Electromagnetic heating control method, device and electronic equipment

Abstract

The present application discloses a control method, device and electronic device for electromagnetic heating, the control method comprising: obtaining a cooking process; obtaining the category of ingredients to be cooked according to the obtained cooking process; obtaining the initial temperature of the heating chamber; comparing the obtained initial temperature of the chamber with the set reference temperature; obtaining a temperature compensation strategy according to the comparison result of the initial temperature of the chamber with the set reference temperature and the category of ingredients to be cooked; sending the cooking process and the temperature compensation strategy to the corresponding heating chamber so that the heating chamber executes the cooking process and the temperature compensation strategy; the heating chamber uses an electromagnetic coil to heat a dining box, and a dining box is provided in the chamber of the heating chamber, and the ingredients to be cooked are stored in the dining box. By processing the temperature compensation strategy of increasing or decreasing the power of the electromagnetic coil of the heating chamber, the initial temperature of the chamber can reach the set reference temperature, so as to realize the controllable consistency of heating of the ingredients, so as to improve the taste of the cooked food.

Description

Technical Field

[0001] The present application relates to the technical field of food production, and in particular to a control method, device and electronic equipment for electromagnetic heating. Background Art

[0002] Vending machines are widely praised for their ability to quickly provide food on demand. However, most of the food sold by existing vending machines is pre-processed cold meals, which not only have limited varieties, but also have a great difference in taste from food cooked on site. Therefore, there is still a wide demand for providing meals in a better way.

[0003] At present, the stir-frying chamber of the vending machine can cook food on the spot. If the ingredients of the same temperature are placed in stir-frying chambers with different temperatures, although the energy converted from the induction heating of the electromagnetic wire coil is the same, the total energy absorbed by the ingredients during the stir-frying process is different due to the different ambient temperatures in the chambers. Specifically, the temperature of the dishes after stir-frying is inconsistent, which affects the taste of the food and leads to a poor user experience. Summary of the invention

[0004] The purpose of this application is to provide a control method, device and electronic equipment for electromagnetic heating.

[0005] An embodiment of the present application provides a control method for electromagnetic heating, including: obtaining a cooking process; obtaining a category of ingredients to be cooked based on the obtained cooking process; obtaining an initial temperature inside a heating chamber; comparing the obtained initial temperature inside the chamber with a set reference temperature; obtaining a temperature compensation strategy based on the comparison result between the initial temperature inside the chamber and the set reference temperature and the category of ingredients to be cooked; sending the cooking process and the temperature compensation strategy to a corresponding heating chamber so that the heating chamber executes the cooking process and the temperature compensation strategy; wherein the heating chamber uses an electromagnetic coil to heat the lunch box, and a lunch box is provided inside the chamber of the heating chamber, and the ingredients to be cooked are stored in the lunch box.

[0006] Furthermore, the temperature compensation strategy is obtained according to the comparison result between the initial temperature in the bin and the set reference temperature and the type of the food to be cooked, including:

[0007] According to the initial temperature in the bin and the set reference temperature, the temperature difference is obtained;

[0008] The duration of adjusting the input power of the heating chamber is determined according to the temperature difference and the temperature compensation coefficient; wherein the temperature compensation coefficient is set according to the type of food to be cooked and adjusted according to the temperature of the food after cooking;

[0009] Obtaining a first power difference according to the input power after adjustment and the input power before adjustment;

[0010] A first energy for compensating the heating chamber is determined according to the first power difference and the duration.

[0011] Further, obtaining a first power difference according to the adjusted input power and the input power before the adjustment includes:

[0012] If the initial temperature in the chamber is lower than the set reference temperature, the input power of the heating chamber is increased to compensate for the energy added to the heating chamber;

[0013] If the initial temperature in the chamber is higher than the set reference temperature, the input power of the heating chamber is lowered to compensate for the reduced energy of the heating chamber.

[0014] Furthermore, the control method further includes:

[0015] Obtaining the real-time average power of electromagnetic coil heating in the first time period;

[0016] Compare the real-time average power with the current input power;

[0017] According to the comparison result between the real-time average power and the current input power, a power correction strategy is obtained;

[0018] The current input power of the electromagnetic coil heating is dynamically adjusted according to the power correction strategy.

[0019] Further, the obtaining of the real-time average power of the electromagnetic coil heating in the first time period includes:

[0020] Acquire the current value and voltage value of the electromagnetic coil heating in the first time period, and calculate the current value and voltage value of the electromagnetic coil heating according to a preset interval frequency to obtain the real-time synthetic power of the electromagnetic coil heating;

[0021] The real-time composite power is calculated by weighted average or moving weighted average to obtain the real-time average power.

[0022] Further, the power correction strategy is obtained based on the comparison result of the real-time average power and the current input power, including:

[0023] According to the current input power and the real-time average power, a second power difference between the two is obtained;

[0024] According to the difference between the current input power and the second power, the corrected power is obtained;

[0025] Input the correction power so that the electromagnetic coil of the heating chamber is heated according to the correction power.

[0026] Furthermore, the control method further includes:

[0027] Obtaining the real-time average power of electromagnetic coil heating in the first time period;

[0028] Compare the real-time average power with the preset safety threshold, and determine whether there is a risk of the lunch box melting through based on the comparison strategy;

[0029] When it is determined that there is a risk of the lunch box melting through, the electromagnetic coil is controlled to stop heating.

[0030] Furthermore, the real-time average power is compared with a preset safety threshold, and according to the comparison strategy, whether there is a risk of melting through the lunch box is determined, including:

[0031] If the real-time average power is higher than the preset safety threshold, the heating is determined to be abnormal, and the number of abnormal heating times in the first time period is recorded and accumulated;

[0032] Determine whether the accumulated number of heating abnormalities is greater than the set threshold;

[0033] If the accumulated number of heating anomalies is greater than the set threshold, it is determined that there is a risk of the lunch box melting through.

[0034] The present application provides a control device for electromagnetic heating, comprising:

[0035] A first acquisition module, which is used to acquire a cooking process;

[0036] A category module, which is used to obtain the category of ingredients to be cooked according to the acquired cooking process;

[0037] A second acquisition module, which is used to acquire the initial temperature of the heating chamber;

[0038] A comparison module, which is used to compare the acquired initial temperature inside the bin with a set reference temperature;

[0039] A compensation module, which is used to obtain a temperature compensation strategy based on the comparison result between the initial temperature in the bin and the set reference temperature and the type of food to be cooked;

[0040] A sending module is used to send the cooking process and temperature compensation strategy to the corresponding heating chamber so that the heating chamber executes the cooking process and temperature compensation strategy; wherein the heating chamber uses an electromagnetic coil to heat the lunch box, and a lunch box is arranged in the chamber body of the heating chamber, and the lunch box contains ingredients to be cooked.

[0041] An embodiment of the present application provides an electronic device, which includes a processor and a memory storing computer program instructions; when the processor executes the computer program instructions, the steps of the method described above are implemented.

[0042] An embodiment of the present application provides a computer-readable storage medium, on which computer program instructions are stored. When the computer program instructions are executed by a processor, the steps of the method described above are implemented.

[0043] An embodiment of the present application provides a computer program product, wherein the computer program product includes computer program instructions, and when the computer program instructions are executed by a processor, the steps of the method described above are implemented.

[0044] The above technical solution of the present application has the following beneficial technical effects:

[0045] 1. In the embodiment of the present application, by comparing the initial temperature in the bin with the set reference temperature, the temperature compensation strategy of increasing or decreasing the power of the electromagnetic coil of the heating bin is processed, so that the initial temperature in the bin can reach the set reference temperature. In this way, during the cooking process, there will be no difference in the total energy absorbed by the food, and the inconsistent temperature of the food after cooking can be avoided, thereby achieving consistent control of the heating of the food, thereby improving the taste of the food after cooking, and further improving the user experience.

[0046] 2. In the embodiment of the present application, by setting a current and voltage monitoring circuit board in the vending machine to collect power data during the electromagnetic heating process of the heating chamber, the heating power of the electromagnetic coil can be monitored in real time, and the real-time average power can be calculated by moving weighted average or weighted average. The real-time average power is compared with the current input power, and the current input power is dynamically adjusted according to the comparison result to achieve power closed-loop control. In this way, within a certain power adjustment range, it can avoid voltage fluctuations in the power supply system that cause large power changes, thereby improving the consistency of the cooked food; at the same time, it can make up for the differences in power output modules and keep the heating power of the electromagnetic coil stable.

[0047] 3. In the embodiment of the present application, by real-time monitoring of the heating power of the electromagnetic coil, the real-time average power is compared with the preset safety threshold, and based on the comparison strategy, it can be determined that there is a risk of the lunch box melting through. In this way, the risk of the lunch box melting through can be discovered in time. At this time, the electromagnetic coil can be controlled to stop heating, and the heating chamber can be controlled to stop working, and the frying is ended. Therefore, even if the wall thickness of the aluminum foil box is thin and the heating power is too large, especially when heating solid or semi-fluid ingredients, the aluminum foil box is not easy to melt through. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] In order to more clearly illustrate the technical solution of the embodiments of the present application, the following briefly introduces the drawings in the embodiments of the present application.

[0049] Figure 1 It is a schematic diagram of the structure of the heating chamber of an embodiment of the present application.

[0050] Figure 2 This is a structural block diagram of an electromagnetic heating control device according to an embodiment of the present application.

[0051] Figure 3 It is a flowchart of a control method for electromagnetic heating according to an embodiment of the present application.

[0052] Figure 4 It is a flowchart of another electromagnetic heating control method according to an embodiment of the present application.

[0053] Figure 5 This is a flowchart of another electromagnetic heating control method according to an embodiment of the present application.

[0054] Figure 6 It is a schematic diagram of the processing process of an electromagnetic heating control method according to an embodiment of the present application.

[0055] Figure 7 It is a schematic diagram of the processing process of another electromagnetic heating control method according to an embodiment of the present application.

[0056] Figure 8 It is a schematic diagram of the processing process of another electromagnetic heating control method according to an embodiment of the present application.

[0057] Fig. 9 It is a schematic diagram of the change of the temperature and power curve of the aluminum foil box during the electromagnetic heating process of an embodiment of the present application.

[0058] Fig.10 It is a structural block diagram of another electromagnetic heating control device according to an embodiment of the present application.

[0059] Fig.11 It is a schematic diagram of an electronic device used to implement the electromagnetic heating control method of an embodiment of the present application. DETAILED DESCRIPTION

[0060] The principles and spirit of the present application will be described below with reference to several exemplary embodiments. It should be understood that the purpose of providing these embodiments is to make the principles and spirit of the present application clearer and more thorough, so that those skilled in the art can better understand and implement the principles and spirit of the present application. The exemplary embodiments provided herein are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments herein, all other embodiments obtained by ordinary technicians of the art without creative work are within the scope of protection of this application.

[0061] In this document, terms such as first, second, third, etc. are only used to distinguish one entity (or operation) from another entity (or operation), but not to require or imply any order or relationship between these entities (or operations).

[0062] A control method for electromagnetic heating in an embodiment of the present application can be applied to a vending machine. The vending machine may include a refrigerator and a cooking cabinet. The meal boxes to be cooked can be stored in the refrigerator, and fresh pre-processed ingredients can be stored in the meal boxes to be cooked. Multiple heating chambers can be set in the cooking cabinet, and the pre-processed ingredients can be fried on-site using the heating chambers or other cooking methods can be used to improve the taste and freshness of the food.

[0063] Select the corresponding heating chamber 20 according to the cooking process, and send the meal box to be cooked to the corresponding heating chamber 20. The heating method of the heating chamber can be electromagnetic coil heating. Figure 1 As shown, the heating chamber 20 includes a chamber door 201 and a chamber body 202. The heating chamber is provided in the chamber body. The heating chamber is used to accommodate the meal box 10 to be cooked. The chamber door 201 is configured to be able to move up and down. When the chamber door 201 is lowered to a first position, the chamber door 201 seals the heating chamber. When the chamber door 201 is raised to a second position, the meal box to be cooked can enter the heating chamber for heating or the cooked meal box can be removed. The heating chamber 20 can be provided with a driving mechanism, which can include a driving motor, for example, so that the heating chamber has a rotating function to drive the meal box 10 to be cooked to flip over, so as to stir the ingredients in the meal box 10 to be cooked.

[0064] The vending machine can set different parameters such as heating time, temperature, power, stir-frying speed, etc. according to the type of ingredients to be cooked, so that the ingredients can be stir-fried evenly at high temperature, fully undergoing the Maillard reaction and improving the taste. Figure 2 As shown, the vending machine may also include an industrial computer 11 and a main controller 12. The industrial computer 11 may be connected to the main controller 12 and configured to send instructions to the main controller to start the drive motor and / or start the electromagnetic coil heating, etc., which are not listed here one by one. The electromagnetic coil 13 and the drive motor 14 are all connected to the main controller to achieve the control of stopping the electromagnetic coil heating and stopping the heating bin when the frying is finished. A temperature sensor 15 may be provided in the bin body 202 to detect the bin body temperature of the heating bin; the temperature sensor 15 may be connected to the industrial computer 11, and the temperature sensor sends the detected bin body temperature to the industrial computer 11 for processing.

[0065] Among them, the industrial computer 11 is, for example, a processor, and the processor may include one or more central processing units (CPUs), graphics processing units (GPUs), application-specific integrated circuits (ASICs), field programmable gate arrays (FPGAs), or combinations thereof. The processor can execute software or computer-readable instructions stored in a memory to perform the methods or operations described herein. The processor can be implemented in several different ways. For example, the processor can include one or more embedded processors, processor cores, microprocessors, logic circuits, hardware finite state machines (FSMs), digital signal processors (DSPs), or combinations thereof.

[0066] At present, in the relevant technology, the stir-frying chamber of the vending machine can cook food on the spot. If the ingredients of the same temperature are placed in stir-frying chambers with different temperatures, although the energy converted from the induction heating of the electromagnetic wire coil is consistent, the ambient temperature in the chamber is different, resulting in differences in the total energy absorbed by the ingredients during the stir-frying process. Specifically, the temperature of the dishes after stir-frying is inconsistent, which affects the taste of the food and leads to a poor user experience.

[0067] Based on this, an embodiment of the present application proposes a control method for electromagnetic heating.

[0068] Figure 3 A schematic flow chart of a control method for electromagnetic heating according to an embodiment of the present application is shown, and the method comprises the following specific steps:

[0069] S110: Get cooking process;

[0070] S120: Obtaining the category of ingredients to be cooked according to the acquired cooking process;

[0071] S130: Obtaining the initial temperature of the heating chamber;

[0072] S140: Compare the obtained initial temperature inside the bin with the set reference temperature;

[0073] S150: Obtaining a temperature compensation strategy based on the comparison result between the initial temperature in the bin and the set reference temperature and the type of the food to be cooked;

[0074] S160: Sending the cooking process and temperature compensation strategy to the corresponding heating chamber so that the heating chamber executes the cooking process and temperature compensation strategy; wherein the heating chamber uses an electromagnetic coil to heat the lunch box, and a lunch box is provided in the chamber body of the heating chamber, and the lunch box contains ingredients to be cooked.

[0075] In the embodiment of the present application, the user can open the client (app program) installed on the terminal device to order food, or order food on the vending machine. The industrial computer 11 receives the order and obtains the corresponding cooking process according to the menu selected by the user. The cooking process may include different parameters such as heating time, temperature, power, stir-fry speed, etc. The categories of ingredients to be cooked may include stir-frying ingredients and non-stir-frying ingredients. Stir-frying ingredients include various stir-fried dishes, and non-stir-frying ingredients include clay pot rice, steamed rice, stewed soup, etc. The cooking process of stir-frying ingredients may include parameters such as stir-frying speed, that is, the heating chamber rotates, and rotates clockwise or counterclockwise at intervals to drive the lunch box to be cooked to flip, so as to stir the ingredients in the lunch box to be cooked. When cooking non-stir-frying ingredients, the lunch box does not need to be flipped. The initial temperature in the chamber can be obtained through the temperature sensor. When a lunch box containing ingredients to be cooked is placed in the heating chamber, the heating chamber may have just started working, and the initial temperature in the chamber is the ambient temperature, such as around 20°C; or the heating chamber has just cooked the last portion of ingredients, and the initial temperature in the chamber may be higher, such as around 70°C; the set reference temperature can be determined according to the ingredients to be cooked. For example, if the temperature of the cooking ingredients needs to be within the range of 80-85°C, then the reference temperature in the heating chamber can be set to 60°C. Therefore, the initial temperature in the chamber is compared with the set reference temperature. If the initial temperature in the chamber is consistent with the set reference temperature, the heating chamber does not need to be heated when cooking starts. Energy compensation; if the initial temperature in the warehouse is lower than the set reference temperature, a certain power can be added to the electromagnetic coil when cooking begins, and as the temperature difference between the two increases, the power increase time increases; conversely, if the initial temperature in the warehouse is higher than the set reference temperature, the power is reduced, and the higher the initial temperature in the warehouse, the more the power is reduced; by increasing or decreasing the power, the temperature compensation strategy is used to make the initial temperature in the warehouse reach the set reference temperature, so that during the cooking process, there will be no difference in the total energy absorbed by the ingredients, and inconsistent temperatures of the ingredients after cooking can be avoided, thereby achieving consistent controllable heating of the ingredients, thereby improving the taste of the cooked food, and further improving the user experience.

[0076] In some embodiments, step S150: obtaining a temperature compensation strategy based on the comparison result between the initial temperature in the bin and the set reference temperature and the type of the food to be cooked may include the following specific steps:

[0077] S151: Obtaining a temperature difference value according to an initial temperature in the bin and a set reference temperature;

[0078] S152: Determine the duration of adjusting the input power of the heating chamber according to the temperature difference and the temperature compensation coefficient; wherein the temperature compensation coefficient is set according to the type of the food to be cooked and adjusted according to the temperature of the food after cooking;

[0079] S153: Obtaining a first power difference according to the adjusted input power and the input power before the adjustment;

[0080] S154: Determine the first energy for compensating the heating chamber according to the first power difference and the duration.

[0081] Specifically, in order to make the initial temperature in the chamber reach the set reference temperature through the temperature compensation strategy of increasing or decreasing power, the increased power or decreased power can be set to 10%-20% of the rated input power of the heating chamber, and the duration after adjusting the input power of the heating chamber can be calculated by the following formula:

[0082] t=a×|T-T0|

[0083] In the formula, a is set as the temperature compensation coefficient, the unit is S / ℃; T is the initial temperature in the bin; T0 is the set reference temperature. Among them, the temperature compensation coefficient is set according to the type of ingredients to be cooked, and is adjusted according to the temperature of the ingredients after cooking. For example, when cooking clay pot rice, when the temperature of the clay pot rice ingredients in the process hot bin (for example, the reference temperature is set to 60℃) is 80-85℃, it is considered that the effect of cooking clay pot rice is better. If the temperature in the bin is 20℃, the increased power is 15% of the rated input power of the heating bin. At this time, it can be calculated that the duration of adjusting the input power of the heating bin is 145S. After heating for 145S, heat the clay pot rice ingredients according to the cooking process. If the temperature of the cooked clay pot rice ingredients is detected to be 80-85℃, it is determined that the temperature compensation coefficient is better; if the temperature of the cooked clay pot rice ingredients is detected to be lower than 80℃, or higher than 85℃, adjust the temperature compensation coefficient appropriately, so that it is easy to achieve controllable consistency in heating the ingredients, so as to improve the taste of the cooked food, and thus improve the user experience. In other embodiments, the heating power can be automatically adjusted according to the difference between the actual temperature in the bin detected by the temperature sensor and the set reference temperature, so the input power after adjustment can be calculated with the input power before adjustment to obtain a first power difference; the first energy for compensating the heating bin can be calculated by the following formula:

[0084] Q=(P2-P1)×t=(P2-P1)×a×|T-T0|

[0085] Where P2 is the input power after adjustment, and P1 is the input power before adjustment.

[0086] In an exemplary embodiment, obtaining a first power difference according to the adjusted input power and the input power before the adjustment includes:

[0087] If the initial temperature in the chamber is lower than the set reference temperature, the input power of the heating chamber is increased to compensate for the energy added to the heating chamber;

[0088] If the initial temperature in the chamber is higher than the set reference temperature, the input power of the heating chamber is lowered to compensate for the reduced energy of the heating chamber.

[0089] In the present application embodiment, Figure 4 As shown, the control method of electromagnetic heating may also include the following specific steps:

[0090] S210: Obtaining the real-time average power of the electromagnetic coil heating in the first time period;

[0091] S220: Compare the real-time average power with the current input power;

[0092] S230: Obtaining a power correction strategy according to a comparison result between the real-time average power and the current input power;

[0093] S240: Dynamically adjust the current input power of the electromagnetic coil heating according to the power correction strategy.

[0094] Specifically, a current and voltage monitoring circuit board can be set in the vending machine to collect power data during the electromagnetic heating process of the heating chamber. The heating power of the electromagnetic coil can be monitored in real time, and the real-time average power can be calculated by moving weighted average or weighted average. The real-time average power is compared with the current input power. The current input power is dynamically adjusted according to the comparison result to achieve power closed-loop control. In this way, within a certain power adjustment range, the voltage fluctuation of the power supply system can be avoided, which causes a large change in power, thereby improving the consistency of the cooked food. At the same time, it can make up for the differences in power output modules and keep the heating power of the electromagnetic coil stable.

[0095] In some embodiments, step S210: obtaining the real-time average power of electromagnetic coil heating in the first time period includes the following specific steps:

[0096] S211: acquiring a current value and a voltage value of the electromagnetic coil heating in a first time period, and calculating the current value and the voltage value of the electromagnetic coil heating according to a preset interval frequency to obtain a real-time synthetic power of the electromagnetic coil heating;

[0097] S212: Calculate the real-time composite power by using a weighted average or a moving weighted average method to obtain a real-time average power.

[0098] Specifically, by acquiring the current value and voltage value of the electromagnetic coil heating, the heating power of the electromagnetic coil is monitored in real time, and the current value and voltage value of the electromagnetic coil heating can be calculated once every 50-300ms. For example, the real-time synthetic power can be calculated once for the current value and voltage value of the electromagnetic coil heating every 300ms, and the real-time synthetic power can be obtained 10 times within 3S. The 10 real-time synthetic powers are calculated in a weighted average manner to obtain the real-time average power.

[0099] In some embodiments, step S230: obtaining a power correction strategy based on the comparison result of the real-time average power and the current input power includes the following specific steps:

[0100] S231: Obtaining a second power difference between the current input power and the real-time average power;

[0101] S232: Obtaining a corrected power according to a difference between the current input power and the second power;

[0102] S233: Input the corrected power so that the electromagnetic coil of the heating chamber is heated according to the corrected power.

[0103] Specifically, the first time period is set to 3S, for example. If the current input power is higher than the real-time average power and the second power difference is positive, the second power difference is added to the current input power to obtain a corrected power. At this time, the corrected power is higher than the previous input power. If the current input power is lower than the real-time average power and the second power difference is negative, the second power difference is added to the current input power to obtain a corrected power. At this time, the corrected power is lower than the previous input power. In this way, the electromagnetic coil of the heating chamber is heated according to the corrected power to achieve dynamic power adjustment.

[0104] At present, in the related technology, thin aluminum foil lunch boxes are directly heated by electromagnetic heating. Due to the thin thickness of the aluminum foil lunch box, when the heating power is too large, especially when heating solid food and viscous food, there is a problem that the aluminum foil lunch box is easy to melt through, resulting in only liquid food being able to be heated.

[0105] In view of this, in the embodiments of the present application, Figure 5 As shown, the control method of electromagnetic heating may also include the following specific steps:

[0106] S310: Obtaining the real-time average power of electromagnetic coil heating in the first time period;

[0107] S320: comparing the real-time average power with a preset safety threshold, and judging whether there is a risk of melting through the lunch box according to a comparison strategy;

[0108] S330: When it is determined that there is a risk of the lunch box melting through, the electromagnetic coil is controlled to stop heating.

[0109] Specifically, when the lunch box is an aluminum foil box, and the wall thickness of the aluminum foil box is 0.05-0.3mm, the wall thickness of the aluminum foil box can preferably be set between 0.08-0.15mm, especially when the ingredients to be cooked stored in the aluminum foil box are solid ingredients or semi-fluid ingredients, it is easy to cause the aluminum foil box to melt through. Because when an electromagnetic coil is used to heat an aluminum foil box with a thinner wall, it is not easy to melt through when the ingredients are liquid (or food with a large proportion of liquid, such as spicy hot pot, soup noodles, etc.). The reason is that the liquid has a large contact area with the box body and the contact is good. The liquid has a large heat capacity and fast thermal conductivity, and can quickly transfer the heat on the box body to the ingredients, avoiding excessive heat or heat concentration in the box body, and the risk of melting through is small; when heating solid or semi-fluid ingredients with a small proportion of liquid, the heat transfer speed is slow, resulting in heat concentration, and the food is easy to become partially mushy. In addition, the thinner the lunch box, the lower the strength, the smaller the heat capacity, and the easier it is to melt through. Based on this, in the embodiments of the present application , because the aluminum foil box is located inside the body of the heating bin, and the aluminum foil box is disposable, it is not convenient to arrange a temperature sensor to directly monitor the temperature of the aluminum foil box. By real-time monitoring of the heating power of the electromagnetic coil, the real-time average power is compared with the preset safety threshold, and according to the comparison strategy, it can be determined that there is a risk of melting through the lunch box, so that the risk of melting through the lunch box can be discovered in time. At this time, the electromagnetic coil can be controlled to stop heating, and the heating bin can be controlled to stop working, and the frying is finished. Therefore, even if the wall thickness of the aluminum foil box is thin, when the heating power is too large, especially when heating solid food or semi-fluid food, the aluminum foil box is not easy to melt through. It can be understood that the aluminum foil box in the embodiment of the present application can also be used for steaming staple foods such as rice, and the cooked rice is not easy to become mushy.

[0110] In some embodiments, the real-time synthetic power is calculated by moving weighted average to obtain the real-time average power, so that the risk of melting through the lunch box caused by abnormal power fluctuations can be accurately monitored.

[0111] In some embodiments, step S320: comparing the real-time average power with a preset safety threshold and judging whether there is a risk of melting through the lunch box according to a comparison strategy, comprises the following specific steps:

[0112] S321: If the real-time average power is higher than the preset safety threshold, the heating is determined to be abnormal, and the number of abnormal heating times in the first time period is recorded and accumulated;

[0113] S322: Determine whether the accumulated number of heating abnormalities is greater than a set threshold;

[0114] S323: If the accumulated number of abnormal heating times is greater than the set threshold, it is determined that there is a risk of the lunch box melting through.

[0115] Specifically, if the real-time average power is higher than the preset safety threshold, for example, the preset safety threshold is 1.2 times the rated power, the heating is judged to be abnormal, and the number of heating abnormalities within 10 seconds is recorded and accumulated; it is determined whether the accumulated number of heating abnormalities is greater than the set threshold; if the accumulated number of heating abnormalities is greater than the set threshold, for example, the accumulated number of heating abnormalities within 10 seconds exceeds 8 times, it is determined that there is a risk of the lunch box melting through.

[0116] In the embodiment of the present application, by obtaining the current value and voltage value of the electromagnetic coil heating, the heating power of the electromagnetic coil is monitored in real time. For example, the real-time synthetic power can be calculated once for the current value and voltage value of the electromagnetic coil heating every 100ms, and the real-time synthetic power is calculated by moving weighted average to obtain the real-time average power; the real-time average power is compared with the preset safety threshold, and according to the comparison strategy, for example, if the real-time average power is higher than the preset safety threshold, the heating is determined to be abnormal, and the number of heating anomalies within 10 seconds is recorded and accumulated; it is determined whether the accumulated number of heating anomalies is greater than the set threshold; if the accumulated number of heating anomalies is greater than the set threshold, for example, the accumulated number of heating anomalies within 10 seconds exceeds 8 times, it is determined that there is a risk of the lunch box melting through. At this time, the electromagnetic coil can be controlled to stop heating, and the heating chamber can be controlled to stop working, and the frying is finished, indicating that the voltage fluctuation of the power grid is large, which has a great impact on the frying, and the lunch box is at risk of melting through. This not only prevents the risk of contaminating the heating chamber due to the aluminum foil box melting through, but also avoids the overall equipment failure and damage to the vending machine. Moreover, under this technical solution, the aluminum foil box with a thinner wall thickness can be suitable for cooking solid or semi-fluid ingredients.

[0117] In some embodiments, the ingredients to be cooked may include solid ingredients or semi-fluid ingredients; wherein the semi-fluid ingredients are a mixture of solid and liquid, and the solid and liquid can be separated from each other; or, the semi-fluid ingredients are a mixture of solid and liquid that cannot be separated; and the proportion of the mass of liquid in the semi-fluid ingredients to the total mass is less than 30%. Specifically, semi-fluid ingredients refer to a type of food that is between solid ingredients and liquid ingredients. In the embodiment of the present application, when the electromagnetic coil is used to directly heat the box body, the semi-fluid ingredients that can be cooked are as follows: a. Semi-fluid ingredients are a mixture of solid and liquid, and the solid and liquid can be separated from each other, and the proportion of the mass of the liquid to the total mass is less than 30%, such as pasta, porridge, etc.; b. Semi-fluid ingredients are viscous ingredients in which the solid and liquid cannot be separated, such as sesame paste, mashed potatoes, etc.

[0118] The above describes the implementation methods and advantages of the embodiments of the present application through multiple embodiments. Figure 6-Figure 9 , describes in detail the specific processing process of the embodiment of the present application.

[0119] 1. The temperature compensation process is as follows:

[0120] S11: receiving frying process;

[0121] S12: Obtain the category of stir-fried dishes according to the received stir-frying process;

[0122] S13: Obtaining the temperature inside the chamber;

[0123] S14: Compare the temperature inside the bin with the set reference temperature; if the temperature inside the bin is lower than the set reference temperature, execute the next step; otherwise, jump to step S16;

[0124] S15: If the temperature inside the bin is lower than the set reference temperature, the cold bin compensation curve is executed, and then the process goes to step S17;

[0125] S16: If the temperature inside the bin is higher than the set reference temperature, the hot bin compensation curve is executed;

[0126] S17: The temperature compensation curve is sent to the heating chamber in combination with the frying process.

[0127] For example: when cooking clay pot rice, before temperature compensation, use a cold chamber (for example, the initial temperature inside the chamber is 20°C) to cook the rice, and the temperature of the rice after cooking is 70-80°C; with the same cooking process, use a hot chamber (for example, the initial temperature inside the chamber is 60°C) to cook the rice, and the temperature of the rice after cooking is 80-85°C, and the cooking effect of the hot chamber meets the corresponding requirements, and the food tastes better after cooking, so the initial temperature T inside the chamber cooked in the hot chamber (such as 60°C) can be used as the set reference temperature T0.

[0128] Therefore, it is necessary to compensate the cold warehouse (the initial temperature in the warehouse is lower than the set reference temperature) with energy. For example, the input power of the heating warehouse is increased, the duration is set to t1, the increased power is ΔP, and the supplemented energy is Q1=ΔP×t; t1 changes linearly with the temperature in the warehouse. The lower the actual initial temperature T in the warehouse, the longer the duration t1, the closer the initial temperature T in the warehouse is to the set reference temperature T0, the shorter the duration, and the duration t1=a1×(T0-T). 。 In this way, the temperature of the clay pot rice cooked in the cold chamber can reach about 80-85°C, which is the same as the temperature of the clay pot rice cooked in the hot chamber (such as 60°C). It can be seen that the heat compensation for the cold chamber is Q1 = ΔP × a1 × (T0-T);

[0129] Similarly, for a high-temperature bin (the initial temperature in the bin is higher than the set reference temperature), that is, when the initial bin temperature T (such as 100°C) is higher than the set reference temperature T0 (60°C), it is necessary to perform energy reduction compensation, the reduced power ΔP, duration t2, energy reduction Q2 = -ΔP × t2; then duration t2 = a2 × (T-T0), the heat compensation for the high-temperature bin Q2 = -ΔP × a2 × (T-T0), which is energy reduction compensation, so that the temperature of the clay pot rice cooked in the high-temperature bin can reach about 80-85°C. Among them, a1 and a2 are both temperature compensation coefficients, and the cold bin compensation curve and the hot bin compensation curve are duration curves, which are mainly reflected in the difference in the size of the temperature compensation coefficient. Since different dishes have different frying processes and different ways of energy exchange, the power compensation schemes they use need to be differentiated; for example, different compensation curves can be used for stir-fried ingredients and non-stir-fried ingredients.

[0130] 2. The processing process of power closed-loop control is as follows:

[0131] S21: The heating chamber performs the frying process and inputs the heating power P of the electromagnetic coil;

[0132] S22: obtaining the current value and voltage value of the electromagnetic coil heating in the first time period, and calculating the current value and voltage value of the electromagnetic coil heating according to a preset interval frequency to obtain the real-time synthetic power P1-Pn of the electromagnetic coil heating;

[0133] S23: Calculate using a weighted average method to obtain a real-time average power Pa;

[0134] S24: Calculate the difference ΔP between the input heating power and the real-time average power;

[0135] S25: The heating chamber executes the adjusted power P';

[0136] S26: Determine whether the frying time is over; if the frying time is not over, proceed to the next step; otherwise, jump to step S29;

[0137] S27: If the frying time is not over, obtain the current value and voltage value of the electromagnetic coil heating in the next time period, and calculate the real-time synthetic power according to the preset interval frequency;

[0138] S28: Calculate using a moving weighted average method to obtain the real-time average power Pa; and repeat steps S24-S26;

[0139] S29: When the frying is finished, the electromagnetic coil is controlled to stop heating, and the heating chamber is controlled to stop working.

[0140] For example, every 300 ms, the current and voltage of the electromagnetic coil are reported once through the monitoring circuit board, and the real-time combined power P1 can be obtained according to the current and voltage values. After 3 s, the system can collect 10 real-time combined power data, namely P1--P10. At this time, the 10 real-time combined power data will be weighted and averaged to obtain the real-time average power Pa = (P1 + P2 + ··· + P10) / 10. Compare the real-time average power Pa with the current input power P. If Pa < P, the power difference ΔP = P - Pa. Add the power difference ΔP to the current input power P, then the adjusted power P' = P + ΔP; on the contrary, when Pa > P, the adjusted power P' = P - ΔP. In addition, the real-time combined power data can be subjected to moving weighted average to realize the dynamic adjustment of the input power. For example, after 3.3 s, the system can collect 10 real-time combined power data, namely P2--P11. At this time, the 10 real-time combined power data will be weighted and averaged to obtain the dynamic real-time average power Pa = (P2 + P3 + ··· + P11) / 10, that is, the real-time average power can be calculated according to the preset interval frequency. The number of real-time combined power data used is fixed. After new data is collected, the earliest collected data before will not be used to avoid the abnormal fluctuation of power being averaged due to too much data used, which is not conducive to monitoring.

[0141] III. The control process for preventing the lunch box from melting through is as follows:

[0142] S31: The heating chamber executes the frying process;

[0143] S32: Read the current and voltage and calculate the combined power;

[0144] Read the current value and voltage value of the electromagnetic coil heating in real time, and calculate the current value and voltage value of the electromagnetic coil heating according to the preset interval frequency to obtain the real-time combined power of the electromagnetic coil heating.

[0145] S33: Perform moving weighted average on the real-time combined power;

[0146] S34: Compare the current real-time average power with the target value to judge whether the current real-time average power exceeds the safe range;

[0147] The target value is, for example, the set rated power, and the safe range is, for example, 1.2 times the rated power. Judge whether the current real-time average power exceeds the safe range; if it exceeds the safe range, perform the next step; if it does not exceed the safe range, execute step S37.

[0148] S35: If it exceeds the safe range, it is determined that the heating is abnormal, and the number of abnormal times is recorded and accumulated;

[0149] S36: Judge whether the accumulated number of abnormal times is greater than the set value;

[0150] Among them, if the accumulated number of abnormal times is greater than the set value, the abnormality is reported and the frying ends; if the accumulated number of abnormal times is not greater than the set value, the next step is executed.

[0151] S37: Execute power closed-loop control; wherein, the real-time average power can continue to be monitored to see if it exceeds the set threshold value. When it exceeds 1.1 times the set threshold value, the current input power can be corrected to keep the input power within the set threshold value range, so as to achieve uniform heating of the aluminum foil box with thin wall thickness. Alternatively, the above steps S21-S27 can be executed to achieve power closed-loop control.

[0152] S38: Continue to perform the stir-frying process; according to the set parameters such as heating time, temperature, power, stir-frying speed, etc., the ingredients in the aluminum foil box are evenly heated to improve the taste of the cooked food.

[0153] S39: the frying is finished; that is, the electromagnetic coil is controlled to stop heating, and the heating chamber is controlled to stop working.

[0154] For example, when an aluminum foil box with a wall thickness of 0.1mm is used as a heating lunch box, the aluminum foil box contains ingredients to be cooked, and the power it can withstand has a certain upper limit. If the upper limit is exceeded, there may be a risk of the lunch box melting through. Therefore, in order to prevent the lunch box from melting through due to abnormal voltage fluctuations in the power grid, it is necessary to collect and monitor the power in real time, report the abnormal power if it exceeds a certain range within a certain period of time, and control the lunch box to stop heating. Taking an aluminum foil box with a wall thickness of 0.1mm as an example, it will melt through when dry-burned at 350W for 10 minutes. The higher the power, the shorter the time it takes to melt through. For example, at 1000W, melting through occurs in about 3S.

[0155] Although the above-mentioned embodiment of the present application can perform closed-loop power control, the abnormal power fluctuation will be averaged out and weakened. However, for the impact on the power grid, the power may sometimes soar to a very high level. Fig. 9The temperature and power curves of the aluminum foil box are shown. Claypot rice does not need to be stir-fried during cooking, so the upper cover is almost not in contact with the food. Among them, the temperature curve g is the temperature change over time when the bottom box is heated, and the rising process is relatively gentle; the temperature curve f is the temperature change over time when the upper cover is heated, and the rising slope of the curve is large, that is, the temperature curve f rises faster and higher than the temperature curve g. The power curve e is the power change over time when the bottom box is heated. The instantaneous power fluctuates greatly during the period of 17:50:16-17:54:01, and the power is relatively stable in the subsequent time period; the power curve h is the power change over time when the upper cover is heated. The power is relatively stable during the period of 17:50:16-17:55:53, and the instantaneous power fluctuates greatly in the subsequent time period; Among them, during the cooking process of claypot rice, the power curve e of the bottom box can be used as the main monitoring data to assess whether there is a risk of melting through the lunch box, and the power curve h of the upper cover can be used as the reference monitoring data. It can be seen that the system can collect statistics for different power ranges. For example, if the input power is set to 350W, power closed-loop control can be implemented when the monitored real-time power is in the range of 350-400W; when the monitored real-time power is in the range of 400-500W, if the real-time power exceeds the set input power of 350W for 10 times every 10S, an abnormality must be reported, that is, there is a risk of the lunch box melting through, and the electromagnetic coil heating should be stopped at this time; and for the monitored real-time power in a higher range, such as 500-800W, more stringent monitoring methods can be used. If the real-time power exceeds the set input power of 350W for 6 times every 10S, an abnormality must be reported, and there is a risk of the lunch box melting through, and the electromagnetic coil heating should be stopped at this time; when the monitored real-time power is above 800W, the number of monitored abnormalities is set to be as small as possible; this method can effectively solve the problem of abnormal power fluctuations causing lunch box melting through.

[0156] Corresponding to the method embodiment of the present application, the present application also provides a control device for electromagnetic heating, such as Fig.10 As shown, including:

[0157] A first acquisition module 510, which is used to acquire a cooking process;

[0158] A category module 520, which is used to obtain the category of the ingredients to be cooked according to the acquired cooking process;

[0159] A second acquisition module 530 is used to acquire the initial temperature of the heating chamber;

[0160] A comparison module 540, which is used to compare the acquired initial temperature inside the bin with a set reference temperature;

[0161] A compensation module 550, which is used to obtain a temperature compensation strategy according to the comparison result between the initial temperature in the bin and the set reference temperature and the type of the food to be cooked;

[0162] The sending module 560 is used to send the cooking process and temperature compensation strategy to the corresponding heating chamber so that the heating chamber executes the cooking process and temperature compensation strategy; wherein the heating chamber uses an electromagnetic coil to heat the lunch box, and a lunch box is arranged in the chamber body of the heating chamber, and the lunch box contains ingredients to be cooked.

[0163] The electronic device in the embodiment of the present application may be a user terminal device, a server, other computing devices, or a cloud server. Fig.11 A schematic diagram of the hardware structure of an electronic device according to an embodiment of the present application is shown. The electronic device may include a processor 601 and a memory 602 storing computer program instructions. When the processor 601 executes the computer program instructions, the process or function of any of the above-mentioned embodiments of the method is implemented.

[0164] Specifically, the processor 601 may include a central processing unit (CPU), or an application-specific integrated circuit (ASIC), or may be configured to implement one or more integrated circuits of the embodiments of the present application. The memory 602 may include a large-capacity memory for data or instructions. For example, the memory 602 may be at least one of the following: a hard disk drive (HDD), a read-only memory (ROM), a random access memory (RAM), a floppy disk drive, a flash memory, an optical disk, a magneto-optical disk, a tape, a universal serial bus (USB) drive or other physical / tangible memory storage device. For another example, the memory 602 may include a removable or non-removable (or fixed) medium. For another example, the memory 602 may be inside or outside the integrated gateway disaster recovery device. The memory 602 may be a non-volatile solid-state memory. In other words, the memory 602 usually includes a tangible (non-transitory) computer-readable storage medium (such as a memory device) encoded with computer-executable instructions, and when the software is executed (such as executed by one or more processors), the operation described in the method of the embodiment of the present application can be performed. The processor 601 implements the process or function of any method in the above embodiments by reading and executing the computer program instructions stored in the memory 602.

[0165] In one example, Fig.11The electronic device shown may also include a communication interface 603 and a bus 610. Among them, the processor 601, the memory 602, and the communication interface 603 are connected through the bus 610 and complete the communication between each other. The communication interface 603 is mainly used to realize the communication between each module, device, unit and / or device in the embodiment of the present application. The bus 610 includes hardware, software or both, and can couple the components of the online data traffic billing device to each other. For example, the bus may include at least one of the following: an accelerated graphics port (AGP) or other graphics bus, an enhanced industrial standard architecture (EISA) bus, a front-end bus (FSB), a hypertransport (HT) interconnect, an industrial standard architecture (ISA) bus, an infinite bandwidth interconnect, a low pin count (LPC) bus, a memory bus, a micro channel architecture (MCA) bus, a peripheral component interconnect (PCI) bus, a PCI-Express (PCI-X) bus, a serial advanced technology attachment (SATA) bus, a video electronics standard association local (VLB) bus or other suitable buses. The bus 610 may include one or more buses. Although the embodiments of the present application describe or illustrate a specific bus, the embodiments of the present application may consider any suitable bus or interconnection method.

[0166] In combination with the method in the above embodiments, an embodiment of the present application also provides a computer-readable storage medium, on which computer program instructions are stored. When the computer program instructions are executed by a processor, the process or function of any method in the above embodiments is implemented.

[0167] In addition, an embodiment of the present application further provides a computer program product, on which computer program instructions are stored. When the computer program instructions are executed by a processor, the process or function of any one of the methods in the above embodiments is implemented.

[0168] The above exemplarily describes the flowcharts and / or block diagrams of the methods, devices, systems and computer program products of the embodiments of the present application, and describes the relevant various aspects. It should be understood that each box or combination thereof in the flowchart and / or block diagram can be implemented by computer program instructions, or by dedicated hardware that performs a specified function or action, or by a combination of dedicated hardware and computer instructions. For example, these computer program instructions can be provided to a processor of a general-purpose computer, a special-purpose computer or other programmable data processing device to form a machine that enables these instructions executed by such a processor to enable the implementation of the functions / actions specified in each box or combination thereof in the flowchart and / or block diagram. Such a processor can be a general-purpose processor, a special-purpose processor, a special application processor or a field programmable logic circuit.

[0169] The functional blocks shown in the structured block diagram of the embodiment of the present application can be implemented as hardware, software, firmware or a combination thereof. When implemented in hardware, it can be, for example, an electronic circuit, an application-specific integrated circuit (ASIC), appropriate firmware, a plug-in, a function card, etc.; when implemented in software, it is a program or code segment used to perform the required task. The program or code segment can be stored in a memory, or transmitted on a transmission medium or a communication link via a data signal carried in a carrier. The code segment can be downloaded via a computer network such as the Internet, an intranet, etc.

[0170] It should be noted that the present application is not limited to the specific configurations and processes described above or shown in the figures. The above is only a specific implementation mode of the present application. Those skilled in the art can clearly understand that for the convenience and simplicity of description, the specific working process of the described system, device, module or unit can refer to the corresponding process in the method embodiment without further description. It should be understood that the scope of protection of the present application is not limited to this. Any technician familiar with the technical field can think of various equivalent modifications or replacements within the technical scope disclosed in the present application, and these modifications or replacements should be included in the scope of protection of the present application.

Claims

1. A control method for electromagnetic heating, characterized in that: include: Get cooking skills; According to the obtained cooking process, the category of the ingredients to be cooked is obtained; Obtaining the initial temperature of the heating chamber; Compare the obtained initial temperature inside the bin with the set reference temperature; According to the comparison result between the initial temperature in the bin and the set reference temperature and the type of food to be cooked, a temperature compensation strategy is obtained; The cooking process and the temperature compensation strategy are sent to the corresponding heating chamber so that the heating chamber executes the cooking process and the temperature compensation strategy; wherein the heating chamber uses an electromagnetic coil to heat the lunch box, and a lunch box is arranged in the chamber body of the heating chamber, and the lunch box contains ingredients to be cooked.

2. The control method according to claim 1, characterized in that: The temperature compensation strategy is obtained according to the comparison result between the initial temperature in the bin and the set reference temperature and the type of the food to be cooked, including: According to the initial temperature in the bin and the set reference temperature, the temperature difference is obtained; The duration of adjusting the input power of the heating chamber is determined according to the temperature difference and the temperature compensation coefficient; wherein the temperature compensation coefficient is set according to the type of food to be cooked and adjusted according to the temperature of the food after cooking; Obtaining a first power difference according to the input power after adjustment and the input power before adjustment; A first energy for compensating the heating chamber is determined according to the first power difference and the duration.

3. The control method according to claim 2, characterized in that: The step of obtaining a first power difference according to the adjusted input power and the input power before the adjustment includes: If the initial temperature in the chamber is lower than the set reference temperature, the input power of the heating chamber is increased to compensate for the energy added to the heating chamber; If the initial temperature in the chamber is higher than the set reference temperature, the input power of the heating chamber is lowered to compensate for the reduced energy of the heating chamber.

4. The control method according to claim 1, characterized in that: Also includes: Obtaining the real-time average power of electromagnetic coil heating in the first time period; Compare the real-time average power with the current input power; According to the comparison result between the real-time average power and the current input power, a power correction strategy is obtained; The current input power of the electromagnetic coil heating is dynamically adjusted according to the power correction strategy.

5. The control method according to claim 4, characterized in that: The step of obtaining the real-time average power of the electromagnetic coil heating in the first time period includes: Acquire the current value and voltage value of the electromagnetic coil heating in the first time period, and calculate the current value and voltage value of the electromagnetic coil heating according to a preset interval frequency to obtain the real-time synthetic power of the electromagnetic coil heating; The real-time composite power is calculated by weighted average or moving weighted average to obtain the real-time average power.

6. The control method according to claim 4, characterized in that: The power correction strategy is obtained based on the comparison result between the real-time average power and the current input power, including: According to the current input power and the real-time average power, a second power difference between the two is obtained; According to the difference between the current input power and the second power, the corrected power is obtained; Input the correction power so that the electromagnetic coil of the heating chamber is heated according to the correction power.

7. The control method according to claim 1, characterized in that: Also includes: Obtaining the real-time average power of electromagnetic coil heating in the first time period; Compare the real-time average power with the preset safety threshold, and determine whether there is a risk of the lunch box melting through based on the comparison strategy; When it is determined that there is a risk of the lunch box melting through, the electromagnetic coil is controlled to stop heating.

8. The control method according to claim 7, characterized in that: The real-time average power is compared with the preset safety threshold, and according to the comparison strategy, whether there is a risk of melting through the lunch box is determined, including: If the real-time average power is higher than the preset safety threshold, the heating is determined to be abnormal, and the number of abnormal heating times in the first time period is recorded and accumulated; Determine whether the accumulated number of heating abnormalities is greater than the set threshold; If the accumulated number of heating anomalies is greater than the set threshold, it is determined that there is a risk of the lunch box melting through.

9. A control device for electromagnetic heating, characterized in that: include: A first acquisition module, which is used to acquire a cooking process; A category module, which is used to obtain the category of ingredients to be cooked according to the acquired cooking process; A second acquisition module, which is used to acquire the initial temperature of the heating chamber; A comparison module, which is used to compare the acquired initial temperature inside the bin with a set reference temperature; A compensation module, which is used to obtain a temperature compensation strategy based on the comparison result between the initial temperature in the bin and the set reference temperature and the type of food to be cooked; A sending module is used to send the cooking process and temperature compensation strategy to the corresponding heating chamber so that the heating chamber executes the cooking process and temperature compensation strategy; wherein the heating chamber uses an electromagnetic coil to heat the lunch box, and a lunch box is arranged in the chamber body of the heating chamber, and the lunch box contains ingredients to be cooked.

10. An electronic device, characterized in that: The electronic device comprises: a processor and a memory storing computer program instructions; when the electronic device executes the computer program instructions, the method according to any one of claims 1 to 8 is implemented.

11. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores computer program instructions, and when the computer program instructions are executed by a processor, the method according to any one of claims 1 to 8 is implemented.

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