CN109237543B

CN109237543B - Dry burning prevention control method and dry burning prevention system

Info

Publication number: CN109237543B
Application number: CN201811028211.0A
Authority: CN
Inventors: 张炳卫; 韩杰; 戴相录; 李孟彬; 季俊生; 唐相伟
Original assignee: Foshan Shunde Midea Washing Appliances Manufacturing Co Ltd
Current assignee: Wuhu Midea Smart Kitchen Appliance Manufacturing Co Ltd
Priority date: 2018-09-04
Filing date: 2018-09-04
Publication date: 2020-09-01
Anticipated expiration: 2038-09-04
Also published as: CN109237543A

Abstract

The invention discloses a control method and a dry burning prevention system for preventing dry burning of a stove. The control method for preventing dry burning comprises the following steps: collecting the temperature of the pot; determining the cooking state of the cooker according to the temperature of the cooker; acquiring a corresponding alarm temperature threshold according to the cooking state of the cooker; when the temperature of the cooker is greater than the alarm temperature threshold, controlling the cooker to send alarm information corresponding to the alarm temperature threshold, and starting timing when the cooker sends the alarm information for the first time; and when the timed duration is longer than a first preset duration, controlling the stove to be closed. According to the control method for preventing dry burning, the corresponding alarm temperature threshold value is obtained according to the cooking state of the stove, and the stove is controlled to send alarm information when the temperature of the cooker is larger than the alarm temperature threshold value, so that the stove can inform a user before or just before dry burning occurs, and the close of the stove is controlled in a timing mode, so that the control precision of preventing dry burning can be improved, the false judgment of preventing dry burning of the stove is prevented, and the user experience is good.

Description

Dry burning prevention control method and dry burning prevention system

Technical Field

The invention relates to the technical field of cooking appliances, in particular to an anti-dry heating control method and an anti-dry heating system.

Background

In the related art, the dry burning prevention function provided in the household cooker can automatically close the cooker when the temperature of the cooker reaches the dry burning prevention temperature threshold. However, the same dry burning prevention temperature threshold value is uniformly used in the existing dry burning prevention control method, and dry burning occurrence is judged when the temperature of the pot is higher than the dry burning prevention temperature threshold value, so that dry burning prevention misjudgment is easy to occur. Meanwhile, before the stove is dry-burned or when the stove just starts dry-burning, the user cannot be informed to close the stove in time, when the temperature of the pot reaches the dry-burning prevention temperature threshold, the pot is dry-burned for a certain time, food in the pot is easily carbonized, the pot is difficult to clean, and the like, and the user experience is poor.

Disclosure of Invention

The embodiment of the invention provides an anti-dry heating control method and an anti-dry heating system.

The dry burning prevention control method is used for the kitchen range. The control method for preventing dry burning comprises the following steps:

collecting the temperature of the pot;

determining the cooking state of the cooker according to the temperature of the cooker;

acquiring a corresponding alarm temperature threshold according to the cooking state of the cooker;

judging whether the temperature of the pot is greater than the alarm temperature threshold value or not;

if the temperature of the cooker is larger than the alarm temperature threshold, controlling the cooker to send alarm information corresponding to the alarm temperature threshold, and starting timing when the cooker sends the alarm information for the first time;

judging whether the timed duration is greater than a first preset duration or not;

and if the timed duration is longer than the first preset duration, controlling the stove to be closed.

According to the control method for preventing dry burning, the corresponding alarm temperature threshold value is obtained according to the cooking state of the cooker, the cooker is controlled to send out alarm information when the temperature of the cooker is larger than the alarm temperature threshold value, so that the cooker can be timely notified to a user before or just before dry burning occurs, and the embodiment controls the closing of the cooker in a timing mode, so that the control precision of preventing dry burning can be improved, the occurrence of false judgment of preventing dry burning of the cooker is prevented, and the user experience is good.

In certain embodiments, the control method comprises:

when detecting that the firepower of cooking utensils is adjusted and/or the pan is in when leaving the pot state, clear away the length of time of timing, or clear away partly the length of time of timing, or prolong first preset duration.

In certain embodiments, the control method comprises:

in the timing process, if the temperature of the cookware is less than or equal to the alarm temperature threshold, stopping timing or stopping timing and clearing original timing data; or

In the timing process, if the temperature of the cookware is less than or equal to the alarm temperature threshold value and lasts for a second preset time, the timing is stopped or stopped, and the original timing data is cleared.

In some embodiments, the cooking states include a water cooking state and a water-free cooking state, and the determining the cooking state of the cooker according to the temperature of the pot includes:

judging whether the boiling section exists in the pot according to the temperature of the pot,

if so, determining that the stove is in the water cooking state;

if not, determining that the stove is in the waterless cooking state.

In some embodiments, determining whether a boiling section is present based on the temperature of the pot comprises:

judging whether the collected quantity of the temperatures of the cookware is larger than a preset quantity or not;

if so, calculating the change rate of the temperature of the pot within a preset time, and when the change rate of the temperature is smaller than or equal to a preset value, determining that the boiling section of the pot exists and taking the current temperature of the pot as the pot boiling temperature of the pot;

and when the change rate of the temperature is greater than the preset value, determining that the boiling section does not exist in the pot.

In some embodiments, the cooking states include a water cooking state and a no water cooking state, and the control method includes:

when the kitchen range is in the water cooking state, setting a first alarm temperature value as an alarm temperature threshold value of the kitchen range;

when the stove is in the waterless cooking state, setting a second alarm temperature value as an alarm temperature threshold value of the stove;

the first alarm temperature value is smaller than the second alarm temperature value.

In certain embodiments, the control method comprises: when the cooking utensils are in when there is water culinary art state, according to the temperature of pan acquires the heat conductivity of pan, according to the heat conductivity of pan acquires correspondingly warning temperature threshold value.

In some embodiments, obtaining the corresponding alarm temperature threshold according to the thermal conductivity of the pot includes:

judging whether the boiling temperature of the pot is less than or equal to a preset heat conduction temperature, if so, setting a third alarm temperature value as an alarm temperature threshold value of the pot, and if not, setting a fourth alarm temperature value as the alarm temperature threshold value of the pot; the third alarm temperature value is less than the fourth alarm temperature value.

In some embodiments, the alarm temperature threshold includes a plurality of different alarm temperature thresholds defining a plurality of alarm ranges, the alarm information including a plurality of alarm information, each of the alarm ranges corresponding to one of the alarm information; control the cooking utensils send with alarm information that alarm temperature threshold value corresponds includes:

and controlling the cooker to send out alarm information corresponding to the alarm range according to the alarm range where the temperature of the cooker is.

The embodiment of the invention also provides an anti-dry burning system, which comprises a cooker and a control device, wherein the control device is connected with the cooker and is used for:

collecting the temperature of the pot;

In the dry burning prevention system provided by the embodiment of the invention, the corresponding alarm temperature threshold value is obtained according to the cooking state of the cooker, and the cooker is controlled to send alarm information when the temperature of the cooker is greater than the alarm temperature threshold value, so that the cooker can inform a user in time before or just before dry burning occurs, and the embodiment controls the closing of the cooker in a timing mode, so that the control precision of dry burning prevention can be improved, the dry burning prevention misjudgment of the cooker is prevented, and the user experience is good.

In certain embodiments, the control device is configured to:

In some embodiments, the cooking states include a water cooking state and a no water cooking state, and the control device is configured to:

if so, determining that the stove is in the water cooking state;

if not, determining that the stove is in the waterless cooking state.

In certain embodiments, the control device is configured to:

when the cooking utensils are in when there is water culinary art state, according to the temperature of pan acquires the heat conductivity of pan, according to the heat conductivity of pan acquires correspondingly warning temperature threshold value.

In certain embodiments, the control device is configured to:

In some embodiments, the alarm temperature threshold includes a plurality of different alarm temperature thresholds defining a plurality of alarm ranges, the alarm information including a plurality of alarm information, each of the alarm ranges corresponding to one of the alarm information; the control device is used for: and controlling the cooker to send out alarm information corresponding to the alarm range according to the alarm range where the temperature of the cooker is.

Additional aspects and advantages of embodiments of the invention 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 embodiments of the invention.

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

fig. 1 is a flowchart of a dry-fire prevention control method according to an embodiment of the present invention.

Fig. 2 is a scene schematic diagram of the dry burning prevention system according to the embodiment of the present invention.

Fig. 3 is a schematic block diagram of an anti-dry heating system according to an embodiment of the present invention.

Fig. 4 is another flowchart of the dry burning prevention control method according to the embodiment of the present invention.

Fig. 5 is a graph of the temperature of the pot over time with the pot in a water cooking state.

Fig. 6 is a graph of the temperature of the pot over time when the pot is in a no water cooking state.

Fig. 7 is a flowchart of a dry-heating prevention control method according to an embodiment of the present invention.

Fig. 8 is still another flowchart of the dry burning prevention control method according to the embodiment of the present invention.

Fig. 9 is still another flowchart of the dry burning prevention control method according to the embodiment of the present invention.

Fig. 10 is still another flowchart of the dry burning prevention control method according to the embodiment of the present invention.

Fig. 11 is still another flowchart of the dry burning prevention control method according to the embodiment of the present invention.

Fig. 12 is still another flowchart of the dry burning prevention control method according to the embodiment of the present invention.

Fig. 13 is still another flowchart of the dry burning prevention control method according to the embodiment of the present invention.

Fig. 14 is still another flowchart of the dry burning prevention control method according to the embodiment of the present invention.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.

In the description of the embodiments of the present invention, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implying any number of technical features indicated. Thus, features defined as "first", "second", may explicitly or implicitly include one or more of the described features. In the description of the embodiments of the present invention, "a plurality" means two or more unless specifically limited otherwise.

In the description of the embodiments of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as being fixedly connected, detachably connected, or integrally connected; either directly or indirectly through intervening media, either internally or in any other relationship. Specific meanings of the above terms in the embodiments of the present invention can be understood by those of ordinary skill in the art according to specific situations.

In embodiments of the invention, unless expressly stated or limited otherwise, the first feature "on" or "under" the second feature may comprise the first and second features being in direct contact, or the first and second features being in contact, not directly, but via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly under and obliquely below the second feature, or simply meaning that the first feature is at a lesser elevation than the second feature.

The following disclosure provides many different embodiments or examples for implementing different configurations of embodiments of the invention. In order to simplify the disclosure of embodiments of the invention, the components and arrangements of specific examples are described below. Of course, they are merely examples and are not intended to limit the present invention. Furthermore, embodiments of the invention may repeat reference numerals and/or reference letters in the various examples, which have been repeated for purposes of simplicity and clarity and do not in themselves dictate a relationship between the various embodiments and/or arrangements discussed. In addition, embodiments of the present invention provide examples of various specific processes and materials, but one of ordinary skill in the art may recognize applications of other processes and/or use of other materials.

Referring to fig. 1 to 3, a dry-burning prevention control method according to an embodiment of the present invention is applied to a cooker 20. The control method for preventing dry burning comprises the following steps:

step S10, collecting the temperature of the pot 30;

step S20, determining the cooking state of the cooker 20 according to the temperature of the cooker 30;

step S30, acquiring a corresponding alarm temperature threshold according to the cooking state of the cooker 20;

step S40, judging whether the temperature of the pot 30 is larger than the alarm temperature threshold value;

if the temperature of the cooker 30 is greater than the alarm temperature threshold, step S42, controlling the cooker 20 to send out alarm information corresponding to the alarm temperature threshold, and starting timing when the cooker 20 sends out the alarm information for the first time;

step S50, judging whether the timing duration is greater than a first preset duration;

if the timed duration is longer than the first preset duration, step S52, controlling the cooking appliance 20 to be turned off.

The dry burning prevention system 100 of the embodiment of the invention comprises a cooker 20 and a control device 50, wherein the control device 50 is connected with the cooker 20. As an example, the dry burning prevention control method according to the embodiment of the present invention may be implemented by the dry burning prevention system 100 according to the embodiment of the present invention, and is applied to the cooker 20.

Step S10, step S20, step S30, step S40, step S42, step S50, and step S52 of the dry burning prevention control method according to the embodiment of the present invention may be implemented by control device 50. That is, the control device 50 is used for collecting the temperature of the pot 30; determining the cooking state of the cooker 20 according to the temperature of the cooker 30; acquiring a corresponding alarm temperature threshold according to the cooking state of the cooker 20; judging whether the temperature of the pot 30 is greater than an alarm temperature threshold value; if the temperature of the cooker 30 is greater than the alarm temperature threshold, controlling the cooker 20 to send alarm information corresponding to the alarm temperature threshold, and starting timing when the cooker 20 sends the alarm information for the first time; judging whether the timing duration is greater than a first preset duration or not; and if the timed duration is longer than the first preset duration, controlling the stove 20 to be closed.

In the dry burning prevention control method of the embodiment of the invention, the corresponding alarm temperature threshold value is obtained according to the cooking state of the cooker 20, and the cooker 20 is controlled to send out alarm information when the temperature of the cooker 30 is greater than the alarm temperature threshold value, so that the cooker 20 can inform a user in time before or just when dry burning occurs, and the embodiment controls the closing of the cooker 20 in a timing mode, so that the control precision of dry burning prevention can be improved, the dry burning prevention misjudgment of the cooker 20 is prevented, and the user experience is good.

Specifically, referring to fig. 3, the temperature of the pot 30 can be measured by the temperature sensor 40. In one embodiment, the temperature sensor 40 may be disposed on the cooktop 20, for example, the temperature sensor 40 is a dry-fire protection temperature probe of the cooktop 20. The dry-fire prevention temperature probe may be provided in a burner of the cooker 20. The collected temperature of the pot 30 can be understood as temperature data output by the temperature sensor 40 (such as an anti-dry heating temperature probe), and is not necessarily linked to whether the pot 30 is placed on the cooker 20. When the pot 30 is placed on the cooker 20, the pot 30 is elastically abutted against the dry-burning prevention temperature probe, so that the dry-burning prevention temperature probe obtains more accurate temperature of the pot 30.

In another embodiment, the temperature of the pot 30 is detected by a temperature sensor 40 provided at the pot 30. The temperature sensor 40 may be a wireless passive temperature sensor. The wireless passive temperature sensor does not need power supply, and can send out the collected temperature data in a wireless mode.

In another embodiment, the temperature sensor 40 may be another temperature sensor, the temperature sensor may be disposed in an interlayer at the bottom of the pot body of the pot 30, and the temperature of the pot 30 collected by the temperature sensor may be transmitted to the control device 50 through a temperature signal transmitting unit disposed at the handle of the pot 30.

Specifically, when the cookware 30 is in different cooking states, the conditions of reaching the dry-cooking state are different, so that the temperatures of the cookware 30 are different, and therefore, in the embodiment of the present invention, the corresponding alarm temperature threshold value can be obtained according to the cooking state of the cookware 20. When the temperature of the cooker 30 is greater than the alarm temperature threshold, the user can be timely notified to pay attention to the cooking condition of the cooker 20, so that the user can timely operate the cooker 20. It should be noted that, when the cooker 20 sends out the alarm information corresponding to the alarm temperature threshold, it is also indicated that the pot 30 is already in the state close to dry-cooking. Therefore, in the embodiment, the timing is started after the kitchen range 20 sends the alarm information, and the kitchen range 20 is controlled to be closed when the timing duration is longer than the first preset duration, so that the control precision of the dry burning prevention function of the kitchen range 20 can be improved, and the kitchen range 20 is prevented from being subjected to dry burning prevention misjudgment.

In one embodiment, when the timed time length is longer than a first preset time length, the cooker 20 is controlled to stop sending alarm information. In another embodiment, when the timed duration is longer than the first preset duration, the cooker 20 is controlled to continue to send out alarm information, and the alarm information may be a voice prompting that the cooker 20 is turned off, or other alarm information is sent out, which is not limited herein.

In the embodiment of the present invention, the controlling of the cooking stove 20 to be turned off mainly means controlling the cooking stove 20 to stop heating, for example, when the cooking stove 20 is an electromagnetic stove, the current of the coil is cut off, and when the cooking stove 20 is a gas stove, the control device 50 may send a turn-off instruction to the electromagnetic valve to cut off the gas supply of the cooking stove 20, so as to turn off the burner of the cooking stove 20.

It should be noted that part or all of the functions of the control device 50 according to the embodiment of the present invention may be implemented by a controller or a processor, or a control panel, or a computer board of the cooker 20 itself, or the control device 50 is manufactured as a separate control box or a control terminal including the controller, the processor, the control panel, or the computer board, and is installed on the cooker 20, or at another location outside the cooker 20. That is, the dry burning prevention system 100 may be implemented by the cooktop 20 having the control device 50. Therefore, the protection scope of the dry burning prevention system 100 of the present invention also includes the cooking appliance 20 having the function of the control device 50.

In some embodiments, a control method comprises:

when the firepower of the cooker 20 is detected to be adjusted and/or the cooker 30 is in the state of leaving the cooker, the timing duration is cleared, or a part of the timing duration is cleared, or the first preset duration is prolonged.

The dry burning prevention control method can be realized by the dry burning prevention system 100 according to the embodiment of the present invention. The control method described above may be implemented by the control device 50. That is, the control device 50 is used to clear the timed period, or clear a part of the timed period, or extend the first preset period when it is detected that the fire of the cooker 20 is adjusted and/or the pot 30 is in the off-pot state.

It should be noted that, in one embodiment, the counted time duration is cleared when the power of the cooking appliance 20 is adjusted and/or the pot 30 is in the off-pot state. In another embodiment, a portion of the timed length is cleared when it is detected that the fire of the cooktop 20 is adjusted and/or the pot 30 is in an off-pot state. In yet another embodiment, the first preset time period is extended when it is detected that the fire of the cooking hob 20 is adjusted and/or the pot 30 is in an off-pot state.

Specifically, referring to fig. 3, in some embodiments, the cooktop 20 includes a fire detection sensor 60, and the fire detection sensor 60 is used to detect the fire of the cooktop 20. In one embodiment, the cooking range 20 is a gas stove, the fire detection sensor 60 may be a rotatable potentiometer installed on a switch knob post of the cooking range 20, a fire adjustment gear of the cooking range 20 is obtained by sensing a resistance, a voltage or a current change of the potentiometer, and the fire of the cooking range 20 is further determined, so as to determine whether the fire of the cooking range 20 is adjusted according to the fire. In another embodiment, the fire detection sensor 60 may be a gas flow rate sensing device installed on a gas pipeline, and the magnitude of the fire of the cooking appliance 20 is determined by sensing the flow rate of the gas, so as to determine whether the fire of the cooking appliance 20 is adjusted according to the magnitude of the fire. In still another embodiment, the fire detection sensor 60 may be a gas flow rate sensing device installed on a gas pipe, and the magnitude of the fire of the cooking appliance 20 is determined by sensing the flow rate of the gas, so as to determine whether the fire of the cooking appliance 20 is adjusted according to the magnitude of the fire. In still another embodiment, the fire detection sensor 60 may be a gas pressure sensing device installed on a gas pipeline, and the fire of the cooking appliance 20 is determined by sensing the pressure of the gas, so as to determine whether the fire of the cooking appliance 20 is adjusted according to the fire. Of course, the cooking hob 20 may also be an induction hob. The firepower of the induction cooker can be judged by detecting the current or firepower gear of the supply coil, so that whether the firepower of the induction cooker is adjusted or not is judged according to the firepower of the induction cooker. Note that, when the fire detection sensor 60 detects that the fire of the cooktop 20 is turned off, the control device 50 clears the data recorded this time.

It should be noted that the pot 30 in the present embodiment is in the state of being away from the pot, which means that the pot 30 is not placed on the cooking utensil 20. Preferably, when determining whether the pot 30 is in the state of leaving the pot, the timing can be started when the pot 30 leaves the stove 20, and the timing duration is longer than the preset pot leaving duration, then the pot 30 is determined to be in the state of leaving the pot. Because in some food cooking scenarios, the pot 30 may leave the cooking range 20 for a short time or several times during the cooking process, and the food cooked by the pot 30 is not changed, the control method can be more accurate.

In one embodiment, whether the pot 30 is away from the pot may be detected by installing the seated pot detection contact temperature sensor 40.

In another embodiment, during cooking, whether the pot 30 is in the out-of-pot state can be determined by the temperature rising rate of the pot 30 detected by the contact temperature sensor 40 without pot detection installed on the cooking range 20, when the cooking range 20 is heated, the temperature change value Δ T within the preset time period T is calculated, and when the temperature change value Δ T is greater than the first predetermined value, the pot 30 is determined to be in the out-of-pot state. Or when the cooker 20 is heated, calculating the slope Δ T/T of the temperature within the preset time period T, and when the slope Δ T/T of the temperature is greater than a second predetermined value, determining that the pot 30 is in the out-of-pot state. Or when the cooker 20 is heated, calculating a temperature change value delta T and a temperature gradient delta T/T within a preset time period T, and when the temperature change value delta T is greater than a first preset value and the temperature gradient delta T/T is greater than a second preset value, determining that the cooker 30 is in the out-of-cooker state.

In yet another embodiment, during cooking, whether the temperature of the pot 30 fluctuates greatly or not can be detected by the non-contact temperature sensor 40 installed on the cooking range 20, when the cooking range 20 is heated, the temperature change value Δ T within the preset time period T is calculated, and when the temperature change value Δ T is greater than the first preset value, it is determined that the pot 30 is in the off-pot state. Or when the cooker 20 is heated, calculating the slope Δ T/T of the temperature within the preset time period T, and when the slope Δ T/T of the temperature is greater than a second predetermined value, determining that the pot 30 is in the out-of-pot state. Or when the cooker 20 is heated, calculating a temperature change value delta T and a temperature gradient delta T/T within a preset time period T, and when the temperature change value delta T is greater than a first preset value and the temperature gradient delta T/T is greater than a second preset value, determining that the cooker 30 is in the out-of-cooker state. In yet another embodiment, the position sensor connected by the contact temperature sensor 40 detects whether the pot 30 is in the off-pot state.

In yet another embodiment, during cooking, it may be detected whether the pot 30 is in an out-of-pot state by an image sensor mounted on the hob 20 without the hob 20 being shut down.

In yet another embodiment, a weight sensor may be mounted on the pot support during cooking. In the cooking process, whether the cooker 30 is in the state of leaving the cooker or not is judged by measuring the weight born by the cooker support. If the measured weight is close to zero within the preset range, it is determined that the pot 30 is in the state of leaving the pot.

It is understood that in some embodiments, the means for determining whether the pot 30 is in the off-pot state may adopt any one or a combination of two or more of the above embodiments.

It should be noted that, when it is detected that the fire of the cooker 20 is adjusted and/or the pot 30 is in the away-from-pot state, that is, the user has already noticed the cooking condition of the cooker 20 and intervened to operate the fire of the cooker 20 or operate the pot 30, which indicates that the pot 30 is not easy to dry-fire in such a case, in this embodiment, when it is detected that the fire of the cooker 20 is adjusted and/or the pot 30 is in the away-from-pot state, the timing duration is cleared, or a part of the timing duration is cleared, or the first preset duration is extended, so that the control accuracy of the dry-fire prevention function of the cooker 20 can be improved.

In some embodiments, a control method comprises:

in the timing process, if the temperature of the cooker 30 is less than or equal to the alarm temperature threshold of the cooker 20, stopping timing or stopping timing and clearing the original timing data; or

In the timing process, if the temperature of the pot 30 is less than or equal to the alarm temperature threshold of the cooker 20 and lasts for a second preset time, the timing is stopped or stopped and the original timing data is cleared.

The dry burning prevention control method can be realized by the dry burning prevention system 100 according to the embodiment of the present invention. The control method described above may be implemented by the control device 50. That is, the control device 50 is used for stopping timing or timing and clearing the original timing data when the temperature of the pot 30 is less than or equal to the alarm temperature threshold of the cooker 20 during the timing process; or in the timing process, if the temperature of the cooker 30 is less than or equal to the alarm temperature threshold of the cooker 20 and lasts for a second preset time, stopping timing or timing and clearing the original timing data.

It should be noted that, in one embodiment, in the timing process, if the temperature of the pot 30 is less than or equal to the alarm temperature threshold of the cooking range 20, the timing is stopped. In another embodiment, in the timing process, if the temperature of the pot 30 is less than or equal to the alarm temperature threshold of the cooker 20, the timing is stopped and the original timing data is cleared. In another embodiment, in the timing process, if the temperature of the pot 30 is less than or equal to the alarm temperature threshold of the cooking utensil 20 and lasts for a second preset time period, the timing is stopped. In another embodiment, in the timing process, if the temperature of the pot 30 is less than or equal to the alarm temperature threshold of the cooker 20 and lasts for a second preset time period, the timing is stopped and the original timing data is cleared.

It can be understood that, in the timing process, when the temperature of the pot 30 is less than or equal to the alarm temperature threshold of the cooker 20, that is, at this time, the probability of the pot 30 being dry-burned is very small. Therefore, in one embodiment, the timer may be controlled to stop counting, that is, when the temperature sensor 40 detects that the temperature of the pot 30 is again greater than the alarm temperature threshold, the timer continues to accumulate on the original counting data. In another embodiment, the timer may be stopped and the original timer data may be cleared, that is, when the temperature sensor 40 detects that the temperature of the pot 30 is again greater than the alarm temperature threshold, the timer may be reset to start accumulating from zero.

Referring to fig. 4, in some embodiments, the cooking states include a water cooking state and a no water cooking state, and step S20 includes:

step S22, judging whether the pot 30 has boiling section according to the temperature of the pot 30,

if yes, step S24, determining that the cooking range 20 is in a water cooking state;

if not, step S26, determining that the cooking range 20 is in the water-free cooking state.

The dry burning prevention control method according to the embodiment of the present invention can be realized by the dry burning prevention system 100 according to the embodiment of the present invention. The steps S22, S24, and S26 of the dry burning prevention control method according to the embodiment of the present invention may be implemented by the control device 50. That is, the control device 50 is used for judging whether the pot 30 has a boiling section according to the temperature of the pot 30, and if so, determining that the cooker 20 is in a water cooking state; if not, determining that the cooking range 20 is in the water-free cooking state.

Therefore, the cooking state of the cooker 20 is determined by judging whether the boiling section of the cooker 30 exists or not, and the cooking state is high in accuracy, simple and easy to obtain.

In particular, the boiling section of the pot 30 can be understood as the temperature section reached by the pot 30 when the pot 30 is in the boiling stage of the water cooking state. It should be noted that when the water in the pot 30 is boiling, the temperature of the water in the pot 30 is maintained at a stable temperature, and at this time, the temperature of the outer surface of the pot 30 is also maintained at a stable temperature when the heat is transferred to the outer surface of the pot 30. The fluctuation range of the temperature of the outer surface of the pot 30 is within a predetermined range, and it can be understood that it is in the boiling section.

Generally, the water cooking can be a water cooking mode with small change of temperature change rate of stewing, boiling, stewing and steaming. The waterless cooking comprises a waterless cooking mode with large change rate of temperature change of frying, stir-frying and frying. When the cooking utensil 20 is in a water cooking state, please refer to fig. 5, and the inventor finds that the temperature-time curves 1 and 2 of the pot 30 have a typical three-stage distribution characteristic, and the temperature-time curve 1 and the temperature-time curve 2 are temperature curves of the pot 30 with respect to temperature and time, respectively: a first stage: when the cooker 20 starts to heat, the temperature of the pot 30 gradually rises; and a second stage: when the water in the pot 30 is boiling, the temperature of the pot 30 is in a constant or approximately constant state, that is, the pot 30 has a boiling section; a third stage: when the water in the pot 30 is dried, the temperature of the pot 30 is increased again. Wherein, for the cookware 30 with good heat conductivity, such as the metal cookware 30, when the water in the pan is boiled, the temperature of the outer surface of the pan bottom is lower, such as 110 ℃ to 130 ℃, as shown in the temperature-time curve 1; for a pot 30 with poor thermal conductivity, such as a casserole, the temperature of the outer surface of the pot bottom is higher when the water in the pot is boiling. E.g., 140 c to 180 c, as shown in temperature time curve 2. When the cooking utensil 20 is in the water-free cooking state, the temperature-time curve 3 is a temperature curve of the temperature and the time of the pot 30 as shown in fig. 6, and the temperature curve 3 of the temperature and the time of the pot 30 has large fluctuation and no obvious rule, that is, in the water-free cooking state, the pot 30 generally has no boiling section.

It should be noted that the alarm temperature threshold corresponding to the water cooking state may be preset. Meanwhile, the alarm temperature threshold corresponding to the waterless cooking state can also be preset. The temperature when the cooking range 20 reaches the dry burning prevention state when the cooking range is in the water cooking state is relatively low, and the temperature when the cooking range 20 reaches the dry burning prevention state when the cooking range is in the water-free cooking state is relatively high, so that the alarm temperature threshold corresponding to the water cooking state is lower than the alarm temperature threshold corresponding to the water-free cooking state. It should be noted that, the time length accumulated from the time when the temperature of the pot 30 is greater than the alarm temperature threshold value to the time when the pot 30 is in the dry-cooking state in the water-cooking state is greater than the time length accumulated from the time when the temperature of the pot 30 is greater than the alarm temperature threshold value to the time when the pot 30 is in the dry-cooking state in the water-free cooking state.

Referring to fig. 7, step S22 includes:

step S522, determining whether the collected temperature quantity of the cookware 30 is greater than a preset quantity;

if yes, step S524, calculating a change rate of the temperature of the pot 30 within a preset time period;

step S525, determining whether the change rate of the temperature of the pot 30 within the preset time is less than or equal to a preset value, if yes, step S526, determining that the pot 30 has a boiling section and taking the current temperature of the pot 30 as the pot boiling temperature of the pot 30; if not, step S528 determines that the pot 30 has no boiling section.

The control method of the present embodiment can be realized by the dry burning prevention system 100 of the present embodiment, wherein the control device 50 can realize steps S522, S524, S525, S526, and S528 of the dry burning prevention control method of the present embodiment. That is, the control device 50 is used to determine whether the collected temperature number of the cookware 30 is greater than a preset number; if so, calculating the change rate of the temperature of the pot 30 within the preset time; judging whether the change rate of the temperature of the pot 30 in the preset time is smaller than or equal to a preset value, if so, determining that the pot 30 has a boiling section and taking the current temperature of the pot 30 as the pot boiling temperature of the pot 30; if not, determining that the pot 30 does not have the pot boiling temperature.

The control method of the above embodiment determines whether the pot 30 has the boiling section by calculating the change rate of the temperature of the pot 30 within the preset time period, so that the cooking state of the cooker 20 can be accurately and quickly determined and the pot boiling temperature of the pot 30 can be obtained.

It should be noted that the rate of change of the temperature of the pot 30 within the preset time period in the present embodiment can be obtained by any one of the following embodiments.

The sum of absolute values of differences between the temperatures of the pots 30 in the preset time period and the average value of the temperatures of the pots 30 in the preset time period;

the slope of the temperature of the pot 30 versus time within a preset duration;

variance of temperature of the pot 30 within a preset time period;

the standard deviation of the temperature of the pot 30 within a preset time period.

Specifically, the change rate of the temperature of the pot 30 in the preset time period in the present embodiment may be obtained by the sum of the absolute values of the differences between the temperature of the pot 30 in the preset time period and the average value of the temperatures of the pot 30 in the preset time period. In one embodiment, the temperature T of the pot 30 is collected_kWhen the number is larger than the preset value N (namely k is larger than N), calculating T_k-NTo T_kThe sum of the absolute values of the differences between the average temperature value of the pots 30 and the single temperature Ti of the pots 30 in the preset time period can be expressed as SUB- ∑

If Ti — Tmean | (i ═ k-N to k), SUB is large, the temperature change is large. When the SUB is less than or equal to the preset value, it indicates that the temperature change of the pot 30 is small, and it can be considered that the pot 30 is in a water cooking state such as stewing, boiling, stewing, steaming, etc. and the water is boiling, the cooker 20 is in a water cooking state, and the current temperature data T of the pot 30 at this time is used_kAs boiling temperature T of pot_b. It should be noted that when the current temperature T of the pot 30 is measured_kAs boiling temperature T of pot_bThat is, T_b＝T_kThereafter, if SUB is larger than the preset value, the pot 30 is also considered to be in the water cooking state.

It should be noted that the preset time length may be set to different values, and accordingly, according to an actual situation, the size of the preset value may also be correspondingly adjusted to a preset value corresponding to the time length of the preset time length, which is not limited herein. In one example, the preset time period may be 2 minutes, the temperature data of one pot 30 is collected every two seconds, the value of N may be 60, the preset value may be 10, and if k is 80, T is_k-NTo T_kThe data of the temperatures of N +1 pots 30 in the interval (b) can be understood as: t20 to T80 totaled 61 pot 30 temperature data within 2 minutes. It is to be understood that these specific values and the specific values recited in the following detailed description are merely exemplary in nature and are not to be construed as limiting the present invention. Since the temperature data of the pots 30 are acquired every other time period, when the temperature data of a certain number of pots 30 are acquired, there is a time period for acquiring the temperature data of the number of pots 30 accordingly. That is, the specific value of the preset time period can be associated with the required temperature amount of the pot 30.

Specifically, the change rate of the temperature of the pot 30 in the preset time period in the present embodiment can be realized by the slope of the temperature of the pot 30 in the preset time period with respect to time. In one embodiment, the temperature T of the pot 30 is collected_kWhen the number is larger than a preset value N (namely k is larger than N), T is in a preset time length_k-NTo T_kWithin the interval of (2), obtain the linear fitting T_k-NTo T_kThe slope of the temperature of the pot 30 changing along with the time to the time is obtained by fitting, namely, y is ax + b, if a is smaller than or equal to the preset slope, the pot 30 is judged to be in a water cooking state such as stewing, boiling, stewing, steaming and the like, the water is boiled, the stove 20 is judged to be in the water cooking state, and the temperature data T at the moment is used_kAs boiling temperature T of pot_b. It should be noted that when the current temperature T of the pot 30 is measured_kAs boiling temperature T of pot_bThat is, T_b＝T_kThereafter, if a is greater than the predetermined slope, the pot 30 is considered to be in the water cooking state.

Specifically, the rate of change of the temperature of the pot 30 within the preset time period in the present embodiment may be realized by the variance of the temperature of the pot 30 within the preset time period. In one embodiment, the temperature data T is collected as_kWhen the number is larger than a preset value N (namely k is larger than N), T in the preset time length is calculated_k-NTo T_kThe Variance (VA) of the N +1 temperature data in the interval (b), wherein a large VA indicates a large temperature change of the pot 30. When VA is less than or equal to the preset value (the temperature change of the pot 30 is small), namely the pot 30 is in a cooking state with water such as stewing, boiling, stewing, steaming and the like, and the water is boiled, the temperature data T at the moment is obtained_kAs boiling temperature T of pot_b. It should be noted that when the current temperature T of the pot 30 is measured_kAs boiling temperature T of pot_bThat is, T_b＝T_kThereafter, if VA is greater than the predetermined value, the pot 30 is also considered to be in the water cooking state.

Specifically, the rate of change of the temperature of the pot 30 within the preset time period in the present embodiment may be realized by the standard deviation of the temperature of the pot 30 within the preset time period. In one embodiment, the temperature data T is collected as_kWhen the number is larger than a preset value N (namely k is larger than N), T in the preset time length is calculated_k-NTo T_kN +1 standard deviations (STD) of the temperature data in the interval(s), a large STD indicates a large temperature change of the pot 30. When the STD is less than or equal to the preset value (the temperature change of the pot 30 is small), namely the pot 30 is in a cooking state with water such as stewing, boiling, stewing, steaming and the like and the water is boiled, the temperature data T at the moment is used_kAs boiling temperature T of pot_b. It should be noted that when the current temperature T of the pot 30 is measured_kAs boiling temperature T of pot_bThat is, T_b＝T_kThereafter, if the STD is greater than the preset value, the pot 30 is also considered to be in the water cooking state.

Referring to fig. 8, the control method includes:

step S110, when the cooking range 20 is in a water cooking state, setting a first alarm temperature value as an alarm temperature threshold value of the cooking range 20;

and step S120, when the kitchen range 20 is in the water-free cooking state, setting the second alarm temperature value as the alarm temperature threshold value of the kitchen range 20.

The control method of the present embodiment may be implemented by the dry burning prevention system 100 of the present embodiment, wherein the control device 50 may implement the steps S110 and S120 of the dry burning prevention control method of the present embodiment. That is, the control device 50 is configured to set the first alarm temperature value as an alarm temperature threshold of the cooker 20 when the cooker 20 is in the water cooking state; and when the cooker 20 is in the water-free cooking state, setting the second alarm temperature value as the alarm temperature threshold value of the cooker 20. Wherein the first alarm temperature value is smaller than the second alarm temperature value.

Specifically, when the pot 30 is in a cooking state with water, such as stewing, boiling, cooking, steaming, etc., the temperature of the pot 30 is low when the pot 30 reaches dry-heating, and the time required is long, so the first alarm temperature value is set as the alarm temperature threshold value in the present embodiment. When the pot 30 is in the water-free cooking state such as frying, stir-frying, the temperature of the pot 30 is higher when the pot 30 reaches the dry-cooking state, and the required time is shorter, so that the second alarm temperature value larger than the first alarm temperature value is set as the alarm temperature threshold value in the embodiment.

It should be noted that, when the collected number of temperatures of the cookware 30 is less than or equal to the preset number, at this time, the collected number of temperatures of the cookware 30 is not enough to determine the specific cooking state of the cookware 20, in this case, step S510 is entered, and the second alarm temperature value is set as the alarm temperature threshold of the cookware 20. That is, the alarm temperature threshold of the cooktop 20 is obtained in a control strategy of the no-water cooking state.

Referring to fig. 9, in some embodiments, in step S130, when the cooker 20 is in a water cooking state, the thermal conductivity of the pot 30 is obtained according to the temperature of the pot 30, and the corresponding alarm temperature threshold is obtained according to the thermal conductivity of the pot 30.

The control method may be implemented by the dry burning prevention system 100 according to the embodiment of the present invention, wherein the step S130 of the dry burning prevention control method according to the embodiment of the present invention may be implemented by the control device 50. That is, the control device 50 is used for acquiring the thermal conductivity of the pot 30 according to the temperature of the pot 30 and acquiring the corresponding alarm temperature threshold according to the thermal conductivity of the pot 30 when the cooking range 20 is in the water cooking state.

Therefore, when the cooker 20 is in a water cooking state, the corresponding alarm temperature threshold value is obtained according to the heat conductivity of the cooker 30, so that a more appropriate alarm temperature threshold value can be obtained, and the cooker 20 can timely inform a user of paying attention to the cooking condition of the cooker 20.

Referring to fig. 10, step S130 includes:

step S132, determining whether the pot boiling temperature of the pot 30 is less than or equal to a preset heat conducting temperature, if so, step S134, setting a third alarm temperature value as the alarm temperature threshold of the cooker 20, and if not, step S136, setting a fourth alarm temperature value as the alarm temperature threshold of the cooker 20.

The control method described above can be implemented by the dry burning prevention system 100 according to the embodiment of the present invention, wherein steps S132, S134, and S136 of the dry burning prevention control method according to the embodiment of the present invention can be implemented by the control device 50. That is to say, the control device 50 is configured to determine whether the pot boiling temperature of the pot 30 is less than or equal to the preset heat conduction temperature, if so, set the third alarm temperature value as the alarm temperature threshold of the cooker 20, and if not, set the fourth alarm temperature value as the alarm temperature threshold of the cooker 20. And the third alarm temperature value is smaller than the fourth alarm temperature value. In this way, the hob 20 may inform the user in time about the cooking situation of the hob 20.

It should be noted that, in the water cooking state, the pot boiling temperature Tb of the pot 30 with better thermal conductivity is smaller when cooking, so the thermal conductivity of the pot 30 is better, and the alarm temperature threshold is also lower.

Referring to fig. 5, for a pot 30 with good thermal conductivity, such as a metal pot 30, when the water in the pot is boiling, the temperature of the outer surface of the pot bottom is lower, for example, 110 ℃ to 130 ℃, as shown in the temperature-time curve 1; for a pot 30 with poor thermal conductivity, such as a casserole, the temperature of the outer surface of the pot bottom is higher when the water in the pot is boiling. E.g., 140 c to 180 c, as shown in temperature time curve 2. Therefore, the type of the pot 30 can be determined by comparing the boiling temperature of the pot during boiling with the preset heat conducting temperature. The preset heat conduction temperature can be calibrated according to the heat conductivity of the pot 30. Further, different alarm temperature thresholds can be determined by comparing the boiling temperature of the pot with the preset heat conduction temperature, so that the cooker 20 can timely inform a user of paying attention to the cooking state of the cooker 20 and accurately start the dry burning prevention function when the cooker 20 reaches the dry burning prevention state, misjudgment is avoided, and the user experience is good.

In some embodiments, the step S42 of controlling the cooker 20 to issue the alarm information corresponding to the alarm temperature threshold includes: and controlling the stove 20 to send alarm information once every third preset time, wherein the alarm information lasts for the fourth preset time every time.

The dry burning prevention control method can be realized by the dry burning prevention system 100 according to the embodiment of the present invention. The control method described above may be implemented by the control device 50. That is to say, the control device 50 is used for controlling the cooking stove 20 to send out the alarm information once every third preset time, and the alarm information lasts for the fourth preset time every time. In this way, the user can be quickly and efficiently informed about the cooking situation of the hob 20.

Specifically, in one embodiment, the alarm information may be an alarm sound emitted by a buzzer of the cooker 20, and the alarm sound may be given every 60 seconds for 3 seconds. Meanwhile, timing is started after the stove 20 gives out an alarm sound, and the stove 20 is closed when the timing duration is longer than a first preset duration, for example, 0.5 h.

In some embodiments, the alarm temperature threshold includes a plurality of different alarm temperature thresholds defining a plurality of alarm ranges, the alarm information includes a plurality of alarm information, each alarm range corresponds to one alarm information; in step S30, control cooker 20 to send out alarm information, including: and controlling the cooker 20 to send alarm information corresponding to the alarm range according to the alarm range of the temperature of the cooker 30.

The control method described above may be implemented by the control device 50. That is, the control device 50 is used for controlling the cooker 20 to send out alarm information corresponding to the alarm range according to the alarm range where the temperature of the cooker 30 is.

So, the alarm range of the temperature of pan 30 is located sends the alarm information that corresponds with the alarm range with control cooking utensils 20, can let the user learn the dry combustion method state of cooking utensils 20 through the alarm information that corresponds like this to in time make the processing, user experience nature is good.

In some embodiments, each alarm range corresponds to an alarm duration, and the control method includes:

determining the alarm time corresponding to the current alarm range as a first preset time according to the current alarm range of the temperature of the pot 30;

judging whether the timed duration is greater than a first preset duration corresponding to the current alarm range;

when the timing time is longer than a first preset time and the temperature of the cookware does not enter a next alarm range, controlling the cooker 20 to be closed;

when the timing duration is not more than the first preset duration and the temperature of the pot 30 enters the next alarm range, timing again, updating the current alarm range to the previous alarm range and updating the next alarm range to the current alarm range;

calculating the difference value between the alarm time length corresponding to the last alarm range and the required time length for the temperature of the cookware to enter the current alarm range from the last alarm range;

and updating the smaller one of the alarm time lengths corresponding to the difference value and the current alarm range to be a first preset time length.

The control method can be implemented by the dry burning prevention system 100 of the embodiment of the present invention, wherein the control device 50 is configured to determine an alarm duration corresponding to a current alarm range as a first preset duration according to the current alarm range of the temperature of the pot 30; judging whether the timed duration is greater than a first preset duration corresponding to the current alarm range; when the timed time length is longer than the first preset time length and the temperature of the cooker 30 does not enter the next alarm range, controlling the cooker 20 to be closed; when the timing duration is not more than the first preset duration and the temperature of the pot 30 enters the next alarm range, timing again, updating the current alarm range to the previous alarm range and updating the next alarm range to the current alarm range; calculating the difference value between the alarm time length corresponding to the last alarm range and the required time length for the temperature of the pot 30 to enter the current alarm range from the last alarm range; and updating the smaller one of the alarm time lengths corresponding to the difference value and the current alarm range to be a first preset time length.

Therefore, the first preset time can be accurately obtained, the dry burning prevention control precision is improved, the dry burning prevention is avoided, and the user experience is good.

In one embodiment, the alarm temperature thresholds include a first alarm temperature threshold a and a second alarm temperature threshold B, respectively, wherein the first alarm temperature threshold a is less than the second alarm temperature threshold B. The first alarm temperature threshold a corresponds to a first preset time period T1. The second alarm temperature threshold B corresponds to a first preset time period T2. The first alarm temperature threshold A and the second alarm temperature threshold B together define two alarm ranges [ A, B) and [ B, + ∞). The alarm duration corresponding to the alarm range [ a, B) may be T1, and the alarm duration T1 is used as the first preset duration, that is, the first preset duration is set to T1. The alarm time period corresponding to the alarm range [ B, + ∞) may be T2, and the alarm time period T2 is set as the first preset time period, that is, the first preset time period is set to T2 at this time. When the temperature of the cooker 30 is within the alarm range [ a, B), the cooker 20 is controlled to send out a first alarm message, for example, the alarm sound alarms once every 60 seconds, lasting for 3 seconds each time, meanwhile, after the cooker 20 sends out the first alarm message, timing is started, and when the timing duration is greater than a first preset duration T1, the first preset duration T1 may be set to 0.5h, that is, the cooker 20 is controlled to be closed after 0.5 h. It should be noted that, in another embodiment, when the timed duration has not reached the first preset duration T1, however, as the temperature of the pot 30 rises, after a time period Ta, the temperature of the pot 30 is already in the next alarm range B, + ∞), at which time, updating the current alarm range [ A, B) to the previous alarm range, updating the next alarm range [ B, + ∞) to the current alarm range, and controls the cooker 20 to send out second alarm information according to the alarm information corresponding to the current alarm range [ B, + ∞ ], for example, the alarm sound is given out once every 30 seconds, each time lasts for 3 seconds, and at the same time, and starting timing after the kitchen range 20 sends out second alarm information, calculating a difference value between a first preset time length T1 and Ta, comparing the difference value with a first preset time length T2, and if (T1-Tb) is less than T2, controlling the kitchen range 20 to be closed and stopping sending out alarm sound after (T1-Tb). If (T1-Tb) is not less than T2, after the time length T2, the control device 50 controls the cooking utensil 20 to be closed and stops giving out the alarm sound. It should be noted that Ta is the time length required for the temperature of the pot 30 to enter the current alarm range from the previous alarm range [ a, B).

In some embodiments, the frequency of the warning message sent by the cooker 20 is positively correlated with the temperature of the warning range. Specifically, the higher the temperature of the alarm range is, the more frequently the cookers 20 send out alarm information. In one embodiment, when the temperature of the pot 30 falls within the alarm range of [210, 220), the alarm sound is alarmed once every 60 seconds, each for 3 seconds. When the temperature of the cookware 30 falls within the alarm range of [220, 230 ], the alarm sound alarms once every 30 seconds, and lasts for 3 seconds each time. When the temperature of the pot 30 falls within the alarm range of [230, 240 ], the alarm sound is given every 15 seconds, lasting 3 seconds each time.

In some embodiments, the alert information includes a sound having a frequency that is positively correlated with the temperature of the alert range. Specifically, the higher the temperature of the alarm range, the higher the frequency of the sound. In one embodiment, the alarm information is an alarm sound. When the temperature of the cookware 30 is within the alarm range of 210, 220, the alarm sound is given once every 60 seconds, and lasts for 3 seconds each time, and the alarm sound is low-frequency sound. When the temperature of the cookware 30 is in the alarm range of (220, 230), the alarm sound is given once every 30 seconds, and lasts for 3 seconds each time, and the alarm sound is a medium-frequency sound. When the temperature of the cooker 30 is within the alarm range of 230, 240), the alarm sound is given once every 15 seconds, lasting 3 seconds each time, and the alarm sound is high-frequency sound.

In some embodiments, the alert information includes a light having a flashing frequency that is positively correlated with the temperature of the alert range. Specifically, the higher the temperature of the alarm range, the higher the blinking frequency of the light. In one embodiment, the alarm information is light emitted from an alarm display lamp. When the temperature of the cooker 30 falls within the alarm range of 210, 220, the alarm display lamp flashes every 60 seconds, lasting 3 seconds each time. When the temperature of the cooker 30 falls within the alarm range of [220, 230 ], the alarm display lamp flashes once every 30 seconds, lasting 3 seconds each time. When the temperature of the pot 30 falls within the alarm range of [230, 240 ], the alarm display lamp flashes every 15 seconds, lasting 3 seconds each time.

It should be noted that, when the temperature of the pot 30 is greater than the alarm temperature threshold, in one embodiment, the cooker 20 may be controlled to simultaneously emit an alarm sound and flash an alarm display lamp. In another embodiment, only the cooking range 20 is controlled to emit an alarm sound at the same time, for example, a preset voice "please note pot temperature, prevent dry burning" is emitted. In yet another embodiment, only cooktop 20 is controlled to flash an alarm display light, e.g., an alarm display light flashes red in an alarm. The alarm information may be set according to the actual needs of the user, and is not limited herein.

In one embodiment, when the timed time length is longer than a first preset time length, the cooking appliance 20 is controlled to be turned off and the cooking appliance 20 is controlled to stop sending alarm information. In another embodiment, when the timed duration is longer than the first preset duration, the cooking appliance 20 is controlled to be closed and the cooking appliance 20 is controlled to continue to send out alarm information, where the alarm information may be continuously sent out alarm sound, and the alarm sound is high-frequency sound. It should be noted that the alarm information is not limited herein, and may be adjusted according to actual conditions.

Referring to fig. 11, in some embodiments, the control method includes:

step S210, receiving an alarm termination instruction;

and step S220, controlling the kitchen range 20 to stop sending alarm information and clearing timing data according to the alarm termination instruction.

The control method described above can be implemented by the dry combustion preventing system 100 according to the embodiment of the present invention. Here, steps S210 and S220 of the dry-burning prevention control method according to the embodiment of the present invention may be implemented by the control device 50. That is, the control device 50 is configured to receive an alarm termination instruction; and controlling the stove 20 to stop sending alarm information and clearing timing data according to the alarm termination instruction.

Therefore, the alarm of the cooker 20 can be flexibly controlled according to the user requirements, and the user experience is good.

Specifically, a button or a knob may be disposed on the cooker 20, and after a user presses the button or rotates the knob, the alarm of the cooker 20 may be released within a preset time (e.g., 2 seconds), and then automatically returns to the state to be alarmed. In one embodiment, the warning knob of the cooktop 20 may be shared with the ignition knob.

Referring to fig. 12, in some embodiments, the control method further includes: in step S230, an alarm function activation instruction is received, and the process proceeds to step S10.

The control method described above can be implemented by the dry combustion preventing system 100 according to the embodiment of the present invention. Step S230 of the dry-burning prevention control method according to the embodiment of the present invention may be implemented by the control device 50. That is, the control device 50 receives the alarm function activation instruction, and proceeds to step S10. Therefore, the cooker 20 can be controlled to send alarm information according to the alarm function opening instruction, so that the requirements of users are easily met, and the user experience is good.

It should be noted that, in the embodiment of the present invention, an alarm function button may be disposed on the kitchen range 20, and when the kitchen range 20 leaves a factory, the alarm function is turned off by default. Under the condition that the alarm function is turned off, when the alarm function key is operated, the cooker 20 generates an alarm function turn-on instruction, the control device 50 can receive the alarm function turn-on instruction, step S10 is carried out, a corresponding alarm temperature threshold value is obtained according to the cooking state of the cooker 20, whether the temperature of the cooker 30 is greater than the alarm temperature threshold value or not is judged, and when the temperature of the cooker 30 is greater than the alarm temperature threshold value, the cooker 20 is controlled to send out alarm information corresponding to the alarm temperature threshold value and starts to count. Under the condition that the alarm function is turned on, when the alarm function key is operated, the cooker 20 generates an alarm function turn-off instruction, the control device 50 can receive the alarm function turn-off instruction, and does not enter the step S10, that is, does not acquire the temperature of the cooker, or controls the cooker 20 not to send out alarm information when the temperature of the cooker 30 is greater than the alarm temperature threshold value. It is understood that in other embodiments, the warning function may be turned on by default when the cooktop 20 leaves the factory. In other embodiments, an alarm function on button and an alarm function off button may be provided on the cooktop 20.

Further, an alarm volume button may be disposed on the cooker 20, and a user may adjust the volume of the sound emitted during the alarm by adjusting the alarm volume button.

Specifically, in a specific practical application scenario, a corresponding alarm temperature threshold is obtained according to the cooking state of the pot 30 and the thermal conductivity of the pot 30. In one embodiment, the pot 30 is in a water cooking state, when the boiling temperature of the pot is less than or equal to the preset heat conducting temperature, which indicates that the heat conducting temperature of the pot 30 is better, and when the alarm temperature is one, the alarm temperature threshold may be set to be W1 ═ 170 ℃. When the temperature of the cooker 30 is greater than the alarm temperature threshold value W1, the control device 50 can control the cooker 20 to send out an alarm sound every 60 seconds, the alarm sound lasts 3 seconds each time, meanwhile, the timing is started when the cooker 20 is controlled to send out the alarm sound for the first time, and after 0.5 hour, the control device 50 stops sending out the alarm sound when the cooker 20 is controlled to be closed. When the number of the alarm temperature thresholds is two, the number of the first preset time period is also two, wherein one alarm temperature threshold may be set as W1 ═ 170 ℃, and the corresponding first preset time period T1 is 0.5 h; and another alarm temperature threshold may be set to be 190 ℃ at W2, corresponding to a first preset time period T2 of 0.2 h. When the temperature of the pot 30 is greater than the alarm temperature threshold value W1 and less than or equal to W2, the control device 50 can control the pot 20 to make an alarm sound every 60 seconds, wherein the alarm sound lasts 3 seconds every time, and the alarm sound is a low-frequency alarm sound. In one embodiment, the timing is started when the cooking range 20 is controlled to emit the alarm sound for the first time, and after 0.5 hour, the control device 50 controls the cooking range 20 to be closed and stops emitting the alarm sound. In another embodiment, when the time starting when the cooking range 20 is controlled to emit the low-frequency alarm sound for the first time does not reach the first preset time period T1, for example, after the time period Ta elapses, when the temperature of the pot 30 is already greater than the alarm temperature threshold W2, the control device 50 may control the cooking range 20 to emit the alarm sound every 30 seconds, each time the alarm sound lasts for 3 seconds, the alarm sound is a high-frequency alarm sound, and when the cooking range 20 is controlled to emit the high-frequency alarm sound for the first time, it is required to say that, at this time, the difference between T1 and Tb needs to be calculated, and the difference is compared with the value of T2, and if (T1-Tb) < T2, the cooking range 20 is controlled to be closed and the alarm sound is stopped to be emitted after (T1-Tb). If (T1-Tb) is not less than T2, after 0.2 hour, the control device 50 controls the cooking utensil 20 to close and stops giving out the alarm sound.

In another embodiment, the pot 30 is in a water cooking state, when the boiling temperature of the pot is higher than the preset heat conducting temperature, which indicates that the heat conducting temperature of the pot 30 is poor, and when the alarm temperature is one, the alarm temperature threshold may be set as W3 ═ 220 ℃. When the temperature of the cooker 30 is greater than the alarm temperature threshold value W3, the control device 50 can control the cooker 20 to send out an alarm sound every 60 seconds, the alarm sound lasts 3 seconds each time, meanwhile, the timing is started when the cooker 20 is controlled to send out the alarm sound for the first time, and after 0.5 hour, the control device 50 stops sending out the alarm sound when the cooker 20 is controlled to be closed. When the number of the alarm temperature thresholds is two, the number of the first preset time period is also two, wherein one alarm temperature threshold may be set as W3 ═ 220 ℃, and the corresponding first preset time period T1 is 0.5 h; and another alarm temperature threshold may be set at W4-235 deg.c, corresponding to a first preset time period T2 of 0.2 h. When the temperature of the pot 30 is greater than the alarm temperature threshold value W3 and less than or equal to W4, the control device 50 can control the pot 20 to make an alarm sound every 60 seconds, wherein the alarm sound lasts 3 seconds every time, and the alarm sound is a low-frequency alarm sound. In one embodiment, the timing is started when the cooking range 20 is controlled to emit the alarm sound for the first time, and after 0.5 hour, the control device 50 controls the cooking range 20 to be closed and stops emitting the alarm sound. In another embodiment, when the time starting when the cooking range 20 is controlled to emit the low-frequency alarm sound for the first time does not reach the first preset time period T1, for example, after the time period Ta elapses, when the temperature of the pot 30 is already greater than the alarm temperature threshold W4, the control device 50 may control the cooking range 20 to emit the alarm sound every 30 seconds, each time the alarm sound lasts for 3 seconds, the alarm sound is a high-frequency alarm sound, and when the cooking range 20 is controlled to emit the high-frequency alarm sound for the first time, it is required to say that, at this time, the difference between T1 and Tb needs to be calculated, and the difference is compared with the value of T2, and if (T1-Tb) < T2, the cooking range 20 is controlled to be closed and the alarm sound is stopped to be emitted after (T1-Tb). If (T1-Tb) is not less than T2, after 0.2 hour, the control device 50 controls the cooking utensil 20 to close and stops giving out the alarm sound.

In yet another embodiment, the pot 30 is in a no water cooking state, and when the alarm temperature is one, the alarm temperature threshold may be set to W5 ═ 240 ℃. When the temperature of the cooker 30 is greater than the alarm temperature threshold value W5, the control device 50 can control the cooker 20 to send out an alarm sound every 60 seconds, the alarm sound lasts 3 seconds each time, meanwhile, the timing is started when the cooker 20 is controlled to send out the alarm sound for the first time, and after 0.5 hour, the control device 50 stops sending out the alarm sound when the cooker 20 is controlled to be closed. When the number of the alarm temperature thresholds is two, the number of the first preset time period is also two, wherein one alarm temperature threshold may be set as W5-240 ℃, and the corresponding first preset time period T1 is 0.5 h; and another alarm temperature threshold may be set at 260 c for W6, corresponding to a first predetermined time period T2 of 0.2 h. When the temperature of the pot 30 is greater than the alarm temperature threshold value W5 and less than or equal to W6, the control device 50 can control the pot 20 to make an alarm sound every 60 seconds, wherein the alarm sound lasts 3 seconds every time, and the alarm sound is a low-frequency alarm sound. In one embodiment, the timing is started when the cooking range 20 is controlled to emit the alarm sound for the first time, and after 0.5 hour, the control device 50 controls the cooking range 20 to be closed and stops emitting the alarm sound. In another embodiment, when the cooking range 20 is controlled to start timing when the low-frequency alarm sound is emitted for the first time and the first preset time period T1 is not reached yet, for example, after the time period Ta elapses, the temperature of the pot 30 is already greater than the alarm temperature threshold W6, the control device 50 may control the cooking range 20 to emit the alarm sound every 30 seconds, each time the alarm sound lasts for 3 seconds, the alarm sound is a high-frequency alarm sound, and when the cooking range 20 is controlled to emit the high-frequency alarm sound for the first time, it should be noted that, at this time, the difference between T1 and Tb needs to be calculated, and the difference is compared with the magnitude of T2, and if (T1-Tb) < T2, the cooking range 20 is controlled to be turned off and stop emitting the alarm sound after (T1-Tb). If (T1-Tb) is not less than T2, after 0.2 hour, the control device 50 controls the cooking utensil 20 to close and stops giving out the alarm sound.

Specifically, in a specific practical application scenario, the corresponding alarm temperature threshold is obtained only according to the cooking state of the pot 30. In one embodiment, the boiling temperature of the pot 30 is Tb, the pot 30 is in the water cooking state, and when the alarm temperature is one, the alarm temperature threshold may be set to W7 ═ Tb +50 ℃. When the temperature of the cooker 30 is greater than the alarm temperature threshold value W7, the control device 50 can control the cooker 20 to send out an alarm sound every 60 seconds, the alarm sound lasts 3 seconds each time, meanwhile, the timing is started when the cooker 20 is controlled to send out the alarm sound for the first time, and after 0.5 hour, the control device 50 stops sending out the alarm sound when the cooker 20 is controlled to be closed. When the number of the alarm temperature thresholds is two, the number of the first preset time period is also two, wherein one alarm temperature threshold may be set as W7 ═ Tb +50 ℃, and the corresponding first preset time period T1 is 0.5 h; and another alarm temperature threshold may be set to W8-Tb +65 deg.c, corresponding to a first preset time period T2 of 0.2 h. When the temperature of the pot 30 is greater than the alarm temperature threshold value W7 and less than or equal to W8, the control device 50 can control the pot 20 to make an alarm sound every 60 seconds, wherein the alarm sound lasts 3 seconds every time, and the alarm sound is a low-frequency alarm sound. In one embodiment, the timing is started when the cooking range 20 is controlled to emit the alarm sound for the first time, and after 0.5 hour, the control device 50 controls the cooking range 20 to be closed and stops emitting the alarm sound. In another embodiment, when the cooking range 20 is controlled to start timing when the low-frequency alarm sound is emitted for the first time and the first preset time period T1 is not reached yet, for example, after the time period Ta elapses, the temperature of the pot 30 is already greater than the alarm temperature threshold W8, the control device 50 may control the cooking range 20 to emit the alarm sound every 30 seconds, each time the alarm sound lasts for 3 seconds, the alarm sound is a high-frequency alarm sound, and when the cooking range 20 is controlled to emit the high-frequency alarm sound for the first time, timing is restarted, it should be noted that, at this time, the difference between T1 and Tb needs to be calculated, and the difference is compared with the value of T2, and if (T1-Tb) < T2, the cooking range 20 is controlled to be closed and stop emitting the alarm sound after (T1-Tb. If (T1-Tb) is not less than T2, after 0.2 hour, the control device 50 controls the cooking utensil 20 to close and stops giving out the alarm sound.

In another embodiment, when the pot 30 is in the no-water cooking state, the alarm temperature threshold may be set to W9 ═ 240 ℃. When the temperature of the cooker 30 is greater than the alarm temperature threshold value W9, the control device 50 can control the cooker 20 to send out an alarm sound every 60 seconds, the alarm sound lasts 3 seconds each time, meanwhile, the timing is started when the cooker 20 is controlled to send out the alarm sound for the first time, and after 0.5 hour, the control device 50 stops sending out the alarm sound when the cooker 20 is controlled to be closed. When the number of the alarm temperature thresholds is two, the number of the first preset time period is also two, wherein one alarm temperature threshold may be set as W9-240 ℃, and the corresponding first preset time period T1 is 0.5 h; and another alarm temperature threshold may be set at 260 c for W10, corresponding to a first predetermined time period T2 of 0.2 h. When the temperature of the pot 30 is greater than the alarm temperature threshold value W9 and less than or equal to W10, the control device 50 can control the pot 20 to make an alarm sound every 60 seconds, wherein the alarm sound lasts 3 seconds every time, and the alarm sound is a low-frequency alarm sound. In one embodiment, the timing is started when the cooking range 20 is controlled to emit the alarm sound for the first time, and after 0.5 hour, the control device 50 controls the cooking range 20 to be closed and stops emitting the alarm sound. In another embodiment, when the cooking range 20 is controlled to start timing when the low-frequency alarm sound is emitted for the first time and the first preset time period T1 is not reached yet, for example, after the time period Ta elapses, the temperature of the pot 30 is already greater than the alarm temperature threshold W10, the control device 50 may control the cooking range 20 to emit the alarm sound every 30 seconds, each time the alarm sound lasts for 3 seconds, the alarm sound is a high-frequency alarm sound, and when the cooking range 20 is controlled to emit the high-frequency alarm sound for the first time, it should be noted that, at this time, the difference between T1 and Tb needs to be calculated, and the difference is compared with the magnitude of T2, and if (T1-Tb) < T2, the cooking range 20 is controlled to be turned off and stop emitting the alarm sound after (T1-Tb). If (T1-Tb) is not less than T2, after 0.2 hour, the control device 50 controls the cooking utensil 20 to close and stops giving out the alarm sound.

The following detailed first embodiment and the second embodiment are overall descriptions of the control method according to the above embodiments. It should be noted that the first embodiment and the second embodiment are only specific examples of the control method of the present invention, and the control method of the embodiment of the present invention may be combined or designed into other embodiments according to actual situations, and is not limited herein.

Embodiment one (see FIG. 13)

A1, opening the cooking range 20.

A2, temperature sensor 40 collects temperature T of pot 30_k。

A3, control device 50 determines the cooking state of pot 30. If the pot 30 is in the water cooking state, go to step a 4; if the pot 30 is in the no-water cooking state, go to step A8.

A4, control device 50 according to boiling temperature T of pot 30_bThe thermal conductivity of the pot 30 is determined.

A5, control device 50 determines whether the temperature of pan 30 detected currently exceeds the alarm temperature threshold corresponding to the thermal conductivity and alarm information of pan 30 when water is present for cooking. If yes, go to step A6; if not, go to step A2.

A6 and the control device 50 control the buzzer to perform alarm information corresponding to the alarm temperature threshold value, and start timing when the stove 20 sends the alarm information for the first time.

A7, the control device 50 judges whether the current accumulated time length exceeds a first preset time length corresponding to the alarm temperature threshold value when water is available for cooking. If yes, go to step A11; if not, go to step A2.

A8, control device 50 determines whether the temperature of pan 30 detected currently exceeds the alarm temperature threshold corresponding to the thermal conductivity and alarm information of pan 30 during waterless cooking. If yes, go to step A9; if not, go to step A2.

A9 and the control device 50 control the buzzer to perform alarm information corresponding to the alarm temperature threshold value, and start timing when the stove 20 sends the alarm information for the first time.

A10, the control device 50 judges whether the current accumulated time length exceeds a first preset time length corresponding to the alarm temperature threshold value during the anhydrous cooking. If yes, go to step A11; if not, go to step A2.

A11, controlling the cooking range 20 to be closed.

EXAMPLE two (see FIG. 14)

A1, opening the cooking range 20.

A2, temperature T collected by temperature sensor 40_k。

A3, control device 50 determines the cooking state of pot 30. If the pot 30 is in the water cooking state, go to step a 4; if the pot 30 is in the no-water cooking state, go to step a 7.

A4, control device 50 determines whether the temperature of pan 30 detected currently exceeds the alarm temperature threshold corresponding to the alarm information when water is present for cooking. If yes, go to step A5; if not, go to step A2.

A5 and the control device 50 control the buzzer to perform alarm information corresponding to the alarm temperature threshold value, and start timing when the stove 20 sends the alarm information for the first time.

A6, the control device 50 judges whether the current accumulated time length exceeds a first preset time length corresponding to the alarm temperature threshold value when water is available for cooking. If yes, go to step A10; if not, go to step A2.

A7, control device 50 determines whether the temperature of pan 30 detected currently exceeds the alarm temperature threshold corresponding to the alarm information during the waterless cooking. If yes, go to step A8; if not, go to step A2.

A8 and the control device 50 control the buzzer to perform alarm information corresponding to the alarm temperature threshold value, and start timing when the stove 20 sends the alarm information for the first time.

A9, the control device 50 judges whether the current accumulated time length exceeds a first preset time length corresponding to the alarm temperature threshold value during the anhydrous cooking. If yes, go to step A10; if not, go to step A2.

A10, controlling the cooking range 20 to be closed.

In the description herein, references to the description of the terms "one embodiment," "some embodiments," "an illustrative embodiment," "an example," "a specific example" or "some examples" or the like mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

Any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing specific logical functions or steps of the process, and alternate implementations are included within the scope of the preferred embodiment of the present invention in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the present invention.

The logic and/or steps represented in the flowcharts or otherwise described herein, such as an ordered listing of executable instructions that can be considered to implement logical functions, can be embodied in any computer-readable medium for use by or in connection with an instruction execution system, apparatus, or device, such as a computer-based system, processing module-containing system, or other system that can fetch the instructions from the instruction execution system, apparatus, or device and execute the instructions. For the purposes of this description, a "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable medium would include the following: an electrical connection having one or more wires (control method), a portable computer diskette (magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). Additionally, the computer-readable medium could even be paper or another suitable medium upon which the program is printed, as the program can be electronically captured, via for instance optical scanning of the paper or other medium, then compiled, interpreted or otherwise processed in a suitable manner if necessary, and then stored in a computer memory.

It should be understood that portions of embodiments of the present invention may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, the various steps or methods may be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.

It will be understood by those skilled in the art that all or part of the steps carried by the method for implementing the above embodiments may be implemented by hardware related to instructions of a program, which may be stored in a computer readable storage medium, and when the program is executed, the program includes one or a combination of the steps of the method embodiments.

In addition, functional units in the embodiments of the present invention may be integrated into one processing module, or each unit may exist alone physically, or two or more units are integrated into one module. The integrated module can be realized in a hardware mode, and can also be realized in a software functional module mode. The integrated module, if implemented in the form of a software functional module and sold or used as a stand-alone product, may also be stored in a computer readable storage medium.

The storage medium mentioned above may be a read-only memory, a magnetic or optical disk, etc.

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and not to be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made in the above embodiments by those of ordinary skill in the art within the scope of the present invention.

Claims

1. A control method for preventing dry burning is used for a kitchen range, and is characterized in that the control method for preventing dry burning comprises the following steps:

collecting the temperature of the pot;

if the timed duration is longer than the first preset duration, controlling the stove to be closed;

2. The control method according to claim 1, characterized by comprising:

3. The control method of claim 1, wherein the cooking states comprise a water cooking state and a water-free cooking state, and the judging the cooking state of the cooker according to the temperature of the pot comprises:

if so, determining that the stove is in the water cooking state;

if not, determining that the stove is in the waterless cooking state.

4. The control method of claim 3, wherein determining whether a boiling section exists according to the temperature of the pot comprises:

5. The control method of claim 1, wherein the cooking states include a water cooking state and a no-water cooking state, the control method comprising:

6. The control method according to claim 4, characterized by comprising: when the cooking utensils are in when there is water culinary art state, according to the temperature of pan acquires the heat conductivity of pan, according to the heat conductivity of pan acquires correspondingly warning temperature threshold value.

7. The control method according to claim 6, wherein obtaining the corresponding alarm temperature threshold according to the thermal conductivity of the pot comprises:

8. The control method of claim 1, wherein the alarm temperature threshold includes a plurality of different alarm temperature thresholds defining a plurality of alarm ranges, the alarm information including a plurality of alarm information, one for each of the alarm ranges; control the cooking utensils send with alarm information that alarm temperature threshold value corresponds includes:

9. An anti-dry burning system, which is characterized by comprising a cooker and a control device, wherein the control device is connected with the cooker and is used for realizing the steps of the control method of any one of claims 1 to 8.