Cooking equipment suitable for animal oil refining method and control method

Abstract

The invention relates to the technical field of automatic cooking, in particular to cooking equipment suitable for an animal oil refining method and a control method. The heating device is controlled to heat the pot at the first preset power, so that moisture in the oil refining material is rapidly evaporated, when the temperature of the pot reaches the first preset power, the heating power is reduced, timing is started, and grease oxidation caused by too fast temperature rise is prevented; the heating power of the heating device is dynamically adjusted according to the temperature of the cookware within the target duration, the oil temperature is maintained, so that the heating temperature fluctuates within a set time interval and a proper temperature interval, accurate control over the temperature in the animal oil refining process is achieved, the oil outlet time distribution uniformity can be improved on the basis of accurate temperature measurement, and meanwhile the oil outlet efficiency is improved. The stability of the oil yield is guaranteed, the quality of refined animal oil is improved, the probability of hot oil splashing caused by too high oil temperature is reduced, the heating power is automatically adjusted in the whole process, the requirement for guarding of a user is reduced, and safety and user experience are improved.

Description

TECHNICAL FIELD

[0001] The present disclosure relates to the technical field of automatic cooking, and in particular to a cooking device and control method suitable for an animal oil refining method. BACKGROUND

[0002] Animal oil is obtained by heating and refining animal fat, and is widely used in dish making, and can be used as cooking oil, pastry raw material or rice flavor enhancer.

[0003] Compared with traditional electromagnetic stoves, concave electromagnetic stoves have higher heating efficiency, and their frying function and other cooking functions are often used for refining animal oil. In this process, the temperature of the pot is estimated based on the length of the cooking time, or the temperature of the pot is detected by a thermistor temperature sensor installed inside the electromagnetic stove, and then the heating power is adjusted according to the temperature value. However, the use of a thermistor temperature sensor to measure the temperature of the pot has a delay, especially in a concave electromagnetic stove, because the curvature of the concave panel and the bottom of the pot is not completely consistent, and the air between the upper surface of the panel and the pot forms a heat insulation layer. The heat on the pot is transmitted to the thermistor temperature sensor through this heat insulation layer, resulting in a higher delay in the temperature detected by the thermistor temperature sensor, and the actual temperature of the pot is lower.

[0004] Therefore, the accuracy of the frying function adjusting the heating power according to the temperature value cannot be guaranteed, which will affect the oil yield of animal fat, and the oil may be concentrated in the later stage of heating. The time of oil out during the entire oil refining process is not uniform, which reduces the whiteness of the animal oil obtained after cooling, and it is difficult to ensure the quality of oil refining. At the same time, it also causes the pot to be in a high-power heating process for a longer time than expected, especially in the later stage of oil refining, which is more likely to cause hot oil to splash, reduces safety, and requires users to constantly monitor. SUMMARY

[0005] In order to solve the above technical problems of reducing the efficiency and quality of oil refining due to temperature detection delay, and the need for user monitoring due to hot oil splashing, insufficient safety, and affecting user experience, the present disclosure provides a cooking device and control method suitable for an animal oil refining method to improve the efficiency and quality of animal oil refining, further reduce the need for user monitoring, improve safety and user experience.

[0006] In a first aspect, the embodiments of the present disclosure provide a cooking device suitable for an animal oil refining method, the cooking device comprising a panel for carrying a pot, a heating device arranged below the panel, an infrared temperature sensor, and a controller, the infrared temperature sensor being configured to detect the temperature of the pot, and the controller being configured to: control the heating device to heat the pot according to a first preset power; In a case where the infrared temperature sensor detects that the temperature of the pot reaches the first preset temperature, the heating device is controlled to heat the pot at a second preset power, and the cooking duration of the cooking process is started to be recorded, wherein the first preset temperature is the temperature of the pot when the food material in the pot meets the oil-out parameter condition, and the second preset power is less than the first preset power; In the cooking process, the temperature of the pot is controlled to the target temperature range by adjusting the heating power of the heating device. When the cooking duration reaches the target duration, the heating device is controlled to stop heating.

[0007] In a second aspect, the embodiments of the present disclosure provide a control method of a cooking device, the cooking device comprising a panel for carrying a pot, a heating device arranged below the panel, an infrared temperature sensor for detecting the temperature of the pot, and a controller, the method comprising: The heating device is controlled to heat the pot at a first preset power. In a case where the infrared temperature sensor detects that the temperature of the pot reaches the first preset temperature, the heating device is controlled to heat the pot at a second preset power, and the cooking duration of the cooking process is started to be recorded, wherein the first preset temperature is the temperature of the pot when the food material in the pot meets the oil-out parameter condition, and the second preset power is less than the first preset power. In the cooking process, the temperature of the pot is controlled to the target temperature range by adjusting the heating power of the heating device. When the cooking duration reaches the target duration, the heating device is controlled to stop heating.

[0008] The cooking device provided by the embodiments of the present disclosure controls the heating device to heat the pot at a first preset power to evaporate the water in the oil refining material quickly, reduces the heating power when the temperature of the pot reaches the first preset power, and starts timing to prevent the oil from being oxidized due to the temperature rising too fast, dynamically adjusts the heating power of the heating device according to the temperature of the pot within the target duration, and maintains the oil temperature, so that the heating temperature fluctuates within the set time range and within the appropriate temperature range, realizes accurate control of the temperature in the animal oil refining process, can improve the uniformity of the oil-out time based on accurate temperature measurement, ensures the stability of the oil-out rate, improves the quality of the refined animal oil, and reduces the probability of hot oil splashing due to the oil temperature being too high. The heating power is automatically adjusted throughout the process, reducing the need for user supervision, improving safety and user experience. BRIEF DESCRIPTION OF DRAWINGS

[0009] The accompanying drawings, which are incorporated into and form a part of the specification, illustrate one embodiment consistent with the present disclosure and, together with the description, serve to explain the principles of the disclosure.

[0010] In order to more clearly illustrate the technical solutions in the embodiments of the present disclosure or the prior art, the following will briefly introduce the drawings needed to be used in the embodiments or prior art description. Obviously, for those of ordinary skill in the art, other drawings can also be obtained based on these drawings without any creative effort.

[0011] Figure 1 A schematic diagram of a cooking device and a pot is provided for the embodiments of the present disclosure. Figure 2 A flowchart of a control method of a cooking device is provided for the embodiments of the present disclosure.

[0012] Figure 3 A flowchart of a control method of a cooking device is provided for another embodiment of the present disclosure. DETAILED DESCRIPTION

[0013] In order to more clearly illustrate the technical solutions in the embodiments of the present disclosure or the prior art, the following will briefly introduce the drawings needed to be used in the embodiments or prior art description. Obviously, for those of ordinary skill in the art, other drawings can also be obtained based on these drawings without any creative effort.

[0014] In the following description, many specific details are set forth in order to provide a thorough understanding of the present disclosure, but the present disclosure can also be implemented in other ways different from those described herein; obviously, the embodiments in the specification are only a part of the embodiments of the present disclosure, not all the embodiments.

[0015] The embodiments of the present disclosure provide a cooking device suitable for an animal oil refining method, which will be introduced below in combination with specific embodiments.

[0016] In some embodiments, the cooking device includes a panel for carrying a pot, a heating device arranged below the panel, an infrared temperature sensor, and a controller. The infrared temperature sensor is used to detect the temperature of the pot.

[0017] In this embodiment, the cooking device is a concave induction cooker, and in other embodiments, the cooking device can also be a common induction cooker or other kitchen appliances suitable for automatic refining of animal oil. Figure 1 A schematic diagram of a cooking device and a pot is provided for the embodiments of the present disclosure. As shown in Figure 1 The pot 11 is placed on the panel 12 of the cooking device, and the infrared temperature sensor 13 is arranged below the panel 12. The upper surface of the panel 12 has a recessed portion for carrying the pot, and the opening of the recessed portion faces the pot 11. The bottom of the pot 11 is curved, and the opening of the curved surface faces the pot opening. Because the curvature of the curved surface of the panel 12 is different from the curvature of the lower surface of the pot 11, there is an air cavity between the bottom of the pot 11 and the panel 12 when the pot 11 is placed on the panel 12.

[0018] Understandable Figure 1 The shapes of the cooking equipment and cookware shown are merely examples. When the cooking equipment and cookware are of other shapes, an air cavity may exist between the bottom of the cookware and the panel when the cookware is placed on the panel. This disclosure does not limit this aspect.

[0019] For example, the upper surface of the panel has a first recess for supporting the cookware, with the opening of the first recess facing the cookware and the bottom of the cookware being flat, or it has a second recess with the opening facing the panel, so that when the cookware is placed on the panel, there is an air cavity between the bottom of the cookware and the panel.

[0020] For example, the upper surface of the panel is flat, and the bottom of the pot is a second recessed part with an opening facing the panel. When the pot is placed on the panel, there is an air cavity between the bottom of the pot and the panel.

[0021] The cooking equipment also includes a controller for executing control methods to control the cooking equipment to cook the ingredients placed in the pot. The ingredients placed in the pot may be ingredients used for rendering animal fat, including animal fats and water, and may also include other seasonings.

[0022] Figure 2 A flowchart illustrating a control method for a cooking device provided in an embodiment of this disclosure.

[0023] In some embodiments, the controller is specifically configured to perform, such as Figure 2 The control method shown includes: S201. Control the heating device to heat the pot according to the first preset power.

[0024] After placing the prepared ingredients into the pot, the user places the pot on the control panel and starts the cooking device. Upon receiving the start command, the controller controls the heating element to heat the pot according to the first preset power.

[0025] The first preset power is the power value used to rapidly heat the ingredients in the pot during the initial stage of refining. Using the first preset power to heat the pot can make the moisture in the ingredients evaporate quickly.

[0026] Preferably, the first preset power value ranges from 1400W to 3500W. The controller can select the first preset power value within this range according to the weight of the food.

[0027] S202. When the infrared temperature sensor detects that the pot temperature has reached the first preset temperature, the heating device is controlled to heat the pot according to the second preset power, and the cooking time of the cooking process is recorded.

[0028] The first preset temperature is the temperature of the pot when the food inside meets the oil extraction parameters. When the pot reaches the first preset temperature, most of the moisture in the food is evaporated, and animal oil gradually separates out. At this time, the controller appropriately reduces the heating power to the second preset power to slow down the temperature rise and prevent the food temperature from rising too quickly, which would cause the oil to oxidize and turn black.

[0029] The controller uses an infrared temperature sensor to monitor the temperature of the cookware in real time. When the temperature reaches the first preset temperature, it starts recording the cooking time of the cooking process.

[0030] The first preset temperature is determined based on the processing characteristics of animal oil refining. When the cookware reaches the first preset temperature, the ingredients inside meet the oil extraction parameters and enter a stable oil extraction stage. Compared to existing technologies that record cooking time from the start of the equipment to estimate the temperature value, this method starts recording cooking time when a specific temperature is reached. This further lays the foundation for subsequent steps to control the temperature within the target temperature range that allows for stable and uniform oil extraction. Matching the cooking time to the target temperature range reduces the temperature measurement delay caused by starting timing before reaching the first preset temperature. This ensures that the ambient temperature fluctuates within a suitable time and temperature range, thereby ensuring timely and flexible power control based on accurate temperature measurement, and improving the uniformity of oil extraction time distribution and the stability and uniformity of oil extraction.

[0031] The oil extraction parameters include the oil extraction rate of the ingredients reaching a first oil extraction rate range. Correspondingly, the first preset temperature is the temperature of the cookware when the oil extraction parameters of the ingredients in the cookware meet the oil extraction parameters of reaching the first oil extraction rate range.

[0032] The oil yield is the ratio of the weight of animal fat to the weight of animal fat in the pot at the beginning of refining.

[0033] Preferably, the first oil yield range refers to the range of oil yield of 20% to 30%.

[0034] Optionally, the first preset temperature is the temperature of the cookware when the oil output parameters meet the condition that "the whiteness of the animal oil obtained after refining the ingredients in the cookware reaches the preset whiteness".

[0035] The whiteness of solidified animal fat is one of the indicators for evaluating its quality, and it can be measured using a colorimeter. High-quality animal fat should be milky white after solidification; the preset whiteness is a pre-defined criterion for judging high-quality animal fat. If the whiteness of solidified animal fat does not reach the preset whiteness, it is usually due to excessively rapid or high temperatures during the refining process, leading to oxidation or scorching of the fat. The first preset temperature is the temperature at which stable oil extraction occurs. Achieving the preset whiteness of solidified animal fat based on this first preset temperature and the dynamic temperature control during cooking is crucial.

[0036] S203. During the cooking process, the temperature of the cookware is controlled to the target temperature range by adjusting the heating power of the heating device.

[0037] Once the oil extraction reaches a stable stage, the controller reduces the heating power to a second preset level, slowing down the heating rate of the food inside the pot and preventing oil oxidation or scorching. Simultaneously, the controller uses an infrared temperature sensor to continuously monitor the pot temperature and dynamically adjusts the heating power to stabilize the pot temperature within the target range, achieving constant-temperature cooking of the food.

[0038] Preferably, the second preset power value ranges from 500W to 1400W. The first preset temperature is 130℃.

[0039] Optionally, the lower limit of the target temperature range is a first preset temperature, and the upper limit of the target temperature range is less than the smoke point temperature of the food in the cookware. For example, among common animal fats, the smoke point temperature of lard is 200℃, that of beef tallow is 208℃, that of mutton tallow is 200℃, and that of chicken fat is 190℃. The lower limit of the target temperature range can be set to 150℃ to suit temperature control during the refining process of various animal fats.

[0040] S204. When the cooking time reaches the target time, control the heating device to stop heating.

[0041] Optionally, the cooking time reaches the target time, which can be achieved by recording the cooking time from 0 until the target time is reached; or by counting down from the target time until the recorded time is zero.

[0042] When the cooking time recorded by the controller reaches the target time, the controller controls the heating device to stop heating.

[0043] Furthermore, the controller emits a beeping sound through the buzzer of the cooking equipment to inform the user that the cooking process is complete.

[0044] This embodiment of the invention controls a heating device to heat a pot at a first preset power to rapidly evaporate moisture from the oil refining materials. When the pot temperature reaches the first preset power, the heating power is reduced and a timer is started to prevent the temperature from rising too quickly and causing oil oxidation. Within a target time period, the heating power of the heating device is dynamically adjusted according to the pot temperature to maintain the oil temperature, ensuring that the heating temperature fluctuates within a set time range and a suitable temperature range. This achieves precise temperature control during the animal oil refining process. Based on accurate temperature measurement, it improves the uniformity of oil extraction time distribution while ensuring stable oil yield, thus improving the quality of the refined animal oil. It also reduces the probability of hot oil splashing due to excessively high oil temperature. The fully automated adjustment of heating power reduces the need for user supervision, improving safety and user experience.

[0045] In some embodiments, the cooking appliance further includes a thermistor temperature sensor, the resistance of which decreases as temperature increases, and temperature data is obtained by converting the resistance value. Figure 1 As shown, the thermistor temperature sensor 14 is installed below the panel 12, and the temperature of the cookware 11 is transmitted to the thermistor temperature sensor 14 through the air cavity and the panel 12.

[0046] In the process of controlling the heating device to heat the cookware according to the first preset power, the controller is also used to detect the temperature of the cookware using an infrared temperature sensor when the temperature of the cookware is detected by the thermistor temperature sensor to reach the second preset temperature.

[0047] The second preset temperature is lower than the first preset temperature.

[0048] When the temperature of the cookware is lower than the second preset temperature, the infrared radiation intensity of the cookware is weak, and the temperature measurement accuracy and sensitivity of the thermistor sensor are superior to those of the infrared temperature sensor. At this time, the controller uses the thermistor temperature sensor to detect the temperature of the cookware.

[0049] As the temperature of the cookware increases, the linearity of the temperature change coefficient of the thermistor decreases, resulting in a decrease in the sensitivity and accuracy of the thermistor temperature sensor. Furthermore, the temperature of the cookware needs to pass through the air cavity and the panel before it reaches the thermistor temperature sensor, causing a certain delay in the detection by the thermistor temperature sensor, which further reduces the sensitivity of the thermistor temperature sensor.

[0050] Optional, such as Figure 1 As shown, a fan 15 is also installed inside the cooking device to blow air into the cooking device to reduce the temperature of the internal electrical components. At the same time, it will also remove some heat from the lower surface of the panel 12, which will further reduce the sensitivity of the thermistor temperature sensor.

[0051] When the temperature of the cookware reaches the second preset temperature, the infrared radiation intensity of the cookware increases, and the infrared temperature sensor is not affected by the space and ambient temperature. At this time, the detection accuracy of the infrared temperature sensor is higher than that of the thermistor, and the controller switches to the infrared temperature sensor to continue to detect the temperature of the cookware.

[0052] Preferably, the second preset temperature is 110℃.

[0053] This embodiment detects the pot temperature using a thermistor when the pot temperature is below a second preset temperature, and uses an infrared temperature sensor when the pot temperature is above the second preset temperature. By fully utilizing the characteristics of different temperature sensors, the accuracy of pot temperature detection is ensured throughout the entire animal oil refining process. This minimizes the impact of inaccurate temperature measurement results on the accuracy of heating power control, providing an accurate temperature basis for timing cooking time and dynamic power control, and further improving the quality of oil refining.

[0054] Based on the above embodiments, the controller is also used to control the heating device to heat the cookware according to a third preset power when the temperature of the cookware is detected by the thermistor temperature sensor to reach a second preset temperature.

[0055] The third preset power is less than the first preset power but greater than the second preset power.

[0056] When the controller detects that the pot temperature has reached the second preset temperature using a thermistor temperature sensor, the controller switches to an infrared temperature sensor to detect the pot temperature and adjusts the power of the heating device from the first preset power to the third preset power to prevent the oil temperature from rising or falling suddenly, ensuring that the moisture evaporates fully and the oil does not oxidize prematurely.

[0057] Preferably, the value range of the third preset power is 1400W~3000W.

[0058] The following describes the process by which the controller adjusts the power of the heating device after the cooking time begins to be recorded.

[0059] In some embodiments, the controller is configured to, during the cooking process, control the heating device to heat the cookware according to a fourth preset power when the cookware temperature is detected by an infrared temperature sensor to be greater than a third preset temperature.

[0060] The third preset temperature is the temperature of the cookware when the food inside meets the oil yield parameters of the second oil yield range, and the third preset temperature is greater than the first preset temperature. The upper limit of the first oil yield range is less than the lower limit of the second oil yield range, and the fourth preset power is less than or equal to the second preset power.

[0061] The second oil yield range is higher than the first oil yield range. When the oil yield of the food reaches the second oil yield range, it means that a large amount of oil has been extracted from the food in the pot. At this time, it is necessary to maintain the oil temperature in the pot to allow the oil to extract further and prevent oxidation. Therefore, the controller maintains the second preset power or appropriately reduces the second preset power to maintain the pot temperature with the fourth preset power, thereby reducing heat input and slowing down the temperature rise.

[0062] Preferably, the second oil yield range is the range where the oil yield is higher than 60%.

[0063] In other embodiments, the third preset temperature is still the temperature of the pot when the oil output parameter condition of "the whiteness of the animal oil obtained by refining the ingredients in the pot reaches the preset whiteness" is met. This ensures that when the pot is at the third preset temperature and a large amount of oil is extracted from the ingredients in the pot, the whiteness of the oil after solidification can still reach the preset whiteness, and the oil will not turn yellow due to oxidation caused by excessive heating temperature.

[0064] Preferably, the third preset temperature is 150℃.

[0065] This embodiment further reduces the power of the heating device when the pot reaches a third preset temperature, maintaining the oil temperature inside the pot while preventing the pot temperature from continuously rising, thus avoiding oil oxidation and ensuring that the remaining oil can still slowly and stably extract. Simultaneously, by calibrating the first and third preset temperatures based on the oil yield and whiteness, and combining this with the controller adjusting the heating power based on the first and third preset temperatures, the stability of the oil yield is further improved.

[0066] In some embodiments, the controller is also configured to control the heating device to stop heating when the temperature of the cookware is detected by the infrared temperature sensor to be greater than a fourth preset temperature.

[0067] The fourth preset temperature is greater than the third preset temperature, and the fourth preset temperature is less than the smoke point temperature of the animal fat placed in the pot.

[0068] The fourth preset temperature is a safety protection threshold during the cooking process. When the pot reaches the fourth preset temperature, it means that the temperature of the food inside the pot is about to reach the smoke point.

[0069] Animal fats undergo thermal decomposition above their smoke point, producing harmful substances. Therefore, when the controller detects that the cookware temperature exceeds the fourth preset temperature, it stops the heating device and power output to prevent the oil temperature from rising further.

[0070] Preferably, the fourth preset temperature is 190°C, which is lower than the smoke point temperature of common animal fats, so as to be applicable to most animal fat refining scenarios.

[0071] This embodiment of the invention sets a fourth preset temperature lower than the smoke point temperature of animal fats. When the temperature of the cookware reaches the fourth preset temperature, the heating device is controlled to stop heating in a timely manner to prevent the temperature of the food inside the cookware from rising to the smoke point temperature, ensuring that the refined fat meets safety standards, and at the same time avoiding safety accidents caused by excessively high cookware temperature.

[0072] In some embodiments, the controller is further configured to, when the temperature of the cookware is detected by the infrared temperature sensor to be less than or equal to a third preset temperature, use a thermistor temperature sensor to detect the temperature of the cookware, and adjust the heating power of the heating device and / or switch to the infrared temperature sensor to detect the temperature of the cookware based on the temperature detection result of the thermistor temperature sensor, until the cooking time reaches the target time.

[0073] During cooking, the controller continuously monitors the temperature of the cookware. When the detected temperature is less than or equal to the third preset temperature, the temperature measurement deviation of the infrared temperature sensor begins to increase, while the thermistor temperature sensor can maintain high accuracy. The controller then switches to the thermistor temperature sensor to continue monitoring the temperature of the cookware.

[0074] If the temperature rises again to the third preset temperature, the controller switches to the infrared temperature sensor to detect the temperature of the cookware. Furthermore, the controller continues to dynamically control the power of the heating device according to the power control logic described in the above embodiment.

[0075] Based on any of the above embodiments, the controller is also configured to dynamically adjust the target cooking time according to the duration during which the cookware is in the first preset range and / or the second preset range.

[0076] For example, the controller is used to record the first duration for which the temperature of the cookware is within a first preset range. When the first duration exceeds the first preset duration, the target duration is extended by a first compensation value.

[0077] The first preset interval is the interval between the second preset temperature and the first preset temperature, the first compensation value is positively correlated with the first duration, and the first compensation value is less than the first compensation threshold.

[0078] For example, record the second duration for which the temperature of the cookware is within a second preset range. When the second duration exceeds the second preset duration, shorten the target duration by a second compensation value.

[0079] The second preset interval is the interval between the third preset temperature and the fourth preset temperature. The second compensation value is positively correlated with the second preset duration, and the second compensation value is less than the second compensation threshold.

[0080] The temperature in the first preset range is lower than that in the second preset range. If the cumulative time the cookware temperature remains in the first preset range exceeds the first preset time, it indicates that the cookware temperature has remained in the first preset range for too long, and the oil in the food may not have been fully extracted. In this case, a first compensation value is determined based on the first time, and the target time is dynamically extended to compensate for the lag in oil extraction caused by insufficient heating power. At the same time, the controller also controls the first compensation value to be less than the first compensation threshold to avoid continuously extending the target time and causing the refining time to be too long.

[0081] When the cumulative time the cookware temperature remains within the second preset range exceeds the second preset duration, it indicates that the cookware temperature has remained within the second preset range for too long, resulting in a high risk of oxidation. Even if the heating power of the heating device has been reduced, oxidation continues to occur slowly. In this case, a second compensation value is determined based on the second duration to dynamically shorten the target duration and reduce oil oxidation caused by excessively long high-temperature refining time. Simultaneously, the controller also ensures that the second compensation value is less than the second compensation threshold to prevent insufficient refining time due to excessively shortening the target duration, thus ensuring the oil is fully extracted.

[0082] This embodiment of the invention dynamically adjusts the target time during the cooking process. When the cookware is in a first preset temperature range with a relatively low temperature for an extended period, the target time is dynamically extended to ensure that the animal oil is fully extracted. When the cookware is in a second preset temperature range with a relatively high temperature for an extended period, the target time is dynamically shortened to terminate the refining process in time, thereby preventing further oxidation and improving the uniformity of the oil extraction time distribution, thus further enhancing the quality of the refined animal oil.

[0083] Based on any of the above embodiments, the controller is also used to calculate the target cooking time based on the weight of the ingredients placed in the pot.

[0084] Specifically, the controller measures the weight of the ingredients placed in the cookware; determines a compensation coefficient based on the ratio of the ingredient weight to the standard weight, and the compensation coefficient is positively correlated with the ratio; and calculates the target time based on the compensation coefficient and the standard time corresponding to the standard weight.

[0085] The weight of the ingredients refers to the total weight of the animal fat and water added to the pot. The greater the weight of the ingredients, the longer the heat input and reaction time required for water evaporation and oil precipitation, and vice versa.

[0086] Optionally, the weight of the food is obtained by collecting the pressure signal of the panel on the support point of the cookware using a pressure sensor.

[0087] The standard weight and standard duration are benchmark reference weights pre-determined based on mainstream usage scenarios and process parameters. The compensation coefficient reflects the degree of difference between the food weight and the standard weight, and is positively correlated with the ratio of the food weight to the standard weight. The greater the difference, the greater the need for adjustment of the standard duration, and the longer the final target duration; conversely, the smaller the difference, the shorter the target duration.

[0088] Specifically, the target duration is obtained by multiplying the compensation coefficient by the standard duration.

[0089] This embodiment of the invention adjusts the standard cooking time based on the ratio of the ingredient weight to the standard weight to obtain the target cooking time, so that the cooking time is matched with the amount of ingredients in the pot. At the same time, it provides an accurate basis for dynamic adjustment of the target cooking time during the cooking process, and further improves the quality of animal oil.

[0090] This disclosure also provides a control method for a cooking device. This method can be applied to the cooking device described in the above embodiments. The cooking device includes a panel for supporting a pot, a heating device disposed below the panel, an infrared temperature sensor, and a controller. The infrared temperature sensor is used to detect the pot's temperature. The method includes: controlling the heating device to heat the pot according to a first preset power; when the infrared temperature sensor detects that the pot's temperature has reached the first preset temperature, controlling the heating device to heat the pot according to a second preset power, and starting to record the cooking time. The first preset temperature is the pot's temperature when the ingredients inside meet the oil extraction parameters, and the second preset power is less than the first preset power; during cooking, adjusting the heating power of the heating device to control the pot's temperature to a target temperature range; and when the cooking time reaches the target time, controlling the heating device to stop heating.

[0091] In some embodiments, the cooking device further includes a thermistor temperature sensor. Before the cookware temperature is detected by the infrared temperature sensor to have reached a first preset temperature, the cooking device control method further includes detecting the temperature of the cookware by the infrared temperature sensor when the cookware temperature is detected by the thermistor temperature sensor to have reached a second preset temperature, wherein the second preset temperature is lower than the first preset temperature.

[0092] In some embodiments, before the cookware temperature is detected by the infrared temperature sensor to have reached the first preset temperature, the cooking device control method further includes: when the cookware temperature is detected by the thermistor temperature sensor to have reached the second preset temperature, controlling the heating device to heat the cookware according to a third preset power, wherein the third preset power is less than the first preset power and greater than the second preset power.

[0093] In some embodiments, during the cooking process, controlling the temperature of the cookware to a target temperature range by adjusting the heating power of the heating device includes: when the infrared temperature sensor detects that the temperature of the cookware is greater than a third preset temperature, controlling the heating device to heat the cookware according to a fourth preset power, wherein the third preset temperature is greater than the first preset temperature and the fourth preset power is less than or equal to the second preset power.

[0094] In some embodiments, the first preset temperature is the temperature of the cookware when the food inside the cookware meets the oil yield parameters of the first oil yield range; the third preset temperature is the temperature of the cookware when the food inside the cookware meets the oil yield parameters of the second oil yield range; wherein, the upper limit of the first oil yield range is less than the lower limit of the second oil yield range.

[0095] In some embodiments, during the cooking process, controlling the temperature of the cookware to a target temperature range by adjusting the heating power of the heating device includes: when the infrared temperature sensor detects that the temperature of the cookware is greater than a fourth preset temperature, controlling the heating device to stop heating, wherein the fourth preset temperature is greater than a third preset temperature and less than the smoke point temperature of the animal fat placed in the cookware.

[0096] In some embodiments, controlling the temperature of the cookware to a target temperature range by adjusting the heating power of the heating device includes: when the temperature of the cookware is detected by an infrared temperature sensor to be less than or equal to a third preset temperature, detecting the temperature of the cookware by a thermistor temperature sensor; adjusting the heating power of the heating device and / or switching to the infrared temperature sensor to detect the temperature of the cookware based on the temperature detection result of the thermistor temperature sensor, until the cooking time reaches the target time.

[0097] In some embodiments, controlling the temperature of the cookware to a target temperature range by adjusting the heating power of the heating device includes: recording a first duration for which the temperature of the cookware is within a first preset range; when the first duration is greater than the first preset duration, extending the target duration by a first compensation value; the first preset range is the range from a second preset temperature to the first preset temperature; the first compensation value is positively correlated with the first duration and is less than a first compensation threshold; and / or, recording a second duration for which the temperature of the cookware is within a second preset range; when the second duration is greater than the second preset duration, shortening the target duration by a second compensation value; the second preset range is the range from a third preset temperature to a fourth preset temperature; the second compensation value is positively correlated with the second preset duration and is less than a second compensation threshold.

[0098] In some embodiments, before controlling the heating device to heat the cookware according to a first preset power, the control method of the cooking device further includes: measuring the weight of the ingredients placed in the cookware; determining a compensation coefficient based on the ratio of the ingredient weight to the standard weight, wherein the compensation coefficient is positively correlated with the ratio; and calculating the target duration based on the compensation coefficient and the standard duration corresponding to the standard weight.

[0099] In some embodiments, the upper surface of the panel has a recess for supporting a cookware, with the opening of the recess facing the cookware.

[0100] Figure 3 This is a flowchart illustrating a control method for a cooking apparatus according to another embodiment of the present disclosure. This method can be applied to the controller described in the above embodiment. Figure 3 As shown, the method includes the following steps: S301. The temperature of the cookware is detected using a thermistor temperature sensor.

[0101] S302. Control the heating device to heat the pot according to the first preset power.

[0102] S303. Determine whether the temperature of the cookware is greater than the second preset temperature.

[0103] If yes, execute S304; otherwise, execute S301.

[0104] S304. The temperature of the cookware is detected by an infrared temperature sensor, and the heating device is controlled to heat the cookware according to the third preset power.

[0105] S305. Determine whether the temperature of the cookware is greater than the first preset temperature and less than the third preset temperature.

[0106] If yes, execute S306; otherwise, execute S304.

[0107] S306. Control the heating device to heat the pot according to the second preset power, and start recording the cooking time of the cooking process.

[0108] S307. Determine whether the cooking time has reached the target time.

[0109] If yes, execute S312; otherwise, execute S308.

[0110] S308. Determine whether the temperature of the cookware is greater than the third preset temperature and less than the fourth preset temperature.

[0111] If yes, execute S309; ​​otherwise, execute S310.

[0112] S309. Control the heating device to heat the pot according to the second preset power.

[0113] S310. Determine whether the temperature of the cookware is greater than the fourth preset temperature.

[0114] If yes, execute S311; otherwise, execute S301.

[0115] S311, Control the heating device to stop heating.

[0116] S312, End.

[0117] In some embodiments, the same weight of animal fat and water are used to refine the animal fat using different animal fat refining methods to obtain the oil yield (the ratio of oil yield to the weight of animal fat) and color of the animal fat. The higher the color, the closer it is to white.

[0118] Method 1 involves using a cooking device with a recessed area on the upper surface of the panel to support the cookware. The oil refining process is controlled by heating time. The refining process is terminated after the water has completely evaporated and the heating continues for a specified time. The final measured oil yield was 67.29%, and the color of the solidified animal oil was 69.57.

[0119] Method 2 involves using a cooking device with a flat upper surface, heating at a fixed temperature until the water is completely evaporated, and then continuing to heat for a specified time before ending the refining process. The final measured oil yield was 45.24%, and the color of the solidified animal oil was 76.76.

[0120] When animal oil was refined using the control method of the cooking equipment described in the above embodiments, the final measured oil yield was 67.61%, and the color of the solidified animal oil was 73.44. It is evident that using the cooking equipment control method provided in this disclosure for animal oil refining can ensure a high oil yield while maintaining a high whiteness of the solidified animal oil, achieving precise temperature control during the refining process, and improving the quality of the animal oil.

[0121] The implementation principle and technical effect of the control method of the above-described cooking equipment are similar to those of the cooking equipment suitable for animal oil refining methods, and will not be repeated here.

[0122] It should be noted that, in this document, relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0123] The above description is merely a specific embodiment of this disclosure, enabling those skilled in the art to understand or implement it. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of this disclosure. Therefore, this disclosure is not to be limited to the embodiments described herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A cooking apparatus suitable for animal oil refining methods, the cooking apparatus comprising a panel for supporting a cookware, a heating device disposed below the panel, an infrared temperature sensor, and a controller, wherein the infrared temperature sensor is used to detect the temperature of the cookware, characterized in that, The controller is used for: The heating device is controlled to heat the cookware according to a first preset power. When the infrared temperature sensor detects that the temperature of the cookware has reached the first preset temperature, the heating device is controlled to heat the cookware according to the second preset power, and the cooking time of the cooking process is recorded. The first preset temperature is the temperature of the cookware when the food in the cookware meets the oil release parameter conditions, and the second preset power is less than the first preset power. During the cooking process, the temperature of the cookware is controlled to the target temperature range by adjusting the heating power of the heating device; When the cooking time reaches the target time, the heating device is controlled to stop heating.

2. The cooking apparatus according to claim 1, characterized in that, The cooking device also includes a thermistor temperature sensor, and the controller is further configured to: When the thermistor temperature sensor detects that the temperature of the cookware has reached the second preset temperature, the infrared temperature sensor is used to detect the temperature of the cookware, and the second preset temperature is lower than the first preset temperature.

3. The cooking apparatus according to claim 2, characterized in that, The controller is also used for: When the thermistor temperature sensor detects that the pot temperature has reached the second preset temperature, the heating device is controlled to heat the pot according to a third preset power, wherein the third preset power is less than the first preset power and greater than the second preset power.

4. The cooking apparatus according to any one of claims 1-3, characterized in that, The controller is also used for: During the cooking process, when the infrared temperature sensor detects that the temperature of the cookware is greater than the third preset temperature, the heating device is controlled to heat the cookware according to the fourth preset power. The third preset temperature is greater than the first preset temperature, and the fourth preset power is less than or equal to the second preset power.

5. The cooking apparatus according to claim 4, characterized in that, The first preset temperature is the temperature of the cookware when the food inside the cookware meets the oil yield parameters that reach the first oil yield range. The third preset temperature is the temperature of the cookware when the food inside the cookware meets the oil yield parameters of the second oil yield range; wherein, the upper limit of the first oil yield range is less than the lower limit of the second oil yield range.

6. The cooking apparatus according to claim 4, characterized in that, The controller is also used for: If the infrared temperature sensor detects that the temperature of the cookware is greater than the fourth preset temperature, the heating device is controlled to stop heating. The fourth preset temperature is greater than the third preset temperature and less than the smoke point temperature of the animal fat placed in the cookware.

7. The cooking apparatus according to claim 4, characterized in that, The cooking device also includes a thermistor temperature sensor, and the controller is further configured to: If the infrared temperature sensor detects that the temperature of the cookware is less than or equal to the third preset temperature, the thermistor temperature sensor is used to detect the temperature of the cookware. Based on the temperature detection results of the thermistor temperature sensor, adjust the heating power of the heating device and / or switch to the infrared temperature sensor to detect the temperature of the cookware until the cooking time reaches the target time.

8. The cooking apparatus according to any one of claims 1-3, characterized in that, The controller is also used for: Record the first duration for which the temperature of the cookware is within a first preset range. When the first duration exceeds the first preset duration, extend the target duration by a first compensation value. The first preset range is the interval between the second preset temperature and the first preset temperature. The first compensation value is positively correlated with the first duration and is less than a first compensation threshold; and / or Record the second duration for which the temperature of the cookware is within the second preset range. When the second duration is greater than the second preset duration, shorten the target duration by a second compensation value. The second preset range is the range from the third preset temperature to the fourth preset temperature. The second compensation value is positively correlated with the second preset duration and is less than the second compensation threshold.

9. The cooking apparatus according to any one of claims 1-3, characterized in that, The upper surface of the panel has a recess for supporting a cookware, with the opening of the recess facing the cookware.

10. A method for controlling a cooking device, characterized in that, The cooking device includes a panel for supporting a cookware, a heating device disposed below the panel, an infrared temperature sensor, and a controller. The infrared temperature sensor is used to detect the temperature of the cookware. The method includes: The heating device is controlled to heat the cookware according to a first preset power. When the infrared temperature sensor detects that the temperature of the cookware has reached the first preset temperature, the heating device is controlled to heat the cookware according to the second preset power, and the cooking time of the cooking process is recorded. The first preset temperature is the temperature of the cookware when the food in the cookware meets the oil release parameter conditions, and the second preset power is less than the first preset power. During the cooking process, the temperature of the cookware is controlled to the target temperature range by adjusting the heating power of the heating device; When the cooking time reaches the target time, the heating device is controlled to stop heating.

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