CN110367837A - Control method, device and the cooking apparatus of cooking apparatus - Google Patents
Control method, device and the cooking apparatus of cooking apparatus Download PDFInfo
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- CN110367837A CN110367837A CN201910645129.0A CN201910645129A CN110367837A CN 110367837 A CN110367837 A CN 110367837A CN 201910645129 A CN201910645129 A CN 201910645129A CN 110367837 A CN110367837 A CN 110367837A
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- heating
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- temperature
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
Abstract
The present invention relates to cooking apparatus technical fields, specifically provide control method, device and the cooking apparatus of a kind of cooking apparatus.Control method includes: in boiling stage, boiling stage is divided into multiple heating intervals according to the bottom temp of cooking cavity, each heating interval is preset with corresponding heating power, and as bottom temp increases, and the corresponding heating power of multiple heating intervals is sequentially reduced；The head temperature for detecting cooking cavity detects bottom temp when head temperature no longer rises, when bottom temp rises to any heating interval, with the corresponding heating power of the heating interval to cooking cavity heating.Control method of the present invention effectively avoids the problem that bottom dry combustion method occur boiling stage congee is excessively thick when cooking congee.
Description
Technical field
The present invention relates to cooking apparatus technical fields, and in particular to a kind of control method of cooking apparatus, device and culinary art
Utensil.
Background technique
Existing cooking apparatus is when cooking congee, and to prevent meter water from overflowing, is generally first heated using relatively high power, and rice water is fast
Speed is warming up to critical boiling, is then heated with smaller power and maintains boiling.By taking electric cooker as an example, the electric cooker process of cooking congee can be divided into
Heating period and boiling stage, the purpose of heating period are that meter Shui is made to be rapidly heated to critical boiling state, subsequently into boiling
Stage, meter Shui roll in the boiling stage grain of rice, maintain boiling, and the starch in the grain of rice, which is swollen, to be precipitated, and ultimately form atherosclerotic.
Existing electric cooker using rice cooker head temperature as the detection temperature for characterizing rice water state, in boiling stage, with
The boiling of meter Shui maintain, head temperature no longer rises, and rice cooker maintains boiling using firm power, but with boiling time
Extend, the grain of rice can absorb water, and starch swelling is precipitated, and causes congee more and more thick, and heat is more and more difficult from bottom upload, cause to cook
Object bottom of preparing food becomes larger with head temperature difference, to the problem of rice cooker bottom is dryouied occur, leads to effect variation of cooking congee.
Summary of the invention
It is to solve existing rice cooker when cooking congee, boiling stage maintains boiling using constant power, bottom is caused to be easy to dryout,
The technical problem for cooking effect difference, the present invention provides a kind of culinary art control method of the better cooking apparatus of effect, device and
Cooking apparatus.
In a first aspect, the cooking apparatus includes for cooking the present invention provides a kind of control method of cooking apparatus
Cooking cavity, the control method includes:
In boiling stage, the boiling stage is divided by multiple heating intervals according to the bottom temp of the cooking cavity,
Each heating interval is preset with corresponding heating power, and as the bottom temp increases, multiple heating intervals
Corresponding heating power is sequentially reduced；
The head temperature for detecting the cooking cavity detects the bottom temp when the head temperature no longer rises, when
The bottom temp rises to any heating interval, is heated with the corresponding heating power of the heating interval to the cooking cavity.
In some embodiments, described in boiling stage, according to the bottom temp of the cooking cavity by the boiling rank
Section is divided into multiple heating intervals and includes:
Detect the original bottom temperature when cooking cavity enters boiling stage；
The boiling stage is divided into multiple heating intervals according to original bottom temperature.
In some embodiments, described that the boiling stage is divided by multiple heating intervals according to original bottom temperature
Include:
Multiple bottom temp rising areas are determined in the change of moisture content of boiling stage previously according to food materials in the cooking cavity
Between；
According to the original bottom temperature and the multiple bottom temp first transition and determination it is corresponding the multiple
Heating interval.
In some embodiments, the head temperature of the detection cooking cavity, when the head temperature no longer rises
When, detecting the bottom temp includes:
In boiling stage, the head temperature of the cooking cavity is detected, as the head temperature increases, controls heating power
Reduce, until the head temperature no longer rises.
In some embodiments, before the boiling stage further include:
Heating period heats the cooking cavity with the first heating power, and first heating power is greater than the boiling
The heating power in stage.
In some embodiments, described when the bottom temp rises to a certain heating interval, with the heating zone
Between corresponding heating power to the cooking cavity heating after, further includes:
When the bottom temp, which rises to, terminates temperature, terminate the boiling stage.
Second aspect, the present invention provides a kind of control device of cooking apparatus, the cooking apparatus includes for cooking
Cooking cavity, the control device includes:
Division module, for being divided into the boiling stage according to the bottom temp of the cooking cavity in boiling stage
Multiple heating intervals, each heating interval are preset with corresponding heating power, and as the bottom temp increases, multiple
The corresponding heating power of the heating interval is sequentially reduced；With
Control module, when the head temperature no longer rises, detects institute for detecting the head temperature of the cooking cavity
Bottom temp is stated, when the bottom temp rises to a certain heating interval, with the corresponding heating power of the heating interval to institute
State cooking cavity heating.
The third aspect, the present invention provides a kind of electronic equipment, comprising:
Processor；With
Memory can be communicated to connect with the processor, and the computer that being stored with can be executed by the processor can
Reading instruction is performed in the computer-readable instruction, and the processor is executed according to any embodiment in first aspect
The control method.
Fourth aspect, the present invention provides a kind of cooking apparatus, including the electronic equipment according to the third aspect.
5th aspect, the present invention also provides a kind of storage mediums, are stored with computer instruction, and the computer instruction is used
In make computer execute the control method according to first aspect any embodiment.
The control method of cooking apparatus provided by the invention will boil in boiling stage according to the bottom temp of cooking cavity
Divided stages are multiple heating intervals, and each heating interval is preset with corresponding heating power, and multiple heating intervals are the bottom of with
The corresponding heating power of the raising of portion's temperature is sequentially reduced, i.e., food materials are in boiling, with the raising of bottom temp, heating power
It gradually decreases, so that meter Shui high-power heating under viscous pasty state be avoided to cause bottom dry combustion method, improves culinary art effect.In boiling rank
Section, detects the head temperature of cooking cavity, in the temperature rise period, head temperature, which compares bottom temp, can more accurately reflect cooking cavity
Interior food materials state, but in boiling stage, after boiling a period of time in cooking cavity, head temperature no longer rises, rice cooker
It can not be controlled according to head temperature, therefore control method of the invention detects bottom after head temperature no longer rises
Temperature reflects the viscous pasty state of meter Shui by bottom temp, reduces heating power, control precision is high, and culinary art effect is more preferable.
Detailed description of the invention
It, below will be to specific in order to illustrate more clearly of the specific embodiment of the invention or technical solution in the prior art
Embodiment or attached drawing needed to be used in the description of the prior art be briefly described, it should be apparent that, it is described below
Attached drawing is some embodiments of the present invention, for those of ordinary skill in the art, before not making the creative labor
It puts, is also possible to obtain other drawings based on these drawings.
Fig. 1 is the flow diagram of the control method of cooking apparatus in some embodiments according to the present invention.
Fig. 2 is the flow chart of the control method of cooking apparatus in embodiment according to the present invention.
Fig. 3 is the temperature profile that embodiment control method is cooked congee according to the present invention.
Fig. 4 is the structural block diagram of the control device of cooking apparatus in some embodiments according to the present invention.
Fig. 5 is adapted for for realizing the Computer Systems Organization schematic diagram of method or processor in embodiment of the present invention
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction with attached drawing, it is clear that described implementation
Mode is a part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, this field is general
Logical technical staff every other embodiment obtained without making creative work, belongs to protection of the present invention
Range.As long as in addition, the non-structure each other of technical characteristic involved in invention described below different embodiments
It can be combined with each other at conflict.
It should be noted that in the prior art, using when for example electric cooker is cooked congee, being generally divided into heating period and boiling
Stage detects head temperature by the temperature sensor at the top of rice cooker, can more accurately reflect in temperature rise period head temperature
The state of meter Shui in rice cooker, so that rice cooker power adjustment is controlled according to head temperature, but in boiling stage, as meter Shui in rice cooker
It boils after a period of time, head temperature no longer rises, and rice cooker invariable power maintains boiling, causes congee more and more thick, on heat
Difficulty is passed, bottom temp is higher and higher, causes the dry combustion method of rice cooker bottom.It is based on this, the present invention provides a kind of cooking apparatus
Control method, which can be used for controlling cooking apparatus and cooks congee, and cooking apparatus can be such as electric cooker, Voltage force
Pot, electric steamer etc. can realize the utensil of cooking function, the cooking cavity with one for cooking to food materials by heating method
With the heating device heated to cooking cavity, the controlling party of cooking apparatus in some embodiments of the present invention is shown in Fig. 1
The schematic diagram of method.
As shown in Figure 1, in some embodiments, control method provided by the invention includes:
S100, in boiling stage, boiling stage is divided by multiple heating intervals according to the bottom temp of cooking cavity, it is each
Heating interval is preset with corresponding heating power, and as bottom temp increases, the corresponding heating power of multiple heating intervals according to
Secondary reduction.
S200, the head temperature for detecting cooking cavity detect bottom temp, when bottom temperature when head temperature no longer rises
Degree rises to any heating interval, is heated with the corresponding heating power of the heating interval to cooking cavity.
Specifically, in the step s 100, by taking electric cooker as an example, when being cooked congee using rice cooker, including heating period and boiling
The stage is risen, the bottom temp and head temperature of cooking cavity are detected by bottom temp sensor and tip temperature sensor.Due to
After rice water boiling is stablized, head temperature no longer rises, therefore is divided into boiling stage according to the bottom temp range of cooking cavity
Multiple heating intervals, and as bottom temp increases, the corresponding heating power of multiple heating intervals is sequentially reduced, i.e., in boiling rank
Section, presets the stage that multiple heating powers are sequentially reduced, such as can divide the range intervals of multiple bottom temps in advance, will boil
Stage is divided into multiple heating intervals according to the range intervals of the bottom wall temperature of division correspondence.In step s 200, in boiling rank
Section, detects the head temperature of cooking cavity, to relatively accurately judge the state of meter Shui in cooking cavity.When head temperature no longer on
When rising, i.e., the meter Shui in expression cooking cavity, which is in, stablizes fluidized state, at this time since head temperature no longer rises, can not pass through again
Head temperature reflects the state of meter Shui in cooking cavity, therefore passes through the bottom temp of bottom temperature sensor real-time detection cooking cavity.
With the rising of bottom temp, when cooking cavity bottom temp reaches the temperature range of a certain heating interval, then control rice cooker with
The corresponding heating power of the heating interval is heated, when bottom temp is continuously heating to the temperature range of next heating interval
When, then it controls rice cooker and is heated with the corresponding heating power of next heating interval.Since multiple heating intervals are with bottom temperature
Degree rises, and corresponding heating power is sequentially reduced, therefore in entire boiling stage, rice cooker maintain the heating power of boiling according to
Secondary reduction, such as when cooking congee, with the boiling of meter Shui, starch swelling is precipitated, and causes meter Shui to thicken, bottom heat is difficult to
It passes, bottom temp increases, and control method of the invention successively reduces heating power with the raising of bottom temp, to avoid
Bottom temp heating is too fast to cause the dry combustion method of rice cooker bottom, improves the effect cooked congee.
A specific embodiment of control method according to the present invention is shown in Fig. 2, while being shown and being used in Fig. 3
The temperature profile that the control method of present embodiment is cooked congee, it is further to control method of the invention below with reference to Fig. 2 and Fig. 3
It is illustrated.
In the present embodiment, for cooking apparatus by taking electric cooker as an example, electric cooker includes for containing and cooking cooking for food materials
Prepare food chamber, heating device of the cooking cavity bottom for being heated to cooking cavity is set and for detecting rice cooker head temperature
With the sensor of bottom temp.As shown in Fig. 2, in the present embodiment, control method includes:
The bottom temp of cooking cavity when S1, detection enter boiling stage.Electric cooker cook congee control when, boiling stage it
Before further include the heating period, in the heating period, control rice cooker and quickly heat, detect the head temperature of cooking cavity, work as head temperature
When reaching inversion temperature, the rice cooker heating period terminates to enter boiling stage, enters boiling by the detection of bottom temp sensor at this time
The original bottom temperature T of cooking cavity when rising the stage0。
S2, multiple heating intervals that boiling stage is determined according to original bottom temperature.According to original bottom temperature T0It divides
Bottom temp range, for example, by bottom temp interval division be [T0, T0+ΔT1], [T0+ΔT1, T0+ΔT2]……[T0+ΔTn,
T0+ΔTn+1], the quantity and numberical range in actual temp section are preset according to specific needs.It is carried out to temperature range
It, can be by determining multiple bottom temps in the change of moisture content of boiling stage previously according to rice aqueous mixtures in cooking cavity when division
First transition, such as viscous pasty state of the rice aqueous mixtures in different bottom temps can be obtained by experiment, and then corresponded to
Water content and bottom temp homologous thread, optimal bottom temp section is arranged by curve.Such as in present embodiment
In, bottom temp interval division is [T0, T0+ΔT1], [T0+ΔT1, T0+ΔT2], [T0+ΔT2, T3] three temperature ranges, three
A temperature range respectively represents that water content is high, neutralizes low three kinds of states, when bottom temp is more than the last one temperature range, then boils
Meal effect will be deteriorated, and the control process that thinks to cook congee at this time can terminate.It will boil according to the bottom temp section of division is corresponding
Divided stages are three heating intervals, each temperature range is corresponding with a heating power, the heating power of three temperature ranges
It can successively indicate heating duty ratio DK1、DK2And DK3, with the raising of bottom temp, the corresponding heating power of each temperature range
It is sequentially reduced, i.e. DK1> DK2> DK3, so that boiling stage is divided into multiple heating intervals.
Whether S3, detection cooking cavity head temperature rise.Rice cooker is in the heating period, due to being detected using head temperature, and
Head temperature has certain hysteresis quality, therefore at boiling stage initial stage, since head temperature is less than the reality of rice aqueous mixtures
Temperature, with the boiling of meter Shui, head temperature will continue to rise.It in some embodiments, is reduction meter Shui in boiling stage
The risk that initial stage overflows, detects the head temperature of cooking cavity, and as head temperature increases, control heating power reduces, until top
Portion's temperature no longer rises.With the maintenance of boiling, head temperature reaches stable, no longer rises, and enters step S4 at this time.
S4, no longer rise when head temperature, control rice cooker with duty ratio DK1Heating.In culinary art, power can lead to rice cooker
It crosses duty ratio to be adjusted, heating duty ratio is higher, and the heating power of rice cooker is bigger.It, can after head temperature no longer rises
Judge that rice cooker stablize the stage of boiling.In the present embodiment, when head temperature no longer rises, cooking cavity at this time is detected
Bottom temp is TB, TB∈[T0, T0+ΔT1], therefore rice cooker is controlled with duty ratio DK1It is heated.
S5, detection cooking cavity bottom temp, judge whether bottom temp is greater than the first preset temperature.Pass through rice cooker bottom temperature
Spend the bottom temp T of sensor real-time detection cooking cavityB, judge bottom temp TBWhether more than the first temperature range [T0, T0+Δ
T1] range then control rice cooker always with duty ratio D when being less than the first temperature rangeK1It is heated, when bottom temp liter
To more than the first preset temperature T0+ΔT1, enter step S6.
S6, control rice cooker are with duty ratio DK2It is heated.Since cooking cavity bottom temp is more than the first preset temperature T0+Δ
T1, the bottom temp T of cooking cavity at this timeB∈[T0+ΔT1, T0+ΔT2], it is medium that cooking cavity inside rice aqueous mixtures are in water content
The state of grade controls rice cooker at this time to avoid meter boiling dry with duty ratio DK2It is heated, DK2Less than DK1, that is, control rice cooker and add
Thermal power reduces, and meter water is avoided comparatively fast to thicken, and congee is made sufficiently to boil curing.
S7, judge whether bottom temp is greater than the second preset temperature.Cooking cavity bottom is detected by bottom temp sensor
Portion temperature TB, judge bottom temp TBIt whether is more than second temperature section [T0+ΔT1, T0+ΔT2] range, when being less than
Second temperature section then controls rice cooker always with duty ratio DK2It is heated, when bottom temp is raised above the second preset temperature
T0+ΔT2, enter step S8.
S8, control rice cooker are with duty ratio DK3It is heated.Since cooking cavity bottom temp is more than the second preset temperature T0+Δ
T2, the bottom temp T of cooking cavity at this timeB∈[T0+ΔT2, T3], cooking cavity inside rice aqueous mixtures are in water content inferior grade
State controls rice cooker at this time and further decreases heating power, with duty ratio D to avoid congee bottom from high temperature dry combustion method occurK3Added
Heat.
S9, judge whether bottom temp is greater than end temperature.Detect cooking cavity bottom temp TBWhether be greater than terminates temperature
T3, more than T3Meter Shui in temperature cooking cavity will be excessively thick, on the one hand influence mouthfeel, on the other hand be easy to cause rice cooker dry combustion method,
Therefore terminate temperature T when cooking cavity bottom temp reaches3, then S10 is entered step, as bottom temp not up to terminates temperature T3, then
Continue with duty ratio DK3Cooking cavity is heated.Terminate temperature T3, can be preset temperature, such as T3Value range can be set
120 DEG C~130 DEG C are set, is also possible to according to original bottom temperature T0Obtained temperature, such as T3=T0+ΔT3, Δ T3Value model
Enclose is 20 DEG C~30 DEG C.
S10, boiling stage terminate, as cooking cavity bottom temp TBReaching terminates temperature T3, then it is believed that rice cooker boiling stage
Terminate, that is, the process of cooking congee terminates, and control rice cooker enters heat preservation or shutdown.
In the present embodiment, each heating interval of boiling stage is according to original bottom temperature (T0) and bottom temp
First transition (Δ Tn) sum obtain, since when cooking congee, the food materials original bottom temperature of different meter Shui Liang grades can also be produced
Raw difference, therefore the heating interval for dividing based on original bottom temperature boiling stage is more accurate, avoids different meter Shui Liang
Control error, effect of cooking congee is more preferable.Such as in the case where millet water grade, since rice water actual temperature rises comparatively fast,
And head temperature is slower since hysteresis quality rises, bottom temp and head temperature difference increase, and turn when head temperature reaches
When changing the temperature of boiling stage, bottom temp has been in higher state.And in the biggish situation of meter Shui Liang grade, meter Shui Shi
Border temperature rise it is slower, when head temperature reach conversion boiling stage temperature when, bottom temp compare millet water be in compared with
The state of low temperature, therefore according to fixed heating interval inversion temperature, then lead to effect variation of cooking, therefore present embodiment
It is middle to use original bottom temperature (T0) and bottom temp first transition (Δ Tn) sum to boiling stage carry out heating interval division.
As shown in figure 3, when being cooked congee using present embodiment control method, in the heating period, to make in cooking cavity
Rice aqueous mixtures be rapidly heated, heated using higher first heating power, the first heating power can be total power
Heating, greater than each heating power of boiling stage.When head temperature reaches boiling inversion temperature, rice cooker carries out boiling rank
Section, bottom temp is T at this time0.At boiling stage initial stage, head temperature continues to rise, to reduce meter Shui at boiling stage initial stage
The risk of spilling detects the head temperature of cooking cavity, and as head temperature increases, control heating power reduces, until top temperature
Degree keeps stablizing, and no longer rises.By Fig. 3 it can be seen that, when head temperature no longer rises, bottom temp TBPositioned at the first temperature
Section [T0, T0+ΔT1] range, at this time control rice cooker with duty ratio DK1It is heated.As bottom temp TBContinue to heat up, into
Enter second temperature section [T0+ΔT1, T0+ΔT2], heating power is reduced, at this time with duty ratio DK2It is heated.Bottom temp is super
Cross T0+ΔT2Afterwards, rice cooker is controlled with duty ratio DK3It is heated, until bottom temp reaches T3, end of cooking congee.
In some embodiments, in the rice cooker with resistance heating, it is arranged between heating period and boiling stage slow
The stage is rushed, different stopping heating times being set as needed to eliminate the influence of waste heat, while rice high temperature being promoted to absorb water.
Second aspect, the present invention also provides a kind of cooking apparatus control device, cooking apparatus can for such as electric cooker,
Electric pressure cooking saucepan, electric steamer etc. can realize the utensil of cooking function by heating method, be used to cook food materials with one
Cooking cavity and the heating device that cooking cavity is heated.As shown in figure 4, in some embodiments, control device includes:
Division module 10, for boiling stage to be divided into multiple add according to the bottom temp of cooking cavity in boiling stage
Between hot-zone, each heating interval is preset with corresponding heating power, and as bottom temp increases, multiple heating intervals are corresponding
Heating power is sequentially reduced；With
Control module 20, when head temperature no longer rises, detects bottom temperature for detecting the head temperature of cooking cavity
Degree, when bottom temp rises to any heating interval, with the corresponding heating power of the heating interval to cooking cavity heating.
The third aspect, the present invention also provides a kind of electronic equipment, comprising:
Processor；With
Memory can be communicated to connect with the processor, and the computer that being stored with can be executed by the processor can
Reading instruction is performed in the computer-readable instruction, and the processor executes the controlling party in any of the above-described embodiment
Method.
Fourth aspect, the present invention also provides a kind of cooking apparatus, the electronic equipment including the third aspect, and cooking apparatus can
Think the utensil that can realize cooking function by heating method such as electric cooker, electric pressure cooking saucepan, electric steamer, has one to use
In the cooking cavity cooked to food materials and the heating device heated to cooking cavity.
5th aspect, the present invention also provides a kind of storage mediums, are stored with computer instruction, and the computer instruction is used
In making computer execute control method described in any of the above-described embodiment.
Fig. 5 shows the knot for being suitable for being used to realize the method for embodiment of the present invention or the computer system 600 of processor
Structure schematic diagram realizes above-mentioned electronic equipment and storage medium corresponding function by shown system.
As shown in figure 5, computer system 600 includes central processing unit (CPU) 601, it can be read-only according to being stored in
Program in memory (ROM) 602 or be loaded into the program in random access storage device (RAM) 603 from storage section 608 and
Execute various movements appropriate and processing.In RAM 603, also it is stored with system 600 and operates required various programs and data.
CPU 601, ROM 602 and RAM 603 are connected with each other by bus 604.Input/output (I/O) interface 605 is also connected to always
Line 604.
I/O interface 605 is connected to lower component: the importation 606 including keyboard etc.；Including such as cathode-ray tube
(CRT), the output par, c 607 of liquid crystal display (LCD) etc. and loudspeaker etc.；Storage section 608 including hard disk etc.；And
The communications portion 609 of network interface card including LAN card, modem etc..Communications portion 609 is via such as internet
Network execute communication process.Driver 610 is also connected to I/O interface 605 as needed.Detachable media 611, such as magnetic
Disk, CD, magneto-optic disk, semiconductor memory etc. be mounted on as needed on driver 610, in order to from reading thereon
Computer program is mounted into storage section 608 as needed.
Particularly, according to embodiment of the present disclosure, the process of control method above may be implemented as computer software
Program.For example, embodiment of the present disclosure includes a kind of computer program product comprising be tangibly embodied in machine readable Jie
Computer program in matter, computer program include the program code for executing above-mentioned method.In such embodiment
In, which can be downloaded and installed from network by communications portion 609, and/or from 611 quilt of detachable media
Installation.
Flow chart and block diagram in attached drawing illustrate system, method and computer according to the various embodiments of the present invention
The architecture, function and operation in the cards of program product.In this regard, each box in flowchart or block diagram can be with
A part of a module, program segment or code is represented, a part of module, program segment or code includes one or more uses
The executable instruction of the logic function as defined in realizing.It should also be noted that in some implementations as replacements, being marked in box
The function of note can also occur in a different order than that indicated in the drawings.For example, two boxes succeedingly indicated are actually
It can be basically executed in parallel, they can also be executed in the opposite order sometimes, and this depends on the function involved.Also it to infuse
Meaning, the combination of each box in block diagram and or flow chart and the box in block diagram and or flow chart can be with holding
The dedicated hardware based system of functions or operations as defined in row is realized, or can use specialized hardware and computer instruction
Combination realize.
Obviously, above embodiment is only intended to clearly illustrate example, and does not limit the embodiments.
For those of ordinary skill in the art, other various forms of variations can also be made on the basis of the above description
Or it changes.There is no necessity and possibility to exhaust all the enbodiments.And obvious variation extended from this
Or it changes still within the protection scope of the invention.
Claims (10)
1. a kind of control method of cooking apparatus, the cooking apparatus includes the cooking cavity for culinary art, which is characterized in that described
Control method includes:
In boiling stage, the boiling stage is divided by multiple heating intervals according to the bottom temp of the cooking cavity, it is each
The heating interval is preset with corresponding heating power, and as the bottom temp increases, multiple heating intervals are corresponding
Heating power be sequentially reduced；
The head temperature for detecting the cooking cavity detects the bottom temp, when described when the head temperature no longer rises
Bottom temp rises to any heating interval, is heated with the corresponding heating power of the heating interval to the cooking cavity.
2. control method according to claim 1, which is characterized in that it is described in boiling stage, according to the cooking cavity
The boiling stage is divided into multiple heating intervals by bottom temp
Detect the original bottom temperature when cooking cavity enters boiling stage；
The boiling stage is divided into multiple heating intervals according to original bottom temperature.
3. control method according to claim 2, which is characterized in that it is described according to original bottom temperature by the boiling rank
Section is divided into multiple heating intervals and includes:
Multiple bottom temp first transitions are determined in the change of moisture content of boiling stage previously according to food materials in the cooking cavity；
According to the original bottom temperature and the multiple bottom temp first transition and determining corresponding the multiple heating
Section.
4. control method according to any one of claims 1 to 3, which is characterized in that the top of the detection cooking cavity
Portion's temperature, when the head temperature no longer rises, detecting the bottom temp includes:
In boiling stage, the head temperature of the cooking cavity is detected, as the head temperature increases, control heating power subtracts
It is small, until the head temperature no longer rises.
5. control method according to any one of claims 1 to 3, which is characterized in that also wrapped before the boiling stage
It includes:
Heating period heats the cooking cavity with the first heating power, and first heating power is greater than the boiling stage
Heating power.
6. control method according to any one of claims 1 to 3, which is characterized in that work as the bottom temp liter described
The extremely a certain heating interval, after being heated with the corresponding heating power of the heating interval to the cooking cavity, further includes:
When the bottom temp, which rises to, terminates temperature, terminate the boiling stage.
7. a kind of control device of cooking apparatus, the cooking apparatus includes the cooking cavity for culinary art, which is characterized in that described
Control device includes:
The boiling stage is divided into multiple in boiling stage by division module according to the bottom temp of the cooking cavity
Heating interval, each heating interval are preset with corresponding heating power, and as the bottom temp increases, multiple described
The corresponding heating power of heating interval is sequentially reduced；With
Control module, when the head temperature no longer rises, detects the bottom for detecting the head temperature of the cooking cavity
Portion's temperature is cooked with the corresponding heating power of the heating interval to described when the bottom temp rises to any heating interval
Chamber of preparing food heating.
8. a kind of electronic equipment characterized by comprising
Processor；With
Memory can be communicated to connect with the processor, be stored with the computer-readable finger that can be executed by the processor
It enables, is performed in the computer-readable instruction, the processor is executed according to the described in any item controlling parties of right 1 to 6
Method.
9. a kind of cooking apparatus, which is characterized in that including electronic equipment according to claim 8.
10. a kind of storage medium, which is characterized in that be stored with computer instruction, the computer instruction is for holding computer
Row control method according to any one of claims 1 to 6.
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| CN201910645129.0A CN110367837B (en) | 2019-07-17 | 2019-07-17 | Cooking appliance control method and device and cooking appliance |
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| CN201910645129.0A CN110367837B (en) | 2019-07-17 | 2019-07-17 | Cooking appliance control method and device and cooking appliance |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113455918A (en) * | 2021-08-24 | 2021-10-01 | 珠海格力电器股份有限公司 | Control method and device, electronic equipment, cooking utensil and storage medium |
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