CN109798554B - Stove and dry burning prevention control method and device thereof - Google Patents
Stove and dry burning prevention control method and device thereof Download PDFInfo
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- CN109798554B CN109798554B CN201811644208.1A CN201811644208A CN109798554B CN 109798554 B CN109798554 B CN 109798554B CN 201811644208 A CN201811644208 A CN 201811644208A CN 109798554 B CN109798554 B CN 109798554B
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Abstract
The invention relates to a stove and an anti-dry burning control method and device thereof, wherein the anti-dry burning control method comprises the following steps: acquiring a cooking mode, wherein the cooking mode has a corresponding alarm temperature threshold value and an anti-dry heating temperature threshold value; acquiring a first current temperature of the cookware, and sending alarm information and closing an outer ring fire when the first current temperature is greater than the alarm temperature threshold; and acquiring a second current temperature of the cooker, wherein the second current temperature is greater than the dry burning prevention temperature threshold value, and the cooker is closed. The invention has the advantages that: the carbonization of food can be effectively reduced, the pan burnt is reduced, the energy is saved, the safety is ensured, the pan is protected, and the environment is protected; can delay food dry-heating, increase and leave for the time of user's reaction, can avoid taking place more serious dry-heating from this, avoid causing the food carbonization in the pot and the pan that causes to be difficult to clean and damage the condition such as pan.
Description
Technical Field
The invention relates to the technical field of cooking utensils, in particular to an anti-dry burning control method of a cooking utensil, an anti-dry burning control device of the cooking utensil, electronic equipment and a non-temporary computer readable storage medium.
Background
At present, the dry burning prevention function in the household gas stove generally adopts a temperature sensor to measure the temperature of a pot bottom, and the dry burning prevention function is judged by comparing the temperature with a preset single temperature threshold value, such as 290 ℃, as long as the temperature of the pot bottom is higher than the threshold value; or collecting temperature information of a period of time, automatically selecting a temperature threshold value for starting the dry burning prevention function according to the temperature change rate by calculating the temperature change rate of the period of time, and finally judging the dry burning occurrence as long as the temperature of the pot bottom is higher than the threshold value. When the temperature of the bottom of a pot reaches the temperature threshold value for starting the dry burning prevention function, the existing dry burning prevention stove actually has dry burning in the pot and lasts for a certain time. The reason is that the temperature threshold for starting the dry heating prevention function is relatively set to be a little higher in order to avoid misjudgment.
The existing dry burning prevention control method has the following defects: without the early warning function, the cooking device cannot rapidly give an alarm and remind a user of the cooking condition immediately before or immediately after the dry cooking starts. If the user can be reminded by alarming before or just after the dry cooking is started, the user can check the cooking state in time and adjust the cooking state according to the condition. At present, the function of reducing firepower after alarming is not available, if the firepower is reduced after alarming, the food dry burning can be delayed, and the time for the user to react is increased, so that the more serious dry burning can be avoided, and the conditions that the cookware is difficult to clean and damage and the like caused by food carbonization in the cookware are avoided.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art.
Therefore, a first objective of the present invention is to provide an anti-dry burning control method for a cooking stove, which has an early warning function, and can reduce the fire power before dry burning according to different cooking conditions and remind the user to pay attention to the cooking conditions, so as to achieve the purposes of improving the safety, protecting a cooker and protecting the environment on the premise of ensuring the accuracy of anti-dry burning judgment.
The second purpose of the invention is to provide an anti-dry burning control device of a stove.
The third purpose of the invention is to provide a cooker.
A fourth object of the invention is to propose an electronic device.
A fifth object of the invention is to propose a non-transitory computer-readable storage medium.
In order to achieve the above purpose, an embodiment of the first aspect of the present invention provides an anti-dry heating control method for a cooker, including the following steps: acquiring a cooking mode, wherein the cooking mode has a corresponding alarm temperature threshold value and an anti-dry heating temperature threshold value; acquiring a first current temperature of the cookware, and sending alarm information and closing an outer ring fire when the first current temperature is greater than the alarm temperature threshold; and acquiring a second current temperature of the cooker, wherein the second current temperature is greater than the dry burning prevention temperature threshold value, and the cooker is closed.
According to the dry-heating prevention control method of the kitchen range, a lower alarm temperature threshold value and a temperature threshold value for starting the dry-heating prevention function are set for the stewing, boiling, cooking and steaming cooking states which are easy to dry-heat, so that food carbonization can be effectively reduced, pot pasting is reduced, energy is saved, safety is guaranteed, a pot is protected, and the environment is protected. For frying, stir-frying and deep-frying cooking states with large cooking temperature fluctuation, a higher alarm temperature threshold value and a temperature threshold value for starting the dry burning prevention function are set, so that the interference of misjudgment alarm to users and misjudgment of fire are avoided. When the temperature of the pot bottom exceeds the alarm temperature threshold, the alarm is given and the outer ring fire of the burner is turned off, so that the firepower is reduced, the dry burning of food can be delayed, the reaction time of a user is prolonged, the more serious dry burning can be avoided, and the conditions that the pot is difficult to clean and damage the pot and the like caused by the carbonization of the food in the pot are avoided.
In addition, the dry burning prevention control method for the cooker provided by the embodiment of the invention also has the following additional technical characteristics:
in one embodiment of the present invention, the acquiring the cooking manner includes: acquiring a temperature-time curve of the pot; and judging the cooking mode according to the temperature-time curve.
In one embodiment of the invention, when the cooking mode is a water cooking mode, the alarm temperature threshold is a first temperature threshold, and the dry-burning prevention temperature threshold is a second temperature threshold; the second temperature threshold is greater than the first temperature threshold; when the cooking mode is a waterless cooking mode, the alarm temperature threshold is a third temperature threshold, and the dry-burning prevention temperature threshold is a fourth temperature threshold; wherein the third temperature threshold is greater than the first temperature threshold, the fourth temperature threshold is greater than the second temperature threshold, and the fourth temperature threshold is greater than the third temperature threshold.
In an embodiment of the present invention, when the cooking mode is a water cooking mode, the method further includes: further acquiring the type of the cookware; when the type of the cookware is poor in heat conductivity, the alarm temperature threshold is a fifth temperature threshold, wherein the first temperature threshold is smaller than the fifth temperature threshold, and the fifth temperature threshold is smaller than the third temperature threshold; the dry burning prevention temperature threshold is a sixth temperature threshold, wherein the second temperature threshold is smaller than the sixth temperature threshold, the sixth temperature threshold is smaller than the fourth temperature threshold, and the fifth temperature threshold is smaller than the sixth temperature threshold.
In an embodiment of the present invention, the alarm information is sent by voice alarm, or by photoelectric alarm, or by short message alarm, or by network alarm.
In one embodiment of the invention, the frequency and duration of the voice alarm are adjusted according to the magnitude relation between the first current temperature of the cooker and the temperature thresholds.
In order to achieve the above object, a second aspect of the present invention provides an anti-dry heating control device for a cooking stove, including: the temperature sensor is used for acquiring a temperature time curve of the cooker; the valve body module is used for controlling the opening and closing of an external fire or a stove; and the control module is used for controlling the valve body module according to the temperature time curve of the cooker so as to realize the method.
The dry-heating prevention control device of the kitchen range, provided by the embodiment of the invention, sets a lower alarm temperature threshold value and a temperature threshold value for starting a dry-heating prevention function for the stewing, boiling, cooking and steaming cooking states which are easy to dry-heat, so that food carbonization can be effectively reduced, pot pasting is reduced, energy is saved, safety is ensured, a pot is protected, and the environment is protected. For frying, stir-frying and deep-frying cooking states with large cooking temperature fluctuation, a higher alarm temperature threshold value and a temperature threshold value for starting the dry burning prevention function are set, so that the interference of misjudgment alarm to users and misjudgment of fire are avoided. When the temperature of the pot bottom exceeds the alarm temperature threshold, the alarm is given and the outer ring fire of the burner is turned off, so that the firepower is reduced, the dry burning of food can be delayed, the reaction time of a user is prolonged, the more serious dry burning can be avoided, and the conditions that the pot is difficult to clean and damage the pot and the like caused by the carbonization of the food in the pot are avoided.
In order to achieve the above object, a cooker according to an embodiment of the third aspect of the present invention includes: the invention relates to a dry burning prevention control device of a cooker.
The stove provided by the embodiment of the invention has an early warning function through the anti-dry-burning control device of the stove, can reduce the firepower before dry burning according to different cooking conditions and remind a user of paying attention to the cooking conditions, thereby achieving the purposes of improving the safety, protecting a cooker and protecting the environment on the premise of ensuring the anti-dry-burning judgment accuracy.
In order to achieve the above object, a fourth aspect of the present invention provides an electronic device, including a memory, a processor, and a computer program stored in the memory and operable on the processor, where the processor executes the program to implement the dry-burning prevention control method for a cooking range according to the first aspect of the present invention.
The electronic equipment provided by the embodiment of the invention has an early warning function, can reduce firepower before dry burning according to different cooking conditions and remind a user of the cooking conditions, thereby achieving the purposes of improving safety, protecting a cooker and protecting the environment on the premise of ensuring the accuracy of dry burning prevention judgment.
To achieve the above object, a fifth embodiment of the present invention provides a non-transitory computer-readable storage medium, on which a computer program is stored, where the computer program is executed by a processor to implement the dry-burning prevention control method for a cooktop according to the first embodiment of the present invention.
The non-transitory computer-readable storage medium provided by the embodiment of the invention has an early warning function, and can reduce firepower before dry burning according to different cooking conditions and remind a user of the cooking conditions, so that the aims of improving safety, protecting a cooker and protecting the environment can be fulfilled on the premise of ensuring the accuracy of dry burning prevention judgment.
Additional aspects and advantages 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 the invention.
Drawings
The foregoing 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 flow chart of a dry burning prevention control method of a cooker according to one embodiment of the invention;
FIG. 2(a) is a pot bottom temperature time profile of a pot according to an embodiment of the present invention;
FIG. 2(b) is a graph of pot bottom temperature versus time for a pot according to another embodiment of the present invention;
FIG. 3(a) is a schematic view of a cooktop and cookware according to one embodiment of the present invention;
FIG. 3(b) is a schematic view of a cooktop and cookware according to another embodiment of the present invention;
FIG. 4 is a flow chart of a dry-fire prevention control method of a cooktop according to a specific example of the present invention;
fig. 5 is a block schematic view of a dry-fire prevention control device of a cooktop according to one 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 drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
The dry burning prevention control method of the cooker, the dry burning prevention control device of the cooker, the electronic equipment and the non-transitory computer readable storage medium of the embodiment of the invention are described below with reference to the attached drawings.
The invention provides a control method for preventing dry burning and giving an alarm and reducing firepower at the same time, which comprises the following steps: the method comprises the steps of collecting temperature information of a period of time, calculating the temperature change rate of the period of time, judging the cooking condition at the moment, setting different alarm temperature thresholds and temperature thresholds for starting the anti-dry heating function according to different cooking states, reminding a user of paying attention to the cooking condition through voice alarm, closing the outer ring fire of a burner, reducing firepower, wherein the alarm temperature thresholds are all smaller than the corresponding temperature thresholds for starting the anti-dry heating function.
Fig. 1 is a flow chart of a dry burning prevention control method of a cooker according to one embodiment of the invention. In an embodiment of the invention, the hob may be a gas (natural gas or coal gas) hob.
As shown in fig. 1, the dry-burning prevention control method for the kitchen range according to the embodiment of the present invention includes the following steps:
s101, acquiring a cooking mode, wherein the cooking mode has a corresponding alarm temperature threshold and a corresponding anti-dry heating temperature threshold; wherein, the cooking mode can be a water cooking mode or a waterless cooking mode.
In the embodiment of the invention, the temperature-time curve of the cookware needs to be acquired through the temperature sensor, and then the cooking mode is judged according to the change of the temperature. The cooking modes comprise water cooking, waterless cooking and the like.
For the cooking states of stewing, boiling, stewing, steaming and the like with water, the type of the pot, namely the heat conductivity of the pot, has larger influence on the temperature of the bottom of the pot. The heat conductivity of pan can be distinguished through the size of bottom of a boiler boiling temperature Tb, and the heat conductivity is better for the pan if bottom of a boiler boiling temperature Tb is less, optionally through presetting a heat conductivity temperature value F1, can suitably distinguish the heat conductivity of pan, optionally F1 be 140 ~ 180. For example, the pot bottom temperature time curve 1 is a pot bottom temperature time curve of a pot with good thermal conductivity, and the pot bottom temperature time curve 2 is a pot bottom temperature time curve of a pot with poor thermal conductivity, but both have a typical three-segment distribution characteristic, as shown in fig. 2 (a): a first stage: when the gas stove starts to heat, the temperature of the bottom of the cooker gradually rises; and a second stage: when the water in the pot is boiled, the temperature of the pot bottom is in a constant or approximately constant state; a third stage: when the water in the pot is dried, the temperature of the bottom of the pot rises again. The third curve is not present in the normal cooking process.
For the water-free cooking states such as frying, stir-frying and deep-frying with large fluctuation of cooking temperature, the temperature-time curve 3 of the pot bottom has large fluctuation and no obvious rule, as shown in fig. 2 (b).
In one embodiment of the present invention, the determination of the boiling temperature of the pot bottom can be the absolute difference between the average temperature and the single temperature in a certain timeThe sum of the values. I.e. as the temperature data T collectedkWhen the number is greater than or equal to a certain value N (i.e. k)>N), calculating Tk-NTo TkN +1 temperature data of the interval (a) of (b)meanCalculate SUB- ∑ | Ti-TmeanIf (i ═ K-N to K), SUB is large, the temperature change is large. When SUB is less than or equal to the preset value (the temperature change of the bottom of the pot is small), namely the pot is in the stewing, boiling, stewing and steaming cooking state and the water is boiled, the temperature data T at the moment is usedkAs boiling temperature T of the pot bottomb。
In one embodiment of the present invention, the method for determining the boiling temperature of the pot bottom can be linear fitting Tk-NTo TkThe change rate along with the time is fitted to obtain y ═ ax + b, if a is less than or equal to the preset value, the cooker is judged to be in the stewing, boiling, stewing and steaming cooking state and the water is boiled, and the temperature data T at the moment is usedkAs boiling temperature T of the pot bottomb；
In one embodiment of the present invention, the determination of the boiling temperature of the pot bottom may be T within a certain timek-NTo TkThe Variance (VA) of the N +1 temperature data in the interval is large, and the large VA indicates that the temperature change is large. When VA is less than or equal to the preset value (the temperature change of the pot bottom is small), namely the pot is in a stewing, boiling, stewing and steaming cooking state and the water is boiled, the temperature data T at the moment is obtainedkAs boiling temperature T of the pot bottomb。
In one embodiment of the present invention, the temperature values collected in different time periods may be calculated for STD, SUB, VA or a, i.e., N1Corresponding STD1、SUB1、VA1Or a1，N2Corresponding STD2、SUB2、VA2Or a2，N3Corresponding STD3、SUB3、VA3Or a3Therefore, a plurality of corresponding boiler bottom boiling temperature judgment indexes are provided.
It should be noted that, in this embodiment, the alarm temperature threshold and the dry burning prevention temperature threshold are written in advance and recorded in the electronic control module. The alarm temperature threshold and the dry burning prevention temperature threshold can be calibrated according to actual conditions. However, in the present application, the alarm temperature threshold is smaller than the corresponding temperature threshold for activating the dry-heating prevention function.
In one embodiment of the invention, when the cooking mode is a water cooking mode, the alarm temperature threshold is a first temperature threshold, and the dry-burning prevention temperature threshold is a second temperature threshold; the second temperature threshold is greater than the first temperature threshold; when the cooking mode is a waterless cooking mode, the alarm temperature threshold is a third temperature threshold, and the dry-burning prevention temperature threshold is a fourth temperature threshold; wherein the third temperature threshold is greater than the first temperature threshold, the fourth temperature threshold is greater than the second temperature threshold, and the fourth temperature threshold is greater than the third temperature threshold. The first, second, third and fourth temperature thresholds may be calibrated according to actual conditions, for example, the first temperature threshold may be 170 ℃, and the second temperature threshold may be 190 ℃. The third temperature threshold may be 210 deg.c and the fourth temperature threshold may be 290 deg.c.
The first temperature threshold, the second temperature threshold, the third temperature threshold, and the fourth temperature threshold described in this embodiment may all be preferred values obtained by a manufacturer of the cooking appliance through a large number of experiments and invocations.
S102, acquiring a first current temperature of the pot, and sending alarm information and closing an outer ring fire when the first current temperature is greater than the alarm temperature threshold value.
The first current temperature of the pot is obtained by measuring the temperature of the bottom of the pot. Optionally, the pot bottom temperature measurement mode can be contact temperature measurement. Optionally, the pot bottom temperature measurement mode can be non-contact temperature measurement.
According to one embodiment of the invention, the mode of sending alarm information can be voice alarm.
And the second current temperature of the pot is obtained by measuring the temperature of the pot bottom. Optionally, the pot bottom temperature measurement mode can be contact temperature measurement. Optionally, the pot bottom temperature measurement mode can be non-contact temperature measurement.
According to one embodiment of the invention, the mode of sending alarm information can be voice alarm.
According to one embodiment of the invention, the voice alarm mode can be a single temperature point alarm, namely only one alarm temperature threshold is set, and the alarm sound can alarm once at a certain time interval when the temperature of the pan bottom exceeds the set alarm temperature threshold, and can give an alarm to a user at a certain frequency after lasting for a certain time each time, for example, when the temperature of the pan bottom exceeds the set alarm temperature threshold, the alarm is given once at a time interval of 60 seconds, and the alarm is stopped when the gas stove is closed;
according to one embodiment of the invention, the voice alarm mode can be a multi-temperature point alarm mode, namely two or more alarm temperature thresholds and alarm sounds corresponding to the number of the alarm temperature thresholds can be set, and when the temperature of the pot bottom exceeds the preset alarm temperature threshold, the alarm sounds corresponding to the alarm temperature threshold can give an alarm prompt to a user in a preset mode. If two alarm temperature thresholds and alarm sound are set, when the temperature of the pot bottom exceeds a preset first alarm temperature threshold, the alarm sound gives an alarm once every 60 seconds, the duration time of each alarm is 3 seconds, and the alarm is stopped until the temperature of the pot bottom exceeds a second alarm temperature threshold or the fire is turned off. When the temperature of the pot bottom exceeds a preset second alarm temperature threshold, the alarm sound alarms once every 30 seconds, the duration time is 3 seconds each time, the alarm is stopped until the gas stove is closed, and the first alarm temperature threshold is smaller than the second alarm temperature threshold.
According to an embodiment of the invention, the alarm mode can be a change of the frequency of the alarm sound, for example, two alarm temperature thresholds and an alarm sound are set, when the temperature of the pan bottom exceeds a preset first alarm temperature threshold, the alarm sound alarms at a low frequency at intervals of a certain time (for example, 30s), and the alarm is stopped each time for a certain time (for example, 3 s) until the temperature of the pan bottom exceeds a second alarm temperature threshold or the fire is turned off. When the temperature of the pot bottom exceeds a preset second alarm temperature threshold, the alarm sound alarms at high frequency at regular intervals (such as 30s), lasts for a fixed time (such as 3 s) every time, and stops alarming until the gas stove is closed, wherein the first alarm temperature threshold is smaller than the second alarm temperature threshold.
According to one embodiment of the present invention, the alarm sound may be a predetermined sound (e.g., "please note pot temperature, prevent dry burning").
According to an embodiment of the invention, a valve body module, such as a button or a knob, can be arranged on the gas stove, and after a user manually controls the valve body module to close an external fire or the stove, an alarm is released within a certain time and then automatically recovered. Alternatively, the knob may be shared with the ignition knob.
In the above, the alarm modes adopted by the invention are the refinement of voice alarm, however, other alarm modes can also be adopted, such as photoelectric alarm, short message alarm or network alarm.
According to one embodiment of the invention, a photoelectric alarm mode is adopted, when alarm is required, the LED lamps flicker, and the number, the color, the flicker frequency and the flicker time of the LED lamps can be set to different conditions according to the requirement so as to alarm at different levels.
According to one embodiment of the invention, a short message alarm mode is adopted, and when an alarm is needed, an alarm short message can be sent to a mobile phone of a user to remind the user of paying attention. For different levels of alarm under different conditions, short messages or multimedia messages with different contents can be sent.
According to one embodiment of the invention, a network alarm mode is adopted, and when an alarm is needed, an alarm short message can be sent to the network equipment of the user to remind the user of paying attention. For different levels of alarm in different situations, mails, instant messaging messages, etc. of different contents can be sent.
According to an embodiment of the invention, a key can be arranged on the gas stove, and a user can set whether to start the sound reminding function, or the photoelectric alarm, or the short message alarm, or the network alarm through the key.
S103, acquiring a second current temperature of the cooker, and closing the cooker when the second current temperature is higher than the dry burning prevention temperature threshold value.
Specifically, the stove is assumed to be a gas stove, wherein after the external ring fire is closed, the dry burning prevention temperature threshold value can be adjusted from the storage space of the gas stove.
Then, the gas stove can obtain the current temperature of the bottom of the pot through the built-in temperature sensor, judge whether the current temperature of the bottom of the pot is higher than the dry burning prevention temperature threshold value, if so, close the gas stove, namely, cut off the gas through controlling the electromagnetic valve of the gas stove, so as to close the flame of the gas stove. Therefore, food carbonization can be effectively reduced, pan pasting is reduced, energy is saved, safety is guaranteed, a pan is protected, and the environment is protected.
It should be noted that the storage space described in this embodiment is not limited to a physical-based storage space, such as a hard disk, and the storage space may also be a storage space (cloud storage space) of a network hard disk connected to a gas stove (range).
In order to further improve the accuracy of dry burning prevention judgment and better achieve the purposes of improving safety, protecting a cooker and protecting the environment, in one embodiment of the invention, when the cooking mode is a water cooking mode, the method further comprises the steps of further acquiring a cooker type, and when the cooker type is a cooker with poor heat conductivity, the alarm temperature threshold is a fifth temperature threshold, wherein the first temperature threshold is smaller than the fifth temperature threshold, and the fifth temperature threshold is smaller than the third temperature threshold; the dry-burning prevention temperature threshold is a sixth temperature threshold, wherein the second temperature threshold is smaller than the sixth temperature threshold, the sixth temperature threshold is smaller than the fourth temperature threshold, and the fifth temperature threshold is smaller than the sixth temperature threshold; for example, if the first temperature threshold 170 ℃ and the second temperature threshold 190 ℃ correspond to a pot with good thermal conductivity, a higher alarm temperature and an anti-dry heating temperature can be set corresponding to a pot with poor thermal conductivity, for example, the fifth temperature threshold may be 200 ℃ and the sixth temperature threshold may be 205 ℃.
In the embodiment of the invention, the pot type can be a pot with good thermal conductivity or a pot with poor thermal conductivity, wherein the pot corresponding to the pot with good thermal conductivity can comprise metal pots of iron, steel, aluminum and the like, and the pot corresponding to the pot with poor thermal conductivity comprises a marmite, a ceramic pot and the like. In addition, in the man-machine interface of the cooker, a plurality of keys (mechanical keys or touch keys) for selecting the type of the cooker can be arranged. It should be noted that the plurality of keys may include keys representing cookware with good thermal conductivity such as iron pots, aluminum pots (or metal cookware), and cookware with poor thermal conductivity such as marmite and ceramic pots.
In other embodiments of the present invention, the plurality of keys for selecting the type of the pot may be two keys, which are a pot with good thermal conductivity and a pot with poor thermal conductivity.
It should be noted that, for cookware with good thermal conductivity, such as metal cookware made of iron, steel, aluminum, etc., the temperature of the outer surface of the bottom of the cookware is generally low (e.g., 110 ℃ -130 ℃) when the water in the cookware is boiling, as shown in fig. 2(a) as temperature-time curve 1; for a pot with poor thermal conductivity, such as a casserole, the temperature of the outer surface of the bottom of the pot is generally high (e.g., 140 ℃ to 180 ℃) when the water in the pot boils, as shown in the temperature-time curve 2 in fig. 2 (a).
In addition, the fifth temperature threshold and the sixth temperature threshold described in this embodiment may be preferred values obtained by a manufacturer of the cooker through a large number of experiments and invocations.
Specifically, assume that the cooker is a gas cooker, wherein after water is selected for cooking through a human-computer interaction interface arranged on the gas cooker, a corresponding type of a pot can be selected according to the material of the pot being used at the time (i.e., the pot placed on the cooking bench of the gas cooker at the time). Then, the gas stove can call out a corresponding relation table between the type of the cookware and the temperature threshold from a storage space of the gas stove, and the corresponding relation table is searched according to the type of the cookware so as to obtain an alarm temperature threshold or an anti-dry-burning temperature threshold corresponding to the type of the cookware.
Then, the gas stove can acquire the current temperature of the bottom of the cooker through the built-in temperature sensor, judge whether the current temperature of the bottom of the cooker is higher than the alarm temperature threshold value or not, and send out an alarm and close the outer ring fire if the current temperature of the bottom of the cooker exceeds the alarm temperature threshold value. At the moment, the temperature of the cooker does not rise rapidly any more, then, the gas stove can obtain the current temperature of the bottom of the cooker again and judge whether the current temperature of the bottom of the cooker is higher than the dry burning prevention temperature threshold value or not, if so, the gas stove is closed, and namely the flame of the gas stove is closed. Therefore, the alarm temperature threshold value and the dry burning prevention temperature threshold value can be set in a targeted manner according to the cooking mode and the type of the cookware, the dry burning prevention judgment accuracy is further improved, and the purposes of improving safety, protecting the cookware and protecting the environment are better achieved.
Based on the technology, the method judges different cooking states and heat conductivities of the cookware by detecting the change rule of the temperature of the bottom of the cookware along with time, sets different temperature thresholds for starting the anti-dry heating function and alarm temperature thresholds according to the different cooking states and the heat conductivities of the cookware, and the alarm temperature thresholds are all smaller than the corresponding temperature thresholds for starting the anti-dry heating function. And meanwhile, when the temperature of the pot bottom exceeds the alarm temperature, the outer ring fire of the burner is closed.
Under the state of water cooking, the better the heat conductivity, the lower the pot bottom boiling temperature Tb is during cooking, so the heat conductivity of the pot is better, and the temperature threshold value and the alarm temperature threshold value for starting the dry burning prevention function are lower.
According to one embodiment of the invention, when the boiling temperature Tb of the bottom of the cooker is less than or equal to the preset thermal conductivity temperature value F1, namely the thermal conductivity of the cooker is good, the temperature threshold T of the anti-dry heating function is optionally started11210 or T11Tb + 70; optionally, when the voice alarm mode is a single-temperature-point alarm, the alarm temperature threshold Ta1 is 170, optionally, the alarm sound is given once every 60 seconds, the duration time is 3 seconds each time, the alarm is stopped until the gas stove is closed, and meanwhile, the outer ring fire of the burner is closed after the alarm is started; optionally, when the voice alarm mode is multi-temperature point alarm, if two alarm temperature thresholds and alarm sound exist, the first alarm temperature threshold Ta1 is 170, optionally, the alarm sound alarms once every 60 seconds, the duration time of each alarm sound is 3 seconds, the low-frequency alarm sound is generated, and after the alarm is started, the outer ring fire of the combustor is closed; the second alarm temperature threshold Ta2 is 190, optionally an alarm sound every 30 seconds, once every 3 seconds, with a high frequency alarm sound, until the gas range is turned off.
When the boiling temperature Tb of the bottom of the pan is greater than the preset heat conductionWhen the temperature value is F1, namely the heat conductivity of the cookware is poor, the temperature threshold T of the dry-burning prevention function can be optionally started12250 or T12Tb + 70; optionally, when the voice alarm mode is a single-temperature-point alarm, the alarm temperature threshold Ta3 is 220, the alarm sound alarms once every 60 seconds, the duration time is 3 seconds each time, the alarm is stopped until the gas stove is closed, and meanwhile, the outer ring fire of the combustor is closed after the alarm is started; optionally, when the voice alarm mode is multi-temperature point alarm, optionally, when two alarm temperature thresholds and alarm sounds exist, optionally, the first alarm temperature threshold Ta3 is 220, optionally, the alarm sound alarms once every 60 seconds, the duration time of each alarm sound is 3 seconds, the low-frequency alarm sound is generated, and meanwhile, the outer ring fire of the combustor is closed after the alarm is started; a second alarm temperature threshold Ta4 is 235, optionally with an alarm tone every 30 seconds, with a high frequency alarm tone each time lasting 3 seconds, until the gas burner is turned off.
Temperature threshold T for optionally activating anti-dry-heating function in water-free cooking state2290; optionally, when the voice alarm mode is a single-temperature-point alarm, the alarm temperature threshold Ta5 is 240, optionally, the alarm sound is given once every 60 seconds, the duration time is 3 seconds each time, the alarm is stopped until the gas stove is closed, and meanwhile, the outer ring fire of the burner is closed after the alarm is started; optionally, when the voice alarm mode is a multi-temperature-point alarm, if two alarm temperature thresholds and alarm sounds exist, optionally, the first alarm temperature threshold Ta5 is 240, optionally, the alarm sound alarms once every 60 seconds, the duration time of each alarm sound is 3 seconds, the low-frequency alarm sound is generated, and meanwhile, the outer ring fire of the combustor is closed after the alarm is started; the second alarm temperature threshold Ta6 is 260, optionally an alarm sound every 30 seconds, once every 3 seconds, with a high frequency alarm sound, until the gas range is turned off.
For example, for the stewing, boiling, stewing and steaming cooking states which are easy to dry heat, a lower alarm temperature threshold value and a temperature threshold value for starting the dry heat prevention function are set, so that food carbonization can be effectively reduced, the pan pasting is reduced, the energy is saved, the safety is ensured, the pan is protected, and the environment is protected. For frying, stir-frying and deep-frying cooking states with large cooking temperature fluctuation, a higher alarm temperature threshold value and a temperature threshold value for starting the dry burning prevention function are set, so that the interference of misjudgment alarm to users and misjudgment of fire are avoided. When the temperature of the pot bottom exceeds the alarm temperature threshold, the alarm is given and the outer ring fire of the burner is turned off, so that the firepower is reduced, the dry burning of food can be delayed, the reaction time of a user is prolonged, the more serious dry burning can be avoided, and the conditions that the pot is difficult to clean and damage the pot and the like caused by the carbonization of the food in the pot are avoided.
The specific control flow is as follows, as shown in fig. 4:
a1, opening the gas stove.
A2, temperature sensor return temperature Tk。
And A3, judging the cooking mode by the controller. If the cooking is carried out with water, the step A4 is carried out; if the cooking is performed without water, the step A8 is proceeded.
A4, the controller distinguishes the heat conductivity of the current pan.
A5, the controller judges whether the current detection temperature exceeds the alarm temperature threshold corresponding to the heat conductivity of the pot and the alarm mode. If yes, go to step A6; if not, go to step A2.
And A6, controlling the buzzer to alarm in a mode corresponding to the alarm temperature threshold value by the controller, and closing the outer ring fire of the burner.
A7, the controller judges whether the current detection temperature exceeds the temperature threshold value of the starting dry-heating prevention function corresponding to the heat conductivity of the pan. If yes, go to step A11; if not, go to step A2.
A8, the controller judges whether the current detection temperature exceeds the alarm temperature threshold value corresponding to the alarm mode when no water is cooked. If yes, go to step A9; if not, go to step A2.
And A9, controlling the buzzer to alarm in a mode corresponding to the alarm temperature threshold value by the controller, and closing the outer ring fire of the burner.
A10, the controller judges whether the current detected temperature exceeds the temperature threshold value of the dry burning prevention function corresponding to the waterless cooking. If yes, go to step A11; if not, go to step A2.
A11, closing the gas stove.
Fig. 5 is a block schematic view of a dry-fire prevention control device of a cooktop according to one embodiment of the present invention.
As shown in fig. 5, the dry-heating prevention control device of the cooker of the embodiment of the present invention includes:
the temperature sensor 100 is used for acquiring a temperature time curve of the cookware;
a valve body module 300 for controlling the opening and closing of an external fire or a cooker;
the control module 200 is used for controlling the valve body module 300 according to the temperature-time curve of the cooker so as to realize the method. For example, the control module 200 determines a cooking manner according to a temperature-time curve of the pot, where the cooking manner has a corresponding alarm temperature threshold and a dry-heating prevention temperature threshold; when the pot reaches a first current temperature, if the first current temperature is greater than an alarm temperature threshold value, the control module sends alarm information and controls the valve body module to close the outer ring fire; and then, when the cooker reaches a second current temperature, if the second current temperature is greater than an anti-dry-burning temperature threshold value, controlling the valve body module to close the cooker. .
It should be noted that, details which are not disclosed in the anti-dry heating control device of the cooking stove according to the embodiment of the present invention refer to details which are disclosed in the anti-dry heating control method of the cooking stove according to the embodiment of the present invention, and detailed description thereof is omitted here.
To sum up, the dry-heating prevention control device of the kitchen range provided by the embodiment of the invention sets a lower alarm temperature threshold and a temperature threshold for starting the dry-heating prevention function for the stewing, boiling, cooking and steaming cooking states which are easy to dry-heat, so that food carbonization can be effectively reduced, pot pasting is reduced, energy is saved, safety is ensured, a pot is protected, and the environment is protected. For frying, stir-frying and deep-frying cooking states with large cooking temperature fluctuation, a higher alarm temperature threshold value and a temperature threshold value for starting the dry burning prevention function are set, so that the interference of misjudgment alarm to users and misjudgment of fire are avoided. When the temperature of the pot bottom exceeds the alarm temperature threshold, the alarm is given and the outer ring fire of the burner is turned off, so that the firepower is reduced, the dry burning of food can be delayed, the reaction time of a user is prolonged, the more serious dry burning can be avoided, and the conditions that the pot is difficult to clean and damage the pot and the like caused by the carbonization of the food in the pot are avoided.
In order to realize the embodiment, the invention also provides a cooker which comprises the anti-dry heating control device of the cooker.
The stove provided by the embodiment of the invention has an early warning function through the anti-dry-burning control device of the stove, can reduce the firepower before dry burning according to different cooking conditions and remind a user of paying attention to the cooking conditions, thereby achieving the purposes of improving the safety, protecting a cooker and protecting the environment on the premise of ensuring the anti-dry-burning judgment accuracy.
In order to implement the foregoing embodiments, the present invention further provides an electronic device, which includes a memory, a processor, and a computer program stored in the memory and running on the processor, wherein the processor executes the computer program to implement the dry-burning prevention control method for a cooker of the foregoing embodiments.
The electronic equipment provided by the embodiment of the invention has an early warning function, can reduce firepower before dry burning according to different cooking conditions and remind a user of the cooking conditions, thereby achieving the purposes of improving safety, protecting a cooker and protecting the environment on the premise of ensuring the accuracy of dry burning prevention judgment.
In order to implement the above embodiments, the present invention also proposes a non-transitory computer-readable storage medium, on which a computer program is stored, the program being executed by a processor to implement the dry-fire prevention control method of the cookers of the foregoing embodiments.
The non-transitory computer-readable storage medium provided by the embodiment of the invention has an early warning function, and can reduce firepower before dry burning according to different cooking conditions and remind a user of the cooking conditions, so that the aims of improving safety, protecting a cooker and protecting the environment can be fulfilled on the premise of ensuring the accuracy of dry burning prevention judgment.
In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are therefore not to be considered limiting of the invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other suitable relationship, unless expressly stated otherwise. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., 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, the schematic representations of the terms used above are not necessarily intended to 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. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (7)
1. A dry burning prevention control method for a stove is characterized by comprising the following steps:
acquiring a cooking mode, wherein the cooking mode has a corresponding alarm temperature threshold value and an anti-dry heating temperature threshold value; acquiring a first current temperature of the cookware, and sending alarm information and closing an outer ring fire when the first current temperature is greater than the alarm temperature threshold; the acquiring of the cooking manner includes: acquiring a temperature-time curve of the pot; judging a cooking mode according to the temperature-time curve;
obtaining a second current temperature of the cooker, and closing the cooker when the second current temperature is greater than the dry burning prevention temperature threshold value;
when the cooking mode is a water cooking mode, the alarm temperature threshold is a first temperature threshold, and the dry burning prevention temperature threshold is a second temperature threshold; the second temperature threshold is greater than the first temperature threshold;
when the cooking mode is a waterless cooking mode, the alarm temperature threshold is a third temperature threshold, and the dry-burning prevention temperature threshold is a fourth temperature threshold; wherein the third temperature threshold is greater than the first temperature threshold, the fourth temperature threshold is greater than the second temperature threshold, and the fourth temperature threshold is greater than the third temperature threshold;
when the cooking mode is the water cooking mode, the method further comprises the following steps:
further acquiring the type of the cookware;
when the type of the cookware is poor in heat conductivity, the alarm temperature threshold is a fifth temperature threshold, wherein the first temperature threshold is smaller than the fifth temperature threshold, and the fifth temperature threshold is smaller than the third temperature threshold; the dry burning prevention temperature threshold is a sixth temperature threshold, wherein the second temperature threshold is smaller than the sixth temperature threshold, the sixth temperature threshold is smaller than the fourth temperature threshold, and the fifth temperature threshold is smaller than the sixth temperature threshold.
2. The anti-dry heating control method of the cooker as claimed in claim 1, wherein the alarm information is sent by voice alarm, photoelectric alarm, short message alarm or network alarm.
3. The dry-burning prevention control method for the cooker as claimed in claim 2, wherein the frequency and duration of the voice alarm are adjusted according to the relationship between the first current temperature of the cooker and the temperature thresholds.
4. The utility model provides a cooking utensils prevent dry combustion method controlling means which characterized in that includes:
the temperature sensor is used for acquiring a temperature time curve of the cooker;
the valve body module is used for controlling the opening and closing of an external fire or a stove;
a control module for controlling the valve body module according to the temperature-time curve of the cooker so as to realize the method as claimed in any one of claims 1-3.
5. Hob, characterized in, that it comprises the dry-burning prevention control of a hob according to claim 4.
6. An electronic device, characterized by comprising a memory, a processor and a computer program stored on the memory and operable on the processor, the processor executing the program to implement the dry-fire prevention control method of a hob according to any one of claims 1 to 3.
7. A non-transitory computer readable storage medium having stored thereon a computer program, characterized in that the program is executed by a processor to implement the dry-fire prevention control method of a hob according to any one of the claims 1-3.
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| CN110375336A (en) * | 2019-07-04 | 2019-10-25 | 青岛澳柯玛生活电器有限公司 | A kind of gas-cooker |
| CN112762488B (en) * | 2019-11-06 | 2022-04-19 | 宁波方太厨具有限公司 | Ignition detection and control method of range hood |
| CN111012189B (en) * | 2019-11-08 | 2021-12-28 | 珠海优特智厨科技有限公司 | Equipment, method and device for detecting state of articles in pot and storage medium |
| CN111035223A (en) * | 2019-11-08 | 2020-04-21 | 珠海优特智厨科技有限公司 | Method and device for measuring liquid level in pot, storage medium and computer equipment |
| CN110794744A (en) * | 2019-11-21 | 2020-02-14 | 珠海格力电器股份有限公司 | Cooking equipment fault processing control method, device and system and electric cooker |
| CN112032771B (en) * | 2020-08-06 | 2022-12-09 | 华帝股份有限公司 | Variance-based kitchen range self-adaptive dry burning prevention control method and control system |
| CN111984043B (en) * | 2020-08-25 | 2021-11-30 | 珠海格力电器股份有限公司 | Cooking appliance heating control method, device and equipment and cooking system |
| CN114546001A (en) * | 2020-11-19 | 2022-05-27 | 云米互联科技(广东)有限公司 | Control method of cooking equipment, control device and medium |
| CN113375194B (en) * | 2021-06-11 | 2022-10-04 | 华帝股份有限公司 | Energy-gathering dry-burning preventing method, energy-gathering stove and dry-burning preventing device |
| CN113551267B (en) * | 2021-07-14 | 2022-11-01 | 珠海格力电器股份有限公司 | Dry burning prevention protection method, device, equipment, storage medium and gas stove |
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