CN111904290B - Cooking control method of heating disc type cooking machine and cooking machine - Google Patents

Cooking control method of heating disc type cooking machine and cooking machine Download PDF

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Publication number
CN111904290B
CN111904290B CN202010715022.1A CN202010715022A CN111904290B CN 111904290 B CN111904290 B CN 111904290B CN 202010715022 A CN202010715022 A CN 202010715022A CN 111904290 B CN111904290 B CN 111904290B
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cooking
stage
temperature
heating
heating plate
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CN111904290A (en
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朱泽春
宋旭然
林敏勇
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Joyoung Co Ltd
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Joyoung Co Ltd
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    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00Parts, details or accessories of cooking-vessels
    • A47J36/32Time-controlled igniting mechanisms or alarm devices
    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00Cooking-vessels
    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00Parts, details or accessories of cooking-vessels
    • A47J36/24Warming devices
    • A47J36/2483Warming devices with electrical heating means

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)

Abstract

The invention discloses a cooking control method of a heating disc type cooking machine and the cooking machine. The cooking machine comprises a control chip, an inner pot, a heating plate for heating the inner pot and a first temperature sensor for detecting the temperature of the heating plate. The cooking process of the cooker comprises a hot plate stage and a cooking stage. The cooking control method of the heating disc type cooker comprises the steps of receiving a cooking starting instruction; detecting the temperature of the heating plate, entering a cooking stage when the temperature of the heating plate is detected to be larger than or equal to a first preset temperature value, and entering the heating plate stage when the temperature of the heating plate is detected to be smaller than the first preset temperature value. According to the control method disclosed by the invention, a hot plate stage is added in a cooking process, and the temperature of the heating plate is detected by the temperature sensor so as to judge whether to execute the hot plate stage. The temperature of the heating plate is firstly increased in the cold pot state through executing the hot plate stage, and then cooking is carried out, so that the consistent cooking effect can be ensured by adopting the set menu under the difference of the cold pot and the hot pot.

Description

Cooking control method of heating disc type cooking machine and cooking machine
Technical Field
The application relates to the technical field of cooking control, in particular to a cooking control method of a heating disc type cooking machine and a corresponding cooking machine.
Background
With the development of technology, more and more kitchen appliances are in life of people, and especially the popularization of some novel kitchen appliances brings great convenience to the life of users. One representative of these new kitchen appliances is the cooker. The cooker can cook dishes according to the set menu.
The existing cooking machines are generally divided into heating coil type cooking machines and heating disc type cooking machines. The heating coil type cooking machine is an inner pot made of an electromagnetic coil and an iron material, and based on an electromagnetic heating principle, the inner pot of the cooking machine automatically heats, so that dishes can be cooked. The heating coil type dish frying machine has the advantages of high heating efficiency and quick heating of the inner pot; the inner pot can only be made of iron-containing materials, the cost is high, and the inner pot made of other non-magnetic metals cannot be applied to the heating ring type cooking machine, so that the application range of the heating ring type cooking machine is limited, and the user experience is reduced.
With the continued emergence of new materials, and the continued increase in consumer pursuit of product quality, more and more cooking vessels are now being made of other new materials, such as aluminum, ceramic, stainless steel, and non-stick materials. In order to adapt to the inner pot made of novel materials, a heating disk type cooking machine is developed. The heating plate type cooker heats the inner pot based on heat conduction through the heating plate in the cooker, thereby cooking dishes. The heating plate type cooker is suitable for an inner cooker made of a new material, but because of the characteristics of the heating plate, heat transfer can only be carried out through heat conduction, so that the heat efficiency of the inner cooker of the cooker is low, and the inner cooker can reach the temperature required by normal cooking only after a long time.
In the actual cooking process, because of the difference of cold and heat in the inner pot, if cooking is performed according to the set menu in a general way, the cooked dishes of the same menu have different tastes, and the user experience is affected. For example, the same menu is adopted to cook dishes with good taste under the condition of cold pot, and the dishes can be burnt under the condition of hot pot; the dish with good taste is cooked under the condition of a hot pot, and may not be cooked under the condition of a cold pot.
Based on the above problems, a more intelligent cooking control scheme of the heating disc type cooker needs to be developed at present to better control the heating time and temperature accurately, so that dishes cooked by the same menu can have consistent taste under the condition of cold or hot cooking.
Disclosure of Invention
The embodiment of the application provides a cooking control method of a heating disc type cooking machine, a corresponding cooking machine and a computer readable storage medium, which are used for solving the following technical problems in the prior art: when the internal pot of the cooker is actually cooked, cold and hot areas are different, and the set menu is adopted to cook the dishes in a general way, so that the cooked dishes have different tastes and influence the user experience.
The embodiment of the application adopts the following technical scheme:
the cooking control method of a heating plate type cooker, the cooker comprises a control chip, an inner pot, a heating plate for heating the inner pot and a first temperature sensor for detecting the temperature of the heating plate, the cooking process of the cooker comprises a heating plate stage and a cooking stage, and the control method comprises the following steps:
receiving a cooking start instruction;
detecting the temperature of the heating plate, entering the cooking stage when the temperature of the heating plate is detected to be larger than or equal to a first preset temperature value, and entering the heating plate stage when the temperature of the heating plate is detected to be smaller than the first preset temperature value.
Optionally, the cooker further comprises a second temperature sensor for detecting the temperature of the inner pot, and the control method further comprises:
detecting the temperature of the inner pot, entering the cooking stage when the temperature of the inner pot is detected to be larger than or equal to a second preset temperature value, and determining to execute the cooking stage or the hot plate stage according to the temperature of the heating plate when the temperature of the inner pot is detected to be smaller than the second preset temperature value.
Optionally, the inner pot comprises an inner container with a cooking cavity, and the temperature detected by the second temperature sensor is the temperature of the bottom of the inner container.
Optionally, the control method further includes:
and monitoring the duration of the hot plate stage, and entering the cooking stage when the duration of the hot plate stage is detected to reach the preset duration.
Optionally, for the same recipe, the hot plate durations of the hot plate phases are the same or different, and the cooking durations of the cooking phases are the same.
Optionally, the cooker further comprises a power adjusting unit, wherein the power adjusting unit is used for enabling the cooker to output substantially uniform heating power under different voltage use environments.
Optionally, the cooker further comprises a stirring device, and the stirring device is controlled to stop stirring in the hot plate stage.
Optionally, the cooking stage comprises a hot oil stage, a quick-frying stage and a juice collecting stage;
and in the stir-frying stage, controlling the stirring device to stir.
Optionally, the stir-frying stage at least comprises two stages of a temperature rise heating stage, a constant temperature heating stage and a water separation heating stage.
The cooking control method of the heating disc type cooking machine is realized when the processor executes the computer program.
A computer readable storage medium storing a computer program which when executed by a processor implements the cooking control method of a hot plate cooker described above.
Due to the adoption of the technical scheme, the beneficial effects obtained by the application are as follows:
1. the principle that the heating disc type cooking machine is different from the existing heating coil type cooking machine in heating the inner pot is considered. The heating disc type cooker heats the inner pot through the heating disc, and the heating speed of the inner pot is slower and is different from that of the heating coil type cooker in high heating efficiency and quick heating speed. Because the heating plate needs a long time to heat the inner pot, the heating plate needs to be heated to enable the inner pot to be capable of normally cooking, and the time required by the inner pot to be normally cooked is independently set, so that the inner pot does not occupy the cooking time of the cooker. The temperature of the heat-generating plate is detected by the first temperature sensor to determine whether to execute the heat-generating plate stage. Under the condition that the heating plate is cold, the temperature of the heating plate is firstly increased by executing the heating plate stage, and then cooking is carried out; under the condition that the heating plate is hot, the cooking is directly performed, so that the consistent cooking effect can be obtained by adopting the set menu under the condition that the heating plate is cold or hot.
2. As a preferred embodiment of the application, the cooker further comprises a second temperature sensor for detecting the temperature of the inner pot. The embodiment further detects the temperature of the inner pot to judge whether to execute the hot tray stage. In the actual use process, the inner pot is also provided with cold and hot areas, if the cooker is in a continuous cooking state (such as cooking one dish, and then continuously cooking the next dish after washing), or the former dish is a multi-soup product, the inner pot still maintains a higher temperature after washing, or is washed by hot water when washing the inner pot, and the inner pot is in a hot pot state when carrying out the next cooking program, in this state, whether the inner pot reaches a second preset temperature is judged to be required to execute a hot pot stage or not by detecting whether the inner pot reaches the second preset temperature, when the inner pot reaches the second preset temperature, the heating pot self is quickly heated, so the cooking stage can be directly entered, and the hot pot stage is omitted, so the whole cooking time is shortened, and the user experience is pleasant. If the inner pot is in a cold pot state, namely, the inner pot does not reach the second preset temperature, a hot plate stage is carried out, and the heating heat of the heating plate is conducted to the inner pot, so that the inner pot reaches the temperature required by normal cooking, and the uniform cooking effect can be ensured by adopting a set menu under the condition that the inner pot has cold and hot areas.
3. As a preferred embodiment of the present application, the control method further includes monitoring a duration of the hot plate stage, and entering the cooking stage when the duration of the hot plate stage is detected to reach a preset duration. In the practical application process, the power supply voltage can have fluctuation and change, so that the change of heating power is caused, the hot plate effect of the hot plate stage is affected, and the heating plate can reach a first preset temperature value in different voltage environments by detecting the duration of the hot plate stage, so that the normal operation of the cooking process is ensured.
Furthermore, the cooker further comprises a power adjusting unit, wherein the power adjusting unit is used for enabling the cooker to output basically consistent heating power under different voltage use environments, so that basically consistent cooking effects can be obtained when cooking according to the same recipe, influence of mains voltage fluctuation on the heating plate is reduced, and the service life of the heating plate is prolonged.
4. The control method in the application can facilitate the user to set a fixed cooking time because of whether the detection of the hot plate stage is needed to be executed or not, and can not cause trouble of time setting for the user because of the problems of cold pot and hot pot.
That is, in the actual cooking process, the user may not pay attention to the time of the hot plate stage, the duration of the hot plate stage is determined by the cooker itself according to the temperature change, and for the same recipe, the duration of the cooking stage is consistent, the user only needs to cook the duration of the cooking stage of the corresponding recipe, and for a more intelligent cooker, the user only needs to select the recipe.
Drawings
Fig. 1 is a schematic view of a part of a structure of a heating disc type cooking machine according to some embodiments of the present application;
fig. 2 is a flow chart of a cooking control method of a heating disc type cooker according to some embodiments of the present application;
fig. 3 is a temperature change curve of a heating plate in a cold pot condition under an application scenario provided in some embodiments of the present application;
fig. 4 is a temperature change curve of the bottom of the inner pot in the cold pot condition in an application scenario provided in some embodiments of the present application;
fig. 5 is a temperature change curve of a heating plate in a hot pot situation under an application scenario provided in some embodiments of the present application;
fig. 6 is a temperature change curve of the bottom of the inner pot in the case of heating the pot in an application scenario provided in some embodiments of the present application;
fig. 7 is a schematic control flow diagram of a hot plate stage and a cooking stage of a hot plate cooker in an application scenario provided in some embodiments of the present application.
Detailed Description
For the purposes, technical solutions and advantages of the present application, the technical solutions of the present application will be clearly and completely described below with reference to specific embodiments of the present application and corresponding drawings. It will be apparent that the described embodiments are only some, but not all, of the embodiments of the present application. All other embodiments, which can be made by one of ordinary skill in the art without undue burden from the present disclosure, are within the scope of the present disclosure.
Fig. 1 is a schematic diagram of a part of a heating disc-type cooking machine according to some embodiments of the present application. In fig. 1, the cooker comprises a control chip, an inner pot, a heating plate, a temperature sensor, a stirring device and the like. Wherein, the inner pot is used for containing food materials and raw materials such as oil, flavoring, water and the like added for cooking the food materials; the heating plate is used for heating the inner pot and is generally positioned below the inner pot or on the whole body; the first temperature sensor is used for detecting the temperature of the heating plate in the cooking process and can be multiple; the stirring device is used for stirring the content in the inner pot, and is, for example, a stirring knife, a turner and the like; the control chip comprises a memory, a processor and a computer program which is stored in the memory and can run on the processor, and the control chip cooperates with the heating plate, the first temperature sensor, the stirring device and other components to control the automatic operation in the whole cooking process.
Because the heating plate type cooker heats based on the heating plate, then the heat is conducted to the inner pot through heat conduction, and the inner pot is heated. The heat conduction efficiency of the heating disc type cooker is relatively low with respect to electromagnetic heating, and the time required to heat the inner pot to a temperature suitable for cooking dishes is relatively long.
The dish frying machine is used for cooking dishes according to a set menu. When the temperature of the heating plate and the temperature of the inner pot in the cooker are low, namely, when the cooker is cooled, the inner pot needs a period of time to be heated due to low heat conduction efficiency between the heating plate and the inner pot. If the hot plate time is not set, the cooking time is occupied in an intangible way if the hot plate time is directly used for cooking according to a preset menu in a cooker, so that dishes with good mouthfeel can be cooked under normal conditions, and the dishes can not be cooked when the dishes are cooled.
Meanwhile, if the cooker is already in use before the cooking, for example, other dishes have been cooked or soup has been heated. At this point the inner pot has been heated to a certain temperature, i.e. when the pot is heated. If the hot plate time is added in the menu, the dish with better taste is cooked under normal conditions, and the dish can be burnt under the condition of hot pot.
Aiming at the difference of cold and heat between the heating plate of the cooker and the inner pot in actual cooking and the characteristic that the heating plate has low heating heat efficiency on the inner pot and needs a long time to enable the inner pot to reach the temperature required by normal cooking, some embodiments of the application provide a cooking control method of the heating plate type cooker. Fig. 2 is a flow chart of a cooking control method of a heating disc type cooker according to some embodiments of the present application, where the cooking control method of the heating disc type cooker may be applied to the cooker in fig. 1, and the execution body includes at least a control chip.
In some embodiments of the present application, the cooking process of the cooker includes at least a hot plate stage and a cooking stage. Wherein the cooking stage at least comprises a hot oil stage, a quick-frying stage and a juice collecting stage. The primary role of each phase can be reflected in the name.
The control flow in fig. 2 includes the steps of:
s200: and receiving a cooking start instruction.
S202: detecting the temperature of the heating plate, entering a cooking stage when the temperature of the heating plate is detected to be larger than or equal to a first preset temperature value, and entering the heating plate stage when the temperature of the heating plate is detected to be smaller than the first preset temperature value.
It should be noted that the hot plate stage described in the embodiments of the present application is different from the preheating stage in the existing heating coil type cooker. The heating coil type dish frying machine enables the inner pot to self-heat through the electromagnetic coil arranged on the side wall or the bottom surface of the outer periphery of the inner pot, the heating efficiency is high, the temperature of the inner pot is fast, wherein the described preheating stage is a part of the cooking stage, namely the content in the inner pot is preheated in the cooking stage, for example, edible oil is preheated, so that the temperature of the edible oil suitable for cooking dishes is reached.
Fig. 3 is a temperature change curve of a heating plate in a cold pot condition under an application scenario provided in some embodiments of the present application; fig. 4 is a temperature change curve of the bottom of the inner pot in the cold pot condition under an application scenario provided in some embodiments of the present application. As shown in fig. 3 and 4, when the cooker is not used for a long time and the temperatures of the heating plate and the bottom of the inner pot are low, the heating plate takes more than 100 seconds to reach 130 degrees; then the heat is conducted to the bottom of the inner pot, the bottom of the inner pot takes more than 150 seconds, and the temperature can reach about 100 degrees.
Fig. 5 is a temperature change curve of a heating plate in a hot pot situation under an application scenario provided in some embodiments of the present application; fig. 6 is a temperature change curve of the bottom of the inner pot in the case of heating the pot in an application scenario provided in some embodiments of the present application. As shown in fig. 5 and 6, when the cooker has been used before and the temperatures of the heating plate and the bottom of the inner pot are high, the heating plate can reach about 150 ° only by tens of seconds; the bottom of the inner pot can be raised to about 100 degrees only by less than 70 seconds.
As can be seen from fig. 3 to 6, under normal conditions, if there is no earlier stage of heating plate and heating plate, the time for the bottom of the pan in the cooker to reach a certain temperature is not fixed. This results in that if the same dish is cooked according to the set recipe, the same cooking effect cannot be ensured.
Therefore, in the cooking control method according to the embodiment of the present application, after receiving the cooking start instruction, the temperature of the heating plate is detected first, and when the temperature of the heating plate is detected to be less than the first preset temperature value, for example, 130 °, the current cooking machine is considered to be in a cold pot state, and the heating plate needs to be preheated first, so that the heating plate enters a hot plate stage. When the temperature of the heating plate is detected to be greater than or equal to 130 degrees of the first preset temperature value, the current cooker is considered to be in a hot pot state, and the cooking stage can be started without preheating the heating plate.
By the method, cold and hot areas can be reserved in the inner pot of the cooker, a user can conveniently set a fixed cooking time or cook according to a set menu, so that the cooked dishes can have uniform taste, and the trouble of setting the cooking time for the user due to the problem of the cold and hot pot is avoided.
In some embodiments of the present application, the cooker further comprises a second temperature sensor for detecting the temperature of the inner pot. The control method further comprises the step of detecting the temperature of the inner pot, entering a cooking stage when the temperature of the inner pot is detected to be larger than or equal to a second preset temperature value, and determining to execute the cooking stage or the hot plate stage according to the temperature of the heating plate when the temperature of the inner pot is detected to be smaller than the second preset temperature value.
In the following, the first preset temperature value is 130 ℃ and the second preset temperature value is 95 ℃ are taken as examples, and this embodiment will be further described in detail, when the second temperature sensor detects that the temperature of the bottom of the inner pot reaches 95 °, it is indicated that the inner pot is hot, for example, the inner pot has cooked a dish. At this time, even if the heating plate is cold, the heating plate stage is not needed, because the heating plate self-heats up quickly, and the cooker can directly execute the cooking stage. When the second temperature sensor detects that the temperature of the bottom of the inner pot is smaller than 95 degrees, the inner pot is cold, the temperature of the heating plate needs to be further detected through the first temperature sensor, the heating plate stage is executed when the temperature of the heating plate is smaller than 130 degrees, and the cooking stage can be executed when the temperature of the heating plate is larger than or equal to 130 degrees.
For the convenience of understanding the present application, the cooking control method of the heating plate type cooker is further described below:
example 1
Detecting the temperature of the heating plate after receiving a cooking start instruction, and when the temperature of the heating plate is detected to be smaller than a first preset temperature value, such as 130 degrees, considering that the current heating plate is in a low-temperature state; detecting the temperature of the inner pot, and when the temperature of the inner pot is detected to be smaller than a second preset temperature value, considering that the current inner pot is in a cold pot state. For example, the cooker is not used for a long time, and the temperature of the heating plate and the temperature of the inner pot are low. Because the heat conduction efficiency between the heating plate and the inner pot is low, a period of time is required for the heating plate to heat the inner pot to the temperature for normal cooking, so that the heating plate needs to be preheated first and enters the heating plate stage.
Example two
Detecting the temperature of the heating plate after receiving a cooking start instruction, and when the temperature of the heating plate is detected to be smaller than a first preset temperature value, such as 130 degrees, considering that the current heating plate is in a low-temperature state; detecting the temperature of the inner pot, and when the temperature of the inner pot is detected to be larger than or equal to a second preset temperature value, considering that the current inner pot is in a hot pot state. For example, the inner pot has been cooked with a dish in another place or has been washed with hot water, and there is a residual temperature in the inner pot. In this case, since the heating plate itself is heated up quickly and the inner pot has reached the temperature required for normal cooking, the cooking stage can be directly performed by the cooker without performing the heating plate stage even if the heating plate is cold at this time.
Example III
Detecting the temperature of the heating plate after receiving a cooking start instruction, and when the temperature of the heating plate is detected to be greater than or equal to a first preset temperature value, for example, 130 degrees, considering that the heating plate is in a high-temperature state; detecting the temperature of the inner pot, and when the temperature of the inner pot is detected to be smaller than a second preset temperature value, considering that the current inner pot is in a cold pot state. For example, the cooker may have cooked other dishes or heated soup before the cooking is performed, and a new cold inner pot is replaced for the cooking. Because the inner pot can be raised to the temperature required by normal cooking only by a short time when the heating plate is hot, the heating plate stage is not required even if the inner pot is cold at this time, and the cooking machine can directly execute the cooking stage.
Example IV
After receiving the cooking start instruction, when the temperature of the heating plate is detected to be greater than or equal to a first preset temperature value and the temperature of the inner pot is detected to be greater than or equal to a second preset temperature value, the heating plate and the inner pot are considered to be in a hot state at the moment, a hot plate stage is not needed, and the cooking machine can directly execute the cooking stage.
In some embodiments of the present application, the inner pot includes an inner container having a cooking cavity, and the temperature detected by the second temperature sensor is a temperature of a bottom of the inner container. The conventional cooking machine comprises a common cooking machine (namely, the inner pot is provided with a cooking cavity capable of containing food materials) and a liner cooking machine (namely, the inner pot is internally provided with a liner, and the liner is provided with the cooking cavity capable of containing the food materials).
In some embodiments of the present application, the control method further includes monitoring a duration of the hot plate phase, and entering the cooking phase when the duration of the hot plate phase is detected to reach a preset duration. Because the mains voltage has certain change, when the mains voltage is low, the temperature of the heating plate in a short time can not be higher than 130 degrees, or the temperature of the bottom of the inner pot is higher than 95 degrees. In order to improve the cooking efficiency and enable the cooking to be performed normally, in a preferred scheme, the duration of the hot plate stage is monitored, and if the hot plate stage of the hot plate has reached a maximum duration, such as 150 seconds, the cooking stage is directly entered. Therefore, the heating plate can reach corresponding temperature values under different voltage environments.
Furthermore, in order to reduce the influence of the voltage change of the commercial power on the cooking effect of the cooker, a power adjusting unit can be arranged in the cooker, and the power adjusting unit is used for enabling the cooker to output basically consistent heating power under different voltage use environments. The output power of the cooker is basically consistent through the power adjusting unit, so that the hot plate stage can be performed in a high-power mode, and the heating plate and the inner pot are heated up rapidly.
In some embodiments of the present application, the hot plate duration of the hot plate phase is the same or different for the same recipe and the cooking duration of the cooking phase is the same. In the prior art, the cooking time period set by the cooker for the same recipe is consistent. In the cooking control method according to the embodiment of the present application, the total time required for cooking dishes is different, and the total time includes two parts, one part is the hot plate time and the other part is the cooking time in the menu. For the first part of hot plate duration, the cooking machine judges according to the temperature of the heating plate detected by the temperature sensor and/or the temperature of the bottom of the inner pot, and a user does not need to set or manage the first part of hot plate duration. The second portion of the cooking time period is based on the same recipe and is therefore fixed in length.
For example, the user needs to cook the dish according to a green pepper fry recipe. After receiving a cooking start instruction, the cooker detects the temperature of the heating plate through the first temperature sensor. If the temperature of the heating plate is detected to be smaller than the first preset temperature value, the cooking machine automatically enters a heating plate stage, the heating plate is preheated for 130 seconds, and a user does not need to take care of the time of the heating plate stage. After the hot plate stage is finished, the cooking stage is started according to the menu, and the cooking time is set in the menu. If the temperature of the heating plate is detected to be greater than or equal to the first preset temperature value, the cooker automatically enters a cooking stage, and the cooking time is set in the menu. In summary, for the same recipe, the total cooking time may be different according to the difference between the cold pot and the hot pot of the cooker.
In some embodiments of the present application, the cooker further comprises a stirring device. In the hot plate stage, the stirring device is controlled to stop stirring. The stirring device stops stirring in the hot plate stage, so that the power consumption can be saved.
In another embodiment of the present application, the cooker is a drum-type cooker, that is, the inner container of the drum-type cooker can rotate around the axis to stir food materials inside the drum-type cooker. When the cooker is a drum-type cooker, the inner container stops rotating in the hot plate stage so as to save power consumption.
Fig. 7 is a schematic control flow diagram of a hot plate stage and a cooking stage of a hot plate cooker in an application scenario provided in some embodiments of the present application. As shown in fig. 7, the cooking phase includes a hot oil phase, a quick-fry phase, and a juice collecting phase. In the stir-frying stage, the stirring device is controlled to stir.
In some embodiments of the present application, the stir-frying stage may include at least two stages of a warming heating stage, a constant temperature heating stage, and a water-separating heating stage, for example. The settings of parameters such as preset temperature interval, heating power, duration and the like are generally differentiated in different stages of the stir-frying stage, namely, corresponding parameters of the stir-frying stage are different for different recipes.
The heating stage is used for further raising the cooking temperature on the basis of the hot oil stage so as to perform quick-frying operation. The constant temperature heating stage serves to stabilize the cooking temperature as much as possible at a higher temperature level, and the frying is mainly carried out at this stage, which is also generally relatively long in duration. The water-separating and heating stage has the function of evaporating water in time after the food material separates water, so as to ensure the quick-frying effect.
Some embodiments of the application also provide a cooking machine, which comprises a control chip, an inner pot, a heating plate and a temperature sensor. The control chip comprises a memory, a processor and a computer program which is stored in the memory and can be run by the processor, and the cooking control method of the heating disk type cooking machine is realized when the processor executes the computer program.
Based on the same thought, some embodiments of the present application further provide a computer readable storage medium, where a computer program is stored, and when the computer program is executed by a processor, the cooking control method of the heating disk type cooker is implemented.
All embodiments in the application are described in a progressive manner, and identical and similar parts of all embodiments are mutually referred, so that each embodiment mainly describes differences from other embodiments.
It will be further understood that the terms "comprises," comprising, "or" includes not only those elements but also other elements not expressly listed or inherent to such process, method, article of manufacture, or apparatus. Without further limitation, an element defined by the phrase "comprising one does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises an element.
The foregoing is merely exemplary of the present application and is not intended to limit the present application. Various modifications and changes may be made to the present application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc. which are within the spirit and principles of the present application are intended to be included within the scope of the claims of the present application.

Claims (9)

1. The cooking control method of the heating disc type cooker, the cooker comprises a control chip, an inner pot, a heating disc for heating the inner pot and a first temperature sensor for detecting the temperature of the heating disc, and the cooker further comprises a second temperature sensor for detecting the temperature of the inner pot, and the cooking control method is characterized in that the cooking process of the cooker comprises a heating disc stage and a cooking stage, and the control method comprises the following steps:
receiving a cooking start instruction;
detecting the temperature of the heating plate and the inner pot, and entering the cooking stage when the temperature of the inner pot is detected to be greater than or equal to a second preset temperature value and/or when the temperature of the heating plate is detected to be greater than or equal to a first preset temperature value;
and when the temperature of the inner pot is detected to be smaller than a second preset temperature value, and when the temperature of the heating plate is detected to be smaller than a first preset temperature value, entering the heating plate stage.
2. The cooking control method of a heating plate type dish frying machine according to claim 1, wherein,
the inner pot comprises an inner container with a cooking cavity, and the temperature detected by the second temperature sensor is the temperature of the bottom of the inner container.
3. A cooking control method of a heating dish type cooker as claimed in claim 1, wherein said control method further comprises:
and monitoring the duration of the hot plate stage, and entering the cooking stage when the duration of the hot plate stage is detected to reach the preset duration.
4. A cooking control method of a hot plate type cooker according to claim 3, wherein the hot plate duration of the hot plate stage is the same or different for the same recipe, and the cooking duration of the cooking stage is the same.
5. A cooking control method of a heating plate type dish frying machine as claimed in claim 3, wherein,
the cooker further comprises a power adjusting unit, wherein the power adjusting unit is used for enabling the cooker to output basically consistent heating power under different voltage use environments.
6. The cooking control method of a heating plate type dish frying machine according to claim 1, wherein,
the cooking machine further comprises a stirring device, and in the hot plate stage, the stirring device is controlled to stop stirring.
7. The cooking control method of a heating plate type dish frying machine as claimed in claim 6, wherein,
the cooking stage comprises a hot oil stage, a quick-frying stage and a juice collecting stage;
and in the stir-frying stage, controlling the stirring device to stir.
8. The cooking control method of a heating plate type dish frying machine as claimed in claim 7, wherein,
the quick-frying stage at least comprises two stages of a temperature rise heating stage, a constant temperature heating stage and a water separation heating stage.
9. A cooker comprising a control chip, an inner pot, a heating plate and a temperature sensor, the control chip comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, the processor implementing the method of any one of the preceding claims 1 to 8 when executing the computer program.
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