Automatic sausage baking system and method

Abstract

The invention discloses an automatic sausage baking system and method, relates to the field of sausage baking equipment, and aims at solving the problem that existing sausage baking equipment is poor in energy utilization rate by detecting a pit position and dynamically adjusting opening and closing of a heating area and a heat preservation area according to a set first threshold value, a set second threshold value and a set third threshold value. Therefore, the power consumption and the heat energy consumption of the sausage roasting equipment are reduced, and the energy utilization rate of the sausage roasting equipment is improved.

Description

Technical Field

[0001] The present application relates to the field of sausage baking equipment, and specifically to an automatic sausage baking system and method. Background Art

[0002] The energy consumption of sausage grilling equipment mainly consists of electricity and heat. Modern sausage grilling machines often use high-efficiency heating elements, such as stainless steel electric heating tubes or electromagnetic heating technology, which can effectively reduce energy consumption and improve temperature control accuracy.

[0003] However, poor energy utilization of sausage grilling equipment is a common problem, which leads to energy waste. Summary of the Invention

[0004] The purpose of the present invention is to provide an automatic sausage baking system and method to address the problem of poor energy utilization of existing sausage baking equipment.

[0005] The technical solution adopted by the present invention to solve the above technical problems is:

[0006] An automatic sausage baking system includes at least two heat preservation areas and one heating area. The specific operation process of the system is as follows:

[0007] Step 1: First, open a heat preservation area and preheat the heat preservation area;

[0008] Step 2: After the heat preservation area is preheated, place the sausage in the heat preservation area and heat it;

[0009] Step 3: After heating is completed, the heat preservation area enters the heat preservation state;

[0010] Step 4: Detect the number of pits and determine whether the ratio of the number of pits to the number of sausages placed in the heat preservation area reaches a first threshold. If it does not reach the first threshold, no processing is performed. If it reaches the first threshold, determine whether the ratio of the number of pits to the number of sausages placed in the heat preservation area reaches a second threshold. If it does not reach the second threshold, execute step 5. If it reaches the second threshold, execute step 8. The pits are the vacant positions in the heat preservation area after the sausages are sold.

[0011] Step 5: Determine whether the number of times the second threshold value is not reached continuously reaches the third threshold value. If the third threshold value is not reached, execute step 6. If the third threshold value is reached, execute step 11.

[0012] Step 6: Turn on the heating area and preheat it. After the heating area is preheated, place the corresponding number of sausages in the heating area according to the number of pits and heat them. After heating is completed, turn off the power to the heating area and place the sausages in the pits of the insulation area.

[0013] Step 7: Repeat steps 4 to 6.

[0014] Step 8: Determine whether there is an idle insulation area. If there is no idle insulation area, execute step 6. If there is an idle insulation area, add a insulation area and turn on the heating area at the same time, and preheat the newly added insulation area and heating area respectively;

[0015] Step 9: After the newly added heat preservation area and heating area are preheated, place the sausages in the newly added heat preservation area and heat them. At the same time, place the sausages in the heating area according to the number of pits and heat them.

[0016] Step 10: After heating is completed, the heating area is powered off and the sausage is placed in the pit of the heat preservation area. The newly added heat preservation area enters the heat preservation state and step 4 is executed;

[0017] Step 11: Determine whether the current number of insulation areas is greater than 1. If not, execute step 6. If it is greater, determine whether the current number of pits has reached the number of sausages that can be accommodated in any insulation area. If not, execute step 4. If reached, reduce the corresponding insulation area and transfer the sausages in the insulation area to the pits of other insulation areas, and execute step 4.

[0018] Furthermore, the sausages placed in the heat preservation area in step 2 and step 9 are determined according to a preset sausage flavor ratio;

[0019] The grilled sausages placed in the heating area in step 6 are determined according to the number of pits and the preset grilled sausage flavor ratio.

[0020] Furthermore, the preheating temperature is 60°C.

[0021] Furthermore, the heat preservation state is 60°C.

[0022] Furthermore, the heating is performed at 160° C. for 20 minutes.

[0023] A method for automatically baking sausages, comprising the following steps:

[0024] Step 1: First, open a heat preservation area and preheat the heat preservation area;

[0025] Step 2: After the heat preservation area is preheated, place the sausage in the heat preservation area and heat it;

[0026] Step 3: After heating is completed, the heat preservation area enters the heat preservation state;

[0027] Step 4: Detect the number of pits and determine whether the ratio of the number of pits to the number of sausages placed in the heat preservation area reaches a first threshold. If it does not reach the first threshold, no processing is performed. If it reaches the first threshold, determine whether the ratio of the number of pits to the number of sausages placed in the heat preservation area reaches a second threshold. If it does not reach the second threshold, execute step 5. If it reaches the second threshold, execute step 8. The pits are the vacant positions in the heat preservation area after the sausages are sold.

[0028] Step 5: Determine whether the number of times the second threshold value is not reached continuously reaches the third threshold value. If the third threshold value is not reached, execute step 6. If the third threshold value is reached, execute step 11.

[0029] Step 6: Turn on the heating area and preheat it. After the heating area is preheated, place the corresponding number of sausages in the heating area according to the number of pits and heat them. After heating is completed, turn off the power to the heating area and place the sausages in the pits of the insulation area.

[0030] Step 7: Repeat steps 4 to 6.

[0031] Step 8: Determine whether there is an idle insulation area. If there is no idle insulation area, execute step 6. If there is an idle insulation area, add a insulation area and turn on the heating area at the same time, and preheat the newly added insulation area and heating area respectively;

[0032] Step 9: After the newly added heat preservation area and heating area are preheated, place the sausages in the newly added heat preservation area and heat them. At the same time, place the sausages in the heating area according to the number of pits and heat them.

[0033] Step 10: After heating is completed, the heating area is powered off and the sausage is placed in the pit of the heat preservation area. The newly added heat preservation area enters the heat preservation state and step 4 is executed;

[0034] Step 11: Determine whether the current number of insulation areas is greater than 1. If not, execute step 6. If it is greater, determine whether the current number of pits has reached the number of sausages that can be accommodated in any insulation area. If not, execute step 4. If reached, reduce the corresponding insulation area and transfer the sausages in the insulation area to the pits of other insulation areas, and execute step 4.

[0035] Furthermore, the sausages placed in the heat preservation area in step 2 and step 9 are determined according to a preset sausage flavor ratio;

[0036] The grilled sausages placed in the heating area in step 6 are determined according to the number of pits and the preset grilled sausage flavor ratio.

[0037] Furthermore, the preheating temperature is 60°C.

[0038] Furthermore, the heat preservation state is 60°C.

[0039] Furthermore, the heating is performed at 160° C. for 20 minutes.

[0040] The beneficial effects of the present invention are:

[0041] This application detects the pit position and dynamically adjusts the opening and closing of the heating area and the insulation area according to the set first threshold, second threshold and third threshold, thereby reducing the power consumption and heat energy consumption of the sausage grilling equipment and improving the energy utilization rate of the sausage grilling equipment. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 This is a schematic diagram of the heat preservation area in the embodiment of this application;

[0043] Figure 2 This is a structural diagram of the intestine storage box in the embodiment of this application;

[0044] Figure 3 This is a low concurrency example in the present application. Figure 1 ;

[0045] Figure 4 This is a low concurrency example in the present application. Figure 2 ;

[0046] Figure 5 This is a high concurrency example in the present application. Figure 1 ;

[0047] Figure 6 This is a high concurrency example in the present application. Figure 2 ;

[0048] Figure 7 This is an example of low concurrency entering high concurrency in the embodiment of this application. Figure 1 ;

[0049] Figure 8 This is an example of low concurrency entering high concurrency in the embodiment of this application. Figure 2 ;

[0050] Figure 9 This is a schematic diagram of the preset list in the embodiment of this application Figure 1 ;

[0051] Figure 10 This is a schematic diagram of the preset list in the embodiment of this application Figure 2 ;

[0052] Figure 11 This is a schematic diagram of the preset list in the embodiment of this application Figure 3 ;

[0053] Figure 12 This is a schematic diagram of the preset list in the embodiment of this application Figure 4 ;

[0054] Figure 13 This is a schematic diagram of switching between large and small lists in the embodiment of this application Figure 1 ;

[0055] Figure 14 This is a schematic diagram of switching between large and small lists in the embodiment of this application Figure 2 ;

[0056] Figure 15 This is an example of switching between large and small lists when high concurrency enters low concurrency in the embodiment of this application. Figure 1 ;

[0057] Figure 16 This is an example of switching between large and small lists when high concurrency enters low concurrency in the embodiment of this application. Figure 2 . DETAILED DESCRIPTION

[0058] It should be noted that, in the absence of conflict, the various embodiments disclosed in this application can be combined with each other.

[0059] Specific embodiment 1: This embodiment describes an automatic sausage baking system, which includes at least two heat preservation areas and one heating area. The specific operation process of the system is as follows:

[0060] Step 1: First, open a heat preservation area and preheat the heat preservation area;

[0061] Step 2: After the heat preservation area is preheated, place the sausage in the heat preservation area and heat it;

[0062] Step 3: After heating is completed, the heat preservation area enters the heat preservation state;

[0063] Step 4: Detect the number of pits and determine whether the ratio of the number of pits to the number of sausages placed in the heat preservation area reaches a first threshold. If it does not reach the first threshold, no processing is performed. If it reaches the first threshold, determine whether the ratio of the number of pits to the number of sausages placed in the heat preservation area reaches a second threshold. If it does not reach the second threshold, execute step 5. If it reaches the second threshold, execute step 8. The pits are the vacant positions in the heat preservation area after the sausages are sold.

[0064] Step 5: Determine whether the number of times the second threshold value is not reached continuously reaches the third threshold value. If the third threshold value is not reached, execute step 6. If the third threshold value is reached, execute step 11.

[0065] Step 6: Turn on the heating area and preheat it. After the heating area is preheated, place the corresponding number of sausages in the heating area according to the number of pits and heat them. After heating is completed, turn off the power to the heating area and place the sausages in the pits of the insulation area.

[0066] Step 7: Repeat steps 4 to 6.

[0067] Step 8: Determine whether there is an idle insulation area. If there is no idle insulation area, execute step 6. If there is an idle insulation area, add a insulation area and turn on the heating area at the same time, and preheat the newly added insulation area and heating area respectively;

[0068] Step 9: After the newly added heat preservation area and heating area are preheated, place the sausages in the newly added heat preservation area and heat them. At the same time, place the sausages in the heating area according to the number of pits and heat them.

[0069] Step 10: After heating is completed, the heating area is powered off and the sausage is placed in the pit of the heat preservation area. The newly added heat preservation area enters the heat preservation state and step 4 is executed;

[0070] Step 11: Determine whether the current number of insulation areas is greater than 1. If not, execute step 6. If it is greater, determine whether the current number of pits has reached the number of sausages that can be accommodated in any insulation area. If not, execute step 4. If reached, reduce the corresponding insulation area and transfer the sausages in the insulation area to the pits of other insulation areas, and execute step 4.

[0071] Because the equipment is fully automated, scientific grilling decisions are required. This application rationally places raw sausages in the grilling area for heating and grilling. For energy efficiency and freshness considerations, it is divided into two modes: low and high concurrency. Low concurrency accommodates low traffic and grills fewer sausages; high concurrency accommodates high traffic and grills more sausages. The core purpose of this intelligent grilling program is to mimic the grilling decision-making process of humans and automatically determine the grilling logic.

[0072] This intelligent baking program, deployed on the equipment's host computer, creates a digital twin of the sausage storage box and baking area. It implements intelligent control of the equipment by issuing commands to the lower computer (such as the robotic arm and other actuators).

[0073] Example:

[0074] 2 baking states: low / high concurrency

[0075] Preset list: A list of preset standard sausages, indicating that "the sausages in this list are ready for sale (keep warm)". The preset list contains the number of sausages in the list, the sequence number, the flavor, the corresponding pit, and the status (keep warm / vacant / heating). The flavor distribution in the list is initialized based on the proportion of sausages added to the sausage storage box, which involves a rounding and total determination process. In this embodiment, the preset list is as follows: Figure 1 As shown, Figure 1Among them, 1-9 is zone one, 13-21 is zone two, 25-33 is zone three, and 10-12 and 22-24 are isolation zones (used to separate zones one, two and three).

[0076] The preset reference:

[0077] # Total number of presets

[0078] preset_total = 21

[0079] # The quantity of each flavor in the intestine storage box is set and obtained when the maintenance staff adds intestines to the intestine storage box

[0080] flavor_a = 12

[0081] flavor_b = 8

[0082] flavor_c = 4

[0083] # Calculate the total number

[0084] total = 24

[0085] # Calculate the proportion of each flavor

[0086] ratio_a = flavor_a / total

[0087] ratio_b = flavor_b / total

[0088] ratio_c = flavor_c / total

[0089] # Count the number of each flavor in the preset list

[0090] preset_flavor_a = round(ratio_a * preset_total)

[0091] preset_flavor_b = round(ratio_b * preset_total)

[0092] preset_flavor_c = round(ratio_c * preset_total)

[0093] # Check if the total is correct and adjust if not

[0094] total_preset = preset_flavor_a + preset_flavor_b + preset_flavor_c

[0095] if total_preset!= preset_total:

[0096] diff = preset_total - total_preset

[0097] if diff > 0:

[0098] if preset_flavor_a % 2 == 1:

[0099] preset_flavor_a += 1

[0100] elif preset_flavor_b % 2 == 1:

[0101] preset_flavor_b += 1

[0102] else:

[0103] preset_flavor_c += 1

[0104] else:

[0105] if preset_flavor_a % 2 == 0:

[0106] preset_flavor_a -= 1

[0107] elif preset_flavor_b % 2 == 0:

[0108] preset_flavor_b -= 1

[0109] else:

[0110] preset_flavor_c -= 1

[0111] print(f"Number of flavor A in the preset list: {preset_flavor_a}")

[0112] print(f"Number of flavor B in the preset list: {preset_flavor_b}")

[0113] print(f"Number of flavor C in the preset list: {preset_flavor_c}")

[0114] Slot list: The slot list formed due to the vacancy in the preset list caused by purchase, including the number of slots, flavors, and corresponding workstations (the slot list may be unified with the preset list)

[0115] The baking tray twin list reflects the actual baking status on the baking tray and has a mapping relationship with the preset list. It contains information such as the work station, sausage flavor, and sausage holding time (sausages will be discarded if the holding time exceeds 4 hours).

[0116] l: list digits, indicating the preset standard value of sausage quantity

[0117] h: heating number heat, the number of sausages baked in each batch

[0118] p: pits, the number of sausages missing from the list due to purchases, forming pits

[0119] a: Average load, frequency of serving food under continuous baking at full load (heating takes 20 minutes)

[0120] m: Minimum load, below which food will be wasted (food kept warm for more than 4 hours must be discarded)

[0121] a=3h m=l / 4

[0122] 3 flavors of sausage: A, B, C

[0123] After placing an order, we will give priority to selling the sausages with the longest heat preservation time for the corresponding flavor.

[0124] The structure of the intestine storage box is as follows Figure 2 As shown, the data needs to be updated when the maintenance staff adds sausages. The list information should be synchronized to the cloud, including the number of sausages left for each flavor.

[0125] Low concurrency and its initialization (l=6, h=3)

[0126] If the setting is to enter the low-concurrency mode when starting the operation (settings from the cloud), the low-concurrency initialization will begin after startup. Zone 1 is preheated to 60℃, and 6 sausages are added to stations 1-6 according to the preset list. After the addition is completed, zone 1 is heated at 160℃ for 20 minutes, and then enters the 60℃ insulation state. At this time, it enters the saleable state, p=0, completes initialization, and enters the low-concurrency cycle. Figure 3 and Figure 4 shown.

[0127] After three sausages are sold, creating three slots (p = 3), Zone 2 begins preheating to 60°C and simultaneously adds the three sausages from the slot list to stations 13-15. After these are added, Zone 2 heats for 20 minutes before being powered off. At this point, p = p + 3, and the robotic arm transfers the heated sausages to the three newly created slots in stations 1-6, repeating the cycle.

[0128] The condition for maintaining a low concurrency loop is p = [0, 4], which means there must be at least two sausages for sale in each area. If p = 5, which means there is only one sausage left in each area, then a high concurrency mode is triggered.

[0129] High concurrency and its initialization (l=21, h=9)

[0130] If the setting is to enter the high concurrency mode when starting the operation (settings from the cloud), the high concurrency initialization will begin after startup. Zones 1 and 2 are preheated to 60℃, and 21 sausages are added to stations 1-21 according to the preset list. After the addition is completed, zones 1 and 2 are heated for 20 minutes and then enter the keep warm state. At this time, the state is ready for sale, p=0, initialization is completed, and the high concurrency cycle is entered. Figure 5 and Figure 6 shown.

[0131] When nine sausages are sold, creating nine slots (p = 9), zone three begins preheating to 60°C and simultaneously adds the nine sausages from the slot list to stations 25-33. Once added, zone three heats for 20 minutes, and the remaining three zones are powered off. At this point, p = p + 9. The robotic arm sequentially transfers the heated sausages to the nine newly created slots at stations 1-21, repeating the cycle.

[0132] Low concurrency to high concurrency

[0133] In low concurrency mode, if p=5, it will trigger the high concurrency mode. At this time, there is only one sausage left in area 1, and stations 13-15 in area 2 are being baked. Figure 7 and Figure 8 shown.

[0134] At this time, the preset list is changed to l=21, p=20, and three zones are preheated. At the same time, the first 9 sausages in the preset list except for the existing 4 sausages are added to the 25-33 workstations and start heating.

[0135] After that, the sausages in Zone 2, Stations 13-15, will finish heating first and enter the heat preservation stage, and the three zones will finish heating. This will raise the question of whether to move the sausages in Stations 13-15, and where to move the sausages in Zone 3. Let's review the logic of the preset list:

[0136] The logic of the preset list and the relationship between the sausage transfer method and this logic

[0137] The list contains information about the number of digits in the list, the sequence number, the sausage flavor, the corresponding station, and the heating station, so it can be mapped to the baking tray entity. For example, a low-concurrency preset list with l=6, such as Figure 9 shown.

[0138] In the case of high concurrency and low concurrency, the serial number and the corresponding station are the same. The filling logic is the same. For example: in the case of low concurrency, vacancies are gradually formed due to sales. Each time a vacancy is formed, a heating station will be allocated to the sausage in sequence. Figure 10 shown.

[0139] After 3 pits are formed under low concurrency, if sausages No. 1, 2, and 6 are sold, stations 13-15 will need to heat up the vacant sausages No. 1, 2, and 6, and transfer them to the corresponding pits in zone 1 after heating. The same is true for high concurrency cycles. Figure 11 and Figure 12 shown.

[0140] When switching between different concurrent modes, a "list switch mapping" occurs, that is, the sausage in the original list should be in the new list.

[0141] To switch from a small list to a large list, a "diffusion mapping" is required, that is, the small list is expanded proportionally to obtain a large list: Figure 13 .

[0142] Then, after the heating is completed, it is clear at a glance where the sausage should be transferred to. Figure 14 .

[0143] High concurrency enters low concurrency

[0144] In a high-concurrency loop, when the time interval between two occurrences of p=9 is greater than t1, or t2 before stopping operation, it will enter a low-concurrency state.

[0145] Regardless of the triggering condition, the high-concurrency list l = 21 remains unchanged. However, the sausages are not reheated at p = 9, and the sausages remain in the same position on the baking tray, as the number of sausages decreases as they are sold. When only three sausages remain on the baking tray, the large preset list is switched to the small preset list, that is, the switch from l = 21 to l = 6.

[0146] Switch from large list to small list

[0147] To switch from a large list to a small list, you need to perform "list shrinkage". List shrinkage can be divided into two situations:

[0148] Move all the sausages in the large list to the small list. If the sausage sequence is 1-6, there is no need to move. If the sausage sequence is greater than 6, if there are still slots for the corresponding flavor in the small list, the sausages with the shorter heat preservation time will be moved to the small list first.

[0149] If there is no sausage stall for that flavor in the small list, it will be placed in the 7-9 stations in order. This list is called the "overflow list". Since the sausages in the overflow list have a longer heat preservation time, they will be sold first compared to the sausages of the same flavor in the small list. The overflow list will gradually clear and disappear. Figure 15 .

[0150] After the transfer is completed, it enters the normal low-concurrency cycle (but there may be overflow lists in parallel at this time), and the 13-15 stations plus the first 3 sausages in the list are baked and transferred. Figure 16 .

[0151] It should be noted that the specific embodiments are merely explanations and illustrations of the technical solutions of the present invention and cannot be used to limit the scope of protection. Any minor changes made based on the claims and description of the present invention shall still fall within the scope of protection of the present invention.

Claims

1. An automatic sausage baking system, characterized in that The system includes at least two heat preservation areas and one heating area. The specific operation process of the system is as follows: Step 1: First, open a heat preservation area and preheat the heat preservation area; Step 2: After the heat preservation area is preheated, place the sausage in the heat preservation area and heat it; Step 3: After heating is completed, the heat preservation area enters the heat preservation state; Step 4: Detect the number of pits and determine whether the ratio of the number of pits to the number of sausages placed in the heat preservation area reaches a first threshold. If it does not reach the first threshold, no processing is performed. If it reaches the first threshold, determine whether the ratio of the number of pits to the number of sausages placed in the heat preservation area reaches a second threshold. If it does not reach the second threshold, execute step 5. If it reaches the second threshold, execute step 8. The pits are the vacant positions in the heat preservation area after the sausages are sold. Step 5: Determine whether the number of times the second threshold value is not reached continuously reaches the third threshold value. If the third threshold value is not reached, execute step 6. If the third threshold value is reached, execute step 11. Step 6: Turn on the heating area and preheat it. After the heating area is preheated, place the corresponding number of sausages in the heating area according to the number of pits and heat them. After heating is completed, turn off the power to the heating area and place the sausages in the pits of the insulation area. Step 7: Repeat steps 4 to 6. Step 8: Determine whether there is an idle insulation area. If there is no idle insulation area, execute step 6. If there is an idle insulation area, add a insulation area and turn on the heating area at the same time, and preheat the newly added insulation area and heating area respectively; Step 9: After the newly added heat preservation area and heating area are preheated, place the sausages in the newly added heat preservation area and heat them. At the same time, place the sausages in the heating area according to the number of pits and heat them. Step 10: After heating is completed, the heating area is powered off and the sausage is placed in the pit of the heat preservation area. The newly added heat preservation area enters the heat preservation state and step 4 is executed; Step 11: Determine whether the current number of insulation areas is greater than 1. If not, execute step 6. If it is greater, determine whether the current number of pits has reached the number of sausages that can be accommodated in any insulation area. If not, execute step 4. If reached, reduce the corresponding insulation area and transfer the sausages in the insulation area to the pits of other insulation areas, and execute step 4.

2. The automatic sausage baking system according to claim 1, characterized in that The sausages placed in the heat preservation area in step 2 and step 9 are determined according to a preset sausage flavor ratio; The grilled sausages placed in the heating area in step 6 are determined according to the number of pits and the preset grilled sausage flavor ratio.

3. The automatic sausage baking system according to claim 1, characterized in that The preheating temperature is 60°C.

4. The automatic sausage baking system according to claim 1, characterized in that The heat preservation state is 60°C.

5. The automatic sausage baking system according to claim 1, characterized in that The heating step is heating at 160° C. for 20 minutes.

6. A method for automatically baking sausages, characterized in that The method comprises the following steps: Step 1: First, open a heat preservation area and preheat the heat preservation area; Step 2: After the heat preservation area is preheated, place the sausage in the heat preservation area and heat it; Step 3: After heating is completed, the heat preservation area enters the heat preservation state; Step 4: Detect the number of pits and determine whether the ratio of the number of pits to the number of sausages placed in the heat preservation area reaches a first threshold. If it does not reach the first threshold, no processing is performed. If it reaches the first threshold, determine whether the ratio of the number of pits to the number of sausages placed in the heat preservation area reaches a second threshold. If it does not reach the second threshold, execute step 5. If it reaches the second threshold, execute step 8. The pits are the vacant positions in the heat preservation area after the sausages are sold. Step 5: Determine whether the number of times the second threshold value is not reached continuously reaches the third threshold value. If the third threshold value is not reached, execute step 6. If the third threshold value is reached, execute step 11. Step 6: Turn on the heating area and preheat it. After the heating area is preheated, place the corresponding number of sausages in the heating area according to the number of pits and heat them. After heating is completed, turn off the power to the heating area and place the sausages in the pits of the insulation area. Step 7: Repeat steps 4 to 6. Step 8: Determine whether there is an idle insulation area. If there is no idle insulation area, execute step 6. If there is an idle insulation area, add a insulation area and turn on the heating area at the same time, and preheat the newly added insulation area and heating area respectively; Step 9: After the newly added heat preservation area and heating area are preheated, place the sausages in the newly added heat preservation area and heat them. At the same time, place the sausages in the heating area according to the number of pits and heat them. Step 10: After heating is completed, the heating area is powered off and the sausage is placed in the pit of the heat preservation area. The newly added heat preservation area enters the heat preservation state and step 4 is executed; Step 11: Determine whether the current number of insulation areas is greater than 1. If not, execute step 6. If it is greater, determine whether the current number of pits has reached the number of sausages that can be accommodated in any insulation area. If not, execute step 4. If reached, reduce the corresponding insulation area and transfer the sausages in the insulation area to the pits of other insulation areas, and execute step 4.

7. The automatic sausage baking method according to claim 6, characterized in that The sausages placed in the heat preservation area in step 2 and step 9 are determined according to a preset sausage flavor ratio; The grilled sausages placed in the heating area in step 6 are determined according to the number of pits and the preset grilled sausage flavor ratio.

8. The automatic sausage baking method according to claim 6, characterized in that The preheating temperature is 60°C.

9. The automatic sausage baking method according to claim 6, characterized in that The heat preservation state is 60°C.

10. The automatic sausage baking method according to claim 6, characterized in that The heating step is heating at 160° C. for 20 minutes.

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