Automatic cooking system based on weight induction and control method thereof

Abstract

The invention discloses an automatic cooking system based on weight sensing and a control method thereof. The automatic cooking system based on weight sensing comprises a cooking stove, a switching module, a weight sensing module, a temperature detection module, a program storage module, a timing trigger module and a main control module. According to the embodiment of the invention, the weight sensing module detects the weights of the cookware and the food materials to automatically match the cooking program, and in combination with intelligent control of dynamic temperature adjustment, manual intervention can be reduced, so that a chef can manage multiple cookware at the same time, the working efficiency in the peak period is improved, the randomness of manual operation is avoided, and the working efficiency is improved. The method ensures the taste consistency of the same dish in different time periods, combines temperature real-time feedback and a timed trigger mechanism, prevents food materials from being over-cooked or half-cooked, and avoids energy waste caused by empty cooking at the same time.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of kitchen appliances, in particular to an automatic cooking system based on weight sensing and a control method thereof. BACKGROUND

[0002] Under the trend of large-scale development of the catering industry, commercial kitchens have increasingly highlighted the demand for precision, standardization and batch operation of cooking equipment. In the large-scale operation of the catering industry, standardization and efficiency improvement of the cooking process are core requirements.

[0003] However, existing cooking equipment relies on manual experience to adjust the degree of heat and time, which has the following problems: manual operation has great randomness, the same dish is easy to have taste and doneness differences when made at different times or by different chefs, affecting the stability of the product; during peak hours, multiple orders need to be processed at the same time, and it is difficult for the chef to accurately control the heating state of each stove, which is easy to lead to overcooked or undercooked; there is a lack of automatic recognition of the weight of food, and it is not possible to dynamically adjust the cooking parameters according to the amount of food, which leads to energy waste or low efficiency. SUMMARY

[0004] Therefore, the present application provides an automatic cooking system based on weight sensing and a control method thereof, which is used to solve the problems of existing cooking equipment relying on manual operation, poor product stability, and inaccurate parameter adjustment.

[0005] To achieve one or part or all of the above purposes or other purposes, the present application provides an automatic cooking system based on weight sensing, comprising:

[0006] A cooking stove is provided with a heating assembly for placing and heating a pot;

[0007] A switching module is used to receive user instructions and switch between manual and automatic working modes according to the instructions;

[0008] A weight sensing module is arranged at the bottom of the heating assembly for detecting the total weight of the pot and food and transmitting data;

[0009] A temperature detection module is used to collect temperature data in the cooking stove and the pot in real time;

[0010] A program storage module pre-stores a plurality of cooking programs, including dine-in and / or take-out process parameters corresponding to different weight intervals;

[0011] A timing trigger module is used to trigger weight re-inspection, temperature monitoring and heating control instructions at a set time interval;

[0012] A main control module is electrically connected with the switching module, the weight sensing module, the temperature detecting module, the program storage module, the timing trigger module and the heating assembly, for receiving data of each module and executing start and stop of the heating assembly and gear adjustment.

[0013] Preferably, the weight sensing module comprises a weighing sensor and a weight calibration unit, which can correct errors of the weighing sensor by inputting a standard weight value.

[0014] Preferably, the temperature detecting module comprises an oven temperature probe and a pot temperature probe, the oven temperature probe is fixedly arranged between the heating assembly and a pot, and the pot temperature probe is movably arranged in the pot.

[0015] Preferably, the program storage module supports user-defined addition or modification of cooking programs, including setting of weight interval, heating gear curve, temperature threshold and timing parameter.

[0016] Preferably, the system further comprises a prompt module, which can prompt the user through sound and light signals when the system enters a standby state, a program execution ends or an abnormality is detected.

[0017] The application further provides a control method of the automatic cooking system based on weight sensing, for controlling the automatic cooking system based on weight sensing, comprising the following steps:

[0018] S1, starting the system, selecting a working mode through the switching module, the working mode comprising a manual mode and an automatic mode;

[0019] S2, if a manual mode signal is received, automatically jumping to a parameter setting interface, and judging whether a command of executing the next step according to a parameter set in the current interface is received within a preset time, yes, controlling the heating assembly to work according to the parameter, and no, keeping standby;

[0020] S3, if an automatic mode signal is received, detecting a total weight of a pot and food and calculating whether the food weight reaches an effective weight value, no, keeping standby, and yes, entering the next step;

[0021] S4, matching a preset cooking program according to the effective weight value, the cooking program distinguishing between a dine-in process and a take-out process parameter, the process parameter comprising a heating gear, a time length and a temperature threshold;

[0022] S5, starting the heating assembly, working according to an initial gear of the matched cooking program, and monitoring a pot temperature and an oven temperature in real time;

[0023] S6. Determine whether the temperature inside the pot or the temperature inside the oven exceeds the set value of the corresponding cooking program. If so, turn off the heating component; otherwise, maintain the current heating setting.

[0024] S7. Steps S3, S5 and S6 are executed cyclically according to the time interval set in the cooking program by the timed trigger module.

[0025] S8. When the cooking program reaches the preset total time, the cycle ends and the heating component is turned off.

[0026] Preferably, in step S3, the effective weight value is the weight of the food after excluding the weight of the empty cookware, that is, the effective weight value = total weight value - weight of the empty cookware, and the effective weight value is not less than a preset value.

[0027] Preferably, in step S4, the difference between the dine-in process and the takeout process is that the total heating time of the dine-in process is 10%-20% shorter than that of the takeout process for the same weight, and the temperature threshold of the heat preservation stage is 5-10℃ lower.

[0028] Preferably, in step S7, the time interval for the timed trigger can be adjusted according to the cooking stage, with the initial heating stage interval being 30-60 seconds and the heat preservation stage interval being 2-5 minutes.

[0029] Preferably, in step S3, if no valid weight value is detected for more than 5 minutes, the system automatically enters standby mode and issues a prompt signal.

[0030] Implementing the embodiments of the present invention will have the following beneficial effects:

[0031] After adopting the aforementioned automatic cooking system and control method based on weight sensing, the cooking program is automatically matched by detecting the weight of the pot and ingredients through the weight sensing module. Combined with intelligent control of dynamic temperature adjustment, manual intervention can be reduced, allowing chefs to manage multiple pots at the same time, improving work efficiency during peak hours, avoiding the randomness of manual operation, ensuring the consistency of the taste of the same dish at different times, and preventing overcooking or undercooking of ingredients by combining real-time temperature feedback and timed triggering mechanism, while also avoiding wasting energy by dry burning. Attached Figure Description

[0032] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0033] in:

[0034] Fig. 1 This is a schematic diagram of the automatic cooking system based on weight sensing proposed in this invention.

[0035] Fig. 2 This is a schematic flowchart of the control method for the automatic cooking system based on weight sensing proposed in this invention.

[0036] Reference numerals: 10, cooking oven; 11, heating element; 20, switching module; 30, weight sensing module; 31, weighing sensor; 32, weight calibration unit; 40, temperature detection module; 41, oven temperature probe; 42, pot temperature probe; 50, program storage module; 60, timer trigger module; 70, main control module; 80, prompt module. Detailed Implementation

[0037] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains; the terminology used herein in the specification is for the purpose of describing particular embodiments only and is not intended to limit the invention; the terms "comprising" and "having," and any variations thereof, in the specification, claims, and foregoing drawings are intended to cover non-exclusive inclusion. The terms "first," "second," etc., in the specification, claims, or foregoing drawings are used to distinguish different objects and not to describe a particular order.

[0038] In this document, the term "embodiment" means that a particular feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of the invention. The appearance of this phrase in various places throughout the specification does not necessarily refer to the same embodiment, nor is it a separate or alternative embodiment mutually exclusive with other embodiments. It will be explicitly and implicitly understood by those skilled in the art that the embodiments described herein can be combined with other embodiments.

[0039] To enable those skilled in the art to better understand the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings.

[0040] like Figs. 1-2 The image shows an embodiment provided by the present invention.

[0041] This invention provides an automatic cooking system based on weight sensing, comprising:

[0042] A cooking oven 10, with a heating element 11 installed at the bottom of the cooking oven 10 for placing and heating cookware;

[0043] The switching module 20 is used to receive user commands and switch between manual and automatic working modes according to the commands. It can be configured to include physical buttons (automatic / manual switching buttons) and a touch screen, and supports mode selection, scene switching (dine-in / takeout) and manual parameter input.

[0044] The weight sensing module 30 is located at the bottom of the heating component 11. It is used to detect the total weight of the cookware and food and transmit the detected weight data. Four resistance strain gauge load cells 31 (range 0-5kg, accuracy ±1g) are evenly distributed along the bottom of the heating component 11. The weight signal is converted into an electrical signal through a Wheatstone bridge circuit and transmitted to the main control module 70 through an A / D converter.

[0045] The temperature detection module 40 includes an oven temperature probe 41 and a pot temperature probe 42. The oven temperature probe 41 is fixedly installed between the heating component 11 and the pot, and can be a non-contact infrared sensor (detection range -20-300℃) to collect temperature data inside the cooking oven 10 in real time. The pot temperature probe 42 can be a K-type thermocouple probe (temperature resistance 300℃), which can be moved and placed inside the pot by connecting an extension wire to collect temperature data inside the pot in real time. The pot temperature probe 42 can be manually inserted into the pot during cooking and removed after cooking.

[0046] The program storage module 50 can use an EEPROM storage chip (capacity ≥128KB), which supports offline writing of preset programs and online modification of parameters. It has multiple pre-stored cooking programs that can be used to cook different foods. Different cooking programs are programmed and written according to the actual cooking process of different recipes, and include dine-in / take-out process parameters corresponding to different weight ranges. The program storage module 50 supports users to add or modify cooking programs, including setting weight ranges, heating level curves, temperature thresholds and timing parameters.

[0047] The timer trigger module 60 is based on the timer built into the main control module 70. The trigger interval can be dynamically configured by the program, with a minimum interval of 100ms. It is used to trigger weight re-check, temperature monitoring and heating control commands according to the time interval set by the cooking program.

[0048] The main control module 70 is electrically connected to the switching module 20, the weight sensing module 30, the temperature detection module 40, the program storage module 50, the timing trigger module 60, and the heating component 11. It can use an STM32 series MCU (72MHz main frequency) as the core processing unit to receive data signals from each module, perform logical judgments, and output control commands, such as the opening and closing of the heating component 11 and the adjustment of the gear.

[0049] Specifically, the weight sensing module 30 includes a weighing sensor 31 and a weight calibration unit 32. The weight calibration unit 32 can correct the error of the weighing sensor 31 by inputting a standard weight value. For example, the error can be corrected monthly by using a standard weight (such as 50g) to ensure the accuracy of weight detection and make the error ≤5g.

[0050] Furthermore, the weight-sensing-based automatic cooking system of this embodiment also includes a prompting module 80, which can be configured to include a buzzer (output power ≥ 0.5W) and an LED indicator (red / green dual color, representing working / complete status respectively). When the system enters standby mode, the program execution ends, or an abnormality is detected, it can prompt the user through sound and light signals.

[0051] This invention also proposes a control method for a weight-sensing-based automatic cooking system, used to control the aforementioned weight-sensing-based automatic cooking system, comprising the following steps:

[0052] S1. Start the system and select the working mode by switching module 20. The working mode includes manual mode and automatic mode.

[0053] S2. If a manual mode signal is received, the system will automatically jump to the parameter setting interface. The parameters include the heating level, such as high / medium / low heat, corresponding to a power of 1500W / 1000W / 500W, an adjustable heating time of 0-60 minutes, and a temperature limit of 50-250℃. Users can set the parameters via buttons or a touch screen. The system will determine whether it has received a command to execute the next step according to the parameters set on the current interface within a preset time. The preset time can be 2 minutes, 3 minutes, or 5 minutes, etc. If the command to execute the next step is received within 3 minutes, the main control module 70 will control the heating component 11 to work according to the parameters set by the user on the current interface. If the command to execute the next step is not received within 3 minutes, the system will automatically enter a low-power standby state.

[0054] S3. If an automatic mode signal is received, the weight sensing module 30 enters real-time detection mode, detects the total weight of the cookware and ingredients, and calculates whether the ingredient weight reaches the valid weight value. The weighing sensor 31 collects the total weight of the cookware and ingredients at a sampling frequency of 10 times / second. When the deviation of 3 consecutive sampling values ​​is ≤2g, the average value is taken. The main control module 70 calls the pre-stored cookware parameter library. The parameter library supports the input of 3-5 common cookware empty weights, such as 1.5kg for a clay pot, 1kg for a frying pan, and 2kg for a wok. The total weight is automatically deducted from the empty weight of the cookware to calculate the valid ingredient weight. If the ingredient weight does not reach the valid weight value, it is considered that there is no ingredient or only an empty pot. The system remains in standby mode and prompts "Add ingredients" by flashing the indicator light. If the ingredient weight reaches the valid weight value and remains stable for 3 seconds (to avoid misjudgment caused by unstable cookware placement), it is determined to be a valid detection and enters the next program matching stage. If no valid weight value is detected for more than 5 minutes, the system automatically enters standby mode and issues a prompt signal. It is understandable that in step S3, the effective weight value is the weight of the food after excluding the empty weight of the cookware. That is, the effective weight value = total weight value - empty cookware weight value. It can be calculated by automatically deducting the corresponding cookware weight from the detected total weight value of the cookware and food through preset cookware weight parameters. The effective weight value is not less than a preset value, such as 50g. If the measured weight of the food is <50g, the effective weight value has not been reached. If the measured weight of the food is ≥50g, the effective weight value has been reached.

[0055] S4. Match the preset cooking program according to the weight value. The program storage module 50 pre-stores cooking programs for at least 20 dishes. Each cooking program includes weight range division and dine-in / takeout process division. The dine-in weight of the same dish is greater than the takeout weight. Under the same weight range, the total heating time of the takeout process is 10%-20% longer than that of the dine-in. The temperature threshold of the heat preservation stage is 5-10℃ higher to prolong the heat preservation effect of the takeout food. The parameters of the cooking process include heating level, cooking time and temperature threshold of each stage. The main control module 70 automatically matches the corresponding complete cooking program according to the effective ingredient weight and the dine-in / takeout scenario selected by the user.

[0056] S5. Start the heating component 11. The main control module 70 drives the heating component 11 to work at the initial setting of the matching cooking program and monitors the temperature inside the pot and the temperature inside the oven in real time. The head of the temperature probe 42 inside the pot is in contact with the food and collects the center temperature inside the pot in real time. If the temperature probe 42 inside the pot does not detect a significant temperature change 25 seconds after the heating component 11 is started, the prompt module 80 prompts the operator to check whether the temperature probe 42 inside the pot is inserted into the pot. The temperature probe 41 inside the oven monitors the ambient temperature of the oven chamber and updates the data every 2 seconds.

[0057] S6. The main control module 70 compares the temperature detection value with the program-set threshold in real time to determine whether the temperature inside the pot or the temperature inside the oven exceeds the set value of the corresponding cooking program (e.g., the temperature inside the pot ≥ the stage threshold or the temperature inside the oven ≥ 200℃). If so, the heating component 11 is turned off and the overheating time is recorded. When the temperature drops to 3℃ below the threshold, heating is resumed and the current stage timing continues. Otherwise, the current heating level is maintained until the stage duration ends, and the current stage level is automatically switched to (e.g., from high heat to medium heat).

[0058] S7. The timer trigger module 60 cycles according to the time intervals set in the cooking program. For example, in the initial heating stage, the cycle is triggered every 30-60 seconds, and steps S3 (weight recheck, to confirm that the ingredients have not been removed; if the weight drops by more than 30%, heating is paused and "Ingredient abnormality" is displayed), S5 (temperature monitoring, to update temperature data), and S6 (heating control, to fine-tune the heating state) are re-executed. In the mid-heating stage, the cycle is triggered every 1 minute. In the heat preservation stage, the cycle is triggered every 2-5 minutes, while the heating power is reduced to a low setting to prevent the ingredients from burning.

[0059] S8. When the cooking program reaches the preset total time, the cycle ends, the main control module 70 turns off the heating component 11, and the prompt module 80 activates the audio and visual prompts, such as a buzzer beeping continuously for 3 seconds and the corresponding indicator light staying on. Then, the cooking data (weight, time, temperature curve) is stored in the local log and can be exported and analyzed later via USB interface. If the pot is not removed within 5-10 minutes, the system automatically enters the heat preservation standby state, and the heating component 11 works intermittently to maintain the temperature inside the pot at 60-70℃.

[0060] Example 1: Taking the production of claypot rice in a commercial kitchen as an example, a chain restaurant produces dine-in claypot rice with preserved meat (each serving weighs 0.7-0.9 kg). The system requires consistent taste and efficient operation during peak hours. The workflow is as follows:

[0061] Mode selection: The chef selects "automatic mode" by switching module 20, and the system initializes each module.

[0062] Weight detection: The chef places the pot containing ingredients (such as preserved meat + rice) on the heating component 11. The weighing sensor 31 of the weight sensing module 30 detects the total weight (assuming it is 2.2kg), subtracts the preset empty weight of the pot (1.5kg), and obtains the effective weight of the ingredients, 0.7kg, which is determined to be a valid detection.

[0063] Program matching: The main control module 70 calls the program storage module 50 to match the claypot rice program corresponding to 0.7kg of ingredients: The total time for dine-in is 20 minutes (heating levels: Stage 1 High heat 5 minutes → Stage 2 Medium heat 10 minutes → Stage 3 Low heat 5 minutes), with a temperature threshold of 120℃; the total time for takeout is 23 minutes (heating levels: Stage 1 High heat 5 minutes → Stage 2 Medium heat 12 minutes → Stage 3 Low heat 6 minutes), with a temperature threshold of 125℃. The chef selects the "Dine-in Process" through the control panel.

[0064] Heating Start-up: The main control module 70 starts the heating component 11 and operates at the initial high heat setting. The pot temperature probe 42 and the furnace temperature probe 41 begin to collect data.

[0065] Temperature control: The temperature probe 42 inside the pot monitors in real time. When the temperature inside the pot reaches 150℃, the main control module 70 shuts off the heating component 11. When the temperature drops to 145℃ after 30 seconds, the medium heat setting is restarted, and the temperature is maintained in a cycle.

[0066] Timed Cycle: The timed trigger module 60 triggers a weight recheck every 30 seconds (to confirm that the pot has not been moved) and updates the temperature data every minute to ensure that the heating status matches the program.

[0067] Process End: After 20 minutes, the total time countdown ends, the main control module 70 shuts down the heating component 11, the prompt module 80 emits a buzzer, and the chef can remove the finished product.

[0068] If manual adjustments are needed midway, the chef can switch to "manual mode" via switch module 20 to directly adjust the heating level to meet special cooking needs.

[0069] The system's weight sensing module 30 has a calibration function, and the error can be corrected monthly using a standard weight (such as 50g) to ensure weight detection accuracy (error ≤ 5g); the program storage module 50 supports adding new dishes (such as curry chicken rice), and the chef can set the heating parameters corresponding to its weight range (0.5-1kg).

[0070] Example 2: Taking the preparation of braised pork rib claypot rice for a takeout order as an example, the braised pork rib claypot rice (ingredient weight 1kg) needs to have an extended heat preservation time to cope with the 30-minute delivery process. The system's working process is as follows:

[0071] Mode selection: The chef selects "automatic mode" by switching module 20, and the system initializes each module.

[0072] Weight detection: The chef places a pot containing ingredients (such as ribs and rice) on the heating component 11. The weighing sensor 31 of the weight sensing module 30 detects the total weight (assuming it is 2.5kg), deducts the preset empty weight of the pot (1.5kg), and obtains the effective weight of the ingredients (1kg), which is considered a valid detection.

[0073] Program matching: The main control module 70 calls the program storage module 50 to match the claypot rice program corresponding to 1kg of ingredients: The total time for dine-in is 30 minutes (heating levels: Stage 1 High heat 8 minutes → Stage 2 Medium heat 14 minutes → Stage 3 Low heat 8 minutes), with a temperature threshold of 120℃; the total time for takeout is 34 minutes (heating levels: Stage 1 High heat 8 minutes → Stage 2 Medium heat 10 minutes → Stage 3 Low heat 12 minutes), with a temperature threshold of 125℃. The chef selects the "Takeout Process" through the control panel.

[0074] Heating Start-up: The main control module 70 starts the heating component 11 and operates at the initial high heat setting. The pot temperature probe 42 and the furnace temperature probe 41 begin to collect data.

[0075] Temperature control: The temperature probe 42 inside the pot monitors in real time. When the temperature inside the pot reaches 120℃, the main control module 70 shuts off the heating component 11. When the temperature drops to 115℃ after 30 seconds, the medium heat setting is restarted, and the temperature is maintained in a cycle.

[0076] Timed Cycle: The timed trigger module 60 triggers a weight recheck every 30 seconds (to confirm that the cookware has not been moved) and updates temperature data every minute to ensure that the heating status matches the program. During the heat preservation stage, the temperature is checked every 2 minutes. If the temperature is below 80℃, low-heat compensation is activated to ensure that the temperature is ≥65℃ when delivered to the user.

[0077] Process End: After 34 minutes, the total time countdown ends, the main control module 70 shuts down the heating component 11, the prompt module 80 emits a buzzer, and the chef can remove the finished product.

[0078] As can be seen from the above embodiments, the present invention achieves intelligent, standardized and safe cooking processes by refining the weight detection logic, setting up scenario-based programs, controlling dynamic temperature and performing timed cyclic verification. It effectively solves the operational pain points of traditional cooking equipment and is suitable for large-scale operation of commercial kitchens and smart home kitchen scenarios.

[0079] Obviously, the embodiments described above are merely some embodiments of the present invention, not all embodiments. The accompanying drawings show preferred embodiments of the present invention, but do not limit the patent scope of the present invention. The present invention can be implemented in many different forms; rather, these embodiments are provided to provide a more thorough and complete understanding of the disclosure of the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing specific embodiments, or make equivalent substitutions for some of the technical features. Any equivalent structures made using the content of this specification and drawings, directly or indirectly applied to other related technical fields, are similarly within the patent protection scope of this invention.

Claims

1. An automatic cooking system based on weight sensing, characterized in that, include: A cooking oven (10) is provided with a heating element (11) for placing and heating cookware; The switching module (20) is used to receive user instructions and switch between manual and automatic working modes according to the instructions; A weight sensing module (30) is located at the bottom of the heating assembly (11) and is used to detect the total weight of the cookware and ingredients and transmit the data. Temperature detection module (40) is used to collect temperature data in the cooking oven (10) and the cookware in real time; The program storage module (50) is pre-stored with a variety of cooking programs, including dine-in and / or takeout process parameters corresponding to different weight ranges; The timed trigger module (60) is used to trigger weight re-inspection, temperature monitoring and heating control commands at set time intervals; The main control module (70) is electrically connected to the switching module (20), the weight sensing module (30), the temperature detection module (40), the program storage module (50), the timer trigger module (60), and the heating component (11), respectively, and is used to receive data from each module and execute the opening and closing and gear adjustment of the heating component (11).

2. The automatic cooking system based on weight sensing according to claim 1, characterized in that, The weight sensing module (30) includes a weighing sensor (31) and a weight calibration unit (32). The weight calibration unit (32) can correct the error of the weighing sensor (31) by inputting a standard weight value.

3. The automatic cooking system based on weight sensing according to claim 1, characterized in that, The temperature detection module (40) includes an in-furnace temperature probe (41) and a pot temperature probe (42). The in-furnace temperature probe (41) is fixedly disposed between the heating component (11) and the pot, and the pot temperature probe (42) is movable and placed inside the pot.

4. The automatic cooking system based on weight sensing according to claim 1, characterized in that, The program storage module (50) allows users to customize and add or modify cooking programs, including setting weight ranges, heating level curves, temperature thresholds, and timing parameters.

5. The automatic cooking system based on weight sensing according to claim 1, characterized in that, It also includes a prompting module (80), which can prompt the user through sound and light signals when the system enters standby mode, the program finishes execution, or an abnormality is detected.

6. A control method for an automatic cooking system based on weight sensing, characterized in that, For controlling the weight-sensing-based automatic cooking system according to any one of claims 1-5, the method comprises the following steps: S1. Start the system and select the working mode through the switching module (20). The working mode includes manual mode and automatic mode. S2. If a manual mode signal is received, the system will automatically jump to the parameter setting interface and determine within a preset time whether a command to execute the next step according to the parameters set on the current interface is received. If yes, the heating component (11) will be controlled to work according to the parameters; otherwise, it will remain in standby mode. S3. If an automatic mode signal is received, detect the total weight of the cookware and ingredients and calculate whether the weight of the ingredients has reached the valid weight value. If the valid weight value has not been reached, remain in standby mode. If the valid weight value has been reached, proceed to the next step. S4. Match a preset cooking program according to the effective weight value. The cooking program distinguishes between dine-in process and takeout process parameters. The process parameters include heating level, duration and temperature threshold. S5. Start the heating component (11), operate at the initial setting of the matching cooking program, and monitor the temperature inside the pot and the temperature inside the oven in real time. S6. Determine whether the temperature inside the pot or the temperature inside the oven exceeds the set value of the corresponding cooking program. If so, turn off the heating component (11); otherwise, maintain the current heating setting. S7. Steps S3, S5 and S6 are executed cyclically according to the time interval set by the cooking program through the timed trigger module (60). S8. When the cooking program reaches the preset total time, the cycle ends and the heating component (11) is turned off.

7. The control method for the automatic cooking system based on weight sensing according to claim 6, characterized in that, In step S3, the effective weight value is the weight of the food after excluding the weight of the empty cookware, that is, the effective weight value = total weight value - weight of empty cookware, and the effective weight value is not less than a preset value.

8. The control method for the automatic cooking system based on weight sensing according to claim 6, characterized in that, In step S4, the difference between the dine-in process and the takeout process is that the total heating time of the dine-in process is 10%-20% shorter than that of the takeout process for the same weight, and the temperature threshold of the heat preservation stage is 5-10℃ lower.

9. The control method for an automatic cooking system based on weight sensing according to claim 6, characterized in that, In step S7, the time interval for the timed trigger can be adjusted according to the cooking stage. The interval for the initial heating stage is 30-60 seconds, and the interval for the heat preservation stage is 2-5 minutes.

10. The control method for an automatic cooking system based on weight sensing according to claim 6, characterized in that, In step S3, if no valid weight value is detected for more than 5 minutes, the system will automatically enter standby mode and issue a prompt signal.

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