Control method and device of cooking equipment, electronic equipment and storage medium

Abstract

The invention relates to the technical field of cooking, in particular to a control method and device of cooking equipment, electronic equipment and a storage medium, and the method comprises the steps: obtaining a first pot bottom temperature in the cooking equipment and a second pot bottom temperature after a first duration; calculating a first temperature rise rate according to the first pot bottom temperature, the second pot bottom temperature and the first duration; whether the first temperature rise rate is larger than a preset temperature rise rate threshold value or not is judged; if yes, the water replenishing mechanism is controlled to operate to replenish water to the cooking equipment for a second duration until the second temperature rise rate after water replenishing is smaller than or equal to the temperature rise rate threshold value, the temperature rise rate in the cooking equipment is monitored in the embodiment, and water is replenished in time under the condition that the temperature rise rate is larger than the temperature rise rate threshold value. Conditions such as excessive cooking and scorching of food materials are avoided, different cooking requirements are met, and user experience is improved.

Description

Technical Field

[0001] This invention relates to the field of cooking technology, and in particular to a control method, device, electronic equipment, and storage medium for cooking equipment. Background Technology

[0002] Cooking equipment is a device used to heat and cook food and other cooking objects. Currently, cooking equipment is being used more and more widely, and its functions are becoming more and more complete. Cooking equipment can perform cooking tasks such as making soup, steaming, and stir-frying according to recipes sent by the cooking control center or smart terminals connected to it.

[0003] During the cooking process, water evaporates under high temperature, resulting in less moisture in the cooking equipment. If not replenished in time, it can affect the taste of the ingredients or even cause the ingredients to burn, leading to waste.

[0004] Existing technology requires manually opening the pot lid to add water, which is inconvenient, poses a risk of burns from high-temperature steam, and cannot meet the different water replenishment needs of different recipes, thus the user experience needs to be improved. Summary of the Invention

[0005] In view of this, the purpose of the present invention is to provide a control method, device, electronic device, and storage medium for cooking equipment.

[0006] In a first aspect, embodiments of the present invention provide a method for controlling a cooking device, the method comprising:

[0007] Obtain the first pot bottom temperature and the second pot bottom temperature after a first time interval within the cooking equipment;

[0008] Calculate the first temperature rise rate based on the temperature of the first pot bottom, the temperature of the second pot bottom, and the first duration;

[0009] Determine whether the first temperature rise rate is greater than the preset temperature rise rate threshold;

[0010] If so, control the operation of the water replenishment mechanism to replenish water to the cooking equipment for a second duration until the second temperature rise rate after water replenishment is less than or equal to the temperature rise rate threshold.

[0011] In conjunction with the first aspect, the steps of obtaining the first pot bottom temperature and the second pot bottom temperature after a first time interval within the cooking equipment include:

[0012] Receive recipe information;

[0013] Obtain multiple cooking stages corresponding to the recipe information and the temperature rise rate threshold for each cooking stage.

[0014] In conjunction with the first aspect, the method also includes:

[0015] Acquire images of the cooking equipment;

[0016] The image is recognized to determine the current water level inside the cooking equipment;

[0017] Determine if the current water volume meets the water requirements for the current cooking stage;

[0018] If not, control the water supply mechanism to replenish water to the cooking equipment.

[0019] In conjunction with the first aspect, the method also includes:

[0020] Obtain the weight of the ingredients inside the cooking equipment, and the ingredient weight threshold corresponding to the recipe information;

[0021] Determine if the weight of the ingredients is less than a weight threshold.

[0022] If so, control the water supply mechanism to replenish water to the cooking equipment.

[0023] In conjunction with the first aspect, the method also includes:

[0024] If not, make sure there is enough water in the cooking equipment.

[0025] In conjunction with the first aspect, after determining whether the first temperature rise rate is greater than the preset temperature rise rate threshold, the method further includes:

[0026] If not, confirm that the current water supply is sufficient.

[0027] Secondly, this application provides a control device for a cooking apparatus, the device comprising:

[0028] The acquisition module is used to acquire the first pot bottom temperature and the second pot bottom temperature after a first time interval within the cooking device;

[0029] The calculation module is used to calculate the first temperature rise rate based on the first pot bottom temperature, the second pot bottom temperature, and the first duration;

[0030] The judgment module is used to determine whether the first temperature rise rate is greater than the preset temperature rise rate threshold.

[0031] The control module is used to control the water replenishment mechanism to replenish water to the cooking equipment for a second duration when the first temperature rise rate is greater than the preset temperature rise rate threshold, until the second temperature rise rate after water replenishment is less than or equal to the temperature rise rate threshold.

[0032] In conjunction with the second aspect, the device also includes:

[0033] The receiving module is used to receive recipe information;

[0034] The temperature rise rate threshold acquisition module is used to acquire multiple cooking stages corresponding to the recipe information and the temperature rise rate threshold corresponding to each cooking stage.

[0035] Thirdly, this application provides an electronic device, which includes a memory and a processor. The memory stores a computer program, and the processor runs the computer program to cause the electronic device to perform the methods described above.

[0036] Fourthly, this application provides a readable storage medium storing computer program instructions, which, when read and executed by a processor, perform the above-described method.

[0037] The embodiments of the present invention bring the following beneficial effects: The control method, device, electronic device, and storage medium for cooking equipment provided in this application include: acquiring a first pot bottom temperature and a second pot bottom temperature after a first time interval within the cooking equipment; calculating a first temperature rise rate based on the first pot bottom temperature, the second pot bottom temperature, and the first time interval; determining whether the first temperature rise rate is greater than a preset temperature rise rate threshold; if so, controlling the operation of a water replenishment mechanism to replenish water to the cooking equipment for a second time interval until the second temperature rise rate after water replenishment is less than or equal to the temperature rise rate threshold. In this embodiment, the temperature rise rate within the cooking equipment is monitored, and water is replenished in a timely manner when the temperature rise rate is greater than the temperature rise rate threshold to avoid overcooking or burning of ingredients, thus meeting different cooking needs and improving the user experience. Other features and advantages of the present invention will be set forth in the following description and will be apparent in part from the description, or may be learned by practicing the invention. The objects and other advantages of the invention are realized and obtained by means of the structures particularly pointed out in the description, claims, and drawings.

[0038] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, preferred embodiments are described below in detail with reference to the accompanying drawings. Attached Figure Description

[0039] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0040] Figure 1 This is a schematic diagram showing the location of the water replenishment mechanism in the cooking device provided in an embodiment of the present invention;

[0041] Figure 2 This is a flowchart illustrating the control method for the cooking equipment provided in Embodiment 1 of the present invention;

[0042] Figure 3 This is a flowchart illustrating the control method for the cooking equipment provided in Embodiment 2 of the present invention;

[0043] Figure 4 This is a flowchart illustrating the control method for the cooking equipment provided in Embodiment 3 of the present invention;

[0044] Figure 5 This is a schematic diagram of the control device structure of the cooking equipment provided in an embodiment of the present invention;

[0045] Figure 6 This is a schematic diagram of the electronic device structure provided in an embodiment of the present invention.

[0046] Figure label:

[0047] 1-Pot lid, 2-Water replenishment mechanism;

[0048] 10 - Acquisition module, 20 - Calculation module, 30 - Judgment module, 40 - Control module;

[0049] 130 - Processor, 131 - Memory, 132 - Bus, 133 - Communication interface. Detailed Implementation

[0050] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0051] To facilitate understanding of this embodiment, the application scenarios and design concepts of this application embodiment will be briefly introduced below.

[0052] Existing automatic cooking equipment requires an external water tank and piping for water replenishment, which is complex and inconvenient to operate. In addition, it cannot replenish water according to different recipes, resulting in poor adaptability and a need to improve the user experience.

[0053] Based on this, embodiments of this application provide a control method, apparatus, electronic device, and storage medium for a cooking device.

[0054] Example 1

[0055] The control method for the cooking equipment provided in this application embodiment is applied to the control mechanism of the cooking equipment. The cooking equipment also includes a water replenishment mechanism 2, which is disposed on the side wall of the cooking equipment or on the lid 1 of the cooking equipment (e.g., ...). Figure 1As shown, the water supply mechanism 2 has a water valve at its outlet. The outlet of this water valve is connected to the interior of the cooking equipment and is also connected to a control mechanism within the cooking equipment. The control mechanism controls the opening and closing angle of the water valve to adjust the water flow rate and duration of water supply to the cooking equipment. It is understood that the water supply mechanism 2 also has a flow detector connected to the control mechanism at its outlet. The flow detector is used to detect the flow rate through the outlet.

[0056] The control mechanism also pre-stores multiple recipes. It receives recipes input or selected by the user and controls the cooking equipment accordingly. Understandably, the control mechanism can also communicate with a smart terminal, allowing the user to send recipes to it via the terminal.

[0057] The control mechanism also pre-stores mapping relationships, which characterize multiple cooking stages corresponding to the recipe information and the temperature rise rate threshold for each cooking stage. For example, a recipe divides the cooking process into four stages: 0-5 min, 5-8 min, 8-15 min, and 15-25 min. Understandably, in the initial cooking stage (0-5 min in the example above), the temperature rise rate is relatively fast because the ingredients in the cooking equipment have not yet been heated. However, in the final cooking stage (15-25 min in the example above), manual operation may be required, and no additional water is needed. At this point, the temperature rise rate is relatively higher than the temperature rise rate thresholds in the middle and later cooking stages (5-8 min and 8-15 min in the example above). The above method of dividing cooking stages is merely an example and is not intended to be limiting.

[0058] Example 1

[0059] This application provides a control method for a cooking device, combined with Figure 2 As shown, the method includes:

[0060] S110, acquire the temperature of the first pot bottom inside the cooking device and the temperature of the second pot bottom after a first time interval.

[0061] S120, calculate the first temperature rise rate based on the first pot bottom temperature, the second pot bottom temperature, and the first duration.

[0062] S130, determine whether the first temperature rise rate is greater than the preset temperature rise rate threshold.

[0063] If yes, proceed to step S140; otherwise, proceed to step S150.

[0064] S140, control the operation of the water replenishment mechanism to replenish water to the cooking equipment for a second duration until the second temperature rise rate after water replenishment is less than or equal to the temperature rise rate threshold.

[0065] S150, confirming that the current water supply is sufficient.

[0066] In this application, the water level in the cooking equipment is determined based on the comparison between the temperature rise rate of the bottom of the pot and the temperature rise rate threshold. When the temperature rise rate is too high, indicating that the cooking equipment is short of water, the water replenishment mechanism 2 is controlled to operate and replenish water in time to avoid the food from burning.

[0067] Understandably, step S140 includes the following steps:

[0068] Water is added to the cooking equipment through the water replenishment mechanism 2. After waiting for time t0, the temperature data inside the cooking equipment is detected again. t0 is the time allowed for temperature changes inside the cooking equipment. After the temperature rise rate tends to stabilize after time t0, the temperature change per unit time is obtained again to obtain the temperature rise rate after water replenishment. This second temperature rise rate is then compared with the temperature rise rate threshold. If the second temperature rise rate is still greater than the temperature rise rate threshold, water should be added again and the detection and comparison should be repeated until the second temperature rise rate after water replenishment is less than or equal to the temperature rise rate threshold.

[0069] Understandably, the cooking device is equipped with a temperature sensing mechanism that is connected to the control unit inside the cooking device. The temperature sensing mechanism detects the temperature at the bottom of the cooking device and transmits it to the control unit.

[0070] In addition to the first aspect, step S110 also includes the following:

[0071] S010, Receive recipe information.

[0072] S020, obtain multiple cooking stages corresponding to the recipe information and the temperature rise rate threshold corresponding to each cooking stage.

[0073] In this embodiment, due to the different cooking power and requirements for the ingredients at each stage, the required temperature rise rate for the ingredients varies for each cooking stage. Therefore, the control unit in this application pre-stores a mapping relationship, which is used to characterize recipe information, multiple cooking stages, and the temperature rise rate threshold corresponding to each cooking stage. Thus, by comparing the temperature rise rate in each cooking stage with the temperature rise rate threshold for that stage, it is determined whether water needs to be added. When water needs to be added, the water replenishment mechanism 2 is automatically controlled to replenish water, adapting to different cooking needs and preventing the ingredients from burning.

[0074] Example 2

[0075] In this embodiment, the cooking device includes an image recognition module for capturing and recognizing images within the cooking device to determine the amount of water inside. In this embodiment, the control mechanism also stores the required water volume for each cooking stage. It is understood that this cooking water volume is obtained through statistical analysis of a large amount of historical cooking data, and ideally, cooking with this amount of water yields the best taste.

[0076] The control method for the cooking equipment provided in this embodiment, combined with Figure 3 As shown, the method includes:

[0077] S210, acquire an image inside the cooking equipment.

[0078] S220 identifies the image and obtains the current water volume in the cooking equipment.

[0079] S230, determine whether the current water volume meets the water requirements of the current cooking stage.

[0080] If yes, proceed to step S240; otherwise, proceed to step S250.

[0081] S240, confirm that there is sufficient water in the cooking equipment.

[0082] S250 controls the operation of the water replenishment mechanism to replenish water to the cooking equipment.

[0083] In this embodiment, based on the acquisition and recognition of images inside the cooking equipment by the image recognition module, the current water volume inside the cooking equipment is determined. If the current water volume meets the water requirements corresponding to the current cooking stage, it is determined that the water volume inside the cooking equipment is sufficient and cooking continues. If the current water volume does not meet the water requirements corresponding to the current cooking stage, it means that the current water volume is no longer sufficient for cooking and water should be added in time. At this time, the water replenishment mechanism 2 is immediately controlled to replenish water to the cooking equipment to prevent the food from burning.

[0084] Example 3

[0085] In this embodiment, the cooking device also includes a weight sensing module for sensing the weight of the medium inside the cooking device. This weight sensor is connected to the control mechanism. It is understood that the location, number, and arrangement of the weight sensors are not limited. Preferably, when there is one weight sensor, it is placed at the center of the bottom of the cooking device; when there is an even number, they are divided into two groups and arranged symmetrically around the center point of the bottom; when there is an odd number, one weight sensor is placed at the center, and the other weight sensors are divided into two groups and arranged symmetrically around the center point of the bottom.

[0086] In this embodiment, combined with Figure 4 As shown, the method includes:

[0087] S310, obtain the weight of the ingredients in the cooking equipment, and the ingredient weight threshold corresponding to the recipe information.

[0088] S320, determine whether the weight of the food ingredient is less than the food ingredient weight threshold.

[0089] If yes, proceed to step S330; otherwise, proceed to step S340.

[0090] S330 controls the operation of the water replenishment mechanism to replenish water to the cooking equipment.

[0091] S340, confirm that there is sufficient water in the cooking equipment.

[0092] In this embodiment, the weight of the ingredients inside the cooking device is monitored in real time and compared with the weight threshold of the ingredients. Since the weight of the ingredients decreases due to the evaporation of water during the cooking process, when the weight of the ingredients is less than the weight threshold, it indicates that too much water has been lost and water should be added in time. When the weight of the ingredients is greater than or equal to the weight threshold, the water loss is within the normal range and cooking can continue.

[0093] Example 3

[0094] Secondly, this application provides a control device for a cooking appliance, combined with Figure 5 As shown, the device includes: an acquisition module 10, a calculation module 20, a judgment module 30, and a control module 40.

[0095] The acquisition module 10 is used to acquire the temperature of the first pot bottom inside the cooking device and the temperature of the second pot bottom after a first time interval.

[0096] The calculation module 20 is used to calculate the first temperature rise rate based on the first pot bottom temperature, the second pot bottom temperature, and the first duration.

[0097] The judgment module 30 is used to determine whether the first temperature rise rate is greater than the preset temperature rise rate threshold.

[0098] The control module 40 is used to control the water replenishment mechanism to replenish water to the cooking device for a second duration when the first temperature rise rate is greater than the preset temperature rise rate threshold, until the second temperature rise rate after water replenishment is less than or equal to the temperature rise rate threshold.

[0099] In conjunction with the second aspect, the control device also includes a receiving module and a temperature rise rate threshold acquisition module.

[0100] The receiving module is used to receive recipe information.

[0101] The temperature rise rate threshold acquisition module is used to acquire multiple cooking stages corresponding to the recipe information and the temperature rise rate threshold corresponding to each cooking stage.

[0102] Thirdly, embodiments of this application provide an electronic device, combined with Figure 6 As shown, the electronic device includes a memory 131 and a processor 130. The memory 131 stores a computer program, and the processor 130 runs the computer program to make the electronic device perform the above-described method.

[0103] Furthermore, combined Figure 6 The electronic device shown also includes a bus 132 and a communication interface 133, with the processor 130, the communication interface 133 and the memory 131 connected via the bus 132.

[0104] The memory 131 may include high-speed random access memory (RAM) or non-volatile memory, such as at least one disk storage device. Communication between this system network element and at least one other network element is achieved through at least one communication interface 133 (which can be wired or wireless), such as the Internet, wide area network, local area network, or metropolitan area network. The bus 132 may be an ISA bus, PCI bus, or EISA bus, etc. The bus can be divided into address bus, data bus, control bus, etc. For ease of representation, Figure 6 The symbol is represented by a single double-headed arrow, but this does not mean that there is only one bus or one type of bus.

[0105] Processor 130 may be an integrated circuit chip with signal processing capabilities. In implementation, each step of the above method can be completed by the integrated logic circuitry in the hardware of processor 130 or by instructions in software form. Processor 130 may be a general-purpose processor, including a Central Processing Unit (CPU), a Network Processor (NP), etc.; it may also be a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field-Programmable Gate Array (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, or discrete hardware components. It can implement or execute the methods, steps, and logic block diagrams disclosed in the embodiments of this invention. The general-purpose processor may be a microprocessor or any conventional processor. The steps of the methods disclosed in the embodiments of this invention can be directly manifested as execution by a hardware decoding processor, or execution by a combination of hardware and software modules in the decoding processor. The software module can reside in a mature storage medium in the art, such as random access memory, flash memory, read-only memory, programmable read-only memory, electrically erasable programmable memory, or registers. This storage medium is located in memory 131, and processor 130 reads the information in memory 131 and, in conjunction with its hardware, completes the steps of the method described in the foregoing embodiments.

[0106] Fourthly, embodiments of this application provide a readable storage medium storing computer program instructions, which are read and executed by a processor to perform the above-described method.

[0107] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the system and apparatus described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0108] Furthermore, in the description of the embodiments of the present invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in the present invention based on the specific circumstances.

[0109] If the aforementioned functions are implemented as software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this invention, essentially, or the part that contributes to the prior art, or a portion of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0110] In the description of this invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing the invention and for simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0111] Finally, it should be noted that the above embodiments are merely specific implementations of the present invention, used to illustrate the technical solutions of the present invention, and not to limit it. The scope of protection of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that any person skilled in the art can still modify or easily conceive of changes to the technical solutions described in the foregoing embodiments within the technical scope disclosed in the present invention, or make equivalent substitutions for some of the technical features; and these modifications, changes, or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention, and should all be covered within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A method for controlling a cooking device, characterized in that, The method includes: Obtain the first pot bottom temperature and the second pot bottom temperature after a first time interval within the cooking equipment; The first temperature rise rate is calculated based on the first pot bottom temperature, the second pot bottom temperature, and the first duration. Determine whether the first temperature rise rate is greater than a preset temperature rise rate threshold; If so, control the water replenishment mechanism to replenish water to the cooking equipment for a second duration until the second temperature rise rate after water replenishment is less than or equal to the temperature rise rate threshold.

2. The method according to claim 1, characterized in that, The steps of obtaining the first pot bottom temperature and the second pot bottom temperature after a first time interval within the cooking equipment include: Receive recipe information; Obtain multiple cooking stages corresponding to the recipe information and the temperature rise rate threshold corresponding to each cooking stage.

3. The method according to claim 1, characterized in that, The method further includes: Acquire an image of the cooking equipment; The image is identified to obtain the current water level in the cooking device; Determine whether the current water volume meets the water requirements for the current cooking stage; If not, control the water replenishment mechanism to replenish water to the cooking equipment.

4. The method according to claim 2, characterized in that, The method further includes: Obtain the weight of the ingredients inside the cooking device, and the ingredient weight threshold corresponding to the recipe information; Determine whether the weight of the food ingredient is less than the food ingredient weight threshold; If so, control the water replenishment mechanism to replenish water to the cooking equipment.

5. The method according to claim 4, characterized in that, The method further includes: If not, ensure that there is sufficient water in the cooking equipment.

6. The method according to claim 1, characterized in that, After determining whether the first temperature rise rate is greater than a preset temperature rise rate threshold, the method further includes: If not, confirm that the current water supply is sufficient.

7. A control device for a cooking appliance, characterized in that, The device includes: The acquisition module is used to acquire the first pot bottom temperature and the second pot bottom temperature after a first time interval within the cooking device; The calculation module is used to calculate the first temperature rise rate based on the first pot bottom temperature, the second pot bottom temperature, and the first duration; The judgment module is used to determine whether the first temperature rise rate is greater than a preset temperature rise rate threshold. The control module is used to control the water replenishment mechanism to replenish water to the cooking device for a second duration when the first temperature rise rate is greater than a preset temperature rise rate threshold, until the second temperature rise rate after water replenishment is less than or equal to the temperature rise rate threshold.

8. The apparatus according to claim 7, characterized in that, The device further includes: The receiving module is used to receive recipe information; The temperature rise rate threshold acquisition module is used to acquire multiple cooking stages corresponding to the recipe information and the temperature rise rate threshold corresponding to each cooking stage.

9. An electronic device, characterized in that, The electronic device includes a memory and a processor, the memory storing a computer program and the processor running the computer program to cause the electronic device to perform the method of any one of claims 1 to 6.

10. A storage medium, characterized in that, The storage medium stores computer program instructions, which, when read and executed by a processor, perform the method described in any one of claims 1 to 6.

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