CN110960104A - Blanking control method, device, equipment and computer readable storage medium - Google Patents
Blanking control method, device, equipment and computer readable storage medium Download PDFInfo
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- CN110960104A CN110960104A CN201911365535.8A CN201911365535A CN110960104A CN 110960104 A CN110960104 A CN 110960104A CN 201911365535 A CN201911365535 A CN 201911365535A CN 110960104 A CN110960104 A CN 110960104A
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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
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Abstract
The invention discloses a blanking control method, a blanking control device, equipment and a computer readable storage medium, relates to the technical field of intelligent kitchens, and can enable seasonings in containers to be accurately butted with a seasoning feeding port in the blanking process of batching equipment. The method comprises the following steps: acquiring ingredient information of dish data; extracting the adding amount of seasonings of the batching equipment in the process of making dishes from the batching information of the dish data; generating a control instruction of the container according to the adding amount of the seasonings and the capacity of the container; and executing the control instruction of the container so that the container is butted with the dispensing equipment to contain the seasonings thrown by the dispensing equipment. The method is mainly used for controlling the batching equipment to carry out blanking.
Description
Technical Field
The invention relates to the technical field of intelligent kitchens, in particular to a blanking control method, a blanking control device, blanking control equipment and a computer readable storage medium.
Background
With the rapid development and the gradual maturity of the internet technology level and the smart home technology, the internet of things technology is widely applied, so that the intelligent degree of the household appliances is higher and higher, and users are liberated from heavy family labor. With the continuous improvement of living standard of people, healthy life is more and more emphasized by people, and the important part in healthy life is diet health. In the actual life, kitchen equipment in the kitchen is more, and is more and more intelligent, and usable LAN or thing networking realize kitchen equipment's remote start and operation control for the user need not to participate in the manufacture of dish in person, avoids the infringement of oil smoke.
In the process of making dishes, seasonings for making dishes need to be put into a batching device, then during making dishes, the seasonings are controlled according to the set time of a menu, and containers for containing the seasonings are used for butt joint.
In the process of implementing the invention, the inventor finds that the related art has at least the following problems:
although the container for containing seasonings can conveniently butt joint the seasonings thrown in by the dispensing equipment, the container for containing seasonings has limited seasoning capacity, and if the seasoning throwing capacity of the dispensing equipment is too much, the container cannot accurately butt joint all the seasonings, so that the seasoning overflow condition is generated. On the other hand, the overflowing seasoning can fall into the container bracket and cannot enter the frying pan, so that the frying pan can lack corresponding seasoning when dishes are made, and the dining experience of a user is influenced.
Disclosure of Invention
In view of the above, the present invention provides a method, an apparatus, a device and a computer readable storage medium for controlling material discharging, and mainly aims to solve the problem that a container for containing seasoning cannot be accurately abutted to a seasoning feeding port in the material discharging process of the existing batching device.
According to a first aspect of the present invention, there is provided a blanking control method, the method comprising:
acquiring ingredient information of dish data;
extracting the adding amount of seasonings of the batching equipment in the process of making dishes from the batching information of the dish data;
generating a control instruction of the container according to the adding amount of the seasonings and the capacity of the container;
and executing the control instruction of the container so that the container is butted with the dispensing equipment to contain the seasonings thrown by the dispensing equipment.
Further, the matching of the seasoning feeding amount and the capacity of the container to generate the control instruction of the container specifically comprises:
matching the adding amount of the seasonings with the capacity of a container to generate a first control instruction of the container;
generating a second control instruction of the container by acquiring position information of the batching device for throwing different seasonings and position information of the container;
and generating a control instruction of the container based on the first control instruction and the second control instruction.
Further, the matching of the seasoning feeding amount and the capacity of the container generates a first control instruction of the container, and specifically includes:
if the matched adding amount of the seasonings is smaller than the capacity of the container, generating a first control instruction for butting the container and the batching equipment;
and if the matched adding amount of the seasonings is larger than or equal to the capacity of the container, generating a first control instruction for adjusting the container.
Further, if the matched amount of the seasoning is greater than or equal to the capacity of the container, a first control instruction for adjusting the container is generated, which specifically includes:
and if the matched adding amount of the seasonings is larger than or equal to the capacity of the container, screening the container suitable for containing the seasoning capacity according to the adding amount of the seasonings, and generating a first control instruction for replacing the container.
Further, according to the volume of throwing of condiment screen out the splendid attire container that is applicable to splendid attire condiment capacity, generate and change the first control command of splendid attire container specifically includes:
screening out a target container with a capacity range which is larger than the putting amount of the seasonings and is closest to the putting amount of the seasonings from containers with different preset capacity ranges according to the putting amount of the seasonings;
and generating a first control instruction for replacing the container by using the target container as the most controlled container to be replaced.
Further, if the matched amount of the seasoning is greater than or equal to the capacity of the container, a first control instruction for adjusting the container is generated, which specifically includes:
and if the matched adding amount of the seasonings is larger than or equal to the capacity of the container, calculating the receiving times of the container according to the adding amount of the seasonings and the capacity of the container, and generating a first control instruction for carrying out multiple butt joint on the container and the batching equipment.
Further, the receiving times of the container is calculated according to the seasoning feeding amount and the capacity of the container, and a first control instruction for performing multiple docking between the container and the batching device is generated, and the method specifically includes:
calculating the receiving amount of the last receiving time in the multiple receiving of the container according to the adding amount of the seasonings and the capacity of the container;
if the attributes of the currently thrown seasoning and the next thrown seasoning are the same, judging whether the sum of the material receiving amount of the last time in the currently thrown seasoning and the material receiving amount of the last time in the next thrown seasoning is smaller than the capacity of the container or not;
if yes, carrying out the last butt joint of the currently thrown seasonings on the container and the batching equipment and combining the container and the batching equipment to the first butt joint of the next thrown seasonings, and generating a first control instruction for carrying out the multi-time butt joint on the container and the batching equipment;
if not, after the containing device and the batching device complete multiple butt joints of the currently thrown seasonings, executing multiple butt joints of the containing device and the batching device for throwing seasonings next time, and generating a first control instruction for performing multiple butt joints of the containing container and the batching device.
Further, after the receiving amount of the last receiving time in the multiple receiving of the container is calculated according to the adding amount of the seasonings and the capacity of the container, the method further comprises the following steps:
if the properties of the currently thrown seasoning and the next thrown seasoning are different, after the loading device and the batching device finish multiple butt joints of the currently thrown seasoning, executing multiple butt joints of the loading device and the batching device for next throwing seasoning, and generating a first control instruction for multiple butt joints of the loading container and the batching device.
Further, the second control instruction of the container is generated by acquiring the position information of the dispensing device for the different seasonings and the position information of the container, and specifically includes:
searching a plurality of moving paths formed by the position information of the dispensing equipment for different seasoning drops and the position information of the containing container according to the moving area of the containing equipment;
and selecting the moving route with the shortest route from the plurality of moving routes to be set as the optimal route, and generating a second control instruction of the containing container.
Further, after the executing the control instruction of the container to make the container dock with the dispensing equipment to contain the seasoning dispensed by the dispensing equipment, the method further comprises:
determining the putting priority of seasonings in the dish making process by the batching equipment according to the batching information of the dish data;
and controlling the dispensing equipment to dispense the seasonings into the container according to the dispensing priority of the seasonings.
According to a second aspect of the present invention, there is provided a blanking control apparatus, comprising:
the acquisition module is used for acquiring the ingredient information of the dish data;
the extraction module is used for extracting the adding amount of seasonings of the batching equipment in the process of making dishes from the batching information of the dish data;
the generating module is used for generating a control instruction of the container according to the adding amount of the seasonings and the capacity of the container;
and the execution module is used for executing the control instruction of the container so as to enable the container to contain the seasonings thrown by the dispensing equipment after the container is butted with the dispensing equipment.
Further, the generating module includes:
the matching unit is used for matching the adding amount of the seasonings with the capacity of a container to generate a first control instruction of the container;
the acquisition unit is used for generating a second control instruction of the container by acquiring the position information of the batching device for different seasoning throws and the position information of the container;
and the generating unit is used for generating a control instruction of the container based on the first control instruction and the second control instruction.
Further, the matching unit includes:
the first matching subunit is used for generating a first control instruction for butting the container and the batching equipment if the matched adding amount of the seasonings is smaller than the capacity of the container;
and the second matching subunit is used for generating a first control instruction for adjusting the container if the matched adding amount of the seasonings is greater than or equal to the capacity of the container.
Further, the second matching subunit is specifically configured to, if the matched amount of the seasoning is greater than or equal to the capacity of the container, screen out a container suitable for containing the capacity of the seasoning according to the amount of the seasoning, and generate a first control instruction for replacing the container.
Further, the second matching subunit is specifically configured to, according to the amount of the seasoning to be put, screen a target container with a capacity range larger than and closest to the amount of the seasoning to be put from containers with different preset capacity ranges;
the second matching subunit is specifically further configured to generate a first control instruction for replacing the target container with the container that is most controllably replaced.
Further, the second matching subunit is specifically configured to calculate the number of times of receiving the seasoning by using the amount of the seasoning and the capacity of the container if the amount of the seasoning added is greater than or equal to the capacity of the container, and generate a first control instruction for performing multiple docking between the container and the dispensing equipment.
Further, the second matching subunit is specifically configured to calculate a receiving amount of the last receiving time of the multiple receiving times of the container according to the adding amount of the seasoning and the capacity of the container;
if the attributes of the currently thrown seasoning and the next thrown seasoning are the same, judging whether the sum of the material receiving amount of the last time in the currently thrown seasoning and the material receiving amount of the last time in the next thrown seasoning is smaller than the capacity of the container or not;
if yes, carrying out the last butt joint of the currently thrown seasonings on the container and the batching equipment and combining the container and the batching equipment to the first butt joint of the next thrown seasonings, and generating a first control instruction for carrying out the multi-time butt joint on the container and the batching equipment;
if not, after the containing device and the batching device complete multiple butt joints of the currently thrown seasonings, executing multiple butt joints of the containing device and the batching device for throwing seasonings next time, and generating a first control instruction for performing multiple butt joints of the containing container and the batching device.
Further, the second matching subunit is specifically configured to, after calculating a last receiving amount of the multiple receiving of the container according to the input amount of the seasoning and the capacity of the container, if the attribute of the currently input seasoning is different from that of the next input seasoning, execute multiple docking of the next input seasoning on the container and the dispensing device after the container and the dispensing device complete multiple docking of the currently input seasoning, and generate a first control instruction for multiple docking of the container and the dispensing device.
Further, the acquisition unit includes:
the searching subunit is used for searching a plurality of moving paths formed by the position information of the dispensing equipment for different seasoning throws and the position information of the containing container according to the moving area of the containing equipment;
and the setting subunit is used for selecting the moving route with the shortest route from the plurality of moving routes to be set as the optimal route and generating a second control instruction of the containing container.
Further, the apparatus further comprises:
a determining module, configured to determine, according to the ingredient information of the dish data, an adding priority of the ingredients in a dish making process of the ingredients device after the control instruction of the container is executed to enable the container and the ingredients device to be docked to contain the ingredients added by the ingredients device
And the control module is used for controlling the dispensing equipment to dispense the seasonings into the container according to the dispensing priority of the seasonings.
According to a third aspect of the present invention, there is provided an apparatus comprising a memory storing a computer program and a processor implementing the steps of the method of the first aspect when the processor executes the computer program.
According to a fourth aspect of the present invention, there is provided a readable storage medium having stored thereon a computer program which, when executed by a processor, carries out the steps of the method of the first aspect as set forth above.
According to the technical scheme, the method, the device and the equipment for controlling blanking and the computer-readable storage medium provided by the invention have the advantages that the seasoning information of dish data is obtained, the seasoning throwing amount of the batching equipment in the dish manufacturing process is generated according to the seasoning information of the dish data, the control instruction of the container is generated according to the seasoning throwing amount and the capacity of the container in consideration of different seasoning throwing amounts required by different dishes, the seasoning thrown by the batching equipment after the container is in butt joint with the batching equipment is carried out by executing the control instruction of the container, so that the overflow of the seasoning is avoided, the container can accurately butt joint the seasoning thrown by the batching equipment, and the blanking accuracy of the batching equipment is improved.
The foregoing description is only an overview of the technical solutions of the present invention, and the embodiments of the present invention are described below in order to make the technical means of the present invention more clearly understood and to make the above and other objects, features, and advantages of the present invention more clearly understandable.
Drawings
Various other advantages and benefits will become apparent to those of ordinary skill in the art upon reading the following detailed description of the preferred embodiments. The drawings are only for purposes of illustrating the preferred embodiments and are not to be construed as limiting the invention. Also, like reference numerals are used to refer to like parts throughout the drawings. In the drawings:
fig. 1 shows a schematic flow diagram of a blanking control method provided by an embodiment of the invention;
fig. 2 is a schematic flow chart of another blanking control method provided by the embodiment of the invention;
fig. 3A shows a schematic structural diagram of a blanking control device provided in an embodiment of the present invention;
fig. 3B shows a schematic structural diagram of another blanking control device provided in the embodiment of the present invention;
fig. 3C is a schematic structural diagram of another blanking control device provided in the embodiment of the present invention;
fig. 3D is a schematic structural diagram of another blanking control device provided in the embodiment of the present invention;
fig. 3E is a schematic structural diagram of another blanking control device provided in the embodiment of the present invention;
fig. 4 shows a schematic structural diagram of another blanking control device provided by the embodiment of the invention.
Detailed Description
Exemplary embodiments of the present invention will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the invention are shown in the drawings, it should be understood that the invention can be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
Before explaining the present invention in detail, a process of the blanking control according to the present invention will be briefly described. The device corresponding to the blanking control process can comprise equipment central control, sensor equipment, batching equipment, containers and the like. The equipment central control system comprises a plurality of equipment central control units, a plurality of dispensing equipment and a plurality of containers, wherein the equipment central control units can be equipment such as a computer, a handheld device and the like, the dispensing equipment and the containers are connected to the equipment central control units, and the equipment central control units execute various operations such as obtaining dispensing information of dish data, generating control instructions in the butt joint process of the containers and the dispensing equipment, and the like. When the batching device and the containing container are connected to the device central control unit, the batching device and the containing container can be added to the control management platform provided by the device central control unit in the form of the control management platform, so that the device central control unit can control the butt joint of the batching device and the containing container. The sensor equipment is used for sensing the position information of the container and transmitting the sensed position information to the equipment center control device, so that the equipment center control device controls the ingredient equipment to be in butt joint with the container.
The embodiment of the invention provides a blanking control method, as shown in fig. 1, the method comprises the following steps:
101. and acquiring the ingredient information of the dish data.
In the process of making dishes, the kitchen equipment puts seasonings for making dishes into the batching equipment, so that the batching machine controls the putting of various seasonings at the feeding time set by the menu. However, since the types of seasonings required by different dishes, the required putting sequence and the grams of seasonings are different, it is necessary to control the batching device to put seasonings with different grams according to the putting sequence in the dish making process.
The dish data is usually dishes ordered by the user after the user enters the restaurant, and the dishes can be fried dishes, stewed dishes and steamed dishes, such as eggs fried by tomatoes, mugwort, sweet and sour spareribs and the like. The ingredient information of the dish data mainly records the adding information of the seasonings required in the dish making process, such as adding sequence, adding gram number and the like of the seasonings, wherein the seasonings mainly comprise but are not limited to salt, soy sauce, vinegar, monosodium glutamate, sesame oil and the like which can play a seasoning role on the dishes. Under a common condition, the ordering device can form order information of dishes ordered by a user and send the order information to the background, the background configures a menu required for making each dish data based on the order information, and the batching information of the dish data can be obtained by making a menu of corresponding dish data by referring to the menu considering that different dish data require different food materials and different seasonings.
In the embodiment of the invention, the order acquisition way of the dish data can be an ordering platform, and the dish data ordered by the dining user and the table identification corresponding to the user are recorded in the ordering platform. The ordering platform is connected to the equipment central control unit, so that order information of dish data is transmitted to the equipment central control unit, and then the distribution task of the transportation equipment is determined by the equipment central control unit after the dish is prepared.
102. And extracting the adding amount of the seasonings of the batching equipment in the process of making the dishes from the batching information of the dish data.
The method comprises the steps of recording the different putting information of the seasonings in the ingredient information of different dish data, listing the types of the seasonings to be put in, the putting sequence of the seasonings and the putting gram number of the seasonings for each dish, and extracting the putting amount of the seasonings of the ingredient equipment in the dish making process from the ingredient information of the dish data by sorting the ingredient information of the dish data.
For example, dish data of tomato eggs requires 4 seasonings, salt, sugar, oil and chicken essence, and the adding sequence and adding amount of the 4 seasonings are 5g of sugar, 5g of oil, 2g of salt and 2g of chicken essence.
In the embodiment of the invention, the amount of the seasonings put in the batching device during the process of making dishes influences the eating experience of subsequent users, so that users can enjoy more delicious dishes, personalized flavors can be set for the batching information of different dish data, and users can select proper dish taste according to the personalized flavors during the process of selecting dishes, so that the amount of the seasonings put in the dish making process is adjusted by considering the taste of the dish selected by the users, for example, for the dish data of tomato eggs, if the users want the taste of the dish to be sweet, the amount of the sugars put in the batching information can be properly increased or the amount of the salt put in the batching information can be reduced, if the users want the skin of the dish to be salty, the amount of the salt put in the batching information can be properly increased or the amount of the sugar put in the batching information can be reduced, and the amounts of a plurality of seasonings can be adjusted simultaneously, so that the prepared dishes are more in accordance with the taste of the user.
103. And generating a control instruction of the container according to the adding amount of the seasonings and the capacity of the container.
Wherein, splendid attire equipment can be for containers such as slice or the ladle of splendid attire condiment, puts in the in-process of condiment at the dispensing equipment, needs dispensing equipment and splendid attire container to dock, and after the unloading was suggested to the menu, and when the splendid attire container was accurate in the induction zone that connects the material, control dispensing equipment carried out the unloading instruction to make condiment can accurately fall into the splendid attire container.
After the dispensing equipment executes the blanking instruction, the input amount corresponding to different seasonings may exceed the capacity of the container, so that seasonings overflow, therefore, before the dispensing equipment performs blanking, the container and the dispensing equipment need to be in butt joint control, and the size and the containing times of the container need to be adjusted and controlled.
Specifically, in the process of generating a control instruction of the container according to matching of the adding amount of the seasonings and the capacity of the container, when only a container with a single size is used in the feeding process of the batching equipment, the capacity of the container is fixed, if the adding amount of the seasonings is smaller than or equal to the capacity of the container, the feeding process of the seasonings can be completed through single butt joint of the seasonings and the container, and a control instruction of single feeding of the container is generated; if the adding amount of the seasonings is larger than the capacity of the container, the seasonings need to be butted with the container for multiple times to complete the discharging process, the required containing times of the container are calculated according to the adding amount of the seasonings according to the capacity of the container, and a control instruction for discharging the container for multiple times is generated. When the dispensing equipment uses the containing equipment with multiple sizes in the feeding process, the volume of the containing container is optional, and if the adding volume of the seasoning is smaller than or equal to the volume of the containing container, the seasoning can be subjected to the feeding process through single butt joint with the containing container, so that a control instruction for performing single feeding on the containing container is generated; if the adding amount of the seasonings is larger than the capacity of the container, the required capacity of the seasonings is not matched with the size of the container, the container with the larger size needs to be adjusted to be in butt joint with the batching equipment, the container with the capacity larger than and closest to the adding amount of the seasonings is further selected to be used as a replaced container, and a control instruction for discharging after the container is replaced is generated.
104. And executing the control instruction of the container so that the container is butted with the dispensing equipment to contain the seasonings thrown by the dispensing equipment.
In the embodiment of the invention, the container can be used for throwing seasonings in the dish making process according to the control instruction, and in the seasoning throwing process, due to different seasoning throwing speeds, the container can have corresponding time control in the processes of butting the container, repeatedly returning or replacing, so that the dispensing equipment has enough time to wait for the seasoning to be thrown in the process of butting the container, and has enough time to wait for next butting in the returning process, thereby reducing the seasoning waste.
According to the blanking control method provided by the embodiment of the invention, the seasoning putting amount of the batching equipment in the dish making process is generated by acquiring the batching information of the dish data according to the batching information of the dish data, the control instruction of the container is generated according to the seasoning putting amount and the capacity of the container in consideration of different seasoning putting amounts required by different dishes, and the seasoning put in the batching equipment after the container is in butt joint with the batching equipment is avoided by executing the control instruction of the container, so that the container can accurately butt joint the seasoning put in the batching equipment, and the blanking accuracy of the batching equipment is improved.
The embodiment of the invention provides another blanking control method, as shown in fig. 2, the method comprises the following steps:
201. the method comprises the steps of obtaining ingredient information of dish data, and extracting the adding amount of seasonings of ingredient equipment in the dish making process from the ingredient information of the dish data.
In the embodiment of the invention, the ingredient information of the dish data relates to the putting process of seasonings in the dish making process, which affects the taste, color and the like of the finally made dish, and different dishes correspond to different making processes and corresponding ingredient information, so that in order to ensure the accuracy of seasoning putting in the dish making process, the putting sequence, putting time, putting amount and the like of each seasoning are usually accurately recorded in the ingredient information, and the ingredient equipment is controlled to carry out the putting of the corresponding seasonings according to the ingredient information.
In order to realize control over the batching equipment, the equipment central control is arranged in the embodiment of the invention, the equipment connected to the equipment central control further comprises the containing equipment in the blanking control process, after the batching information of the dish data is obtained by the equipment central control, the adding amount of seasonings of the batching equipment in the dish making process needs to be extracted from the batching information of the dish data in consideration of butt joint of the containing equipment and the batching equipment, and then the containing container in butt joint with the batching equipment is selected according to the adding amount of the seasonings and butt joint information such as butt joint times of the containing container is confirmed.
202. And generating a first control instruction of the container by matching the adding amount of the seasonings with the capacity of the container.
In the embodiment of the invention, the seasonings are put in and taken out by using the container, the process relates to the butt joint of the batching equipment and the container, if the butt joint is not accurate, the seasonings are put on the container bracket and cannot enter the frying pan, and if the capacity of the container used in the butt joint process is too small or the putting amount of the seasonings is too large, the seasonings also overflow onto the container bracket, so that the corresponding seasonings are lost in the dish making process, and the taste of the dishes is influenced finally formed.
Specifically, in the process of generating a first control instruction of the containing container by matching the adding amount of the seasonings with the capacity of the containing container, whether the containing container can completely contain the adding amount of all the seasonings is considered, if the adding amount of the matched seasonings is smaller than the capacity of the containing container, the containing container can contain all the adding amount of the seasonings at one time, and the seasoning overflow phenomenon cannot occur, the containing container can be controlled to be in butt joint with the batching device, and the first control instruction of the butt joint of the containing container and the batching device is generated; if the matched seasoning input amount is larger than or equal to the capacity of the container, the container cannot contain all seasoning input amounts at one time, and the seasoning overflows, the container can be adjusted, and a first control instruction for adjusting the container is generated.
If the adding amount of the matched seasonings is larger than or equal to the capacity of the containing container, the adjustment of the containing container can be considered from two aspects, on one hand, the containing container is replaced, a plurality of containing containers with the capacity need to be configured, only the batching equipment needs to be docked once, the containing container suitable for containing the seasoning capacity can be screened out specifically according to the adding amount of the seasonings, and a first control instruction for replacing the containing container is generated, so that the containing container with the suitable capacity is used for docking the batching equipment; on the other hand, the butt joint times of the containing container and the batching equipment are adjusted, the containing equipment with multiple capacities is not required to be configured, the batching equipment is required to be butted for many times, the receiving times of the containing container can be calculated according to the adding amount of seasonings and the capacity of the containing container, a first control instruction for carrying out butt joint on the containing container and the batching equipment for many times is generated, and therefore the batching equipment is butted for many times by using the containing container.
To splendid attire container single butt joint dosing equipment, select the splendid attire container of suitable capacity to remove to dock dosing equipment, generate the in-process of changing the first control command of splendid attire container, dispose the splendid attire container of a plurality of different capacities in advance, specifically can be according to the input volume of condiment, select the target splendid attire container that the capacity range is greater than the input volume of condiment and is closest to the input volume of condiment from the splendid attire container of the different capacity ranges of configuration in advance, regard as the splendid attire container that the control was changed with target splendid attire container, generate the first control command of changing the splendid attire container. For example, if the amount of seasoning to be put is 80g, and the corresponding volume distributions of the pre-configured containers have 50g, 100g, 150g, and 200g, the container having a corresponding volume greater than 80g and closest to the amount of seasoning to be put is selected as 100 g.
Aiming at a container multi-time butt joint batching device, in the process of calculating the receiving times of a container according to the adding amount of seasonings and the capacity of the container and generating a first control instruction for carrying out multi-time butt joint on the container and the batching device, considering that various seasonings are needed in the dish making process, whether the current added seasonings can be combined with the next added seasonings during the last blanking of the added seasonings is judged, specifically, the last receiving amount in the container multi-time receiving is calculated according to the adding amount of the seasonings and the capacity of the container, the attributes of the current added seasonings and the next added seasonings are judged, if the current added seasonings and the next added seasonings are the same, whether the sum of the last receiving amount in the current added seasonings and the last receiving amount in the next added seasonings is smaller than the capacity of the container is judged, and if the last butt joint of the current added seasonings and the batching device is combined to the initial receiving amount of the next added seasonings, and the batching device are carried out Performing secondary butt joint to generate a first control instruction for performing multiple butt joint on the container and the batching equipment, otherwise, performing multiple butt joint on the container and the batching equipment for next seasoning throwing after the container and the batching equipment complete multiple butt joint of the currently thrown seasoning, and generating a first control instruction for performing multiple butt joint on the container and the batching equipment; if the properties of the currently thrown seasonings and the properties of the next thrown seasonings are different, after the container and the dispensing equipment complete multiple butt joints of the currently thrown seasonings, the container and the dispensing equipment are subjected to multiple butt joints of the next thrown seasonings, and a first control instruction for performing multiple butt joints of the container and the dispensing equipment is generated.
For example, the current seasoning throwing amount is 100g, the container capacity is 80g, 2 times of butt joint of the dispensing equipment is needed, the last material receiving amount in the current seasoning throwing is 20g, the next seasoning throwing amount is 30g, 1 time of butt joint of the dispensing equipment is needed, the last material receiving amount in the next seasoning throwing is 30g, if the current seasoning throwing amount and the next seasoning throwing amount of the dispensing equipment have the same property, the precondition that two kinds of seasonings meet the combined blanking is described, the sum of the last material receiving amount 20g in the current seasoning throwing amount and the last material receiving amount 30g in the next seasoning throwing amount is further judged to be 50g and less than the container capacity of 80g, the current seasoning throwing and the next seasoning throwing can be combined, the last butt joint of the current seasoning is combined between the container and the dispensing equipment and the first butt joint of the next seasoning throwing amount, the butt joint frequency of the containing equipment and the batching equipment is reduced, the workload of the kitchen equipment is saved,
similarly, the current amount of the seasonings is 100g, the capacity of the container is 80g, 2 times of butt joint of the dispensing equipment is needed, and the last receiving amount of the currently thrown seasonings is 20g, the next throwing amount of the seasonings is 70g, 1-time butt joint of the batching devices is needed, and the material receiving amount of the last time of the next seasoning throwing is 70g, if the properties of the current seasoning throwing and the next seasoning throwing of the batching device are the same, the two seasonings meet the precondition of combined material throwing, the sum of the material receiving amount of the last time of 20g of the current seasoning throwing and the material receiving amount of the last time of 70g of the next seasoning throwing is further judged to be 90g which is larger than the capacity of 80g of the container, the combination of the current seasoning throwing and the next seasoning throwing is not needed, after the containing device and the batching device complete 2 times of butt joint of the currently thrown seasonings, executing 1 butt joint of next-time seasoning throwing of the containing device and the batching device;
if the attributes of the currently-thrown seasoning and the next-thrown seasoning of the dispensing equipment are different, the two seasonings are not satisfied with the precondition of merging the baiting, the throwing of the current seasoning and the throwing of the next seasoning are not needed to be merged, and after the containing equipment and the dispensing equipment complete 2 times of butt joint of the currently-thrown seasoning, the 1 butt joint of the containing equipment and the dispensing equipment for the next-thrown seasoning is executed.
203. And generating a second control instruction of the container by acquiring the position information of the batching device for different seasonings and the position information of the container.
In the embodiment of the invention, as each flavoring on the dispensing equipment corresponds to the corresponding dispensing position and the moving area of the containing equipment can be specifically determined according to the moving area of the containing equipment, the movable area defines a movable range for the central control unit of the equipment in advance, can be a coordinate system established by taking the placement position of the container as an origin, and can be a coordinate range for the movable control unit of the equipment, the coordinate range enables the containing device to move smoothly to different seasoning throwing positions of the dispensing device, a plurality of moving paths formed by the dispensing device aiming at the position information of different seasoning throwing and the position information of the containing container are searched, the moving paths are equivalent to the paths of the containing device moving to the different seasoning throwing positions of the dispensing device, the moving path with the shortest path is further selected from the plurality of moving paths to be set as the optimal path, and a second control instruction of the containing container is generated.
It can be understood that, considering that the blanking speed of the seasonings is limited, the containers need to be suspended to wait for the seasonings to be thrown in when the containers are butted with the batching equipment, and different waiting times can be configured for the containers for seasonings with different throwing amounts, so that the workload of the kitchen equipment is saved to the maximum extent, and the dish making efficiency is improved.
204. And generating a control instruction of the container based on the first control instruction and the second control instruction.
In the embodiment of the invention, the first control instruction is mainly used for controlling the adjustment of the containing container so that the containing container of the butt joint dosing device can contain the required seasoning amount of the dishes, and the second control instruction is mainly used for controlling the butt joint of the containing device and the moving path of the containing device so that the containing container of the butt joint dosing device can accurately move all the required seasoning amount of the dishes to the kitchen device.
It should be noted that the control instruction of the container can be stored in the central control of the device, and the control instruction can be synchronized to the central control of the device manually by the operation and maintenance personnel, so that the control instruction of the container is different for different dishes, and the instruction of the container needs to be updated.
205. And executing the control instruction of the container so that the container is butted with the dispensing equipment to contain the seasonings thrown by the dispensing equipment.
In the embodiment of the invention, the adjustment of the container and the moving path of the container can be controlled by executing the control instruction of the container, so that the seasoning thrown by the dispensing equipment is controlled after the container is butted with the dispensing equipment.
206. And determining the putting priority of the seasonings in the dish making process by the batching equipment according to the batching information of the dish data.
In the embodiment of the invention, the putting priority of the seasonings in the cooking mode of the batching device can influence the nutrition of the finally formed dish, so that a user can enjoy a more delicious dish, the cooking mode of the dish and the nutritional value of the seasonings in the dish making process can be referred to, and the putting priority of the seasonings in the dish making process of the batching device is determined according to the batching information of dish data, for example, soy sauce mainly plays a role in adding fragrance to the dish and promoting appetite, in the cooking mode of stewing, the putting priority of soy sauce is required to be put at the most middle time of cooking, and the price of the dish is reduced when the soy sauce is put too early or too late.
In general, in the case of dish preparation involving few seasoning types, the priority of seasoning delivery may be sugar, salt, vinegar, soy sauce, and monosodium glutamate. Because the sugar has larger molecules than the salt, the sugar cannot permeate when added sequentially according to the molecular size. And finally, soy sauce and monosodium glutamate are added, so that the taste of the soy sauce and monosodium glutamate is not lost. Sugar may be added just before cooking. When the vegetables are fried, the salt can be put in the vegetables at an early stage, so that the vegetables are quickly cooked. In addition, some dishes need wine, preferably after sugar, to remove fishy smell and soften food. When the food is stewed, the seasoning can be added after the hard food is softened; when food is stir-fried, the seasoning is required, sugar and salt can be added on the material before the food is put into the pot, and soy sauce and wine should be added later.
207. And controlling the dispensing equipment to dispense the seasonings into the container according to the dispensing priority of the seasonings.
It can be understood that the putting priority is not just that every seasoning is put into the kitchen equipment, but based on the putting priority of the seasonings, the putting time is set for every seasoning in the process of making dishes, some seasonings need to be put after water is added, some seasonings need to be put after the juice is finally collected, and the seasoning is put into the container by the batching equipment when the set putting time is reached according to the putting sequence of the seasonings.
Further, as a specific implementation of the method shown in fig. 1, an embodiment of the present invention provides a blanking control apparatus, as shown in fig. 3A, the apparatus includes: an acquisition module 31, an extraction module 32, a generation module 33 and an execution module 34.
The acquisition module 31 may be configured to acquire ingredient information of the dish data;
the extracting module 32 can be used for extracting the adding amount of the seasonings in the dish making process of the batching equipment from the batching information of the dish data;
the generating module 33 may be configured to generate a control instruction of the container according to the adding amount of the seasoning and the capacity of the container;
and the execution module 34 may be configured to execute the control instruction of the container, so that the container is docked with the dispensing device to contain the seasoning dispensed by the dispensing device.
In a specific application scenario, as shown in fig. 3B, the generating module 33 includes:
the matching unit 331 is configured to generate a first control instruction of a container by matching a feeding amount of the seasoning with a capacity of the container;
the obtaining unit 332 may be configured to generate a second control instruction for the container by obtaining position information of the dispensing device for different seasoning throws and position information of the container;
the generating unit 333 may be configured to generate a control command for the container based on the first control command and the second control command.
In a specific application scenario, as shown in fig. 3C, the matching unit 331 includes:
the first matching subunit 3311 may be configured to generate a first control instruction for interfacing the container with the dispensing equipment if the amount of the matched seasoning is smaller than the capacity of the container;
the second matching subunit 3312 may be configured to generate a first control instruction for adjusting the container if the amount of the flavoring to be added is greater than or equal to the capacity of the container.
In a specific application scenario, the second matching subunit 3312 may be specifically configured to, if the amount of the flavoring to be put in is greater than or equal to the capacity of the container, screen out a container suitable for containing the volume of the flavoring according to the amount of the flavoring to generate a first control instruction for replacing the container.
In a specific application scenario, the second matching subunit 3312 may be further configured to, according to the amount of the seasoning to be put, screen a target container with a capacity range greater than and closest to the amount of the seasoning to be put from containers with different preset capacity ranges;
the second matching subunit 3312 may be further configured to generate a first control instruction for replacing the target container with the container that is most controllably replaced.
In a specific application scenario, the second matching subunit 3312 may be further configured to calculate, if the adding amount of the seasoning is greater than or equal to the capacity of the container, the receiving times of the container according to the adding amount of the seasoning and the capacity of the container, and generate a first control instruction for performing multiple docking between the container and the dispensing equipment.
In a specific application scenario, the second matching subunit 3312 may be further configured to calculate a receiving amount of the last receiving time of the multiple receiving times of the container according to the adding amount of the seasoning and the capacity of the container;
if the attributes of the currently thrown seasoning and the next thrown seasoning are the same, judging whether the sum of the material receiving amount of the last time in the currently thrown seasoning and the material receiving amount of the last time in the next thrown seasoning is smaller than the capacity of the container or not;
if yes, carrying out the last butt joint of the currently thrown seasonings on the container and the batching equipment and combining the container and the batching equipment to the first butt joint of the next thrown seasonings, and generating a first control instruction for carrying out the multi-time butt joint on the container and the batching equipment;
if not, after the containing device and the batching device complete multiple butt joints of the currently thrown seasonings, executing multiple butt joints of the containing device and the batching device for throwing seasonings next time, and generating a first control instruction for performing multiple butt joints of the containing container and the batching device.
In a specific application scenario, the second matching subunit 3312 may be further configured to, after calculating a last receiving amount of the multiple receiving of the container according to the adding amount of the seasoning and the capacity of the container, if the attribute of the currently added seasoning is different from that of the next added seasoning, perform multiple docking of the next adding seasoning on the container and the dispensing device after the container and the dispensing device complete multiple docking of the currently added seasoning, and generate a first control instruction for performing multiple docking of the container and the dispensing device.
In a specific application scenario, as shown in fig. 3D, the obtaining unit 332 includes:
a searching subunit 3321, configured to search, according to a moving area of the container, a plurality of moving paths formed by the position information of the dispensing device for different seasoning throws and the position information of the container;
the setting subunit 3322 may be configured to select a moving route with the shortest route from the plurality of moving routes to be set as the optimal route, and generate the second control instruction for the container.
In a specific application scenario, as shown in fig. 3E, the apparatus further includes:
the determining module 35 may be configured to determine, according to the ingredient information of the dish data, an adding priority of the ingredients in a dish making process of the ingredient device after the control instruction of the container is executed to enable the container to be docked with the ingredient device and contain the ingredients added by the ingredient device
And the control module 36 can be used for controlling the dispensing device to dispense the seasonings into the container according to the dispensing priority of the seasonings.
According to the blanking control device provided by the embodiment of the invention, the seasoning putting amount of the batching equipment in the dish making process is generated by acquiring the batching information of the dish data according to the batching information of the dish data, the control instruction of the container is generated according to the seasoning putting amount and the capacity of the container in consideration of different seasoning putting amounts required by different dishes, and the seasoning put in the batching equipment after the container is in butt joint with the batching equipment is avoided by executing the control instruction of the container, so that the container can accurately butt joint the seasoning put in the batching equipment, and the blanking accuracy of the batching equipment is improved.
In an exemplary embodiment, referring to fig. 4, there is further provided a device, where the device 400 includes a communication bus, a processor, a memory, and a communication interface, and may further include an input/output interface and a display device, where the functional units may communicate with each other through the bus. The memory stores computer programs, and the processor is used for executing the programs stored in the memory and executing the blanking control method in the embodiment.
A computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out the steps of the blanking control method.
Through the above description of the embodiments, those skilled in the art will clearly understand that the present application can be implemented by hardware, and also by software plus a necessary general hardware platform. Based on such understanding, the technical solution of the present application may be embodied in the form of a software product, which may be stored in a non-volatile storage medium (which may be a CD-ROM, a usb disk, a removable hard disk, etc.), and includes several instructions for enabling a computer device (which may be a personal computer, a server, or a network device, etc.) to execute the method according to the implementation scenarios of the present application.
Those skilled in the art will appreciate that the figures are merely schematic representations of one preferred implementation scenario and that the blocks or flow diagrams in the figures are not necessarily required to practice the present application.
Those skilled in the art will appreciate that the modules in the devices in the implementation scenario may be distributed in the devices in the implementation scenario according to the description of the implementation scenario, or may be located in one or more devices different from the present implementation scenario with corresponding changes. The modules of the implementation scenario may be combined into one module, or may be further split into a plurality of sub-modules.
The above application serial numbers are for description purposes only and do not represent the superiority or inferiority of the implementation scenarios.
The above disclosure is only a few specific implementation scenarios of the present application, but the present application is not limited thereto, and any variations that can be made by those skilled in the art are intended to fall within the scope of the present application.
Claims (13)
1. A blanking control method is characterized by comprising the following steps:
acquiring ingredient information of dish data;
extracting the adding amount of seasonings of the batching equipment in the process of making dishes from the batching information of the dish data;
generating a control instruction of the container according to the adding amount of the seasonings and the capacity of the container;
and executing the control instruction of the container so that the container is butted with the dispensing equipment to contain the seasonings thrown by the dispensing equipment.
2. The method according to claim 1, wherein the generating of the control command for the container according to the amount of the seasoning and the capacity of the container comprises:
matching the adding amount of the seasonings with the capacity of a container to generate a first control instruction of the container;
generating a second control instruction of the container by acquiring position information of the batching device for throwing different seasonings and position information of the container;
and generating a control instruction of the container based on the first control instruction and the second control instruction.
3. The method according to claim 2, wherein generating the first control instruction for the container by matching the amount of seasoning dispensed with the capacity of the container comprises:
if the matched adding amount of the seasonings is smaller than the capacity of the container, generating a first control instruction for butting the container and the batching equipment;
and if the matched adding amount of the seasonings is larger than or equal to the capacity of the container, generating a first control instruction for adjusting the container.
4. The method according to claim 3, wherein the generating of the first control instruction for adjusting the container if the matched amount of the seasoning is greater than or equal to the capacity of the container comprises:
and if the matched adding amount of the seasonings is larger than or equal to the capacity of the container, screening the container suitable for containing the seasoning capacity according to the adding amount of the seasonings, and generating a first control instruction for replacing the container.
5. The method according to claim 4, wherein the step of selecting a container suitable for containing the volume of the seasoning according to the seasoning feeding amount and generating a first control command for replacing the container comprises:
screening out a target container with a capacity range which is larger than the putting amount of the seasonings and is closest to the putting amount of the seasonings from containers with different preset capacity ranges according to the putting amount of the seasonings;
and generating a first control instruction for replacing the container by using the target container as the most controlled container to be replaced.
6. The method according to claim 3, wherein the generating of the first control instruction for adjusting the container if the matched amount of the seasoning is greater than or equal to the capacity of the container comprises:
and if the matched adding amount of the seasonings is larger than or equal to the capacity of the container, calculating the receiving times of the container according to the adding amount of the seasonings and the capacity of the container, and generating a first control instruction for carrying out multiple butt joint on the container and the batching equipment.
7. The method according to claim 6, wherein the step of calculating the receiving times of the container according to the seasoning feeding amount and the capacity of the container to generate a first control instruction for performing multiple docking between the container and the dispensing equipment comprises:
calculating the receiving amount of the last receiving time in the multiple receiving of the container according to the adding amount of the seasonings and the capacity of the container;
if the attributes of the currently thrown seasoning and the next thrown seasoning are the same, judging whether the sum of the material receiving amount of the last time in the currently thrown seasoning and the material receiving amount of the last time in the next thrown seasoning is smaller than the capacity of the container or not;
if yes, carrying out the last butt joint of the currently thrown seasonings on the container and the batching equipment and combining the container and the batching equipment to the first butt joint of the next thrown seasonings, and generating a first control instruction for carrying out the multi-time butt joint on the container and the batching equipment;
if not, after the containing device and the batching device complete multiple butt joints of the currently thrown seasonings, executing multiple butt joints of the containing device and the batching device for throwing seasonings next time, and generating a first control instruction for performing multiple butt joints of the containing container and the batching device.
8. The method of claim 7, wherein after calculating the receiving amount of the last receiving time of the receiving times of the container according to the adding amount of the seasoning and the capacity of the container, the method further comprises:
if the properties of the currently thrown seasoning and the next thrown seasoning are different, after the loading device and the batching device finish multiple butt joints of the currently thrown seasoning, executing multiple butt joints of the loading device and the batching device for next throwing seasoning, and generating a first control instruction for multiple butt joints of the loading container and the batching device.
9. The method according to claim 2, wherein the generating of the second control instruction for the container by obtaining the position information of the dispensing device for the different seasoning throws and the position information of the container comprises:
searching a plurality of moving paths formed by the position information of the dispensing equipment for different seasoning drops and the position information of the containing container according to the moving area of the containing equipment;
and selecting the moving route with the shortest route from the plurality of moving routes to be set as the optimal route, and generating a second control instruction of the containing container.
10. The method according to any one of claims 1-9, wherein after said executing the control instructions of the container to cause the container to dock with the ingredient device to contain the seasoning dispensed by the ingredient device, the method further comprises:
determining the putting priority of seasonings in the dish making process by the batching equipment according to the batching information of the dish data;
and controlling the dispensing equipment to dispense the seasonings into the container according to the dispensing priority of the seasonings.
11. A blanking control device, comprising:
the acquisition module is used for acquiring the ingredient information of the dish data;
the extraction module is used for extracting the adding amount of seasonings of the batching equipment in the process of making dishes from the batching information of the dish data;
the generating module is used for generating a control instruction of the container according to the adding amount of the seasonings and the capacity of the container;
and the execution module is used for executing the control instruction of the container so as to enable the container to contain the seasonings thrown by the dispensing equipment after the container is butted with the dispensing equipment.
12. An apparatus comprising a memory and a processor, the memory storing a computer program, wherein the processor implements the steps of the method of any one of claims 1 to 10 when executing the computer program.
13. A readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the method of any one of claims 1 to 10.
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| CN201911365535.8A CN110960104A (en) | 2019-12-26 | 2019-12-26 | Blanking control method, device, equipment and computer readable storage medium |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911365535.8A CN110960104A (en) | 2019-12-26 | 2019-12-26 | Blanking control method, device, equipment and computer readable storage medium |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112486968A (en) * | 2020-12-01 | 2021-03-12 | 珠海优特智厨科技有限公司 | Method, device and equipment for generating electronic menu and computer readable storage medium |
| CN112493865A (en) * | 2020-12-11 | 2021-03-16 | 珠海优特智厨科技有限公司 | Dosing method, dosing machine and storage medium |
| CN114073427A (en) * | 2020-08-20 | 2022-02-22 | 珠海优特智厨科技有限公司 | Control method, device and equipment of batching equipment and computer readable storage medium |
| CN114747926A (en) * | 2020-12-29 | 2022-07-15 | 珠海优特智厨科技有限公司 | Seasoning throwing method and device, storage medium and cooking equipment |
| CN114747926B (en) * | 2020-12-29 | 2024-07-26 | 珠海优特智厨科技有限公司 | Seasoning throwing method and device, storage medium and cooking equipment |
-
2019
- 2019-12-26 CN CN201911365535.8A patent/CN110960104A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114073427A (en) * | 2020-08-20 | 2022-02-22 | 珠海优特智厨科技有限公司 | Control method, device and equipment of batching equipment and computer readable storage medium |
| CN112486968A (en) * | 2020-12-01 | 2021-03-12 | 珠海优特智厨科技有限公司 | Method, device and equipment for generating electronic menu and computer readable storage medium |
| CN112493865A (en) * | 2020-12-11 | 2021-03-16 | 珠海优特智厨科技有限公司 | Dosing method, dosing machine and storage medium |
| CN114747926A (en) * | 2020-12-29 | 2022-07-15 | 珠海优特智厨科技有限公司 | Seasoning throwing method and device, storage medium and cooking equipment |
| CN114747926B (en) * | 2020-12-29 | 2024-07-26 | 珠海优特智厨科技有限公司 | Seasoning throwing method and device, storage medium and cooking equipment |
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