Intelligent control method and system for heat preservation stove used in self-service restaurants

Abstract

The present application relates to the technical field of heat-insulating dining stoves, and in particular to an intelligent control method and system for heat-insulating dining stoves for self-service restaurants, including installing a radio frequency identification tag in the heat-insulating dining stove to achieve unique identification of each dish. The radio frequency identification tag sends 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 an 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. Based on the analysis results, a temperature and humidity control strategy suitable for the dish is formulated to ensure that the dish can maintain the best condition during the heat-insulating process. By real-time monitoring of the temperature and humidity in the heat-insulating dining stove, the heat-insulating strategy can be adjusted in time to avoid the quality degradation of the dish due to improper temperature and humidity.

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] Keeping dishes warm in buffet restaurants is always a challenge. Dishes containing soups, in particular, can suffer from uneven temperatures and taste issues during the heat preservation process. While the soup portion of a dish can be well insulated, the exposed solid portion is susceptible to airborne influences, leading to evaporation and drying, impacting the dish's quality. Furthermore, improper temperature and humidity control can cause dishes to spoil due to excessive moisture, or compromise their taste due to excessive temperatures. Therefore, maintaining stable temperature and humidity while avoiding excessive drying or dampness has become a pressing issue in the restaurant 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-insulating dining stove for a self-service restaurant 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 self-service restaurant, comprising a heat preservation dining stove and a control chip;

[0006] 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;

[0007] The radio frequency identification tag, the data acquisition module, the data analysis module and the control module are connected in sequence;

[0008] The radio frequency identification 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;

[0009] The data analysis module is used to analyze the dish information, determine the dish type and the dish soup ratio; and determine the control strategy based on the dish type and the dish soup ratio, and send the control strategy to the control module so that the control module performs temperature and humidity control according to the control strategy.

[0010] This solution uniquely identifies each dish by installing RFID tags in the heat preservation oven. The RFID tags transmit the stored dish information to the data acquisition module, ensuring the real-time and accuracy of dish information. The data analysis module conducts in-depth analysis of the dish information, identifying the characteristics of different dishes and providing a basis for developing personalized temperature and humidity control strategies. Based on the analysis results, a temperature and humidity control strategy tailored to the dish is formulated to ensure that the dish remains in optimal condition during the heat preservation process. By monitoring the temperature and humidity inside the heat preservation oven in real time, the heat preservation strategy can be adjusted promptly to prevent the degradation of dish quality caused by improper temperature and humidity.

[0011] Optionally, the heat preservation dining oven includes a plurality of electrode sheets, which are arranged on the bottom and any wall of the heat preservation dining oven and are connected to the data acquisition module, and are used to obtain moisture content information of the dishes in the heat preservation dining oven and send it to the data acquisition module;

[0012] 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;

[0013] Determining the height of the soup after placing the dish based on the moisture content information;

[0014] Determining the actual water content according to the dish preparation data and the soup height;

[0015] The soup-water ratio of the dish is determined according to the actual water content.

[0016] This solution enables electrodes to monitor the moisture content of dishes in real time, providing a data foundation for temperature and humidity control. This ensures that moisture content information is accurately transmitted to the data acquisition module. By monitoring moisture content in real time, the module can promptly respond to moisture changes and maintain the freshness and taste of dishes. The data acquisition module efficiently collects moisture content information, providing data support for data analysis. The data analysis module accurately processes moisture content information, providing a basis for formulating temperature and humidity control strategies. By analyzing moisture content information, dish type and production data can be accurately identified, providing a reference for personalized temperature and humidity control. Estimating the level of water in the insulated dining oven helps better control the humidity inside the insulated dining oven, preventing dishes from drying out and losing their freshness. Calculating the actual moisture content allows for precise adjustment of the humidity inside the insulated dining oven, ensuring the taste and quality of the dishes. Determining the water-to-water ratio allows for personalized temperature and humidity control tailored to the characteristics of the dish, maintaining its freshness and taste.

[0017] Optionally, the heat preservation dining stove further comprises a humidifying device, which comprises a water storage box and an atomizer;

[0018] 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 humidification time, and perform humidification according to the atomization intensity and the humidification time.

[0019] Through this solution, the humidifier can provide the necessary humidity for the insulated dining oven, preventing dishes from losing their freshness due to drying out. 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 inside the insulated dining oven in real time to ensure that the temperature and humidity are always maintained within the optimal range. The control module can promptly send a start signal to the humidifier based on changes in temperature and humidity, achieving dynamic adjustment of temperature and humidity. The humidifier can accurately interpret the start signal to ensure that the humidification operation is carried out 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.

[0020] Optionally, the heat preservation dining stove further includes a temperature and humidity sensor for obtaining the temperature and humidity of the dish, which is connected to the data acquisition module;

[0021] 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.

[0022] This solution enables real-time acquisition of temperature and humidity data for dishes in the insulated dining oven, providing essential information for temperature and humidity control. It ensures timely and accurate transmission of temperature and humidity data to the data acquisition module. It also monitors weight changes in the insulated dining oven in real time, providing data support for dish weight management. It ensures weight data is transmitted to the data acquisition module, providing a data foundation for dish weight analysis. Real-time monitoring enables timely response to temperature and humidity changes, maintaining the freshness and taste of dishes. Real-time monitoring of weight changes allows identification of dish consumption and timely replenishment or adjustment of dishes.

[0023] Optionally, after the data acquisition module sends the dish temperature, humidity and weight data to the data analysis module, the data analysis module is specifically configured to analyze the weight data to determine whether there is a sudden increase in weight;

[0024] If so, 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;

[0025] Determine the optimal serving temperature based on the type of dish;

[0026] Determining a ventilation strategy for the dish based on the optimal serving temperature and the initial temperature and humidity of the dish;

[0027] The heat preservation dining stove further comprises a hatch, and the hatch is connected to the control module;

[0028] 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.

[0029] This solution ensures real-time collection of temperature, humidity, and weight data for dishes within the insulated dining oven. It also enables smooth data transmission from the data acquisition module to the data analysis module. Sudden increases in dish weight, caused by customers taking or refilling dishes, can be detected, providing a basis for adjusting temperature and humidity. Based on the time of the sudden weight increase and the corresponding temperature and humidity data, the dish's initial temperature and humidity can be inferred, providing a reference for maintaining dish freshness. Determining the optimal serving temperature based on the dish type helps enhance the customer's dining experience. Based on the optimal serving temperature and the dish's initial temperature and humidity, an appropriate ventilation strategy is determined to maintain the dish's optimal condition. The ventilation strategy is transmitted to the control module, providing instructions for actually controlling the hatch opening and closing. The control module receives and prepares to execute the ventilation strategy, preparing to open and close the hatch. Based on the ventilation strategy, the control module actually controls the hatch opening and closing, adjusting the ventilation within the insulated dining oven to maintain optimal temperature and humidity for the dishes.

[0030] Optionally, when the data analysis module determines the ventilation strategy for the dish based on the optimal eating temperature and the initial temperature and humidity of the dish, it is used to:

[0031] Determining the optimal dish state according to the dish type;

[0032] Obtain historical dining times, and determine dish placement times based on the transmission time and the historical dining times;

[0033] Determine the heat preservation time according to the time when the dishes are placed;

[0034] The dish ventilation strategy is determined based on the heat preservation time, the optimal dish state, the optimal eating temperature and the initial temperature and humidity of the dish.

[0035] This solution determines optimal serving conditions based on dish type, guiding the temperature and humidity control of the heat preservation oven. By capturing historical dining times, peak customer demand can be predicted, allowing for pre-emptive adjustments to the oven's temperature and humidity settings. Calculating the time dishes have been in the oven helps plan the holding time, ensuring dishes are served to customers in optimal conditions. Determining the holding time based on dish placement effectively controls the temperature and humidity of dishes, preventing quality degradation caused by excessive holding. Initial temperature and humidity data is captured upon placement of dishes in the oven. Based on the dish's type and characteristics, the optimal serving temperature range is determined, guiding the oven's temperature control. By comparing the current temperature and humidity, the gap between the optimal state and the current state is assessed, and the required temperature and humidity adjustments are calculated. The ventilation time required to achieve the optimal serving temperature is calculated, ensuring dishes reach their optimal state within the specified timeframe. Based on the ventilation time and the required temperature and humidity adjustments, the ventilation intensity is determined to ensure effective ventilation. A dish ventilation strategy is developed based on comprehensive consideration of insulation time, optimal serving temperature, initial temperature and humidity, ventilation time, and ventilation intensity to guide the operation of the insulation dining stove.

[0036] Optionally, when the data analysis module determines the ventilation strategy for the dish based on 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:

[0037] Determine the exposed area of ​​the dish according to the soup-water ratio of the dish;

[0038] Determining the optimal exposed temperature and humidity of the exposed portion of the dish according to the optimal dish state;

[0039] Determining ventilation time according to the heat preservation time and the optimal serving temperature;

[0040] Determining ventilation intensity according to the initial temperature and humidity of the dish, the optimal exposure temperature and humidity, and ventilation time;

[0041] The ventilation time and the ventilation intensity are determined as the dish ventilation strategy.

[0042] This solution ensures that dishes remain in optimal condition throughout the entire insulation process, avoiding quality degradation caused by over-insulation. Based on the characteristics of the dishes and customer preferences, set standards for optimal dish conditions to guide the development of insulation and ventilation strategies. Ensure that dishes are served to customers within the optimal serving temperature range, improving the taste and customer satisfaction. Obtain the initial temperature and humidity data when the dishes are placed in the insulation dining oven. Based on the difference between the initial temperature and humidity and the optimal serving temperature, calculate the temperature and humidity values ​​that need to be adjusted. Calculate the ventilation time required to achieve the optimal serving temperature to ensure that the dishes reach their optimal condition within the specified time. Based on the ventilation time and the temperature and humidity values ​​that need to be adjusted, determine the ventilation operation intensity to ensure ventilation effectiveness and avoid excessively high or low temperatures and excessive or low humidity. Develop a specific ventilation strategy to guide the operation of the insulation dining oven and ensure that dishes always remain in optimal condition during the insulation process.

[0043] Optionally, the heat preservation dining stove further includes an indicator light connected to the data analysis module, for obtaining the heat preservation time analyzed by the data analysis module; and starting timing according to the heat preservation time and the transmission time of the weight data;

[0044] When the timing exceeds the heat preservation time, the indicator light lights up.

[0045] Through this solution, the holding time can be accurately calculated based on the characteristics of the dishes and environmental conditions. By transmitting weight data, the weight changes of the dishes can be monitored in real time. 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. Once the indicator light obtains the holding time, it 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 a clear visual signal that the holding time has expired and the dish needs to be checked or removed.

[0046] Optionally, the heat-insulating dining stove further includes a heating device, and the heating device is connected to the data analysis module;

[0047] The data analysis module is used to determine whether there is a danger in taking the dish according to the dish type and the optimal eating temperature;

[0048] If so, the dish is stored according to the optimal exposure temperature and humidity, and it is determined whether the optimal edible temperature is higher than the optimal exposure temperature and humidity;

[0049] If it is higher, determining the temperature difference based on the optimal exposure temperature and humidity and the optimal edible temperature, and obtaining performance information of the heating device based on the data acquisition module; determining the heating level per unit time based on the performance information;

[0050] A heating strategy is determined based on the heating level, the temperature difference and the historical dining time and sent to the heating device.

[0051] This solution enables data interaction between the heating device and the data analysis module. It can 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 ensures that customers are not harmed by high or low temperatures when picking up dishes. It maintains the temperature and humidity of dishes within the optimal range to extend their freshness and shelf life. It determines whether heating is necessary to bring the dishes to the optimal serving temperature. It provides a basis for determining the heating strategy and ensures the accuracy of the heating process. It analyzes the actual performance of the heating device and provides accurate data support for formulating heating strategies. It calculates the amount of heat that the heating device should provide per unit time and optimizes heating efficiency. It develops a reasonable heating strategy based on the performance of the heating device, the temperature difference, and historical dining times. It transmits the heating strategy to the heating device to ensure that the heating process is carried out according to the predetermined plan.

[0052] In a second aspect, the present application provides an intelligent control method for a heat preservation stove for a self-service restaurant, comprising:

[0053] Obtaining dish information of the heat preservation dining stove;

[0054] Analyze the dish information to determine the dish type and the soup-water ratio;

[0055] A control strategy is determined based on the dish type and the soup-water ratio of the dish, and temperature and humidity are controlled according to the control strategy.

[0056] 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:

[0057] Obtaining moisture content information of dishes in the heat preservation dining stove;

[0058] Analyze the dish information to determine the dish type and dish preparation data;

[0059] Determining the height of the soup after placing the dish based on the moisture content information;

[0060] Determining the actual water content according to the dish preparation data and the soup height;

[0061] The soup-water ratio of the dish is determined according to the actual water content.

[0062] Optionally, the heat preservation dining stove further comprises a humidifying device, which comprises a water storage box and an atomizer;

[0063] The humidifying device is connected to the control module, and the temperature and humidity control according to the control strategy includes: sending a start signal to the humidifying device; after receiving the start signal, parsing the start signal, determining the atomization intensity and humidification time, and humidifying according to the atomization intensity and the humidification time.

[0064] Optionally, the method further includes:

[0065] analyzing the weight data to determine whether there is a sudden increase in weight;

[0066] If so, 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;

[0067] Determine the optimal serving temperature based on the type of dish;

[0068] Determining a ventilation strategy for the dish based on the optimal serving temperature and the initial temperature and humidity of the dish;

[0069] According to the food ventilation strategy, the opening and closing of the hatch is controlled.

[0070] Optionally, determining a ventilation strategy for the dish according to the optimal eating temperature and the initial temperature and humidity of the dish includes:

[0071] Determining the optimal dish state according to the dish type;

[0072] Obtain historical dining times, and determine dish placement times based on the transmission time and the historical dining times;

[0073] Determine the heat preservation time according to the time when the dishes are placed;

[0074] The dish ventilation strategy is determined based on the heat preservation time, the optimal dish state, the optimal eating temperature and the initial temperature and humidity of the dish.

[0075] Optionally, determining a 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 includes:

[0076] Determine the exposed area of ​​the dish according to the soup-water ratio of the dish;

[0077] Determining the optimal exposed temperature and humidity of the exposed portion of the dish according to the optimal dish state;

[0078] Determining ventilation time according to the heat preservation time and the optimal serving temperature;

[0079] Determining ventilation intensity according to the initial temperature and humidity of the dish, the optimal exposure temperature and humidity, and ventilation time;

[0080] The ventilation time and the ventilation intensity are determined as the dish ventilation strategy.

[0081] Optionally, the heat preservation dining stove further includes an indicator light, and the method further includes:

[0082] Start timing according to the holding time and the transmission time of the weight data;

[0083] When the timing exceeds the heat preservation time, the indicator light is controlled to light up.

[0084] Optionally, the heat-insulating dining stove further includes a heating device, and the heating device is connected to the data analysis module;

[0085] The method further includes: determining whether there is a danger in taking the dish according to the dish type and the optimal eating temperature;

[0086] If so, the dish is stored according to the optimal exposure temperature and humidity, and it is determined whether the optimal edible temperature is higher than the optimal exposure temperature and humidity;

[0087] If it is higher, determining the temperature difference based on the optimal exposure temperature and humidity and the optimal edible temperature, and obtaining performance information of the heating device based on the data acquisition module; determining the heating level per unit time based on the performance information;

[0088] A heating strategy is determined based on the heating level, the temperature difference and the historical dining time and sent to the heating device. BRIEF DESCRIPTION OF THE DRAWINGS

[0089] 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.

[0090] Figure 1 A schematic diagram of an application scenario provided in one embodiment of the present application;

[0091] Figure 2 This is a flow chart of an intelligent control system for a heat preservation dining stove for a self-service restaurant provided in one embodiment of the present application;

[0092] Figure 3 A first schematic diagram of an installation structure of a heat-insulating dining stove provided in one embodiment of the present application;

[0093] Figure 4 A second schematic diagram of an installation structure of a heat-insulating dining stove provided in one embodiment of the present application;

[0094] Figure 5 This is a flow chart of another intelligent control method for a heat-insulating dining stove for a buffet restaurant provided in one embodiment of the present application. DETAILED DESCRIPTION

[0095] To make the purpose, technical solutions, and advantages of the embodiments of the present application clearer, the technical solutions 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 making creative efforts are within the scope of protection of this application.

[0096] In this document, the term "and / or" simply describes a relationship between related objects, indicating that three possible relationships exist. For example, "A and / or B" can represent: A exists alone, A and B exist simultaneously, or B exists alone. Furthermore, the character " / " in this document, unless otherwise specified, generally indicates an "or" relationship between the related objects.

[0097] The embodiments of the present application are described in further detail below with reference to the accompanying drawings.

[0098] Figure 1 This is a schematic diagram of an application scenario provided by this application. When using an insulation dining stove to keep dishes warm in a buffet restaurant, the method provided by this application is applied to determine the control strategy based on the type of dish and the ratio of soup to water in the dish to achieve insulation.

[0099] Specifically, the method provided in the present application is applied to any control chip, and the control chip interacts with the thermal insulation dining stove and the radio frequency identification tag. The control chip is set in the thermal insulation dining stove, and includes a data acquisition module, a data analysis module and a control module. It 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 based on 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 thermal insulation dining stove according to the control strategy.

[0100] For specific implementation methods, please refer to the following embodiments.

[0101] 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 2As shown, the embodiment of the self-service restaurant heat preservation furnace intelligent control system 2 includes a heat preservation furnace 21 and a control chip 22; wherein the specific installation structure of the heat preservation furnace 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 controls the temperature and humidity according to the control strategy.

[0102] Dish information can include various data and descriptions related to the dish, including name, type, preparation time, ingredients, soup-to-water ratio, suitable temperature and humidity range, shelf life, etc. Dish type can include categories or classifications such as hot dishes, cold dishes, soups, stews, and grilled dishes.

[0103] The dish-soup ratio can be the ratio of solid food to soup in the dish.

[0104] The control strategy can be rules and instructions based on the type of dish, soup ratio, real-time temperature and humidity data, and other relevant factors.

[0105] 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.

[0106] Specifically, a radio frequency identification tag 211 is installed in the heat-insulating dining oven 21 to store and identify detailed information about individual dishes. The control chip 22 is activated, initializing the data acquisition module 221, data analysis module 222, and control module 223 to ensure they are connected and functioning properly. The data analysis module 222 analyzes the dish information, identifying key characteristics such as the dish type and the ratio of broth to water. Based on the analysis results, the data analysis module 222 develops a temperature and humidity control strategy appropriate for the dish. The control module 223 then controls the temperature and humidity according to the established control strategy.

[0107] This solution uniquely identifies each dish by installing RFID tags in the heat preservation oven. The RFID tags transmit the stored dish information to the data acquisition module, ensuring the real-time and accuracy of dish information. The data analysis module conducts in-depth analysis of the dish information, identifying the characteristics of different dishes and providing a basis for developing personalized temperature and humidity control strategies. Based on the analysis results, a temperature and humidity control strategy tailored to the dish is formulated to ensure that the dish remains in optimal condition during the heat preservation process. By monitoring the temperature and humidity inside the heat preservation oven in real time, the heat preservation strategy can be adjusted promptly to prevent the degradation of dish quality caused by improper temperature and humidity.

[0108] 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; the data analysis module 222 is used to analyze the dish information, determine the dish type and the dish soup ratio when analyzing the dish information, determining the dish type and the dish soup ratio; 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; determine the dish soup ratio according to the actual water content.

[0109] The moisture content information may be data on the moisture content in the food obtained through the electrode sheet 25 .

[0110] The dish preparation data may include various technical parameters and information such as cooking methods, cooking time, cooking temperature, ingredient ratios, and seasoning usage during the dish preparation process.

[0111] The height of the soup can be the surface height of liquids such as soup and water after the dishes are placed in the heat-insulating dining stove 21 .

[0112] Actual moisture content can be the actual proportion of water contained in a dish obtained through measurement or calculation.

[0113] Specifically, the electrode sheet 25 is installed at the bottom and any wall of the food holding plate of the heat preservation dining stove 21 to monitor the moisture content of the food. Figure 3 It should be noted that Figure 3The illustrated installation method for the electrode sheet 25 is merely an example for this embodiment; other possible installation methods and quantities of the electrode sheet 25 are not limited in this embodiment. The electrode sheet 25 is connected to the data acquisition module to ensure that 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-insulating dining oven 21 in real time and transmits the data to the data acquisition module 221. The data acquisition module receives the moisture content information transmitted 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 conjunction with the basic dish information provided by the RFID tag. Based on this processed information, the data analysis module 222 determines the dish type and preparation data. Based on the moisture content information, the data analysis module estimates the soup level in the heat-insulating dining oven 21 after the dish is placed. Based on the dish preparation data and the soup level, the data analysis module 222 calculates the actual moisture content of the dish. Based on the actual moisture content, the data analysis module determines the soup-to-water ratio of the dish.

[0114] This solution enables electrodes to monitor the moisture content of dishes in real time, providing a data foundation for temperature and humidity control. This ensures that moisture content information is accurately transmitted to the data acquisition module. By monitoring moisture content in real time, the module can promptly respond to moisture changes and maintain the freshness and taste of dishes. The data acquisition module efficiently collects moisture content information, providing data support for data analysis. The data analysis module accurately processes moisture content information, providing a basis for formulating temperature and humidity control strategies. By analyzing moisture content information, dish type and production data can be accurately identified, providing a reference for personalized temperature and humidity control. Estimating the level of water in the insulated dining oven helps better control the humidity inside the insulated dining oven, preventing dishes from drying out and losing their freshness. Calculating the actual moisture content allows for precise adjustment of the humidity inside the insulated dining oven, ensuring the taste and quality of the dishes. Determining the water-to-water ratio allows for personalized temperature and humidity control tailored to the characteristics of the dish, maintaining its freshness and taste.

[0115] Optionally, the heat-insulating dining stove 21 further 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.

[0116] The humidifying device may be a device for increasing the humidity in the heat-insulating dining oven 21 .

[0117] 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.

[0118] The atomizer 28A may be another key part of the humidifying device that atomizes water into fine water droplets to increase the humidity in the heat-insulating dining stove 21 .

[0119] The start signal may be an instruction sent by the control module to the humidifying device to perform a humidifying operation.

[0120] Atomization intensity may be the density and flow rate of atomized water droplets produced by the atomizer 28A during humidification operation.

[0121] The humidification time may be the length of time that the humidification device performs the humidification operation.

[0122] Specifically, a water storage box 28 and an atomizer 28A of a humidifying device are installed in the heat-insulating dining stove 21. The atomizer 28A can introduce water mist into the interior of the heat-insulating dining stove 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 inside the heat-insulating dining stove 21 in real time and analyzes them according to the preset control strategy. When the control module detects that the temperature and humidity need to be adjusted, it sends a start signal to the humidifying device. After receiving the start signal, the humidifying device parses the signal content to determine the atomization intensity and humidification time. Based on the analyzed atomization intensity and humidification time, the humidifying device starts the humidification operation.

[0123] Through this solution, the humidifier can provide the necessary humidity for the insulated dining oven, preventing dishes from losing their freshness due to drying out. 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 inside the insulated dining oven in real time to ensure that the temperature and humidity are always maintained within the optimal range. The control module can promptly send a start signal to the humidifier based on changes in temperature and humidity, achieving dynamic adjustment of temperature and humidity. The humidifier can accurately interpret the start signal to ensure that the humidification operation is carried out 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.

[0124] Optionally, the thermal insulation dining oven 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 thermal insulation dining oven 21 also includes a weight sensing device for sensing the weight change of the thermal insulation dining oven 21 and sending the sensed weight data to the data acquisition module 221.

[0125] The temperature and humidity of the dishes may be the temperature and humidity of the dishes in the heat-insulating dining oven 21 .

[0126] The weight sensing device may be a device for detecting changes in the weight of a dish.

[0127] The weight change may be an increase or decrease in the weight of the dishes in the heat-insulating dining oven 21 .

[0128] The weight data may be weight information collected by the weight sensing device and transmitted to the data acquisition module.

[0129] Specifically, a temperature and humidity sensor 26 is installed in the heat-insulating dining stove 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 stove 21 to sense the weight change of the heat-insulating dining stove 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 stove 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 stove 21 in real time, and sends the data to the data acquisition module 221.

[0130] This solution enables real-time acquisition of temperature and humidity data for dishes in the insulated dining oven, providing essential information for temperature and humidity control. It ensures timely and accurate transmission of temperature and humidity data to the data acquisition module. It also monitors weight changes in the insulated dining oven in real time, providing data support for dish weight management. It ensures weight data is transmitted to the data acquisition module, providing a data foundation for dish weight analysis. Real-time monitoring enables timely response to temperature and humidity changes, maintaining the freshness and taste of dishes. Real-time monitoring of weight changes allows identification of dish consumption and timely replenishment or adjustment of dishes.

[0131] 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 eating temperature is determined according to the type of dish; the dish ventilation strategy of the ventilation device 29 is determined according to the optimal eating 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. 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.

[0132] 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.

[0133] The initial temperature and humidity of the dish may be the temperature and humidity values ​​recorded when the dish is placed in the heat-insulating dining oven 21 .

[0134] The optimal serving temperature can be the ideal temperature range determined based on the type and characteristics of the dish to ensure its taste and freshness.

[0135] The food ventilation strategy may be a strategy for adjusting the ventilation conditions in the heat-insulating dining oven 21 according to the temperature and humidity conditions and the optimal eating temperature of the food.

[0136] The hatch 23 may be a top covering structure that closes the heat-insulating dining stove 21 and maintains the temperature and humidity inside.

[0137] The control module connection may be an electrical connection between the control module 223 and the hatch 23 .

[0138] 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 inside the heat preservation dining stove 21.

[0139] This solution ensures real-time collection of temperature, humidity, and weight data for dishes within the insulated dining oven. It also enables smooth data transmission from the data acquisition module to the data analysis module. Sudden increases in dish weight, caused by customers taking or refilling dishes, can be detected, providing a basis for adjusting temperature and humidity. Based on the time of the sudden weight increase and the corresponding temperature and humidity data, the dish's initial temperature and humidity can be inferred, providing a reference for maintaining dish freshness. Determining the optimal serving temperature based on the dish type helps enhance the customer's dining experience. Based on the optimal serving temperature and the dish's initial temperature and humidity, an appropriate ventilation strategy is determined to maintain the dish's optimal condition. The ventilation strategy is transmitted to the control module, providing instructions for actually controlling the hatch opening and closing. The control module receives and prepares to execute the ventilation strategy, preparing to open and close the hatch. Based on the ventilation strategy, the control module actually controls the hatch opening and closing, adjusting the ventilation within the insulated dining oven to maintain optimal temperature and humidity for the dishes.

[0140] Optionally, the data analysis module 222 determines the optimal dish state based on the dish type; obtains historical dining time, and determines the dish placement time based on the transmission time and historical dining time; 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.

[0141] 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 served to customers.

[0142] 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.

[0143] The transmission time can 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 .

[0144] The dish placement time may be the storage time of the dish in the heat-insulating dining oven 21 , starting from when the dish is placed in the heat-insulating dining oven 21 until it is taken away by the customer.

[0145] The heat preservation time can 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 the dish is placed in the heat preservation dining oven 21.

[0146] Specifically, the data analysis module 222 determines the optimal dish condition based on the dish type. The data analysis module obtains customer dining time information from historical data. Based on the dish's transfer time and historical dining times, the data analysis module calculates the dish's placement time in the heat-insulating dining oven 21. The data analysis module 222 determines the heat-insulating time based on the dish's placement time to ensure that the dish is served to the customer in optimal condition. The data analysis module 222 obtains initial temperature and humidity data from the temperature and humidity sensor 26 when the dish is placed in the heat-insulating dining oven 21. Based on the dish's type and characteristics, the data analysis module determines the optimal serving temperature range. The data analysis module 222 compares the dish's initial temperature and humidity with the optimal serving temperature to assess the difference between the current temperature and humidity conditions and the optimal serving temperature. Based on the difference between the initial temperature and humidity and the optimal serving temperature, the data analysis module 222 calculates the temperature and humidity values ​​that need to be adjusted. Based on the heat-insulating time and the required temperature and humidity adjustments, the data analysis module 222 calculates the ventilation time required to achieve the optimal serving temperature. The data analysis module 222 determines the ventilation intensity based on the ventilation time and the required temperature and humidity values. The data analysis module comprehensively considers the heat preservation time, the optimal serving temperature, the initial temperature and humidity, the ventilation time and ventilation intensity to formulate a ventilation strategy for the dish.

[0147] This solution determines optimal serving conditions based on dish type, guiding the temperature and humidity control of the heat preservation oven. By capturing historical dining times, peak customer demand can be predicted, allowing for pre-emptive adjustments to the oven's temperature and humidity settings. Calculating the time dishes have been in the oven helps plan the holding time, ensuring dishes are served to customers in optimal conditions. Determining the holding time based on dish placement effectively controls the temperature and humidity of dishes, preventing quality degradation caused by excessive holding. Initial temperature and humidity data is captured upon placement of dishes in the oven. Based on the dish's type and characteristics, the optimal serving temperature range is determined, guiding the oven's temperature control. By comparing the current temperature and humidity, the gap between the optimal state and the current state is assessed, and the required temperature and humidity adjustments are calculated. The ventilation time required to achieve the optimal serving temperature is calculated, ensuring dishes reach their optimal state within the specified timeframe. Based on the ventilation time and the required temperature and humidity adjustments, the ventilation intensity is determined to ensure effective ventilation. A dish ventilation strategy is developed based on comprehensive consideration of insulation time, optimal serving temperature, initial temperature and humidity, ventilation time, and ventilation intensity to guide the operation of the insulation dining stove.

[0148] 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 part of the 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.

[0149] 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 .

[0150] The exposed portion of the dish may be a portion of the dish that is not covered or enclosed and is directly exposed to the air in the heat-insulating dining oven 21 .

[0151] The optimal exposed temperature and humidity can be the optimal temperature and humidity conditions that should be maintained in the exposed area of ​​​​the dishes.

[0152] The ventilation time may be the length of time that ventilation is performed in the heat-insulating dining oven 21 in order to maintain the dishes in the best state.

[0153] Ventilation intensity can be the intensity or rate of a fan's speed or humidifier output during operation.

[0154] Specifically, the exposed area of ​​the dish is determined based on the dish's soup-to-water ratio. The dish's soup-to-water ratio after preparation can be determined based on the dish's production data. Once the soup-to-water ratio is determined, the proportion of the dish's solids immersed in the soup can be determined from the soup's height, thereby determining the exposed state of the solids and estimating the exposed area (e.g., whether the solids are stacked in a mountainous shape or flat in the soup). The optimal serving temperature range is set based on the dish's characteristics and customer preferences. The temperature and humidity sensor 26 obtains initial temperature and humidity data when the dish is placed in the heat-insulating dining oven 21. The required temperature and humidity adjustments are calculated based on the difference between the initial temperature and humidity and the optimal serving temperature. The ventilation time required to achieve the optimal serving temperature is calculated based on the holding time and the required temperature and humidity adjustments. The ventilation intensity is determined based on the ventilation time and the required temperature and humidity adjustments. A specific ventilation strategy is developed based on the holding time, optimal dish state, optimal serving temperature, initial temperature and humidity, ventilation time, and ventilation intensity.

[0155] This solution ensures that dishes remain in optimal condition throughout the entire insulation process, avoiding quality degradation caused by over-insulation. Based on the characteristics of the dishes and customer preferences, set standards for optimal dish conditions to guide the development of insulation and ventilation strategies. Ensure that dishes are served to customers within the optimal serving temperature range, improving the taste and customer satisfaction. Obtain the initial temperature and humidity data when the dishes are placed in the insulation dining oven. Based on the difference between the initial temperature and humidity and the optimal serving temperature, calculate the temperature and humidity values ​​that need to be adjusted. Calculate the ventilation time required to achieve the optimal serving temperature to ensure that the dishes reach their optimal condition within the specified time. Based on the ventilation time and the temperature and humidity values ​​that need to be adjusted, determine the ventilation operation intensity to ensure ventilation effectiveness and avoid excessively high or low temperatures and excessive or low humidity. Develop a specific ventilation strategy to guide the operation of the insulation dining oven and ensure that dishes always remain in optimal condition during the insulation process.

[0156] Optionally, the heat-insulating dining stove 21 further 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 starts 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.

[0157] An indicator light may be an electronic device used to provide a visual signal of a certain status or condition.

[0158] Specifically, the data analysis module calculates the required holding time based on information such as the dish's characteristics, initial temperature and humidity, and optimal serving temperature. A weight sensor measures the dish's weight and transmits the data to the data analysis module. An indicator light is connected to the data analysis module to receive the holding time data. The indicator light obtains the calculated holding time from the data analysis module. The indicator light starts counting based on the calculated holding time and the transmission time of the weight data. If the indicator light timer exceeds the predetermined holding time, the indicator light illuminates, issuing an alarm or warning signal.

[0159] Through this solution, the holding time can be accurately calculated based on the characteristics of the dishes and environmental conditions. By transmitting weight data, the weight changes of the dishes can be monitored in real time. 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. Once the indicator light obtains the holding time, it 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 a clear visual signal that the holding time has expired and the dish needs to be checked or removed.

[0160] Optionally, the heat-insulating dining stove 21 further 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 according to 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; the heating level per unit time is determined according to the performance information; the heating strategy is determined according to the heating level, temperature difference and historical dining time and sent to the heating device 27.

[0161] The heating device 27 can be a device in the heat-insulating dining stove 21 for heating dishes.

[0162] The performance information may be data on the working performance of the heating device 27 , such as heating power, heating efficiency, temperature control accuracy, and the like.

[0163] The unit time can be a certain period of time, usually in minutes or seconds.

[0164] The heating level may be the amount of heat generated by the heating device 27 per unit time.

[0165] The temperature difference can be the difference between the current temperature of the dish and the optimal serving temperature.

[0166] 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 .

[0167] 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 dish and the optimal serving temperature. Based on the dish type and the optimal serving temperature, the data analysis module evaluates whether it is dangerous to pick up the dish under the current conditions. If there is a danger, the dish is appropriately adjusted according to the optimal exposed temperature and humidity conditions. The temperature and humidity settings in the heat preservation dining stove 21 are stored. The data analysis module compares the optimal serving 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 serving 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 heat 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.

[0168] This solution enables data interaction between the heating device and the data analysis module. It can 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 ensures that customers are not harmed by high or low temperatures when picking up dishes. It maintains the temperature and humidity of dishes within the optimal range to extend their freshness and shelf life. It determines whether heating is necessary to bring the dishes to the optimal serving temperature. It provides a basis for determining the heating strategy and ensures the accuracy of the heating process. It analyzes the actual performance of the heating device and provides accurate data support for formulating heating strategies. It calculates the amount of heat that the heating device should provide per unit time and optimizes heating efficiency. It develops a reasonable heating strategy based on the performance of the heating device, the temperature difference, and historical dining times. It transmits the heating strategy to the heating device to ensure that the heating process is carried out according to the predetermined plan.

[0169] Figure 5 This is a flow chart of an intelligent control method for a heat preservation stove for a self-service restaurant provided in one 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:

[0170] S501, obtaining dish information of the heat preservation dining stove;

[0171] S502: Analyze dish information to determine dish type and dish-soup ratio;

[0172] S503: Determine a control strategy based on the type of dish and the ratio of soup to water, and perform temperature and humidity control according to the control strategy.

[0173] 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:

[0174] Obtaining moisture content information of dishes in the heat preservation dining stove;

[0175] Analyze the dish information to determine the dish type and dish preparation data;

[0176] Determining the height of the soup after placing the dish based on the moisture content information;

[0177] Determining the actual water content according to the dish preparation data and the soup height;

[0178] The soup-water ratio of the dish is determined according to the actual water content.

[0179] Optionally, the heat preservation dining stove further comprises a humidifying device, which comprises a water storage box and an atomizer;

[0180] The humidifying device is connected to the control module, and the temperature and humidity control according to the control strategy includes: sending a start signal to the humidifying device; after receiving the start signal, parsing the start signal, determining the atomization intensity and humidification time, and humidifying according to the atomization intensity and the humidification time.

[0181] Optionally, the method further includes:

[0182] analyzing the weight data to determine whether there is a sudden increase in weight;

[0183] If so, 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;

[0184] Determine the optimal serving temperature based on the type of dish;

[0185] Determining a ventilation strategy for the dish based on the optimal serving temperature and the initial temperature and humidity of the dish;

[0186] According to the food ventilation strategy, the opening and closing of the hatch is controlled.

[0187] Optionally, determining a ventilation strategy for the dish according to the optimal eating temperature and the initial temperature and humidity of the dish includes:

[0188] Determining the optimal dish state according to the dish type;

[0189] Obtain historical dining times, and determine dish placement times based on the transmission time and the historical dining times;

[0190] Determine the heat preservation time according to the time when the dishes are placed;

[0191] The dish ventilation strategy is determined based on the heat preservation time, the optimal dish state, the optimal eating temperature and the initial temperature and humidity of the dish.

[0192] Optionally, determining a 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 includes:

[0193] Determine the exposed area of ​​the dish according to the soup-water ratio of the dish;

[0194] Determining the optimal exposed temperature and humidity of the exposed portion of the dish according to the optimal dish state;

[0195] Determining ventilation time according to the heat preservation time and the optimal serving temperature;

[0196] Determining ventilation intensity according to the initial temperature and humidity of the dish, the optimal exposure temperature and humidity, and ventilation time;

[0197] The ventilation time and the ventilation intensity are determined as the dish ventilation strategy.

[0198] Optionally, the heat preservation dining stove further includes an indicator light, and the method further includes:

[0199] Start timing according to the holding time and the transmission time of the weight data;

[0200] When the timing exceeds the heat preservation time, the indicator light is controlled to light up.

[0201] Optionally, the heat-insulating dining stove further includes a heating device, and the heating device is connected to the data analysis module;

[0202] The method further includes: determining whether there is a danger in taking the dish according to the dish type and the optimal eating temperature;

[0203] If so, the dish is stored according to the optimal exposure temperature and humidity, and it is determined whether the optimal edible temperature is higher than the optimal exposure temperature and humidity;

[0204] If it is higher, determining the temperature difference based on the optimal exposure temperature and humidity and the optimal edible temperature, and obtaining performance information of the heating device based on the data acquisition module; determining the heating level per unit time based on the performance information;

[0205] A heating strategy is determined based on the heating level, the temperature difference and the historical dining time and sent to the heating device.

[0206] The system of this embodiment can be used to execute the method of any of the above embodiments. Its 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 stove for a self-service restaurant, characterized in that: Including heat preservation 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 radio frequency identification tag, the data acquisition module, the data analysis module and the control module are connected in sequence; The radio frequency identification 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 to determine the dish type and the dish-to-soup ratio; and determine a control strategy based on the dish type and the dish-to-soup ratio, and send the control strategy to the control module so that the control module performs temperature and humidity control according to the control strategy; The heat preservation dining oven includes a plurality of electrode sheets, which are arranged on the bottom and any wall of the heat preservation dining oven and are connected to the data acquisition module, and are used to obtain moisture content information of dishes in the heat preservation dining oven 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; Determining the height of the soup after placing the dish based on 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.

2. The system according to claim 1, wherein: The heat preservation dining stove also includes a humidifying device, which consists 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 humidification time, and perform humidification according to the atomization intensity and the humidification time.

3. The system according to claim 1, wherein: The heat preservation dining stove also includes a temperature and humidity sensor for obtaining the temperature and humidity of the dishes, which 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.

4. The system according to claim 3, 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 so, 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 the dish based on the optimal serving temperature and the initial temperature and humidity of the dish; 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.

5. The system according to claim 4, characterized in that When the data analysis module determines the ventilation strategy for the dish based on the optimal eating temperature and the initial temperature and humidity of the dish, it is used to: Determining the optimal dish state according to the dish type; Obtain historical dining times, and determine dish placement times based on the transmission time and the historical dining times; Determine the heat preservation time according to the time when the dishes are placed; The dish ventilation strategy is determined based on the heat preservation time, the optimal dish state, the optimal eating temperature and the initial temperature and humidity of the dish.

6. The system according to claim 5, characterized in that When the data analysis module determines the ventilation strategy for the dish based on 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; Determining the optimal exposed temperature and humidity of the exposed portion of the dish according to the optimal dish state; Determining ventilation time according to the heat preservation time and the optimal serving 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.

7. The system according to claim 5, characterized in that The heat preservation dining stove further includes an indicator light connected to the data analysis module, for obtaining the heat preservation time analyzed by the data analysis module; and starting 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.

8. The system according to claim 6, wherein: 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 dish according to the dish type and the optimal eating temperature; If so, the dish is stored according to the optimal exposure temperature and humidity, and it is determined whether the optimal edible temperature is higher than the optimal exposure temperature and humidity; If it is higher, determining the temperature difference based on the optimal exposure temperature and humidity and the optimal edible temperature, and acquiring the performance information of the heating device based on the data acquisition module; determining a heating level per unit time based on the performance information; A heating strategy is determined based on the heating level, the temperature difference and the historical dining time and sent to the heating device.

9. An intelligent control method for a heat preservation stove for a self-service restaurant, characterized in that: The system according to any one of claims 1 to 8 comprises: Obtaining dish information of the heat preservation dining stove; Analyze the dish information to determine the dish type and the soup-water ratio; A control strategy is determined based on the dish type and the soup-water ratio of the dish, and temperature and humidity are controlled according to the control strategy.

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