CN111638658A - Method and device for detecting stirring effect of chef machine and chef machine - Google Patents
Method and device for detecting stirring effect of chef machine and chef machine Download PDFInfo
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- CN111638658A CN111638658A CN202010467801.4A CN202010467801A CN111638658A CN 111638658 A CN111638658 A CN 111638658A CN 202010467801 A CN202010467801 A CN 202010467801A CN 111638658 A CN111638658 A CN 111638658A
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- 238000003756 stirring Methods 0.000 title claims abstract description 164
- 230000000694 effects Effects 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title claims abstract description 38
- 235000013305 food Nutrition 0.000 claims abstract description 81
- 239000000463 material Substances 0.000 claims abstract description 79
- 238000004898 kneading Methods 0.000 claims abstract description 18
- 230000008569 process Effects 0.000 claims abstract description 14
- 230000003631 expected effect Effects 0.000 claims abstract description 8
- 230000008859 change Effects 0.000 claims description 48
- 230000000737 periodic effect Effects 0.000 claims description 35
- 230000003247 decreasing effect Effects 0.000 claims description 7
- 238000001514 detection method Methods 0.000 claims description 7
- 230000007246 mechanism Effects 0.000 claims description 7
- 230000005540 biological transmission Effects 0.000 claims 1
- 238000012360 testing method Methods 0.000 claims 1
- 230000009471 action Effects 0.000 abstract description 5
- 238000010586 diagram Methods 0.000 description 6
- 238000012806 monitoring device Methods 0.000 description 5
- 238000013019 agitation Methods 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
-
- 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
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/044—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the top side
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01B—MEASURING LENGTH, THICKNESS OR SIMILAR LINEAR DIMENSIONS; MEASURING ANGLES; MEASURING AREAS; MEASURING IRREGULARITIES OF SURFACES OR CONTOURS
- G01B21/00—Measuring arrangements or details thereof, where the measuring technique is not covered by the other groups of this subclass, unspecified or not relevant
- G01B21/02—Measuring arrangements or details thereof, where the measuring technique is not covered by the other groups of this subclass, unspecified or not relevant for measuring length, width, or thickness
- G01B21/08—Measuring arrangements or details thereof, where the measuring technique is not covered by the other groups of this subclass, unspecified or not relevant for measuring length, width, or thickness for measuring thickness
-
- H—ELECTRICITY
- H02—GENERATION; CONVERSION OR DISTRIBUTION OF ELECTRIC POWER
- H02P—CONTROL OR REGULATION OF ELECTRIC MOTORS, ELECTRIC GENERATORS OR DYNAMO-ELECTRIC CONVERTERS; CONTROLLING TRANSFORMERS, REACTORS OR CHOKE COILS
- H02P29/00—Arrangements for regulating or controlling electric motors, appropriate for both AC and DC motors
- H02P29/10—Arrangements for regulating or controlling electric motors, appropriate for both AC and DC motors for preventing overspeed or under speed
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
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- Engineering & Computer Science (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Mechanical Engineering (AREA)
- Food Science & Technology (AREA)
- Automation & Control Theory (AREA)
- Power Engineering (AREA)
- Mixers Of The Rotary Stirring Type (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
The invention relates to a method for detecting the stirring effect of a chef machine, which comprises the following steps: s1: acquiring food material height data in real time in the stirring process of dough kneading; s2: acquiring a time-varying curve of the height data of the food materials according to the corresponding relation between the height data of the food materials and time; s3: judging whether the waveform of the time-varying curve of the height data of the food material meets a preset condition, if so, entering step S4, and if not, returning to step S1; s4: and judging that the stirring effect of the chef machine on the food materials reaches the expected effect, and controlling the chef machine to stop working. By adopting the method, the problem that the stirring action of the traditional cook machine is finished by setting the fixed stirring rotating speed and time, and the stirring effect cannot be judged can be solved.
Description
Technical Field
The invention relates to the field of kitchen appliances, in particular to a method and a device for detecting the stirring effect of a cook machine and the cook machine.
Background
As an automatic electric appliance, the chef machine can greatly improve the working efficiency of people. However, when the conventional cook machine stirs (for example, kneads dough), only the rotation speed and the stirring time can be set, and when the corresponding conditions are met (for example, the stirring time is over), the kneading action is completed, and the kneading effect cannot be judged. And traditional cook machine is in the process of kneading dough, and speed is comparatively single, can't carry out dynamic optimization control according to the effect of stirring. In addition, when the traditional cooker kneads the noodles with the same proportion, the noodles are difficult to be kneaded accurately to achieve the consistent effect.
Disclosure of Invention
The invention aims to solve the technical problem of providing a method and a device for detecting the stirring effect of a cook machine and the cook machine aiming at the defects of the prior art.
The technical scheme adopted by the invention for solving the technical problems is as follows: the method for detecting the stirring effect of the cooker comprises the following steps:
s1: acquiring food material height data in real time in the stirring process of dough kneading;
s2: acquiring a time-varying curve of the food material height data according to the corresponding relation between the food material height data and time;
s3: judging whether the waveform of the time-varying curve of the food material height data meets a preset condition, if so, entering step S4, and if not, returning to step S1;
s4: and judging that the stirring effect of the chef machine on the food materials reaches the expected effect, and then controlling the chef machine to stop working.
Further, the preset conditions in step S3 include:
from a certain moment, the peak values of the food material height data along with the time change curve in a preset time period tend to be consistent, and the peak values are all larger than the peak values before the certain moment.
Further, the preset condition in step S3 may include:
at a certain moment, the change curve of the height data of the food materials along with time in a preset time period tends to a preset curve.
Further, the step S2 is followed by:
s2-1: judging whether the food material height data has a periodic maximum value along the time variation curve, if so, entering the step S2-2, otherwise, returning to the step S1;
s2-2: acquiring the variation period of the periodic maximum value, and then calculating the actual stirring rotating speed according to the relationship among the variation period of the periodic maximum value, the multiple speed of the planetary stirring speed change gear and the actual stirring rotating speed;
s2-3: comparing the actual stirring rotating speed with a preset motor rotating speed, and judging whether the actual stirring rotating speed is less than or greater than the preset motor rotating speed, if so, entering step S2-4, otherwise, entering step S3;
s2-4: and when the actual rotating speed of the stirring is less than the preset rotating speed of the motor, the rotating speed of the motor is increased, and when the actual rotating speed of the stirring is greater than the preset rotating speed of the motor, the rotating speed of the motor is decreased.
Further, in the step S2-2, the relationship between the variation cycle of the periodic maximum value, the multiple speed of the planetary stirring speed change gear, and the actual stirring rotation speed is as follows:
the variation period of the periodic maximum value is the product of the actual rotating speed of the stirring and the speed of the planetary stirring speed change gear.
The invention also provides a device for detecting the stirring effect of the chef machine, which comprises:
the height detection unit is used for acquiring height data of food materials in real time in the dough kneading and stirring process;
the data processing unit is used for acquiring a time-varying curve of the food material height data according to the corresponding relation between the food material height data and time;
the first judging unit is used for judging whether the waveform of the time-varying curve of the food material height data meets a preset condition or not;
and the control unit is used for judging that the stirring effect of the cook machine on the food materials reaches the expected effect when the waveform of the change curve of the food material height data along with the time meets the preset condition, and then controlling the cook machine to stop working.
Further, the preset conditions include:
from a certain moment, the peak values of the food material height data along with the time change curve in a preset time period tend to be consistent, and the peak values are all larger than the peak values before the certain moment.
Further, the preset condition may include:
at a certain moment, the change curve of the height data of the food materials along with time in a preset time period tends to a preset curve.
Further, the stirring effect detecting device of the cook machine of the present invention further comprises:
the second judging unit is used for judging whether the food material height data has a periodic maximum value along a time variation curve;
the acquisition and calculation unit is used for acquiring the variation period of the periodic maximum value and then calculating the actual stirring rotating speed according to the variation period of the periodic maximum value, the multiple speed of the planetary stirring speed change gear and the relation between the actual stirring rotating speeds;
the comparison and judgment unit is used for comparing the actual stirring rotating speed with a preset motor rotating speed and judging whether the actual stirring rotating speed is less than or greater than the preset motor rotating speed;
and the rotating speed adjusting unit is used for increasing the rotating speed of the motor when the actual rotating speed of the stirring is less than the preset rotating speed of the motor or decreasing the rotating speed of the motor when the actual rotating speed of the stirring is greater than the preset rotating speed of the motor.
The invention also provides a cook machine, which comprises a base, a supporting main body, a cantilever beam, a rotating shaft and an ultrasonic sensor which are respectively arranged on the cantilever beam, a planetary gear mechanism connected with the rotating shaft, a stirring rod connected with the planetary gear mechanism and a stirring pot arranged on the base, wherein a motor for rotating the rotating shaft is arranged in the cantilever beam, a circuit board is arranged in the base, and the cook machine can execute the method for detecting the stirring effect of the cook machine.
The technical scheme of the invention has the following beneficial effects: the stirring effect judging device can solve the problem that the stirring action is finished by setting fixed stirring rotating speed and time so that the stirring effect cannot be judged in the traditional cooker, and the stirring effect judging device can carry out dynamic optimization control on the cooker according to the stirring effect, thereby improving the accuracy of obtaining the expected stirring effect by the cooker and improving the product competitiveness.
Drawings
The invention will be further described with reference to the accompanying drawings and examples, in which:
FIG. 1 is a schematic flow chart of a first embodiment of a method for detecting stirring effect of a chef machine according to the present invention;
FIG. 2 is a schematic flow chart of a second embodiment of the method for detecting the stirring effect of a chef machine according to the present invention;
FIG. 3 is a schematic structural diagram of a first embodiment of a stirring effect monitoring device of a cook;
FIG. 4 is a schematic structural diagram of a second embodiment of the stirring effect monitoring device of the cook machine according to the present invention;
FIG. 5 is a schematic diagram of a cook machine to which the method for detecting the stirring effect of the cook machine of the present invention is applied.
Detailed Description
For a more clear understanding of the technical features, objects and effects of the present invention, embodiments of the present invention will now be described in detail with reference to the accompanying drawings.
Referring to fig. 1, a flow chart of a first embodiment of the method for detecting a stirring effect of a chef machine according to the present invention is shown.
As shown in fig. 1, the method for detecting the stirring effect of the cook machine includes: step S1, step S2, step S3, and step S4 specifically include:
s1: acquiring food material height data in real time in the stirring process of dough kneading;
s2: acquiring a time-varying curve of the height data of the food materials according to the corresponding relation between the height data of the food materials and time;
s3: judging whether the waveform of the time-varying curve of the height data of the food material meets a preset condition, if so, entering step S4, and if not, returning to step S1;
s4: and judging that the stirring effect of the chef machine on the food materials reaches the expected effect, and controlling the chef machine to stop working.
It can be understood that, when the cook stirs the food material, for example, when kneading dough, the food material such as flour, water, egg liquid, milk, butter, etc. in the cooker is not yet stirred uniformly in the initial stage of kneading dough, at this time, the dough is not yet formed, the height of the food material in the cooker is at a stage which is basically unchanged, as the stirring action continues, the food material is gradually mixed uniformly, the dough is gradually formed, the height thereof gradually increases, and the height of the dough is almost unchanged after the dough is completely mixed uniformly. Therefore, the method can judge the stirring effect of the cook machine on the food materials by acquiring the food material height data in real time and acquiring the waveform of the time-varying curve of the food material height data according to the corresponding relation between the food material height data and time. It can be understood that the wave form of the curve in the initial stage of the dough kneading is very gentle, the wave form of the curve is wavy and fluctuated as the stirring action continues, and the wave form of the curve gradually becomes tall and thin from short to short, and the height of the wave form of the curve is almost consistent after the mixture is completely and uniformly mixed.
Further, the preset conditions include:
the peak values of the change curves of the height data of the food materials along with the time in the preset time period tend to be consistent from a certain moment, and the peak values are all larger than the peak values before the moment,
or,
at a certain moment, the change curve of the height data of the food materials along with the time in the preset time period tends to a preset curve.
It will be appreciated that the dough height is highest and remains substantially constant at the completion of dough mixing, and thus dough mixing is complete if the peak value of the dough height data over time is constant over time over a time period, and the peak values of the curve are greater at that time than before. The preset time can be set according to needs, and is not limited herein.
Furthermore, the peak value change rule of the food material stirring process is the characteristic change rule of the food materials, namely the curves of the change of the height of the food materials along with the time in the stirring process of the same kind of food materials and the same proportion are basically the same, the requirements of different cooked wheaten foods on the stirring effect of dough are different, so that cooks can preset recipes in the machine, such as water, egg liquid, milk, butter and dough recipes with corresponding proportions, meanwhile, the curve of the dough height of the dough kneading recipe along with time when the dough kneading recipe is optimally prepared is also preset, after the same food materials and the same proportion are added according to the preset recipe, if the difference value of the height of the food materials at the same moment between the change curve and the preset curve in a period of time is always within the preset range from a certain moment, the change curve of the height data of the food materials along with the time tends to the preset curve, and the dough kneading effect achieves the expected effect.
The method can judge the stirring effect of the chef machine, and further determine whether stirring is finished or not according to the stirring effect so as to control the chef machine to stop working, so that the chef machine can automatically judge the stirring effect without manual identification, the working efficiency is improved, the machine can be automatically stopped according to the stirring effect, energy can be saved, and the situation that the traditional chef machine is stopped until the set stirring time is finished after reaching the required dough kneading effect, so that energy waste is caused is avoided.
Referring to fig. 2, a flow chart of a second embodiment of the method for detecting a stirring effect of a chef machine according to the present invention is shown.
As shown in fig. 2, the method for detecting the stirring effect of the chef machine according to the present embodiment is based on the first embodiment, and after the step S2, the method further includes:
s2-1: judging whether the food material height data has a periodic maximum value along a time variation curve, if so, entering the step S2-2, otherwise, returning to the step S1;
s2-2: acquiring the variation period of the periodic maximum value, and then calculating the actual stirring rotating speed according to the relationship among the variation period of the periodic maximum value, the multiple speed of the planetary stirring speed change gear and the actual stirring rotating speed;
the multiple speed of the planetary stirring speed change gear is a fixed parameter of the cook machine, and is related to the planetary stirring speed change gear selected by the cook machine, and the manufacturer of the cook machine can select the planetary stirring speed change gear according to needs, and the planetary stirring speed change gear is not limited here.
S2-3: comparing the actual stirring rotating speed with the preset motor rotating speed, and judging whether the actual stirring rotating speed is less than or greater than the preset motor rotating speed, if so, entering step S2-4, otherwise, entering step S3;
s2-4: and when the actual rotating speed of the stirring is greater than the preset rotating speed of the motor, the rotating speed of the motor is reduced.
Further, the relationship between the variation period of the periodic maximum value, the multiple speed of the planetary stirring speed change gear and the actual stirring rotation speed is as follows:
the period of change of the periodic maximum value is the product of the actual rotating speed of the stirring and the speed of the planetary stirring speed change gear.
Namely, the change period of the periodic maximum value, the double speed of the planetary stirring speed change gear and the actual stirring speed have the following relations:
the period of variation of the periodic maximum value is equal to the actual rotating speed of stirring multiplied by the speed of the planetary stirring speed-changing gear
It can be understood that traditional chef machine accomplishes the process of a stirring through setting for fixed rotational speed and time, nevertheless because the weight of eating the material is different or the stickness behind the material stirring is different for different food during actual stirring, the actual rotational speed of stirring can predetermine the rotational speed with the motor and have the difference, and then can influence the effect of stirring. In the stirring process, the food materials are gradually stirred uniformly to form a cluster, when the food materials are driven by the stirring rod of the chef machine to pass through the detection module, a periodic maximum value appears on a curve, the actual stirring rotating speed can be calculated according to the change period of the periodic maximum value, the speed multiplication of the planetary stirring speed change gear and the relation between the actual stirring rotating speeds, the actual stirring rotating speed is compared with the preset rotating speed of the motor, the rotating speed of the motor is controlled to be increased or decreased, and the purpose of dynamically and optimally controlling the stirring speed is achieved.
The following is further exemplified: assuming that the preset rotating speed of the motor is 120 revolutions per minute, if the height data of the food material has a periodic maximum value along a time variation curve, assuming that the variation period of the obtained periodic maximum value is T3 s, and the multiple speed K of the planetary stirring speed change gear is 2 times, then the actual rotating speed n of stirring, which is T/K3/2 is 1.5 revolutions per minute and is smaller than the preset rotating speed 120 revolutions per minute (2 revolutions per minute) of the motor, can be calculated according to the relationship among the variation period T of the periodic maximum value, the multiple speed K of the planetary stirring speed change gear and the actual rotating speed n of stirring, so that the rotating speed of the motor should be increased to make the actual rotating speed of stirring reach 2 revolutions per minute, and similarly, if the calculated actual rotating speed of stirring is larger than the preset rotating speed of the motor, the rotating speed of the motor should be decreased.
Referring to fig. 3, a schematic structural diagram of a first embodiment of a stirring effect monitoring device of a chef machine according to the present invention is shown;
as shown in fig. 3, the chef mixing effect detecting apparatus includes: the height detection unit 10 is used for acquiring height data of food materials in real time in the dough kneading and stirring process;
the data processing unit 20 is configured to obtain a time variation curve of the food material height data according to the corresponding relationship between the food material height data and time;
the first judging unit 30 is configured to judge whether a waveform of a time-varying curve of the food material height data satisfies a preset condition;
and the control unit 40 is used for judging that the stirring effect of the cook machine on the food materials reaches the expected effect when the waveform of the time-varying curve of the food material height data meets the preset condition, and then controlling the cook machine to stop working.
Wherein the preset conditions include:
from a certain moment, the peak values of the change curves of the height data of the food materials along with the time in the preset time period tend to be consistent, and the peak values are all larger than the peak values before the moment.
Or, from a certain moment, the change curve of the height data of the food material along with the time in the preset time period tends to the preset curve.
Referring to fig. 4, a schematic structural diagram of a second embodiment of the stirring effect monitoring device of a chef machine of the present invention is shown;
as shown in fig. 4, the first embodiment of the stirring effect monitoring device of the chef machine of the present invention further includes:
a second judging unit 50, configured to judge whether a time-varying curve of the height data of the food material has a periodic maximum value;
an acquisition calculation unit 60 for acquiring a variation cycle of the periodic maximum value, and then calculating an actual rotational speed of agitation according to a relationship among the variation cycle of the periodic maximum value, a multiple speed of the planetary agitation speed change gear, and the actual rotational speed of agitation;
a comparison and judgment unit 70, configured to compare the actual stirring rotation speed with a preset motor rotation speed, and judge whether the actual stirring rotation speed is less than or greater than the preset motor rotation speed;
and the rotating speed adjusting unit 80 is used for increasing the rotating speed of the motor when the actual rotating speed of the stirring is less than the preset rotating speed of the motor or decreasing the rotating speed of the motor when the actual rotating speed of the stirring is greater than the preset rotating speed of the motor.
The relationship among the change period of the periodic maximum value, the double speed of the planetary stirring speed change gear and the actual stirring rotating speed is as follows:
the period of change of the periodic maximum value is the product of the actual rotating speed of the stirring and the speed of the planetary stirring speed change gear.
Namely, the change period of the periodic maximum value, the double speed of the planetary stirring speed change gear and the actual stirring speed have the following numerical relationship:
the period of variation of the periodic maximum value is equal to the actual rotating speed of stirring multiplied by the speed of the planetary stirring speed-changing gear
Referring to fig. 5, a schematic diagram of a cook machine to which the method for detecting the stirring effect of the cook machine of the present invention is applied is shown.
As shown in fig. 5, the cook machine comprises a base 100, a support body 200, a cantilever 300, a rotation shaft 301 and an ultrasonic sensor 302 respectively disposed on the cantilever 300, a planetary gear mechanism 400 connected to the rotation shaft 301, a stirring rod 500 connected to the planetary gear mechanism 400, and a stirring pot 600 disposed on the base 100, wherein a motor for rotating the rotation shaft 301 is disposed in the cantilever 300, and a circuit board is disposed in the base 100, and the cook machine can perform the method for detecting the stirring effect of the cook machine of the present invention.
Further, the planetary gear mechanism 400 includes a planetary stirring speed change gear.
It can be understood that, during the process of mixing the food materials, such as dough kneading, as the food materials are mixed uniformly, the dough will gradually form a dough, and when the stirring rod 500 moves the dough circularly around the edge of the stirring pot 600 and passes through the ultrasonic sensor 302, a curve of the height data of the dough with time can be obtained.
By adopting the food stirring device and the food stirring method, the food stirring effect can be automatically judged by the cook machine, whether the stirring is finished or not is further judged, so that the stop of the cook machine is controlled, dynamic optimization control can be performed according to the stirring effect in the stirring process, the intelligent degree of the cook machine and the working efficiency of people are improved, and the competitiveness of products is enhanced.
While the invention has been described with reference to specific embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted without departing from the scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from its scope. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.
Claims (10)
1. A chef machine stirring effect detection method is characterized by comprising the following steps:
s1: acquiring food material height data in real time in the stirring process of dough kneading;
s2: acquiring a time-varying curve of the food material height data according to the corresponding relation between the food material height data and time;
s3: judging whether the waveform of the time-varying curve of the food material height data meets a preset condition, if so, entering step S4, and if not, returning to step S1;
s4: and judging that the stirring effect of the chef machine on the food materials reaches the expected effect, and then controlling the chef machine to stop working.
2. The chef mixing effect detecting method according to claim 1, wherein the preset conditions in step S3 include:
from a certain moment, the peak values of the food material height data along with the time change curve in a preset time period tend to be consistent, and the peak values are all larger than the peak values before the certain moment.
3. The chef mixing effect detecting method according to claim 1, wherein the preset conditions in step S3 include:
at a certain moment, the change curve of the height data of the food materials along with time in a preset time period tends to a preset curve.
4. The chef mixing effect testing method as claimed in any one of claims 1 to 3, wherein said step S2 is followed by the steps of:
s2-1: judging whether the food material height data has a periodic maximum value along the time variation curve, if so, entering the step S2-2, otherwise, returning to the step S1;
s2-2: acquiring the variation period of the periodic maximum value, and then calculating the actual stirring rotating speed according to the relationship among the variation period of the periodic maximum value, the multiple speed of the planetary stirring speed change gear and the actual stirring rotating speed;
s2-3: comparing the actual stirring rotating speed with a preset motor rotating speed, and judging whether the actual stirring rotating speed is less than or greater than the preset motor rotating speed, if so, entering step S2-4, otherwise, entering step S3;
s2-4: and when the actual rotating speed of the stirring is less than the preset rotating speed of the motor, the rotating speed of the motor is increased, and when the actual rotating speed of the stirring is greater than the preset rotating speed of the motor, the rotating speed of the motor is decreased.
5. The chef mixing effect detection method according to claim 4, wherein in step S2-2, the relationship between the variation period of the periodic maximum value, the multiple speed of the planetary mixing transmission gear, and the actual speed of mixing is:
the variation period of the periodic maximum value is the product of the actual rotating speed of the stirring and the speed of the planetary stirring speed change gear.
6. The utility model provides a chef machine stirring effect detection device which characterized in that includes:
the height detection unit is used for acquiring height data of food materials in real time in the dough kneading and stirring process;
the data processing unit is used for acquiring a time-varying curve of the food material height data according to the corresponding relation between the food material height data and time;
the first judging unit is used for judging whether the waveform of the time-varying curve of the food material height data meets a preset condition or not;
and the control unit is used for judging that the stirring effect of the cook machine on the food materials reaches the expected effect when the waveform of the change curve of the food material height data along with the time meets the preset condition, and then controlling the cook machine to stop working.
7. The chef mixing effect detecting device according to claim 6, wherein the preset conditions include:
from a certain moment, the peak values of the food material height data along with the time change curve in a preset time period tend to be consistent, and the peak values are all larger than the peak values before the certain moment.
8. The chef mixing effect detecting device according to claim 6, wherein the preset conditions include:
at a certain moment, the change curve of the height data of the food materials along with time in a preset time period tends to a preset curve.
9. The chef mixing effect detecting device according to claim 6, further comprising:
the second judging unit is used for judging whether the food material height data has a periodic maximum value along a time variation curve;
the acquisition and calculation unit is used for acquiring the variation period of the periodic maximum value and then calculating the actual stirring rotating speed according to the variation period of the periodic maximum value, the multiple speed of the planetary stirring speed change gear and the relation between the actual stirring rotating speeds;
the comparison and judgment unit is used for comparing the actual stirring rotating speed with a preset motor rotating speed and judging whether the actual stirring rotating speed is less than or greater than the preset motor rotating speed;
and the rotating speed adjusting unit is used for increasing the rotating speed of the motor when the actual rotating speed of the stirring is less than the preset rotating speed of the motor or decreasing the rotating speed of the motor when the actual rotating speed of the stirring is greater than the preset rotating speed of the motor.
10. A cook machine, comprising a base (100), a support body (200), a cantilever beam (300), a rotation axis (301) and an ultrasonic sensor (302) respectively arranged on the cantilever beam (300), a planetary gear mechanism (400) connected with the rotation axis (301), a stirring rod (500) connected with the planetary gear mechanism (400), and a stirring pot (600) arranged on the base (100), wherein a motor for rotating the rotation axis (301) is arranged in the cantilever beam (300), and a circuit board is arranged in the base (100), characterized in that the cook machine can execute the method for detecting the stirring effect of the cook machine according to any one of claims 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN115202212A (en) * | 2022-08-02 | 2022-10-18 | 小熊电器股份有限公司 | Adaptive control method and device for cook machine dough mixing parameter |
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| CN111638658B (en) | 2021-07-27 |
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