A leakage prevention method for a household kitchen waste disposer

Abstract

The application discloses a kind of household kitchen waste processors's leak-proof method, it is related to kitchen waste processor control system technical field.The method is by temperature and humidity sensor real-time acquisition temperature and relative humidity of temperature measuring point, it is judged by control module, when temperature is higher than the first preset temperature, and relative humidity is all lower than the first preset humidity in the first preset time, send the signal of allowing to add reminder;User restarts processing program after adding material, and starts drying finishing program to complete processing without adding material.The application is by temperature and humidity double threshold closed-loop control, ensure that the moisture content of kitchen waste before adding material is reduced to below saturation value, avoid liquid level after adding material multiple times to be too high to invade sealing position, solve the problem of leakage from the root, while reducing the number of cover, improve processing efficiency, reduce equipment energy consumption and filter core loss.

Description

Technical Field

[0001] This invention relates to the field of food waste disposer control system technology, and in particular to a leak-proof method for a household food waste disposer. Background Technology

[0002] A household food waste disposer is a device used to crush, heat, dry, and ferment food waste, thereby converting it into organic fertilizer.

[0003] During the heating and drying process of kitchen waste, the moisture in the kitchen waste is released and gradually evaporates, while the volume of the solid kitchen waste gradually shrinks. In order to improve the processing efficiency, users often add new kitchen waste in the middle of the process after the volume of the kitchen waste shrinks. However, users choose when to add the kitchen waste and need to repeatedly open the lid to check whether the kitchen waste has shrunk. This leads to frequent opening of the lid, resulting in heat loss, which prolongs the processing time and increases energy consumption. In addition, repeated opening of the lid can also easily lead to the emission of odors, pollute the air, and make the operation cumbersome.

[0004] Existing household food waste disposers, such as Chinese invention patent CN202411777970.2, describe a method for expanding the capacity of a household food waste disposer. The control unit calculates and determines whether the detected temperature rise rate is not higher than a set threshold. If the temperature rise rate is not higher than the set threshold, the control unit determines that the initial heating stage has been completed and issues a reminder signal that it is allowed to add food waste. This patent determines whether it is allowed to add food waste midway by calculating the temperature rise rate and sends a reminder signal to prompt the user that it is time to add new food waste. However, during the food waste processing, as the temperature rises, the volume of the food waste shrinks significantly. After a period of continuous stirring, the lumpy food waste decreases in volume, and a large amount of water begins to separate out, resulting in a significant amount of free liquid at the bottom of the container. However, the liquid level is low, usually below the central drive shaft sealing assembly of the stirring device. At this point, the lumpy food waste is not fluid, but the heating rate has slowed down. If new food waste is added at this time, after a period of heating and stirring, the old and new food waste are basically mixed. The added food waste softens due to the rising temperature, shrinks significantly in volume, and separates out a large amount of water. At this point, the mixture is saturated with water, and the free liquid overlaps with the liquid before the addition of food waste, causing the liquid level to rise. When the food waste has a high water content or is added repeatedly, the liquid level can easily exceed the set height of the central drive shaft sealing assembly. Figure 1 As shown, free liquid will continuously intrude into the mating position of the sealing component under the action of gravity. Long-term operation will cause the sealing ring to age and wear, eventually leading to sealing failure and leakage.

[0005] Existing food waste disposers rely solely on the physical seal of sealing components to prevent leakage, failing to control the flowability of materials at the source, resulting in poor reliability in preventing leakage. After multiple additions, the oversaturated food waste mixture, after stirring, forms a highly fluid slurry-like material that easily rises above the sealing components during stirring, eventually intruding into the seal. Furthermore, food waste disposers have long single-operation cycles and fluctuate greatly in temperature and humidity. The single physical sealing structure cannot withstand complex operating conditions for extended periods, failing to fundamentally eliminate the risk of leakage. Consequently, the stability and lifespan of the equipment are severely affected.

[0006] On the other hand, although the heating rate decreases, the water from the old kitchen waste is not completely extracted, and the volume reduction is not significant. Therefore, the space for adding new kitchen waste is limited, resulting in small amounts being added midway. When processing the same amount of kitchen waste, frequent opening of the lid is required, leading to decreased utilization and reduced processing efficiency, while also increasing the risk of odors. Furthermore, the water extracted from the old kitchen waste does not evaporate before new kitchen waste is added, causing a surge in moisture inside the bin. During evaporation, a large amount of steam with high water content is generated over a prolonged period. When this large amount of high-humidity gas passes through the air filtration device's filter element, a sudden temperature drop produces a large amount of condensate. Accumulated condensate can clog the air inlet and outlet channels, reducing drying and evaporation efficiency, and causing a rapid decline in the filter element's filtration capacity, affecting the normal operation of the equipment. Therefore, improvements are necessary. Summary of the Invention

[0007] In view of the shortcomings of the existing technology, the purpose of this invention is to provide a leak-proof method for a household food waste disposer, which avoids the leakage caused by liquid or fluid entering the mating position of the sealing component when adding garbage midway, thereby solving the leakage problem at the root and improving processing efficiency and operational stability.

[0008] To achieve the above objectives, the technical solution adopted by this invention is: a leak-proof method for a household food waste disposer, comprising an outer bucket, an inner bucket with stirring blades installed inside the outer bucket, a stirring drive mechanism for driving the stirring blades to rotate, and a heating mechanism for heating the inner bucket. The household food waste disposer is equipped with a temperature measuring point for detecting the temperature and humidity of the inner bucket, and the temperature measuring point is equipped with a temperature and humidity sensor. The method includes the following steps: Step S1, the processing program starts by putting kitchen waste into the inner bin, closing the lid of the outer bin, and starting the processing program through the control module. The control module controls the heating mechanism and the stirring drive mechanism to start stirring and heating the kitchen waste. Step S2, real-time detection step: After the processing program is started, the temperature and relative humidity of the measuring point are collected in real time through the temperature and humidity sensor, and the collected data is transmitted to the control module in real time; Step S3, the judgment and reminder step: the control module makes a judgment based on the received real-time collected data. When the temperature of the temperature measuring point is higher than the first preset temperature, and the relative humidity of the temperature measuring point is lower than the first preset humidity within a first preset time, the control module issues a reminder signal that allows the addition of a reminder through sound and / or light. Step S4, adding kitchen waste: After the control module sends an allow-to-add reminder signal and receives a lid-opening signal, the control module ends the processing program and stops sending allow-to-add reminder signals, and repeats steps S1 to S3. Step S5, drying and finishing step: When the user stops adding food waste, step S4 is skipped. The control module stops sending the permission to add reminder signal, stops the processing program and starts the drying and finishing program until the food waste processing is completed.

[0009] In a further technical solution, the processing program includes an initial heating subroutine corresponding to the initial heating stage and an evaporation subroutine corresponding to the evaporation stage. After starting the processing program, the control module executes the initial heating subroutine and the evaporation subroutine sequentially. Step S3 includes the following sub-steps, Step S3.1, Initial Heating Judgment Sub-step: The control module makes a judgment based on the received real-time acquisition data. When the temperature rise of the temperature measuring point is less than 1~2°C within the second preset time or the temperature of the temperature measuring point is continuously greater than the second preset temperature within the third preset time, the control module stops executing the initial heating subroutine and executes the evaporation subroutine. Step S3.2, kitchen waste addition judgment sub-step: The control module makes a judgment based on the received real-time collected data. When the temperature of the temperature measuring point is higher than the first preset temperature, and the relative humidity of the temperature measuring point is lower than the first preset humidity within the first preset time, the control module issues an allow-to-add reminder signal through sound and / or light. The first preset temperature is lower than the second preset temperature.

[0010] In a further technical solution, the temperature measuring point is set in the household food waste disposer to discharge the air in the inner bin to the atmosphere through the air collection chamber or air duct; The first preset temperature is 55~57°C, and the second preset temperature is 59~61°C. The first and third preset times are both 45-90 seconds, and the second preset time is 150-200 seconds. The first preset humidity level is 58-62%.

[0011] In a further technical solution, the drying completion program includes a drying subroutine corresponding to the drying stage, a heat preservation subroutine corresponding to the heat preservation stage, and a cooling subroutine corresponding to the cooling stage. After starting the drying completion program, the control module executes the drying subroutine, the heat preservation subroutine, and the cooling subroutine in sequence. When the control module executes the drying subroutine, it stops issuing the permission to add reminder signal. The control module stores a saturated water vapor pressure-temperature reference table, which contains the pressure values ​​of saturated water vapor at different temperatures under one atmosphere. In step S1, the control module acquires the initial temperature T0 and initial relative humidity U0 of the temperature measurement point when starting the processing program; Step S5 includes the following sub-steps, Step S5.1, Drying Judgment Sub-step: The control module makes a judgment based on the received real-time acquisition data. When the temperature at the temperature measuring point is higher than the third preset temperature, and the relative humidity at the temperature measuring point is lower than the second preset humidity within the fourth preset time, the control module stops executing the evaporation subroutine and stops issuing the permission to add reminder signal. The control module then executes the drying subroutine. Step S5.2, the heat preservation judgment sub-step: the control module makes a judgment based on the received real-time acquisition data. If the temperature at the temperature measuring point is equal to or greater than the fourth preset temperature within the fifth preset time, the control module stops executing the drying subroutine and executes the heat preservation subroutine. Step S5.3, Cooling Judgment Sub-step: During the execution of the heat preservation subroutine, when the relative humidity at the temperature measurement point is less than 30%, the control module records the temperature T1 and the relative humidity U1 at this time. The control module obtains the saturated vapor pressure ec0 corresponding to the initial temperature T0 and the saturated vapor pressure ec1 corresponding to the holding temperature T1 from the vapor pressure-temperature reference table. According to the formula Given that a is 1~10%, the target humidity value Ub is calculated. When the relative humidity at the temperature measuring point is equal to or lower than the target humidity value Ub, the control module starts timing. After 100-150 seconds, when the relative humidity at the temperature measuring point is equal to or lower than the target humidity value Ub, the control module stops executing the heat preservation subroutine and executes the cooling subroutine.

[0012] In a further technical solution, the temperature measuring point is set in the household food waste disposer to discharge the air in the inner bin to the atmosphere through the air collection chamber or air duct; The third preset temperature is 59~61°C, and the fourth preset temperature is 68~72°C. The second preset humidity level is 28-32%. The fourth and fifth preset times are both 45~90s.

[0013] In a further technical solution, the heating mechanism is equipped with an NTC temperature control component. When the control module executes the initial heating subroutine or the evaporation subroutine, When the temperature measured by the NTC temperature control component is below 110°C, the control module controls the heating mechanism to continue heating. When the temperature measured by the NTC temperature control component is 110~125°C, the control module controls the heating mechanism to heat intermittently. When the temperature measured by the NTC temperature control component exceeds 125°C, the control module stops the heating mechanism from heating. When the control module executes the drying subroutine, When the temperature measured by the NTC temperature control component is below 105°C, the control module controls the heating mechanism to continue heating. When the temperature measured by the NTC temperature control component is 105~120°C, the control module controls the heating mechanism to heat intermittently. When the temperature measured by the NTC temperature control component exceeds 120°C, the control module stops the heating mechanism from heating. When the control module executes the heat preservation subroutine, When the temperature at the measuring point is below 55°C, the control module controls the heating mechanism to continue heating. When the temperature at the measuring point is 55~70°C, the control module controls the heating mechanism to heat intermittently. When the temperature at the measuring point exceeds 70°C, the control module stops the heating mechanism. When the control module executes the cooling subroutine, it stops the heating mechanism and shuts down after a timer of 20-40 minutes.

[0014] In a further technical solution, when the control module executes the initial heating subroutine or the evaporation subroutine, if the temperature measured by the NTC temperature control component is 110~125°C, the heating mechanism heats for 40 seconds and then stops for 20 seconds, thus cycling through intermittent heating. When the control module executes the drying subroutine, the heating mechanism heats for 30 seconds and then stops for 30 seconds when the temperature measured by the NTC temperature control component is 105~120°C, thus cycling through intermittent heating. When the control module executes the heat preservation subroutine, the heating mechanism heats for 30 seconds and then stops for 30 seconds when the temperature at the measuring point is 55~70°C, and this cycle repeats intermittently.

[0015] In a further technical solution, after step S4 has been executed 2 to 4 times, when step S2 is completed again, steps S3 and S4 are skipped and step S5 is executed.

[0016] In a further technical solution, the household food waste disposer is equipped with multiple status indicator lights that correspond sequentially to the initial heating subroutine, evaporation subroutine, drying subroutine, heat preservation subroutine, and cooling subroutine. When the corresponding subroutine is not executed, the corresponding status indicator light is off; When the corresponding subroutine is executing, the corresponding status indicator light flashes; When the corresponding subroutine completes, the corresponding status indicator light remains on. When the control module sends a signal to allow the addition of a reminder, the color of the status indicator light for the corresponding evaporation subroutine changes from the initial color to the reminder color and continues to flash or remain lit. At the same time, the buzzer of the household food waste disposer emits a beeping sound. When the control module stops sending the permission to add reminder signal, the color of the status indicator light for the corresponding evaporation subroutine changes from the reminder color to the initial color, and the buzzer of the household food waste disposer stops beeping.

[0017] In a further technical solution, the household food waste disposer is also equipped with a status display screen to show the percentage of the processing progress. When step S4 is executed three times, after completing step S2, steps S3 and S4 are skipped and step S5 is executed. When the status indicator light corresponding to the initial heating subroutine remains lit and the status indicator light corresponding to the evaporation subroutine flashes, the ratio displayed on the status display screen changes from 100% to 85%. When the status indicator light corresponding to the evaporation subroutine changes from its initial color to a warning color for the first time, the ratio displayed on the status screen changes from 85% to 70%. When the status indicator light corresponding to the evaporation subroutine changes from its initial color to a warning color for the second time, the ratio displayed on the status screen changes from 70% to 55%. When the status indicator light corresponding to the evaporation subroutine changes from its initial color to a warning color for the third time, the ratio displayed on the status screen changes from 55% to 40%. When the status indicator light corresponding to the evaporation subroutine remains lit and the status indicator light corresponding to the drying subroutine flashes, the ratio displayed on the status screen changes from 40% to 25%. When the status indicator light corresponding to the drying subroutine remains lit and the indicator light corresponding to the heat preservation subroutine flashes, the ratio displayed on the status display screen changes from 25% to 10%. When the indicator light corresponding to the heat preservation subroutine remains lit and the indicator light corresponding to the cooling subroutine flashes, the ratio displayed on the status screen changes from 10% to 5%. When all status indicator lights remain on, the ratio displayed on the status display changes from 5% to 0% or displays the character "OK".

[0018] The advantages of this invention compared to existing technologies using the above method are as follows: By detecting and judging the temperature and relative humidity thresholds of the temperature measuring point in a closed-loop control logic for adding materials, most of the liquid in the inner tank is ensured to evaporate or completely evaporate each time an allow-to-add reminder signal is issued, reducing the water content of the kitchen waste to below the saturated water content. Thus, even if liquid is released from newly added kitchen waste during multiple mid-addition processes, the liquid level will not exceed the height of the sealing component's mating position. Furthermore, the water released from newly added kitchen waste can be absorbed by the older kitchen waste with relatively low water content, reducing the generation of free liquid and further reducing the liquid level. This completely prevents liquid from intruding into the sealing mating position, avoiding sealing failure caused by aging and wear of the sealing ring under long-term operating conditions, fundamentally eliminating the risk of equipment leakage and extending the service life of the equipment.

[0019] The drying and reduction status of kitchen waste in the inner bin is directly determined by detecting and judging the temperature and relative humidity at the temperature measuring point. Only when the moisture content of the kitchen waste drops below the saturation moisture content will a reminder signal be issued to allow adding more. At this time, the volume of kitchen waste is greatly reduced, and the space in the inner bin is increased, thereby maximizing the amount of material added at one time, reducing the number of times the bin is added, and reducing the number of times the bin lid is opened. This avoids heat loss and odor pollution caused by frequent opening of the lid, shortens the overall processing time of kitchen waste, reduces the energy consumption of the equipment, and improves the processing efficiency and ease of use of the equipment.

[0020] By setting the temperature measuring point in the air collection chamber or air duct, the relative humidity and temperature at the exhaust outlet can be directly measured. Before each reminder signal to allow adding food waste is issued, the relative humidity has already dropped to a relatively low level. At this time, the moisture content of the steam flowing through the filter element is relatively low, avoiding a sharp increase in steam moisture content caused by adding food waste when the relative humidity is relatively high. This reduces condensation, prevents condensation from accumulating and clogging the air inlet and outlet channels, improves drying and evaporation efficiency, and avoids the rapid decline in filtration capacity caused by the filter element being soaked in condensation for a long time. This extends the filter element replacement cycle and reduces the user's later operating costs. Attached Figure Description

[0021] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0022] Figure 1 This is a diagram showing the leakage flow direction when a leak occurs in an existing household food waste disposer; Figure 2 This is a flowchart of the present invention; Figure 3 This is a schematic diagram of the state after the addition of kitchen waste in the first execution of step S1 of the present invention; Figure 4This is a photograph of the actual product after the addition of kitchen waste in step S1 of the first execution of the present invention; Figure 5 This is a schematic diagram of the state before evaporation in which step S3.1 is completed for the first time without adding kitchen waste. Figure 6 This is a photograph of the kitchen waste in the pre-evaporation stage after the first execution of step S3.1 without adding kitchen waste midway through the process; Figure 7 This is a schematic diagram illustrating the state of the present invention in which kitchen waste is added midway through the first process and step S3.1 is completed for the second time, entering the pre-evaporation stage. Figure 8 This is a photograph of the kitchen waste in the pre-evaporation stage after the first addition of kitchen waste during the first process and the second execution of step S3.1. Figure 9 This is a schematic diagram illustrating the state of the present invention in which kitchen waste is added midway through the second process and step S3.1 is completed on the third stage, entering the pre-evaporation phase. Figure 10 This is an actual picture of the old kitchen waste in the inner bin before the second addition of kitchen waste according to an embodiment of the present invention; Figure 11 This is a photograph of the kitchen waste in the pre-evaporation stage after the second addition of kitchen waste and the third execution of step S3.1, according to an embodiment of the present invention. Figure 12 This is a schematic diagram illustrating the state of the present invention in which kitchen waste is added midway through the third process and step S3.1 is completed in the fourth process, entering the pre-evaporation stage. Figure 13 This is a comparative example of the present invention, showing the state of the first addition of kitchen waste midway through the process and the second completion of step S3.1, entering the pre-evaporation stage. Figure 14 This is a schematic diagram illustrating the state of the comparative example of the present invention, where kitchen waste is added midway through the second process and step S3.1 is completed on the third stage, entering the pre-evaporation phase. Figure 15 This is a photograph of the kitchen waste in the comparative example of the present invention, after the second addition of kitchen waste midway through the process and the third execution of step S3.1, which is in the pre-evaporation stage. Figure 16 This is a schematic diagram illustrating the state of the comparative example of the present invention, where kitchen waste is added midway through the third operation and step S3.1 is completed in the fourth operation, entering the pre-evaporation stage. Figure 17 This is a schematic diagram comparing the state of kitchen waste in each instance of the present invention and the comparative example when step S3.1 is completed and the process enters the pre-evaporation stage. Detailed Implementation

[0023] The following are merely preferred embodiments of the present invention and are not intended to limit the scope of protection of the present invention.

[0024] A leak-proof method for household food waste disposers, such as Figures 2 to 12 As shown, a household food waste disposer includes an outer bucket, an inner bucket with stirring blades installed inside the outer bucket, a stirring drive mechanism for driving the stirring blades to rotate, and a heating mechanism for heating the inner bucket. The disposer is equipped with a temperature and humidity sensor at a temperature and humidity measuring point within the inner bucket. The temperature measuring point is located in an air collection chamber or duct for discharging air from the inner bucket into the atmosphere. The outer bucket also has an exhaust assembly for filtration and ventilation, including a fan and a filter element, both located in the air collection chamber or duct. The fan draws air from the inner bucket into the air collection chamber or duct, filters it, and then discharges it into the atmosphere. The inner bucket has a maximum capacity height of 150.6 mm and a maximum capacity of 3.6 L. A central column is located within the inner bucket, and the stirring blades are rotatably mounted on this central column. The upper end of the central column is 42.2 mm above the inner bucket. The disposer includes the following steps. Step S1, the processing program startup step: Food waste is placed into the inner bin, the outer bin lid is closed, and the processing program is started via the control module. When the control module receives a lid-closed signal, the user manually starts the processing program via the operation panel. The control module controls the heating mechanism, stirring drive mechanism, and fan to start stirring and heating the food waste. The heating mechanism includes a heating plate and an NTC temperature control component; the heating plate is located inside the outer bin and below the inner bin. Figure 3 and Figure 4 As shown, the initial weight of added kitchen waste is 1kg, and the maximum height of kitchen waste in the inner bin reaches 150mm.

[0025] The processing program includes an initial heating subroutine for the initial heating stage and an evaporation subroutine for the evaporation stage. After starting the processing program, the control module executes the initial heating subroutine first and then the evaporation subroutine. Simultaneously with the start of the processing program, the indicator light for the initial heating subroutine begins to flash.

[0026] Step S2, Real-time Detection Step: After the processing program is started, the temperature and relative humidity of the measuring point are collected in real time through the temperature and humidity sensor, and the heating temperature is collected in real time through the NTC temperature control component. The collected data is transmitted to the control module in real time. The control module stores and processes the received real-time collected data in real time. The sampling frequency of the temperature and humidity sensor and the NTC temperature control component is 1~5s / time.

[0027] Step S3, the judgment and reminder step: the control module makes a judgment based on the received real-time collected data. When the temperature of the temperature measuring point is higher than the first preset temperature, and the relative humidity of the temperature measuring point is lower than the first preset humidity within a first preset time, the control module issues a reminder signal that allows the addition of a reminder through sound and / or light. Specifically, step S3 includes the following sub-steps: Step S3.1, Initial Temperature Rise Judgment Sub-step: The control module makes a judgment based on the received real-time data. When any of the following conditions are met, it determines that the evaporation stage has been entered, thereby stopping the execution of the initial temperature rise subroutine and executing the evaporation subroutine: Condition 1: The temperature rise at the measuring point is less than 1°C within the second preset time period, which is 180 seconds; Condition 2: The temperature at the measuring point remains higher than the second preset temperature for a third preset time period of 60 seconds, and the second preset temperature is 60°C. At this point, the initial heating stage involves the food waste rapidly heating from room temperature until a large amount of moisture is released. When the heating rate slows down or the temperature reaches the second preset temperature, it indicates that the food waste has entered the evaporation stage, where a large amount of moisture evaporates. At this time, the temperature inside the inner container tends to stabilize. Figure 5 and Figure 6 As shown, the volume of food waste shrinks significantly, and a large amount of water begins to seep out. A significant amount of free liquid is visible at the bottom of the bin. The food waste consists of a large proportion of saturated, water-containing lumpy solids and a small amount of released free liquid (1 kg of food waste contains approximately 0.8-0.9 kg of water, depending on the type of food waste; since the lumpy solids still contain a certain amount of water, the maximum amount of free liquid is 0.5-0.6 kg). The lumpy solids are non-flowing, with a maximum height of 86 mm in the inner bin. The liquid level in the inner bin is 20 mm, not exceeding the height of the upper surface of the central column in the inner bin. Due to the low water level and the lack of flowability of the lumpy solids, neither the lumpy solids nor the liquid can penetrate the sealed area. The subroutine is switched to match the corresponding heating control logic. Simultaneously, the indicator light for the initial heating subroutine remains illuminated, while the indicator light for the evaporation subroutine flashes.

[0028] Step S3.2, the kitchen waste addition judgment sub-step: the control module makes a judgment based on the received real-time data. When the temperature of the temperature measuring point is higher than the first preset temperature, and the relative humidity of the temperature measuring point is lower than the first preset humidity within the first preset time, the control module issues an allow-to-add reminder signal through sound and / or light. At this time, the indicator light of the corresponding evaporation subroutine changes from white to green and flashes, and the buzzer sounds to remind the user to add food. The first preset temperature is lower than the second preset temperature. The first preset temperature is 56°C, the first preset time is 60s, and the first preset humidity is 60%.

[0029] The evaporation stage includes the early and late stages. In the early stage, the liquid that has already precipitated begins to evaporate gradually, but the water content of the kitchen waste has not yet dropped below the saturation point. Therefore, the volume shrinkage of the kitchen waste is limited, and the liquid level is relatively high. Adding new kitchen waste at this time will cause the liquid level to rise, thus intruding into the sealing joint and increasing the risk of leakage. At the same time, because the volume shrinkage of the kitchen waste is limited, the remaining space in the inner bucket is relatively small, and the amount of kitchen waste added in the middle is relatively low. Frequent opening of the lid to add more kitchen waste is required, which leads to heat loss, odor emission and pollution, prolongs the overall processing time of kitchen waste, and results in high energy consumption of the equipment. This invention uses step S3.2 to determine the early and late stages of evaporation. When entering the late stage of evaporation, the liquid in the inner tank is completely evaporated or the liquid level drops to a relatively low point. At this time, the water content of the kitchen waste drops below the saturated water content, and the volume of the kitchen waste shrinks to 15-20% of its original volume. This provides more space in the inner tank to add new kitchen waste, maximizing the amount of material added at one time, reducing the number of times the lid is opened, and avoiding heat loss and odor pollution caused by frequent opening of the lid. It also shortens the overall processing time of kitchen waste, reduces the energy consumption of the equipment, and improves the processing efficiency and ease of use of the equipment.

[0030] Step S4, adding kitchen waste: After the control module sends an allow-to-add reminder signal and receives a lid-opening signal, the control module ends the processing program and stops sending allow-to-add reminder signals, repeating steps S1 to S3. The indicator light corresponding to the evaporation subroutine goes out, and the indicator light corresponding to the initial heating subroutine changes from continuously lit to flashing. At this point, the newly added kitchen waste cools down the old kitchen waste. During the mid-process addition, even if liquid is released from the newly added kitchen waste, the liquid level will not exceed the height of the sealing component's mating position. Furthermore, the moisture released from the newly added kitchen waste can be absorbed by the older kitchen waste, which has a relatively low water content, reducing the generation of free liquid and further lowering the liquid level. This completely prevents liquid from intruding into the sealing mating position, avoiding sealing failure caused by aging and wear of the sealing ring under long-term operating conditions. This fundamentally eliminates the risk of equipment leakage and extends the service life of the equipment.

[0031] After adding food waste for the first time and completing step S3.1, as follows: Figure 7 and Figure 8 As shown, the moisture released from the newly added kitchen waste is absorbed by the lumpy solids of the old kitchen waste. There is no free liquid in the inner bucket, and the lumpy solids are non-flowing. At this time, the maximum height of the lumpy solids in the inner bucket is 76mm, and the liquid level in the bucket is 0mm. After adding food waste for the second time and completing step S3.1, as follows: Figures 9 to 11 As shown, the moisture released from the newly added kitchen waste is absorbed by the lumpy solids of the old kitchen waste. There is no free liquid in the inner bucket, and the lumpy solids are non-flowing. At this time, the maximum height of the lumpy solids in the inner bucket is 93mm, and the liquid level in the bucket is 0mm. After adding food waste for the third time and completing step S3.1, as follows: Figure 12 As shown, the moisture released from the newly added kitchen waste is absorbed by the lumpy solids of the old kitchen waste. There is no free liquid in the inner bucket, and the lumpy solids are non-flowing. At this time, the maximum height of the lumpy solids in the inner bucket is 90mm, and the liquid level in the bucket is 0mm.

[0032] Step S5, drying and finishing step: When the user stops adding food waste, step S4 is skipped. The control module stops sending the permission to add reminder signal, stops the processing program and starts the drying and finishing program until the food waste processing is completed.

[0033] The drying completion program includes a drying subroutine corresponding to the drying stage, a heat preservation subroutine corresponding to the heat preservation stage, and a cooling subroutine corresponding to the cooling stage. After starting the drying completion program, the control module executes the drying subroutine, heat preservation subroutine, and cooling subroutine sequentially. When the control module executes the drying subroutine, it stops issuing the permission to add reminder signal. The control module stores a saturated water vapor pressure-temperature reference table, which contains the pressure values ​​of saturated water vapor at different temperatures under one atmosphere. In step S1, the control module acquires the initial temperature T0 and initial relative humidity U0 of the temperature measurement point when starting the processing program.

[0034] Specifically, step S5 includes the following sub-steps: Step S5.1, Drying Judgment Sub-step: The control module makes a judgment based on the received real-time acquisition data. When the temperature at the temperature measuring point is higher than the third preset temperature, and the relative humidity at the temperature measuring point is lower than the second preset humidity within the fourth preset time, the control module stops executing the evaporation subroutine and stops issuing the allow-to-add reminder signal. The control module then executes the drying subroutine. At this time, the indicator lights for the corresponding initial heating subroutine and the corresponding evaporation subroutine are continuously lit and white, while the indicator light for the corresponding drying subroutine flashes. The third preset temperature is 60°C, the fourth preset time is 60s, and the second preset humidity is 30%. Step S5.1 determines whether to enter the drying stage. In the drying stage, the liquid in the inner bucket has been completely evaporated. At this time, the water released from the kitchen waste cannot form a free liquid. The kitchen waste continues to be dried in the drying stage.

[0035] Step S5.2, the heat preservation judgment sub-step: The control module judges based on the received real-time data. When the temperature at the measuring point is equal to or greater than the fourth preset temperature within the fifth preset time, the control module stops executing the drying subroutine and executes the heat preservation subroutine. At this time, the indicator lights corresponding to the initial heating subroutine, the evaporation subroutine, and the drying subroutine are all continuously lit and white, while the indicator light corresponding to the heat preservation subroutine flashes. The fifth preset time is 60 seconds, and the fourth preset temperature is 70°C. Step S5.2 determines whether the heat preservation stage has been entered. During the heat preservation stage, the moisture content in the inner bucket has approached its minimum value, and the moisture content of the kitchen waste has approached its minimum value.

[0036] Step S5.3, Cooling Judgment Sub-step: During the execution of the heat preservation subroutine, when the relative humidity at the temperature measurement point is less than 30%, the control module records the temperature T1 and the relative humidity U1 at this time. The control module obtains the saturated water vapor pressure ec0 corresponding to the initial temperature T0 and the saturated water vapor pressure ec1 corresponding to the heat preservation temperature T1 from the water vapor pressure-temperature reference table, and then uses the formula... , where a is 1~10%, the target humidity value Ub is calculated, and the maturity of kitchen waste and the drying endpoint are determined by the target humidity value Ub, thus entering the cooling stage.

[0037] When the relative humidity at the temperature measuring point is equal to or lower than the target humidity value Ub, the control module starts timing. After 120 seconds, when the relative humidity at the temperature measuring point is equal to or lower than the target humidity value Ub, the control module stops executing the heat preservation subroutine and executes the cooling subroutine. At this time, the indicator lights corresponding to the initial heating subroutine, the evaporation subroutine, the drying subroutine, and the heat preservation subroutine are all continuously lit and white, while the indicator light corresponding to the cooling subroutine flashes. When the control module executes the cooling subroutine, it stops the heating mechanism, keeps the fan running, and shuts down after 30 minutes. After shutdown, all indicator lights either turn off or remain lit.

[0038] Furthermore, this invention includes temperature control logic for the heating mechanism that matches the operating conditions for different subroutines, as detailed below: The temperature control logic for the initial heating subroutine and the evaporation subroutine is as follows: When executing the initial heating subroutine or evaporation subroutine, the control module performs heating control based on the temperature detected by the NTC temperature control component. When the temperature measured by the NTC temperature control component is below 110°C, the control module controls the heating mechanism to continue heating; the heating mechanism operates at full power to quickly raise the temperature of the inner tank and shorten the heating and evaporation time. When the temperature measured by the NTC temperature control component is 110~125°C, the control module controls the heating mechanism to heat intermittently; specifically, the control module controls the heating mechanism to heat for 40 seconds and then stop for 20 seconds, thus cycling through intermittent heating to avoid the inner bucket temperature from becoming too high and causing the food waste to burn, while maintaining a stable evaporation temperature; When the temperature measured by the NTC temperature control component exceeds 125°C, the control module stops the heating mechanism to achieve over-temperature protection and prevent the equipment from being damaged by overheating.

[0039] The temperature control logic of the drying subroutine is as follows: When the control module executes the drying subroutine, it performs heating control based on the temperature detected by the NTC temperature control component. When the temperature measured by the NTC temperature control component is below 105°C, the control module controls the heating mechanism to continue heating; the heating mechanism operates at full power to maintain the temperature environment required for drying and quickly reduce the moisture content of food waste; When the temperature measured by the NTC temperature control component is 105~120°C, the control module controls the heating mechanism to heat intermittently; specifically, the control module controls the heating mechanism to heat for 30 seconds and then stop for 30 seconds, thus cycling through intermittent heating to achieve constant temperature drying and avoid scorching of materials; When the temperature measured by the NTC temperature control component exceeds 120°C, the control module stops the heating mechanism to achieve over-temperature protection.

[0040] The temperature control logic of the insulation subroutine is as follows: When executing the heat preservation subroutine, the control module controls the heating based on the real-time temperature of the measuring points, providing a stable temperature environment for the kitchen waste. During the heat preservation stage, the moisture content of the kitchen waste is low, resulting in less heat absorption during evaporation and higher steam temperature. Consequently, the airflow drawn into the duct is also hot. To prevent burns from excessively hot exhaust air or damage to the temperature and humidity sensors and fan in a high-temperature environment, the heat preservation subroutine lowers the temperature, allowing the kitchen waste to continue drying at a relatively low temperature. Therefore, the heating mechanism is controlled by the temperature of the measuring points.

[0041] When the temperature at the measuring point is below 55°C, the control module controls the heating mechanism to continue heating, raising the inner tank temperature to a suitable evaporation temperature; When the temperature at the measuring point is 55~70°C, the control module controls the heating mechanism to heat intermittently; specifically, the control module controls the heating mechanism to heat for 30 seconds and then stop for 30 seconds, thus cycling through intermittent heating to stabilize the temperature within the range of 55~70°C. When the temperature at the measuring point exceeds 70°C, the control module stops the heating mechanism to prevent the gas entering the air duct from being too hot and damaging the fan and temperature and humidity sensor.

[0042] Temperature control logic of the cooling subroutine When the control module executes the cooling subroutine, it stops the heating mechanism and keeps the stirring drive mechanism and fan running continuously to ventilate and cool the material in the inner barrel. At the same time, the control module starts the timer. When the timer reaches 30 minutes, the control module stops the operation of all components, the equipment is shut down, and the entire kitchen waste treatment process is completed.

[0043] Furthermore, to prevent users from adding material repeatedly without limit, which could overload the total material volume in the inner drum or cause the processing program to run for too long, this invention includes a logic to limit the number of times material can be added: when the control module has executed step S4 2 to 4 times, and then completes step S2 again, it will automatically skip steps S3 and S4 and directly execute step S5 to start the drying and finishing process, no longer accepting material additions midway. Preferably, in this embodiment, the maximum number of times material can be added is set to 3, that is, when step S4 has been executed 3 times, and then step S2 is completed again, step S5 is executed directly.

[0044] Furthermore, the specific control logic for the status indicator lights and status display screen of the present invention is as follows: Household food waste disposers are equipped with multiple status indicator lights that correspond sequentially to the initial heating sub-program, evaporation sub-program, drying sub-program, heat preservation sub-program, and cooling sub-program. When the corresponding subroutine is not executed, the corresponding status indicator light is off; When the corresponding subroutine is executing, the corresponding status indicator light flashes; When the corresponding subroutine completes, the corresponding status indicator light remains on. When the control module sends a signal to allow the addition of a reminder, the color of the status indicator light for the corresponding evaporation subroutine changes from the initial color (white) to the reminder color (green), and continues to flash or remain lit. At the same time, the buzzer of the household food waste disposer emits a buzzing sound, achieving a synchronized sound and light reminder. When the control module stops sending the permission signal to add a reminder, the color of the status indicator light for the corresponding evaporation subroutine changes from the reminder color (green) to the initial color (white), and the buzzer of the household food waste disposer stops beeping, ending the reminder.

[0045] Specifically, household food waste disposers are also equipped with a status display screen to show the percentage of processing progress. The display logic of the status screen is linked to the device's operating status, as follows: When the status indicator light corresponding to the initial heating subroutine remains lit and the status indicator light corresponding to the evaporation subroutine flashes, the ratio displayed on the status display screen changes from 100% to 85%. When the status indicator light corresponding to the evaporation subroutine changes from the initial color (white) to the warning color (green) for the first time (i.e., the first time an alert signal is issued allowing the addition of a warning signal), the ratio displayed on the status screen changes from 85% to 70%. When the status indicator light corresponding to the evaporation subroutine changes from the initial color (white) to the warning color (green) for the second time (i.e., the second time an alert signal is issued allowing the addition of a warning signal), the ratio displayed on the status screen changes from 70% to 55%. When the status indicator light corresponding to the evaporation subroutine changes from the initial color (white) to the warning color (green) for the third time (i.e., the third time an alert signal is issued allowing the addition of a warning signal), the ratio displayed on the status screen changes from 55% to 40%. When the status indicator light corresponding to the evaporation subroutine remains lit and the status indicator light corresponding to the drying subroutine flashes, the ratio displayed on the status display screen changes from 40% to 25%. If the user does not add material midway, the ratio displayed on the status display screen will directly jump to 25%. When the status indicator light corresponding to the drying subroutine remains lit and the indicator light corresponding to the heat preservation subroutine flashes, the ratio displayed on the status display screen changes from 25% to 10%. When the indicator light corresponding to the heat preservation subroutine remains lit and the indicator light corresponding to the cooling subroutine flashes, the ratio displayed on the status display screen changes from 10% to 5%. When all status indicator lights remain on, the ratio displayed on the status display changes from 5% to 0% or displays the character "OK", indicating to the user that the entire processing procedure is complete.

[0046] The status display screen shows specific percentage values, allowing users to intuitively understand the progress of the processing program. The status display screen uses a digital tube.

[0047] Comparative Example The main production method of the comparative example is basically the same as that of the embodiment of the present invention. The difference between the comparative example and the embodiment of the present invention is that the comparative example does not have step S3.2. After step S3.1 is completed and the evaporation stage is entered, a reminder signal to allow addition is issued, so that step S4 is directly executed after step S3.1 is completed. The type, state, and quantity of kitchen waste added in step S1 of the comparative example are the same as those added in step S1 of the embodiment. After completing step S3.1, the temperature in the inner bucket tends to stabilize, the volume of the kitchen waste shrinks significantly, and a large amount of water begins to precipitate out. A large amount of free liquid can be seen at the bottom of the bucket. The state of the kitchen waste includes a large proportion of blocky solids with saturated water content and a small amount of precipitated free liquid (1 kg of kitchen waste contains about 0.8~0.9 kg of water, depending on the type of kitchen waste. Since the blocky solids still contain a certain amount of water, the free liquid at this time is at most 0.5~0.6 kg). The blocky solids are non-flowing. The maximum height of the blocky solids in the inner bucket is 86 mm, and the liquid level in the inner bucket is 20 mm. The liquid level does not exceed the height of the upper end face of the central column in the inner bucket. Because the water level is low and the blocky solids are non-flowing, the blocky solids or liquid cannot penetrate the sealed position. The type, state, and quantity of kitchen waste added in the comparative example during the first intermediate stage were the same as those added in the example during the first intermediate stage. After the kitchen waste was added for the first time and step S3.1 was completed again, since it was in the early stage of evaporation, such as Figure 13 As shown, the old food waste's lumpy solids are still saturated with water and also contain free liquid at a relatively high level. The water released from the newly added food waste cannot be absorbed by the old food waste. At this time, the maximum height of the lumpy solids in the inner bucket is 101 mm, and the liquid level in the bucket is 36 mm. The lumpy solids are not fluid. The type, state, and quantity of kitchen waste added in the second intermediate step in the comparative example were the same as those added in the second intermediate step in the embodiment. After adding kitchen waste for the second intermediate step and completing step S3.1 again, since it was in the early stage of evaporation, such as Figure 14 and Figure 15 As shown, the old food waste's solid lumps are still saturated with water and also contain relatively high levels of free liquid. The water released from the newly added food waste cannot be absorbed by the old food waste. At this point, the maximum height of the solid lumps in the inner bucket is 96mm, and the solid lumps have a certain degree of fluidity. The liquid level in the bucket is 51mm, which exceeds the height of the upper end of the central column in the inner bucket, indicating that the liquid has penetrated into the sealed area. The type, state, and quantity of kitchen waste added in the third intermediate step in the comparative example were the same as those added in the third intermediate step in the embodiment. After adding kitchen waste for the third intermediate step and completing step S3.1 again, since it was in the early stage of evaporation, such as Figure 16As shown, the old food waste's solid lumps are still saturated with water and also contain relatively high levels of free liquid. The water released from the newly added food waste cannot be absorbed by the old food waste. At this point, the maximum height of the solid lumps in the inner bucket is 99mm, and the solid lumps have a certain degree of fluidity. The liquid level in the bucket is 70mm, which exceeds the height of the upper end of the central column in the inner bucket, indicating that the liquid has penetrated into the sealed area. like Figure 17 As shown, in the comparative example, when food waste was added for the second time midway through evaporation, the liquid level of the free liquid in the inner bucket had already exceeded the height of the upper end of the central column within the inner bucket. At this point, the liquid had already infiltrated the sealing position. Furthermore, under the influence of the liquid, the lumpy solids also gained some fluidity. Smaller lumpy solids could easily infiltrate the sealing position along with the free liquid, causing the stirring blades to jam and damaging the sealing components. If the sealing components wear down over time, leaks are likely to occur. Additionally, in the comparative example, food waste was added during the early stages of evaporation, when the relative humidity was relatively high. The added food waste released moisture again, leading to a significant increase in the water content of the steam. This resulted in condensation accumulation in the filter, air collection chamber, or air duct, easily clogging the air inlet and outlet channels. This method reduces drying and evaporation efficiency, causing the filter element to be soaked in condensate for a long time, resulting in a rapid decline in filtration capacity. However, in this embodiment, kitchen waste is added in the later stage of evaporation. At this time, the relative humidity has dropped to a relatively low level, and the water content of the steam flowing through the filter element is relatively low. This avoids the sharp increase in steam water content caused by adding kitchen waste when the relative humidity is relatively high, thereby reducing condensate production, preventing condensate from accumulating and clogging the air inlet and outlet channels, improving drying and evaporation efficiency, avoiding the rapid decline in filtration capacity caused by the filter element being soaked in condensate for a long time, extending the filter element replacement cycle, and reducing the user's later operating costs. After adding kitchen waste multiple times in the middle, the old kitchen waste absorbs the water released from the new kitchen waste, so no free liquid is generated, does not invade the sealing position, and there is no risk of leakage.

[0048] To ensure a fair comparison between the embodiments and the comparative examples, the amount of kitchen waste added midway through the process in this embodiment did not reach the maximum amount that could be added midway. Users can increase the amount added during the implementation process.

Claims

1. A leak-proof method for a household food waste disposer, comprising an outer bucket, an inner bucket with stirring blades installed inside the outer bucket, a stirring drive mechanism for driving the stirring blades to rotate, and a heating mechanism for heating the inner bucket, wherein the household food waste disposer is provided with a temperature measuring point for detecting the temperature and humidity of the inner bucket, and the temperature measuring point is equipped with a temperature and humidity sensor, characterized in that... Includes the following steps, Step S1, the processing program starts by putting kitchen waste into the inner bin, closing the lid of the outer bin, and starting the processing program through the control module. The control module controls the heating mechanism and the stirring drive mechanism to start stirring and heating the kitchen waste. Step S2, real-time detection step: After the processing program is started, the temperature and relative humidity of the measuring point are collected in real time through the temperature and humidity sensor, and the collected data is transmitted to the control module in real time; Step S3, the judgment and reminder step: the control module makes a judgment based on the received real-time collected data. When the temperature of the temperature measuring point is higher than the first preset temperature, and the relative humidity of the temperature measuring point is lower than the first preset humidity within a first preset time, the control module issues a reminder signal that allows the addition of a reminder through sound and / or light. Step S4, adding kitchen waste: After the control module sends an allow-to-add reminder signal and receives a lid-opening signal, the control module ends the processing program and stops sending allow-to-add reminder signals, and repeats steps S1 to S3. Step S5, drying and finishing step: When the user stops adding food waste, step S4 is skipped. The control module stops sending the permission to add reminder signal, stops the processing program and starts the drying and finishing program until the food waste processing is completed.

2. The leak-proof method for a household kitchen waste disposer according to claim 1, characterized in that... The processing program includes an initial heating subroutine corresponding to the initial heating stage and an evaporation subroutine corresponding to the evaporation stage. After starting the processing program, the control module executes the initial heating subroutine and the evaporation subroutine sequentially. Step S3 includes the following sub-steps, Step S3.1, Initial Heating Judgment Sub-step: The control module makes a judgment based on the received real-time acquisition data. When the temperature rise of the temperature measuring point is less than 1~2°C within a second preset time or the temperature of the temperature measuring point is continuously greater than the second preset temperature within a third preset time, the control module stops executing the initial heating subroutine and executes the evaporation subroutine. Step S3.2, kitchen waste addition judgment sub-step: the control module makes a judgment based on the received real-time collected data. When the temperature of the temperature measuring point is higher than the first preset temperature, and the relative humidity of the temperature measuring point is lower than the first preset humidity within the first preset time, the control module issues the permission to add reminder signal through sound and / or light. The first preset temperature is lower than the second preset temperature.

3. The leak-proof method for a household kitchen waste disposer according to claim 2, characterized in that... The temperature measuring point is located in the household food waste disposer to discharge air from the inner bucket into the air collection chamber or duct into the atmosphere; The first preset temperature is 55~57°C, and the second preset temperature is 59~61°C. The first preset time and the third preset time are both 45~90s, and the second preset time is 150~200s. The first preset humidity is 58-62%.

4. The leak-proof method for a household kitchen waste disposer according to claim 2, characterized in that... The drying completion program includes a drying subroutine corresponding to the drying stage, a heat preservation subroutine corresponding to the heat preservation stage, and a cooling subroutine corresponding to the cooling stage. After starting the drying completion program, the control module executes the drying subroutine, the heat preservation subroutine, and the cooling subroutine in sequence. When the control module executes the drying subroutine, it stops issuing the permission to add reminder signal. The control module stores a saturated water vapor pressure-temperature reference table, which contains the pressure values ​​of saturated water vapor at different temperatures under one atmosphere. In step S1, the control module acquires the initial temperature T0 and initial relative humidity U0 of the temperature measuring point when starting the processing program; Step S5 includes the following sub-steps, Step S5.1, Drying Judgment Sub-step: The control module makes a judgment based on the received real-time collected data. When the temperature at the temperature measuring point is higher than the third preset temperature, and the relative humidity at the temperature measuring point is lower than the second preset humidity within a fourth preset time, the control module stops executing the evaporation subroutine and stops issuing the allow-to-add reminder signal. The control module then executes the drying subroutine. Step S5.2, the heat preservation judgment sub-step: the control module makes a judgment based on the received real-time acquisition data. If the temperature at the temperature measuring point is equal to or greater than the fourth preset temperature within the fifth preset time, the control module stops executing the drying subroutine and executes the heat preservation subroutine. Step S5.3, Cooling Judgment Sub-step: During the execution of the heat preservation subroutine, when the relative humidity at the temperature measurement point is less than 30%, the control module records the temperature T1 and the relative humidity U1 at this time. The control module obtains the saturated vapor pressure ec0 corresponding to the initial temperature T0 and the saturated vapor pressure ec1 corresponding to the holding temperature T1 from the vapor pressure-temperature reference table. According to the formula Given that a is 1~10%, the target humidity value Ub is calculated. When the relative humidity at the temperature measuring point is equal to or lower than the target humidity value Ub, the control module starts timing. After 100-150 seconds, when the relative humidity at the temperature measuring point is equal to or lower than the target humidity value Ub, the control module stops executing the heat preservation subroutine and executes the cooling subroutine.

5. A leak-proof method for a household kitchen waste disposer according to claim 4, characterized in that... The temperature measuring point is located in the household food waste disposer to discharge air from the inner bucket into the air collection chamber or duct into the atmosphere; The third preset temperature is 59~61°C, and the fourth preset temperature is 68~72°C. The second preset humidity is 28-32%. The fourth preset time and the fifth preset time are both 45~90s.

6. A leak-proof method for a household food waste disposer according to claim 4, characterized in that... The heating mechanism is equipped with an NTC temperature control component. When the control module executes the initial heating subroutine or the evaporation subroutine, When the temperature measured by the NTC temperature control component is below 110°C, the control module controls the heating mechanism to continue heating. When the temperature measured by the NTC temperature control component is 110~125°C, the control module controls the heating mechanism to heat intermittently. When the temperature measured by the NTC temperature control component exceeds 125°C, the control module stops the heating mechanism from heating. When the control module executes the drying subroutine, When the temperature measured by the NTC temperature control component is below 105°C, the control module controls the heating mechanism to continue heating. When the temperature measured by the NTC temperature control component is 105~120°C, the control module controls the heating mechanism to heat intermittently. When the temperature measured by the NTC temperature control component exceeds 120°C, the control module stops the heating mechanism from heating. When the control module executes the heat preservation subroutine, When the temperature at the measuring point is below 55°C, the control module controls the heating mechanism to continue heating. When the temperature at the measuring point is 55~70°C, the control module controls the heating mechanism to heat intermittently. When the temperature at the temperature measuring point exceeds 70°C, the control module stops the heating mechanism from heating. When the control module executes the cooling subroutine, it stops the heating mechanism and shuts down after a timer of 20-40 minutes.

7. A leak-proof method for a household food waste disposer according to claim 6, characterized in that... When the control module executes the initial heating subroutine or the evaporation subroutine, if the temperature measured by the NTC temperature control component is 110~125°C, the heating mechanism heats for 40 seconds and then stops for 20 seconds, thus cycling through intermittent heating. When the control module executes the drying subroutine, the heating mechanism heats for 30 seconds and then stops for 30 seconds when the temperature measured by the NTC temperature control component is 105~120°C, thus cycling through intermittent heating. When the control module executes the heat preservation subroutine, the heating mechanism heats for 30 seconds and then stops for 30 seconds when the temperature at the temperature measuring point is 55~70°C, thus cycling through intermittent heating.

8. A leak-proof method for a household food waste disposer according to any one of claims 4 to 7, characterized in that... After step S4 has been executed 2 to 4 times, when step S2 is completed again, step S3 and step S4 are skipped and step S5 is executed.

9. A leak-proof method for a household food waste disposer according to claim 8, characterized in that... The household food waste disposer is equipped with multiple status indicator lights corresponding sequentially to the initial heating subroutine, the evaporation subroutine, the drying subroutine, the heat preservation subroutine, and the cooling subroutine. When the corresponding subroutine is not executed, the corresponding status indicator light is off; When the corresponding subroutine is executing, the corresponding status indicator light flashes; When the corresponding subroutine completes, the corresponding status indicator light remains on. When the control module sends a signal to allow the addition of a reminder, the color of the status indicator light for the corresponding evaporation subroutine changes from the initial color to the reminder color and continues to flash or remain lit. At the same time, the buzzer of the household food waste disposer emits a beeping sound. When the control module stops sending the permission to add reminder signal, the color of the status indicator light for the corresponding evaporation subroutine changes from the reminder color to the initial color, and the buzzer of the household food waste disposer stops beeping.

10. A leak-proof method for a household food waste disposer according to claim 9, characterized in that... The household food waste disposer is also equipped with a status display screen for showing the percentage of processing progress. When step S4 is executed three times, after completing step S2, steps S3 and S4 are skipped and step S5 is executed. When the status indicator light corresponding to the initial heating subroutine remains lit and the status indicator light corresponding to the evaporation subroutine flashes, the ratio displayed on the status display screen changes from 100% to 85%. When the status indicator light corresponding to the evaporation subroutine changes from the initial color to the alert color for the first time, the ratio displayed on the status display screen changes from 85% to 70%. When the status indicator light corresponding to the evaporation subroutine changes from the initial color to the warning color for the second time, the ratio displayed on the status display screen changes from 70% to 55%. When the status indicator light corresponding to the evaporation subroutine changes from the initial color to the warning color for the third time, the ratio displayed on the status display screen changes from 55% to 40%. When the status indicator light corresponding to the evaporation subroutine remains lit and the status indicator light corresponding to the drying subroutine flashes, the ratio displayed on the status display screen changes from 40% to 25%. When the status indicator light corresponding to the drying subroutine remains lit and the indicator light corresponding to the heat preservation subroutine flashes, the ratio displayed on the status display screen changes from 25% to 10%. When the indicator light corresponding to the heat preservation subroutine remains lit and the indicator light corresponding to the cooling subroutine flashes, the ratio displayed on the status display screen changes from 10% to 5%. When all status indicator lights remain on, the ratio displayed on the status display changes from 5% to 0% or displays the character "OK".

Images