CN112263136A - Control method and device of cooking equipment, cooking equipment and storage medium - Google Patents
Control method and device of cooking equipment, cooking equipment and storage medium Download PDFInfo
- Publication number
- CN112263136A CN112263136A CN202011197690.6A CN202011197690A CN112263136A CN 112263136 A CN112263136 A CN 112263136A CN 202011197690 A CN202011197690 A CN 202011197690A CN 112263136 A CN112263136 A CN 112263136A
- Authority
- CN
- China
- Prior art keywords
- cooking
- temperature
- cooked food
- temperature information
- detected
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Classifications
-
- 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
-
- 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
-
- 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
-
- 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
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
- G01K1/00—Details of thermometers not specially adapted for particular types of thermometer
- G01K1/02—Means for indicating or recording specially adapted for thermometers
- G01K1/026—Means for indicating or recording specially adapted for thermometers arrangements for monitoring a plurality of temperatures, e.g. by multiplexing
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Medicinal Chemistry (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Manufacturing & Machinery (AREA)
- Electric Ovens (AREA)
Abstract
The invention provides a control method and a control device of cooking equipment, the cooking equipment and a storage medium, wherein the control method of the cooking equipment comprises the following steps: receiving temperature information of a plurality of detected areas; and controlling the plurality of display areas to correspondingly display the temperature information of the plurality of detected areas. Because the display device can display the temperature information of the detected area in the cooking cavity, a user can know the cooking condition of the cooked food according to the temperature information displayed by the display device, so that the user can timely adjust or set the cooking program of the cooking equipment while knowing the cooking condition of the cooked food, the cooked food can be just cooked, and the situations that the food is burnt or the food is not cooked due to too short cooking time are reduced.
Description
Technical Field
The invention relates to the technical field of kitchen appliances, in particular to a control method and device of cooking equipment, the cooking equipment and a storage medium.
Background
In the related technical scheme, the cooking equipment is placed into the cooking cavity when the cooked food is placed in the cooking cavity, the cooking equipment cooks the food under the control of a user, specifically, the user selects a program or a parameter for cooking, so that the cooking equipment operates according to the will of the user, and after the operation is finished, the cooking of the cooked food is determined to be finished.
Technical personnel in the field find that, because cooking equipment is when carrying out the culinary art, the homogeneity of each part region in the cooking cavity can't be guaranteed, so when the quantity of being cooked the food material is a plurality of, the temperature difference of the different food materials of being cooked after the culinary art is great, need that the user subjectively judges which is cooked the food material and cooks and finishes, which is cooked the food material and has not been cooked and finishes, and obviously to current culinary art mode, user's use experience is relatively poor.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art or the related art.
To this end, a first aspect of the present invention is to provide a control method of a cooking apparatus.
In a second aspect of the present invention, a control device of a cooking apparatus is provided.
A third aspect of the present invention is to provide a cooking apparatus.
A fourth aspect of the present invention is to provide a readable storage medium.
In view of the above, according to a first aspect of the present invention, there is provided a control method for a cooking apparatus, the cooking apparatus including a cooking cavity for placing a cooked food material, the cooking cavity including a plurality of detected regions, a detecting device for detecting temperature information of any one of the detected regions, and a display device including a plurality of display regions for displaying information associated with the plurality of detected regions, respectively, the control method including: receiving temperature information of a plurality of detected areas; and controlling the plurality of display areas to correspondingly display the temperature information of the plurality of detected areas.
The technical scheme of the invention provides a control method for cooking equipment, wherein the cooking equipment comprises a cooking cavity for containing or placing cooked food materials, a detection device for detecting the cooked cavity and a display device matched with the detection device.
Because the display device can display the temperature information of the detected area in the cooking cavity, a user can know the cooking condition of the cooked food according to the temperature information displayed by the display device, so that the user can timely adjust or set the cooking program of the cooking equipment while knowing the cooking condition of the cooked food, the cooked food can be just cooked, and the situations that the food is burnt or the food is not cooked due to too short cooking time are reduced.
The control method of the cooking device according to the present invention may further have the following technical features:
in the above technical solution, the cooking apparatus further includes: heating means for heating the material to be cooked, the heating means further comprising, prior to the step of receiving temperature information of the plurality of detected areas: and determining a target cooking temperature, and controlling the heating device to operate according to the target cooking temperature.
In the technical scheme of the invention, when the cooking equipment does not heat the cooked food, the temperature of the cooking equipment is almost consistent with the temperature in the cooking cavity, and at the moment, the temperature information of a plurality of detected areas displayed by the display device is almost the same, so that a user cannot determine the cooking condition of the cooked food through the content displayed by the display device, and meanwhile, the display device does not make sense when displaying the temperature information in the cooking cavity, and the power consumption of the cooking equipment is higher at the moment. In order to avoid the situation, the technical scheme of the application specifically limits that the cooking equipment further comprises a heating device used for heating the cooked food material, and only when the heating device of the cooking equipment is in the running state, the temperature information is received, so that the time for displaying a plurality of detected areas by using the display device is determined in a targeted manner, the time for displaying by the display device in the cooking equipment is reduced, and the service life of the cooking equipment is further prolonged.
Specifically, the heating device is operated at a certain temperature when heating the material to be cooked, and in order to reduce the cooking failure caused by the constant temperature, the heating device is controlled to receive the target cooking temperature before heating the material to be cooked. In the process, the temperature of the cooked food material is received by the heating device instead of being a fixed value, so that the influence of the heating device on the cooking result can be effectively reduced, and the success probability of cooking can be improved.
In any of the above technical solutions, after the step of controlling the plurality of display areas to correspondingly display the temperature information of the plurality of detected areas, the method further includes: comparing the temperature information of the detected area where any cooked food material is located with the target cooking temperature; and outputting prompt information of the cooking end of any cooked food material based on that the temperature information of the detected area where any cooked food material is located is greater than or equal to the target cooking temperature.
In the technical scheme, generally, the number of the cooked food materials which can be contained or received in the cooking cavity can be one or more, the specific number of the food can be selectively placed according to the use requirement of the user, and when the number of the cooked food put into the cooking cavity by the user is more, the cooking device compares the temperature information of any cooked food material with the target cooking temperature so as to determine whether the cooked food material is cooked completely, when the temperature information of any cooked food is greater than or equal to the target cooking temperature, the cooked food is judged to be finished, the prompt message is sent to remind the user that the cooked food is cooked, so that the situation that the cooked food is burnt due to too long cooking time or is not cooked due to too short cooking time is reduced.
In addition, since the number of the cooked food materials in the cooking cavity of the cooking device is multiple, when the prompt information is sent, the user can hardly distinguish which cooked food material is cooked, and in order to solve the above problem, the corresponding relationship between the cooking food materials and the prompt information is constructed, so that when the temperature information of any cooked food material is greater than or equal to the target cooking temperature, the prompt information corresponding to the cooked food material is output, so that the user can know which cooked food material is cooked at present. Through the technical scheme, the situation that the cooked food materials taken out by the user are inconsistent with the cooked food materials corresponding to the prompt messages can be effectively reduced, the use experience of the user is improved, and the intelligence of the product is improved.
In one of them technical scheme, when the quantity of being cooked the food material in cooking equipment's the culinary art cavity is one, can direct output prompt message to remind the user in time to operate, at this in-process, reduced by the probability that the cooking equipment culinary art appears burnt or not ripe the condition such as ripe.
In any of the above technical solutions, the control method further includes: and controlling the heating device to continue to operate until the temperature information of the plurality of cooked food materials is greater than or equal to the target cooking temperature based on the fact that any cooked food material is taken out.
In the technical scheme, any prompt message of cooking completion of the cooked food materials is output so as to remind a user to take out the cooked food materials after cooking completion in time, the heating device is controlled to continue to operate so as to cook the cooked food materials in the cooking cavity which are not yet cooked, and the temperature information of the plurality of cooked food materials is limited to be larger than or equal to the target cooking temperature so as to realize continuous heating of the cooked food materials which do not reach the target cooking temperature in the cooking cavity. In the process, as the trigger condition for the continuous operation of the heating device is whether any cooked food material is taken out or not, the heating device is not required to be manually started by a user when the heating device is continuously operated, so that the control flow of the user is simplified, and in addition, the temperature information of a plurality of cooked food materials is limited until the temperature information of the plurality of cooked food materials is greater than or equal to the target cooking temperature, so that the plurality of cooked food materials put into the cooking cavity can be cooked to the target cooking temperature, namely all the cooked food materials can be cooked.
In any of the above technical solutions, the cooking apparatus further includes: the humidity detection device is used for detecting the humidity value in the cooking cavity; and comparing the temperature information of the detected area where any cooked food material is located with the target cooking temperature based on the humidity value being greater than or equal to the preset humidity threshold.
In this technical scheme, through setting up humidity detection device, utilize this humidity detection device to detect the humidity value in the cooking cavity, wherein, the humidity value that detects can be used for judging the culinary art condition of being cooked the food, specifically, at this humidity value is greater than or equal to the humidity threshold value, thinks that there is the culinary art food that finishes in the current cooking cavity, and at this moment, further confirms whether partly is cooked the food and finishes or all is cooked the food and finishes by carrying out the step of comparing the temperature information of the detected region that any is cooked the food and locates with the target cooking temperature.
In the above process, since the precondition that the humidity value is greater than or equal to the humidity threshold exists in the step of determining whether the cooked food is partially cooked or all cooked food is cooked, the temperature information of a plurality of detected areas in the cooking cavity does not need to be detected according to a higher detection frequency in the operation process of the cooking device, and thus the data volume of data processing of the cooking device can be effectively reduced.
According to one technical scheme, when the humidity value is smaller than a preset humidity threshold value, the humidity value in the cooking cavity is continuously acquired, and the humidity value is compared with the humidity threshold value.
In any of the above technical solutions, the step of determining the target cooking temperature specifically includes: receiving selection operation of any cooking menu and determining a target cooking menu; and determining the target cooking temperature according to the target cooking menu.
In the technical scheme, the target cooking temperature can be determined according to the cooked dishes, and the target cooking temperature is related to the menu to be cooked, so that the probability that the target cooking temperature is not matched with the cooked food can be reduced, for example, the situation that the cooked food is burnt or unripe due to too high or too low set cooking temperature is reduced.
Specifically, after the user puts the cooked food material into the cooking cavity, a cooking menu containing the food material put into the cooking cavity is identified and obtained, and the cooking menu is output through the display device. After receiving an address selection instruction of a user, determining a target cooking menu, and taking the cooking temperature contained in the target cooking menu as a target cooking temperature. In the technical scheme, the target cooking menu is determined according to the placed cooked food, so that the cooking equipment can realize the function of automatically recommending the menu, and the product intelligence is improved.
In one technical scheme, the cooking menu can be input by a user, the cooking menu containing food materials put into the cooking cavity is not obtained according to identification, and in the process, the cooking menu is not invariable but can be set according to the needs of the user, so that the user can customize the menu, and the product intelligence is improved.
In one of the technical solutions, the cooking menu may be input by a user, and the cooking menu including the food material put into the cooking cavity is obtained according to the identification.
In one of the technical solutions, the humidity threshold is determined according to a target cooking menu.
In the technical scheme, the humidity threshold is determined to be related to the target cooking menu, and the target cooking menu is identified according to the cooking menu input by the user or the cooked food, so that the humidity threshold is matched with the cooked food, and the impression of success or failure of cooking caused by unmatching of the humidity threshold and the cooked food is reduced.
In any of the above technical solutions, the control method further includes: determining color information corresponding to the temperature information of the detected areas; and controlling a plurality of display devices to display according to the corresponding color information.
In the technical scheme, the color information corresponding to the temperature information is searched, and the display device is used for displaying, so that the detected areas in the cooking cavity displayed by the display device are in multiple colors, when a user uses the cooking cavity, the detected areas can be observed according to the displayed multiple colors, the attention of the user can be improved conveniently by the display mode of the multiple colors, and the probability that the user does not notice when the cooking equipment outputs the prompt information is reduced.
In any of the above technical solutions, when the plurality of display devices display according to the corresponding color information, the display effects like isotherms or a star cloud picture can be realized, and since the plurality of detected regions display according to the plurality of color information, the interaction experience between the plurality of detected regions and the user can be improved conveniently.
In one technical scheme, the temperature information of a plurality of detected areas is displayed in the form of a star cloud picture or an isotherm.
In the technical scheme, the temperature information of the detected areas is limited to be displayed in a form of a star cloud picture or an isotherm, so that a user can intuitively perceive the distribution condition of high and low temperatures in the cooking cavity according to the output temperature information.
According to a second aspect of the present invention, there is provided a control device for a cooking apparatus, comprising a memory having a program or instructions stored thereon; a controller executing a program or instructions to implement the steps of the control method of the cooking apparatus as in any one of the first aspect.
The technical solution of the present invention is to provide a control device of a cooking apparatus, wherein the control device of the cooking apparatus includes a controller and a memory, and specifically, the controller executes a program or an instruction stored in the memory to implement the steps of the control method of the cooking apparatus defined in any one of the first aspect, so that the control device of the cooking apparatus has all the beneficial technical effects of the control method of any one of the cooking apparatuses, and is not described herein again.
According to a third aspect of the present invention, there is provided a cooking apparatus comprising: the cooking cavity is used for placing cooked food materials and comprises a plurality of detected areas; the detection device is used for detecting the temperature information of any detected area; a display device including a plurality of display areas for displaying information respectively associated with the plurality of detected areas; the control device of the cooking apparatus according to the second aspect.
The technical scheme of the invention provides cooking equipment, wherein the cooking equipment comprises a cooking cavity for containing or placing cooked food, a detection device for detecting the cooked cavity, a display device matched with the detection device, and a control device of the cooking equipment matched with the detection device.
Because the display device can display the temperature information of the detected area in the cooking cavity, a user can know the cooking condition of the cooked food according to the temperature information displayed by the display device, so that the user can instantly adjust or set the cooking program of the cooking equipment while knowing the cooking condition of the cooked food, the cooked food can be just cooked, and the situations of food scorching caused by overlong cooking time or food undercooked caused by overlong cooking time and the like are reduced.
Specifically, the cooking cavity is divided into a plurality of detected areas, the cooked food is placed in one or more detected areas, the detection device detects the temperature information of the plurality of detected areas, it can be understood that the detection device scans the temperature information of the plurality of detected areas, and the display device can correspondingly display the temperature information of the plurality of detected areas detected by the detection device when the display device is matched with the detection device. In the process, the display device can correspondingly display the temperature information of the detected areas, so that a user can determine the position of the cooked food in the cooking cavity according to the displayed temperature information, namely, the detected area or areas, so that the user can be guided to correspondingly take out the cooked food after the cooking of the cooked food is finished.
In one embodiment, the detection device may be an infrared detection device, and specifically, the infrared detection device may be a single-point infrared detection device, and the operation trajectory of the infrared detection device may be set according to the division of the detected areas in the cooking cavity.
According to a fourth aspect of the invention, there is provided a readable storage medium having stored thereon a program or instructions which, when executed by a processor, carry out the steps of the method of controlling a cooking apparatus as in any one of the first aspects.
The technical solution of the present invention is to provide a readable storage medium, where the readable storage medium stores a program or an instruction, and the program or the instruction can implement the control method of the cooking apparatus as defined in any one of the first aspect when executed, so that the readable storage medium has all the beneficial technical effects of the control method of any one of the cooking apparatuses, and the description thereof is omitted here.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 shows a schematic flow chart of a control method of a cooking apparatus according to an embodiment of the present invention;
fig. 2 shows a schematic flow chart of a control method of a cooking apparatus according to an embodiment of the present invention;
fig. 3 shows a schematic flow chart of a control method of a cooking apparatus according to an embodiment of the present invention;
fig. 4 shows a flowchart illustrating a control method of a cooking apparatus according to an embodiment of the present invention;
FIG. 5 shows a flowchart of a process for determining a target cooking temperature according to one embodiment of the present invention;
fig. 6 shows a schematic block diagram of a control device of a cooking apparatus according to an embodiment of the present invention;
fig. 7 shows a schematic block diagram of a cooking apparatus according to an embodiment of the present invention;
fig. 8 is a schematic flow chart illustrating an operation of a microwave oven according to an embodiment of the present invention;
fig. 9 shows temperature information displayed by the display device when a single cooked food material is cooked;
fig. 10 shows temperature information displayed by the display device when two cooked food materials are cooked;
fig. 11 is a schematic flow chart illustrating an operation of a microwave oven according to an embodiment of the present invention;
FIG. 12 is a schematic diagram illustrating temperature information output by a display device according to one embodiment of the present invention;
fig. 13 is a diagram illustrating temperature information output by the display device according to an embodiment of the present invention.
Detailed Description
So that the manner in which the above recited aspects, features and advantages of the present invention can be understood in detail, a more particular description of the invention, briefly summarized above, may be had by reference to the embodiments thereof which are illustrated in the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.
Example one
According to a first aspect of the invention, the invention provides a control method of a cooking device, wherein the cooking device comprises a cooking cavity for containing or placing cooked food, a detection device for detecting the cooked cavity and a display device matched with the detection device.
Specifically, as shown in fig. 1, the control method of the cooking apparatus includes:
102, acquiring temperature information of any detected area in a plurality of detected areas;
and 104, controlling the display area to display the temperature information of the detected area corresponding to the display area.
The embodiment of the invention provides a control method for a cooking device, wherein a display device can display temperature information of a detected area in a cooking cavity, so that a user can know the cooking condition of a cooked food material according to the temperature information displayed by the display device, and the user can timely adjust or set a cooking program of the cooking device while knowing the cooking condition of the cooked food material, so that the cooked food material can be just cooked, and the occurrence of the situations of food scorching caused by overlong cooking time or food undercooking caused by overlong cooking time and the like is reduced.
Specifically, the cooking cavity is divided into a plurality of detected areas, the cooked food is placed in one or more detected areas, the detection device detects the temperature information of the plurality of detected areas, it can be understood that the detection device scans the temperature information of the plurality of detected areas, and the display device can correspondingly display the temperature information of the plurality of detected areas detected by the detection device when the display device is matched with the detection device. In the process, the display device can correspondingly display the temperature information of the detected areas, so that a user can determine the position of the cooked food in the cooking cavity according to the displayed temperature information, namely, the detected area or areas, so that the user can be guided to correspondingly take out the cooked food after the cooking of the cooked food is finished.
In one embodiment, the detection device may be an infrared detection device, and in particular, the infrared detection device may be a single-point infrared detection device, and the operation track thereof may be set according to the division of the plurality of detected areas in the cooking cavity.
In one embodiment, the infrared detection device may be a multi-point infrared sensor, such as an 8-point infrared detection device and a 64-point infrared detection device, when the multi-point infrared detection device is used to detect the temperatures of a plurality of detected areas in the cooking cavity, the temperature information of the plurality of detected areas may be obtained simultaneously, and the temperature distribution condition in the cooking cavity may be determined according to the temperature information of the plurality of detected areas obtained almost simultaneously. In the above control process, the immediacy of the information displayed by the display device is ensured.
In one embodiment, the detection device may be a camera with a temperature detection function, wherein the camera is used for capturing images inside the cooking cavity and displaying the images by using the display device. The display device displays a picture of the detected area corresponding to the display area in any display area, and at this time, a user can know the cooking condition of the cooked food according to the picture information displayed by the display area, wherein the cooking condition can be information such as color and volume of the food.
Because the shooting device has the temperature detection function, the temperature information corresponding to the detected area can be displayed by the display device, namely the temperature information of the display area is displayed while the image information of the detected area is displayed, so that a user can know the temperature condition of the detected area and the temperature information of the cooked food material, and the user can adjust or set the cooking program of the cooking equipment in time. So as to ensure that the cooked food can be just cooked, and reduce the occurrence of the situations of food scorching caused by overlong cooking time or food undercooking caused by overlong cooking time, and the like.
Example two
In one embodiment of the present invention, a control method of a cooking apparatus is provided, wherein the cooking apparatus comprises a cooking cavity for accommodating or placing a cooked food material, a detection device for detecting the cooked cavity, a display device used in cooperation with the detection device, and a heating device for heating the cooking cavity and the cooked food material.
Specifically, as shown in fig. 2, the control method of the cooking apparatus includes:
step 202, determining a target cooking temperature of the cooking equipment, and controlling the heating device to start to operate at the target cooking temperature;
step 204, acquiring temperature information of any detected area in a plurality of detected areas;
and step 206, controlling the display area to display the temperature information of the detected area corresponding to the display area.
In the embodiment of the invention, when the cooking device does not heat the cooked food, the temperature of the cooking device is almost consistent with the temperature in the cooking cavity, and at this time, the temperature information of the detected areas displayed by the display device is almost the same, so that a user cannot determine the cooking condition of the cooked food through the content displayed by the display device, and meanwhile, the display device does not make sense when displaying the temperature information in the cooking cavity, and the power consumption of the cooking device is higher at this time. In order to avoid the above situation, embodiments of the present application specifically define that the cooking device further includes a heating device for heating the cooked food material, and only when the heating device of the cooking device is in an operating state, the temperature information is received, so as to specifically determine the time for displaying the plurality of detected regions by using the display device, reduce the time displayed by the display device in the cooking device, and further improve the service life of the cooking device.
Specifically, the heating device is operated at a certain temperature when heating the material to be cooked, and in order to reduce the cooking failure caused by the constant temperature, the heating device is controlled to receive the target cooking temperature before heating the material to be cooked. In the process, the temperature of the cooked food material is received by the heating device instead of being a fixed value, so that the influence of the heating device on the cooking result can be effectively reduced, and the success probability of cooking can be improved.
In one embodiment, the target cooking temperature may be directly input by the user, wherein the input includes, but is not limited to, temperature setting case input using the cooking device, and may be sent through a terminal interacting with the cooking device.
EXAMPLE III
In one embodiment of the present invention, as shown in fig. 3, a control method of a cooking apparatus includes:
step 302, acquiring temperature information of any detected area in a plurality of detected areas;
step 304, controlling the display area to display the temperature information of the detected area corresponding to the display area;
step 306, comparing the temperature information of any detected area with a target cooking temperature;
and 308, outputting a prompt message of finishing the cooking of the cooked food material when the temperature information of the detected area is greater than or equal to the target cooking temperature.
In this embodiment, generally, the number of the cooked food materials that can be accommodated or received in the cooking cavity may be one, or may be a plurality of, the specific number of the food can be selectively placed according to the use requirement of the user, and when the number of the cooked food put into the cooking cavity by the user is more, the cooking device compares the temperature information of any cooked food material with the target cooking temperature so as to determine whether the cooked food material is cooked completely, when the temperature information of any cooked food is greater than or equal to the target cooking temperature, the cooked food is judged to be finished, the prompt message is sent to remind the user that the cooked food is cooked, so that the situation that the cooked food is burnt due to too long cooking time or is not cooked due to too short cooking time is reduced.
In addition, since the number of the cooked food materials in the cooking cavity of the cooking device is multiple, when the prompt information is sent, the user can hardly distinguish which cooked food material is cooked, and in order to solve the above problem, the corresponding relationship between the cooking food materials and the prompt information is constructed, so that when the temperature information of any cooked food material is greater than or equal to the target cooking temperature, the prompt information corresponding to the cooked food material is output, so that the user can know which cooked food material is cooked at present. Through the embodiment, the situation that the cooked food materials taken out by the user are inconsistent with the cooked food materials corresponding to the prompt messages can be effectively reduced, the use experience of the user is improved, and the intelligence of the product is improved.
In one embodiment, when the number of the cooked food materials in the cooking cavity of the cooking device is one, prompt information can be directly output to remind a user of operating in time, and in the process, the probability of burnt or unripe food materials and other situations caused by cooking of the cooking device is reduced.
It is worth pointing out that, as the user can determine which cooked food materials are cooked and which food materials are not cooked well according to the temperature information displayed by the display device, compared with the existing cooking method, the method reduces the occurrence of the situation that a plurality of cooked food materials are cooked simultaneously, the cooking of a single food material is finished due to uneven heating of the cooking device, and part of the cooked food materials are not cooked well or are in cooking transition, and in addition, the problem of low cooking efficiency caused by the fact that the cooking device cooks and stores the cooked food materials one by one can also be avoided.
In one embodiment, the control method further includes: and controlling the heating device to continue to operate until the temperature information of the plurality of cooked food materials is greater than or equal to the target cooking temperature based on the fact that any cooked food material is taken out.
In one embodiment, the timing when any cooked food is taken out is the step executed after the prompt message of the cooking end of the cooked food is output.
In this embodiment, by outputting any prompt message indicating that cooking of the cooked food material is finished, the user is reminded to take out the cooked food material after cooking is finished in time, the heating device is controlled to continue to operate, so that the cooked food material which is not cooked in the cooking cavity is cooked, and by limiting that the temperature information of the plurality of cooked food materials is greater than or equal to the target cooking temperature, the cooked food material which does not reach the target cooking temperature in the cooking cavity is continuously heated. In the process, as the trigger condition for the continuous operation of the heating device is whether any cooked food material is taken out or not, the heating device is not required to be manually started by a user when the heating device is continuously operated, so that the control flow of the user is simplified, and in addition, the temperature information of a plurality of cooked food materials is limited until the temperature information of the plurality of cooked food materials is greater than or equal to the target cooking temperature, so that the plurality of cooked food materials put into the cooking cavity can be cooked to the target cooking temperature, namely all the cooked food materials can be cooked.
Example four
In one embodiment of the invention, a control method of a cooking device is provided, wherein the cooking device comprises a cooking cavity for accommodating or placing a cooked food material, a detection device for detecting the cooked cavity, a display device matched with the detection device, and a humidity detection device for detecting a humidity value in the cooking cavity.
As shown in fig. 4, the control method of the cooking apparatus includes:
step 404, controlling the display area to display the temperature information of the detected area corresponding to the display area;
step 406, comparing the temperature information of any detected area with the target cooking temperature based on the humidity value being greater than or equal to the preset humidity threshold;
and step 408, outputting a prompt message of the cooking end of the cooked food material when the temperature information of the detected area is greater than or equal to the target cooking temperature.
In this embodiment, a humidity detection device is provided, and a humidity value in the cooking cavity is detected by using the humidity detection device, where the detected humidity value can be used to determine the cooking condition of the cooked food material, specifically, when the humidity value is greater than or equal to a humidity threshold, it is determined that there is a cooked food material whose cooking is finished in the current cooking cavity, and at this time, it is further determined whether the cooking of a part of the cooked food material is finished or all of the cooked food material is finished by performing the step of comparing the temperature information of the detected area where any cooked food material is located with the target cooking temperature.
In the above process, since the precondition that the humidity value is greater than or equal to the humidity threshold exists in the step of determining whether the cooked food is partially cooked or all cooked food is cooked, the temperature information of a plurality of detected areas in the cooking cavity does not need to be detected according to a higher detection frequency in the operation process of the cooking device, and thus the data volume of data processing of the cooking device can be effectively reduced.
In one embodiment, when the humidity value is smaller than the preset humidity threshold value, the humidity value in the cooking cavity is continuously acquired, and the humidity value is compared with the humidity threshold value.
EXAMPLE five
In this embodiment, a determination process of the target cooking temperature is specifically defined, and specifically, as shown in fig. 5, the determination process of the target cooking temperature includes:
step 502, receiving selection operation of any cooking menu and determining a target cooking menu;
step 504, determining a target cooking temperature according to the target cooking menu.
In this embodiment, the target cooking temperature can be determined according to the dishes to be cooked, and since the target cooking temperature is related to the menu to be cooked, the probability that the target cooking temperature and the cooked food are not matched can be reduced, for example, the situation that the cooked food is burnt or unripe due to too high or too low cooking temperature setting can be reduced.
Specifically, after the user puts the cooked food material into the cooking cavity, a cooking menu containing the food material put into the cooking cavity is identified and obtained, and the cooking menu is output through the display device. After receiving an address selection instruction of a user, determining a target cooking menu, and taking the cooking temperature contained in the target cooking menu as a target cooking temperature. In this embodiment, since the target cooking menu is determined according to the input cooked food, the cooking device can implement the function of automatically recommending the recipe, thereby improving the intelligence of the product.
In one embodiment, the cooking menu can be input by the user, the cooking menu containing food materials put into the cooking cavity is not obtained according to identification, and in the process, the cooking menu is not invariable but can be set according to the needs of the user, so that the user can customize the menu, and the product intelligence is improved.
In one embodiment, the cooking menu may be user input, and the cooking menu containing the food material put into the cooking cavity is obtained according to the identification.
In one embodiment, the humidity threshold is determined from a target cooking recipe.
In this embodiment, the humidity threshold is determined in relation to the target cooking menu, and since the target cooking menu is identified according to the cooking menu input by the user or according to the cooked food material, it is ensured that the humidity threshold and the cooked food material are matched, and the impression of whether the cooking is successful or not due to the unmatched humidity threshold and the cooked food material is reduced.
EXAMPLE six
In the embodiment, the form of displaying the temperature information of the detected areas by the display device is specifically defined, and specifically, the color information corresponding to the temperature information of the plurality of detected areas is determined; and controlling a plurality of display devices to display according to the corresponding color information.
In the embodiment, the color information corresponding to the temperature information is searched and displayed by the display device, so that the detected areas in the cooking cavity displayed by the display device are in multiple colors, and when the cooking cavity is used by a user, the detected areas can be observed according to the displayed multiple colors, the attention of the user can be improved by the display mode of the multiple colors, and the probability that the user does not notice when the cooking device outputs the prompt information is reduced.
In any of the above embodiments, when the plurality of display devices display according to the corresponding color information, the display effects like an isotherm or a star-cloud chart can be realized, and the temperature information of the plurality of detected regions is limited to be displayed in the form of the star-cloud chart or the isotherm, so that a user can intuitively perceive the distribution conditions of high and low temperatures in the cooking cavity according to the output temperature information.
EXAMPLE seven
In an embodiment of the second aspect of the present invention, as shown in fig. 6, there is provided a control device 600 of a cooking apparatus, a memory 602, wherein the memory 602 stores a program or instructions; a controller 604, the controller 604 executing a program or instructions implementing the steps of the method of controlling a cooking apparatus as in any one of the first aspect.
An embodiment of the present invention provides a control apparatus 600 for a cooking device, wherein the control apparatus 600 for a cooking device includes a controller 604 and a memory 602, and specifically, the controller 604 executes a program or an instruction stored in the memory 602 to implement the steps of the control method for a cooking device as defined in any one of the first aspect, so that the control apparatus 600 for a cooking device has all the beneficial technical effects of the control method for any one of the cooking devices, and details thereof are not repeated herein.
Example eight
In an embodiment of the third aspect of the present invention, as shown in fig. 7, there is provided a cooking apparatus 700 including: a cooking cavity 702, wherein the cooking cavity 702 is used for placing cooked food materials, and the cooking cavity 702 comprises a plurality of detected areas; a detecting device 704 for detecting temperature information of any detected area; a display device 706, the display device 706 including a plurality of display areas for displaying information respectively associated with the plurality of detected areas; such as the control device 600 of the cooking apparatus of the second aspect.
An embodiment of the present invention proposes a cooking apparatus 700, wherein the cooking apparatus 700 comprises a cooking cavity 702 for accommodating or placing a cooked food, a detection device 704 for detecting the cooked cavity 702, a display device 706 cooperating with the detection device 704, and a control device 600 of the cooking apparatus cooperating with the above devices.
Because the display device 706 can display the temperature information of the detected area in the cooking cavity 702, the user can know the cooking condition of the cooked food material according to the temperature information displayed by the display device 706, so that the user can instantly adjust or set the cooking program of the cooking device while knowing the cooking condition of the cooked food material, thereby ensuring that the cooked food material can be just cooked, and reducing the occurrence of the situations that the food is burnt due to too long cooking time or the food is not cooked due to too short cooking time, and the like.
Specifically, the cooking cavity 702 is divided into a plurality of detected areas, the cooked food is placed in one or more detected areas, the detecting device 704 detects the temperature information of the plurality of detected areas, it can be understood that the detecting device 704 scans the temperature information of the plurality of detected areas, and the display device 706 can correspondingly display the temperature information of the plurality of detected areas detected by the detecting device 704 when being used with the detecting device 704. In this process, since the display device 706 can correspondingly display the temperature information of the detected areas, the user can determine the position of the cooked food material in the cooking cavity 702 according to the displayed temperature information, that is, which detected area or detected areas is/are located, so that the user can be guided to correspondingly take out the cooked food material after the cooking of the cooked food material is finished.
In one embodiment, the detecting device 704 may be an infrared detecting device 704, and specifically, the infrared detecting device 704 may be a single-point infrared detecting device 704, and the moving track thereof may be set according to the division of the detected regions in the cooking cavity 702.
As shown in fig. 8, the cooking apparatus 700 is exemplified by a microwave oven, that is, the heating device of the cooking apparatus 700 is a microwave generating device, and specifically, the operation flow of the microwave oven includes:
at step 812, the entire food reaches the target cooking temperature.
As shown in fig. 9 and 10, the temperature fields of the display device when the microwave oven cooks a single material to be cooked and cooks a plurality of materials are specifically shown, fig. 9 shows the temperature information displayed by the display device when the single material to be cooked is cooked, and fig. 10 shows the temperature information displayed by the display device when two materials to be cooked are cooked.
As shown in fig. 11, when the cooking apparatus is a microwave oven, a control method of the microwave oven, specifically, the control method of the microwave oven includes:
1104, putting a plurality of foods;
a step 1110 of judging whether heating is completed or not according to the humidity value, executing a step 1112 when the judgment result is yes, and executing a step 1108 when the judgment result is no;
step 1114, when one of the foods reaches the heating temperature, taking out the corresponding food according to the position area displayed by the temperature field;
heating continues 1116 and step 1108 is performed.
In this embodiment, the humidity value and the temperature field in which a plurality of foods are present reduce the occurrence of a phenomenon in which a part of the food is unripe when a plurality of foodstuffs are cooked simultaneously, ensuring the cooking effect.
In one embodiment, since the plurality of display devices display according to the corresponding color information, a form such as a star cloud chart or an isotherm can be formed and presented on the screen, specifically, a distribution schematic diagram thereof is shown in fig. 12 and 13, and since the display devices present the temperature information of the plurality of detected regions according to the form of the star cloud chart or the isotherm, a user can intuitively perceive the distribution of the high and low temperature regions.
Example nine
In an embodiment of the fourth aspect of the invention, there is provided a readable storage medium having stored thereon a program or instructions which, when executed by a processor, carry out the steps of the method of controlling a cooking apparatus as in any one of the first aspects.
An embodiment of the present invention provides a readable storage medium, where the readable storage medium stores a program or instructions, and the program or instructions, when executed, can implement the method for controlling a cooking apparatus as defined in any one of the first aspect, so that the readable storage medium has all the beneficial technical effects of any one of the above methods for controlling a cooking apparatus, and details are not repeated herein.
In the description of the present invention, the terms "plurality" or "a plurality" refer to two or more, and unless otherwise specifically limited, the terms "upper", "lower", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are merely for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present invention; the terms "connected," "mounted," "secured," and the like are to be construed broadly and include, for example, fixed connections, removable connections, or integral connections; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the description of the present invention, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present invention. In the present invention, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (12)
1. A control method of a cooking device is characterized in that the cooking device comprises a cooking cavity, a detection device and a display device, the cooking cavity is used for placing cooked food materials, the cooking cavity comprises a plurality of detected areas, the detection device is used for detecting temperature information of any one of the detected areas, the display device comprises a plurality of display areas, and the display areas are used for displaying information respectively associated with the detected areas, and the control method comprises the following steps:
receiving temperature information of the plurality of detected areas;
and controlling the plurality of display areas to correspondingly display the temperature information of the plurality of detected areas.
2. The control method of a cooking apparatus according to claim 1, wherein the cooking apparatus further comprises: heating means for heating the cooked food material,
before the step of receiving the temperature information of the plurality of detected areas, the method further comprises the following steps:
and determining a target cooking temperature, and controlling the heating device to operate according to the target cooking temperature.
3. The method for controlling a cooking apparatus according to claim 2, further comprising, after the step of controlling the plurality of display areas to correspondingly display the temperature information of the plurality of detected areas:
comparing the temperature information of the detected area where any cooked food material is located with the target cooking temperature;
and outputting prompt information of the cooking end of any cooked food material based on that the temperature information of the detected area where any cooked food material is located is greater than or equal to the target cooking temperature.
4. The control method of a cooking apparatus according to claim 3, further comprising:
and controlling the heating device to continue to operate until the temperature information of the plurality of cooked food materials is greater than or equal to the target cooking temperature based on the fact that any cooked food material is taken out.
5. The control method of a cooking apparatus according to claim 3, wherein the cooking apparatus further comprises:
the humidity detection device is used for detecting a humidity value in the cooking cavity;
and comparing the temperature information of the detected area where any cooked food material is located with the target cooking temperature based on the fact that the humidity value is greater than or equal to a preset humidity threshold value.
6. The method according to any one of claims 2 to 5, wherein the step of determining the target cooking temperature specifically comprises:
receiving selection operation of any cooking menu and determining a target cooking menu;
and determining the target cooking temperature according to the target cooking menu.
7. The control method of the cooking apparatus according to any one of claims 1 to 5, further comprising:
determining color information corresponding to the temperature information of the detected areas;
and controlling the plurality of display devices to display according to the corresponding color information.
8. The control method of a cooking apparatus according to any one of claims 1 to 5, wherein the temperature information of the plurality of detected regions is displayed in the form of a star cloud or an isotherm.
9. A control device of a cooking apparatus is characterized in that,
a memory having a program or instructions stored thereon;
a controller executing the program or instructions to implement the steps of the control method of the cooking apparatus according to any one of claims 1 to 8.
10. A cooking apparatus, characterized by comprising:
the cooking cavity is used for placing cooked food materials and comprises a plurality of detected areas;
the detection device is used for detecting the temperature information of any detected area;
a display device including a plurality of display areas for displaying information respectively associated with the plurality of detected areas;
the control device of the cooking apparatus according to claim 9.
11. Cooking apparatus according to claim 10, wherein the detection means comprise infrared detection means.
12. A readable storage medium on which a program or instructions are stored, characterized in that the program or instructions, when executed by a processor, implement the steps of a control method of a cooking apparatus according to any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011197690.6A CN112263136B (en) | 2020-10-30 | 2020-10-30 | Control method and device of cooking equipment, cooking equipment and storage medium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011197690.6A CN112263136B (en) | 2020-10-30 | 2020-10-30 | Control method and device of cooking equipment, cooking equipment and storage medium |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112263136A true CN112263136A (en) | 2021-01-26 |
| CN112263136B CN112263136B (en) | 2022-02-15 |
Family
ID=74344519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011197690.6A Active CN112263136B (en) | 2020-10-30 | 2020-10-30 | Control method and device of cooking equipment, cooking equipment and storage medium |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112263136B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974420A (en) * | 2021-10-29 | 2022-01-28 | 添可智能科技有限公司 | Intelligent cooking equipment control method and intelligent cooking equipment |
| CN114794906A (en) * | 2022-04-29 | 2022-07-29 | 广东美的厨房电器制造有限公司 | Cooking apparatus, control method and control device thereof, and storage medium |
| CN115309210A (en) * | 2022-08-29 | 2022-11-08 | 杭州老板电器股份有限公司 | Cooking control method, control device, steaming and baking equipment and readable storage medium |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102235699A (en) * | 2010-04-27 | 2011-11-09 | 乐金电子(天津)电器有限公司 | Connecting structure of microwave oven transducer |
| CN106500851A (en) * | 2016-10-27 | 2017-03-15 | 广东格兰仕集团有限公司 | There is heat-producing device and its method for operating of waste heat prompt facility |
| CN108633122A (en) * | 2018-04-27 | 2018-10-09 | 京信通信系统（中国）有限公司 | Microwave heating control method, system, device and microwave heating equipment |
| CN208425984U (en) * | 2018-01-30 | 2019-01-25 | 佛山市顺德区美的电热电器制造有限公司 | Baking machine |
| CN209518734U (en) * | 2018-12-07 | 2019-10-22 | 浙江工业大学 | Visual temperature frying pan based on non-contact infrared temperature sensor |
-
2020
- 2020-10-30 CN CN202011197690.6A patent/CN112263136B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102235699A (en) * | 2010-04-27 | 2011-11-09 | 乐金电子(天津)电器有限公司 | Connecting structure of microwave oven transducer |
| CN106500851A (en) * | 2016-10-27 | 2017-03-15 | 广东格兰仕集团有限公司 | There is heat-producing device and its method for operating of waste heat prompt facility |
| CN208425984U (en) * | 2018-01-30 | 2019-01-25 | 佛山市顺德区美的电热电器制造有限公司 | Baking machine |
| CN108633122A (en) * | 2018-04-27 | 2018-10-09 | 京信通信系统（中国）有限公司 | Microwave heating control method, system, device and microwave heating equipment |
| CN209518734U (en) * | 2018-12-07 | 2019-10-22 | 浙江工业大学 | Visual temperature frying pan based on non-contact infrared temperature sensor |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974420A (en) * | 2021-10-29 | 2022-01-28 | 添可智能科技有限公司 | Intelligent cooking equipment control method and intelligent cooking equipment |
| CN113974420B (en) * | 2021-10-29 | 2023-02-17 | 添可智能科技有限公司 | Intelligent cooking equipment control method and intelligent cooking equipment |
| CN114794906A (en) * | 2022-04-29 | 2022-07-29 | 广东美的厨房电器制造有限公司 | Cooking apparatus, control method and control device thereof, and storage medium |
| CN114794906B (en) * | 2022-04-29 | 2024-05-07 | 广东美的厨房电器制造有限公司 | Cooking apparatus, control method thereof, control device thereof, and storage medium |
| CN115309210A (en) * | 2022-08-29 | 2022-11-08 | 杭州老板电器股份有限公司 | Cooking control method, control device, steaming and baking equipment and readable storage medium |
| CN115309210B (en) * | 2022-08-29 | 2023-11-28 | 杭州老板电器股份有限公司 | Cooking control method, control device, steaming and baking equipment and readable storage medium |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112263136B (en) | 2022-02-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112263136B (en) | Control method and device of cooking equipment, cooking equipment and storage medium | |
| US11398923B2 (en) | Method for data communication with a domestic appliance by a mobile computer device, mobile computer device and domestic appliance | |
| CN106931700B (en) | Method and system for recommending menu and cooking and refrigerator | |
| US11448403B2 (en) | Cooking appliance with a user interface | |
| AU2017220032B2 (en) | User interface for a cooking system | |
| KR20190057202A (en) | Wireless Control Cooking System | |
| CN107095120B (en) | Cooking method and device | |
| US20220239522A1 (en) | Method for data communication with a domestic appliance by a mobile computer device, mobile computer device and domestic appliance | |
| CN208551107U (en) | Automatic cooking apparatus | |
| WO2020004444A1 (en) | Heating cooker and method for determining object to be cooked in heating cooker | |
| CN114760351A (en) | Interactive prompt information pushing method and device and readable storage medium | |
| CN114376418A (en) | Control method of cooking equipment and cooking equipment | |
| CN116406958A (en) | Prompt method and device for cooking equipment and cooking equipment | |
| CN110652210A (en) | Display method and device of function key and cooking appliance | |
| KR20000025799A (en) | Method of displaying oven/broil cooking for gas oven |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |