CN111887729B - Kitchen electric equipment cooking cavity cleaning method and kitchen electric equipment - Google Patents
Kitchen electric equipment cooking cavity cleaning method and kitchen electric equipment Download PDFInfo
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- CN111887729B CN111887729B CN201910366372.9A CN201910366372A CN111887729B CN 111887729 B CN111887729 B CN 111887729B CN 201910366372 A CN201910366372 A CN 201910366372A CN 111887729 B CN111887729 B CN 111887729B
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- electric equipment
- temperature
- cooking cavity
- cleaning
- kitchen electric
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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
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with electrical heating means
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
Abstract
Provided are a kitchen electric equipment cooking cavity cleaning method and a kitchen electric equipment. The method comprises the following steps: when the kitchen electric equipment is detected to reach the cleaning condition, pouring water into a cooking cavity of the kitchen electric equipment; and heating the added water by utilizing the residual temperature of the cooking cavity of the kitchen electric equipment. According to the method and the device, the most comfortable cleaning temperature felt by the user can be calculated through the historical data of the user himself and the user in the peripheral area by using the model number kitchen electric equipment; the kitchen electric equipment residual temperature is utilized to assist in heating water in the cooking cavity, and the kitchen electric equipment residual temperature is used for cleaning the used cooking cavity.
Description
Technical Field
The invention relates to the technical field of kitchen electric equipment control, in particular to a kitchen electric equipment cooking cavity cleaning method and kitchen electric equipment.
Background
When a cooking cavity of a pot body of kitchen electric equipment (such as an electric cooker and a pressure cooker) is cleaned in daily life, people often use hot water for cleaning, especially in cold seasons. People often heat water and put the water into the cooking cavity to clean the cooking cavity of the kitchen electric equipment. The habit of heating the cleaning water is different under different seasons of the user; the temperature of the water heated properly cannot be known, and the water is often repeatedly added to the proper temperature for cleaning. And after the kitchen electric equipment is used for eating food, the cooking cavity of the kitchen electric equipment still has residual temperature under most conditions, and the residual temperature is often not reasonably used.
Disclosure of Invention
The present application aims to solve at least one of the technical problems in the related art.
The application provides a kitchen electric equipment cooking cavity cleaning method and kitchen electric equipment, and at least Yu Wenjia hot water of a cooking cavity is utilized to clean the kitchen electric equipment.
The application adopts the following technical scheme:
in a first aspect, the invention provides a method for cleaning a cooking cavity of kitchen electric equipment, which comprises the following steps:
when the kitchen electric equipment is detected to reach the cleaning condition, pouring water into a cooking cavity of the kitchen electric equipment;
and heating the added water by utilizing the residual temperature of the cooking cavity of the kitchen electric equipment.
Preferably, heating the added water by using the residual temperature of the cooking cavity of the kitchen electric equipment comprises:
determining a cleaning temperature according to the cleaning data information;
and heating the added water to the cleaning temperature by utilizing the residual temperature of the cooking cavity of the kitchen electric equipment.
Preferably, the washing data information includes: the kitchen electric equipment cooking cavity temperature, kitchen electric equipment area information, external temperature information, cleaning temperature setting information of the same type equipment using user, user temperature setting information, user dining time information and user cleaning habit information.
Preferably, detecting that the kitchen appliance has reached the cleaning condition comprises:
detecting the food allowance of the cooking cavity of the kitchen electric equipment by using an image recognition device and/or a quality sensor;
and when the food allowance is smaller than or equal to a cleaning threshold value, determining that the kitchen electric equipment reaches a cleaning condition.
Preferably, pouring water into the cooking cavity of the kitchen appliance comprises:
prompting a user to pour water into the cooking cavity of the kitchen electric equipment; or alternatively, the process may be performed,
triggering the water storage bin to pour water into the cooking cavity of the kitchen electric equipment.
Preferably, the method further comprises the step of heating the added water to the cleaning temperature by utilizing the residual temperature of the cooking cavity of the kitchen electric equipment:
determining the weight of water poured into the cooking cavity of the kitchen electric equipment by a user.
Preferably, heating the added water to the cleaning temperature by using the residual temperature of the cooking cavity of the kitchen electric equipment comprises:
judging whether the residual temperature of the cooking cavity can heat the added water to the cleaning temperature according to the weight of the added water and the temperature of the cooking cavity of the kitchen electric equipment;
and when the residual temperature of the cooking cavity can not heat the added water to the cleaning temperature, the kitchen electric equipment continues to heat the added water to the cleaning temperature.
Preferably, determining the washing temperature from the washing data information includes:
determining a cleaning temperature according to the cleaning data information and the weight thereof;
or determining a reference temperature according to the washing data information and the weight thereof, comparing the reference temperature with a user set temperature, and determining the washing temperature according to the selection of the user when the reference temperature is different from the user set temperature.
The embodiment of the invention also provides kitchen electric equipment, which comprises a machine body and a control circuit board arranged in the machine body, wherein the control circuit board is provided with a work processing module and a detection module electrically connected with the work processing module;
the detection module is used for detecting whether the kitchen electric equipment reaches a cleaning condition or not;
the working treatment module is used for pouring water into the cooking cavity of the kitchen electric equipment when the cleaning condition is met; and heating the added water by utilizing the residual temperature of the cooking cavity of the kitchen electric equipment.
Preferably, the kitchen electric equipment further comprises a heating device, a heating driving module electrically connected with the work processing module is arranged on the control circuit board,
the working processing module is further arranged to judge whether the residual temperature of the cooking cavity can heat the added water to the cleaning temperature according to the weight of the added water and the temperature of the cooking cavity of the kitchen electric equipment; when the residual temperature of the cooking cavity can not heat the added water to the cleaning temperature, the heating driving module is used for controlling the heating device to continuously heat the added water to the cleaning temperature.
The application comprises the following advantages:
1. according to the embodiment of the invention, the most comfortable cleaning temperature felt by the user is calculated through the historical data of the user himself and the user in the peripheral area using the model number kitchen electric equipment; the residual temperature of kitchen electric equipment is utilized to assist in heating water in the cooking cavity, and the cooking cavity is used for cleaning the used cooking cavity;
2. according to the embodiment of the invention, the residual temperature of the cooking cavity is used for heating water, and whether the added water can be heated to the designated cleaning temperature (30 ℃ for example) is estimated according to the change of the temperature of the cooking cavity. If the kitchen electric equipment cannot be used, the kitchen electric equipment is used for auxiliary heating, so that the water in the cooking cavity reaches the designated cleaning temperature;
3. according to the embodiment of the invention, the image recognition device and/or the quality sensor are used for detecting that food in the kitchen electric equipment is consumed; then automatically placing water in a water storage bin into a cooking cavity or prompting a user to pour water into the cooking cavity of the kitchen electric equipment;
4. in cold weather, the embodiment of the invention heats the water for cleaning the cooking cavity of the kitchen electric equipment by reasonably utilizing the residual temperature of the cooking cavity of the kitchen electric equipment, solves the problem that the water for cleaning the cooking cavity of the kitchen electric equipment is heated completely by the follow-up heat supply, and has less energy consumption and less time consumption.
Of course, it is not necessary for any of the products of the present application to be practiced to achieve all of the advantages described above at the same time.
Drawings
Fig. 1 is a flow chart of a cooking cavity cleaning method of the kitchen electric equipment in an embodiment;
fig. 2 is a schematic structural view of the kitchen electric appliance of the embodiment;
fig. 3 is a schematic structural view of the kitchen electric appliance of the embodiment;
FIG. 4 is a schematic view of the cooking cavity cleaning of the kitchen appliance of the embodiment;
FIG. 5 is a schematic view of cooking cavity cleaning of the kitchen appliance of the embodiment;
FIG. 6 is a schematic diagram of an embodiment of determining a cleaning temperature;
FIG. 7 is a schematic diagram of an example of determining a cleaning temperature.
Detailed Description
The technical scheme of the present application will be described in more detail with reference to the accompanying drawings and examples.
It should be noted that, if not conflicting, the embodiments of the present application and the features of the embodiments may be combined with each other, which are all within the protection scope of the present application. In addition, while a logical order is illustrated in the flowchart, in some cases, the steps illustrated or described may be performed in a different order than is shown.
As shown in fig. 1, an embodiment of the present invention provides a method for cleaning a cooking cavity of a kitchen electric device, including:
s101, pouring water into a cooking cavity of kitchen electric equipment when the kitchen electric equipment is detected to reach a cleaning condition;
s102, heating the added water by utilizing the residual temperature of the cooking cavity of the kitchen electric equipment.
The embodiment of the invention utilizes the residual temperature of the cooking cavity to heat the water added into the cooking cavity, and omits or omits a certain heating time; thereby the time consumption is less, and the energy consumption is naturally reduced.
In the embodiment of the present invention, the step S102 of heating the added water by using the residual temperature of the cooking cavity of the kitchen electric device includes:
determining a cleaning temperature according to the cleaning data information;
and heating the added water to the cleaning temperature by utilizing the residual temperature of the cooking cavity of the kitchen electric equipment.
The embodiment of the invention determines the most comfortable cleaning temperature felt by a user; meanwhile, the residual temperature of kitchen electric equipment is utilized to assist in heating water in the cooking cavity, and the cooking cavity is used for cleaning the used cooking cavity; the kitchen electric equipment cooking cavity cleaning water is heated by reasonably utilizing the residual temperature of the cooking cavity of the kitchen electric equipment in cold weather. The heating device solves the problem that the kitchen electric equipment cooking cavity cleaning water is heated and completely depends on subsequent heat supply. The energy consumption is less, and the time consumption is also less.
In an embodiment of the present invention, the washing data information includes: the kitchen electric equipment cooking cavity temperature, kitchen electric equipment area information, external temperature information, cleaning temperature setting information of the same type equipment using user, user temperature setting information, user dining time information and user cleaning habit information.
In the embodiment of the present invention, step S101 includes detecting that the kitchen electric device reaches the cleaning condition:
detecting the food allowance of the cooking cavity of the kitchen electric equipment by using an image recognition device and/or a quality sensor;
and when the food allowance is smaller than or equal to a cleaning threshold value, determining that the kitchen electric equipment reaches a cleaning condition.
According to the embodiment of the invention, the food in the kitchen electric equipment is used up through detection of the quality sensor and the camera; and adding water into the kitchen electric equipment cavity, and heating the water by utilizing the residual temperature of the cooking cavity.
In the embodiment of the present invention, the pouring water into the cooking cavity of the kitchen electric device in step S101 includes:
prompting a user to pour water into the cooking cavity of the kitchen electric equipment; or alternatively, the process may be performed,
triggering the water storage bin to pour water into the cooking cavity of the kitchen electric equipment.
According to the embodiment of the invention, the kitchen electric equipment is provided with the water storage bin, and the kitchen electric equipment has the function of automatically adding water into the cooking cavity of the kitchen electric equipment. The kitchen electric equipment is additionally provided with a water storage bin, water in the water storage bin is put into the cooking cavity when the cooking cavity is cleaned, and the water is pumped back to the water storage bin again after the cleaning is finished.
In the embodiment of the present invention, step S102 further includes, before heating the added water to the cleaning temperature by using the residual temperature of the cooking cavity of the kitchen electric device:
determining the weight of water poured into the cooking cavity of the kitchen electric equipment by a user.
In the embodiment of the invention, heating the added water to the cleaning temperature by utilizing the residual temperature of the cooking cavity of the kitchen electric equipment comprises the following steps:
judging whether the residual temperature of the cooking cavity can heat the added water to the cleaning temperature according to the weight of the added water and the temperature of the cooking cavity of the kitchen electric equipment;
and when the residual temperature of the cooking cavity can not heat the added water to the cleaning temperature, the kitchen electric equipment continues to heat the added water to the cleaning temperature.
According to the embodiment of the invention, after food in the kitchen electric equipment is eaten through detection of the quality sensor and the camera, whether the added water can be heated to the specified cleaning temperature (for example, 30 ℃) by the residual temperature of the cooking cavity is estimated according to the change of the temperature of the cooking cavity, and if the added water cannot be heated to the specified cleaning temperature, the kitchen electric equipment can assist in heating the cooking cavity, so that the water in the cooking cavity reaches the specified cleaning temperature.
In an embodiment of the present invention, determining a cleaning temperature according to the cleaning data information includes:
determining a cleaning temperature according to the cleaning data information and the weight thereof;
or determining a reference temperature according to the washing data information and the weight thereof, comparing the reference temperature with a user set temperature, and determining the washing temperature according to the selection of the user when the reference temperature is different from the user set temperature.
According to the embodiment of the invention, the user himself and the user in the peripheral area use the historical data of the set cleaning temperature of the kitchen electric equipment with the model number to calculate the most likely cleaning temperature of the user; the most comfortable cleaning temperature of the user can be calculated according to the information of seasons, temperature, pressure intensity and the like; the cleaning temperature may also be determined based on a temperature set by the user. For example, the step of heating may not be started, based on seasonal or temperature information, to determine that it is currently in summer or that the temperature is above 2 ℃.
As shown in fig. 2, the embodiment of the invention further provides a kitchen electric device, which comprises a machine body and a control circuit board arranged in the machine body, wherein the control circuit board is provided with a work processing module and a detection module electrically connected with the work processing module;
the detection module is used for detecting whether the kitchen electric equipment reaches a cleaning condition or not;
the working treatment module is used for pouring water into the cooking cavity of the kitchen electric equipment when the cleaning condition is met; and heating the added water by utilizing the residual temperature of the cooking cavity of the kitchen electric equipment.
As shown in fig. 3, in the embodiment of the present invention, the kitchen electric apparatus further includes a heating device, a heating driving module electrically connected to the work processing module is disposed on the control circuit board,
the working processing module is further arranged to judge whether the residual temperature of the cooking cavity can heat the added water to the cleaning temperature according to the weight of the added water and the temperature of the cooking cavity of the kitchen electric equipment; when the residual temperature of the cooking cavity can not heat the added water to the cleaning temperature, the heating driving module is used for controlling the heating device to continuously heat the added water to the cleaning temperature.
Example 1
As shown in fig. 4, this embodiment illustrates a control process of cleaning a cooking cavity of the kitchen electric appliance:
s1, using kitchen electric equipment to make food, and entering a heat preservation state;
s2, when the kitchen electric equipment for making the food is monitored to be started in a heat-preserving state, the user is considered to begin to eat the food which is already made in the kitchen electric equipment;
s3, the kitchen electric equipment starts to use a quality sensor, and the real-time quality of food in a cooking cavity of the kitchen electric equipment is monitored; acquiring a real-time image in the cooking cavity by using a camera;
s4, according to the quality and the image change, obtaining the reduction change of food in the cooking cavity, namely the degree of eating the food by a user;
s5, judging whether the food in the cooking cavity is eaten completely or not;
s6, reminding a user through voice of the kitchen electric equipment or reminding the user through APP to add water to the cooking cavity of the kitchen electric equipment when food in the cooking cavity is consumed. After the water is added, the residual temperature of the cooking cavity is utilized to heat the water.
S7, acquiring the temperature of the cooking cavity in real time by a temperature sensor;
s8, according to the change of the temperature of the cooking cavity in a short time, estimating whether the residual temperature of the cooking cavity can heat the added water to a specified cleaning temperature (set by a system, for example, 30 ℃).
S9, if the kitchen electric equipment cannot heat the cooking cavity in an auxiliary mode, so that water in the cooking cavity reaches the designated cleaning temperature;
s10, if the kitchen electric equipment is powered on, the system reminds a user through voice of the kitchen electric equipment or reminds the user through APP to clean a cooking cavity of the kitchen electric equipment.
In cold weather, the cooking cavity residual temperature of the kitchen electric equipment is reasonably utilized to heat the water for cleaning the cooking cavity of the kitchen electric equipment. The heating device solves the problem that the kitchen electric equipment cooking cavity cleaning water is heated and completely depends on subsequent heat supply. The energy consumption is less, and the time consumption is also less.
Example two
As shown in fig. 5, this embodiment illustrates a control process of cleaning a cooking cavity of the kitchen electric appliance:
the kitchen electric equipment is additionally provided with a water storage bin and has the function of automatically cleaning the cooking cavity. The kitchen electric equipment is additionally provided with a water storage bin, water in the water storage bin is put into the cooking cavity when the cooking cavity is cleaned, and the water is pumped back to the water storage bin again after the cleaning is finished.
S11, detecting through a quality sensor and a camera that food in kitchen electric equipment is consumed;
s12, placing water in a water storage bin of the kitchen electric equipment into a cooking cavity, and heating the water by using the residual temperature of the cooking cavity;
s13, acquiring the temperature of the cooking cavity in real time by a temperature sensor;
s14, estimating whether the residual temperature of the cooking cavity can heat the added water to a specified cleaning temperature (for example, 30 ℃) according to the change of the temperature of the cooking cavity in a short time;
s15, if the kitchen electric equipment cannot heat the cooking cavity in an auxiliary mode, so that water in the cooking cavity reaches the designated cleaning temperature;
s16, if the kitchen electric equipment is enabled, starting an automatic cleaning function, and cleaning a cooking cavity of the kitchen electric equipment; automatically adding water into the cooking cavity and automatically heating and cleaning the cooking cavity by utilizing residual heat.
If the kitchen electric equipment has a water cooling function, water after water cooling can be put into the bin for storage, and after the system judges that the user has eaten food, water after water cooling is pumped into the cooking cavity of the kitchen electric equipment from the bin for cleaning the cooking cavity.
The embodiment solves the problems that water for cleaning the cooking cavity of the kitchen electric equipment needs to be manually added and manual cleaning is needed. When the cooking cavity of the kitchen electric equipment needs to be cleaned, water is put into the water storage bin for storing water, and the water storage bin is pumped back after cleaning; after the user eats the food in the cooking cavity, the water in the water storage bin is automatically put into the cooking cavity for heating and cleaning the cooking cavity by using the residual temperature later; at this time, no artificial water supply to the cooking chamber is required for cleaning the cooking chamber. The automatic cleaning function is used for cleaning the cooking cavity, and the problem that manual cleaning is needed before is solved.
Because the heating is controlled by the system, the water is only added once, and the system can automatically heat the cleaning water to the set temperature; therefore, the problem that a user cannot grasp the proper temperature and needs to repeatedly mix water to the proper temperature can be avoided.
Example III
As shown in fig. 6, this embodiment illustrates a process of determining the cleaning temperature:
according to the user and other peripheral users, the set cleaning temperature history data (time, the type of kitchen electric equipment under the user account, set cleaning temperature value and the like, hereinafter the set cleaning temperature history data is also used for the same) of the kitchen electric equipment under the user account is found, and the set cleaning temperature (namely the cleaning temperature when the cooking cavity is cleaned) is changed in different time periods (a time period of half month and one time period can be set, for example, the last 1 month of each year, the last 3 months of each year); thereby realizing the acquisition of the cleaning temperature value (most likely to be used) that should be set at the current time period.
S21, collecting historical data of a user and other peripheral users when a time period starts and using the set cleaning temperature of the kitchen electric equipment;
s22, training the set cleaning temperature historical data generated by the user and the peripheral area user according to a weight ratio (the weight ratio of the data generated by the user is higher than that of other peripheral users, a specific value is 7:3, for example) by using a machine learning framework (for example, "TensorFlow", "PaddlePaddlePaddle");
s23, training to obtain a law of change of a set value of the cleaning temperature of the cooking cavity under different time periods of a user;
s24, calculating the current time period according to the rule obtained by the previous training;
s25, determining the most possible washing temperature of the kitchen electric equipment used by a user in the time period;
s26, comparing the temperature value with a cleaning temperature value set under a user account;
s27, if the two types of the components are the same, performing no treatment;
s28, if the cleaning temperatures are different, informing the most likely to be used to a user (through voice, short message or APP pushing and the like of the kitchen electric equipment), and enabling the user to select whether to update the cleaning temperature value of the kitchen electric equipment under the account;
s29, if the user confirms that the cleaning temperature is positive, replacing the value of the cleaning temperature of the kitchen electric equipment under the user account;
and S30, if not, not replacing, wherein the value of the cleaning temperature of the kitchen electric equipment under the user account is not changed. The most likely cooking chamber cleaning temperature value acquisition and replacement flow chart for the user is shown in fig. 3.
After the current time period is finished, the use data generated by the user is used as the set cleaning temperature history data of the user, the set cleaning temperature history data is executed again according to the above procedure, new training calculation is carried out, and the calculated cleaning temperature value of the cooking cavity which is most likely to be used by the user also changes.
According to the method, the cleaning temperature most likely to be used by a user is calculated by the user himself and the user in the peripheral area by using the set cleaning temperature history data of the kitchen electric equipment of the model number; and when the calculated value is different from the value set by the user, the user selects whether to modify the set value, so that the cleaning temperature of the kitchen electric equipment is set to meet the cleaning temperature favored by the user. Different people and different time periods can have different cleaning temperature set values, so that the heating temperature habit of the cleaning water of the cooking cavity is satisfied for different time periods of the user.
Example IV
As shown in fig. 7, this embodiment illustrates a process of obtaining an optimal reminder time for cleaning a cooking cavity using the remaining temperature of the cooking cavity:
according to historical data (air pressure, time, weather, external temperature, food time in the kitchen electric equipment, cooking cavity cleaning time (time for starting cleaning the cooking cavity-time for starting eating food), cooking cavity temperature and the like of a user and other peripheral users using the kitchen electric equipment with the same type, the change rule of the residual temperature of the cooking cavity and the change rule of the water temperature when cleaning water is heated under different conditions of time, air pressure and the like of the kitchen electric equipment are found. And then according to the data of the time of use, the air pressure, the weather and the like, the optimal time for cleaning the cooking cavity of the kitchen electric equipment by using the residual temperature is calculated.
S31, when a time period starts, the system collects historical data of the user and other peripheral users using the same type of kitchen electric equipment;
s32, training historical data generated by the user and the user in the peripheral area according to a weight ratio (the weight ratio of the data generated by the user is higher than that of other peripheral users, and the specific value is set by a system, for example, 7:3) by using a machine learning framework;
s33, training to obtain a change rule of the residual temperature of the cooking cavity and a change rule of the water temperature of the cleaning water when the kitchen electric equipment is heated under different conditions such as different time and air pressure;
s34, when the training device is used, calculating according to the rule obtained by the previous training by using the data such as the current time, the air pressure, the weather and the like;
s35, calculating an optimal time for reminding a user to clean a cooking cavity of the kitchen electric equipment by using the residual heat;
s36, reminding a user through voice of the kitchen electric equipment or reminding the user through the APP to add water to the cooking cavity of the kitchen electric equipment.
When the user may not completely eat up food materials in the kitchen electric equipment, but the user has completed eating, the residual temperature of the cooking cavity is consumed in waiting; the scheme well solves the problem. According to the scheme, the historical data of the kitchen electric equipment, including the habit of the user (the time when the user eats food in the kitchen electric equipment, the time when the user washes the cooking cavity (the time when the user begins to wash the cooking cavity and the time when the user begins to eat food) and the like, are obtained, so that the user can be deduced when the user finishes eating, and then the user is reminded to wash the cooking cavity by using the residual heat.
In addition, the scheme also enables the user in the peripheral area to use the historical data of the kitchen electric equipment with the same type, namely, the user can obtain abundant training sample data, the calculation accuracy is improved, and the situation that the new user cannot obtain the optimal reminding time due to no data is avoided.
Of course, various other embodiments of the present application are possible, and those skilled in the art will recognize that various changes and modifications can be made in light of the application without departing from the spirit and substance of the application, but that such changes and modifications are intended to be within the scope of the claims of the application.
Claims (8)
1. A method for cleaning a cooking cavity of kitchen electric equipment, which is characterized by comprising the following steps:
when the kitchen electric equipment is detected to reach the cleaning condition, pouring water into a cooking cavity of the kitchen electric equipment;
heating the added water to a cleaning temperature by utilizing the residual temperature of the cooking cavity of the kitchen electric equipment;
the cleaning temperature is determined according to various washing data information and weights thereof, or a reference temperature is determined according to various washing data information and weights thereof, and when the reference temperature is different from the user-set temperature, the cleaning temperature is determined according to the selection of the user.
2. The method of claim 1, wherein heating the added water using the residual temperature of the cooking cavity of the kitchen appliance comprises:
determining a cleaning temperature according to the cleaning data information;
and heating the added water to the cleaning temperature by utilizing the residual temperature of the cooking cavity of the kitchen electric equipment.
3. The method of claim 2, wherein the wash data information comprises: the kitchen electric equipment cooking cavity temperature, kitchen electric equipment area information, external temperature information, cleaning temperature setting information of the same type equipment using user, user temperature setting information, user dining time information and user cleaning habit information.
4. A method according to claim 1 or 2 or 3, wherein detecting that the kitchen appliance has reached a cleaning condition comprises:
detecting the food allowance of the cooking cavity of the kitchen electric equipment by using an image recognition device and/or a quality sensor;
and when the food allowance is smaller than or equal to a cleaning threshold value, determining that the kitchen electric equipment reaches a cleaning condition.
5. A method according to claim 1 or 2 or 3, wherein pouring water into the kitchen appliance cooking chamber comprises:
prompting a user to pour water into the cooking cavity of the kitchen electric equipment; or alternatively, the process may be performed,
triggering the water storage bin to pour water into the cooking cavity of the kitchen electric equipment.
6. The method of claim 2, wherein heating the added water to the cleaning temperature using the residual temperature of the cooking chamber of the kitchen appliance further comprises:
determining the weight of water poured into the cooking cavity of the kitchen electric equipment by a user.
7. The method of claim 6, wherein heating the added water to a cleaning temperature using the residual temperature of the cooking cavity of the kitchen appliance comprises:
judging whether the residual temperature of the cooking cavity can heat the added water to the cleaning temperature according to the weight of the added water and the temperature of the cooking cavity of the kitchen electric equipment;
and when the residual temperature of the cooking cavity can not heat the added water to the cleaning temperature, the kitchen electric equipment continues to heat the added water to the cleaning temperature.
8. The kitchen electric equipment is characterized by comprising a machine body and a control circuit board arranged in the machine body, wherein a work processing module and a detection module electrically connected with the work processing module are arranged on the control circuit board;
the detection module is used for detecting whether the kitchen electric equipment reaches a cleaning condition or not;
the working treatment module is used for pouring water into the cooking cavity of the kitchen electric equipment when the cleaning condition is met; heating the added water by utilizing the residual temperature of the cooking cavity of the kitchen electric equipment;
the kitchen electric equipment further comprises a heating device, the control circuit board is provided with a heating driving module electrically connected with the work processing module, and the work processing module is further arranged to judge whether the residual temperature of the cooking cavity can heat the added water to the cleaning temperature according to the weight of the added water and the temperature of the cooking cavity of the kitchen electric equipment; when the residual temperature of the cooking cavity can not heat the added water to the cleaning temperature, the heating driving module is used for controlling the heating device to continuously heat the added water to the cleaning temperature.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910366372.9A CN111887729B (en) | 2019-05-05 | 2019-05-05 | Kitchen electric equipment cooking cavity cleaning method and kitchen electric equipment |
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| CN201910366372.9A CN111887729B (en) | 2019-05-05 | 2019-05-05 | Kitchen electric equipment cooking cavity cleaning method and kitchen electric equipment |
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| CN204133157U (en) * | 2014-09-30 | 2015-02-04 | 华帝股份有限公司 | Automatically cleaning type steam ager |
| CN105902185B (en) * | 2016-06-15 | 2018-10-02 | 宁波方太厨具有限公司 | A kind of oven and its working method |
| CN105902186B (en) * | 2016-06-15 | 2018-10-02 | 宁波方太厨具有限公司 | A kind of oven and its working method |
| CN106073464B (en) * | 2016-07-28 | 2018-11-23 | 宁波方太厨具有限公司 | A kind of steam box and its self cleaning method |
| CN106264184B (en) * | 2016-09-23 | 2019-06-25 | 宁波方太厨具有限公司 | Sink oven all-in-one machine |
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