Control method of cooking appliance and cooking appliance

Abstract

The application provides a cooking appliance control method and a cooking appliance. The cooking appliance control method comprises: acquiring and recording food material quantity detection information corresponding to the quantity of food materials in a cooking cavity during cooking of the food materials by the cooking appliance; controlling a bottom heating device to work so that the food materials in the cooking cavity are boiled; after determining that the food materials are boiled and the working time of the bottom heating device is greater than or equal to a first preset boiling maintenance time, controlling the bottom heating device to stop working, and controlling a side heating device and / or a top heating device to work according to the food material quantity detection information and with preset heating parameters. According to the scheme, the bottom heating device is turned off after boiling and is switched to the side heating device and / or the top heating device, so that the heat source is transferred from the bottom of the pot liner where starch glue is easy to accumulate to the upper part of the pot liner; and the heating parameters of the side heating device and / or the top heating device are adjusted according to the quantity of food materials, so that suitable heat input can be provided for cooking of different quantities of food materials.

Description

Technical Field

[0001] This application relates to the field of cooking appliance technology, and more specifically to a control method for a cooking appliance and a cooking appliance. Background Technology

[0002] Most existing cooking appliances use a single bottom heating method. When cooking rice, the heat is mainly transferred upwards from the bottom of the pot. Although this method can cook the rice, the heat is concentrated at the bottom, resulting in uneven heating of the food throughout the cooking cavity.

[0003] When the amount of rice in the cooking cavity varies, the conventional bottom heating mode will still cause the heat to be excessively concentrated at the bottom. When there is less rice, it may cause energy waste and the rice may become too dry and hard due to overheating, making it easy for the bottom to burn or stick to the pot. When there is more rice, the bottom heating may not be able to transfer the heat to the top in time, and the rice on the top may be undercooked due to insufficient heating, thus prolonging the cooking time.

[0004] Therefore, there is a need to provide a method for controlling a cooking appliance and a cooking appliance in order to at least partially solve the above problems. Summary of the Invention

[0005] The summary section introduces a series of simplified concepts, which will be further explained in detail in the detailed description section. This summary section is not intended to limit the key and essential technical features of the claimed technical solution, nor is it intended to determine the scope of protection of the claimed technical solution.

[0006] To at least partially solve the above problems, a first aspect of this application provides a method for controlling a cooking appliance, the cooking appliance comprising: The inner pot, having an interior forming a cooking cavity for holding food, includes a bottom and sides. A bottom heating device is used to heat at least a portion of the bottom of the pot. A side heating device and / or a top heating device, the side heating device being used to heat at least a portion of the sides of the inner pot, and the top heating device being used to heat at least a portion of the top of the cooking cavity; The control method includes: During the cooking process of the food in the cooking appliance, the amount of food in the cooking cavity is acquired and recorded as food quantity detection information. The bottom heating device is controlled to operate, so that the food in the cooking cavity boils. After determining that the food is boiling and the working time of the bottom heating device is greater than or equal to the first preset boiling duration, the bottom heating device is controlled to stop working, and the side heating device and / or the top heating device are controlled to work with preset heating parameters according to the food quantity detection information.

[0007] According to this solution, after determining that the food has boiled and the working time of the bottom heating device is greater than or equal to the first preset boiling time, the bottom heating device is turned off and the side heating device and / or the top heating device is switched on. This transfers the heat source from the bottom of the pot, where starch tends to accumulate, to the side of the pot or the upper part of the cooking cavity, preventing excessive rise in the bottom temperature and thus solving the problem of food sticking to the pot and burning on the bottom. At the same time, adjusting the heating parameters of the side heating device and / or the top heating device according to the amount of food can provide suitable heat input for cooking different amounts of food, ensuring consistent cooking results when cooking rice multiple times.

[0008] Optionally, controlling the side heating device and / or top heating device to operate with preset heating parameters according to the amount of food includes: After the bottom heating device is turned off, the side heating device and / or the top heating device are operated in a power-adjustable heating mode for a second preset heating time. Based on the amount of ingredients, adjust the heating duty cycle of the side heating device and / or the top heating device, and / or adjust the second preset heating time.

[0009] According to this solution, by adjusting the heating power and the heating duty cycle and / or maintaining the boiling time according to the amount of ingredients, the heat input during the boiling stage can be adjusted so that different amounts of ingredients can obtain appropriate heat in the subsequent cooking process, ensuring that the ingredients are fully gelatinized and avoiding overheating that would lead to a deterioration in taste.

[0010] Optionally, the heating duty cycle is positively correlated with the amount of food.

[0011] According to this scheme, the heating duty cycle is positively correlated with the amount of food, so that the side heating device and / or top heating device provide more heat per unit time when the amount of food is larger.

[0012] Optionally, the larger the amount of food, the longer the side heating device and / or top heating device operate during the power adjustment cycle, and / or the shorter the time the side heating device and / or top heating device stop operating during the power adjustment cycle.

[0013] According to this plan, the heating duty cycle can be increased by extending the working time or shortening the stop time, and the heat output can be flexibly adjusted according to the amount of food.

[0014] Optionally, the control method further includes: A first duration factor is determined based on the amount of ingredients; the larger the amount of ingredients, the smaller the first duration factor. The duration t of operation of the side heating device and / or top heating device during the power adjustment cycle. b1 For: t b1 =t i1 -A∙t f , The duration t during which the side heating device and / or top heating device stops working during the power adjustment cycle. b2 For: t b2 =t i2 +B∙t f -t b1 , Among them, t i1 For the first preset duration, t i2 The second preset duration is given, where A is the first coefficient, B is the second coefficient, and t is the second preset duration. f This is the first duration factor.

[0015] This solution improves the precision and repeatability of control, which is beneficial for achieving standardized cooking results.

[0016] Optionally, the control method further includes: The possible range of values ​​for the amount of ingredients is divided into multiple consecutive quantity intervals, and a first alternative duration factor is determined for each quantity interval. The larger the value of the specified quantity range, the smaller the corresponding first candidate duration factor. The first alternative duration factor of the quantity range in which the amount of ingredients is located is the first duration factor.

[0017] According to this scheme, the first duration factor is determined based on different ingredient quantity ranges, which reduces computational complexity.

[0018] Optionally, the second preset heating time is positively correlated with the amount of food.

[0019] According to this solution, the second preset heating time is positively correlated with the amount of food, so that the larger the amount of food, the longer the side heating device and / or top heating device works, ensuring that large amounts of food receive enough heat to be fully cooked, while small amounts of food are protected from overheating.

[0020] Optionally, the control method further includes: determining a second preset heating time based on the initial temperature of the food ingredient, wherein the initial temperature of the food ingredient is negatively correlated with the second preset heating time.

[0021] According to this solution, when the initial temperature is low, the second preset boiling time is extended to compensate for heat loss, improve the adaptability of cooking utensils in low-temperature environments, and ensure that the food is fully cooked.

[0022] Optionally, the control method further includes: The second preset heating time t 52 For: t 52 =t 50 +k, Among them, t b50 The basic heating time is determined based on the amount of food; the larger the amount of food, the longer the basic heating time. k is the second duration factor, which is determined based on the initial temperature of the food. The lower the initial temperature of the food, the larger the second duration factor.

[0023] According to this scheme, by decomposing the second preset heating time into basic heating time and low temperature compensation time factor, both the basic requirements of the amount of food are considered and the compensation of the initial temperature is introduced, which improves the flexibility of the control method.

[0024] Optionally, the control method further includes: The possible range of the ingredient quantity is divided into multiple consecutive quantity intervals. A candidate basic heating time is determined for each quantity interval. The higher the temperature value of the quantity interval, the longer the corresponding candidate basic heating time. The candidate basic heating time for the quantity interval containing the ingredient quantity is the basic heating time; and / or The possible range of initial temperature values ​​of the food is divided into multiple consecutive temperature intervals. A second alternative duration factor is determined for each temperature interval. The higher the temperature value of the temperature interval, the smaller the corresponding second alternative duration factor. The second alternative duration factor of the temperature interval in which the initial temperature of the food is located is the second duration factor.

[0025] According to this scheme, the basic heating time and the second duration factor are determined based on different food quantity ranges, which reduces the computational complexity.

[0026] Optionally, the cooking appliance further includes: The inner pot is removably disposed within the pot body; and A top temperature sensor and / or a bottom temperature sensor, wherein the top temperature sensor is used to sense the temperature at the top of the cooking cavity, and the bottom temperature sensor is used to sense the temperature at the bottom of the inner pot. The control method further includes: before cooking heating begins, after the inner pot containing the ingredients has been placed in the pot body for a preset preparation time, obtaining the initial top temperature sensed by the top temperature sensor or the initial bottom temperature sensed by the bottom temperature sensor, and using the initial top temperature or the initial bottom temperature as the initial temperature of the ingredients.

[0027] According to this solution, by pre-setting the preparation time to ensure sufficient heat exchange between the pot and the food, and after the temperature sensor readings stabilize, the initial temperature is obtained, which improves the accuracy of the initial temperature detection and provides a reliable basis for subsequent control strategies such as low temperature compensation.

[0028] Optionally, the control method further includes: During the cooking process of the ingredients in the cooking appliance, a boiling process and a first rice-cooking process are set up sequentially. After determining that the food has boiled, proceed to the boiling maintenance process; In the boiling process, the bottom heating device is operated for a first preset boiling duration, and at least one of the first preset boiling duration and the average power of the bottom heating device is adjusted according to the amount of food. Then, the first rice-cooking process begins. In this process, the bottom heating device is stopped, and the side heating device and / or top heating device are controlled to operate with preset heating parameters according to the amount of ingredients.

[0029] According to this scheme, by first performing a vigorous boiling process and then performing a gentle boiling process, the two-stage control ensures that the starch in the rice grains gelatinizes quickly and evenly during the vigorous rolling, while also preventing the bottom temperature from becoming too high and causing the rice to burn in the later stages.

[0030] Optionally, the first preset boiling duration is positively correlated with the amount of food; and / or In the boiling process, the average power of the bottom heating device is positively correlated with the amount of food; and / or In the boiling process, the heating duty cycle of the bottom heating device is positively correlated with the amount of food ingredients.

[0031] According to this scheme, by making the first preset boiling duration, average power or heating duty cycle positively correlated with the amount of food, it ensures that appropriate heat input is provided for different amounts of food during the strong boiling stage at the bottom, and more heat is provided for larger amounts of food.

[0032] Optionally, the cooking appliance includes a top temperature sensor for sensing the temperature of the top of the cooking cavity. The control method further includes: A boiling-testing step is incorporated into the cooking process of the food using the cooking appliance, and this boiling-testing step is performed before the boiling-maintaining step. In the boiling determination process, when the temperature sensed by the top temperature sensor is consistently higher than the preset boiling temperature within a preset boiling time and the fluctuation range does not exceed the preset fluctuation temperature value, the food is determined to be boiling.

[0033] According to this solution, boiling is determined by sensing the temperature through a top temperature sensor, and the determination method is accurate and reliable.

[0034] Optionally, the cooking appliance includes a bottom temperature sensor for sensing the temperature of the bottom of the inner pot. The control method further includes: A boiling step is incorporated into the cooking process of the food using the cooking appliance, and this boiling step precedes the boiling determination step. During the boiling process, the bottom heating device is controlled to operate so that the temperature sensed by the top or bottom temperature sensor reaches the preset boiling temperature. When the temperature sensed by the top temperature sensor or the bottom temperature sensor reaches the preset boiling temperature, or when the boiling process continues for a preset boiling time, the boiling process ends and the process proceeds to the boiling determination process.

[0035] According to this plan, the boiling process is terminated when the temperature or time reaches the target, thus ensuring the reliability and safety of cooking.

[0036] Optionally, the control method further includes: During the cooking process of the food in the cooking appliance, a weighing process is set before the boiling process, and a preheating and water absorption process is set before the weighing process. In the preheating and water absorption process, when the temperature sensed by the bottom temperature sensor or the top temperature sensor is lower than the third temperature threshold, the bottom heating device is controlled to operate; when the temperature sensed by the bottom temperature sensor or the top temperature sensor is greater than or equal to the third temperature threshold, the bottom heating device is controlled to stop operating. The preheating and water absorption process ends when the preheating and water absorption process has continued for a preset water absorption time, and then proceeds to the judgment process. In the measurement process, the bottom heating device is controlled to operate so that the sensing temperature of the top temperature sensor or the bottom temperature sensor reaches the preset measurement temperature. The preset boiling temperature and the amount of ingredients are calculated based on the duration of the time from the start of the measurement process until the temperature sensed by the top or bottom temperature sensor just reaches the preset measurement temperature. Wherein, the preset judgment temperature is higher than the third temperature threshold and lower than the preset boiling temperature.

[0037] According to this scheme, the preset boiling temperature is calculated based on the judgment results, which realizes the dynamic adjustment of the boiling temperature, so that different amounts of ingredients can enter the boiling stage in the best state.

[0038] Optionally, the duration of the time period is positively correlated with the amount of ingredients.

[0039] According to this scheme, the determination method is simple, reliable, and low-cost.

[0040] Optionally, the control method further includes: The possible range of values ​​for the duration of the time period is divided into multiple consecutive duration intervals, and a candidate ingredient quantity is determined for each duration interval. The longer the duration of the time interval, the greater the corresponding quantity of candidate ingredients. The quantity of alternative ingredients within the time interval in which the time period falls is the quantity of ingredients.

[0041] According to this scheme, the amount of ingredients is determined based on the duration value of different time intervals, which reduces the computational complexity.

[0042] Optionally, the preset boiling temperature is positively correlated with the amount of ingredients.

[0043] According to this plan, the larger the amount of ingredients, the higher the boiling temperature, thus providing more heat for large quantities of ingredients.

[0044] Optionally, the control method further includes: in the preheating and water absorption process, When the temperature sensed by the bottom temperature sensor or the top temperature sensor is less than or equal to a first temperature threshold, the bottom heating device is controlled to heat at a first power. When the first temperature threshold < the sensing temperature of the bottom temperature sensor or the top temperature sensor ≤ the second temperature threshold, the bottom heating device is controlled to heat at the second power. When the second temperature threshold is less than the sensing temperature of the bottom temperature sensor or the top temperature sensor and less than the third temperature threshold, the bottom heating device is controlled to heat at the third power. When the temperature sensed by the bottom temperature sensor or the top temperature sensor is greater than or equal to the third temperature threshold, the bottom heating device is controlled to stop heating. Wherein, the first temperature threshold < the second temperature threshold < the third temperature threshold; The first power > the second power > the third power.

[0045] According to this scheme, segmented variable power control is adopted in the preheating and water absorption process to achieve precise temperature control.

[0046] Optionally, the control method further includes: During the cooking process of the cooking appliance, a second rice-cooking process is set after the first rice-cooking process. When the side heating device and / or the top heating device continue to work in the mode of adjustable heating for the second heating time, the first rice-cooking process ends and the second rice-cooking process begins. In the second rice-cooking process, the bottom heating device, the side heating device and the top heating device are all not working.

[0047] According to this plan, the residual heat is used to further cook the ingredients through the second rice-cooking process.

[0048] Optionally, the control method further includes: In the boiling process, the temperature change at the bottom of the pot is obtained during one heating cycle of the bottom heating device; When the temperature change exceeds a preset threshold, the boiling process ends and the process proceeds to the first rice cooking process. In the first rice cooking process, the bottom heating device is stopped, and the side heating device and / or the top heating device are started.

[0049] According to this solution, the risk of burning dry or overheating can be identified in advance, and the heating device can be switched from the bottom heating device to the side heating device and / or the top heating device.

[0050] A second aspect of this application provides a cooking appliance, comprising: The inner pot, having an interior forming a cooking cavity for holding food, includes a bottom and sides. A bottom heating device for heating at least a portion of the bottom of the pot; A side heating device and / or a top heating device, the side heating device being used to heat at least a portion of the sides of the inner pot, and the top heating device being used to heat at least the top of the cooking cavity; A top temperature sensor is used to sense the temperature at the top of the cooking cavity; A bottom temperature sensor is used to sense the temperature at the bottom of the inner pot; and A control device is electrically connected to the bottom heating device, the side heating device and / or the top heating device, the top temperature sensor and the bottom temperature sensor, respectively, and the control device is configured to perform the steps of the control method for the cooking appliance as described above.

[0051] According to this solution, the cooking appliance improves the consistency and adaptability of cooking results by setting a bottom heating device, a side heating device and / or a top heating device, as well as a corresponding temperature sensor, and by having a control device execute the above-mentioned control method. Attached Figure Description

[0052] The following drawings, illustrating embodiments of this application, are incorporated herein by reference and are used to understand this application. The drawings show embodiments of this application and their descriptions, serving to explain the principles of this application. In the drawings, Figure 1 This is a perspective view of a cooking appliance according to a preferred embodiment of this application; Figure 2 This is a cross-sectional schematic diagram of a cooking appliance according to a preferred embodiment of this application; Figure 3 This is a perspective view of the inner pot and side heating device of a cooking appliance according to a preferred embodiment of this application. Figure 4 This is a flowchart illustrating a preferred embodiment of the control method for a cooking appliance according to this application. Figure 5 A schematic diagram of the boiling process of a control method for a cooking appliance according to a preferred embodiment of this application; Figure 6 This is a schematic diagram of the judgment process of a cooking appliance control method according to a preferred embodiment of this application.

[0053] Figure 7 for Figure 1 The diagram shows the time sequence of temperature in various parts of the cooking appliance during the specific process of cooking rice. Figure 8 for Figure 1 The cooking utensils shown are Figure 7 The timing diagram of the temperature timing diagram corresponds to the timing diagram of the power of the heating component; Figure 9 and Figure 10 This is a side cross-sectional view of the inner pot of a cooking appliance according to a specific embodiment of this application.

[0054] Explanation of reference numerals in the attached figures 10: Claypot 11: Cooking Cavity 20: Pot Inner Layer 21: Bottom of the inner pot / First area of ​​the inner pot 22: Second zone of the inner pot 23: Third zone of the inner pot 24: Side of the inner pot 30: Cover 41: Bottom heating device 42: Side heating device 43: Top heating device 50: Control device 60: Top temperature sensor 70: Bottom temperature sensor 100: Cooking utensils Detailed Implementation

[0055] In the following description, numerous specific details are set forth to provide a more thorough understanding of this application. However, it will be apparent to those skilled in the art that embodiments of this application may be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described to avoid confusion with embodiments of this application.

[0056] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms “comprising” and / or “including” are used in this specification, they indicate the presence of the stated features, integrals, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components, and / or combinations thereof.

[0057] In this document, ordinal numbers such as “first” and “second” used in this application are merely identifiers and do not have any other meaning, such as a specific order. Moreover, for example, the term “first component” does not imply the existence of a “second component”, and the term “second component” does not imply the existence of a “first component”.

[0058] In this article, terms such as "up," "down," "front," "back," "left," and "right" are used only to indicate the relative positional relationship between related parts, rather than to define the absolute position of these related parts.

[0059] In this document, terms such as “equal” and “same” are not strict mathematical and / or geometric limitations, but also include errors that are understandable to those skilled in the art and permissible in manufacturing or use.

[0060] Unless otherwise stated, the numerical ranges in this document include not only the entire range within its two endpoints, but also the subranges contained therein.

[0061] Exemplary embodiments according to this application will now be described in more detail with reference to the accompanying drawings. However, these exemplary embodiments may be implemented in many different forms and should not be construed as being limited to the embodiments set forth herein. It should be understood that these embodiments are provided so that the disclosure of this application is thorough and complete, and that the concept of these exemplary embodiments is fully conveyed to those skilled in the art.

[0062] Reference Figures 1 to 3 This application provides a cooking appliance 100, which can be a rice cooker, an electric pressure cooker, or other cooking appliances 100. In addition to the function of cooking rice, the cooking appliance 100 can also have various functions such as cooking porridge.

[0063] The cooking appliance 100 includes a pot body 10 and a lid 30. The pot body 10 has a cylindrical inner pot storage section. The inner pot 20 is fixedly installed in the inner pot storage section, or it can be freely placed into or removed from the inner pot storage section for easy cleaning. The inner pot 20 is typically made of metal and has a circular opening on its upper surface for holding materials to be heated, such as rice or soup. The pot body 10 includes a heating device for heating the inner pot 20.

[0064] The lid 30 has a shape that substantially corresponds to the pot body 10. The lid 30 is closable on the pot body 10; specifically, it is pivotally connected to the pot body 10 via a pivot axis and can freely pivot between a closed and open position relative to the pot body 10 about the pivot axis, facilitating the closing and opening of the pot body 10. When the lid 30 is closed on the pot body 10, it covers the inner pot 20, forming a cooking space between them. The lid 30 typically also has a pot rim sealing ring, which can be made of, for example, rubber material, and is positioned between the lid 30 and the inner pot 20 to seal the cooking space when the lid 30 is closed.

[0065] It should be noted that the directional terms used in this article to describe the various components and parts of the pot body 10, such as "up," "down," "above," "below," "upward," "downward," "facing upward," and "facing downward," are relative to the pot body 10 when it is placed horizontally and upright. Unless otherwise specified, "inner" in the directional terms "inward," "outward," "towards," "inner side," and "outer side" refers to the area near the center of the pot body 10, and "outer" refers to the area away from the center of the pot body 10.

[0066] The cooking appliance 100 is equipped with a heating device. Optionally, the heating device of the cooking appliance 100 includes a bottom heating device 41 disposed at the bottom 21 of the inner pot, a side heating device 42 for heating the sides of the inner pot 20, and / or a top heating device 43 for heating the top of the cooking cavity of the inner pot 20, so as to achieve zoned heating of the inner pot 20 and improve the cooking effect. The side heating device 42 may include a heating device disposed around the side 24 of the inner pot. The top heating device 43 may include a heating device disposed on the lid 30. Optionally, the heating device may be, but is not limited to, an electromagnetic heating device, an infrared heating device, or a heat convection heating device.

[0067] The heating device is electrically connected to the control device 50 and operates under the control of the control device 50. The control device 50 may be, for example, a microcontroller unit (MCU), which has pre-installed control program software to execute the control method of the cooking appliance 100 provided in this solution.

[0068] To monitor temperature changes during cooking in real time, the cooking appliance 100 is also equipped with a temperature sensing device. This temperature sensing device includes a top temperature sensor 60 and a bottom temperature sensor 70. The top temperature sensor 60 is, for example, located on the lid 30, with its sensing probe extending into the cooking cavity 11 to sense the temperature at the top of the cooking cavity 11. The bottom temperature sensor 70 is, for example, located inside the pot body 10, typically passing through the support structure of the bottom heating element 41 and contacting the outer surface of the bottom 21 of the inner pot to sense the temperature at the bottom of the inner pot 20. Both the top temperature sensor 60 and the bottom temperature sensor 70 are electrically connected to the control device 50, which can periodically acquire this temperature data as a basis for controlling the bottom heating element 41, the side heating element 42, and the top heating element 43.

[0069] This solution also provides a control method for a cooking appliance 100, which is particularly suitable for cooking rice, but not limited to it. For ease of description, refer to... Figure 4 The entire cooking process can be divided into several consecutive steps, such as preparation, preheating and water absorption, measurement, boiling, maintaining boiling, and simmering. The simmering process includes a first simmering step and a second simmering step.

[0070] First Implementation Method According to one embodiment of this application, a bottom heating device 41 and a side heating device 42 are provided in the cooking appliance 100. The control method of the cooking appliance 100 will be described in detail below.

[0071] Preparation process When the user places the inner pot 20 containing ingredients such as rice and water into the main pot 10 and closes the lid 30, and starts the cooking program, the cooking appliance 100 enters the preparation stage. During this stage, the bottom heating device 41 and the side heating device 42 are not activated. After a preset preparation time to ensure sufficient heat exchange between the inner pot 20 and the ingredients, the temperature sensor readings stabilize, and the control device 50 obtains the initial bottom temperature T through the bottom temperature sensor 70. b0 Alternatively, the initial top temperature T can be obtained via the top temperature sensor 60. t0 The initial bottom temperature T b0 Or the initial top temperature T t0 This serves as the initial temperature for the ingredients. Optionally, the preset preparation time is 10~30 seconds, for example, a preset preparation time of 20 seconds.

[0072] The initial temperature parameters of the ingredients reflect the initial state of the cooking appliance 100 and the ingredients, providing a basis for subsequent control strategies such as low-temperature compensation. Optionally, during the preparation process, the control device 50 determines a second duration factor k based on the initial temperature of the ingredients. It can be understood that the lower the initial temperature of the ingredients, the lower the ambient temperature, and more heat compensation may be required subsequently.

[0073] Optionally, the possible range of initial temperature values ​​of the ingredients is divided into multiple consecutive temperature intervals, and a second alternative duration factor is determined for each temperature interval. The higher the temperature value of the temperature interval, the smaller the corresponding second alternative duration factor. The second alternative duration factor of the temperature interval where the initial temperature of the ingredients is located is the second duration factor k.

[0074] For example, in the preparation process, if the initial bottom temperature T b0 Initial top temperature T t0 If at least one of the conditions is less than or equal to the preset low-temperature compensation threshold T0, the side heating device 42 is controlled to extend the working time of the boiling process by k minutes (described below). Wherein, T0 is 5~15℃.

[0075] Optionally, T b0 ≤0, and / or, T t0 If k ≤ 0, then k is 0-4 min, for example, 2 min.

[0076] Optionally, 0 <T b0 ≤T0, and / or, 0 <T t0 If ≤T0, then k is 0-3min, for example 1min.

[0077] Optionally, if T b0 >T0, and / or, T t0 If T > T0, then k is 0-2 min, for example, 0 min.

[0078] Preheating and Water Absorption Process After the preparation process, the cooking appliance 100 enters the preheating and water absorption process. In the preheating and water absorption process, the ingredients and water are smoothly heated from the initial temperature to a suitable temperature range for water absorption and maintained at this temperature for a period of time to promote sufficient water absorption by the ingredients. This process includes a preheating process and a water absorption process.

[0079] In the preheating and water absorption process, the control device 50 controls the bottom heating device 41 to heat, while the side heating device 42 remains closed. The control device 50 dynamically adjusts the heating power of the bottom heating device 41 according to the bottom temperature feedback by the bottom temperature sensor 70 in real time or the top temperature feedback by the top temperature sensor 60 in real time, so that the ingredients are in a suitable temperature range for water absorption to achieve refined temperature control. When the sensed temperature of the bottom temperature sensor 70 or the top temperature sensor 60 is greater than or equal to the third temperature threshold T3, the control device 50 controls the bottom heating device 41 to stop working. When the preheating and water absorption process lasts for a preset water absorption duration, the preheating and water absorption process ends and the quantity judgment process is entered. By controlling the temperature and heating device in the preheating and water absorption stage, the control of variable power in segments is achieved, avoiding premature gelatinization of the rice grain surface due to too fast temperature rise, thus hindering internal water absorption.

[0080] Exemplarily, taking the bottom temperature as an example, different bottom heating powers are adopted through temperature zoning: When the bottom temperature T b ≤ the first temperature threshold T1, the control device 50 controls the bottom heating device 41 to heat at the first power P1 to achieve rapid temperature rise.

[0081] When the first temperature threshold T1 < T b ≤ the second temperature threshold T2, the control device 50 controls the bottom heating device 41 to heat at the second power P2 to slow down the temperature rise rate.

[0082] When the second temperature threshold T2 < T b ≤ the third temperature threshold T3, the control device 50 controls the bottom heating device 41 to heat at the third power P3 to further smooth the temperature rise.

[0083] When T b ≥ the third temperature threshold T3, the control device 50 controls the bottom heating device 41 to stop heating and uses the residual heat to maintain the temperature.

[0084] Among them, T1 < T2 < T3. Optionally, T1 is 48 - 52 °C. For example, T1 is 50 °C. T2 is 53 - 57 °C. For example, T2 is 55 °C. T3 is 58 - 62 °C. For example, T3 is 59 °C.

[0085] P1>P2>P3. Optionally, P1 is the rated power or greater than 80% of the rated power. P2 is 30%-80% of the rated power. P3 is less than 30% of the rated power.

[0086] Through the above control, the bottom temperature is stably maintained near T3. When the duration of the preheating and water absorption process reaches the preset preheating and water absorption time k1, the control device 50 ends the process and enters the judgment process. Optionally, k1 ≤ 15 min, for example, k1 is 10 min.

[0087] Of course, different bottom heating powers can also be used according to the temperature zones mentioned above based on the top temperature, which will not be elaborated here.

[0088] Judgment process Reference Figure 6 After the preheating and water absorption process is completed, the cooking appliance 100 enters the measurement process. This process is used to acquire and record the corresponding ingredient quantity detection information within the cooking cavity 11, providing basic parameters for subsequent differentiated cooking. The ingredient quantity detection information refers to the amount of food inside the cooking cavity 11, which can be either the weight or volume of the food.

[0089] After entering the judgment process, the control device 50 controls the bottom heating device 41 to start working at a preset power P4, and simultaneously starts a timer to begin the second timing. Optionally, P4 is the rated power or greater than 80% of the rated power. The control device 50 continuously monitors the top temperature through the top temperature sensor 60 or the bottom temperature through the bottom temperature sensor 70. As heating proceeds, the temperature inside the cooking cavity 11 continuously rises. When the temperature sensed by the top temperature sensor 60 or the bottom temperature sensor 70 reaches the preset judgment temperature T4, the control device 50 records the duration of the second timing at this time, which is the judgment duration t2. The judgment duration t2 is the time period from the start of the judgment process until the temperature sensed by the top temperature sensor 60 or the bottom temperature sensor 70 just reaches the preset judgment temperature T4. The preset judgment temperature T4 is higher than the third temperature threshold T3 and lower than the preset boiling temperature T5 (described below). Optionally, T4 is 60~80°C, for example, 70°C.

[0090] Because water has a high specific heat capacity, the greater the amount of food, the greater the total heat capacity of the rice-water mixture within the cooking cavity 11. Under the same heating power, the temperature rises more slowly, thus requiring a longer judgment time t2 to reach the judgment temperature. Conversely, the smaller the amount of food, the shorter t2. That is, t2 is positively correlated with the amount of food. Based on this principle, the control device 50 can determine the food quantity level based on the judgment time t2.

[0091] Optionally, the duration of the time period is positively correlated with the amount of the food ingredient. The possible value range of the determination duration t2 is divided into a plurality of consecutive duration intervals, and an alternative food ingredient amount is determined for each duration interval. The larger the duration value of the duration interval, the larger the corresponding alternative food ingredient amount, and the alternative food ingredient amount of the duration interval in which the duration of the time period is located is the food ingredient amount.

[0092] In a specific embodiment, the control device 50 compares the determination duration t2 with a preset duration threshold to classify the food ingredient amount levels: If t2 ≤ the first duration threshold t d1 , it is determined as the first food ingredient amount.

[0093] If the first duration threshold t d1 < t2 ≤ the second duration threshold t d2 , it is determined as the second food ingredient amount.

[0094] If t2 > the second duration threshold t d2 , it is determined as the third food ingredient amount.

[0095] Among them, the first food ingredient amount < the second food ingredient amount < the third food ingredient amount.

[0096] Optionally, t d1 is 5 - 9 min, and t d2 is 11 - 15 min. For example, t d1 is 7 min, and t d2 is 13 min.

[0097] According to this solution, the control device 50 can adaptively adjust the subsequent cooking method according to different food ingredient amount detection information.

[0098] Preferably, in the determination process, the control device 50 continuously monitors the top temperature through the top temperature sensor 60, and the measured temperature is closer to the temperature of the food ingredient in the inner pot 20.

[0099] Boiling - surging process After the determination process ends, the cooking appliance 100 enters the boiling - surging process. In the boiling - surging process, the cooking appliance 100 can quickly and efficiently heat the rice - water mixture to a state close to boiling.

[0100] In the boiling - surging process, the control device 50 controls the bottom heating device 41 to work at a preset power P5 to quickly increase the temperature. Optionally, P5 is 30% - 80% of the rated power.

[0101] In an example, the control device 50 monitors the top temperature or the bottom temperature. When the top temperature or the bottom temperature reaches the preset boiling - surging temperature T5, the boiling - surging process ends, and the cooking appliance 100 enters the boiling - maintaining process.

[0102] Among them, the preset boiling temperature T5 is higher than the preset judgment temperature T4.

[0103] To accommodate different amounts of ingredients, the preset boiling temperature can be dynamically adjusted based on the ingredient quantity detection information obtained from the measurement process. Specifically, the preset boiling temperature is positively correlated with the ingredient quantity detection information; that is, the larger the ingredient quantity, the higher the preset boiling temperature. The ingredient quantity is obtained through the aforementioned measurement process. Optionally, the preset boiling temperature T5 = T b +a n , among which, T b The boiling base temperature is, for example, 80~90℃, or T5 is 85℃; a n This is the temperature factor corresponding to the amount of ingredients.

[0104] In one specific embodiment, the temperature factor a1 for the first amount of food is 0-3℃, for example, 1℃. The temperature factor a2 for the second amount of food is 0-4℃, for example, 2℃. The temperature factor a3 for the third amount of food is 1-5℃, for example, 3℃.

[0105] Based on the above, the preset boiling temperature can be dynamically adjusted according to the ingredient quantity detection information obtained from the judgment process, for example, T b If a1 is 1℃, then the boiling process requires heating to a top or bottom temperature above 86℃; if a2 is 2℃, then the boiling process requires heating to a top or bottom temperature above 87℃; if a3 is 3℃, then the boiling process requires heating to a top or bottom temperature above 88℃. Dynamic adjustments ensure that regardless of the amount of food, the boiling process begins at the optimal time, guaranteeing thorough boiling.

[0106] In another example, the control device 50 can also terminate the boiling process based on its duration. Specifically, the control device 50 monitors the boiling process and when the duration t3 reaches a preset boiling time, the boiling process ends, and the cooking appliance 100 enters the boiling maintenance process. Optionally, the preset boiling time t3 is 2 to 8 minutes, for example, 5 minutes.

[0107] Preferably, during the boiling process, the control device 50 continuously monitors the top temperature through the top temperature sensor 60, and the measured temperature is closer to the temperature of the food inside the inner pot 20.

[0108] Maintaining boiling process In the aforementioned boiling process, the bottom heating device 41 operates at a preset power P5 to bring the food to or near boiling. Before entering the boiling maintenance process, a boiling determination process is first performed: when the temperature sensed by the top temperature sensor 60 remains above the preset boiling temperature for a preset boiling duration t4, and the fluctuation range (the difference between the maximum and minimum top temperatures within the preset boiling duration t4) does not exceed the preset fluctuation temperature value T6, the food is determined to be boiling. After the food is determined to be boiling, the boiling maintenance process begins. Optionally, the preset boiling duration t4 is 25~35s, for example, 30s. The preset fluctuation temperature value T6 is, for example, 1℃ to 2℃. That is, if the top temperature can be maintained at a basically constant high temperature, it indicates that the top of the cooking cavity 11 is filled with steam and the food is in a boiling state.

[0109] Maintaining a boil allows the rice grains to fully gelatinize and absorb water while boiling. The cooking appliance 100 incorporates a boil-maintaining process and a first steaming process sequentially during the cooking process. After the ingredients are determined to be boiling, the boil-maintaining process begins. This application employs a two-stage control method in both the boil-maintaining process and the first steaming process: a strong boil at the bottom followed by a weak boil at the top, to solve the problem of scorching at the bottom in traditional cooking methods.

[0110] Reference Figure 5 After determining that the ingredients have boiled, the boiling process is maintained. At the same time, the control device 50 first starts the timer to start the first timing t1.

[0111] Boiling process: Control device 50 controls bottom heating device 41 to perform heating. In the boiling process, the bottom heating device 41 continuously provides high heat to maintain the strong boiling state of the rice-water mixture, causing the rice grains to tumble violently in the pot, promoting rapid and uniform gelatinization of starch.

[0112] First step of cooking rice: Control device 50 stops the bottom heating device 41 from working. At the same time, it controls the side heating device 42 to work. The side heating device 42 provides heat from the side 24 of the inner pot to maintain a relatively gentle boiling state, further cooking the ingredients and evaporating excess moisture.

[0113] During the later stages of cooking, after most of the free water has evaporated, a large amount of starch slurry accumulates at the bottom 21 of the inner pot. If bottom heating continues at this point, the bottom temperature will rise sharply, easily causing the starch slurry to over-solidify or even carbonize, resulting in food sticking to the pot and burning. This invention addresses this by turning off the bottom heating device 41 and switching to the side heating device 42 during the first rice-cooking process, transferring the heat source from the bottom to the side. Less starch slurry accumulates on the side 24 of the inner pot, and the temperature rise from side heating does not cause severe sticking. Thus, the heat is no longer directly applied to the starch-slurry-accumulated bottom 21 of the inner pot, preventing excessive temperature increases at the bottom and solving the burning problem.

[0114] The heating parameters for the boiling process are explained below.

[0115] During the boiling process, the bottom heating device 41 operates at a preset power P6 for a first preset boiling duration t. 51 .

[0116] In one example, the first preset boiling time t is adjusted based on the amount of ingredients. 51 Optionally, the first preset boiling duration is positively correlated with the amount of food. Optionally, the first preset boiling duration t 51 Less than or equal to 10 minutes. For example, when calculating the first ingredient quantity, t 51 =6min; for the second ingredient quantity, t 51 =8min; When the third ingredient quantity is reached, t 51 =10min.

[0117] In another example, the average power P6 of the bottom heating device 41 is adjusted. Optionally, the average power of the bottom heating device 41 is positively correlated with the amount of food. Optionally, in the boiling process, the heating power of the bottom heating device 41 ranges from 30% to 80% of its rated power. For example, with the first amount of food, P6 = 60% of the rated power; with the second amount of food, P6 = 70% of the rated power; and with the third amount of food, P6 = 80% of the rated power.

[0118] In another example, the heating duty cycle of the bottom heating device 41 is adjusted. Optionally, the heating duty cycle of the bottom heating device 41 is positively correlated with the amount of food. That is, the larger the amount of food, the longer the side heating device 42 operates during the adjustment cycle, and / or the shorter the time the side heating device 42 stops operating during the adjustment cycle.

[0119] The heating parameters for the first step of cooking rice are explained below.

[0120] In the first rice cooking process, after the bottom heating device 41 is shut off, the side heating device 42 is activated to operate in a power-adjustable heating mode for a second preset heating time t. 52 .

[0121] In one example, the heating duty cycle is adjusted based on the amount of ingredients. The heating duty cycle of the side heating device 42 is positively correlated with the ingredient quantity detection information. That is, the larger the amount of ingredients, the more heat compensation is required, so the control device 50 will set a higher duty cycle. This ensures that different amounts of ingredients receive appropriate heat input during the first rice cooking process, guaranteeing that the ingredients are fully gelatinized while avoiding overheating that would degrade the taste.

[0122] Optionally, the first duration factor t is determined based on the amount of ingredients. f The larger the amount of ingredients, the longer the first duration factor t. fThe smaller the value, the better. Optionally, the possible range of ingredient quantity can be divided into multiple consecutive quantity intervals. A first alternative duration factor is determined for each quantity interval. The larger the quantity value of the interval, the smaller the corresponding first alternative duration factor. The first alternative duration factor of the quantity interval containing the ingredient quantity is the first duration factor t. f For example, the first duration factor t corresponding to the first ingredient quantity. f The duration is 6-10 seconds, for example, 8 seconds. The first duration factor t corresponds to the amount of the second ingredient. f The duration is 2-6 seconds, for example, 4 seconds. The first duration factor t corresponds to the amount of the third ingredient. f The time is 0~4s, for example, 2s.

[0123] Based on the above, the duration t of operation of the side heating device 42 during the power adjustment cycle b1 For: t b1 =t i1 -A∙t f The duration t during which the side heating device 42 stops working in the power adjustment cycle. b2 For: t b2 =t i2 +B∙t f -t b1 Among them, t i1 For the first preset duration, t i2 The second preset duration is given, where A is the first coefficient, B is the second coefficient, and t is the second preset duration. f This is the first duration factor. Optionally, the first preset duration t i1 The duration is 13-17 seconds, for example, 15 seconds. The second preset duration is t. i2 The duration is 35~45s, for example, 40s. The first coefficient A is 0.3~0.7, for example, 0.5. The second coefficient B is 0.8~1.2, for example, 1.

[0124] For example, when the first ingredient quantity is t f For 8s, t i1 For 15s, t i2 The duration of operation of the side heating device 42 during the power adjustment cycle is t = 40s, with the first coefficient A being 0.5 and the second coefficient B being 1. b1 For: t b1 =15-0.5*8=11s. The duration t during which the side heating device 42 stops working in the power adjustment cycle. b2 For: t b2 =40 + 1 * 8 - 11 = 37s.

[0125] When calculating the second ingredient quantity, t f For 4s, t i1 For 15s, t i2The duration of operation of the side heating device 42 during the power adjustment cycle is t = 40s, with the first coefficient A being 0.5 and the second coefficient B being 1. b1 For: t b1 =15-0.5*4=13s. The duration t during which the side heating device 42 stops working in the power adjustment cycle. b2 For: t b2 =40 + 1*4 - 13 = 31s.

[0126] When calculating the third ingredient quantity, t f For 2s, t i1 For 15s, t i2 The duration of operation of the side heating device 42 during the power adjustment cycle is t = 40s, with the first coefficient A being 0.5 and the second coefficient B being 1. b1 For: t b1 =15-0.5*2=14s. The duration t during which the side heating device 42 stops working in the power adjustment cycle. b2 For: t b2 =40 + 1*2 - 14 = 28s.

[0127] In another example, the second preset heating time t is adjusted according to the amount of ingredients. 52 Second preset heating time t 52 Positively correlated with the amount of ingredients, specifically, the base heating time t of the second preset heating time. 50 It is positively correlated with the amount of ingredients. The larger the amount of ingredients, the longer the weak boiling time is needed to ensure that the center of the rice grains is fully cooked.

[0128] Optionally, the possible range of ingredient quantities can be divided into multiple consecutive quantity intervals, and an alternative basic heating time can be determined for each quantity interval. The higher the temperature value of the quantity interval, the longer the corresponding alternative basic heating time. The alternative basic heating time of the quantity interval containing the ingredient quantity is the basic heating time t. 50 For example, when calculating the first ingredient quantity, t 50 For the second ingredient quantity, t = 5-7 minutes, for example, 6 minutes; 50 For 6-8 minutes, for example, 7 minutes; when the third ingredient quantity is... 50 The cooking time is 8-10 minutes, for example, 9 minutes. This ensures that regardless of the amount of ingredients, the rice will reach the ideal doneness in the first cooking stage through the corresponding basic heating time.

[0129] In some embodiments of this application, to improve cooking adaptability in low-temperature environments, a low-temperature compensation method is also provided. When the ambient temperature is low and heat loss is rapid, to ensure that the food is fully cooked, the control device 50 uses the initial bottom temperature T obtained during the preparation process. b0 and / or initial top temperature Tt0 The side heating device 42 is controlled to extend the working time of the first rice-cooking process by k minutes, thereby increasing the heat input of the first rice-cooking process. The initial temperature of the ingredients is negatively correlated with the second preset heating time; that is, the lower the initial temperature of the ingredients, the longer the second preset heating time. As mentioned above, in the preparation process, the second duration factor k is determined based on the initial temperature parameter of the ingredients. That is, the second preset heating time t 52 =t 50 +k.

[0130] The following explanation uses k=2min as an example.

[0131] The first ingredient quantity is t 50 When t is 6 minutes, 52 =6 + 2 = 8 minutes. The first ingredient quantity is t. 50 When t is 7 minutes, 52 =7 + 2 = 9 min. The first ingredient quantity is t. 50 When t is 9 minutes 52 =9+2=11min.

[0132] In some embodiments of this application, the switching between the boiling process and the first rice-cooking process can also be as follows: In the boiling process, the temperature change of the bottom 21 of the pot within one heating cycle of the bottom heating device 41 is obtained; when the temperature change exceeds a preset threshold, the boiling process ends and the first rice-cooking process begins; wherein, in the first rice-cooking process, the bottom heating device 41 stops working and the side heating device 42 starts working. By monitoring the temperature change of the bottom 21 of the pot within one heating cycle, the rate of heat accumulation can be determined in real time. When the temperature change exceeds the preset threshold, it means that the bottom temperature is rising too fast, thus enabling early detection of the risk of burning dry or overheating, and immediately shutting off the bottom heating device 41 and switching to the side heating device 42 to maintain cooking, preventing the rice grains at the bottom 21 of the pot from burning or clumping due to overheating.

[0133] Optionally, the heating cycle is 40~50s, for example, 45s. Optionally, the preset change threshold is 2~6℃, for example, 3℃.

[0134] This application automatically adjusts the heating parameters of the side heating device and / or top heating device according to the amount of ingredients, providing appropriate heat input for cooking different amounts of ingredients and ensuring consistent cooking results across multiple rice cooking sessions. In contrast, ordinary rice cookers have fixed heating programs, making it difficult to control the thermal inertia of the heating device during cooking. Furthermore, the varying amounts of rice and water added by the user each time result in inconsistent cooking results.

[0135] The second step of cooking rice When the side heating device 42 continues to operate in power-adjusting heating mode for a second heating time t52 When the temperature change at the bottom of the pot 21 exceeds a preset threshold within one heating cycle of the bottom heating device 41, the first rice-cooking process ends and the second rice-cooking process begins. In the second rice-cooking process, the control device 50 stops both the bottom heating device 41 and the side heating device 42, utilizing the residual heat of the pot 20 to further cook the ingredients and distribute the moisture more evenly, resulting in soft and elastic rice. The preset second rice-cooking time is no less than 5-15 minutes, for example, no less than 10 minutes. Cooking is complete when the second rice-cooking process ends.

[0136] After cooking, the food can be kept warm over low heat in the keep-warm process so that users can enjoy hot food. The keep-warm process typically maintains the food temperature at a kept-warm temperature (e.g., the bottom temperature of the cooking container is 40°C to 80°C). The keep-warm process usually lasts for a relatively long time (e.g., at least 30 minutes) and can be ended manually.

[0137] Optionally, in this application, the side heating device 42 is deactivated before entering the first rice-cooking process. In other words, the switching between the boiling process and the first rice-cooking process is manifested as a switching between bottom heating and side heating.

[0138] Figure 7 and Figure 8 The timing diagrams of actual temperature and heating power during the specific process of cooking rice by the cooking appliance 100 are shown respectively. In the diagrams, the preparation process is P10, the water absorption process is P20, the measurement process is P30, the boiling process is P40, the boiling test process is P50, the boiling maintenance process is P60, the first rice cooking process is P71, and the second rice cooking process is P72.

[0139] from Figure 8 It is evident that the bottom heating device 41 operates only before the rice-cooking process. During the entire rice-cooking process, the bottom heating device 41 does not operate. The side heating device 42 operates only during the first rice-cooking process P71. Of course, to improve heating efficiency, the side heating device 42 can also operate before the rice-cooking process.

[0140] In the brief preheating process P10, the heating element 40 is not activated to obtain the initial temperature of the food. In the water absorption process P20, the bottom heating device 41 operates intermittently to maintain the food temperature (reflected by the side and bottom temperatures of the inner pot 20) at a suitable water absorption temperature. In the measurement process P30, the bottom heating device 41 operates at higher power to rapidly heat the food, and during this stage, the control device 60 analyzes the amount of food. In the boiling process P40, the bottom heating device 41 continues to operate to further increase the temperature of the food. Then, the boiling determination process P50 is entered, where the food is determined to be boiling when the top temperature remains consistently and stably at a high level. Afterward, the boiling maintenance process P60 is entered, where the food, containing free water, is in a boiling state, thus maintaining a relatively constant temperature. After the boiling maintenance process P60, the cooking appliance 100 promptly switches from bottom heating to side heating and enters the rice cooking process. When entering the first rice-cooking stage P71, the bottom heating device 41 stops working, while the side heating device 42 starts working. This maintains the temperature of the side 24 of the pot, while the temperature of the bottom 21 of the pot gradually decreases (especially the temperature of the inner surface of the bottom 21 of the pot no longer rises), thus preventing the rice from sticking to the pot. For at least part of the time in the first rice-cooking stage P71, the temperature of the bottom 21 of the pot is lower than its temperature in the boiling stage P60. When entering the second rice-cooking stage P72, the side heating device 42 also stops working, so the side temperature also begins to decrease, and the bottom temperature continues to decrease.

[0141] During at least a portion of the first rice-cooking process P71, the temperature of the inner surface of the side portion 24 of the pot is higher than the temperature of the inner surface of the bottom portion 21. For example, the side heating power is higher, resulting in a more significant temperature rise in the side portion, thus providing more heat to the food. Alternatively, during at least a portion of the first rice-cooking process P71, the temperature of the inner surface of the side portion 24 of the pot is lower than the temperature of the inner surface of the bottom portion 21. Figure 2 As can be seen, the middle plate provides the side wall of the cooking cavity 11, and the side heating device 42 is located near the side wall of the cooking cavity 11. The side heating power is low, resulting in relatively small side temperature rise, which can prevent the middle plate from being overheated.

[0142] It should be noted that, due to the residual heat of the heating device, the temperature of the corresponding part of the pot liner 20 may not drop immediately after the heating device stops working, but may even rise. As a result, the temperature curve shows a certain lag relative to the power curve.

[0143] from Figure 7It can be seen that during at least a portion of the rice-cooking process (e.g., during at least a portion of the first rice-cooking process P51 and / or during at least a portion of the second rice-cooking process P72), the temperature of the inner surface of the bottom 21 of the pot gradually decreases. During at least a portion of the rice-cooking process (e.g., during at least a portion of the first rice-cooking process P71 and / or during at least a portion of the second rice-cooking process P72), the temperature of the inner surface of the side 24 of the pot is less than or equal to 100°C and greater than or equal to 80°C. During at least a portion of the first rice-cooking process P71, the temperature of the outer surface of the side 24 of the pot is maintained between 100°C and 120°C (understandably, the temperature of the outer surface of the side 24 of the pot is between the temperature of the insulation ring and the temperature of the inner surface of the side of the pot). All of this helps to control the bottom temperature.

[0144] Second Implementation Method In this embodiment, the cooking appliance 100 is equipped with a bottom heating device 41 and a top heating device 43 mounted on the cover 30. The top heating device 43 is electrically connected to the control device 50 and is mainly used to provide heat to the top area of ​​the cooking cavity 11. The difference between this embodiment and the first embodiment is that, during the cooking control process, the top heating device 43 replaces the side heating device 42 to heat the top of the cooking cavity 11. Specifically, in the first rice-cooking process, the control device 50 controls the bottom heating device 41 to stop working and drives the top heating device 43 to work in a power-adjusted heating mode for a second preset heating time. Before entering the first rice-cooking process, the top heating device 43 remains in the off state. In other words, the switching between the boiling process and the first rice-cooking process is reflected in the switching between bottom heating and top heating. Apart from the difference in the heating devices mentioned above, the other control processes, parameter determinations, and logic in this embodiment are the same as in the first embodiment, and will not be described again here.

[0145] Third Implementation Method In this embodiment, the cooking appliance 100 is equipped with a bottom heating device 41, a side heating device 42, and a top heating device 43. During the first rice-cooking process, the cooking appliance 100 stops the bottom heating device 41 from operating and allows the top heating device 43 and the side heating device 42 to operate in a controlled-heating mode for a second heating duration, thus combining the first and second embodiments. Before entering the first rice-cooking process, the control device 50 controls the top heating device 43 and the side heating device 42 to remain inactive. Other cooking control methods are the same as in the first embodiment and will not be described further here.

[0146] As mentioned earlier, during cooking, rice releases starch into the water. A large amount of starch, under the influence of gravity, settles at the bottom, while a smaller amount adheres to the side walls of the inner pot. Therefore, the inner surface of the inner pot 20 exhibits a starch distribution pattern: less starch on the sides and more at the bottom, with the amount of starch gradually increasing from the sides to the bottom. Areas with higher starch distribution are also more prone to sticking. Generally speaking, as... Figure 9 As shown, based on the amount of starch adhering to the inner surface of the inner wall of the inner pot 20, the inner wall of the inner pot 20 can be divided into the following areas: 1. The area where starch moves freely and gravity can change the position of starch is called the non-starch adhesion area, or the third area 23 of the pot. Since starch hardly adheres to the third area 23 of the pot, sticking to the pot is almost non-existent. 2. The area where starch movement is hindered by the supporting force and friction of the inner surface of the pot liner 20, but gravity can still change the position of the starch, is called the small amount of starch adhesion area, or the second area 22 of the pot liner, which is a slightly sticky area. 3. The area where starch movement is hindered by the supporting force and friction of the inner surface of the pot liner 20, and gravity can no longer change the position of the starch, is called the starch sedimentation area, or the first area 21 of the pot liner, which is the area of ​​severe sticking.

[0147] In this application, as Figure 9 As shown, the first region 21, the second region 22, and the third region 23 of the pot are divided according to the following method: In the cross section of the pot 20 passing through the axis PA (the cross section is in a vertical plane), the tangent at any point on the inner surface of the pot 20 has a first angle with the horizontal line on one side of the outer surface of the pot 20 and above the horizontal line. The portion with the first angle less than or equal to 31 degrees forms the first region 21 of the pot, the portion with the first angle greater than 31 degrees and less than 90 degrees forms the second region 22 of the pot, and the portion with the first angle greater than or equal to 90 degrees forms the third region 23 of the pot.

[0148] For example, the tangent LA at point A on the inner surface of the bottom of the pot liner 20 intersects the horizontal line LH, forming a first angle α on one side of the outer surface of the pot liner 20 and above the horizontal line LH. Angle α is less than 31 degrees, thus the pot liner region at point A is the first pot liner region 21. The tangent LB at point B on the inner surface of the side of the pot liner 20 intersects the horizontal line LH, forming a first angle β on one side of the outer surface of the pot liner 20 and above the horizontal line LH. Angle β is greater than 31 degrees and less than 90 degrees, thus the pot liner region at point B is the second pot liner region 22. The tangent LC at point C on the inner surface of the upper part of the pot liner 20 intersects the horizontal line LH, forming a first angle γ on one side of the outer surface of the pot liner 20 and above the horizontal line LH. Angle γ is greater than 90 degrees, thus the pot liner region at point C is the third pot liner region 23.

[0149] The above scheme is an illustrative method of dividing the pot's inner liner. The division is mainly based on the different amounts of starch adhesive that can adhere to different areas. Generally speaking, the further down the liner, the more severe the sticking. The first area 21 of the inner liner is located at the bottom, forming the bottom wall of the inner liner 20, also called the bottom of the inner liner 21 (bottom wall of the inner liner). Regardless of the shape of the inner liner, it will have a first area 21. The second area 22 and the third area 23 of the inner liner provide the side walls of the inner liner 20, also collectively referred to as the side portion 24 (side wall of the inner liner). The inner liner 20 has at least one of the second area 22 and the third area 23. The side portion 24 is located above the bottom of the inner liner 21.

[0150] exist Figure 10 In the example shown, the generatrix of the pot wall is generally composed of multiple straight line segments. The first included angle of points on the inner surface of the pot 20 does not change continuously. Therefore, the horizontal line extending 2cm upwards from the lowest point of the inner surface of the pot 20 is defined as the bottom boundary line LD. The portion of the pot wall not higher than the bottom boundary line LD is the bottom 21 of the pot, and the portion higher than the bottom boundary line LD is the side 24 of the pot. That is, the portion with a height difference of no more than 2cm from the lowest point of the inner surface of the pot 20 forms the bottom 21 of the pot, and the remaining portion is the side 24 of the pot. In other words, the portion always located at the very bottom is the starch precipitation zone.

[0151] At the bottom of the pot, the movement of starch is hindered by the supporting force and friction of the inner surface of the pot, and gravity can no longer change the position of the starch, making this a heavily sticky area. According to this application, by controlling the temperature of the bottom of the pot when the starch is about to solidify, the starch at the bottom can be prevented from solidifying and sticking to the pot. It is understood that after the boiling process, the bottom temperature can also be controlled by reducing the bottom power or using a low-power bottom heating method. Unless otherwise defined, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used herein is for descriptive purposes only and is not intended to limit the scope of this application. Terms such as "set" appearing herein can mean either that one component is directly attached to another component or that one component is attached to another component via an intermediate component. A feature described in one embodiment herein may be applied, alone or in combination with other features, to another embodiment, unless that feature is not applicable in that other embodiment or is otherwise stated.

[0152] This application has been described through the above embodiments; however, it should be understood that the above embodiments are for illustrative purposes only and are not intended to limit this application to the described embodiments. Those skilled in the art will understand that many more variations and modifications can be made based on the teachings of this application, and all such variations and modifications fall within the scope of protection claimed in this application.

Claims

1. A method for controlling a cooking appliance, the cooking appliance comprising: The inner pot has a cooking cavity inside for holding food, and the inner pot includes a bottom and a side. and A bottom heating device is used to heat at least a portion of the bottom of the pot. A side heating device and / or a top heating device, the side heating device being used to heat at least a portion of the sides of the inner pot, and the top heating device being used to heat at least a portion of the top of the cooking cavity; The control method is characterized by comprising: During the cooking process of the food in the cooking appliance, the amount of food in the cooking cavity is acquired and recorded as food quantity detection information. The bottom heating device is controlled to operate, so that the food in the cooking cavity boils. After determining that the food is boiling and the working time of the bottom heating device is greater than or equal to the first preset boiling duration, the bottom heating device is controlled to stop working, and the side heating device and / or the top heating device are controlled to work with preset heating parameters according to the food quantity detection information.

2. The control method for cooking appliances according to claim 1, characterized in that, The step of controlling the side heating device and / or top heating device to operate with preset heating parameters according to the amount of food ingredients includes: After the bottom heating device is turned off, the side heating device and / or the top heating device are operated in a power-adjustable heating mode for a second preset heating time. Based on the amount of ingredients, adjust the heating duty cycle of the side heating device and / or the top heating device, and / or adjust the second preset heating time. 3.The control method of a cooking appliance according to claim 2, characterized in that, The heating duty cycle is positively correlated with the amount of food ingredients.

4. The control method of a cooking appliance according to claim 3, characterized in that, The larger the amount of food, the longer the side heating device and / or top heating device operate during the power adjustment cycle, and / or the shorter the time the side heating device and / or top heating device stop operating during the power adjustment cycle.

5. The control method of a cooking appliance according to claim 4, characterized in that, The control method further includes: A first duration factor is determined based on the amount of ingredients; the larger the amount of ingredients, the smaller the first duration factor. The duration t during which the side heating device and / or top heating device operates in the power adjustment cycle. b1 For: t b1 =t i1 -A∙t f , The duration t during which the side heating device and / or top heating device stops working during the power adjustment cycle. b2 For: t b2 =t i2 +B∙t f -t b1 , Wherein, t i1 is a first preset time length, t i2 is a second preset time length, A is a first coefficient, B is a second coefficient, and t f is the first time length factor.

6. The control method for cooking appliances according to claim 5, characterized in that, The control method further includes: The possible range of values ​​for the amount of ingredients is divided into multiple consecutive quantity intervals, and a first alternative duration factor is determined for each quantity interval. The larger the value of the specified quantity range, the smaller the corresponding first candidate duration factor. The first alternative duration factor of the quantity range in which the amount of ingredients is located is the first duration factor.

7. The control method for cooking appliances according to claim 2, characterized in that, The second preset heating time is positively correlated with the amount of food.

8. The method for controlling a cooking appliance according to claim 7, characterized in that, The control method further includes: determining the second preset heating time based on the initial temperature of the food ingredient, wherein the initial temperature of the food ingredient is negatively correlated with the second preset heating time. 9.The control method of a cooking appliance according to claim 8, characterized in that, The control method further includes: The second preset heating time t 52 is: t 52 = t 50 +k, wherein t b50 is a base heating time, the base heating time being determined according to the food material amount, the greater the food material amount, the greater the base heating time, k is the second duration factor, which is determined based on the initial temperature of the food. The lower the initial temperature of the food, the larger the second duration factor. 10.The control method of a cooking appliance according to claim 9, characterized in that, The control method further includes: The possible range of the ingredient quantity is divided into multiple consecutive quantity intervals. A candidate basic heating time is determined for each quantity interval. The higher the temperature value of the quantity interval, the longer the corresponding candidate basic heating time. The candidate basic heating time for the quantity interval containing the ingredient quantity is the basic heating time; and / or The possible range of initial temperature values ​​of the food is divided into multiple consecutive temperature intervals. A second alternative duration factor is determined for each temperature interval. The higher the temperature value of the temperature interval, the smaller the corresponding second alternative duration factor. The second alternative duration factor of the temperature interval in which the initial temperature of the food is located is the second duration factor. 11.The control method of a cooking appliance according to claim 8, characterized in that, The cooking appliance also includes: The inner pot is removably disposed within the pot body; and A top temperature sensor and / or a bottom temperature sensor, wherein the top temperature sensor is used to sense the temperature at the top of the cooking cavity, and the bottom temperature sensor is used to sense the temperature at the bottom of the inner pot. The control method further includes: before cooking heating begins, after the inner pot containing the ingredients has been placed in the pot body for a preset preparation time, obtaining the initial top temperature sensed by the top temperature sensor or the initial bottom temperature sensed by the bottom temperature sensor, and using the initial top temperature or the initial bottom temperature as the initial temperature of the ingredients. 12.The control method of a cooking appliance according to claim 1, characterized in that, The control method further includes: During the cooking process of the ingredients in the cooking appliance, a boiling process and a first rice-cooking process are set up sequentially. After determining that the food has boiled, proceed to the boiling maintenance process; In the boiling process, the bottom heating device is operated for a first preset boiling duration, and at least one of the first preset boiling duration and the average power of the bottom heating device is adjusted according to the amount of food. Then, the first rice-cooking process begins. In this process, the bottom heating device is stopped, and the side heating device and / or top heating device are controlled to operate with preset heating parameters according to the amount of ingredients.

13. The method for controlling a cooking appliance according to claim 12, characterized in that, The first preset boiling duration is positively correlated with the amount of food; and / or In the boiling process, the average power of the bottom heating device is positively correlated with the amount of food; and / or In the boiling process, the heating duty cycle of the bottom heating device is positively correlated with the amount of food ingredients. 14.The control method of a cooking appliance according to claim 12, characterized in that, The cooking appliance includes a top temperature sensor for sensing the temperature of the top of the cooking cavity. The control method further includes: A boiling-testing step is incorporated into the cooking process of the food using the cooking appliance, and this boiling-testing step is performed before the boiling-maintaining step. In the boiling determination process, when the temperature sensed by the top temperature sensor is consistently higher than the preset boiling temperature within a preset boiling time and the fluctuation range does not exceed the preset fluctuation temperature value, the food is determined to be boiling. 15.The control method of a cooking appliance according to claim 14, characterized in that, The cooking appliance includes a bottom temperature sensor for sensing the temperature at the bottom of the inner pot. The control method further includes: A boiling step is incorporated into the cooking process of the food using the cooking appliance, and this boiling step precedes the boiling determination step. During the boiling process, the bottom heating device is controlled to operate so that the temperature sensed by the top or bottom temperature sensor reaches the preset boiling temperature. When the temperature sensed by the top temperature sensor or the bottom temperature sensor reaches the preset boiling temperature, or when the boiling process continues for a preset boiling time, the boiling process ends and the process proceeds to the boiling determination process. 16.The control method of a cooking appliance according to claim 15, characterized in that, The control method further includes: During the cooking process of the food in the cooking appliance, a weighing process is set before the boiling process, and a preheating and water absorption process is set before the weighing process. In the preheating and water absorption process, when the temperature sensed by the bottom temperature sensor or the top temperature sensor is lower than the third temperature threshold, the bottom heating device is controlled to operate; when the temperature sensed by the bottom temperature sensor or the top temperature sensor is greater than or equal to the third temperature threshold, the bottom heating device is controlled to stop operating. The preheating and water absorption process ends when the preheating and water absorption process has continued for a preset water absorption time, and then proceeds to the judgment process. In the measurement process, the bottom heating device is controlled to operate so that the sensing temperature of the top temperature sensor or the bottom temperature sensor reaches the preset measurement temperature. The preset boiling temperature and the amount of ingredients are calculated based on the duration of the time from the start of the measurement process until the temperature sensed by the top or bottom temperature sensor just reaches the preset measurement temperature. Wherein, the preset judgment temperature is higher than the third temperature threshold and lower than the preset boiling temperature. 17.The control method of claim 16, wherein The duration of the time period is positively correlated with the amount of ingredients. 18.The control method of a cooking appliance according to claim 17, wherein, The control method further includes: The possible range of values ​​for the duration of the time period is divided into multiple consecutive duration intervals, and a candidate ingredient quantity is determined for each duration interval. The longer the duration of the time interval, the greater the corresponding quantity of candidate ingredients. The quantity of alternative ingredients within the time interval in which the time period falls is the quantity of ingredients.

19. The method for controlling a cooking appliance according to any one of claims 16 to 18, characterized in that, The preset boiling temperature is positively correlated with the amount of ingredients.

20. The method for controlling a cooking appliance according to claim 16, characterized in that, The control method further includes: in the preheating and water absorption process... When the temperature sensed by the bottom temperature sensor or the top temperature sensor is less than or equal to a first temperature threshold, the bottom heating device is controlled to heat at a first power. When the first temperature threshold < the sensing temperature of the bottom temperature sensor or the top temperature sensor ≤ the second temperature threshold, the bottom heating device is controlled to heat at the second power. When the second temperature threshold is less than the sensing temperature of the bottom temperature sensor or the top temperature sensor and less than the third temperature threshold, the bottom heating device is controlled to heat at the third power. When the temperature sensed by the bottom temperature sensor or the top temperature sensor is greater than or equal to the third temperature threshold, the bottom heating device is controlled to stop heating. Wherein, the first temperature threshold < the second temperature threshold < the third temperature threshold; The first power > the second power > the third power. 21.The control method of a cooking appliance according to claim 12, wherein, The control method further includes: During the cooking process of the cooking appliance, a second rice-cooking process is set after the first rice-cooking process. When the side heating device and / or the top heating device continue to work in the mode of adjustable heating for the second heating time, the first rice-cooking process ends and the second rice-cooking process begins. In the second rice-cooking process, the bottom heating device, the side heating device and the top heating device are all not working. 22.The control method of a cooking appliance according to claim 12, wherein, The control method further includes: In the boiling process, the temperature change at the bottom of the pot is obtained during one heating cycle of the bottom heating device; When the temperature change exceeds a preset threshold, the boiling process ends and the process proceeds to the first rice cooking process. In the first rice cooking process, the bottom heating device is stopped, and the side heating device and / or the top heating device are started.

23. A cooking appliance characterized by, include: The inner pot has a cooking cavity inside for holding food, and the inner pot includes a bottom and a side. and A bottom heating device for heating at least a portion of the bottom of the pot; A side heating device and / or a top heating device, the side heating device being used to heat at least a portion of the sides of the inner pot, and the top heating device being used to heat at least the top of the cooking cavity; A top temperature sensor is used to sense the temperature at the top of the cooking cavity; A bottom temperature sensor is used to sense the temperature at the bottom of the inner pot; and A control device is electrically connected to the bottom heating device, the side heating device and / or the top heating device, the top temperature sensor and the bottom temperature sensor, respectively, and the control device is configured to perform the steps of the control method for the cooking appliance as described in any one of claims 1-22.

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