CN112704377B - Cooking appliance control method applied to buffet and cooking appliance - Google Patents
Cooking appliance control method applied to buffet and cooking appliance Download PDFInfo
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- CN112704377B CN112704377B CN201911021370.2A CN201911021370A CN112704377B CN 112704377 B CN112704377 B CN 112704377B CN 201911021370 A CN201911021370 A CN 201911021370A CN 112704377 B CN112704377 B CN 112704377B
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- 238000010411 cooking Methods 0.000 title claims abstract description 171
- 238000000034 method Methods 0.000 title claims abstract description 58
- 235000021170 buffet Nutrition 0.000 title claims abstract description 21
- 235000013305 food Nutrition 0.000 claims abstract description 65
- 238000004321 preservation Methods 0.000 claims abstract description 34
- 238000010438 heat treatment Methods 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 15
- 230000008569 process Effects 0.000 claims description 23
- 238000004590 computer program Methods 0.000 claims description 8
- 230000007306 turnover Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000012840 feeding operation Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 238000010191 image analysis Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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Classifications
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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
- 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
- A47J47/00—Kitchen containers, stands or the like, not provided for in other groups of this subclass; Cutting-boards, e.g. for bread
- A47J47/01—Kitchen containers, stands or the like, not provided for in other groups of this subclass; Cutting-boards, e.g. for bread with dispensing devices
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing & Machinery (AREA)
- Cookers (AREA)
Abstract
The application discloses be applied to cooking utensil control method and cooking utensil of buffet, cooking utensil includes control chip, culinary art cavity, heating module, support, base, heat preservation container, including relative customer side and cook side on the base, support and heat preservation container set up on the base, and the heat preservation container sets up in the customer side, and the culinary art cavity rotationally sets up on the support, and the method includes: controlling the cooking cavity to rotate towards the side of the cook so that the cook can feed materials into the cooking cavity conveniently; and (4) heating, after cooking is finished, controlling the cooking cavity to automatically turn over towards the opening of the heat preservation container, and pouring food in the cooking cavity into the heat preservation container for automatic heat preservation so that a customer can take the food. According to the method and the device, the cooking container is intelligently controlled to move according to the positions of a cook and a customer at different stages in buffet service, and the experience of both the cook and the customer is improved.
Description
Technical Field
The present application relates to the field of cooking control technologies, and in particular, to a cooking appliance control method applied to buffet dinner, and a corresponding cooking appliance and a computer-readable storage medium.
Background
Buffet is a common dining form outside people, and a cafeteria provides a plurality of foods for customers, and the customers can take the foods at will according to own preference, thereby enjoying a plurality of foods in one-time dining.
In the prior art, after the various foods have been cooked, the restaurant workers manually load the food containers (usually individual basins, plates, etc.) into individual food containers, and then sequentially move the food containers onto a table in a customer pick-up area, where the customer may go to pick up the food from the food containers.
However, the existing buffet service has low intelligent degree, most processes need to be completed manually, the efficiency is low, and the experience is poor.
Disclosure of Invention
The embodiment of the application provides a cooking appliance control method applied to buffet dinner, a corresponding cooking appliance and a computer readable storage medium, which are used for solving the following technical problems in the prior art: the existing buffet service has low intelligent degree, most processes are manually completed, the efficiency is low, and the experience is poor.
The embodiment of the application adopts the following technical scheme:
the cooking appliance comprises a control chip, a cooking cavity, a heating module, a support, a base and a heat preservation container, wherein the base comprises a customer side and a cook side which are opposite, the support and the heat preservation container are arranged on the base, the heat preservation container is arranged on the customer side, and the cooking cavity is movably arranged on the support in an electric control mode; the method comprises the following steps:
controlling the cooking cavity to rotate towards the side of the cook so that the cook can feed materials into the cooking cavity;
and (3) performing heating, after cooking is finished, controlling the cooking cavity to automatically turn towards the opening of the heat preservation container, and pouring food in the cooking cavity into the heat preservation container for automatic heat preservation so that a customer can take the food.
Optionally, after the material is fed, controlling the cooking cavity to rotate towards the customer side comprises:
after the materials are fed and before cooking is started, the cooking cavity is controlled to face the customer side, and the cooking cavity is kept to face the customer side in the cooking process.
Optionally, the cooking cavity is connected with the support through a fixed shaft, and the fixed shaft is parallel to the plane where the opening of the cooking cavity is located through the fixed shaft rotating movement.
Optionally, the cooking appliance further comprises a display device, the display device is arranged on the support, faces the customer side, and is used for displaying the relevant information of the food to the customer.
Optionally, a customer operation control is arranged on the display device or the support and used for a customer to confirm the state of the food in the heat preservation container.
Optionally, after the food in the cooking cavity is poured into the heat preservation container for heat preservation, the method further includes:
and controlling the cooking cavity to be aligned back to the opening to be vertically upward or to be aligned back to the side facing the cook.
Optionally, the cooking appliance further comprises an operation panel, the operation panel is arranged at the cook side and used for the cook to operate the cooking appliance.
Optionally, the method further comprises:
acquiring the state of food in the heat-preservation container;
and if the food state is enough, controlling the heating module to suspend heating the cooking cavity.
Optionally, neither the cooking cavity nor the thermal container is provided with an upper cover.
A cooking utensil comprises a control chip, a cooking cavity, a heating module, a support, a base and a heat-insulating container; the control chip comprises a memory, a processor and a computer program which is stored on the memory and can run on the processor, and the processor executes the computer program to realize the cooking utensil control method applied to the buffet dinner.
A computer-readable storage medium storing a computer program which, when executed by a processor, implements the above-described cooking appliance control method applied to buffet.
The embodiment of the application adopts at least one technical scheme which can achieve the following beneficial effects: in different stages of buffet service, the cooking container is intelligently controlled to move according to respective positions of a cook and a customer, and the experience of both the cook and the customer is improved.
Drawings
The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:
fig. 1 is a schematic view of a partial structure of a cooking appliance according to some embodiments of the present application;
fig. 2 is a flowchart illustrating a cooking appliance control method applied to a buffet according to some embodiments of the present application;
fig. 3 is a schematic view of another state of the cooking appliance of fig. 1 provided by some embodiments of the present application;
fig. 4 is a schematic view of still another state of the cooking appliance of fig. 1 provided by some embodiments of the present application.
Detailed Description
In order to make the objects, technical solutions and advantages of the present application more apparent, the technical solutions of the present application will be described in detail and completely with reference to the following specific embodiments of the present application and the accompanying drawings. It should be apparent that the described embodiments are only some of the embodiments of the present application, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
In the background art, the existing buffet service has low intelligent degree, most processes need to be completed manually, the efficiency is low, and the experience is poor. For ease of understanding, the description is made by way of example. For example, the cooking place of the food is far away from the self-taking area, so that the food is not convenient to supplement in time, and the customers are difficult to know the cooking process of the food; for another example, a worker in a cafeteria, especially a cook, needs to frequently go to a pickup area to make a tour to know whether food needs to be replenished or not, which increases workload, is not favorable for arranging cooking work in time, and also brings inconvenience to customers who fail to pick up food as desired due to insufficient food; for another example, the self-taking area is generally in a relatively open place, but no heat preservation equipment is arranged, so that the temperature of food is quickly lost, hot food is quickly cooled, and the taste of customers is seriously reduced; and so on.
The application provides a more intelligent cooking utensil and corresponding culinary art control method, helps solving foretell problem, improves cafeteria's customer and staff's experience, and the scheme of this application also can be used in family, school's dining room etc. department equally, and is not limited to using at cafeteria. This will be explained in detail below.
Fig. 1 is a schematic diagram of a partial structure of a cooking appliance according to some embodiments of the present disclosure, in fig. 1, the cooking appliance may include a control chip (not shown), a cooking cavity 5, a heating module (not shown), a bracket 4, a base 3, a thermal container 7, a temperature sensor (not shown), and the like, the base includes a customer side 1 and a cook side 2 (for example, the support may be divided by using the bracket as a boundary), the bracket and the thermal container are disposed on the base, the thermal container is disposed on the customer side, and the cooking cavity is rotatably disposed on the bracket along a rotation direction 6. The cooking cavity is used for containing food materials and raw materials such as oil, seasonings, water and the like added for cooking the food materials, the cooking process of the food materials is carried out in the cooking cavity, and various cooking modes such as quick frying, stewing, frying and the like can be supported; the heating module is used for heating the cooking cavity and is generally positioned below the cooking cavity or on the whole body; the temperature sensor is used for detecting the temperature of the cooking cavity in the cooking process (called cooking temperature for short), such as a heating plate or a heating pipe, and the number of the temperature sensors can be multiple; the heat preservation container is used for automatically preserving heat of cooked food.
The control chip comprises a memory, a processor and a computer program which is stored on the memory and can be operated on the processor, the control chip is matched with the cooking cavity, the heating module, the bracket, the temperature sensor and other parts to work, the automatic operation in the whole cooking process can be controlled, and the electric control activity of the cooking cavity can also be controlled by the control chip.
In some embodiments of the present application, when the cooking appliance is actually placed, in order to exert the advantages of the cooking appliance, it is preferable to place the cooking appliance on the customer side and the cook side, that is, to place the customer side of the cooking appliance toward the customer and the cook side of the cooking appliance toward the cook, so that the cooking appliance can be conveniently operated differently by both sides. The customer side and the cook side are arranged oppositely, so that mutual interference between the customer and the cook during operation can be reduced as much as possible.
In fig. 1, the cooking cavity may be connected to a fixed shaft of the support, and the fixed shaft may rotate around the fixed shaft, as indicated by the two-way arrow, in a direction parallel to the plane of the opening of the cooking cavity; the cooking cavity can be rotated to the customer side and the cook side and other positions on the same plane by being fixed, in which case the opening of the cooking cavity can be kept inclined upwards or downwards; if the area of the heat preservation container which can receive food is arranged right below the cooking cavity, the opening of the cooking cavity can be controlled to face the right lower side; in addition, the opening of the cooking cavity can be controlled to face to the upper side.
Of course, the cooking chamber may have more activities on the rack than the activities in fig. 1, provided that there is a corresponding structural support. For example, the support may be provided with a conveyor, such as a conveyor bar or a conveyor belt, by which the cooking cavity is moved to the customer side or towards the cook side.
Fig. 2 is a flowchart illustrating a control method of a cooking appliance applied to a buffet, which may be applied to the cooking appliance provided by the present application, in some embodiments of the present application, where an execution main body includes at least a control chip.
The process in fig. 2 comprises the following steps:
s200: controlling the cooking cavity to face the cook side so that the cook can feed materials into the cooking cavity.
In some embodiments of the present application, before cooking begins, assuming that the cook manually feeds, including feeding ingredients, seasonings, etc., the cooking cavity may be controlled toward the cook side for the convenience of the feeding operation of the cook. If the cook needs to feed materials for multiple times in the cooking process, the cooking cavity can be automatically controlled to face the cook side at each preset feeding time according to the menu.
Referring to fig. 1, the cooking cavity of fig. 1 is currently in a state where the opening is inclined upward toward the cook side, and in this state, the cook can easily feed materials into the cooking cavity or observe the state in the cooking cavity, and also can conveniently clean the cooking cavity.
S202: after the material is fed, the cooking cavity is controlled to face the customer side.
After throwing the material, can control the culinary art cavity and cook, can freely demonstrate the culinary art process and watch for customer, help customer to eat on the one hand and feel relieved, on the other hand also can increase customer especially child customer's interest, experience better. Based on this, the cooking cavity can be controlled to face the customer side immediately after the material is fed, and the state can be kept as much as possible during the cooking process. Of course, if the cooking process is not required to be shown to the customer, the cooking cavity can be kept facing the cook side during the cooking process, so that the cook can operate the cooking cavity at any time.
Referring to fig. 3, fig. 3 is a schematic view of another state of the cooking appliance of fig. 1 provided by some embodiments of the present application. In fig. 3, the cooking cavity is now in a state in which the opening is inclined upwards towards the customer side, in which state the operation by the customer is facilitated, and also exemplarily shows the action of cooking by rotating stirring in the cooking cavity, which is currently rotating stirring clockwise. Besides rotary stirring, if the electric control turner and other corresponding components support, the food can be fried and cooked up and down, and in the cooking process, the opening of the cooking cavity can be controlled to be vertically upward so as to prevent the food from being turned out of the cooking cavity.
S204: after the culinary art is finished, control the culinary art cavity is automatic towards the opening upset of heat preservation container will the food in the culinary art cavity is poured into carry out automatic heat preservation in the heat preservation container to customer takes.
Referring to fig. 4, in some embodiments of the present application, the thermal container of the cooking appliance is used as a food container, and since the cooking cavity and the thermal container are integrated into the cooking appliance, food in the cooking cavity can be automatically transferred to the thermal container. The cost of manual long-distance food transfer is saved, customers can take food from the heat-preservation container, and the taste and temperature of the food are also guaranteed.
The insulated container may be lidless in order to facilitate the automatic transfer of food to the insulated container, and to facilitate the self-service pick-up of food by customers. In addition, for cooking modes such as cooking, the cooking cavity can be uncovered, so that food can be poured into the heat preservation container conveniently. And if the cooking cavity and the heat preservation container are provided with covers, the cover opening and the cover closing can be automatically controlled.
In some embodiments of the present application, after the food is transferred to the thermal container, the cooking cavity may be controlled to return to the side facing the cook for the next cooking, so that the cook can clean the cooking cavity and throw the food next time. If cooking is temporarily not needed, the cooking cavity can be controlled to be aligned to the opening to be vertically upward so as not to hinder a customer from taking meals.
It can be seen that the whole control process can be automatically carried out from feeding to customer meal taking, so that the waiting time of the customer is greatly shortened, the burden of workers is relieved, and timely and appropriate service is facilitated for different customer flow matching.
By the method of fig. 2, at different stages in the buffet service, the cooking container is intelligently controlled to move according to the respective positions of the cook and the customer, so that the experience of both the cook and the customer is improved.
Based on the method of fig. 2, some embodiments of the present application also provide some specific embodiments of the method, and further embodiments, and further description is provided below.
In some embodiments of the present application, more auxiliary components may be provided on the cooking appliance of fig. 1 to further enhance the experience of the customer or the staff of the cafeteria.
For customers, the customers usually only care about food-related information, such as basic information of the food (name, cooking style, hot and cold attributes, used ingredients and their varieties, origin, etc.), whether the food is sufficient, when the food can be provided, etc. Based on this, the information can be automatically provided to the customer in time, rather than letting the customer ask himself or wait passively.
For example, a display device may be provided on the cooking appliance, such as on the rack or the thermal container, facing the customer side, for displaying information about the food to the customer. For food during cooking, it is also possible to show the customer in real time which step is currently being cooked, presumably how long it will take to complete. In addition to the visual indication, an audio indication may also be used, which requires an audio device on the cooking appliance.
The customer may not receive information passively in one direction, but may also be provided with a convenient means of active interaction.
For example, physical or virtual customer-operated controls, such as buttons, sliders, knobs, etc., may be provided on the display device or the holding container for the customer to provide information to the cooking appliance or staff. Confirming the state of food in the heat-insulating container, whether the food is enough or needs to be supplemented, whether foreign matters are mixed in, requesting to reserve a plurality of defined food, and the like.
The customer can help the cooking appliance to work more adaptively to the current condition by actively interacting the feedback information. Assuming that the cooking appliance can directly receive the information fed back by the customer, for example, if the food status fed back by the customer is sufficient, the heating module may be automatically controlled to suspend heating the cooking cavity, so as to prevent the food from being unnecessarily retained in the cooking cavity due to the food output speed exceeding the food consumption speed, and even possibly causing the thermal container to be overfilled. Given that the staff receives the feedback information from the customers, the staff can intervene manually to respond to some special demands, such as the above-mentioned demands for food reservation.
For the staff, take chef as an example. In order to facilitate intervention of the cook in the cooking process, an operating panel may be provided on the cooking appliance for the cook, which is provided on the cook side. The cook can manually control the movement of the cooking cavity on the support through the operation panel, and can also adjust cooking parameters used in the cooking process, such as heating power, heating time, temperature threshold, stirring mode, optional stages in the cooking process, stage execution sequence and the like.
In some embodiments of the present application, the state of the food may also be intelligently and automatically detected without relying on the feedback of the customer, for example, a visual detection device such as a camera is arranged on the cooking appliance, and the state of the food is determined through image analysis.
Based on the same idea, some embodiments of the present application further provide a computer-readable storage medium, where a computer program is stored, and when the computer program is executed by a processor, the method for controlling a cooking appliance applied to a buffet dinner is implemented.
The embodiments in the present application are described in a progressive manner, and the same and similar parts among the embodiments can be referred to each other, and each embodiment focuses on the differences from the other embodiments.
It should also be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
The above description is only an example of the present application and is not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.
Claims (10)
1. A cooking utensil control method applied to buffet dinner is characterized in that the cooking utensil comprises a control chip, a cooking cavity, a heating module, a support, a base and a heat preservation container, wherein the base comprises a customer side and a cook side which are opposite, the support and the heat preservation container are arranged on the base, the heat preservation container is arranged on the customer side, and the cooking cavity is rotatably arranged on the support; the method comprises the following steps:
controlling the cooking cavity to rotate towards the side of the cook so that the cook can feed materials into the cooking cavity;
and (3) performing heating, after cooking is finished, controlling the cooking cavity to automatically turn towards the opening of the heat preservation container, and pouring food in the cooking cavity into the heat preservation container for automatic heat preservation so that a customer can take the food.
2. The method as claimed in claim 1, wherein the step of controlling the cooking cavity to rotate towards the customer side after the step of feeding comprises:
after the materials are fed and before cooking is started, the cooking cavity is controlled to rotate towards the customer side, and the cooking cavity is kept towards the customer side in the cooking process.
3. The method as claimed in claim 1, wherein the cooking cavity is connected to a fixed shaft of the supporter, and the fixed shaft is parallel to a plane of the opening of the cooking cavity through a rotation motion of the fixed shaft.
4. The method as claimed in claim 1, wherein the cooking appliance further comprises a display device disposed on the stand facing the customer side for displaying information related to the food to the customer.
5. The method as claimed in claim 4, wherein a customer operation control is provided on the display device or the stand for a customer to confirm the state of the food in the thermal container.
6. The method for controlling a cooking utensil applied to buffet dinner according to claim 1, wherein after the food in the cooking cavity is poured into the heat-preserving container for heat preservation, the method further comprises the following steps:
and controlling the cooking cavity to be aligned back to the opening to be vertically upward or to be aligned back to the side facing the cook.
7. The method as claimed in claim 1, wherein the cooking appliance further comprises an operation panel disposed at the cook side for a cook to operate the cooking appliance.
8. The method for controlling a cooking appliance applied to a buffet as claimed in claim 1, wherein the method further comprises:
acquiring the state of food in the heat-preservation container;
and if the food state is enough, controlling the heating module to suspend heating the cooking cavity.
9. The method for controlling a cooking utensil applied to buffet dinner according to any claim 1-8, wherein the cooking cavity and the heat-insulating container are not provided with an upper cover.
10. A cooking utensil is characterized by comprising a control chip, a cooking cavity, a heating module, a bracket, a base and a heat-preservation container; the control chip comprises a memory, a processor and a computer program stored on the memory and capable of running on the processor, wherein the processor executes the computer program to realize the method of any one of the claims 1 to 9.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911021370.2A CN112704377B (en) | 2019-10-25 | 2019-10-25 | Cooking appliance control method applied to buffet and cooking appliance |
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| CN201911021370.2A CN112704377B (en) | 2019-10-25 | 2019-10-25 | Cooking appliance control method applied to buffet and cooking appliance |
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| CN112704377A CN112704377A (en) | 2021-04-27 |
| CN112704377B true CN112704377B (en) | 2022-01-04 |
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