CN113133665B - Dry burning prevention detection method for cooking utensil and cooking utensil - Google Patents
Dry burning prevention detection method for cooking utensil and cooking utensil Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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Abstract
The invention discloses a detection method for preventing dry burning of a cooking appliance and the cooking appliance, wherein the method comprises the following steps: when the heating magnetic disk starts to heat, the main control chip detects the heating power of the heating magnetic disk; determining a starting condition for dry burning judgment of the cooker according to the heating power; when the starting condition meets the preset condition, whether the cookware is in a dry-burning state or not is judged according to the cookware temperature collected by the temperature sensor under the starting condition. According to the dry-burning prevention detection method for the cooking utensil and the cooking utensil, the judgment time point for judging whether the cookware is dry-burning or not can be selected according to the heating power of the heating magnetic disc, and the heating power of the cooking utensil and the temperature detection are combined for application, so that the cookware is prevented from being dry-burning.
Description
Technical Field
The invention relates to the field of kitchen appliances, in particular to a dry burning prevention detection method for a cooking appliance and the cooking appliance.
Background
When the existing cooking appliance (such as an automatic cooker) is heated, a temperature threshold value is set, and when the temperature detected by a temperature sensor reaches the threshold value, the heating is stopped immediately.
The collected temperatures for each machine are not accurate due to the mechanism installation. For example, when there is no food in the pot, the temperature in the pot rises quickly, but since it takes time for the temperature of the pot to be transmitted to the temperature sensor, the temperature collected by the temperature sensor is delayed, that is, the temperature detected by the temperature sensor cannot reflect the actual temperature of the pot too quickly, so that the pot of the cooking appliance is easily dried.
Disclosure of Invention
In a first aspect, the present application provides a dry-heating prevention detection method for a cooking appliance, where the cooking appliance includes a pot, a heating disk, a temperature sensor and a main control chip, and the method includes:
when the heating magnetic disk starts to heat, the main control chip detects the heating power of the heating magnetic disk;
determining a starting condition for dry burning judgment of the cookware according to the heating power;
and when the starting condition meets a preset condition, judging whether the cooker is in a dry-burning state or not according to the temperature of the cooker collected by the temperature sensor under the starting condition.
Optionally, the determining the starting condition of the dry-cooking determination of the pot according to the heating power includes:
determining the preheating time of the dry burning judgment of the cooker according to the heating power;
the starting condition meeting the preset condition comprises the following steps: the warm-up time satisfies a time threshold.
Optionally, the time threshold is inversely proportional to the heating power;
when the heating power is smaller than a first power threshold value, the time threshold value is 1 minute;
when the heating power is greater than or equal to a first power threshold and less than a second power threshold, the time threshold is 45 seconds;
when the heating power is greater than or equal to a second power threshold, the time threshold is 30 seconds.
Optionally, the determining the starting condition of the dry cooking determination of the pot according to the heating power includes:
determining the preheating temperature of the dry burning judgment of the cooker according to the heating power;
the starting condition meeting the preset condition comprises the following steps: the preheating temperature meets a temperature threshold value, and the temperature threshold value is 65 ℃.
Optionally, the basis the temperature sensor is in the pan temperature judgement of gathering under the starting condition whether the pan is in the dry combustion method state, include:
determining a detection period under the corresponding heating power according to the heating power;
detecting whether the temperature of the cookware collected by the temperature sensor rises or not in the detection period, recording the temperature rise value in the detection period when the temperature at the end of the detection period is higher than the initial temperature of the detection period, and calculating the temperature rise slope in the detection period; judging the dry-cooking state of the pot according to the temperature rising slope; when the temperature rising slope is larger than a set value, the dry burning of the pot is judged;
or;
whether the temperature of the cookware collected by the temperature sensor rises in the detection period is detected, when the end temperature of the detection period is higher than the initial temperature of the detection period, the detection frequency of temperature rise is recorded, and when the detection frequency of temperature rise continuously increases and exceeds the set frequency, the cookware is judged to be dry-burned.
Optionally, the detection period is inversely proportional to the heating power;
when the heating power is smaller than a first power threshold value, the detection period is 2 seconds;
when the heating power is greater than or equal to a first power threshold and less than a second power threshold, the detection period is 1.5 seconds;
when the heating power is larger than or equal to a second power threshold value, the detection period is 1 second.
Optionally, the set value is a slope of a threshold curve, and the method further includes:
when water exists in the pot, the main control chip controls the heating magnetic disc to heat at the maximum power, and collects the temperature of the pot to generate a first threshold curve;
when no water exists in the pot, the main control chip controls the heating magnetic disc to heat with minimum power, and collects the temperature of the pot to generate a second threshold curve;
averaging the pot temperatures of the same time point on the first threshold curve and the second threshold curve to generate the threshold curve.
Optionally, when the pot temperature collected by the temperature sensor is detected to be increased in the detection period, the method further includes:
judging whether the initial temperature of the detection period is greater than a temperature dry-burning threshold value or not, and judging that the cookware is in a dry-burning state when the initial temperature of the detection period is greater than the temperature dry-burning threshold value;
wherein the temperature dry-fire threshold is 150 ℃.
Optionally, the temperature sensor includes a temperature sensor a and a temperature sensor B, and when one of the temperature sensor a and the temperature sensor B determines that the pot is in a dry-cooking state, it is determined that the pot is dry-cooking; the temperature sensor A and the temperature sensor B both judge that the pan does not dry fire, and then judge that the pan is in a non-dry-fire state.
In a second aspect, the application provides a cooking appliance, which comprises a pot, a heating magnetic disc, a temperature sensor and a main control chip, wherein a stirring device is arranged in the pot;
the temperature sensor is positioned at the bottom of the cooker, and the main control chip is used for executing the dry burning prevention detection method of the cooking appliance in any embodiment of the first aspect;
when the cooking utensil is judged to be higher than the limit dry-burning temperature by the method, the main control chip controls the heating magnetic disc to stop heating, and the stirring device continuously stirs;
when the method judges that the cooking utensil is less than or equal to the limit dry-burning temperature, the main control chip controls the heating magnetic disc to heat.
Compared with the prior art, the dry burning prevention detection method for the cooking utensil and the cooking utensil provided by at least one embodiment of the application have the following beneficial effects: whether the cookware is dry-burned or not can be judged according to the heating power of the heating magnetic disk, and the heating power and the temperature of the cooking utensil are detected and combined to be applied, so that the cookware is prevented from being dry-burned.
In some embodiments of the invention, the starting condition of the dry cooking determination of the cooker is determined according to the heating power, and the following effects can be achieved:
1. the temperature of the pot heated by the heating magnetic disk can be used as a starting condition for judging the dry burning of the pot, and whether the pot is dried or not is judged when the temperature of the pot heated by the heating magnetic disk meets a temperature threshold value. And 65 ℃ is used as a cookware dry-burning judgment time point, the temperature of the cookware rises more stably, and even if the temperature of the cookware is delayed, the cookware is not easy to dry-burn, so that the cookware can be prevented from dry-burning.
2. The preheating time of the heating magnetic disk heating pot can be used as a starting condition for judging the dry burning of the pot, and when the preheating time of the heating magnetic disk heating pot meets a time threshold value, whether the pot is quickly dried or not is judged. And the time threshold value can be inversely proportional to the heating power, the larger the heating power is, the shorter the preheating time of the dry cooking determination of the cookware is, thereby determining the dry cooking of the cookware within the short time of preheating the cookware and avoiding the dry cooking of the cookware.
In some embodiments of the invention, whether the pot is dry-burned or not is judged according to the temperature of the pot, and the following effects can be achieved:
1. the temperature rising slope in the detection period is compared with a set value to judge whether the cookware is dried, and whether the cookware is dried can be quickly detected, so that the cookware and the machine can be better protected.
2. The detection times of temperature rise in the detection period are compared with the set times to judge whether the cookware is dried, and whether the cookware is dried can be quickly detected, so that the cookware and the machine can be better protected.
3. Whether the cookware is dried to be burnt or not is judged by comparing the initial temperature of the detection period with the temperature dry burning threshold value, whether food materials exist in the cookware or not can be judged in a very low temperature state, and therefore the function of protecting cooking appliances is achieved.
4. Can set up two temperature sensor in the pan bottom, judge whether have the edible material in the pot through the temperature that two temperature sensor gathered simultaneously, avoid the pan to burn futilely and judge time delay or erroneous judgement.
Additional features and advantages of the application will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by the practice of the application. Other advantages of the present application can be realized and attained by the instrumentalities and combinations particularly pointed out in the specification and the drawings.
Drawings
The accompanying drawings are included to provide an understanding of the present disclosure and are incorporated in and constitute a part of this specification, illustrate embodiments of the disclosure and together with the examples serve to explain the principles of the disclosure and not to limit the disclosure.
Fig. 1 is a flowchart of a dry-heating prevention detection method for a cooking appliance according to an embodiment of the present invention;
FIG. 2 is a schematic diagram of a temperature profile provided by an embodiment of the present invention;
fig. 3 is a flowchart of a dry-heating prevention detection method for a cooking appliance according to a second embodiment of the present invention;
fig. 4 is a schematic structural diagram of a cooking appliance according to an embodiment of the present invention;
fig. 5 is a flowchart of determining dry cooking in a pot by two temperature sensors according to an embodiment of the present invention.
Detailed Description
The description herein describes embodiments, but is intended to be exemplary, rather than limiting and it will be apparent to those of ordinary skill in the art that many more embodiments and implementations are possible that are within the scope of the embodiments described herein. Although many possible combinations of features are shown in the drawings and discussed in the detailed description, many other combinations of the disclosed features are possible. Any feature or element of any embodiment may be used in combination with or instead of any other feature or element in any other embodiment, unless expressly limited otherwise.
The present application includes and contemplates combinations of features and elements known to those of ordinary skill in the art. The embodiments, features and elements disclosed in this application may also be combined with any conventional features or elements to form a unique inventive concept as defined by the claims. Any feature or element of any embodiment may also be combined with features or elements from other inventive aspects to form yet another unique inventive aspect, as defined by the claims. Thus, it should be understood that any of the features shown and/or discussed in this application may be implemented alone or in any suitable combination. Accordingly, the embodiments are not limited except as by the appended claims and their equivalents. Furthermore, various modifications and changes may be made within the scope of the appended claims.
Further, in describing representative embodiments, the specification may have presented the method and/or process as a particular sequence of steps. However, to the extent that the method or process does not rely on the particular order of steps set forth herein, the method or process should not be limited to the particular sequence of steps described. Other orders of steps are possible as will be understood by those of ordinary skill in the art. Therefore, the particular order of the steps set forth in the specification should not be construed as limitations on the claims. Further, the claims directed to the method and/or process should not be limited to the performance of their steps in the order written, and one skilled in the art can readily appreciate that the sequences may be varied and still remain within the spirit and scope of the embodiments of the present application.
Fig. 1 is a flowchart of a dry-burning prevention detection method for a cooking appliance according to an embodiment of the present invention, where the cooking appliance may include a pot, a heating magnetic disk, a temperature sensor, and a main control chip, as shown in fig. 1, an execution main body according to an embodiment of the present invention may be the main control chip, and the method for the main control chip to execute the dry-burning prevention detection method for the cooking appliance may include:
s101: when the heating magnetic disk starts to heat, the main control chip detects the heating power of the heating magnetic disk.
In practical application, the actual temperature of the cookware cannot be reflected too fast due to the delay of the temperature acquired by the temperature sensor, so that the judgment time point for judging whether the cookware is dry-cooked or not according to the temperature sensor is very important, and the selection of the judgment time point directly influences the judgment accuracy of the dry-cooking of the cookware.
In the embodiment, the determination time point for determining whether the cookware is dry-burned can be selected according to the heating power of the heating magnetic disc, so that when the heating magnetic disc is heated by adopting different heating powers, whether the cookware is dry-burned can be determined at different determination time points, and the cookware is prevented from being dry-burned.
S102: and determining the starting condition of dry burning judgment of the cooker according to the heating power.
In this embodiment, when the determination time point is selected according to the heating power of the heating disk, the start condition for determining the dry-burning of the pot can be determined according to the heating power of the heating disk, and the time point at which the start condition meets the preset condition is used as the determination time point.
The starting condition is a condition which needs to be met by starting the dry-burning judgment of the cooker at the judgment time point.
Specifically, determining the starting condition of the dry-cooking determination of the cookware according to the heating power can include the following two implementation modes:
the first implementation mode comprises the following steps: determining the preheating temperature judged by the dry burning of the cooker according to the heating power; the starting condition satisfying the preset condition may include: the preheat temperature meets a temperature threshold, which may be 65 ℃.
In this embodiment, the temperature of the pot heated by the heating disk can be used as a starting condition for judging whether the pot is dried, and when the temperature of the pot heated by the heating disk meets a temperature threshold, a pot dry-burning judging process is started to judge whether the pot is dried.
In practical application, generally, after the temperature of the pot is higher than 100 ℃, whether the pot is dry-burned or not is judged. After the temperature of the pot is higher than a certain value (such as 100 ℃), the temperature of the pot rises faster, the heating power is higher, the temperature of the pot rises faster, the temperature of the pot is delayed, and the pot is easily burnt.
In this embodiment, regard as the starting condition that the pan was done and is burnt and judge with the pan temperature, then judge the pan is done and burnt when the pan temperature is greater than 65 ℃ to 65 ℃ is regarded as the pan and is done and burnt and judge the time point, and the pan temperature rise is more steady this moment, even there is the time delay in the pan temperature, also is difficult to lead to the pan to do and burn to can avoid the pan to do and burn futilely.
The temperature threshold may be preset according to actual conditions or experience of a person skilled in the art, and the temperature thresholds corresponding to different heating powers may be different, for example, the larger the heating power is, the smaller the temperature threshold is. Alternatively, the temperature thresholds for different heating powers may be the same, for example, the temperature thresholds for all heating powers may be set to 65 ℃ but are not limited thereto.
The second implementation mode comprises the following steps: determining the preheating time of the dry burning judgment of the cooker according to the heating power; the starting condition satisfying the preset condition may include: the preheating time satisfies a time threshold.
In practical application, because heating power is different, the time speed of heat conduction is different, and heating power is big more, and the heat conduction speed of pan is fast more, and the preheating time of pan is short more.
In this embodiment, can regard as the starting condition that the pan was judged futilely to burn with the preheating time of heating disk heating pan, when the preheating time of heating disk heating pan satisfied the time threshold, then start the pan and do and burn and judge the flow, whether quick to the pan dry combustion method and judge.
Alternatively, the time threshold may be inversely proportional to the heating power. In this embodiment, the heating power is bigger, and the preheating time that the pan dry combustion method judged is shorter to judge the pan dry combustion method in the short time that the pan preheated, avoid the pan dry combustion method.
Specifically, when the heating power is less than the first power threshold, the time threshold is 1 minute; when the heating power is greater than or equal to the first power threshold and less than the second power threshold, the time threshold is 45 seconds; when the heating power is greater than or equal to the second power threshold, the time threshold is 30 seconds.
In this embodiment, the heating power may be divided into three levels: low power heating, medium power (high power) heating and high power heating, the heating power less than the first power threshold is referred to as low power heating, the heating power greater than or equal to the first power threshold and less than the second power threshold is referred to as medium power heating, and the heating power greater than or equal to the second power threshold is referred to as high power heating.
In this embodiment, when the heating power is low-power heating, the time threshold may be set to 1 minute, that is, after the magnetic disk is heated for 1 minute, the pot dry-cooking determination process is started. When the heating power is medium power heating, the time threshold value can be set to 45 seconds, namely, after the pot is heated by the heating magnetic disc for 45 seconds, the pot dry-burning judgment flow is started. When the heating power is high power heating, the time threshold value can be set to 30 seconds, namely, after the pot is heated by the heating magnetic disc for 30 seconds, the pot dry-burning judging flow is started.
The values of the first power threshold and the second power threshold may be determined according to the device type of the cooking appliance. Taking the cooker as an example, the heating power of the cooker is respectively as follows: 600W, 750W, 900W, 1050W, 1200W, 1350W, 1500W, 1650W and 1800W are 9 gears. In the process of judging dry burning prevention, the heating gear can be divided into 3 ranges, wherein 600W, 750W and 900W heating is low-power heating, 1050W, 1200W and 1350W heating is medium-power heating, and 1500W, 1650W and 1800W heating is high-power heating.
S103: when the starting condition satisfies the preset condition, whether the pot is in the dry-burning state or not is judged according to the pot temperature acquired by the temperature sensor under the starting condition.
In this embodiment, when the temperature of the pot heated by the heating disk meets the temperature threshold or the preheating time of the pot heated by the heating disk meets the time threshold, the pot dry-burning determination process is started to determine the pot dry-burning.
In practical application, at least one temperature sensor can be arranged at the bottom of the pot for collecting the temperature of the pot. Wherein, temperature sensor is located the pan bottom, and the pan temperature of its collection can be called the pan bottom temperature.
In this embodiment, when the cookware is dried, the cookware temperature collected by the temperature sensor under the starting condition can be judged. When the temperature of the cookware meets the temperature threshold value or the preheating time of the cookware meets the time threshold value, the temperature sensor is controlled to collect the temperature of the cookware, and whether the cookware is in a dry-burning state or not is judged according to the collected temperature of the cookware at the moment.
One or more temperature sensors may be provided. When a plurality of temperature sensors are arranged, the main control chip controls the temperature sensors to simultaneously collect temperatures, and when any temperature sensor judges that the pot is in a dry-burning state, the pot is judged to be dry-burning; all temperature sensors judge that the cookware is not dry-burned, and then judge that the cookware is in a non-dry-burned state.
According to the dry-burning prevention detection method for the cooking utensil, provided by the embodiment of the invention, the judgment time point for judging whether the cookware is dry-burning or not can be selected according to the heating power of the heating magnetic disc, so that when the heating magnetic disc is heated by adopting different heating powers, whether the cookware is dry-burning or not can be judged at different judgment time points, and the heating power and the temperature of the cooking utensil are combined for application, so that the dry-burning of the cookware is avoided.
In addition, the temperature of the pot heated by the heating magnetic disc can be used as a starting condition for judging the dry burning of the pot, and when the temperature of the pot heated by the heating magnetic disc meets a temperature threshold, a pot dry burning judging flow is started to judge whether the pot is dry burning or not. And 65 ℃ is used as a cookware dry-burning judgment time point, the temperature of the cookware rises more stably, and even if the temperature of the cookware is delayed, the cookware is not easy to dry-burn, so that the cookware can be prevented from dry-burning.
In addition, the preheating time of the heating magnetic disk heating cooker can be used as a starting condition for judging the dry burning of the cooker, and when the preheating time of the heating magnetic disk heating cooker meets a time threshold, a cooker dry burning judging flow is started, so that whether the cooker is dried or not is judged quickly. And the time threshold value can be in inverse proportion to the heating power, the larger the heating power is, the shorter the preheating time for judging the dry burning of the cookware is, so that the dry burning of the cookware can be judged in a short time for preheating the cookware, and the dry burning of the cookware is avoided.
Further, in the above embodiment, determining whether the pot is in the dry-cooking state according to the pot temperature collected by the temperature sensor under the starting condition may include the following three implementation manners:
the first implementation mode comprises the following steps: determining a detection period under the corresponding heating power according to the heating power; detecting whether the temperature of the cookware collected by the temperature sensor rises or not in a detection period, recording a temperature rise value in the detection period when the temperature at the end of the detection period is higher than the initial temperature of the detection period, and calculating a temperature rise slope in the detection period; judging the dry-cooking state of the pot according to the temperature rising slope; when the temperature rising slope is larger than the set value, the dry burning of the pot is judged.
In this embodiment, when determining the dry-cooking of the pot, whether the pot is dry-cooked or not can be determined by comparing the temperature rising slope in the detection period with the set value.
In practical application, in the process of dry-heating, the temperature of the pot rises quickly due to self-heating of the pot, and then the temperature is transmitted to the panel with a great delay, so that the difference between the actually detected temperature and the real temperature of the pot is larger, whether dry-heating occurs or not is detected and judged as much as possible in a short time, and the temperature in the pot rises quickly when medium-power heating occurs. When starting condition was judged in this embodiment pan dry combustion method, through temperature rising slope and the setting value comparison in the detection cycle to judge whether dry combustion method of pan, whether detection that can be quick pan is burning dry, protection pan and cooking utensil that can be better.
In practical application, because the heating power is different and the time speed of heat conduction is different, in this embodiment, the determination of the detection period may be determined according to the heating power of the cooking appliance during cooking recipes, the magnitude of the heating power is different, and the detection periods of the collected temperature points are different.
In particular, the heating power may be inversely proportional to the size of the sensing period, i.e. the larger the heating power, the smaller the sensing period. When the heating power is less than a first power threshold (low-power heating), the detection period is 2 seconds; when the heating power is greater than or equal to the first power threshold and less than the second power threshold (medium power heating), the detection period is 1.5 seconds; when the heating power is greater than or equal to the second power threshold (high power heating), the detection period is 1 second.
In this embodiment, when the pan temperature satisfies temperature threshold value or the preheating time of pan satisfies time threshold value, temperature sensor begins to gather the pan temperature, when the pan temperature begins to rise, begins to record the temperature of this moment, marks as C1, after the time of delay t, records the temperature that temperature sensor detected once more, marks as C2. If the value of C2 is larger than the value of C1, determining the difference value between C2 and C1, calculating the temperature rising slope by adopting (C2-C1)/t, comparing the temperature rising slope with a set value, and judging that the cookware is dry-burned when the temperature rising slope is larger than the set value.
The set value can be determined by the following two implementation modes:
mode 1: the set value is a preset fixed value, which can be determined according to the actual working conditions of different cooking appliances, for example, when the cooker is not dry-boiled, the slope of the temperature rising curve is less than 3 degrees/second, and the set value can be set to 3 degrees/second. Specifically, the set value is selected to be 3 degrees/second, because when the heating power is smaller, the slope of the temperature rise is smaller than 3 degrees/second, and if the set value is smaller, the judgment is too sensitive and even misjudgment is caused. In this embodiment, when the heating power is smaller, whether the heating is dry-burning or not can be judged according to the slope of continuous 10 seconds; when the power is large, the temperature rises rapidly, and it is necessary to determine whether the heat is dry-burning or not in a short time.
Mode 2: the setting value is a slope of a threshold curve, and the generating of the threshold curve may include:
when water exists in the pot, the main control chip controls the heating magnetic disc to heat at the maximum power, and collects the temperature of the pot to generate a first threshold curve; when no water exists in the pot, the main control chip controls the heating magnetic disc to heat with the minimum power, and collects the temperature of the pot to generate a second threshold curve; and averaging the pot temperatures at the same time point on the first threshold curve and the second threshold curve to generate a threshold curve.
In this embodiment, the threshold curve is a curve generated by collecting the pot temperature under the test of the water-free and water-containing states in the pot, the slope of the first threshold curve generated by collecting the pot temperature is lower than the slope of the threshold curve under the test of the water-containing state in the maximum power (such as 1800W) in the pot, and the slope of the second threshold curve generated by collecting the pot temperature is higher than the slope of the threshold curve under the test of the water-free state with the minimum power (such as 650W). Since both the ambient temperature and the voltage affect the slope of the temperature rise curve, the present embodiment uses the intermediate value of the ambient temperature and the voltage as the threshold to determine whether there is water in the pan.
The second implementation mode comprises the following steps: determining a detection period under the corresponding heating power according to the heating power; whether the temperature of the pot collected by the temperature sensor rises or not is detected in the detection period, when the end temperature of the detection period is higher than the initial temperature of the detection period, the detection times of temperature rise are recorded, and when the detection times of temperature rise continuously increase and exceed the set times, the dry burning of the pot is judged.
In this embodiment, when determining the dry-cooking of the pot, whether the pot is dry-cooked or not can be determined by comparing the number of times of detection of temperature rise in the detection period with the set number of times.
In practical application, in the process of dry-heating, the temperature of the pot rises quickly due to self-heating of the pot, and then the temperature is transmitted to the panel with a great delay, so that the difference between the actually detected temperature and the actual temperature of the pot is large, whether dry-heating occurs or not is detected and judged in a short time as much as possible, and the temperature in the pot rises quickly when medium-power heating occurs. This embodiment is when the pan is done and is burnt the judgement, through the detection number of times and the comparison of setting for the number of times of the temperature rise in the detection cycle to judge whether the pan is done and burn, whether can be quick detect out the pan and burn futilely, protection pan and cooking utensil that can be better.
The determination of the detection period is the same as that of the first implementation, and this embodiment is not described herein again.
Specifically, when the temperature of the cookware meets a temperature threshold or the preheating time of the cookware meets a time threshold, the temperature sensor starts to collect the temperature of the cookware, starts to record the temperature at the moment when the temperature of the cookware starts to rise, and is recorded as C1, and after the time t, the temperature detected by the temperature sensor is recorded again and is recorded as C2. If the value of C2 is larger than the value of C1, detecting again, continuously recording the temperature collected by the temperature sensor in the same time, counting the detection times that the value of C2 is larger than the value of C1, and judging that the cookware is dry-burned when the detection times that the value of C2 is larger than the value of C1 are larger than the set times. If the temperature values detected in two consecutive times are the same, the previously collected data are discarded, and the detection is restarted.
The set number of times may be determined according to a difference between C2 and C1, and specifically, the set number of times may be inversely proportional to a difference between C2 and C1, that is, the larger the difference between C2 and C1 is, the smaller the set number of times is. For example, when the difference between C2 and C1 is greater than 3 degrees, the set number of times may be 3. When the difference between C2 and C1 is less than 3 degrees, the set number of times may be 10. Namely, whether the difference value between C2 and C1 is more than 3 degrees is judged, if so, the difference value is judged to be dry-burning for 3 times continuously. If the temperature is not more than 3 ℃, the detection is needed for 10 times continuously, if C2 is more than C1 for 10 times continuously, the dry burning is judged, otherwise, the non-dry burning is judged. If the temperature values detected in two consecutive times are the same, the previously collected data are discarded, the detection is restarted, and the dry burning can not be judged until 10 consecutive temperature rises occur.
The third implementation mode comprises the following steps: determining a detection period under the corresponding heating power according to the heating power; generating a temperature curve of the pot temperature acquired by the temperature sensor in the detection period, and comparing the curve angle of the temperature curve with the curve angle of the threshold curve; and when the curve angle of the temperature curve is larger than the curve angle of the threshold curve, judging that the cookware is dry-cooked.
Wherein, when the temperature curve is a straight line, the curve angle is the slope of the curve. When the temperature curve is nonlinear, the curve angle is the slope of the tangent of the temperature curve.
In this embodiment, when determining the dry cooking of the pot, the temperature curve of the temperature of the pot in the detection period may be compared with the threshold curve to determine whether the pot is dry-cooked.
In practical application, in the process of dry-heating, the temperature of the pot rises quickly due to self-heating of the pot, and then the temperature is transmitted to the panel with a great delay, so that the difference between the actually detected temperature and the real temperature of the pot is larger, whether dry-heating occurs or not is detected and judged as much as possible in a short time, and the temperature in the pot rises quickly when medium-power heating occurs. When this embodiment pan is done and is judged starting condition and satisfy, the temperature curve of pan temperature is compared with threshold value curve in the detection cycle to judge whether the pan is done and burns, through the pan temperature production temperature curve with temperature sensor collection, can be quick detect out the pan whether dry combustion method, protection pan and cooking utensil that can be better.
Specifically, fig. 2 is a schematic diagram of a temperature curve provided by the embodiment of the present invention, as shown in fig. 2, a curve 1 is a threshold curve, and curves 2, 3, and 4 are temperature curves of different pot temperatures in a detection period, respectively. When the cookware is dry-burned, the curve 2, the curve 3 and the curve 4 are respectively compared with the curve angle of the curve 1, the curve angle is larger than the curve 1, such as the curve 3, the cookware is dry-burned, and the curve angle is smaller than the curve 1, such as the curve 2, the cookware is not dry-burned. On the other hand, as shown in the curve 4, if the temperature detected each time is 3 degrees higher than the temperature detected last time and is continuously detected for 3 times, the pot is judged to be dry-cooking immediately. Wherein, the abscissa in fig. 2 is time in seconds; the ordinate is the temperature value in degrees celsius.
For example, in the present embodiment, a cooking appliance is taken as an example of a cooking machine, and fig. 3 is a flowchart of a dry-heating prevention detection method for a cooking appliance according to a second embodiment of the present invention, as shown in fig. 3, which may specifically include:
s301: the function of the cooker is started.
S302: the heating power of the cooker is determined. When the cooker is heated at low power, S303 is executed; when the cooker is heated by medium power, S313 is executed; when the cooker is high-heated, S323 is executed.
In this embodiment, after the cooker starts to work, the heating power may be divided into 3 steps, which are low power heating, medium power heating and high power heating, according to the heating power selected by the user.
Wherein, according to whether the heating power belongs to high power, medium power or low power, the preheating time t1 for judging whether food materials exist in the pot is set. Because the time and the speed of heat conduction are different due to different heating powers, the preheating time t1 for judging whether food materials exist in the pot is shorter when the heating power is larger. Specifically, when the heating power is low power, medium power, and high power, t1 is 1 minute, 45 seconds, and 30 seconds, respectively.
S303: and judging whether the temperature of the temperature sensor is more than 65 ℃ or the preheating time is more than 1 minute. If yes, go to S304; otherwise, continuing to judge.
In this embodiment, because the temperature sensor is arranged at the bottom of the pot, the temperature of the temperature sensor is the temperature of the pot.
S304: the temperature point CA1 of the temperature sensor is recorded at T1.
S305: and judging whether CA1 is greater than 150 degrees. If yes, go to S312; otherwise, S306 is performed.
Further, in the above embodiment, when detecting whether the temperature of the pot collected by the temperature sensor rises in the detection period, the method may further include:
judging whether the initial temperature of the detection period is greater than a temperature dry-burning threshold value or not, and judging that the cookware is in a dry-burning state when the initial temperature of the detection period is greater than the temperature dry-burning threshold value; wherein the dry-burning threshold is 150 ℃.
In practical application, when the heating magnetic disc starts to heat, if no food material exists in the pot, the temperature in the pot rises quickly. Therefore, in this embodiment, after the heating disk starts to heat for a preheating time t1, the main control chip controls the temperature sensor to collect the temperature of the pot, so as to determine whether food material exists in the pot according to the collected temperature of the pot, and determine whether food material exists in the pot under a very low temperature state, thereby achieving the function of protecting the cooking utensil.
Specifically, the collected pot temperature is compared with a threshold temperature (which may be, but is not limited to, 150 degrees), and when the pot temperature is greater than the threshold temperature, it is determined that the pot is dry-cooking.
S306: the temperature point CA2 of the temperature sensor is recorded at time T2 (T1-T1 = 2S).
In this embodiment, when the temperature is judged to be collected in the dry-cooking of the pot, whether the heating power belongs to high power, medium power or low power can be determined so as to set the interval time T2= T1-T1 of the temperature collection. The interval time t2 of temperature collection is shorter as the heating power is larger because the time speed of heat conduction is different due to the difference of the heating power. Specifically, when the heating power is low power, medium power, and high power, t2 is 2 seconds, 1.5 seconds, and 1 second, respectively.
S307: it is determined whether CA2 is greater than CA1. If yes, go to S309; otherwise, S308 is performed.
S308: the cumulative value na is cleared, and the temperature point of the temperature sensor at this time is recorded as CA1.
S309: and calculating the difference na1 of the CA2-CA 1.
S310: add na1 to na.
In this embodiment, when the pot is dry-burning judged, if the collected pot temperature rises in the detection period, it can be judged whether the pot is dry-burning according to the integrated value na of the temperature difference between the two times in the detection period, and if the integrated value na of the temperature difference between the two times is greater than 10, it is judged that the pot is dry-burning.
S311: and judging whether na is larger than 10. If yes, go to S312; otherwise, S306 is executed.
S312: and (4) judging to be dry burning, and stopping heating.
S313: and judging whether the temperature of the temperature sensor is more than 65 ℃ or the preheating time is more than 45 seconds. If yes, go to S314; otherwise, continuing to judge.
S314: the temperature point CA1 of the temperature sensor is recorded at T1.
S315: and judging whether CA1 is greater than 150 degrees. If yes, go to S322; otherwise, S316 is executed.
S316: the temperature point CA2 of the temperature sensor is recorded at time T2 (T2-T1 = 1.5S).
S317: it is determined whether CA2 is greater than CA1. If yes, go to S319; otherwise, S318 is executed.
S318: the cumulative value na is cleared, and the temperature point of the temperature sensor at this time is recorded as CA1.
S319: the difference na1 between CA2 and CA1 is calculated.
S320: add na1 to na.
S321: and judging whether na is larger than 10. If yes, go to S322; otherwise, S316 is executed.
S322: and (4) judging to be dry burning, and stopping heating.
S323: and judging whether the temperature of the temperature sensor is more than 65 ℃ or the preheating time is more than 30 seconds. If yes, go to S324; otherwise, continuing to judge.
S324: the temperature point CA1 of the temperature sensor is recorded at T1.
S325: and judging whether CA1 is greater than 150 degrees. If yes, go to S332; otherwise, S326 is performed.
S326: the temperature point CA2 of the temperature sensor is recorded at time T2 (T1-T1 = 1S).
S327: it is determined whether CA2 is greater than CA1. If yes, go to S329; otherwise, S328 is executed.
S328: the cumulative value na is cleared, and the temperature point of the temperature sensor at this time is recorded as CA1.
S329: the difference na1 between CA2 and CA1 is calculated.
S330: add na1 to na.
S331: and judging whether na is larger than 10. If yes, go to S332; otherwise, S326 is performed.
S332: and (4) judging to be dry burning, and stopping heating.
According to the dry burning prevention detection method for the cooking utensil provided by the embodiment of the invention, whether food materials exist in the pot or not can be judged at a very low temperature state. And whether the pan is dry or not can be detected in the later stage of the cooking machine. Thereby achieving the function of protecting the cooker.
Further, in the above embodiment, in order to avoid the problem that the pot dry-cooking determination is delayed or misjudged due to inaccurate pot temperature acquired by one temperature sensor, the embodiment may set two temperature sensors at the bottom of the pot, and determine whether there is food material in the pot according to the temperatures acquired by the two temperature sensors at the same time, so as to avoid the pot dry-cooking determination delay or misjudgment. Fig. 4 is a schematic structural diagram of a cooking appliance according to an embodiment of the present invention, and as shown in fig. 4, the cooking appliance may include two temperature sensors: temperature sensor A and temperature sensor B, main control chip can control temperature sensor A and temperature sensor B and gather the pan temperature simultaneously. Wherein, C in figure 4 is a fuse link protector which is used for fusing when the temperature of the cooker is higher so as to play a protection role.
In this embodiment, when temperature sensor includes two, it judges whether the pan is done to burn and can include: when one of the temperature sensor A and the temperature sensor B judges that the pot is in a dry-burning state, the pot is judged to be dry-burning; the temperature sensor A and the temperature sensor B both judge that the cookware is not dry-burned, and then judge that the cookware is in a non-dry-burned state.
Specifically, fig. 5 is a flowchart of determining the dry cooking of the pot by two temperature sensors according to an embodiment of the present invention, as shown in fig. 5, the flowchart may specifically include:
s501: the heated disk begins heating.
S502: the temperature sensors a and B start detecting the temperature.
S503: and A and B are both judged to be dry burning, and S506 is executed.
S504: and A or B is judged to be dry burning, and S506 is executed.
S505: neither a nor B is judged to be dry-burned, and S508 is executed.
S506: the product is judged to be dry-burned.
S507: the heating of the magnetic disk is stopped.
S508: the product was judged to be non-dry-fire.
S509: the heated disk continues to heat.
In practical application, when no food material is heated in the pot, the pot is deformed, so that the temperature sensor A or B can not contact the bottom of the pot, and the real temperature in the pot can not be acquired. In this embodiment, when the pot is judged to be dry-burning, if one of the temperature sensors of a or B is judged to be dry-burning, the pot is judged to be dry-burning.
According to the dry-burning prevention detection method for the cooking utensil provided by the embodiment of the invention, the two temperature sensors can be arranged at the bottom of the pot, whether food materials exist in the pot or not is judged according to the temperatures simultaneously acquired by the two temperature sensors, and the delay or misjudgment of the dry-burning prevention judgment of the pot is avoided.
The embodiment of the invention also provides a cooking appliance, which comprises a pot, a heating magnetic disk, a temperature sensor and a main control chip, wherein a stirring device is arranged in the pot;
the temperature sensor is positioned at the bottom of the cooker, and the main control chip is used for executing the dry burning prevention detection method of the cooking appliance in any embodiment;
when the method judges that the cooking utensil is higher than the limit dry-burning temperature (such as 150 ℃), the main control chip controls the heating magnetic disc to stop heating, and the stirring device continuously stirs;
when the method judges that the temperature of the cooking utensil is less than or equal to the limit dry-burning temperature, the main control chip controls the heating magnetic disc to heat.
It will be understood by those of ordinary skill in the art that all or some of the steps of the methods, systems, functional modules/units in the devices disclosed above may be implemented as software, firmware, hardware, and suitable combinations thereof. In a hardware implementation, the division between functional modules/units mentioned in the above description does not necessarily correspond to the division of physical components; for example, one physical component may have multiple functions, or one function or step may be performed by several physical components in cooperation. Some or all of the components may be implemented as software executed by a processor, such as a digital signal processor or microprocessor, or as hardware, or as an integrated circuit, such as an application specific integrated circuit. Such software may be distributed on computer readable media, which may include computer storage media (or non-transitory media) and communication media (or transitory media). The term computer storage media includes volatile and nonvolatile, removable and non-removable media implemented in any method or technology for storage of information such as computer readable instructions, data structures, program modules or other data, as is well known to those skilled in the art. Computer storage media includes, but is not limited to, RAM, ROM, EEPROM, flash memory or other memory technology, CD-ROM, digital Versatile Disks (DVD) or other optical disk storage, magnetic cassettes, magnetic tape, magnetic disk storage or other magnetic storage devices, or any other medium which can be used to store the desired information and which can accessed by a computer. In addition, communication media typically embodies computer readable instructions, data structures, program modules or other data in a modulated data signal such as a carrier wave or other transport mechanism and includes any information delivery media as known to those skilled in the art.
Claims (9)
1. A detection method for preventing dry burning of a cooking appliance, wherein the cooking appliance comprises a cooker, a heating magnetic disc, a temperature sensor and a main control chip, and the detection method is characterized by comprising the following steps:
when the heating magnetic disk starts to heat, the main control chip detects the heating power of the heating magnetic disk, and selects a judging time point for judging whether the cookware is dry-burned or not according to the heating power of the heating magnetic disk;
determining a starting condition for dry burning judgment of the cookware according to the heating power;
when the starting condition meets a preset condition, the time point at the moment is the judging time point, and under the judging time point, whether the cooker is in a dry-burning state or not is judged according to the cooker temperature acquired by the temperature sensor under the starting condition;
when the temperature of the pot collected by the temperature sensor rises, if the temperature rising slope is larger than a set value, the dry burning of the pot is judged;
the main control chip controls the heating magnetic disc to heat at the maximum power when water exists in the cookware, and collects the temperature of the cookware to generate a first threshold curve; when no water exists in the pot, the main control chip controls the heating magnetic disc to heat with minimum power, and collects the temperature of the pot to generate a second threshold curve; averaging the pot temperatures of the same time point on the first threshold curve and the second threshold curve to generate the threshold curve.
2. The method according to claim 1, wherein the determining the starting condition of the dry cooking determination of the pot according to the heating power comprises:
determining the preheating time of the dry burning judgment of the cooker according to the heating power;
the starting condition meeting the preset condition comprises the following steps: the warm-up time satisfies a time threshold.
3. The method of claim 2, wherein the time threshold is inversely proportional to the heating power;
when the heating power is smaller than a first power threshold value, the time threshold value is 1 minute;
when the heating power is greater than or equal to a first power threshold and less than a second power threshold, the time threshold is 45 seconds;
when the heating power is greater than or equal to a second power threshold, the time threshold is 30 seconds.
4. The method according to claim 1, wherein the determining the starting condition of the dry cooking determination of the pot according to the heating power comprises:
determining the preheating temperature judged by the dry burning of the cooker according to the heating power;
the starting condition meeting the preset condition comprises the following steps: the preheating temperature meets a temperature threshold value, and the temperature threshold value is 65 ℃.
5. The method according to claim 1, wherein the determining whether the pot is in a dry-cooking state according to the pot temperature collected by the temperature sensor under the starting condition comprises:
determining a detection period under the corresponding heating power according to the heating power;
detecting whether the temperature of the cookware collected by the temperature sensor rises or not in the detection period, recording the temperature rise value in the detection period when the temperature at the end of the detection period is higher than the initial temperature of the detection period, and calculating the temperature rise slope in the detection period; judging the dry-cooking state of the pot according to the temperature rising slope; when the temperature rising slope is larger than a set value, the dry burning of the pot is judged;
or;
whether the temperature of the cookware collected by the temperature sensor rises in the detection period is detected, when the end temperature of the detection period is higher than the initial temperature of the detection period, the detection frequency of temperature rise is recorded, and when the detection frequency of temperature rise continuously increases and exceeds the set frequency, the cookware is judged to be dry-burned.
6. The method of claim 5, wherein the detection period is inversely proportional to the heating power;
when the heating power is smaller than a first power threshold value, the detection period is 2 seconds;
when the heating power is greater than or equal to a first power threshold and less than a second power threshold, the detection period is 1.5 seconds;
when the heating power is larger than or equal to a second power threshold value, the detection period is 1 second.
7. The method according to claim 5, wherein when detecting whether the temperature of the pot collected by the temperature sensor rises in the detection period, the method further comprises:
judging whether the initial temperature of the detection period is greater than a temperature dry-burning threshold value or not, and judging that the cookware is in a dry-burning state when the initial temperature of the detection period is greater than the temperature dry-burning threshold value;
wherein the temperature dry-fire threshold is 150 ℃.
8. The method according to any one of claims 1 to 7,
the temperature sensor comprises a temperature sensor A and a temperature sensor B, and when one of the temperature sensor A and the temperature sensor B judges that the pot is in a dry-burning state, the pot is judged to be dry-burning; the temperature sensor A and the temperature sensor B both judge that the pan does not dry fire, and then judge that the pan is in a non-dry-fire state.
9. A cooking utensil is characterized by comprising a pot, a heating magnetic disk, a temperature sensor and a main control chip, wherein a stirring device is arranged in the pot;
the temperature sensor is positioned at the bottom of the cooker, and the main control chip is used for executing the dry-burning prevention detection method of the cooking appliance according to any one of claims 1-8;
when the cooking utensil is judged to be higher than the limit dry-burning temperature by the method, the main control chip controls the heating magnetic disc to stop heating, and the stirring device continuously stirs;
when the method judges that the cooking utensil is less than or equal to the limit dry-burning temperature, the main control chip controls the heating magnetic disc to heat.
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| CN114489195A (en) * | 2021-12-30 | 2022-05-13 | 成都安则优科技有限公司 | Constant-temperature crystal oscillator stepping type heating method, device and system |
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