A method and system for automatically controlling the temperature of a grill

Abstract

The application provides a kind of automatic control method and system of keeping warm of frying equipment, it is related to food processing equipment control technical field, the method includes: through the multiple groups of thermocouple and infrared thermal imaging sensor arranged in frying area, the temperature signal of different positions is collected, dynamic three-dimensional temperature field model is constructed, and according to dynamic three-dimensional temperature field model, temperature standard deviation and maximum temperature gradient are calculated in real time;When temperature standard deviation is greater than or equal to preset threshold value, according to the heat distribution difference of three-dimensional temperature field model, multiple regional differentiation compensation strategy is generated, the power distribution ratio of each heating unit is dynamically adjusted, and the duty cycle parameter of pulse width modulation is optimized in real time.The application realizes temperature uniform and stable control, energy saving and consumption reduction, prolongs the service life of equipment by accurate monitoring, dynamic regulation and control and intelligent stop, while guaranteeing the use safety of user and improving cooking experience.

Description

Technical Field

[0001] This invention relates to the field of food processing equipment control technology, and in particular to an automatic control method and system for heat preservation in grilling equipment. Background Technology

[0002] Most current grilling equipment has a simple built-in timer, and users can only preset the "heat preservation time" and "temperature range" before the equipment is run. However, during the grilling process, due to the differences in the characteristics of the ingredients and the changes in the ambient temperature, it is impossible to make dynamic adjustments according to the actual temperature field, making it difficult to achieve the ideal heat preservation effect.

[0003] For example, when users use such grilling equipment to cook steak, even if they set the heat preservation parameters in advance, if the steak is of uneven thickness, the thinner part is prone to overheating and becoming tough during the heat preservation stage, while the thicker part is difficult to cook through, affecting the taste.

[0004] Meanwhile, most of these devices use mechanical thermostats for temperature control. Mechanical thermostats rely on physical deformation to sense and regulate temperature. Their inherent structural characteristics result in a large error range. During frying or grilling, it is difficult to maintain a stable temperature precisely, which can easily cause localized overheating or cooling of food. This not only affects the taste and quality of the food but may also lead to undercooked food or loss of nutrients, reducing the user experience and failing to meet the demands of modern cooking for precise temperature control and intelligent adjustment. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to provide an automatic control method and system for heat preservation of grilling equipment, which adjusts the temperature and intelligently corrects the heat preservation time to achieve energy saving, consumption reduction and safe shutdown.

[0006] To solve the above-mentioned technical problems, the technical solution of the present invention is as follows:

[0007] A first aspect is a method for automatic heat preservation control of a grilling or frying equipment, the method comprising:

[0008] By deploying multiple sets of thermocouples and infrared thermal imaging sensors in the grilling area, temperature signals at different locations are collected to construct a dynamic three-dimensional temperature field model. Based on the dynamic three-dimensional temperature field model, the temperature standard deviation and maximum temperature gradient are calculated in real time.

[0009] When the temperature standard deviation is greater than or equal to the preset threshold, a multi-regional differentiated compensation strategy is generated based on the heat distribution differences in the three-dimensional temperature field model, dynamically adjusting the power distribution ratio of each heating unit and optimizing the duty cycle parameters of pulse width modulation in real time.

[0010] Based on the temperature field data after the compensation strategy is implemented, the updated temperature standard deviation and temperature gradient change rate are obtained in real time, and the heat preservation time is dynamically corrected to achieve automatic adjustment of the heat preservation time with the uniformity of the temperature field.

[0011] The corrected heat preservation time and temperature field stability are judged by dual-mode shutdown. When either criterion is met, the gradient power reduction shutdown procedure is triggered, and the heating power is reduced in stages according to the preset exponential decay law. At the same time, the waste heat recovery device is started to discharge the residual heat through the external heat dissipation channel.

[0012] During the gradient power reduction shutdown procedure, the grilling area is thermally isolated by a multi-layer composite insulation structure until the internal temperature of the equipment drops to a safe threshold.

[0013] Furthermore, by deploying multiple sets of thermocouples and infrared thermal imaging sensors in the grilling area, temperature signals from different locations are collected to construct a dynamic three-dimensional temperature field model. Based on this model, the temperature standard deviation and maximum temperature gradient are calculated in real time, including:

[0014] Each thermocouple and infrared thermal imaging sensor continuously collects temperature signals from different locations and transmits the temperature signals to the main control chip of the grilling equipment in real time;

[0015] The main control chip receives the temperature signal, calls the built-in spatial coordinate mapping table, and determines the actual position of each temperature data point in the grilling area by associating the temperature signal with the corresponding spatial coordinates.

[0016] Based on the actual position of each temperature data point in the grilling area, an interpolation algorithm is used to perform interpolation processing to obtain the interpolated temperature data.

[0017] By combining the interpolated temperature data with spatial coordinate information, a dynamic three-dimensional temperature field model reflecting the real-time temperature distribution in the grilling area is constructed.

[0018] Based on the dynamic three-dimensional temperature field model, the main control chip calculates the temperature standard deviation and maximum temperature gradient in real time.

[0019] Furthermore, when the temperature standard deviation is greater than or equal to a preset threshold, a multi-regional differentiated compensation strategy is generated based on the heat distribution differences in the three-dimensional temperature field model. This dynamically adjusts the power allocation ratio of each heating unit and optimizes the duty cycle parameters of the pulse width modulation in real time, including:

[0020] The temperature standard deviation is compared with a preset threshold. When the temperature standard deviation is greater than or equal to the preset threshold, the grilling area is divided into several sub-regions according to the three-dimensional temperature field model, and the deviation of the temperature of each sub-region from the target value is calculated.

[0021] Based on the deviation of temperature from the target value in each sub-region, the sub-regions are prioritized and a multi-region differentiated compensation strategy is generated.

[0022] Based on a multi-regional differentiated compensation strategy, the power allocation ratio of the heating units in each sub-region is dynamically adjusted, and the duty cycle parameter of pulse width modulation is optimized in real time while adjusting the power of each heating unit.

[0023] Furthermore, based on the temperature field data after the compensation strategy is implemented, the updated temperature standard deviation and temperature gradient change rate are obtained in real time, and the insulation time is dynamically corrected to achieve automatic adjustment of the insulation time according to the temperature field uniformity, including:

[0024] Determine the initial heat preservation time, and after implementing the compensation strategy, continuously monitor the grilling area from the start time;

[0025] At each moment, the temperature of n preset sampling points in the frying area is collected to determine the average temperature of the n sampling points in the frying area at the corresponding moment;

[0026] The temperature standard deviation at the corresponding time is determined based on the temperature of each sampling point at the current time and the average temperature of n sampling points in the frying area at the corresponding time.

[0027] Based on the temperature standard deviation of the previous moment and the temperature standard deviation of the next moment, the rate of change of temperature standard deviation is obtained, and based on the rate of change of temperature standard deviation, the comprehensive adjustment factor of temperature change on heat preservation time is obtained.

[0028] The dynamically adjusted insulation time is determined based on the comprehensive adjustment factor of temperature change on insulation time and the initial insulation time.

[0029] The system continuously repeats the processes of temperature data acquisition, standard deviation and rate of change calculation, comprehensive adjustment factor generation, and insulation duration update to achieve automatic adjustment of insulation duration in response to dynamic changes in temperature field uniformity.

[0030] Furthermore, the dual-modal stopping determination includes:

[0031] First criterion: Actual heat preservation time ≥ dynamically adjusted heat preservation time;

[0032] Second criterion: Over a continuous period of time, the temperature standard deviation is less than or equal to the set threshold and the maximum temperature gradient is less than or equal to the set threshold.

[0033] Furthermore, during the gradient power reduction shutdown procedure, the grilling area is thermally isolated using a multi-layer composite insulation structure until the internal temperature of the equipment drops to a safe threshold, including:

[0034] When the gradient power reduction shutdown procedure is initiated, the multi-layer composite thermal insulation structure and the waste heat recovery device work together.

[0035] During collaborative operation, the main control chip receives data from the temperature sensor in the grilling area in real time, continuously monitors temperature changes, and dynamically adjusts the performance parameters of the insulation layer, the operating power of the waste heat recovery device, and the heat dissipation direction according to the temperature changes.

[0036] The main control chip continuously compares the real-time internal temperature of the device with the safety threshold and dynamically adjusts the process until the internal temperature of the device drops to the safety threshold.

[0037] Furthermore, the multi-layer composite thermal insulation structure includes:

[0038] Inner nanoporous aerogel layer: The nanoporous aerogel material inhibits radiative heat dissipation and reduces longitudinal heat conduction;

[0039] Middle-layer vacuum insulation cavity: Multiple reflective screens are installed inside to block air convection and reduce radiative heat transfer;

[0040] Outer waterproof and thermally conductive silicone coating: used to even out surface temperature distribution and prevent external humidity penetration from affecting the internal temperature field.

[0041] Secondly, an automatic heat preservation control system for a grilling or frying equipment includes:

[0042] The data acquisition module is used to collect temperature signals at different locations through multiple sets of thermocouples and infrared thermal imaging sensors arranged in the grilling area, construct a dynamic three-dimensional temperature field model, and calculate the temperature standard deviation and maximum temperature gradient in real time based on the dynamic three-dimensional temperature field model.

[0043] The control module is used to generate a multi-region differentiated compensation strategy based on the heat distribution differences in the three-dimensional temperature field model when the temperature standard deviation is greater than or equal to a preset threshold. This strategy dynamically adjusts the power distribution ratio of each heating unit and optimizes the duty cycle parameters of the pulse width modulation in real time.

[0044] The correction module is used to obtain the updated temperature standard deviation and temperature gradient change rate in real time based on the temperature field data after the compensation strategy is executed, and dynamically correct the heat preservation time so that the heat preservation time can be automatically adjusted with the temperature field uniformity.

[0045] The judgment module is used to perform dual-mode judgment on the corrected heat preservation time and temperature field stability. When either criterion is met, the gradient power reduction shutdown procedure is triggered, and the heating power is reduced in stages according to the preset exponential decay law. At the same time, the waste heat recovery device is started to discharge the residual heat through the external heat dissipation channel.

[0046] The protection module is used to thermally isolate the grilling area through a multi-layer composite thermal insulation structure during the execution of the gradient power reduction shutdown procedure until the internal temperature of the equipment drops to a safe threshold.

[0047] Thirdly, a computing device includes:

[0048] One or more processors;

[0049] A storage device for storing one or more programs that, when executed by one or more processors, cause the one or more processors to implement the method.

[0050] Fourthly, a computer-readable storage medium storing a program that, when executed by a processor, implements the method.

[0051] The above-described solution of the present invention has at least the following beneficial effects:

[0052] By acquiring temperature signals through multiple thermocouples and infrared thermal imaging sensors, a dynamic three-dimensional temperature field model is constructed, and the temperature standard deviation and maximum temperature gradient are calculated in real time. This enables comprehensive and accurate monitoring of the temperature distribution in the grilling area. Based on this, when the temperature standard deviation exceeds a preset threshold, a multi-region differentiated compensation strategy can be generated to dynamically adjust the power distribution ratio of each heating unit and optimize the duty cycle parameters of the pulse width modulation in real time. This achieves precise temperature control of the grilling area, effectively preventing localized overheating or undercooking of food, and improving the cooking quality and taste.

[0053] Based on the temperature field data after the compensation strategy is implemented, the updated temperature standard deviation and temperature gradient change rate are acquired in real time, and the heat preservation time is dynamically adjusted to automatically adjust with the uniformity of the temperature field. This intelligent adjustment method can adapt to the needs of different ingredients and different cooking stages, ensuring that food remains in good condition during the heat preservation process and avoiding the decline in food quality caused by fixed heat preservation time, thus improving the flexibility and adaptability of cooking. During the heat preservation process, energy waste is avoided through precise temperature control and dynamic adjustment of heat preservation time. At the same time, during the shutdown phase, the heating power is reduced in stages according to the preset exponential decay law, and the waste heat recovery device is activated to dissipate residual heat through the external heat dissipation channel, further improving energy utilization efficiency, reducing equipment energy consumption, and conforming to the concept of energy conservation and environmental protection.

[0054] The dual-modal shutdown mechanism combines two criteria: modified heat preservation time and temperature field stability. This accurately determines when to shut down the equipment, preventing over-operation, reducing wear and tear, and extending its lifespan. During the gradient power reduction shutdown procedure, a multi-layered composite insulation structure thermally isolates the grilling area until the internal temperature drops to a safe threshold, effectively preventing burns and other safety hazards caused by high temperatures and ensuring user safety. This control method enables intelligent and automated control of the grilling equipment, allowing users to achieve excellent cooking results without excessive intervention. Precise temperature control and intelligent heat preservation adjustment make the cooking process simpler and more convenient, improving the user's cooking experience and satisfaction, and meeting the modern user's demand for high-quality cooking equipment. Attached Figure Description

[0055] Figure 1 This is a schematic flowchart of an automatic heat preservation control method for a grilling device provided by an embodiment of the present invention.

[0056] Figure 2 This is a schematic diagram of an automatic heat preservation control system for a grilling or frying equipment provided in an embodiment of the present invention. Detailed Implementation

[0057] Exemplary embodiments of the present disclosure will now be described in more detail with reference to the accompanying drawings. While exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the disclosure to those skilled in the art.

[0058] like Figure 1 As shown, an embodiment of the present invention proposes an automatic heat preservation control method for a grilling or frying device, the method comprising the following steps:

[0059] Step 1: By using multiple sets of thermocouples and infrared thermal imaging sensors arranged in the grilling area, temperature signals at different locations are collected to construct a dynamic three-dimensional temperature field model. Based on the dynamic three-dimensional temperature field model, the temperature standard deviation and maximum temperature gradient are calculated in real time.

[0060] Step 2: When the temperature standard deviation is greater than or equal to the preset threshold, a multi-region differentiated compensation strategy is generated based on the heat distribution differences in the three-dimensional temperature field model. The power allocation ratio of each heating unit is dynamically adjusted, and the duty cycle parameters of the pulse width modulation are optimized in real time.

[0061] Step 3: Based on the temperature field data after the compensation strategy is implemented, the updated temperature standard deviation and temperature gradient change rate are obtained in real time, and the heat preservation time is dynamically corrected to achieve automatic adjustment of the heat preservation time with the uniformity of the temperature field.

[0062] Step 4: Perform dual-mode shutdown judgment on the corrected heat preservation time and temperature field stability. When either criterion is met, trigger the gradient power reduction shutdown procedure, reduce the heating power in stages according to the preset exponential decay law, and start the waste heat recovery device to discharge the residual heat through the external heat dissipation channel.

[0063] Step 5: During the execution of the gradient power reduction shutdown procedure, the grilling area is thermally isolated by a multi-layer composite insulation structure until the internal temperature of the equipment drops to a safe threshold.

[0064] In this embodiment of the invention, step 1 uses multiple sets of thermocouples and infrared thermal imaging sensors to collect temperature signals, construct a dynamic three-dimensional temperature field model, and calculate the temperature standard deviation and maximum temperature gradient. This allows the device to capture the temperature change details of the grilling area without blind spots, just like an "electronic eye," and accurately grasp the temperature status of every corner, thus changing the situation of vague and lagging temperature monitoring in traditional equipment.

[0065] Step 2 generates a multi-regional differentiated compensation strategy based on the temperature standard deviation, dynamically adjusts the power of the heating unit and the pulse width modulation parameters, just like equipping the grilling area with a "smart butler", precisely targeting the temperature differences in different areas, effectively preventing food from being burnt due to local overheating or undercooked due to insufficient temperature, and improving the uniformity and quality of food cooking.

[0066] Step 3 dynamically adjusts the heat preservation time based on temperature field data, so that the heat preservation time is no longer a fixed value, but can be flexibly adjusted according to the actual temperature field uniformity. It is like tailoring a time plan for the frying and grilling process, ensuring that the food is cooked in the best condition and reducing the problems of nutrient loss and taste degradation caused by improper time control.

[0067] The dual-mode shutdown mechanism in step 4, which combines gradient power reduction shutdown and waste heat recovery, can ensure that the equipment stops working smoothly and safely when the temperature field stabilizes or reaches the corrected heat preservation time. It can also efficiently recover and utilize residual heat, thus avoiding energy waste and reducing the wear and tear of the equipment during long-term operation, achieving a dual guarantee of energy saving and safety.

[0068] Step 5 involves using a multi-layer composite insulation structure to provide thermal insulation during shutdown, creating a robust "heat insulation barrier" for the grilling area. This protects against external temperature fluctuations, ensuring the internal temperature of the equipment drops steadily to a safe threshold, preventing safety accidents caused by excessively high temperatures, and extending the equipment's lifespan.

[0069] In a preferred embodiment of the present invention, step 1 above, which involves collecting temperature signals from different locations using multiple sets of thermocouples and infrared thermal imaging sensors arranged in the grilling area, constructing a dynamic three-dimensional temperature field model, and calculating the temperature standard deviation and maximum temperature gradient in real time based on the dynamic three-dimensional temperature field model, may include:

[0070] Step 100: Each thermocouple and infrared thermal imaging sensor continuously collects temperature signals from different locations and transmits the temperature signals to the main control chip of the grilling equipment in real time.

[0071] Step 101: The main control chip receives the temperature signal, calls the built-in spatial coordinate mapping table, and determines the actual position of each temperature data point in the grilling area by associating the temperature signal with the corresponding spatial coordinates.

[0072] Step 102: Based on the actual position of each temperature data point in the grilling area, interpolation is performed using an interpolation algorithm to obtain the interpolated temperature data.

[0073] Step 103: Combine the interpolated temperature data with spatial coordinate information to construct a dynamic three-dimensional temperature field model that reflects the real-time temperature distribution of the grilling area.

[0074] Step 104: Based on the dynamic three-dimensional temperature field model, the main control chip calculates the temperature standard deviation and maximum temperature gradient in real time.

[0075] In this embodiment of the invention, a thermocouple is a sensor that measures temperature based on the thermoelectric effect. It consists of a closed loop composed of two metal conductors of different materials. When the temperatures at the two junctions are different, a thermoelectric potential is generated in the loop. The temperature value can be determined by measuring the magnitude of the thermoelectric potential. Multiple thermocouples are strategically placed in the grilling area, such as at the edge, center, and corners of the grill pan, to ensure coverage of different temperature locations. An infrared thermal imaging sensor acquires the temperature distribution information of an object by detecting the infrared radiation emitted from its surface. It converts the infrared radiation into an electrical signal, which is then processed to obtain a temperature image of the object's surface. Installing the infrared thermal imaging sensor in the grilling area allows it to comprehensively capture the temperature distribution within the grilling area. After acquiring temperature signals, each thermocouple and infrared thermal imaging sensor converts them into digital signals, which are then transmitted in real-time to the main control chip of the grilling equipment via wired (e.g., serial communication, SPI communication) or wireless (e.g., Wi-Fi, Bluetooth) methods.

[0076] Step 101: A spatial coordinate mapping table is pre-stored in the main control chip's storage module. This table records the spatial coordinate information of each location within the grilling area, as well as the spatial coordinates corresponding to each sensor. After receiving a temperature signal, the main control chip looks up the corresponding spatial coordinates of the sensor in the spatial coordinate mapping table based on the sensor's identification information, thereby associating the temperature signal with the actual spatial location and determining the actual location of each temperature data point within the grilling area.

[0077] Step 102, taking linear interpolation as an example, assumes that the temperature change between two known data points is linear. Based on the known temperature data points and their spatial locations, for locations within the frying area not directly measured by the sensor, the temperature value is calculated using an interpolation algorithm. For example, for a location located between two known temperature data points, the temperature at that location is calculated according to a linear relationship based on the temperature and distance between these two data points.

[0078] Step 103 involves integrating the interpolated temperature data with the corresponding spatial coordinate information to form a dataset containing both temperature and spatial location information. Based on this dataset, the main control chip uses a 3D modeling algorithm to construct a dynamic 3D temperature field model. This model displays the real-time temperature distribution of the grilling area in 3D space, with each spatial point corresponding to a temperature value.

[0079] Step 104: Temperature standard deviation reflects the dispersion of temperature distribution. The main control chip calculates the standard deviation based on all temperature data in the dynamic three-dimensional temperature field model, according to the formula... Perform the calculation, where T i T is the temperature value at the i-th position. g This is the average of all temperature values, where n is the number of temperature data points and i is the index variable. The temperature gradient represents the rate of change of temperature in space. The main control chip calculates the temperature gradient between adjacent locations and finds the largest temperature gradient value by comparing the temperature gradients of all adjacent locations.

[0080] Suppose there is a square frying pan, measuring 30cm x 30cm. Five thermocouples are placed at the four corners and the center of the pan, and an infrared thermal imaging sensor is installed above the pan. During the frying process, the thermocouples and the infrared thermal imaging sensor operate continuously. For example, a corner thermocouple detects a temperature of 180℃, the center thermocouple detects a temperature of 200℃, and the infrared thermal imaging sensor captures the temperature distribution image of the entire frying pan. These temperature signals are transmitted to the main control chip via serial communication. After receiving the temperature signals, the main control chip determines the spatial coordinates of the corner thermocouples as (0,0) and the center thermocouple as (15,15) according to a spatial coordinate mapping table. Suppose we want to calculate the temperature value at coordinates (5,5) using a linear interpolation algorithm. Given that the temperature at (0,0) is 180℃ and the temperature at (15,15) is 200℃, the calculated temperature at (5,5) is approximately 186.7℃. The main control chip integrates all interpolated temperature data with spatial coordinate information to construct a dynamic three-dimensional temperature field model, intuitively displaying the temperature distribution on the grill pan. Based on this dynamic three-dimensional temperature field model, the main control chip calculates a temperature standard deviation of 8℃ and a maximum temperature gradient of 2℃ / cm.

[0081] By comprehensively acquiring temperature signals through multiple sets of thermocouples and infrared thermal imaging sensors, the system can accurately obtain temperature information at different locations within the grilling area, avoiding the limitations of traditional single-sensor monitoring. A dynamic three-dimensional temperature field model is constructed, and the temperature standard deviation and maximum temperature gradient are calculated in real time, enabling timely detection of temperature differences and trends within the grilling area. For example, when the temperature standard deviation is large or the maximum temperature gradient exceeds a certain value, it indicates uneven temperature distribution within the grilling area, requiring adjustment to improve cooking quality. This data provides strong support for the intelligent control of the grilling equipment. The main control chip can dynamically adjust the power distribution of the heating units based on the temperature standard deviation and maximum temperature gradient, achieving precise control of the grilling process, ensuring even heating of food, and improving cooking results. Ultimately, this allows users to obtain a better cooking experience, reducing the occurrence of burnt or undercooked food, and also enabling personalized cooking control based on different ingredients and cooking needs.

[0082] In a preferred embodiment of the present invention, step 2 above, when the temperature standard deviation is ≥ a preset threshold, generates and implements a multi-regional differentiated compensation strategy based on the thermal distribution differences in the three-dimensional temperature field model, dynamically adjusts the power allocation ratio of each heating unit, and optimizes the duty cycle parameter of the pulse width modulation in real time, which may include:

[0083] Step 200: Compare the temperature standard deviation with the preset threshold. When the temperature standard deviation is greater than or equal to the preset threshold, divide the grilling area into several sub-regions according to the three-dimensional temperature field model, and calculate the deviation of the temperature of each sub-region from the target value.

[0084] Step 201: Based on the deviation between the temperature of each sub-region and the target value, prioritize each sub-region and generate a multi-region differentiated compensation strategy.

[0085] Step 202: Based on the multi-regional differentiated compensation strategy, dynamically adjust the power allocation ratio of the heating units corresponding to each sub-region, and while adjusting the power of each heating unit, optimize the duty cycle parameter of pulse width modulation in real time.

[0086] In this embodiment of the invention, the main control chip continuously monitors the previously calculated temperature standard deviation and compares it with a preset threshold. Taking a household multi-functional grill as an example, the preset threshold is determined based on the device's heating power, temperature control accuracy, and other performance parameters, combined with the cooking requirements of common ingredients. For example, for a grill with a power of 1500W and a temperature control accuracy of ±5℃, if it is mainly used for grilling steaks and baking bread, considering the requirements of food for temperature uniformity, the preset threshold for temperature standard deviation is set to 8℃. Once the temperature standard deviation is greater than or equal to this preset threshold, it means that the unevenness of temperature distribution in the grilling area exceeds the acceptable range and adjustment is required.

[0087] Based on a dynamic three-dimensional temperature field model, the entire grilling area is divided into several relatively independent sub-regions. The division method depends on the actual situation of the grilling area. For example, for a square grilling pan with dimensions of 30cm × 30cm, it can be divided into a nine-square grid of sub-regions. If the heating units in the grilling area are distributed in a matrix, the area can also be divided according to the distribution of the heating units, ensuring that each sub-region has a corresponding heating unit to control the temperature. For each sub-region, the target temperature value is usually determined based on the grilling mode set by the user or the optimal cooking temperature of the food. For example, if the user selects the "steak grilling mode," the optimal grilling temperature for steak in this mode is 180-220℃, and the main control chip will set the target temperature value for each sub-region to 200℃; if the user selects the "bread baking mode," the optimal baking temperature for bread is 160-180℃, and the target temperature value for each sub-region is set to 170℃. After determining the target temperature value, the deviation between the average temperature of each sub-region and the target temperature value is calculated. The specific calculation method is to add up the temperature values ​​of all temperature data points in the sub-region, divide by the number of data points to obtain the average temperature of the sub-region, and then subtract the target temperature value from the average temperature to obtain the temperature deviation.

[0088] Step 201: Prioritize all sub-regions based on the magnitude of their temperature deviation from the target value. Sub-regions with larger deviations indicate a greater temperature deviation from the target temperature, potentially having a greater impact on the overall grilling effect; therefore, they have higher priority. For example, algorithms such as bubble sort or quicksort can be used to sort the sub-regions from largest to smallest temperature deviation. Based on the priority ranking, a multi-region differentiated compensation strategy is generated. For high-priority sub-regions, more aggressive compensation measures are implemented, such as significantly increasing the power of the heating unit in that sub-region; for low-priority sub-regions, relatively mild compensation measures can be adopted, such as appropriately increasing the power of the heating unit. Simultaneously, considering the mutual influence of heat conduction between different sub-regions, the compensation strategy is comprehensively optimized to ensure that the temperature of the entire grilling area can quickly and uniformly approach the target temperature.

[0089] Step 202: Based on the multi-region differentiated compensation strategy, dynamically adjust the power allocation ratio of the heating units corresponding to each sub-region. For example, if a sub-region has a higher priority and needs to rapidly increase its temperature, increase the proportion of the heating unit's power in that sub-region relative to the total power; conversely, if the temperature of a sub-region is close to the target value, appropriately decrease the power allocation ratio of its heating units. This adjustment can be achieved by changing the supply voltage or current of the heating units. Simultaneously, optimize the duty cycle parameter of the pulse width modulation (PWM) in real time. PWM is a technique that adjusts average power by controlling the pulse width of a signal. By changing the PWM duty cycle, the actual output power of the heating units can be precisely controlled. For example, when the power of the heating units needs to be increased, increase the PWM duty cycle; when the power needs to be reduced, decrease the duty cycle. The main control chip will calculate and adjust the PWM duty cycle parameter in real time based on the temperature deviation and power adjustment requirements of each sub-region to achieve precise control of the heating unit power.

[0090] Suppose there is a circular griddle divided into four sector-shaped sub-regions A, B, C, and D. The user-set target temperature is 200℃, and the preset threshold is 5℃. Calculations show that the current temperature standard deviation is 6℃, which is greater than the preset threshold. The average temperatures of each sub-region are: A 180℃, B 210℃, C 190℃, and D 205℃. The deviations from the target temperature for each sub-region are: A -20℃, B +10℃, C -10℃, and D +5℃. The sub-regions are prioritized according to the magnitude of their deviations, with A having the highest priority, followed by B, then C, and D having the lowest priority. The generated multi-region differentiated compensation strategy is: significantly increase the heating power for sub-region A, appropriately decrease the heating power for sub-region B, slightly increase the heating power for sub-region C, and maintain the current power or slightly decrease the power for sub-region D.

[0091] Assuming the total power of the grilling equipment is 1000W, the original power allocation ratio of each sub-region heating unit was 25%, or 250W. According to the compensation strategy, the adjusted power allocation ratio is as follows: sub-region A increases to 40% (400W), sub-region B decreases to 20% (200W), sub-region C increases to 25% (250W), and sub-region D decreases to 15% (150W). Simultaneously, the PWM duty cycle parameters of each sub-region heating unit are adjusted: sub-region A increases its duty cycle to increase actual output power, sub-region B decreases its duty cycle to reduce power, and sub-regions C and D fine-tune their duty cycles accordingly based on power adjustment requirements.

[0092] By dividing the grilling area into sub-regions and implementing differentiated compensation, precise adjustments can be made to address temperature deviations in different sub-regions. This effectively reduces temperature differences between sub-regions, resulting in a more uniform temperature distribution throughout the grilling area. This prevents food from being overheated or undercooked in certain areas, improving cooking quality. Dynamically adjusting the power distribution ratio of the heating units and optimizing the PWM duty cycle parameters allows for real-time and precise control of heating power based on actual temperature conditions. This improves temperature control accuracy and response speed, better meeting the needs of different ingredients and cooking modes. Power allocation based on the actual needs of each sub-region avoids the energy waste that can occur with uniform heating of the entire grilling area in traditional heating methods. Targeted power adjustments only to sub-regions requiring heating or cooling reduce energy consumption and improve energy efficiency while ensuring cooking results. This multi-region differentiated compensation strategy and precise temperature control method make grilling equipment more intelligent and efficient, providing users with a better cooking experience, reducing cooking failures caused by uneven temperature, and allowing users to more easily prepare delicious food.

[0093] In a preferred embodiment of the present invention, step 3 above, which involves obtaining the updated temperature standard deviation and temperature gradient change rate in real time based on the temperature field data after the compensation strategy is implemented, and dynamically correcting the heat preservation time to achieve automatic adjustment of the heat preservation time according to the temperature field uniformity, may include:

[0094] Step 300: Determine the initial heat preservation time, and after implementing the compensation strategy, continuously monitor the grilling area from the start time;

[0095] Step 301: At each time moment, the temperature of n preset sampling points in the frying area is collected to determine the average temperature of the n sampling points in the frying area at the corresponding time moment.

[0096] Step 302: Determine the temperature standard deviation at the corresponding time based on the temperature of each sampling point at the current time and the average temperature of n sampling points in the frying area at the corresponding time.

[0097] Step 303: Based on the temperature standard deviation of the previous moment and the temperature standard deviation of the next moment, obtain the rate of change of temperature standard deviation, and based on the rate of change of temperature standard deviation, obtain the comprehensive adjustment factor of temperature change on heat preservation time.

[0098] Step 304: Determine the dynamically adjusted insulation time based on the comprehensive adjustment factor of temperature change on insulation time and the initial insulation time;

[0099] Step 305 involves continuously repeating the processes of temperature data acquisition, standard deviation and rate of change calculation, comprehensive adjustment factor generation, and insulation duration update to achieve automatic adjustment of insulation duration based on dynamic changes in temperature field uniformity.

[0100] In this embodiment of the invention, starting from the initial time t0, the main control chip continuously collects temperature data T from n sampling points within the grilling area according to a set time interval Δτ (e.g., once per second or once per half second, which can be flexibly set according to the equipment performance and control precision requirements). i (τ). These temperature data were collected by multiple sets of thermocouples and infrared thermal imaging sensors arranged in the grilling area.

[0101] Taking a type K thermocouple as an example, it converts the heat energy at each sampling point in the grilling area into a voltage signal through the thermoelectric effect. Assuming that at time τ, the voltage signal generated by the first thermocouple located at the upper left corner of the grilling pan is 2.500mV after analog-to-digital conversion, and according to the thermocouple's calibration table (for example, for a type K thermocouple, voltage and temperature have a non-linear relationship in the range of 0-1372℃), temperature calibration is performed using linear interpolation or a lookup table, yielding a specific temperature value of 60.0℃; the voltage signal generated by the fifth thermocouple located at the center of the grilling pan is processed to 3.820mV, and the corresponding calibrated temperature value is 90.0℃.

[0102] At each data acquisition time τ, the main control chip first calculates the average temperature T of n sampling points within the grilling area. g (τ), the calculation formula is: Assuming n = 9, and the temperatures at each sampling point are T1(τ) = 60.0℃, T2(τ) = 65.0℃, T3(τ) = 70.0℃, T4(τ) = 72.0℃, T5(τ) = 90.0℃, T6(τ) = 88.0℃, T7(τ) = 85.0℃, T8(τ) = 80.0℃, and T9(τ) = 78.0℃, then... After obtaining the average temperature, the temperature standard deviation formula is used. The temperature standard deviation σ(τ) at that moment is calculated. During this process, the main control chip calls its internally stored calculation program to quickly process a large amount of sampled data and complete the calculation of the average temperature and standard deviation.

[0103] As time progresses, when the next data acquisition moment τ+Δτ arrives, the main control chip repeats the above operation, acquiring temperature data from n sampling points again, and calculating the temperature standard deviation σ(τ+Δτ) at that moment. Then, using the formula... Calculate the rate of change of the standard deviation of temperature. This rate of change can intuitively reflect the changing trend of the uniformity of the temperature field. If the result is positive, it means that the dispersion of the temperature field is increasing; if it is negative, it means that the temperature field is becoming more uniform.

[0104] The main control chip will calculate the temperature standard deviation σ(τ) and the rate of change of temperature standard deviation. Substitute into the formula The preset weighting coefficients k1 and k2 here were derived from extensive experiments and data analysis. For example, for baking delicate pastries that are extremely sensitive to temperature uniformity, k1 can be set to a larger value (e.g., 0.7) to highlight the impact of temperature standard deviation on the heat preservation time. For common ingredients that require rapid heat preservation, k2 can be appropriately increased (e.g., 0.6) to emphasize the role of the rate of change of temperature standard deviation. The main control chip uses numerical integration algorithms (such as trapezoidal integration, Simpson's integration, etc.) to approximate the expression from time t0 to t, obtaining the integral value.

[0105] Finally, the main control chip adds the initial heat preservation time T0 to the integral value to obtain the dynamically adjusted heat preservation time T. Throughout the heat preservation process, the main control chip continuously repeats the above series of operations, such as data acquisition, calculation, and formula substitution, at set time intervals Δτ, constantly updating the heat preservation time to achieve dynamic adjustment of the heat preservation time according to the uniformity of the temperature field, ensuring that the grilling area is always in the optimal heat preservation state.

[0106] By monitoring temperature field data in real time and dynamically adjusting the heat preservation time based on temperature standard deviation and rate of change, the system can accurately adapt to the temperature and time requirements of different ingredients and different cooking stages. For example, thick-cut steaks require a long and uniform heat preservation time after grilling; the heat preservation time can be automatically extended based on changes in the internal temperature field of the steak. For thin slices of meat, the heat preservation time can be shortened accordingly, effectively preventing overcooking or cooling and improving cooking quality. This avoids the problem of inconsistent cooking results between different batches of food caused by traditional fixed heat preservation times. Regardless of changes in the initial state of the ingredients or ambient temperature, the heat preservation time can be dynamically adjusted based on the actual temperature field uniformity, ensuring that the food cooked each time achieves a stable and consistent taste and quality, enhancing user confidence in the grilling equipment. Instead of a fixed heat preservation time mode, it dynamically adjusts according to the actual temperature field conditions. When the temperature field uniformity is good, the heat preservation time can be shortened in time to avoid energy waste; when the temperature field is uneven, the heat preservation time can be reasonably extended to ensure cooking results, achieving a balance between energy saving and cooking effect. This allows grilling equipment to better adapt to diverse cooking scenarios and user needs. Whether it's the sophisticated cooking of professional chefs or the everyday grilling of home users, this dynamic adjustment of heat-keeping time allows the equipment to perform at its best, broadening its application range and enhancing the user experience.

[0107] In a preferred embodiment of the present invention, step 4 above involves a dual-mode shutdown process for the corrected heat preservation time and temperature field stability. When either criterion is met, a gradient power reduction shutdown procedure is triggered, reducing the heating power in stages according to a preset exponential decay law. Simultaneously, the waste heat recovery device is activated to discharge residual heat through an external heat dissipation channel. The dual-mode shutdown process includes:

[0108] First criterion: Actual heat preservation time ≥ dynamically adjusted heat preservation time;

[0109] Second criterion: Over a continuous period of time, the temperature standard deviation ≤ a set threshold and the maximum temperature gradient ≤ a set threshold, which may include:

[0110] In this embodiment of the invention, the main control chip has an internal timer that starts timing from the start of the heat preservation program and records the actual heat preservation time in real time. After each dynamic adjustment of the heat preservation duration, the main control chip compares the actual heat preservation time with the newly dynamically adjusted heat preservation duration. When the actual heat preservation time reaches or exceeds the dynamically adjusted heat preservation duration, the main control chip immediately triggers a gradient power reduction shutdown procedure. During the execution of the gradient power reduction shutdown procedure, the main control chip controls the power supply circuit of each heating unit according to the exponential decay law pre-stored in the device's memory, reducing the heating power in stages. Simultaneously, the main control chip sends a start command to the waste heat recovery device, which is connected to an external heat dissipation channel through a built-in heat exchanger to transfer residual heat from the device to the outside.

[0111] The main control chip continuously monitors the calculated results of the temperature standard deviation and maximum temperature gradient. Pre-set thresholds for both temperature standard deviation and maximum temperature gradient are determined based on the performance of the grilling equipment and the cooking requirements of different ingredients. The main control chip records the temperature standard deviation and maximum temperature gradient data over a period of time (the length of which can also be set according to equipment requirements). When, within this continuous period, the temperature standard deviation is consistently ≤ the set temperature standard deviation threshold, and the maximum temperature gradient is consistently ≤ the set maximum temperature gradient threshold, the main control chip determines that the temperature field has reached a stable state and triggers the gradient power reduction shutdown procedure. Subsequent gradient power reduction and waste heat recovery operations follow the same process as after the first criterion is triggered.

[0112] During the gradient power reduction process, the main control chip gradually reduces the on-time of the heating unit by changing the duty cycle of the pulse width modulation (PWM) signal, thereby reducing the heating power. For example, the heating power is reduced from 100% to 20% in three stages, each stage lasting for a certain period of time, and the power reduction rate follows an exponential decay law. After the waste heat recovery device is started, the hot air inside the equipment is driven by the built-in fan and flows through the heat exchanger, transferring heat to the coolant in the heat exchanger. The coolant then dissipates the heat to the surrounding environment through external heat dissipation channels.

[0113] Assume a user is using a grill to bake bread, with an initial set keep-warm time of 30 minutes. During the keep-warm process, the main control chip dynamically adjusts the keep-warm time to 35 minutes based on temperature field data. Throughout the operation, the main control chip continuously monitors the actual keep-warm time and temperature field data. When the actual keep-warm time reaches 35 minutes (meeting the first criterion), the main control chip triggers a gradient power reduction shutdown procedure. First, the heating power is reduced from 1500W to 300W in three stages over 5 minutes, following an exponential decay law: the first stage reduces to 900W over 2 minutes, the second stage to 600W over 2 minutes, and the third stage to 300W over 1 minute. Simultaneously, the waste heat recovery device activates, using a built-in fan to guide hot air from inside the device to the heat exchanger. The heat exchanger transfers heat to the heat sink, which then dissipates the heat into the air through external heat dissipation channels.

[0114] In another scenario, if during the heat preservation process, the main control chip detects that the temperature standard deviation remains below 3℃ (set threshold is 5℃) for 10 consecutive minutes, and the maximum temperature gradient remains below 2℃ / cm (set threshold is 3℃ / cm) (meeting the second criterion), the gradient power reduction shutdown procedure is also triggered, and the same power reduction and waste heat recovery operations are performed.

[0115] The dual-modal shutdown mechanism combines time and temperature field stability assessments, enabling more precise control of the grilling equipment's heat preservation process. This avoids premature or delayed shutdowns due to a single criterion, ensuring food is cooked to its optimal state and improving taste and quality. The gradient power reduction shutdown program prevents energy waste when the equipment doesn't need to operate at full power. By reducing power in stages, it ensures the equipment utilizes energy efficiently before shutdown. Simultaneously, the waste heat recovery device effectively removes and recovers residual heat, further improving energy efficiency and reducing energy consumption. This prevents prolonged high-power operation, reducing wear and tear on components like heating units. Waste heat recovery also lowers the internal temperature, preventing overheating damage and extending the overall lifespan of the grilling equipment. Timely shutdown and waste heat recovery reduce internal temperatures, minimizing the risk of fires and other safety hazards caused by high temperatures. It also prevents burns from users operating the equipment at high temperatures, enhancing overall safety.

[0116] In a preferred embodiment of the present invention, step 5 above, during the execution of the gradient power reduction shutdown procedure, involves thermally isolating the grilling area using a multi-layer composite thermal insulation structure until the internal temperature of the equipment drops to a safe threshold. This step may include:

[0117] Step 500: After the gradient power reduction shutdown procedure is initiated, the multi-layer composite insulation structure and the waste heat recovery device work together; the multi-layer composite insulation structure includes:

[0118] Inner nanoporous aerogel layer: The nanoporous aerogel material inhibits radiative heat dissipation and reduces longitudinal heat conduction;

[0119] Middle-layer vacuum insulation cavity: Multiple reflective screens are installed inside to block air convection and reduce radiative heat transfer;

[0120] Outer waterproof and thermally conductive silicone coating: used to even out surface temperature distribution and prevent external humidity penetration from affecting the internal temperature field;

[0121] Step 501: During the collaborative operation, the main control chip receives data from the temperature sensor of the grilling area in real time, continuously monitors the temperature changes, and dynamically adjusts the performance parameters of the insulation layer, the operating power of the waste heat recovery device, and the heat dissipation direction according to the temperature changes.

[0122] Step 502: The main control chip continuously compares the real-time internal temperature of the device with the safety threshold and continuously adjusts the process dynamically until the internal temperature of the device drops to the safety threshold.

[0123] In this embodiment of the invention, when the main control chip triggers the gradient power reduction shutdown procedure, it immediately sends a start command to the multi-layer composite heat insulation structure and the waste heat recovery device.

[0124] Inner layer of nanoporous aerogel: Nanoporous aerogel is a material with a nanoscale pore structure and a porosity of 80%-99.8%. Air is confined within these tiny pores, inhibiting convective heat transfer. Simultaneously, its low thermal conductivity (as low as 0.013 W / (m·K) at room temperature) and high specific surface area effectively absorb and scatter thermal radiation, reducing radiative heat loss. Furthermore, the material's inherent low thermal conductivity reduces heat conduction in the longitudinal direction, thereby minimizing heat transfer from the grilling area to the outside.

[0125] Mid-layer vacuum insulation cavity: Air is extracted from the cavity using vacuum technology to create a vacuum environment, virtually eliminating heat transfer from air convection. Simultaneously, multiple reflective screens, composed of highly reflective metal foil (such as aluminum foil) or metallized plastic film, can reflect thermal radiation multiple times, returning heat to the grilling area and further reducing radiative heat transfer. These reflective screens are arranged in parallel at regular intervals, forming multiple layers of thermal insulation barriers.

[0126] Outer waterproof and thermally conductive silicone coating: This coating uses a specially formulated silicone material with excellent waterproof performance, preventing external humid air from entering the equipment and avoiding damage to internal components or disruption of the internal temperature field caused by moisture. Simultaneously, the silicone material has a certain degree of thermal conductivity, enabling even distribution of heat on the grilling area surface, preventing localized overheating or undercooling, and maintaining the stability of the internal temperature field. Upon startup, the waste heat recovery device begins operation, dissipating residual heat from the equipment through the heat dissipation channels, while the multi-layer composite insulation structure simultaneously provides thermal insulation to the grilling area; both work in tandem.

[0127] Step 501: Temperature sensors (such as thermocouples or infrared temperature sensors) arranged in the grilling area collect temperature data in real time and feed the data back to the main control chip. The main control chip analyzes and processes the temperature data according to a preset algorithm and program. If the temperature in the grilling area drops too quickly, the main control chip may appropriately reduce the insulation effect by controlling the coverage area of ​​the inner nanoporous aerogel layer (e.g., by controlling the aerogel exposure area through a built-in movable baffle) or adjusting the vacuum degree of the middle vacuum insulation cavity (e.g., by fine-tuning through a small vacuum pump), so that heat is dissipated slowly and the internal temperature of the equipment drops steadily; conversely, if the temperature drops too slowly, the insulation performance of the insulation layer is enhanced. The main control chip adjusts the operating power of the waste heat recovery device according to temperature changes. For example, when the temperature is high, the fan speed and heat exchanger efficiency in the waste heat recovery device are increased to accelerate heat dissipation; when the temperature approaches the safety threshold, the fan speed and heat exchange power are reduced to avoid excessive heat dissipation leading to an excessively low internal temperature of the equipment. Meanwhile, the main control chip can also control the heat dissipation direction of the waste heat recovery device. By adjusting the angle of the guide plate, the heat is guided to the appropriate direction for discharge, avoiding any impact on the surrounding environment or other components of the equipment.

[0128] Step 502: The main control chip continuously compares the real-time internal temperature of the equipment with a pre-set safety threshold (this threshold is determined according to the equipment's design and operational safety requirements, such as 60℃). As long as the internal temperature exceeds the safety threshold, the main control chip dynamically adjusts the performance parameters of the insulation layer and the operating parameters of the waste heat recovery device based on the temperature data. For example, when the temperature is significantly higher than the safety threshold, the main control chip will significantly enhance the insulation performance of the insulation layer and increase the operating power of the waste heat recovery device; as the temperature gradually approaches the safety threshold, the adjustment range gradually decreases, performing fine-tuning to ensure that the internal temperature of the equipment smoothly decreases to the safety threshold. Once the temperature reaches or falls below the safety threshold, the main control chip stops adjusting the insulation layer and the waste heat recovery device, and the entire gradient power reduction shutdown process ends.

[0129] Imagine a user is grilling meat in a home grill. After cooking, the machine enters a gradient power reduction shutdown program. At this time, the multi-layer composite insulation structure and waste heat recovery device work together. The inner nanoporous aerogel layer immediately takes effect; its tiny pores effectively restrict airflow, inhibit convective heat transfer, and absorb and scatter heat radiation, reducing heat transfer to the outside. The multi-layer reflective screen inside the middle vacuum insulation cavity begins to reflect heat radiation, and the vacuum environment also blocks air convection. The outer waterproof and thermally conductive silicone coating evenly distributes heat on the grilling area and prevents humid air from entering. After the waste heat recovery device is activated, the fan starts running, guiding the hot air inside the device to the heat exchanger, where it is expelled through the heat dissipation channels. During operation, the main control chip receives data from the temperature sensor and detects that the internal temperature of the device is dropping rapidly. Therefore, the main control chip controls the coverage area of ​​the inner nanoporous aerogel layer to decrease its insulation effect, while simultaneously reducing the fan speed in the waste heat recovery device to slow down the heat dissipation rate. As time progresses, when the internal temperature of the equipment approaches the safe threshold (set at 60℃), the main control chip further fine-tunes the parameters of the insulation layer and waste heat recovery device to ensure a smooth temperature decrease. When the internal temperature of the equipment drops to 60℃, the main control chip stops adjusting, the entire shutdown process ends, and the equipment is in a safe state, allowing users to safely perform subsequent operations.

[0130] By combining a multi-layered composite insulation structure with a waste heat recovery device, the internal temperature drop of the equipment is effectively controlled, preventing component damage and deformation caused by excessively high or rapid temperature drops. This ensures the safety and stability of the equipment and extends its service life. It also prevents the external casing from overheating due to rapid heat loss during shutdown, avoiding accidental burns to users. Conversely, it prevents slow heat dissipation, avoiding prolonged waiting times for the equipment to cool down before resuming operations, thus improving user convenience and comfort. Dynamically adjusting the insulation layer performance and waste heat recovery device operating parameters allows for efficient energy utilization during shutdown, preventing energy waste caused by excessive heat dissipation, improving energy efficiency, and meeting energy conservation and environmental protection requirements. The multi-layered composite insulation structure and dynamic adjustment mechanism effectively maintain a stable internal temperature field in the grilling area, preventing localized temperature anomalies caused by uneven heat loss, providing a good working environment for internal components, and ensuring stable equipment performance.

[0131] like Figure 2 As shown, embodiments of the present invention also provide an automatic heat preservation control system for a grilling or frying device, comprising:

[0132] The data acquisition module is used to collect temperature signals at different locations through multiple sets of thermocouples and infrared thermal imaging sensors arranged in the grilling area, construct a dynamic three-dimensional temperature field model, and calculate the temperature standard deviation and maximum temperature gradient in real time based on the dynamic three-dimensional temperature field model.

[0133] The control module is used to generate a multi-region differentiated compensation strategy based on the heat distribution differences in the three-dimensional temperature field model when the temperature standard deviation is greater than or equal to a preset threshold. This strategy dynamically adjusts the power distribution ratio of each heating unit and optimizes the duty cycle parameters of the pulse width modulation in real time.

[0134] The correction module is used to obtain the updated temperature standard deviation and temperature gradient change rate in real time based on the temperature field data after the compensation strategy is executed, and dynamically correct the heat preservation time so that the heat preservation time can be automatically adjusted with the temperature field uniformity.

[0135] The judgment module is used to perform dual-mode judgment on the corrected heat preservation time and temperature field stability. When either criterion is met, the gradient power reduction shutdown procedure is triggered, and the heating power is reduced in stages according to the preset exponential decay law. At the same time, the waste heat recovery device is started to discharge the residual heat through the external heat dissipation channel.

[0136] The protection module is used to thermally isolate the grilling area through a multi-layer composite thermal insulation structure during the execution of the gradient power reduction shutdown procedure until the internal temperature of the equipment drops to a safe threshold.

[0137] It should be noted that this system is a system corresponding to the above method. All implementation methods in the above method embodiments are applicable to this embodiment and can achieve the same technical effect.

[0138] Embodiments of the present invention also provide a computing device, including: a processor and a memory storing a computer program, wherein the computer program, when executed by the processor, performs the method described above. All implementations in the above method embodiments are applicable to this embodiment and can achieve the same technical effects.

[0139] Embodiments of the present invention also provide a computer-readable storage medium storing instructions that, when executed on a computer, cause the computer to perform the method described above. All implementations in the above method embodiments are applicable to this embodiment and can achieve the same technical effects.

[0140] The above description represents the preferred embodiments of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. An automatic heat preservation control method for a frying / grilling equipment, characterized in that, The method includes: By deploying multiple sets of thermocouples and infrared thermal imaging sensors in the grilling area, temperature signals at different locations are collected to construct a dynamic three-dimensional temperature field model. Based on the dynamic three-dimensional temperature field model, the temperature standard deviation and maximum temperature gradient are calculated in real time. When the temperature standard deviation is greater than or equal to the preset threshold, a multi-region differentiated compensation strategy is generated based on the heat distribution differences in the three-dimensional temperature field model, dynamically adjusting the power distribution ratio of each heating unit and optimizing the duty cycle parameters of pulse width modulation in real time. Based on the temperature field data after the compensation strategy is implemented, the updated temperature standard deviation and temperature gradient change rate are obtained in real time, and the heat preservation time is dynamically corrected to achieve automatic adjustment of the heat preservation time with the uniformity of the temperature field. A dual-mode shutdown mechanism is used to determine the corrected heat preservation time and temperature field stability. When either criterion is met, a gradient power reduction shutdown procedure is triggered, reducing the heating power in stages according to a preset exponential decay law. Simultaneously, the waste heat recovery device is activated to discharge residual heat through an external heat dissipation channel. The dual-mode shutdown mechanism includes: First criterion: Actual heat preservation time ≥ dynamically adjusted heat preservation time; Second criterion: Over a continuous period of time, the temperature standard deviation ≤ the set threshold and the maximum temperature gradient ≤ the set threshold. During the gradient power reduction shutdown procedure, the grilling area is thermally isolated by a multi-layer composite insulation structure until the internal temperature of the equipment drops to a safe threshold.

2. The automatic heat preservation control method for frying and grilling equipment according to claim 1, characterized in that, Multiple thermocouples and infrared thermal imaging sensors deployed in the grilling area are used to collect temperature signals from different locations, constructing a dynamic three-dimensional temperature field model. Based on this model, the temperature standard deviation and maximum temperature gradient are calculated in real time, including: Each thermocouple and infrared thermal imaging sensor continuously collects temperature signals from different locations and transmits the temperature signals to the main control chip of the grilling equipment in real time; The main control chip receives the temperature signal, calls the built-in spatial coordinate mapping table, and determines the actual position of each temperature data point in the grilling area by associating the temperature signal with the corresponding spatial coordinates. Based on the actual position of each temperature data point in the grilling area, an interpolation algorithm is used to perform interpolation processing to obtain the interpolated temperature data. By combining the interpolated temperature data with spatial coordinate information, a dynamic three-dimensional temperature field model reflecting the real-time temperature distribution in the grilling area is constructed. Based on the dynamic three-dimensional temperature field model, the main control chip calculates the temperature standard deviation and maximum temperature gradient in real time.

3. The automatic heat preservation control method for frying and grilling equipment according to claim 2, characterized in that, When the temperature standard deviation is greater than or equal to a preset threshold, a multi-region differentiated compensation strategy is generated based on the heat distribution differences in the three-dimensional temperature field model. This dynamically adjusts the power allocation ratio of each heating unit and optimizes the duty cycle parameters of the pulse width modulation in real time, including: The temperature standard deviation is compared with a preset threshold. When the temperature standard deviation is greater than or equal to the preset threshold, the grilling area is divided into several sub-regions according to the three-dimensional temperature field model, and the deviation of the temperature of each sub-region from the target value is calculated. Based on the deviation of temperature from the target value in each sub-region, the sub-regions are prioritized and a multi-region differentiated compensation strategy is generated. Based on a multi-regional differentiated compensation strategy, the power allocation ratio of the heating units in each sub-region is dynamically adjusted, and the duty cycle parameter of pulse width modulation is optimized in real time while adjusting the power of each heating unit.

4. The automatic heat preservation control method for frying and grilling equipment according to claim 3, characterized in that, Based on the temperature field data after the compensation strategy is implemented, the updated temperature standard deviation and temperature gradient change rate are obtained in real time, and the insulation time is dynamically corrected to achieve automatic adjustment of the insulation time according to the temperature field uniformity, including: Determine the initial heat preservation time, and after implementing the compensation strategy, continuously monitor the grilling area from the start time; At each moment, the preset temperature in the grilling area Temperature data was collected at each sampling point to determine the frying / grilling area. The average temperature of each sampling point at the corresponding time; Based on the temperature and grilling area of ​​each sampling point at the current moment. The average temperature of each sampling point at a corresponding time is used to determine the temperature standard deviation at that corresponding time. Based on the temperature standard deviation of the previous moment and the temperature standard deviation of the next moment, the rate of change of temperature standard deviation is obtained, and based on the rate of change of temperature standard deviation, the comprehensive adjustment factor of temperature change on heat preservation time is obtained. The dynamically adjusted insulation time is determined based on the comprehensive adjustment factor of temperature change on insulation time and the initial insulation time. The system continuously repeats the processes of temperature data acquisition, standard deviation and rate of change calculation, comprehensive adjustment factor generation, and insulation duration update to achieve automatic adjustment of insulation duration in response to dynamic changes in temperature field uniformity.

5. The automatic heat preservation control method for frying and grilling equipment according to claim 4, characterized in that, During the gradient power reduction shutdown procedure, the grilling area is thermally isolated using a multi-layer composite insulation structure until the internal temperature of the equipment drops to a safe threshold, including: When the gradient power reduction shutdown procedure is initiated, the multi-layer composite thermal insulation structure and the waste heat recovery device work together. During collaborative operation, the main control chip receives data from the temperature sensor in the grilling area in real time, continuously monitors temperature changes, and dynamically adjusts the performance parameters of the insulation layer, the operating power of the waste heat recovery device, and the heat dissipation direction according to the temperature changes. The main control chip continuously compares the real-time internal temperature of the device with the safety threshold and dynamically adjusts the process until the internal temperature of the device drops to the safety threshold.

6. The automatic heat preservation control method for frying and grilling equipment according to claim 5, characterized in that, The multi-layer composite thermal insulation structure includes: Inner nanoporous aerogel layer: The nanoporous aerogel material inhibits radiative heat dissipation and reduces longitudinal heat conduction; Middle-layer vacuum insulation cavity: Multiple reflective screens are installed inside to block air convection and reduce radiative heat transfer; Outer waterproof and thermally conductive silicone coating: used to even out surface temperature distribution and prevent external humidity penetration from affecting the internal temperature field.

7. An automatic heat preservation control system for a grilling or frying equipment, wherein the system implements the method as described in any one of claims 1 to 6, characterized in that, include: The data acquisition module is used to collect temperature signals at different locations through multiple sets of thermocouples and infrared thermal imaging sensors arranged in the grilling area, construct a dynamic three-dimensional temperature field model, and calculate the temperature standard deviation and maximum temperature gradient in real time based on the dynamic three-dimensional temperature field model. The control module is used to generate a multi-region differentiated compensation strategy based on the heat distribution differences in the three-dimensional temperature field model when the temperature standard deviation is greater than or equal to a preset threshold. This strategy dynamically adjusts the power distribution ratio of each heating unit and optimizes the duty cycle parameters of the pulse width modulation in real time. The correction module is used to obtain the updated temperature standard deviation and temperature gradient change rate in real time based on the temperature field data after the compensation strategy is executed, and dynamically correct the heat preservation time so that the heat preservation time can be automatically adjusted with the temperature field uniformity. The judgment module is used to perform dual-mode judgment on the corrected heat preservation time and temperature field stability. When either criterion is met, the gradient power reduction shutdown procedure is triggered, and the heating power is reduced in stages according to the preset exponential decay law. At the same time, the waste heat recovery device is started to discharge the residual heat through the external heat dissipation channel. The protection module is used to thermally isolate the grilling area through a multi-layer composite thermal insulation structure during the execution of the gradient power reduction shutdown procedure until the internal temperature of the equipment drops to a safe threshold.

8. A computing device, characterized in that, include: One or more processors; A storage device for storing one or more programs that, when executed by one or more processors, cause the one or more processors to implement the method as described in any one of claims 1 to 6.

9. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores a program that, when executed by a processor, implements the method as described in any one of claims 1 to 6.

Images