CN112155406A - Cooking apparatus and temperature control method thereof - Google Patents
Cooking apparatus and temperature control method thereof Download PDFInfo
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- CN112155406A CN112155406A CN202010943901.XA CN202010943901A CN112155406A CN 112155406 A CN112155406 A CN 112155406A CN 202010943901 A CN202010943901 A CN 202010943901A CN 112155406 A CN112155406 A CN 112155406A
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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
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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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
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
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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
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish or chips
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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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish or chips
- A47J37/1266—Control devices, e.g. to control temperature, level or quality of the frying liquid
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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
- 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
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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
- 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
- A47J43/07—Parts or details, e.g. mixing tools, whipping tools
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/20—Control of temperature characterised by the use of electric means with sensing elements having variation of electric or magnetic properties with change of temperature
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Manufacturing & Machinery (AREA)
- Cookers (AREA)
Abstract
The present disclosure provides a cooking apparatus and a temperature control method thereof, the cooking apparatus including a container, a heating device, and a temperature detecting device; the temperature control method comprises the following steps: heating the container by the heating device with preset heating power; reducing the heating power of the heating means in response to the current temperature At of the outer surface of the container reaching the first set temperature a 1; in response to the current temperature At of the outer surface of the container reaching the second set temperature a2, the heating power of the heating means is increased or maintained so as to maintain the outer surface of the container At the second set temperature a 2. The temperature control method of the cooking equipment disclosed by the invention achieves the effects of quickly raising the temperature in the early stage of cooking, maintaining the target temperature in the later stage of cooking and reducing the temperature difference between the target temperature and the actual temperature.
Description
Technical Field
The disclosure belongs to the technical field of food processing equipment, and particularly provides cooking equipment and a temperature control method thereof.
Background
An existing cooking apparatus generally includes a container for containing food materials, a container cover, a heating device disposed at an outer side of the container and for heating the container, and a temperature detecting device disposed at an outer side of the container and capable of detecting a temperature of an outer surface of the container. In the process of executing cooking operation, the temperature detection device detects the temperature of the outer surface of the container in real time, when the temperature of the outer surface of the container is lower than a target temperature, the heating device is enabled to work at higher heating power, and when the temperature of the outer surface of the container is higher than the target temperature, the heating device is enabled to work at lower heating power, so that the outer surface of the container can be kept constant all the time.
However, when the outer surface of the container is heated to the target temperature point in the early stage of cooking, the temperature of the food material does not reach the target temperature point due to hysteresis of heat conduction; at the later stage of cooking, because the food material can continuously absorb the heat to the heat that absorbed is greater than its heat that gives off, leads to the temperature of eating the material to constantly rise, is higher than the target temperature finally, appears pasting the pot phenomenon.
Disclosure of Invention
The technical problems that in the prior art, the temperature of cooking equipment is slowly raised in the early stage and the temperature is high in the later stage are solved.
In a first aspect, the present disclosure provides a temperature control method of a cooking apparatus including a container for containing a food material, heating means provided outside the container and for heating the container, and temperature detection means provided outside the container and capable of detecting a temperature of an outer surface of the container; the temperature control method comprises the following steps:
heating the container by the heating device with preset heating power;
reducing the heating power of the heating means in response to the current temperature At of the outer surface of the container reaching a first set temperature a 1;
in response to the current temperature At of the outer surface of the container reaching the second set temperature a2, increasing the heating power of the heating means or maintaining the current heating power of the heating means so as to maintain the outer surface of the container At the second set temperature a 2;
wherein the first set temperature A1 is greater than the target heating temperature A0 of the food material, and the second set temperature A2 is less than the target heating temperature A0 of the food material.
Alternatively, "reducing the heating power of the aforementioned heating means in response to the current temperature At of the outer surface of the aforementioned container reaching the first set temperature a 1" includes:
in response to the At-A1, reducing the heating power of the heating device to gradually change the temperature of the outer surface of the container from A1 to A2 within a preset time period T, and enabling the At-A1-kT to be more than or equal to A2;
wherein k is a preset constant.
Alternatively, "causing the aforementioned heating means to heat the aforementioned container at a preset heating power" includes:
and in response to the cooking equipment receiving the instruction of starting to cook the food material, the heating device heats the container with preset heating power.
Optionally, the foregoing temperature control method further includes:
in response to the current temperature At of the outer surface of the container reaching a third set temperature A3 during cooking of the cooking apparatus, causing the heating means to heat the outer surface of the container to a 1;
wherein A3 is less than A2.
Alternatively, causing the heating device to heat the container with a preset heating power in response to the current temperature At of the outer surface of the container reaching the third set temperature a3 during the cooking of the cooking apparatus further comprises:
in the cooking process of the cooking device, in response to that the current temperature At of the outer surface of the container reaches the third set temperature A3 and the cooking device receives an opening and closing instruction, the heating device is enabled to heat the outer surface of the container to a 1.
Alternatively, "causing the aforementioned heating means to heat the aforementioned container at a preset heating power" includes:
and in response to the cooking device receiving an instruction to open and close the cover and the rate of decrease of the temperature of the outer surface of the container reaching a preset rate value during cooking of the cooking device, causing the heating device to heat the outer surface of the container to A1 with a preset heating power.
Optionally, the foregoing temperature control method further includes the steps of:
and in the cooking process of the cooking device, in response to the cooking device receiving an instruction of opening and closing the cover, updating the remaining working time of the cooking device.
Alternatively, "reducing the heating power of the aforementioned heating means in response to the current temperature At of the outer surface of the aforementioned container reaching the first set temperature a 1" includes
In response to At ═ a1, the heating power of the aforementioned heating device is reduced to shift the temperature of the outer surface of the aforementioned container stepwise from a1 to a2 At preset temperature levels.
Optionally, the preset heating power is a maximum rated power of the cooking device when cooking the food material.
In a second aspect, the present disclosure provides a cooking apparatus comprising a processor, a memory, and execution instructions stored on the memory, the execution instructions being configured to, when executed by the processor, cause the cooking apparatus to perform the temperature control method according to any one of the first aspect.
In the foregoing technical solution of the present disclosure, the container is heated by the heating device with the preset heating power, so that the current temperature At of the outer surface of the container can rapidly reach the first set temperature a 1. By making the first set temperature a1 greater than the target heating temperature a0 of the food material, the temperature difference between the outer surface of the container and the food material inside the container can be increased, so that the outer surface of the container can rapidly conduct its heat to the food material, thereby rapidly bringing the temperature of the food material from room temperature to the target heating temperature a0, and thus achieving the purpose of rapidly warming the food material inside the cooking apparatus in the early stage of the cooking operation. Further, after the current temperature At of the outer surface of the container reaches the first set temperature a1, the current temperature At of the outer surface of the container is reduced and kept At the second set temperature a2(a 2< a0) by reducing the heating power of the heating device, so that the outer surface of the container can continuously provide heat for the food in the container At a temperature lower than the target heating temperature a0, and the phenomenon that the food is burned when the temperature of the outer surface of the container is too high in the later stage of the cooking operation is avoided.
Further, by making the preset power equal to the maximum rated power of the cooking apparatus, the outer surface of the container can be raised from the room temperature to the first preset temperature a1 at the fastest speed, so that heat is rapidly transferred to the food material, and the food material is heated.
Further, the temperature of the outer surface of the container is gradually changed from A1 to A2 within the preset time T, so that the problem that the temperature of the food material is slowly increased due to the fact that heat cannot be transferred to the food material when the temperature of the outer surface of the container is too fast is avoided; and simultaneously, the phenomenon that the food materials are burnt due to excessive heat transferred to the food materials when the temperature of the outer surface of the container is reduced too slowly is avoided.
Further, in the cooking process of the cooking device, and the current temperature At of the outer surface of the container is reduced to the third set temperature A3(A3 < a2), the outer surface of the container is heated to a1 by the heating device with the preset heating power again, so that the situation that the food cannot be effectively heated when the container loses much heat due to the cover opening and the like is avoided.
Drawings
In order to more clearly illustrate the technical solutions of the present disclosure, some embodiments of the present disclosure will be described in detail below with reference to the accompanying drawings, in which:
fig. 1 is a cross-sectional view of a cooking apparatus of the present disclosure;
FIG. 2 is an exploded view of the structure of the cooking apparatus of the present disclosure;
FIG. 3 is a schematic flow chart illustrating the main steps of a temperature control method for a cooking apparatus according to a first embodiment of the present disclosure;
fig. 4 is a schematic diagram of the temperature of the outer surface of the container and the temperature of the food material as a function of time in a first embodiment of the disclosure;
fig. 5 is a schematic flow chart of main steps of a temperature control method of a cooking apparatus according to a second embodiment of the present disclosure.
List of reference numerals:
1. a housing; 2. a container; 3. a heating device; 4. a temperature detection device.
Detailed Description
In order to make the objects, technical solutions and advantages of the present disclosure more apparent, the technical solutions of the present disclosure will be clearly and completely described below with reference to specific embodiments and corresponding drawings. It should be understood by those skilled in the art that the embodiments described in this detailed description are only a few embodiments of the disclosure, and not all embodiments of the disclosure. All other embodiments, which can be obtained by a person skilled in the art without inventive step based on the embodiments described in the detailed description of the present section, do not depart from the technical principles of the present disclosure, and therefore should fall within the scope of the present disclosure.
In the description of the present disclosure, each functional module may be a physical module composed of a plurality of structures, members, or electronic components, or may be a virtual module composed of a plurality of programs; each functional module may be a module that exists independently of each other, or may be a module that is functionally divided from an overall module. It should be understood by those skilled in the art that the technical solutions described in the present disclosure can be implemented without any change in the configuration, implementation, and positional relationship of the functional modules, which does not depart from the technical principles of the present disclosure, and therefore, the functional modules should fall within the protection scope of the present disclosure.
In addition, it should be noted that, unless explicitly stated or limited otherwise, the terms "connected" and "connected" in the description of the present disclosure should be interpreted broadly, and may be, for example, a wired connection, a wireless connection, or a communication connection (including both a wired connection and a wireless connection). The specific meaning of the above terms in the present disclosure can be understood by those skilled in the art as appropriate.
As shown in fig. 1, the cooking apparatus of the present disclosure includes a case 1, a container 2, a heating device 3, a temperature detecting device 4, and a cover (not shown in the drawings). The container 2 is located within the housing 1, and the heating means 3 and the temperature detection means 4 are disposed between the housing 1 and the container 2. The heating means 3 is used to heat the container 2 so that the container 2 heats the food material therein. The temperature detection device 4 detects the temperature of the container 2 to estimate the temperature of the food inside the container 2. The lid is used to close the container 2.
Wherein, the container 2 is a cooking pot, and the material of the container can be aluminum, aluminum alloy, stainless steel and the like.
As can be seen in fig. 1, the container 2 has an inner surface and an outer surface. In a state where the food material is contained in the container 2, the inner surface of the container 2 contacts the food material. During the operation of the cooking device, the heating means 3 directly heat the outer surface of the container 2, and the temperature detecting means 4 detects the temperature of the outer surface of the container 2.
The heating means 3 may also be any feasible heating means/devices, such as heating wires, infrared heating means, microwave tubes, electromagnetic heating means, etc., provided that heating of the container 2 is enabled.
It should be noted that the cooking device of the present disclosure may be any feasible device such as a fryer, a cooking machine, an electric cooker, a steamer, etc.
Although not shown in the figures, the cooking appliance further comprises a processor, a memory, and execution instructions stored on the memory, the execution instructions being arranged to, when executed by the processor, enable the cooking appliance to perform the temperature control method of the first, second or third embodiment described below.
In a first embodiment of the present disclosure:
as shown in fig. 2, the temperature control method of the cooking apparatus of the present embodiment includes:
step S110, enabling the heating device 3 to heat the container 2 at a preset heating power P1;
here, the preset heating power P1 of the heating device 3 is the maximum rated power of the heating device 3, or one skilled in the art may set the preset heating power P1 of the heating device 3 to 75%, 80%, 90%, etc. of the maximum rated power as needed. The heating device 3 of the present embodiment operating with the preset heating power P1 can therefore achieve a rapid temperature rise of the container 2, avoiding the situation where the container 2 is heated slowly in the early stage of the operation of the cooking apparatus.
A step S120 of reducing the heating power of the heating means 3 in response to the current temperature At of the outer surface of the container 2 reaching the first set temperature a 1;
wherein the first set temperature a1 > a0 (as shown in fig. 4), a0 is the target heating temperature of the food material (the temperature at which the food material is cooked) in the container 2; the specific value of a1 can be determined by one skilled in the art according to actual needs. For example, a1 is 1.1 × a0, or a1 is 2 ℃, 5 ℃, 10 ℃, 15 ℃, 20 ℃ greater than a 0.
The present embodiment enables the temperature of the outer surface of the container 2 to be much higher than the temperature of the food material in the container 2 in the early stage of the cooking operation by making the first set temperature a1 greater than the target heating temperature a0 of the food material, so that the container 2 can rapidly conduct its heat to the food material, thereby rapidly increasing the temperature of the food material from the room temperature to the target heating temperature a 0.
As an example one, step S120 specifically includes: when the current temperature At of the outer surface of the container 2 reaches the first set temperature a1, the heating power of the heating means 3 is reduced from the preset heating power P1 to P2 (as shown in fig. 4). Among them, P2 may be 80%, 70%, 65% or the like of P1, and P2 may be 0. P2 and P1 are generally average power during a certain cooking period, so P2 may be 0 at a certain time.
The present embodiment can slowly lower the heating temperature of the heating device 3 by reducing the heating power of the heating device 3, so that the container 2 gets less and less heat until the heat got is less than the heat emitted and thus starts to cool down. Since the container 2 transfers heat to the food material therein all the time during this process, the transferred heat is only gradually reduced. Since the heat obtained by the food material is gradually reduced, the situation that the food material in the container 2 is burnt due to excessive heat obtained is avoided. In short, the outer surface of the container 2 can provide heat to the food material in the container 2 continuously in the process, and the situation that the food material is burnt when the temperature of the outer surface of the container 2 is too high is avoided.
As an example two, step S120 specifically includes: in response to At — a1, the heating power of the heating device 3 is reduced to gradually shift the temperature of the outer surface of the container 2 from a1 to a2 At a preset temperature level. More specifically, the heating power of the heating device 3 is first reduced to 90% of the preset heating power P1, and after the temperature of the outer surface of the container 2 does not change, the heating power is reduced to 80% of the preset heating power P1, and so on.
A step S130 of increasing the heating power of the heating means 3 or maintaining the heating means 3 At the current heating power in response to the current temperature At of the outer surface of the container 2 reaching the second set temperature a2 to maintain the outer surface of the container 2 At the second set temperature a 2;
where a2 is the lowest heating temperature, and a2< a0 (as shown in fig. 4). The person skilled in the art can determine the value of a2 according to actual needs. For example, a2 is 0.9 × a0, or a2 is 5 ℃, 10 ℃, 12 ℃, 15 ℃, 20 ℃ smaller than a 0.
As can be summarized from the foregoing, the first set temperature a1 is greater than the target heating temperature a0 of the food material (as shown in fig. 4), and the second set temperature a2 is less than the target heating temperature a0 of the food material (as shown in fig. 4). The solid line without a circle on the left side in fig. 4 represents a time-dependent change in the temperature of the outer surface of the container 2, and the solid line with a circle on the right side in fig. 4 represents a time-dependent change in the temperature of the food material in the container 2.
As an example one, step S130 specifically includes: when the current temperature At of the outer surface of the container 2 reaches the second set temperature a2, the heating power P2 of the heating means 3 is increased to P3 (as shown in fig. 4). Wherein P3 is 10W, 30W, 100W, etc. larger than P2, or 5%, 10%, 12% larger than P2.
Based on the foregoing description, in the present embodiment, by enabling the heating device 3 to heat the container 2 at the preset heating power P1 (which is greater than the target heating temperature a0), the container 2 can be heated quickly in the early stage of the operation of the cooking apparatus, so as to avoid the problems of too long heating time in the early stage and slow heating. Further, the temperature of the outer surface of the container 2 is gradually reduced to a2 (lower than the target heating temperature a0) after reaching a1, so that the container 2 can slowly heat and cook the food in the container with small heat output, the temperature of the food in the later working period of the cooking equipment is limited, and the phenomenon of burning is avoided.
In a second embodiment of the disclosure:
as shown in fig. 5, the temperature control method of the cooking apparatus of the present embodiment includes:
in response to the cooking device receiving the instruction to start cooking the food material, the heating apparatus 3 is caused to heat the container 2 at the preset heating power P1 in step S210.
Specifically, the user issues an instruction to start cooking ingredients to the cooking device by triggering a button on the cooking device (or an operation button of a mobile phone communicatively connected to the cooking device). When the cooking device receives the instruction, the heating device 3 is enabled to heat the container 2 at the preset heating power P1, so as to achieve the effect of rapidly heating the food material through the preset heating power P1.
In response to the current temperature At of the outer surface of the container 2 reaching the first set temperature a1, the heating power of the heating means 3 is reduced so that the temperature of the outer surface of the container 2 gradually changes from a1 to the second set temperature a2 within the preset time period T and At-a 1-kT ≧ a2, step S220.
Where T is any feasible duration, e.g., 1min, 1.5min, 3min, etc. k is a predetermined constant that characterizes the intrinsic characteristics of the container 2, a specific value of which can be obtained by a number of tests. In the present embodiment, k can be selected to be any feasible value such as 0.1 ℃/S, 0.1 ℃/5S, 0.02 ℃/S, etc. That is, when At is a2, k and T are both constant values.
Wherein the first set temperature a1 is greater than the target heating temperature a0 of the food material (the temperature at which the food material is cooked), and the second set temperature a2 is less than the target heating temperature a0 of the food material. The specific values of A1 and A2 can be determined by those skilled in the art according to actual needs. For example, a1 is 1.1 × a0, or a1 is 2 ℃, 5 ℃, 10 ℃ greater than a 0. For example, a2 is 0.9 × a0, or a2 is 5 ℃, 10 ℃, 12 ℃ lower than a 0.
Due to the hysteresis of the heat transfer, the temperature of the heating means 3 > the temperature of the outer surface of the container 2 > the temperature of the inner surface of the container 2 > the temperature of the food material in the early stage of cooking. That is, when the temperature of the outer surface of the container 2 reaches a1 for the first time, the food material does not reach the same temperature as it, and needs to be heated continuously if it is desired to reach the same temperature.
Therefore, in the embodiment, the temperature of the outer surface of the container 2 is gradually changed from a1 to a2 within the preset time period T, so that the problem that the temperature of the food material is slowly increased due to the fact that heat cannot be transferred to the food material when the temperature of the outer surface of the container 2 is decreased too fast is avoided; meanwhile, the phenomenon that the food materials are burnt due to excessive heat transferred to the food materials when the temperature of the outer surface of the container 2 is reduced too slowly is avoided.
Specifically, after the temperature of the outer surface of the container 2 reached a1, the preset heating power P1 was decreased to P2(P2 ═ d% × P1) so that the temperature of the outer surface of the container 2 was gradually decreased to a2 (as shown by the solid line in fig. 4) in accordance with (a 1-kT). Wherein the value of d can be obtained by a plurality of tests, and specifically can be 80, 60, 50 and the like. Further, when the current temperature At of the outer surface of the container 2 is lowered to the second set temperature a2, the heating power P2 of the heating means 3 is increased to P3 (as shown in fig. 4). Wherein P3 is 10W, 30W, 100W, 300W, etc. larger than P2, or 5%, 10%, 12% larger than P2, etc.
Further, in order to avoid the cause of test data error, machining error, and the like, the heating device 3 cannot satisfy At-a 1-kT-a 2 by d% × the preset heating power P1. A weighting button and a weight reduction button may also be provided on the cooking apparatus. The user selectively activates the weighting button or the weighting-down button according to the cooking of the ripe food material, thereby adjusting d or k. Specifically, if the food material is overcooked, meaning At-a 1-kT > a2, the down weight button is triggered, decreasing d (e.g., by 5%) or increasing k (e.g., by 5%); if the food item is under-cooked (undercooked or hard due to lack of duration), indicating At-a 1-kT < a2, the weighting button is activated to increase d (e.g., by 5%) or decrease k (e.g., by 5%).
The present embodiment can slowly lower the heating temperature of the heating device 3 by reducing the heating power of the heating device 3, so that the container 2 gets less and less heat until the heat got is less than the heat emitted and thus starts to cool down. Since the container 2 transfers heat to the food material therein all the time during this process, the transferred heat is only gradually reduced. Since the amount of heat taken by the food material is gradually reduced, the situation that the food material in the container 2 is burned due to excessive amount of heat taken is avoided. In short, the outer surface of the container 2 can provide heat to the food material in the container 2 continuously in the process, and the situation that the food material is burnt when the temperature of the outer surface of the container 2 is too high is avoided.
Step S230, in response to the current temperature At of the outer surface of the container 2 reaching the third set temperature a3, causing the heating device 3 to heat the container 2 At the preset heating power P1, and returning to step S220;
specifically, when the temperature detection means 4 detects that the temperature is already at A3, it is determined that the temperature of the food material in the container 2 has lost too much heat, and is already well below the target heating temperature a 0. The heating device 3 is caused to heat the food material to a1 again at the preset heating power P1. Then, the timer is restarted, and the current temperature At is calculated again. Thereby avoided container 2 because of reasons such as outage, pause, uncap, close the lid lose the situation that the heat is more can't carry out effective heating to eating the material.
Furthermore, it is also possible to let the heating means 3 heat the food material to a1 again at any other feasible heating power, when the temperature detecting means 4 detects that the temperature is already at A3. Such as 80%, 85%, 100%, etc. of the rated power.
In response to the cooking apparatus receiving the instruction to open and close the lid and the rate of decrease of the temperature of the outer surface of the container 2 reaching the preset rate value, step S240 causes the heating means 3 to heat the container 2 at the preset heating power P1, and returns to step S220.
The preset rate value can be any feasible value, such as 1 ℃/5S, 2 ℃/15S, 1 ℃/30S, and the like.
Specifically, after the cooking device receives the instruction to open and close the lid, and detects that the rate of decrease of the temperature of the outer surface of the container 2 reaches the preset rate value, the heating means 3 is caused to heat the food material to a1 again at the preset heating power P1. Then, the timer is restarted, and the current temperature At is calculated again. Thereby avoided container 2 because of reasons such as outage, pause, uncap, close the lid lose the situation that the heat is more can't carry out effective heating to eating the material.
Based on the foregoing description, in the present embodiment, the heating device 3 heats the outer surface of the container 2 to a1 (higher than the target heating temperature a0) at the preset heating power P1, so that the container 2 can be heated up quickly in the early stage of the operation of the cooking apparatus, the temperature difference between the outer surface of the container 2 and the food material is increased, the efficiency of heat transfer between the container 2 and the food material is increased, and the problems of too long early heating time and slow temperature rise are avoided. Further, by gradually reducing the temperature of the outer surface of the container 2 to a2 (less than the target heating temperature a0) after reaching a1, the container 2 can slowly heat and cook the food therein with a small heat output, so that the temperature of the food in the later stage of the operation of the cooking device is limited, and the phenomenon of burning is avoided. Further, when the temperature detection device 3 detects that the surface temperature of the container 2 is equal to or lower than A3 or reaches a preset cooling rate value, the heating device 3 heats the outer surface of the container 2 to a1 again at the preset heating power P1, so that the situation that the food material cannot be effectively heated when the container 2 loses much heat due to the cover opening and the like is avoided.
In a third embodiment of the present disclosure:
the embodiment provides a temperature control method for controlling heating power of a cooking device based on a switch cover time, and particularly the temperature control method comprises the following steps:
step S310, in the course of cooking, while the cover is opened, lowering the heating device 3 from the current heating power P3 (shown in fig. 4) to P4, and selectively updating the remaining operating time of the cooking apparatus;
in a scenario to which the technical solution of this embodiment may be applied, if the act of opening the lid in this step is stored in the execution instruction of the cooking device, the remaining operating time of the cooking device does not need to be updated. Specifically, if the lid is actively opened or the user is reminded and opened by the user while the cooking apparatus is performing the cooking operation, the remaining operating time of the cooking apparatus does not need to be updated. If the action of opening the cover in the step is performed by the user according to the intention of the user, the remaining working time of the cooking equipment needs to be updated.
The reason for updating the remaining operating time of the cooking device in this embodiment is to enable the user to intuitively know when the cooking operation is completed. Specifically, the remaining operating time period may be displayed through a display screen provided on the cooking apparatus. It can also be understood by those skilled in the art that the reason for lowering the heating device 3 from the current heating power P3 to P4 while the lid is opened is to prevent the food material from losing too much water due to too high temperature during the process of opening the lid, which affects the taste, and to prevent the food material with too high temperature from splashing out of the container 2 and scalding the user.
Step S320, in response to the time that the cover remains in the open state reaching the first preset time t1, reducing the heating power of the heating device 3 from P4 to P5, and selectively updating the remaining operating time of the cooking apparatus; sending out reminding information to remind a user to close the cover in time;
preferably, the reminding information is a buzzer sound emitted by the cooking device through a buzzer arranged on the cooking device.
In a scenario to which the technical solution of this embodiment may be applied, if the act of opening the lid in this step is stored in the execution instruction of the cooking device, the remaining operating time of the cooking device does not need to be updated. Specifically, if the lid is actively opened or the user is reminded and opened by the user while the cooking apparatus is performing the cooking operation, the remaining operating time of the cooking apparatus does not need to be updated. If the action of opening the cover in the step is performed by the user according to the intention of the user, the remaining working time of the cooking equipment needs to be updated.
Step S330, detecting the temperature of the outer surface of the container 2 by the temperature detecting device 4 in response to the lid being closed;
step S340, in response to the detected temperature being lower than a3, increasing the heating power of the heating device 3 to a preset heating power P1;
in step S310, in response to the heating device 3 continuing to be under the preset heating power P1 for the second preset time t2, the cooking apparatus is restored to the original heating power P3.
Among them, P3 > P4 > P5, and the specific values of P4 and P5 can be obtained by many experiments by those skilled in the art. For example, P4 is 80% × P3, and P5 is 60% × P3. t1 and t2 may be any feasible values, such as 30S, 1min, 3min, etc.
The control method of the present embodiment is exemplified below:
the user selects a farmhouse fried meat recipe which is fed step by step and reminds the user that all food materials and seasonings are prepared for 5 minutes. And (4) feeding materials according to the operation steps by a user, and pressing a start button on the cooking equipment to start the cooking equipment. When the detected time is more than t1, the cooking device reminds the user to open the cover for charging, at the moment, the opening time is set to 10 seconds by the program, the power is 700W, and if the user completes the operation within 10 seconds, the program continues to finish the operation of 700W for 10 seconds. If the user is not finished for more than 10 seconds, the cooking device will remind the user, and the power is 0W at this time. As are the next several steps.
It should be noted that, in order to highlight the differences between the above-mentioned embodiments of the present disclosure, the above-mentioned embodiments of the present disclosure are arranged and described in a parallel manner and/or in a progressive manner, and the following embodiments only focus on the differences between the above-mentioned embodiments and other embodiments, and the same or similar parts between the various embodiments may be mutually referred to. For example, as for the device/product embodiment, since the device/product embodiment is basically similar to the temperature control method embodiment, the description is relatively simple, and the relevant points can be referred to the description of the corresponding parts of the temperature control method embodiment.
The above are merely examples of the present disclosure, and are not intended to limit the present disclosure. Various modifications and variations of this disclosure will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the technical principle of the present disclosure should fall within the protection scope of the present disclosure.
Claims (10)
1. A temperature control method of a cooking apparatus including a container for containing a food material, heating means provided outside the container and for heating the container, and temperature detection means provided outside the container and capable of detecting a temperature of an outer surface of the container;
the temperature control method is characterized by comprising the following steps of:
causing the heating device to heat the container with a preset heating power;
reducing the heating power of the heating means in response to the current temperature At of the outer surface of the container reaching a first set temperature a 1;
in response to the current temperature At of the outer surface of the container reaching a second set temperature a2, increasing or maintaining the current heating power of the heating device to maintain the outer surface of the container At the second set temperature a 2;
wherein the first set temperature A1 is greater than the target heating temperature A0 of the food material and the second set temperature A2 is less than the target heating temperature A0 of the food material.
2. The temperature control method according to claim 1, wherein reducing the heating power of the heating device in response to the current temperature At of the outer surface of the container reaching the first set temperature a1 comprises:
in response to the At A1, reducing the heating power of the heating device to gradually change the temperature of the outer surface of the container from A1 to A2 within a preset time period T, and enabling the At A1-kT to be more than or equal to A2;
wherein k is a preset constant.
3. The temperature control method according to claim 1, wherein causing the heating device to heat the container at a preset heating power comprises:
in response to the cooking appliance receiving an instruction to start cooking the food material, causing the heating device to heat the container at a preset heating power.
4. The temperature control method according to claim 1, further comprising:
causing the heating means to heat the outer surface of the container to a1 in response to the current temperature At of the outer surface of the container reaching a third set temperature A3 during cooking by the cooking apparatus;
wherein A3 is less than A2.
5. The temperature control method of claim 4, wherein causing the heating device to heat the outer surface of the container to A1 "in response to the current temperature At of the outer surface of the container reaching a third set temperature A3 during cooking of the cooking appliance further comprises:
in response to the current temperature At of the outer surface of the container reaching a third set temperature A3 and the cooking appliance receiving an open and close instruction to open and close the lid during cooking by the cooking appliance, causing the heating means to heat the outer surface of the container to a1 At a preset heating power.
6. The temperature control method according to claim 1, wherein causing the heating device to heat the container at a preset heating power comprises:
and in response to the cooking device receiving an instruction to open and close the cover and the falling rate of the temperature of the outer surface of the container reaching a preset rate value, enabling the heating device to heat the container at a preset heating power during the cooking process of the cooking device.
7. The temperature control method according to claim 5 or 6, characterized by further comprising the steps of:
and in response to the fact that the cooking device receives an instruction of opening and closing the cover during cooking, updating the remaining working time of the cooking device.
8. The temperature control method according to claim 1, wherein reducing the heating power of the heating device in response to the current temperature At of the outer surface of the container reaching the first set temperature a1 comprises:
in response to At, a1, the heating power of the heating device is reduced to gradually change the temperature of the outer surface of the container from a1 to a2 At a preset temperature level.
9. The temperature control method according to any one of claims 1 to 6, wherein the preset heating power is a maximum rated power of the cooking apparatus when cooking the food material.
10. A cooking apparatus, characterized in that the cooking apparatus comprises a processor, a memory and execution instructions stored on the memory, the execution instructions being arranged to enable the cooking apparatus to perform the temperature control method of any one of claims 1 to 9 when executed by the processor.
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