CN108415303B - Control method and device of cooker - Google Patents
Control method and device of cooker Download PDFInfo
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- CN108415303B CN108415303B CN201710070462.4A CN201710070462A CN108415303B CN 108415303 B CN108415303 B CN 108415303B CN 201710070462 A CN201710070462 A CN 201710070462A CN 108415303 B CN108415303 B CN 108415303B
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
- G05B19/0423—Input/output
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
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Abstract
The embodiment of the invention discloses a control method and a device of a cooker, wherein the method comprises the following steps: when current season information of the environment where the cooker is located and the ambient temperature are obtained; formulating a heat preservation strategy of the cooker according to the current season information and the ambient temperature; and controlling the working state of the cooker after the cooker enters a heat preservation stage according to the established heat preservation strategy. The method can keep the temperature of the food materials in the cooker at the target temperature required by heat preservation in different seasons and different environmental temperatures.
Description
Technical Field
The invention relates to the technical field of household appliance control, in particular to a control method and device of a cooker.
Background
At present, a cooking device with cooking function and heat preservation function becomes one of indispensable small household appliances in people's life, and along with the improvement of living standard of people, people seek high-end products and simultaneously have higher and higher requirements on life quality, especially on food temperature, and people hope to eat food with suitable temperature for eating at any time.
Generally, a cooker maintains the temperature of food in the cooker at a fixed target temperature after the cooker starts a keep warm function. However, there is a certain irrationality in setting a constant target temperature all the time due to the difference in seasons and ambient temperatures; for example, when the target temperature is 80 ℃, the target temperature is ideal for the heat preservation of food materials for the cold winter season; however, in hot summer, the ambient temperature is as high as 35 ℃, and at this time, if 80 ℃ is still adopted as the target temperature required for keeping the temperature of the cooker warm, the requirement of the user for the temperature of the food cannot be met. In the prior art, in order to solve the above problems, a user is allowed to realize a heat preservation temperature actually required by the user by manually adjusting a target temperature required for heat preservation every time the user uses the cooker. However, the user needs to manually adjust the target temperature required for heat preservation each time to meet the temperature requirement of the user on the food materials, so that the tedious manual operation greatly reduces the user experience and brings certain inconvenience to the use of the cooking device for the user.
Disclosure of Invention
In order to solve the above technical problems, embodiments of the present invention are intended to provide a method and an apparatus for controlling a cooking device, which can meet different requirements of a user for food temperatures in different seasons and at different environmental temperatures, and avoid inconvenience to the user due to manual operation.
The technical scheme of the invention is realized as follows:
in a first aspect, an embodiment of the present invention provides a method for controlling a cooker, where the method includes:
acquiring current season information of an environment where a cooker is located and ambient temperature;
formulating a heat preservation strategy of the cooker according to the current season information and the ambient temperature;
and controlling the working state of the cooker after the cooker enters a heat preservation stage according to the established heat preservation strategy.
In the above scheme, the acquiring current season information of the cooker specifically includes:
receiving position information and a current date sent by a terminal associated with the cooker, and acquiring current season information of the cooker according to the position information and the current date;
or receiving current season information transmitted by a terminal associated with the cooker.
In the above scheme, the formulating a heat preservation strategy of the cooker according to the current season information and the ambient temperature specifically includes:
acquiring a temperature interval judgment strategy corresponding to the current season information according to the current season information;
determining a temperature interval in which the ambient temperature is located according to a temperature interval judgment strategy corresponding to the current season information;
and acquiring a target temperature corresponding to the temperature interval where the ambient temperature is located according to a mapping relation between a preset temperature interval and the target temperature, and determining the heat preservation duration corresponding to the target temperature.
In the foregoing solution, the determining the temperature interval where the ambient temperature is located according to the temperature interval determination strategy corresponding to the current season information specifically includes:
when the ambient temperature is lower than a preset first temperature threshold, determining that a temperature interval in which the ambient temperature is located is a first temperature interval;
when the ambient temperature is greater than or equal to the first temperature threshold and less than or equal to a preset second temperature threshold, determining that a temperature interval in which the ambient temperature is located is a second temperature interval;
and when the ambient temperature is greater than the second temperature threshold value, determining that the temperature interval in which the ambient temperature is located is a third temperature interval.
In the above scheme, the mapping relationship between the preset temperature interval and the target temperature is as follows:
the first temperature interval corresponds to a preset first target temperature; the second temperature interval corresponds to a preset second target temperature; the third temperature interval corresponds to a preset third target temperature; when the first temperature threshold value and the second temperature threshold value are sequentially increased in size, the first target temperature value, the second target temperature value and the third target temperature value are sequentially decreased; and when the sizes of the first temperature threshold and the second temperature threshold are sequentially reduced, the first target temperature value, the second target temperature value and the third target temperature value are sequentially increased.
In the above scheme, the controlling the operating state of the cooking device after the cooking device enters the heat preservation stage according to the established heat preservation strategy specifically includes:
acquiring the temperature of food materials in the cooker in real time within a heat preservation time range corresponding to the target temperature;
when the temperature of the food material in the cooker is higher than the target temperature, cooling the food material in the cooker, and when the temperature of the cooled food material reaches the target temperature, stopping the cooling of the food material;
and when the temperature of the food material in the cooker is lower than the target temperature, heating the food material in the cooker, and when the temperature of the food material after heating treatment reaches the target temperature, stopping heating the food material.
In the above scheme, when the temperature of the food material in the cooker is higher than the target temperature, cooling the food material in the cooker specifically includes:
when the temperature of food materials in the cooker is higher than the target temperature and the difference value between the temperature of the food materials and the target temperature is larger than a preset first temperature difference threshold value, starting a cooling device to cool the food materials; wherein the first temperature difference threshold refers to a minimum temperature difference value for starting the cooling device;
and when the temperature of the food material in the cooker is higher than the target temperature and the difference value between the temperature of the food material and the target temperature is smaller than a preset first temperature difference threshold value, naturally cooling the food material.
In the above scheme, when the temperature of the food material in the cooker is lower than the target temperature, the heating process of the food material in the cooker specifically includes:
when the temperature of food materials in the cooker is lower than the target temperature and the absolute value of the difference between the temperature of the food materials and the target temperature is larger than a preset second temperature difference threshold value, starting a heating device to heat the food materials; wherein the second temperature difference threshold refers to a minimum temperature difference value for activating the heating device.
In a second aspect, an embodiment of the present invention provides a control apparatus for a cooker, the apparatus including: the system comprises an acquisition module, a formulation module and a control module; wherein the content of the first and second substances,
the acquisition module is used for acquiring current season information of the environment where the cooker is located and ambient temperature;
the formulating module is used for formulating a heat preservation strategy of the cooker according to the current season information and the ambient temperature;
and the control module is used for controlling the working state of the cooker after the cooker enters a heat preservation stage according to the established heat preservation strategy.
In the foregoing scheme, the obtaining module is specifically configured to:
receiving position information and a current date sent by a terminal associated with the cooker, and acquiring current season information of the cooker according to the position information and the current date;
or receiving current season information transmitted by a terminal associated with the cooker.
In the foregoing solution, the formulating module is specifically configured to:
acquiring a temperature interval judgment strategy corresponding to the current season information according to the current season information;
determining a temperature interval in which the ambient temperature is located according to a temperature interval judgment strategy corresponding to the current season information;
and acquiring a target temperature corresponding to the temperature interval where the ambient temperature is located according to a mapping relation between a preset temperature interval and the target temperature, and determining the heat preservation duration corresponding to the target temperature.
In the foregoing solution, the formulating module is specifically configured to:
when the ambient temperature is lower than a preset first temperature threshold, determining that a temperature interval in which the ambient temperature is located is a first temperature interval;
when the ambient temperature is greater than or equal to the first temperature threshold and less than or equal to a preset second temperature threshold, determining that a temperature interval in which the ambient temperature is located is a second temperature interval;
and when the ambient temperature is greater than the second temperature threshold value, determining that the temperature interval in which the ambient temperature is located is a third temperature interval.
In the above scheme, the first temperature interval corresponds to a preset first target temperature; the second temperature interval corresponds to a preset second target temperature; the third temperature interval corresponds to a preset third target temperature; when the first temperature threshold value and the second temperature threshold value are sequentially increased in size, the first target temperature value, the second target temperature value and the third target temperature value are sequentially decreased; and when the sizes of the first temperature threshold and the second temperature threshold are sequentially reduced, the first target temperature value, the second target temperature value and the third target temperature value are sequentially increased.
In the foregoing solution, the control module is specifically configured to:
acquiring the temperature of food materials in the cooker in real time within a heat preservation time range corresponding to the target temperature;
when the temperature of the food material in the cooker is higher than the target temperature, cooling the food material in the cooker, and when the temperature of the cooled food material reaches the target temperature, stopping the cooling of the food material;
and when the temperature of the food material in the cooker is lower than the target temperature, heating the food material in the cooker, and when the temperature of the food material after heating treatment reaches the target temperature, stopping heating the food material.
In the foregoing solution, the control module is specifically configured to:
when the temperature of food materials in the cooker is higher than the target temperature and the difference value between the temperature of the food materials and the target temperature is larger than a preset first temperature difference threshold value, starting a cooling device to cool the food materials; wherein the first temperature difference threshold refers to a minimum temperature difference value for starting the cooling device;
and when the temperature of the food material in the cooker is higher than the target temperature and the difference value between the temperature of the food material and the target temperature is smaller than a preset first temperature difference threshold value, naturally cooling the food material.
In the foregoing solution, the control module is specifically configured to:
when the temperature of food materials in the cooker is lower than the target temperature and the absolute value of the difference between the temperature of the food materials and the target temperature is larger than a preset second temperature difference threshold value, starting a heating device to heat the food materials; wherein the second temperature difference threshold refers to a minimum temperature difference value for activating the heating device.
In a third aspect, an embodiment of the present invention provides a cooking device, including any one of the above control devices for a cooking device.
The embodiment of the invention provides a control method and a control device of a cooker, the method can acquire a heat preservation strategy corresponding to the current season and the ambient temperature according to the current season and the ambient temperature, and can control the working state of the cooker according to the heat preservation strategy after the cooker enters a heat preservation stage, so that the temperature of food materials in the cooker is always maintained at a target temperature corresponding to the current season and the ambient temperature, the trouble brought to a user by manual setting is avoided, different requirements of the user on the food temperature in different seasons and different ambient temperatures are met, and the user experience is effectively improved.
Drawings
Fig. 1 is a schematic diagram illustrating a control method of a cooker according to an embodiment of the present invention;
FIG. 2 is a schematic diagram of a method for preparing a heat-preservation strategy according to an embodiment of the present invention;
FIG. 3 is a schematic diagram of a temperature range according to an embodiment of the present invention;
fig. 4 is a schematic diagram of a preferred implementation process of a control method of a cooker according to an embodiment of the present invention;
fig. 5 is a schematic structural diagram of a control device of a cooker according to an embodiment of the present invention;
fig. 6 is a schematic structural diagram of a cooking device according to an embodiment of the present invention;
fig. 7 is a schematic structural view of another cooking device according to an embodiment of the present invention;
fig. 8 is a schematic structural diagram of another cooking device according to an embodiment of the present invention.
Detailed Description
The technical solution 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.
Example one
As shown in fig. 1, which illustrates a control method of a cooker according to an embodiment of the present invention, as can be seen from the figure, the method may include:
s110, obtaining current season information of the environment where the cooker is located and ambient temperature;
in order to maintain the temperature of the ingredients in the cooker, the cooker is usually kept warm after the cooking function is completed. The cooking device may acquire the temperature of its own ambient environment from a built-in temperature detector (e.g., a temperature sensor), may use the received temperature information sent by the temperature detector installed in the ambient environment as the ambient environment temperature, or may use the received ambient temperature information sent by the terminal or the server as the ambient environment temperature.
S120, a heat preservation strategy of the cooker is formulated according to the current season information and the ambient temperature;
s130, controlling the working state of the cooker after the cooker enters a heat preservation stage according to the established heat preservation strategy.
For example, in step S110, the obtaining of the current season information of the cooker may specifically include: receiving position information and a current date sent by a terminal associated with the cooker, and acquiring current season information of the cooker according to the position information and the current date; or receiving current season information transmitted by a terminal associated with the cooker.
Alternatively, the cooker may acquire the current date of the cooker through a calendar software built in the cooker, and use position information preset by a user as the position information of the cooker. Since the position information is used to calculate the current season of the cooker, the position included in the position information only needs to be accurate to the city of grade, for example, the city of west ampere of shaanxi province. It is understood that when the location information and the current date of the cooker are known, the current season information of the cooker will be easily obtained. For example, the location information is west ampere city, shaxi province, and the current date is 2016, 12, and 20 days, so the cooker can easily estimate that the season in which the cooker is currently located is winter.
For example, for step S120, the formulating a heat preservation strategy of the cooker according to the current season information and the ambient temperature may specifically include, as shown in fig. 2, the following steps:
s1201, acquiring a heat preservation interval judgment strategy corresponding to the current season information according to the current season information;
it should be noted that the heat preservation interval determination strategies corresponding to different seasons are different, because the user's demands for the food temperature in different seasons are different, the heat preservation interval determination strategy corresponding to the current season needs to be obtained according to the current season information.
S1202, determining a temperature interval where the ambient temperature is located according to a heat preservation interval judgment strategy corresponding to the current season information;
s1203, obtaining a target temperature corresponding to a temperature interval where the ambient temperature is located according to a mapping relation between a preset temperature interval and the target temperature, and obtaining heat preservation duration corresponding to the target temperature.
Here, the heat preservation time length may be preset by a user, or may be a heat preservation time length corresponding to the target temperature obtained by the cooking device according to a mapping relationship between preset target temperatures and heat preservation time lengths, and the heat preservation time lengths corresponding to different target temperatures may be the same or different.
It should be noted that the implementation method shown in fig. 2 may be implemented by a server corresponding to the cooking device, or may be implemented by a processor built in the cooking device itself.
Specifically, for step S1202, the determining the temperature interval where the ambient temperature is located according to the heat preservation interval determination policy corresponding to the current season information may specifically include the following several cases:
when the ambient temperature is lower than a preset first temperature threshold, determining that a temperature interval in which the ambient temperature is located is a first temperature interval;
when the ambient temperature is greater than or equal to the first temperature threshold and less than or equal to a preset second temperature threshold, determining that a temperature interval in which the ambient temperature is located is a second temperature interval;
and when the ambient temperature is greater than the second temperature threshold value, determining that the temperature interval in which the ambient temperature is located is a third temperature interval.
Further, the mapping relationship between the preset temperature interval and the target temperature is as follows: the first temperature interval corresponds to a preset first target temperature; the second temperature interval corresponds to a preset second target temperature; the third temperature interval corresponds to a preset third target temperature;
here, it should be noted that, when the magnitudes of the first and second temperature thresholds are sequentially increased, the first, second, and third target temperature values are sequentially decreased; and when the sizes of the first temperature threshold and the second temperature threshold are sequentially reduced, the first target temperature value, the second target temperature value and the third target temperature value are sequentially increased. The number of the temperature thresholds is not particularly limited in the embodiments of the present invention, and the temperature intervals composed of the temperature thresholds are shown in fig. 3, and it can be seen from the figure that the greater the level of the temperature threshold, the greater the corresponding temperature interval, the greater the level of the target temperature will be, and therefore, the control of the cooker on the food insulation temperature will be more detailed.
Further, for step S130, the controlling the operating state of the cooking device after the cooking device enters the heat preservation stage according to the established heat preservation strategy may specifically include the following steps:
s1301, acquiring the temperature of food materials in the cooker in real time within a heat preservation time range corresponding to the target temperature;
specifically, the temperature of the food material in the cooker can be acquired at regular time, so that the subsequent control of the working state of the cooker is facilitated, and the temperature of the food material in the cooker is always maintained near the target temperature.
S1302a, when the temperature of the food material in the cooking device is higher than the target temperature, the cooking device cools the food material, and when the temperature of the cooled food material reaches the target temperature, the cooling of the food material is stopped;
here, the cooling process may be natural cooling, or may be a process of cooling the food material by starting a cooling device. Specifically, when the temperature of the food material in the cooker is higher than the target temperature, which cooling mode is adopted can be determined by judging whether the difference value between the temperature of the food material in the cooker and the target temperature exceeds a preset first temperature difference threshold value; wherein the first temperature difference threshold refers to a minimum temperature difference value for starting the cooling device; if the difference value between the temperature of the food material and the target temperature is larger than a preset first temperature difference threshold value, the cooking device starts a cooling device to cool the food material; and if the difference value between the temperature of the food material and the target temperature is smaller than a preset first temperature difference threshold value, naturally cooling the food material by the cooker. For example, the first temperature difference threshold is 20 ℃ and the target temperature is 50 ℃, at this time, if the current temperature of the food material in the cooker is 90 ℃, the temperature of the food material is higher than the target temperature, and the difference between the temperature of the food material and the target temperature is greater than the preset first temperature difference threshold, so that the cooker starts the cooling device to cool the food material; if the current temperature of the food material in the cooker is 60 ℃, the temperature of the food material is higher than the target temperature, but the difference value between the temperature of the food material and the target temperature does not exceed the preset first temperature difference threshold value, so that the cooker naturally cools the food material, namely the cooling device is not started.
S1302b, when the temperature of the food material in the cooking device is lower than the target temperature, the cooking device performs a heating process on the food material, and when the temperature of the food material after the heating process reaches the target temperature, the heating process on the food material is stopped.
Likewise, a minimum value of the temperature difference for activating the heating device, i.e. a second threshold value of the temperature difference, can also be predefined; when the temperature of the food material in the cooker is lower than the target temperature, whether the cooker needs to start the heating device or not can be determined by judging whether the absolute value of the difference value between the temperature of the food material and the target temperature is larger than a preset second temperature difference threshold value or not; and if the absolute value of the difference value between the temperature of the food material and the target temperature is greater than a preset second temperature difference threshold value, starting the heating device by the cooker. For example, if the preset second temperature difference threshold is 5 ℃ and the target temperature is 50 ℃, and if the temperature of the food material in the cooker is 40 ℃ at this time, the absolute value of the difference between the temperature of the food material and the target temperature is 10 ℃, the cooker will start the heating device because 10 ℃ is higher than 5 ℃.
Taking a pressure cooker as an example, a user operates an appointment, the pressure cooker finishes cooking at 12 points (based on that the user can eat immediately) according to the appointment operation of the user, the pressure cooker calculates the predicted cooking starting time according to the preset cooking required time, after the appointment, the pressure cooker acquires the current season information and the ambient temperature of the environment where the pressure cooker is located, and determines the target temperature and the heat preservation time length which need heat preservation according to the current season information and the ambient temperature; after cooking is finished, the cooker starts to detect the temperature of food materials in the cooker in real time, and when the temperature of the food materials is higher than a target temperature and the difference value between the temperature of the food materials and the target temperature is larger than a preset first temperature difference threshold value, the cooker starts a cooling device; and when the temperature of the food material is lower than the target temperature and the absolute value of the difference value between the temperature of the food material and the target temperature is larger than a preset second temperature difference threshold value, starting the heating device by the cooker.
It should be noted that the cooker provided by the present invention is not limited to the pressure cooker, but may be an electric cooker, an electromagnetic oven, an electric kettle, a coffee maker, a soybean milk maker, etc.
The embodiment of the invention provides a control method of a cooker, which can be known from the description above, and can acquire the target temperature corresponding to the current season and the ambient temperature according to the current season and the ambient temperature, so that the automatic setting of the target temperature required for heat preservation is realized, the trouble brought to a user by manual setting is avoided, meanwhile, different requirements of the user on food temperature in different seasons and different ambient temperatures are met, and the user experience is improved.
Example two
For facilitating understanding of the foregoing technical solution, in the embodiment of the present invention, a preferred implementation process of the foregoing solution will be specifically described with reference to a specific application scenario, and as shown in fig. 4, the preferred implementation process may include the following steps:
s410, when the cooker starts a reservation, the cooker receives current season information sent by a terminal associated with the cooker;
s420, the cooking device acquires a heat preservation interval judgment strategy corresponding to the current season information according to the current season information;
s430, the cooking device determines a temperature interval where the ambient temperature is located according to a heat preservation interval judgment strategy corresponding to the current season information;
s440, the cooker acquires a target temperature corresponding to a temperature interval where the ambient temperature is located according to a mapping relation between a preset temperature interval and the target temperature, and determines heat preservation duration corresponding to the target temperature;
s450, in the range of the heat preservation duration corresponding to the target temperature, the temperature of food materials in the cooker is obtained by the cooker in real time;
s460, judging the size relation between the temperature of the food material and the target temperature by the cooker; if the temperature of the food material is higher than the target temperature, executing step S470; if the temperature of the food material is lower than the target temperature, executing step S480;
s470, the cooking device cools the food material, and when the temperature of the cooled food material reaches the target temperature, the cooling of the food material is stopped;
s480, the cooking device heats the food materials, and when the temperature of the heated food materials reaches the target temperature, the heating of the food materials is stopped.
Specific application scenario one
When the cooker is started for reservation, the cooker receives the current season information sent by a terminal associated with the cooker, and obtains that the ambient temperature is 10 ℃ through a built-in temperature sensor; further, the cooker can obtain a heat preservation interval judgment strategy corresponding to winter by inquiring a preset heat preservation interval judgment strategy; the specific content of the preset heat preservation interval judgment strategy is shown in the following table 1, and as can be seen from the table, the preset heat preservation interval judgment strategy comprises heat preservation interval judgment strategies respectively corresponding to spring and autumn, winter and summer, and mapping relations between different environmental temperatures and target temperatures and heat preservation time lengths in each strategy; on the basis of obtaining the heat preservation interval judgment strategy corresponding to the winter, the cooker can obtain the target temperature corresponding to the ambient temperature of 10 ℃ and the heat preservation duration corresponding to the target temperature through comparison. As can be seen from table 1, in the case of the cooker in winter, when the ambient temperature is 10 ℃, the corresponding target temperature is 70 ℃ and the heat preservation time is 3 hours; when cooking is finished, the cooking device detects the temperature of the food material in the cooking device in real time, and compares the temperature of the food material with a target temperature, for example, when the current temperature of the food material is 90 ℃, the temperature of the food material is higher than the target temperature, and the difference between the temperature of the food material and the target temperature is 20 ℃, because the difference is greater than a preset first temperature difference threshold value by 10 ℃, the cooking device starts a cooling device, and when the temperature of the cooled food material reaches the target temperature, the cooling treatment of the food material is stopped; similarly, if the temperature of the current food material is 60 ℃, the temperature of the food material is lower than the target temperature, and the absolute value of the difference between the temperature of the food material and the target temperature is 10 ℃, since the absolute value of the difference is greater than the preset second temperature difference threshold value of 5 ℃, the cooker starts the heating device, and stops the heating treatment on the food material when the temperature of the heated food material reaches the target temperature; the working state of the cooker is repeatedly controlled, so that the food in the cooker can be kept at about 70 ℃ all the time, and a user can eat hot meal at any time in cold winter without manually setting the heat preservation temperature.
TABLE 1
Specific application scenario two
When the cooker is started for reservation, the cooker receives that the current season information sent by a terminal associated with the cooker is summer, and acquires that the ambient temperature is 35 ℃ through a built-in temperature sensor; further, the cooking device can obtain, through the lookup table 1, that the target temperature corresponding to the season of summer, the ambient temperature of 35 ℃ is 40 ℃ and the heat preservation time period is 1 hour, when the cooking is finished, the cooking device detects the temperature of the food material in the cooking device in real time, and compares the temperature of the food material with the target temperature, for example, when the current temperature of the food material is 60 ℃, the temperature of the food material is higher than the target temperature, and the difference between the temperature of the food material and the target temperature is 20 ℃, because the difference is greater than the preset first temperature difference threshold value of 5 ℃, the cooking device starts the cooling device, and when the temperature of the cooled food material reaches the target temperature, the cooling processing of the food material is stopped; similarly, if the current temperature of the food material is 25 ℃, the temperature of the food material is lower than the target temperature, and the absolute value of the difference between the temperature of the food material and the target temperature is 15 ℃, since the absolute value of the difference is greater than the preset second temperature difference threshold value by 10 ℃, at this time, the cooking device starts the heating device, and when the temperature of the heated food material reaches the target temperature, the heating processing of the food material is stopped; the working state of the cooker is repeatedly controlled, so that the food in the cooker can be always kept at about 40 ℃, and a user can eat the meal with proper temperature at any time in hot summer without manually setting the heat preservation temperature.
The embodiment of the invention provides an optimal implementation process of a control method of a cooker, and the method can acquire the target temperature corresponding to the current season and the ambient temperature according to the current season and the ambient temperature, so that the target temperature required for heat preservation can be automatically acquired, the trouble brought to a user by manual setting is avoided, different requirements of the user on food temperature in different seasons and different ambient temperatures are met, and the user experience is effectively improved.
EXAMPLE III
Based on the same technical concept as described above, as shown in fig. 5, which shows a control device 510 of a cooking device according to an embodiment of the present invention, as can be seen from the figure, the control device 510 may include: an acquisition module 5101, a formulation module 5102 and a control module 5103; wherein the content of the first and second substances,
the obtaining module 5101 is configured to obtain current season information of an environment where the cooker is located and an ambient temperature;
the formulating module 5102 is used for formulating a heat preservation strategy of the cooker according to the current season information and the ambient temperature;
the control module 5103 is configured to control the operating state of the cooking device after the cooking device enters a heat preservation stage according to a formulated heat preservation strategy.
In the above scheme, the obtaining module 5101 is specifically configured to:
receiving position information and a current date sent by a terminal associated with the cooker, and acquiring current season information of the cooker according to the position information and the current date;
or receiving current season information transmitted by a terminal associated with the cooker.
In the above scheme, the formulating module 5102 is specifically configured to:
acquiring a temperature interval judgment strategy corresponding to the current season information according to the current season information;
determining a temperature interval in which the ambient temperature is located according to a temperature interval judgment strategy corresponding to the current season information;
and acquiring a target temperature corresponding to the temperature interval where the ambient temperature is located according to a mapping relation between a preset temperature interval and the target temperature, and determining the heat preservation duration corresponding to the target temperature.
In the above scheme, the formulating module 5102 is specifically configured to:
when the ambient temperature is lower than a preset first temperature threshold, determining that a temperature interval in which the ambient temperature is located is a first temperature interval;
when the ambient temperature is greater than or equal to the first temperature threshold and less than or equal to a preset second temperature threshold, determining that a temperature interval in which the ambient temperature is located is a second temperature interval;
and when the ambient temperature is greater than the second temperature threshold value, determining that the temperature interval in which the ambient temperature is located is a third temperature interval.
In the above scheme, the first temperature interval corresponds to a preset first target temperature; the second temperature interval corresponds to a preset second target temperature; the third temperature interval corresponds to a preset third target temperature; when the first temperature threshold value and the second temperature threshold value are sequentially increased in size, the first target temperature value, the second target temperature value and the third target temperature value are sequentially decreased; and when the sizes of the first temperature threshold and the second temperature threshold are sequentially reduced, the first target temperature value, the second target temperature value and the third target temperature value are sequentially increased.
In the above scheme, the control module 5103 is specifically configured to:
acquiring the temperature of food materials in the cooker in real time within a heat preservation time range corresponding to the target temperature;
when the temperature of the food material in the cooker is higher than the target temperature, cooling the food material in the cooker, and when the temperature of the cooled food material reaches the target temperature, stopping the cooling of the food material;
and when the temperature of the food material in the cooker is lower than the target temperature, heating the food material in the cooker, and when the temperature of the food material after heating treatment reaches the target temperature, stopping heating the food material.
In the above scheme, the control module 5103 is specifically configured to:
when the temperature of food materials in the cooker is higher than the target temperature and the difference value between the temperature of the food materials and the target temperature is larger than a preset first temperature difference threshold value, starting a cooling device to cool the food materials; wherein the first temperature difference threshold refers to a minimum temperature difference value for starting the cooling device;
when the temperature of the food material in the cooker is higher than the target temperature and the difference value between the temperature of the food material and the target temperature is smaller than a preset first temperature difference threshold value, the cooling device is not started, and the food material is naturally cooled.
In the above scheme, the control module 5103 is specifically configured to:
when the temperature of food materials in the cooker is lower than the target temperature and the absolute value of the difference between the temperature of the food materials and the target temperature is larger than a preset second temperature difference threshold value, starting a heating device to heat the food materials; wherein the second temperature difference threshold refers to a minimum temperature difference value for activating the heating device.
Example four
Based on the same technical concept as described above, as shown in fig. 6, which shows a cooking device 50 according to an embodiment of the present invention, it can be seen that the cooking device 50 may include a control device 510 according to any one of the third embodiment; wherein the content of the first and second substances,
the control device 510 is configured to: acquiring current season information of an environment where a cooker is located and ambient temperature; and formulating a heat preservation strategy of the cooker according to the current season information and the ambient temperature; and controlling the working state of the cooker after the cooker enters a heat preservation stage according to the established heat preservation strategy.
In the foregoing solution, the control device 510 is specifically configured to:
receiving position information and a current date sent by a terminal associated with the cooker, and acquiring current season information of the cooker according to the position information and the current date;
or receiving current season information transmitted by a terminal associated with the cooker.
In the foregoing solution, the control device 510 is further specifically configured to:
acquiring a temperature interval judgment strategy corresponding to the current season information according to the current season information;
determining a temperature interval in which the ambient temperature is located according to a temperature interval judgment strategy corresponding to the current season information;
and acquiring a target temperature corresponding to the temperature interval where the ambient temperature is located according to a mapping relation between a preset temperature interval and the target temperature, and determining the heat preservation duration corresponding to the target temperature.
In the above solution, when the ambient temperature is less than a preset first temperature threshold, the control device 510 may determine that a temperature interval in which the ambient temperature is located is a first temperature interval; when the ambient temperature is greater than or equal to the first temperature threshold and less than or equal to a preset second temperature threshold, the control device 510 may determine that the temperature interval in which the ambient temperature is located is a second temperature interval; when the ambient temperature is greater than the second temperature threshold, the control device 510 may determine that the temperature zone in which the ambient temperature is located is a third temperature zone.
Here, it should be noted that the first temperature interval corresponds to a preset first target temperature; the second temperature interval corresponds to a preset second target temperature; the third temperature interval corresponds to a preset third target temperature; when the first temperature threshold value and the second temperature threshold value are sequentially increased in size, the first target temperature value, the second target temperature value and the third target temperature value are sequentially decreased; and when the sizes of the first temperature threshold and the second temperature threshold are sequentially reduced, the first target temperature value, the second target temperature value and the third target temperature value are sequentially increased.
In the foregoing solution, the control device 510 is further specifically configured to:
acquiring the temperature of food materials in the cooker in real time within a heat preservation time range corresponding to the target temperature;
when the temperature of the food material in the cooker is higher than the target temperature and the difference between the temperature of the food material and the target temperature is greater than a preset first temperature difference threshold value, controlling a cooling device 520 built in the cooker 50 to cool the food material in the cooker 50; and when the temperature of the cooled food material reaches the target temperature, controlling the cooling device 520 to stop working; here, the first temperature difference threshold refers to a minimum temperature difference value for activating the cooling device 520; accordingly, cooking utensil 50 further includes cooling device 520, and a schematic view of another configuration of cooking utensil 50 is shown in fig. 7;
when the temperature of the food material in the cooker is lower than the target temperature and the absolute value of the difference between the temperature of the food material and the target temperature is greater than a preset second temperature difference threshold, controlling a heating device 530 built in the cooker 50 to heat the food material in the cooker 50; and when the temperature of the heated food material reaches the target temperature, controlling the heating device 530 to stop working; here, the second temperature difference threshold refers to a minimum temperature difference value for activating the heating device 530; accordingly, cooking device 50 further includes a heating device 530, and a schematic diagram of another structure of cooking device 50 is shown in fig. 8.
As will be appreciated by one skilled in the art, embodiments of the present invention may be provided as a method, system, or computer program product. Accordingly, the present invention may take the form of a hardware embodiment, a software embodiment, or an embodiment combining software and hardware aspects. And wherein the invention may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, optical storage, and the like) having computer-usable program code embodied in the medium.
The present invention is described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the invention. It will be understood that each flow and/or block of the flow diagrams and/or block diagrams, and combinations of flows and/or blocks in the flow diagrams and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention.
Claims (15)
1. A method of controlling a cooker, the method comprising:
acquiring current season information of an environment where a cooker is located and ambient temperature;
acquiring a temperature interval judgment strategy corresponding to the current season information according to the current season information;
determining a temperature interval in which the ambient temperature is located according to a temperature interval judgment strategy corresponding to the current season information;
obtaining a target temperature corresponding to a temperature interval in which the ambient temperature is located according to a mapping relation between a preset temperature interval and the target temperature, and determining heat preservation duration corresponding to the target temperature to obtain a heat preservation strategy; wherein the heat-preservation strategy is used for setting a target temperature and a heat-preservation time period of the cooker;
and controlling the working state of the cooker after the cooker enters a heat preservation stage according to the established heat preservation strategy.
2. The method according to claim 1, wherein the obtaining current season information of the cooker specifically comprises:
receiving position information and a current date sent by a terminal associated with the cooker, and acquiring current season information of the cooker according to the position information and the current date;
or receiving current season information transmitted by a terminal associated with the cooker.
3. The method according to claim 1, wherein the determining the temperature interval in which the ambient temperature is located according to the temperature interval determination strategy corresponding to the current season information specifically includes:
when the ambient temperature is lower than a preset first temperature threshold, determining that a temperature interval in which the ambient temperature is located is a first temperature interval;
when the ambient temperature is greater than or equal to the first temperature threshold and less than or equal to a preset second temperature threshold, determining that a temperature interval in which the ambient temperature is located is a second temperature interval;
and when the ambient temperature is greater than the second temperature threshold value, determining that the temperature interval in which the ambient temperature is located is a third temperature interval.
4. The method of claim 3, wherein the mapping relationship between the preset temperature interval and the target temperature is:
the first temperature interval corresponds to a preset first target temperature; the second temperature interval corresponds to a preset second target temperature; the third temperature interval corresponds to a preset third target temperature; when the first temperature threshold value and the second temperature threshold value are sequentially increased in size, the first target temperature value, the second target temperature value and the third target temperature value are sequentially decreased; and when the sizes of the first temperature threshold and the second temperature threshold are sequentially reduced, the first target temperature value, the second target temperature value and the third target temperature value are sequentially increased.
5. The method according to claim 1, wherein the controlling the operating state of the cooking appliance after the cooking appliance enters the keep-warm stage according to the established keep-warm strategy comprises:
acquiring the temperature of food materials in the cooker in real time within a heat preservation time range corresponding to the target temperature;
when the temperature of the food material in the cooker is higher than the target temperature, cooling the food material in the cooker, and when the temperature of the cooled food material reaches the target temperature, stopping the cooling of the food material;
and when the temperature of the food material in the cooker is lower than the target temperature, heating the food material in the cooker, and when the temperature of the food material after heating treatment reaches the target temperature, stopping heating the food material.
6. The method according to claim 5, wherein when the temperature of the food material in the cooker is higher than the target temperature, the cooling of the food material in the cooker comprises:
when the temperature of food materials in the cooker is higher than the target temperature and the difference value between the temperature of the food materials and the target temperature is larger than a preset first temperature difference threshold value, starting a cooling device to cool the food materials; wherein the first temperature difference threshold refers to a minimum temperature difference value for starting the cooling device;
and when the temperature of the food material in the cooker is higher than the target temperature and the difference value between the temperature of the food material and the target temperature is smaller than a preset first temperature difference threshold value, naturally cooling the food material.
7. The method according to claim 5, wherein when the temperature of the food material in the cooker is lower than the target temperature, heating the food material in the cooker comprises:
when the temperature of food materials in the cooker is lower than the target temperature and the absolute value of the difference between the temperature of the food materials and the target temperature is larger than a preset second temperature difference threshold value, starting a heating device to heat the food materials; wherein the second temperature difference threshold refers to a minimum temperature difference value for activating the heating device.
8. A control device for a cooker, characterized in that it comprises: the system comprises an acquisition module, a formulation module and a control module; wherein the content of the first and second substances,
the acquisition module is used for acquiring current season information of the environment where the cooker is located and ambient temperature;
the formulating module is used for acquiring a temperature interval judgment strategy corresponding to the current season information according to the current season information; determining a temperature interval in which the ambient temperature is located according to a temperature interval judgment strategy corresponding to the current season information; obtaining a target temperature corresponding to a temperature interval in which the ambient temperature is located according to a mapping relation between a preset temperature interval and the target temperature, and determining heat preservation duration corresponding to the target temperature to obtain a heat preservation strategy; wherein the heat-preservation strategy is used for setting a target temperature and a heat-preservation time period of the cooker;
and the control module is used for controlling the working state of the cooker after the cooker enters a heat preservation stage according to the established heat preservation strategy.
9. The apparatus of claim 8, wherein the obtaining module is specifically configured to:
receiving position information and a current date sent by a terminal associated with the cooker, and acquiring current season information of the cooker according to the position information and the current date;
or receiving current season information transmitted by a terminal associated with the cooker.
10. The apparatus according to claim 8, wherein the formulating module is specifically configured to:
when the ambient temperature is lower than a preset first temperature threshold, determining that a temperature interval in which the ambient temperature is located is a first temperature interval;
when the ambient temperature is greater than or equal to the first temperature threshold and less than or equal to a preset second temperature threshold, determining that a temperature interval in which the ambient temperature is located is a second temperature interval;
and when the ambient temperature is greater than the second temperature threshold value, determining that the temperature interval in which the ambient temperature is located is a third temperature interval.
11. The apparatus of claim 10, wherein the first temperature range corresponds to a preset first target temperature; the second temperature interval corresponds to a preset second target temperature; the third temperature interval corresponds to a preset third target temperature; when the first temperature threshold value and the second temperature threshold value are sequentially increased in size, the first target temperature value, the second target temperature value and the third target temperature value are sequentially decreased; and when the sizes of the first temperature threshold and the second temperature threshold are sequentially reduced, the first target temperature value, the second target temperature value and the third target temperature value are sequentially increased.
12. The apparatus of claim 8, wherein the control module is specifically configured to:
acquiring the temperature of food materials in the cooker in real time within a heat preservation time range corresponding to the target temperature;
when the temperature of the food material in the cooker is higher than the target temperature, cooling the food material in the cooker, and when the temperature of the cooled food material reaches the target temperature, stopping the cooling of the food material;
and when the temperature of the food material in the cooker is lower than the target temperature, heating the food material in the cooker, and when the temperature of the food material after heating treatment reaches the target temperature, stopping heating the food material.
13. The apparatus of claim 12, wherein the control module is specifically configured to:
when the temperature of food materials in the cooker is higher than the target temperature and the difference value between the temperature of the food materials and the target temperature is larger than a preset first temperature difference threshold value, starting a cooling device to cool the food materials; wherein the first temperature difference threshold refers to a minimum temperature difference value for starting the cooling device;
and when the temperature of the food material in the cooker is higher than the target temperature and the difference value between the temperature of the food material and the target temperature is smaller than a preset first temperature difference threshold value, naturally cooling the food material.
14. The apparatus of claim 12, wherein the control module is specifically configured to:
when the temperature of food materials in the cooker is lower than the target temperature and the absolute value of the difference between the temperature of the food materials and the target temperature is larger than a preset second temperature difference threshold value, starting a heating device to heat the food materials; wherein the second temperature difference threshold refers to a minimum temperature difference value for activating the heating device.
15. A cooker comprising a control device of a cooker as claimed in any one of claims 8 to 14.
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| CN110856604B (en) * | 2018-08-24 | 2022-09-06 | 浙江绍兴苏泊尔生活电器有限公司 | Cooking appliance and appointment control method and device thereof |
| CN114484969B (en) * | 2020-10-23 | 2024-06-04 | 海信冰箱有限公司 | Refrigerator and food material management method thereof |
| CN113397393B (en) * | 2021-07-12 | 2022-07-12 | 珠海格力电器股份有限公司 | Cooking appliance control method and device and electronic equipment |
| CN114384818A (en) * | 2022-01-19 | 2022-04-22 | 张兴文 | Control system of intelligent equipment based on internet technology |
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