Cooking machine

Abstract

The utility model relates to the technical field of kitchen equipment, and discloses an automatic cooker which comprises a control assembly, a pot body, a non-contact temperature collecting assembly and a heating assembly. The non-contact temperature acquisition assembly and the pot body are arranged at an interval, and the non-contact temperature acquisition assembly is used for acquiring the temperature of a temperature measurement area of the pot body; the heating assembly is used for heating the pot body; the control assembly is used for controlling the output power of the heating assembly according to the temperature collected by the non-contact temperature collection assembly. The non-contact temperature collection assembly and the pot body are arranged at intervals to collect temperature, the heat transfer process is fast, in the temperature collection link, a certain time is saved, the follow-up control assembly controls the output power of the heating assembly according to the collected temperature, the time of the whole temperature control process can be shortened, and the over-temperature phenomenon is avoided.

Description

Technical Field

[0001] The utility model relates to the technical field of kitchen equipment, in particular to a cooking machine. Background Art

[0002] With the continuous expansion of the market scale of household and commercial cooking machines, the technology development of cooking machines is getting faster and faster. Especially, the technical requirements for temperature control during cooking are getting higher and higher. However, the temperature control technology of current cooking machines on the market is relatively backward, and it is impossible to achieve a temperature control error within specific requirements (such as within plus or minus 10°C). Especially during stir-frying, it is very easy to burn the pot, and during soup cooking, it is easy to overflow the pot and the soup spills out. Summary of the Utility Model

[0003] The utility model discloses a cooking machine for improving the temperature control accuracy.

[0004] To achieve the above object, the utility model provides the following technical solutions:

[0005] A cooking machine includes: a control component, a pot body, a non-contact temperature acquisition component, and a heating component; the non-contact temperature acquisition component is arranged at an interval from the pot body and is used for acquiring the temperature of the temperature measurement area of the pot body; the heating component is used for heating the pot body; the control component is used for controlling the output power of the heating component according to the temperature acquired by the non-contact temperature acquisition component.

[0006] In the traditional technical solution, a contact resistance type temperature sensor is used to measure the temperature of the pot body. The heat transfer speed is slow, and usually there is a temperature delay of more than 5s, resulting in a too slow acquisition period, which has a greater impact on the time delay of the temperature control process. In the above cooking machine, the non-contact temperature acquisition component is arranged at an interval from the pot body to acquire the temperature. The heat transfer process is faster, and a certain amount of time is saved in the temperature acquisition link. Subsequently, the control component controls the output power of the heating component according to the acquired temperature, and the time of the entire temperature control process will be shortened, avoiding the occurrence of over-temperature phenomenon.

[0007] Optionally, the distance between the non-contact temperature acquisition component and the pot body is between 0.8 cm and 1.2 cm.

[0008] Optionally, the non-contact temperature acquisition component includes an infrared temperature sensor.

[0009] Optionally, the infrared temperature sensor acquires the temperature of the temperature measurement area of the pot body every 80 ms to 120 ms.

[0010] Optionally, the pot body and the non-contact temperature acquisition component rotate relative to each other.

[0011] Optionally, the cooking machine further includes a driving component for driving the cooking machine to rotate, and the temperature measurement area is an annular area surrounding the pot body.

[0012] Optionally, the temperature measurement area is a black non-smooth surface.

[0013] Optionally, the control component is configured to control the output speed of the driving component according to the temperature collected by the non-contact temperature acquisition component; the higher the temperature collected by the non-contact temperature acquisition component, the faster the output speed of the driving component.

[0014] Optionally, the control component includes a filtering, sorting and averaging algorithm module, which is configured to process the temperature data collected by the non-contact temperature acquisition component by means of a sorting algorithm and taking the average value after removing the highest and lowest values.

[0015] Optionally, the control component is configured to process the temperature data collected by the non-contact temperature acquisition component through a PID algorithm and control the output power of the heating component according to the processed temperature data. Description of the Drawings

[0016] Figure 1 Schematic structural diagram of the cooking machine provided by an embodiment of the present application;

[0017] Figure 2 Schematic diagram of the temperature acquisition and control process of the cooking machine provided by an embodiment of the present application;

[0018] Figure 3 Schematic diagram of the PID algorithm of the cooking machine provided by an embodiment of the present application;

[0019] Figure 4 Schematic diagram of the overall control flow of the cooking machine provided by an embodiment of the present application. Detailed Embodiments

[0020] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0021] Reference Figure 1, the cooking machine provided by the embodiment of the present application includes: a control component (control and algorithm module), a pot body 1, a non-contact temperature acquisition component 4, and a heating component 2; the non-contact temperature acquisition component 4 is arranged at an interval from the pot body 1 and is used to acquire the temperature of the temperature measurement area of the pot body 1; the heating component 2 is used to heat the pot body 1; the control component is used to control the output power of the heating component 2 according to the temperature acquired by the non-contact temperature acquisition component 4. Among them, the control component (control and algorithm module) may specifically include a main control board, and the temperature obtained by the non-contact temperature acquisition component 4 is acquired through the main control board.

[0022] In the traditional technical solution, a contact resistance type temperature sensor is used to measure the temperature of the pot body 1, and the heat transfer speed is slow, usually reaching a temperature delay of more than 5 s, resulting in a too slow acquisition cycle, which has a greater impact on the temperature control process delay. In the above cooking machine, the temperature is acquired by arranging the non-contact temperature acquisition component 4 at an interval from the pot body 1. The heat transfer process is faster, and a certain amount of time is saved in the temperature acquisition link. Subsequently, the control component controls the output power of the heating component 2 according to the acquired temperature, and the time of the entire temperature control process will be shortened, avoiding the occurrence of over-temperature phenomena.

[0023] In a specific embodiment, the distance between the non-contact temperature acquisition component 4 and the pot body 1 is between 0.8 cm and 1.2 cm, specifically, it can be 0.8 cm, 1 cm, 1.2 cm, etc. If the distance is too far, it will result in a longer temperature acquisition delay. If the distance is too close, it is easy to contact foreign matters such as oil stains or rust on the pot body 1.

[0024] In a specific embodiment, the non-contact temperature acquisition component 4 includes an infrared temperature sensor (infrared temperature acquisition module). The infrared sensor can obtain the temperature of the temperature measurement area of the pot body 1 in a non-contact scenario. It is installed on the infrared circuit adapter board, and the circuit adapter board is fixed on the bracket, so that the temperature data can be obtained in time, shortening the temperature control process. The infrared circuit adapter board is fixed on the coil disc component of the heating system, and the temperature data is reported to the control component through the IIC protocol and the connection cable. In a specific embodiment, the infrared temperature sensor acquires the temperature of the temperature measurement area of the pot body 1 every 80 ms to 120 ms. For example, it can be 80 ms, 90 ms, 100 ms, 110 ms, and 120 ms, etc. If the temperature data is acquired too frequently, the difference in temperature data is small. If the temperature data is acquired at too long intervals, it will result in a large temperature acquisition delay, affecting the temperature control sensitivity.

[0025] In a specific embodiment, the pot body 1 and the non-contact temperature acquisition component 4 rotate relative to each other. The non-contact temperature acquisition component 4 can collect the temperature of the entire annular temperature measurement area around the pot body 1, can detect the temperature of the entire heating belt around the pot body 1, can obtain the pot body temperature more evenly, can more representatively reflect the temperature of the pot body 1, and the temperature control is more accurate.

[0026] In a specific embodiment, the cooking machine further includes a driving component 3 for driving the cooking machine to rotate. The driving component 3 may include a pan rotating motor fixed on a bracket, and the pan 1 is fixed on the pan rotating motor by a buckle. During heating, the pan rotating motor moves to drive the pan 1 to rotate, forming a relative motion with the non-contact temperature acquisition component 4. The non-contact temperature acquisition component 4 will sequentially acquire the temperatures of the entire heating zone of the pan 1. The rotation of the pan, relative to the non-contact temperature acquisition component 4, has another advantage that when the pan 1 rotates, it can stir-fry the internal dishes and prevent the pan from burning. The temperature measurement area is an annular area surrounding the pan 1. When the pan 1 rotates one circle, the non-contact temperature acquisition component 4 can detect the entire annular area, and the obtained temperature is uniform and more representative.

[0027] In a specific embodiment, the temperature measurement area is a black non-smooth surface. This type of surface reflects less heat and can better absorb heat, and the measured temperature can reflect the true temperature of the pan 1.

[0028] In a specific embodiment, refer to Figure 2 , the control component is used to control the output speed of the driving component 3 according to the temperature acquired by the non-contact temperature acquisition component 4; when the temperature acquired by the non-contact temperature acquisition component 4 is higher, the output speed of the driving component 3 is faster, and the rotation speed of the pan 1 is automatically adjusted according to the temperature to avoid the pan from burning.

[0029] In a specific embodiment, refer to Figure 2 , the control component includes a filtering, sorting and averaging algorithm module, which is used to process the temperature data acquired by the non-contact temperature acquisition component 4 by means of a sorting algorithm and taking the average after removing the highest and lowest values. The temperature data processed by the filtering, sorting and averaging algorithm module can reduce the measurement error and obtain a temperature closer to the true value.

[0030] In a specific embodiment, the control component is used to process the temperature data acquired by the non-contact temperature acquisition component 4 through a PID algorithm and control the output power of the heating component 2 according to the processed temperature data. The control board controls the IH heating control board to output the corresponding heating power through IIC and cables. The above PID algorithm may be a positional PID algorithm, and the PID algorithm is as shown in Figure 3 for illustration, and the control process refers to Figure 4 .

[0031] Calculation formula:

[0032]

[0033] Where ΔU is the change in the output power of the IH heating control board at the Nth moment; Kp is the proportionality coefficient, KpT / Ti is the integral coefficient, and KpT / Td is the differential coefficient. En, En-1, and En-2 are the errors between the sensor-collected temperature and the target-set temperature at the Nth moment, (N-1)th moment, and (N-2)th moment, respectively.

[0034] The heating assembly 2 includes a heating resonant enameled wire, a soft magnetic strip, and an IH heating control board. The enameled wire is wound around the coil disk in a coil-by-coil manner to form an annular heating zone. The two ends of the enameled wire are connected to the resonant terminals of the IH heating control board. During heating, the IH heating control board forms a magnetic field through the resonance of the enameled wire, couples the energy to the cookware 1 to form eddy currents, and generates heat to heat the food in the cookware 1. The soft magnetic strip is buckled outside the enameled wire and fixed on the coil disk. The IH heating control board is connected to the control assembly through IIC communication and cables.

[0035] As mentioned above, the temperature acquisition delay of the cooking machine can be controlled within 3S, and the acquisition temperature error is within ±2°C.

[0036] Obviously, those skilled in the art can make various changes and modifications to the embodiments of the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalent technologies, the present invention also intends to include these changes and modifications.

Claims

1. A cooking machine, characterized in that, Comprising: A control component, a pot body, a non-contact temperature acquisition component, and a heating component; The non-contact temperature acquisition component is arranged at an interval from the pot body and is used for acquiring the temperature of the temperature measurement area of the pot body; The heating component is used for heating the pot body; The control component is used for processing the temperature data acquired by the non-contact temperature acquisition component through a PID algorithm and controlling the output power of the heating component according to the processed temperature data.

2. The cooking machine according to claim 1, wherein The distance between the non-contact temperature acquisition component and the pot body is between 0.8 cm and 1.2 cm.

3. The cooking machine according to claim 1, characterized in that, The non-contact temperature acquisition component includes an infrared temperature sensor.

4. The cooking machine according to claim 3, characterized in that, The infrared temperature sensor acquires the temperature of the temperature measurement area of the pot body every 80 ms to 120 ms.

5. The cooking machine according to claim 1, wherein The pot body and the non-contact temperature acquisition component rotate relative to each other.

6. The cooking machine according to claim 5, characterized in that The cooking machine further includes a driving component, the driving component is used for driving the cooking machine to rotate, and the temperature measurement area is an annular area surrounding the pot body.

7. The cooking machine according to claim 6, wherein The temperature measurement area is a black non-smooth surface.

8. The cooking machine according to claim 6, wherein The control component is used for controlling the output speed of the driving component according to the temperature acquired by the non-contact temperature acquisition component; The higher the temperature acquired by the non-contact temperature acquisition component, the faster the output speed of the driving component.

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