A method and device for preventing dry boiling of a cooking appliance and a cooking appliance

Abstract

The application discloses a kind of stove dry-burning prevention control method, device and stove.The stove includes burner, burner includes burner, acceleration sensor installed in the base of burner and temperature sensor installed in burner, and stove dry-burning prevention control method includes: the vibration characteristic information of burner is obtained in real time using acceleration sensor;According to preset sampling period, the bottom temperature of pot is obtained using temperature sensor, and the temperature change information corresponding to pot is determined based on bottom temperature;Whether the cooking pot is judged to appear according to vibration characteristic information and temperature change information;If it is judged that the cooking pot appears, then control stove not to execute dry-burning protection.The application can accurately identify user cooking behavior, accurately distinguish dry-burning state and normal cooking action, significantly improve cooking fluency and user experience.

Description

Technical Field

[0001] This invention relates to the field of kitchen appliances technology, and in particular to a method, device and stove for preventing dry burning. Background Technology

[0002] Gas stoves are essential cooking appliances in modern family kitchens. To improve safety, most mainstream gas stoves are equipped with anti-dry-burning protection devices. Traditional anti-dry-burning protection devices rely on temperature sensors to detect the temperature of the bottom of the pot in real time. When the temperature of the bottom of the pot exceeds the set threshold, it is determined to be in a dry-burning state and the gas supply is automatically cut off to achieve flameout protection.

[0003] However, in Chinese cooking, tossing and stir-frying are common operations. When tossing the wok, the bottom of the wok will frequently and briefly leave the temperature probe, which will cause the temperature detected by the temperature sensor to rise rapidly. This can easily be misjudged as dry burning, thus triggering an unexpected flameout, interrupting the normal cooking process, and seriously affecting the user experience. Summary of the Invention

[0004] This invention provides a method, device, and stove for preventing dry burning, in order to solve the problem that current stoves cannot distinguish between normal tossing and actual dry burning, which may cause the anti-dry burning function to malfunction.

[0005] According to one aspect of the present invention, a method for preventing dry burning in a cooktop is provided. The cooktop includes a burner, which comprises a burner head, an acceleration sensor mounted on the burner head base, and a temperature sensor mounted on the burner head. The method for preventing dry burning in the cooktop includes: The vibration characteristics of the furnace head are acquired in real time using an accelerometer. The temperature of the bottom of the cookware is obtained using a temperature sensor according to a preset sampling period, and the corresponding temperature change information of the cookware is determined based on the bottom temperature. Determine whether the stove is performing a cooking tossing motion based on vibration characteristics and temperature change information; If the stove is detected to be performing a cooking tossing motion, the stove will be controlled to not activate the anti-dry-burning protection.

[0006] Optionally, the vibration characteristic information includes at least the vibration amplitude; The vibration characteristics of the furnace head are acquired in real time using an accelerometer, including: Accelerometers are used to acquire the original vibration acceleration of the furnace head in the X, Y, and Z axes in real time. The vibration amplitude of the furnace head is determined by vector synthesis of the original vibration accelerations in the X, Y, and Z axes.

[0007] Optionally, after acquiring the raw vibration acceleration of the furnace head in the X, Y, and Z axes in real time using an accelerometer, the method further includes: The original vibration accelerations in the X, Y, and Z axes are filtered to remove high-frequency noise and DC offset components, and the filtered vibration acceleration signals in the X, Y, and Z axes are generated accordingly. The vibration amplitude of the furnace head is determined by vector synthesis of the original vibration accelerations in the X, Y, and Z axes, including: Vector synthesis is performed on the filtered vibration acceleration signals in the X, Y, and Z axes at the same time, and the vibration amplitude of the furnace head is determined based on the synthesis result of the vector synthesis operation.

[0008] Optionally, when using an accelerometer to acquire the vibration characteristics of the furnace head in real time, the following may also be included: Record the duration of vibration characteristic information generated at the furnace head in a single instance; Determining whether the stove is performing a cooking tossing motion based on vibration characteristics and temperature change information includes: The determination of whether the stove exhibits a cooking tossing motion is based on the duration, vibration characteristics, and temperature change information.

[0009] Optionally, the temperature change information includes at least the temperature rise of the pot bottom within a preset detection time period, the rate of temperature rise in the first unit time period, and the rate of temperature drop in the second unit time period. Based on the temperature of the bottom of the pot, determine the corresponding temperature change information of the cookware, including: The temperature rise of the pot bottom within a preset detection time period is determined based on the temperature of the pot bottom, as well as the rate of temperature rise within the first unit time and the rate of temperature drop within the second unit time.

[0010] Optionally, the vibration characteristic information includes at least the vibration amplitude, and the temperature change information includes at least the temperature rise of the pot bottom within a preset detection time length, the temperature rise rate within a first unit time, and the temperature drop rate within a second unit time. Determining whether the stove is performing a cooking tossing motion based on vibration characteristics and temperature change information includes: If the vibration amplitude is within the set amplitude range, and the temperature rise of the pot bottom is less than the set temperature rise threshold, and the temperature rise rate is greater than the preset rise judgment threshold, and the temperature drop rate is greater than the preset fall judgment threshold, then it is determined that the stove has performed a cooking tossing action.

[0011] Optionally, the cooktop may also include a gas shut-off valve, with the gas switching valve located at the front end of the burner; After controlling the stove to not activate the anti-dry-burning protection, it also includes: The current temperature of the cookware is obtained using a temperature sensor; If the current temperature reaches the preset over-temperature threshold, the gas switching valve is controlled to perform a switching action to cut off the gas supply to the burner; If the current temperature does not reach the preset overheat threshold, the stove will not perform the anti-dry-burn protection until the cooking and tossing action of the stove stops.

[0012] Optional, the stove's anti-dry-burning control method also includes: After the cooking tossing action on the stove stops, the anti-dry burning protection will be triggered again within the preset recovery time.

[0013] According to another aspect of the present invention, a stove anti-dry-burning control device is provided. The stove includes a burner, which includes a burner head, an acceleration sensor mounted on the burner head base, and a temperature sensor mounted on the burner head. The vibration characteristic information acquisition module is used to acquire the vibration characteristic information of the furnace head in real time using an acceleration sensor; The temperature change information determination module is used to obtain the bottom temperature of the cookware using a temperature sensor according to a preset sampling period, and determine the corresponding temperature change information of the cookware based on the bottom temperature. The wok-tossing motion determination module is used to determine whether the stove is performing a cooking tossing motion based on vibration characteristic information and temperature change information. The anti-dry-burning protection control module is used to prevent the stove from performing anti-dry-burning protection if it is determined that the stove is performing a cooking tossing action.

[0014] According to another aspect of the present invention, a cooktop is provided, the cooktop including a burner, a gas shut-off valve, and a cooktop anti-dry-burning control device according to any embodiment of the present invention, wherein the gas switching valve is disposed at the front end of the burner, and the burner includes a burner head, an acceleration sensor mounted on the burner head base, and a temperature sensor mounted on the burner head.

[0015] The technical solution of this invention includes a stove with a burner, comprising a burner head, an acceleration sensor mounted on the burner head base, and a temperature sensor mounted on the burner head. This solution requires no modification to the stove's structure and does not add complex components, enabling low-cost, high-accuracy identification and control. The stove's anti-dry-burning control method includes: using the acceleration sensor to acquire the vibration characteristic information of the burner head in real time; using the temperature sensor to acquire the bottom temperature of the pot according to a preset sampling period, and determining the corresponding temperature change information of the pot based on the bottom temperature; determining whether the stove is performing a cooking tossing action based on the vibration characteristic information and the temperature change information; if the stove is determined to be performing a cooking tossing action, then controlling the stove not to execute the anti-dry-burning protection. This invention, by constructing a dual-dimensional determination mechanism of temperature and vibration characteristics, distinguishes between the anti-dry-burning state and normal cooking actions, avoiding false activation of the stove's anti-dry-burning protection, and significantly improving cooking smoothness and user experience.

[0016] It should be understood that the description in this section is not intended to identify key or essential features of the embodiments of the present invention, nor is it intended to limit the scope of the invention. Other features of the invention will become readily apparent from the following description. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 This is a flowchart of a stove anti-dry-burning control method provided by an embodiment of the present invention; Figure 2 This is a flowchart of a stove anti-dry-burning control method provided by an embodiment of the present invention; Figure 3 This is a schematic diagram of a stove anti-dry-burning control device provided according to an embodiment of the present invention. Detailed Implementation

[0019] To enable those skilled in the art to better understand the present invention, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of the present invention.

[0020] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this invention are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of the invention described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover a non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0021] Figure 1This invention provides a flowchart of a stove anti-dry-burning control method. This embodiment is applicable to situations requiring precise identification of tossing motions and dynamic adjustment of the anti-dry-burning protection control strategy. This stove anti-dry-burning control method can be executed by a stove anti-dry-burning control device, which can be implemented in hardware and / or software. This stove anti-dry-burning control device can be configured in household or commercial stoves such as built-in gas stoves, tabletop gas stoves, and integrated stoves. The stove includes a burner, which includes a burner head, an acceleration sensor mounted on the burner head base, and a temperature sensor mounted on the burner head. Figure 1 As shown, the anti-dry-burning control method of this stove includes: S110: Real-time vibration characteristic information of the furnace head is obtained using an accelerometer.

[0022] As can be seen, the stove in this embodiment has an anti-dry-burning protection function, which can trigger a protective action when the cookware is dry-burning, cutting off the gas supply to the stove and stopping heating. This effectively avoids the deformation, coating peeling, or even structural damage to the cookware caused by continuous dry burning. At the same time, it can eliminate the risk of continuous heating from dry burning igniting surrounding combustibles, greatly improving the safety of the stove and solving the dry-burning safety hazards of existing stoves without anti-dry-burning functions. Based on this, this embodiment aims to more accurately identify the user's cooking behavior, distinguish between the anti-dry-burning state and normal cooking actions (normal cooking actions here can be, but are not limited to, Chinese cooking processes, such as tossing the wok, lifting the wok, stir-frying, and removing the wok from the wok, etc., high-frequency actions), collect the vibration characteristic information of the burner head and combine it with the temperature changes during the anti-dry-burning protection to optimize the stove's anti-dry-burning control, effectively avoiding false activation of the anti-dry-burning protection, and achieving a balance between stove safety protection and smooth cooking.

[0023] The vibration characteristic information is used to reflect the actual vibration of the burner head. This information includes at least vibration amplitude, and may also include, but is not limited to, vibration acceleration, vibration frequency, and vibration displacement. This embodiment does not impose any special limitations on these aspects. The vibration characteristic information can be acquired in real time using an accelerometer. The accelerometer can be a MEMS triaxial accelerometer, rigidly mounted on the burner head base. It can connect to the internal control module of the cooktop via a conventional communication interface (e.g., I2C / SPI interface), without altering the cooktop's structure or adding complex components, achieving low-cost, high-accuracy identification and control.

[0024] Specifically, taking vibration characteristic information, which at least includes vibration amplitude, and using a MEMS triaxial accelerometer as an example, the MEMS triaxial accelerometer is used to acquire the original vibration acceleration of the stove head in the X, Y, and Z axes in real time. That is, the linear acceleration signals of the stove head in the three orthogonal directions of the X, Y, and Z axes in the spatial coordinate system are acquired in real time at a preset sampling frequency to accurately characterize the vibration intensity of the stove body and the cookware. Furthermore, in order to effectively suppress invalid interference signals such as low-frequency environmental vibration, high-frequency cookware collision, and table resonance, and to accurately retain the effective characteristic frequency band corresponding to the tossing action, ensuring the accuracy and reliability of subsequent identification, the acquired original vibration acceleration in the X, Y, and Z axes is filtered to remove high-frequency noise and DC offset components, thereby generating filtered vibration acceleration signals in the X, Y, and Z axes. Then, vector synthesis is performed on the filtered vibration acceleration signals in the X, Y, and Z axes at the same time, and the vibration amplitude of the stove head is determined based on the synthesis result of the vector synthesis operation.

[0025] To better match the vibration of the tossing motion, considering that normal cooking actions such as tossing are generally high-frequency and short-duration, the determination can be made by combining the duration of the detected burner vibration. Specifically, while using an accelerometer to acquire the burner's vibration characteristics in real time, the duration of each instance of burner vibration is recorded. This duration can be obtained by statistically analyzing the time it takes for the burner to generate vibration characteristics using existing timing methods. Based on this, the determination of whether the stove is performing a tossing motion is made based on the duration, vibration characteristics, and temperature change information. If the vibration amplitude is within a set amplitude range, the duration is within a preset time range, and the temperature change matches the temperature change corresponding to normal cooking actions, then the stove is determined to be performing a tossing motion. Otherwise, it is determined that the stove is not performing a tossing motion, and anti-dry-burning protection can be further implemented. Optionally, the preset time range can be between 0.3s and 2s. The preset time range can be selected based on the duration of the tossing motion. This embodiment does not impose any special limitations on the specific value of the preset time range.

[0026] S120. The temperature of the bottom of the pot is obtained by using a temperature sensor according to a preset sampling period, and the temperature change information of the pot is determined based on the temperature of the bottom of the pot.

[0027] The preset sampling period can be selected and set based on the adaptability of the dynamic characteristics of the bottom temperature of the pot to be sampled. This embodiment does not impose any special restrictions on it.

[0028] The temperature sensor is an existing anti-dry-burning temperature probe, eliminating the need for an additional temperature detection module and reducing hardware costs. Specifically, the temperature sensor collects the bottom temperature of the cookware in real time according to a preset sampling period; that is, one bottom temperature is collected for each preset sampling period.

[0029] In this embodiment, multiple bottom temperatures of the cookware are obtained by a temperature sensor through multiple preset sampling periods. Based on the multiple bottom temperatures, the bottom temperature rise within a preset detection time period, the temperature rise rate within a first unit time period, and the temperature drop rate within a second unit time period can be selected. The temperature change information includes at least the bottom temperature rise within the preset detection time period, the temperature rise rate within a first unit time period, and the temperature drop rate within a second unit time period.

[0030] As can be seen, the temperature rise of the pot bottom is the change in the temperature of the pot bottom obtained by the temperature sensor within a preset detection time length and according to a preset sampling period. The preset detection time length can be selected and set according to the adaptability of the dynamic characteristics of the pot bottom temperature. This embodiment does not impose any special restrictions on it.

[0031] If the pot is dry-heated, the temperature at the bottom of the pot will continue to rise sharply, but the rate of temperature rise will be relatively stable. However, in this embodiment, when the stove is used for cooking and tossing, the temperature rise will drop rapidly, but the absolute value of the rate of temperature rise will be extremely large. That is, the temperature curve shows a rapid rise followed by a rapid fall, without a continuous and sharp rise, which is consistent with the temperature change when the cooking and tossing action occurs.

[0032] The temperature rise rate is the amount of temperature change in the first unit time, which is the length of time during which the temperature curve rises rapidly. The temperature fall rate is the amount of temperature change in the second unit time, which is the length of time during which the temperature curve falls rapidly. The first unit time and the second unit time are determined according to the actual cooking situation. This embodiment does not impose any restrictions on the specific determination method.

[0033] S130. Determine whether the stove is performing a cooking tossing motion based on vibration characteristic information and temperature change information.

[0034] In this embodiment, when the user performs the tossing action, the pot is momentarily removed from the heat and then returned to the heat, causing a temporary interruption in heat transfer. The temperature change information at this time can be obtained, and combined with the vibration characteristic information of the burner, it can be determined whether the stove has performed the cooking tossing action.

[0035] Specifically, if the vibration amplitude is within the set amplitude range, and the temperature rise of the pot bottom is less than the set temperature rise threshold, and the rate of temperature rise during the sudden temperature change phase is significantly higher than the normal cooking temperature rise, the pot will be lifted off the stove surface, i.e. the temperature rise rate is greater than the preset rise judgment threshold, and the rate of temperature drop during the rapid descent phase is much higher than the normal heat dissipation rate. The entire process does not exhibit the characteristic of a continuous and rapid temperature surge unique to dry burning conditions, i.e. the temperature drop rate is greater than the preset drop judgment threshold. Then, it is determined that the stove has performed a cooking tossing action.

[0036] Understandably, if either the vibration characteristic information or the temperature change information mentioned above is not met, it is determined that the stove has not performed the cooking tossing action, and the stove will continue to be controlled to perform the anti-dry burning protection.

[0037] The amplitude range is determined based on vibration changes corresponding to normal cooking actions. This embodiment does not impose special limitations on its specific numerical range; optionally, the amplitude range can be between 0.5g and 2g. Similarly, the temperature rise threshold, preset rise judgment threshold, and preset fall judgment threshold are determined based on temperature changes corresponding to normal cooking actions. This embodiment does not impose special limitations on their specific numerical ranges; optionally, the temperature rise threshold can be 30℃.

[0038] S140. If it is determined that the stove is performing a cooking tossing action, the stove is controlled not to perform the anti-dry burning protection.

[0039] Specifically, if the stove is detected to be performing a cooking tossing action, the dynamic shielding mechanism is immediately activated to temporarily block the false triggering of the anti-dry burning high temperature, so as to avoid affecting normal cooking. In other words, the stove is controlled not to perform the anti-dry burning protection.

[0040] In this embodiment, based on the existing structure of the stove, the stove also includes a gas shut-off valve. The gas switching valve is located at the front end of the burner. After the stove is controlled not to perform the anti-dry-burning protection, the temperature sensor is used to obtain the bottom temperature of the pot. That is, the temperature sensor is used to obtain the current temperature of the pot. The current temperature is the bottom temperature of the pot detected in real time when the stove does not perform the anti-dry-burning protection.

[0041] During the period when the stove is detected to be performing a cooking tossing action, the high-temperature false alarm logic is dynamically disabled, but the extreme temperature safety warning is retained. If the current temperature reaches the preset over-temperature threshold, regardless of whether cooking tossing action is occurring, the gas switching valve must be controlled to switch off the gas supply to the burner to eliminate safety hazards. Conversely, if the current temperature does not reach the preset over-temperature threshold, and cooking tossing action is detected, the stove will not activate the anti-dry-burning protection until the cooking tossing action stops.

[0042] Based on the above, to quickly restore the normal anti-dry-burn protection logic and ensure no detection blind spots, the anti-dry-burn protection is triggered again within a preset recovery time after the cooking tossing action on the stove terminates. The preset recovery time can be selected and set according to the detection requirements of the anti-dry-burn protection. This embodiment does not impose any special limitation on the specific value of the preset recovery time. Optionally, the preset recovery time can be any value between 0.1s and 0.3s, for example, 0.1s, 0.2s, or 0.3s.

[0043] The technical solution of this invention includes a stove with a burner, which comprises a burner head, an acceleration sensor mounted on the burner head base, and a temperature sensor mounted on the burner head. The stove's anti-dry-burning control method includes: using the acceleration sensor to acquire vibration characteristic information of the burner head in real time; using the temperature sensor to acquire the bottom temperature of the pot according to a preset sampling period, and determining the corresponding temperature change information of the pot based on the bottom temperature; determining whether the stove is performing a cooking tossing action based on the vibration characteristic information and the temperature change information; if it is determined that the stove is performing a cooking tossing action, then controlling the stove not to perform the anti-dry-burning protection. This invention solves the problem that current stoves cannot distinguish between normal tossing and actual dry burning, which may cause false anti-dry-burning protection activation. It can accurately identify user cooking behavior, accurately distinguish between the anti-dry-burning state and normal cooking actions, significantly improving cooking smoothness and user experience.

[0044] Based on the same inventive concept Figure 2 This is a flowchart illustrating a stove anti-dry-burning control method provided in an embodiment of the present invention. Based on the above embodiments, this embodiment requires no modification to the stove structure, is low-cost, and has accurate identification. It fundamentally solves the problem of accidental flameout caused by normal cooking actions such as tossing the pan in traditional anti-dry-burning methods. Based on a three-axis accelerometer-based adaptive control system for gas stove anti-dry-burning, it achieves a balance between safety protection and smooth cooking, providing an optional implementation method. Figure 2 As shown, the anti-dry-burning control method of this stove includes: S210. The original vibration acceleration of the furnace head in the X, Y and Z axes is obtained in real time using an accelerometer.

[0045] For example, using a MEMS triaxial accelerometer as an accelerometer sensor, vibration characteristic information of the burner head is collected to specifically identify actions such as tossing the wok during Chinese cooking. This overcomes the limitations of single temperature detection, accurately distinguishing between normal cooking actions such as tossing the wok / moving the cookware, and other abnormal vibration actions, resulting in high accuracy and preventing false alarms related to dry burning protection. Furthermore, the MEMS triaxial accelerometer is rigidly installed on the burner head without altering the original structure of the stove, resulting in low cost, easy integration, and compatibility with all stoves equipped with dry burning protection, facilitating mass production.

[0046] S220. The obtained original vibration acceleration in the X, Y and Z axis directions is filtered to remove high-frequency noise and DC offset components, and corresponding filtered vibration acceleration signals in the X, Y and Z axis directions are generated.

[0047] Specifically, the original vibration accelerations obtained in the X, Y, and Z axes are filtered, i.e., vibration filtering and interference removal mechanisms are added to filter environmental vibrations, accidental touches, and light bumps to remove high-frequency noise and DC offset components, and corresponding filtered vibration acceleration signals in the X, Y, and Z axes are generated to further reduce the false recognition rate and make the stove more stable and reliable in use.

[0048] S230. Perform vector synthesis calculation on the filtered vibration acceleration signals in the X-axis, Y-axis and Z-axis directions at the same time, and determine the vibration amplitude of the furnace head based on the synthesis result of the vector synthesis calculation.

[0049] In this embodiment, vector synthesis is performed on the filtered vibration acceleration signals along the X, Y, and Z axes at the same time to determine the vibration amplitude of the furnace head. Specifically, the filtered vibration acceleration signals along the X, Y, and Z axes at the same sampling time are acquired and denoted as follows: , and The filtered vibration acceleration signals from the three axes are then vector synthesized, preferably using the sum of squares and square root operations, as follows: ; The real-time resultant acceleration modulus at that moment is calculated, and this resultant acceleration modulus comprehensively reflects the overall vibration intensity of the furnace head in three-dimensional space.

[0050] Subsequently, the vibration amplitude of the furnace head is determined based on the statistical characteristics of the real-time combined acceleration modulus values ​​at each moment within the preset time window. Specifically, the following methods can be selected according to actual needs: First, extract the peak value among all real-time combined acceleration modulus values ​​within the preset time window as the vibration amplitude of the furnace head, to characterize the maximum vibration impact of the furnace head during that period; second, calculate the root mean square value of all real-time combined acceleration modulus values ​​within the preset time window as the vibration amplitude of the furnace head, to characterize the effective vibration energy level of the furnace head during that period. It can be seen that by adopting the above processing sequence, noise components in each axis can be specifically filtered out before synthesis, avoiding the superposition of anisotropic noise during the synthesis process, thereby effectively improving the accuracy and robustness of vibration amplitude detection and providing a reliable data foundation for the accurate assessment of the furnace head's operating status.

[0051] S240. The temperature of the bottom of the cookware is obtained by a temperature sensor according to a preset sampling period, and the temperature rise of the bottom of the cookware within a preset detection time period, the temperature rise rate in the first unit time period, and the temperature drop rate in the second unit time period are determined based on the temperature of the bottom of the cookware.

[0052] S250. Determine whether the vibration amplitude is within the set amplitude range, whether the temperature rise of the pot bottom is less than the set temperature rise threshold, whether the temperature rise rate is greater than the preset rise judgment threshold, and whether the temperature drop rate is greater than the preset fall judgment threshold. If yes, proceed to step S260; otherwise, proceed to step S251.

[0053] In this embodiment, while using an accelerometer to acquire the vibration characteristic information of the burner head in real time, the duration of each generation of the burner head vibration characteristic information is recorded; further, based on the duration, vibration characteristic information, and temperature change information, it is determined whether the stove has engaged in a cooking tossing motion.

[0054] S251, It is determined that the stove did not perform the cooking tossing action.

[0055] Specifically, if the vibration amplitude is not within the set amplitude range, or the temperature rise of the pot bottom is not less than the set temperature rise threshold, or the temperature rise rate is not greater than the preset rise judgment threshold, or the temperature drop rate is not greater than the preset fall judgment threshold, it is determined that the stove has not performed a cooking tossing action.

[0056] S260 If it is determined that the stove is performing a cooking tossing action, the stove will not be controlled to perform the anti-dry burning protection.

[0057] Specifically, if the vibration amplitude is within the set amplitude range, and the temperature rise of the pot bottom is less than the set temperature rise threshold, and the temperature rise rate is greater than the preset rise judgment threshold, and the temperature drop rate is greater than the preset fall judgment threshold, then the stove will not perform the anti-dry burning protection. That is, a two-dimensional judgment model of "vibration characteristics + temperature change" is constructed, and the amplitude, duration and temperature jump threshold are set respectively to completely distinguish between "instantaneous heating when flipping the pot" and "continuous heating when dry burning", thus preventing accidental flameout. This judgment logic is rigorous and avoids ineffective shielding.

[0058] S270. The current temperature of the cookware is obtained using a temperature sensor.

[0059] S280. Determine whether the current temperature has reached the preset over-temperature threshold. If yes, proceed to step S281; otherwise, proceed to step S282.

[0060] S281. Control the gas switching valve to perform a switching action to cut off the gas supply to the burner.

[0061] Specifically, during the cooking process of tossing the pan, the stove dynamically blocks false high-temperature judgments and retains extreme temperature warnings. That is, if the current temperature reaches the preset over-temperature threshold, the gas switching valve is controlled to switch off the gas supply to the burner, ensuring uninterrupted cooking and uncompromised safety.

[0062] S282. Keep the stove from engaging the anti-dry-burning protection until the cooking and tossing action of the stove stops.

[0063] Specifically, if the current temperature does not reach the preset over-temperature threshold, the current state of the stove can be maintained, such as keeping the stove from executing the anti-dry-burn protection until the cooking and tossing action of the stove stops. If the stove executes the anti-dry-burn protection at this time, the stove will continue to execute the anti-dry-burn protection and the stove anti-dry-burn protection control can continue.

[0064] S290. After the cooking tossing action on the stove stops, the anti-dry burning protection is triggered again within the preset recovery time.

[0065] As can be seen, considering the timely restoration of the stove's anti-dry-burn protection, after the cooking tossing action on the stove stops, the anti-dry-burn protection is triggered again within a preset recovery time. Furthermore, after the anti-dry-burn protection is triggered again, vibration characteristic information and temperature change information can be reacquired to execute the stove anti-dry-burn control method provided by this invention, accurately identify normal cooking actions such as tossing action, and dynamically adjust the anti-dry-burn protection strategy, significantly improving the smoothness of cooking and user experience without reducing the safety protection level.

[0066] Based on the same inventive concept Figure 3 This is a schematic diagram of a stove anti-dry-burning control device provided in an embodiment of the present invention. The stove includes a burner, which includes a burner head, an acceleration sensor mounted on the burner head base, and a temperature sensor mounted on the burner head, such as... Figure 3 As shown, the stove's anti-dry-burning control device includes: The vibration characteristic information acquisition module 310 is used to acquire the vibration characteristic information of the furnace head in real time using an acceleration sensor; The temperature change information determination module 320 is used to obtain the bottom temperature of the cookware using a temperature sensor according to a preset sampling period, and determine the corresponding temperature change information of the cookware based on the bottom temperature. The wok-tossing action determination module 330 is used to determine whether the stove is performing a cooking tossing action based on vibration characteristic information and temperature change information. The anti-dry-burning protection control module 340 is used to control the stove not to perform anti-dry-burning protection if it is determined that the stove is performing a cooking tossing action.

[0067] Optionally, the vibration characteristic information includes at least the vibration amplitude; Accelerometers are used to acquire real-time vibration characteristics of the furnace head, specifically for: Accelerometers are used to acquire the original vibration acceleration of the furnace head in the X, Y, and Z axes in real time. The vibration amplitude of the furnace head is determined by vector synthesis of the original vibration accelerations in the X, Y, and Z axes.

[0068] Optionally, the stove's anti-dry-burning control device also includes: The filtering module is used to perform filtering on the acquired raw vibration acceleration in the X, Y and Z axes to remove high-frequency noise and DC offset components, and generate filtered vibration acceleration signals in the X, Y and Z axes respectively. The vibration amplitude of the furnace head is determined by vector synthesis of the original vibration accelerations in the X, Y, and Z axes, specifically for: Vector synthesis is performed on the filtered vibration acceleration signals in the X, Y, and Z axes at the same time, and the vibration amplitude of the furnace head is determined based on the synthesis result of the vector synthesis operation.

[0069] Optionally, the stove's anti-dry-burning control device also includes: The duration length determination module is used to record the duration length of vibration characteristic information generated by a single furnace head. Determining whether the stove is performing a cooking tossing motion based on vibration characteristics and temperature changes, specifically used for: The determination of whether the stove exhibits a cooking tossing motion is based on the duration, vibration characteristics, and temperature change information.

[0070] Optionally, the temperature change information includes at least the temperature rise of the pot bottom within a preset detection time period, the rate of temperature rise in the first unit time period, and the rate of temperature drop in the second unit time period. Based on the temperature of the bottom of the pot, the corresponding temperature change information of the cookware is determined, specifically for: The temperature rise of the pot bottom within a preset detection time period is determined based on the temperature of the pot bottom, as well as the rate of temperature rise within the first unit time and the rate of temperature drop within the second unit time.

[0071] Optionally, the vibration characteristic information includes at least the vibration amplitude, and the temperature change information includes at least the temperature rise of the pot bottom within a preset detection time length, the temperature rise rate within a first unit time, and the temperature drop rate within a second unit time. Determining whether the stove is performing a cooking tossing motion based on vibration characteristics and temperature changes, specifically used for: If the vibration amplitude is within the set amplitude range, and the temperature rise of the pot bottom is less than the set temperature rise threshold, and the temperature rise rate is greater than the preset rise judgment threshold, and the temperature drop rate is greater than the preset fall judgment threshold, then it is determined that the stove has performed a cooking tossing action.

[0072] Optionally, the cooktop may also include a gas shut-off valve, with the gas switching valve located at the front end of the burner; After controlling the stove to not activate the anti-dry-burning protection, it also includes: The current temperature of the cookware is obtained using a temperature sensor; If the current temperature reaches the preset over-temperature threshold, the gas switching valve is controlled to perform a switching action to cut off the gas supply to the burner; If the current temperature does not reach the preset overheat threshold, the stove will not perform the anti-dry-burn protection until the cooking and tossing action of the stove stops.

[0073] Optionally, the stove's anti-dry-burning control device also includes: The protection trigger module is used to trigger the anti-dry-burn protection again within a preset recovery time after the cooking tossing action on the stove has ended.

[0074] The stove anti-dry-burning control device provided in this embodiment of the invention can execute the stove anti-dry-burning control method provided in any embodiment of the invention, and has the corresponding functional modules and beneficial effects of executing the stove anti-dry-burning control method.

[0075] Based on the same inventive concept, this invention also provides a stove, which includes a burner, a gas shut-off valve, and a stove anti-dry-burning control device according to this invention. The gas switching valve is located at the front end of the burner, and the burner includes a burner head, an acceleration sensor installed on the burner head base, and a temperature sensor installed on the burner head.

[0076] The stove provided in this invention includes a burner, which comprises a burner head, an acceleration sensor mounted on the burner head base, a temperature sensor mounted on the burner head, a gas shut-off valve, and a stove anti-dry-burning control device. The stove anti-dry-burning control method includes: acquiring vibration characteristic information of the burner head in real time using the acceleration sensor; acquiring the bottom temperature of the pot using the temperature sensor according to a preset sampling period, and determining the corresponding temperature change information of the pot based on the bottom temperature; determining whether the stove is performing a cooking tossing action based on the vibration characteristic information and the temperature change information; if it is determined that the stove is performing a cooking tossing action, controlling the stove not to perform the anti-dry-burning protection. This invention solves the problem that current stoves cannot distinguish between normal tossing and actual dry burning, which may cause false anti-dry-burning protection actions. It can accurately identify user cooking behavior, accurately distinguish between the anti-dry-burning state and normal cooking actions, and significantly improve cooking smoothness and user experience.

[0077] It should be understood that the various forms of processes shown above can be used, with steps reordered, added, or deleted. For example, the steps described in this invention can be executed in parallel, sequentially, or in different orders, as long as the desired result of the technical solution of this invention can be achieved, and this is not limited herein.

[0078] The specific embodiments described above do not constitute a limitation on the scope of protection of this invention. Those skilled in the art should understand that various modifications, combinations, sub-combinations, and substitutions can be made according to design requirements and other factors. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of this invention should be included within the scope of protection of this invention.

Claims

1. A method for controlling dry burning in a stove, characterized in that, The cooktop includes a burner, which includes a burner head, an acceleration sensor mounted on the burner head base, and a temperature sensor mounted on the burner head. The cooktop's anti-dry-burning control method includes: The vibration characteristics of the furnace head are acquired in real time using the accelerometer. The temperature sensor is used to obtain the bottom temperature of the cookware according to a preset sampling period, and the temperature change information of the cookware is determined based on the bottom temperature. Based on the vibration characteristic information and the temperature change information, it is determined whether the stove exhibits a cooking tossing motion. If it is determined that the stove is performing a cooking tossing action, the stove will be controlled to not perform the anti-dry burning protection.

2. The method for preventing dry burning of a stove according to claim 1, characterized in that, The vibration characteristic information includes at least the vibration amplitude; The vibration characteristic information of the furnace head is acquired in real time using the accelerometer, including: The original vibration acceleration of the furnace head in the X, Y, and Z axes is obtained in real time using the acceleration sensor. The vibration amplitude of the furnace head is determined by vector synthesis based on the original vibration accelerations in the X, Y, and Z axes.

3. The method for preventing dry burning of a stove according to claim 2, characterized in that, After acquiring the original vibration acceleration of the furnace head in the X, Y, and Z axes in real time using the accelerometer, the method further includes: The original vibration accelerations in the X, Y, and Z axes are filtered to remove high-frequency noise and DC offset components, and the filtered vibration acceleration signals in the X, Y, and Z axes are generated accordingly. The vibration amplitude of the furnace head is determined by vector synthesis based on the original vibration accelerations in the X, Y, and Z axes, including: The filtered vibration acceleration signals in the X, Y, and Z axes at the same time are subjected to vector synthesis operation, and the vibration amplitude of the furnace head is determined based on the synthesis result of the vector synthesis operation.

4. The method for preventing dry burning of a stove according to claim 1, characterized in that, When using the accelerometer to acquire the vibration characteristic information of the furnace head in real time, the method also includes: Record the duration of each instance of vibration characteristic information generated by the furnace head; Determining whether the stove exhibits a cooking tossing motion based on the vibration characteristic information and the temperature change information includes: The cooking toss action is determined based on the duration, vibration characteristics, and temperature change information.

5. The method for preventing dry burning of a stove according to claim 1, characterized in that, The temperature change information includes at least the temperature rise of the pot bottom within a preset detection time period, the rate of temperature rise within a first unit time period, and the rate of temperature drop within a second unit time period. Determining the temperature change information of the cookware based on the bottom temperature includes: Based on the temperature of the bottom of the pot, the temperature rise of the bottom of the pot within a preset detection time period, the rate of temperature rise within a first unit time period, and the rate of temperature drop within a second unit time period are determined.

6. The method for preventing dry burning of a stove according to claim 1, characterized in that, The vibration characteristic information includes at least the vibration amplitude, and the temperature change information includes at least the temperature rise of the pot bottom within a preset detection time length, the temperature rise rate within a first unit time, and the temperature drop rate within a second unit time. Determining whether the stove exhibits a cooking tossing motion based on the vibration characteristic information and the temperature change information includes: If the vibration amplitude is within the set amplitude range, and the temperature rise of the pot bottom is less than the set temperature rise threshold, and the temperature rise rate is greater than the preset rise determination threshold, and the temperature drop rate is greater than the preset fall determination threshold, then it is determined that the stove has performed a cooking tossing action.

7. The method for preventing dry burning of a stove according to claim 1, characterized in that, The stove also includes a gas shut-off valve, and the gas switching valve is located at the front end of the burner; After controlling the stove to not perform the anti-dry-burning protection, the following is also included: The current temperature of the cookware is obtained using the temperature sensor. If the current temperature reaches the preset over-temperature threshold, the gas switching valve is controlled to perform a switching action to cut off the gas supply to the burner; If the current temperature does not reach the preset overheat threshold, the stove will not perform anti-dry-burn protection until the cooking and tossing action of the stove stops.

8. The method for preventing dry burning of a stove according to claim 1, characterized in that, The method for preventing dry burning of the stove also includes: After the cooking tossing action on the stove stops, the anti-dry-burning protection is triggered again within a preset recovery time.

9. A stove anti-dry-burning control device, characterized in that, The cooktop includes a burner, which includes a burner head, an acceleration sensor mounted on the burner head base, and a temperature sensor mounted on the burner head. The cooktop's anti-dry-burning control device includes: The vibration feature information acquisition module is used to acquire the vibration feature information of the furnace head in real time using the acceleration sensor; The temperature change information determination module is used to obtain the bottom temperature of the cookware using the temperature sensor according to a preset sampling period, and determine the corresponding temperature change information of the cookware based on the bottom temperature. The wok-tossing action determination module is used to determine whether the stove is performing a cooking tossing action based on the vibration characteristic information and the temperature change information. The anti-dry-burning protection control module is used to control the stove not to perform anti-dry-burning protection if it is determined that the stove is performing a cooking tossing action.

10. A stove, characterized in that, The stove includes a burner, a gas shut-off valve, and the stove anti-dry-burning control device as described in claim 9. The gas switching valve is located at the front end of the burner. The burner includes a burner head, an acceleration sensor mounted on the burner head base, and a temperature sensor mounted on the burner head.

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