Intelligent control method and system for heat preservation meal furnace for cafeteria

Abstract

The invention relates to the technical field of heat preservation meal furnaces, in particular to an intelligent control method and system for a heat preservation meal furnace for a cafeteria, and the method comprises the steps: installing a radio frequency identification tag in the heat preservation meal furnace, and achieving the unique identification of each dish; and the radio frequency identification tag sends the stored dish information to the data acquisition module, so that the real-time performance and the accuracy of the dish information are ensured. The data analysis module carries out deep analysis on the dish information, can recognize the characteristics of different dishes, and provides a basis for making a personalized temperature and humidity control strategy. According to the analysis result, a temperature and humidity control strategy suitable for the dishes is made, and it is ensured that the dishes can be kept in the optimal state in the heat preservation process. The temperature and humidity in the heat preservation meal furnace are monitored in real time, the heat preservation strategy is adjusted in time, and the situation that the quality of dishes is reduced due to improper temperature and humidity is avoided.

Description

Technical Field

[0001] The present application relates to the technical field of heat preservation dining stoves, and in particular to an intelligent control method and system for heat preservation dining stoves used in self-service restaurants. Background Art

[0002] In buffet restaurants, keeping dishes warm has always been a challenge. Especially for dishes that contain soup, they may face taste problems caused by uneven temperature during the insulation process. The soup part of the dish can be well insulated, but the solid part exposed to the outside is easily affected by the air, causing water evaporation and drying, affecting the quality of the dish. In addition, improper temperature and humidity control may also cause the dishes to deteriorate when they are too humid, or the taste of the dishes may be damaged due to excessive temperature. Therefore, how to keep the temperature and humidity of the dishes stable while avoiding excessive dryness or humidity has become a problem that needs to be solved in the catering industry.

[0003] Existing technologies mainly focus on temperature control, but due to differences in soup-water ratios and the diversity of dish types, simple temperature control often cannot meet actual needs; therefore, a more detailed and intelligent temperature and humidity adjustment solution is needed to meet the needs of different dishes. Summary of the invention

[0004] The present application provides an intelligent control method and system for a heat preservation dining stove for a cafeteria to solve the above-mentioned problems.

[0005] In a first aspect, the present application provides an intelligent control system for a heat preservation dining stove for a cafeteria, including a heat preservation dining stove and a control chip; The heat preservation dining stove includes a radio frequency identification tag; the control chip includes a data acquisition module, a data analysis module and a control module; The RFID tag, the data acquisition module, the data analysis module and the control module are connected in sequence; The RFID tag is used to store the dish information of the heat preservation dining stove and send it to the data acquisition module; the data acquisition module is used to send the dish information to the data analysis module; The data analysis module is used to analyze the dish information, determine the dish type and the soup-water ratio of the dish; and determine the control strategy based on the dish type and the soup-water ratio of the dish, and send the control strategy to the control module so that the control module performs temperature and humidity control according to the control strategy.

[0006] Through this solution, by installing RFID tags in the heat preservation dining furnace, each dish can be uniquely identified. The RFID tags send the stored dish information to the data acquisition module to ensure the real-time and accuracy of the dish information. The data analysis module conducts in-depth analysis of the dish information and can identify the characteristics of different dishes, providing a basis for formulating personalized temperature and humidity control strategies. According to the analysis results, a temperature and humidity control strategy suitable for the dish is formulated to ensure that the dish can be kept in the best condition during the heat preservation process. By real-time monitoring of the temperature and humidity in the heat preservation dining furnace, the heat preservation strategy can be adjusted in time to avoid the quality degradation of the dish due to improper temperature and humidity.

[0007] Optionally, the heat preservation dining furnace includes a plurality of electrode sheets, which are arranged at the bottom and any wall of the heat preservation dining furnace and connected to the data acquisition module, and are used to obtain the moisture content information of the dishes in the heat preservation dining furnace and send it to the data acquisition module; When analyzing the dish information and determining the dish type and the soup-water ratio of the dish, the data analysis module is used to: analyze the dish information and determine the dish type and dish preparation data; Determine the height of the soup after placing the dish according to the moisture content information; Determining the actual water content according to the dish preparation data and the soup height; The soup-water ratio of the dish is determined according to the actual water content.

[0008] Through this solution, the electrode sheet can monitor the moisture content of dishes in real time and provide a data basis for temperature and humidity control. Ensure that the moisture content information can be accurately transmitted to the data acquisition module. By monitoring the moisture content in real time, timely respond to moisture changes to maintain the freshness and taste of the dishes. The data acquisition module can efficiently collect moisture content information and provide data support for data analysis. The data analysis module can accurately process moisture content information and provide a basis for the formulation of temperature and humidity control strategies. By analyzing the moisture content information, the type of dishes and production data can be accurately identified to provide a reference for personalized temperature and humidity control. Estimating the height of the soup helps to better control the humidity in the insulation dining furnace and prevent the dishes from losing their freshness due to drying. Calculating the actual moisture content helps to accurately adjust the humidity in the insulation dining furnace to ensure the taste and quality of the dishes. Determining the soup ratio helps to perform personalized temperature and humidity control according to the characteristics of the dishes and maintain the freshness and taste of the dishes.

[0009] Optionally, the heat preservation dining stove further comprises a humidifying device, which comprises a water storage box and an atomizer; The humidifying device is connected to the control module. When the control module performs temperature and humidity control according to the control strategy, it is used to send a start signal to the humidifying device. After receiving the start signal, the humidifying device is used to parse the start signal, determine the atomization intensity and the humidification time, and perform humidification according to the atomization intensity and the humidification time.

[0010] Through this solution, the humidifier can provide the necessary humidity for the heat preservation dining stove to prevent the dishes from losing their freshness due to drying. Ensure that the control module can send a start signal to the humidifier to achieve precise control of the humidification process. The control module can monitor the temperature and humidity in the heat preservation dining stove in real time to ensure that the temperature and humidity are always kept within the optimal range. The control module can send a start signal to the humidifier in time according to the changes in temperature and humidity to achieve dynamic adjustment of temperature and humidity. The humidifier can accurately parse the start signal to ensure that the humidification operation is performed according to the instructions of the control module. The humidifier can perform appropriate humidification operations according to the instructions of the control module to maintain the freshness and taste of the dishes.

[0011] Optionally, the heat preservation dining stove further includes a temperature and humidity sensor for obtaining the temperature and humidity of the dish, and is connected to the data acquisition module; The heat-insulating dining stove further comprises a weight sensing device for sensing weight changes of the heat-insulating dining stove and sending the sensed weight data to the data acquisition module.

[0012] Through this solution, the temperature and humidity data of the dishes in the heat preservation dining furnace can be obtained in real time, providing basic information for temperature and humidity control. Ensure that the temperature and humidity data can be transmitted to the data acquisition module in a timely and accurate manner. The weight changes of the heat preservation dining furnace can be monitored in real time to provide data support for the weight management of dishes. Ensure that the weight data can be transmitted to the data acquisition module to provide a data basis for the weight analysis of dishes. Through real-time monitoring, it is possible to respond to changes in temperature and humidity in a timely manner to maintain the freshness and taste of the dishes. By monitoring the weight changes in real time, it is possible to identify the consumption of dishes and replenish or adjust the dishes in a timely manner.

[0013] Optionally, after the data acquisition module sends the dish temperature and humidity and the weight data to the data analysis module, the data analysis module is specifically used to analyze the weight data to determine whether there is a sudden increase in weight; If it exists, analyzing the temperature and humidity of the dish according to the transmission time of the weight data to determine the initial temperature and humidity of the dish; Determine the optimal serving temperature based on the type of dish; Determining a ventilation strategy for dishes according to the optimal eating temperature and the initial temperature and humidity of the dishes; The heat preservation dining stove further comprises a hatch, and the hatch is connected to the control module; After the data analysis module sends the food ventilation strategy to the control module, the control module is specifically used to control the opening and closing of the hatch according to the food ventilation strategy.

[0014] Through this solution, it is ensured that the temperature, humidity and weight data of the dishes in the heat preservation dining furnace can be collected in real time. The data can be smoothly transmitted from the data acquisition module to the data analysis module. The sudden increase in the weight of the dishes can be detected, which is caused by the customer taking or replenishing the dishes, providing a basis for adjusting the temperature and humidity. According to the time of the sudden increase in weight and the corresponding temperature and humidity data, the initial temperature and humidity state of the dishes can be inferred, providing a reference for maintaining the freshness of the dishes. According to the type of dishes, the optimal serving temperature is determined to help improve the dining experience of customers. According to the optimal serving temperature and the initial temperature and humidity of the dishes, the appropriate ventilation strategy is determined to maintain the best state of the dishes. Ensure that the ventilation strategy can be passed to the control module to provide instructions for the actual control of the opening and closing of the hatch. The control module receives and prepares to execute the ventilation strategy and prepares for the opening and closing control of the hatch. According to the ventilation strategy, the control module actually controls the opening and closing of the hatch and adjusts the ventilation in the heat preservation dining furnace to maintain the optimal temperature and humidity of the dishes.

[0015] Optionally, when the data analysis module determines the ventilation strategy for the dish according to the optimal eating temperature and the initial temperature and humidity of the dish, it is used to: Determining the best dish state according to the dish type; Obtain historical dining time, and determine dish placement time based on the transmission time and the historical dining time; Determine the heat preservation time according to the dish placement time; The dish ventilation strategy is determined according to the heat preservation time, the optimal dish state, the optimal eating temperature and the initial temperature and humidity of the dish.

[0016] Through this solution, the best eating state standard is determined according to the type of dishes, thereby guiding the temperature and humidity control of the insulation dining furnace. By obtaining the historical dining time, the customer's dining peak period is predicted, so as to adjust the temperature and humidity settings of the insulation dining furnace in advance. Calculating the placement time of dishes in the insulation dining furnace helps to plan the insulation time and ensure that the dishes are provided to customers in the best state. Determining the insulation time according to the placement time of the dishes can effectively control the temperature and humidity of the dishes and avoid the quality degradation caused by excessive insulation. Ensure that the initial temperature and humidity data of the dishes when they are placed in the insulation dining furnace are obtained. According to the type and characteristics of the dishes, the best eating temperature range is determined to guide the temperature control of the insulation dining furnace. By comparison, the gap between the current temperature and humidity state and the optimal state is evaluated. Calculate the temperature and humidity values ​​that need to be adjusted. Calculate the ventilation time required to achieve the optimal eating temperature to ensure that the dishes reach the best state within the specified time. According to the ventilation time and the temperature and humidity values ​​that need to be adjusted, determine the ventilation operation intensity to ensure the ventilation effect. Based on the comprehensive consideration of insulation time, optimal serving temperature, initial temperature and humidity, ventilation time and ventilation intensity, a ventilation strategy for dishes is developed to guide the operation of the insulation dining stove.

[0017] Optionally, when the data analysis module determines the ventilation strategy for the dish according to the heat preservation time, the optimal dish state, the optimal edible temperature and the initial temperature and humidity of the dish, it is used to: Determine the exposed area of ​​the dish according to the soup-water ratio of the dish; According to the optimal dish state, determining the optimal exposed temperature and humidity of the exposed part of the dish; Determining ventilation time according to the heat preservation time and the optimal food temperature; Determining ventilation intensity according to the initial temperature and humidity of the dish, the optimal exposure temperature and humidity, and ventilation time; The ventilation time and the ventilation intensity are determined as the dish ventilation strategy.

[0018] Through this solution, it is ensured that the dishes can be kept in the best condition throughout the insulation process, avoiding the quality degradation caused by excessive insulation. According to the characteristics of the dishes and the preferences of customers, the standards for the best dish state are set to guide the formulation of insulation and ventilation strategies. Ensure that the dishes are provided to customers within the optimal eating temperature range to improve the taste of the dishes and customer satisfaction. Obtain the initial temperature and humidity data when the dishes are placed in the insulation dining furnace. According to the difference between the initial temperature and humidity and the optimal eating temperature, calculate the temperature and humidity values ​​that need to be adjusted. Calculate the ventilation time required to achieve the optimal eating temperature to ensure that the dishes reach the best state within the specified time. According to the ventilation time and the temperature and humidity values ​​that need to be adjusted, determine the ventilation operation intensity to ensure the ventilation effect and avoid too high or too low temperature, too high or too low humidity. Develop a specific ventilation strategy to guide the operation of the insulation dining furnace to ensure that the dishes are always in the best state during the insulation process.

[0019] Optionally, the heat preservation dining stove further includes an indicator light, which is connected to the data analysis module and is used to obtain the heat preservation time analyzed by the data analysis module; and start timing according to the heat preservation time and the transmission time of the weight data; When the timing exceeds the heat preservation time, the indicator light lights up.

[0020] Through this solution, the holding time can be accurately calculated according to the characteristics of the dishes and environmental conditions. The weight changes of the dishes are monitored in real time through the transmission of weight data. A communication channel is established between the data analysis module and the indicator light so that the indicator light can receive and display the holding time. The indicator light obtains the holding time and can start timing, providing intuitive time monitoring for the staff. The indicator light starts timing to ensure that the entire process from the time the dish is placed in the holding furnace to the end of the holding is under control. When the timing exceeds the holding time, it automatically identifies and prepares to take corresponding measures such as issuing an alarm or prompting a signal. The indicator light lights up, providing an obvious visual signal that the holding time has expired and the dish needs to be checked or removed.

[0021] Optionally, the heat preservation dining stove further comprises a heating device, and the heating device is connected to the data analysis module; The data analysis module is used to determine whether there is a danger in taking the food according to the type of the food and the optimal eating temperature; If so, the dish is stored according to the optimal exposed temperature and humidity, and it is determined whether the optimal edible temperature is higher than the optimal exposed temperature and humidity; If it is higher, the temperature difference is determined according to the optimal exposure temperature and humidity and the optimal edible temperature, and the performance information of the heating device is obtained based on the data acquisition module; the heating level per unit time is determined according to the performance information; A heating strategy is determined according to the heating level, the temperature difference and the historical dining time and sent to the heating device.

[0022] Through this solution, data interaction between the heating device and the data analysis module is realized. It is possible to set the appropriate optimal serving temperature for different types of dishes to ensure that the dishes are eaten in the best condition. Through evaluation, it is ensured that customers will not be harmed by high or low temperatures when taking dishes. Keep the temperature and humidity of dishes within the optimal range to extend the freshness and shelf life of the dishes. Decide whether heating is needed to make the dishes reach the optimal serving temperature. Provide a basis for determining the heating strategy and ensure the accuracy of the heating process. Analyze the actual performance of the heating device and provide accurate data support for the formulation of the heating strategy. Calculate the amount of heat that the heating device should provide per unit time and optimize the heating efficiency. According to the performance of the heating device, the temperature difference and the historical dining time, a reasonable heating strategy is formulated. The heating strategy is passed to the heating device to ensure that the heating process is carried out according to the predetermined plan.

[0023] In a second aspect, the present application provides an intelligent control method for a heat preservation dining stove for a self-service restaurant, comprising: Obtaining dish information of the heat preservation dining stove; Analyze the dish information to determine the dish type and the soup-water ratio of the dish; A control strategy is determined according to the type of dish and the ratio of soup to water in the dish, and temperature and humidity are controlled according to the control strategy.

[0024] Optionally, the heat preservation dining stove includes a plurality of electrode sheets, and the step of analyzing the dish information to determine the dish type and the soup-water ratio of the dish includes: Obtaining moisture content information of dishes in the heat preservation dining stove; Analyze the dish information to determine the dish type and dish preparation data; Determine the height of the soup after placing the dish according to the moisture content information; Determining the actual water content according to the dish preparation data and the soup height; The soup-water ratio of the dish is determined according to the actual water content.

[0025] Optionally, the heat preservation dining stove further comprises a humidifying device, which comprises a water storage box and an atomizer; The humidifying device is connected to the control module, and the temperature and humidity control is performed according to the control strategy, including: sending a start signal to the humidifying device; after receiving the start signal, parsing the start signal, determining the atomization intensity and the humidification time, and performing humidification according to the atomization intensity and the humidification time.

[0026] Optionally, the method further includes: Analyzing the weight data to determine whether there is a sudden increase in weight; If it exists, analyzing the temperature and humidity of the dish according to the transmission time of the weight data to determine the initial temperature and humidity of the dish; Determine the optimal serving temperature based on the type of dish; Determining a ventilation strategy for dishes according to the optimal eating temperature and the initial temperature and humidity of the dishes; According to the food ventilation strategy, the opening and closing of the hatch is controlled.

[0027] Optionally, determining a ventilation strategy for the dish according to the optimal eating temperature and the initial temperature and humidity of the dish includes: Determining the best dish state according to the dish type; Obtain historical dining time, and determine dish placement time based on the transmission time and the historical dining time; Determine the heat preservation time according to the dish placement time; The dish ventilation strategy is determined according to the heat preservation time, the optimal dish state, the optimal eating temperature and the initial temperature and humidity of the dish.

[0028] Optionally, determining a ventilation strategy for dishes according to the heat preservation time, the optimal dish state, the optimal edible temperature, and the initial temperature and humidity of the dishes includes: Determine the exposed area of ​​the dish according to the soup-water ratio of the dish; According to the optimal dish state, determining the optimal exposed temperature and humidity of the exposed part of the dish; Determining ventilation time according to the heat preservation time and the optimal food temperature; Determining ventilation intensity according to the initial temperature and humidity of the dish, the optimal exposure temperature and humidity, and ventilation time; The ventilation time and the ventilation intensity are determined as the dish ventilation strategy.

[0029] Optionally, the heat preservation dining stove further includes an indicator light, and the method further includes: Start timing according to the insulation time and the transmission time of the weight data; When the timing exceeds the heat preservation time, the indicator light is controlled to light up.

[0030] Optionally, the heat preservation dining stove further comprises a heating device, and the heating device is connected to the data analysis module; The method further includes: determining whether there is a danger in taking the dish according to the dish type and the optimal eating temperature; If so, the dish is stored according to the optimal exposed temperature and humidity, and it is determined whether the optimal edible temperature is higher than the optimal exposed temperature and humidity; If it is higher, the temperature difference is determined according to the optimal exposure temperature and humidity and the optimal edible temperature, and the performance information of the heating device is obtained based on the data acquisition module; the heating level per unit time is determined according to the performance information; A heating strategy is determined according to the heating level, the temperature difference and the historical dining time and sent to the heating device. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, a brief introduction will be given below to the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative labor.

[0032] Figure 1 A schematic diagram of an application scenario provided for an embodiment of the present application; Figure 2 A flow chart of an intelligent control system for a heat preservation dining stove for a cafeteria provided in one embodiment of the present application; Figure 3 A first schematic diagram of an installation structure of a heat preservation dining stove provided in an embodiment of the present application; Figure 4 A second schematic diagram of an installation structure of a heat preservation dining stove provided in one embodiment of the present application; Figure 5 A flowchart of another intelligent control method for a heat preservation dining stove for a buffet restaurant provided in one embodiment of the present application. DETAILED DESCRIPTION

[0033] In order to make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0034] In addition, the term "and / or" in this article is only a description of the association relationship of associated objects, indicating that there can be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. In addition, the character " / " in this article, unless otherwise specified, generally means that the associated objects before and after are in an "or" relationship.

[0035] The embodiments of the present application are further described in detail below in conjunction with the drawings in the specification.

[0036] Figure 1 A schematic diagram of an application scenario provided for the present application, when a heat preservation dining stove is used to keep dishes warm in a buffet restaurant, the method provided by the present application is applied to determine a control strategy based on the dish type and the soup-water ratio of the dish to achieve heat preservation.

[0037] Specifically, the method provided in the present application is applied to any control chip, the control chip interacts with the heat-insulating dining stove and the radio frequency identification tag, the control chip is arranged in the heat-insulating dining stove, and includes a data acquisition module, a data analysis module and a control module, analyzes the dish information in the radio frequency identification tag, determines the dish type and the soup-water ratio of the dish, determines the control strategy according to the dish type and the soup-water ratio of the dish, and sends the control strategy to the control module, so that the control module controls the temperature and humidity of the heat-insulating dining stove according to the control strategy.

[0038] For specific implementation methods, please refer to the following embodiments.

[0039] Figure 2 This is a schematic diagram of the structure of an intelligent control system for a heat preservation dining stove for a self-service restaurant provided in one embodiment of the present application. Figure 2 As shown, the intelligent control system 2 for heat preservation dining stoves used in cafeterias of this embodiment includes a heat preservation dining stove 21 and a control chip 22; the specific installation structure of the heat preservation dining stove is referenced Figure 3 and Figure 4 ; The heat preservation dining stove 21 includes a radio frequency identification tag 211; the control chip 22 includes a data acquisition module 221, a data analysis module 222 and a control module 223; the radio frequency identification tag 211, the data acquisition module 221, the data analysis module 222 and the control module 223 are connected in sequence; the radio frequency identification tag 211 is used to store the dish information of the heat preservation dining stove 21 and send it to the data acquisition module 221; the data acquisition module 221 is used to send the dish information to the data analysis module 222; the data analysis module 222 is used to analyze the dish information, determine the dish type and the soup-water ratio of the dish; and determine the control strategy according to the dish type and the soup-water ratio of the dish, and send the control strategy to the control module 223, so that the control module 223 performs temperature and humidity control according to the control strategy.

[0040] The dish information may include various data and descriptions of the dish, such as the name, type, preparation time, ingredients, soup-water ratio, suitable temperature and humidity range, shelf life, etc. The dish type may include the type or classification of hot dishes, cold dishes, soups, stews, roasted dishes, etc.

[0041] The dish-soup ratio can be the ratio of solid food to soup in the dish.

[0042] The control strategy can be rules and instructions based on the type of dish, soup-water ratio, real-time temperature and humidity data, and other relevant factors.

[0043] Temperature and humidity control can be achieved by adjusting the heating, humidification or ventilation equipment of the heat-insulating dining oven 21 to maintain or change the temperature and humidity level inside the dining oven to meet the heat preservation requirements of different dishes.

[0044] Specifically, a radio frequency identification tag 211 is installed in the heat preservation dining stove 21 to store and identify detailed information of a single dish. The control chip 22 is started, and the data acquisition module 221, the data analysis module 222 and the control module 223 are initialized to ensure that they can be connected in sequence and work normally. The data analysis module 222 analyzes the dish information and identifies key characteristics such as the type of dish and the proportion of soup. Based on the analysis results, the data analysis module 222 formulates a temperature and humidity control strategy suitable for the dish. The control module 223 performs temperature and humidity control according to the formulated control strategy.

[0045] Through this solution, by installing RFID tags in the heat preservation dining furnace, each dish can be uniquely identified. The RFID tags send the stored dish information to the data acquisition module to ensure the real-time and accuracy of the dish information. The data analysis module conducts in-depth analysis of the dish information and can identify the characteristics of different dishes, providing a basis for formulating personalized temperature and humidity control strategies. According to the analysis results, a temperature and humidity control strategy suitable for the dish is formulated to ensure that the dish can be kept in the best condition during the heat preservation process. By real-time monitoring of the temperature and humidity in the heat preservation dining furnace, the heat preservation strategy can be adjusted in time to avoid the quality degradation of the dish due to improper temperature and humidity.

[0046] Optionally, the thermal insulation dining stove 21 includes a plurality of electrode sheets 25, and the plurality of electrode sheets 25 are arranged at the bottom and any wall of the thermal insulation dining stove 21, and are connected to the data acquisition module 221, and are used to obtain the moisture content information of the dishes in the thermal insulation dining stove 21 and send it to the data acquisition module 221; when analyzing the dish information and determining the dish type and the soup-to-water ratio, the data analysis module 222 is used to analyze the dish information, determine the dish type and the dish production data; determine the soup height after placing the dish according to the moisture content information; determine the actual water content according to the dish production data and the soup height; and determine the dish soup-to-water ratio according to the actual water content.

[0047] The moisture content information may be data on the moisture content in the food obtained by the electrode sheet 25 .

[0048] The dish preparation data may include various technical parameters and information such as cooking method, cooking time, cooking temperature, ingredient ratio, and seasoning usage during the dish preparation process.

[0049] The height of the soup can be the surface height of liquids such as soup, water, etc. after the dishes are placed in the heat-insulating dining stove 21.

[0050] The actual water content can be the actual water content of the dish obtained by measurement or calculation.

[0051] Specifically, an electrode sheet 25 is installed at the bottom and any wall of the food tray of the heat preservation dining stove 21 to monitor the moisture content of the food. Figure 3 It should be noted that Figure 3 The installation method of the electrode sheet 25 shown is only used as an example in this embodiment. The other methods and quantities of the electrode sheet 25 that can be installed are not limited in this embodiment. The electrode sheet 25 is connected to the data acquisition module to ensure that the moisture content information can be transmitted to the data acquisition module. The electrode sheet 25 monitors the moisture content of the dishes in the heat preservation dining furnace 21 in real time and sends the data to the data acquisition module 221. The data acquisition module receives the moisture content information sent by the electrode sheet 25 and transmits it to the data analysis module 222. The data analysis module 222 processes the received moisture content information and analyzes it in combination with the basic information of the dishes provided by the RFID tag. The data analysis module 222 determines the type and production data of the dishes based on the processed information. Based on the moisture content information, the data analysis module estimates the height of the soup in the heat preservation dining furnace 21 after the dishes are placed. The data analysis module 222 calculates the actual moisture content of the dishes based on the dish production data and the soup height. The data analysis module determines the soup ratio of the dishes based on the actual moisture content.

[0052] Through this solution, the electrode sheet can monitor the moisture content of dishes in real time and provide a data basis for temperature and humidity control. Ensure that the moisture content information can be accurately transmitted to the data acquisition module. By monitoring the moisture content in real time, timely respond to moisture changes to maintain the freshness and taste of the dishes. The data acquisition module can efficiently collect moisture content information and provide data support for data analysis. The data analysis module can accurately process moisture content information and provide a basis for the formulation of temperature and humidity control strategies. By analyzing the moisture content information, the type of dishes and production data can be accurately identified to provide a reference for personalized temperature and humidity control. Estimating the height of the soup helps to better control the humidity in the insulation dining furnace and prevent the dishes from losing their freshness due to drying. Calculating the actual moisture content helps to accurately adjust the humidity in the insulation dining furnace to ensure the taste and quality of the dishes. Determining the soup ratio helps to perform personalized temperature and humidity control according to the characteristics of the dishes and maintain the freshness and taste of the dishes.

[0053] Optionally, the heat-insulating dining stove 21 also includes a humidifying device, which consists of a water storage box 28 and an atomizer 28A; the humidifying device is connected to the control module 223, and when the control module 223 performs temperature and humidity control according to the control strategy, it is used to send a start signal to the humidifying device; after the humidifying device receives the start signal, it is used to parse the start signal, determine the atomization intensity and humidification time, and humidify according to the atomization intensity and humidification time.

[0054] The humidifying device may be a device for increasing the humidity in the heat-insulating dining stove 21 .

[0055] The water storage box 28 may be a component of the humidifying device that stores water and provides a water source for the atomizer 28A.

[0056] The atomizer 28A may be another key part of the humidifying device for atomizing water into fine water droplets to increase the humidity in the heat-insulating dining stove 21 .

[0057] The start signal may be an instruction sent by the control module to the humidification device to perform a humidification operation.

[0058] Atomization intensity may be the density and flow rate of atomized water droplets produced by the atomizer 28A during humidification operation.

[0059] The humidification time may be the length of time that the humidification device performs the humidification operation.

[0060] Specifically, a water storage box 28 and an atomizer 28A of a humidifying device are installed in the heat-insulating dining furnace 21. The atomizer 28A can introduce water mist into the interior of the heat-insulating dining furnace 21 through a water pipe to maintain the humidity of the dishes. The humidifying device is connected to the control module to ensure that the control module can send a start signal to the humidifying device. The control module monitors the temperature and humidity in the heat-insulating dining furnace 21 in real time, and analyzes it according to a preset control strategy. When the control module detects that the temperature and humidity need to be adjusted, a start signal is sent to the humidifying device. After receiving the start signal, the humidifying device parses the signal content to determine the atomization intensity and humidification time. According to the analyzed atomization intensity and humidification time, the humidifying device starts the humidification operation.

[0061] Through this solution, the humidifier can provide the necessary humidity for the heat preservation dining stove to prevent the dishes from losing their freshness due to drying. Ensure that the control module can send a start signal to the humidifier to achieve precise control of the humidification process. The control module can monitor the temperature and humidity in the heat preservation dining stove in real time to ensure that the temperature and humidity are always kept within the optimal range. The control module can send a start signal to the humidifier in time according to the changes in temperature and humidity to achieve dynamic adjustment of temperature and humidity. The humidifier can accurately parse the start signal to ensure that the humidification operation is performed according to the instructions of the control module. The humidifier can perform appropriate humidification operations according to the instructions of the control module to maintain the freshness and taste of the dishes.

[0062] Optionally, the heat-insulating dining furnace 21 also includes a temperature and humidity sensor 26 for obtaining the temperature and humidity of the dishes, which is connected to the data acquisition module; the heat-insulating dining furnace 21 also includes a weight sensing device for sensing the weight change of the heat-insulating dining furnace 21 and sending the sensed weight data to the data acquisition module 221.

[0063] The temperature and humidity of the dishes may refer to the temperature and humidity of the dishes in the heat-insulating dining oven 21 .

[0064] The weight sensing device may be a device for detecting changes in the weight of a dish.

[0065] The weight change may be an increase or decrease in the weight of the dishes in the heat-insulating dining oven 21 .

[0066] The weight data may be weight information collected by a weight sensing device and transmitted to a data acquisition module.

[0067] Specifically, a temperature and humidity sensor 26 is installed in the heat-insulating dining furnace 21 to obtain the temperature and humidity data of the dishes in real time. The temperature and humidity sensor 26 is connected to the data acquisition module to ensure that the temperature and humidity data can be transmitted to the data acquisition module 221. A weight sensing device is installed in the heat-insulating dining furnace 21 to sense the weight change of the heat-insulating dining furnace 21. The weight sensing device is connected to the data acquisition module 221 to ensure that the weight data can be transmitted to the data acquisition module 221. The temperature and humidity sensor 26 monitors the temperature and humidity in the heat-insulating dining furnace 21 in real time, and sends the data to the data acquisition module 221. The weight sensing device senses the weight change of the heat-insulating dining furnace 21 in real time, and sends the data to the data acquisition module 221.

[0068] Through this solution, the temperature and humidity data of the dishes in the heat preservation dining furnace can be obtained in real time, providing basic information for temperature and humidity control. Ensure that the temperature and humidity data can be transmitted to the data acquisition module in a timely and accurate manner. The weight changes of the heat preservation dining furnace can be monitored in real time to provide data support for the weight management of dishes. Ensure that the weight data can be transmitted to the data acquisition module to provide a data basis for the weight analysis of dishes. Through real-time monitoring, it is possible to respond to changes in temperature and humidity in a timely manner to maintain the freshness and taste of the dishes. By monitoring the weight changes in real time, it is possible to identify the consumption of dishes and replenish or adjust the dishes in a timely manner.

[0069] Optionally, after the data acquisition module 221 sends the temperature, humidity and weight data of the dish to the data analysis module 222, the data analysis module 222 is specifically used to analyze the weight data to determine whether there is a sudden increase in weight; if so, the temperature and humidity of the dish are analyzed according to the transmission time of the weight data to determine the initial temperature and humidity of the dish; the optimal serving temperature is determined according to the type of dish; the dish ventilation strategy of the ventilation device 29 is determined according to the optimal serving temperature and the initial temperature and humidity of the dish; in addition to completing the cooling, the ventilation device 29 can also reduce the humidity in the food holding plate 24 by conducting the opening 21a on the heat preservation dining stove 21, and the heat preservation dining stove 21 also includes a hatch 23, which is connected to the control module 223; after the data analysis module 222 sends the dish ventilation strategy to the control module 223, the control module 223 is specifically used to control the switch of the hatch 23 according to the dish ventilation strategy.

[0070] The sudden increase in weight may be a phenomenon in which the weight of the dishes in the heat-insulating dining oven 21 increases rapidly in a short period of time.

[0071] The initial temperature and humidity of the dish may be the temperature and humidity values ​​recorded when the dish is placed in the heat preservation dining oven 21 .

[0072] The optimal serving temperature can be the ideal temperature range determined according to the type and characteristics of the dish in order to ensure the taste and freshness of the dish.

[0073] The food ventilation strategy may be a strategy for adjusting the ventilation conditions in the heat preservation dining stove 21 according to the temperature and humidity conditions of the food and the optimal eating temperature.

[0074] The hatch 23 may be a top covering structure that closes the heat-insulating dining stove 21 and maintains the temperature and humidity conditions inside.

[0075] The control module connection may be an electrical connection between the control module 223 and the hatch 23 .

[0076] Specifically, the data acquisition module 221 sends the collected dish temperature, humidity and weight data to the data analysis module 222. The data analysis module 222 performs real-time analysis on the weight data to determine whether there is a sudden increase in weight. If a sudden increase in weight is detected, the data analysis module 222 analyzes the corresponding dish temperature and humidity based on the transmission time of the weight data to determine the initial temperature and humidity of the dish. The data analysis module 222 determines the optimal serving temperature based on the type of dish. The data analysis module 222 determines the ventilation strategy for the dish based on the optimal serving temperature and the initial temperature and humidity of the dish. The data analysis module 222 sends the determined ventilation strategy to the control module. The control module 223 receives the ventilation strategy sent by the data analysis module 222. The control module 223 controls the switch of the hatch 23 according to the ventilation strategy to adjust the ventilation conditions in the thermal insulation dining stove 21.

[0077] Through this solution, it is ensured that the temperature, humidity and weight data of the dishes in the heat preservation dining furnace can be collected in real time. The data can be smoothly transmitted from the data acquisition module to the data analysis module. The sudden increase in the weight of the dishes can be detected, which is caused by the customer taking or replenishing the dishes, providing a basis for adjusting the temperature and humidity. According to the time of the sudden increase in weight and the corresponding temperature and humidity data, the initial temperature and humidity state of the dishes can be inferred, providing a reference for maintaining the freshness of the dishes. According to the type of dishes, the optimal serving temperature is determined to help improve the dining experience of customers. According to the optimal serving temperature and the initial temperature and humidity of the dishes, the appropriate ventilation strategy is determined to maintain the best state of the dishes. Ensure that the ventilation strategy can be passed to the control module to provide instructions for the actual control of the opening and closing of the hatch. The control module receives and prepares to execute the ventilation strategy and prepares for the opening and closing control of the hatch. According to the ventilation strategy, the control module actually controls the opening and closing of the hatch and adjusts the ventilation in the heat preservation dining furnace to maintain the optimal temperature and humidity of the dishes.

[0078] Optionally, the data analysis module 222 determines the optimal dish state based on the dish type; obtains historical dining times, and determines the dish placement time based on the transmission time and historical dining times; determines the insulation time based on the dish placement time; determines the dish ventilation strategy based on the insulation time, the optimal dish state, the optimal eating temperature and the initial temperature and humidity of the dish.

[0079] The optimal state of a dish can be the ideal state of temperature, humidity, taste, color, aroma, etc. that the dish should maintain when it is provided to customers.

[0080] The historical dining time may be dining time data such as the peak dining time and average dining time of customers in a buffet restaurant over a period of time in the past.

[0081] The transmission time may be the time interval from when the dish is prepared in the kitchen to when it is placed in the heat-insulating dining oven 21 .

[0082] The dish placement time may be the storage time of the dishes in the heat-insulating dining furnace 21, starting from when the dishes are placed in the heat-insulating dining furnace 21 until they are taken away by the customers.

[0083] The heat preservation time may be the time required for the dish to maintain the best edible state in the heat preservation dining oven 21 , and is calculated from the time when the dish is placed in the heat preservation dining oven 21 .

[0084] Specifically, the data analysis module 222 determines the best dish state according to the type of dish. The data analysis module obtains the customer's dining time information from historical data. The data analysis module calculates the placement time of the dish in the heat preservation dining furnace 21 according to the transmission time of the dish and the historical dining time. The data analysis module 222 determines the heat preservation time according to the placement time of the dish to ensure that the dish is provided to the customer in the best state. The data analysis module 222 obtains the initial temperature and humidity data when the dish is placed in the heat preservation dining furnace 21 from the temperature and humidity sensor 26. The data analysis module determines the best edible temperature range according to the type and characteristics of the dish. The data analysis module 222 compares the initial temperature and humidity of the dish with the best edible temperature to evaluate the gap between the current temperature and humidity state and the best state. The data analysis module 222 calculates the temperature and humidity values ​​that need to be adjusted according to the gap between the initial temperature and humidity and the best edible temperature. The data analysis module 222 calculates the ventilation time required to achieve the best edible temperature according to the heat preservation time and the temperature and humidity values ​​that need to be adjusted. The data analysis module 222 determines the ventilation operation intensity according to the ventilation time and the temperature and humidity values ​​that need to be adjusted. The data analysis module comprehensively considers the heat preservation time, the optimal edible temperature, the initial temperature and humidity, the ventilation time and the ventilation intensity to formulate a ventilation strategy for the dish.

[0085] Through this solution, the best eating state standard is determined according to the type of dishes, thereby guiding the temperature and humidity control of the insulation dining furnace. By obtaining the historical dining time, the customer's dining peak period is predicted, so as to adjust the temperature and humidity settings of the insulation dining furnace in advance. Calculating the placement time of dishes in the insulation dining furnace helps to plan the insulation time and ensure that the dishes are provided to customers in the best state. Determining the insulation time according to the placement time of the dishes can effectively control the temperature and humidity of the dishes and avoid the quality degradation caused by excessive insulation. Ensure that the initial temperature and humidity data of the dishes when they are placed in the insulation dining furnace are obtained. According to the type and characteristics of the dishes, the best eating temperature range is determined to guide the temperature control of the insulation dining furnace. By comparison, the gap between the current temperature and humidity state and the optimal state is evaluated. Calculate the temperature and humidity values ​​that need to be adjusted. Calculate the ventilation time required to achieve the optimal eating temperature to ensure that the dishes reach the best state within the specified time. According to the ventilation time and the temperature and humidity values ​​that need to be adjusted, determine the ventilation operation intensity to ensure the ventilation effect. Based on the comprehensive consideration of insulation time, optimal serving temperature, initial temperature and humidity, ventilation time and ventilation intensity, a ventilation strategy for dishes is developed to guide the operation of the insulation dining stove.

[0086] Optionally, the data analysis module 222 determines the exposed area of ​​the dish based on the soup-water ratio of the dish; determines the optimal exposed temperature and humidity of the exposed dish based on the optimal dish state; determines the ventilation time based on the insulation time and the optimal eating temperature; determines the ventilation intensity based on the initial temperature and humidity of the dish, the optimal exposed temperature and humidity, and the ventilation time; and determines the ventilation time and ventilation intensity as the dish ventilation strategy.

[0087] The exposed area of ​​the dish may refer to the surface area of ​​the dish exposed to the air in the heat-insulating dining stove 21 .

[0088] The exposed part of the dish may be a part of the dish that is not covered or enclosed and is directly exposed to the air in the heat-insulating dining furnace 21 .

[0089] The optimal exposed temperature and humidity can be the optimal temperature and humidity conditions that should be maintained in exposed areas of dishes.

[0090] The ventilation time may be the length of time for ventilation in the heat-insulating dining oven 21 in order to maintain the dishes in the best state.

[0091] Ventilation intensity can be intensity or rate such as fan speed or humidifier output during operation.

[0092] Specifically, the exposed area of ​​the dish is determined according to the soup-water ratio of the dish; the soup-water ratio of a dish after the dish is made can be obtained according to the production data of the dish. After the soup-water ratio of the dish is determined, the proportion of the solid matter in the dish immersed in the soup can be determined by the height of the soup, thereby determining the exposed state of the solid matter, so that the exposed area of ​​the dish can be estimated (such as the solid matter is stacked in the soup in a mountain shape or flatly stacked). According to the characteristics of the dish and the preferences of the customer, the optimal edible temperature range is set. The initial temperature and humidity data when the dish is placed in the heat preservation dining furnace 21 are obtained from the temperature and humidity sensor 26. According to the difference between the initial temperature and humidity and the optimal edible temperature, the temperature and humidity values ​​that need to be adjusted are calculated. According to the heat preservation time and the temperature and humidity values ​​that need to be adjusted, the ventilation time required to achieve the optimal edible temperature is calculated. According to the ventilation time and the temperature and humidity values ​​that need to be adjusted, the ventilation operation intensity is determined. Comprehensively considering the heat preservation time, the optimal dish state, the optimal edible temperature, the initial temperature and humidity, the ventilation time and the ventilation intensity, a specific ventilation strategy is formulated.

[0093] Through this solution, it is ensured that the dishes can be kept in the best condition throughout the insulation process, avoiding the quality degradation caused by excessive insulation. According to the characteristics of the dishes and the preferences of customers, the standards for the best dish state are set to guide the formulation of insulation and ventilation strategies. Ensure that the dishes are provided to customers within the optimal eating temperature range to improve the taste of the dishes and customer satisfaction. Obtain the initial temperature and humidity data when the dishes are placed in the insulation dining furnace. According to the difference between the initial temperature and humidity and the optimal eating temperature, calculate the temperature and humidity values ​​that need to be adjusted. Calculate the ventilation time required to achieve the optimal eating temperature to ensure that the dishes reach the best state within the specified time. According to the ventilation time and the temperature and humidity values ​​that need to be adjusted, determine the ventilation operation intensity to ensure the ventilation effect and avoid too high or too low temperature, too high or too low humidity. Develop a specific ventilation strategy to guide the operation of the insulation dining furnace to ensure that the dishes are always in the best state during the insulation process.

[0094] Optionally, the heat-insulating dining stove 21 also includes an indicator light, which is connected to the data analysis module 222 and is used to obtain the heat-insulating time analyzed by the data analysis module 222; and start timing according to the heat-insulating time and the transmission time of the weight data; when the timing exceeds the heat-insulating time, the indicator light lights up.

[0095] An indicator light may be an electronic device used to provide a visual signal of a certain status or condition.

[0096] Specifically, the data analysis module calculates the required heat preservation time based on the characteristics of the dish, the initial temperature and humidity, the optimal eating temperature and other information. The weight sensor measures the weight of the dish and transmits the data to the data analysis module. The indicator light is connected to the data analysis module to receive the heat preservation time data. The indicator light obtains the calculated heat preservation time from the data analysis module. The indicator light starts timing based on the obtained heat preservation time and the transmission time of the weight data. The indicator light timer exceeds the predetermined heat preservation time. When the timing exceeds the heat preservation time, the indicator light lights up and sends an alarm or prompt signal.

[0097] Through this solution, the holding time can be accurately calculated according to the characteristics of the dishes and environmental conditions. The weight changes of the dishes are monitored in real time through the transmission of weight data. A communication channel is established between the data analysis module and the indicator light so that the indicator light can receive and display the holding time. The indicator light obtains the holding time and can start timing, providing intuitive time monitoring for the staff. The indicator light starts timing to ensure that the entire process from the time the dish is placed in the holding furnace to the end of the holding is under control. When the timing exceeds the holding time, it automatically identifies and prepares to take corresponding measures such as issuing an alarm or prompting a signal. The indicator light lights up, providing an obvious visual signal that the holding time has expired and the dish needs to be checked or removed.

[0098] Optionally, the heat-insulating dining stove 21 also includes a heating device 27, which is connected to a data analysis module 222; the data analysis module 222 is used to determine whether there is a danger in taking the dish according to the type of dish and the optimal eating temperature; if so, the dish is stored according to the optimal exposed temperature and humidity, and it is determined whether the optimal eating temperature is higher than the optimal exposed temperature and humidity; if higher, the temperature difference is determined based on the optimal exposed temperature and humidity and the optimal eating temperature, and the performance information of the heating device 27 is obtained based on the data acquisition module 221; based on the performance information, the heating level per unit time is determined; based on the heating level, the temperature difference and the historical dining time, the heating strategy is determined and sent to the heating device 27.

[0099] The heating device 27 may be a device in the heat-insulating dining stove 21 for heating dishes.

[0100] The performance information may be data on the working performance of the heating device 27, such as heating power, heating efficiency, temperature control accuracy, etc.

[0101] The unit time can be a certain period of time, usually in minutes or seconds.

[0102] The heating level may be the amount of heat generated by the heating device 27 per unit time.

[0103] The temperature difference can be the difference between the current temperature of the dish and the optimal serving temperature.

[0104] The heating strategy may be a series of heating operation instructions formulated based on information such as the characteristics of the dish, the optimal eating temperature, the temperature difference, and the performance of the heating device 27 .

[0105] Specifically, the heating device 27 is connected to the data analysis module to ensure smooth data transmission and command control. The data analysis module receives and processes information about the type of dishes and the optimal eating temperature. The data analysis module evaluates whether it is dangerous to take the dishes under the current conditions based on the type of dishes and the optimal eating temperature. If there is a danger, the dishes are appropriately adjusted according to the optimal exposed temperature and humidity conditions. The temperature and humidity settings in the heat preservation dining furnace 21 are stored. The data analysis module compares the optimal eating temperature and the optimal exposed temperature and humidity to determine whether heating is required. If heating is required, the data analysis module calculates the temperature difference between the optimal eating temperature and the current optimal exposed temperature and humidity. The data acquisition module collects performance information such as heating power and heating efficiency from the heating device 27. The data acquisition module collects performance information such as heating power and heating efficiency from the heating device 27. Based on the performance information of the heating device 27, the data analysis module calculates the amount of heating that the heating device 27 can provide per unit time. The formulated heating strategy is sent to the heating device 27 via an electronic signal.

[0106] Through this solution, data interaction between the heating device and the data analysis module is realized. It is possible to set the appropriate optimal serving temperature for different types of dishes to ensure that the dishes are eaten in the best condition. Through evaluation, it is ensured that customers will not be harmed by high or low temperatures when taking dishes. Keep the temperature and humidity of dishes within the optimal range to extend the freshness and shelf life of the dishes. Decide whether heating is needed to make the dishes reach the optimal serving temperature. Provide a basis for determining the heating strategy and ensure the accuracy of the heating process. Analyze the actual performance of the heating device and provide accurate data support for the formulation of the heating strategy. Calculate the amount of heat that the heating device should provide per unit time and optimize the heating efficiency. According to the performance of the heating device, the temperature difference and the historical dining time, a reasonable heating strategy is formulated. The heating strategy is passed to the heating device to ensure that the heating process is carried out according to the predetermined plan.

[0107] Figure 5 This is a flow chart of an intelligent control method for a self-service restaurant heat preservation stove provided in an embodiment of the present application. The method of this embodiment can be applied to the control chip in the above scenario. Figure 5 As shown, the method includes: S501, obtaining dish information of the heat preservation dining stove; S502, analyzing dish information to determine dish type and dish soup ratio; S503: Determine a control strategy based on the type of dish and the ratio of soup to water, and perform temperature and humidity control based on the control strategy.

[0108] Optionally, the heat preservation dining stove includes a plurality of electrode sheets, and the step of analyzing the dish information to determine the dish type and the soup-water ratio of the dish includes: Obtaining moisture content information of dishes in the heat preservation dining stove; Analyze the dish information to determine the dish type and dish preparation data; Determine the height of the soup after placing the dish according to the moisture content information; Determining the actual water content according to the dish preparation data and the soup height; The soup-water ratio of the dish is determined according to the actual water content.

[0109] Optionally, the heat preservation dining stove further comprises a humidifying device, which comprises a water storage box and an atomizer; The humidifying device is connected to the control module, and the temperature and humidity control is performed according to the control strategy, including: sending a start signal to the humidifying device; after receiving the start signal, parsing the start signal, determining the atomization intensity and the humidification time, and performing humidification according to the atomization intensity and the humidification time.

[0110] Optionally, the method further includes: Analyzing the weight data to determine whether there is a sudden increase in weight; If it exists, analyzing the temperature and humidity of the dish according to the transmission time of the weight data to determine the initial temperature and humidity of the dish; Determine the optimal serving temperature based on the type of dish; Determining a ventilation strategy for dishes according to the optimal eating temperature and the initial temperature and humidity of the dishes; According to the food ventilation strategy, the opening and closing of the hatch is controlled.

[0111] Optionally, determining a ventilation strategy for the dish according to the optimal eating temperature and the initial temperature and humidity of the dish includes: Determining the best dish state according to the dish type; Obtain historical dining time, and determine dish placement time based on the transmission time and the historical dining time; Determine the heat preservation time according to the dish placement time; The dish ventilation strategy is determined according to the heat preservation time, the optimal dish state, the optimal eating temperature and the initial temperature and humidity of the dish.

[0112] Optionally, determining a ventilation strategy for dishes according to the heat preservation time, the optimal dish state, the optimal edible temperature, and the initial temperature and humidity of the dishes includes: Determine the exposed area of ​​the dish according to the soup-water ratio of the dish; According to the optimal dish state, determining the optimal exposed temperature and humidity of the exposed part of the dish; Determining ventilation time according to the heat preservation time and the optimal food temperature; Determining ventilation intensity according to the initial temperature and humidity of the dish, the optimal exposure temperature and humidity, and ventilation time; The ventilation time and the ventilation intensity are determined as the dish ventilation strategy.

[0113] Optionally, the heat preservation dining stove further includes an indicator light, and the method further includes: Start timing according to the insulation time and the transmission time of the weight data; When the timing exceeds the heat preservation time, the indicator light is controlled to light up.

[0114] Optionally, the heat preservation dining stove further comprises a heating device, and the heating device is connected to the data analysis module; The method further includes: determining whether there is a danger in taking the dish according to the dish type and the optimal eating temperature; If so, the dish is stored according to the optimal exposed temperature and humidity, and it is determined whether the optimal edible temperature is higher than the optimal exposed temperature and humidity; If it is higher, the temperature difference is determined according to the optimal exposure temperature and humidity and the optimal edible temperature, and the performance information of the heating device is obtained based on the data acquisition module; the heating level per unit time is determined according to the performance information; A heating strategy is determined according to the heating level, the temperature difference and the historical dining time and sent to the heating device.

[0115] The system of this embodiment can be used to execute the method of any of the above embodiments. The implementation principles and technical effects are similar and will not be described in detail here.

Claims

1. An intelligent control system for a heat preservation dining stove for a cafeteria, characterized in that: Including heat preservation dining stove and control chip; The heat preservation dining stove includes a radio frequency identification tag; the control chip includes a data acquisition module, a data analysis module and a control module; The RFID tag, the data acquisition module, the data analysis module and the control module are connected in sequence; The RFID tag is used to store the dish information of the heat preservation dining stove and send it to the data acquisition module; the data acquisition module is used to send the dish information to the data analysis module; The data analysis module is used to analyze the dish information, determine the dish type and the soup-water ratio of the dish; and determine the control strategy based on the dish type and the soup-water ratio of the dish, and send the control strategy to the control module so that the control module performs temperature and humidity control according to the control strategy.

2. The system according to claim 1, characterized in that The heat preservation dining furnace comprises a plurality of electrode sheets, which are arranged at the bottom and any wall of the heat preservation dining furnace and connected to the data acquisition module, and are used to obtain the moisture content information of the dishes in the heat preservation dining furnace and send it to the data acquisition module; When analyzing the dish information and determining the dish type and the soup-water ratio of the dish, the data analysis module is used to: analyze the dish information and determine the dish type and dish preparation data; Determine the height of the soup after placing the dish according to the moisture content information; Determining the actual water content according to the dish preparation data and the soup height; The soup-water ratio of the dish is determined according to the actual water content.

3. The system according to claim 1, characterized in that The heat preservation dining stove also includes a humidifying device, which is composed of a water storage box and an atomizer; The humidifying device is connected to the control module. When the control module performs temperature and humidity control according to the control strategy, it is used to send a start signal to the humidifying device. After receiving the start signal, the humidifying device is used to parse the start signal, determine the atomization intensity and the humidification time, and perform humidification according to the atomization intensity and the humidification time.

4. The system according to claim 1, characterized in that The heat preservation dining stove also includes a temperature and humidity sensor, which is used to obtain the temperature and humidity of the dishes and is connected to the data acquisition module; The heat-insulating dining stove further comprises a weight sensing device for sensing weight changes of the heat-insulating dining stove and sending the sensed weight data to the data acquisition module.

5. The system according to claim 4, characterized in that After the data acquisition module sends the dish temperature, humidity and weight data to the data analysis module, the data analysis module is specifically used to analyze the weight data to determine whether there is a sudden increase in weight; If it exists, analyzing the temperature and humidity of the dish according to the transmission time of the weight data to determine the initial temperature and humidity of the dish; Determine the optimal serving temperature based on the type of dish; Determining a ventilation strategy for dishes according to the optimal eating temperature and the initial temperature and humidity of the dishes; The heat preservation dining stove further comprises a hatch, and the hatch is connected to the control module; After the data analysis module sends the food ventilation strategy to the control module, the control module is specifically used to control the opening and closing of the hatch according to the food ventilation strategy.

6. The system according to claim 5, characterized in that When the data analysis module determines the ventilation strategy for the dish according to the optimal eating temperature and the initial temperature and humidity of the dish, it is used to: Determining the best dish state according to the dish type; Obtain historical dining time, and determine dish placement time based on the transmission time and the historical dining time; Determine the heat preservation time according to the dish placement time; The dish ventilation strategy is determined according to the heat preservation time, the optimal dish state, the optimal eating temperature and the initial temperature and humidity of the dish.

7. The system according to claim 6, characterized in that When the data analysis module determines the ventilation strategy for the dish according to the heat preservation time, the optimal dish state, the optimal edible temperature and the initial temperature and humidity of the dish, it is used to: Determine the exposed area of ​​the dish according to the soup-water ratio of the dish; According to the optimal dish state, determining the optimal exposed temperature and humidity of the exposed part of the dish; Determining ventilation time according to the heat preservation time and the optimal food temperature; Determining ventilation intensity according to the initial temperature and humidity of the dish, the optimal exposure temperature and humidity, and ventilation time; The ventilation time and the ventilation intensity are determined as the dish ventilation strategy.

8. The system according to claim 6, characterized in that The heat preservation dining stove also includes an indicator light connected to the data analysis module, which is used to obtain the heat preservation time analyzed by the data analysis module; and start timing according to the heat preservation time and the transmission time of the weight data; When the timing exceeds the heat preservation time, the indicator light lights up.

9. The system according to claim 7, characterized in that The heat preservation dining stove also includes a heating device, and the heating device is connected to the data analysis module; The data analysis module is used to determine whether there is a danger in taking the food according to the type of the food and the optimal eating temperature; If so, the dish is stored according to the optimal exposed temperature and humidity, and it is determined whether the optimal edible temperature is higher than the optimal exposed temperature and humidity; If it is higher, the temperature difference is determined according to the optimal exposure temperature and humidity and the optimal edible temperature, and the performance information of the heating device is obtained based on the data acquisition module; determining a heating level per unit time according to the performance information; A heating strategy is determined according to the heating level, the temperature difference and the historical dining time and sent to the heating device.

10. An intelligent control method for a heat preservation dining stove for a cafeteria, characterized in that: include: Obtaining dish information of the heat preservation dining stove; Analyze the dish information to determine the dish type and the soup-water ratio of the dish; A control strategy is determined according to the type of dish and the ratio of soup to water in the dish, and temperature and humidity are controlled according to the control strategy.

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