the setting of temperature values. For example, a shorter time scale means more time points, making the temperature path more delicate and flexible, suitable for cooking tasks that require rapid temperature changes. The temperature value of each time point is dynamically adjusted according to the time scale to ensure that the heating equipment can accurately reach the predetermined temperature in each unit time. This association ensures that the temperature path can closely fit the actual needs of the cooking process and avoid excessive or small temperature fluctuations.

[0097] The control unit generates corresponding control instructions based on the temperature value at each time point in the temperature path, and instructs the fire adjustment unit to adjust the fire output of the heating equipment to ensure that the heating equipment reaches the predetermined temperature in each unit time. During the execution of the temperature path, the control unit continuously receives real-time data from the sensor unit. When there is a deviation between the actual temperature and the predetermined temperature, the control unit will make immediate adjustments based on the setting of the temperature path to ensure the consistency and accuracy of the temperature change.

[0098] The monitoring module loads a dynamic range of processing safety field based on real-time data at each time point. When potential cooking risks are detected (such as excessive temperature, increased smoke concentration, etc.), the monitoring module will notify the user interface unit to adjust the temperature path to avoid risks. The setting of the temperature path not only guides the control unit's firepower adjustment, but also interacts with the safety field generated by the monitoring module. When the safety field prompts that the temperature path needs to be adjusted, the user interface unit will dynamically optimize the temperature path based on these prompts to ensure the safety and stability of the cooking process.

[0099] In any of the above embodiments, the user interface unit further includes:

[0100] The path update module is used to determine in real time whether the temperature value of the end point is within the processing safety field; when the temperature value of the end point is not within the processing safety field, the time point after the monitoring point and the temperature value of the end point are updated.

[0101] In this embodiment, the path update module continuously monitors the temperature value of the end point in the temperature path, and determines whether the temperature value of the end point is within the safety range by comparing the current processing state with the preset processing safety field (dynamic risk assessment area generated by the monitoring module). If the temperature value of the end point does not enter the processing safety field, the module will proceed to the next step. When the path update module confirms that the temperature value of the end point is not within the processing safety field, it will automatically adjust the temperature path. Specifically, the module will update the temperature value of the time point after the current monitoring point, as well as the temperature value of the end point. This update ensures that the temperature path can adapt to changes in the cooking process in real time and avoid potential cooking risks such as overheating, dry pot or charring of ingredients. The path update module adjusts the distribution of subsequent temperature values ​​by resetting the time point after the monitoring point. This means that the temperature path is no longer static, but is continuously optimized based on real-time data and risk assessment to adapt to the needs of the current cooking state. Through real-time judgment and path update, the path update module effectively prevents various risks that may occur during the processing process. It ensures that the temperature path is always within a safe and efficient control range, thereby improving the success rate of cooking and the quality of dishes.

[0102] The path update module relies on the processing safety field information provided by the monitoring module. The monitoring module generates a processing safety field through real-time data (such as temperature, humidity, smoke concentration, tar content, etc.) obtained by the sensor unit, and the path update module determines whether the temperature value of the end point is safe based on these safety field data. If the monitoring module detects a risk signal, the path update module will adjust the temperature path according to the prompt of the safety field to avoid potential risks. After the path update module adjusts the temperature path, it needs to pass the updated temperature path information to the control unit. The control unit generates corresponding control instructions based on the new temperature path, and instructs the fire adjustment unit to adjust the fire output to ensure that the heating equipment works according to the latest temperature path. This association ensures that the dynamic update of the temperature path can be reflected in the control of the heating equipment in real time, realizing precise temperature regulation.

[0103] The path update module relies on real-time data provided by the sensor unit to accurately determine the current cooking status. The sensor unit collects data through moisture sensors, smoke sensors, tar sensors, and temperature sensors, and the path update module uses this data to evaluate the safety and effectiveness of the temperature path. When the sensor unit detects data changes, the path update module will respond in time and adjust the temperature path to adapt to the new cooking conditions.

[0104] The user interface unit displays the real-time cooking status and temperature path adjustment to the user through the path update module. When the path update module adjusts the temperature path, the user interface unit updates the display to provide the user with dynamic information of the current cooking process. If necessary, the user can also manually intervene in the path update module through the user interface unit to further optimize the cooking process.

[0105] A closed-loop feedback system is formed between the path update module, the monitoring module, and the control unit. The monitoring module provides real-time data, the path update module adjusts the temperature path according to the safety field, the control unit executes the adjustment instruction, the fire adjustment unit changes the firepower, and the temperature change of the heating equipment is monitored by the sensor unit again, forming a continuous optimization and adjustment cycle. This closed-loop feedback mechanism ensures the stability and efficiency of the entire cooking process and minimizes the need for human intervention.

[0106] In any of the above embodiments, the control unit includes:

[0107] The path storage module is used to receive the updated temperature path at each moment and the temperature value at each time point, so as to perform local control without network.

[0108] The flame control module is used to generate control data based on the temperature value and real-time data at the current time point. The control data includes the rotation angle of the electromagnetic knob, which corresponds to the gas intake and the expected temperature value of the processed material.

[0109] In this embodiment, the path storage module can receive the latest temperature path information transmitted by the user interface unit, which includes temperature values ​​at multiple time points from the starting point to the end point. The module stores these temperature path data securely in the local memory to ensure that these data can be called at any time to adjust the firepower during the cooking process. In order to ensure the stable operation of the system in a network-free environment, the path storage module can store and manage local data independently of the network connection. Even when the user interface unit cannot transmit data through the network, the control unit can still rely on the temperature path information stored in the path storage module to continuously and accurately control the heating equipment to ensure the continuity and stability of the cooking process.

[0110] The path storage module has efficient data management capabilities and can classify, index and quickly retrieve the received temperature path data. In addition, the module also supports dynamic update and overwrite of the temperature path, ensuring that the system can adjust and optimize the temperature path in a timely manner according to real-time cooking needs and user instructions.

[0111] The fire control module obtains the temperature path data in the path storage module in real time, as well as the real-time data provided by the sensor unit (such as current temperature, humidity, smoke concentration, tar content, etc.), and conducts comprehensive analysis and comparison. By comparing the current actual temperature with the target temperature on the preset temperature path, it is determined whether the firepower needs to be adjusted. Based on the analysis results of the temperature path and real-time data, the fire control module calculates the control data, which includes the rotation angle of the electromagnetic knob. The rotation angle directly corresponds to the gas intake of the gas stove. By adjusting the gas intake, the temperature of the heating device is accurately controlled to ensure that the temperature change during the cooking process meets the predetermined temperature path. The fire control module sends instructions to the fire adjustment unit based on the generated control data, and adjusts the firepower of the gas stove through the electromagnetic knob. Whether increasing the firepower to increase the temperature or reducing the firepower to lower the temperature, the fire control module can accurately control the working state of the heating device to ensure the stability and efficiency of the cooking process.

[0112] The path storage module provides the latest temperature path data to the fire control module, and the fire control module generates corresponding control instructions based on this data. The two realize efficient data transmission through the internal bus or data interface, ensuring that the fire control module can obtain and respond to changes in the temperature path in a timely manner. When the path storage module receives the temperature path updated by the user interface unit, the fire control module will immediately recalculate the control data based on the new temperature path and adjust the firepower of the heating device. This synergy ensures that the system can quickly respond to the temperature change requirements set by the user and maintain precise control of the cooking process.

[0113] The sensor unit continuously monitors various parameters in the cooking environment (such as temperature, humidity, smoke concentration, tar content, etc.) and transmits these real-time data to the control unit. The fire control module uses this data to adjust the firepower to ensure that the temperature of the heating equipment always meets the predetermined temperature path. The control unit adjusts the temperature path in real time based on the real-time data fed back by the sensor unit. If the sensor detects that the actual temperature at a certain point in time deviates from the predetermined value, or a risk signal appears (such as excessive smoke concentration), the fire control module will immediately adjust the firepower to ensure the stability and safety of the cooking process.

[0114] The user sets the material type and processing type through the user interface unit, generates a temperature path and transmits it to the path storage module of the control unit. The control unit controls the firepower according to these paths and updates the temperature path according to real-time data to ensure the accurate execution of the cooking process. During operation, the control unit will feedback the current firepower status and cooking progress to the user interface unit. The user can view the cooking status in real time through the interface and intervene as needed, such as manually adjusting the temperature path or pausing the cooking process. The user interface unit not only transmits the temperature path data to the control unit, but also receives real-time status information from the control unit to display the intelligent cooking process and optimize suggestions. Users can further optimize the cooking parameters according to the prompts on the interface to enhance the overall cooking experience.

[0115] In any of the above embodiments, the control unit further includes:

[0116] The alarm module is used to set a temperature range at each time point according to the type of material and / or processing. The temperature range is a standard processing temperature range value based on how the current material and processing type can be consumed after processing, and judge whether the temperature value at the time point is within the temperature range at each moment; if yes, no operation is performed, if not, an alarm message is generated and sent to the user interface unit, indicating that if no external intervention is performed at this time, such as adding moisture to the heating equipment, the failure of the material processing will result, such as drying of the pot and carbonization of the material due to overheating.

[0117] In this embodiment, the alarm module sets a specific temperature interval for each time point according to the type of material used in the current cooking process (such as beef, chicken, vegetables, etc.) and the selected processing type (such as frying, stir-frying, stewing, steaming, etc.). This temperature interval defines the safe and edible temperature range that the material should reach after processing. For example, the temperature interval for frying steak may be set between 60°C and 70°C to ensure that the inside reaches the appropriate degree of doneness without causing the meat to be dry or carbonized due to overheating. The setting of the temperature interval is based on food science and cooking standards to ensure that each material can reach the best edible standard under a specific processing type. By referring to authoritative food safety and cooking guidelines, the alarm module can provide a scientific and reliable temperature control benchmark for different cooking needs. During the cooking process, the alarm module continuously receives and monitors real-time temperature data from the sensor unit. For each time point, the alarm module compares the current actual temperature value with the preset temperature interval to determine whether it is within a safe range. Through real-time analysis of temperature data, the alarm module can identify whether the temperature is too high or too low, thereby evaluating whether there are potential risks in the current cooking state, such as dry pot ingredients, carbonization caused by overheating, etc. When the alarm module detects that the actual temperature value at a certain point in time fails to fall within the preset temperature range, a corresponding alarm message will be generated immediately. These alarm messages detail the current temperature anomaly and indicate the possible risk of cooking failure, such as dry pot or carbonization of materials. The generated alarm message will be sent to the user through the user interface unit, usually in a visual (such as pop-up window, warning light) and / or auditory (such as beep) way to remind the user to take necessary external intervention measures. For example, the system may suggest that the user add water or adjust the fire immediately to avoid cooking failure.

[0118] The temperature path setting module provides the alarm module with preset temperature ranges at each time point. The alarm module performs real-time temperature comparison and risk assessment based on these preset values ​​to ensure that the actual cooking process is consistent with the ideal temperature path. When the alarm module detects that the temperature deviates from the preset range, it not only generates an alarm message, but also may feedback the current risk status to the temperature path setting module, prompting dynamic adjustment and optimization of the temperature path to adapt to changes in actual cooking conditions.

[0119] The sensor unit continuously provides real-time environmental and food status data to the alarm module through moisture sensors, temperature sensors, smoke sensors, and tar sensors. These data are the basis for the alarm module to determine whether the current temperature is within the safe range. When the sensor unit detects abnormal temperature or other risk indicators, it transmits the data to the alarm module in a timely manner, triggering the corresponding alarm mechanism to ensure immediate response and control of the cooking process.

[0120] Once the alarm module generates an alarm message, it will pass this information to the fire control module through the control unit, instructing it to take necessary fire adjustment measures, such as reducing the fire or stopping heating, to prevent further temperature increase or other risks. After receiving the instructions from the alarm module, the control unit will work with the fire adjustment unit to quickly adjust the fire output of the heating equipment. At the same time, the control unit may feed back the alarm information to the path storage module to record this abnormal event and provide data support for future cooking process optimization.

[0121] The alarm module communicates alarm information to the user through the user interface unit, providing a detailed description of the risk and necessary response suggestions. The user interface unit is responsible for displaying this information in a user-friendly manner to ensure that the user can quickly understand and take appropriate actions. When the alarm module sounds an alarm, the user interface unit can also provide operation options, allowing the user to choose whether to automatically adjust the temperature path or manually intervene in the cooking process. This association allows the user to flexibly respond to emergencies in the cooking process under the prompt of the system, ensuring the quality and safety of the final dish.

[0122] As part of the closed-loop feedback mechanism, the alarm module continuously monitors temperature changes during the cooking process and issues an alarm in a timely manner when an abnormality is detected, prompting the system to make necessary adjustments. This continuous monitoring and feedback ensures that the entire cooking process is always within the controllable range, greatly reducing the risk of cooking failure. The alarm information and related data generated by the alarm module will be stored in the path storage module for subsequent data analysis and system optimization. By analyzing historical alarm events, the system can continuously improve the temperature path setting and risk assessment algorithm, and enhance the overall intelligence level of the cooking process.

[0123] In any of the above embodiments, the user interface unit exchanges data with the sensor unit, the ignition control unit and the control unit in a wired and / or wireless manner.

[0124] In this embodiment, a wired connection (such as an Ethernet cable, a USB interface, a serial communication line, etc.) provides a high-stability and low-latency data transmission path to ensure that data can be transmitted in real time and accurately during the critical cooking process. This is particularly important for cooking tasks that require high-precision control, such as fast cooking or fine stewing. Wired transmission methods usually have higher bandwidth and lower electromagnetic interference, and are suitable for scenarios where large amounts of data need to be transmitted or where high requirements are placed on data transmission speed. For example, the data (temperature, humidity, smoke concentration, etc.) monitored in real time by the sensor unit can be quickly transmitted to the user interface unit and the control unit via a wired method to ensure that the system can respond immediately. Wireless connections (such as Wi-Fi, Bluetooth, Zigbee, etc.) provide greater flexibility for data interaction between the user interface unit and other units. Users do not need to be restricted by cable length and layout, and can arrange equipment more freely in the kitchen, improving the overall aesthetics and ease of use. Wireless transmission methods facilitate system expansion and equipment replacement. For example, when adding a new sensor or fire adjustment unit, there is no need to rewire, only pairing and connection through a wireless network, which greatly simplifies the system upgrade and maintenance process. Wireless connectivity allows users to interact with the user interface unit through mobile devices (such as smartphones and tablets) for remote control and monitoring. Users can wirelessly view the cooking status in real time and make adjustments from different locations in the kitchen or even in other areas of the home. The system supports the use of both wired and wireless transmission methods to take full advantage of their respective advantages. For example, critical data (such as temperature control instructions) can be transmitted via wired methods to ensure high reliability and low latency, while non-critical data (such as user interface status updates and notification messages) can be transmitted wirelessly to enhance the flexibility of the system and user experience. The use of dual wired and wireless transmission methods enhances the fault tolerance of the system. When one transmission method fails, the other method can be used as a backup to ensure the continuity of data interaction and the stable operation of the system.

[0125] The sensor unit transmits real-time monitoring data (such as temperature, humidity, smoke concentration, tar content, etc.) to the user interface unit through a wired or wireless connection. After receiving this data, the user interface unit can display the current cooking status in real time to help users understand the cooking process and the status of ingredients. The real-time data provided by the sensor unit is not only used for display, but also for the control logic within the system. The user interface unit compares this data with the preset temperature path, dynamically adjusts the temperature path or issues an alarm to ensure that the cooking process is always within the controllable range.

[0126] The user interface unit transmits fire control instructions to the fire control unit via wired or wireless means. These instructions instruct the fire control unit how to adjust the rotation angle of the electromagnetic knob based on the temperature path set by the user and the real-time monitoring data to achieve precise gas intake control and temperature regulation. The user interface unit allows the user to manually adjust the fire power through the graphical interface or physical controller, or select the automatic control mode. In automatic mode, the user interface unit automatically generates and sends control instructions based on the internal logic of the system; in manual mode, users can directly send personalized control instructions through the interface to flexibly respond to special cooking needs.

[0127] After the user interface unit generates and updates the temperature path, it transmits the path information to the path storage module of the control unit through a wired or wireless connection. The control unit performs local control based on the received temperature path to ensure that the heating equipment works according to the predetermined temperature change curve. The control unit feeds back the status information (such as the current firepower level, actual temperature value, etc.) after the firepower adjustment to the user interface unit through a wired or wireless method. The user interface unit updates the display content based on these feedback data to provide users with comprehensive monitoring and real-time understanding of the cooking process. When the control unit receives the alarm information from the alarm module, the user interface unit immediately issues an alarm prompt to the user through a wired or wireless connection, and provides corresponding processing suggestions (such as adding moisture, adjusting the firepower, etc.). This association ensures that the user can respond to abnormal situations in the cooking process in a timely manner to prevent cooking failures or damage to ingredients.

[0128] The system intelligently selects wired or wireless transmission methods based on the importance and transmission requirements of the data. Critical control instructions and real-time monitoring data are transmitted via wired methods first to ensure high reliability and low latency; while non-critical data (such as user operation records, notification messages, etc.) are transmitted wirelessly to improve system flexibility and user experience.

[0129] The system can dynamically select the most suitable data transmission method based on the current network environment and device status. For example, when the wired connection is available and stable, the system will give priority to wired transmission; when the wired connection is limited or unavailable, it will automatically switch to wireless transmission to ensure the continuity of data interaction and the efficient operation of the system.

[0130] The user interface unit receives multi-source data from the sensor unit and the control unit through wired and wireless means, and conducts comprehensive analysis and decision-making. Based on this data, the system can optimize the temperature path, adjust the fire output in real time, and issue an alarm when necessary, forming a complete closed-loop control system. The combination of multiple data transmission methods enables the user interface unit to display cooking status and control information in a more intuitive and intelligent way.

[0131] The second aspect of the present invention provides an automated cooking method implemented by an automated kitchen system according to any of the above embodiments. Figure 2 As shown, the automatic cooking method comprises the following steps:

[0132] S101, setting a temperature path according to the type of material and processing, and updating the temperature path at each moment according to real-time data.

[0133] S102, generating control data according to the temperature path and the real-time data, and adjusting the heating device through the fire adjustment unit at each moment according to the control data.

[0134] S103, during the process of the heating device processing the material, determining in real time whether the temperature value of the processed material matches the temperature value on the temperature path.

[0135] The automated cooking method provided by the present invention, step S101 is the initial stage of the automated cooking method, which mainly involves the setting and dynamic updating of the temperature path. This step generates a predetermined temperature change curve, i.e., the temperature path, by analyzing the selected materials (such as meat, vegetables, etc.) and processing types (such as frying, stir-frying, stewing, steaming, etc.). This path defines the target temperature values ​​that should be reached at different time points during the entire cooking process. Subsequently, the system dynamically adjusts the temperature path according to the cooking data obtained in real time to adapt to the changes in actual cooking conditions. Assume that the user chooses to cook a "braised pork in brown sauce", the material type is pork, and the processing type is stewing. The system first refers to the preset "braised pork in brown sauce" temperature path, sets the starting point temperature to 70°C, and after a series of temperature points, the final end point temperature is 90°C. During the cooking process, the sensor monitors the temperature, humidity and other data in the pot in real time. If it is found that the temperature rises too fast, the system will dynamically adjust the temperature value of the subsequent time point to avoid the meat from being over-stewed, resulting in a hard taste or excessive water loss. Step S101 ensures that the cooking process for different materials and processing types can proceed as expected by scientifically setting and adjusting the temperature path in real time. The precise setting and dynamic update of the temperature path greatly improves the adaptability and success rate of the cooking process, and reduces the risk of cooking failure caused by improper firepower or inaccurate time control.

[0136] Step S102 is the core control stage of the automated cooking method, which involves generating corresponding control instructions according to the preset temperature path and the cooking data obtained in real time, and accurately adjusting the firepower of the heating equipment through the fire adjustment unit. This process ensures that the temperature change of the heating equipment strictly follows the requirements of the temperature path to achieve the expected cooking effect. Continuing with the example of "braised pork", assume that the temperature in the pot is required to be 80°C at the current time point, and the sensor detects that the actual temperature is 78°C. By comparison, the system recognizes that the temperature has not reached the target value, so it generates a control instruction to increase the firepower, instructing the fire adjustment unit to rotate the electromagnetic knob to a certain angle, increase the gas intake, increase the firepower of the heating equipment, and quickly raise the temperature in the pot to 80°C. Step S102 ensures that the heating equipment can accurately adjust the firepower according to the temperature path and real-time data. By automatically generating and executing control instructions, the system can respond to temperature changes in the cooking process in real time, maintain the stability and consistency of the cooking environment, and improve the quality of dishes and the user's cooking experience.

[0137] Step S103 is the continuous monitoring and verification stage during the cooking process, which aims to confirm in real time whether the actual temperature of the processed material matches the target temperature on the preset temperature path. By comparing the actual temperature with the target temperature, the system can promptly detect and correct any deviations to ensure the accuracy and stability of the cooking process. In the process of cooking "braised pork", it is assumed that the target temperature at a certain time point is 85°C, and the sensor monitors the temperature in the pot to be 86°C in real time. The system recognizes through step S103 that the temperature has exceeded the target value, and judges that there may be a risk of overheating, which triggers the alarm module to issue an alarm, prompting the user to intervene (such as reducing the fire or adding water) to prevent the meat from becoming hard or charred due to overheating. Step S103 ensures that the cooking process is always under control through real-time temperature matching and monitoring. Timely detection of temperature deviations and taking corresponding measures effectively prevents possible risks in the cooking process and improves the safety and success rate of the cooking process.

[0138] In summary, through the scientific setting and real-time adjustment of the temperature path, the temperature changes during the cooking process are ensured to meet the expected goals, thereby improving the taste and quality of the dishes; the real-time monitoring and risk assessment mechanism enables the system to flexibly adjust according to the actual cooking conditions and adapt to the characteristics of different ingredients and cooking needs; the alarm and user prompt functions provide instant risk warnings to ensure the safety of the cooking process and prevent cooking failures and food safety issues; through data recording and analysis, the temperature path and control strategy are continuously optimized to improve the intelligence level and operational efficiency of the system; the cooking operation process is simplified, and the user's technical threshold is lowered, so that all kinds of users (whether they are novice cooks or experienced chefs) can easily enjoy the intelligent cooking experience.

[0139] In the description of the present invention, it should be understood that the terms "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside" and "outside" etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present invention.

[0140] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. Automated kitchen system, characterized in that, include: A sensor unit is provided corresponding to the heating device in the kitchen; the sensor unit is used to obtain at least one real-time data when the heating device processes materials; A fire regulating unit connected to the heating device; the fire regulating unit is used to adjust the temperature value of the material processed by the heating device at each moment; A user interface unit for setting the type of material and process; the user interface unit determines the temperature path of the material processed by the heating device over a period of time according to the type of material and / or process; A control unit is connected to the sensor unit and the ignition unit to exchange data; at each moment, the control unit generates control data for controlling the ignition unit according to the temperature value on the temperature path and the real-time data, so that the heating device can correctly process the material along the temperature value on the temperature path.

2. The automated kitchen system according to claim 1, characterized in that: The user interface unit is connected to the sensor unit and the control unit to exchange data; the user interface unit updates the temperature path at each moment according to the real-time data, and transmits the temperature path to the control unit.

3. The automated kitchen system according to claim 2, characterized in that: The user interface unit comprises: The parameter setting module is used to determine the temperature values ​​at the start and end points within a period of time, as well as the temperature value at each time point within a period of time according to the input material and the type of processing; The monitoring module is used to set the current time point as a monitoring point and load a dynamic range of processing safety field at the monitoring point according to the real-time data.

4. The automated kitchen system according to claim 3, characterized in that: The temperature path is a broken line path formed by sequentially connecting the temperature value of the starting point, the temperature values ​​of multiple time points, and the temperature value of the end point.

5. The automated kitchen system according to claim 3, characterized in that: The user interface unit also includes: The path updating module is used to determine in real time whether the temperature value of the end point is within the processing safety field; when the temperature value of the end point is not within the processing safety field, the time point after the monitoring point and the temperature value of the end point are updated.

6. The automated kitchen system according to claim 3, characterized in that: The control unit comprises: A path storage module, used for receiving the temperature path updated at each moment and the temperature value at each time point; The fire control module is used to generate the control data according to the temperature value at the current time point and the real-time data.

7. The automated kitchen system according to claim 6, characterized in that: The control unit also includes: An alarm module is used to set a temperature range at each time point according to the type of material and / or processing, and to determine at each moment whether the temperature value at the time point is within the temperature range; if not, an alarm message is generated and sent to the user interface unit.

8. The automated kitchen system according to claim 2, characterized in that: The user interface unit exchanges data with the sensor unit, the ignition adjustment unit and the control unit in a wired and / or wireless manner.

9. The automated kitchen system according to any one of claims 1 to 8, characterized in that: The real-time data include moisture content, smoke particle concentration, tar concentration and temperature value of heating equipment around the material.

10. The automated cooking method implemented by the automated kitchen system according to any one of claims 1 to 9, characterized in that: The steps include: Setting the temperature path according to the type of material and process, and updating the temperature path at each moment according to the real-time data; Generate the control data according to the temperature path and the real-time data, and adjust the heating device through the fire adjustment unit at each moment according to the control data; During the process of the heating device processing the material, it is determined in real time whether the temperature value of the processed material matches the temperature value on the temperature path.

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