Cooking equipment, control method and device thereof and readable storage medium

Abstract

The invention provides cooking equipment, a control method and device of the cooking equipment and a readable storage medium, the cooking equipment comprises a working cavity, a temperature detection device, an instant heating device communicated with a water path of the working cavity and a pump for pumping liquid to the instant heating device, and the temperature detection device is used for detecting the temperature of the liquid in the working cavity; the control method of the cooking equipment comprises the steps of obtaining a first detection temperature output by a temperature detection device; the instant heating device and the pump are controlled to operate, so that liquid with the temperature being the first temperature and the volume being the first volume is injected into the working cavity; acquiring a second detection temperature output by the temperature detection device; and based on the first detection temperature, the second detection temperature, the first temperature and the first volume, the liquid amount value in the working cavity is determined.

Description

Technical Field

[0001] The present invention relates to the field of control technology, and in particular to a cooking device and a control method, device and readable storage medium thereof. Background Art

[0002] Taking the fully automatic wall-breaking machine as an example of cooking equipment, it can realize automatic water injection, automatic cooking and automatic pulp discharge.

[0003] In related technical solutions, water level detection of cooking equipment usually adopts the following two solutions:

[0004] Solution 1: Add a liquid level sensor at a specific location in the working chamber. If water in the working chamber touches the sensor, the sensor detects the water and can determine the amount of water in the chamber. However, since the sensor measures the water level by detecting the electrical resistance of the water, it cannot detect the actual liquid level when the working chamber is filled with pure water.

[0005] Option 2: Heat the working chamber at a fixed power and for a fixed time, and determine the water volume by measuring the temperature difference or heating rate before and after heating. However, for cooking equipment using heating devices with large thermal inertia, there is a deviation in the determination of water volume. At the same time, if there is no water in the working chamber, dry burning is very likely to occur, affecting the performance of the cooking equipment. Summary of the Invention

[0006] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0007] To this end, a first aspect of the present invention is to provide a method for controlling a cooking device.

[0008] A second aspect of the present invention provides a control device for a cooking device.

[0009] A third aspect of the present invention is to provide another control device for cooking equipment.

[0010] A fourth aspect of the present invention provides a readable storage medium.

[0011] A fifth aspect of the present invention provides a cooking device.

[0012] In view of this, according to the first aspect of the present invention, the present invention provides a control method for a cooking device, the cooking device including a working chamber, a temperature detection device, an instant heating device connected to the water path of the working chamber, and a pump for pumping liquid into the instant heating device, the temperature detection device being used to detect the temperature of the liquid in the working chamber, the control method for the cooking device including: obtaining a first detection temperature output by the temperature detection device; controlling the operation of the instant heating device and the pump to inject liquid with a temperature of a first temperature and a volume of a first volume into the working chamber; obtaining a second detection temperature output by the temperature detection device; and determining the liquid amount value in the working chamber based on the first detection temperature, the second detection temperature, the first temperature and the first volume.

[0013] The present invention provides a control method for a cooking device. By executing the control method, the liquid level within a working chamber can be measured. Compared to measurement methods used in related art solutions, the control method improves the accuracy of the measured liquid level. Furthermore, because the present invention does not measure the liquid level by measuring resistance, the liquid level can still be measured even when pure water is present within the working chamber. This allows the control method to measure liquid levels in various scenarios. Furthermore, because liquid is injected into the working chamber during the measurement process, the probability of dry cooking within the working chamber is reduced, thereby ensuring the safety of the cooking device.

[0014] The technical solution of the present invention is implemented based on the following principles. Specifically, a temperature detection device is used to detect the temperature value of the liquid in the working chamber, that is, the first detection temperature. After the temperature detection device detects the first detection temperature, a liquid with a constant temperature and a fixed volume is injected into the working chamber. The liquid injected into the working chamber will mix with the original liquid in the working chamber. Since the injected liquid has a constant temperature, the heat carried by the liquid injected into the working chamber is fixed when the volume is fixed. The above heat will affect the liquid in the working chamber, thereby causing the temperature of the liquid in the working chamber to change. The temperature detection device is used to detect the temperature value of the liquid in the working chamber again to obtain the temperature value of the liquid after injection, that is, the second detection temperature.

[0015] Since the liquid in the working chamber is the same before and after the liquid is injected into the working chamber, that is, the specific heat capacity of the liquid in the working chamber before the liquid is injected and the specific heat capacity of the injected liquid are the same, the degree of influence of the heat carried by the injected liquid on the water temperature can be determined by measuring the temperature value of the liquid in the working chamber before and after the liquid is injected into the working chamber, and the liquid amount value in the working chamber can be evaluated based on the influence degree, thereby realizing the measurement of the liquid amount value in the working chamber.

[0016] In addition, the control method of the cooking device proposed in this application also has the following additional technical features.

[0017] In some technical solutions, optionally, the liquid volume value in the working chamber is determined based on the first detected temperature, the second detected temperature, the first temperature and the first volume, specifically including: determining the initial liquid volume value in the working chamber based on the first detected temperature, the second detected temperature, the first temperature and the first volume; and taking the sum of the initial liquid volume value and the first volume as the liquid volume value in the working chamber.

[0018] In this technical solution, the first detected temperature, the second detected temperature, the first temperature and the first volume are used to calculate the initial liquid volume value of the working chamber, and the first volume is superimposed on the initial liquid volume value to further calculate the liquid volume value of the working chamber.

[0019] In some technical solutions, optionally, the initial liquid volume value in the working chamber is determined based on the first detected temperature, the second detected temperature, the first temperature and the first volume, specifically including: determining a first temperature difference between the first temperature and the second detected temperature; determining a second temperature difference between the second detected temperature and the first detected temperature; determining a first ratio of the first temperature difference to the second temperature difference; and taking the product of the first ratio and the first volume as the initial liquid volume value in the working chamber; wherein, the second detected temperature is greater than the first detected temperature and less than the first temperature.

[0020] In this technical solution, the first temperature difference is calculated to determine the temperature difference between the injected liquid and the liquid in the working chamber before injection. At the same time, the calculated second temperature difference is used to characterize the temperature difference of the liquid in the working chamber before and after injection. The ratio of the first temperature difference to the second temperature difference, that is, the first ratio, is used to characterize the ratio of the amount of liquid injected into the working chamber to the amount of liquid in the working chamber before injection. Therefore, after determining the first ratio, the product of the first volume and the first ratio is used as the amount of liquid in the working chamber before injection, that is, the initial liquid amount value.

[0021] In the above technical solution, the first temperature is greater than the first detection temperature, which can be understood as injecting high-temperature liquid into the working chamber. In this process, when the cooking device injects liquid into the working chamber, the temperature of the liquid in the working chamber increases. Obviously, the subsequent heating time of the liquid in the working chamber can be reduced, thereby shortening the overall cooking time.

[0022] In some technical solutions, optionally, the cooking device also includes a stirring motor and a stirring member connected to the stirring motor, and the stirring member is arranged in the working chamber. Before obtaining the second detection temperature output by the temperature detection device, the control method also includes: controlling the stirring motor of the cooking device to rotate at a first speed for a first time period.

[0023] In this technical solution, the stirring motor is controlled to rotate at a first speed for a first time period so that the stirring motor can be used to drive the stirring element to rotate, thereby disturbing the liquid in the working chamber during the rotation of the stirring element, so that the injected liquid and the original liquid in the working chamber are fully mixed. After mixing, the second detection temperature measured by the temperature detection device is more accurate, reducing the probability of inaccurate liquid volume value calculated due to insufficient mixing of the liquid injected into the working chamber and the original liquid in the working chamber.

[0024] In some technical solutions, optionally, the control method also includes: obtaining a cooking function of the cooking device, where the cooking function is related to a first cooking quantity; based on the liquid volume value in the working chamber being less than the first cooking quantity, controlling the pump to run again until the volume of the liquid injected into the working chamber reaches a second volume; wherein the sum of the second volume and the liquid volume value in the working chamber is equal to the first cooking quantity.

[0025] In this technical solution, the cooking function of the cooking device is obtained so as to determine the first cooking amount using the obtained cooking function, wherein the first cooking amount can be understood as the cooking amount to be obtained by the cooking function.

[0026] In the above technical solution, the liquid volume value in the working chamber is compared with the first cooking volume so that it is known whether it is necessary to continue to inject liquid based on the comparison result. If injection is required, the pump is controlled to continue injecting liquid, thereby achieving the first cooking volume required for the cooking function.

[0027] During this process, the second volume is calculated so that the sum of the amount of liquid injected by the pump and the measured amount of liquid in the working chamber can be the first cooking amount. In this process, the accuracy of the cooking amount of the cooking device can be ensured.

[0028] In some technical solutions, optionally, the cooking function includes a liquid injection stage and a cooking stage, and the control method also includes: determining that the cooking program corresponding to the liquid injection stage has ended based on the liquid amount in the working chamber being greater than or equal to the first cooking amount; and running the cooking program corresponding to the cooking stage based on the completion of the cooking program corresponding to the liquid injection stage.

[0029] In this technical solution, the cooking device can continue to operate according to the cooking program corresponding to the cooking stage when the liquid volume in the working chamber is greater than or equal to the first cooking volume, thereby realizing automatic liquid injection and automatic cooking of the cooking function.

[0030] According to a second aspect of the present invention, the present invention provides a control device for a cooking device, the cooking device comprising a working chamber, a temperature detection device, an instant heating device connected to a water path of the working chamber, and a pump for pumping liquid into the instant heating device, the temperature detection device being used to detect the temperature of the liquid in the working chamber, the control device comprising: an acquisition unit for acquiring a first detection temperature output by the temperature detection device; a control unit for controlling the operation of the instant heating device and the pump to inject liquid having a first temperature and a first volume into the working chamber; the acquisition unit for also acquiring a second detection temperature output by the temperature detection device; and a determination unit for determining a liquid amount value in the working chamber based on the first detection temperature, the second detection temperature, the first temperature, and the first volume.

[0031] The present invention provides a control device for a cooking device capable of measuring the liquid level within a working chamber. Compared to measurement methods employed in related art solutions, the control method for a cooking device provided by the present invention improves the accuracy of the measured liquid level. Furthermore, because the present invention does not rely on measuring resistance to measure the liquid level, the liquid level can still be measured even when pure water is present within the working chamber. This allows the control method to measure the liquid level in various scenarios. Furthermore, because liquid is injected into the working chamber during the measurement process, the probability of dry cooking within the working chamber is reduced, thereby ensuring the safety of the cooking device.

[0032] The technical solution of the present invention is implemented based on the following principles. Specifically, a temperature detection device is used to detect the temperature value of the liquid in the working chamber, that is, the first detection temperature. After the temperature detection device detects the first detection temperature, a liquid with a constant temperature and a fixed volume is injected into the working chamber. The liquid injected into the working chamber will mix with the original liquid in the working chamber. Since the injected liquid has a constant temperature, the heat carried by the liquid injected into the working chamber is fixed when the volume is fixed. The above heat will affect the liquid in the working chamber, thereby causing the temperature of the liquid in the working chamber to change. The temperature detection device is used to detect the temperature value of the liquid in the working chamber again to obtain the temperature value of the liquid after injection, that is, the second detection temperature.

[0033] Since the liquid in the working chamber is the same before and after the liquid is injected into the working chamber, that is, the specific heat capacity of the liquid in the working chamber before the liquid is injected and the specific heat capacity of the injected liquid are the same, the degree of influence of the heat carried by the injected liquid on the water temperature can be determined by measuring the temperature value of the liquid in the working chamber before and after the liquid is injected into the working chamber, and the liquid amount value in the working chamber can be evaluated based on the influence degree, thereby realizing the measurement of the liquid amount value in the working chamber.

[0034] In addition, the control device of the cooking device proposed in this application also has the following additional technical features.

[0035] In some technical solutions, optionally, the determination unit is specifically used to: determine an initial liquid volume value in the working chamber based on the first detected temperature, the second detected temperature, the first temperature and the first volume; and use the sum of the initial liquid volume value and the first volume as the liquid volume value in the working chamber.

[0036] In this technical solution, the first detected temperature, the second detected temperature, the first temperature and the first volume are used to calculate the initial liquid volume value of the working chamber, and the first volume is superimposed on the initial liquid volume value to further calculate the liquid volume value of the working chamber.

[0037] In some technical solutions, optionally, the determination unit is specifically used to: determine a first temperature difference between the first temperature and the second detection temperature; determine a second temperature difference between the second detection temperature and the first detection temperature; determine a first ratio of the first temperature difference to the second temperature difference; and use the product of the first ratio and the first volume as the initial liquid volume value in the working chamber; wherein the second detection temperature is greater than the first detection temperature and less than the first temperature.

[0038] In this technical solution, the first temperature difference is calculated to determine the temperature difference between the injected liquid and the liquid in the working chamber before injection. At the same time, the calculated second temperature difference is used to characterize the temperature difference of the liquid in the working chamber before and after injection. The ratio of the first temperature difference to the second temperature difference, that is, the first ratio, is used to characterize the ratio of the amount of liquid injected into the working chamber to the amount of liquid in the working chamber before injection. Therefore, after determining the first ratio, the product of the first volume and the first ratio is used as the amount of liquid in the working chamber before injection, that is, the initial liquid amount value.

[0039] In the above technical solution, the first temperature is greater than the first detection temperature, which can be understood as injecting high-temperature liquid into the working chamber. In this process, when the cooking device injects liquid into the working chamber, the temperature of the liquid in the working chamber increases. Obviously, the subsequent heating time of the liquid in the working chamber can be reduced, thereby shortening the overall cooking time.

[0040] In some technical solutions, optionally, the cooking device also includes a stirring motor and a stirring member connected to the stirring motor, and the stirring member is arranged in the working chamber. Before obtaining the second detection temperature output by the temperature detection device, the control unit is also used to: control the stirring motor of the cooking device to rotate at a first speed for a first time period.

[0041] In this technical solution, the stirring motor is controlled to rotate at a first speed for a first time period so that the stirring motor can be used to drive the stirring element to rotate, thereby disturbing the liquid in the working chamber during the rotation of the stirring element, so that the injected liquid and the original liquid in the working chamber are fully mixed. After mixing, the second detection temperature measured by the temperature detection device is more accurate, reducing the probability of inaccurate liquid volume value calculated due to insufficient mixing of the liquid injected into the working chamber and the original liquid in the working chamber.

[0042] In some technical solutions, optionally, the control unit is also used to: obtain a cooking function of the cooking device, where the cooking function is related to a first cooking quantity; based on the liquid volume value in the working chamber being less than the first cooking quantity, control the pump to run again until the volume of the liquid injected into the working chamber reaches a second volume; wherein the sum of the second volume and the liquid volume value in the working chamber is equal to the first cooking quantity.

[0043] In this technical solution, the cooking function of the cooking device is obtained so as to determine the first cooking amount using the obtained cooking function, wherein the first cooking amount can be understood as the cooking amount to be obtained by the cooking function.

[0044] In the above technical solution, the liquid volume value in the working chamber is compared with the first cooking volume so that it is known whether it is necessary to continue to inject liquid based on the comparison result. If injection is required, the pump is controlled to continue injecting liquid, thereby achieving the first cooking volume required for the cooking function.

[0045] During this process, the second volume is calculated so that the sum of the amount of liquid injected by the pump and the measured amount of liquid in the working chamber can be the first cooking amount. In this process, the accuracy of the cooking amount of the cooking device can be ensured.

[0046] In some technical solutions, optionally, the cooking function includes a liquid injection stage and a cooking stage, and the control unit is further used to: determine that the cooking program corresponding to the liquid injection stage has ended based on the liquid amount in the working chamber being greater than or equal to the first cooking amount; and run the cooking program corresponding to the cooking stage based on the end of the cooking program corresponding to the liquid injection stage.

[0047] In this technical solution, the cooking device can continue to operate according to the cooking program corresponding to the cooking stage when the liquid volume in the working chamber is greater than or equal to the first cooking volume, thereby realizing automatic liquid injection and automatic cooking of the cooking function.

[0048] According to a third aspect of the present invention, the present invention provides a control device for a cooking device, comprising a processor and a memory, wherein the memory stores programs or instructions that can be run on the processor, and when the programs or instructions are executed by the processor, the steps of any of the methods described above are implemented.

[0049] According to a fourth aspect of the present invention, the present invention provides a readable storage medium, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of any of the above methods are implemented.

[0050] According to a fifth aspect of the present invention, the present invention provides a cooking device, comprising: a control device as described above in any one of the cooking devices; and / or a readable storage medium as described above.

[0051] Additional aspects and advantages of the present invention will be set forth in part in the description which follows and, in part, will be obvious from the description which follows, or may be learned by practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the following description of the embodiments with reference to the accompanying drawings, in which:

[0053] Figure 1 One of the flow charts of a method for controlling a cooking device according to an embodiment of the present invention is shown;

[0054] Figure 2 A schematic structural diagram of a cooking device according to an embodiment of the present invention is shown.

[0055] Figure 3 A schematic block diagram of a cooking device according to an embodiment of the present invention is shown;

[0056] Figure 4 A second flow chart of a method for controlling a cooking device according to an embodiment of the present invention is shown;

[0057] Figure 5 A schematic block diagram of a control device for a cooking device according to an embodiment of the present invention is shown;

[0058] Figure 6 A schematic block diagram of a control device for another cooking device according to an embodiment of the present invention is shown.

[0059] in, Figure 2 and Figure 3 The corresponding relationship between the reference numerals and component names is as follows:

[0060] 200 cooking device, 202 working chamber, 204 temperature detection device, 206 instant heating device, 208 pump, 210 water tank, 212 temperature sensor, 214 stirring motor, 216 stirring element. DETAILED DESCRIPTION

[0061] In order to more clearly understand the above aspects, features and advantages of the present invention, the present invention is further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features therein can be combined with each other in the absence of conflict.

[0062] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0063] In one embodiment of the present application, Figure 1 and Figure 2 As shown, a method for controlling a cooking device is provided. The cooking device 200 includes a working chamber 202, a temperature detection device 204, an instant heating device 206 in water communication with the working chamber 202, and a pump 208 for pumping liquid into the instant heating device 206. The temperature detection device 204 is used to detect the temperature of the liquid in the working chamber 202. The method for controlling the cooking device includes:

[0064] Step 102, obtaining a first detected temperature output by a temperature detection device;

[0065] Step 104, controlling the instant heating device and the pump to operate so as to inject a liquid having a first temperature and a first volume into the working chamber;

[0066] Step 106, obtaining a second detected temperature output by the temperature detection device;

[0067] Step 108 : Determine the liquid amount in the working chamber based on the first detected temperature, the second detected temperature, the first temperature, and the first volume.

[0068] The present invention provides a control method for a cooking device. By executing this control method, the liquid level within a working chamber can be measured. Compared to the measurement schemes described in related embodiments, the control method of the cooking device provided by the present invention can improve the accuracy of the measured liquid level. Furthermore, because the embodiments of the present invention do not measure the liquid level by measuring resistance, the liquid level can still be measured even when pure water is present within the working chamber. This allows the control method of the cooking device provided by the present invention to measure the liquid level in various scenarios. Furthermore, because liquid is injected into the working chamber during the measurement process, the probability of dry cooking within the working chamber can be reduced, thereby ensuring the safety of the cooking device.

[0069] The embodiments of the present invention are implemented based on the following principles. Specifically, a temperature detection device is used to detect the temperature value of the liquid in the working chamber, that is, the first detection temperature. After the temperature detection device detects the first detection temperature, a liquid with a constant temperature and a fixed volume is injected into the working chamber. The liquid injected into the working chamber will mix with the original liquid in the working chamber. Since the injected liquid has a constant temperature, the heat carried by the liquid injected into the working chamber is fixed when the volume is fixed. The above heat will affect the liquid in the working chamber, thereby causing the temperature of the liquid in the working chamber to change. The temperature detection device is used to detect the temperature value of the liquid in the working chamber again to obtain the temperature value of the liquid after injection, that is, the second detection temperature.

[0070] Since the liquid in the working chamber is the same before and after the liquid is injected into the working chamber, that is, the specific heat capacity of the liquid in the working chamber before the liquid is injected and the specific heat capacity of the injected liquid are the same, the degree of influence of the heat carried by the injected liquid on the water temperature can be determined by measuring the temperature value of the liquid in the working chamber before and after the liquid is injected into the working chamber, and the liquid amount value in the working chamber can be evaluated based on the influence degree, thereby realizing the measurement of the liquid amount value in the working chamber.

[0071] In some embodiments, optionally, the working cavity is used to accommodate injected liquid, so that the cooking device can stir and / or heat the injected liquid.

[0072] In some embodiments, optionally, the working cavity is also used to accommodate food, wherein the food includes liquid food and / or solid food, so that the cooking device can stir, heat and / or crush the food put into the working cavity.

[0073] Exemplarily, the liquid food material may be milk, and the solid food material may be fruit. In some embodiments, optionally, the first temperature may be a pre-set temperature value, or a temperature value determined based on the first detected temperature.

[0074] In some embodiments, optionally, the first volume is 50 milliliters.

[0075] For example, the first temperature may be 30 degrees Celsius, 60 degrees Celsius, or 80 degrees Celsius.

[0076] For example, the first temperature may be a temperature 5 degrees Celsius higher than the first detected temperature, or a temperature 10 degrees Celsius higher than the first detected temperature, or a temperature 20 degrees Celsius higher than the first detected temperature. Obviously, the first temperature can be determined based on the first detected temperature, and its specific value is not further described here.

[0077] For example, under normal temperature conditions, the temperature of the liquid injected into the working chamber by the pump is 25 degrees Celsius, that is, the first detection temperature is 25 degrees Celsius. Based on this, the first temperature can be 30 degrees Celsius and the first volume can be 50 milliliters. The temperature of the liquid after injection is 27 degrees Celsius, that is, the second detection temperature is 27. The above temperature and volume values ​​can be used to estimate the liquid amount in the working chamber.

[0078] In some embodiments, optionally, the instant heating device can be understood as a rapid heating device, which can achieve rapid heating or cooling of the liquid flowing through it, and then inject temperature-controllable liquid into the working chamber.

[0079] For example, the instant heating device may be a semiconductor module, which can heat or cool the liquid flowing through it after being powered on.

[0080] In some embodiments, optionally, the cooking device 200 further includes a water tank 210 , wherein the pump 208 is in communication with the water tank 210 for storing liquid to supply the liquid to the pump 208 .

[0081] In some embodiments, the pump 208 is optionally integrated with a flow meter so as to measure the amount of liquid injected into the working chamber 202 using the flow meter.

[0082] Specifically, Figure 3 The water path relationship between the water tank, pump, instant heating device and working chamber is shown, as shown in Figure 3 As shown, the cooking device further includes a temperature sensor 212, which is disposed at the water outlet of the instant heating device so as to detect the temperature of the liquid injected into the working chamber.

[0083] In some embodiments, optionally, the liquid volume value in the working chamber is determined based on the first detected temperature, the second detected temperature, the first temperature and the first volume, specifically including: determining the initial liquid volume value in the working chamber based on the first detected temperature, the second detected temperature, the first temperature and the first volume; and taking the sum of the initial liquid volume value and the first volume as the liquid volume value in the working chamber.

[0084] In this embodiment, the first detected temperature, the second detected temperature, the first temperature and the first volume are used to calculate the initial liquid volume value of the working chamber, and the first volume is superimposed on the initial liquid volume value to further calculate the liquid volume value of the working chamber.

[0085] In some embodiments, optionally, the initial liquid volume value in the working chamber is determined based on the first detected temperature, the second detected temperature, the first temperature and the first volume, specifically including: determining a first temperature difference between the first temperature and the second detected temperature; determining a second temperature difference between the second detected temperature and the first detected temperature; determining a first ratio of the first temperature difference to the second temperature difference; and taking the product of the first ratio and the first volume as the initial liquid volume value in the working chamber; wherein, the second detected temperature is greater than the first detected temperature and less than the first temperature.

[0086] In this embodiment, the first temperature difference is calculated to determine the temperature difference between the injected liquid and the liquid in the working chamber before injection. At the same time, the calculated second temperature difference is used to characterize the temperature difference of the liquid in the working chamber before and after injection. The ratio of the first temperature difference to the second temperature difference, that is, the first ratio, is used to characterize the ratio of the amount of liquid injected into the working chamber to the amount of liquid in the working chamber before injection. Therefore, after determining the first ratio, the product of the first volume and the first ratio is used as the amount of liquid in the working chamber before injection, that is, the initial liquid amount value.

[0087] In the above embodiment, the first temperature is greater than the first detection temperature, which can be understood as injecting high-temperature liquid into the working chamber. During this process, when the cooking device injects liquid into the working chamber, the temperature of the liquid in the working chamber increases. Obviously, the subsequent heating time of the liquid in the working chamber can be reduced, thereby shortening the overall cooking time.

[0088] In some embodiments, optionally, the cooking device 200 also includes a stirring motor 214 and a stirring member 216 connected to the stirring motor 214, and the stirring member 216 is arranged in the working chamber 202. Before obtaining the second detection temperature output by the temperature detection device, the control method also includes: controlling the stirring motor of the cooking device to rotate at a first speed for a first time period.

[0089] In this embodiment, the stirring motor is controlled to rotate at a first speed for a first time period so that the stirring motor can be used to drive the stirring element to rotate, thereby disturbing the liquid in the working chamber during the rotation of the stirring element, so that the injected liquid and the original liquid in the working chamber are fully mixed. After mixing, the second detection temperature measured by the temperature detection device is more accurate, reducing the probability of an inaccurate liquid volume value being calculated due to insufficient mixing of the liquid injected into the working chamber and the original liquid in the working chamber.

[0090] In some embodiments, optionally, the first rotational speed may be a fixed rotational speed value, and its specific value may be determined according to actual use requirements, and its specific value will not be described in detail here.

[0091] In some embodiments, the first speed may optionally be a variable speed value, that is, the speed of the stirring motor may increase from a low speed, decrease from a high speed, increase from a low speed and then decrease, or decrease from a high speed and then increase. Alternatively, the first speed may fluctuate periodically. The specific speed value may be determined based on actual usage needs, and the specific value is not further described here.

[0092] In some embodiments, optionally, the first duration can be set according to actual usage needs, and its specific value is not repeated here.

[0093] In some embodiments, optionally, the control method further includes: obtaining a cooking function of the cooking device, the cooking function being related to a first cooking quantity; based on the liquid volume value in the working chamber being less than the first cooking quantity, controlling the pump to run again until the volume of the liquid injected into the working chamber reaches a second volume; wherein the sum of the second volume and the liquid volume value in the working chamber is equal to the first cooking quantity.

[0094] In this embodiment, the cooking function of the cooking device is obtained so as to determine the first cooking amount using the obtained cooking function, wherein the first cooking amount can be understood as the cooking amount to be obtained by the cooking function.

[0095] For example, the cooking function of the cooking device may be hot soy milk, and the 1000 milliliters input by the user is the first cooking amount involved in the present invention.

[0096] In the above embodiment, the liquid volume value in the working chamber is compared with the first cooking volume so that it is known whether it is necessary to continue to inject liquid based on the comparison result. If injection is required, the pump is controlled to continue injecting liquid, thereby achieving the first cooking volume required for the cooking function.

[0097] During this process, the second volume is calculated so that the sum of the amount of liquid injected by the pump again and the measured liquid amount in the working chamber can be the first cooking amount. In this process, the accuracy of the cooking amount of the cooking equipment can be ensured, and at the same time, the occurrence of overflow during cooking can be reduced.

[0098] In some embodiments, optionally, the cooking function includes a liquid injection stage and a cooking stage, and the control method further includes: determining that the cooking program corresponding to the liquid injection stage has ended based on the liquid amount in the working chamber being greater than or equal to the first cooking amount; and running the cooking program corresponding to the cooking stage based on the end of the cooking program corresponding to the liquid injection stage.

[0099] In this embodiment, the cooking device can continue to operate according to the cooking program corresponding to the cooking stage when the liquid volume in the working chamber is greater than or equal to the first cooking volume, thereby realizing automatic liquid injection and automatic cooking of the cooking function.

[0100] In some embodiments, as Figure 4 As shown, the control method of the cooking device includes:

[0101] Step 402: The user activates any function to obtain the water inflow volume V0 preset by the program;

[0102] Step 404 , detecting the initial temperature T1 by a temperature detection device at the bottom of the working chamber;

[0103] Step 406, control the instant heating module and the pump to pump water volume V1, control the instant heating module to heat, and the outlet water temperature T2, so that the volume of water pumped into the working chamber is V1 and the temperature is T2;

[0104] Step 408: Control the motor to rotate at a speed M1 to mix the liquid in the working chamber evenly.

[0105] Step 410, detecting the temperature T3 of the mixed liquid by a temperature detection device at the bottom of the working chamber;

[0106] Step 412, calculate the volume of the liquid in the working chamber according to the temperature change: V = (T2-T3) x V1 / (T3-T1) + V1;

[0107] Step 414, V ≥ V0, if the judgment result is yes, go to step 416, if the judgment result is no, go to step 418;

[0108] Step 416, stop pumping water and enter the next stage of the cooking process.

[0109] Step 418, correct the remaining pumping volume to V2 = V0 - V1, pump the remaining volume V2, and then proceed to the next step.

[0110] Among them, V0 is also the first cooking amount in the present invention, the initial temperature T1 is also the first detection temperature in the present invention, T2 is also the first temperature in the present invention, V1 is also the first volume in the present invention, the mixed liquid temperature T3 is also the second detection temperature in the present invention, and M1 is also the first speed in the present invention.

[0111] In one embodiment, Figure 5As shown, the present invention provides a control device 500 for a cooking device, the cooking device including a working chamber, a temperature detection device, an instant heating device connected to a water path of the working chamber, and a pump for pumping liquid into the instant heating device, the temperature detection device being used to detect the temperature of the liquid in the working chamber, the control device 500 for the cooking device including: an acquisition unit 502 for acquiring a first detection temperature output by the temperature detection device; a control unit 504 for controlling the operation of the instant heating device and the pump to inject liquid having a first temperature and a first volume into the working chamber; the acquisition unit 502 is further used to acquire a second detection temperature output by the temperature detection device; and a determination unit 506 for determining a liquid amount value in the working chamber based on the first detection temperature, the second detection temperature, the first temperature, and the first volume.

[0112] The present invention provides a cooking device control device 500 capable of measuring the liquid level within a working chamber. Compared to the measurement schemes described in related embodiments, the cooking device control method provided by the present invention can improve the accuracy of the measured liquid level. Furthermore, because the embodiments of the present invention do not measure the liquid level by measuring resistance, the liquid level can still be measured even when pure water is present in the working chamber. This allows the cooking device control method provided by the present invention to measure the liquid level in various scenarios. Furthermore, because liquid is injected into the working chamber during the measurement process, the probability of dry cooking within the working chamber is reduced, thereby ensuring the safety of the cooking device.

[0113] The embodiments of the present invention are implemented based on the following principles. Specifically, a temperature detection device is used to detect the temperature value of the liquid in the working chamber, that is, the first detection temperature. After the temperature detection device detects the first detection temperature, a liquid with a constant temperature and a fixed volume is injected into the working chamber. The liquid injected into the working chamber will mix with the original liquid in the working chamber. Since the injected liquid has a constant temperature, the heat carried by the liquid injected into the working chamber is fixed when the volume is fixed. The above heat will affect the liquid in the working chamber, thereby causing the temperature of the liquid in the working chamber to change. The temperature detection device is used to detect the temperature value of the liquid in the working chamber again to obtain the temperature value of the liquid after injection, that is, the second detection temperature.

[0114] Since the liquid in the working chamber is the same before and after the liquid is injected into the working chamber, that is, the specific heat capacity of the liquid in the working chamber before the liquid is injected and the specific heat capacity of the injected liquid are the same, the degree of influence of the heat carried by the injected liquid on the water temperature can be determined by measuring the temperature value of the liquid in the working chamber before and after the liquid is injected into the working chamber, and the liquid amount value in the working chamber can be evaluated based on the influence degree, thereby realizing the measurement of the liquid amount value in the working chamber.

[0115] In some embodiments, optionally, the first temperature may be a preset temperature value, or a temperature value determined based on the first detected temperature.

[0116] For example, the first temperature may be 30 degrees Celsius, 60 degrees Celsius, or 80 degrees Celsius.

[0117] For example, the first temperature may be a temperature 5 degrees Celsius higher than the first detected temperature, or a temperature 10 degrees Celsius higher than the first detected temperature, or a temperature 20 degrees Celsius higher than the first detected temperature. Obviously, the first temperature can be determined based on the first detected temperature, and its specific value is not further described here.

[0118] For example, under normal temperature conditions, the temperature of the liquid injected into the working chamber by the pump is 25 degrees Celsius, that is, the first detection temperature is 25 degrees Celsius. Based on this, the first temperature can be 30 degrees Celsius and the first volume can be 50 milliliters. The temperature of the liquid after injection is 27 degrees Celsius, that is, the second detection temperature is 27. The above temperature and volume values ​​can be used to estimate the liquid amount in the working chamber.

[0119] In some embodiments, optionally, the instant heating device can be understood as a rapid heating device, which can achieve rapid heating or cooling of the liquid flowing through it, and then inject temperature-controllable liquid into the working chamber.

[0120] For example, the instant heating device may be a semiconductor module, which can heat or cool the liquid flowing through it after being powered on.

[0121] In some embodiments, optionally, the determination unit 506 is specifically used to: determine an initial liquid volume value in the working chamber based on the first detected temperature, the second detected temperature, the first temperature and the first volume; and use the sum of the initial liquid volume value and the first volume as the liquid volume value in the working chamber.

[0122] In this embodiment, the first detected temperature, the second detected temperature, the first temperature and the first volume are used to calculate the initial liquid volume value of the working chamber, and the first volume is superimposed on the initial liquid volume value to further calculate the liquid volume value of the working chamber.

[0123] In some embodiments, optionally, the determination unit 506 is specifically used to: determine a first temperature difference between the first temperature and the second detection temperature; determine a second temperature difference between the second detection temperature and the first detection temperature; determine a first ratio of the first temperature difference to the second temperature difference; and use the product of the first ratio and the first volume as the initial liquid volume value in the working chamber; wherein the second detection temperature is greater than the first detection temperature and less than the first temperature.

[0124] In this embodiment, the first temperature difference is calculated to determine the temperature difference between the injected liquid and the liquid in the working chamber before injection. At the same time, the calculated second temperature difference is used to characterize the temperature difference of the liquid in the working chamber before and after injection. The ratio of the first temperature difference to the second temperature difference, that is, the first ratio, is used to characterize the ratio of the amount of liquid injected into the working chamber to the amount of liquid in the working chamber before injection. Therefore, after determining the first ratio, the product of the first volume and the first ratio is used as the amount of liquid in the working chamber before injection, that is, the initial liquid amount value.

[0125] In the above embodiment, the first temperature is greater than the first detection temperature, which can be understood as injecting high-temperature liquid into the working chamber. During this process, when the cooking device injects liquid into the working chamber, the temperature of the liquid in the working chamber increases. Obviously, the subsequent heating time of the liquid in the working chamber can be reduced, thereby shortening the overall cooking time.

[0126] In some embodiments, optionally, the cooking device further includes a stirring motor and a stirring member connected to the stirring motor, and the stirring member is arranged in the working chamber. Before obtaining the second detection temperature output by the temperature detection device, the control unit 504 is also used to: control the stirring motor of the cooking device to rotate at a first speed for a first time period.

[0127] In this embodiment, the stirring motor is controlled to rotate at a first speed for a first time period so that the stirring motor can be used to drive the stirring element to rotate, thereby disturbing the liquid in the working chamber during the rotation of the stirring element, so that the injected liquid and the original liquid in the working chamber are fully mixed. After mixing, the second detection temperature measured by the temperature detection device is more accurate, reducing the probability of an inaccurate liquid volume value being calculated due to insufficient mixing of the liquid injected into the working chamber and the original liquid in the working chamber.

[0128] In some embodiments, optionally, the first rotational speed may be a fixed rotational speed value, and its specific value may be determined according to actual use requirements, and its specific value will not be described in detail here.

[0129] In some embodiments, the first speed may optionally be a variable speed value, that is, the speed of the stirring motor may increase from a low speed, decrease from a high speed, increase from a low speed and then decrease, or decrease from a high speed and then increase. Alternatively, the first speed may fluctuate periodically. The specific speed value may be determined based on actual usage needs, and the specific value is not further described here.

[0130] In some embodiments, optionally, the first duration can be set according to actual usage needs, and its specific value is not repeated here.

[0131] In some embodiments, optionally, the control unit 504 is also used to: obtain a cooking function of the cooking device, where the cooking function is related to a first cooking quantity; based on the liquid volume value in the working chamber being less than the first cooking quantity, control the pump to run again until the volume of the liquid injected into the working chamber reaches a second volume; wherein the sum of the second volume and the liquid volume value in the working chamber is equal to the first cooking quantity.

[0132] In this embodiment, the cooking function of the cooking device is obtained so as to determine the first cooking amount using the obtained cooking function, wherein the first cooking amount can be understood as the cooking amount to be obtained by the cooking function.

[0133] For example, the cooking function of the cooking device may be hot soy milk, and the 1000 milliliters input by the user is the first cooking amount involved in the present invention.

[0134] In the above embodiment, the liquid volume value in the working chamber is compared with the first cooking volume so that it is known whether it is necessary to continue to inject liquid based on the comparison result. If injection is required, the pump is controlled to continue injecting liquid, thereby achieving the first cooking volume required for the cooking function.

[0135] During this process, the second volume is calculated so that the sum of the amount of liquid injected by the pump and the measured amount of liquid in the working chamber can be the first cooking amount. In this process, the accuracy of the cooking amount of the cooking device can be ensured.

[0136] In some embodiments, optionally, the cooking function includes a liquid injection stage and a cooking stage, and the control unit 504 is further used to: determine that the cooking program corresponding to the liquid injection stage has ended based on the liquid amount in the working chamber being greater than or equal to the first cooking amount; and run the cooking program corresponding to the cooking stage based on the end of the cooking program corresponding to the liquid injection stage.

[0137] In this embodiment, the cooking device can continue to operate according to the cooking program corresponding to the cooking stage when the liquid volume in the working chamber is greater than or equal to the first cooking volume, thereby realizing automatic liquid injection and automatic cooking of the cooking function.

[0138] In one embodiment, Figure 6 As shown, the present invention provides a control device 600 for a cooking device, comprising a processor 602 and a memory 604. The memory 604 stores programs or instructions that can be run on the processor 602. When the programs or instructions are executed by the processor 602, the steps of any of the above methods are implemented.

[0139] The memory 604 can be used to store software programs and various data. The memory 604 mainly includes a first storage area for storing programs or instructions and a second storage area for storing data. The first storage area can store an operating system, applications or instructions required for at least one function (such as a sound playback function, an image playback function, etc.). In addition, the memory 604 can include a volatile memory or a non-volatile memory, or the memory can include both volatile and non-volatile memories. The non-volatile memory can be a read-only memory (ROM), a programmable read-only memory (PROM), an erasable programmable read-only memory (EPROM), an electrically erasable programmable read-only memory (EEPROM), or a flash memory. Volatile memory can be random access memory (RAM), static random access memory (SRAM), dynamic random access memory (DRAM), synchronous dynamic random access memory (SDRAM), double data rate synchronous dynamic random access memory (DDRSDRAM), enhanced synchronous dynamic random access memory (ESDRAM), synchronous link dynamic random access memory (SLDRAM) and direct RAM bus random access memory (DRRAM). The memory in the embodiments of the present application includes but is not limited to these and any other suitable types of memory.

[0140] In one embodiment, the present invention provides a readable storage medium storing a program or instruction. When the program or instruction is executed by a processor, the steps of any one of the above methods are implemented.

[0141] In one embodiment, the present invention provides a cooking device, comprising: a control device as described above for any cooking device; and / or a readable storage medium as described above.

[0142] In one embodiment, the cooking device is any one of an electric rice cooker, a wall-breaking machine, a soybean milk maker, and an electric pressure cooker.

[0143] The terms "first" and "second" in the specification and claims of this application may explicitly or implicitly refer to one or more of the features. In the description of the present invention, unless otherwise specified, "plurality" means two or more. Furthermore, "and / or" in the specification and claims refers to at least one of the connected entities, and the character " / " generally indicates an "or" relationship between the connected entities.

[0144] In the description of the present invention, it is understood that, unless otherwise specified or limited, the terms "mounted," "connected," and "connected" should be interpreted broadly. For example, they may refer to fixed connection, detachable connection, or integral connection; mechanical connection or electrical connection; direct connection between two components or indirect connection through an intermediate medium; or internal communication between two components. Those skilled in the art will understand the specific meanings of the above terms in the present invention based on the specific circumstances.

[0145] In the claims, specification, and drawings of the present invention, the terms "one embodiment," "some embodiments," "a specific embodiment," and the like mean that the specific features, structures, materials, or characteristics described in conjunction with that embodiment or example are included in at least one embodiment or example of the present invention. In the claims, specification, and drawings of the present invention, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

[0146] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device includes a working chamber, a temperature detection device, an instant heating device connected to a water channel of the working chamber, and a pump for pumping liquid into the instant heating device. The temperature detection device is used to detect the temperature of the liquid in the working chamber. The control method of the cooking device includes: Acquiring a first detected temperature output by the temperature detection device; controlling the instant heating device and the pump to operate so as to inject liquid having a first temperature and a first volume into the working chamber; obtaining a second detected temperature output by the temperature detection device; A liquid amount value in the working chamber is determined based on the first detected temperature, the second detected temperature, the first temperature, and the first volume.

2. The control method according to claim 1, characterized in that: The determining of the liquid amount in the working chamber based on the first detected temperature, the second detected temperature, the first temperature, and the first volume specifically includes: determining an initial liquid volume value in the working chamber based on the first detected temperature, the second detected temperature, the first temperature, and the first volume; The sum of the initial liquid volume value and the first volume is used as the liquid volume value in the working chamber.

3. The control method according to claim 2, characterized in that: The determining the initial liquid amount value in the working chamber based on the first detected temperature, the second detected temperature, the first temperature, and the first volume specifically includes: determining a first temperature difference between the first temperature and the second detected temperature; determining a second temperature difference between the second detected temperature and the first detected temperature; determining a first ratio of the first temperature difference to the second temperature difference; taking the product of the first ratio and the first volume as the initial liquid amount in the working chamber; The second detected temperature is greater than the first detected temperature and less than the first temperature.

4. The control method according to any one of claims 1 to 3, characterized in that: The cooking device further includes a stirring motor and a stirring member connected to the stirring motor, wherein the stirring member is disposed in the working chamber. Before obtaining the second detected temperature output by the temperature detection device, the control method of the cooking device further includes: The stirring motor of the cooking device is controlled to rotate at a first speed for a first time period.

5. The control method according to any one of claims 1 to 3, characterized in that: The cooking device control method further includes: obtaining a cooking function executed by the cooking device, wherein the cooking function is related to a first cooking quantity; Based on the liquid volume in the working chamber being less than the first cooking volume, controlling the pump to operate again until the volume of the liquid injected into the working chamber reaches a second volume; The sum of the second volume and the liquid volume in the working chamber is equal to the first cooking volume.

6. The control method according to claim 5, characterized in that: The cooking function includes a liquid injection stage and a cooking stage, and the control method of the cooking device further includes: determining that the cooking program corresponding to the liquid injection stage is finished based on the liquid volume in the working chamber being greater than or equal to the first cooking volume; Based on the completion of the cooking program corresponding to the liquid injection stage, the cooking program corresponding to the cooking stage is executed.

7. A control device for a cooking device, characterized in that: The cooking device includes a working chamber, a temperature detection device, an instant heating device connected to the working chamber water channel, and a pump for pumping liquid to the instant heating device, wherein the temperature detection device is used to detect the temperature of the liquid in the working chamber, and the control device of the cooking device includes: an acquiring unit, configured to acquire a first detected temperature output by the temperature detecting device; a control unit, configured to control the instant heating device and the pump to operate so as to inject a liquid having a first temperature and a first volume into the working chamber; The acquisition unit is further configured to acquire a second detected temperature output by the temperature detection device; A determining unit is configured to determine a liquid amount value in the working chamber based on the first detected temperature, the second detected temperature, the first temperature, and the first volume.

8. A control device for a cooking device, characterized in that: The method comprises a processor and a memory, wherein the memory stores a program or instruction that can be run on the processor, and when the program or instruction is executed by the processor, the steps of the method according to any one of claims 1 to 6 are implemented.

9. A readable storage medium, characterized in that: The readable storage medium stores a program or instruction, and when the program or instruction is executed by a processor, the steps of the method according to any one of claims 1 to 6 are implemented.

10. A cooking device, characterized in that: include: The control device of the cooking device according to claim 7 or 8; and / or The readable storage medium according to claim 9.

Images