Cooking device and anti-overflow control method and device thereof, storage medium and program product

Abstract

The application relates to the technical field of household appliances, and provides a cooking device and an anti-overflow control method and device thereof, a storage medium and a program product. The cooking device comprises a pot body, a split heat disc and an inner pot. The split heat disc and the inner pot are arranged in the pot body, the split heat disc is used for heating food in the inner pot from the bottom, the split heat disc comprises an inner heat disc and an outer heat disc which can be independently controlled, and the anti-overflow control method of the cooking device comprises the following steps: when being in a boiling stage, the inner heat disc and the outer heat disc are alternately opened and closed to adjust the heating uniformity of the food in the inner pot. The application can break the single up-down heat transfer mode of the food in the cooking device, realize horizontal heat transfer, and control the food from overflowing.

Description

Technical Field

[0001] This application relates to the field of household appliance technology, and in particular to cooking appliances and their spill control methods, devices, storage media and program products. Background Technology

[0002] Overflow prevention in appliances such as rice cookers has always been an important aspect of ensuring user experience and preventing danger. Currently, there are few methods for preventing overflow in cooking devices, and the overflow prevention structures and methods have limitations. Overflow prevention structures are costly, and some overflow control methods are simplistic and often affect the cooking results. Summary of the Invention

[0003] This application aims to at least solve one of the technical problems existing in the related art. To this end, this application proposes an anti-overflow control method for a cooking device, which prevents food from overflowing by enhancing the lateral transfer of heat.

[0004] This application also proposes an anti-overflow control device for a cooking apparatus, a cooking apparatus, a storage medium, and a program product.

[0005] According to the anti-overflow control method of the cooking apparatus according to the first aspect of this application, the cooking apparatus includes a pot body, a detachable heating plate, and an inner pot; the detachable heating plate and the inner pot are disposed inside the pot body, and the detachable heating plate is used to heat food in the inner pot from the bottom; the detachable heating plate includes an inner heating plate and an outer heating plate that can be controlled independently; the anti-overflow control method of the cooking apparatus includes: when in the boiling stage, controlling the inner heating plate and the outer heating plate to open and close alternately to adjust the heating uniformity of the food in the inner pot.

[0006] According to the anti-overflow control method of the cooking device in the embodiments of this application, the inner and outer heating plates are alternately heated during the boiling stage. When only the inner heating plate is working, the heat will diffuse from the inside to the outside, and when only the outer heating plate is heating, the heat will diffuse from the outside to the inside. This breaks the single vertical heat transfer mode of food in the cooking device and realizes the horizontal heat transfer. The food can be heated more evenly, and there will be no local overheating and violent boiling. This reduces the possibility of a large number of bubbles being generated, thereby controlling the food from overflowing.

[0007] According to one embodiment of this application, controlling the alternating opening and closing of the inner heating plate and the outer heating plate includes: controlling the alternating opening and closing of the inner heating plate and the outer heating plate according to the target heating cycle duty cycle of the separate heating plate, wherein the target heating cycle duty cycle is determined according to the amount of food in the inner pot, and the heating cycle duty cycle refers to the proportion of the opening time of the separate heating plate to the heating cycle.

[0008] According to one embodiment of this application, before controlling the alternating opening and closing of the inner and outer heating plates based on the target heating cycle duty cycle of the detachable heating plate, the method further includes: when the amount of food exceeds a first preset value, using the first heating cycle duty cycle as the target heating cycle duty cycle of the detachable heating plate; when the amount of food does not exceed the first preset value, using the second heating cycle duty cycle as the target heating cycle duty cycle of the detachable heating plate; wherein, the first heating cycle duty cycle is greater than the second heating cycle duty cycle.

[0009] According to one embodiment of this application, the target heating cycle duty cycle includes a first target sub-cycle duty cycle corresponding to the start of heating by the inner heating plate and a second target sub-cycle duty cycle corresponding to the start of heating by the outer heating plate; the first target sub-cycle duty cycle and the second target sub-cycle duty cycle may be the same or different.

[0010] According to one embodiment of this application, before controlling the alternating opening and closing of the inner and outer heating plates based on the target heating cycle duty cycle of the separate heating plates, the method further includes: determining the cooking mode executed by the cooking device; determining the power of the inner heating plate and the power of the outer heating plate based on the inner pot size and the cooking mode; and determining the target heating cycle duty cycle based on the amount of food, the power of the inner heating plate, and the power of the outer heating plate.

[0011] According to one embodiment of this application, the anti-overflow control method for the cooking device further includes: when the cooking mode of the cooking device is determined to be a porridge or soup mode, the target heating cycle duty cycle of the separate hot plate determined by different amounts of food is the same.

[0012] According to one embodiment of this application, before entering the boiling stage, the anti-overflow control method of the cooking device further includes: determining the real-time state parameters of the food in the inner pot; when it is determined from the real-time state parameters that the food is in the water absorption stage, controlling both the inner heating plate and the outer heating plate to be turned on; and when it is determined from the real-time state parameters that the food is in the heating stage, determining the amount of food in the inner pot.

[0013] According to one embodiment of this application, the cooking device further includes a top cover; and controls the inner heating plate and the outer heating plate to adopt different alternating opening and closing strategies and different target heating cycle duty cycles according to the cooking mode and real-time status parameters, so as to adjust the heating uniformity of the food in the inner pot. The device also includes: during the boiling stage, detecting the temperature of the top cover and the bottom temperature of the inner pot; determining the overflow risk level based on the top cover temperature and the bottom temperature; and controlling the opening and closing strategies of the inner heating plate and the outer heating plate according to the overflow risk level.

[0014] According to one embodiment of this application, determining the overflow risk level based on the top cover temperature and the bottom temperature includes: determining the overflow risk level as high overflow risk when the top cover temperature is greater than or equal to the top cover threshold temperature and the bottom temperature is greater than or equal to the bottom threshold temperature; determining the overflow risk level as low overflow risk when the top cover temperature is greater than or equal to the top cover threshold temperature and the bottom temperature is less than the bottom threshold temperature, or the top cover temperature is less than the top cover threshold temperature and the bottom temperature is greater than or equal to the bottom threshold temperature; and determining the overflow risk level as no overflow risk when the top cover temperature is less than the top cover threshold temperature and the bottom temperature is less than the bottom threshold temperature.

[0015] According to one embodiment of this application, the opening and closing strategy of the inner heating plate and the outer heating plate is controlled according to the overflow risk level, including: in the case of high overflow risk, controlling both the inner heating plate and the outer heating plate to be closed; in the case of low overflow risk, if the temperature of the top cover is greater than or equal to the threshold temperature of the top cover, controlling the inner heating plate to be opened and the outer heating plate to be closed; in the case of low overflow risk, if the temperature of the bottom is greater than or equal to the threshold temperature of the bottom, controlling the inner heating plate to be closed and the outer heating plate to be opened; in the case of no overflow risk, controlling the inner heating plate and the outer heating plate to adopt an interactive heating method.

[0016] According to an embodiment of the second aspect of this application, the cooking apparatus includes a pot body, a detachable heating plate, and an inner pot; the detachable heating plate and the inner pot are disposed inside the pot body, and the detachable heating plate is used to heat food in the inner pot from the bottom; the detachable heating plate includes an inner heating plate and an outer heating plate that can be controlled independently; the anti-overflow control device of the cooking apparatus includes: a control strategy module, used to control the inner heating plate and the outer heating plate to open and close alternately when the boiling stage is reached, so as to adjust the heating uniformity of the food in the inner pot.

[0017] A cooking apparatus according to a third aspect of this application includes a memory, a processor, and a computer program stored in the memory and executable on the processor. When the processor executes the computer program, it implements an anti-overflow control method as described in any of the above-described cooking apparatuses.

[0018] According to a fourth aspect of this application, a non-transitory computer-readable storage medium stores a computer program thereon, which, when executed by a processor, implements an anti-overflow control method for any of the above-described cooking devices.

[0019] A computer program product according to a fifth aspect of this application includes a computer program that, when executed by a processor, implements an anti-overflow control method for any of the cooking devices described above.

[0020] The above-described one or more technical solutions in the embodiments of this application have at least one of the following technical effects: During the boiling stage, the inner and outer heating plates alternate heating. When only the inner heating plate is working, the heat diffuses from the inside to the outside, and when only the outer heating plate is heating, the heat diffuses from the outside to the inside. This breaks the single vertical heat transfer method in the cooking device and achieves horizontal heat transfer. The food can be heated more evenly, and there will be no local overheating or violent boiling. It also reduces the possibility of a large number of bubbles being generated, thereby controlling the food from overflowing.

[0021] The inner and outer heating plates can be controlled and operated independently, and their fixed power can be the same or different. At different stages of the cooking process, the timing of opening and closing the inner and outer heating plates, as well as the duty cycle of the heating cycle when they are turned on, can be selected to regulate the heat and make the heat flow and distribution more favorable to prevent overflow.

[0022] Furthermore, at different cooking stages, different combinations of opening and closing of the inner and outer heating plates and different target heating cycle duty cycles are adopted based on the real-time status parameters of the food to achieve intelligent control of food cooking and achieve better cooking results.

[0023] Furthermore, during the boiling stage, the risk of overflow is assessed by combining the temperature of the top cover and the bottom, and different overflow prevention strategies are adopted to achieve the overflow prevention effect.

[0024] Additional aspects and advantages of this application will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of this application. Attached Figure Description

[0025] To more clearly illustrate the technical solutions in the embodiments or related technologies of this application, the accompanying drawings used in the description of the embodiments or related technologies will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0026] Figure 1 This is a schematic flowchart of the anti-overflow control method for a cooking apparatus provided in an embodiment of this application.

[0027] Figure 2 This is a schematic diagram of the structure of the cooking device provided in an embodiment of the present invention.

[0028] Figure 3 This is a schematic diagram of conventional heat conduction in cooking devices in related technologies.

[0029] Figure 4 This is a schematic diagram of the heat conduction control mechanism for preventing overflow in the cooking apparatus provided in this embodiment of the invention.

[0030] Figure 5This is a schematic diagram of the anti-overflow control logic provided in the embodiments of this application.

[0031] Figure 6 This is a schematic diagram of the anti-overflow control logic for the boiling stage provided in the embodiments of this application.

[0032] Figure 7 This is a schematic diagram of the anti-overflow control device of the cooking apparatus provided in the embodiments of this application.

[0033] Figure 8 This is a schematic diagram of the physical structure of the electronic device provided in the embodiments of this application. Detailed Implementation

[0034] The embodiments of this application will be described in further detail below with reference to the accompanying drawings and examples. The following examples are used to illustrate this application, but should not be used to limit the scope of this application.

[0035] In the description of the embodiments of this application, it should be noted that the terms "center," "longitudinal," "lateral," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing the embodiments of this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the embodiments of this application. In addition, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0036] In the description of the embodiments of this application, it should be noted that, unless otherwise explicitly specified and limited, the terms "connected" and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in the embodiments of this application based on the specific circumstances.

[0037] In the embodiments of this application, unless otherwise expressly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature is in indirect contact with the second feature through an intermediate medium. Furthermore, "above," "on top of," and "over" the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply that the first feature is at a lower horizontal level than the second feature.

[0038] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the embodiments of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0039] In related technologies, overflow prevention methods mainly employ overflow valves or overflow rings, but these increase costs and require regular cleaning and maintenance. More importantly, the overflow prevention effect of overflow valves or overflow rings is limited and may affect the cooking performance of the cooking device. To improve overflow prevention, some cooking devices use a top cover fan to break bubbles and prevent overflow. Although the overflow prevention effect is significantly improved, the component cost is high, and the bubble-breaking process may accelerate the flow of high-temperature steam, making the high-temperature steam ejected from the steam vent more likely to cause burns to users. Some cooking devices also achieve overflow prevention by reducing the duty cycle of the boiling heating cycle. Although this method is the lowest in cost, the overflow prevention effect is limited and it greatly affects the cooking performance.

[0040] Based on this, the present application provides an anti-overflow control method for a cooking device. During the boiling stage, the device uses alternating heating of inner and outer heating plates to break the single vertical heat transfer mode of food in the cooking device and achieve horizontal heat transfer to control the food from overflowing.

[0041] Please see Figure 1 , Figure 1 This is a schematic flowchart of the anti-overflow control method for a cooking apparatus provided in an embodiment of this application. In this embodiment, the anti-overflow control method for the cooking apparatus may include step 110, as follows: Step 110: When the pot is boiling, control the inner and outer heating plates to open and close alternately to adjust the evenness of heating of the food in the inner pot.

[0042] To ensure that the food is heated evenly, this embodiment uses a detachable heating plate. The detachable heating plate consists of an inner heating plate and an outer heating plate, and the food in the inner pot is heated evenly by controlling the alternating opening and closing of the inner and outer heating plates.

[0043] In this application, both the inner and outer heating plates are heating devices that use heat conduction. For example, the inner heating plate may include an inner plate body and an inner heating tube disposed within the inner plate body, while the outer heating plate may include an outer plate body and an outer heating tube disposed within the outer plate body, with the outer plate body surrounding the outer periphery of the inner plate body. In some embodiments, the inner and outer heating plates may float relative to each other, thus ensuring that both the inner and outer heating plates can contact the inner pot.

[0044] During the boiling stage, an alternating heating method using inner and outer heating plates is employed. When only the inner heating plate is working, heat diffuses from the inside out; conversely, when only the outer heating plate is working, heat diffuses from the outside in. This heating method breaks away from the traditional vertical heat transfer pattern in cooking appliances, achieving horizontal heat transfer. Food is heated more evenly, avoiding violent boiling caused by localized overheating, and reducing the likelihood of a large number of concentrated bubbles, thus effectively controlling food overflow.

[0045] Furthermore, in some embodiments, controlling the alternating opening and closing of the inner heating plate and the outer heating plate includes: controlling the alternating opening and closing of the inner heating plate and the outer heating plate according to the target heating cycle duty cycle of the separate heating plate, wherein the target heating cycle duty cycle is determined according to the amount of food in the inner pot, and the heating cycle duty cycle refers to the proportion of the opening time of the separate heating plate to the heating cycle.

[0046] Specifically, the alternating on / off control is based on the target heating cycle duty cycle, which determines the proportion of time the inner and outer heating plates are on within each heating cycle. For example, if the target heating cycle duty cycle is 60%, then in each heating cycle, the heating plates (inner or outer) will be on for 60% of the time and off for 40%. This alternating on / off pattern ensures that the food in the inner pot is heated evenly at different locations (near the inner or outer heating plates).

[0047] In this embodiment, the cooking device uses a detachable heating plate. Please refer to [link / reference]. Figure 2 , Figure 2 This is a schematic diagram of the structure of the cooking device provided in an embodiment of the present invention.

[0048] The cooking apparatus may include a pot body 210, a detachable heating plate, and an inner pot 240; the detachable heating plate and the inner pot 240 are disposed inside the pot body 210, and the detachable heating plate is used to heat the food in the inner pot 240 from the bottom; the detachable heating plate includes an inner heating plate 220 and an outer heating plate 240 that can be controlled independently.

[0049] In this embodiment, the inner heating plate and the outer heating plate can be controlled and operate independently, and their fixed power can be the same or different. By selecting the timing of opening and closing the inner heating plate and the outer heating plate, as well as the duty cycle of the heating cycle when the heating is turned on, heat regulation can be achieved, making the heat flow and distribution more favorable to prevent overflow.

[0050] Please see Figure 3 and Figure 4 , Figure 3 This is a schematic diagram of conventional heat conduction in cooking devices in related technologies. Figure 4 This is a schematic diagram of the heat conduction control mechanism for preventing overflow in the cooking apparatus provided in this embodiment of the invention.

[0051] like Figure 3 As shown, in conventional heat conduction within a cooking appliance, heat is primarily transferred from the bottom upwards, causing bubbles and heat to concentrate in the middle, forming a single longitudinal heat transfer path. This concentrated heat distribution results in the rice grains in the middle heating up faster, while the grains at the edges heat up slower, potentially leading to uneven cooking. Simultaneously, the concentration of bubbles and heat in the middle also increases the risk of overflow.

[0052] like Figure 4 As shown, the cooking device provided in this embodiment of the invention uses an alternating heating method between inner and outer heating plates during the boiling stage, breaking the single vertical heat transfer method of food in the cooking device and realizing horizontal heat transfer, thereby controlling the food from overflowing.

[0053] Specifically, the cooking apparatus provided in this embodiment of the invention includes not only longitudinal heat transfer but also transverse heat transfer. The horizontally flowing rice-water mixture impacts the upward-rolling rice-water mixture, promoting uniform rolling and mixing of the rice grains throughout the pot, thereby achieving more even heating. Furthermore, the cooking apparatus provided in this embodiment of the invention also helps to disperse pressure in the central part, reducing the concentration of air bubbles and effectively reducing the possibility of overflow; the cooking apparatus can cook rice more evenly, improving cooking efficiency while enhancing safety during use.

[0054] Based on any of the above embodiments, the step of controlling the inner and outer heating plates to adopt different alternating opening and closing strategies and different target heating cycle duty cycles to adjust the heating uniformity of food in the inner pot may specifically include the following situations: ① Control the opening of the external heating plate and the internal heating plate.

[0055] ② Control the external heating plate and internal heating plate to shut down.

[0056] ③ Control the external heating plate to open and the internal heating plate to close. Heat rises from the external heating plate area and is laterally transferred to the internal heating plate area, so that the heat accumulated in the internal heating plate area can diffuse to the external heating plate area.

[0057] ④ Control the opening and closing of the external heating plate and the opening of the internal heating plate. Heat rises from the internal heating plate area and is laterally transferred to the external heating plate area, so that the heat accumulated in the external heating plate area can diffuse to the internal heating plate area.

[0058] In scenarios ③ and ④, only one of the outer and inner heating plates is on while the other is off. This creates a heat difference at the bottom horizontal plane, causing the accumulated heat to diffuse across the cross-section. This alternating on / off design of the inner and outer heating plates helps achieve a more uniform heat distribution, thereby improving cooking efficiency and food quality. In this way, heat concentration in one area can be avoided, preventing uneven cooking or localized overheating of the food.

[0059] Optionally, the target heating cycle duty cycle may include a first target sub-cycle duty cycle corresponding to the start of heating by the inner heating plate and a second target sub-cycle duty cycle corresponding to the start of heating by the outer heating plate; the first target sub-cycle duty cycle and the second target sub-cycle duty cycle may be the same or different.

[0060] The first target sub-cycle duty cycle refers to the proportion of time the internal heating plate is on within each heating cycle. For example, if the heating cycle is 10 seconds and the internal heating plate is on for 4 seconds, then the first target sub-cycle duty cycle is 40%.

[0061] The second target sub-cycle duty cycle refers to the proportion of time the external heating plate is on within each heating cycle. For example, if the heating cycle is 10 seconds and the external heating plate is on for 6 seconds, then the second target sub-cycle duty cycle is 60%.

[0062] The duty cycle of the first target sub-cycle and the duty cycle of the second target sub-cycle can be the same or different. This design flexibility is intended to meet different cooking needs and food characteristics. Those skilled in the art can set the duty cycle of the first target sub-cycle and the duty cycle of the second target sub-cycle according to the actual situation.

[0063] If the duty cycle of the first target sub-cycle is the same as that of the second target sub-cycle, it means that the internal heating plate and the external heating plate are turned on for the same amount of time in each heating cycle.

[0064] If the duty cycle of the first target sub-cycle is different from that of the second target sub-cycle, for example, if the duty cycle of the first heating cycle is greater than that of the second heating cycle, it means that the inner heating plate transfers more heat per unit time; if the duty cycle of the first heating cycle is greater than that of the second heating cycle, it means that the outer heating plate transfers more heat per unit time. The target heating cycle duty cycle, subdivided into a first target sub-cycle duty cycle and a second target sub-cycle duty cycle, provides greater flexibility and precision for the heating control of the separate heating plates. By flexibly adjusting the target sub-cycle duty cycles of the inner and outer heating plates, energy efficiency can be optimized while ensuring cooking results.

[0065] In this embodiment, the target heating cycle duty cycle can be determined based on the amount of food in the inner pot. The amount of food affects the heat transfer and distribution. If there is a large amount of food, a higher duty cycle may be needed to ensure sufficient heat transfer to maintain boiling and distribute heat evenly; while if there is a small amount of food, a lower duty cycle may be needed to avoid overheating.

[0066] In some embodiments, the steps prior to controlling the alternating opening and closing of the inner and outer heating plates according to the target heating cycle duty cycle of the split heating plate may further include: When the amount of food exceeds the first preset value, the first heating cycle duty cycle is used as the target heating cycle duty cycle of the detachable heating plate; when the amount of food does not exceed the first preset value, the second heating cycle duty cycle is used as the target heating cycle duty cycle of the detachable heating plate; wherein, the first heating cycle duty cycle is greater than the second heating cycle duty cycle.

[0067] Specifically, when the amount of food in the inner pot exceeds the first preset value, it means that more heat is needed to maintain boiling or reach the ideal cooking temperature. At this time, using a higher duty cycle of the first heating cycle can ensure that the hot plate provides enough heat per unit time, quickly raising the temperature and maintaining a stable heating state.

[0068] When the amount of food does not exceed the first preset value, because less food requires less heat, a lower duty cycle of the second heating cycle is sufficient to meet the heating needs, thereby avoiding overheating, wasting energy or affecting the cooking effect.

[0069] In some embodiments, the steps prior to controlling the alternating opening and closing of the inner and outer heating plates according to the target heating cycle duty cycle of the split heating plate may further include: Determine the cooking mode executed by the cooking device; determine the power of the inner heating plate and the power of the outer heating plate based on the inner pot size and cooking mode; determine the target heating cycle duty cycle based on the amount of food, the power of the inner heating plate, and the power of the outer heating plate.

[0070] Cooking modes refer to preset programs in a cooking appliance for cooking different foods, such as quick cooking, porridge, congee, steaming, etc. Cooking modes can automatically adjust the heating temperature and time according to the type of food and cooking requirements to achieve the best cooking results.

[0071] The size of the inner pot and the cooking mode are key factors in determining the power of the inner and outer heating plates. The size of the inner pot affects the required heating area and heat distribution, while the cooking mode determines the required heat intensity and cooking time. For example, a porridge cooking mode may require higher power and a longer cooking time, while a rice cooking mode may require medium power and a shorter cooking time.

[0072] Once the power of the internal and external heating plates is determined, the target heating cycle duty cycle can be further determined based on the amount of food, the power of the internal and external heating plates, thereby achieving precise control over the cooking process. In this way, the cooking device can automatically adjust the heating intensity and time according to different cooking needs and food characteristics to achieve the best cooking results.

[0073] In some embodiments, the method for preventing overflow of the cooking apparatus before entering the boiling stage further includes: Determine the real-time status parameters of the food in the inner pot; when the real-time status parameters indicate that the food is in the water absorption stage, control both the inner and outer heating plates to open; when the real-time status parameters indicate that the food is in the heating stage, determine the amount of food in the inner pot.

[0074] Real-time food status parameters can be used to monitor and adjust the food during the cooking process. These parameters can include, for example, the pot temperature, rice-to-water ratio, and cooking time, to ensure that the food is heated evenly and achieves the desired cooking results.

[0075] Real-time status parameters of food can be obtained through various sensors, such as temperature sensors, weight sensors, and water level sensors.

[0076] Optionally, the cooking device can monitor changes in the ingredients via a camera and adjust the cooking status in real time.

[0077] Optionally, the cooking appliance can be equipped with built-in upper and lower temperature sensors (such as dual NTC temperature probes) to monitor the temperature inside the pot in real time and adjust it automatically.

[0078] Based on the collected and processed real-time status parameters, determine whether the food is in the water absorption / heating stage. During the water absorption stage, the food absorbs moisture, and the temperature typically rises slowly. At this time, both the inner and outer heating plates are activated to ensure that heat is evenly distributed to all parts of the inner pot, thereby promoting uniform water absorption by the food.

[0079] Once the food has absorbed enough moisture, its temperature rises rapidly, marking the start of the heating phase. During this phase, the cooking appliance adjusts its heating strategy based on the amount of food in the inner pot to ensure heating efficiency and optimal cooking results.

[0080] Through the above methods, the cooking device can flexibly adjust the heating strategy according to different cooking stages and food conditions, thereby achieving an efficient, energy-saving, and intelligent cooking process.

[0081] In some embodiments, the anti-overflow control method for a cooking apparatus further includes: When the cooking mode of the cooking device is set to porridge or soup mode, the target heating cycle duty cycle of the separate heating plate is the same for different amounts of food.

[0082] In the cooking process of porridge and soup, the convection and heat transfer of the liquid are relatively even. Even if the amount of food varies, the thermal conductivity of the liquid allows the heat to be quickly distributed throughout the inner pot. Furthermore, porridge and soup usually require a long cooking time and have relatively stable heat requirements. Maintaining a consistent duty cycle throughout the cooking process ensures that the liquid continues to boil while preventing the bottom from sticking.

[0083] The overall calorie requirements and calorie distribution patterns of porridge and soup dishes are relatively consistent. Therefore, to simplify the logic, the target heating cycle duty cycle can be set to the same value.

[0084] Based on any of the above embodiments, different combinations of opening and closing of the inner and outer heating plates and different target heating cycle duty cycles can be adopted at different cooking stages according to the real-time status parameters of the food, so as to further realize intelligent control of food cooking and achieve better cooking results.

[0085] For example, based on the cooking mode and real-time status parameters, different alternating opening and closing strategies and different target heating cycle duty cycles can be used to control the inner and outer heating plates.

[0086] Specifically, the cooking mode is determined to be either rice cooking mode or porridge / soup mode; when the boiling stage is determined based on real-time status parameters, the internal heating plate and external heating plate are controlled to turn on alternately.

[0087] In this embodiment, when the cooking mode is rice cooking mode or porridge / soup mode and is in the boiling stage, the heat needs to be controlled by alternately turning on the inner heating plate and the outer heating plate to prevent food from overflowing.

[0088] During the boiling stage, if heat is concentrated in a certain area, a large number of bubbles will be generated in that area, leading to increased local pressure and making it easier for the water to overflow. Therefore, this embodiment reduces the accumulation of local pressure and lowers the possibility of overflow by alternately opening the inner and outer heating plates.

[0089] Based on any of the above embodiments, the step of controlling the inner and outer heating plates to adopt different alternating opening and closing strategies and different target heating cycle duty cycles according to the cooking mode and real-time status parameters may further include: (1) Determine the cooking mode as rice cooking mode; when the real-time status parameters determine that it is in the water absorption stage, control the inner heating plate and the outer heating plate to turn on; when the real-time status parameters determine that it is in the first heating stage, control the inner heating plate and the outer heating plate to turn on, and detect the rice water level; when the rice water level exceeds the first preset value, control the inner heating plate and the outer heating plate to turn on alternately; when the rice water level does not exceed the first preset value, control the inner heating plate and the outer heating plate to turn on with different target heating cycle duty cycles.

[0090] (2) Determine the cooking mode as porridge or soup mode; when the water absorption stage is determined based on the real-time status parameters, control the inner heating plate and the outer heating plate to open; when the heating stage is determined based on the real-time status parameters, control the inner heating plate and the outer heating plate to open alternately.

[0091] There are significant differences in the heating stages between rice cooking modes and porridge / soup cooking modes, so the corresponding alternating on / off strategies also differ considerably. Therefore, anti-overflow control needs to be implemented based on the cooking mode.

[0092] Please see Figure 5 , Figure 5 This is a schematic diagram of the anti-overflow control logic provided in the embodiments of this application.

[0093] When the cooking mode is determined to be a rice cooking anti-overflow control strategy, it can include a water absorption stage, a first heating stage (i.e., heating stage 1), a second heating stage (i.e., heating stage 2), and a simmering stage.

[0094] Water absorption stage: At this stage, the rice and water are mixed and the heat flow is still acceptable. In order to ensure that the rice grains in the pot are heated and absorb water evenly, the inner and outer heating plates are turned on at the same time, and the heating cycle duty cycle of the outer heating plate is longer than that of the inner heating plate. The area of ​​the outer heating plate with higher heat transfers energy to the rice and water mixture in the corresponding position. The heat is then transferred to the rice and water mixture in the middle area through the outer rice and water mixture. Finally, the temperature is sensed by the sensor at the center position. This strategy will not cause the water absorption qualified temperature to be not reached due to misjudgment by the temperature sensor at the bottom center position.

[0095] Heating Stage 1: A heating strategy corresponding to the rice-to-water level is used, prioritizing the full activation of both the internal and external heating plates, with flexible duty cycles. During this stage, the rice-to-water level is determined: a level exceeding a first preset value is considered a large amount, while a level not exceeding the first preset value is considered a small amount. In other embodiments, more specific levels can be defined.

[0096] When the rice-water volume is relatively small, the rice-water mixture is highly fluid. To increase heat transfer across the lateral surface and prevent overflow, and to ensure sufficient heat accumulation in the mixture, both the inner and outer heating plates are fully operational during the second heating stage. The outer heating plate uses a long heating cycle duty cycle, while the inner heating plate uses a relatively long heating cycle duty cycle. The boiling stage is the key stage for overflow prevention. Because the center of the conventional heating plate receives less heat and lateral heat transfer is limited, most of the remaining water accumulates in the middle. Vigorous boiling on the outer heating plate causes the rice water to rise along the pot wall to the steam vent, leading to overflow. Furthermore, the cooked rice water becomes mushy in the middle. To prevent overflow and improve cooking quality, both the inner and outer heating plates are fully operational, with the outer heating plate using a shorter heating cycle duty cycle and the inner heating plate using a longer one. At this stage, the heat accumulated in the inner heating plate area diffuses to the outer heating plate area, but the heat accumulation in the outer heating plate area is insufficient to cause the rice water to rise to the steam vent and overflow, thus achieving the overflow prevention goal.

[0097] When the rice-water mixture has a large volume, its fluidity is poor, and heat accumulates at the bottom. To promote horizontal heat transfer, the heating stage employs alternating operation of the inner and outer heating plates, each with a different long heating cycle duty cycle. When the outer heating plate is open and the inner heating plate is closed, heat rises from the outer heating plate area and is laterally transferred to the inner heating plate area. Conversely, heat rises from the inner heating plate area and is laterally transferred to the outer heating plate area. The boiling stage uses an anti-overflow control method that alternates between the inner and outer heating plates, each with a different long heating cycle duty cycle. This heat transfer promotes the horizontal flow of the rice-water mixture, breaking the single vertical heat transfer direction and achieving an anti-overflow effect.

[0098] (3) When the function is selected and determined to be a porridge or soup anti-overflow control strategy, it may include a water absorption stage, a heating stage, a boiling stage and a simmering stage.

[0099] During the water absorption stage, the rice-water mixture is highly fluid, but its initial temperature is low and its heat capacity is large, making overflow unlikely. Therefore, both the inner and outer heating plates are fully open, using different long heating cycle duty cycles. During the heating stage, the rice-water mixture rapidly heats up and reaches the boiling point. While there is a risk of overflow near boiling, rapid heating is crucial. Therefore, the inner and outer heating plates are alternately opened, each using a different long heating cycle duty cycle to enhance lateral heat transfer and guide the rice-water mixture to tumble horizontally. During the boiling stage, which is the key stage for overflow prevention, the inner and outer heating plates again alternately open, each using a different long heating cycle duty cycle. Lateral heat transfer disperses the single longitudinal heat transfer, such as... Figure 4 As shown, the horizontally flowing rice-water mixture impacts the upward-rolling rice-water mixture, achieving an anti-overflow effect.

[0100] Based on any of the above embodiments, the cooking apparatus further includes a top cover; the spill prevention control method of the cooking apparatus may further include: During the boiling stage, the temperature of the top cover and the bottom temperature of the inner pot are monitored; the overflow risk level is determined based on the top cover and bottom temperatures; and the opening and closing strategies of the inner and outer heating plates are controlled based on the overflow risk level.

[0101] Based on any of the above embodiments, the step of determining the spill risk level according to the temperature of the top cover and the bottom temperature may further include: When the top cover temperature is greater than or equal to the top cover threshold temperature and the bottom temperature is greater than or equal to the bottom threshold temperature, the overflow risk level is determined to be high overflow risk; when the top cover temperature is greater than or equal to the top cover threshold temperature and the bottom temperature is less than the bottom threshold temperature, or when the top cover temperature is less than the top cover threshold temperature and the bottom temperature is greater than or equal to the bottom threshold temperature, the overflow risk level is determined to be low overflow risk; when the top cover temperature is less than the top cover threshold temperature and the bottom temperature is less than the bottom threshold temperature, the overflow risk level is determined to be no overflow risk.

[0102] Based on any of the above embodiments, the steps of controlling the opening and closing strategies of the inner and outer heating plates according to the overflow risk level may specifically include: in the case of high overflow risk, controlling both the inner and outer heating plates to be closed; in the case of low overflow risk, if the temperature of the top cover is greater than or equal to the threshold temperature of the top cover, controlling the inner heating plate to be open and the outer heating plate to be closed; in the case of low overflow risk, if the temperature of the bottom is greater than or equal to the threshold temperature of the bottom, controlling the inner heating plate to be closed and the outer heating plate to be open; in the case of no overflow risk, controlling the inner and outer heating plates to adopt an interactive heating method.

[0103] The anti-overflow control method for the cooking apparatus provided in this embodiment can employ different zoned heating plate control strategies based on the real-time temperature from the temperature sensor, thereby facilitating heat flow and distribution in a manner favorable to preventing overflow. Please refer to... Figure 6 , Figure 6 This is a schematic diagram of the anti-overflow control logic for the boiling stage provided in the embodiments of this application.

[0104] Set the upper cover threshold temperature and bottom threshold temperature As the standard overflow temperature. When the top cover temperature is detected. and bottom temperature When all temperatures are greater than or equal to the standard overflow temperature, this cooking state is judged as having a high risk of overflow, and overflow prevention is achieved by simultaneously turning off the heating of all hot plates in each zone.

[0105] When the temperature of the top cover Greater than or equal to the top cover threshold temperature And bottom temperature Temperature below the bottom threshold When this cooking state is judged as having a low risk of overflow, taking into account that the bottom temperature is lower than the standard bottom overflow temperature, the temperature of the area corresponding to the inner heating plate is lower than that of the area corresponding to the outer heating plate. Heat diffuses from the outside to the inside, and the rice soup flows with the heat. Therefore, the heating method of opening the inner heating plate and closing the outer heating plate is adopted to achieve the stirring effect, so that the rice soup is heated evenly and the overflow is prevented.

[0106] When the temperature of the top cover Less than the top cover threshold temperature And bottom temperature Greater than or equal to the bottom threshold temperature When this cooking state is judged as having a low risk of overflow, taking into account that the temperature of the lid is lower than the standard overflow temperature of the lid, the temperature of the area corresponding to the outer heating plate is lower than that of the area corresponding to the inner heating plate. Heat diffuses from the inside to the outside, and the rice soup flows with the heat. Therefore, the heating method of opening the outer heating plate and closing the inner heating plate is adopted to achieve the stirring effect, so that the rice soup is heated evenly and achieves the overflow prevention effect.

[0107] When the temperature of the top cover is detected and bottom temperature When all temperatures are below the standard overflow temperature, this cooking state is considered to have no risk of overflow, and overflow prevention is achieved by continuously alternating heating of all zones.

[0108] The present application provides an anti-overflow control method for a cooking device, which is based on the partitioning of the heating plates. The inherent power of the inner and outer heating plates simultaneously determines the adoption of different control strategies. By controlling the opening and closing of the inner and outer plates and the length of the heating cycle, the heat accumulation in different spaces can be adjusted, thus disrupting the energy state required for overflow. Furthermore, during the boiling stage, the anti-overflow effect is achieved by alternately opening the partitioned heating plates, reducing the risk of overflow. Different partitioned heating plate control strategies can also be adopted based on the real-time temperature of the temperature sensor, making the heat flow and distribution more favorable for preventing overflow, thereby achieving the anti-overflow goal.

[0109] This application also provides an anti-overflow control device for a cooking apparatus. The anti-overflow control device for a cooking apparatus provided in this application is described below. The anti-overflow control device for a cooking apparatus described below can be referred to in correspondence with the anti-overflow control method for a cooking apparatus described above.

[0110] Please see Figure 7 , Figure 7 This is a schematic diagram of the anti-overflow control device of the cooking apparatus provided in the embodiments of this application.

[0111] An anti-overflow control device is deployed in the cooking device, which includes a pot body, a detachable heating plate, and an inner pot; the detachable heating plate and the inner pot are located inside the pot body, and the detachable heating plate is used to heat the food in the inner pot from the bottom; the detachable heating plate includes an inner heating plate and an outer heating plate that can be controlled independently.

[0112] The anti-overflow control device of the cooking appliance includes a control strategy module 710.

[0113] The control strategy module 710 is used to control the inner heating plate and the outer heating plate to alternately open and close when the boiling stage is in order to adjust the heating uniformity of the food in the inner pot.

[0114] More specifically, in some embodiments, the control strategy module 710 is used to control the inner and outer heating plates to alternately open and close according to the target heating cycle duty cycle of the separate heating plates when the boiling stage is in order to adjust the heating uniformity of the food in the inner pot.

[0115] The target heating cycle duty cycle is determined based on the amount of food in the inner pot. The heating cycle duty cycle refers to the proportion of the heating cycle that the detachable heating plate is open for.

[0116] Based on any of the above embodiments, the anti-overflow control device of the cooking apparatus further includes a target heating cycle duty cycle module, which can be specifically used for: When the amount of food exceeds the first preset value, the first heating cycle duty cycle is used as the target heating cycle duty cycle of the detachable heating plate; when the amount of food does not exceed the first preset value, the second heating cycle duty cycle is used as the target heating cycle duty cycle of the detachable heating plate; wherein, the first heating cycle duty cycle is greater than the second heating cycle duty cycle.

[0117] Based on any of the above embodiments, the target heating cycle duty cycle includes a first target sub-cycle duty cycle corresponding to the start of heating by the inner heating plate and a second target sub-cycle duty cycle corresponding to the start of heating by the outer heating plate; the first target sub-cycle duty cycle and the second target sub-cycle duty cycle may be the same or different.

[0118] Based on any of the above embodiments, the target heating cycle duty cycle module can be specifically used for: Determine the cooking mode executed by the cooking device; determine the power of the inner heating plate and the power of the outer heating plate based on the inner pot size and cooking mode; determine the target heating cycle duty cycle based on the amount of food, the power of the inner heating plate, and the power of the outer heating plate.

[0119] Based on any of the above embodiments, the target heating cycle duty cycle module can be specifically used for: When the cooking mode of the cooking device is set to porridge or soup mode, the target heating cycle duty cycle of the separate heating plate is the same for different amounts of food.

[0120] Based on any of the above embodiments, the anti-overflow control device of the cooking apparatus further includes a food quantity module, which can be specifically used for: Determine the real-time status parameters of the food in the inner pot; when the real-time status parameters indicate that the food is in the water absorption stage, control both the inner and outer heating plates to open; when the real-time status parameters indicate that the food is in the heating stage, determine the amount of food in the inner pot.

[0121] Based on any of the above embodiments, the cooking device further includes a top cover; the control strategy module 710 can be specifically used to: detect the temperature of the top cover and the bottom temperature of the inner pot during the boiling stage; determine the overflow risk level based on the temperature of the top cover and the bottom temperature; and control the opening and closing strategy of the inner heating plate and the outer heating plate based on the overflow risk level.

[0122] Based on any of the above embodiments, the control strategy module 710 can be specifically used to: determine the overflow risk level as high overflow risk when the upper cover temperature is greater than or equal to the upper cover threshold temperature and the bottom temperature is greater than or equal to the bottom threshold temperature; determine the overflow risk level as low overflow risk when the upper cover temperature is greater than or equal to the upper cover threshold temperature and the bottom temperature is less than the bottom threshold temperature, or when the upper cover temperature is less than the upper cover threshold temperature and the bottom temperature is greater than or equal to the bottom threshold temperature; and determine the overflow risk level as no overflow risk when the upper cover temperature is less than the upper cover threshold temperature and the bottom temperature is less than the bottom threshold temperature.

[0123] Based on any of the above embodiments, the control strategy module 710 can be specifically used to: control both the inner heating plate and the outer heating plate to be closed in the case of high overflow risk; control the inner heating plate to be turned on and the outer heating plate to be turned off in the case of low overflow risk if the temperature of the top cover is greater than or equal to the threshold temperature of the top cover; control the inner heating plate to be turned off and the outer heating plate to be turned on in the case of low overflow risk if the temperature of the bottom is greater than or equal to the threshold temperature of the bottom; and control the inner heating plate and the outer heating plate to adopt an interactive heating method in the case of no overflow risk.

[0124] Furthermore, embodiments of this application also provide a cooking apparatus. Please refer to... Figure 8 , Figure 8 This is a schematic diagram of the physical structure of an electronic device provided in an embodiment of this application. The electronic device may include: a processor 810, a communication interface 820, a memory 830, and a communication bus 840. The processor 810, communication interface 820, and memory 830 communicate with each other via the communication bus 840. The processor 810 can call logical instructions in the memory 830 to execute the following method: During the boiling stage, the inner and outer heating plates are alternately opened and closed according to the target heating cycle duty cycle of the detachable heating plate to regulate the uniformity of heating of the food in the inner pot. The target heating cycle duty cycle is determined based on the amount of food in the inner pot, and the heating cycle duty cycle refers to the proportion of the heating cycle during which the detachable heating plate is open. The cooking device includes a pot body, a detachable heating plate, and an inner pot. The detachable heating plate and the inner pot are located inside the pot body, and the detachable heating plate is used to heat the food in the inner pot from the bottom. The detachable heating plate includes an independently controllable inner heating plate and an outer heating plate.

[0125] Furthermore, the logical instructions in the aforementioned memory 830 can be implemented as software functional units and, when sold or used as independent products, can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this application, in essence, or the part that contributes to related technologies, or a portion of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0126] In another aspect, embodiments of this application disclose a computer program product, which includes a computer program stored on a non-transitory computer-readable storage medium. The computer program includes program instructions, and when the computer program instructions are executed by a computer, the computer is able to perform the methods provided in the above-described method embodiments, such as including: During the boiling stage, the inner and outer heating plates are alternately opened and closed according to the target heating cycle duty cycle of the detachable heating plate to regulate the uniformity of heating of the food in the inner pot. The target heating cycle duty cycle is determined based on the amount of food in the inner pot, and the heating cycle duty cycle refers to the proportion of the heating cycle during which the detachable heating plate is open. The cooking device includes a pot body, a detachable heating plate, and an inner pot. The detachable heating plate and the inner pot are located inside the pot body, and the detachable heating plate is used to heat the food in the inner pot from the bottom. The detachable heating plate includes an independently controllable inner heating plate and an outer heating plate.

[0127] In another aspect, embodiments of this application also provide a non-transitory computer-readable storage medium storing a computer program thereon, which, when executed by a processor, is implemented to perform the methods provided in the above embodiments, including, for example: During the boiling stage, the inner and outer heating plates are alternately opened and closed according to the target heating cycle duty cycle of the detachable heating plate to regulate the uniformity of heating of the food in the inner pot. The target heating cycle duty cycle is determined based on the amount of food in the inner pot, and the heating cycle duty cycle refers to the proportion of the heating cycle during which the detachable heating plate is open. The cooking device includes a pot body, a detachable heating plate, and an inner pot. The detachable heating plate and the inner pot are located inside the pot body, and the detachable heating plate is used to heat the food in the inner pot from the bottom. The detachable heating plate includes an independently controllable inner heating plate and an outer heating plate.

[0128] The device embodiments described above are merely illustrative. The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the modules can be selected to achieve the purpose of this embodiment according to actual needs. Those skilled in the art can understand and implement this without any creative effort.

[0129] Through the above description of the embodiments, those skilled in the art can clearly understand that each embodiment can be implemented by means of software plus necessary general-purpose hardware platforms, and of course, it can also be implemented by hardware. Based on this understanding, the above technical solutions, in essence or the parts that contribute to the related technology, can be embodied in the form of software products. This computer software product can be stored in a computer-readable storage medium, such as ROM / RAM, magnetic disk, optical disk, etc., and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute the methods described in the various embodiments or some parts of the embodiments.

[0130] Finally, it should be noted that the above embodiments are only used to illustrate this application and are not intended to limit this application. Although this application has been described in detail with reference to the embodiments, those skilled in the art should understand that various combinations, modifications, or equivalent substitutions of the technical solutions of this application do not depart from the spirit and scope of the technical solutions of this application and should be covered within the scope of the claims of this application.

Claims

1. A method for preventing overflow in a cooking apparatus, characterized in that, The cooking device includes a pot body, a detachable heating plate, and an inner pot; the detachable heating plate and the inner pot are disposed inside the pot body, and the detachable heating plate is used to heat the food in the inner pot from the bottom; The separate heating plate includes an inner heating plate and an outer heating plate that can be controlled independently; The spill prevention control method of the cooking device includes: When the food is in the boiling stage, the inner heating plate and the outer heating plate are controlled to open and close alternately to adjust the heating uniformity of the food in the inner pot.

2. The anti-overflow control method for the cooking apparatus according to claim 1, characterized in that, The control of the alternating opening and closing of the inner heating plate and the outer heating plate includes: controlling the alternating opening and closing of the inner heating plate and the outer heating plate according to the target heating cycle duty cycle of the separate heating plate, wherein the target heating cycle duty cycle is determined according to the amount of food in the inner pot, and the heating cycle duty cycle refers to the proportion of the opening time of the separate heating plate to the heating cycle.

3. The anti-overflow control method for the cooking apparatus according to claim 2, characterized in that, Before controlling the alternating opening and closing of the inner and outer heating plates according to the target heating cycle duty cycle of the split heating plate, the method further includes: When the amount of food exceeds the first preset value, the first heating cycle duty cycle is used as the target heating cycle duty cycle of the separate heating plate. When the amount of food does not exceed the first preset value, the second heating cycle duty cycle is used as the target heating cycle duty cycle of the separate heating plate. The duty cycle of the first heating cycle is greater than the duty cycle of the second heating cycle.

4. The anti-overflow control method for the cooking apparatus according to claim 2, characterized in that, The target heating cycle duty cycle includes a first target sub-cycle duty cycle corresponding to the start of heating by the inner heating plate and a second target sub-cycle duty cycle corresponding to the start of heating by the outer heating plate; The duty cycle of the first target sub-cycle and the duty cycle of the second target sub-cycle may be the same or different.

5. The anti-overflow control method for the cooking apparatus according to claim 2, characterized in that, Before controlling the alternating opening and closing of the inner and outer heating plates according to the target heating cycle duty cycle of the split heating plate, the method further includes: Determine the cooking mode performed by the cooking device; The power of the inner heating plate and the power of the outer heating plate are determined according to the size of the inner pot and the cooking mode. The target heating cycle duty cycle is determined based on the amount of food, the power of the internal heating plate, and the power of the external heating plate.

6. The anti-overflow control method for the cooking apparatus according to claim 2, characterized in that, Also includes: When the cooking mode of the cooking device is determined to be a porridge or soup mode, the target heating cycle duty cycle of the separate heating plate is the same for different amounts of food.

7. The method for preventing overflow of a cooking apparatus according to any one of claims 1 to 6, characterized in that, Before entering the boiling stage, it also includes: Determine the real-time status parameters of the food in the inner pot; When the water absorption stage is determined based on the real-time status parameters, both the inner heating plate and the outer heating plate are controlled to open. The amount of food in the inner pot is determined when the heating stage is determined based on the real-time status parameters.

8. The method for preventing overflow of a cooking apparatus according to any one of claims 1 to 6, characterized in that, The cooking apparatus further includes a top cover; the spill prevention control method of the cooking apparatus further includes: Detect the temperature of the top cover and the bottom temperature of the inner pot; The spill risk level is determined based on the temperature of the top cover and the temperature of the bottom cover. The opening and closing strategies of the internal heating plate and the external heating plate are controlled according to the overflow risk level.

9. The method for preventing overflow in a cooking apparatus according to claim 8, characterized in that, The step of determining the spill risk level based on the temperature of the top cover and the temperature of the bottom includes: When the temperature of the top cover is greater than or equal to the temperature threshold of the top cover, and the temperature of the bottom is greater than or equal to the temperature threshold of the bottom, the overflow risk level is determined to be high overflow risk. When the temperature of the top cover is greater than or equal to the top cover threshold temperature and the temperature of the bottom is less than the bottom threshold temperature, or when the temperature of the top cover is less than the top cover threshold temperature and the temperature of the bottom is greater than or equal to the bottom threshold temperature, the overflow risk level is determined to be low overflow risk. When the temperature of the top cover is lower than the top cover threshold temperature and the temperature of the bottom is lower than the bottom threshold temperature, the overflow risk level is determined to be no overflow risk.

10. The method for preventing overflow in a cooking apparatus according to claim 9, characterized in that, The strategy for controlling the opening and closing of the internal and external heating plates based on the overflow risk level includes: In the event of a high risk of spillage, both the internal heating plate and the external heating plate shall be shut down. In the case of low overflow risk, if the temperature of the upper cover is greater than or equal to the upper cover threshold temperature, the inner heating plate is turned on and the outer heating plate is turned off. In the case of low overflow risk, if the bottom temperature is greater than or equal to the bottom threshold temperature, the inner heating plate is controlled to close and the outer heating plate is controlled to open. In the absence of overflow risk, the inner heating plate and the outer heating plate are controlled to adopt an interactive heating method.

11. An anti-overflow control device for a cooking apparatus, characterized in that, The cooking device includes a pot body, a detachable heating plate, and an inner pot; the detachable heating plate and the inner pot are disposed inside the pot body, and the detachable heating plate is used to heat the food in the inner pot from the bottom; The separate heating plate includes an inner heating plate and an outer heating plate that can be controlled independently; The anti-overflow control device of the cooking apparatus includes: The control strategy module is used to control the alternating opening and closing of the inner heating plate and the outer heating plate when the boiling stage is in order to adjust the heating uniformity of the food in the inner pot.

12. A cooking apparatus, comprising a memory, a processor, and a computer program stored in the memory and running on the processor, characterized in that, When the processor executes the computer program, it implements the anti-overflow control method of the cooking apparatus as described in any one of claims 1 to 10.

13. A non-transitory computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it implements the anti-overflow control method of the cooking apparatus as described in any one of claims 1 to 10.

14. A computer program product, comprising a computer program, characterized in that, When the computer program is executed by the processor, it implements the anti-overflow control method of the cooking apparatus as described in any one of claims 1 to 10.

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