Control method and control device of cooking utensil and cooking utensil

Abstract

The invention discloses a control method and device of a cooking utensil and the cooking utensil, the cooking utensil comprises a cooking main body, a cover body, a temperature detection device and a control device, the cooking main body is provided with a cooking cavity and a heating device for heating the cooking cavity; the temperature detection device is used for detecting real-time temperatures of multiple detection points of different heights of a cooking cavity, and the multiple real-time temperatures comprise the bottom temperature of the cooking cavity and at least one side temperature of the cooking cavity. The control method of the cooking utensil comprises the following steps: when the cooking utensil is used for cooking and the liquid level of a cooking cavity is lower than the highest detection point of a temperature detection device, acquiring a plurality of real-time temperatures detected by the temperature detection device, the multiple real-time temperatures comprise the bottom temperature of the cooking cavity and at least one side temperature of the cooking cavity; and controlling the heating device to work according to the plurality of real-time temperatures. According to the technical scheme, the accuracy of food material temperature detection is improved, and the food material cooking effect is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking appliances, and in particular to a control method and a control device for a cooking appliance, and the cooking appliance. Background Art

[0002] The cooking utensils can automatically perform multiple functions such as stir-frying, making soup, stewing, etc., and can cook with one click without supervision, which provides convenience for consumers and reduces the difficulty of cooking operations.

[0003] Most of the heating elements of current cooking utensils are set at the bottom of the pot. Even if heating elements are set on the side of the pot, they are often affected by power, process, assembly, etc., and are only locally set as auxiliary heating elements. The fire power control of the cooking utensils is mainly based on the temperature control of the temperature sensor at the bottom of the pot, that is, the fire power control is mainly based on the temperature of the bottom of the pot. The temperature control based on the bottom of the pot mainly controls the power according to the temperature of the bottom of the pot, rather than the temperature of the food in the pot. Therefore, there is a deviation in the fire power control. Improper fire power control leads to poor food cooking effect. Summary of the Invention

[0004] The main purpose of the present invention is to provide a control method and control device for a cooking appliance, and a cooking appliance, aiming to improve the accuracy of food temperature detection and improve the cooking effect of food.

[0005] To achieve the above objectives, the present invention provides a method for controlling a cooking appliance. The cooking appliance includes a cooking body, a lid, a temperature detection device, and a control device. The cooking body is provided with a cooking cavity and a heating device for heating the cooking cavity. The temperature detection device is configured to detect real-time temperatures at multiple detection points at different heights within the cooking cavity. The multiple real-time temperatures include a bottom temperature of the cooking cavity and a temperature of at least one side of the cooking cavity. The method for controlling the cooking appliance includes the following steps:

[0006] When the cooking appliance is cooking and the liquid level in the cooking cavity is lower than the highest detection point of the temperature detection device, obtaining a plurality of real-time temperatures detected by the temperature detection device, the plurality of real-time temperatures including a bottom temperature of the cooking cavity and a temperature of at least one side of the cooking cavity;

[0007] The heating device is controlled to operate according to the multiple real-time temperatures.

[0008] Optionally, the step of controlling the operation of the heating device according to the multiple real-time temperatures includes:

[0009] When the bottom temperature of the cooking cavity is lower than the set temperature and it is determined according to the plurality of real-time temperatures that the liquid in the cooking cavity is in a micro-boiling stage, the heating device is controlled to operate in a micro-boiling mode.

[0010] Optionally, when the bottom temperature of the cooking cavity is lower than a set temperature, and it is determined based on the multiple real-time temperatures that the liquid in the cooking cavity is in a slight boiling stage, the step of controlling the heating device to operate in a slight boiling mode includes:

[0011] When the bottom temperature of the cooking cavity is lower than the set temperature, determining corresponding multiple temperature change rates according to the multiple real-time temperatures;

[0012] Determining a first temperature change rate of a detection point located above the liquid level and a second temperature change rate of a detection point located below the liquid level according to the magnitudes of the multiple temperature change rates;

[0013] When the first temperature change rate and the second temperature change rate meet set conditions, it is determined that the liquid in the cooking cavity is in a slight boiling stage, and the heating device is controlled to operate in a slight boiling mode.

[0014] Optionally, the step of determining a first temperature change rate of a detection point located above the liquid level and a second temperature change rate of a detection point located below the liquid level according to the multiple temperature change rates includes:

[0015] comparing the plurality of temperature change rates with preset values ​​respectively;

[0016] A temperature change rate that is less than a preset value is identified as a first temperature change rate, and a temperature change rate that is greater than or equal to the preset value is identified as a second temperature change rate.

[0017] Optionally, the step of determining a first temperature change rate of a detection point located above the liquid level and a second temperature change rate of a detection point located below the liquid level according to the multiple temperature change rates includes:

[0018] Sort the plurality of temperature change rates in order of numerical value, calculate the difference between two adjacent temperature change rates, and determine the two boundary temperature change rates corresponding to the maximum difference;

[0019] Dividing the plurality of temperature change rates into a larger value group and a smaller value group, the larger value group including the maximum temperature change rate, the larger boundary temperature change rate of the two boundary temperature change rates, and the temperature change rate between the maximum temperature change rate and the larger boundary temperature change rate, and the smaller value group including the minimum temperature change rate, the smaller boundary temperature change rate of the two boundary temperature change rates, and the temperature change rate between the minimum temperature change rate and the smaller boundary temperature change rate;

[0020] The temperature change rates in the smaller value group are identified as first temperature change rates, and the temperature change rates in the larger value group are identified as second temperature change rates.

[0021] Optionally, when the first temperature change rate and the second temperature change rate meet set conditions, the step of determining that the liquid in the cooking cavity has entered a slight boiling stage and controlling the heating device to operate in a slight boiling mode includes:

[0022] When the first temperature change rate is equal to the second temperature change rate, it is determined that the liquid in the cooking cavity has entered a slight boiling stage, and the heating device is controlled to operate in a slight boiling mode.

[0023] Optionally, when the first temperature change rate and the second temperature change rate meet set conditions, the step of determining that the liquid in the cooking cavity has entered a slight boiling stage and controlling the heating device to operate in a slight boiling mode includes:

[0024] determining a first temperature change rate of a detection point above the liquid level and a second temperature change rate of a detection point below the liquid level according to the magnitudes of the plurality of temperature change rates, and determining a current liquid level of the cooking cavity according to the detection point corresponding to the first temperature change rate and the detection point corresponding to the second temperature change rate;

[0025] determining operating parameters of a micro-boiling mode according to the current liquid level;

[0026] The heating device is controlled to operate in a slight boiling mode, and in the slight boiling mode, operates according to the operating parameters.

[0027] Optionally, the operating parameters include heating time and heating power, and the heating time and heating power satisfy: t=g*(V0-Vs)10^6 / P;

[0028] Among them, t is the heating time of the heating device in the slight boiling mode, P is the heating power of the heating device in the slight boiling mode, V0 is the volume corresponding to the current liquid level, Vs is the volume corresponding to the target liquid level, and g is the preset proportional coefficient.

[0029] The present invention also provides a cooking appliance control device, comprising a memory, a processor, and a cooking appliance control program stored in the memory, wherein the processor executes the cooking appliance control program to implement the steps of any one of the cooking appliance control methods described above.

[0030] The present invention also provides a cooking utensil, which includes a cooking body, a cover, multiple temperature detection devices and a control device. The cooking body is provided with a cooking cavity and a heating device for heating the cooking cavity. The temperature detection device includes a first temperature detection device and at least one second temperature detection device. The first temperature detection device is used to detect the bottom temperature of the cooking cavity, and the second temperature detection device is used to detect the side temperature of the cooking cavity. The control device includes the control device of the cooking utensil described above.

[0031] Optionally, a plurality of the second temperature detection devices are provided, and the plurality of second temperature detection devices are arranged corresponding to the depth direction of the cooking cavity.

[0032] Optionally, the cooking cavity includes a plurality of sub-cavities distributed along its circumference, and a plurality of second temperature detection devices are provided, so that each of the sub-cavities corresponds to at least one second temperature detection device.

[0033] In the technical solution of the present invention, the control method for a cooking appliance includes the following steps: when the cooking appliance is cooking and the liquid level in the cooking cavity is below the highest detection point of the temperature detection device, obtaining multiple real-time temperatures detected by the temperature detection device, wherein the multiple real-time temperatures include the temperature of the bottom of the cooking cavity and the temperature of at least one side of the cooking cavity; and controlling the operation of the heating device based on the multiple real-time temperatures. That is, in the technical solution of the present invention, during cooking, the cooking appliance not only obtains the temperature of the bottom of the cooking cavity but also the temperature of at least one side of the cooking cavity. The operation of the heating device is controlled based on the temperatures at the multiple detection points, thereby improving the accuracy of food temperature detection and enhancing the cooking effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying any creative work.

[0035] Figure 1 A schematic structural diagram of an embodiment of a cooking utensil provided by the present invention;

[0036] Figure 2 A schematic structural diagram of another embodiment of the cooking utensil provided by the present invention;

[0037] Figure 3 for Figure 1 or Figure 2 A schematic cross-sectional view of a cooking appliance;

[0038] Figure 4 A schematic flow chart of steps of an embodiment of a method for controlling a cooking appliance provided by the present invention;

[0039] Figure 5 A schematic flow chart of steps of another embodiment of the method for controlling a cooking appliance provided by the present invention;

[0040] Figure 6 for Figure 5 Schematic diagram of the flow of sub-steps of step S21 in;

[0041] Figure 7 for Figure 6 Flow chart of the sub-steps of step S212;

[0042] Figure 8 for Figure 6 A schematic flow chart of another sub-step of step S212 in FIG.

[0043] Figure 9 for Figure 6 Flow chart of the sub-steps of step S213 in FIG.

[0044] Description of Figure Numbers:

[0045] Label name Label name 100 cooking utensils 2 Cover 1 Cooking Subject 3 Temperature detection device 11 Cooking chamber 31 First temperature detection device 111 Sub-cavity 32 Second temperature detection device 12 cookware a Highest water level

[0046] The purpose, features and advantages of the present invention will be further described with reference to the accompanying drawings and in conjunction with the embodiments. DETAILED DESCRIPTION

[0047] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0048] It should be noted that if the embodiments of the present invention involve directional indications (such as up, down, left, right, front, back, etc.), the directional indications are only used to explain the relative position relationship, movement status, etc. between the various components under a certain specific posture (as shown in the accompanying drawings). If the specific posture changes, the directional indications will also change accordingly.

[0049] In addition, if there are descriptions involving "first", "second", etc. in the embodiments of the present invention, the descriptions of "first", "second", etc. are only for descriptive purposes and cannot be understood as indicating or suggesting their relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of such features. In addition, the meaning of "and / or" appearing throughout the text includes three parallel schemes. Taking "A and / or B" as an example, it includes scheme A, or scheme B, or a scheme in which A and B are satisfied at the same time. In addition, the technical solutions between the various embodiments can be combined with each other, but it must be based on the ability of ordinary technicians in this field to implement. When the combination of technical solutions is mutually contradictory or cannot be implemented, it should be deemed that such a combination of technical solutions does not exist and is not within the scope of protection required by the present invention.

[0050] Cooking utensils can automatically perform various functions such as stir-frying, making soup, and stewing, and can cook without supervision with one click, providing convenience for consumers and reducing the difficulty of cooking operations. Currently, the heating elements of most cooking utensils are installed at the bottom of the pot. Even if heating elements are installed on the side of the pot, they are often affected by power, process, assembly, etc., and are only locally installed as auxiliary heating elements. The fire power control of cooking utensils is mainly based on the temperature control of the temperature sensor at the bottom of the pot, that is, the fire power control is mainly based on the temperature of the bottom of the pot. Since the temperature control based on the bottom of the pot mainly controls the power according to the temperature of the bottom of the pot, rather than the temperature of the food in the pot, there is a deviation in the fire power control. Improper fire power control leads to poor food cooking effect.

[0051] In view of this, the present invention provides a control method and control device for a cooking appliance, and a cooking appliance, aiming to improve the accuracy of food temperature detection and improve the cooking effect of the food. Figures 1 to 3 This is an embodiment of the cooking utensil provided by the present invention.

[0052] It should be noted that the present invention does not specifically limit the heating type of the cooking appliance 100, which includes electromagnetic heating, infrared heating, hot plate heating, etc. The cooking appliance 100 is illustrated as electromagnetic heating in the accompanying drawings.

[0053] In an embodiment of the present invention, please refer to the accompanying drawings. The cooking appliance 100 includes a cooking body 1, a cover 2, multiple temperature detection devices 3 and a control device (not shown in the figure). The cooking body 1 is provided with a cooking cavity 11 and a heating device for heating the cooking cavity 11. The temperature detection device 3 includes a first temperature detection device 31 and at least one second temperature detection device 32. The first temperature detection device 31 is used to detect the bottom temperature of the cooking cavity 11, and the second temperature detection device 32 is used to detect the side temperature of the cooking cavity 11. In this way, during cooking, not only the bottom temperature of the cooking cavity 11 but also the temperature of at least one side of the cooking cavity 11 can be obtained. The operation of the heating device is controlled by the temperatures of multiple detection points, thereby improving the accuracy of food temperature detection and improving the cooking effect of the food.

[0054] It should be noted that, in order to facilitate disassembly and cleaning, in this embodiment, the cooking body 1 includes a detachable pot 12, and the pot 12 defines the cooking cavity 11. Of course, the cooking body 1 can also directly form the cooking cavity 11, and this application does not limit this.

[0055] Furthermore, in an embodiment of the present invention, the control device includes a memory, a processor, and a control program for the cooking appliance 100 stored in the memory. The processor executes the control program for the cooking appliance 100 to implement the following steps of the control method for the cooking appliance 100:

[0056] When the cooking appliance 100 is cooking and the liquid level in the cooking cavity 11 is lower than the highest detection point of the temperature detection device 3, a plurality of real-time temperatures detected by the temperature detection device 3 are obtained, the plurality of real-time temperatures including the bottom temperature of the cooking cavity 11 and the temperature of at least one side of the cooking cavity 11;

[0057] The heating device is controlled to operate according to the multiple real-time temperatures.

[0058] Optionally, the step of controlling the operation of the heating device according to the multiple real-time temperatures includes:

[0059] When the bottom temperature of the cooking cavity 11 is lower than the set temperature and it is determined according to the multiple real-time temperatures that the liquid in the cooking cavity 11 is in a micro-boiling stage, the heating device is controlled to operate in a micro-boiling mode.

[0060] Optionally, when the bottom temperature of the cooking cavity 11 is lower than a set temperature, and it is determined based on the multiple real-time temperatures that the liquid in the cooking cavity 11 is in a slight boiling stage, the step of controlling the heating device to operate in a slight boiling mode includes:

[0061] When the bottom temperature of the cooking cavity 11 is lower than the set temperature, a corresponding plurality of temperature change rates are determined according to the plurality of real-time temperatures;

[0062] Determining a first temperature change rate of a detection point located above the liquid level and a second temperature change rate of a detection point located below the liquid level according to the magnitudes of the multiple temperature change rates;

[0063] When the first temperature change rate and the second temperature change rate meet the set conditions, it is determined that the liquid in the cooking cavity 11 is in the micro-boiling stage, and the heating device is controlled to operate in the micro-boiling mode.

[0064] Optionally, the step of determining a first temperature change rate of a detection point located above the liquid level and a second temperature change rate of a detection point located below the liquid level according to the multiple temperature change rates includes:

[0065] comparing the plurality of temperature change rates with preset values ​​respectively;

[0066] A temperature change rate that is less than a preset value is identified as a first temperature change rate, and a temperature change rate that is greater than or equal to the preset value is identified as a second temperature change rate.

[0067] Optionally, the step of determining a first temperature change rate of a detection point located above the liquid level and a second temperature change rate of a detection point located below the liquid level according to the multiple temperature change rates includes:

[0068] Sort the plurality of temperature change rates in order of numerical value, calculate the difference between two adjacent temperature change rates, and determine the two boundary temperature change rates corresponding to the maximum difference;

[0069] Dividing the plurality of temperature change rates into a larger value group and a smaller value group, the larger value group including the maximum temperature change rate, the larger boundary temperature change rate of the two boundary temperature change rates, and the temperature change rate between the maximum temperature change rate and the larger boundary temperature change rate, and the smaller value group including the minimum temperature change rate, the smaller boundary temperature change rate of the two boundary temperature change rates, and the temperature change rate between the minimum temperature change rate and the smaller boundary temperature change rate;

[0070] The temperature change rates in the smaller value group are identified as first temperature change rates, and the temperature change rates in the larger value group are identified as second temperature change rates.

[0071] Optionally, when the first temperature change rate and the second temperature change rate meet set conditions, the step of determining that the liquid in the cooking cavity 11 has entered a slight boiling stage and controlling the heating device to operate in a slight boiling mode includes:

[0072] When the first temperature change rate is equal to the second temperature change rate, it is determined that the liquid in the cooking cavity 11 is in a slight boiling stage, and the heating device is controlled to operate in a slight boiling mode.

[0073] Optionally, when the first temperature change rate and the second temperature change rate meet set conditions, the step of determining that the liquid in the cooking cavity 11 has entered a slight boiling stage and controlling the heating device to operate in a slight boiling mode includes:

[0074] Determining, based on the magnitudes of the multiple temperature change rates, a first temperature change rate of a detection point located above the liquid level and a second temperature change rate of a detection point located below the liquid level, and determining, based on the detection point corresponding to the first temperature change rate and the detection point corresponding to the second temperature change rate, a current liquid level of the cooking cavity 11;

[0075] determining operating parameters of a micro-boiling mode according to the current liquid level;

[0076] The heating device is controlled to operate in a slight boiling mode, and in the slight boiling mode, operates according to the operating parameters.

[0077] Optionally, the operating parameters include heating time and heating power, and the heating time and heating power satisfy: t=g*(V0-Vs)10^6 / P;

[0078] Among them, t is the heating time of the heating device in the slight boiling mode, P is the heating power of the heating device in the slight boiling mode, V0 is the volume corresponding to the current liquid level, Vs is the volume corresponding to the target liquid level, and g is the preset proportional coefficient.

[0079] In one embodiment of the present invention, multiple second temperature detection devices 32 are provided, arranged along the depth of the cooking cavity 11. This allows for detection of temperatures at multiple sides of the cooking cavity 11, more accurately detecting food temperatures and improving cooking quality. Specifically, the multiple second temperature detection devices 32 may be arranged linearly along the depth of the cooking cavity 11, or they may be arranged spirally along the depth of the cooking cavity 11. In one specific embodiment, to ensure that the liquid level in the cooking cavity 11 is below the highest detection point of the temperature detection devices 3 during normal use of the cooking appliance 100, at least one second temperature detection device 32 is positioned above the highest water level a of the cooking cavity 11. Thus, during normal use, at least one second temperature detection device 32 remains above the liquid level. More specifically, the height difference between the second temperature detection device 32 positioned above the highest water level a of the cooking cavity 11 and the highest water temperature line of the cooking cavity 11 is greater than or equal to 10 mm.

[0080] In one embodiment, the cooking cavity 11 includes a plurality of sub-cavities 111 distributed along its circumference, and a plurality of second temperature detection devices 32 are provided so that each of the sub-cavities 111 corresponds to at least one second temperature detection device 32. In this way, it is possible to ensure that the side temperature of each of the sub-cavities 111 is detected, thereby taking into account the temperature detection of the food in each of the sub-cavities 111 and improving the cooking effect of the food.

[0081] The present invention also provides a control method for a cooking appliance 100. The cooking appliance 100 includes a cooking body 1, a lid 2, a temperature detection device 3, and a control device. The cooking body 1 is provided with a cooking cavity 11 and a heating device for heating the cooking cavity 11. The temperature detection device 3 is used to detect real-time temperatures at multiple detection points at different heights of the cooking cavity 11. The multiple real-time temperatures include the bottom temperature of the cooking cavity 11 and the temperature of at least one side of the cooking cavity 11. The control method of the cooking appliance 100 includes the following steps:

[0082] S10: When the cooking appliance 100 is cooking and the liquid level in the cooking cavity 11 is lower than the highest detection point of the temperature detection device 3, a plurality of real-time temperatures detected by the temperature detection device 3 are obtained, wherein the plurality of real-time temperatures include a bottom temperature of the cooking cavity 11 and a temperature of at least one side of the cooking cavity 11;

[0083] S20: Controlling the heating device to operate according to the multiple real-time temperatures.

[0084] In the technical solution of the present invention, the control method of the cooking appliance 100 includes the following steps: when the cooking appliance 100 is cooking and the liquid level in the cooking cavity 11 is below the highest detection point of the temperature detection device 3, obtaining multiple real-time temperatures detected by the temperature detection device 3, including the temperature of the bottom of the cooking cavity 11 and the temperature of at least one side of the cooking cavity 11; and controlling the operation of the heating device based on the multiple real-time temperatures. That is, in the technical solution of the present invention, when cooking, the cooking appliance 100 not only obtains the temperature of the bottom of the cooking cavity 11 but also the temperature of at least one side of the cooking cavity 11. The operation of the heating device is controlled based on the temperatures at the multiple detection points, thereby improving the accuracy of food temperature detection and enhancing the cooking effect.

[0085] In one embodiment of the present invention, the step S20 of controlling the operation of the heating device according to the multiple real-time temperatures includes:

[0086] S21: When the bottom temperature of the cooking cavity 11 is lower than the set temperature, and it is determined according to the multiple real-time temperatures that the liquid in the cooking cavity 11 is in a micro-boiling stage, the heating device is controlled to operate in a micro-boiling mode.

[0087] It should be noted that "slight boiling" refers to the state of a liquid before it boils. In this state, bubbles have begun to form in certain parts of the liquid, but the liquid in the entire container has not yet boiled. In other words, slight boiling is a prelude to boiling, usually manifested as a large number of small bubbles appearing inside the liquid. These bubbles rise inside the liquid and gradually grow larger, but disappear before reaching the liquid surface. The liquid in the cooking cavity entering the slight boiling stage refers to the liquid in the cooking cavity entering the aforementioned "slightly boiling" state; controlling the heating device to operate in the slight boiling mode upon determining that the liquid in the cooking cavity has entered the slight boiling stage refers to controlling the heating device to operate in an operating mode corresponding to the liquid entering the aforementioned "slightly boiling" state upon determining that the liquid in the cooking cavity has entered the aforementioned "slightly boiling" state. This operating mode may be limited according to specific circumstances. For example, when boiling water, in order to boil the liquid, upon determining that the liquid in the cooking cavity has entered the slight boiling stage, the heating device is controlled to continue heating. For another example, when making soup or decocting medicine, in order to simmer and maintain the liquid in the "slightly boiling" state, the heating device is controlled to heat with a lower power or intermittently. That is, controlling the heating device to operate in the slight boiling mode upon determining that the liquid in the cooking cavity has entered the aforementioned "slightly boiling" state refers to controlling the heating device to operate in an operating mode corresponding to the liquid entering the aforementioned "slightly boiling" state upon determining that the liquid in the cooking cavity has entered the aforementioned "slightly boiling" state.

[0088] In this embodiment, when the bottom temperature of the cooking cavity 11 is lower than the set temperature, that is, the liquid in the cooking cavity 11 has not reached a slightly boiling state, as the temperature of the liquid in the cooking cavity 11 rises, when it is confirmed according to a plurality of real-time temperatures that the liquid in the cooking cavity 11 has entered a slightly boiling stage, the heating device is controlled to operate in a slightly boiling mode. When the initial temperature of the liquid in the cooking cavity 11 is low and the temperature of the liquid in the cooking cavity 11 rises to a slightly boiling state, the moment when the liquid in the cooking cavity 11 has entered a slightly boiling stage can be confirmed according to a plurality of real-time temperatures. The moment when the liquid enters a slightly boiling state can be identified more accurately. When it is identified that the liquid has entered a slightly boiling state, the heating device is controlled to operate in a slightly boiling mode. The operating mode of the heating device can be adjusted in time to correspond to the slightly boiling state of the liquid, the control of the heating device is more precise, and the cooking effect of the food is improved. Specifically, different set temperatures can be set according to different air pressures. For example, under normal atmospheric pressure, the set temperature is set to 80° to 90°. Taking 80° as an example, when the bottom temperature of the cooking cavity 11 is less than 80°, it is determined that the temperature of the liquid in the cooking cavity 11 is low and has not reached a slightly boiling state. As the temperature of the liquid in the cooking cavity 11 rises, the bottom temperature of the cooking cavity 11 and the side temperature of the cooking cavity 11 both rise. Based on the bottom temperature of the cooking cavity 11 and at least one side temperature of the cooking cavity 11, it is determined that the liquid in the cooking cavity 11 has entered a slightly boiling state, and the heating device is controlled to operate in a slightly boiling mode.

[0089] In one embodiment, when the bottom temperature of the cooking cavity 11 is lower than a set temperature and the liquid in the cooking cavity 11 is determined to be in a slight boiling stage based on the multiple real-time temperatures, step S21 of controlling the heating device to operate in a slight boiling mode includes:

[0090] S211: When the bottom temperature of the cooking cavity 11 is lower than the set temperature, determining corresponding temperature change rates according to the multiple real-time temperatures;

[0091] S212: Determining a first temperature change rate of a detection point located above the liquid level and a second temperature change rate of a detection point located below the liquid level according to the magnitudes of the multiple temperature change rates;

[0092] S213: When the first temperature change rate and the second temperature change rate meet the set conditions, it is determined that the liquid in the cooking cavity 11 is in a slight boiling stage, and the heating device is controlled to operate in a slight boiling mode.

[0093] It can be understood that when the temperature of the liquid in the cooking cavity 11 begins to rise but has not yet reached a slight boil (in the pre-slight boil stage, i.e., when the bottom temperature of the cooking cavity 11 is lower than the set temperature and there is little water vapor in the cooking cavity 11 before slight boiling), the cavity temperature above the water level has a longer heat transfer path, is lower, and rises more slowly. Therefore, the first temperature change rate at the detection point above the liquid level is smaller than the second temperature change rate at the detection point below the liquid level. When the liquid begins to slightly boil, water vapor increases rapidly, and the cavity temperature rises rapidly above the liquid level. Consequently, the first temperature change rate at the detection point above the liquid level will be larger than the second temperature change rate at the detection point below the liquid level. Based on this characteristic, the moment when the liquid begins to slightly boil can be identified. That is, when the first temperature change rate and the second temperature change rate meet the set conditions (the first temperature change rate and the second temperature change rate are equivalent or the difference is sufficiently small), it is determined that the liquid in the cooking cavity 11 has entered the slight boil stage, and the heating device is controlled to operate in the slight boil mode. By using the first and second temperature change rates to determine that the liquid in the cooking cavity 11 has reached the slight boil stage, accurate boiling point identification is achieved, thereby improving cooking quality.

[0094] In one embodiment, the step S212 of determining a first temperature change rate of a detection point located above the liquid level and a second temperature change rate of a detection point located below the liquid level based on the multiple temperature change rates includes:

[0095] S21211: Compare the plurality of temperature change rates with preset values ​​respectively;

[0096] S21212: Identify a temperature change rate that is less than a preset value as a first temperature change rate, and identify a temperature change rate that is greater than or equal to the preset value as a second temperature change rate.

[0097] It can be understood that when the bottom temperature of the cooking cavity 11 is lower than the set temperature, that is, the temperature of the liquid in the cooking cavity 11 is low, the liquid in the cooking cavity 11 has not reached a slightly boiling state at this time, and the first temperature change rate of the detection point above the liquid level is lower than the second temperature change rate of the detection point below the liquid level. The preset value can be obtained through experimental verification, and the temperature change rate less than the preset value is identified as the first temperature change rate, and the temperature change rate greater than or equal to the preset value is identified as the second temperature change rate. In this way, the first temperature change rate and the second temperature change rate can be quickly identified, so that the liquid in the cooking cavity 11 can be timely identified and judged to be in the slightly boiling stage according to the first temperature change rate and the second temperature change rate, the boiling point is accurately identified, and the cooking effect is improved.

[0098] In one embodiment, the step S212 of determining a first temperature change rate of a detection point located above the liquid level and a second temperature change rate of a detection point located below the liquid level based on the multiple temperature change rates includes:

[0099] S21221: sorting the plurality of temperature change rates in order of numerical value, calculating the difference between two adjacent temperature change rates, and determining two boundary temperature change rates corresponding to the maximum difference;

[0100] S21222: Dividing the plurality of temperature change rates into a larger value group and a smaller value group, the larger value group including the maximum temperature change rate, the larger boundary temperature change rate of the two boundary temperature change rates, and the temperature change rate between the maximum temperature change rate and the larger boundary temperature change rate, and the smaller value group including the minimum temperature change rate, the smaller boundary temperature change rate of the two boundary temperature change rates, and the temperature change rate between the minimum temperature change rate and the smaller boundary temperature change rate;

[0101] S21223: Identify the temperature change rate in the smaller value group as a first temperature change rate, and identify the temperature change rate in the larger value group as a second temperature change rate.

[0102] In this embodiment, based on the multiple temperature change rates, the multiple temperature change rates are divided into a larger value group and a smaller value group, the temperature change rate in the smaller value group is identified as the first temperature change rate, and the temperature change rate in the larger value group is identified as the second temperature change rate. Without setting a preset value, the first temperature change rate and the second temperature change rate can be directly identified from the multiple temperature change rates, avoiding misjudgment caused by improper setting of the preset value, accurately identifying the boiling point, and improving the cooking effect.

[0103] In one embodiment, when the first temperature change rate and the second temperature change rate meet the set conditions, the step S213 of determining that the liquid in the cooking cavity 11 has entered the micro-boiling stage and controlling the heating device to operate in the micro-boiling mode includes:

[0104] S2131: When the first temperature change rate is equal to the second temperature change rate, it is determined that the liquid in the cooking cavity 11 is in a micro-boiling stage, and the heating device is controlled to operate in a micro-boiling mode.

[0105] In this embodiment, in the initial state, the first temperature change rate at the detection point above the liquid level is less than the second temperature change rate at the detection point below the liquid level. As the liquid temperature rises, the first temperature change rate increases, and the first temperature change rate is comparable to the second temperature change rate. At this point, the liquid in the cooking chamber 11 is determined to be in the micro-boiling stage, accurately identifying the boiling point and improving the cooking effect. Specifically, when the temperature detection device 3 has multiple detection points above and / or below the liquid level, that is, when there are multiple first temperature change rates and / or second temperature change rates, it is sufficient that any one of the first temperature change rates is comparable to any one of the second temperature change rates.

[0106] In one embodiment, when the first temperature change rate and the second temperature change rate meet a set condition, step S213 of determining that the liquid in the cooking cavity 11 has entered a slight boiling stage and controlling the heating device to operate in a slight boiling mode includes:

[0107] S21321: Determine, based on the magnitudes of the multiple temperature change rates, a first temperature change rate of a detection point located above the liquid level and a second temperature change rate of a detection point located below the liquid level, and determine, based on the detection point corresponding to the first temperature change rate and the detection point corresponding to the second temperature change rate, a current liquid level of the cooking chamber 11;

[0108] S21322: Determine the operating parameters of the micro-boiling mode according to the current liquid level;

[0109] S21323: Control the heating device to operate in a micro-boiling mode, and in the micro-boiling mode, operate with the operating parameters.

[0110] In this embodiment, the current liquid level in the cooking chamber 11 is determined based on the detection points corresponding to the first temperature change rate and the detection points corresponding to the second temperature change rate. The operating parameters of the micro-boiling mode are determined based on the current liquid level, thereby preventing overflow or burning, improving cooking quality, and enhancing the user experience. Specifically, each temperature detection point corresponds to a different liquid level. The detection point corresponding to the first temperature change rate is above the liquid surface, while the detection point corresponding to the second temperature change rate is below the liquid surface. That is, the current liquid level is between the detection points corresponding to the first temperature change rate and the second temperature change rate. Thus, the current liquid level can be determined. In a specific embodiment, the temperature detection device 3 includes a first temperature detection device 31 and multiple second temperature detection devices 32. The first temperature detection device 31 is used to detect the bottom temperature of the cooking cavity 11, and the second temperature detection device 32 is used to detect the side temperature of the cooking cavity 11. The multiple second temperature detection devices 32 are arranged corresponding to the depth direction of the cooking cavity 11, and the multiple second temperature detection devices 32 divide the cooking cavity 11 into multiple divided intervals in its depth direction. The volumes of the multiple divided intervals are equal. In this way, the current liquid amount detection can be more accurate.

[0111] In one embodiment, the working parameters include heating time and heating power, and the heating time and heating power satisfy: t = g*(V0-Vs)10^6 / P; wherein t is the heating time of the heating device in the micro-boiling mode, P is the heating power of the heating device in the micro-boiling mode, V0 is the volume corresponding to the current liquid level, Vs is the volume corresponding to the target liquid level, and g is a preset proportional coefficient.

[0112] In this embodiment, the difference between the volume corresponding to the current liquid level and the volume corresponding to the target liquid level is inversely proportional to the heating power and directly proportional to the heating time. The heating time and heating power can be controlled based on the current liquid level to achieve the target liquid level and improve the cooking effect. Specifically, the target liquid level can be preset based on the cooking mode, for example, different target liquid levels can be set for soup or porridge. The target liquid level can also be manually input by the user. The target liquid level can also be determined based on the current liquid level, for example, by taking a certain percentage of the current liquid level.

[0113] In order to more clearly illustrate the present technical solution, the following specific embodiments illustrate the cooking process of the present cooking appliance 100: the cooking appliance 100 is turned on; it is determined whether to enter the cooking function; when the cooking appliance 100 is cooking, multiple real-time temperatures detected by the temperature detection device 3 are obtained; when the bottom temperature of the cooking cavity 11 is greater than the preset temperature, it is determined that the liquid in the cooking cavity 11 is in the micro-boiling stage, and the heating device is controlled to operate in the micro-boiling mode (when the cooking appliance 100 is turned on and the heating device is initially operating, the bottom temperature of the cooking cavity 11 is greater than the preset temperature, indicating that the user has directly poured boiling water into the cooking cavity 11, so the heating device is controlled to operate in the micro-boiling mode); when the bottom temperature of the cooking cavity 11 is less than the preset temperature, the liquid in the cooking cavity 11 is determined to be in the micro-boiling stage, and the heating device is controlled to operate in the micro-boiling mode. A temperature is set, and when it is determined that the liquid in the cooking cavity 11 is in the micro-boiling stage based on multiple real-time temperatures, the heating device is controlled to operate in the micro-boiling mode (when the cooking appliance 100 is turned on and the heating device is initially working, the bottom temperature of the cooking cavity 11 is lower than the preset temperature, indicating that the liquid temperature in the cooking cavity 11 is low. As the heating device works, the liquid temperature rises to reach the micro-boiling state. Confirming that the liquid in the cooking cavity 11 is in the micro-boiling stage through multiple real-time temperatures can improve the accuracy of food temperature detection and accurately identify the boiling point); when controlling the heating device to operate in the micro-boiling mode, the heating efficiency and heating time of the heating device are controlled according to the current liquid level to obtain the target liquid level to avoid overflow or burning.

[0114] The above are only preferred embodiments of the present invention and are not intended to limit the patent scope of the present invention. All equivalent structural transformations made based on the contents of the present invention's description and drawings, or direct / indirect applications in other related technical fields, are included in the patent protection scope of the present invention.

Claims

1. A method for controlling a cooking appliance, characterized in that: The cooking appliance comprises a cooking body, a lid, a temperature detection device, and a control device. The cooking body is provided with a cooking cavity and a heating device for heating the cooking cavity. The temperature detection device is used to detect real-time temperatures at multiple detection points at different heights of the cooking cavity. The multiple real-time temperatures include a bottom temperature of the cooking cavity and a temperature of at least one side of the cooking cavity. The control method of the cooking appliance comprises the following steps: When the cooking appliance is cooking and the liquid level in the cooking cavity is lower than the highest detection point of the temperature detection device, obtaining a plurality of real-time temperatures detected by the temperature detection device, the plurality of real-time temperatures including a bottom temperature of the cooking cavity and a temperature of at least one side of the cooking cavity; The heating device is controlled to operate according to the multiple real-time temperatures.

2. The cooking appliance control method according to claim 1, wherein: The step of controlling the operation of the heating device according to the multiple real-time temperatures includes: When the bottom temperature of the cooking cavity is lower than the set temperature and it is determined according to the plurality of real-time temperatures that the liquid in the cooking cavity is in a micro-boiling stage, the heating device is controlled to operate in a micro-boiling mode.

3. The cooking appliance control method according to claim 2, wherein: When the bottom temperature of the cooking cavity is lower than the set temperature and the liquid in the cooking cavity is determined to be in a slight boiling stage according to the multiple real-time temperatures, the step of controlling the heating device to operate in a slight boiling mode includes: When the bottom temperature of the cooking cavity is lower than the set temperature, determining corresponding multiple temperature change rates according to the multiple real-time temperatures; Determining a first temperature change rate of a detection point located above the liquid level and a second temperature change rate of a detection point located below the liquid level according to the magnitudes of the multiple temperature change rates; When the first temperature change rate and the second temperature change rate meet set conditions, it is determined that the liquid in the cooking cavity is in a slight boiling stage, and the heating device is controlled to operate in a slight boiling mode.

4. The cooking appliance control method according to claim 3, wherein: The step of determining a first temperature change rate of a detection point located above the liquid level and a second temperature change rate of a detection point located below the liquid level according to the multiple temperature change rates comprises: comparing the plurality of temperature change rates with preset values ​​respectively; A temperature change rate that is less than a preset value is identified as a first temperature change rate, and a temperature change rate that is greater than or equal to the preset value is identified as a second temperature change rate.

5. The cooking appliance control method according to claim 3, wherein: The step of determining a first temperature change rate of a detection point located above the liquid level and a second temperature change rate of a detection point located below the liquid level according to the multiple temperature change rates comprises: Sort the plurality of temperature change rates in order of numerical value, calculate the difference between two adjacent temperature change rates, and determine the two boundary temperature change rates corresponding to the maximum difference; Dividing the plurality of temperature change rates into a larger value group and a smaller value group, the larger value group including the maximum temperature change rate, the larger boundary temperature change rate of the two boundary temperature change rates, and the temperature change rate between the maximum temperature change rate and the larger boundary temperature change rate, and the smaller value group including the minimum temperature change rate, the smaller boundary temperature change rate of the two boundary temperature change rates, and the temperature change rate between the minimum temperature change rate and the smaller boundary temperature change rate; The temperature change rates in the smaller value group are identified as first temperature change rates, and the temperature change rates in the larger value group are identified as second temperature change rates.

6. The cooking appliance control method according to claim 3, wherein: When the first temperature change rate and the second temperature change rate meet a set condition, the step of determining that the liquid in the cooking cavity has entered a slight boiling stage and controlling the heating device to operate in a slight boiling mode includes: When the first temperature change rate is equal to the second temperature change rate, it is determined that the liquid in the cooking cavity has entered a slight boiling stage, and the heating device is controlled to operate in a slight boiling mode.

7. The cooking appliance control method according to claim 3, wherein: When the first temperature change rate and the second temperature change rate meet a set condition, the step of determining that the liquid in the cooking cavity has entered a slight boiling stage and controlling the heating device to operate in a slight boiling mode includes: determining a first temperature change rate of a detection point above the liquid level and a second temperature change rate of a detection point below the liquid level according to the magnitudes of the plurality of temperature change rates, and determining a current liquid level of the cooking cavity according to the detection point corresponding to the first temperature change rate and the detection point corresponding to the second temperature change rate; determining operating parameters of a micro-boiling mode according to the current liquid level; The heating device is controlled to operate in a slight boiling mode, and in the slight boiling mode, operates according to the operating parameters.

8. The cooking appliance control method according to claim 7, wherein: The working parameters include heating time and heating power, and the heating time and heating power satisfy: t=g*(V0-V s )10^6 / P; Among them, t is the heating time of the heating device in the micro-boiling mode, P is the heating power of the heating device in the micro-boiling mode, V0 is the volume corresponding to the current liquid level, V s is the volume corresponding to the target liquid level, and g is the preset proportional coefficient.

9. A control device for a cooking appliance, characterized in that: The method comprises a memory, a processor, and a cooking appliance control program stored in the memory, wherein the processor executes the cooking appliance control program to implement the steps of the cooking appliance control method according to any one of claims 1 to 8.

10. A cooking utensil, characterized in that: The cooking utensil includes a cooking body, a lid, a plurality of temperature detection devices and a control device. The cooking body is provided with a cooking cavity and a heating device for heating the cooking cavity. The temperature detection device includes a first temperature detection device and at least one second temperature detection device. The first temperature detection device is used to detect the bottom temperature of the cooking cavity, and the second temperature detection device is used to detect the side temperature of the cooking cavity. The control device includes the control device of the cooking utensil according to claim 9.

11. The cooking appliance according to claim 10, wherein A plurality of the second temperature detection devices are provided, and the plurality of second temperature detection devices are arranged corresponding to the depth direction of the cooking cavity.

12. The cooking appliance according to claim 10, wherein The cooking cavity includes a plurality of sub-cavities distributed along its circumference, and a plurality of second temperature detection devices are provided, so that each of the sub-cavities corresponds to at least one second temperature detection device.

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