Heating control method of cooking utensil and cooking utensil

Abstract

The invention relates to the field of cooking utensils, and discloses a heating control method of a cooking utensil and the cooking utensil, and the heating control method comprises the following steps: a temperature rise stage: heating a cooking cavity at full power, and entering a second stage when the current temperature Xt of the bottom of an inner pot reaches a first preset temperature X1; in the temperature control stage, according to the difference value between the current temperature Xt of the bottom of the inner pot and the second preset temperature X2, the effective heating power Ps of the heating assembly is directly adjusted, after the second preset temperature X2 is reached, power output of the heating assembly is kept, and the temperature of the inner pot is stabilized at the second preset temperature X2. In the temperature control stage, the effective heating power Ps of the heating assembly can achieve quick response and make continuous and accurate power adjustment according to the change of the real-time temperature of the inner pot, so that the closer to the second preset temperature X2, the slower the temperature rise of the inner pot is, the temperature control precision is high, the hysteresis of the temperature sensor is reduced, and the heating assembly keeps the power output stable inner pot temperature. And the food cooking effect is further improved.

Description

Technical Field

[0001] The present invention relates to the field of cooking appliances, and particularly to a heating control method for a cooking appliance and a cooking appliance. Background Art

[0002] In cooking appliances, a temperature sensor is generally arranged on a bottom member. The heat inside the cookware needs to be transferred to the temperature sensor through the cookware and the structural members supporting the cookware. Due to the influence of the thermal conductivity of the materials, the temperature sensor has a lag in detecting the temperature inside the cookware, making it difficult to effectively and accurately control the temperature inside the cookware. When the temperature sensor reaches the target temperature, the actual temperature inside the pot has exceeded the target temperature, and the excessive temperature will cause the bottom of the food to burn and dry, greatly reducing the cooking effect.

[0003] Chinese Patent CN117652865A discloses a control method and a cooking appliance for cooking porridge in a cooking appliance. The bottom temperature is measured every 20 to 40 seconds, and the heating duty cycle is adjusted according to the difference between the bottom temperature of the cooking space and a second preset temperature. When the difference between the bottom temperature of the cooking space and the second preset temperature is greater than or equal to 2°C, heating is stopped to achieve fine control of the heating power, thereby improving the cooking effect of the food. However, in this method, during a power adjustment cycle, the heating duty cycle is constant and cannot be adjusted according to the real-time temperature change of the cooking space, resulting in low temperature control accuracy. After heating is stopped, the cooking space will lose the heat source supply for 20 to 40 seconds or even longer. During this period, the temperature drops rapidly until the subsequent measured value meets the re-heating condition and heating is started again, which will cause large fluctuations in the temperature inside the cooking space and affect the cooking effect of the food. When cooking meat, the rapid temperature drop will cause the meat fiber to contract and squeeze out the moisture, and it is difficult for the moisture to be re-absorbed during re-heating, affecting the taste. Summary of the Invention

[0004] In order to solve the technical problems of low temperature control accuracy of the above control method and poor cooking effect of food, the present invention provides a heating control method for a cooking appliance, which accurately controls the temperature rise inside the pot and keeps the temperature inside the pot stable, improving the cooking effect of the food.

[0005] The specific technical solution of the present invention is: a heating control method for a cooking appliance, the cooking appliance includes an inner pot with a cooking cavity, a temperature sensor for real-time detecting the temperature of the bottom of the inner pot, and a heating component for heating the inner pot, and the heating control method includes the following stages: Heating-up stage: heating the cooking cavity at full power, when the current temperature X of the bottom of the inner pot t reaches a first preset temperature X 1 and then enters the temperature control stage; Temperature control stage: according to the current temperature X of the bottom of the inner pot t and a second preset temperature X2 The difference is used to proportionally adjust the effective heating power P of the heating component s until the second preset temperature X is reached 2 After that, maintain the power output of the heating component and stabilize the temperature of the inner pot at the second preset temperature X 2 ; Among them, X 1 ≤X t ≤X 2 and X 1 ≠X 2 When adjusting the effective heating power P s , the following method is adopted: At least change one of the instantaneous output power P when the heating component is powered on x and the power-on time Y of the heating component t to achieve the adjustment of the effective heating power P s .

[0006] The temperature rise stage is a rapid temperature rise stage, and the temperature control stage is a precise temperature control stage. The temperature of the inner pot first rapidly rises to the first preset temperature X 1 and then, according to the current temperature X t at the bottom of the inner pot and the difference from the second preset temperature X 2 , proportionally adjust the instantaneous output power P x or the power-on time Y t of the heating component, and then adjust the output of the effective heating power P s . When the current temperature X t at the bottom of the inner pot is closer to the second preset temperature X 2 , the effective heating power P s of the heating component outputs less, the effective heat generated per unit time is less, the temperature rise speed of the inner pot is slower, and the hysteresis of the temperature sensor is smaller, so as to achieve precise control of the temperature of the inner pot, improve the uniformity of the temperature of the inner pot, avoid food coking and drying caused by too high temperature at the bottom of the inner pot, and improve the food cooking effect; secondly, according to the change of the real-time temperature of the inner pot, by changing the instantaneous output power P x or the power-on time Y t to adjust the effective heating power P s of the heating component, the response speed is fast, continuous and precise power adjustment can be achieved, and the temperature control accuracy of the inner pot is high; in addition, even if the current temperature X t at the bottom of the inner pot reaches the second preset temperature X 2, the heating component still maintains the power to continuously provide a certain amount of heat to the inner pot, keeping the food in the pot in a stable temperature environment, preventing the temperature in the pot from dropping uncontrollably, and further improving the food cooking effect. The heating control method of the present invention improves the temperature control accuracy of the cooking appliance and the cooking effect of the food. During the heating-up stage, the inner pot heats up quickly, with high heating efficiency, quickly bringing the food to a semi-cooked state. During the temperature control stage, the effective heating power P of the heating component s , can achieve rapid response based on the change of the real-time temperature of the inner pot, make continuous and precise power adjustments, so that the closer it is to the second preset temperature X 2 the slower the inner pot heats up, with high temperature control accuracy and reduced hysteresis of the temperature sensor, the conveyed temperature of the inner pot is more accurate, not easily burned, and the heating component maintains a stable power output to keep the temperature of the inner pot, thereby improving the food cooking effect.

[0007] Preferably, 80°C ≤ X 1 ≤ 100°C; and / or, 15°C ≤ X 2 -X 1 ≤ 45°C.

[0008] In the above technical solution, when X 1 is lower than the lower limit value or X 2 -X 1 is higher than the upper limit value, the total cooking time of the food is prolonged, and a large amount of heat-sensitive nutrients in the food will be decomposed and lost due to the long-term heat action; when X 1 is higher than the upper limit value, and then after the temperature increase in the temperature control stage, it is easy to cause the food to be overcooked, affecting the taste of the food; when X 2 -X 1 is lower than the lower limit value, the cooking time in the temperature control stage is too short, the temperature detection hysteresis is large, the control accuracy is poor, and the temperature in the pot is easily too high, resulting in food coking.

[0009] Preferably, the heating component is an electromagnetic heater or a heating plate or a far-infrared heater or an electro-ceramic sheet heater.

[0010] Preferably, when the current temperature X t at the bottom of the inner pot is stable at the second preset temperature X 2 for a set time, it can enter the high-temperature constant-temperature stage. In this stage, the temperature at the bottom of the inner pot is constant at the second preset temperature X 2 , until the set cooking duration of this stage is reached.

[0011] In the above technical solution, when the current temperature X t at the bottom of the inner pot is stable at the second preset temperature X 2 , keep the high temperature to further cook the food, improve the cooking effect, enrich the functions of the cooking appliance, and enhance its performance and practicality.

[0012] Preferably, during the temperature control phase, when the current temperature X at the bottom of the inner pot t stabilizes at the second preset temperature X 2 and reaches the set time, it can enter the low-temperature simmering phase. In this phase, the temperature at the bottom of the inner pot drops to X 3 , X 1 ≤X 3 <X 2 , until the cooking duration set for this phase is reached.

[0013] In the above technical solution, when the current temperature X at the bottom of the inner pot t stabilizes at the second preset temperature X 2 , the temperature is reduced to simmer the food in the pot at a low temperature, improving the cooking effect, enriching the functions of the cooking appliance, and enhancing its performance and practicality.

[0014] Preferably, the acquisition frequency of the current temperature X at the bottom of the inner pot t is set to 2 - 20 ms. Every 5 - 20 collected values are divided into a group. After a group of data is collected, the data in this group is filtered. The processed result is used as the current temperature X at the bottom of the inner pot t .

[0015] In the above technical solution, with a high acquisition frequency of 2 - 20 ms, the changing trend of the temperature in the pot is captured in a timely manner. The effective heating power P of the heating component can be adjusted according to the real-time temperature change of the inner pot s . At the same time, the influence of the hysteresis of the temperature sensor is reduced. The collected data is filtered. The filtering process first removes the maximum and minimum values to filter out occasional interferences, and then performs an algorithmic average operation on the remaining data to filter out periodic interferences, improving the accuracy of temperature detection and making the regulation of the effective heating power P of the heating component s more precise.

[0016] Preferably, during the temperature control phase, after reaching the second preset temperature X 2 , maintain the power output of the heating component at 10 - 1000 W to stabilize the temperature of the inner pot at the second preset temperature X 2 .

[0017] In the above technical solution, if the power of the heating component is lower than the lower limit value, the heat provided by the heating component is too little to resist the heat dissipation during the cooking process, and the temperature of the inner pot drops significantly, resulting in excessive temperature fluctuations of the inner pot; if the power of the heating component is higher than the upper limit value, the heat provided by the heating component is too much, and the temperature of the inner pot rises significantly, resulting in too high a temperature in the pot.

[0018] Another specific technical solution of the present invention is as follows: The cooking appliance includes an inner pot with a cooking cavity, a temperature sensor for detecting the temperature at the bottom of the inner pot, a heating component for heating the inner pot, and a central control component coupled to the heating component and the temperature sensor. The central control component implements the heating control method of the cooking appliance. A support member for supporting the inner pot is connected to the bottom of the inner pot, and the temperature sensor is connected to the bottom of the inner pot through a support structural member.

[0019] For the cooking appliance according to the present application, the central control component is coupled to the heating component and the temperature sensor, and is configured to receive the temperature data fed back by the temperature sensor and regulate the operating state of the heating component based on this data. First, it controls the heating component to heat the inner pot at full power to quickly raise the temperature. When the current temperature X at the bottom of the inner pot t reaches the first preset temperature X 1 then, based on the difference between the current temperature X at the bottom of the inner pot t and the second preset temperature X 2 it adjusts the output of the effective heating power P of the heating component s such that the smaller the temperature difference, the smaller the output of the effective heating power P of the heating component s the smaller the effective heat generated per unit time, the slower the temperature rise rate of the inner pot, and the smaller the hysteresis of the temperature sensor, so as to achieve precise control of the temperature of the inner pot, improve the temperature uniformity of the inner pot, avoid overheating at the bottom of the inner pot resulting in food charring and drying, and improve the food cooking effect.

[0020] Preferably, the cooking appliance further includes a heat dissipation component for dissipating heat from the heating component, and the heat dissipation component is coupled to the central control component.

[0021] In the above technical solution, the heat dissipation component dissipates heat from the heating component to ensure the stable output power of the heating component, achieve continuous and stable heating, and ensure the smooth progress of the cooking process.

[0022] Preferably, the cooking appliance further includes an operation and display component, and the operation and display component is coupled to the central control component.

[0023] In the above technical solution, after the central control component is coupled to the operation and display component, it can receive the instructions input by the user through the operation and display component, and then control other components such as the heating component to work according to these instructions. At the same time, it will also feedback the real-time working state information of the cooking appliance to the operation and display component for display, improving the operation convenience.

[0024] Compared with the prior art, the present invention has the following advantages: (1) High temperature control accuracy and good cooking effect: The heating control method of the present invention improves the temperature control accuracy of the cooking appliance and the cooking effect of the food. During the heating-up stage, the inner pot heats up quickly with high heating efficiency, quickly bringing the food to a semi-cooked state. During the temperature control stage, the effective heating power P of the heating components , it can achieve fast response according to the change of the real-time temperature of the inner pot, make continuous and accurate power adjustment, so that the closer it is to the second preset temperature X 2 the slower the inner pot heats up, the higher the temperature control accuracy, the hysteresis of the temperature sensor is reduced, the conveyed temperature inside the pot is more accurate, it is not easy to burn the pot, and the heating component maintains a stable power output of the inner pot temperature, thereby improving the food cooking effect; (2) Simple structure: Establish a linear relationship between temperature and power, utilize the original temperature sensor and heating component, and accurately adjust the power output of the heating component according to the data collected by the temperature sensor. Without additional hardware, accurate control of the temperature inside the pot can be achieved. Brief Description of the Drawings

[0025] Figure 1 is a system block diagram of a cooking appliance of the present invention; Figure 2 is a working flow chart of the cooking appliance of the present invention. Detailed Embodiments

[0026] The present invention will be described below through specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and not to limit the scope of the present invention. Without departing from the spirit and scope of the inventive concept, changes and advantages that can be conceived by those skilled in the art are included in the present invention, and the scope of protection of the present invention is the appended claims and any equivalents thereof.

[0027] Unless otherwise defined, all technical terms and scientific terms used in the present invention have the same meaning as commonly understood by those of ordinary skill in the technical field to which the present disclosure belongs. The methods used in the present invention are conventional methods in the art unless otherwise specified.

[0028] It should be noted that the terms "upper", "lower", "front", "rear", "left", "right", "inner", "outer" and similar expressions used in this application are for illustrative purposes only and not for limitation.

[0029] It should also be noted that in the present invention: The effective heating power P s is the total heating power actually output by the heating component within one cycle; The instantaneous output power P 0 is the constant instantaneous output power of the heating component within one cycle, and can be full power or a power lower than full power.

[0030] Embodiment 1: The present invention provides a heating control method for a cooking appliance. The cooking appliance includes an inner pot with a cooking cavity, a temperature sensor for real-time detecting the temperature of the bottom of the inner pot, and a heating component for heating the inner pot. The heating control method includes the following stages: Heating-up stage: Heating the cooking cavity at full power. When the current temperature X of the bottom of the inner pot t reaches the first preset temperature X 1 it enters the temperature control stage; Temperature control stage: According to the difference between the current temperature X of the bottom of the inner pot t and the second preset temperature X 2 proportionally adjust the effective heating power P of the heating component s . After reaching the second preset temperature X 2 , maintain the power output of the heating component and stabilize the temperature of the inner pot at the second preset temperature X 2 ; Wherein, X 1 ≤X t ≤X 2 and X 1 ≠X 2 . When adjusting the effective heating power P s , the following method is adopted: Within one cycle, keep the instantaneous output power P when the heating component is energized 0 unchanged, and change the energization time Y of the heating component within the cycle t to achieve the adjustment of the effective heating power P s . P s =Y t / T×P 0 , Y t =(ΔX×(MAX 1 -MIN 1 ) / A+MIN 1 )×T.

[0031] Wherein, T is the cycle output by the heating component, MAX 1 is the maximum proportional coefficient of the power output time within the cycle, MIN 1 is the minimum proportional coefficient of the power output time within the cycle, MAX 1 ≥MIN 1 . The power regulation reference temperature A = X 2 -X 1 , ΔX = X 2 -X t , 0<ΔX≤A.

[0032] In this embodiment, an electromagnetic heater is used as the heating component. T is taken as 16 seconds, MAX 1 is taken as 1, MIN 1 is taken as 0.2, the first preset temperature X1 is 80 °C, the second preset temperature X 2 is 110 °C, the power regulation reference temperature A = 30 °C, the instantaneous output power P 0 is 1800 W. Based on the temperature difference ΔX (30 - 0 °C), the energization time Y of the heating component within a period is obtained according to the above calculation formula t is 16 to 3.2 seconds, the effective heating power P s is 1800 to 360 W. After reaching the second preset temperature X 2 keep the power output of the heating component at 360 W to keep the temperature of the inner pot stable at about 110 °C. The cooking appliance of the present invention includes a cooking appliance with closed heating (the heat source is not exposed) or a cooking appliance with open heating (the heat source is directly exposed or semi-exposed). It can be understood that each parameter can be flexibly adjusted according to different cooking appliances and cooking requirements. In other embodiments, T takes a value of 2 to 64 seconds, MAX 1 takes a value of 0 to 1, MIN 1 takes a value of 0 to 1, the first preset temperature X 1 is 80 to 110 °C, the second preset temperature X 2 is 110 to 130 °C, and 15 °C ≤ A ≤ 45 °C. It can be understood that the heating component can also adopt common heating elements in the field such as a heating plate, a far-infrared heater, and an electro-ceramic sheet heater. After reaching the second preset temperature X 2 keep the power output of the heating component at 10 to 1000 W to keep the temperature of the inner pot stable.

[0033] During the precise temperature control stage, the temperature of the inner pot first quickly rises to the first preset temperature X 1 and then, according to the current temperature X at the bottom of the inner pot t and the second preset temperature X 2 the difference, proportionally adjust the instantaneous output power P of the heating component x or the energization time Y t , and then adjust the output of the effective heating power P s . When the current temperature X at the bottom of the inner pot t is closer to the second preset temperature X 2 , the smaller the output of the effective heating power P of the heating component s , the smaller the effective heat generated per unit time, the slower the temperature rise rate of the inner pot, and the smaller the hysteresis of the temperature sensor, so as to achieve precise control of the temperature of the inner pot, improve the uniformity of the temperature of the inner pot, avoid food coking and drying caused by too high temperature at the bottom of the inner pot, and improve the food cooking effect; secondly, according to the change of the real-time temperature of the inner pot, by changing the instantaneous output power P of the heating component x or the energization time Y t to adjust the effective heating power P of the heating component s, with a fast response speed, can achieve continuous and precise power adjustment, has a high precision in controlling the temperature of the inner pot; in addition, even if the current temperature X at the bottom of the inner pot t reaches the second preset temperature X 2 , the heating component still maintains the power to continuously supply a certain amount of heat to the inner pot, so that the food in the pot is in a stable temperature environment, preventing the temperature in the pot from dropping uncontrollably, in order to further improve the food cooking effect. The heating control method of the present invention improves the temperature control precision of the cooking appliance and the cooking effect of the food. During the heating-up stage, the inner pot heats up quickly, with high heating efficiency, quickly bringing the food to a semi-cooked state. During the temperature control stage, the effective heating power P of the heating component s can, according to the change of the real-time temperature of the inner pot, achieve a quick response and make corresponding adjustments, so that the closer it is to the second preset temperature X 2 the slower the inner pot heats up, with high temperature control precision and reduced hysteresis of the temperature sensor, the conveyed temperature in the pot is more accurate, not easy to burn the pot, and the temperature in the pot remains stable, thus improving the food cooking effect. X 1 is lower than the lower limit value or A is higher than the upper limit value, which makes the total cooking time of the food prolonged, and a large amount of thermosensitive nutrients in the food will be decomposed and lost due to the long-term heat action; X 1 is higher than the upper limit value, and then after the temperature increase in the temperature control stage, it is easy to cause the food to be overcooked, affecting the taste of the food; A is lower than the lower limit value, the cooking time in the temperature control stage is too short, the temperature detection hysteresis is large, the control precision is poor, and the temperature in the pot is easy to be too high, resulting in food coking.

[0034] Furthermore, the acquisition frequency of the current temperature X at the bottom of the inner pot t is set to 2 - 20 ms, and every 5 - 20 collected values are divided into a group. After the collection of a group of data is completed, the data of this group is filtered. The processed result is used as the current temperature X at the bottom of the inner pot t . Using a high acquisition frequency, timely capture the temperature change trend in the pot, reduce the influence of the temperature sensor hysteresis, filter the collected data. The filtering process first removes the maximum and minimum values to filter out accidental interference, and then performs an algorithmic average operation on the remaining data to filter out periodic interference, improving the accuracy of temperature detection, so that the effective heating power P of the heating component s is regulated more precisely.

[0035] Embodiment 2: The present invention provides a heating control method for a cooking appliance, which is different from Embodiment 1 in that: In this embodiment, when adjusting the effective heating power P s , the following method is adopted: Within one cycle, keep the energization time Y of the heating component 0 unchanged and change the output power P of the heating component within the cyclex , to achieve an effective heating power P s adjustment, P s = Y 0 / T × P x , P x = (ΔX × (MAX 2 - MIN 2 ) / A + MIN 2 ) × P 1 .

[0036] Among them, T is the period output by the heating component, P 1 is the set power, MAX 2 is the maximum proportional coefficient of the power output time within the period, MIN 2 is the minimum proportional coefficient of the power output time within the period, MAX 2 ≥ MIN 2 , the power regulation reference temperature A = X 2 - X 1 , ΔX = X 2 - X t , 0 < ΔX ≤ A.

[0037] In this embodiment, T takes a value of 16 seconds, P 1 is set to 1200W, MAX 2 takes a value of 1, MIN 2 takes a value of 0.2, the first preset temperature X 1 is 100°C, the second preset temperature X 2 is 130°C, the power regulation reference temperature A = 30°C, the instantaneous power-on time Y 0 is 16 seconds. Based on the temperature difference ΔX (30 - 0°C), according to the above calculation formula, the output power P x of the heating component within the period is 1200 - 240W, the effective heating power P s is 1200 - 240W. After reaching the second preset temperature X 2 , maintain the power output of 240W of the heating component. The cooking appliance of the present invention includes a cooking appliance with enclosed heating (the heat source is not exposed) or a cooking appliance with open heating (the heat source is directly exposed or semi-exposed). It can be understood that each parameter can be flexibly adjusted according to different cooking appliances and cooking requirements. In other embodiments, T takes a value of 2 - 64 seconds, P 1 takes a value of 600 - 1800W, the MAX 2 value is 0 - 1, the MIN 2 value is 0 - 1, the first preset temperature X 1 is 80 - 110°C, the second preset temperature X 2is 110 to 130 °C, and 15 °C ≤ A ≤ 45 °C. Wait until the second preset temperature X 2 is reached, and maintain the power output of the heating component at 10 to 1000 W to keep the temperature of the inner pot stable. P 1 is lower than the lower limit value, resulting in the calculated P x being too low, the food heating rate is slow, and the cooking efficiency is low; P 1 is higher than the upper limit value, resulting in the calculated P x being too high, the food heating rate is fast, and the temperature sensor has a large hysteresis.

[0038] Furthermore, in the temperature control stage, when the current temperature X at the bottom of the inner pot t is stabilized at the second preset temperature X 2 after reaching the set time, it is regarded as the end of the temperature control stage, and enters the low-temperature simmering stage. In this stage, the temperature at the bottom of the inner pot drops to X 3 , X 1 ≤ X 3 < X 2 , until the set cooking duration of this stage is reached, the cooking ends, and after the cooking ends, the cooking appliance enters the heat preservation state or stops. In this embodiment, X 3 is 110 °C. When the current temperature X at the bottom of the inner pot t is stabilized at the second preset temperature X 2 is reached, the temperature is reduced, and the food in the pot is simmered at a low temperature, improving the cooking effect, enriching the functions of the cooking appliance, and enhancing its performance and practicality.

[0039] Embodiment 3 The present invention provides a heating control method for a cooking appliance, which is different from Embodiment 1 in that: In this embodiment, when adjusting the effective heating power P s , the following method is adopted: Within one cycle, change the power-on time Y of the heating component t and the output power P x to achieve the adjustment of the effective heating power P s , P s = Y t / T × P x , Y t =(ΔX × (MAX 1 -MIN 1 ) / A + MIN 1 ) × T, P x =(ΔX × (MAX 2 -MIN 2 ) / A + MIN 2 ) × P 1 .

[0040] Among them, T is the period output by the heating component, and P 1 is the set power, MAX 1 is the maximum proportionality coefficient of the power output time within the period, MIN 1 is the minimum proportionality coefficient of the power output time within the period, MAX 1 ≥MIN 1 , MAX 2 is the maximum proportionality coefficient of the power output time within the period, MIN 2 is the minimum proportionality coefficient of the power output time within the period, MAX 2 ≥MIN 2 , the power regulation reference temperature A = X 2 -X 1 , ΔX = X 2 -X t , 0 < ΔX ≤ A.

[0041] In this embodiment, T is taken as 16 seconds, and P 1 is set to 1200W, MAX 1 is taken as 1, MIN 1 is taken as 0.2, MAX 2 is taken as 1, MIN 2 is taken as 0.2, the first preset temperature X 1 is 90°C, the second preset temperature X 2 is 120°C, the power regulation reference temperature A = 30°C, based on the temperature difference ΔX (30 - 0°C), the output power P of the heating component within the period is obtained according to the above calculation formula x is 1200 - 240W, the energization time Y t is 16 - 3.2 seconds, the effective heating power P s is 1200 - 48W, after reaching the second preset temperature X 2 , maintain the power output of 48W for the heating component. The cooking appliance of the present invention includes a cooking appliance with enclosed heating (the heating source is not exposed) or a cooking appliance with open heating (the heating source is directly exposed or semi-exposed). It can be understood that the parameters can be flexibly adjusted according to different cooking appliances and cooking requirements. In other embodiments, T is taken as 2 - 64 seconds, MAX 1 is taken as 0 - 1, MIN 1 is taken as 0 - 1, MAX 2 value is 0 - 1, MIN 2 value is 0 - 1, the first preset temperature X 1 is 80 - 110°C, the second preset temperature X 2 is 110 - 130°C, and 15°C ≤ A ≤ 45°C, after reaching the second preset temperature X 2After that, maintain the power output of the heating component at 10 - 1000 W to keep the temperature of the inner pot stable.

[0042] Further, in the temperature control stage, when the current temperature X at the bottom of the inner pot t stabilizes at the second preset temperature X 2 After that, it is regarded as the end of the temperature control stage and enters the high - temperature constant - temperature stage. In this stage, the temperature at the bottom of the inner pot is constant at the second preset temperature X 2 , until the set cooking duration of this stage is reached, the cooking ends. After the cooking ends, the cooking appliance enters the heat - preservation state or stops. When the current temperature X at the bottom of the inner pot t stabilizes at the second preset temperature X 2 After reaching the set time, maintain the high temperature to further cook the food, improving the cooking effect, enriching the functions of the cooking appliance, and enhancing its performance and practicality.

[0043] Embodiment 4 The present invention provides a cooking appliance, which includes a central control component, an operation display component, an inner pot with a cooking cavity, a temperature sensor for detecting the temperature at the bottom of the inner pot, a heating component for heating the inner pot, and a heat - dissipation component for dissipating heat from the heating component. The central control component is electrically connected to the operation display component, the heat - dissipation component, the temperature sensor, and the heating component. The first preset temperature X 1 and the second preset temperature X 2 are preset in the central control component, and the heating control method of the cooking appliance as described in Embodiment 1 can be realized. A support member for supporting the inner pot is connected to the bottom of the inner pot, and the temperature sensor is connected to the bottom of the inner pot through a support structure member. In this embodiment, a single - chip microcomputer is used as the central control component. It can be understood that in other embodiments, the central control component is signal - connected to the operation display component, the heat - dissipation component, the temperature sensor, and the heating component, and the central control component realizes the heating control method of the cooking appliance as described in Embodiment 2 or Embodiment 3.

[0044] For the cooking device of the present invention, the central control component is coupled to the heating component and the temperature sensor, and is used to receive the temperature data fed back by the temperature sensor and adjust the operating state of the heating component according to this data. First, control the heating component to heat the inner pot at full power to quickly raise the temperature. When the current temperature X at the bottom of the inner pot t reaches the first preset temperature X 1 , then, based on the difference between the current temperature X at the bottom of the inner pot t and the second preset temperature X 2 , adjust the output of the effective heating power P s of the heating component, so that the smaller the temperature difference, the smaller the effective heating power P sThe smaller the output, the smaller the effective heat generated per unit time, the slower the temperature rise rate of the inner pot, the smaller the hysteresis of the temperature sensor, so as to achieve precise control of the temperature of the inner pot, improve the temperature uniformity of the inner pot, avoid food charring and drying caused by too high temperature at the bottom of the inner pot, and improve the food cooking effect; the heating component is dissipated by the heat dissipation component to ensure that the heating component outputs power stably, realize continuous and stable heating, and ensure the smooth progress of the cooking process; the central control component is coupled with the operation display component, and the central control component can receive the instructions input by the user through the operation display component, and then control other components such as the heating component according to these instructions. At the same time, the real-time working state information of the cooking appliance will also be fed back to the operation display component for display, improving the operation convenience.

[0045] As Figure 1 shown, the operation display component inputs the user's operation instructions to the central control component, and the temperature sensor inputs the real-time temperature at the bottom of the inner pot to the central control component. The central control component controls the heating component and the heat dissipation component to work according to these instructions.

[0046] As Figure 2 shown, the working process of the cooking appliance in this embodiment is as follows: the user starts the cooking appliance, sets the cooking menu through the buttons, and then presses the start / confirm button to start cooking. The central control component turns on the heating component and the heat dissipation component, and enters the temperature rising stage. The heating component outputs at full power, and the heat dissipation component dissipates heat from the heating component. The central control component collects the current temperature value in real time, and the collection frequency is 2 - 20 ms. Every 5 - 20 values are taken as a group. After filtering the collected group of data, it is used as the current temperature X at the bottom of the inner pot t , when X t ≥ the first preset temperature X 1 , the central control component controls to enter the temperature control stage to precisely control the temperature of the inner pot. The central control component calculates the effective heating power P of the heating component according to the current temperature X at the bottom of the inner pot t , and dynamically adjusts the effective heating power P s output of the heating component. As the current temperature X at the bottom of the inner pot s gradually approaches the second preset temperature X t , the effective heating power P 2 output of the heating component gradually decreases, and the temperature rise of the inner pot becomes slower. When X s ≥ the second preset temperature X t , the temperature control stage ends, and the central control component controls to transfer to other processing stages such as the high-temperature constant temperature stage or the low-temperature simmering stage. After cooking, it enters the heat preservation state or the stop state. 2

[0047] In the present invention, the raw materials and equipment used, unless otherwise specified, are all common raw materials and equipment in the art; the methods used in the present invention, unless otherwise specified, are all conventional methods in the art.

[0048] The above are only the preferred embodiments of the present invention, and do not impose any limitations on the present invention. Any simple modifications, changes, and equivalent transformations made to the above embodiments based on the technical essence of the present invention still fall within the protection scope of the technical solution of the present invention.

Claims

1. A heating control method for a cooking appliance, wherein the cooking appliance comprises an inner pot having a cooking cavity, a temperature sensor for detecting the temperature of the bottom of the inner pot in real time, and a heating component for heating the inner pot, wherein: The heating control method comprises the following stages: Heating stage: Full power heating of the cooking chamber, when the current temperature of the bottom of the inner pot is X t After reaching the first preset temperature X1, it enters the temperature control stage; Temperature control stage: according to the current temperature of the bottom of the inner pot X t The difference between the first and second preset temperatures X2 adjusts the effective heating power P of the heating component in direct proportion. s After reaching the second preset temperature X2, the power output of the heating component is maintained to stabilize the temperature of the inner pot at the second preset temperature X2; Where X1≤X t ≤X2 and X1≠X2, adjust the effective heating power P s , use the following method: At least change the instantaneous output power P of the heating component when it is powered on x and the heating component power-on time Y t To achieve effective heating power P s adjustments.

2. A heating control method for a cooking appliance according to claim 1, characterized in that: 80℃≤X1≤100℃; and / or, 15℃≤X2-X1≤45℃.

3. The heating control method of a cooking appliance according to claim 1, characterized in that: The heating component is an electromagnetic heater, a heating plate, a far-infrared heater or an electric ceramic sheet heater.

4. The heating control method of a cooking appliance according to claim 1, characterized in that: When the current temperature of the bottom of the inner pot is X t After being stabilized at the second preset temperature X2 for a set time, the cooking process can enter the high temperature constant temperature stage, during which the temperature of the bottom of the inner pot is kept constant at the second preset temperature X2 until the cooking time set for this stage is reached.

5. The heating control method of a cooking appliance according to claim 1, characterized in that: When the current temperature of the bottom of the inner pot is X t After being stabilized at the second preset temperature X2 for a set time, it can enter the low-temperature stewing stage. In this stage, the temperature of the bottom of the inner pot is cooled to X3, X1≤X3<X2, until the cooking time set for this stage is reached.

6. A heating control method for a cooking appliance according to any one of claims 1 to 5, characterized in that: The current temperature of the bottom of the inner pot is X t The acquisition frequency is set to 2-20ms, and every 5-20 acquired values ​​are divided into a group. After completing the acquisition of a group of data, the group of data is filtered and the processed result is used as the current temperature X of the bottom of the inner pot. t .

7. A heating control method for a cooking appliance according to any one of claims 1 to 5, characterized in that: In the temperature control stage, after reaching the second preset temperature X2, the power output of the heating component is maintained at 10 to 1000 W to stabilize the temperature of the inner pot at the second preset temperature X2.

8. A cooking utensil, characterized in that: The cooking utensil comprises an inner pot having a cooking cavity, a temperature sensor for detecting the temperature of the bottom of the inner pot, a heating component for heating the inner pot, and a central control component coupled to the heating component and the temperature sensor, wherein the central control component implements the heating control method of the cooking utensil as claimed in claim 1, a support member for supporting the inner pot is connected to the bottom of the inner pot, and the temperature sensor is connected to the bottom of the inner pot through a supporting structure.

9. The cooking utensil according to claim 8, characterized in that: The cooking appliance further comprises a heat dissipation component for dissipating heat from the heating component, and the heat dissipation component is coupled to the central control component.

10. A cooking utensil according to claim 8 or 9, characterized in that: The cooking appliance further comprises an operation display component, which is coupled to the central control component.

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