Cookware control method and cookware

Abstract

This invention provides a control method and a cookware. The cookware is equipped with a temperature sensing module, which has multiple temperature probes vertically mounted at different heights. During automatic cooking, the cookware acquires temperature data collected by the multiple temperature probes. Based on this data, the current temperature of the food in the cookware is determined. The cookware is then judged whether it is boiling based on the current food temperature. If the cookware is boiling, after a preset boiling time threshold, the gas valve of the cooktop is controlled to switch the cooktop's power between different levels, ensuring that the rate of bubble bursting in the cookware is less than the rate of bubble formation. The rate of bubble formation is determined based on the temperature of the bottom of the cookware. This method allows the current food temperature to be determined based on the multiple temperature probes at different heights, enabling the cookware to determine whether it is boiling and control the gas valve to ensure that the rate of bubble bursting is less than the rate of bubble formation, thus preventing overflow and improving the user experience.

Description

Technical Field

[0001] This invention relates to the field of cookware technology, and in particular to a control method for cookware and a cookware. Background Technology

[0002] Currently, unmanned electric cookers are prone to overflowing when automatically cooking noodles or porridge, while boiling water will not overflow no matter how much it boils.

[0003] Overflowing often occurs during the vigorous boiling stage of cooking porridge or noodles. At this point, water and flour mix thoroughly to form a relatively viscous mixture, while a large amount of water vaporizes into steam, forming numerous bubbles. Normally, such as when boiling water, steam bubbles easily rise to the surface and burst. However, the surface tension and viscosity of the paste formed when cooking porridge are greater than that of water (the reaction between starch and water makes the bubbles less likely to burst). The bubbles struggle to rise to the surface and burst, eventually accumulating and rising higher, ultimately leading to overflowing.

[0004] Often at this point, when the user opens the lid, the pressure and temperature immediately drop, and the bubbles quickly burst and recede layer by layer. If that doesn't work, the user can stir it with a cool spoon for immediate relief. Because starch reacts with water, the bubbles generated by the steam are difficult to break (the rate of bubble breaking is less than the rate of bubble formation), causing the bubbles to accumulate and eventually fill the pot, overflowing outside.

[0005] Therefore, when cooking noodles or porridge automatically, unmanned pots are prone to overflowing, resulting in a poor user experience. Summary of the Invention

[0006] In view of this, the purpose of the present invention is to provide a control method and a cookware, which allows the power of the cookware to switch between different levels, so that the bubble bursting speed is less than the generation speed, and the water switches back and forth between boiling and non-boiling, so that the temperature of the food fluctuates around 100℃, which can cook noodles and porridge while preventing the pot from overflowing.

[0007] In a first aspect, embodiments of the present invention provide a method for controlling a cookware, wherein the cookware is equipped with a temperature sensing module, and the temperature sensing module has multiple temperature probes at different heights vertically arranged; the method includes: acquiring temperature data collected by the multiple temperature probes when the cookware is automatically cooking; determining the current food temperature in the cookware based on the multiple temperature data; determining whether the cookware is boiling based on the current food temperature; if the cookware is boiling, after the cookware has been boiling for a preset time threshold, controlling the stove to adjust the gas valve so that the power of the stove switches between different levels, and the bubble bursting speed of the cookware is less than the bubble generation speed; wherein the bubble generation speed of the cookware is determined based on the bottom temperature of the cookware.

[0008] In an optional embodiment of this application, the power of the stove is switched between different levels, including: switching the power of the stove between a high flame level and a low flame level; the step of controlling the stove's gas valve to switch the power of the stove between different levels includes: controlling the stove's gas valve to set the power of the stove to a low flame level; if the current temperature of the food in the pot drops to a preset first temperature threshold, controlling the stove's gas valve to increase the power of the stove; if the current temperature of the food in the pot decreases, controlling the stove's gas valve to continue increasing the power of the stove until it reaches a high flame level; if the current temperature of the food in the pot reaches a preset second temperature threshold, controlling the stove's gas valve again to set the power of the stove to a low flame level.

[0009] In an optional embodiment of this application, after the step of controlling the gas valve of the stove to adjust the power of the stove to the low flame setting, the method further includes: if the current food temperature of the pot remains unchanged, turning off the stove; after the current food temperature of the pot drops to a first temperature threshold, controlling the gas valve of the stove to increase the power of the stove; if the current food temperature of the pot reaches a second temperature threshold, controlling the gas valve of the stove again to adjust the power of the stove to the low flame setting.

[0010] In an optional embodiment of this application, after the step of controlling the stove to adjust the gas valve to increase the power of the stove after the current food temperature in the cookware drops to the first temperature threshold, the method further includes: if the current food temperature in the cookware does not reach the second temperature threshold, controlling the stove to adjust the gas valve to continue increasing the power of the stove until the high heat setting is reached.

[0011] In an optional embodiment of this application, after the step of controlling the gas valve of the stove to increase the power of the stove, the method further includes: if the current temperature of the food in the pot rises and the current temperature of the food reaches a second temperature threshold, the gas valve of the stove is re-controlled so that the power of the stove is at the low flame setting.

[0012] In an optional embodiment of this application, after the step of acquiring temperature data collected by multiple temperature sensors, the method further includes: determining the liquid level of the food in the pot based on the temperature data collected by multiple temperature sensors; if the liquid level is less than a preset height threshold, performing an anti-dry-boil operation based on the liquid level.

[0013] In an optional embodiment of this application, the step of determining the liquid level of the ingredients in the cookware based on temperature data collected by multiple temperature sensors includes: acquiring a recipe and determining a cooking time threshold corresponding to the recipe; if the automatic cooking time of the cookware according to the recipe is greater than the cooking time threshold, determining the liquid level of the ingredients in the cookware based on temperature data collected by multiple temperature sensors.

[0014] In an optional embodiment of this application, the step of determining the liquid level of the food in the cookware based on temperature data collected by multiple temperature sensors includes: determining the first temperature sensor whose temperature data is less than a preset temperature threshold as the target temperature sensor in descending order; and using the height of the target temperature sensor as the liquid level of the food in the cookware.

[0015] In optional embodiments of this application, the steps of performing anti-dry-burning operation based on the liquid level of the food ingredients include at least one of the following: displaying a prompt message on the display panel of the cookware; wherein the prompt message is used to prompt the user to add water to the cookware; opening the flow valve of the cookware to add water to the cookware through the water tank of the cookware; and controlling the gas valve of the stove to reduce the power of the stove.

[0016] Secondly, embodiments of the present invention also provide a cookware for performing the above-described cookware control method.

[0017] The embodiments of the present invention bring the following beneficial effects:

[0018] This invention provides a method for controlling a cookware and a cookware itself. During automatic cooking, the cookware acquires temperature data from multiple temperature sensors. Based on this data, the current temperature of the food in the cookware is determined. The cookware is then judged whether it is boiling based on the current food temperature. If the cookware is boiling, after a preset time threshold of boiling has elapsed, the gas valve of the cooktop is controlled to switch between different power levels, ensuring that the rate of bubble bursting in the cookware is less than the rate of bubble formation. The rate of bubble formation is determined based on the temperature of the bottom of the cookware. This method utilizes multiple temperature sensors at different heights on the cookware to determine the current food temperature, assess whether the cookware is boiling, and control the gas valve of the cooktop to ensure that the rate of bubble bursting is less than the rate of bubble formation, thereby preventing overflow and improving the user experience.

[0019] Other features and advantages of this disclosure will be set forth in the following description, or some features and advantages may be inferred from the description or determined without doubt, or may be learned by practicing the techniques described above.

[0020] To make the above-mentioned objects, features and advantages of this disclosure more apparent and understandable, preferred embodiments are described below in detail with reference to the accompanying drawings. Attached Figure Description

[0021] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0022] Figure 1 This is a schematic diagram of the structure of a cookware provided in an embodiment of the present invention;

[0023] Figure 2 A schematic diagram of a control system for a cookware provided in an embodiment of the present invention;

[0024] Figure 3 A flowchart illustrating a cookware control method provided in an embodiment of the present invention;

[0025] Figure 4 A schematic diagram of a control method for preventing overflow of a cookware provided in an embodiment of the present invention;

[0026] Figure 5 A flowchart illustrating another cookware control method provided in an embodiment of the present invention;

[0027] Figure 6 This is a schematic diagram of the structure of a control device for a cookware provided in an embodiment of the present invention;

[0028] Figure 7 A schematic structural diagram of an electronic device provided by an embodiment of the present invention. Detailed Implementation

[0029] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0030] Currently, unmanned electric cookers are prone to overflowing when automatically cooking noodles or porridge, while boiling water will not overflow no matter how much it boils.

[0031] Overflowing often occurs during the vigorous boiling stage of cooking porridge or noodles. At this point, water and flour mix thoroughly to form a relatively viscous mixture, while a large amount of water vaporizes into steam, forming numerous bubbles. Normally, such as when boiling water, steam bubbles easily rise to the surface and burst. However, the surface tension and viscosity of the paste formed when cooking porridge are greater than that of water (the reaction between starch and water makes the bubbles less likely to burst). The bubbles struggle to rise to the surface and burst, eventually accumulating and rising higher, ultimately leading to overflowing.

[0032] Often at this point, when the user opens the lid, the pressure and temperature immediately drop, and the bubbles quickly burst and recede layer by layer. If that doesn't work, the user can stir it with a cool spoon for immediate relief. Because starch reacts with water, the bubbles generated by the steam are difficult to break (the rate of bubble breaking is less than the rate of bubble formation), causing the bubbles to accumulate and eventually fill the pot, overflowing outside.

[0033] Therefore, when cooking noodles or porridge automatically, unmanned pots are prone to overflowing, resulting in a poor user experience.

[0034] Based on this, the present invention provides a control method and a cookware, specifically relating to a control method for preventing overflow of a cookware, which addresses the problem from the aspects of bubble rupture and generation:

[0035] (1) This embodiment can solve the problem at the source of the bubbles. The bubbles are caused by the high temperature of the bottom of the pot causing the water to vaporize. Due to the influence of the bubble density, the bubbles rise to the surface. During the rising process, they encounter a viscous mixture of water and flour, which causes the bubbles to be wrapped by the viscous substance, making it difficult for the bubbles to break. This can reduce the rate of bubble generation. The rate of bubble generation is affected by the temperature of the bottom of the pot. The higher the temperature of the bottom of the pot, the more serious the liquid vaporization and the more bubbles there are. The lower the temperature of the bottom of the pot, the lower the rate of bubble generation, or no bubbles are generated. Therefore, the stove can be switched between high heat, low heat, high heat, and low heat, so that the rate of bubble breaking is less than the rate of generation. This allows the water to switch between boiling and non-boiling, so that the temperature of the food fluctuates at 100°C, which cooks the noodles and also solves the problem of overflowing the pot (actual implementation process of this solution).

[0036] (2) In this embodiment, the stirring spatula can also be controlled to stir, so that the bubbles are broken.

[0037] To facilitate understanding of this embodiment, a cookware control method disclosed in this embodiment of the invention will first be described in detail.

[0038] Example 1:

[0039] This invention provides a method for controlling a cookware, focusing on the specific method of preventing dry burning. The cookware may be equipped with a temperature sensing module, which has multiple temperature probes at different heights vertically mounted. See also... Figure 1 The diagram shows the structure of a cookware. Multiple temperature probes can be installed on the stirring spatula, forming a temperature sensing module. The temperature probe wires can be embedded inside the stirring spatula and connected to the system control board via a wiring harness and connector. When water boils, its temperature will not exceed 100℃. Based on the temperature probe readings, the current liquid level of the food in the cookware can be determined.

[0040] like Figure 1As shown, the stirring spatula can be mounted on the stirring motor and suspended inside the pot. During the automatic cooking process, the stirring spatula rotates automatically. The stirring motor is mounted on the bottom outer casing, which houses the top water tank. A flow valve is mounted on the bottom outer casing, connecting the inside of the pot lid to the water tank. During automatic cooking, water from the tank is added to the pot. The bottom outer casing is fixed to the pot lid. The wiring harness outer casing is mounted on the pot lid, containing the temperature probe wire, motor drive wire, and flow valve control wire. The wiring harness connects to the control system board via a connector. The control system board controls and measures information from relevant devices through the wiring harness. The connector is similar to a wireless charger for a wristband; connecting the two contacts allows for the transfer of information and energy. The system control board and battery are mounted on the pot handle.

[0041] See also Figure 2 The diagram illustrates a control system for a cookware. In this embodiment, the control system includes a temperature sensing module, a processor module, a wireless transmission module, a stirring motor, and other modules. The processor module can be an MCU (Microcontroller Unit), and the temperature sensing module, wireless transmission module, stirring motor, and other modules can all be connected to the processor module. The cookware control system can be connected to the motor, and the wireless transmission module of the cookware control system can communicate with the wireless transmission module of the cooktop.

[0042] Based on the above description, see Figure 3 The flowchart shown illustrates a method for controlling a cookware, which includes the following steps:

[0043] Step S302: When the cookware is automatically cooking, acquire temperature data collected by multiple temperature sensors.

[0044] See also Figure 4 The diagram illustrates a method for preventing cookware from overflowing. The recipe is first imported into the cookware, and the cookware then transmits the automatic cooking process to the stove via a wireless transmission module. After the ingredients are placed in the cookware, the system can determine whether to initiate automatic cooking.

[0045] like Figure 4 As shown, if automatic cooking is activated, the cookware can wirelessly transmit the activation information to the cooktop, which then ignites the stove. The cookware acquires temperature data from multiple temperature sensors via a temperature sensing module at time intervals of T1 seconds.

[0046] Step S304: Determine the current food temperature in the cookware based on multiple temperature data.

[0047] like Figure 4As shown, in this embodiment, the current food temperature in the cookware can be determined based on multiple temperature data points. Since there is water in the pot, the food temperature is 100℃, while the temperature of the bottom of the pot is 20-50℃ higher than the food temperature. Therefore, the average value of the temperature data around 100℃ can be used as the current food temperature in the cookware.

[0048] Step S306: Determine whether the pot is boiling based on the current temperature of the ingredients.

[0049] In this embodiment, it can be determined whether the water in the pot is boiling for the first time based on the current temperature of the ingredients. For example... Figure 4 As shown, it can be determined whether the current food temperature has reached 100℃ and maintained for a time threshold T2 seconds.

[0050] Step S308: If the pot boils, after the pot has been boiling for a preset time threshold, control the gas valve of the stove to switch the power of the stove between different levels, so that the rate at which the bubbles in the pot burst is less than the rate at which the bubbles are generated; wherein, the rate at which the bubbles are generated in the pot is determined based on the temperature of the bottom of the pot.

[0051] In this embodiment, the gas valve of the stove can be adjusted to switch the power of the stove between different levels. The rate at which bubbles are generated in the pot is determined by the temperature of the bottom of the pot. For example, the higher the temperature of the bottom of the pot, the more severe the liquid vaporization and the more bubbles there are; the lower the temperature of the bottom of the pot, the lower the rate of bubble generation, or even no bubbles are generated. Therefore, the stove can be switched back and forth between high heat, low heat, high heat, and low heat, so that the rate of bubble bursting is less than the rate of bubble generation, causing the water to fluctuate between boiling and not boiling. In this way, the temperature of the food fluctuates around 100℃, which not only cooks the noodles but also prevents the pot from overflowing.

[0052] like Figure 4 As shown, if the water in the pot boils for the first time and remains at the preset time threshold T2 seconds, the gas valve on the stove can be controlled to switch between different power levels, such as high, low, high, low repeatedly. The difficulty in breaking up bubbles is a common issue in the later stages of cooking noodles or porridge. In the early stages, the water can be kept boiling for T2 seconds. The value of T2 seconds is a factory preset value, but it is subject to actual programming and is not fixed.

[0053] The method provided in this embodiment of the invention allows the power of the stove to switch between different levels, which makes the bubble bursting speed less than the bubble generation speed, so that the water switches back and forth between boiling and not boiling. In this way, the temperature of the food fluctuates at 100℃, which can cook noodles and porridge and also prevent the pot from overflowing.

[0054] The cookware control method provided in this embodiment of the invention acquires temperature data collected by multiple temperature sensors during automatic cooking; determines the current food temperature based on the multiple temperature data; determines whether the cookware is boiling based on the current food temperature; if the cookware is boiling, after a preset time threshold of boiling duration, controls the stove to adjust the gas valve so that the stove's power switches between different levels, ensuring that the rate of bubble bursting in the cookware is less than the rate of bubble formation; wherein, the rate of bubble formation in the cookware is determined based on the temperature of the bottom of the cookware. This method can determine the current food temperature based on multiple temperature sensors at different heights on the cookware, determine whether the cookware is boiling, and control the stove to adjust the gas valve so that the rate of bubble bursting is less than the rate of bubble formation, thereby preventing overflow and improving the user experience.

[0055] In some embodiments, the power of the stove is switched between different levels, including: switching the power of the stove between a high heat level and a low heat level; controlling the stove's regulating gas valve to keep the stove's power at the low heat level; if the current temperature of the food in the pot drops to a preset first temperature threshold, controlling the stove's regulating gas valve to increase the stove's power; if the current temperature of the food in the pot decreases, controlling the stove's regulating gas valve to continue increasing the stove's power until it reaches the high heat level; if the current temperature of the food in the pot reaches a preset second temperature threshold, controlling the stove's regulating gas valve again to keep the stove's power at the low heat level.

[0056] like Figure 4 As shown, the cookware sends control information to the stove via a wireless transmission module. The stove then adjusts the gas valve to reduce the flame power to a low setting. Next, it checks whether the food temperature has decreased or remained unchanged. If the food temperature drops to the first temperature threshold of 95℃, the cookware sends control information back to the stove via the wireless transmission module, and the stove adjusts the gas valve to increase the flame power.

[0057] like Figure 4 As shown, the system then determines whether the current food temperature has decreased or increased. If the food temperature in the cookware decreases, the cookware sends control information to the stove via a wireless transmission module. The stove then adjusts the gas valve to further increase the open flame power.

[0058] like Figure 4 As shown, it then determines whether the current food temperature has risen to the second temperature threshold of 100℃. If the current food temperature in the cookware rises to the second temperature threshold of 100℃, the cookware re-sends the control information to the stove via the wireless transmission module, and the stove adjusts the gas valve to reduce the flame power to the low setting.

[0059] In some embodiments, if the current food temperature in the cookware remains unchanged, the stove is turned off; after the current food temperature in the cookware drops to a first temperature threshold, the stove is controlled to adjust the gas valve to increase the power of the stove; if the current food temperature in the cookware reaches a second temperature threshold, the stove is controlled to adjust the gas valve again to keep the power of the stove at the low heat setting.

[0060] like Figure 4 As shown, the system determines whether the current food temperature decreases or remains unchanged. If the current food temperature remains unchanged, the stove is turned off. Once the current food temperature in the cookware drops to the first temperature threshold of 95°C, the stove is turned on again and the gas valve is adjusted to increase the open flame power.

[0061] like Figure 4 As shown, if the current food temperature in the cookware reaches the second temperature threshold of 100℃, the cookware will resend the control information to the stove via the wireless transmission module, and the stove will adjust the gas valve to reduce the open flame power to the low flame setting.

[0062] In some embodiments, if the current food temperature in the cookware does not reach the second temperature threshold, the gas valve of the stove is controlled to continue increasing the power of the stove until the high heat setting is reached.

[0063] like Figure 4 As shown, after the stove is turned on and the gas valve is adjusted to increase the open flame power, if the current temperature of the food in the pot has not reached the second temperature threshold of 100℃, the stove will continue to adjust the gas valve to further increase the open flame power.

[0064] In some embodiments, if the current food temperature in the cookware rises and reaches a second temperature threshold, the gas valve of the stove is re-controlled to keep the stove's power at the low flame setting.

[0065] like Figure 4 As shown, after determining whether the current food temperature drops or rises, if the current food temperature in the pot rises, it is directly determined whether the current food temperature in the pot has reached the second temperature threshold of 100℃.

[0066] The method provided in this invention allows for adjusting the cooking speed of noodles or porridge during the later stages of cooking. The pot communicates with the stove via a wireless communication module based on the temperature of the ingredients, thereby changing the stove's power. Switching between different power levels ensures that the rate of bubble bursting is less than the rate of bubble formation, keeping the water between boiling and non-boiling. This keeps the ingredient temperature fluctuating around 100℃, effectively cooking noodles or porridge while preventing overflow. Furthermore, for all recipes, the stirring spatula automatically rotates during the automatic cooking process to break up any remaining bubbles.

[0067] The method provided in this embodiment has the following advantages:

[0068] (1) The cookware and the stove are linked, and the cookware controls the open flame power of the stove (currently, the stove can control the gas valve volume through the rotation of the motor, thereby adjusting the open flame power).

[0069] (2) When cooking noodles or porridge, the water is kept between boiling and not boiling to reduce the rate of bubble formation (the control can be made more precise by using a sensor). In addition, this embodiment can also be implemented without using a sensor, by using a fixed time and different power to keep the temperature of the ingredients approximately the same as in this embodiment. This can also keep the water between boiling and not boiling to prevent overflow. This embodiment will not elaborate on this.

[0070] (3) The stirring spatula automatically and gently stirs the air, thereby breaking up the bubbles.

[0071] Example 2:

[0072] This invention provides a cookware control method based on the above embodiments. The method focuses on describing the specific way the cookware prevents dry burning. It identifies the food in the pot before it burns on the bottom, and prevents the food from burning on the bottom while preventing dry burning, thereby improving the user experience.

[0073] There are generally two methods for detecting dry burning in existing unmanned cookware (hereinafter referred to as unmanned cookware) during long-term automatic cooking:

[0074] The first method involves installing an anti-dry-burn probe on the stove. This probe measures the temperature of the pot bottom, and the stove automatically shuts off when the temperature exceeds the anti-dry-burn threshold. However, anti-dry-burn probes are expensive, and the temperature information is collected by the stove's control system, which cannot detect the cooking process inside the pot. This is especially problematic for recipes with automatic cooking times exceeding one hour (the system doesn't prompt the user to add water during automatic cooking, and the rate of water evaporation varies depending on the environment). This can easily cause the pot to burn, triggering the dry-burn protection and resulting in cooking failure.

[0075] The second method involves placing thermocouples or NTC (Negative Temperature Coefficient) temperature measuring points on the bottom of the unmanned cooker, allowing the control system to measure the bottom temperature. However, during automatic cooking, because there is water inside the pot, the food temperature is 100°C, while the bottom temperature is 20-50°C higher. The bottom temperature only rises rapidly after the water evaporates. Similar to the first method, this second method only triggers the anti-dry-burn protection after food has burned inside, resulting in a poor user experience.

[0076] In summary, existing methods for detecting dry burning during long-term automatic cooking in unmanned pots only trigger the detection when the pot is actually dry-burning, at which point the food inside has already burned and the user experience is very poor.

[0077] Therefore, this embodiment specifically provides a method for controlling the dry burning of cookware, which prevents food from sticking to the bottom of the pot while preventing dry burning, thereby improving the user experience.

[0078] Based on the above description, see Figure 5 The flowchart shows another method for controlling a cookware, which includes the following steps:

[0079] Step S502: When the cookware is automatically cooking, acquire temperature data collected by multiple temperature sensors.

[0080] In this embodiment, temperature data collected by multiple temperature sensors can be obtained when the cookware is automatically cooking.

[0081] In some embodiments, a recipe can be acquired and a cooking time threshold corresponding to the recipe can be determined; if the automatic cooking time of the cookware is greater than the cooking time threshold, the liquid level of the ingredients in the cookware can be determined based on the temperature data collected by multiple temperature sensors.

[0082] Taking the recipe for automatically cooked braised pig's trotters (1 hour) as an example, the cooking time threshold for automatically cooked braised pig's trotters can be determined to be 50 minutes. Due to the long cooking time of automatic cooking, the rate of water evaporation cannot be controlled and is affected by the environment. After 50 minutes of automatic cooking, the water in the pot may dry out and start to burn.

[0083] Therefore, for automatically cooking stewed pig's trotters (which takes 1 hour), the liquid level of the ingredients in the pot can be determined based on temperature data collected by multiple temperature sensors after 50 minutes of automatic cooking, so as to conduct subsequent anti-dry-burning detection.

[0084] Step S504: Determine the liquid level of the food in the pot based on the temperature data collected by multiple temperature sensors.

[0085] Because the stirring spatula of the cookware is vertically positioned, and the temperature sensing module of the spatula has multiple temperature probes at different heights, the liquid level of the food in the cookware can be determined based on the temperature data collected by the multiple temperature probes. For example, if the temperature data suddenly changes significantly, the height of the temperature probe that collected that temperature data can be considered as the liquid level of the food in the cookware.

[0086] In some embodiments, the first temperature sensor whose temperature data is less than a preset temperature threshold can be determined as the target temperature sensor in descending order; the height of the target temperature sensor is taken as the height of the liquid level of the food in the pot.

[0087] During automatic cooking, the food temperature is 100℃ due to the water in the pot, while the pot bottom temperature is 20-50℃ higher than the food temperature. Therefore, temperature data can be determined sequentially from high to low by the temperature sensors. The first temperature data point below the preset threshold is selected, and the sensor that collects this temperature data is used as the target temperature sensor. The height of the target temperature sensor is taken as the liquid level in the pot, thus accurately determining the liquid level based on the temperature data collected by multiple temperature sensors.

[0088] Step S506: If the liquid level of the food is less than a preset height threshold, perform an anti-dry-burning operation based on the liquid level of the food.

[0089] If the liquid level of the food is lower than the preset height threshold, it indicates that there is a possibility of dry burning, so the corresponding anti-dry burning operation can be performed.

[0090] In some embodiments, a prompt message can be displayed on the display panel of the cookware; wherein the prompt message is used to prompt the user to add water to the cookware; the flow valve of the cookware can be opened to add water to the cookware through the water tank of the cookware; and the gas valve of the stove can be controlled to reduce the power of the stove.

[0091] like Figure 1 As shown, the system control board can open the flow valve to add water to the pot through its water tank. If the water tank is empty, the control board can wirelessly control the stove to reduce the flame power. Additionally, a prompt message reminding the user to add water can be displayed on the pot's display panel.

[0092] Therefore, in this embodiment, multiple temperature sensors at different heights can be added vertically to the stirring spatula of the pot to measure the liquid level of the food inside the pot. When the liquid level is lower than a preset height threshold, the open flame power can be reduced and the user can be reminded to add water. Alternatively, a water tank can be added to the pot lid to automatically add water when it is low.

[0093] This invention provides a method for controlling a cookware. During automatic cooking, the method acquires temperature data from multiple temperature sensors; determines the liquid level of the food in the cookware based on the temperature data; and performs an anti-dry-burning operation if the liquid level is less than a preset threshold. This method can identify the food before it burns, preventing both dry burning and food scorching, thus improving the user experience.

[0094] Example 3:

[0095] This invention provides a cookware for performing the control method of the cookware described in the foregoing embodiments.

[0096] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the cookware described above can be referred to the corresponding process in the embodiments of the aforementioned cookware control method, and will not be repeated here.

[0097] Example 4:

[0098] Corresponding to the above method embodiments, this invention provides a control device for a cookware. The cookware is equipped with a temperature sensing module, and the temperature sensing module has multiple temperature probes at different heights vertically arranged. See also... Figure 6 The diagram shows a structural schematic of a control device for a cookware. The control device includes:

[0099] Temperature data acquisition module 61 is used to acquire temperature data collected by multiple temperature sensors when the cookware is automatically cooking.

[0100] The current food temperature determination module 62 is used to determine the current food temperature in the cookware based on multiple temperature data.

[0101] The pot boiling detection module 63 is used to determine whether the pot is boiling based on the current temperature of the food.

[0102] The gas valve adjustment module 64 of the stove is used to control the gas valve of the stove to switch between different power levels after the pot boils for a preset time threshold. The speed at which the bubbles in the pot burst is less than the speed at which the bubbles are generated. The speed at which the bubbles are generated is determined based on the temperature of the bottom of the pot.

[0103] This invention provides a control device for a cookware. During automatic cooking, the device acquires temperature data from multiple temperature sensors. Based on this data, it determines the current temperature of the food in the cookware. It then determines whether the cookware is boiling based on the current food temperature. If the cookware is boiling, after a preset boiling time threshold, it controls the gas valve of the stove to switch between different power levels, ensuring that the rate of bubble bursting in the cookware is less than the rate of bubble formation. The rate of bubble formation is determined based on the temperature of the bottom of the cookware. This method utilizes multiple temperature sensors at different heights on the cookware to determine the current food temperature, assess boiling, and control the gas valve to ensure that the rate of bubble bursting is less than the rate of bubble formation, thus preventing overflow and improving the user experience.

[0104] The power of the aforementioned stove switches between different levels, including: switching the stove's power between a high flame level and a low flame level; the aforementioned stove's gas valve adjustment module is used to control the stove's gas valve to keep the stove's power at the low flame level; if the current temperature of the food in the pot drops to a preset first temperature threshold, the stove's gas valve is controlled to increase the stove's power; if the current temperature of the food in the pot decreases, the stove's gas valve is controlled to continue increasing the stove's power; if the current temperature of the food in the pot reaches a preset second temperature threshold, the stove's gas valve is controlled again to keep the stove's power at the low flame level.

[0105] The aforementioned gas valve adjustment module is also used to turn off the stove if the current food temperature in the pot remains unchanged; to control the gas valve of the stove to increase the power of the stove after the current food temperature in the pot drops to a first temperature threshold; and to re-control the gas valve of the stove to keep the power of the stove at the low flame setting if the current food temperature in the pot reaches a second temperature threshold.

[0106] The aforementioned gas valve adjustment module is also used to control the gas valve of the stove to continue increasing the power of the stove up to the high heat setting if the current temperature of the food in the pot has not reached the second temperature threshold.

[0107] The aforementioned gas valve adjustment module is also used to re-control the gas valve of the stove if the current temperature of the food in the pot rises and reaches the second temperature threshold, so that the power of the stove is at the low flame setting.

[0108] The aforementioned device also includes: a cookware anti-dry-burning module, used to determine the liquid level of the food in the cookware based on temperature data collected by multiple temperature sensors; if the liquid level is less than a preset height threshold, an anti-dry-burning operation is performed based on the liquid level.

[0109] The upper cookware anti-dry-burning module is used to acquire recipes and determine the corresponding cooking time thresholds. If the automatic cooking time of the cookware exceeds the cooking time threshold, the liquid level of the ingredients in the cookware is determined based on the temperature data collected by multiple temperature sensors.

[0110] The upper cookware anti-dry-burning module is used to determine the liquid level of the food in the cookware by collecting temperature data. The steps include: determining the first temperature sensor whose temperature data is lower than the preset temperature threshold as the target temperature sensor in descending order; and taking the height of the target temperature sensor as the liquid level of the food in the cookware.

[0111] The upper cookware anti-dry-burning module is used to display prompt information on the cookware's display panel; the prompt information is used to remind the user to add water to the cookware; to open the cookware's flow valve to add water to the cookware through the cookware's water tank; and to control the stove's gas valve to reduce the stove's power.

[0112] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the cookware control device described above can be referred to the corresponding process in the embodiments of the aforementioned cookware control method, and will not be repeated here.

[0113] Example 5:

[0114] This invention also provides an electronic device for controlling the operation of the aforementioned cookware; see [link to related documentation]. Figure 7 The diagram shows the structure of an electronic device, which includes a memory 100 and a processor 101. The memory 100 is used to store one or more computer instructions, which are executed by the processor 101 to implement the above-mentioned control method for the cookware.

[0115] Further, Figure 7 The electronic device shown also includes a bus 102 and a communication interface 103, with the processor 101, the communication interface 103 and the memory 100 connected via the bus 102.

[0116] The memory 100 may include high-speed random access memory (RAM) or non-volatile memory, such as at least one disk storage device. Communication between this system network element and at least one other network element is achieved through at least one communication interface 103 (which can be wired or wireless), such as the Internet, wide area network, local area network, or metropolitan area network. The bus 102 may be an ISA bus, PCI bus, or EISA bus, etc. The bus can be divided into address bus, data bus, control bus, etc. For ease of representation, Figure 7 The symbol is represented by a single double-headed arrow, but this does not mean that there is only one bus or one type of bus.

[0117] Processor 101 may be an integrated circuit chip with signal processing capabilities. In implementation, each step of the above method can be completed by the integrated logic circuitry in the hardware of processor 101 or by instructions in software form. Processor 101 can be a general-purpose processor, including a Central Processing Unit (CPU), a Network Processor (NP), etc.; it can also be a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field-Programmable Gate Array (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, or discrete hardware components. It can implement or execute the methods, steps, and logic block diagrams disclosed in the embodiments of this invention. The general-purpose processor can be a microprocessor or any conventional processor. The steps of the methods disclosed in the embodiments of this invention can be directly manifested as execution by a hardware decoding processor, or execution by a combination of hardware and software modules in the decoding processor. The software module can reside in a readily available storage medium in the art, such as random access memory, flash memory, read-only memory, programmable read-only memory, electrically erasable programmable memory, or registers. This storage medium is located in memory 100, and processor 101 reads information from memory 100 and, in conjunction with its hardware, completes the steps of the method described in the foregoing embodiments.

[0118] This invention also provides a computer-readable storage medium storing computer-executable instructions. When these computer-executable instructions are called and executed by a processor, they cause the processor to implement the aforementioned control method for the cookware. For specific implementation details, please refer to the method embodiments, which will not be repeated here.

[0119] The cookware control method and cookware computer program product provided in the embodiments of the present invention include a computer-readable storage medium storing program code. The instructions included in the program code can be used to execute the methods in the preceding method embodiments. For specific implementation, please refer to the method embodiments, which will not be repeated here.

[0120] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the system and / or device described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0121] Furthermore, in the description of the embodiments of the present invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in the present invention based on the specific circumstances.

[0122] If a function is implemented as a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this invention, or the part that contributes to the prior art, or a part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods of the various embodiments of this invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0123] In the description of the present invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings and are intended solely to facilitate and simplify the description of the present invention. They are not intended to indicate or imply that the devices or components referred to must have, be constructed, or operate in a specific orientation, and therefore should not be construed as limitations on the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0124] Finally, it should be noted that the above embodiments are merely specific implementations of the present invention, used to illustrate the technical solutions of the present invention, and not to limit it. The scope of protection of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that any person skilled in the art can still modify or easily conceive of changes to the technical solutions described in the foregoing embodiments within the technical scope disclosed in the present invention, or make equivalent substitutions for some of the technical features; and these modifications, changes, or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention, and should all be covered within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A method for controlling a cookware, characterized in that, The cookware is equipped with a temperature sensing module, which has multiple temperature probes at different heights vertically mounted; the method includes: During automatic cooking, the temperature data collected by multiple temperature sensors is acquired. The current food temperature in the cookware is determined based on multiple temperature data points. Determine whether the pot is boiling based on the current temperature of the ingredients; If the pot boils, after the pot has been boiling for a preset time threshold, the gas valve of the stove is controlled to switch between different power levels, and the rate at which the bubbles in the pot burst is greater than the rate at which the bubbles are generated; wherein the rate at which the bubbles are generated is determined based on the temperature of the bottom of the pot. After acquiring temperature data collected by multiple temperature sensors, the method further includes: determining the liquid level of the food in the cookware based on the temperature data collected by the multiple temperature sensors; if the liquid level is less than a preset height threshold, performing an anti-dry-boil operation based on the liquid level. The step of determining the liquid level of the ingredients in the cookware based on temperature data collected by multiple temperature sensors includes: acquiring a recipe and determining a cooking time threshold corresponding to the recipe; if the automatic cooking time of the cookware for the recipe is greater than the cooking time threshold, determining the liquid level of the ingredients in the cookware based on temperature data collected by multiple temperature sensors.

2. The method according to claim 1, characterized in that, The power of the stove is switched between different levels, including: switching the power of the stove between a high flame level and a low flame level; and controlling the stove's regulating gas valve to switch the power of the stove between different levels, including: Control the gas valve of the stove to keep the power of the stove at the low flame setting; If the current temperature of the food in the cookware drops to a preset first temperature threshold, the gas valve of the stove is adjusted to increase the power of the stove. If the current temperature of the food in the cookware drops, the gas valve of the stove is adjusted to continue increasing the power of the stove until the high heat setting is reached; If the current temperature of the food in the cookware reaches the preset second temperature threshold, the gas valve of the stove is re-controlled so that the power of the stove is at the low flame setting.

3. The method according to claim 2, characterized in that, After controlling the gas valve of the stove to adjust the power of the stove to the low flame setting, the method further includes: If the current food temperature in the cookware remains unchanged, turn off the stove. After the current food temperature in the cookware drops to the first temperature threshold, the gas valve of the stove is controlled to increase the power of the stove. If the current temperature of the food in the cookware reaches the second temperature threshold, the gas valve of the stove is re-controlled so that the power of the stove is at the low flame setting.

4. The method according to claim 3, characterized in that, After the temperature of the food in the cookware drops to the first temperature threshold, and the method controls the gas valve of the stove to increase the power of the stove, the method further includes: If the current temperature of the food in the cookware has not reached the second temperature threshold, the gas valve of the stove is adjusted to continue increasing the power of the stove until the high heat setting is reached.

5. The method according to claim 2, characterized in that, After the step of controlling the gas valve of the stove to increase the power of the stove, the method further includes: If the current food temperature in the cookware rises and reaches the second temperature threshold, the gas valve of the stove is re-controlled so that the power of the stove is at the low flame setting.

6. The method according to claim 1, characterized in that, The step of determining the liquid level of the food in the pot based on temperature data collected by multiple temperature sensors includes: The first temperature sensor whose temperature data is lower than a preset temperature threshold is selected as the target temperature sensor in descending order of temperature. The height of the target temperature sensor is used as the height of the liquid level of the food in the pot.

7. The method according to claim 1, characterized in that, The steps for performing anti-dry-burning operation based on the liquid level of the food ingredients include at least one of the following: A prompt message is displayed on the display panel of the cookware; wherein the prompt message is used to prompt the user to add water to the cookware; Open the flow valve of the pot to add water to the pot through the water tank; Control the gas valve of the stove to reduce the power of the stove.

8. A cookware, characterized in that, The control method for performing the cookware as described in any one of claims 1-7.

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