Cooking appliance control system

Abstract

The cooking equipment control system is characterized in that: the inner container is provided in a transparent structure, the outer side of the inner container is provided with a first detection assembly, the first detection assembly is configured to generate detection light to detect the liquid in the pot cavity; the upper side of the first detection assembly is provided with a second detection assembly, the second detection assembly is configured to generate detection light to pass through the transparent structure of the inner container and enter the pot cavity to detect the liquid and / or the rice soup in the pot cavity; the control module is electrically connected to the first detection assembly and the second detection assembly, and is configured to control the first detection assembly and the second detection assembly to start detection work at different times during the cooking process, so that the first detection assembly and the second detection assembly are configured to detect at different times. The present scheme solves the problem that the existing cooking equipment cannot effectively and accurately detect the boiling state of the rice soup and the rice soup is easy to overflow.

Description

Technical Field

[0001] This invention relates to the field of kitchen appliances, and more specifically to a control system for cooking equipment. Background Technology

[0002] Existing cooking equipment typically uses temperature sensors to detect the state of rice water, while some equipment uses sensors to generate detection light. However, when using detection light to detect liquid levels or rice water bubbles, interference can easily occur. This interference makes it difficult to accurately detect the bubbling state of the rice water bubbles, causing them to easily overflow. At the same time, the cooking mode set during the detection process cannot effectively control the boiling and bubbling state of the rice water in a timely manner. This not only results in poor cooking of rice but also in rice water overflow, leading to poor cooking results and a poor user experience. Summary of the Invention

[0003] The present invention aims to at least partially solve one of the technical problems in the aforementioned related technologies.

[0004] Therefore, the purpose of this invention is to provide a cooking equipment control system, which mainly solves the problems of existing cooking equipment that cannot effectively and accurately detect the bubbling state of rice water, as well as the poor cooking effect of rice and the easy overflow of rice water.

[0005] The present invention provides a cooking equipment control system, including an inner pot, the inner pot having a pot cavity, the inner pot being a transparent structure, and a first detection component being provided on the outer side of the inner pot. The first detection component is configured to generate detection light to pass through the transparent structure of the inner pot and enter the pot cavity, thereby forming a structure for detecting the liquid inside the pot cavity.

[0006] A second detection component is provided above the first detection component. The second detection component is configured to generate detection light to pass through the transparent structure of the inner pot and enter the pot cavity, thereby forming a structure for detecting liquid and / or rice soup bubbles in the pot cavity.

[0007] It also includes a control module, which is electrically connected to the first detection component and the second detection component. The control module is configured to control the first detection component and the second detection component to start detection work in a time-sharing manner during the cooking process, thereby controlling the first detection component and the second detection component to form a structure in which they do not perform detection work at the same time.

[0008] The aforementioned cooking equipment control system includes a first detection component comprising a detection module W, wherein the detection module W and the second detection component are arranged in a vertically arranged manner from bottom to top, and wherein the detection light generated by the detection module W and the second detection component when both are in working state overlaps at least partially.

[0009] When the detection module W detects liquid, it is configured to keep the detection module W working for a first period of time before controlling the second detection component to start working. Before the second detection component starts working, the detection module W is controlled to be turned off.

[0010] In the aforementioned cooking equipment control system, when the detection light generated by the detection module W passes through the pot cavity to detect the liquid, a detection path W is formed inside the pot cavity. The detection path W is located in the area below the horizontal plane where the center of the vertical height distance of the pot cavity is located.

[0011] The second detection component includes at least a detection module E, which generates detection light to detect rice soup bubbles in the pot cavity. The detection module E is configured to control the detection module W and the detection module E to start detection work in a time-sharing manner during the cooking process, so that the two do not perform detection work at the same time.

[0012] In the aforementioned cooking equipment control system, when the detection light generated by the detection module E passes through the pot cavity to detect rice soup bubbles, a detection path E is formed inside the pot cavity. The vertical height distance H1 of the detection path E from the top of the pot cavity to the exhaust inlet is less than one-third of the vertical height distance H0 of the pot cavity. Furthermore, the vertical height distance H2 of the detection path E from the top of the inner pot is less than or equal to the vertical height distance H1.

[0013] The aforementioned cooking equipment control system sets the vertical height distance H1 to be greater than or equal to 15 mm and less than or equal to 20 mm, or sets the vertical height distance H2 to be greater than or equal to 8 mm and less than or equal to 15 mm;

[0014] Alternatively, the projection area formed by projecting the exhaust inlet downwards can be configured to at least partially overlap with the detection path E, such that at least a portion of the detection path E is configured to be located directly below the exhaust inlet.

[0015] The aforementioned cooking equipment control system, the second detection component also includes a detection module Q. When the detection light generated by the detection module Q passes through the pot cavity to detect liquid or rice soup bubbles, a detection path Q is formed in the pot cavity. The detection path Q is located in the area below the horizontal plane where two-thirds of the vertical height distance of the pot cavity is located.

[0016] The system is configured to control detection modules Q and E to start detection work in a time-sharing manner during the operation of the second detection component, thereby forming a structure in which the two do not perform detection work simultaneously.

[0017] The aforementioned cooking equipment control system is configured such that the detection light generated by the detection module W, detection module E, and detection module Q will form a detection path on the transparent structure of the inner pot when it enters and passes through the pot cavity from the outside of the inner pot and when it exits and passes through the pot cavity from the outside of the inner pot.

[0018] The detection paths formed by the detection light generated by the three sources at their respective incident and exit positions are configured to be non-overlapping and located on different sides of the cavity.

[0019] The aforementioned cooking equipment control system has its own transmitter and receiver in the detection module W, detection module E and detection module Q. The transmitter and receiver of the three modules are arranged in a forward-facing distribution relative to the inner pot cavity so that when the detection light emitted by the transmitter of each module passes through the inner pot, it can be forward-facing received by the receiver of each module.

[0020] The aforementioned cooking equipment control system has three corresponding injection and exit positions, each of which are located on the transparent structure of the inner pot. These positions are vertically extended in the vertical direction and arc-shaped in the circumferential direction, so that at least part of the detection light passes through the injection or exit position perpendicularly to the vertical direction of that position.

[0021] Alternatively, when the liquid forms a structure that submerges the detection path W and the detection path Q, the detection light passes through the liquid within the cavity, thereby reducing the intensity of the detection light.

[0022] Alternatively, when rice water bubbles are distributed at the positions of detection paths E and Q, the detection light passes through the rice water bubbles in the pot cavity, thus reducing the intensity of the detection light.

[0023] The aforementioned cooking equipment control system is configured to start the control detection module E when the control detection module Q is in the off state, and to adjust the current heating parameters of the heating element according to the detection information fed back by the detection module E during the cooking process, so as to keep the rice soup boiling in a state where the rice soup bubbles do not overflow outside the pot cavity.

[0024] The aforementioned cooking equipment control system is configured to first control the detection module Q to start working when the second detection component is activated.

[0025] If the detection path Q is submerged by liquid and the detection module Q detects the liquid, then the detection module Q is shut down and the detection module E is started.

[0026] If the detection path Q is not submerged by liquid and the detection module Q does not detect liquid or rice water bubbles, the detection module Q will remain in operation until it detects rice water bubbles. At that point, the detection module Q will be shut down and the detection module E will be started.

[0027] The aforementioned cooking equipment control system has preset values ​​and overflow thresholds in the control module or detection module E. The preset value is set to A, the overflow threshold is set to B, and the detection value is set to Y when the control and detection module E detects the rice soup bubbles in the pot cavity.

[0028] The control and detection module E is set to compare the detected value Y with the preset value A and the anti-overflow threshold B during the process of detecting rice soup bubbles in the pot cavity. Based on the comparison result, the current heating time ratio of the heating element is adjusted relative to the preset heating time ratio of the heating element.

[0029] The aforementioned cooking equipment control system sets the preset heating time percentage of the heating element to X0, and sets the current heating time percentage of the heating element to X:

[0030] When Y = A, then X = X0, 0 < X0 ≤ 1. At this time, the heating element is controlled to heat according to the preset heating time ratio X0.

[0031] When Y = B, then X = 0, and at this time the heating element is controlled to stop heating;

[0032] When Y changes from A to B, X is controlled to decrease from X0 to 0.

[0033] When Y changes from B to A, X is controlled to increase from 0 to X0.

[0034] The aforementioned cooking equipment control system is configured to adjust the current heating time percentage X of the heating element by adjusting it according to X = X0(YB) / (AB) during the process of lowering or raising it;

[0035] Alternatively, when the detection path Q is not submerged by liquid and the detection module Q detects rice water bubbles, the control module E starts working and controls X to decrease from X0→0 according to X=X0(YB) / (AB).

[0036] In the aforementioned cooking equipment control system, when Y = B, the overflow prevention threshold B is triggered. The control judges whether the interval between two adjacent triggers of the overflow prevention threshold B during the triggering process meets the preset first interval. If the judgment result is that the interval between two adjacent triggers of the overflow prevention threshold B during the triggering process meets the preset first interval, the control reduces the current heating time X' in the current heating time percentage X relative to the preset heating time X0' in the preset heating time percentage X0 of the heating element.

[0037] The aforementioned cooking equipment control system is configured such that if N judgment results indicate that the overflow threshold B is triggered, the interval between two adjacent triggers in the triggering process meets a preset first interval. This is configured to control the current heating time X' in the later judgment result to be reduced relative to the current heating time X' in the previous judgment result.

[0038] The aforementioned cooking equipment control system is set to reduce the current heating time X' by X' = X0' - N*T, where N is an integer greater than or equal to 1, and T is greater than or equal to 0.25 seconds and less than or equal to 10 seconds.

[0039] The aforementioned cooking equipment control system is configured such that if the judgment result is that the interval between two adjacent triggers of the anti-overflow threshold B during the triggering process does not meet the preset first interval, the heating element is controlled to heat according to the preset heating time X0' or the current heating time X' of the heating element is kept unchanged.

[0040] The interval is set to satisfy the first interval if the interval duration is less than or equal to the first interval duration.

[0041] If the interval duration is longer than the first interval duration, then the interval duration does not meet the first interval duration.

[0042] The aforementioned cooking equipment control system is set with a first interval duration greater than or equal to 1 minute and less than or equal to 3 minutes;

[0043] Alternatively, set the heating power of the heating element to be greater than or equal to 500W and less than or equal to 1200W, and set the first interval duration to be greater than or equal to 0.5 minutes and less than or equal to 5 minutes;

[0044] Alternatively, set the duration for which the heating element stops heating when X=0 to be the first stop duration, and set the first stop duration to be greater than or equal to 0.5 minutes and less than or equal to 2 minutes;

[0045] Alternatively, set T to be greater than or equal to 0.5 seconds and less than or equal to 2 seconds.

[0046] The aforementioned cooking equipment control system is configured such that a preset value A is greater than the overflow prevention threshold B, and the detection module E continuously feeds back the detection value Y during the detection of rice soup bubbles in the pot cavity, making the detection value Y a dynamic value.

[0047] Among them, when the rice soup bubbles in the pot cavity increase and gradually form a process of blocking the detection light, the detection value Y gradually decreases. When the current heating time percentage X or the current heating time X' of the control heating element is reduced, the rice soup bubbles in the pot cavity decrease and gradually reduce the blocking of the detection light, thus forming a structure in which the detection value Y gradually increases.

[0048] The system is set to adjust the current heating time percentage X of the heating element only when the detected value Y is greater than the overflow prevention threshold B and less than the preset value A.

[0049] The aforementioned cooking equipment control system is configured such that when the current heating time percentage X or the current heating time X' of the control heating element is reduced, the rice soup bubbles in the pot cavity are located below the detection path E, thereby confining the rice soup bubbles to the space area below the detection path E and constituting the rice soup in the pot cavity to be in a boiling state.

[0050] Alternatively, when the current heating time percentage X or the current heating time X' of the control heating element is reduced, the rice soup bubbles in the pot cavity are arranged in a vertically continuous distribution within the height space area between the rice soup level surface and the detection path E.

[0051] Alternatively, the current heating time percentage X of the control heating element is increased, so that the rice soup bubbles in the pot cavity are above the liquid level and below the detection path E, and the rice soup in the pot cavity is in a boiling state.

[0052] Alternatively, the structure can be configured such that, during the process of adjusting the current heating time percentage X of the heating element or reducing the current heating time X', the rice soup in the pot cavity is in dynamic equilibrium within the height space region between the liquid level in the pot cavity and the position of the detection path E.

[0053] Compared with the prior art, the present invention has the following beneficial effects:

[0054] In this solution, the inner liner is made of a transparent structure. By setting up a first detection component and a second detection component, the liquid level and the churning state of the rice soup inside the inner liner can be detected in a timely manner. At the same time, controlling the first and second detection components to start detection in a time-sharing manner can effectively solve the problem of detection light interference between the first and second detection components, thereby improving the detection stability and accuracy of the first and second detection components.

[0055] In this solution, by controlling the first and second detection components to form a structure in which they do not perform detection work at the same time, the detection light between the two will not interfere with each other, thereby improving the accuracy and reliability of detection. It can more accurately detect the height and position of the rice soup bubbles, so that the current heating parameters of the heating element can be controlled and adjusted in time to achieve better cooking effect and anti-overflow effect.

[0056] In this solution, the detection modules E and Q in the second detection component are configured to perform detection work at different times. This ensures that the detection module E will not experience light interference during the detection of rice soup bubbles, enabling more accurate detection of the height and position of the bubbling rice soup bubbles. Consequently, the current heating parameters of the heating element can be controlled and adjusted in a timely manner, resulting in better cooking and anti-overflow effects.

[0057] In this solution, the position and structure of the detection module E enable the generation of detection light that passes through the transparent structure of the inner pot to enter and exit the pot cavity, thereby detecting the churning state of the rice soup bubbles inside the pot cavity. This not only allows for a large detection area for the rice soup bubbles but also enables more accurate detection of the churning height of the rice soup bubbles inside the pot cavity. The detection module E also exhibits high reliability.

[0058] In this solution, the detection module E forms a detection path E within the cooking cavity. The vertical height position of the detection path E and its vertical height distance from the exhaust inlet are designed to ensure that the rice water bubbles can not only churn at a certain height distance, thus achieving the effect of fully cooking the rice in the rice water, but also prevent the rice water bubbles from churning to the exhaust inlet, thereby achieving a better anti-overflow effect.

[0059] In this solution, the vertical height distance between the detection path E and the exhaust inlet is set so that when the rice soup bubbles surge to the position of the detection path E, the current heating parameters of the heating element can be controlled and adjusted in time. During this process, the rice soup bubbles will continue to surge due to inertia and then fall back. At this vertical height distance, even if the rice soup bubbles continue to surge due to inertia, they are not likely to surge to the exhaust inlet position, thus achieving a better overflow prevention effect.

[0060] In this solution, by adjusting the current heating time percentage X of the heating element, the rice soup is kept boiling while the rice soup bubbles do not overflow into the pot cavity. Furthermore, the rice soup inside the pot cavity is kept boiling while the rice soup bubbles are located in the space area below the detection path E, thereby achieving better boiling and anti-overflow effects.

[0061] In this solution, by adjusting the current heating time percentage X of the heating element, not only can the detection effect of rice soup bubbles be better achieved, but the boiling effect of rice soup can also be better controlled. This results in a dynamic equilibrium structure in the height space between the liquid level in the pot cavity and the detection path E position during the adjustment of the current heating time percentage X of the heating element.

[0062] In this solution, by setting the current heating time percentage X of the heating element to be adjusted, the current heating time percentage X of the heating element can be dynamically adjusted. Based on the dynamic value of the detection value Y, the current heating time percentage X is dynamically adjusted accordingly, thereby achieving dynamic adjustment and control of the rice soup bubbles in the pot cavity, controlling the position of the churning state of the rice soup bubbles, and achieving a boiling and churning state of the rice soup bubbles without overflowing, thus achieving a better cooking effect.

[0063] In this solution, by setting the current heating time percentage X of the heating element to be adjusted, the current heating time percentage X can be increased or decreased in a timely manner, so as to achieve better cooking of rice water and better boiling of rice water without overflowing, resulting in better cooking effect. In particular, porridge and congee can be cooked for a relatively longer time during the cooking time, resulting in better cooked rice texture and the ability to complete the cooking task in a shorter time.

[0064] In this solution, the detection module Q can detect the liquid level and the height of the rice soup bubbles. When the detection module Q detects the rice soup bubbles, it can achieve the effect of pre-detecting the height of the rice soup bubbles. Together with the detection module E, it can achieve the effect of step-by-step and layer-by-layer detection of the height of the rice soup bubbles. This allows the detection module E to further detect the rice soup bubbles in a timely manner, and then adjust the current heating time ratio X of the heating element to achieve better anti-overflow and cooking effects.

[0065] In this solution, by judging whether the interval between two adjacent triggers of the anti-overflow threshold B meets the preset first interval, the current heating time X' of the heating element is reduced in a timely manner. This allows for more accurate and better control of the height and state of the rice water bubbles, and more reliably prevents the rice water bubbles from overflowing outside the pot cavity. As a result, the rice water inside the pot cavity remains boiling as the rice water bubbles form a structure that does not overflow outside the pot cavity, achieving a better anti-overflow effect. At the same time, the rice and rice water can be boiled and cooked better.

[0066] In this solution, by reducing the current heating time X' of the heating element, not only can the detection effect of rice soup bubbles be better achieved, but the boiling effect of rice soup can also be better controlled. This achieves a dynamic balance structure in the height space between the liquid level in the pot cavity and the position of the detection path E during the adjustment of the current heating time X' of the heating element.

[0067] In this solution, by adjusting the current heating time percentage X and the current heating time X' of the heating element, the rice soup bubbles in the pot cavity are located below the detection path E, thus confining the rice soup bubbles to the space area below the detection path E and making the rice soup in the pot cavity boil. This results in better heating and cooking of the rice soup without the rice soup bubbles overflowing.

[0068] In this solution, by setting the current heating time percentage X and the current heating time X' of the heating element, the current heating parameters of the heating element can be dynamically adjusted, thereby dynamically adjusting and controlling the rice water bubbles in the pot cavity, controlling the position of the rice water bubbles, and achieving a boiling and surging state of the rice water bubbles without overflowing. This results in better cooking effect, better taste of cooked rice, and completion of the cooking task in a shorter time.

[0069] In this scheme, the detection paths formed by the detection lights generated by the three sources at their respective incident and exit points are configured to form a non-overlapping structure and to be positioned on different sides of the pot cavity. This not only enables a large detection area for liquids and rice soup bubbles, but also allows for more accurate detection of the liquid level and the churning height of the rice soup bubbles within the pot cavity. The scheme is simple, reliable, and accurate.

[0070] In this scheme, the transmitters and receivers of the three components are arranged in a forward-facing distribution relative to the cooking cavity. This allows the receivers of each component to receive the detection light emitted by their respective transmitters in a forward direction along the horizontal direction, enabling more accurate reception of different intensities of the detection light. Consequently, it allows for more accurate detection of the liquid level and the churning state or height of the rice soup bubbles within the cooking cavity. Furthermore, the detection paths W, E, and Q form a larger detection area for the liquid and rice soup bubbles.

[0071] In this scheme, at least a portion of the detection light generated by each of the three components passes perpendicularly to the vertical direction relative to the region when it passes through the entry or exit point. This effectively reduces the diffusion of the detection light in the vertical direction, and avoids the need to receive the detection light by reflecting it, thus ensuring that the detection light can be stably received by the receiving unit. This allows the detection light to be effectively concentrated and pass through the transparent structure of the region, enabling accurate and stable detection of liquid and rice soup bubbles in the pot cavity. Furthermore, the receiving units of each of the three components can stably and effectively receive the detection light emitted by their respective emitting units. Attached Figure Description

[0072] Figure 1 This is a schematic diagram of the internal structure of the cooking equipment.

[0073] Figure 2 A schematic diagram for controlling and detecting the liquid level inside the pot cavity;

[0074] Figure 3 A schematic diagram for controlling and detecting the position of rice water bubbles in the pot cavity;

[0075] Reference numerals: 1-Cooker lid, 101-Exhaust inlet, 2-Cooker body, 201-Heating element, 3-Inner pot, 301-Cooker cavity, 4-Detection module W, 401-Detection path W, 5-Detection module E, 501-Detection path E, 6-Detection module Q, 601-Detection path Q. Detailed Implementation

[0076] To make the technical means, creative features, objectives and effects of this invention easier to understand, the invention will be further described below with reference to specific embodiments.

[0077] Example: The cooking equipment control system of the present invention, such as Figures 1 to 3 As shown in the diagram, the cooking equipment control system includes cooking equipment, which is mainly used to cook ingredients such as rice and noodles. It is primarily used to cook rice, and can also be used to cook porridge and congee. The detection modules W4, E5, and Q6 are used to detect the liquid level and the bubbling state of the rice soup. The three modules work together to prevent interference between each other, and can achieve better anti-overflow and better boiling effect.

[0078] This cooking equipment can cook rice. To prevent rice water from overflowing during cooking, especially when cooking porridge or congee, this solution uses a transparent inner pot 3. It includes a detection module W4 to detect the liquid level, a detection module Q6 to detect the liquid level or rice water bubbles (i.e., the churning state of the rice water), and a detection module E5 to detect the churning state of the rice water over a wide range. This allows for timely control of the current heating time percentage X and current heating time X' of the heating element 201 during cooking, resulting in better anti-overflow and boiling effects. The structure and control method of the detection module E5 in this solution provide a larger detection range for rice water churning and more accurate results, significantly improving the user's experience when cooking rice with this equipment.

[0079] This solution provides a cooking equipment control system. The cooking equipment includes an inner pot 3, a pot body 2, and a pot lid 1. The inner pot 3 is detachably mounted on the pot body 2, allowing users to easily install or remove it. The inner pot 3 has a pot cavity 301, which is used to hold water and rice for cooking rice. The pot lid 1 is rotatable relative to the pot body 2 to open and close the pot cavity 301. The pot lid 1 also has a steam channel for venting steam from the pot cavity 301. The inner pot 3 is transparent, allowing light to pass through. The light can either penetrate the transparent structure of the inner pot 3 to enter the pot cavity 301 or exit from the pot cavity 301 through the transparent structure to the outside of the inner pot 3. This allows for the detection of the liquid level and the height of the rice water bubbles within the pot cavity 301.

[0080] Specifically, a first detection component is provided on the outside of the inner pot 3. This first detection component is configured to generate detection light that penetrates the transparent structure of the inner pot 3 and enters the pot cavity 301 to detect the liquid level within the pot cavity 301. When the first detection component is activated, it emits detection light that penetrates the transparent structure of the inner pot 3 and enters the pot cavity 301. The detection light then detects the liquid level within the pot cavity 301, primarily detecting whether the liquid has submerged the position of the detection light emitted by the first detection component within the pot cavity 301, thereby determining the liquid level. Additionally, the liquid level is located above the first detection component. A second detection component is provided on the upper part. The second detection component is configured to generate detection light that passes through the transparent structure of the inner pot 3 and enters the pot cavity 301 to detect the liquid and / or rice water bubbles in the pot cavity 301. When the second detection component is activated, it can emit detection light that passes through the transparent structure of the inner pot 3 and enters the pot cavity 301. The detection light can detect the liquid level and the position of the rice water bubbles in the pot cavity 301. Based on the detected liquid and rice water bubble information, the cooking state is controlled to achieve better cooking results and prevent overflow.

[0081] The cooking equipment also includes a control module, which is electrically connected to the first and second detection components. When the cooking equipment starts working, it performs the cooking task. During the cooking process, the control module controls the first and second detection components to start detection at different times, thus preventing them from performing detection simultaneously. This ensures that the detection light emitted by the first and second detection components does not interfere with each other, effectively solving the problem of detection light interference between the first and second detection components, thereby improving the detection stability and accuracy of the first and second detection components.

[0082] The first detection component includes a detection module W4. The detection module W4 generates detection light that penetrates the transparent structure of the inner liner 3 and enters the pot cavity 301 to detect the liquid inside the pot cavity 301. The detection module W4 and the second detection component are arranged vertically from bottom to top, and when both are in operation, the detection light generated by each component at least partially overlaps. That is, the positional distribution of the detection module W4 and the second detection component in the first detection component ensures that when both are in operation, their detection light partially overlaps. This overlap causes mutual interference between the two detection light beams, which can lead to... This can lead to significant deviations in the detection results. Therefore, this solution is designed so that when the detection module W4 detects liquid, it operates for a first duration before starting the second detection component. Before starting the second detection component, the detection module W4 is shut down. In other words, when the cooking equipment starts, the detection module W4 is first controlled to detect the liquid. When liquid is detected, the detection module W4 operates for a first duration to ensure the detected liquid level is within the pot cavity 301. At this point, the detection module W4 can be shut down, and then the second detection component can be started. This allows the detection module W4 and the second detection component to perform detection at different times, resolving the problem of interference between their detection light.

[0083] When the detection light generated by the detection module W4 passes through the pot cavity 301 to detect the liquid, a detection path W401 is formed within the pot cavity 301. The detection path W401 is the path through which the detection light emitted by the detection module W4 moves within the pot cavity 301. The detection path W401 is located in the area below the horizontal plane where the center of the vertical height distance of the pot cavity 301 is located. For the liquid detection part of the detection module W4, the detection light detects the liquid at the position of the detection path W401. When the liquid level is above the position of the detection path W401, the liquid forms a structure that submerges the detection light on the detection path W401, and the detection module W4 has not detected the liquid. When the liquid level is below the position of the detection path W401, the liquid does not submerge the detection light on the detection path W401, and the detection module W4 has not detected the liquid.

[0084] The second detection component includes at least a detection module E5. Detection module E5 generates detection light to detect rice water bubbles in the pot cavity 301. During cooking, detection module E5 is activated to detect the height and position of the rice water bubbles in the pot cavity 301. The detection module is configured to activate detection modules W4 and E5 at different times during cooking, thus preventing simultaneous detection. Specifically, when detection module W4 detects liquid, it activates the second detection component. When detection module E5 is activated, detection module W4 is deactivated. This time-sharing detection ensures that the detection light emitted by detection module W4 and detection module E5 does not interfere with each other, effectively solving the problem of detection light interference and improving the detection stability and accuracy of both the first and second detection components.

[0085] Specifically, when the detection light generated by the detection module E5 passes through the pot cavity 301 to detect rice water bubbles, a detection path E501 is formed within the pot cavity 301. The detection path E501 is the path through which the detection light emitted by the detection module E5 moves within the pot cavity 301. The vertical height H1 of the detection path E501 upwards to the exhaust inlet 101 above the pot cavity 301 is less than one-third of the vertical height H0 of the pot cavity 301. This ensures that the pot cavity 301 not only has a higher vertical space for fully cooking the rice and rice water and allowing the rice water to effectively churn, but also allows for the formation of a detection path when rice water bubbles churn to... When the detection path E501 is located, there is a certain height space above the detection path E501 to allow the rice water bubbles to churn due to inertia. The vertical height distance H2 from the detection path E501 to the top surface of the inner pot 3 is set to be less than or equal to the vertical height distance H1. This makes the exhaust inlet 101 located above the top surface of the inner pot 3, thus making it difficult for the rice water bubbles to enter the exhaust inlet 101 due to inertia. In other words, the rice water bubbles are not easy to churn out of the pot cavity 301, and the rice water bubbles are not easy to churn to the top of the pot cavity 301, thus forming a better anti-overflow effect and effectively preventing the rice water bubbles from churning to the outside of the pot lid 1.

[0086] Regarding the detection module E5 for detecting rice water bubbles, the detection light is positioned on the detection path E501 to detect the rice water bubbles. When the height of the churning position of the rice water bubble is above the detection path E501, the rice water bubble forms a structure that blocks the detection light on the detection path E501, and the detection module E5 does not detect the rice water bubble. When the height of the churning position of the rice water bubble is below the detection path E501, the rice water bubble does not block the detection light on the detection path E501, and the detection module E5 does not detect the rice water bubble.

[0087] To further improve the effect of preventing rice water bubbles in the pot cavity 301 from easily overflowing to the exhaust inlet 101 even with continuous turbulence due to inertia, a vertical height distance H1 is set to be greater than or equal to 15 mm and less than or equal to 20 mm. At this vertical height distance, not only can the rice water bubbles be allowed to turbulently to a certain extent, thus ensuring that the rice is fully cooked in the rice water, but the rice water bubbles will also not overflow to the exhaust inlet 101 during the turbulence process and during continuous turbulence due to inertia, thereby achieving a better anti-overflow effect.

[0088] Alternatively, to achieve more accurate detection of rice water bubbles and better anti-overflow effect, the vertical height distance H2 is set to be greater than or equal to 8 mm and less than or equal to 15 mm. This vertical height distance setting allows the detection module E5 to stably detect rice water bubbles in the pot cavity 301, while also providing a higher height space within the pot cavity 301 for cooking and churning the rice. This not only allows the rice water bubbles to churn to a certain extent, thus ensuring that the rice is fully cooked in the rice water, but also prevents the rice water bubbles from churning and continuing to churn due to inertia from reaching the exhaust inlet 101, thereby achieving a better anti-overflow effect.

[0089] Alternatively, to further improve the accuracy and stability of rice water bubble detection, the projection area formed by the downward projection of the exhaust inlet 101 and the detection path E501 are configured to at least partially overlap, such that at least a portion of the detection path E501 is positioned directly below the exhaust inlet 101. This allows the detection light to more stably and effectively detect rice water bubbles when they surge upwards within the pot cavity 301. Because the exhaust inlet 101 is connected to the pot cavity 301, the rice water bubbles will surge towards the exhaust inlet 101. Since the exhaust inlet 101 is also connected to the external environment area of ​​the pot lid 1, forming a path for airflow, the detection path E501 formed by the detection light, positioned below the exhaust inlet 101, makes it easier to detect the rice water bubbles, thereby improving the timeliness and accuracy of the detection module E5 in detecting rice water bubbles.

[0090] The second detection component also includes a detection module Q6. The detection module Q6 can detect liquids or rice water bubbles within the pot cavity 301 as needed. When the detection light emitted by the detection module Q6 passes through the pot cavity 301 to detect liquids or rice water bubbles, a detection path Q601 is formed within the pot cavity 301. The detection path Q601 is the path through which the detection light emitted by the detection module Q6 moves within the pot cavity 301. The detection path Q601 is positioned below the horizontal plane where two-thirds of the vertical height distance of the pot cavity 301 is located. This allows the detection module Q6 to better detect liquids or rice water bubbles as needed. Furthermore, the detection path Q601 is positioned above the detection path W401, thus achieving... When detection module Q6 detects liquid, it can work with detection module W4 to detect the liquid level at different vertical heights. This allows for the detection of different liquid levels. If detection module W4 detects liquid, it indicates a low liquid level in the pot cavity 301. If detection module Q6 detects liquid, it indicates a medium liquid level. This allows for the selection of a cooking program that matches the liquid level, resulting in better cooking performance. Alternatively, if detection module Q6 does not detect liquid, it can detect the height of the rice water bubbles, working in conjunction with detection module E5 at different vertical heights to detect the height of the rice water bubbles, thus improving the anti-overflow effect.

[0091] Specifically, for the liquid detection part of the detection module Q6, the detection light emitted by the detection module Q6 is used to detect the liquid at the detection path Q601. When the liquid level is above the detection path Q601, the liquid forms a structure that submerges the detection light on the detection path Q601, and the detection module Q6 does not detect the liquid. When the liquid level is below the detection path Q601, the liquid does not submerge the detection light on the detection path Q601, and the detection module Q6 does not detect the liquid.

[0092] Specifically, during the operation of the second detection component, the detection modules Q6 and E5 are controlled to start detection work in a time-sharing manner, thus forming a structure in which the two do not perform detection work simultaneously. During the start-up of the second detection component, the detection modules E5 and Q6 are controlled to perform detection work at different times, so that they do not perform detection work at the same time. This ensures that the detection light emitted by the detection module W4 and the detection light emitted by the detection module E5 do not interfere with each other, effectively solving the problem of detection light interference between the two, thereby improving the detection stability and accuracy of the detection modules E5 and Q6.

[0093] In this scheme, for the structural part where detection modules W4, E5, and Q6 emit detection beams for detection, the detection beams generated by detection modules W4, E5, and Q6 are configured to form detection paths on the transparent structure of the inner liner 3 when they enter and pass through the inner cavity 301 from the outside of the inner liner 3 and when they exit and pass through the inner liner 3 from the inner cavity 301. Specifically, when detection module W4 is working, the detection beams generated when entering and passing through the inner cavity 301 from the outside of the inner liner 3 form a detection path at a first-side position, and when they exit and pass through the inner liner 3 from the inner cavity 301, they form a detection path at a second-side position on the transparent structure of the inner liner 3. Similarly, when detection module Q6 is working, the detection beams generated when entering and passing through the inner cavity 301 from the outside of the inner liner 3 form a detection path at a first-side position, and when they exit and pass through the inner liner 3 from the inner cavity 301... When the detection light generated by the detection module E5 passes through the inner pot 3 from the outside of the inner pot 3 toward the pot cavity 301, a detection path with a first side position is formed. When the detection light passes through the inner pot 3 from the pot cavity 301 toward the outside of the inner pot 3, a detection path with a second side position is formed on the transparent structure of the inner pot 3. The detection path with the first side position formed by the detection module W4 and the detection path with the second side position, together with the detection path W401, form the entire movement path of the detection light from emission to reception. The detection path with the first side position formed by the detection module Q6 and the detection path with the second side position, together with the detection path Q601, form the entire movement path of the detection light from emission to reception. The detection path with the first side position formed by the detection module E5 and the detection path with the second side position, together with the detection path E501, form the entire movement path of the detection light from emission to reception.Furthermore, the detection paths formed by the detection light generated by the three sources at their respective incident and exit points are configured to be non-overlapping and located on different sides relative to the burn-in cavity 301. These different sides are primarily defined as positions not located on the same side of the burn-in cavity 301. For example, they are not simultaneously located on the left, right, upper, lower, front, or rear side of the burn-in cavity 301. Specifically, in this scheme, the detection path at the first side position and the detection path at the second side position can be configured... The detection paths can be located on the left and right sides of the pot cavity 301, or the detection paths on the first and second sides can be located on the front and rear sides of the pot cavity 301, respectively. This creates a structure where the detection paths on the first and second sides are not simultaneously located on the same side of the pot cavity 301. This results in a longer path length after the detection light enters the pot cavity 301, specifically longer detection paths W401, Q601, and E501. This longer path length can cover the diameter of the pot cavity 301 in the annular direction, thus creating a larger detection range for liquids and rice water bubbles, achieving a wider and more accurate detection effect.

[0094] Each of the detection modules W4, E5, and Q6 has its own transmitting and receiving units. These units are arranged in a forward-facing configuration relative to the cavity 301. This configuration ensures that when the detection light emitted by each of the three transmitting units passes through the inner liner 3, it can be forward-facing and received by the respective receiving units. Specifically, the transmitting and receiving units of detection module W4, Q6, and E5 are arranged in a forward-facing configuration. The distributed structure, with the front-facing relative distribution, positions the transmitter and receiver on opposite sides of the pot cavity 301. This improves the accuracy of the receiver in receiving the detection light emitted by the transmitter. The front-facing relative distribution structure allows for better reception of detection light of different intensities. The detection light emitted by the transmitter is received by the receiver after passing through the inner pot 3. The front-facing relative distribution structure enables the receiver to receive the detection light better and more accurately, thereby improving the stability and accuracy of detecting the liquid level and the height of the rice soup bubbles.

[0095] Specifically, the entry and exit points of the three detectors are configured such that their corresponding regions on the transparent structure of the inner liner 3 are vertically extending and arc-shaped in the circumferential direction, ensuring that at least a portion of the detection light passes perpendicularly to the vertical direction relative to the entry or exit point. Specifically, the entry and exit points of the detection light emitted by detection module W4 on the inner liner 3 are vertically extending and arc-shaped in the circumferential direction; the entry and exit points of the detection light emitted by detection module Q6 on the inner liner 3 are vertically extending and arc-shaped in the circumferential direction; and the entry and exit points of the detection light emitted by detection module E5 on the inner liner 3 are vertically extending and arc-shaped in the circumferential direction. The structure extends vertically in the vertical direction and arc-shaped in the circumferential direction. This ensures that the detection light, when passing through the inner pot 3, enters the pot cavity 301 perpendicularly to the vertically extending structure on the inner pot wall. This allows the detection light to pass vertically through the vertically extending structure on the inner pot wall, facilitating stable transmission of the light through the transparent structure of the inner pot 3. This improves the stability and accuracy of detecting the liquid level and the position of the bubbling rice soup bubbles within the pot cavity 301. Simultaneously, the detection light undergoes slight diffusion as it passes through the arc-shaped extension structure on the inner pot wall, further facilitating stable and effective transmission of the light through the inner pot wall and its entry into the pot cavity 301. This slight diffusion also ensures the light is received by the receiving unit, enhancing the detection effectiveness of the light in detecting liquids and rice soup bubbles within the pot cavity 301. Furthermore, it expands the detection area, preventing problems caused by excessive diffusion or reflection that could prevent the detection light from being stably received by the receiving unit.

[0096] Alternatively, during the liquid detection process, for the liquid detection parts of detection modules W4 and Q6, a structure is set so that when the liquid forms a submerged structure of detection paths W401 and Q601, the detection light passes through the liquid within the cavity 301, thereby reducing the intensity of the detection light. When the liquid forms a submerged structure of the detection light, the intensity of the detection light is reduced, and some of the detection light is reflected and its direction of movement is changed. As a result, the intensity of the detection light received by the receiving unit is less than the intensity of the detection light emitted by the transmitting unit. Therefore, it can be determined whether liquid has been detected based on the intensity of the detection light received by the receiving unit.

[0097] Alternatively, during the detection of rice water bubbles, for the parts of detection modules E5 and Q6 that detect rice water bubbles, when rice water bubbles are distributed at the positions of detection paths E501 and Q601, the detection light in the pot cavity 301 will pass through the rice water bubbles to reduce the intensity of the detection light. When the rice water bubbles form a blocking structure for the detection light, the intensity of the detection light will be reduced, and some of the detection light will be reflected and its direction of movement will be changed. As a result, the intensity of the detection light received by the receiving unit will be less than the intensity of the detection light emitted by the transmitting unit. Therefore, it can be determined whether rice water bubbles have been detected based on the intensity of the detection light received by the receiving unit.

[0098] Specifically, regarding the detection of rice soup bubbles by detection module Q6, the detection light emitted by detection module Q6 is positioned at the detection path Q601 to detect the rice soup bubbles. When the height of the surging position of the rice soup bubble is above the detection path Q601, the rice soup bubble forms a structure that blocks the detection light on the detection path Q601, and at this time, detection module Q6 does not detect the rice soup bubble. When the height of the surging position of the rice soup bubble is below the detection path Q601, the rice soup bubble does not block the detection light on the detection path Q601, and at this time, detection module Q6 does not detect the rice soup bubble.

[0099] Specifically, for the detection module E5 detecting rice soup bubbles, the detection light emitted by the detection module E5 is positioned on the detection path E501 to detect the rice soup bubbles. When the height of the churning position of the rice soup bubble is above the detection path E501, the rice soup bubble forms a structure that blocks the detection light on the detection path E501, and the detection module E5 does not detect the rice soup bubble. When the height of the churning position of the rice soup bubble is below the detection path E501, the rice soup bubble does not block the detection light on the detection path E501, and the detection module E5 does not detect the rice soup bubble.

[0100] In this solution, the control detection module E5 is activated when the control detection module Q6 is off. During the cooking process, the heating parameters of the heating element 201 are adjusted based on the detection information fed back by the detection module E5. This ensures that the rice soup remains at a boil without overflowing into the pot cavity 301. The control of the heating parameters of the heating element 201 is primarily based on the information detected by the detection module, indirectly controlling the churning of the rice soup bubbles within the pot cavity 301. This effectively keeps the rice soup at a boil while preventing the bubbles from overflowing into the pot cavity 301, resulting in better cooking and anti-overflow effects.

[0101] Specifically, the control can be configured such that when the second detection component starts working, the detection module Q6 is started first. At this time, the detection module Q6 can initially detect liquid. If the detection path Q601 is submerged in liquid and the detection module Q6 detects liquid, then the detection module Q6 is shut down and the detection module E5 is started. The detection module E5 then detects rice water bubbles. If the detection path Q601 is not submerged in liquid and the detection module Q6 does not detect liquid or rice water bubbles, then the detection module Q6 remains operational until it detects rice water bubbles. At this point, the detection module Q6 is shut down and the detection module E5 is started. (Note: The last sentence about "if the detection path Q601 is not submerged in liquid" appears to be a separate, unrelated statement and has been omitted from the translation.) If the detection module Q6 does not detect any liquid, it can be controlled to detect rice water bubbles. If the detection module Q6 does not detect rice water bubbles, it will continue to work until it detects rice water bubbles. When the detection module Q6 detects rice water bubbles, it will be controlled to shut down and the detection module E5 will be started. At this time, the detection module E5 will detect rice water bubbles. This way, the detection modules E5 and Q6 will perform detection at different times to detect whether rice water bubbles exist at different heights in the vertical direction of the pot cavity 301. This creates a layered detection effect for rice water bubbles, which can achieve a better anti-overflow effect.

[0102] The method for adjusting the current heating parameters of the heating element 201 based on the detection information fed back by the detection module E5 includes a preset value and an anti-overflow threshold pre-set in the control module or the detection module E5. The preset value is set to A, the anti-overflow threshold is set to B, and the detection module E5 will feed back a detection value during the detection of rice water bubbles in the pot cavity 301, with the detection value set to Y. In the state of preset value A, it indicates that no rice water bubbles are distributed at the location where the detection module E5 forms the detection of rice water bubbles in the pot cavity 301, thus the detection light is not absorbed by the rice water. When the rice water bubbles block the light, the intensity of the detection light is high and unaffected by the bubbles. However, at the overflow threshold B, the detection module E5 creates a structure where rice water bubbles block the detection light at the designated locations within the pot cavity 301, resulting in lower light intensity. In the control method, during the detection process of the detection module E5, the detected value Y is compared with a preset value A and the overflow threshold B. Based on the comparison result, the control is applied to the heating element 2. The current heating time percentage of heating element 201 is adjusted relative to the preset heating time percentage of heating element 201. This is mainly to compare the detected value Y with the preset value A and the anti-overflow threshold B, and obtain the comparison result. The control module adjusts the current heating time percentage of heating element 201 relative to the preset heating time percentage of heating element 201 based on the comparison result, thereby achieving the final state where the rice soup is kept boiling without overflowing into the pot cavity 301. Here, the preset value A and the anti-overflow threshold B are both preset, and the preset heating time percentage is preset. One of the parameters in the control module is the current heating time percentage, which is the percentage of the working time when the control module controls the heating element 201 to heat at the current time. The control module adjusts the current heating time percentage relative to the preset heating time percentage based on the comparison result, thereby controlling the amount and height of the rice soup bubbles. Ultimately, the rice soup is kept boiling without overflowing outside the pot cavity 301, which greatly enhances the boiling effect of the rice soup to cook the rice, improves the taste of the rice, and achieves a better anti-overflow effect during the cooking process.

[0103] In the specific control method, the preset heating time percentage of the heating element 201 is set to X0, and the current heating time percentage of the heating element 201 is set to X. The control module controls the detection value Y to be compared with the preset value A and the anti-overflow threshold B in real time or at intervals to obtain the comparison result. In the comparison result, when Y = A, then X = X0, 0 < X0 ≤ 1, and the heating element 201 is controlled to heat according to the preset heating time percentage X0; in the comparison result, when Y = B, then X = 0, and the heating element 201 is controlled to stop heating. Among them, during the cooking process, when Y changes from A to B, X is controlled to decrease from X0 to 0. That is, during the dynamic change of the detection value Y, when Y approaches B from A, at this time... X will decrease as it approaches 0 from X0, and X will gradually decrease during this process. When Y changes from B to A, X will increase as it approaches X0. That is, during the dynamic change of the detected value Y, when Y approaches A from B, X will increase as it approaches X0, and X will gradually increase during this process. By adjusting the current heating time percentage X, the amount and height of the rice water bubbles can be controlled, ultimately ensuring that the rice water remains in a boiling state without overflowing outside the pot cavity 301. This greatly enhances the boiling effect of the rice water for cooking rice, improves the taste of the rice, and achieves a better anti-overflow effect during the cooking process.

[0104] When X0 = 1, the heating element 201 is controlled to continuously heat without stopping.

[0105] To further improve the effect of boiling rice water for cooking rice and the anti-overflow effect of rice water bubbles, this solution sets the current heating time percentage X of the heating element 201 to be adjusted by X = X0(YB) / (AB) during the process of lowering or raising it. The control module controls the current heating time percentage X to be dynamically adjusted according to the above formula. This can better and more timely adjust the current heating time percentage X to raise or lower it, and better ensure that the rice water is kept boiling in a state without overflowing into the pot cavity 301, thereby achieving a better anti-overflow effect and cooking effect.

[0106] Alternatively, to further enhance the effect of boiling rice water for cooking rice and the anti-overflow effect of rice water bubbles, in this solution, when the detection path Q601 is not submerged in liquid and the detection module Q6 detects rice water bubbles, the control module E5 starts working and immediately controls X to decrease from X0 to 0 according to X = X0(YB) / (AB). At this time, the detection module Q6 can not only use the detection module E5 as a control point to start working, but also as a control point to adjust the current heating time ratio X. In this state, the detection module E5 starts working, and immediately after the detection module E5 starts working, X is controlled to decrease from X0 to 0 according to X = X0(YB) / (AB). This allows for earlier and more timely and effective control of the surging state of rice water bubbles, and better maintains the rice water at a boiling state without overflowing the pot cavity 301, thereby achieving better anti-overflow and cooking effects.

[0107] In the control method, to further improve the effect of boiling rice water to cook rice and the anti-overflow effect of rice water bubbles during the cooking process, when Y=B, the anti-overflow threshold B is triggered. The control judges whether the interval between two consecutive triggers of the anti-overflow threshold B meets the preset first interval. If the judgment result is that the interval between two consecutive triggers of the anti-overflow threshold B meets the preset first interval, the control reduces the current heating time X' in the current heating time proportion X relative to the preset heating time X0' in the preset heating time proportion X0 of the heating element 201. That is, after the anti-overflow threshold B is triggered, the current heating parameters of the heating element 201 are further controlled. When the judgment result is that the interval between two consecutive triggers of the anti-overflow threshold meets the preset first interval, If the heating time X' is reduced, the inner pot 3 will receive less heat. As the heating time X' is reduced, the rice water bubbles will gradually decrease in height and number. This helps prevent rapid bubbling. The rice water bubbles in the pot cavity 301 will slowly decrease in size and height, allowing for timely, accurate, and better control of the bubbling position and state. This prevents rapid bubbling and reliably prevents the rice water bubbles from overflowing the pot cavity 301. Simultaneously, while achieving better anti-overflow, the rice and rice water can boil and cook more effectively, resulting in better cooking results.

[0108] In the cooking process, if the judgment result shows N times that the anti-overflow threshold B is triggered, and the interval between two adjacent triggers meets the preset first interval, the current heating time X' in the next two adjacent judgment results in the N judgment results is controlled to decrease relative to the previous current heating time X'. That is, when controlling the current heating time X' to decrease in the N judgment results, it mainly controls the current heating time X' in the next two adjacent judgments to decrease relative to the previous current heating time X'. This achieves a state of gradual and slow continuous decrease of the current heating time X', which can better suppress the surging state and surging height of rice soup bubbles. At the same time, it can keep the rice soup boiling when a certain amount of rice soup bubbles are formed, and at this time the rice soup bubbles will not overflow to the outside of the pot cavity 301, thereby achieving better cooking effect and better anti-overflow effect, and improving the overall cooking effect.

[0109] Specifically, when the current heating time X' is reduced, it is reduced by X' = X0' - N*T, where N is an integer greater than or equal to 1, and T is greater than or equal to 0.25 seconds and less than or equal to 10 seconds. Under the above formula and the numerical limits of N and T, the effect of suppressing rice soup bubbles can be better achieved. This allows the current heating time X' to be gradually and slowly reduced, which can better suppress the surging state and height of rice soup bubbles. At the same time, it can keep the rice soup boiling even when a certain amount of rice soup bubbles have formed, and at this time, the rice soup bubbles will not overflow to the outside of the pot cavity 301, thereby achieving better cooking effect and better anti-overflow effect, and improving the overall cooking effect.

[0110] Specifically, if the judgment result is that the interval between two consecutive triggers of the anti-overflow threshold B does not meet the preset first interval, the heating element 201 is controlled to heat for a preset heating time X0' or the current heating time X' of the heating element 201 is kept unchanged. At this time, the rice soup bubbles in the pot cavity 301 will continue to increase slowly and the height of the rice soup surging will continue to rise slowly. During this process, the rice soup will continue to boil, thereby forming a better cooking effect and improving the cooking effect. If the interval is less than or equal to the first interval, the interval meets the first interval, and the previous heating time X' can be reduced. If the interval is longer than the first interval, the interval does not meet the first interval, and the heating element 201 is controlled to heat for a preset heating time X0' or the current heating time X' of the heating element 201 is kept unchanged.

[0111] To further improve the cooking effect of the rice water boiling to cook rice and the anti-overflow effect of the rice water bubbles, a first interval time of 1 minute or more and 3 minutes or less is set. Under this limit, the churning state and height of the rice water bubbles can be quickly controlled within a shorter time, achieving better anti-overflow and cooking effects.

[0112] Alternatively, to further improve the cooking effect of boiling rice water to cook rice and the anti-overflow effect of rice water bubbles in the cooking equipment, the heating power of the heating element 201 is set to be greater than or equal to 500W and less than or equal to 1200W, and the first interval time is set to be greater than or equal to 0.5 minutes and less than or equal to 5 minutes. Under these limitations, the heating element 201, in combination with the limitation of the heating power and the limitation of the first interval time, can better and faster control the churning state and churning height of rice water bubbles in a shorter time for different sizes of pot cavity 301, thereby achieving better anti-overflow and cooking effects.

[0113] Alternatively, to achieve a better anti-overflow effect, the duration for which the heating element 201 stops heating when X=0 is set as a first stop duration, and the first stop duration is set to be greater than or equal to 0.5 minutes and less than or equal to 2 minutes, which can better suppress the bubbling state of the rice soup.

[0114] Alternatively, to further enhance the effect of boiling rice water to cook rice and prevent overflow of rice water bubbles during cooking, setting T to be greater than or equal to 0.5 seconds and less than or equal to 2 seconds can better suppress rice water bubbles. This allows the current heating time X' to gradually and slowly decrease, which can better suppress the surging state and height of rice water bubbles. At the same time, it can keep the rice water boiling even when a certain amount of rice water bubbles have formed, and at this time, the rice water bubbles will not overflow to the outside of the pot cavity 301, thereby achieving better cooking effect and better overflow prevention effect, and improving the overall cooking effect.

[0115] For the detection module E5, a preset value A is set to be greater than the overflow prevention threshold B. Furthermore, the detection module E5 continuously feeds back a detection value Y during the detection of rice water bubbles within the pot cavity 301, making the detection value Y a dynamic value. Specifically, as the number of rice water bubbles in the pot cavity 301 increases, gradually obstructing the detection light, the detection value Y gradually decreases. Conversely, as the current heating time percentage X or current heating time X' of the heating element 201 is reduced, the number of rice water bubbles in the pot cavity 301 decreases, gradually reducing the obstruction of the detection light, thus causing the detection value Y to gradually increase. During this process, because part of the detection light is gradually obstructed by the rice water bubbles, some of the detection light is reflected, leading to a decrease in the intensity of the detection light and a decrease in the detection value Y. As the temperature gradually decreases, the control module compares the detected value Y with the preset value A and the overflow threshold B, and obtains the comparison result. Based on the comparison between the detected value Y and the overflow threshold B, it controls whether the overflow threshold B will be triggered, so as to control the current heating time percentage X of the heating element 201 in a timely manner. Based on the number of times the overflow threshold B is triggered, it further controls and adjusts the current heating time X'. Specifically, it is set to adjust the current heating time percentage X of the heating element 201 at least when the detected value Y is greater than the overflow threshold B and less than the preset value A. This is achieved by comparing the detected value Y with the rice soup bubble in the space area between the rice soup level surface and the detection path E501, and obtaining the comparison result. This allows for better control of the state of the rice soup bubble and the height of the churning position, achieving a better overflow prevention effect.

[0116] During cooking, the detection value Y dynamically changes based on the number and height of rice water bubbles within the pot cavity 301. The detection module E5 dynamically adjusts the current heating time percentage X of the heating element 201 when the detection value Y is greater than the anti-overflow threshold B and less than the preset value A. This allows for comparison and timely, reliable output of the comparison result, controlling the quantity and height of rice water bubbles to maintain a boiling state without overflowing the pot cavity 301. Furthermore, as the number of rice water bubbles within the pot cavity 301 increases, gradually obstructing the detection light, the detection value Y gradually decreases. In this process, because part of the detection light is gradually blocked by the rice soup bubbles, part of the detection light will be reflected, which will reduce the intensity of the detection light and the detection value Y will gradually decrease. The control module controls the detection value Y to compare with the preset value A and the anti-overflow threshold B and obtain the comparison result. Then, based on the comparison result, the current heating time ratio X of the heating element 201 can be controlled and adjusted. Specifically, the current heating time ratio X of the heating element 201 is adjusted when the detection value Y is greater than the anti-overflow threshold B and less than the preset value A. This is achieved when the rice soup bubbles are located in the space area between the rice soup level surface and the detection path E501 position, and the detection value Y is compared and the comparison result is obtained. This allows for better control of the state of the rice soup bubbles and the height of the churning position, achieving a better anti-overflow effect.

[0117] During the cooking process, the current heating time X' of the heating element 201 is reduced to create a dynamic equilibrium structure in the height space between the liquid level in the pot cavity 301 and the detection path E501. This structure is mainly formed by reducing the current heating time X' to achieve a dynamic equilibrium of the rice soup bubbles. Under this dynamic equilibrium structure, the rice soup bubbles slowly increase or decrease, and their height rises or falls slowly. This allows the rice soup in the pot cavity 301 to remain in a boiling state for a longer period while maintaining the production of rice soup bubbles, resulting in a better cooking effect. At the same time, it also provides a good anti-overflow effect, effectively preventing the rice soup bubbles from surging out of the pot cavity 301.

[0118] Specifically, when the current heating time percentage X or current heating time X' of the control heating element 201 is reduced, the rice soup bubbles in the pot cavity 301 are positioned below the detection path E501, thus confining the rice soup bubbles to the space area below the detection path E501 and causing the rice soup in the pot cavity 301 to be in a boiling state. This enables the control heating element 201 to control the increase or decrease in the number of rice soup bubbles and the increase or decrease in the height of the surging position of the rice soup bubbles, so that the rice soup bubbles in the pot cavity 301 are in a boiling state in the height space area between the liquid level in the pot cavity 301 and the position of the detection path E501.

[0119] Alternatively, when the current heating time percentage X or current heating time X' of the heating element 201 is reduced, the rice soup bubbles in the pot cavity 301 are arranged in a vertically continuous distribution within the height space between the rice soup level surface and the detection path E501. This achieves continuous generation of rice soup bubbles above the rice soup level surface in the pot cavity 301 to form a continuous distribution structure. At the same time, the number of rice soup bubbles does not increase rapidly, and the height of the churning position of the rice soup bubbles does not increase rapidly, so that the rice soup bubbles are confined to the space area below the detection path E501. At this time, the rice soup in the pot cavity 301 can also be in a boiling state to continuously generate rice soup bubbles, thereby achieving a fully cooked cooking effect, and the rice soup bubbles will not overflow.

[0120] Alternatively, when the current heating time percentage X of the control heating element 201 is increased, the rice soup bubbles in the pot cavity 301 are positioned above the liquid level and below the detection path E501, and the rice soup in the pot cavity 301 is in a boiling state. At this time, the rice soup is in a boiling state to generate rice soup bubbles, thereby increasing the number of rice soup bubbles and raising the height of the surging position. At the same time, the rice soup bubbles are confined to the space area below the position of the detection path E501, thereby achieving a fully cooked cooking effect, and the rice soup bubbles will not overflow.

[0121] Alternatively, the current heating time percentage X of the heating element 201 is adjusted or the current heating time X' is reduced to form a structure in which the rice soup bubbles in the pot cavity 301 are in dynamic equilibrium within the height space between the liquid level in the pot cavity 301 and the position of the detection path E501. Under the dynamic equilibrium structure, the rice soup bubbles slowly increase or decrease, and the height position of the rice soup bubbles slowly rises or falls, thereby enabling the rice soup in the pot cavity 301 to remain in a boiling state for a longer period of time and to maintain the generation of rice soup bubbles, thus forming a better cooking effect. At the same time, it can form a better anti-overflow effect and effectively prevent the rice soup bubbles from surging to the outside of the pot cavity 301.

[0122] In this solution, regarding the setting of the preset heating time percentage X0, the preset heating time percentage X0 is the percentage of the preset heating time X0' of the heating element 201 heating within a unit time. That is, it is the percentage of the preset heating time X0' of the heating element 201 working to heat within a unit time relative to the unit time. The heating element 201 is in a heating state within the preset heating time X0' within the unit time. It can also be understood as the percentage of the preset heating time X0' of the heating element 201 controlling heating within the entire time cycle or time interval relative to the entire time cycle or time interval. The preset heating time percentage X0 is preset. Simultaneously, when the control module controls the heating element 201 to work, it will have a current heating time percentage X. The current heating time percentage X is the percentage of the current heating time X' of the heating element 201 heating within the current time, that is, the percentage of the current heating time X' of the heating element 201 working to heat within a unit time or heating cycle relative to the unit time or heating cycle duration. The current heating time percentage X can be equal to the preset heating time percentage X0'. The heating time percentage X0 can be less than the preset heating time percentage X0. In the current state, the heating time percentage X can be adjusted according to the aforementioned formula based on the comparison results. Alternatively, it can be reduced according to the corresponding formula to obtain the current heating time X'. It can be understood that the current heating time X' is also a dynamic value, which will change according to the magnitude of the number N. Ultimately, the heating element 201 is controlled to increase or decrease the number of rice soup bubbles and increase or decrease the height of the rice soup bubbles. This results in a dynamic equilibrium structure of rice soup bubbles in the pot cavity 301 within the height space between the liquid level in the pot cavity 301 and the position of the detection path E501. Under this dynamic equilibrium structure, the number of rice soup bubbles increases or decreases slowly, and the height of the rice soup bubbles rises or falls slowly. This allows the rice soup in the pot cavity 301 to remain in a boiling state for a longer period of time and maintain the production of rice soup bubbles, thus achieving a better cooking effect. At the same time, it can also form a better anti-overflow effect, effectively preventing the rice soup bubbles from surging to the outside of the pot cavity 301.

[0123] Specifically, by controlling the adjustment of the current heating time X', the proportion of the current heating time X can be adjusted accordingly, thereby adjusting the current heating time X' relative to the preset heating time X0', and thus adjusting the proportion of the current heating time X relative to the preset heating time X0.

[0124] Optionally, detection modules W4, Q6, and E5 can be configured as infrared sensors, and the detected light is infrared light.

[0125] As can be seen, in this solution, the current heating time percentage X of the heating element 201 can be adjusted to decrease or increase in a timely manner based on the detected bubbling position of the rice water bubbles. Furthermore, the current heating time X' of the heating element 201 can be adjusted to decrease based on the detected bubbling position of the rice water bubbles. This allows for better rice cooking based on the detected bubbling position of the rice water bubbles, matching a more suitable current heating time percentage X and current heating time X', thereby achieving better anti-overflow and cooking effects. It also enables a more reasonable cooking time to be matched based on the detected bubbling position of the rice water bubbles, effectively shortening the cooking time of the rice and greatly improving the taste of the cooked rice.

[0126] In this solution, by adjusting the current heating time percentage X of the heating element 201 and reducing the current heating time X', a dynamic equilibrium structure is created within the height space between the liquid surface of the rice water in the cooking cavity 301 and the position of the detection path E501 is achieved. This ensures that the rice water in the cooking cavity 301 remains in a boiling state without overflowing, resulting in better cooking of rice, especially porridge and congee, which can be cooked for longer periods. It also effectively shortens cooking time and improves the taste. Furthermore, this solution addresses the problems of small detection range and poor overflow prevention in existing rice cooker overflow prevention mechanisms.

[0127] For any aspects not covered in this solution, existing technologies can be used or referenced.

[0128] Working Principle: In this design, the inner pot 3 is made transparent. A first detection component generates detection light to detect the liquid level in the pot cavity 301. A second detection component generates detection light to detect the liquid level and the height of the rice soup bubbles in the pot cavity 301. Simultaneously, the first and second detection components are controlled to operate at different times. The current heating parameters of the heating element 201 are controlled based on the detection information from the detection module E5 in the second detection component. This mainly involves adjusting the current heating time percentage X, increasing or decreasing it, so that the rice soup bubbles in the pot cavity 301 are dynamically adjusted to achieve a dynamic balance, thus ensuring the rice soup is cooked effectively. The system maintains the effect of producing rice water bubbles without overflowing. Furthermore, based on the detection information from the detection module E5, the current heating time X' of the heating element 201 is adjusted to achieve better anti-overflow control. This prevents rice water bubbles from surging and overflowing outside the pot cavity 301, resulting in a large number of rice water bubbles inside the pot cavity 301 during the process of fully cooking the rice. The rice water bubbles inside the pot cavity 301 have a dynamically balanced structure, resulting in a better cooking effect. In particular, porridge and congee can be cooked for a relatively longer time during the cooking period, resulting in better rice texture and a shorter cooking time, greatly improving the user experience.

[0129] Those skilled in the art will understand that the above embodiments are specific examples of implementing the present invention. In practical applications, various changes can be made to them in form and detail without departing from the spirit and scope of the present invention, and all such changes are within the protection scope of the present invention.

Claims

1. A cooking equipment control system, including an inner pot with a cooking cavity, characterized in that: The inner pot is made of transparent structure, and a first detection component is provided on the outside of the inner pot. The first detection component is configured to generate detection light to pass through the transparent structure of the inner pot and enter the pot cavity, thereby forming a structure for detecting the liquid in the pot cavity. A second detection component is provided above the first detection component. The second detection component is configured to generate detection light to pass through the transparent structure of the inner pot and enter the pot cavity, thereby forming a structure for detecting liquid and / or rice soup bubbles in the pot cavity. It also includes a control module, which is electrically connected to the first detection component and the second detection component. The control module is configured to control the first detection component and the second detection component to start detection work in a time-sharing manner during the cooking process, thereby controlling the first detection component and the second detection component to form a structure in which they do not perform detection work at the same time.

2. The cooking equipment control system according to claim 1, characterized in that: The first detection component includes a detection module W, and the detection module W and the second detection component are arranged in a vertical direction from bottom to top, and the detection light generated by the two components when both are in working state is arranged to at least partially overlap each other. When the detection module W detects liquid, it is configured to keep the detection module W working for a first period of time before controlling the second detection component to start working. Before the second detection component starts working, the detection module W is controlled to be turned off.

3. The cooking equipment control system according to claim 2, characterized in that: When the detection light generated by the detection module W passes through the pot cavity to detect the liquid, a detection path W is formed in the pot cavity. The detection path W is set to be located in the area below the horizontal plane where the center of the vertical height distance formed by the pot cavity is located. The second detection component includes at least a detection module E, which generates detection light to detect rice soup bubbles in the pot cavity. The detection module E is configured to control the detection module W and the detection module E to start detection work in a time-sharing manner during the cooking process, so that the two do not perform detection work at the same time.

4. The cooking equipment control system according to claim 3, characterized in that: When the detection light generated by the detection module E passes through the pot cavity to detect rice soup bubbles, a detection path E is formed inside the pot cavity. The vertical height distance H1 of the detection path E from the top of the pot cavity to the exhaust inlet is less than one-third of the vertical height distance H0 of the pot cavity. The vertical height distance H2 of the detection path E from the top of the inner pot is less than or equal to the vertical height distance H1.

5. The cooking equipment control system according to claim 4, characterized in that: Set the vertical height distance H1 to be greater than or equal to 15 mm and less than or equal to 20 mm, or set the vertical height distance H2 to be greater than or equal to 8 mm and less than or equal to 15 mm; Alternatively, the projection area formed by projecting the exhaust inlet downwards can be configured to at least partially overlap with the detection path E, such that at least a portion of the detection path E is configured to be located directly below the exhaust inlet.

6. The cooking equipment control system according to claim 4, characterized in that: The second detection component also includes a detection module Q. When the detection light generated by the detection module Q passes through the pot cavity to detect liquid or rice soup bubbles, a detection path Q is formed in the pot cavity. The detection path Q is set in the area below the horizontal plane where two-thirds of the vertical height distance of the pot cavity is located. The system is configured to control detection modules Q and E to start detection work in a time-sharing manner during the operation of the second detection component, thereby forming a structure in which the two do not perform detection work simultaneously.

7. The cooking equipment control system according to claim 6, characterized in that: The detection light generated by detection modules W, E, and Q will form a detection path on the transparent structure of the inner liner when it enters and passes through the inner liner from the outside of the inner liner and when it exits and passes through the inner liner from the inner liner. The detection paths formed by the detection light generated by the three sources at their respective incident and exit positions are configured to be non-overlapping and located on different sides of the cavity.

8. The cooking equipment control system according to claim 7, characterized in that: Each of the detection modules W, E, and Q has its own transmitter and receiver. The transmitters and receivers of the three modules are arranged in a forward-facing distribution relative to the inner cavity, so that when the detection light emitted by the transmitters of the three modules passes through the inner liner, it can be forward-facing received by the receivers of the three modules.

9. The cooking equipment control system according to claim 8, characterized in that: The three corresponding entry and exit points are set in regions on the transparent structure of the inner liner, which are vertically extending in the vertical direction and arc-shaped in the circumferential direction, so that at least part of the detection light passes through the entry or exit point perpendicularly to the region. Alternatively, when the liquid forms a structure that submerges the detection path W and the detection path Q, the detection light passes through the liquid within the cavity, thereby reducing the intensity of the detection light. Alternatively, when rice water bubbles are distributed at the positions of detection paths E and Q, the detection light passes through the rice water bubbles in the pot cavity, thus reducing the intensity of the detection light.

10. The cooking equipment control system according to claim 6, characterized in that: When the control detection module Q is in the off state, the control detection module E starts working. During the cooking process, the current heating parameters of the heating element are adjusted according to the detection information fed back by the detection module E, so as to keep the rice soup boiling without the rice soup bubbles overflowing outside the pot cavity.

11. The cooking equipment control system according to claim 10, characterized in that: When controlling the second detection component to start working, the detection module Q should be started first. If the detection path Q is submerged by liquid and the detection module Q detects the liquid, then the detection module Q is shut down and the detection module E is started. If the detection path Q is not submerged by liquid and the detection module Q does not detect liquid or rice water bubbles, the detection module Q will remain in operation until it detects rice water bubbles. At that point, the detection module Q will be shut down and the detection module E will be started.

12. The cooking equipment control system according to claim 10 or 11, characterized in that: The control module or detection module E has preset values ​​and overflow thresholds. The preset value is set to A, the overflow threshold is set to B, and the detection value is set to Y when the control and detection module E detects the rice soup bubbles in the pot cavity. The control and detection module E is set to compare the detected value Y with the preset value A and the anti-overflow threshold B during the process of detecting rice soup bubbles in the pot cavity. Based on the comparison result, the current heating time ratio of the heating element is adjusted relative to the preset heating time ratio of the heating element.

13. The cooking equipment control system according to claim 12, characterized in that: Set the preset heating time percentage of the heating element to X0, and set the current heating time percentage of the heating element to X: When Y = A, then X = X0, 0 < X0 ≤ 1. At this time, the heating element is controlled to heat according to the preset heating time ratio X0. When Y = B, then X = 0, at which point the heating element is controlled to stop heating; When Y changes from A to B, X is controlled to decrease from X0 to 0. When Y changes from B to A, X is controlled to increase from 0 to X0.

14. The cooking equipment control system according to claim 13, characterized in that: The setting is adjusted according to X = X0(YB) / (AB) during the process of adjusting the current heating time percentage X of the heating element to decrease or increase; Alternatively, when the detection path Q is not submerged by liquid and the detection module Q detects rice water bubbles, the control module E starts working and controls X to decrease from X0→0 according to X=X0(YB) / (AB).

15. The cooking equipment control system according to claim 13 or 14, characterized in that: When Y = B, the overflow prevention threshold B is triggered. The control judges whether the interval between two adjacent triggers of the overflow prevention threshold B meets the preset first interval. When the judgment result is that the interval between two adjacent triggers of the overflow prevention threshold B meets the preset first interval, the control reduces the current heating time X' in the current heating time percentage X relative to the preset heating time X0' in the preset heating time percentage X0 of the heating element.

16. The cooking equipment control system according to claim 15, characterized in that: The setting determines that if N judgment results show that the overflow threshold B is triggered, the interval between two adjacent triggers in the triggering process meets the preset first interval duration. The setting controls the current heating time X' in the later judgment result to be reduced relative to the current heating time X' in the previous judgment result.

17. The cooking equipment control system according to claim 16, characterized in that: The setting is to reduce the current heating time X' by X' = X0' - N*T, where N is an integer greater than or equal to 1, and T is greater than or equal to 0.25 seconds and less than or equal to 10 seconds.

18. The cooking equipment control system according to claim 17, characterized in that: If the judgment result is that the interval between two adjacent triggers of the anti-overflow threshold B during the triggering process does not meet the preset first interval, then the heating element is controlled to heat according to the preset heating time X0' or the current heating time X' of the heating element is kept unchanged. The interval is set to satisfy the first interval if the interval duration is less than or equal to the first interval duration. If the interval duration is longer than the first interval duration, then the interval duration does not meet the first interval duration.

19. The cooking equipment control system according to claim 17, characterized in that: Set the first interval duration to be greater than or equal to 1 minute and less than or equal to 3 minutes; Alternatively, set the heating power of the heating element to be greater than or equal to 500W and less than or equal to 1200W, and set the first interval duration to be greater than or equal to 0.5 minutes and less than or equal to 5 minutes; Alternatively, set the duration for which the heating element stops heating when X=0 to be the first stop duration, and set the first stop duration to be greater than or equal to 0.5 minutes and less than or equal to 2 minutes; Alternatively, set T to be greater than or equal to 0.5 seconds and less than or equal to 2 seconds.

20. The cooking equipment control system according to claim 15, characterized in that: The preset value A is set to be greater than the anti-overflow threshold B, and the detection module E is set to continuously feed back the detection value Y during the process of detecting the rice soup bubbles in the pot cavity, so that the detection value Y is a dynamic value. Among them, when the rice soup bubbles in the pot cavity increase and gradually form a process of blocking the detection light, the detection value Y gradually decreases. When the current heating time percentage X or the current heating time X' of the control heating element is reduced, the rice soup bubbles in the pot cavity decrease and gradually reduce the blocking of the detection light, thus forming a structure in which the detection value Y gradually increases. The setting determines that the current heating time percentage X of the heating element should be adjusted only when the detected value Y is greater than the overflow prevention threshold B and less than the preset value A.

21. The cooking equipment control system according to claim 20, characterized in that: When the current heating time percentage X or current heating time X' of the control heating element is reduced, the rice soup bubbles in the pot cavity are located below the detection path E, thereby confining the rice soup bubbles to the space area below the detection path E and constituting the rice soup in the pot cavity to be in a boiling state. Alternatively, when the current heating time percentage X or the current heating time X' of the control heating element is reduced, the rice soup bubbles in the pot cavity are arranged in a vertically continuous distribution within the height space area between the rice soup level surface and the detection path E. Alternatively, the current heating time percentage X of the control heating element is increased, so that the rice soup bubbles in the pot cavity are above the liquid level and below the detection path E, and the rice soup in the pot cavity is in a boiling state. Alternatively, the structure can be configured such that, during the process of adjusting the current heating time percentage X of the heating element or reducing the current heating time X', the rice soup in the pot cavity is in dynamic equilibrium within the height space region between the liquid level in the pot cavity and the position of the detection path E.

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