Analysis method of embedded cooking module, embedded cooking module and integrated cooker

Abstract

The invention discloses an analysis method of an embedded cooking module, the embedded cooking module and an integrated cooker. The embedded cooking module is used for the integrated stove, and the integrated stove further comprises a stove module and a range hood module. The range hood module is provided with an air duct communicated with the outside, and the range hood module has a working opening state and a non-working closing state. The embedded cooking module comprises a box body, a cooking utensil and an exhaust channel which are arranged in the box body, and a first temperature sensor arranged in the exhaust channel. The cooking utensil comprises an exhaust port used for exhausting steam generated by cooking, one end of the exhaust channel is communicated with the exhaust port, and the other end of the exhaust channel is communicated with the exhaust port. The analysis method comprises a state analysis process and a boiling judgment process, the state of the range hood module is analyzed or obtained in the state analysis process, and boiling of food materials in the cooking utensil is determined according to the state of the range hood module and a detection value of the first temperature sensor in the boiling judgment process.

Description

Technical Field

[0001] The present application relates to the technical field of cooking appliances, and more particularly to an embedded cooking module and its analysis method, as well as an integrated stove including the embedded cooking module. Background Art

[0002] Due to the changes in the upper cover structure, the exhaust passage, and the position of the top temperature sensor in the embedded rice cooker, the top temperature sensor cannot directly measure the top temperature of the cooking space, resulting in problems such as lag and inaccuracy in temperature acquisition. This will directly affect functions such as boiling judgment, quantity judgment, and power adjustment during cooking, and further affect the cooking effect.

[0003] Therefore, an embedded cooking module and its analysis method are needed to at least partially solve the above problems. Summary of the Invention

[0004] A series of simplified concepts are introduced in the Summary of the Invention section, which will be further elaborated in detail in the Detailed Description section. The Summary of the Invention section of the present application does not mean to attempt to define the key features and essential technical features of the claimed technical solution, nor does it mean to attempt to determine the protection scope of the claimed technical solution.

[0005] To at least partially solve the above problems, a first aspect of the present application provides an analysis method for an embedded cooking module, where the embedded cooking module is used in an integrated stove.

[0006] Among them, the integrated stove includes:

[0007] A cooking appliance module for cooking.

[0008] An exhaust hood module for sucking the fumes generated during cooking by the cooking appliance module. The exhaust hood module has a duct communicating with the outside to discharge the fumes sucked by the exhaust hood module to the outside. The exhaust hood module has an on state when working and an off state when not working.

[0009] The embedded cooking module includes:

[0010] A box body connected to the exhaust hood module.

[0011] A cooking appliance for cooking, disposed in the box body. The cooking appliance includes a heating device for heating food ingredients and an exhaust port for discharging the steam generated during cooking.

[0012] An exhaust passage disposed in the box body. One end of the exhaust passage is communicated with the exhaust port, and the other end of the exhaust passage is communicated with the duct, for releasing the steam generated during cooking to the duct.

[0013] A first temperature sensor is disposed in the exhaust passage for sensing the temperature of the steam.

[0014] The analysis method includes the following steps:

[0015] A state analysis step in which the state of the range hood module is analyzed or obtained; and

[0016] A boiling determination step in which it is determined that the ingredients in the cooking appliance are boiling according to the state of the range hood module and the detection value of the first temperature sensor.

[0017] According to the present application, the temperature sensor of the built-in cooking module is disposed in the exhaust passage and cannot directly detect the temperature of the cooking space. When the range hood module is operating, the airflow components in the exhaust passage change, which is significantly different from the environment when the range hood module is not operating. Therefore, the built-in cooking module can select a corresponding boiling determination method according to different states of the range hood module, and can determine boiling more accurately.

[0018] Optionally, the analysis method further includes a preparatory step before the state analysis step, in which the heating device is first controlled to operate, and then the state analysis step is executed after a preset condition is satisfied.

[0019] According to the present application, by first achieving the preset condition in the preparatory step, subsequent boiling determination can be more accurate.

[0020] Optionally,

[0021] The cooking appliance further includes a cooking container for holding ingredients and a second temperature sensor for detecting the temperature of the cooking container or the temperature of the ingredients.

[0022] The analysis method further includes:

[0023] In the preparatory step, before the heating device operates, a first initial temperature value detected by the first temperature sensor and a second initial temperature value detected by the second temperature sensor are obtained, and corresponding preset conditions are selected according to the first initial temperature value and the second initial temperature value.

[0024] According to the present application, different initial temperatures of the cooking container result in different initial temperatures of the ingredients, which affect subsequent boiling determination. Therefore, it is necessary to detect the initial temperature of the cooking container before cooking heating.

[0025] Optionally, the selection of the corresponding preset conditions according to the first initial temperature value and the second initial temperature value includes:

[0026] The preset conditions include a first preset condition and a second preset condition.

[0027] Take the smaller of the first initial temperature value and the second initial temperature value as the environmental initial temperature, and take the larger of the first initial temperature value and the second initial temperature value as the ingredient initial temperature.

[0028] When the ingredient initial temperature is greater than or equal to the first threshold, perform the state analysis process after satisfying the first preset condition; when the ingredient initial temperature is less than the first threshold, perform the state analysis process after satisfying the second preset condition.

[0029] Further, the first threshold is 35°C to 45°C.

[0030] According to the present application, when the initial temperature of the cooking container is relatively high, the state of the range hood module is analyzed after satisfying the first preset condition; when the initial temperature of the cooking container is relatively low, the state of the range hood module is analyzed after satisfying the second preset condition, so as to judge the state of the range hood module more accurately.

[0031] Optionally, when the ingredient initial temperature is greater than or equal to the first threshold, performing the state analysis process after satisfying the first preset condition includes:

[0032] In the preparation process, control the heating device to work, and perform the state analysis process after the detected value of the first temperature sensor continuously exceeds the first threshold for a first preset duration.

[0033] Further, the first preset duration is 10 to 40 seconds, and / or the sampling frequency of the first temperature sensor is 1 - 100 times per second.

[0034] According to the present application, when the range hood module is working, cold air will enter the exhaust passage, making the temperature of the exhaust passage lower than the temperature when the range hood module is not working. When the initial temperature of the cooking container is relatively high, first make the heating device work for the first preset duration to make the ingredients evenly heated and make the exhaust passage have a certain basic temperature, which is convenient for subsequent analysis of the state of the range hood module.

[0035] Optionally, analyzing or obtaining the state of the range hood module in the state analysis process includes:

[0036] When the ingredient initial temperature is greater than or equal to the first threshold, in the state analysis process, make the heating device continuously work for a maximum of a second preset duration.

[0037] Obtain the maximum value of the detected values of the first temperature sensor within the second preset duration.

[0038] Analyze the state of the range hood module according to the maximum value.

[0039] According to the present application, judging the working state of the range hood module according to the temperature of the exhaust passage is a simple method.

[0040] Optionally, analyzing the state of the range hood module according to the maximum value includes:

[0041] When the maximum value is less than or equal to the third threshold, it is determined that the state of the range hood module is the on state;

[0042] When the maximum value is greater than the third threshold, it is determined that the state of the range hood module is the off state.

[0043] According to the present application, when the range hood module is working, cold air will enter the exhaust passage, making the temperature of the exhaust passage lower than the temperature when the range hood module is not working. Judging the working state of the range hood module according to the temperature of the exhaust passage is a simple and effective method.

[0044] Optionally, determining that the food materials in the cooking appliance are boiling according to the state of the range hood module and the detection value of the first temperature sensor includes:

[0045] When the initial temperature of the food materials is greater than or equal to the first threshold and it is determined that the state of the range hood module is the on state, the heating device is continuously operated in the boiling determination process,

[0046] If the detection value of the first temperature sensor does not increase within the fourth preset duration when the heating device is continuously operated for less than the third preset duration, it is determined that the food materials are boiling, where the fourth preset duration is less than the third preset duration.

[0047] According to the present application, after the food materials boil, the temperature of the steam discharged into the exhaust passage will remain relatively constant. When the range hood module is turned on, since cold air will supplement and enter the exhaust passage, the temperature of the exhaust passage will not rise. The present application determines boiling based on this principle.

[0048] Optionally, the analysis method further includes:

[0049] In the boiling determination process, when the heating device is continuously operated for the third preset duration, it is determined that the food materials are boiling.

[0050] According to the present application, when the heating device is continuously operated for the third preset duration, it is considered that the food materials have been fully heated, and thus it is determined that the food materials are boiling.

[0051] Optionally, when the initial temperature of the food materials is less than the first threshold, performing the state analysis process after satisfying the second preset condition includes:

[0052] In the preliminary process, control the heating device to operate. After the detected value of the first temperature sensor is greater than the first judgment temperature, execute the state analysis process.

[0053] According to the present application, when the range hood module is operating, cold air will enter the exhaust passage, causing the temperature of the exhaust passage to be lower than the temperature when the range hood module is not operating. When the initial temperature of the cooking container is relatively low, first operate the heating device for a period of time to enable the food ingredients and the exhaust passage to have a certain basic temperature, which is convenient for subsequent judgment of the state of the range hood module.

[0054] Optionally, the analysis method further includes:

[0055] Determine the first judgment temperature according to the initial ambient temperature.

[0056] According to the present application, determine the basic temperature required for the exhaust passage according to the initial ambient temperature, so that it can be flexibly adjusted according to the actual situation, making the analysis more accurate.

[0057] Optionally, the determining the first judgment temperature according to the initial ambient temperature includes:

[0058] Determine the first judgment temperature according to the initial ambient temperature and the first threshold.

[0059] Further, the determining the first judgment temperature according to the initial ambient temperature and the first threshold includes:

[0060] Record the sum of the initial ambient temperature and the first preset temperature as the first ambient temperature,

[0061] Determine the first judgment temperature according to the first ambient temperature and the first threshold.

[0062] Further, the first preset temperature is 7°C to 13°C.

[0063] According to the present application, determine the basic temperature required for the exhaust passage according to the initial ambient temperature and the first threshold, so that it can be flexibly adjusted according to the actual situation, making the analysis more accurate.

[0064] Optionally, the determining the first judgment temperature according to the first ambient temperature and the first threshold includes:

[0065] When the first ambient temperature is less than the first threshold, make the value of the first judgment temperature be the value of the first ambient temperature;

[0066] When the first ambient temperature is greater than or equal to the first threshold, make the value of the first judgment temperature be the value of the first threshold.

[0067] According to the present application, when the food ingredients are put into the pot with cold water, analyzing based on the true initial temperature of the food ingredients can make the analysis result more accurate. Among them, if the first ambient temperature is greater than or equal to the first threshold value, it indicates that the initial ambient temperature is relatively high, which suggests that the cooking appliance may have just finished cooking not long ago. This makes the initial ambient temperature unable to reflect the true ambient temperature (i.e., the true initial temperature of food ingredients such as rice, etc.). Therefore, setting the first judgment temperature to a relatively small first threshold value can avoid the influence of the residual heat of the cooking appliance.

[0068] Optionally, determining that the food ingredients in the cooking appliance are boiling according to the state of the range hood module and the detection value of the first temperature sensor includes:

[0069] When it is determined that the state of the range hood module is the on state, in the boiling judgment process, make the heating device continue to work.

[0070] When the heating device continues to work and does not reach the third preset duration, if the detection value of the first temperature sensor is greater than the fourth threshold value, or the detection value of the first temperature sensor does not increase within the fourth preset duration, it is determined that the food ingredients are boiling, where the fourth preset duration is less than the third preset duration.

[0071] According to the present application, after the food ingredients boil, the temperature of the steam discharged into the exhaust passage will remain relatively constant. When the range hood module is turned on, since cold air will supplement and enter the exhaust passage, the temperature of the exhaust passage will not rise. The present application determines boiling based on this principle. At the same time, in the case where the food ingredients are put into the pot with cold water and the initial ambient temperature is relatively low, if the temperature of the exhaust passage can rise to a relatively high temperature value, it can also indicate that the food ingredients are boiling.

[0072] Optionally, the analysis method further includes: determining the fourth threshold value according to the first judgment temperature.

[0073] Further, determining the fourth threshold value according to the first judgment temperature includes:

[0074] Making the value of the fourth threshold value be the sum of the first judgment temperature and the second preset temperature; and / or

[0075] Making the fourth threshold value greater than the first judgment temperature.

[0076] Further, the second preset temperature is 10 to 20 °C.

[0077] According to the present application, the first judgment temperature is related to the true initial temperature of the food ingredients, so that the fourth threshold value is also related to the true initial temperature of the food ingredients. The analysis method can obtain a more accurate analysis result by analyzing according to the true initial temperature of the food ingredients.

[0078] Optionally, the analysis method further includes:

[0079] After the heating device continuously operates for a third preset duration, it is determined that the food material boils.

[0080] Optionally, analyzing or obtaining the state of the range hood module in the state analysis process includes:

[0081] When the initial temperature of the food material is less than the first threshold, in the state analysis process, the heating device is continuously operated for a maximum of a fifth preset duration.

[0082] Obtain the maximum value and the minimum value of the detection values of the first temperature sensor within the fifth preset duration.

[0083] Analyze the state of the range hood module according to the maximum value and the minimum value.

[0084] According to the present application, when the initial temperature of the food material is relatively low, it is determined whether the range hood module is operating according to the change in the temperature of the exhaust passage.

[0085] Optionally, analyzing the state of the range hood module according to the maximum value and the minimum value includes:

[0086] Calculate the difference between the maximum value and the minimum value.

[0087] When the difference is greater than the second threshold, it is determined that the state of the range hood module is the closed state; or, when the maximum value is greater than the third threshold, it is determined that the state of the range hood module is the closed state.

[0088] When the difference is less than or equal to the second threshold and the maximum value is less than or equal to the third threshold, it is determined that the state of the range hood module is the open state.

[0089] Furthermore, the second threshold is 35°C to 50°C.

[0090] According to the present application, when the food material is put into the pot with cold water, the initial temperature of the exhaust passage is relatively low. If the range hood module is operating, then the temperature change range of the exhaust passage will be relatively large, or the temperature of the exhaust passage will reach a relatively high value. The present application determines the state of the range hood module based on this principle.

[0091] Optionally, determining that the food material in the cooking appliance boils according to the state of the range hood module and the detection value of the first temperature sensor includes:

[0092] When it is determined that the state of the range hood module is the closed state, in the boiling determination process, the heating device is continuously operated.

[0093] When the detected value of the first temperature sensor is greater than or equal to the first preset temperature threshold, and the change rate of the detected value of the first temperature sensor is greater than or equal to the preset change rate, it is determined that the food material is boiling; or, when the detected value of the first temperature sensor is greater than or equal to the second preset temperature threshold, it is determined that the food material is boiling.

[0094] Further,

[0095] The first preset temperature threshold is 50 to 63 °C, and the preset change rate is 2 - 8 °C / s; and / or

[0096] The second preset temperature threshold is 65 to 75 °C.

[0097] According to the present application, when the range hood module is not working, after the food material boils, the temperature of the exhaust passage will show a sudden change, or the temperature of the exhaust passage will reach a relatively high value. The present application determines that the food material is boiling based on this principle.

[0098] Optionally, the change rate of the first temperature measurement value is calculated according to the following method:

[0099] Obtain the detected values of the first temperature sensor for M consecutive times, and use the difference between the maximum value and the minimum value among the M detected values of the first temperature sensor as the change rate of the detected value of the first temperature sensor.

[0100] According to the present application, the calculation method of the change rate of the first temperature measurement value is simple.

[0101] Optionally, the second preset duration is 10 to 40 seconds.

[0102] According to the present application, the second preset duration can be flexibly set.

[0103] Optionally, the fifth preset duration is 10 to 40 seconds.

[0104] According to the present application, the fifth preset duration can be flexibly set.

[0105] Optionally, the third threshold is 85 °C to 95 °C.

[0106] According to the present application, the third threshold can be flexibly set

[0107] Optionally,

[0108] The third preset duration is 1 to 8 minutes; and / or

[0109] The fourth preset duration is 10 to 40 seconds.

[0110] According to the present application, the third preset duration and the fourth preset duration can be flexibly set

[0111] Optionally,

[0112] The integrated cooking stove is configured such that the fume hood module and the cooking appliance can communicate with each other.

[0113] Analyzing or obtaining the status of the fume hood module includes: in the status analysis process, the cooking appliance communicates with the fume hood module, and obtains the status of the fume hood module according to the information sent by the fume hood module.

[0114] According to the present application, the status of the fume hood module can also be obtained by communicating with the fume hood module, and the obtained result is accurate.

[0115] Optionally,

[0116] The built-in cooking module further includes a third sensor disposed in the exhaust passage for detecting the condition of the gas in the exhaust passage, and the cooking appliance is electrically connected to the third sensor.

[0117] Analyzing or obtaining the status of the fume hood module includes: in the status analysis process, the cooking appliance analyzes the status of the fume hood module according to the detection value of the third sensor.

[0118] According to the present application, the condition of the gas in the exhaust passage can also be detected by the third sensor, so as to analyze whether the fume hood module is turned on, and the obtained result is accurate.

[0119] A second aspect of the present application provides a built-in cooking module for an integrated cooking stove, which includes:

[0120] A box body connected to the fume hood module, wherein the fume hood module is used to suck the fumes generated during cooking by the cooking appliance module, and the fume hood module has a ventilation duct communicating with the outside to discharge the fumes sucked by the fume hood module to the outside. The fume hood has an on state when working and an off state when not working.

[0121] A cooking appliance for cooking, disposed in the box body, the cooking appliance includes a cooking container for holding ingredients, a second temperature sensor for detecting the temperature of the cooking container or the ingredients, a heating device for heating the cooking container, and an exhaust port for discharging the steam generated during cooking.

[0122] An exhaust passage is disposed in the box body. One end of the exhaust passage is communicated with the exhaust port, and the other end of the exhaust passage is communicated with the ventilation duct, for releasing the steam generated during cooking to the ventilation duct.

[0123] A first temperature sensor is disposed in the exhaust passage for sensing the temperature of the steam; and

[0124] A control device, electrically connected to the first temperature sensor, the second temperature sensor, and the heating device, enables the control device to obtain the detection values of the first temperature sensor and the second temperature sensor and to control the operation of the heating device.

[0125] Wherein, the control device is configured to execute the steps of the analysis method described in any one of the technical solutions of the first aspect. The control device determines the state of the range hood module according to the detection value of the first temperature sensor.

[0126] According to the present application, the third temperature sensor of the built-in cooking module is arranged in the exhaust passage and cannot directly detect the temperature of the cooking space. When the range hood module is operating, the air flow composition in the exhaust passage changes, which is significantly different from the environment when the range hood module is not operating. Therefore, the built-in cooking module can select the corresponding boiling judgment method according to the different states of the range hood module, and can judge boiling more accurately. Among them, judging the state of the range hood module according to the temperature of the exhaust passage can make full use of the existing components of the built-in cooking module and save costs.

[0127] The third aspect of the present application provides a built-in cooking module for an integrated stove, which includes:

[0128] A box body, connected to the range hood module. The range hood module is used to suck the fumes generated during cooking by the cooking appliance module. The range hood module has a duct communicating with the outside to discharge the fumes sucked by the range hood module to the outside. The range hood has an open state when working and a closed state when not working.

[0129] A cooking appliance for cooking, arranged in the box body. The cooking appliance includes a cooking container for holding ingredients, a second temperature sensor for detecting the temperature of the cooking container or the ingredients, a heating device for heating the cooking container, and an exhaust port for discharging the steam generated during cooking.

[0130] An exhaust passage, arranged in the box body. One end of the exhaust passage is communicated with the exhaust port, and the other end of the exhaust passage is communicated with the duct, for releasing the steam generated during cooking to the duct.

[0131] A first temperature sensor, arranged in the exhaust passage, for sensing the temperature of the steam; and

[0132] A control device, electrically connected to the first temperature sensor, the second temperature sensor, and the heating device, enables the control device to obtain the detection values of the first temperature sensor and the second temperature sensor and to control the operation of the heating device. The control device is further configured to be able to communicate with the range hood module of the integrated stove.

[0133] Wherein, the control device is configured to execute the steps of the analysis method described in any one of the technical solutions of the first aspect, and obtain the state of the range hood module by communicating with the range hood module.

[0134] According to the present application, the temperature sensor of the built-in cooking module is arranged in the exhaust passage and cannot directly detect the temperature of the cooking space. When the range hood module is working, the gas flow composition in the exhaust passage changes, which is significantly different from the environment when the range hood module is not working. Therefore, the built-in cooking module can select the corresponding boiling judgment method according to different states of the range hood module, and can judge boiling more accurately. Among them, by communicating with the range hood module to obtain the state of the range hood module, the obtained result is accurate.

[0135] A fourth aspect of the present application provides a built-in cooking module for an integrated stove, which includes:

[0136] A box body connected to the range hood module, wherein the range hood module is used to suck the smoke generated by the cooking appliance during cooking, and the range hood module has a ventilation duct communicating with the outside to discharge the smoke sucked by the range hood module to the outside. The range hood has an open state when working and a closed state when not working;

[0137] A cooking appliance for cooking, arranged in the box body. The cooking appliance includes a cooking container for holding ingredients, a second temperature sensor for detecting the temperature of the cooking container or the ingredients, a heating device for heating the cooking container, and an exhaust port for discharging the steam generated by cooking;

[0138] An exhaust passage is arranged in the box body. One end of the exhaust passage is communicated with the exhaust port, and the other end of the exhaust passage is communicated with the ventilation duct, and is used to release the steam generated by cooking to the ventilation duct;

[0139] A third sensor is arranged in the exhaust passage and is used to detect the condition of the gas in the exhaust passage;

[0140] A first temperature sensor is arranged in the exhaust passage and is used to sense the temperature of the steam; and

[0141] A control device is electrically connected to the first temperature sensor, the second temperature sensor, the third sensor and the heating device, so that the control device can obtain the detection values of the first temperature sensor, the second temperature sensor and the third sensor, and can control the heating device to work.

[0142] Wherein, the control device is configured to execute the steps of the analysis method described in any one of the technical solutions of the first aspect, and judge the state of the range hood module by analyzing the detection value of the third sensor.

[0143] According to the present application, the temperature sensor of the built-in cooking module is arranged in the exhaust passage and cannot directly detect the temperature of the cooking space. When the range hood module is working, the airflow components in the exhaust passage are changed, which is significantly different from the environment when the range hood module is not working. Therefore, the built-in cooking module can select the corresponding boiling judgment method according to different states of the range hood module, and can judge boiling more accurately. Among them, by analyzing the detection value of the third sensor to judge the state of the range hood module, the obtained result is accurate.

[0144] Optionally, the third sensor is a wind pressure sensor or an air pressure sensor.

[0145] According to the present application, the third sensor is simple to control and has stable performance.

[0146] Optionally, the cooking appliance includes:

[0147] A pot body for containing food ingredients;

[0148] A heating device arranged on the pot body;

[0149] A lid body for covering the pot body, and the exhaust port is arranged on the lid body.

[0150] According to the present application, the pot body and the lid body of the cooking appliance can form a relatively closed cooking space, and the lid body is provided with an exhaust port for discharging steam.

[0151] The fifth aspect of the present application provides an integrated stove, which includes:

[0152] A cooking appliance module for cooking;

[0153] A range hood module for sucking the fumes generated during cooking by the cooking appliance module. The range hood module has a duct communicating with the outside to discharge the fumes sucked by the range hood module to the outside. The range hood has an open state when working and a closed state when not working; and

[0154] The built-in cooking module according to any one of the above second, third, and fourth aspects, wherein the exhaust passage is communicated with the duct for releasing the steam generated by cooking to the duct.

[0155] According to the present application, the temperature sensor of the built-in cooking module is arranged in the exhaust passage and cannot directly detect the temperature of the cooking space. When the range hood module is working, the airflow components in the exhaust passage are changed, which is significantly different from the environment when the range hood module is not working. Therefore, the built-in cooking module can select the corresponding boiling judgment method according to different states of the range hood module, and can judge boiling more accurately. Description of the Drawings

[0156] The following drawings of the present application are hereby incorporated as part of the present application for understanding the present application. The representative embodiments of the present application are shown in the drawings to explain the principles of the present application, rather than to limit the present application.

[0157] In the drawings:

[0158] Figure 1 is a schematic diagram of an integrated cooking stove according to a specific embodiment of the present application;

[0159] Figure 2 is Figure 1 a side sectional view schematic diagram of the integrated cooking stove, which shows the flow of air when the smoke machine module is working;

[0160] Figure 3 is a schematic diagram of an embedded cooking module according to a specific embodiment of the present application;

[0161] Figure 4 is a schematic flow diagram of an analysis method for an embedded cooking module according to a specific embodiment of the present application;

[0162] Figure 5 is Figure 4 an exemplary schematic diagram of the specific process of the preparatory process shown in;

[0163] Figure 6 is Figure 4 an exemplary schematic diagram of the specific process of the state analysis process shown in;

[0164] Figure 7 is Figure 4 an exemplary schematic diagram of the specific process of the boiling judgment process shown in;

[0165] Figure 8 is Figure 4 an exemplary schematic diagram of another specific process of the boiling judgment process described in.

[0166] Explanation of reference numerals:

[0167] 10: Cooking appliance

[0168] 20: Cover

[0169] 21: Exhaust port

[0170] 30: Pot body

[0171] 31: Inner pot

[0172] 32: Cooking space

[0173] 33: Heating device

[0174] 34: Second temperature sensor

[0175] 35: First pot body

[0176] 36: Second pot body

[0177] 40: Exhaust passage

[0178] 41: First temperature sensor

[0179] 50: Box body

[0180] 51: Box door

[0181] 60: Cooker module

[0182] 70: Range hood module

[0183] 71: Air duct

[0184] 72: Fan

[0185] 100: Built-in cooking module

[0186] 110: Integrated cooker Detailed implementation manners

[0187] In the following description, numerous specific details are given to provide a more thorough understanding of the present application. However, it is obvious to those skilled in the art that the present application can be implemented without one or more of these details. In other instances, in order to avoid confusion with the present application, some well-known technical features are not described.

[0188] For a thorough understanding of the present application, a detailed description will be presented in the following. It should be understood that these implementation manners are provided to make the disclosure of the present application thorough and complete, and to fully convey the concept of these exemplary implementation manners to those of ordinary skill in the art. Obviously, the implementation of the present application is not limited to the specific details familiar to those skilled in the art. The preferred implementation manners of the present application are described in detail below. However, in addition to these detailed descriptions, the present application can also have other implementation manners.

[0189] The ordinal numbers such as "first" and "second" cited in the present application are merely identifiers and do not have any other meanings, such as a specific order, etc. Moreover, for example, the term "first component" does not imply the existence of a "second component" by itself, and the term "second component" does not imply the existence of a "first component" by itself. The use of the words "first", "second", and "third", etc. does not represent any order, and these words can be interpreted as names.

[0190] It should be noted that the terms "upper", "lower", "front", "rear", "left", "right", "inner", "outer", and similar expressions used in the present application are only for the purpose of illustration and are not restrictive.

[0191] In this text, terms such as "equal" and "identical" are not strict mathematical and / or geometric limitations, and also include allowable errors that can be understood by those skilled in the art and are permitted in manufacturing or use, etc.

[0192] Unless otherwise specified, the numerical ranges in this text include not only the entire range within its two endpoints, but also several sub-ranges included therein.

[0193] This application discloses an analysis method for an embedded cooking module, an embedded cooking module using the analysis method, and an integrated stove having the embedded cooking module.

[0194] Now, exemplary embodiments according to this application will be described in more detail with reference to the accompanying drawings.

[0195] As Figure 1 and Figure 2 shown, in a specific embodiment according to this application, the integrated stove 110 includes an embedded cooking module 100, a stove module 60, and a range hood module 70.

[0196] The embedded cooking module 100 includes a cooking appliance 10, which is equivalent to a rice cooker for cooking. The stove module 60 is disposed, for example, on top of the embedded cooking module 100. The stove module 60 is used for cooking, such as a gas stove. The stove module 60 can be used for stewing dishes. The range hood module 70 is used to suck the fumes (such as oil fumes and water vapor) generated by the stove module 60 during cooking, and then discharge the fumes outside the scene (such as the kitchen) where the integrated stove 110 is located. The range hood module 70 includes, for example, a fan 72 and a duct 71. The duct 71 communicates with the outside. One end of the duct 71 is disposed adjacent to the fan 72 to form an air outlet, and the other end of the duct 71 is an air inlet, which can be located above the stove module 60. When the fan 72 operates, the fan 72 sucks the fumes generated by the stove module 60 into the duct 71, and then discharges the fumes through the duct 71. It can be understood that the range hood module 70 has an on state in which the fan 72 operates and an off state in which the fan 72 does not operate.

[0197] As Figure 2 and Figure 3 shown, in a specific embodiment, the embedded cooking module 100 according to this application includes a box body 50, a cooking appliance 10, and an exhaust passage 40.

[0198] The box body 50 is connected to the range hood module 70. For example, the duct 71 is disposed on one side of the box body 50. The stove module 60 is preferably disposed above the box body 50, so that the structure of the integrated stove 110 is compact.

[0199] The cooking appliance 10 is arranged in the cabinet 50. The cooking appliance 10 is, for example, an electric rice cooker, an electric pressure cooker, an electric stew pot, etc. The cooking appliance 10 includes, for example, a lid 20 and a pot body 30. The pot body 30 is used to be placed in the cabinet 50 (such as a cabinet) for use. By opening the cabinet door 51, the pot body 30 can be taken out and placed. The pot body 30 is used for cooking food, and the lid 20 is used to cover the pot body 30. The pot liner 31 for holding food ingredients is removably arranged in the pot body 30. When the lid 20 covers the pot body 30, a cooking space 32 is formed between the lid 20 and the pot body 30. Specifically, a cooking space 32 is formed between the lid 20 and the pot liner 31.

[0200] The pot body 30 is provided with a heating device 33, a control device (not shown), and a second temperature sensor 34. The heating device 33 is arranged at the bottom of the pot body 30, below the pot liner 31, to heat the food in the pot liner 31. The control device can be, for example, a micro control unit (MCU for short), and is used to realize the cooking control of the cooking appliance 10. The second temperature sensor 34 is used to sense the temperature of the food ingredients or the temperature of the cooking container for holding the food ingredients (such as detecting the temperature of the pot liner 31). It can be arranged at the center of the bottom of the pot body 30 or on the side of the pot body 30. The second temperature sensor 34 can also be arranged to be in contact with the food ingredients in the pot liner 31 so as to directly measure the temperature of the food ingredients. In order to more three-dimensionally monitor the heating temperature, the embedded cooking module 100 further includes a first temperature sensor 41 for monitoring the temperature of the steam discharged from the cooking space 32. The heating device 33, the first temperature sensor 41, and the second temperature sensor 34 are all electrically connected to the control device. The temperature sensing component feeds back the sensed temperature to the control device, so that the control device can more precisely control, for example, the heating device 33 based on the temperature information.

[0201] In this application, the detection value of the first temperature sensor 41 is also called the first temperature measurement value, and the detection value of the second temperature sensor 34 is also called the second temperature measurement value. The first temperature sensor 41 works at a sampling rate of, for example, 1 - 100 times per second. The second temperature sensor 34 works at a sampling rate of, for example, 1 - 100 times per second.

[0202] Specifically, since the cooking pot body 30 is used while being embedded in the box body 50, for the convenience of taking and placing food materials and cleaning the pot liner 31, preferably, the cooking pot body 30 is designed to be split-type, including a first cooking pot body 35 and a second cooking pot body 36 that can be separated from each other (that is, the first cooking pot body 35 is detachably connected to the second cooking pot body 36). Among them, the second cooking pot body 36 is used for being fixedly installed in the box body 50, and electrical appliances such as the heating device 33, the second temperature sensor 34, and the control device are all arranged in the second cooking pot body 36 (the second cooking pot body 36 is equivalent to a heating base). The pot liner 31 is arranged in the first cooking pot body 35, so that the pot liner 31 can be taken out of the box body 50 together with the first cooking pot body 35. For example, the lower part of the first cooking pot body 35 is constructed in a cylindrical shape, and the internal space of the cylinder is used for accommodating the second cooking pot body 36. During use, the first cooking pot body 35 is buckled onto the second cooking pot body 36 from above, so that the heating device 33 can heat the pot liner 31.

[0203] For the convenience of operation and to ensure use safety, preferably, there is no cable connection between the first cooking pot body 35 and the second cooking pot body 36, that is, no component in the first cooking pot body 35 is connected to the second cooking pot body 36 through a cable, or in other words, the first cooking pot body 35 does not include electrical appliances. Thus, when moving the first cooking pot body 35, there is no need to plug and unplug cable connectors, nor to worry about the cable moving along, and the first cooking pot body 35 can be completely separated from the second cooking pot body 36.

[0204] It can be understood that the lid body 20 is used for covering the first cooking pot body 35. Thus, preferably, the lid body 20 also has no cable connection, and the lid body 20 can be completely separated from the second cooking pot body 36 together with the first cooking pot body 35, and at the same time, the lid body 20 can also be completely separated from the first cooking pot body 35. That is, in the cooking appliance 10, the lid body 20, the first cooking pot body 35, and the second cooking pot body 36 are independent and separable components.

[0205] The lid body 20 is provided with an exhaust port 21 for releasing the steam generated during cooking in the cooking space 32. For example, the lid body 20 is provided with a steam valve, and the exhaust port 21 is the outlet of the steam valve. Or, the lid body 20 may not be provided with a steam valve, and the exhaust port 21 is directly arranged on the body of the lid body 20.

[0206] The built-in cooking module 100 further includes an exhaust passage 40 provided in the cabinet 50. One end of the exhaust passage 40 communicates with the exhaust port 21, and the other end communicates with the external environment of the cabinet 50, for releasing the steam generated during cooking to the external environment. For example, the other end of the exhaust passage 40 communicates with the air duct 71, so as to discharge the steam out of the cabinet 50 and release it to the air duct 71, and then discharge it to the outside through the air duct 71. The air duct 71 can be understood as the external environment of the cabinet 50. As mentioned above, for the convenience of movement and safety, no electrical components are provided on the cover 20 and the first cooking pot body 35. Therefore, preferably, the first temperature sensor 41 is provided in the exhaust passage 40, for sensing the temperature of the cooking steam, that is, monitoring the temperature of the steam discharged from the cooking space 32.

[0207] It should be noted that the first temperature sensor 41 does not directly detect the temperature of the cooking space 32, and its detected value has a lag with respect to the change in the temperature of the cooking space 32.

[0208] Of course, the cooking appliance 10 can also be designed such that the entire cooking pot body 30 can be taken out of the cabinet 50; or the cover 20 and the cooking pot body 30 are inseparable, and the two are taken out of the cabinet 50 at the same time (for example, the cover 20 and the cooking pot body 30 form an electric rice cooker); or only the inner pot 31 can be taken out of the cabinet 50.

[0209] Since the first temperature sensor 41 is relatively far from the cooking space 32, when the steam reaches the exhaust passage 40, its temperature has already dropped compared to that in the cooking space 32. Therefore, the sensed value of the first temperature sensor 41 cannot be regarded as the real-time temperature value of the cooking space 32.

[0210] An automatic rice adding module and / or an automatic water adding module can also be provided in the cabinet 50, for adding rice and / or water to the inner pot 31, further improving the intelligence level of the built-in cooking module 100 and the integrated cooking stove 110.

[0211] Based on the above structure of the built-in cooking module 100, as Figure 4 shown, preferably, the control device of the built-in cooking module 100 is configured to execute the steps of the following analysis method:

[0212] State analysis process S20: In the state analysis process S20, analyze or obtain the state of the range hood module 70 (the on state when the fan 72 is working or the off state when the fan 72 is not working);

[0213] Boiling judgment process S30: In the boiling judgment process S30, determine that the ingredients in the cooking appliance 10 are boiling according to the state of the range hood module 70 and the detected value T1 of the first temperature sensor 41.

[0214] Preferably, the analysis method for the embedded cooking module according to the present application further includes a preparatory step S10 before the state analysis step S20. In the preparatory step S10, the heating device 33 is first controlled to operate, and then the state analysis step S20 is executed after meeting the preset conditions.

[0215] For example, the preset condition is that the detected value T1 of the first temperature sensor reaches a certain temperature. When the range hood module 70 is operating, the relatively high-temperature air and water vapor in the exhaust passage 40 will be discharged from the air duct 71, and the relatively low-temperature air in the environment will supplement and enter the exhaust passage 40 (see Figure 2 ). Thus, the detected value T1 of the first temperature sensor detects a lower temperature when the range hood module 70 is operating than when the range hood module 70 is not operating. Therefore, before determining whether the range hood module 70 is operating, the food ingredients are first heated to make the detected value T1 of the first temperature sensor reach a certain temperature, and then the change trend of the T1 value is analyzed to facilitate determining the state of the range hood module 70.

[0216] Specifically, as Figure 5 shown, in the preparatory step S10, before the heating device 33 operates, the control device first obtains the first initial temperature value T01 detected by the first temperature sensor 41 and the second initial temperature value T02 detected by the second temperature sensor 34 in step S11, and then selects the corresponding preset conditions according to the first initial temperature value T01 and the second initial temperature value T02.

[0217] For example, the control device takes the smaller of the first initial temperature value T01 and the second initial temperature value T02 as the environmental initial temperature Ten and the larger of the first initial temperature value T01 and the second initial temperature value T02 as the food ingredient initial temperature Tfd in step S12. The preset conditions include a first preset condition and a second preset condition. In step S13, the food ingredient initial temperature Tfd is compared with the first threshold value Tt1. When the food ingredient initial temperature Tfd is greater than or equal to the first threshold value Tt1, the state analysis step S20 is executed after meeting the first preset condition; otherwise, when the food ingredient initial temperature Tfd is less than the first threshold value Tt1, the state analysis step S20 is executed after meeting the second preset condition.

[0218] Under normal circumstances, when the ingredients are put into the pot with cold water, the first initial temperature value T01 and the second initial temperature value T02 are basically the same, which is the ambient temperature (the ambient temperature is usually the normal temperature of 15 to 25 °C). When the ingredients are put into the pot with hot water, or the pot liner 31 has just been heated, or the cooking appliance 10 has just completed the previous cooking not long ago, the first initial temperature value T01 or the second initial temperature value T02 will be higher than the ambient temperature, which indicates that there is a special situation in the initial working state of the cooking appliance 10. At this time, the smaller of the first initial temperature value T01 and the second initial temperature value T02 is used to represent the ambient temperature (Ten), and the larger one is used to represent the initial temperature of the ingredients (Tfd). When the initial temperature Tfd of the ingredients reaches the first threshold value Tt1, it indicates that the ingredients may be put into the pot with hot water, or the pot liner 31 has just been heated, or the cooking appliance 10 has just completed the previous cooking not long ago (abbreviated as the hot pot initial state in this application). If the initial temperature Tfd of the ingredients does not reach the first threshold value Tt1, it can be considered that the ingredients are put into the pot with cold water and the embedded cooking module 100 is probably in a state where the residual heat has dissipated (abbreviated as the cold pot initial state in this application). The initial state before the start of cooking heating is related to the subsequent analysis results. Therefore, the analysis method has different treatments for different initial states.

[0219] Preferably, the first threshold value Tt1 is 35 °C to 45 °C, such as 40 °C.

[0220] Specifically, when the initial temperature Tfd of the ingredients is greater than or equal to the first threshold value Tt1, the control device executes step S14 to determine whether the first preset condition is met; when the initial temperature Tfd of the ingredients is less than the first threshold value Tt1, the control device executes step S15 to determine whether the second preset condition is met.

[0221] In step S14, the control device controls the heating device 33 to work. After the detected value T1 of the first temperature sensor 41 continuously exceeds the first threshold value Tt1 for the first preset duration, the state analysis process is executed. That is, the first preset condition is that the detected value T1 of the first temperature sensor 41 continuously exceeds the first threshold value Tt1 for the first preset duration.

[0222] For example, in step S14, the heating device 33 is made to work, and at the same time the timer is cleared. The first temperature sensor 41 samples periodically. As long as the detected value T1 of the first temperature sensor 41 is greater than the first threshold value Tt1, the timer accumulates time. Once T1 is less than or equal to the first threshold value Tt1, the timer is cleared. When the cumulative time of the timer reaches the first preset duration, it indicates that T1 has continuously exceeded the first threshold value Tt1 for the first preset duration, meeting the first preset condition, thereby ending the preparatory process S10 and starting the state analysis process S20.

[0223] Preferably, the first preset duration is 10 to 40 seconds, such as 10 seconds.

[0224] Step S14 corresponds to the case where the inner pot 31 has a relatively high initial temperature. By making the heating device 33 work continuously for at least a first preset duration, the ingredients in the inner pot 31 can reach temperature equilibrium, thus enabling more accurate subsequent analysis.

[0225] In step S15, the control device controls the heating device 33 to work. After the detected value T1 of the first temperature sensor is greater than the first judgment temperature Tan, the state analysis process 20 is executed. That is, the second preset condition is that the detected value T1 of the first temperature sensor is greater than the first judgment temperature Tan. Among them, for example, the first judgment temperature Tan can be determined according to the initial ambient temperature Ten determined in step S12. Further, the first judgment temperature Tan is determined according to the initial ambient temperature Ten and the first threshold value Tt1.

[0226] Specifically, in step S15, the control device first records the sum of the initial ambient temperature Ten and the first preset temperature C1 as the first ambient temperature Ten1, and then determines the first judgment temperature Tan according to the first ambient temperature Ten1 and the first threshold value Tt1. When the first ambient temperature Ten1 is less than the first threshold value Tt1, the value of the first judgment temperature Tan is made equal to the value of the first ambient temperature Ten1; when the first ambient temperature Ten1 is greater than or equal to the first threshold value Tt1, the value of the first judgment temperature Tan is made equal to the value of the first threshold value Tt1.

[0227] Preferably, the first preset temperature C1 is 7°C to 13°C, for example, 10°C.

[0228] Step S15 corresponds to the case where the ingredients are put into the pot with cold water. The ingredients are heated to at least the first judgment temperature Tan (it can be understood that the temperature of the ingredients in the inner pot 31 is higher than the temperature of the air in the exhaust passage 40), so that the detected value T1 of the first temperature sensor 41 has a certain temperature, thus facilitating subsequent analysis.

[0229] In step S15, the first judgment temperature Tan is determined according to the initial ambient temperature Ten, so that analysis can be carried out according to the initial temperature of the ingredients when they are put into the pot with cold water, making the analysis result more accurate. Among them, if the first ambient temperature Ten1 is greater than or equal to the first threshold value Tt1, it indicates that the initial ambient temperature Ten is relatively high, which suggests that the cooking appliance 10 may have just finished cooking not long ago. This makes the initial ambient temperature Ten unable to reflect the true ambient temperature (that is, the true initial temperature of ingredients such as rice, etc.). Therefore, setting the first judgment temperature Tan to the relatively small first threshold value Tt1 can avoid the influence of the residual heat of the cooking appliance 10.

[0230] The following introduces the steps of the state analysis process S20, that is, how the control device determines whether the range hood module 70 is on or off.

[0231] As Figure 6 shown, in the state analysis process S20, the control device first determines whether it is in the cold pot initial state (Tfd < Tt1) or the hot pot initial state (Tfd ≥ Tt1) in step S21, and then selects different analysis processes according to different initial states. It can be understood that the cold pot initial state and the hot pot initial state have been determined in the preparatory process S10, and step S21 can also be omitted here.

[0232] Specifically, in the hot pot initial state, the control device executes step S22. In step S22, the control device makes the heating device 33 work continuously for up to a second preset duration. At the same time, for example, it periodically obtains the detection value T1 of the first temperature sensor 41 within the second preset duration and updates its maximum value Tmax1 (the first temperature sensor 41 samples periodically, so multiple detection values T1 will be obtained, and Tmax1 is the maximum value among multiple detection values T1), and then analyzes the state of the range hood module 70 according to this maximum value Tmax1. For example, when the maximum value Tmax1 is less than or equal to the third threshold Tt3, it is determined that the state of the range hood module 70 is the on state; when the maximum value Tmax1 is greater than the third threshold Tt3, it is determined that the state of the range hood module 70 is the off state.

[0233] Preferably, the second preset duration is 10 to 40 seconds, for example, 20 seconds. Preferably, the third threshold Tt3 is 85°C to 95°C, for example, 90°C.

[0234] As mentioned above, when the range hood module 70 is working, the temperature of the exhaust passage 40 will be relatively low. Therefore, it is simple to judge whether the range hood module 70 is turned on by comparing the detection value of the first temperature sensor 41 with the third threshold Tt3.

[0235] As shown in the figure, in step S22, as soon as the heating device 33 starts working, the timer starts timing. The control device continuously updates the maximum value Tmax1 of the detection value T1 of the first temperature sensor 41 within the second preset duration. When the duration reaches the second preset duration, the maximum value Tmax1 is compared with the third threshold Tt3 to determine the state of the range hood module 70. Of course, if before the second preset duration is reached (for example, the heating device has only worked for 5 seconds), the maximum value Tmax1 has already been greater than the third threshold Tt3, it can also be immediately determined that the range hood module 70 is not working, and then the state analysis process S20 is ended, without having to wait until the time limit of the second preset duration expires. And it must wait until the second preset duration expires to determine that the range hood module 70 is working.

[0236] In the state analysis process S20, in the initial state of the cold pot, the control device executes step S23. In step S23, the control device makes the heating device 33 work continuously for up to a fifth preset duration. Meanwhile, for example, it periodically obtains the detected value T1 of the first temperature sensor 41 within the fifth preset duration, and updates its maximum value Tmax1 and minimum value Tmin1 (the first temperature sensor 41 samples periodically, so multiple detected values T1 will be obtained, and Tmin1 is the minimum value among the multiple detected values T1). Then, it analyzes the state of the range hood module 70 based on the maximum value Tmax1 and the minimum value Tmin1. For example, the control device calculates the difference Td between the maximum value Tmax1 and the minimum value Tmin1. When the difference Td is greater than the second threshold Tt2, it determines that the state of the range hood module 70 is the closed state. Or, when the maximum value Tmax1 is greater than the third threshold Tt3, it determines that the state of the range hood module 70 is the closed state. Or, when the difference Td is less than or equal to the second threshold Tt2 and the maximum value Tmax1 is less than or equal to the third threshold Tt3, it determines that the state of the range hood module 70 is the open state.

[0237] It can be understood that in step S23, within the period of the fifth preset duration, if the difference Td is greater than the second threshold Tt2, or the maximum value Tmax1 is greater than the third threshold Tt3, it can immediately determine that the range hood module 70 is not working, and then end the state analysis process S20, without having to wait until the expiration of the fifth preset duration. And to determine that the range hood module 70 is working, it must wait until the expiration of the fifth preset duration.

[0238] When the range hood module 70 is not opened, the temperature of the exhaust passage 40 can reach a relatively high level. And, in the initial state of the cold pot, due to the relatively low initial temperature before cooking heating, the temperature rise of the exhaust passage 40 will be more obvious. Therefore, in the initial state of the cold pot, it is possible to determine whether the range hood module 70 is opened respectively according to the absolute value (Tmax1) and the change value (Td) of the detected value T1 of the first temperature sensor 41, and the judgment method is more flexible.

[0239] Preferably, the second threshold Tt2 is 35°C to 50°C, such as 45°C. Preferably, the fifth preset duration is 10 to 40 seconds, such as 20 seconds.

[0240] The following introduces the steps of the boiling judgment process S30, that is, how the control device determines whether the ingredients in the pot liner 31 are boiling.

[0241] First, introduce the working process of the boiling judgment process S30 when the range hood module 70 is opened, that is, how the control device determines whether the ingredients in the pot liner 31 are boiling under the condition that the range hood module 70 is working.

[0242] As Figure 7As shown, in the boiling determination step S30, the control device first determines in step S31 whether it is in the cold pot initial state (Tfd < Tt1) or the hot pot initial state (Tfd ≥ Tt1), and then selects different analysis processes according to different initial states. It can be understood that the cold pot initial state and the hot pot initial state have been determined in the preliminary step S10 or the state analysis step S20, and step S31 can also be omitted here.

[0243] In the boiling determination step S30, in the hot pot initial state, the control device executes step S32. In step S32, the control device makes the heating device 33 work continuously, and at the same time, for example, periodically obtains the detection value T1 of the first temperature sensor 41. When the heating device 33 has not worked continuously for the third preset duration, if the detection value T1 of the first temperature sensor 41 does not increase within the fourth preset duration, it is determined that the food ingredients are boiling, where the fourth preset duration is less than the third preset duration. Or, when the heating device 33 has worked continuously for the third preset duration, it is considered that the food ingredients have been sufficiently heated, and it is determined that the food ingredients are boiling.

[0244] When the food ingredients are boiling, the temperature of the cooking space 32 is basically equal to the boiling point temperature and remains basically constant, so the temperature in the exhaust passage 40 will not rise. Therefore, when the detection value T1 of the first temperature sensor 41 continuously shows being flat or decreasing within the fourth preset duration (when the range hood module 70 is turned on, cold air will enter the exhaust passage 40), it can be determined that the food ingredients are boiling.

[0245] As shown in the figure, in step S32, when the heating device 33 starts to work, the first timer starts timing, and at the same time, the second timer is cleared. During the heating process, the control device, for example, periodically obtains the detection value T1 of the first temperature sensor 41. Once the value of T1 does not increase (the latter T1 value is not larger than the previous T1 value), the second timer accumulates the timing. If the value of T1 increases (the latter T1 value is larger than the previous T1 value), the second timer is cleared. When the accumulated timing of the second timer reaches the fourth preset duration, it means that the value of T1 has not increased for the fourth preset duration, and at this time, it can be determined that the food ingredients are boiling. If the value of T1 sometimes increases, when the accumulated timing of the first timer reaches the third preset duration, that is, when the heating device 33 has continuously heated for the third preset duration, the control device considers that the food ingredients have been sufficiently heated, and thus determines that the food ingredients are boiling in order to timely execute subsequent processes to avoid overflow of the pot.

[0246] It can be understood that after determining that the food ingredients are boiling, the cooking appliance 10 can immediately or delay for a certain time to reduce the heating power of the heating device 33, and even can stop the work of the heating device 33 for a short time to prevent overflow. Which specific anti - overflow measures are adopted, or a combination of multiple measures, are set correspondingly according to different cooking appliances and different cooking functions selected by the user.

[0247] Preferably, the third preset duration is 1 to 8 minutes, such as 5 minutes. Preferably, the fourth preset duration is 10 to 40 seconds, such as 15 seconds.

[0248] In the boiling determination step S30, in the initial state of the cold pot, the control device executes step S33. In step S33, the control device makes the heating device 33 continuously operate, and at the same time, periodically obtains the detection value T1 of the first temperature sensor 41, for example. When the heating device 33 continuously operates for less than the third preset duration, if the detection value T1 of the first temperature sensor 41 is greater than the fourth threshold value Tt4, or if the detection value T1 of the first temperature sensor 41 does not increase within the fourth preset duration, it is determined that the food material boils, where the fourth preset duration is less than the third preset duration. Or, after the heating device 33 continuously operates for the third preset duration, it is considered that the food material has been sufficiently heated, and it is determined that the food material boils.

[0249] When the range hood module 70 is operating, if the temperature of the exhaust passage 40 can reach a relatively high temperature, such as the fourth threshold value Tt4, it can be explained that the food material has boiled. For example, the fourth threshold value Tt4 can be determined according to the first determination temperature Tan calculated in step S23. For example, the value of the fourth threshold value Tt4 can be the sum of the first determination temperature Tan and the second preset temperature C2. That is, the fourth threshold value Tt4 is greater than the first determination temperature Tan. In the preparatory step S10, the exhaust passage 40 is made to have at least the basic temperature Tan to facilitate the determination of whether the range hood module 70 is operating, and then when the temperature of the exhaust passage 40 significantly increases (is greater than the fourth threshold value Tt4) on the basis of Tan, it is determined that the food material boils. The second preset temperature C2 can be greater than the first preset temperature C1, for example. Preferably, the second preset temperature is 10 to 20 °C, such as 15 °C.

[0250] The above analysis method will be described below with specific examples.

[0251] In a specific example, the first preset temperature C1 is 10 °C, the second preset temperature C2 is 15 °C, the first threshold value Tt1 is 40 °C, the second threshold value Tt2 is 45 °C, the third threshold value Tt3 is 90 °C, the first preset duration is 10 seconds, the second preset duration is 20 seconds, the third preset duration is 5 minutes, and the fourth preset duration is 15 seconds.

[0252] In the preparatory process S10, the obtained first initial temperature value T01 is 25°C, and the second initial temperature value T02 is 23°C. The smaller value (23°C) is taken as the ambient initial temperature Ten, and the larger value (25°C) is taken as the food material initial temperature Tfd. The food material initial temperature Tfd is compared with the first threshold value Tt1 to determine the cold pot initial state. Then, the first ambient temperature Ten1 is calculated, Ten1 = Ten + C1 = 23 + 10 = 33°C. Since Ten1 < Tt1, the first judgment temperature Tan = Ten1 = 33°C. When the heating device 33 operates until the first temperature measurement value T1 is greater than the first judgment temperature Tan, the preparatory process S10 ends and the state judgment process S20 is entered.

[0253] In the state judgment process S20, for example, the first temperature measurement value T1 is continuously collected at a frequency of 10 times per second within the next 20 s (the second preset duration), and the maximum value Tmax1 (50°C) and the minimum value Tmin1 (34°C) of these data are obtained, and the difference Td (16°C) between the two is calculated. In the cold pot initial state, the difference Td (16°C) is less than the second threshold value Tt2 (45°C), and at the same time, the maximum value Tmax1 (50°C) is less than the third threshold value Tt3 (90°C), indicating that the range hood module 70 is turned on.

[0254] Next, according to Figure 7 the shown process, the boiling determination is carried out in the state where the range hood module 70 is turned on. The fourth threshold value Tt4 = Tan + C2 = 33 + 20 = 53°C. In the boiling judgment process S30, the first temperature measurement value T1 is continuously obtained periodically. Before the expiration of the third preset duration (5 minutes), when the value of T1 reaches 54°C, which is greater than the fourth threshold value Tt4, it is considered that the food material has boiled.

[0255] Figure 8 The boiling judgment method when the range hood module 70 is turned off is shown. As shown in the figure, when it is determined that the state of the range hood module 70 is the off state, in the boiling judgment process S30, the control device makes the heating device 33 continue to operate, and at the same time, the detection value T1 of the first temperature sensor 41 is continuously obtained periodically, and the change rate R of T1 is calculated. When the detection value T1 of the first temperature sensor 41 is greater than or equal to the first preset temperature threshold value, and the change rate R of the detection value T1 of the first temperature sensor 41 is greater than or equal to the preset change rate, it is determined that the food material has boiled. If the change rate of the detection value T1 of the first temperature sensor 41 cannot reach the preset change rate, then when the detection value T1 of the first temperature sensor 41 is greater than or equal to the second preset temperature threshold value, it is determined that the food material has boiled, where the second preset temperature threshold value is greater than the first preset temperature threshold value.

[0256] Alternatively, when the detected value T1 of the first temperature sensor 41 is greater than or equal to the second preset temperature threshold, it is determined that the food material is boiling. In this way, the calculation step of calculating the change rate R of T1 can be omitted, reducing the amount of calculation.

[0257] When the range hood module 70 is closed, when the temperature of the exhaust passage 40 rises rapidly or reaches a relatively high value, it is determined that the food material is boiling.

[0258] The first preset temperature threshold is, for example, 50 to 63 °C (for example, 60 °C). The second preset temperature threshold is, for example, 65 to 75 °C.

[0259] The change rate of the first temperature measurement value T1 can be characterized by the difference between the sampled values of the first temperature sensor 41 at two fixed time intervals. For example, the fixed time interval is 200 - 600 ms. Alternatively, M consecutive (for example, 8 to 15, for example, 10) first temperature measurement values T1 can be obtained, and the difference between the maximum value and the minimum value among the M first temperature measurement values T1 is used as the change rate R of the first temperature measurement value T1. The preset change rate is, for example, 2 to 8 °C / s (for example, 5 °C / s). For example, when the first temperature measurement value T1 reaches 60 °C and the difference between the maximum value and the minimum value among 10 consecutive first temperature measurement values T1 is greater than or equal to 15 °C, it is determined that the food material has boiled.

[0260] In the boiling determination step S30, as the temperature rises, the control device can also increase the sampling frequency of the first temperature sensor 41, so as to timely detect that the food material has boiled. For example, when the first temperature measurement value T1 is less than the reference temperature, the first temperature measurement value T1 is obtained periodically at the first period; when the first temperature measurement value T1 is greater than or equal to the reference temperature, the first temperature measurement value T1 is obtained periodically at the second period. Among them, the reference temperature is lower than the first preset temperature threshold, and the first period is greater than the second period. The reference temperature is, for example, 40 to 50 °C. The first period is, for example, 5 to 15 times the second period. For example, when sampling periodically at the first period, one temperature value is collected every 3 seconds; when sampling periodically at the second period, 2 to 5 temperature values are collected per second.

[0261] In some embodiments of the present application, the integrated stove 110 is configured such that the range hood module 70 can communicate with the cooking appliance 10. In the state analysis step 20, the cooking appliance 10 communicates with the range hood module 70, and obtains the state of the range hood module 70 according to the information sent by the range hood module 70. For example, the range hood module 70 and the control device of the cooking appliance 10 are respectively provided with communication devices, which can receive and send information. The two communication devices perform data transmission through a communication protocol. The range hood module 70 sends its own state information to the cooking appliance 10, so that the control device can obtain the state of the range hood module 70.

[0262] In some other embodiments of the present application, the embedded cooking module 100 further includes a third sensor disposed in the exhaust passage 40 for detecting the condition of the gas in the exhaust passage 40. The control device of the cooking appliance 10 is electrically connected to the third sensor, so that the cooking appliance 10 can analyze the state of the range hood module 70 according to the detection value of the third sensor. For example, the third sensor is electrically connected to the second cooking body 36 through an interface, so that the control device can obtain the detection value of the third sensor. The third sensor may be a wind pressure sensor, which determines whether the range hood module 70 is turned on by detecting the change in wind pressure. The third sensor may also be a barometric pressure sensor, which determines whether the range hood module 70 is turned on by detecting the change in barometric pressure. Or, the third sensor may also be other sensors that can detect the parameter changes caused after the range hood module 70 is turned on. For example, if the data collected by the third sensor is greater than a preset threshold value, it is considered that the range hood module 70 is turned on.

[0263] In the embodiments where the cooking appliance 10 determines the state of the range hood module 70 by means of communication or the third sensor, the cooking appliance 10 may first determine the state of the range hood module. If the range hood module 70 is not turned on, the boiling can be directly judged by using the Figure 8 shown process. If the range hood module 70 is turned on, the preparatory process S10 is executed, and the boiling judgment process S30 is executed after meeting the preset conditions. Of course, the preparatory process S10 can also be executed first, and the state analysis process S20 is executed after meeting the preset conditions. In the state analysis process S20, the state of the range hood module 70 is determined by means of communication or the third sensor (instead of using the Figure 6 shown process), and then the Figure 7 or Figure 8 process is selected according to the state of the range hood module 70 to judge boiling.

[0264] Since Figure 7 the boiling judgment process when the range hood module 70 is turned on shown is established on the basis of the preparatory process S10, and in the preparatory process S10, the heating device 33 works, so that the food ingredients and the exhaust passage 40 have a certain basic temperature. If the cooking appliance 10 determines that the state of the range hood module 70 is turned on by means of communication or the third sensor, and then directly uses the Figure 7 shown boiling judgment process S30 to judge boiling, this will cause the food ingredients and the exhaust passage not to have the basic temperature given by the preparatory process S10. Therefore, in order to ensure the accuracy of the analysis result, preferably, the preparatory process S10 is executed before the boiling judgment process S30. Or, based on the above analysis principle, the respective reference values (such as the value of the third preset duration) in steps S32 and S33 can be adaptively adjusted, or the heating device is made to work for a period of time before steps S32 and S33, so that the processes of steps S32 and S33 are applicable.

[0265] When the fume machine module 70 works and does not work, the air flow components in the exhaust passage 40 are different, resulting in different temperatures. Therefore, the control device selects a corresponding boiling determination method according to different states of the fume machine module 70 to determine the boiling of the food materials in the cooking appliance 10, and the boiling determination is more accurate.

[0266] It can be understood that the embedded cooking module and the integrated stove according to the present application include all the features and effects of the analysis method for the embedded cooking module according to the present application.

[0267] The processes and steps described in all the above preferred embodiments are merely examples. Unless adverse effects occur, various processing operations can be performed in an order different from the order of the above processes. The order of the steps of the above processes can also be increased, combined or deleted according to actual needs.

[0268] When understanding the scope of the present application, as used herein, the term "comprising" and its derivatives are intended to be open-ended terms that specify the presence of the recited features, elements, components, groups, wholes, and / or steps, but do not exclude the presence of other unrecited features, elements, components, groups, wholes, and / or steps. This concept also applies to words with similar meanings, such as the terms "including", "having" and their derivatives.

[0269] As used herein, the term "attached" or "attachment" includes: a configuration in which an element is directly fixed to another element by directly fixing the element to the other element; a configuration in which an element is indirectly fixed to another element by fixing the element to an intermediate member, and the intermediate member is in turn fixed to the other element; and a configuration in which one element is integral with another element, that is, one element is substantially a part of the other element. This definition also applies to words with similar meanings, such as "connected", "coupled", "joined", "mounted", "adhered", "fixed" and their derivatives. Finally, degree terms such as "substantially", "about" and "approximately" used herein represent the amount of deviation that modifies the term so that the final result will not change significantly.

[0270] Unless otherwise defined, the technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the technical field of the present application. The terms used herein are only for the purpose of describing specific embodiments and are not intended to limit the present application. The features described in one embodiment herein can be applied to another embodiment alone or in combination with other features, unless the feature is not applicable or otherwise stated in that other embodiment.

[0271] The present application has been described through the above embodiments. However, it should be understood that the above embodiments are only for illustrative and explanatory purposes, and are not intended to limit the present application to the scope of the described embodiments. In addition, those skilled in the art can understand that the present application is not limited to the above embodiments, and more variations and modifications can be made according to the teachings of the present application, and these variations and modifications all fall within the scope claimed by the present application.

Claims

1. An analysis method for an embedded cooking module, where the embedded cooking module is used for an integrated stove, Among them, The integrated stove includes: A cooking appliance module for cooking, A range hood module for sucking the smoke and steam generated during cooking by the cooking appliance module. The range hood module has a duct communicating with the outside to discharge the sucked smoke and steam of the range hood module to the outside. The range hood module has an on state when working and an off state when not working, and The embedded cooking module, Characterized in that the embedded cooking module includes: A box body connected to the range hood module, A cooking utensil for cooking, arranged in the box body. The cooking utensil includes a heating device for heating food ingredients and an exhaust port for discharging the steam generated during cooking, An exhaust passage arranged in the box body. One end of the exhaust passage communicates with the exhaust port, and the other end of the exhaust passage communicates with the duct, for releasing the steam generated during cooking to the duct, and A first temperature sensor arranged in the exhaust passage for sensing the temperature of the steam, The analysis method includes the following processes: A state analysis process, in which the state of the range hood module is analyzed or obtained; and A boiling judgment process, in which it is determined whether the food ingredients in the cooking utensil are boiling according to the state of the range hood module and the detection value of the first temperature sensor.

2. The analysis method according to claim 1, characterized in that, The analysis method further includes a preparatory process before the state analysis process. In the preparatory process, the heating device is first controlled to work, and then the state analysis process is executed after meeting the preset conditions.

3. The analysis method according to claim 2, characterized in that The cooking utensil further includes a cooking container for holding food ingredients and a second temperature sensor for detecting the temperature of the cooking container or the temperature of the food ingredients, The analysis method further includes: In the preparatory process, before the heating device works, obtain a first initial temperature value detected by the first temperature sensor and a second initial temperature value detected by the second temperature sensor, and select the corresponding preset conditions according to the first initial temperature value and the second initial temperature value.

4. The analysis method according to claim 3, characterized in that, The selection of the corresponding preset conditions according to the first initial temperature value and the second initial temperature value includes: The preset conditions include a first preset condition and a second preset condition, Take the smaller of the first initial temperature value and the second initial temperature value as the environmental initial temperature, and take the larger of the first initial temperature value and the second initial temperature value as the food ingredient initial temperature, When the food ingredient initial temperature is greater than or equal to a first threshold, execute the state analysis process after meeting the first preset condition; when the food ingredient initial temperature is less than the first threshold, execute the state analysis process after meeting the second preset condition.

5. The analysis method according to claim 4, wherein The first threshold is 35°C to 45°C.

6. The analysis method according to claim 4, wherein The statement that when the food ingredient initial temperature is greater than or equal to the first threshold, execute the state analysis process after meeting the first preset condition, includes: In the preprocessing step, control the heating device to operate. After the detection value of the first temperature sensor continuously exceeds the first threshold for a first preset duration, execute the state analysis step.

7. The analysis method according to claim 6, characterized in that The first preset duration is 10 to 40 seconds, and / or the sampling frequency of the first temperature sensor is 1 - 100 times per second.

8. The analysis method according to claim 4, characterized in that Analyzing or obtaining the state of the range hood module in the state analysis step includes: When the initial temperature of the food material is greater than or equal to the first threshold, in the state analysis step, keep the heating device operating for a maximum of a second preset duration. Obtain the maximum value of the detection values of the first temperature sensor within the second preset duration. Analyze the state of the range hood module based on the maximum value.

9. The analysis method according to claim 8, characterized in that Analyzing the state of the range hood module based on the maximum value includes: When the maximum value is less than or equal to a third threshold, determine that the state of the range hood module is the on state. When the maximum value is greater than the third threshold, determine that the state of the range hood module is the off state.

10. The analysis method according to claim 4, characterized in that Determining that the food material in the cooking appliance boils based on the state of the range hood module and the detection value of the first temperature sensor includes: When the initial temperature of the food material is greater than or equal to the first threshold and it is determined that the state of the range hood module is the on state, keep the heating device operating in the boiling determination step. When the heating device has not been operating for a third preset duration, if the detection value of the first temperature sensor does not increase within a fourth preset duration, determine that the food material boils, where the fourth preset duration is less than the third preset duration.

11. The analysis method according to claim 10, characterized in that, The analysis method further includes: In the boiling determination step, after the heating device has been operating for the third preset duration, determine that the food material boils.

12. The analysis method according to claim 4, wherein When the initial temperature of the food material is less than the first threshold, executing the state analysis step after satisfying the second preset condition includes: In the preprocessing step, control the heating device to operate. After the detection value of the first temperature sensor is greater than the first determination temperature, execute the state analysis step.

13. The analysis method according to claim 12, wherein The analysis method further includes: Determine the first determination temperature according to the initial ambient temperature.

14. The analysis method according to claim 13, characterized in that, Determining the first determination temperature according to the initial ambient temperature includes: Determine the first determination temperature according to the initial ambient temperature and the first threshold.

15. The analysis method according to claim 14, characterized in that Determining the first determination temperature according to the initial ambient temperature and the first threshold includes: Record the sum of the initial ambient temperature and a first preset temperature as the first ambient temperature. Determine the first determination temperature according to the first ambient temperature and the first threshold.

16. The analysis method according to claim 15, characterized in that, The first preset temperature is 7°C to 13°C.

17. The analysis method according to claim 15, characterized in that, Determining the first determination temperature according to the first ambient temperature and the first threshold includes: When the first ambient temperature is less than the first threshold, make the value of the first determination temperature be the value of the first ambient temperature. When the first ambient temperature is greater than or equal to the first threshold, make the value of the first determination temperature be the value of the first threshold.

18. The analysis method according to claim 12, wherein Determining that the ingredients in the cooking appliance are boiling based on the state of the range hood module and the detection value of the first temperature sensor includes: When it is determined that the state of the range hood module is the on state, the heating device is continuously operated in the boiling determination process, When the continuous operation of the heating device does not reach the third preset duration, if the detection value of the first temperature sensor is greater than the fourth threshold, or the detection value of the first temperature sensor does not increase within the fourth preset duration, it is determined that the ingredients are boiling, where the fourth preset duration is less than the third preset duration.

19. The analysis method according to claim 18, characterized in that, The analysis method further includes: determining the fourth threshold according to the first determination temperature.

20. The analysis method according to claim 19, wherein Determining the fourth threshold according to the first determination temperature includes: Making the value of the fourth threshold be the sum of the first determination temperature and the second preset temperature; and / or Making the fourth threshold greater than the first determination temperature.

21. The analysis method according to claim 20, characterized in that, The second preset temperature is 10 to 20 °C.

22. The analysis method according to claim 18, characterized in that The analysis method further includes: After the continuous operation of the heating device reaches the third preset duration, it is determined that the ingredients are boiling.

23. The analysis method according to claim 4, characterized in that, Analyzing or obtaining the state of the range hood module in the state analysis process includes: When the initial temperature of the ingredients is less than the first threshold, the heating device is continuously operated for a maximum of the fifth preset duration in the state analysis process, Obtaining the maximum value and the minimum value of the detection value of the first temperature sensor within the fifth preset duration, Analyzing the state of the range hood module according to the maximum value and the minimum value.

24. The analysis method according to claim 23, characterized in that, Analyzing the state of the range hood module according to the maximum value and the minimum value includes: Calculating the difference between the maximum value and the minimum value, When the difference is greater than the second threshold, it is determined that the state of the range hood module is the off state; or when the maximum value is greater than the third threshold, it is determined that the state of the range hood module is the off state; When the difference is less than or equal to the second threshold and the maximum value is less than or equal to the third threshold, it is determined that the state of the range hood module is the on state.

25. The analysis method according to claim 24, wherein The second threshold is 35 °C to 50 °C.

26. The analysis method according to claim 1, characterized in that, Determining that the ingredients in the cooking appliance are boiling based on the state of the range hood module and the detection value of the first temperature sensor includes: When it is determined that the state of the range hood module is the off state, the heating device is continuously operated in the boiling determination process, When the detection value of the first temperature sensor is greater than or equal to the first preset temperature threshold and the change rate of the detection value of the first temperature sensor is greater than or equal to the preset change rate, it is determined that the ingredients are boiling; or when the detection value of the first temperature sensor is greater than or equal to the second preset temperature threshold, it is determined that the ingredients are boiling.

27. The analysis method according to claim 26, wherein The first preset temperature threshold is 50 to 63 °C, and the preset change rate is 2 - 8 °C / s; and / or The second preset temperature threshold is 65 to 75 °C.

28. The analysis method according to claim 26, characterized in that, Calculating the change rate of the first temperature measurement value according to the following method: Obtain the detection values of M consecutive ones of the first temperature sensors, and use the difference between the maximum value and the minimum value among the detection values of the M first temperature sensors as the change rate of the detection values of the first temperature sensors.

29. The analysis method according to claim 8, characterized in that The second preset duration is 10 to 40 seconds.

30. The analysis method according to claim 23, wherein The fifth preset duration is 10 to 40 seconds.

31. The analysis method according to claim 9 or 24, characterized in that, The third threshold is 85°C to 95°C.

32. The analysis method according to claim 10 or 18, characterized in that The third preset duration is 1 to 8 minutes; and / or The fourth preset duration is 10 to 40 seconds.

33. The analysis method according to any one of claims 1 to 7, 10 to 22, and 26 to 30, characterized in that The integrated range hood is configured such that the range hood module can communicate with the cooking appliance, Analyzing or obtaining the state of the range hood module includes: in the state analysis process, the cooking appliance communicates with the range hood module, and obtains the state of the range hood module according to the information sent by the range hood module.

34. The analysis method according to any one of claims 1 to 7, 10 to 22, and 26 to 30, characterized in that The built-in cooking module further includes a third sensor disposed in the exhaust passage for detecting the condition of the gas in the exhaust passage, and the cooking appliance is electrically connected to the third sensor, Analyzing or obtaining the state of the range hood module includes: in the state analysis process, analyzing the state of the range hood module according to the detection value of the third sensor.

35. An embedded cooking module for an integrated stove, characterized in that, Includes: A box body, connected to the range hood module, wherein the range hood module is used to suck the fumes generated during cooking by the cooking appliance module, and the range hood module has a duct communicating with the outside to discharge the fumes sucked by the range hood module to the outside, and the range hood has an on state when working and an off state when not working; A cooking appliance for cooking, disposed in the box body, the cooking appliance includes a cooking container for holding ingredients, a second temperature sensor for detecting the temperature of the cooking container or the temperature of the ingredients, a heating device for heating the cooking container, and an exhaust port for discharging the steam generated during cooking; An exhaust passage, disposed in the box body, one end of the exhaust passage communicates with the exhaust port, and the other end of the exhaust passage communicates with the duct, for releasing the steam generated during cooking to the duct; A first temperature sensor, disposed in the exhaust passage, for sensing the temperature of the steam; and A control device, electrically connected to the first temperature sensor, the second temperature sensor, and the heating device, so that the control device can obtain the detection values of the first temperature sensor and the second temperature sensor, and can control the heating device to work, Wherein, the control device is configured to execute the steps of the analysis method according to any one of claims 1 to 32.

36. An embedded cooking module for an integrated stove, characterized in that, Includes: A box body, connected to a range hood module, wherein the range hood module is used to suck the fumes generated during cooking by a cooking appliance module, and the range hood module has an air duct communicating with the outside to discharge the fumes sucked by the range hood module to the outside, and the range hood has an on state when working and an off state when not working; A cooking appliance, used for cooking, is arranged in the box body, and the cooking appliance includes a cooking container for holding food materials, a second temperature sensor for detecting the temperature of the cooking container or the food materials, a heating device for heating the cooking container, and an exhaust port for discharging the steam generated during cooking; An exhaust passage is arranged in the box body, one end of the exhaust passage is communicated with the exhaust port, and the other end of the exhaust passage is communicated with the air duct, and is used for releasing the steam generated during cooking to the air duct; A first temperature sensor is arranged in the exhaust passage and is used for sensing the temperature of the steam; and A control device is electrically connected to the first temperature sensor, the second temperature sensor and the heating device, so that the control device can obtain the detection values of the first temperature sensor and the second temperature sensor, and can control the heating device to work. The control device is also configured to be able to communicate with the range hood module of the integrated stove, wherein the control device is configured to execute the steps of the analysis method according to claim 33.

37. An embedded cooking module for an integrated stove, characterized in that, including: A box body, connected to a range hood module, wherein the range hood module is used to suck the fumes generated during cooking by a cooking appliance module, and the range hood module has an air duct communicating with the outside to discharge the fumes sucked by the range hood module to the outside, and the range hood has an on state when working and an off state when not working; A cooking appliance, used for cooking, is arranged in the box body, and the cooking appliance includes a cooking container for holding food materials, a second temperature sensor for detecting the temperature of the cooking container or the food materials, a heating device for heating the cooking container, and an exhaust port for discharging the steam generated during cooking; An exhaust passage is arranged in the box body, one end of the exhaust passage is communicated with the exhaust port, and the other end of the exhaust passage is communicated with the air duct, and is used for releasing the steam generated during cooking to the air duct; A third sensor is arranged in the exhaust passage and is used for detecting the condition of the gas in the exhaust passage; A first temperature sensor is arranged in the exhaust passage and is used for sensing the temperature of the steam; and A control device is electrically connected to the first temperature sensor, the second temperature sensor, the third sensor and the heating device, so that the control device can obtain the detection values of the first temperature sensor, the second temperature sensor and the third sensor, and can control the heating device to work, wherein the control device is configured to execute the steps of the analysis method according to claim 34.

38. The embedded cooking module according to claim 37, characterized in that, The third sensor is a wind pressure sensor or an air pressure sensor.

39. The embedded cooking module according to any one of claims 35 to 38, characterized in that, The cooking appliance includes: A pot body for holding food materials; A heating device is arranged on the pot body; A lid body for covering the pot body, and the exhaust port is arranged on the lid body.

40. An integrated stove, characterized in that, including: The cooking appliance module is used for cooking; The range hood module is used for sucking the fumes generated by the cooking appliance module during cooking. The range hood module has an air duct communicating with the outside to discharge the fumes sucked by the range hood module to the outside. The range hood has an operating on state and a non-operating off state; and The built-in cooking module according to any one of claims 35 to 39, wherein the exhaust passage communicates with the air duct for releasing the steam generated by cooking to the air duct.

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