Cooking stage identification method and device based on gas stove and cooking system

Abstract

The invention relates to the technical field of stoves, in particular to a cooking stage recognition method and device based on a gas stove and a cooking system. The cooking system comprises a combustor, and fire outlets of the combustor are obliquely upwards formed in the outer side of the big fire cover and the outer side of the small fire cover; a first temperature sensing assembly extending upwards is arranged in the hollow area of the inner side of the small fire cover. The method comprises the steps that the current temperature measured by a first temperature sensing assembly making contact with the bottom of the cooking equipment is obtained; the cooking boiling identification method provided by the invention is applied to the cooking system, and the fire outlets of the combustor are obliquely upwards formed in the outer side of the big fire cover and the outer side of the small fire cover, so that sprayed flames do not affect temperature measurement of the first temperature sensing assembly, accurate temperature data are obtained, the false triggering phenomenon is reduced, cooking continuity is guaranteed, and the cooking efficiency is improved. Through accurately reflecting the temperature of the liquid in the cooking equipment, whether cooking is boiling or not is judged based on the temperature rise rate, namely temperature rise mutation, and the effectiveness of cooking boiling identification is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of stoves, and in particular to a cooking stage identification method, device and cooking system based on a gas stove. Background Art

[0002] The existing stove anti-dry burning probe measures temperature. The anti-dry burning probe has a spring and a thermocouple inside for temperature measurement. After the top of the probe contacts the bottom of the pot, the top of the probe can move downward. The thermocouple leads to two wires for the MCU to measure the temperature of the top of the probe (the temperature of the bottom of the pot).

[0003] However, the existing burner has a fire outlet on the inner side of the high fire cover, and the fire outlet is inclined upward. Due to the influence of the fire in the inner circle of the high fire cover, the gas outlet direction is directed to the anti-dry burning probe. That is, the fire in the inner circle of the high fire cover will burn the probe, affecting the temperature measurement effect, resulting in inaccurate temperature measurement of the anti-dry burning probe, unable to accurately express the temperature in the pot, resulting in inaccurate or invalid cooking boiling recognition, and the inner circle flame of the high fire cover is easily affected by dry burning false triggering, resulting in interruption of the cooking process. Summary of the invention

[0004] In view of this, an object of the present invention is to provide a cooking stage identification method, device and cooking system based on a gas stove.

[0005] In a first aspect, an embodiment of the present invention provides a cooking stage identification method based on a gas stove, which is applied to a control unit in a cooking system, wherein a burner structure of the gas stove in the cooking system comprises a burner seat and a pot rack, the burner seat comprises an outer seat and an inner seat, the outer seat is concentric with the inner seat, a large fire cover is provided on the outer seat cover, a small fire cover is provided on the inner seat cover, a center hole is provided on the inner seat, a temperature measuring probe is provided at the center hole, the top end of the temperature measuring probe is higher than the small fire cover, wherein a first air outlet is provided on the outer periphery of the small fire cover, a second air outlet is provided on the outer periphery of the large fire cover, the first air outlet and the second air outlet guide the corresponding gas to be sprayed upward in an inclined direction away from the temperature measuring probe, and the temperature measuring probe is communicatively connected with the control unit; the method comprises:

[0006] The target temperature of the bottom of the pot is obtained by a temperature measuring probe, and the corresponding target temperature change rate is determined based on the change trend of the target temperature with cooking time;

[0007] determining a current cooking stage according to the corresponding temperature relationship and / or the corresponding temperature change rate relationship;

[0008] The temperature relationship represents the comparison relationship between the target temperature and the corresponding temperature threshold, and the temperature change rate relationship represents the comparison relationship between the target temperature change rate and the corresponding temperature change rate threshold.

[0009] In combination with the first aspect, the step of determining the current cooking stage according to the corresponding temperature relationship includes:

[0010] In response to the target temperature being lower than the temperature threshold, it is determined that the current state is in the first heating stage.

[0011] In combination with the first aspect, the step of determining the current cooking stage according to the corresponding temperature relationship and / or the corresponding temperature change rate relationship includes:

[0012] In response to the target temperature being higher than the temperature threshold, and the target temperature change rate being higher than the temperature change rate threshold, determining that the current state is in the second temperature rise stage;

[0013] The second heating rate in the second heating stage is higher than the first heating rate in the first heating stage, and the temperature change rate threshold is between the first heating rate and the second heating rate.

[0014] In combination with the first aspect, the step of determining the current cooking stage according to the corresponding temperature relationship and the corresponding temperature change rate relationship includes:

[0015] In response to the target temperature being higher than the temperature threshold and the target temperature change rate being lower than the temperature change rate threshold, it is determined that the current state is in the boiling stage.

[0016] In a second aspect, the present application provides a cooking stage identification device based on a gas stove, which is applied to a control unit in a cooking system. The burner structure of the gas stove in the cooking system includes a burner seat and a pot rack. The burner seat includes an outer seat and an inner seat. The outer seat is concentric with the inner seat. A high-fire cover is provided on the upper cover of the outer seat. A low-fire cover is provided on the upper cover of the inner seat. A central hole is provided on the inner seat. A temperature measuring probe is provided at the central hole. The top of the temperature measuring probe is higher than the low-fire cover. A first air outlet is provided on the outer periphery of the low-fire cover. A second air outlet is provided on the outer periphery of the high-fire cover. The first air outlet and the second air outlet guide the corresponding gas to be sprayed upward in an inclined direction away from the temperature measuring probe. The temperature measuring probe is communicatively connected with the control unit. The device includes:

[0017] A first determination module is used to obtain a target temperature of the bottom of the cookware through a temperature measuring probe, and determine a corresponding target temperature change rate based on a change trend of the target temperature with cooking time;

[0018] A second determination module, for determining a current cooking stage according to a corresponding temperature relationship and / or a corresponding temperature change rate relationship;

[0019] The temperature relationship represents the comparison relationship between the target temperature and the corresponding temperature threshold, and the temperature change rate relationship represents the comparison relationship between the target temperature change rate and the corresponding temperature change rate threshold.

[0020] In a third aspect, the present application provides a cooking system, which includes a control unit and a burner structure of a gas stove; the burner structure of the gas stove includes a burner seat and a pot rack, the burner seat includes an outer seat and an inner seat, the outer seat is concentric with the inner seat, a high fire cover is provided on the outer seat cover, a low fire cover is provided on the inner seat cover, a center hole is provided on the inner seat, a temperature measuring probe is provided at the center hole, the top of the temperature measuring probe is higher than the low fire cover, wherein a first air outlet is provided on the outer periphery of the low fire cover, and a second air outlet is provided on the outer periphery of the high fire cover, the first air outlet and the second air outlet guide the corresponding gas to be sprayed upward in an inclined direction away from the temperature measuring probe, the temperature measuring probe is communicatively connected to the control unit, and the control unit is used to execute the method as described above.

[0021] In combination with the third aspect, the upper edge of the small fire cover is provided with a convex eave protruding outward, and an ignition needle is provided between the inner seat and the outer seat. The ignition needle is located at a corresponding position below the convex eave. The needle head of the ignition needle is slightly lower than the convex eave and close to the first air outlet.

[0022] In combination with the third aspect, the upper surface of the small fire cover is further provided with an inner ring retaining wall and an outer ring retaining wall, both of which are concentric with the inner seat, and a notch for drainage is opened on the outer ring retaining wall.

[0023] In combination with the third aspect, the large fire cover is provided with an ignition groove extending from the inner side of the large fire cover to the second air outlet.

[0024] In combination with the third aspect, a thermocouple is further provided between the inner seat and the outer seat, and the small fire cover is provided with more first air outlet holes at the thermocouple and the ignition needle compared with other places.

[0025] The embodiments of the present invention bring the following beneficial effects: the present application provides a cooking stage identification method, device and cooking system based on a gas stove, the method is applied to a control unit in the cooking system, the burner structure of the gas stove in the cooking system includes a burner seat and a pot rack, the burner seat includes an outer seat and an inner seat, the outer seat is concentric with the inner seat, a high-fire cover is provided on the upper cover of the outer seat, a low-fire cover is provided on the upper cover of the inner seat, a center hole is opened on the inner seat, a temperature measuring probe is provided at the center hole, the top end of the temperature measuring probe is higher than the low-fire cover, wherein the outer periphery of the low-fire cover is provided with a first air outlet, the outer periphery of the high-fire cover is provided with a second air outlet, the first The air outlet and the second air outlet guide the corresponding gas to spray upward in an oblique direction away from the temperature measuring probe, and the temperature measuring probe is communicatively connected with the control unit; the method includes: obtaining the target temperature of the bottom of the cookware through the temperature measuring probe, and determining the corresponding target temperature change rate based on the change trend of the target temperature with cooking time; determining the current cooking stage according to the corresponding temperature relationship and / or the corresponding temperature change rate relationship; wherein the temperature relationship represents the comparative relationship between the target temperature and the corresponding temperature threshold value, and the temperature change rate relationship represents the comparative relationship between the target temperature change rate and the corresponding temperature change rate threshold value.

[0026] The cooking stage identification method based on a gas stove provided in the present application is applied to a cooking system, wherein the temperature probe is arranged at a central hole opened in the inner seat, and the top end of the temperature probe is higher than the low-fire cover, wherein a first air outlet is opened at an outer periphery of the low-fire cover, and a second air outlet is opened at an outer periphery of the high-fire cover 1, and the first air outlet and the second air outlet guide the corresponding gas to spray upwardly and obliquely away from the temperature probe to burn, so that the flame sprays outwardly and obliquely upward away from the temperature probe, and does not directly contact the temperature probe, so that the temperature data of the bottom of the pot detected by the temperature probe can accurately express the temperature in the cooking device, and then based on the corresponding temperature relationship and / or temperature change rate relationship, the current cooking stage can be accurately judged, so as to quickly determine whether the cooking boiling state is reached.

[0027] Other features and advantages of the present invention will be described in the following description, and partly become apparent from the description, or understood by practicing the present invention. The purpose and other advantages of the present invention are realized and obtained by the structures particularly pointed out in the description, claims and drawings.

[0028] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, preferred embodiments are given below and described in detail with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without paying any creative work.

[0030] Figure 1 A flow chart of a cooking stage identification method based on a gas stove provided in an embodiment of the present invention;

[0031] Figure 2 A schematic structural diagram of a burner structure of a gas stove in a cooking system provided by an embodiment of the present invention at a first viewing angle;

[0032] Figure 3 A schematic structural diagram of a burner structure of a gas stove in a cooking system provided by an embodiment of the present invention at a second viewing angle;

[0033] Figure 4 A schematic diagram of a time-temperature curve during a cooking process of an existing cooking system;

[0034] Figure 5 A schematic diagram of the cooking system provided by an embodiment of the present invention providing a cooking device that is heated during the cooking process;

[0035] Figure 6 A schematic diagram of a time-temperature curve of a cooking system during a cooking process provided by an embodiment of the present invention;

[0036] Figure 7 A schematic diagram of a cooking stage identification device based on a gas stove provided by an embodiment of the invention;

[0037] Figure 8 A schematic diagram of the structure of a control unit provided in an embodiment of the present invention.

[0038] Reference numerals:

[0039] 1-high fire cover, 2-low fire cover, 3-outer seat, 4-inner seat, 5-temperature probe, 6-first air outlet, 7-second air outlet, 8-convex eaves, 9-ignition needle, 10-inner ring retaining wall, 11-outer ring retaining wall, 12-ignition groove, 13-liquid accumulation tray, 14-overflow hole, 15-arch water tray, 16-thermocouple, 17-damper mechanism, 18-pot rack, 19-notch;

[0040] 100-first determination module, 200-second determination module;

[0041] 130 - processor, 131 - memory, 132 - bus, 133 - communication interface. DETAILED DESCRIPTION

[0042] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the accompanying drawings. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0043] In order to facilitate the understanding of this embodiment, the application scenarios and design concepts of the embodiments of the present application are briefly introduced below.

[0044] Existing stoves use an anti-dry-burn probe to detect the cooking status inside the cooking device, but the flame ejected from the fire outlet of the existing burner arranged on the inner side of the fire cover will contact the anti-dry-burn probe, resulting in the temperature detected by the anti-dry-burn probe failing to well represent the cooking status, inaccurate identification of cooking boiling, and prone to dry-burn false triggering.

[0045] Based on this, the embodiment of the present application provides a cooking stage identification method, device and cooking system based on a gas stove. The method is applied to a control unit in a cooking system. The burner structure of the gas stove in the cooking system is as follows: Figure 2As shown, the burner structure of the gas stove includes: a burner base and a pot rack 18, the burner base includes an outer base 3 and an inner base 4, the outer base 3 is concentric with the inner base 4, a high fire cover 1 is provided on the outer base 51, a low fire cover 2 is provided on the inner base 4, a center hole is provided on the inner base 4, a temperature probe 5 is provided at the center hole, the top of the temperature probe 5 is higher than the low fire cover 2, wherein a first air outlet 6 is provided on the outer periphery of the low fire cover 2, a second air outlet 7 is provided on the outer periphery of the high fire cover 1, the first air outlet 6 and the second air outlet 7 guide the corresponding gas to spray upward in an inclined direction away from the temperature probe 5, and the temperature probe 5 is communicatively connected with the control unit.

[0046] Example 1

[0047] Combination Figure 1 As shown, the method includes:

[0048] S110, obtaining the target temperature of the bottom of the cookware through a temperature measuring probe, and determining a corresponding target temperature change rate based on a change trend of the target temperature with cooking time.

[0049] S120: Determine the current cooking stage according to the corresponding temperature relationship and / or the corresponding temperature change rate relationship.

[0050] The temperature relationship represents the comparison relationship between the target temperature and the corresponding temperature threshold, and the temperature change rate relationship represents the comparison relationship between the target temperature change rate and the corresponding temperature change rate threshold.

[0051] Combination Figure 2 As shown, in the present embodiment, the temperature measuring probe 5 is arranged at the central hole opened in the inner seat 4, and the top end of the temperature measuring probe 5 is higher than the low fire cover 2, wherein a first air outlet 6 is opened on the outer periphery of the low fire cover 2, and a second air outlet 7 is opened on the outer periphery of the high fire cover 1, and the first air outlet 6 and the second air outlet 7 guide the corresponding gas to spray upwardly and obliquely away from the temperature measuring probe 5. In this way, the flame sprays outwardly and obliquely upward away from the temperature measuring probe 5, and does not directly contact the temperature measuring probe 5, so that the temperature data of the bottom of the pot detected by the temperature measuring probe 5 is less affected by the flame temperature, and then the temperature data detected based on the temperature measuring probe 5 can accurately reflect the actual temperature in the pot. In addition, based on the corresponding temperature relationship and / or temperature change rate relationship, it is judged whether a sudden temperature rise occurs, so that the current cooking stage can be accurately judged, so as to quickly determine whether the cooking boiling state is reached.

[0052] In this embodiment, the temperature measuring probe 5 is not affected by the flame emitted by the burner during cooking. Therefore, the target temperature of the bottom of the pot measured by the temperature measuring probe 5 in step S110 is very close to the temperature of the liquid in the cooking device and can be used to characterize the temperature of the liquid in the cooking device.

[0053] After the target temperature of the bottom of the cookware is obtained, step S120 compares the target temperature with the temperature threshold, and compares the temperature rise change rate calculated based on the target temperature with the temperature change rate threshold, and determines the current cooking stage based on different comparison results.

[0054] In the conventional cooking system, the flame of the burner is configured to spray upward obliquely toward the temperature probe located in the center. The temperature data detected by the temperature probe 5 at different cooking stages are correlated with the detection time and summarized to obtain a time-temperature variation curve as shown in FIG. Figure 4 As shown. Combined Figure 4 As shown, the change in the temperature rise slope at the mark point of 123°C is not obvious, and it is difficult to identify the boiling stage based on the temperature rise slope; and because the temperature probe 5 is affected by the flame burning, when the liquid in the pot reaches the boiling point (for example, 123°C), the temperature detected by the temperature probe 5 still shows an upward trend after the above-mentioned mark point, and the temperature rise slopes of the front and rear sections are not much different. Therefore, in the traditional cooking system, it is difficult to accurately judge the boiling state only by relying on the temperature rise slope. In addition, when the initial cooking temperature is not the ambient temperature (for example, cooking starts at 80 degrees Celsius after heating the pot), there is no temperature difference between the bottom temperature of the pot and the temperature inside the pot. After the gas is ignited, the temperature probe 5 has not been affected by the flame burning or is less affected by the flame burning. The time-temperature change curve in this case is different from Figure 6 It can be seen that there is a relatively obvious temperature rise mutation between the marked point E and the marked point F in the time-temperature change curve, so the cooking stage can be determined based on the temperature rise change rate and the temperature rise threshold.

[0055] In this embodiment, the flame is ejected away from the temperature measuring probe 5 to avoid the flame burning the temperature measuring probe 5. Figure 5 As shown, Figure 5 The schematic diagram of the heating of the pot in the cooking system provided in this embodiment. It can be seen that in this embodiment, the flame sprayed obliquely upward acts on the bottom side wall of the cooking device, the center point A of the flame is heated the most, the edge point B of the flame is heated relatively less, and there is no flame at the bottom center of the cooking device, so the least heat is received at C. During the cooking process, the liquid at A is heated the most, followed by B, and the least heat is received at C, that is, the heat generated by the heating gradually diffuses inward through the heat conduction between the liquid (such as water, seasoning liquid, etc.) in the cooking device and the food, until the liquid in the center area of ​​the pot boils. The temperature is detected by the temperature probe 5 at C to characterize the temperature in the pot. In this embodiment, the flame spray phenomenon deviates from the temperature probe 5 to avoid the flame burning the temperature probe 5, so that the temperature measured by the temperature probe 5 is closer to the actual temperature inside the pot, which greatly improves the accuracy of temperature monitoring.

[0056] Please refer to Figure 6As shown, at the marked points E and F in the schematic diagram of temperature changes over time during the cooking process, a sharp temperature rise occurred in a short period of time, and there was no similar situation in the subsequent cooking process. Therefore, the boiling state of cooking can be determined more accurately based on the temperature change rate relationship.

[0057] In combination with the first aspect, in step S120, the step of determining the current cooking stage according to the corresponding temperature relationship includes:

[0058] S121: In response to the target temperature being lower than the temperature threshold, it is determined that the current state is in the first heating stage.

[0059] It can be understood that in this embodiment, the entire cooking process can be divided into three cooking stages, and the three cooking stages are separated by setting a temperature threshold. For example, if the temperature is less than the set temperature threshold (such as 85°C), it is in the first heating stage (corresponding to the first cooking stage), and the temperature is low and has not reached the cooking temperature required for the second heating stage (corresponding to the second cooking stage) and the third heating stage (corresponding to the third cooking stage). The cooking stage can be determined only by detecting the target temperature.

[0060] It is understandable that the setting of the above temperature threshold can be adjusted according to actual usage requirements and is not limited here.

[0061] In combination with the first aspect, in step S120, the step of determining the current cooking stage according to the corresponding temperature relationship and / or the corresponding temperature change rate relationship includes:

[0062] S122: In response to the target temperature being higher than the temperature threshold and the target temperature change rate being higher than the temperature change rate threshold, it is determined that the current state is in the second temperature rise stage.

[0063] The second heating rate in the second heating stage is higher than the first heating rate in the first heating stage, and the temperature change rate threshold is between the first heating rate and the second heating rate.

[0064] It is understandable that in this embodiment, the cooking stage also includes: a second heating stage. When the target temperature is higher than the temperature threshold in step S121, it means that the first heating stage involved in step S1221 has passed. It is understandable that when the cooking process is about to reach a boiling state, the temperature of the solution in the pot will rise sharply in a short time when it boils. At this time, combined with the comparison relationship between the target temperature change rate and the target temperature change rate, when the target temperature change rate is greater than the target temperature change rate, it is determined to be the second heating stage, in which the temperature begins to rise rapidly and is about to reach the boiling stage.

[0065] In combination with the first aspect, the step of determining the current cooking stage according to the corresponding temperature relationship and the corresponding temperature change rate relationship in step S120 includes:

[0066] S123, in response to the target temperature being higher than the temperature threshold and the target temperature change rate being lower than the temperature change rate threshold, it is determined that the current state is in the boiling stage.

[0067] In this embodiment, the cooking stage also includes a boiling stage. It can be understood that in this stage, the temperature is very high and tends to be stable. Therefore, it is necessary to determine that the first heating stage and the second heating stage have passed and entered the boiling stage when the target temperature is higher than the temperature threshold and the target temperature change rate is lower than the temperature change rate threshold.

[0068] In the present application, the flame is tilted upward and away from the temperature measuring probe 5 through a structural setting, so that the temperature obtained by the temperature measuring probe 5 is not affected by the flame, and the target temperature of cooking in the pot is accurately represented by the temperature of the bottom of the pot. Compared with the method of flame burning the temperature measuring probe 5 in the prior art, the application of this structure has better detection accuracy and reliability, thereby avoiding the occurrence of cooking interruptions caused by the false triggering of the anti-dry burning mechanism of the stove, thereby improving the user experience.

[0069] The temperature change rate is calculated as follows:

[0070]

[0071] Where, ΔV n is the temperature change rate at the nth moment, T n is the current temperature at the nth moment; T n-1 is the previous temperature at the nth moment (i.e. the current temperature at the n-1th moment), and t is the time interval.

[0072] In the second aspect, the present application provides a cooking stage identification device based on a gas stove, which is applied to a control unit in a cooking system. The burner structure of the gas stove in the cooking system includes a burner seat and a pot rack 18. The burner seat includes an outer seat 3 and an inner seat 4. The outer seat 3 is concentric with the inner seat 4. A high fire cover 1 is provided on the outer seat 51, and a low fire cover 2 is provided on the inner seat 4. The inner seat 4 is provided with a center hole, and a temperature measuring probe 5 is provided at the center hole. The top of the temperature measuring probe 5 is higher than the low fire cover 2, wherein a first air outlet 6 is provided on the outer periphery of the low fire cover 2, and a second air outlet 7 is provided on the outer periphery of the high fire cover 1. The first air outlet 6 and the second air outlet 7 guide the corresponding gas to spray upward in an inclined direction away from the temperature measuring probe 5.

[0073] Combination Figure 7 As shown, the device includes: a first determination module 100 and a second determination module 200.

[0074] The first determination module 100 is used to obtain the target temperature of the bottom of the cookware through a temperature measuring probe, and determine the corresponding target temperature change rate based on the change trend of the target temperature with cooking time.

[0075] The second determination module 200 is used to determine the current cooking stage according to the corresponding temperature relationship and / or the corresponding temperature change rate relationship.

[0076] The temperature relationship represents the comparison relationship between the target temperature and the corresponding temperature threshold, and the temperature change rate relationship represents the comparison relationship between the target temperature change rate and the corresponding temperature change rate threshold.

[0077] In a third aspect, the present application provides a cooking system, which includes a control unit and a burner structure of a gas stove; the burner structure of the gas stove includes: a burner seat and a pot rack 18, the burner seat includes an outer seat 3 and an inner seat 4, the outer seat 3 is concentric with the inner seat 4, a high fire cover 1 is provided on the outer seat 51, a low fire cover 2 is provided on the inner seat 4, a center hole is provided on the inner seat 4, a temperature measuring probe 5 is provided at the center hole, the top of the temperature measuring probe 5 is higher than the low fire cover 2, wherein a first air outlet 6 is provided on the outer periphery of the low fire cover 2, and a second air outlet 7 is provided on the outer periphery of the high fire cover 1, the first air outlet 6 and the second air outlet 7 guide the corresponding gas to spray upward in an inclined direction away from the temperature measuring probe 5, the temperature measuring probe is communicatively connected to the control unit, and the control unit is used to execute the method as described above.

[0078] In combination with the third aspect, the upper edge of the small fire cover 2 is provided with a convex eave 8 protruding outward (combined with Figure 2 , Figure 3 As shown), an ignition needle 9 is provided between the inner seat 4 and the outer seat 3. The ignition needle 9 is located at a corresponding position below the convex eaves 8. The needle head of the ignition needle 9 is slightly lower than the convex eaves 8 and close to the first air outlet 6.

[0079] Combination Figure 3 As shown, the convex eaves 8 protrude outward, so that the flame ejected from the first air outlet 6 on the outside of the small fire cover 2 can be blocked from directly contacting the inner temperature measuring probe 5. The needle head of the ignition needle 9 is slightly lower than the convex eaves 8, so that the distance between the ignition needle 9 and the small fire cover 2 can be shortened, and sparks are more likely to discharge when the ignition needle 9 is ignited, thereby improving the ignition success rate.

[0080] In combination with the third aspect, the upper surface of the small fire cover 2 is further provided with an inner ring retaining wall 10 and an outer ring retaining wall 11, which are concentric with the inner seat 4, and a notch 19 for drainage is opened on the outer ring retaining wall 11.

[0081] During the cooking process, the liquid in the pot will overflow from the edge of the pot after boiling, and the overflowing liquid will slide down along the outer wall of the pot. In the present application, the upper surface of the low-fire cover 2 is also provided with an inner ring retaining wall 10 and an outer ring retaining wall 11. The space enclosed by the inner ring retaining wall 10 and the outer ring retaining wall 11 is used to receive the above-mentioned liquid flow, and a notch 19 for drainage is provided on the outer ring retaining wall 11, so that when the liquid flow accumulates a lot, it can flow out along the notch 19. By guiding the overflowing liquid flow through the above structure, it is possible to avoid the overflowing liquid flow extinguishing the flame generated by the high-fire cover 1, and it is also possible to reduce the pollution of the liquid flow to the stove. Among them, the number of notches 19 can be multiple. In this embodiment, the number of notches 19 is 1.

[0082] In combination with the third aspect, the large fire cover 1 is provided with an ignition groove 12 extending from the inner side of the large fire cover 1 to the second air outlet 7. The ignition groove 12 extends from the inner side of the large fire cover 1 to the ignition groove 12 of the second air outlet 7, and the purpose is to guide the flow of flame or gas, wherein, during the user's ignition process, the gas is ejected from the first air outlet 6 of the small fire cover 2, and the ignition needle 9 sparks and ignites the gas around the small fire cover 2. Due to the existence of the ignition groove 12, the gas and flame around the small fire cover 2 can flow along the ignition groove 12 more quickly to the second air outlet 7 of the large fire cover 1, thereby igniting the gas ejected from the second air outlet 7, and completing the ignition process more efficiently.

[0083] In combination with the third aspect, a liquid accumulation tray 13 is provided below the burner seat corresponding to the notch 19, and an overflow hole 14 is provided at the bottom of the outer seat 3. Under the blocking effect of the inner ring retaining wall 10 and the outer ring retaining wall 11 on the low-fire cover 2, the liquid flow generated by the overflow pot is guided to the notch 19 and flows downward, and then enters the liquid accumulation tray 13 under the action of gravity. In order to avoid excessive accumulation of waste liquid in the liquid accumulation tray 13, which causes the corresponding liquid level to continue to rise and affect the operation of the stove, the overflow hole 14 is provided at the bottom of the outer seat 3 in the present application, so that the waste liquid has a certain flow space and can continue to flow outward through the corresponding overflow hole 14.

[0084] In combination with the third aspect, the burner seat is detachably arranged on the liquid accumulation tray, and a concave arch water tray 15 is also embedded in the outer periphery of the liquid accumulation tray 13, and the liquid accumulation tray is detachable.

[0085] The arched water tray 15 is low in the middle and high in the periphery. Waste liquid flowing out of the overflow hole 14 will be collected in the arched water tray 15 and tend to gather toward the center of the liquid collection tray 13 under the action of gravity, thereby preventing the waste liquid from overflowing from the burner structure to the table of the stove. In addition, the liquid collection tray 13 is detachable. When cleaning, the liquid collection tray 13 under the burner seat can be removed and the waste liquid can be dumped. The detachable structure is convenient for cleaning.

[0086] In combination with the third aspect, a thermocouple 16 is further provided between the inner seat 4 and the outer seat 3 , and the low-fire cover 2 is provided with more first air outlet holes 6 at the thermocouple 16 and the ignition needle 9 compared with other locations.

[0087] In the present application, the temperature probe is used to abut the bottom of the pot and detect the temperature of the bottom of the pot, and the thermocouple arranged between the inner seat 4 and the outer seat 3 is used to detect the temperature of the flame generated by the burner. Among them, more first air outlet holes 6 are additionally arranged at the thermocouple 16, so that the fire in this area is larger, so that the thermocouple is quickly heated and transmits the corresponding temperature signal. In addition, more first air outlet holes 6 are also additionally arranged at the ignition needle 9, so that the gas supply in this area is more sufficient, so as to complete the corresponding ignition operation.

[0088] In combination with the third aspect, it also includes a damper mechanism 17 connected to the inner seat 4 and the outer seat 3, Figure 2 shown.

[0089] The air door mechanism 17 is used to provide gas and air to the burner.

[0090] In combination with the third aspect, the pot rack 18 is used to support the corresponding pot, and the temperature measuring probe 5 is elastic and is used to abut the bottom of the pot to measure the temperature.

[0091] In actual use, the pot is placed on the pot rack 18, and the pot rack 18 supports the pot. The damper mechanism 17 transports the gas mixed with the gas and air to the low-fire cover 2 and the high-fire cover 1. The mixed gas is ignited under the action of the ignition needle 9, and the flame is transmitted from the low-fire cover 2 to the high-fire cover 1. The ignition process is completed, and the food in the pot begins to be cooked. In this process, the pot exerts an action force on the elastic temperature probe 5. Under the action of the reaction force, the top of the elastic temperature probe 5 abuts against the center of the bottom of the pot, so that the temperature at the center of the pot bottom detected by the temperature probe 5 is used to represent the actual temperature inside the pot. Since the flames generated by the high-fire cover 1 and the low-fire cover 2 are both away from the temperature probe 5, the flame is effectively avoided from burning the temperature probe 5, and the deviation between the temperature measured by the temperature probe 5 and the actual temperature in the pot is reduced, so that the temperature measured by the temperature probe 5 is closer to the actual temperature inside the pot, which greatly improves the accuracy of temperature monitoring.

[0092] Combination Figure 8 As shown, the control unit is used to execute the above-mentioned cooking stage identification method based on a gas stove. The control unit includes a memory 131 and a processor 130. The memory 131 is used to store a computer program, and the processor 130 runs the computer program to enable the control unit to execute the above-mentioned method.

[0093] Furthermore, combined with Figure 8The control unit shown further includes a bus 132 and a communication interface 133 , and the processor 130 , the communication interface 133 and the memory 131 are connected via the bus 132 .

[0094] The memory 131 may include a high-speed random access memory (RAM), and may also include a non-volatile memory, such as at least one disk storage. The communication connection between the system network element and at least one other network element is realized through at least one communication interface 133 (which may be wired or wireless), and the Internet, wide area network, local area network, metropolitan area network, etc. may be used. The bus 132 may be an ISA bus, a PCI bus, or an EISA bus, etc. The bus may be divided into an address bus, a data bus, a control bus, etc. For ease of representation, Figure 8 Only one bidirectional arrow is used in the diagram, but this does not mean that there is only one bus or only one type of bus.

[0095] The processor 130 may be an integrated circuit chip with signal processing capabilities. In the implementation process, each step of the above method can be completed by the hardware integrated logic circuit or software instructions in the processor 130. The above processor 130 can be a general-purpose processor, including a central processing unit (CPU), a network processor (NP), etc.; it can also be a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field-programmable gate array (FPGA) or other programmable logic devices, discrete gates or transistor logic devices, discrete hardware components. The methods, steps and logic block diagrams disclosed in the embodiments of the present invention can be implemented or executed. The general-purpose processor can be a microprocessor or the processor can also be any conventional processor, etc. The steps of the method disclosed in the embodiment of the present invention can be directly embodied as a hardware decoding processor for execution, or a combination of hardware and software modules in the decoding processor for execution. The software module may be located in a storage medium mature in the art, such as a random access memory, a flash memory, a read-only memory, a programmable read-only memory, or an electrically erasable programmable memory, a register, etc. The storage medium is located in the memory 131, and the processor 130 reads the information in the memory 131 and completes the steps of the method of the above embodiment in combination with its hardware.

[0096] In a fourth aspect, an embodiment of the present application provides a readable storage medium, in which computer program instructions are stored. When the computer program instructions are read and executed by a processor, the above method is executed.

[0097] Those skilled in the art can clearly understand that, for the convenience and brevity of description, the specific working process of the system and device described above can refer to the corresponding process in the aforementioned method embodiment, and will not be repeated here.

[0098] In addition, in the description of the embodiments of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, and it can be the internal communication of two components. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0099] If the function is implemented in the form of a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, or the part that contributes to the prior art, or the part of the technical solution, can be embodied in the form of a software product. The computer software product is stored in a storage medium, including several instructions for a computer device (which can be a personal computer, server, or network device, etc.) to perform all or part of the steps of the methods of each embodiment of the present invention. The aforementioned storage medium includes: U disk, mobile hard disk, read-only memory (ROM, Read-Only Memory), random access memory (RAM, Random Access Memory), disk or optical disk, etc. Various media that can store program codes.

[0100] In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicating the orientation or positional relationship, are based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first", "second", and "third" are used for descriptive purposes only, and cannot be understood as indicating or implying relative importance.

[0101] Finally, it should be noted that the above embodiments are only specific implementations of the present invention, which are used to illustrate the technical solutions of the present invention, rather than to limit them. The protection scope of the present invention is not limited thereto. Although the present invention is described in detail with reference to the above embodiments, those skilled in the art should understand that any person skilled in the art can still modify the technical solutions recorded in the above embodiments within the technical scope disclosed by the present invention, or can easily think of changes, or make equivalent replacements for some of the technical features therein; and these modifications, changes or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention, and should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention shall be based on the protection scope of the claims.

Claims

1. A cooking stage recognition method based on a gas stove, characterized in that: A control unit applied to a cooking system, wherein the burner structure of the gas stove in the cooking system comprises a burner seat and a pot rack, the burner seat comprises an outer seat and an inner seat, the outer seat is concentric with the inner seat, a large fire cover is provided on the upper cover of the outer seat, a small fire cover is provided on the upper cover of the inner seat, a center hole is provided on the inner seat, a temperature measuring probe is provided at the center hole, the top end of the temperature measuring probe is higher than the small fire cover, wherein a first air outlet is provided on the outer periphery of the small fire cover, a second air outlet is provided on the outer periphery of the large fire cover, the first air outlet and the second air outlet guide the corresponding gas to be sprayed upwardly in an inclined direction away from the temperature measuring probe, and the temperature measuring probe is communicatively connected with the control unit; the method comprises: Obtaining the target temperature of the bottom of the cookware by means of the temperature measuring probe, and determining a corresponding target temperature change rate based on a change trend of the target temperature with cooking time; determining a current cooking stage according to the corresponding temperature relationship and / or the corresponding temperature change rate relationship; The temperature relationship represents a comparison relationship between the target temperature and a corresponding temperature threshold, and the temperature change rate relationship represents a comparison relationship between the target temperature change rate and a corresponding temperature change rate threshold.

2. The method according to claim 1, characterized in that The steps of determining the current cooking stage according to the corresponding temperature relationship include: In response to the target temperature being lower than the temperature threshold, it is determined that the current state is in the first heating stage.

3. The method according to claim 2, characterized in that The step of determining the current cooking stage according to the corresponding temperature relationship and / or the corresponding temperature change rate relationship comprises: In response to the target temperature being higher than the temperature threshold, and the target temperature change rate being higher than the temperature change rate threshold, determining that the current state is in the second temperature rise stage; The second heating rate in the second heating stage is higher than the first heating rate in the first heating stage, and the temperature change rate threshold is between the first heating rate and the second heating rate.

4. The method according to claim 3, characterized in that The steps of determining the current cooking stage according to the corresponding temperature relationship and the corresponding temperature change rate relationship include: In response to the target temperature being higher than the temperature threshold and the target temperature change rate being lower than the temperature change rate threshold, it is determined that the current state is in the boiling stage.

5. A cooking stage recognition device based on a gas stove, characterized in that: A control unit applied to a cooking system, wherein the burner structure of the gas stove in the cooking system comprises a burner seat and a pot rack, the burner seat comprises an outer seat and an inner seat, the outer seat is concentric with the inner seat, a large fire cover is provided on the upper cover of the outer seat, a small fire cover is provided on the upper cover of the inner seat, a center hole is provided on the inner seat, a temperature measuring probe is provided at the center hole, the top end of the temperature measuring probe is higher than the small fire cover, wherein a first air outlet is provided on the outer periphery of the small fire cover, a second air outlet is provided on the outer periphery of the large fire cover, the first air outlet and the second air outlet guide the corresponding gas to be sprayed upwardly in an inclined direction away from the temperature measuring probe, and the temperature measuring probe is communicatively connected with the control unit; the device comprises: A first determination module, configured to obtain a target temperature of the bottom of the cookware through the temperature measuring probe, and determine a corresponding target temperature change rate based on a change trend of the target temperature over a cooking time; A second determination module, for determining a current cooking stage according to a corresponding temperature relationship and / or a corresponding temperature change rate relationship; The temperature relationship represents a comparison relationship between the target temperature and a corresponding temperature threshold, and the temperature change rate relationship represents a comparison relationship between the target temperature change rate and a corresponding temperature change rate threshold.

6. A cooking system, characterized in that: The cooking system includes a control unit and a burner structure of a gas stove; the burner structure of the gas stove includes a burner seat and a pot rack, the burner seat includes an outer seat and an inner seat, the outer seat is concentric with the inner seat, the outer seat is covered with a high-fire cover, the inner seat is covered with a low-fire cover, the inner seat is provided with a center hole, a temperature measuring probe is provided at the center hole, the top of the temperature measuring probe is higher than the low-fire cover, wherein a first air outlet is provided at the outer periphery of the low-fire cover, and a second air outlet is provided at the outer periphery of the high-fire cover, the first air outlet and the second air outlet guide the corresponding gas to spray upward in an inclined direction away from the temperature measuring probe, the temperature measuring probe is communicatively connected to the control unit, and the control unit is used to execute the method described in any one of claims 1 to 4.

7. The cooking system according to claim 6, characterized in that: The upper edge of the small fire cover is provided with a convex eave protruding outward, and an ignition needle is provided between the inner seat and the outer seat. The ignition needle is located at a corresponding position below the convex eave. The needle head of the ignition needle is slightly lower than the convex eave and close to the first air outlet.

8. The cooking system according to claim 6, characterized in that The upper surface of the small fire cover is also provided with an inner ring retaining wall and an outer ring retaining wall, which are concentric with the inner seat, and a notch for drainage is opened on the outer ring retaining wall.

9. The cooking system according to claim 6, characterized in that: The large fire cover is provided with an ignition groove extending from the inner side of the large fire cover to the second air outlet.

10. The cooking system according to claim 6, characterized in that: A thermocouple is also arranged between the inner seat and the outer seat, and the small fire cover is provided with more first air outlet holes at the thermocouple and the ignition needle compared with other places.

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