Cooking equipment and control method thereof

Abstract

The invention discloses cooking equipment and a control method thereof, and belongs to the technical field of household appliances, the cooking equipment comprises a water tank, a composite hot plate and a cooking container, the composite hot plate comprises a heating pipe and a water pipe, heat generated by the heating pipe can be conducted to the water pipe, and the water pipe communicates with the water tank and the cooking container; the control method comprises the steps of detecting the temperature of the composite hot plate; executing the water conveying instruction, and conveying water in the water tank into the water pipe; after the water conveying instruction is executed, cooling parameters of the composite hot plate are obtained, and a subsequent cooking program of the cooking equipment is executed according to the cooling parameters. According to the control method, whether water exists in the water tank or not can be judged according to the cooling parameters of the composite hot plate, so that corresponding cooking procedures are executed, additional liquid level detection devices do not need to be additionally arranged, the structure can be simplified, and cost is saved.

Description

Technical Field

[0001] This invention relates to the field of household appliance technology, and in particular to a cooking device and its control method. Background Technology

[0002] A steam rice cooker is a device that improves the cooking efficiency of rice by supplying steam into the cooker. Steam rice cookers are generally equipped with a water tank to supply steam. Therefore, the water level in the tank needs to be monitored during operation to determine if there is enough water for the cooking process and to adjust the program accordingly.

[0003] Currently, water tank level monitoring mainly uses methods such as buoy detection, pressure detection, capacitive detection, and resistive detection. These methods require the addition of additional sensors or electrodes, which increases costs. Summary of the Invention

[0004] The main objective of this invention is to propose a cooking device and its control method, which aims to solve the problem that cooking devices need to add additional sensors to monitor water levels for program migration.

[0005] To achieve the above objectives, in one aspect, the present invention proposes a control method for a cooking device, the cooking device including a water tank, a composite heating plate, and a cooking container, the composite heating plate including a heating element and a water pipe, the heat generated by the heating element being able to be conducted to the water pipe, the water pipe being connected to the water tank and the cooking container respectively; the control method includes:

[0006] Detect the temperature of the composite heating plate;

[0007] Execute the water delivery command to deliver water from the tank to the water pipe;

[0008] After executing the water supply command, the cooling parameters of the composite heating plate are obtained, and the cooking program of the subsequent cooking equipment is executed according to the cooling parameters.

[0009] In some implementations, the cooking process includes a water-based cooking process and a waterless cooking process;

[0010] The step of "executing the cooking program of the subsequent cooking equipment according to the cooling parameters" includes:

[0011] If the cooling parameters are within the preset range, the water-cooking program will be executed;

[0012] And / or, if the cooling parameters are outside the preset range, a waterless cooking program is executed.

[0013] In some implementations, "performing a water-based cooking procedure" includes:

[0014] The steam generated in the water pipes is delivered to the cooking container, and the heating element is controlled to operate at the primary power; and / or,

[0015] “Performing a waterless cooking procedure” includes:

[0016] Stop executing the water supply command and control the heating element to operate at the second power.

[0017] In some implementations, the first power is greater than the second power.

[0018] In some implementations, the cooling parameter is the time t required for the temperature of the composite heating plate to drop from T1 to T0; the preset range is less than the maximum time t. max The specified duration range;

[0019] Maximum duration t max The time required for the temperature of the composite heating plate to drop from T1 to T0 when the water tank is empty.

[0020] In some implementations, the control method further includes the following steps:

[0021] At time t, the following condition is satisfied: t mid <t<t max , and t and t mid The difference between them is greater than t and t max The discrepancy between these conditions indicates that the water level in the tank is too low.

[0022] t mid The time required for the temperature of the composite heating plate to drop from T1 to T0 when the water tank is full.

[0023] In some implementations, the control method further includes the following steps:

[0024] The condition t during multiple cooking processes satisfies: t mid <t<t max , and t and t mid The difference between them is greater than t and t max The difference between these conditions indicates scale buildup inside the water pipes.

[0025] In some implementations, the cooling parameter of the composite heat plate is the cooling rate k of the composite heat plate within a preset time t', and the preset range is a range greater than the minimum rate k0.

[0026] The cooling rate of the composite heating plate within a preset time t' when the minimum rate k0 water tank is empty.

[0027] In some implementations, the control method further includes the following steps:

[0028] Under the condition that the cooling rate k satisfies: k0 < k < k0', and the difference between k and k0 is less than the difference between k and k0', it indicates that the water volume in the tank is too low.

[0029] k0' represents the cooling rate of the composite heating plate within a preset time t' when the water tank is full.

[0030] In some implementations, the control method further includes the following steps:

[0031] If, during multiple cooking cycles, k satisfies the condition that k0 < k < k0', and the difference between k and k0 is less than the difference between k and k0', it indicates scale buildup inside the water pipes.

[0032] In a second aspect, the present invention provides a cooking apparatus, comprising:

[0033] The composite heating plate includes a heating element, a water pipe, and a heat-conducting medium covering the heating element and the water pipe. The heat generated by the heating element can be conducted to the water pipe through the heat-conducting medium. The water pipe has a water inlet and a steam outlet, which are located at opposite ends of the water pipe.

[0034] Water tank, the water tank is connected to the inlet of the water pipe;

[0035] Cooking container, which is connected to the steam outlet of the water pipe;

[0036] Temperature sensing structure, the temperature sensing structure is located at the heat-conducting medium; and

[0037] The main controller executes any of the control methods mentioned above.

[0038] In some embodiments, the cooking device is selected from one of a rice cooker, an electric pressure cooker, an electric slow cooker, and an electric steamer.

[0039] The control method of the present invention can determine whether there is water in the water tank based on the cooling parameters of the composite hot plate, thereby executing the corresponding cooking program. There is no need to add an additional liquid level detection device, which simplifies the structure and saves costs. Attached Figure Description

[0040] To more clearly illustrate the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the structures shown in these drawings without creative effort.

[0041] Figure 1 This is a schematic diagram of the external structure of a cooking device according to an embodiment of the present invention;

[0042] Figure 2This is a schematic diagram of the internal structure of a cooking device according to an embodiment of the present invention;

[0043] Figure 3 This is a front sectional view of a cooking device according to an embodiment of the present invention;

[0044] Figure 4 This is a top sectional view of a cooking device according to an embodiment of the present invention;

[0045] Figure 5 This is a side sectional view of a cooking device according to an embodiment of the present invention;

[0046] Figure 6 This is a side sectional view of a cooking device according to an embodiment of the present invention;

[0047] Figure 7 This is a schematic diagram of the composite heat plate in one embodiment of the present invention;

[0048] Figure 8 This is a schematic diagram of a control method in one embodiment of the present invention, where the cooling parameter is the time t required for the composite temperature to drop from T1 to T0.

[0049] Figure 9 This is a schematic diagram of a control method for the cooling parameter t' of the composite heat plate at its descent rate k, according to an embodiment of the present invention.

[0050] Figure 10 This is a flowchart of a control method in one embodiment of the present invention, where the cooling parameter is the time t required for the composite temperature to drop from T1 to T0.

[0051] Figure 11 This is a flowchart of a control method for the cooling parameter t' of the composite heat plate at a descent rate k, according to one embodiment of the present invention.

[0052] Explanation of icon numbers

[0053] 100. Water tank;

[0054] 200. Composite heating plate; 21. Heating element; 22. Water pipe; 221. Water inlet; 222. Steam outlet; 23. Heat transfer medium;

[0055] 300. Cooking containers;

[0056] 400. Conveying system; 41. Water pipeline; 42. Water pump; 43. Steam pipeline; 431. Check valve; 44. Nozzle;

[0057] 500. Temperature measurement structure;

[0058] 600. Casing;

[0059] 700, Bottom thermostat. Detailed Implementation

[0060] It should be noted that if the embodiments of the present invention involve descriptions such as "first" or "second," these descriptions are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Furthermore, the use of "and / or" or "and / or" throughout the text implies three parallel solutions. For example, "A and / or B" includes solution A, solution B, or a solution where both A and B are satisfied. In the embodiments of the present invention, "at least one" refers to one or more, and "more" refers to two or more.

[0061] In the description of the embodiments of this invention, if technical terms such as "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," and "circumferential" appear, the orientation or positional relationship indicated is based on the orientation or positional relationship shown in the accompanying drawings. It is only for the convenience of describing the embodiments of this application and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, it should not be construed as a limitation on the embodiments of this application.

[0062] In the description of the embodiments of this invention, unless otherwise explicitly specified and limited, the technical terms "installation," "connection," "joining," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in the embodiments of this application according to the specific circumstances.

[0063] Furthermore, the technical solutions of the various embodiments can be combined with each other, but only if they are feasible for those skilled in the art. If the combination of technical solutions is contradictory or cannot be implemented, it should be considered that such combination of technical solutions does not exist and is not within the scope of protection claimed by this invention.

[0064] Currently, water level monitoring in steam rice cookers mainly employs methods such as buoy-based detection, pressure-based detection, capacitive detection, and resistive detection. Buoy-based detection utilizes a buoy (float) that moves up and down with changes in liquid level, driving a switch or potentiometer via mechanical connection or magnetic coupling to detect the liquid level. Pressure-based detection determines the liquid level by measuring the pressure of the liquid column, requiring a pressure sensor to convert the pressure into an electrical signal. Capacitive and resistive detection respectively utilize changes in capacitance / resistance between the liquid and the tank wall to detect the liquid level; changes in liquid level alter the capacitance / resistance between the electrodes. These methods require additional sensors or electrodes, increasing costs.

[0065] Based on this, the present invention proposes a method for determining whether there is water in the water tank and executing the corresponding cooking program based on the cooling parameters of the composite hot plate. This method does not require the addition of an extra liquid level detection device, which simplifies the structure and saves costs.

[0066] According to some embodiments of the present invention, the present invention provides a control method for a cooking device, wherein, with reference to Figure 1-7 As shown, the cooking equipment includes a water tank 100, a composite heating plate 200, and a cooking container 300. The composite heating plate 200 includes a heating element 21 and a water pipe 22. The heat generated by the heating element 21 can be conducted to the water pipe 22. The water pipe 22 is connected to the water tank 100 and the cooking container 300 respectively.

[0067] refer to Figure 7 As shown, the heating element 21 is an electric heating structure, which can be a resistance heating or electromagnetic heating device. The water pipe 22 has a water inlet 221 and a steam outlet 222, located at opposite ends of the water pipe 22. To improve the heating efficiency of the water in the water pipe 22, it can be positioned close to the heating element 21. Alternatively, both the heating element 21 and the water pipe 22 can be circular tubes, allowing the water pipe 22 to receive more heat and thus improve steam production efficiency. The water pipe 22 can be made of food-grade stainless steel or plastic. If the heating element 21 is an electromagnetic heating device, then the water pipe 22 should be made of stainless steel.

[0068] Continue to refer to Figure 7 As shown, to improve the heating uniformity of the composite heating plate 200, the composite heating plate 200 also includes a heat-conducting medium 23, which covers the heating element 21 and the water pipe 22. The heat-conducting medium 23 can transfer heat between the heating element 21 and the water pipe 22, improving heating efficiency. The heat-conducting medium 23 can be aluminum, which has excellent thermal conductivity, thereby improving heat transfer efficiency. Specifically, die-cast aluminum ADC12 can be selected. In addition, the water inlet 221 and steam outlet 222 of the water pipe 22 extend beyond the heat-conducting medium 23.

[0069] To enable communication between the water pipe 22 and the water tank 100 and the cooking container 300, the cooking equipment also includes a conveying system 400, see reference. Figure 1-6 As shown, the delivery system 400 includes a water supply pipe 41, a water pump 42, a steam supply pipe 43, and a nozzle 44. The water supply pipe 41 connects the water tank 100 and the water inlet 221. The water pump 42 is connected to the water supply pipe 41 and is used to deliver water from the water tank 100 to the water pipe 22 through the water supply pipe 41 and the water inlet 221. The nozzle 44 is located above the cooking container 300. The steam supply pipe 43 connects the nozzle 44 and the steam outlet 222. A one-way valve 431 is provided in the steam supply pipe 43 to ensure that the high-temperature steam in the water pipe 22 is delivered to the nozzle 44 through the steam outlet 222 and the steam supply pipe 43, thereby delivering high-temperature steam into the cooking container 300. In some embodiments, a valve may also be provided on the water supply pipe 41 to control the opening and closing of the water supply pipe 41.

[0070] The control method includes: detecting the temperature of the composite heating plate 200; executing a water supply command to deliver water from the water tank 100 to the water pipe 22; after executing the water supply command, obtaining the cooling parameters of the composite heating plate 200, and executing the cooking program of the subsequent cooking equipment according to the cooling parameters.

[0071] Temperature can be detected using a temperature sensing structure 500, with... Figure 7 For example, the temperature measuring structure 500 is located inside the heating tube 21 and is positioned close to the heating tube 21.

[0072] The temperature sensing structure 500 can be a snap-action temperature controller, which is a mechanical temperature control device that uses a bimetallic strip as a temperature sensing component. Its working principle is as follows: when the temperature reaches the set value, the bimetallic strip deforms due to thermal expansion. This deformation rapidly opens or closes the contacts, thereby cutting off or connecting the circuit to control the temperature. When the temperature drops to the reset temperature, the bimetallic strip returns to its original shape, and the contacts also return to their initial state. The temperature sensing structure 500 can also be a temperature sensor, which can be an NTC temperature sensor or a thermocouple sensor; this invention does not impose specific limitations.

[0073] Executing the water delivery command means transferring water from the water tank 100 to the water pipe 22. The trigger condition for executing the water delivery command can be that the temperature of the composite heating plate 200 exceeds a preset upper temperature threshold; that is, when the temperature detected by the temperature measuring mechanism 500 exceeds the preset upper temperature threshold, the water delivery command is triggered, but it is not limited to this. Executing the water delivery command can be starting the water pump 42, opening the valve on the water delivery pipe 41, or starting the water pump 42 and opening the valve simultaneously.

[0074] After executing the water supply command, if there is water in the water tank 100, the water supplied to the water pipe 22 will carry away most of the heat, allowing the composite heating plate 200 to cool down quickly. If there is no water in the water tank 100, the composite heating plate 200 can only cool down naturally, and the cooling of the composite heating plate 200 is slower. That is, the cooling parameters of the composite heating plate 200 are different when there is water in the water tank 100 and when there is no water. Therefore, the presence of water in the water tank 100 can be determined by the cooling parameters, and the corresponding cooking program can be executed accordingly. That is, the control method of the present invention can realize water condition judgment and program migration using only the existing temperature measurement structure, without the need to add additional liquid level detection devices, thereby simplifying the structure and saving costs.

[0075] According to some embodiments of the present invention, the cooking program includes a water-based cooking program and a waterless cooking program. The step of "executing the cooking program of the subsequent cooking equipment according to the cooling parameters" includes: executing the water-based cooking program when the cooling parameters are within a preset range; and / or executing the waterless cooking program when the cooling parameters are outside the preset range.

[0076] When the cooling parameter is within the preset range, it means that there is water in the water tank 100, and the cooking device will execute the cooking program with water; when the cooling parameter is outside the preset range, it means that there is no water in the water tank 100, and the cooking device will execute the cooking program without water.

[0077] According to some embodiments of the present invention, “performing a water-based cooking program” includes: delivering steam generated in the water pipe 22 to the cooking container 300, and controlling the heating element 21 to operate at a first power; and / or, “performing a waterless cooking program” includes: stopping the execution of the water delivery command, and controlling the heating element 21 to operate at a second power.

[0078] When cooking with water, on the one hand, the heating element 21 directly heats the cooking container 300, and on the other hand, the heating element 21 heats the water pipe 22. The liquid water phase in the water pipe 22 turns into high-temperature steam. The high-temperature steam is transported to the nozzle 44 through the steam pipeline 43 and sprayed into the cooking container 300 to further heat the food in the cooking container 300, forming a three-dimensional heating mode that can improve cooking efficiency.

[0079] During waterless cooking, the heating element 21 directly heats the cooking container 300 for cooking. It should be noted that waterless cooking means that there is no water in the water tank 100. If the water supply command is continued, the water pump 42 will be running dry, which may easily lead to damage to the water pump 42. Therefore, when performing waterless cooking, the water supply command should be stopped first to protect the water pump 42 and extend its service life.

[0080] According to some embodiments of the present invention, the first power is greater than the second power.

[0081] When cooking with water, part of the heat from the heating element 21 is used to turn the water in the water pipe 22 into steam, and the other part of the heat is used to heat the cooking container 300. Therefore, in order to improve the steam production efficiency, the heating element 21 can be set to operate at a higher power. When cooking without water, the heating element 21 only needs to heat the cooking container 300. At this time, the heating element 21 can operate at a lower power.

[0082] According to some embodiments of the present invention, reference Figure 8 As shown, the cooling parameter is the time t required for the temperature of the composite heat plate 200 to drop from T1 to T0; the preset range is less than the maximum time t. max The defined duration range; maximum duration t max The time required for the temperature of the composite heating plate to drop from T1 to T0 when the water tank is empty.

[0083] Maximum duration t max The maximum duration t is the time required for the temperature of the composite heating plate 200 to drop from T1 to T0 when the water tank is empty. max The natural cooling time of the composite heat sink 200, with a maximum duration t. max For the preset time, compare time t with the preset time t max Comparison, when time t < preset time t max When the time t is greater than or equal to the preset time t, it is determined that there is water in the water tank; when the time t is greater than or equal to the preset time t max At that time, it was determined that there was no water in the water tank.

[0084] When the water supply command is triggered when the temperature of the composite heating plate 200 is higher than the preset upper temperature threshold, T1 can be the preset upper temperature threshold, and T0 can be the preset lower temperature threshold. When the temperature of the composite heating plate 200 is higher than the preset upper temperature threshold, the composite heating plate 200 will be powered off and stop operating. When the temperature of the composite heating plate 200 is lower than the preset lower temperature threshold, the composite heating plate 200 will be powered on and start operating. In this case, t also refers to the time required for the composite heating plate 200 to recover from power failure. Furthermore, when the power failure of the composite heating plate 200 is controlled by a snap-action thermostat, t also refers to the recovery time of the snap-action thermostat.

[0085] According to some embodiments of the present invention, reference Figure 8 As shown, the control method further includes the following steps:

[0086] At time t, the following condition is satisfied: t mid <t<t max , and t and t mid The difference between them is greater than t and t max The difference between the two conditions indicates that the water level in the tank is too low; t mid The time required for the temperature of the composite heating plate 200 to drop from T1 to T0 when the water tank is full.

[0087] With the water tank 100 full, the water in the water tank 100 can be continuously supplied to the water pipe 22 to cool the composite heat plate 200. Therefore, under this condition, the time t required for the temperature of the composite heat plate 200 to drop from T1 to T0 is... mid Shortest.

[0088] Therefore, when t mid <t<t max When t = t0, it indicates that there is water in the water tank 100, and cooking with water is possible. mid The difference between them is greater than t and t max When the difference is between (i.e., t is biased towards t) max This indicates that the water level in water tank 100 is low. When the water level in water tank 100 is low, the user can be alerted. The specific alerting method can be varied, such as through indicator lights, voice prompts, or SMS notifications via mobile devices. This invention does not impose any specific limitations.

[0089] According to some embodiments of the present invention, the control method further includes the following steps:

[0090] The condition t during multiple cooking processes satisfies: t mid <t<t max , and t and t mid The difference between them is greater than t and t max The difference between these conditions indicates scale buildup inside the water pipes.

[0091] If t in multiple cooking cycles tends to be t max If there is water in the water tank 100 but the composite heating plate 200 cannot effectively cool down, it indicates that there is scale in the water pipe 22, resulting in less water being delivered to the water pipe 22. At this time, the user can be reminded to clean the scale.

[0092] According to some embodiments of the present invention, reference Figure 9 As shown, the cooling parameter of the composite heat plate 200 is the cooling rate k of the composite heat plate 200 within a preset time t', and the preset range is greater than the minimum rate k0; the minimum rate k0 is the cooling rate of the composite heat plate within a preset time t' when the water tank 100 is empty.

[0093] When determining the water condition in the water tank 100 based on the time t required for the temperature of the composite heating plate 200 to drop from T1 to T0, if there is no water in the water tank 100, the composite heating plate 200 needs to cool naturally to T0, which takes a long time, resulting in a long waiting time. Therefore, in this embodiment, the water condition in the water tank 100 is determined by the rate k of temperature drop of the composite heating plate 200. The rate k can be determined simply by identifying the temperature drop value of the composite heating plate 200 within time t', eliminating the need to wait for the temperature of the composite heating plate 200 to drop to T0, thus shortening the detection time.

[0094] When there is no water in the water tank 100, the composite heating plate 200 needs to cool naturally, which is slow. Therefore, the cooling rate k0 is the smallest under this condition. When k > k0, it means that there is water in the water tank 100. When k ≤ k0, it means that there is no water in the water tank 100.

[0095] According to some embodiments of the present invention, the control method further includes the following steps:

[0096] Under the condition that the cooling rate k satisfies: k0 < k < k0', and the difference between k and k0 is less than the difference between k and k0', it indicates that the water volume in the water tank is too low; k0' is the cooling rate of the composite heat plate within the preset time t' when the water tank is full.

[0097] When the water tank 100 is full, the water in the water tank 100 can be continuously transported to the water pipe 22 to cool the composite heat plate 200. Therefore, under this condition, the composite heat plate 200 cools down the fastest and the cooling rate k0' is the largest.

[0098] Therefore, when k0 < k < k0', it means that there is water in water tank 100 and cooking can be carried out with water. When the difference between k and k0 is less than the difference between k and k0' (i.e. k is biased towards k0), it indicates that the water volume in water tank 100 is too low.

[0099] According to some embodiments of the present invention, reference Figure 9 As shown, the control method further includes the following steps:

[0100] If, during multiple cooking cycles, k satisfies the condition that k0 < k < k0', and the difference between k and k0 is less than the difference between k and k0', it indicates scale buildup inside the water pipes.

[0101] If k tends to be k0 during multiple cooking cycles, meaning there is water in the water tank 100 but the composite heating plate 200 cannot effectively cool down, it indicates that there is scale in the water pipe 22, resulting in insufficient water being delivered to the water pipe 22. In this case, the user can be reminded to clean the scale.

[0102] According to some embodiments of the present invention, reference Figure 10As shown, the present invention provides a control method for a cooking container, comprising: controlling a composite heating plate 200 to heat at full power; during the operation of the composite heating plate 200, a snap-action thermostat is used to monitor the temperature of the composite heating plate 200; when the temperature of the composite heating plate 200 is higher than a preset upper temperature threshold, the snap-action thermostat is disconnected, and a water pump 42 is started to deliver water into a water pipe 22 to cool the composite heating plate 200; obtaining the time t required for the temperature of the composite heating plate 200 to decrease from the preset upper temperature threshold to the preset lower temperature threshold; if t < t max This indicates that there is water in the water tank 100, and the cooking equipment performs water-based cooking: the water pump 42 is started to send water to the water pipe 22, and the heating element 21 operates at the first power to heat the water in the water pipe 22 into steam and deliver it to the cooking container 300; if t ≥ t max This indicates that there is no water in the water tank 100, and the cooking equipment performs waterless cooking: turn off the water pump 42, and the heating element 22 operates at the second power.

[0103] According to some embodiments of the present invention, reference Figure 11 As shown, the present invention also provides a control method for a cooking container, comprising: controlling a composite heating plate 200 to heat at full power; during the operation of the composite heating plate 200, a snap-action thermostat is used to monitor the temperature of the composite heating plate 200; when the temperature of the composite heating plate 200 is higher than a preset upper temperature threshold, the snap-action thermostat is disconnected, and the water pump 42 is started to deliver water to the water pipe 22 to cool the composite heating plate 200; obtaining the cooling rate k of the composite heating plate 200 within time t'; if k > k0, it indicates that there is water in the water tank 100, and the cooking device performs water-based cooking: starting the water pump 42 to deliver water to the water pipe 22, and the heating element 21 operates at a first power to heat the water in the water pipe 22 into steam and deliver it to the cooking container 300; if k ≤ k0, it indicates that there is no water in the water tank 100, and the cooking device performs waterless cooking: turning off the water pump 42, and the heating element 22 operates at a second power.

[0104] According to some embodiments of the present invention, the present invention also provides a cooking device, including: a water tank 100, a composite heating plate 200, a cooking container 300, a conveying system 400, a temperature measuring structure 500, a housing 600, and a main controller.

[0105] refer to Figure 1-4 As shown, the water tank 100 is installed on the outer wall of the housing 600 and is used to store water. The water tank 100 can be fixedly connected to the housing 600 or detachably connected to the housing 600.

[0106] refer to Figure 7As shown, the composite heat exchanger 200 includes a heating element 21, a water pipe 22, and a heat-conducting medium 23 covering the heating element 21 and the water pipe 22. The heat generated by the heating element 21 can be conducted to the water pipe 22 through the heat-conducting medium 23. The water pipe 22 has a water inlet 221 and a steam outlet 222, located at opposite ends of the water pipe 22, extending beyond the heat-conducting medium 23. The water pipe 22 is positioned close to the heating element 21, and both the heating element 21 and the water pipe 22 are circular tubes. The heat-conducting medium 23 is die-cast aluminum ADC12.

[0107] refer to Figure 1-6 As shown, the delivery system 400 includes a water supply pipe 41, a water pump 42, a steam supply pipe 43, and a nozzle 44. The water supply pipe 41 connects the water tank 100 and the water inlet 221, and the water pump 42 is connected to the water supply pipe 41. The steam supply pipe 43 connects the nozzle 44 and the steam outlet 222, and a one-way valve 431 is installed in the steam supply pipe 43. The nozzle 43 is located above the cooking container 300.

[0108] The temperature sensing structure 500 is a snap-action temperature controller. The main controller is used to execute any of the control methods mentioned above.

[0109] refer to Figure 3-4 As shown, the cooking device also includes a bottom thermostat 700, which is located at the bottom of the cooking container 300. The bottom thermostat 700 is used to identify the state of the rice in the cooking container 300 during the cooking process so that the program can be moved according to the identification. The specific settings of the internal program are not specifically limited by the present invention.

[0110] According to some embodiments of the present invention, the cooking device is selected from one of a rice cooker, an electric pressure cooker, an electric slow cooker, and an electric steamer.

[0111] The above description is merely an exemplary embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural transformations made using the contents of the present invention specification and drawings under the technical concept of the present invention, or direct / indirect applications in other related technical fields, are included within the patent protection scope of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that, The cooking equipment includes a water tank, a composite heating plate, and a cooking container. The composite heating plate includes a heating element and a water pipe. The heat generated by the heating element can be conducted to the water pipe, and the water pipe is connected to both the water tank and the cooking container. The control method includes: Detect the temperature of the composite heating plate; Execute the water delivery command to deliver the water in the water tank to the water pipe; After executing the water supply command, the cooling parameters of the composite heating plate are obtained, and the cooking program of the cooking equipment is executed according to the cooling parameters.

2. The control method for the cooking equipment as described in claim 1, characterized in that, The cooking program includes a water-based cooking program and a waterless cooking program; The step of "executing the subsequent cooking program of the cooking equipment according to the cooling parameters" includes: If the cooling parameter is within the preset range, then the water-cooking program is executed; And / or, if the cooling parameter is outside the preset range, the waterless cooking program is executed.

3. The control method for the cooking equipment as described in claim 2, characterized in that, The "execution of the water-based cooking procedure" includes: The steam generated in the water pipe is delivered to the cooking container, and the heating element is controlled to operate at a first power; and / or, The phrase "performing the waterless cooking procedure" includes: Stop executing the water supply command and control the heating element to operate at the second power.

4. The control method for the cooking equipment as described in claim 3, characterized in that, The first power is greater than the second power.

5. The control method for the cooking apparatus as described in any one of claims 1 to 4, characterized in that, The cooling parameter is the time t required for the temperature of the composite heating plate to drop from T1 to T0; the preset range is less than the maximum time t. max The specified duration range; The maximum duration t max The time required for the temperature of the composite heating plate to drop from T1 to T0 when the water tank is empty.

6. The control method for the cooking equipment as described in claim 5, characterized in that, The control method further includes the following steps: At time t, the following condition is satisfied: t mid <t<t max , and t and t mid The difference between them is greater than t and t max If the difference between the two conditions is found, it indicates that the water level in the tank is too low. The t mid The time required for the temperature of the composite heating plate to drop from T1 to T0 when the water tank is full.

7. The control method for the cooking equipment as described in claim 6, characterized in that, The control method further includes the following steps: The condition t during multiple cooking processes satisfies: t mid <t<t max , and t and t mid The difference between them is greater than t and t max The difference between the two conditions indicates scale buildup inside the water pipe.

8. The control method for the cooking apparatus according to any one of claims 1 to 4, characterized in that, The cooling parameter of the composite heat plate is the cooling rate k of the composite heat plate within a preset time t', and the preset range is a range greater than the minimum rate k0. The cooling rate of the composite heating plate within a preset time t' when the minimum rate k0 water tank is empty.

9. The control method for the cooking equipment as described in claim 8, characterized in that, The control method further includes the following steps: Under the condition that the cooling rate k satisfies: k0 < k < k0', and the difference between k and k0 is less than the difference between k and k0', it indicates that the water volume in the water tank is too low; k0' represents the cooling rate of the composite heating plate within a preset time t' when the water tank is full.

10. The control method for the cooking equipment as described in claim 9, characterized in that, The control method further includes the following steps: If, during multiple cooking cycles, k satisfies the condition that k0 < k < k0', and the difference between k and k0 is less than the difference between k and k0', then scale buildup is indicated inside the water pipe.

11. A cooking appliance, characterized in that, include: A composite heating plate includes a heating element, a water pipe, and a heat-conducting medium covering the heating element and the water pipe. The heat generated by the heating element can be conducted to the water pipe through the heat-conducting medium. The water pipe has a water inlet and a steam outlet, which are respectively located at both ends of the water pipe. A water tank, which is connected to the inlet of the water pipe; A cooking container, wherein the cooking container is connected to the steam outlet of the water pipe; A temperature measuring structure is disposed at the heat-conducting medium; as well as A master controller that performs the control method as described in any one of claims 1 to 10.

12. The cooking apparatus as described in claim 11, characterized in that, The cooking equipment is selected from one of the following: rice cooker, electric pressure cooker, electric slow cooker, and electric steamer.

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