Intelligent water-saving control method and system for kitchen water valve

Abstract

The invention relates to the technical field of kitchen equipment automation control, and discloses an intelligent water-saving control method and system for a kitchen water valve, and the method comprises the steps: obtaining hardware configuration information, and executing initialization calibration; real-time pressure sensor data are obtained and filtered, and the current water level state is judged based on the filtering result; after the water level reaches the standard, flushing floating foam on the water surface; the temperature state of the cooking bench area is monitored in real time, and the thermal load level of the cooking bench is evaluated; cooling control is executed, and cooling requirements and water level maintaining requirements are cooperatively managed; the water consumption rule and control characteristics are analyzed, and control parameters are automatically adjusted; fault diagnosis and early warning are carried out, and faults are graded and emergency processing is carried out; through a multi-parameter fusion cooking bench thermal load comprehensive evaluation model, the limitation of single water temperature measurement is overcome, and a more reliable thermal state evaluation mechanism is established.

Description

Technical Field

[0001] This invention relates to the field of kitchen equipment automation control technology, and more specifically, to an intelligent water-saving control method and system for kitchen water valves. Background Technology

[0002] In the catering industry, especially in the kitchen operations of hot pot restaurants, the rational use of water resources has always been a major problem for operators. During the simmering process of hot pot broth, a stable water level needs to be maintained for a long time to ensure a uniform concentration. The traditional method is to keep the tap running at a low, continuous flow. However, this inefficient water supply method results in serious water waste. A fixed flow rate often doesn't match actual demand, leading to water levels exceeding the required height during periods of slower evaporation, with excess water overflowing from the broth pot.

[0003] During the simmering process of hot pot broth, proteins, fats, and other components from the ingredients will leach out and form foam on the surface, affecting the appearance, quality, and taste of the broth. This foam needs to be skimmed off regularly. Traditionally, chefs skim it off manually with a spoon or keep the tap running to rinse the surface. Manual skimming is time-consuming, laborious, and incomplete, while continuous running results in significant water waste. Another prominent issue in hot pot kitchens is the high-temperature environment of the stove area. Because multiple high-powered gas stoves need to be operated simultaneously to heat the broth pots, heat accumulates severely in the stove area. Traditional cooling methods include installing ventilation systems and continuous water curtains. However, ventilation systems can only remove some heat, with limited effectiveness. While continuous water curtains offer good cooling, they require a constant, high-flow-rate water supply, resulting in astonishing water consumption.

[0004] Existing kitchen water valve control technologies mostly employ simple timed control or single-parameter triggering methods, which cannot simultaneously meet the three major functional requirements of water level maintenance, foam removal, and stove cooling, let alone achieve intelligent coordination and optimized configuration among these functions.

[0005] Therefore, there is an urgent need for a water valve control technology that can comprehensively sense water level, water surface cleanliness, and stove heat status, and make intelligent decisions based on multi-dimensional information. Summary of the Invention

[0006] This invention provides an intelligent water-saving control method and system for kitchen water valves, solving the technical problems of extensive kitchen water management and serious water waste in related technologies.

[0007] This invention provides an intelligent water-saving control method for kitchen water valves, comprising the following steps: Obtain hardware configuration information and perform initial calibration to obtain the baseline pressure value; Based on the benchmark pressure value, real-time pressure sensor data is acquired and filtered. The current water level status is determined based on the filtering result, and the current water level status identifier is obtained. Water replenishment is performed based on the current water level status indicator. Once the water level reaches the target, surface foam is flushed away to obtain the water level maintenance result. Real-time monitoring of the temperature status of the stove area, assessment of the stove's heat load level, and obtaining a stove thermal status indicator; Based on the thermal status of the stove, cooling control is executed, and cooling demand and water level maintenance demand are managed in a coordinated manner to obtain a multi-mode coordinated control execution status dataset. Based on the multi-mode collaborative control execution status dataset, water usage patterns and control characteristics are analyzed, control parameters are automatically adjusted, and an optimized set of control parameters is obtained. Based on the optimized set of control parameters, fault diagnosis and early warning are performed, faults are classified and emergency handling is carried out to obtain a hierarchical emergency response strategy.

[0008] In a preferred embodiment, obtaining hardware configuration information and performing initialization calibration includes: A pressure sensor is installed at the center of the bottom of the soup pot, using a threaded fixing method to achieve a sensor installation state that is flush with the bottom of the pot. An electric ball valve and a temperature sensor are installed above the water inlet of the soup pot, and a flange connection is used to obtain an integrated installation structure for the water valve and the temperature sensor. Based on the shielded cable connection between the sensor and the water valve controller, a four-core shielded cable and an aviation plug are used to obtain an interference-resistant signal transmission channel. Based on the pressure data collected during the water filling process of the empty soup bucket, a real-time pressure-water level conversion algorithm was used to obtain the water level rise curve. The baseline pressure value is obtained by manually confirming the trigger based on the pressure sensor output value at the standard working water level.

[0009] In a preferred embodiment, the step of acquiring real-time pressure sensor data and performing filtering processing, and determining the current water level status based on the filtering processing result includes: Obtain the raw output signal of the pressure sensor to obtain the raw pressure value sequence; The filtered pressure value is obtained by storing data in a circular buffer and using the arithmetic mean method. Based on the principle of filtered pressure value and liquid static pressure, the current water level height value is obtained by using the pressure-water level conversion formula; Based on the difference between the current water level and the reference water level, a threshold comparison method is used to obtain the water level status classification result; Based on the hysteresis comparison mechanism, a dual threshold judgment logic is set up, and a state preservation and condition switching method is adopted to obtain the stable water level status indicator.

[0010] In a preferred embodiment, the water replenishment operation, followed by rinsing off surface foam after the water level reaches the target level, includes: Based on the reading of water level status indicators and the determination of water replenishment needs, a status matching method is used to obtain the water valve opening control command; Based on the current status check of the water valve and the execution of the opening command, a stepper motor drive control is used to establish the water flow path and start the water replenishment timing. Based on continuous monitoring of water level and detection of state transition, a state change capture method is used to obtain the indicator of the time when the water level reaches the standard. The flushing time is calculated based on the foam load estimation model, and an adaptive delayed flushing time is obtained by using the water replenishment interval and water temperature correlation analysis. Based on the expiration of the delayed flushing timer, the water valve closing command is executed to obtain the status of water replenishment and flushing completion. Based on water level safety monitoring during the delayed flushing period, a high water level early termination mechanism is adopted to achieve overflow protection.

[0011] In a preferred embodiment, the real-time monitoring of the temperature status of the stove area and the assessment of the stove's heat load level include: The raw water temperature data is acquired, and a water temperature sequence reflecting the thermal state of the stove is obtained using a preset acquisition frequency. A density correction mechanism is established based on water temperature data, and a temperature-density correlation algorithm is used to obtain real-time liquid density correction parameters. Based on outlier removal and exponentially weighted moving average, a statistical filtering method is used to obtain smooth and stable temperature values. Based on equivalent water temperature calculation and heat load index assessment, a multi-parameter fusion judgment method is adopted to obtain the stove thermal status indicator.

[0012] In a preferred embodiment, the step of performing cooling control and coordinating the management of cooling demand and water level maintenance demand includes: Based on thermal state identification and water level control status check, a mode-cooperative logic is used to obtain the decision to start the cooling water flow. Based on continuous monitoring of thermal status and determination of cooling completion, a mode exit coordination method is adopted to obtain the decision to stop the cooling water flow; Multi-mode collaborative management is implemented based on state machines. By adopting state transition rules, a multi-mode collaborative control execution state dataset is obtained.

[0013] In a preferred embodiment, the analysis of water usage patterns and control characteristics, and the automatic adjustment of control parameters, include: Based on multi-dimensional historical data statistics and performance index evaluation, a gradual parameter adjustment strategy is adopted to obtain optimized control parameters; Based on three dimensions—water-saving efficiency, control accuracy, and system stability—a weighted comprehensive evaluation method is used to obtain a comprehensive index of system performance. Based on the sensitivity analysis of performance indicators to control parameters, the finite difference gradient estimation method is used to obtain the direction and step size of parameter adjustment; Based on the system's safe operation requirements and physical constraints, boundary constraints and anomaly detection methods are used to ensure the safety of parameter adjustment.

[0014] In a preferred embodiment, the steps of fault diagnosis and early warning, fault classification, and emergency handling include: Based on the current water level status indicator and statistical process control theory, a multi-criteria fusion method is used to obtain an assessment of sensor fault type and severity. Based on the analysis of the stove's thermal status and response characteristics, a multi-parameter fusion evaluation method is used to obtain predictions of sensor performance and actuator life. Based on the optimized set of control parameters and real-time monitoring of power status, a threshold approximation early warning strategy is adopted to obtain system maintenance timing prediction and power supply assurance assessment. Based on the classification of fault severity and safety impact assessment, a tiered emergency response strategy is derived.

[0015] In a preferred embodiment, the dual-threshold determination logic based on the hysteresis comparison mechanism includes: Two sets of thresholds are set for each state transition, including a decision threshold and a release threshold; When the water level deviation crosses the judgment threshold, it enters a new state; when the water level deviation crosses the release threshold, it exits the current state. A hysteresis interval is formed between the judgment threshold and the release threshold, and the state remains unchanged within the hysteresis interval.

[0016] In a preferred embodiment, an intelligent water-saving control system for a kitchen water valve is used to execute the above-described intelligent water-saving control method for a kitchen water valve, comprising: The initialization calibration module acquires hardware configuration information and performs initialization calibration to obtain the reference pressure value. The water level monitoring module acquires real-time pressure sensor data based on the reference pressure value and performs filtering processing. Based on the filtering processing result, it determines the current water level status and obtains the current water level status identifier. The water level maintenance module performs water replenishment based on the current water level status indicator. Once the water level reaches the target, it flushes away surface foam to obtain the water level maintenance result. The temperature monitoring module monitors the temperature status of the stove area in real time, assesses the heat load level of the stove, and obtains the thermal status indicator of the stove. The collaborative control module, based on the stove's thermal status identifier, executes cooling control, collaboratively manages cooling demand and water level maintenance demand, and obtains a multi-mode collaborative control execution status dataset. The parameter optimization module analyzes water usage patterns and control characteristics based on the multi-mode collaborative control execution status dataset, automatically adjusts control parameters, and obtains an optimized set of control parameters. The fault diagnosis module performs fault diagnosis and early warning based on the optimized set of control parameters, classifies faults and performs emergency handling to obtain a hierarchical emergency response strategy.

[0017] The beneficial effects of this invention are as follows: This invention achieves an organic combination of water level maintenance and foam removal through a delayed coupling control strategy. Instead of immediately stopping water supply after the water level reaches the target level, the water supply time is dynamically extended based on the foam load estimation. The water flow during the water replenishment process is used to flush away the foam on the water surface, avoiding the additional water consumption caused by independent rinsing operations. Compared with the traditional separate control method, this coupling strategy can reduce the water consumption for foam removal while ensuring the cleaning effect and improving the quality of the soup base. It achieves a good water-saving effect while ensuring the quality of the core products of hot pot restaurants.

[0018] This invention overcomes the limitations of single water temperature measurement by using a multi-parameter integrated stove heat load comprehensive evaluation model. It comprehensively considers multiple parameters such as water temperature, water temperature change rate, and water flow rate to establish a more reliable thermal state evaluation mechanism, improving the accuracy and timeliness of cooling control. It avoids the problem of inaccurate cooling timing caused by measurement lag or indirectness. Compared with traditional timed cooling or manual judgment methods, the intelligent cooling control of this invention can reduce cooling water consumption and shorten the cooling response time, improving the chef's working environment, reducing the risk of safety accidents, and achieving dual protection of water conservation and safety. Attached Figure Description

[0019] Figure 1 This is a flowchart of the main process of an intelligent water-saving control method for a kitchen water valve in this invention; Figure 2 This is a detailed flowchart of an intelligent water-saving control method for a kitchen water valve according to the present invention; Figure 3 This is a block diagram of an intelligent water-saving control system for a kitchen water valve according to the present invention. Detailed Implementation

[0020] The subject matter described herein will now be discussed with reference to exemplary embodiments. It should be understood that these embodiments are discussed only to enable those skilled in the art to better understand and implement the subject matter described herein, and changes may be made to the function and arrangement of the elements discussed without departing from the scope of this specification. Various processes or components may be omitted, substituted, or added as needed in the examples. Furthermore, some features described in the examples may be combined in other examples.

[0021] At least one embodiment of the present invention discloses an intelligent water-saving control method for a kitchen water valve, such as... Figure 1 - Figure 2 As shown, it includes the following steps: Step 1: Obtain hardware configuration information and perform initialization calibration to obtain the baseline pressure value; Step 1.1, Install the pressure sensor; A pressure sensor is installed at the center of the bottom of the soup pot, using a threaded fixing method to achieve a sensor installation state that is flush with the bottom of the pot.

[0022] The selected high-temperature resistant and waterproof pressure sensor is installed at the geometric center of the bottom of the soup pot. This location most accurately reflects the static pressure of the liquid inside the pot, avoiding measurement errors caused by misalignment. The sensor is encapsulated in a food-grade 316 stainless steel shell, with an electrochemically polished surface that provides excellent corrosion resistance and easy cleaning. Internally, the sensor uses a diffused silicon piezoresistive pressure-sensitive chip. This chip, formed by ion implantation on a silicon substrate, consists of four resistors forming a Wheatstone bridge structure. When pressure is applied to the chip surface, the resistance changes, and the bridge outputs a voltage signal proportional to the pressure. The sensor's measurement range is set from 0 to 50 kPa, covering the pressure change range from an empty to a full soup pot. Its accuracy class is 0.5%, meaning the maximum permissible error does not exceed 0.5% of the range. The operating temperature range is -20 to 120 degrees Celsius, making it suitable for the high-temperature environment of a hot pot kitchen.

[0023] The sensor is fixed to the pre-drilled mounting hole at the bottom of the soup pot via a threaded connection. A food-grade silicone sealing ring is installed between the sensor and the mounting hole. The sealing ring is compressed during the tightening of the thread, filling the thread gap and achieving a reliable waterproof seal to prevent liquid from seeping into the sensor or leaking along the threaded channel.

[0024] Step 1.2, Water valve temperature sensor integration; An electric ball valve and a temperature sensor are installed above the water inlet of the soup pot, using a flange connection to achieve an integrated installation structure for the water valve and temperature sensor.

[0025] An electric ball valve is installed on the water supply pipe above the soup pot inlet as the actuator for water flow control. The electric ball valve consists of a valve body, a ball valve core, a valve seat, a drive motor, and a position feedback device. The ball valve core has a hollow structure, with the diameter of the internal through hole being the same as the diameter of the flow channel. The surface of the valve core is hard chrome plated to improve wear resistance and corrosion resistance.

[0026] The position feedback device uses a Hall sensor, with a permanent magnet mounted on the valve core shaft and a Hall sensor mounted on the valve body. By detecting changes in the magnetic field, the actual position of the valve core is determined, achieving closed-loop control and ensuring the valve accurately reaches the target position. The electric ball valve is designed for 100,000 opening and closing cycles and can operate stably for more than five years under normal operating frequency.

[0027] A temperature sensor is installed on the pipeline between the outlet of the electric ball valve and the inlet of the soup pot. This sensor monitors the water temperature flowing through the stove area, indirectly assessing the stove's heat load. The temperature sensor is a platinum resistance temperature sensor. The sensor probe is encapsulated in a stainless steel protective sleeve with an outer diameter of 6 mm and a length of 50 mm. It is installed on the side wall of the pipeline via a threaded connector, with the probe extending deep into the pipeline to ensure full contact with the water flow and guarantee accurate temperature measurement. The sensor's measurement range is 0 to 150 degrees Celsius, with an accuracy class of A, meaning a maximum permissible error of ±0.15 plus 0.002 times the temperature value in degrees Celsius within the 0 to 100 degree Celsius range. The response time is less than one second, enabling rapid detection of water temperature changes.

[0028] The electric ball valve and temperature sensor are integrated with the water supply pipeline via flange connections. The flanges are of standard DN25 size, and rubber gaskets are installed between the flange faces. Reliable connection and sealing are achieved by bolt tightening. This integrated installation structure facilitates overall disassembly and maintenance. When it is necessary to replace the valve or sensor, only the flange bolts need to be removed, without cutting the pipeline, reducing maintenance costs and downtime.

[0029] Step 1.3: Establish a signal transmission channel; By connecting the sensor and the water valve controller with a shielded cable, and using a four-core shielded cable and an aviation plug, an interference-resistant signal transmission channel is obtained.

[0030] Pressure and temperature sensors are connected to the water valve controller via shielded cables, ensuring reliable signal transmission and precise valve control. The pressure sensor outputs a standard 4-20 mA current signal, which offers good anti-interference capabilities and is suitable for long-distance transmission in industrial environments. The sensor is powered by 24V DC from the water valve controller. A four-core shielded cable connects the sensor and the controller, with two cores for power supply and two for signal transmission. The shield is grounded to effectively suppress external electromagnetic interference. The cable sheath is made of high-temperature and oil-resistant PVC, ensuring long-term stable operation in the harsh environment of a hot pot kitchen.

[0031] The temperature sensor uses a three-wire connection, connecting to the water valve controller via a three-core shielded cable. This three-wire connection eliminates the influence of wire resistance on measurement accuracy, improving temperature measurement precision. The water valve controller provides a constant current excitation to the temperature sensor, typically one milliampere. The resistance value is calculated by measuring the voltage drop across the sensor, and then converted into a temperature value.

[0032] The connection between the cable and the sensor and water valve controller uses aviation plugs, which facilitates the installation, commissioning and troubleshooting of the system. When it is necessary to replace the sensor or water valve controller, simply unplug the plug. There is no need to strip the wires and solder, which improves maintenance efficiency.

[0033] The water valve controller is responsible for sensor data acquisition, control algorithm calculation, and water valve actuation. It uses a 32-bit ARM Cortex-M4 microcontroller as its core processing unit, with a clock frequency of 168 MHz. The controller incorporates a 16-bit analog-to-digital converter with a sampling rate of 1 MHz and a resolution of 16 bits. A relay output module drives the stepper motor of the electric ball valve; the relay contacts have a capacity of 5 amps and 250 volts AC, reliably controlling the motor's start, stop, and direction. The controller is powered by separate power supplies for the sensors, the water valve drive circuit, and the microcontroller. A built-in 3000 mAh lithium battery serves as a backup power source. In the event of a main power failure, the backup battery automatically switches on, maintaining basic operation for at least 24 hours. This ensures the system can still monitor water level and temperature during power outages, preventing uncontrolled water level fluctuations or excessively high temperatures. The front of the casing features a 2.4-inch color LCD screen with a resolution of 320 x 240 pixels, capable of displaying real-time information such as water level, temperature, and valve status. The control buttons include up, down, left, right, and an confirmation button for parameter setting and function selection. The back of the valve controller houses sensor interfaces, valve drive interfaces, power interfaces, and communication interfaces. All interfaces utilize aviation plugs or terminal blocks, ensuring reliable connections and facilitating installation.

[0034] Step 1.4: Collect water injection pressure data; Based on the pressure data collected during the water filling process of the empty soup bucket, a real-time pressure-water level conversion algorithm was used to obtain the water level rise curve.

[0035] The system is started and enters calibration mode. The operator selects the calibration function using the buttons on the water valve controller panel. The water valve controller display screen indicates that the soup pot is empty. After confirmation, the operator presses the start calibration button. The water valve controller issues a command to drive the electric ball valve from the closed position to the fully open position, establishing a water flow path and beginning to fill the empty soup pot with water. The water pressure in the supply pipeline is 0.3 MPa, and the water flow rate is approximately 12 liters per minute. For an 80-liter soup pot, it takes approximately six to seven minutes to fill it from empty to the standard working water level.

[0036] During water injection, the water valve controller initiates a high-frequency data acquisition task, reading the pressure sensor's output signal ten times per second. Each time, the water valve controller's analog-to-digital converter converts the 4-20 mA current signal from the pressure sensor into a digital value. This current signal is then converted into a voltage signal by a precision sampling resistor with a resistance of 250 ohms. Four mA corresponds to one volt, and twenty mA corresponds to five volts. The analog-to-digital converter converts the zero-to-five-volt voltage signal into a digital value ranging from zero to 65,535. The water valve controller then uses this digital value to deduce the current value, and based on the sensor's calibration parameters, converts the current value into a pressure value. The conversion relationship is: pressure value equals current value minus four mA divided by sixteen mA multiplied by the range of fifty kPa, yielding the pressure measurement value in kPa.

[0037] The water valve controller calculates the water level in real time based on the principle of hydrostatic pressure. The pressure at the bottom of the liquid equals the liquid density multiplied by the acceleration due to gravity, then multiplied by the liquid height. The formula is expressed as: pressure = density multiplied by acceleration due to gravity multiplied by height. After transformation, the height is obtained as pressure divided by density divided by acceleration due to gravity. For water, the density is taken as a standard value of 1000 kg / m³, and the acceleration due to gravity is taken as 9.8 m / s². Therefore, the formula for calculating the water level simplifies to: height = pressure divided by 9800, where the pressure unit is Pascal and the height unit is meter.

[0038] The water valve controller stores the calculated water level value in its internal data buffer, creating a curve showing the water level changing over time. Simultaneously, the controller updates the current water level in real-time on the display screen, presenting it in both numerical and graphical formats. The numerical display is accurate to the millimeter, while the graphical display is a bar chart, intuitively reflecting the progress of the water level rise. Operators can monitor the water injection process through the display screen to ensure it proceeds smoothly.

[0039] Step 1.5: Calculate the reference pressure value; Based on the pressure sensor output value at the standard working water level, a reference pressure value stored in non-volatile memory is obtained by manually confirming the trigger.

[0040] When the water level in the soup pot rises to the standard working level, the operator observes the water level gauge or checks the display screen to determine if the water level has reached the standard. The standard working water level is typically set at 80% to 90% of the soup pot's effective volume. For a soup pot with a capacity of 80 liters and a height of 400 millimeters, the corresponding height for the standard working water level is approximately 320 to 360 millimeters. When the water level reaches the standard height, the operator presses the calibration confirmation button on the water valve controller panel. This button is a touch switch with an indicator light; pressing it illuminates the indicator light, providing operational feedback.

[0041] After detecting the calibration confirmation button being pressed, the water valve controller immediately records the current output value of the pressure sensor, which is the reference pressure value. The reference pressure value reflects the hydrostatic pressure corresponding to the standard working water level and is an important reference for subsequent water level judgment and control. The controller stores the reference pressure value in its internal non-volatile memory, which uses electrically erasable programmable read-only memory (EEPROM) technology. Data is retained even after power failure, and the write cycle can exceed 100,000 times, ensuring the long-term reliable preservation of the reference pressure value.

[0042] While storing the reference pressure value, the water valve controller also records the ambient temperature and sensor temperature at the calibration time. This information is used for subsequent temperature compensation. Since the zero point and sensitivity of the pressure sensor drift with temperature changes, recording the calibration temperature allows for correction based on the difference between the current temperature and the calibration temperature during actual operation, improving measurement accuracy. The temperature compensation algorithm uses a linear correction model. The corrected pressure value equals the measured pressure value plus the zero-point temperature coefficient multiplied by the temperature difference, plus the sensitivity temperature coefficient multiplied by the measured pressure value multiplied by the temperature difference. The temperature coefficients are obtained from the sensor's factory calibration data.

[0043] Step 1.6, Verify the validity of the calibration; Based on the statistical characteristics of continuously collected pressure data, the standard deviation threshold determination method was used to obtain the calibration validity verification results.

[0044] After calibration, the water valve controller closes the electric ball valve, stopping water injection, and the water level in the soup pot remains at the standard working level. The water valve controller automatically enters the calibration verification phase, continuously collecting pressure sensor data for one minute at a frequency of ten times per second, obtaining a total of six hundred pressure data samples. The water valve controller performs statistical analysis on these six hundred data samples, calculating the sample mean and standard deviation.

[0045] The average value is calculated by summing all sample values ​​and dividing by the sample size. The standard deviation is calculated by taking the square root of the sum of the squares of the differences between each sample value and the average value, divided by the sample size. The standard deviation reflects the dispersion of the data; a smaller standard deviation indicates more stable data and more reliable measurement. The water valve controller compares the calculated standard deviation with the reference pressure value. If the standard deviation is less than one percent of the reference pressure value, the calibration is considered valid, the pressure measurement is stable and reliable, and the system can enter normal operating mode. If the standard deviation exceeds this threshold, the calibration is considered invalid, which may indicate problems such as insecure sensor installation, excessive water flow disturbance, or severe electrical interference. The water valve controller display will show a calibration failure message, requiring the operator to check the system status and recalibrate.

[0046] After the calibration validity verification is passed, the water valve controller displays calibration success information on the screen, including parameters such as the reference pressure value, corresponding water level, and calibration temperature, for operator confirmation. Simultaneously, the controller automatically switches to normal operating mode and begins performing water level monitoring and control tasks, and the system enters automatic operation.

[0047] Furthermore, since a hot pot kitchen may use multiple soup pots simultaneously, each with different capacity, shape, and standard operating water level, each soup pot needs to be calibrated independently. A multi-channel controller can be used, with one controller managing the water valve control of multiple soup pots simultaneously. Each channel independently stores its own reference pressure value and control parameters. The aim is to improve the system's applicability and economy, reducing equipment costs in multi-soup-pot scenarios. Specifically, the multi-channel controller adopts a modular design, with each channel containing an independent sensor interface, data acquisition circuit, and water valve drive circuit, while sharing a microcontroller and power module. The microcontroller processes the data acquisition and control tasks of each channel in turn using time-division multiplexing. The processing cycle for each channel is 100 milliseconds. For a four-channel controller, a complete poll of all channels takes 400 milliseconds, still meeting the requirements of real-time control. The reference pressure value, control parameters, and operating data of each channel are stored in different storage areas, without interference, ensuring the independence and reliability of multi-soup-pot control.

[0048] Step 2: Based on the reference pressure value, acquire real-time pressure sensor data and perform filtering processing. Based on the filtering processing result, determine the current water level status and obtain the current water level status identifier. Step 2.1: Acquire the raw pressure signal; The original output signal of the pressure sensor is acquired based on a periodic data acquisition task. The acquisition frequency is five times per second to obtain the original pressure value sequence containing the real pressure and interference noise.

[0049] After the system enters normal operating mode, the water valve controller initiates a periodic data acquisition task. This task is triggered by a timer interrupt in the real-time operating system, with an interrupt period set to 200 milliseconds, corresponding to a acquisition frequency of five times per second. Compared to the high-frequency acquisition of ten times per second during the calibration phase, appropriately reducing the acquisition frequency during normal operation can both meet the real-time requirements of water level monitoring and reduce the computational burden on the microcontroller, thus lowering power consumption.

[0050] Each time a timer interrupt is triggered, the water valve controller executes a data acquisition program to read the output signal from the pressure sensor. The reading process includes three steps: starting the analog-to-digital converter, waiting for the conversion to complete, and reading the conversion result. The entire process takes approximately ten microseconds. The read digital value is then converted using the same algorithm as in step 1.4 to obtain a pressure measurement value in kilopascals, which is the original pressure value.

[0051] The raw pressure value contains the true hydrostatic pressure information of the liquid, but also includes interference components introduced by factors such as water flow disturbance, electrical noise, and sensor noise. Water flow disturbance mainly comes from pressure fluctuations caused by water impacting the bottom of the container during filling, and surface oscillations caused by rising bubbles when the soup boils. Electrical noise mainly comes from power supply ripple, electromagnetic radiation from surrounding electrical equipment, and induced interference from signal lines. Sensor noise comes from thermal noise and quantization noise of the pressure-sensitive chip. The amplitude of these interference components is usually 0.1% to 1% of the true pressure value. Although small, they can affect the accuracy of water level judgment, especially when the water level is close to the control threshold. Interference may lead to misjudgment, causing frequent opening and closing of the water valve. Therefore, it is necessary to filter the raw pressure value to extract the true pressure signal and suppress interference noise.

[0052] Step 2.2, moving average filtering; The most recent ten collected data are stored in a circular buffer, and the filtered pressure value is obtained by using the arithmetic mean method.

[0053] The water valve controller maintains a circular buffer of length 10 to store the ten most recently acquired raw pressure values. The circular buffer is implemented using an array, with indices from zero to nine, and a write pointer variable indicating the position for the next data write. Each time a new raw pressure value is acquired, the water valve controller writes it to the array position pointed to by the write pointer, increments the write pointer, and if the write pointer exceeds nine, wraps back to zero, achieving circular overwriting. This circular buffer design eliminates the need to move data, resulting in high write efficiency and a fixed memory footprint.

[0054] After ten data points have accumulated in the buffer, the water valve controller calculates the arithmetic mean of these ten data points as the filtered pressure value for the current moment. The arithmetic mean is calculated by summing the ten data points in the buffer and then dividing by ten. This moving average filtering algorithm effectively suppresses random noise, reducing the noise standard deviation of the filtered signal to one-tenth of the square root of the original signal, approximately 31.6% of the original. Simultaneously, the moving average filtering preserves the low-frequency components of the signal, responds well to slow changes in water level, and does not introduce significant phase lag.

[0055] The window length of ten for the moving average filter is chosen as a result of considering both filtering effect and response speed. A larger window length results in better filtering but a slower response speed; a smaller window length results in a faster response speed but a worse filtering effect. In this application scenario, the evaporation rate of the soup is slow, with the water level dropping at approximately 0.5 to 1 millimeter per minute, corresponding to a pressure change rate of approximately 0.08 to 0.16 Pascals per second. The sampling period is 0.2 seconds, and ten sampling periods correspond to two seconds. Within two seconds, the water level change does not exceed 0.03 millimeters, and the corresponding pressure change does not exceed 0.3 Pascals, which is far less than the sensor's measurement accuracy. Therefore, the hysteresis introduced by the moving average filter can be ignored.

[0056] Step 2.3, pressure water level conversion; Based on the principles of filtered pressure value and liquid static pressure, the current water level height is obtained using the pressure-water level conversion formula.

[0057] The water valve controller calculates the current water level based on the filtered pressure value, using the same formula as in step 1.4: height equals pressure value divided by liquid density divided by gravitational acceleration. For water, the formula simplifies to height equals pressure value divided by 9800. The pressure value is in Pascals, and the height is in meters. The calculated water level is in meters, which the water valve controller converts to millimeters for easier processing and display. The conversion method is to multiply by 1000.

[0058] In practical calculations, the effect of temperature on liquid density must also be considered. The density of water decreases as temperature increases: 999.8 kg / m³ at 0°C, 998.2 kg / m³ at 20°C, and 958.4 kg / m³ at 100°C. The temperature of hot pot broth is typically between 80 and 100°C, at which point the density of water is approximately 970 kg / m³, a decrease of 3% compared to the standard density of 1000 kg / m³. Without density correction, the calculated water level would be approximately 3% higher.

[0059] Step 2.4, water level status classification and determination; Based on the difference between the current water level and the reference water level, a threshold comparison method is used to obtain the water level status classification result. The water valve controller compares the current water level with the reference water level, which is calculated from the reference pressure value calibrated in step 1, using the same conversion method as the current water level calculation. The water level deviation is defined as the current water level minus the reference water level. A positive deviation indicates that the current water level is higher than the standard water level, a negative deviation indicates that the current water level is lower than the standard water level, and a zero deviation indicates that the current water level is equal to the standard water level.

[0060] Based on the magnitude and sign of the water level deviation, the water valve controller classifies the water level status into three categories: low water level, normal water level, and high water level. This classification is based on preset water level judgment thresholds, including low water level judgment thresholds and high water level judgment thresholds. The low water level judgment threshold is set to -20 mm, meaning that when the water level is 20 mm below the standard water level, it is judged as a low water level state; the high water level judgment threshold is set to +20 mm, meaning that when the water level is 20 mm above the standard water level, it is judged as a high water level state; when the water level deviation is between -20 and +20 mm, it is judged as a normal water level state.

[0061] The threshold setting takes into account both soup quality requirements and control precision. For a soup pot with a capacity of 80 liters and a height of 400 millimeters, a 20-millimeter change in water level corresponds to a change in capacity of approximately 4 liters, accounting for 5% of the total capacity. Within this range, the fluctuation in soup concentration is within an acceptable range and will not significantly affect the taste. At the same time, the 20-millimeter threshold has sufficient margin relative to the sensor's measurement accuracy, which can avoid misjudgments caused by measurement errors.

[0062] Step 2.5, hysteresis jitter suppression mechanism; A dual-threshold judgment logic is set based on a hysteresis comparison mechanism, employing state preservation and condition switching methods to obtain a stable water level state indicator that suppresses state fluctuations. To avoid frequent state switching caused by water level fluctuations near the threshold, the water valve controller introduces a hysteresis comparison mechanism. This mechanism sets two sets of thresholds for each state transition: a judgment threshold and a release threshold. The new state is entered only when the water level deviation crosses the judgment threshold, and the current state is exited only when the water level deviation crosses the release threshold. A hysteresis interval is formed between the judgment threshold and the release threshold, within which the state remains unchanged.

[0063] Specifically, the threshold for determining a low water level is -20 mm, and the threshold for resolving it is -16 mm. The resolving threshold is set to 80% of the threshold for determining the low water level. When the water level deviation drops from the normal range to below -20 mm, the state switches from normal water level to low water level. Even if the water level deviation subsequently rises, as long as it does not exceed -16 mm, the state remains low water level. Only when the water level deviation rises above -16 mm does the state switch back to normal water level. In this way, within the hysteresis range of -20 to -16 mm, the state remains stable and does not repeatedly switch due to small fluctuations in water level.

[0064] The high water level condition employs a similar hysteresis logic, with a threshold of ±20 mm for determination and ±16 mm for termination. When the water level deviation rises from the normal range to above ±20 mm, the condition switches to high water level; only when the water level deviation falls below ±16 mm does the condition switch back to normal water level.

[0065] The hysteresis comparison mechanism employs a state machine approach. The water valve controller maintains a water level state variable, recording the current water level status. Each time a new water level deviation is calculated, the controller updates the state variable according to the current state and the water level deviation value, following the state transition rules: If the current state is normal water level and the deviation is less than -20 mm, switch to low water level state; if the current state is normal water level and the deviation is greater than +20 mm, switch to high water level state; if the current state is low water level and the deviation is greater than -16 mm, switch to normal water level state; if the current state is high water level and the deviation is less than +16 mm, switch to normal water level state; otherwise, the state remains unchanged. This state machine logic effectively suppresses state jitter and improves the stability of the control system.

[0066] Step 2.6, Status information is updated and displayed; Based on status register updates and human-computer interaction interface refreshes, a real-time data display method is adopted to obtain water level status information and visual feedback that can be subsequently accessed.

[0067] The water valve controller updates the current water level status indicator, water level height value, and water level deviation value to its internal status register in real time. The status register is a set of global variables that store the system's real-time operating status for each control module to read and access. The water level status indicator uses an enumeration type, including three enumerated values: low water level, normal water level, and high water level, facilitating program logic judgment. The water level height value and water level deviation value are represented using floating-point type, in millimeters, retaining one decimal place with a precision of 0.1 millimeters.

[0068] Meanwhile, the water valve controller provides feedback on the current water level status to the operator via an LCD screen, enabling human-machine interaction. The screen uses a partitioned layout: the top area displays the system title and current time; the middle area displays water level information, including the current water level, reference water level, water level deviation, and water level status indicators; and the bottom area displays the water valve status and temperature information. The water level status indicators use a combination of icons and text: a downward arrow icon and red text indicate a low water level; a horizontal line icon and green text indicate a normal water level; and an upward arrow icon and yellow text indicate a high water level. This intuitive and clear display allows operators to quickly understand the system status.

[0069] In addition, the water valve controller is equipped with status indicator lights, which use different colored LEDs to indicate the water level. A solid green light indicates a normal water level, a flashing red light indicates a low water level, and a flashing yellow light indicates a high water level. The indicator lights are mounted on the top of the water valve controller housing, so even if the operator is not directly in front of the controller, they can still understand the system status by the indicator light colors, improving the convenience of monitoring.

[0070] Furthermore, since a large amount of steam is generated during the broth-making process, steam condensation on the sensor surface may affect measurement accuracy. Therefore, a heated pressure sensor can be used, integrating a heating element within the sensor housing to maintain the sensor surface temperature slightly above ambient temperature, preventing steam condensation. The aim is to improve the sensor's measurement stability and long-term reliability in high-humidity environments. Specifically, the heating element is a thin-film resistance heater with a power of five watts, powered by a 24V DC supply from the water valve controller. Temperature feedback controls the heating power, maintaining the sensor housing temperature between 40 and 50 degrees Celsius, preventing condensation without affecting sensor performance or creating safety hazards due to excessive temperature. The heating power is controlled using pulse width modulation (PWM). The water valve controller adjusts the duty cycle of the heating pulse based on the deviation between the sensor temperature and the target temperature, achieving precise temperature control.

[0071] Step 3: Perform water replenishment based on the current water level status indicator. After the water level reaches the target, flush away the surface foam to obtain the water level maintenance result. Step 3.1, Determine the water replenishment requirement status; Based on the reading of the water level status indicator and the determination of water replenishment needs, a state matching method is used to obtain the water valve opening control command. The water level maintenance control module of the water valve controller periodically reads the water level status indicator output in step 2, with the reading cycle synchronized with the data acquisition cycle, which is five times per second. After each reading, the control module determines whether the current water level status is low. If so, it means that the water level in the soup pot is lower than the standard working water level, and the water valve needs to be opened to replenish water; if the current water level status is normal or high, it means that the water level meets the requirements or is too high, and no water replenishment operation is required.

[0072] The water replenishment requirement is determined using a simple state matching logic, which compares the water level status indicator with the low water level enumeration value. This method is logically clear, highly efficient, and does not introduce additional computational burden. The result is a Boolean value, with a true value indicating that water replenishment is needed and a false value indicating that water replenishment is not needed.

[0073] Step 3.2: Execute the water valve opening control; Based on the current status check of the water valve and the execution of the opening command, a stepper motor is used for drive control to establish the water flow path and start the water replenishment timing.

[0074] If water replenishment is required, the water valve controller checks the current status of the electric ball valve. The controller reads the valve core position information in real time via a Hall sensor. The Hall sensor outputs a digital signal: a high level indicates the valve core is in the closed position, and a low level indicates the valve core is in the open position. The controller also maintains a step counter for the stepper motor, recording the cumulative number of steps from the closed position. Zero steps correspond to the closed state, one to forty-nine steps to the open state, fifty steps to the open state, and fifty-one to ninety-nine steps to the closed state. Upon system startup, the controller reads the Hall sensor signal to determine the actual valve core position and resets the step counter to the corresponding value, ensuring that the state variable is synchronized with the actual position. After each motor movement, the controller updates the state variable based on the Hall sensor feedback and the step counter value. If the two information are inconsistent, a position calibration procedure is triggered.

[0075] The valve status is recorded by the internal status variables of the water valve controller, including four states: closed, opening, open, and closed. If the valve is currently closed, it means that an opening operation needs to be performed; if the valve is already in the open or opening state, it means that the valve is supplying water or is in the process of opening, and no repeated operation is required. The water valve controller returns directly to avoid repeated triggering of the valve drive circuit.

[0076] When an opening operation is required, the water valve controller issues an opening command, driving the stepper motor of the electric ball valve to rotate. The opening command includes two parameters: the rotation direction and the number of steps. The rotation direction is set to positive, and the number of steps is set to fifty steps, corresponding to a 90-degree rotation of the valve core from the closed position to the fully open position. The water valve controller sends pulse signals and direction signals to the stepper motor driver through the relay output module. The frequency of the pulse signal determines the motor speed, which is set to twenty pulses per second. Therefore, it takes two and a half seconds to complete fifty rotations.

[0077] After receiving the control signal, the stepper motor driver drives the motor to rotate according to the set direction and number of steps. The motor drives the valve core to rotate through the reduction gear mechanism. The through hole on the valve core gradually aligns with the flow channel of the valve body, and the water flow path is gradually established. When the valve core rotates to the 90-degree position, the through hole and the flow channel are completely aligned, and the valve reaches the fully open state. Water flows into the soup pot through the valve at maximum flow rate. After the valve is fully open, the Hall sensor detects that the valve core position has reached the target position and sends a position signal back to the water valve controller. The water valve controller updates the valve status variable to the open state, stops sending pulse signals, the motor stops rotating, and the valve remains in the fully open position.

[0078] Simultaneously, the water valve controller records the moment the valve opens, provided by the system's real-time clock with millisecond-level accuracy. The water valve controller then starts a water replenishment timer, implemented in software, which accumulates based on the system clock's tick interrupts to determine the duration of the current water replenishment. This water replenishment duration data is used for subsequent water usage statistics, anomaly detection, and parameter optimization, and is a crucial component of the system's operational data.

[0079] Step 3.3, water level compliance status detection; Based on continuous monitoring of water level and detection of state transitions, a state change capture method is used to obtain the indicator of when the water level reaches the standard.

[0080] During the water replenishment process, the water valve controller continuously executes the water level monitoring task in step 2, collecting pressure data five times per second, calculating the water level height, and determining the water level status. As water replenishment proceeds, the water level in the soup pot gradually rises, and the water level deviation gradually decreases. When the water level deviation rises to above the low water level release threshold of -16 mm, the water level status changes from low water level to normal water level, indicating that the water level has returned to near the standard working water level, and the main goal of water replenishment has been achieved.

[0081] The water valve controller detects this transition through a state change capture mechanism. This mechanism maintains a water level state variable from the previous moment. Each time the water level state is updated, the current state is compared with the previous state. If they are different, it indicates that a state transition has occurred, and the water valve controller records the transition type and the time of transition. When a transition from a low water level to a normal water level is detected, the water valve controller marks the water level reaching the target event and triggers the subsequent delayed flushing process.

[0082] Step 3.4, calculate the foam rinsing time; The flushing time is calculated based on the foam load estimation model, and an adaptive delayed flushing time is obtained by using the water replenishment interval and water temperature correlation analysis.

[0083] Upon detecting a water level exceeding the target, the water valve controller does not immediately close the valve. Instead, it initiates a foam load estimation program to dynamically calculate the required delayed flushing time based on the current operating conditions. This program calculates the current water replenishment interval, defined as the time difference between the last time the valve was closed and the current time it is opened. This is obtained by subtracting the timestamps of the two timestamps, and the unit is seconds. The water replenishment interval reflects the evaporation rate of the soup stock; a shorter interval indicates faster evaporation, typically corresponding to a more vigorous boiling state and a faster rate of foam generation.

[0084] The water valve controller obtains the current water temperature data from step 4 and looks up the foam generation rate table based on the water temperature. This table was established by fitting experimental data and records the foam generation rate at different temperatures, in grams per minute. The water valve controller calculates the accumulated foam load during this water replenishment interval, which is equal to the foam generation rate multiplied by the water replenishment interval duration.

[0085] The water valve controller calculates the required delayed flushing time based on the foam load and the flushing capacity of the water flow. Flushing capacity is defined as the mass of foam that the water flow can remove per unit time, and is related to the water flow rate and flushing efficiency, determined through experimental calibration; a typical value is one gram per second. The delayed flushing time equals the foam load divided by the flushing capacity. For a foam load of 12.5 grams, the required flushing time is 12.5 seconds. To ensure thorough flushing, the water valve controller adds a 20% safety margin to the calculated result, resulting in a final flushing time of 12.5 multiplied by 1.2, which equals 15 seconds.

[0086] The water valve controller performs a rationality check and limits the calculated delayed flushing duration, setting a lower limit of five seconds and an upper limit of twenty seconds. If the calculated value is less than five seconds, five seconds is used to ensure basic flushing effect; if the calculated value is greater than twenty seconds, twenty seconds is used to avoid water waste and the risk of water level overshoot due to over-flushing. After the limiting process, the water valve controller obtains the final delayed flushing duration setting, starts the delayed flushing timer with the initial value set to this duration, and begins the countdown.

[0087] Step 3.5, delayed rinsing completion control; Based on the expiration trigger of the delayed flushing timer, a water valve closing command is executed to obtain the water replenishment and flushing completion status. The delayed flushing timer counts down once per second. When the count reaches zero, the timer expires, triggering a timer interrupt or callback function. The water valve controller issues a water valve closing command in the interrupt handler, driving the stepper motor to rotate in the reverse direction. The rotation direction is set to reverse, and the number of steps is set to fifty. This corresponds to the valve core rotating 90 degrees from the fully open position back to the closed position. After receiving the control signal, the stepper motor driver drives the motor to rotate in the reverse direction according to the set direction and number of steps. The through hole on the valve core gradually separates from the flow channel of the valve body, the water flow path gradually closes, and the water flow gradually decreases until the valve core rotates to the closed position, the through hole and the flow channel are completely separated, and the water flow is completely cut off.

[0088] After the valve closes, the Hall sensor detects that the valve core has reached the closed position and sends a signal to the water valve controller. The water valve controller updates the valve status variable to the closed state, stops sending pulse signals, the motor stops rotating, and the valve remains in the closed position. The water valve controller records the moment the valve closes, stops the water replenishment timer, and calculates the total water replenishment time, which is equal to the closing moment minus the opening moment. This total time includes the water replenishment phase and the delayed flushing phase. The water valve controller stores data such as the water replenishment time, delayed flushing time, and foam load in a historical data database for subsequent water usage statistics analysis and system optimization.

[0089] Step 3.6, High water level safety protection; Based on water level safety monitoring during the delayed flushing period, a high water level early termination mechanism is adopted to achieve overflow protection.

[0090] To prevent overflow due to excessively high water levels caused by delayed flushing, the water valve controller continues to perform the water level monitoring task in step 2 during the delayed flushing period, checking the water level status in real time. If the water level changes to a high level during the delayed flushing process, it indicates that the water level has exceeded the safety limit, and continuing to supply water will lead to the risk of overflow. The water valve controller immediately terminates the delayed flushing and performs the water valve closing operation in step 3.5 in advance to avoid overflow waste.

[0091] The safety protection mechanism is triggered when the water level deviation exceeds the high water level threshold by 20 millimeters. At this point, the water level is already 20 millimeters above the standard water level and close to the overflow height of the soup pot. After detecting the high water level, the water valve controller immediately stops the delayed flushing timer, clears the timer interrupt, and issues a water valve closing command. The entire response process is completed within one acquisition cycle, i.e., 0.2 seconds, effectively preventing overflow.

[0092] The water valve controller records early termination events in the system log, including information such as termination time, actual flushing duration, and water level deviation, for subsequent analysis.

[0093] This step outputs the water level maintenance results, including the water level reaching the target time, the delayed flushing duration, the water valve action record (including the valve opening status in step 3.2 and the valve closing status in step 3.5), and water consumption statistics.

[0094] Furthermore, due to differences in the composition of different batches of soup stock, the characteristics of foam generation may vary. A fixed foam generation rate model is insufficient to adapt to all situations. A self-learning mechanism can be adopted to dynamically adjust model parameters based on actual operating data. The aim is to improve the accuracy of foam load estimation, further optimize the delayed flushing time, and enhance water-saving effects. Specifically, the water valve controller records data such as the water replenishment interval, water temperature, delayed flushing time, and whether premature termination occurs each time water is replenished. Statistical analysis is used to identify foam generation patterns. If premature termination occurs frequently under a certain operating condition combination, it indicates that the foam generation rate under that condition is overestimated, and the water valve controller reduces the rate value in the corresponding temperature range. If premature termination never occurs under a certain operating condition and the flushing time is close to the upper limit, it indicates that the foam generation rate may be underestimated, and the water valve controller appropriately increases the rate value. Through this feedback learning based on actual results, the model parameters gradually converge to the optimal value, achieving adaptive optimization.

[0095] Step 4: Monitor the temperature status of the stove area in real time, assess the heat load level of the stove, and obtain the stove thermal status indicator. Step 4.1, raw water temperature data acquisition; The raw water temperature data is obtained based on an independent temperature monitoring task. The data is collected twice per second to obtain a water temperature sequence that reflects the thermal state of the stove.

[0096] The water valve controller initiates an independent temperature monitoring task, which runs in parallel with the water level monitoring task without interference. The temperature monitoring task is triggered by a separate timer interrupt with a period of 500 milliseconds, corresponding to a sampling frequency of twice per second. Compared to the water level monitoring frequency of five times per second, the temperature monitoring frequency is lower because temperature changes are relatively slow. The accumulation and dissipation of heat on the stove is a gradual process, requiring no excessively high sampling frequency. Reducing the sampling frequency lessens the burden on the microcontroller and saves power.

[0097] Each time a timer interrupt is triggered, the water valve controller reads the output signal of the temperature sensor and provides it with a constant current excitation of one milliampere. The resistance value is calculated by measuring the voltage drop across the sensor. The water valve controller calculates the resistance value based on the voltage value using the formula: resistance value equals voltage value divided by the excitation current of one milliampere. The resistance value is then converted to a temperature value using the temperature-resistance characteristic curve of a platinum resistance thermometer. The conversion employs a lookup table method or a polynomial fitting method, achieving an accuracy of 0.1 degrees Celsius.

[0098] A temperature sensor is installed along the water flow path to measure the water temperature flowing through the stove area, reflecting the heat transferred from the stove to the water and indirectly characterizing the stove's heat load. When the stove temperature rises, the water flowing through it absorbs more heat, causing its temperature to rise; when the stove temperature falls, the water temperature drops.

[0099] Step 4.2, correct the water temperature data; A density correction mechanism is established based on water temperature data, and a temperature-density correlation algorithm is used to obtain real-time liquid density correction parameters.

[0100] The water valve controller establishes a temperature compensation mechanism, calculating a liquid density correction value based on collected water temperature data. Since the density of water decreases with increasing temperature, its density is 999.8 kg / m³ at 0 degrees Celsius, 998.2 kg / m³ at 20 degrees Celsius, and 958.4 kg / m³ at 100 degrees Celsius. The temperature of hot pot broth is typically between 80 and 100 degrees Celsius, at which point the water density is approximately 970 kg / m³, a decrease of 3% compared to the standard density of 1000 kg / m³.

[0101] The water valve controller has a built-in density correction table stored in read-only memory. The table records water density values ​​every five degrees Celsius within the range of 0 to 150 degrees Celsius. For temperatures not directly given in the table, a linear interpolation method is used to calculate the density value. The water valve controller transmits the corrected density parameters to the water level calculation module in step 2 in real time.

[0102] Step 4.3, temperature data filtering processing; Based on outlier removal and exponentially weighted moving average, a statistical filtering method is used to obtain smooth and stable temperature values.

[0103] The water valve controller performs outlier filtering on the collected raw temperature values, maintaining a historical temperature data queue of length twenty. Each time a new temperature value is collected, the deviation from the data in the queue is calculated. If the deviation exceeds three times the queue's standard deviation, it is considered an outlier and removed, replaced by the queue's average value. If the deviation is within the normal range, the new value is added to the queue, and the oldest data is removed. This process effectively filters out abnormal readings caused by momentary sensor malfunctions or extreme interference, improving data reliability.

[0104] The temperature data after outlier removal is smoothed using an exponentially weighted moving average algorithm. This algorithm assigns higher weights to recent data, maintaining sensitivity to temperature trends while smoothing out noise. The smoothed temperature value is calculated as follows: the current smoothed temperature value equals the smoothing coefficient multiplied by the current acquired temperature value, plus one minus the smoothing coefficient multiplied by the previous smoothed temperature value. The smoothing coefficient is set to 0.3, a value determined through experimental optimization that achieves a good balance between filtering effect and response speed.

[0105] Step 4.4, Comprehensive assessment of heat load; Based on equivalent water temperature calculation and heat load index assessment, a multi-parameter fusion judgment method is adopted to obtain the stove thermal status indicator.

[0106] The water valve controller establishes a comprehensive evaluation model for the stove's heat load. This model integrates multiple parameters such as water temperature, water temperature change rate, and water flow rate, outputting a stove heat load index as the basis for cooling control. It acquires current water flow rate information: if the water valve is open, the flow rate is the rated value of 12 liters per minute; if the water valve is closed, the flow rate is zero. A heat load correction coefficient is calculated to compensate for the influence of water flow rate on water temperature measurement. The relationship between the correction coefficient and the water flow rate is calibrated experimentally: the correction coefficient is one when the flow rate is zero, and 1.5 when the flow rate is the rated value. Intermediate values ​​are obtained using linear interpolation.

[0107] The corrected equivalent water temperature is calculated by multiplying the measured smoothed temperature value by the heat load correction factor. This equivalent water temperature eliminates the interference of water flow rate variations on heat load assessment, more accurately reflecting the actual thermal state of the stove. The temperature change rate is calculated by subtracting the smoothed temperature value from five seconds ago from the current smoothed temperature value and then dividing by the time interval of five seconds, in degrees Celsius per second. Based on the temperature change rate, a heat load trend index is calculated. If the temperature change rate is positive, the trend index equals the temperature change rate multiplied by the prediction time constant, which is ten seconds; if the temperature change rate is negative or close to zero, the trend index is zero.

[0108] The stove's heat load index is calculated by combining the equivalent water temperature and the trend index. The formula is: heat load index equals equivalent water temperature plus trend index. The heat load index is compared with the heat load threshold. The overheating start threshold is set at 70 degrees Celsius, and the safe recovery threshold is set at 55 degrees Celsius. When the heat load index exceeds 70 degrees Celsius, the stove is determined to be in an overheated state; when the heat load index drops below 55 degrees Celsius, the stove's thermal state is determined to have returned to normal.

[0109] Furthermore, since single-point temperature measurements may not fully reflect the temperature distribution over the stove area, a multi-point temperature sensor array can be used. Multiple temperature sensors are placed at different locations around the stove, and the overall heat load is more accurately assessed through multi-point data fusion. The aim is to improve the comprehensiveness and reliability of the thermal state assessment and avoid misjudgments caused by localized temperature anomalies. Specifically, one temperature sensor is installed in each of the four directions (front, back, left, and right) of the stove. The water valve controller collects data from each of the four sensors, calculates the average temperature of the four measuring points as the representative temperature of the stove area, and calculates the standard deviation of the temperatures at the four measuring points. The standard deviation reflects the uniformity of temperature distribution; a large standard deviation indicates uneven temperature distribution and the potential presence of localized overheating points. The water valve controller can then appropriately increase the overheating threshold to enhance the sensitivity of cooling control. While the cost of a multi-point temperature measurement system is slightly higher than that of a single-point system, the improved control accuracy and enhanced safety it provides are worthwhile in large kitchens or high-end applications.

[0110] Step 5: Based on the stove's thermal status identifier, execute cooling control, coordinate the management of cooling demand and water level maintenance demand, and obtain a multi-mode collaborative control execution status dataset. Step 5.1, Decision on initiating cooling water flow; Based on thermal status identification and water level control status check, a pattern collaboration logic is used to obtain the decision to start the cooling water flow.

[0111] The stove cooling control module of the water valve controller reads the stove thermal status indicator output in step 4 to determine whether cooling water flow needs to be activated. When the thermal status indicator is overheated, it means the stove temperature is too high and the water valve needs to be opened to supply water for cooling. The water valve controller checks the operating status of the water level maintenance control module in step 3. If the water level maintenance module is performing water replenishment or delayed flushing operations, it means the water valve is already open. At this time, the cooling demand and the water level maintenance demand do not conflict. The water valve controller marks the cooling mode as activated in its internal status register, but does not change the water valve status. The cooling function is achieved simultaneously by utilizing the water flow during the water level maintenance process, avoiding redundant control and improving water use efficiency.

[0112] If the water level maintenance module is not operating, it indicates that the water valve is closed and there is currently no need to maintain the water level. In this case, the cooling requirement needs to be triggered independently to open the water valve. The water valve controller issues an opening command, driving the ball valve motor to rotate, causing the valve core to rotate from the closed position to the fully open position, establishing a water flow path and starting water supply. The water flowing through the stove area absorbs heat from the stove and carries away heat energy, achieving a cooling effect. The water valve controller records the moment the cooling water flow starts and starts a cooling timer for cooling duration statistics and effect evaluation.

[0113] Step 5.2: Cooling complete, exit coordination. Based on continuous monitoring of thermal status and determination of cooling completion, a mode exit coordination method is adopted to obtain a decision on stopping the cooling water flow.

[0114] During the cooling water flow operation, the water valve controller continuously monitors the stove's thermal status indicator output in step 4. When it detects that the thermal status has changed from overheated to normal, it indicates that the cooling target has been achieved, and the cooling water flow can be stopped. The water valve controller determines whether the current water valve opening is triggered solely by the cooling demand. If so, it issues a closing command, driving the ball valve motor to rotate in the reverse direction, causing the valve core to rotate from the fully open position to the closed position, cutting off the water flow path and stopping the water supply. If the current water valve opening is due to both water level maintenance and cooling demand, it only clears the cooling mode activation flag in the internal status register, but does not close the water valve. It waits for the water level maintenance control module to complete its operation before closing the water valve uniformly, achieving coordinated exit of multiple modes and avoiding interruption of the unfinished water level maintenance operation due to the completion of cooling.

[0115] Step 5.3, Multi-mode collaborative management; To address resource and control logic conflicts when both water level maintenance and stove cooling requirements may occur simultaneously, a multi-mode collaborative management system is implemented based on a state machine. State transition rules are adopted to obtain a multi-mode collaborative control execution state dataset.

[0116] The water valve controller implements a multi-mode collaborative management mechanism based on a state machine, defining four system operating states: idle state, water level maintenance state, stove cooling state, and composite working state. The state machine transition logic is as follows: In the idle state, if a low water level is detected, it transitions to the water level maintenance state, identifying the current system operating mode as "water level maintenance," and recording the mode switching timestamp and switching reason as "low water level triggered." If overheating is detected, it transitions to the stove cooling state, identifying the current system operating mode as "stove cooling," recording the start time of the cooling operation execution record, and incrementing the count of independent valve openings. In the water level maintenance state, if overheating is detected, it transitions to the composite working state, identifying the current system operating mode as "composite working," recording the mode switching timestamp and switching reason as "overlapping cooling demand," and incrementing the count of shared valve openings. If water level maintenance is completed and there is no overheating, it returns to the idle state, identifying the current system operating mode as "idle," and recording the mode switching timestamp and switching reason as "water level maintenance completed." When the stove is cooling down, if a low water level is detected, the system switches to a composite working state, and the current system operating mode is identified as "composite working". The mode switching timestamp and the switching reason are recorded as "water level demand superposition". The number of shared valve openings is incremented by one. If cooling is completed and the water level is normal, the system switches back to an idle state, and the current system operating mode is identified as "idle". The completion status of the cooling operation is recorded as "normal completion", and the duration of the cooling operation for the number of independent valve openings is counted. In the combined working state, if water level maintenance is completed but cooling is not, the system switches to stove cooling state, and the current system operating mode is identified as "stove cooling". The mode switching timestamp and switching reason are recorded as "water level maintenance subtask completed". If cooling is completed but water level maintenance is not, the system switches to water level maintenance state, and the current system operating mode is identified as "water level maintenance". The completion status of the cooling operation is recorded as "combined mode completed". If both are completed, the system switches back to idle state, and the current system operating mode is identified as "idle". The mode switching timestamp and switching reason are recorded as "combined tasks all completed". The multi-mode collaborative efficiency index is calculated as the ratio of the number of shared valve openings to the total number of valve openings.

[0117] Furthermore, since water level control and temperature control may experience extreme conflicting situations, such as high water level and overheating occurring simultaneously, a safety-priority-based intelligent arbitration mechanism can be adopted. The aim is to maximize water conservation while ensuring safe system operation, avoiding potential safety hazards or resource waste that might result from simple priority control. Specifically, when a high water level is detected and cooling water flow needs to be activated simultaneously, the water valve controller calculates the water level overshoot margin. If the margin is greater than the safety threshold, the cooling water flow is temporarily activated and its duration is shortened. If the margin is less than the safety threshold, the severity of the stove overheating is assessed. If the heat load exceedance is small, the cooling water flow is not activated temporarily, waiting for the water level to drop before activation. If the heat load exceedance is large, indicating a safety risk, the emergency cooling mode is activated, opening the water valve to supply water for cooling, and simultaneously initiating the high water level emergency handling procedure. If the soup pot is equipped with an overflow drain pipe, the drain valve is opened; otherwise, the water valve is immediately closed after the shortest effective cooling time. The temperature is gradually controlled through multiple short-term cooling cycles, seeking a balance between safety and water conservation.

[0118] Step 6: Based on the multi-mode collaborative control execution status dataset, analyze water usage patterns and control characteristics, automatically adjust control parameters, and obtain an optimized set of control parameters; Step 6.1, parameter adjustment; Based on the multi-mode collaborative control execution status data output in step 5, the frequency of mode switching and collaborative efficiency indicators are statistically analyzed. Combined with multi-dimensional historical data statistics and performance indicator evaluation, a progressive parameter adjustment strategy is adopted to obtain optimized control parameters.

[0119] The water valve controller establishes a historical data analysis module, maintaining multiple data queues such as water replenishment duration, cooling duration, water level deviation, and temperature change rate. Each queue stores relevant data from the most recent one hundred times. Based on historical water replenishment duration data, the average and standard deviation are calculated. If the average water replenishment duration is short and the standard deviation is small, it indicates a fast and stable evaporation rate, and the water level monitoring cycle is appropriately shortened; if the average water replenishment duration is long and the standard deviation is large, the monitoring cycle is appropriately extended. Based on historical water level deviation data, the average and maximum absolute values ​​of the deviations are statistically analyzed. If the average deviation is large, the water level judgment threshold is appropriately tightened; if the maximum deviation is close to the capacity limit, the delayed flushing duration is adjusted or more proactive safety protection measures are introduced.

[0120] Based on historical data on cooling duration and temperature change rate, the system analyzes the rate of temperature decrease during cooling. If the cooling duration is too long, the system considers increasing the water valve opening or lowering the start-up threshold. If the cooling duration is too short and the cooling frequency is high, the system appropriately increases the start-up threshold or expands the temperature hysteresis range. The water valve controller automatically adjusts the control parameters based on the analysis results. The parameter adjustment adopts a gradual strategy, with each adjustment not exceeding 10% of the current value to avoid control instability caused by sudden parameter changes. The adjusted parameters take effect in subsequent operation. The system continuously monitors the adjustment effect. If performance indicators improve, the new parameters are retained; if performance indicators deteriorate, the system reverts to the original parameters, achieving closed-loop iteration of parameter optimization.

[0121] Step 6.2: Establish the multi-objective optimization function and convergence criterion; Based on three dimensions—water-saving efficiency, control accuracy, and system stability—a weighted comprehensive evaluation method is used to obtain a comprehensive index of system performance.

[0122] The water valve controller employs a multi-objective optimization function that comprehensively considers three key performance indicators: water-saving efficiency, control accuracy, and system stability. The water-saving efficiency indicator is defined as the ratio of effective water consumption to total water consumption per unit time. Effective water consumption includes makeup water and effective flushing water consumption, while total water consumption includes water consumption corresponding to all valve opening times. The control accuracy indicator is defined as the root mean square of the absolute value of the water level deviation; a smaller value indicates more precise water level control. The system stability indicator is defined as the reciprocal of the water valve's actuation frequency; a lower actuation frequency indicates a more stable system.

[0123] The optimization function is expressed as follows: the comprehensive performance index equals the water-saving efficiency weight multiplied by the water-saving efficiency index, plus the control accuracy weight multiplied by the control accuracy index, plus the stability weight multiplied by the stability index. The water-saving efficiency weight is set to 0.5, the control accuracy weight to 0.3, and the stability weight to 0.2. This weight allocation reflects the water-saving priority design philosophy. The convergence criterion for the water valve controller is set as follows: after ten consecutive parameter adjustments, the improvement in the comprehensive performance index is less than one percent, or the number of parameter adjustments reaches the upper limit of one hundred. Meeting either condition indicates convergence, and parameter adjustments are stopped.

[0124] Step 6.3: Implement the gradient descent parameter adjustment strategy; Based on the sensitivity analysis of performance indicators to control parameters, the finite difference gradient estimation method is used to obtain the direction and step size of parameter adjustment.

[0125] The water valve controller uses the finite difference method to estimate the gradient of the overall performance index with respect to each control parameter. For each parameter to be optimized, a small disturbance is added to the current value, and the change in the performance index before and after the disturbance is calculated. The ratio of the change to the disturbance is the gradient estimate of that parameter. The disturbance is set to one percent of the current value of the parameter to ensure that the disturbance is small enough to obtain an accurate gradient estimate, while avoiding significant impact on the normal operation of the system.

[0126] After gradient calculation, the water valve controller determines the parameter adjustment direction based on the gradient direction. A positive gradient indicates that increasing the parameter is beneficial for performance improvement, while a negative gradient indicates that decreasing the parameter is beneficial for performance improvement. An adaptive strategy is used for parameter adjustment step size. The initial step size is set to 5% of the current parameter value. If performance improves after three consecutive adjustments, the step size is increased to 1.2 times the current value to accelerate convergence; if performance deteriorates after an adjustment, the step size is decreased to 0.5 times the current value to improve adjustment accuracy. After parameter adjustment, the water valve controller runs a complete evaluation cycle with the new parameter configuration. The evaluation cycle is set to 24 hours or 50 water valve actions, whichever comes first, to recalculate the comprehensive performance index and determine the adjustment effect.

[0127] Step 6.4: Establish parameter constraints and rollback mechanisms; Based on the system's safe operation requirements and physical constraints, boundary constraints and anomaly detection methods are used to ensure the safety of parameter adjustment.

[0128] The water valve controller sets upper and lower boundary constraints for each adjustable parameter to ensure that parameter adjustments do not lead to system malfunctions or safety risks. The adjustment range of the water level judgment threshold is limited to -50 to -5 mm to avoid the water level control failure caused by an excessively large threshold or the frequent operation caused by an excessively small threshold; the adjustment range of the delayed flushing duration is limited to three to thirty seconds to avoid the flushing effect being affected by too short a duration or the waste of water resources being caused by too long a duration; the adjustment range of the temperature judgment threshold is limited to forty to ninety degrees Celsius to avoid the cooling control effect being affected by improper threshold settings.

[0129] The water valve controller establishes a parameter anomaly detection mechanism to monitor the adjusted system operation status in real time. If abnormalities such as an abnormally high frequency of water valve actions, a decrease in water level control accuracy, or an abnormally high water consumption are detected, a parameter rollback procedure is immediately triggered. The rollback procedure restores all parameters to the values ​​from the last stable operation, records the abnormal event and rollback operation in the system log, and suspends parameter optimization for 24 hours to prevent recurrence of anomalies. The criteria for anomaly detection include quantitative indicators such as water valve action frequency exceeding three times the normal value, a decrease in water level control accuracy exceeding 50%, and a single-day water consumption increase exceeding 20%.

[0130] Step 7: Based on the optimized set of control parameters, perform fault diagnosis and early warning, classify faults and carry out emergency handling to obtain a hierarchical emergency response strategy; Step 7.1: Establish a quantitative diagnostic mechanism for pressure sensor faults; Based on the current water level status indicator and statistical process control theory output in step 2, a multi-criteria fusion method is used to obtain the sensor fault type and severity assessment.

[0131] The water valve controller establishes a system health monitoring module to maintain a statistical control chart of sensor output values. The center line of the mean control chart is set to the average of the most recent 100 measurements, and the upper and lower control limits are set to the center line plus or minus three standard deviations. When seven consecutive measurement points are located on the same side of the center line, or when a single measurement point exceeds the control limit, the sensor output is considered abnormal.

[0132] Fault determination logic: If the output value remains unchanged for more than 30 seconds and the change amplitude is less than twice the measurement accuracy, the sensor is determined to be faulty; if the output value fluctuates drastically and the standard deviation exceeds five times the normal value, the sensor is determined to be interfered with; if the output value exceeds the 0-50 kPa range, the sensor is determined to be overloaded. By analyzing the signal frequency domain characteristics using Fast Fourier Transform, mechanical vibration is determined when an abnormal peak value of 10-50 Hz appears, and internal circuit fault is determined when broadband noise enhancement occurs.

[0133] Step 7.2: Establish a comprehensive diagnostic mechanism for temperature sensors and a wear assessment mechanism for water valves; Based on the stove thermal status indicator and response characteristic analysis output in step 4, a multi-parameter fusion evaluation method is used to obtain the sensor performance and actuator life prediction.

[0134] The water valve controller monitors the operating status of the temperature sensor and employs statistical control logic similar to that used in the pressure sensor to establish a response speed detection mechanism. The controller periodically sends a step excitation signal to measure the sensor's response time. A normal response time should be less than one second; if it exceeds three seconds, it indicates that the sensor may be contaminated or the heat conduction path may be obstructed.

[0135] Based on the multi-mode collaborative control execution status dataset output in step 5, the working status of the water valve actuator is monitored, and an action statistics database is established. The controller records parameters such as the type, duration, and drive current of each water valve action, and calculates the cumulative number of actions. Based on the cumulative damage theory, the damage coefficient for normal switching actions is one, for high-temperature environments it is 1.5, and for high-frequency actions it is two. When the number of actions exceeds three times the normal frequency within one hour, it is determined that there may be improper control parameter settings; when the duration of a single action is extended by more than 30% compared to the standard value of 2.5 seconds, it is determined that the water valve is mechanically jammed. A maintenance warning is issued when the cumulative damage reaches 0.8.

[0136] Step 7.3: Establish a comprehensive monitoring mechanism for system power supply and performance degradation; Based on the optimized set of control parameters output from step 6 and real-time monitoring of power status, a threshold approximation early warning strategy is adopted to obtain system maintenance timing prediction and power supply assurance assessment.

[0137] The water valve controller continuously monitors the system power status, measuring the input voltage and backup battery charge in real time. The normal range for the main power supply voltage is set to 220 volts plus or minus 10%. When the voltage deviates from the normal range by more than 15%, a power abnormality alarm is triggered. When the backup battery charge is below 20%, a low battery warning is triggered, and when it is below 10%, an emergency charging warning is triggered.

[0138] A system performance degradation monitoring model is established to track the long-term trends of key performance indicators such as water-saving efficiency, control accuracy, and response time. The trend values ​​of each indicator are calculated using exponential smoothing, with a smoothing coefficient set to 0.1. The water-saving efficiency degradation threshold is set at a 2% decrease per month, the control accuracy degradation threshold at a 5% deterioration per month, and the response time degradation threshold at a 10% increase per month. A maintenance reminder is triggered when the operating time exceeds the preset maintenance cycle of 8,760 hours or the number of actions approaches 80% of the valve's rated lifespan.

[0139] Step 7.4: Implement fault mode classification and standardized emergency response procedures; Based on the classification of fault severity and safety impact assessment, a tiered emergency response strategy is derived, including automated handling and manual intervention guidance for different fault modes.

[0140] The water valve controller categorizes faults into four levels based on their safety impact according to the type and severity of the detected faults and takes corresponding countermeasures. Information-level faults include minor sensor drift and intermittent communication anomalies; the system records the fault information but continues normal operation, alerting operators via a yellow indicator light on the display. Warning-level faults include sensor accuracy drops exceeding 10% and abnormal water valve operation without failure; the system switches to safety mode, adopts a conservative control strategy, increases the water level detection threshold to 30 mm, reduces the control frequency to once every 10 seconds, and simultaneously issues intermittent audible and visual alarms.

[0141] Critical faults include complete sensor failure and water valve jamming. The system enters fault protection mode, immediately shutting off the water valve to the safe shut-off position, stopping automatic control functions, activating backup monitoring methods, issuing a continuous alarm signal, and displaying a red fault code on the screen. Emergency faults include system power failure, controller malfunction, and simultaneous failure of multiple safety protections. The system immediately cuts off all outputs, activates the hardware watchdog to reset, starts emergency power to maintain basic monitoring functions, issues the highest level continuous alarm, and automatically sends an emergency fault report to the maintenance center via the communication module.

[0142] The controller establishes a standardized decision tree for each fault mode, including detailed information such as fault confirmation steps, emergency response execution, and system recovery procedures, to guide operators in selecting the most appropriate response.

[0143] Step 7.5: Establish a remote monitoring and expert diagnostic support system; Based on IoT communication technology and cloud data analysis, and using real-time data transmission and remote diagnostic methods, remote visualization of system operation status and professional technical support are obtained.

[0144] The water valve controller is equipped with a wireless communication module, supporting Wi-Fi and 4G network connections, and uploads system operation data to the cloud monitoring platform in real time. Uploaded data includes sensor measurements, control command execution status, fault alarm information, and performance statistics. Data transmission is encapsulated in JSON format and encrypted via HTTPS protocol to ensure security. The cloud platform provides a web interface and a mobile app, allowing administrators to remotely view the system status at multiple sites, receive fault alarm push notifications, and download historical data reports.

[0145] The cloud platform integrates an expert diagnostic system that uses big data analytics and machine learning algorithms to identify abnormal operating patterns, predict potential faults, and provide optimization suggestions. When complex faults occur in the field system, remote expert support can be requested through the cloud platform. Experts can view real-time data and historical trends, provide professional fault diagnosis and handling guidance, and establish a collaborative mechanism between remote technical support and on-site operation and maintenance.

[0146] A smart water-saving control system for kitchen water valves, such as Figure 3 As shown, a smart water-saving control method for executing the above-described kitchen water valve includes: The initialization calibration module acquires hardware configuration information and performs initialization calibration to obtain the reference pressure value. The water level monitoring module acquires real-time pressure sensor data based on the reference pressure value and performs filtering processing. Based on the filtering processing result, it determines the current water level status and obtains the current water level status identifier. The water level maintenance module performs water replenishment based on the current water level status indicator. Once the water level reaches the target, it flushes away surface foam to obtain the water level maintenance result. The temperature monitoring module monitors the temperature status of the stove area in real time, assesses the heat load level of the stove, and obtains the thermal status indicator of the stove. The collaborative control module, based on the stove's thermal status identifier, executes cooling control, collaboratively manages cooling demand and water level maintenance demand, and obtains a multi-mode collaborative control execution status dataset. The parameter optimization module analyzes water usage patterns and control characteristics based on the multi-mode collaborative control execution status dataset, automatically adjusts control parameters, and obtains an optimized set of control parameters. The fault diagnosis module performs fault diagnosis and early warning based on the optimized set of control parameters, classifies faults and performs emergency handling to obtain a hierarchical emergency response strategy.

[0147] In one embodiment of the present invention, a specific example is provided: This invention focuses on the application of soup base preparation in the kitchen of large chain hot pot restaurants. Taking the central kitchen of a well-known hot pot brand as an example, the kitchen is equipped with twenty stainless steel soup pots with a capacity of eighty liters each, which are used to prepare hot pot bases of different flavors. The kitchen operates for twelve hours a day, and the daily water consumption is about six tons under the traditional open water valve mode.

[0148] After deploying the intelligent water-saving control system of this invention, a pressure sensor is installed at the bottom of the soup pot, and an electric ball valve and a temperature sensor are installed on the water supply pipeline. Automated management is achieved through the controller.

[0149] The system operating data is shown in Table 1: Table 1: System Operation Data; The data shows that the intelligent control mode achieves water conservation compared to the traditional mode, reducing daily water consumption from six tons to 2.1 tons, a water saving rate of 65%, and saving approximately 100,000 yuan in water costs annually. Water level control accuracy has been improved, with the deviation range reduced from ±50 mm to ±15 mm, resulting in improved soup concentration stability and increased customer satisfaction. The stove's cooling response time has been shortened from approximately five minutes based on manual judgment to approximately thirty seconds with automatic response, significantly improving the chef's working environment and reducing the incidence of safety accidents.

[0150] After three months of operation, the system improved control precision through adaptive parameter optimization, stabilized water saving rate at around 68%, optimized water valve operation frequency from about 120 times per day to about 100 times per day, reduced equipment wear, and extended expected service life by 20%.

[0151] The embodiments of the present invention have been described above. However, the embodiments are not limited to the specific implementation methods described above. The specific implementation methods described above are merely illustrative and not restrictive. Those skilled in the art can make more equivalent embodiments under the guidance of the present embodiments, and all of them are within the protection scope of the present embodiments.

Claims

1. A smart water-saving control method for a kitchen water valve, characterized in that, Includes the following steps: Obtain hardware configuration information and perform initial calibration to obtain the baseline pressure value; Based on the benchmark pressure value, real-time pressure sensor data is acquired and filtered. The current water level status is determined based on the filtering result, and the current water level status identifier is obtained. Water replenishment is performed based on the current water level status indicator. Once the water level reaches the target, surface foam is flushed away to obtain the water level maintenance result. Real-time monitoring of the temperature status of the stove area, assessment of the stove's heat load level, and obtaining a stove thermal status indicator; Based on the thermal status of the stove, cooling control is executed, and cooling demand and water level maintenance demand are managed in a coordinated manner to obtain a multi-mode coordinated control execution status dataset. Based on the multi-mode collaborative control execution status dataset, water usage patterns and control characteristics are analyzed, control parameters are automatically adjusted, and an optimized set of control parameters is obtained. Based on the optimized set of control parameters, fault diagnosis and early warning are performed, faults are classified and emergency handling is carried out to obtain a hierarchical emergency response strategy.

2. The intelligent water-saving control method for a kitchen water valve according to claim 1, characterized in that, The process of obtaining hardware configuration information and performing initialization calibration includes: A pressure sensor is installed at the center of the bottom of the soup pot, using a threaded fixing method to achieve a sensor installation state that is flush with the bottom of the pot. An electric ball valve and a temperature sensor are installed above the water inlet of the soup pot, and a flange connection is used to obtain an integrated installation structure for the water valve and the temperature sensor. Based on the shielded cable connection between the sensor and the water valve controller, a four-core shielded cable and an aviation plug are used to obtain an interference-resistant signal transmission channel. Based on the pressure data collected during the water filling process of the empty soup bucket, a real-time pressure-water level conversion algorithm was used to obtain the water level rise curve. The baseline pressure value is obtained by manually confirming the trigger based on the pressure sensor output value at the standard working water level.

3. The intelligent water-saving control method for a kitchen water valve according to claim 1, characterized in that, The step of acquiring real-time pressure sensor data and performing filtering processing, and determining the current water level status based on the filtering processing result, includes: Obtain the raw output signal of the pressure sensor to obtain the raw pressure value sequence; The filtered pressure value is obtained by storing data in a circular buffer and using the arithmetic mean method. Based on the principle of filtered pressure value and liquid static pressure, the current water level height value is obtained by using the pressure-water level conversion formula; Based on the difference between the current water level and the reference water level, a threshold comparison method is used to obtain the water level status classification result; Based on the hysteresis comparison mechanism, a dual threshold judgment logic is set up, and a state preservation and condition switching method is adopted to obtain the stable water level status indicator.

4. The intelligent water-saving control method for a kitchen water valve according to claim 1, characterized in that, The process of replenishing water and rinsing off surface foam after the water level reaches the target includes: Based on the reading of water level status indicators and the determination of water replenishment needs, a status matching method is used to obtain the water valve opening control command; Based on the current status check of the water valve and the execution of the opening command, a stepper motor drive control is used to establish the water flow path and start the water replenishment timing. Based on continuous monitoring of water level and detection of state transition, a state change capture method is used to obtain the indicator of the time when the water level reaches the standard. The flushing time is calculated based on the foam load estimation model, and an adaptive delayed flushing time is obtained by using the water replenishment interval and water temperature correlation analysis. Based on the expiration of the delayed flushing timer, the water valve closing command is executed to obtain the status of water replenishment and flushing completion. Based on water level safety monitoring during the delayed flushing period, a high water level early termination mechanism is adopted to achieve overflow protection.

5. The intelligent water-saving control method for a kitchen water valve according to claim 1, characterized in that, The real-time monitoring of the temperature status of the stove area and the assessment of the stove's heat load level include: The raw water temperature data is acquired, and a water temperature sequence reflecting the thermal state of the stove is obtained using a preset acquisition frequency. A density correction mechanism is established based on water temperature data, and a temperature-density correlation algorithm is used to obtain real-time liquid density correction parameters. Based on outlier removal and exponentially weighted moving average, a statistical filtering method is used to obtain smooth and stable temperature values. Based on equivalent water temperature calculation and heat load index assessment, a multi-parameter fusion judgment method is adopted to obtain the stove thermal status indicator.

6. The intelligent water-saving control method for a kitchen water valve according to claim 1, characterized in that, The execution of cooling control, and the coordinated management of cooling demand and water level maintenance demand, includes: Based on thermal state identification and water level control status check, a mode-cooperative logic is used to obtain the decision to start the cooling water flow. Based on continuous monitoring of thermal status and determination of cooling completion, a mode exit coordination method is adopted to obtain the decision to stop the cooling water flow; Multi-mode collaborative management is implemented based on state machines. By adopting state transition rules, a multi-mode collaborative control execution state dataset is obtained.

7. The intelligent water-saving control method for a kitchen water valve according to claim 1, characterized in that, The analysis of water usage patterns and control characteristics, and the automatic adjustment of control parameters include: Based on multi-dimensional historical data statistics and performance index evaluation, a gradual parameter adjustment strategy is adopted to obtain optimized control parameters; Based on three dimensions—water-saving efficiency, control accuracy, and system stability—a weighted comprehensive evaluation method is used to obtain a comprehensive index of system performance. Based on the sensitivity analysis of performance indicators to control parameters, the finite difference gradient estimation method is used to obtain the direction and step size of parameter adjustment; Based on the system's safe operation requirements and physical constraints, boundary constraints and anomaly detection methods are used to ensure the safety of parameter adjustment.

8. The intelligent water-saving control method for a kitchen water valve according to claim 1, characterized in that, The process of fault diagnosis and early warning, fault classification, and emergency response includes: Based on the current water level status indicator and statistical process control theory, a multi-criteria fusion method is used to obtain an assessment of sensor fault type and severity. Based on the analysis of the stove's thermal status and response characteristics, a multi-parameter fusion evaluation method is used to obtain predictions of sensor performance and actuator life. Based on the optimized set of control parameters and real-time monitoring of power status, a threshold approximation early warning strategy is adopted to obtain system maintenance timing prediction and power supply assurance assessment. Based on the classification of fault severity and safety impact assessment, a tiered emergency response strategy is derived.

9. The intelligent water-saving control method for a kitchen water valve according to claim 3, characterized in that, The dual-threshold determination logic based on the hysteresis comparison mechanism includes: Two sets of thresholds are set for each state transition, including a decision threshold and a release threshold; When the water level deviation crosses the judgment threshold, it enters a new state; when the water level deviation crosses the release threshold, it exits the current state. A hysteresis interval is formed between the judgment threshold and the release threshold, and the state remains unchanged within the hysteresis interval.

10. An intelligent water-saving control system for a kitchen water valve, characterized in that, A smart water-saving control method for implementing a kitchen water valve according to any one of claims 1-9 includes: The initialization calibration module acquires hardware configuration information and performs initialization calibration to obtain the reference pressure value. The water level monitoring module acquires real-time pressure sensor data based on the reference pressure value and performs filtering processing. Based on the filtering processing result, it determines the current water level status and obtains the current water level status identifier. The water level maintenance module performs water replenishment based on the current water level status indicator. Once the water level reaches the target, it flushes away surface foam to obtain the water level maintenance result. The temperature monitoring module monitors the temperature status of the stove area in real time, assesses the heat load level of the stove, and obtains the thermal status indicator of the stove. The collaborative control module, based on the stove's thermal status identifier, executes cooling control, collaboratively manages cooling demand and water level maintenance demand, and obtains a multi-mode collaborative control execution status dataset. The parameter optimization module analyzes water usage patterns and control characteristics based on the multi-mode collaborative control execution status dataset, automatically adjusts control parameters, and obtains an optimized set of control parameters. The fault diagnosis module performs fault diagnosis and early warning based on the optimized set of control parameters, classifies faults and performs emergency handling to obtain a hierarchical emergency response strategy.

Images