CN113367554B - Control method, control device, cooking appliance and computer readable storage medium - Google Patents
Control method, control device, cooking appliance and computer readable storage medium Download PDFInfo
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- CN113367554B CN113367554B CN202010115459.1A CN202010115459A CN113367554B CN 113367554 B CN113367554 B CN 113367554B CN 202010115459 A CN202010115459 A CN 202010115459A CN 113367554 B CN113367554 B CN 113367554B
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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
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
Abstract
The invention provides a control method, a control device, a cooking appliance and a computer readable storage medium, wherein the control method comprises the following steps: acquiring the bottom temperature and the top temperature of the cooking utensil at a first sampling moment, and recording the bottom temperature and the top temperature as a first bottom temperature and a first top temperature; acquiring the bottom temperature of the cooking utensil at a second sampling moment, and recording the bottom temperature as a second bottom temperature; and determining the fault of the bottom temperature measuring component of the cooking utensil according to the magnitude relation between the first bottom temperature and the second bottom temperature or the magnitude relation between the second bottom temperature and the first top temperature. By the technical scheme, the cooking reliability can be effectively improved, and the faults of the cooking appliance can be checked in time.
Description
Technical Field
The present invention relates to the field of cooking control, and in particular, to a method for controlling a cooking appliance, a control apparatus for a cooking appliance, and a computer-readable storage medium.
Background
In order to improve the cooking performance of the electric cooker, the bottom temperature measurement component is changed from a conventional thermosensitive component to an infrared temperature measurement component. Because the infrared temperature measurement is accurate and timely, the cooking performance can be effectively improved.
In the related art, because the infrared temperature measurement component is a sensitive device, in the cooking process, if foreign matters or cooking liquor are in the measurement area, the measurement is inaccurate, and the cooking effect is poor.
Moreover, any discussion of the prior art throughout the specification is not an admission that the prior art is necessarily known to a person of ordinary skill in the art, and any discussion of the prior art throughout the specification is not an admission that the prior art is necessarily widely known or forms part of common general knowledge in the field.
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, an object of the present invention is to propose a control method of a cooking appliance.
Another object of the present invention is to provide a control device for a cooking appliance.
It is a further object of the present invention to provide a cooking appliance.
It is yet another object of the present invention to provide a computer-readable storage medium.
In an aspect of the first aspect of the present invention, a method for controlling a cooking appliance is provided, including: acquiring the bottom temperature and the top temperature of the cooking utensil at a first sampling moment, and recording the bottom temperature and the top temperature as a first bottom temperature and a first top temperature; acquiring the bottom temperature of the cooking utensil at a second sampling moment, and recording the bottom temperature as a second bottom temperature; and determining the fault of the bottom temperature measuring component of the cooking utensil according to the magnitude relation between the first bottom temperature and the second bottom temperature or the magnitude relation between the second bottom temperature and the first top temperature.
In the technical scheme, the top temperature and the bottom temperature are obtained at a plurality of sampling moments, and the bottom temperature measuring component of the cooking appliance is determined to have a fault according to the magnitude relation between the first bottom temperature and the second bottom temperature or the magnitude relation between the second bottom temperature and the first top temperature, so that the temperature measuring error can be effectively reduced, and whether the bottom temperature measuring component has a fault or not can be determined in time, so that the cooking performance and the use experience of a user are improved.
Wherein the top and bottom temperatures may be measured by temperature sensors, which may include infrared sensors and/or thermal resistance sensors.
In addition, the first sampling time and the second sampling time both belong to a water absorption stage, namely a stage that materials in the cooking utensil absorb water.
In an aspect of the second aspect of the present invention, a method for controlling a cooking appliance is provided, including: acquiring the bottom temperature and the top temperature of the cooking utensil at a third sampling moment, and recording the bottom temperature and the top temperature as a third bottom temperature and a third top temperature; determining that the cooking appliance is in a boiling state according to the third top temperature; and determining the fault of the bottom temperature measuring component of the cooking appliance according to the magnitude relation between the third bottom temperature and the first boiling temperature threshold value.
In the technical scheme, the cooking appliance is determined to be in the boiling state through the third top temperature, furthermore, the bottom temperature measurement component fault of the cooking appliance is determined according to the size relation between the third bottom temperature and the first boiling temperature threshold value, and similarly, the temperature measurement error can be effectively reduced, and whether the bottom temperature measurement component is in fault or not can be determined in time, so that the cooking performance and the use experience of a user are improved.
Wherein the top and bottom temperatures may be measured by temperature sensors, which may include infrared sensors and/or thermal resistance sensors.
In addition, the control method according to the above embodiment of the present invention may further have the following additional technical features:
in any of the above technical solutions, determining a fault of a bottom temperature measurement component of the cooking appliance according to a magnitude relationship between the first bottom temperature and the second bottom temperature, or a magnitude relationship between the second bottom temperature and the first top temperature specifically includes: calculating the temperature difference between the second bottom temperature and the first bottom temperature, and recording the temperature difference as a first temperature difference; calculating the temperature difference between the second bottom temperature and the first top temperature, and recording the temperature difference as a second temperature difference; and determining that the first temperature difference is smaller than a first temperature difference threshold value, or determining that the second temperature difference is smaller than a second temperature difference threshold value, and determining that the bottom temperature measurement component has a fault.
In the technical scheme, in the water absorption stage, the fault of the bottom temperature measurement component can be determined by determining that the first temperature difference is smaller than the first temperature difference threshold value or determining that the second temperature difference is smaller than the second temperature difference threshold value, so that the fault of the bottom temperature measurement component can be determined in time, and the subsequent cooking parameters can be adjusted according to the detected fault, so that the cooking reliability and the user experience are improved.
In any of the above technical solutions, determining that the cooking appliance is in the boiling state according to the third top temperature specifically includes: judging whether the third top temperature is greater than a second boiling temperature threshold value; and determining that the third top temperature is greater than the second boiling temperature threshold, and the maintaining time is greater than or equal to the preset time, and determining that the cooking appliance is in the boiling state.
In the technical scheme, the cooking appliance is determined to be in the boiling state by judging that the third top temperature is greater than the second boiling temperature threshold value and the maintaining time is greater than or equal to the preset time, so that whether the bottom temperature measuring component fails or not is further judged according to the boiling state, whether the detected top temperature and the detected bottom temperature are reliable or not is further judged, and the cooking performance and the user experience are further improved.
In any of the above technical solutions, determining a fault of a bottom temperature measuring component of the cooking appliance according to a magnitude relationship between the third bottom temperature and the first boiling temperature threshold specifically includes: when the cooking appliance is determined to be in the boiling state, judging whether the third bottom temperature is less than or equal to the first boiling temperature threshold value; and judging that the third bottom temperature is less than or equal to the first boiling temperature threshold value, and determining that the bottom temperature measurement component has a fault.
In the technical scheme, the fault of the bottom temperature measuring component is determined by judging that the third bottom temperature is less than or equal to the first boiling temperature threshold value, the fact that the boiling temperature is not detected by the bottom temperature measuring component in the boiling state is indicated, the fact that the bottom temperature measuring component fails is detected in time, and therefore subsequent cooking parameters are adjusted, and cooking performance and user experience are improved.
In any of the above technical solutions, the method further includes: determining the amount of materials contained in the cooking appliance according to the temperature change value of the top of the cooking appliance; according to the material quantity and the rated power, determining a first heating power and a first heating time of the cooking appliance in a water absorption stage, and/or determining a second heating power and a second heating time of the cooking appliance in a stewing stage, and/or determining a third heating power and a third heating time of the cooking appliance in a temperature keeping stage.
In the technical scheme, the material amount contained in the cooking appliance is determined according to the temperature change value of the top of the cooking appliance, so that the hidden danger of failure of a bottom temperature measuring component is solved, the cooking parameters of a water absorption stage, a rice stewing stage and a heat preservation stage are preset aiming at the material amount, and the cooking performance and the reliability are further improved.
In any of the above technical solutions, the method further includes: determining the fault of the bottom temperature measuring assembly, determining that the cooking appliance is in a water absorption stage, and executing water absorption treatment according to the first heating power and the first heating time length; determining the fault of the bottom temperature measuring component, determining that the cooking utensil is in a stewing stage, and executing water absorption treatment according to second heating power and second heating duration; and determining the fault of the bottom temperature measuring assembly, determining that the cooking appliance is in a heat preservation stage, and executing water absorption treatment according to the third heating power and the third heating time.
In the technical scheme, the problem caused by the fault of the bottom temperature measuring assembly can be solved by cooking according to preset heating power and heating duration in the water absorption stage, the stewing stage and the heat preservation stage, the probability of pot pasting or half-cooked food is effectively reduced, and the edible taste and the nutrient content of food are improved.
In any of the above technical solutions, the method further includes: and determining the fault of the bottom temperature measurement assembly, generating fault prompt information and sending the fault prompt information.
According to the technical scheme, when the bottom temperature measuring assembly is determined to be in fault, fault prompt information is generated and sent, and a user or after-sales personnel can conveniently and timely troubleshoot faults of the cooking appliance while the cooking process is not affected.
In an aspect of the third aspect of the present invention, a control device for a cooking appliance is provided, the control device including a processor, and the processor implements, when executing a computer program: as for the steps of any of the above control methods, the control device has the beneficial technical effects of any of the above control methods, and details are not repeated here.
In an aspect of the fourth aspect of the present invention, a cooking appliance is provided, including: a heating assembly configured to heat a cooking portion of a cooking appliance; the top temperature measuring component is arranged at the top of the cooking appliance and is configured to detect the top temperature of the cooking appliance; the bottom temperature measuring component is arranged at the bottom of the cooking appliance and is configured to detect the bottom temperature of the cooking appliance; like above-mentioned cooking utensil's controlling means, controlling means connects in top temperature measurement subassembly, bottom temperature measurement subassembly and heating element, and controlling means is configured to can confirm bottom temperature measurement subassembly trouble, and adjust the heating power of heating element.
The cooking appliance has the beneficial technical effects of any one of the control devices, and the details are not repeated herein.
In an aspect of the fifth aspect of the present invention, a computer-readable storage medium is provided, on which a computer program is stored, and when the computer program is executed, the steps of the control method according to any one of the above aspects are implemented.
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 flow chart of a control method of a cooking appliance according to an embodiment of the present invention;
fig. 2 shows a flow chart of a control method of a cooking appliance according to another embodiment of the present invention;
fig. 3 shows a flow chart of a control method of a cooking appliance according to another embodiment of the present invention;
fig. 4 shows a schematic block diagram of a control device of a cooking appliance according to an embodiment of the present invention;
fig. 5 shows a schematic block diagram of a cooking appliance according to an embodiment of the present invention;
FIG. 6 shows a schematic block diagram of a computer-readable storage medium according to an embodiment of the invention.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to 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.
Fig. 1 shows a flow chart of a control method of a cooking appliance according to an embodiment of the present invention.
As shown in fig. 1, a method for controlling a cooking appliance according to an embodiment of the present invention includes:
step S102, acquiring the bottom temperature and the top temperature of the cooking appliance at the first sampling time, and recording the acquired bottom temperature and the acquired top temperature as the first bottom temperature and the first top temperature.
In step S104, the bottom temperature of the cooking appliance is acquired at the second sampling timing and recorded as the second bottom temperature.
And S106, determining the fault of the bottom temperature measuring component of the cooking appliance according to the magnitude relation between the first bottom temperature and the second bottom temperature or the magnitude relation between the second bottom temperature and the first top temperature.
In the technical scheme, the top temperature and the bottom temperature are obtained at a plurality of sampling moments, and the bottom temperature measurement component fault of the cooking appliance is determined according to the size relation between the first bottom temperature and the second bottom temperature or the size relation between the second bottom temperature and the first top temperature, so that the temperature measurement error can be effectively reduced, and whether the bottom temperature measurement component is in fault or not can be timely determined, so that the cooking performance and the use experience of a user are improved.
Wherein the top and bottom temperatures may be measured by temperature sensors, which may include infrared sensors and/or thermal resistance sensors.
In addition, the first sampling time and the second sampling time both belong to a water absorption stage, namely a stage in which materials in the cooking utensil absorb water.
Fig. 2 shows a flow chart of a control method of a cooking appliance according to another embodiment of the present invention.
As shown in fig. 2, a method of controlling a cooking appliance according to another embodiment of the present invention includes:
in step S202, the bottom temperature and the top temperature of the cooking appliance are acquired at the third sampling timing and recorded as the third bottom temperature and the third top temperature.
And step S204, determining that the cooking appliance is in a boiling state according to the third top temperature.
And step S206, determining the fault of the bottom temperature measuring component of the cooking appliance according to the magnitude relation between the third bottom temperature and the first boiling temperature threshold value.
In the technical scheme, the cooking appliance is determined to be in the boiling state through the third top temperature, furthermore, the bottom temperature measurement component fault of the cooking appliance is determined according to the size relation between the third bottom temperature and the first boiling temperature threshold value, and similarly, the temperature measurement error can be effectively reduced, and whether the bottom temperature measurement component is in fault or not can be determined in time, so that the cooking performance and the use experience of a user are improved.
Wherein the top and bottom temperatures may be measured by temperature sensors, which may include infrared sensors and/or thermal resistance sensors.
In addition, the control method according to the above embodiment of the present invention may further have the following additional technical features:
in any of the above technical solutions, determining a bottom temperature measurement component fault of the cooking appliance according to a magnitude relationship between the first bottom temperature and the second bottom temperature, or a magnitude relationship between the second bottom temperature and the first top temperature specifically includes: calculating the temperature difference between the second bottom temperature and the first bottom temperature, and recording the temperature difference as a first temperature difference; calculating the temperature difference between the second bottom temperature and the first top temperature, and recording the temperature difference as a second temperature difference; and determining that the first temperature difference is smaller than a first temperature difference threshold value, or determining that the second temperature difference is smaller than a second temperature difference threshold value, and determining that the bottom temperature measurement component has a fault.
In the technical scheme, in the water absorption stage, the fault of the bottom temperature measurement component can be determined by determining that the first temperature difference is smaller than the first temperature difference threshold value or determining that the second temperature difference is smaller than the second temperature difference threshold value, so that the fault of the bottom temperature measurement component can be determined in time, and the subsequent cooking parameters can be adjusted according to the detected fault, so that the cooking reliability and the user experience are improved.
In any of the above technical solutions, determining that the cooking appliance is in the boiling state according to the third top temperature specifically includes: judging whether the third top temperature is greater than a second boiling temperature threshold value; and determining that the third top temperature is greater than the second boiling temperature threshold value, and the maintaining time is greater than or equal to the preset time, and determining that the cooking appliance is in a boiling state.
In the technical scheme, the cooking appliance is determined to be in the boiling state by judging that the third top temperature is greater than the second boiling temperature threshold value and maintaining the duration to be greater than or equal to the preset duration, so that whether the bottom temperature measurement component is in fault or not is further judged according to the boiling state, whether the detected top temperature and bottom temperature are reliable or not is further judged, and cooking performance and user experience are further improved.
In any of the above technical solutions, determining a fault of a bottom temperature measurement component of the cooking appliance according to a magnitude relationship between the third bottom temperature and the first boiling temperature threshold specifically includes: when the cooking appliance is in the boiling state, judging whether the third bottom temperature is less than or equal to a first boiling temperature threshold value; and judging that the third bottom temperature is less than or equal to the first boiling temperature threshold value, and determining that the bottom temperature measurement component has a fault.
In the technical scheme, the fault of the bottom temperature measuring component is determined by judging that the third bottom temperature is less than or equal to the first boiling temperature threshold value, the fact that the bottom temperature measuring component does not detect the boiling temperature in the boiling state is explained, the fact that the bottom temperature measuring component fails is detected in time, and therefore subsequent cooking parameters are adjusted, and further the cooking performance and the user experience are favorably improved.
In any of the above technical solutions, the method further comprises: determining the amount of materials contained in the cooking appliance according to the temperature change value of the top of the cooking appliance; according to the material quantity and the rated power, determining a first heating power and a first heating time of the cooking appliance in a water absorption stage, and/or determining a second heating power and a second heating time of the cooking appliance in a stewing stage, and/or determining a third heating power and a third heating time of the cooking appliance in a temperature keeping stage.
In the technical scheme, the material amount contained in the cooking appliance is determined according to the temperature change value of the top of the cooking appliance, so that the hidden danger of failure of a bottom temperature measuring component is solved, the cooking parameters of a water absorption stage, a rice stewing stage and a heat preservation stage are preset aiming at the material amount, and the cooking performance and the reliability are further improved.
In any of the above technical solutions, the method further includes: determining the fault of the bottom temperature measuring assembly, determining that the cooking appliance is in a water absorption stage, and executing water absorption treatment according to the first heating power and the first heating time length; determining the fault of the bottom temperature measuring component, determining that the cooking utensil is in a stewing stage, and executing water absorption treatment according to second heating power and second heating duration; and determining the fault of the bottom temperature measuring assembly, determining that the cooking appliance is in a heat preservation stage, and executing water absorption treatment according to the third heating power and the third heating time.
In the technical scheme, the problem caused by the fault of the bottom temperature measuring assembly can be solved by cooking according to preset heating power and heating duration in the water absorption stage, the stewing stage and the heat preservation stage, the probability of pot pasting or half-cooked food is effectively reduced, and the edible taste and the nutrient content of food are improved.
In any of the above technical solutions, the method further comprises: and determining the fault of the bottom temperature measurement assembly, generating fault prompt information and sending the fault prompt information.
According to the technical scheme, when the bottom temperature measuring assembly is determined to be in fault, fault prompt information is generated and sent, and a user or after-sales personnel can conveniently and timely troubleshoot faults of the cooking appliance while the cooking process is not affected.
Fig. 3 shows a flowchart illustrating a control method of a cooking appliance according to another embodiment of the present invention.
As shown in fig. 3, a method of controlling a cooking appliance according to another embodiment of the present invention includes:
in step S302, in the first water absorption stage, the first bottom temperature TEMP11 and the first top temperature TEMP21 are obtained.
In the second water absorption stage, the second bottom temperature TEMP12 and the second top temperature TEMP22 are obtained in real time in step S304.
Step S306, after counting M minutes, judging whether TEMP12-TEMP11 < A or TEMP12-TEMP21 < B is true, if yes, executing step S308, and if not, executing step S312.
Wherein M is a positive number greater than or equal to 5, 2 ℃ < A <30 ℃,2 ℃ < B <30 ℃.
And step S308, determining that the bottom temperature measurement component is invalid.
Step S310, water absorption treatment is executed according to the first heating power and the first heating time length.
Wherein, P0 is recorded as rated power, the first heating power is 0.2-0.8 of P0, and the first heating time is 1-50 minutes, preferably 20 minutes.
And step S312, determining that the temperature measuring component is normal, and continuing to perform water absorption treatment according to rated power and duration in the second water absorption stage.
In step S314, in the first boiling stage, the rice water amount information is determined according to the top temperature variation, such as the time number of the top temperature rising from 60 ℃ to 80 ℃, and the rice water amount information is determined by the instant number.
In step S316, in the second boiling stage, the third bottom temperature TEMP13 and the third top temperature TEMP23 are obtained.
Step S318, determining that TEMP23 is more than 85 ℃, maintaining for a preset time, determining that the cooking utensil is in a boiling state, namely determining that the cooking utensil is boiling when the TEMP23 at the top is more than 85 ℃ and keeps unchanged for a certain time.
Step S320, determining whether the bottom temperature measurement component is failed, if yes, performing step S330, and if not, performing step S322.
Step S322, judging whether TEMP13 is more than or equal to 100 ℃, if so, executing step S324, otherwise, executing step S328, namely whether TEMP13 is less than 100 ℃, and if so, judging that the bottom temperature measurement component is invalid.
And step S324, continuing to perform stewing processing according to the rated power and the rated time in the stewing stage.
And step S326, continuing to perform heat preservation treatment according to the rated power and the rated time length in the heat preservation stage.
And step S328, determining that the bottom temperature measurement component fails, controlling heating in the subsequent cooking process by adopting preset heating power and heating time, and sending out failure warning information of the bottom temperature measurement component in the working process or after the completion of the working process.
And step S330, executing the stewing treatment according to the second heating power and the second heating time.
Wherein P0 is taken as the rated power, the first heating power is 0.1-0.6 of P0, and the first heating time is 1-30 minutes, preferably 15 minutes.
And step S332, performing heat preservation treatment according to the third heating power and the third heating time length.
Wherein P0 is taken as the rated power, the first heating power is 0.01-0.5 of P0, and the first heating time is 1-120 minutes, preferably 30 minutes.
Wherein, when the cooking utensil is an electric cooker, the cooking utensil specifically comprises a main control unit, a heating unit, an operation unit, a heat dissipation unit and a temperature detection unit. Wherein the temperature detection unit comprises a bottom temperature measurement component and a top temperature measurement component. The bottom temperature measurement component consists of an infrared temperature detection module, and the top temperature measurement component consists of a thermosensitive component. The bottom temperature measurement component is used for measuring the temperature of the bottom of the cookware, and the bottom temperature measurement component is used for measuring the temperature of steam in cooking.
In addition, the cooking process can be divided into a first water absorption stage, a second water absorption stage, a first boiling stage, a second boiling stage, a stewing stage, a heat preservation stage and the like.
The second water absorption stage is controlled by the temperature obtained by the bottom temperature measurement component, and is generally about 60 ℃.
The boiling stage is generally controlled by the temperature obtained by the top temperature measuring component, and after the boiling temperature is detected, the heating power is reduced, so that the overflow is prevented (the temperature of water vapor is about 100 ℃ in the boiling process).
The temperature control is obtained by a bottom temperature measuring component in the stewing stage, and the temperature is generally about 125 ℃.
Fig. 4 shows a schematic block diagram of a control device of a cooking appliance according to an embodiment of the present invention.
As shown in fig. 4, a control apparatus 400 of a cooking appliance according to an embodiment of the present invention includes: a processor 402, the processor 402 implementing when executing the computer program: as for the steps of the control method, the control device 400 has the beneficial effects of any of the control methods, and is not described herein again.
Fig. 5 shows a schematic block diagram of a cooking appliance according to an embodiment of the present invention.
As shown in fig. 5, a cooking appliance 500 according to an embodiment of the present invention includes: a heating assembly 502, the heating assembly 502 configured to heat a cooking portion of the cooking appliance 500; a top temperature measurement component 504, wherein the top temperature measurement component 504 is arranged at the top of the cooking utensil 500, and the top temperature measurement component 504 is configured to detect the top temperature of the cooking utensil 500; a bottom temperature measurement component 506, wherein the bottom temperature measurement component 506 is arranged at the bottom of the cooking appliance 500, and the bottom temperature measurement component 506 is configured to detect the bottom temperature of the cooking appliance 500; as with the control device 400 of the cooking appliance described above, the control device 400 is connected to the top temperature measurement assembly 504, the bottom temperature measurement assembly 506, and the heating assembly 502, and the control device 400 is configured to determine that the bottom temperature measurement assembly 506 is malfunctioning and to adjust the heating power of the heating assembly 502.
The processor 402 includes at least one logic computing device of MCU, CPU, DSP, single chip and embedded device.
FIG. 6 shows a schematic block diagram of a computer-readable storage medium according to an embodiment of the invention.
As shown in fig. 6, a computer-readable storage medium 600 according to another embodiment of the present invention, on which a computer program is stored, the computer program, when executed by the control device 400 of the cooking appliance 500, implementing steps comprising: acquiring the bottom temperature and the top temperature of the cooking utensil at a first sampling moment, and recording the bottom temperature and the top temperature as a first bottom temperature and a first top temperature; acquiring the bottom temperature of the cooking utensil at a second sampling moment, and recording the bottom temperature as a second bottom temperature; and determining the fault of the bottom temperature measuring component of the cooking utensil according to the magnitude relation between the first bottom temperature and the second bottom temperature or the magnitude relation between the second bottom temperature and the first top temperature.
In the technical scheme, the top temperature and the bottom temperature are obtained at a plurality of sampling moments, and the bottom temperature measurement component fault of the cooking appliance is determined according to the size relation between the first bottom temperature and the second bottom temperature or the size relation between the second bottom temperature and the first top temperature, so that the temperature measurement error can be effectively reduced, and whether the bottom temperature measurement component is in fault or not can be timely determined, so that the cooking performance and the use experience of a user are improved.
Wherein the top and bottom temperatures may be measured by temperature sensors, which may include infrared sensors and/or thermal resistive sensors.
In addition, the first sampling time and the second sampling time both belong to a water absorption stage, namely a stage in which materials in the cooking utensil absorb water.
In an aspect of the second aspect of the present invention, a method for controlling a cooking appliance is provided, including: acquiring the bottom temperature and the top temperature of the cooking utensil at a third sampling moment, and recording the bottom temperature and the top temperature as a third bottom temperature and a third top temperature; determining that the cooking appliance is in a boiling state according to the third top temperature; and determining the fault of the bottom temperature measuring component of the cooking appliance according to the magnitude relation between the third bottom temperature and the first boiling temperature threshold value.
In the technical scheme, the cooking appliance is determined to be in the boiling state through the third top temperature, furthermore, the bottom temperature measurement component fault of the cooking appliance is determined according to the size relation between the third bottom temperature and the first boiling temperature threshold value, and similarly, the temperature measurement error can be effectively reduced, and whether the bottom temperature measurement component is in fault or not can be determined in time, so that the cooking performance and the use experience of a user are improved.
Wherein the top and bottom temperatures may be measured by temperature sensors, which may include infrared sensors and/or thermal resistance sensors.
In addition, the control method according to the above embodiment of the present invention may further have the following additional technical features:
in any of the above technical solutions, determining a bottom temperature measurement component fault of the cooking appliance according to a magnitude relationship between the first bottom temperature and the second bottom temperature, or a magnitude relationship between the second bottom temperature and the first top temperature specifically includes: calculating the temperature difference between the second bottom temperature and the first bottom temperature, and recording the temperature difference as a first temperature difference; calculating the temperature difference between the second bottom temperature and the first top temperature, and recording the temperature difference as a second temperature difference; and determining that the first temperature difference is smaller than a first temperature difference threshold value, or determining that the second temperature difference is smaller than a second temperature difference threshold value, and determining that the bottom temperature measurement component has a fault.
In the technical scheme, in the water absorption stage, the fault of the bottom temperature measurement component can be determined by determining that the first temperature difference is smaller than the first temperature difference threshold value or determining that the second temperature difference is smaller than the second temperature difference threshold value, so that the fault of the bottom temperature measurement component can be determined in time, and the subsequent cooking parameters can be adjusted according to the detected fault, so that the cooking reliability and the user experience are improved.
In any of the above technical solutions, determining that the cooking appliance is in the boiling state according to the third top temperature specifically includes: judging whether the third top temperature is greater than a second boiling temperature threshold value; and determining that the third top temperature is greater than the second boiling temperature threshold, and the maintaining time is greater than or equal to the preset time, and determining that the cooking appliance is in the boiling state.
In the technical scheme, the cooking appliance is determined to be in the boiling state by judging that the third top temperature is greater than the second boiling temperature threshold value and maintaining the duration to be greater than or equal to the preset duration, so that whether the bottom temperature measurement component is in fault or not is further judged according to the boiling state, whether the detected top temperature and bottom temperature are reliable or not is further judged, and cooking performance and user experience are further improved.
In any of the above technical solutions, determining a fault of a bottom temperature measurement component of the cooking appliance according to a magnitude relationship between the third bottom temperature and the first boiling temperature threshold specifically includes: when the cooking appliance is determined to be in the boiling state, judging whether the third bottom temperature is less than or equal to the first boiling temperature threshold value; and judging that the temperature of the third bottom is less than or equal to the first boiling temperature threshold value, and determining that the temperature measuring assembly at the bottom has faults.
In the technical scheme, the fault of the bottom temperature measuring component is determined by judging that the third bottom temperature is less than or equal to the first boiling temperature threshold value, the fact that the bottom temperature measuring component does not detect the boiling temperature in the boiling state is explained, the fact that the bottom temperature measuring component fails is detected in time, and therefore subsequent cooking parameters are adjusted, and further the cooking performance and the user experience are favorably improved.
In any of the above technical solutions, the method further includes: determining the amount of materials contained in the cooking appliance according to the temperature change value of the top of the cooking appliance; according to the material quantity and the rated power, determining a first heating power and a first heating time of the cooking appliance in a water absorption stage, and/or determining a second heating power and a second heating time of the cooking appliance in a stewing stage, and/or determining a third heating power and a third heating time of the cooking appliance in a temperature keeping stage.
In the technical scheme, the material amount contained in the cooking appliance is determined according to the temperature change value of the top of the cooking appliance, so that the hidden danger of failure of a bottom temperature measuring component is solved, namely, the cooking parameters of a water absorption stage, a rice stewing stage and a heat preservation stage are preset aiming at the material amount, and the cooking performance and the reliability are further improved.
In any of the above technical solutions, the method further comprises: determining the fault of the bottom temperature measuring component, determining that the cooking utensil is in a water absorption stage, and performing water absorption treatment according to first heating power and first heating duration; determining the fault of the bottom temperature measuring assembly, determining that the cooking utensil is in a stewing stage, and executing water absorption treatment according to second heating power and second heating time; and determining the fault of the bottom temperature measuring component, determining that the cooking utensil is in a heat preservation stage, and executing water absorption treatment according to third heating power and third heating time.
In the technical scheme, the problem caused by the fault of the bottom temperature measuring assembly can be solved by cooking according to preset heating power and heating duration in the water absorption stage, the stewing stage and the heat preservation stage, the probability of pot pasting or half-cooked food is effectively reduced, and the edible taste and the nutrient content of food are improved.
In any of the above technical solutions, the method further includes: and determining the fault of the bottom temperature measurement component, generating fault prompt information and sending the fault prompt information.
According to the technical scheme, when the bottom temperature measuring assembly is determined to be in fault, fault prompt information is generated and sent, and a user or after-sales personnel can conveniently and timely troubleshoot faults of the cooking appliance while the cooking process is not affected.
In view of the technical problems in the related art, the present invention provides a control method, a control apparatus, a cooking appliance, and a computer-readable storage medium, which are capable of effectively reducing temperature measurement errors and determining whether a bottom temperature measurement component fails in time to improve cooking performance and user experience by obtaining a top temperature and a bottom temperature at a plurality of sampling times and determining the failure of the bottom temperature measurement component of the cooking appliance according to a magnitude relationship between a first bottom temperature and a second bottom temperature or a magnitude relationship between the second bottom temperature and the first top temperature.
As will be appreciated by one skilled in the art, embodiments of the present invention may be provided as a method, system, or computer program product. Accordingly, the present invention may take the form of an entirely hardware embodiment, an entirely software embodiment or an embodiment combining software and hardware aspects. Furthermore, the present invention may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROM, optical storage, and the like) having computer-usable program code embodied therein.
The present invention has been described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the invention. It will be understood that each flow and/or block of the flow diagrams and/or block diagrams, and combinations of flows and/or blocks in the flow diagrams and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
It should be noted that in the claims, any reference signs placed between parentheses shall not be construed as limiting the claim. The word "comprising" does not exclude the presence of elements or steps not listed in a claim. The word "a" or "an" preceding an element does not exclude the presence of a plurality of such elements. The invention may be implemented by means of hardware comprising several distinct elements, and by means of a suitably programmed computer. In the unit claims enumerating several means, several of these means may be embodied by one and the same item of hardware. The usage of the words first, second and third, etcetera do not indicate any ordering. These words may be interpreted as names.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
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 (13)
1. A method of controlling a cooking appliance, comprising:
acquiring the bottom temperature and the top temperature of the cooking utensil at a first sampling moment, and recording the bottom temperature and the top temperature as a first bottom temperature and a first top temperature;
acquiring the bottom temperature of the cooking utensil at a second sampling moment, and recording the bottom temperature as a second bottom temperature;
and determining the fault of the bottom temperature measuring component of the cooking utensil according to the magnitude relation between the second bottom temperature and the first top temperature.
2. The method for controlling the cooking appliance according to claim 1, wherein determining the malfunction of the bottom temperature measurement component of the cooking appliance according to the magnitude relationship between the second bottom temperature and the first top temperature comprises:
calculating the temperature difference between the second bottom temperature and the first top temperature, and recording the temperature difference as a second temperature difference;
and determining that the second temperature difference is smaller than a second temperature difference threshold value, and determining that the bottom temperature measurement assembly has a fault.
3. The control method of the cooking appliance according to claim 1 or 2, further comprising:
determining the amount of materials contained in the cooking appliance according to the temperature change value of the top of the cooking appliance;
according to the material quantity and the rated power, determining a first heating power and a first heating time of the cooking utensil in a water absorption stage, and/or determining a second heating power and a second heating time of the cooking utensil in a stewing stage, and/or determining a third heating power and a third heating time of the cooking utensil in a temperature keeping stage.
4. The method of controlling a cooking appliance according to claim 3, further comprising:
determining that the bottom temperature measuring assembly has faults, determining that the cooking appliance is in the water absorption stage, and executing water absorption treatment according to the first heating power and the first heating time length;
determining that the bottom temperature measuring assembly has faults, determining that the cooking utensil is in the stewing stage, and executing water absorption treatment according to the second heating power and the second heating time;
and determining that the bottom temperature measuring assembly has faults, determining that the cooking appliance is in the heat preservation stage, and executing water absorption treatment according to the third heating power and the third heating time.
5. The control method of the cooking appliance according to claim 1 or 2, further comprising:
and determining the fault of the bottom temperature measurement assembly, generating fault prompt information and sending the fault prompt information.
6. A method of controlling a cooking appliance, comprising:
acquiring the bottom temperature and the top temperature of the cooking utensil at a third sampling moment, and recording the bottom temperature and the top temperature as a third bottom temperature and a third top temperature;
determining that the cooking appliance is in a boiling state according to the third top temperature;
determining the fault of the bottom temperature measuring component of the cooking appliance according to the magnitude relation between the third bottom temperature and the first boiling temperature threshold;
determining that the cooking appliance is in a boiling state according to the third top temperature specifically comprises:
judging whether the third top temperature is greater than a second boiling temperature threshold value;
and determining that the third top temperature is greater than the second boiling temperature threshold value, and the maintaining time is greater than or equal to a preset time, and determining that the cooking appliance is in the boiling state.
7. The method for controlling the cooking appliance according to claim 6, wherein determining the malfunction of the bottom thermometry component of the cooking appliance according to the magnitude relationship between the third bottom temperature and the first boiling temperature threshold comprises:
determining whether the third bottom temperature is less than or equal to the first boiling temperature threshold when the cooking appliance is determined to be in the boiling state;
and judging that the third bottom temperature is less than or equal to the first boiling temperature threshold value, and determining that the bottom temperature measurement component has a fault.
8. The method of controlling a cooking appliance according to claim 6, further comprising:
determining the amount of materials contained in the cooking appliance according to the temperature change value of the top of the cooking appliance;
according to the material quantity and the rated power, determining a first heating power and a first heating time of the cooking utensil in a water absorption stage, and/or determining a second heating power and a second heating time of the cooking utensil in a stewing stage, and/or determining a third heating power and a third heating time of the cooking utensil in a temperature keeping stage.
9. The method of controlling a cooking appliance according to claim 8, further comprising:
determining that the bottom temperature measuring assembly has faults, determining that the cooking appliance is in the water absorption stage, and executing water absorption treatment according to the first heating power and the first heating time length;
determining that the bottom temperature measuring assembly has faults, determining that the cooking utensil is in the stewing stage, and executing water absorption treatment according to the second heating power and the second heating time;
and determining that the bottom temperature measuring assembly has faults, determining that the cooking appliance is in the heat preservation stage, and executing water absorption treatment according to the third heating power and the third heating time.
10. The method of controlling a cooking appliance according to any one of claims 6 to 9, further comprising:
and determining the fault of the bottom temperature measurement assembly, generating fault prompt information and sending the fault prompt information.
11. A control device for a cooking appliance, characterized in that the control device comprises a processor which, when executing a computer program, implements a control method for a cooking appliance according to any one of claims 1 to 10.
12. A cooking appliance, comprising:
a heating assembly configured to heat a cooking portion of the cooking appliance;
a top temperature measurement component disposed at a top of the cooking appliance, the top temperature measurement component configured to detect a top temperature of the cooking appliance;
the bottom temperature measuring component is arranged at the bottom of the cooking appliance and is configured to detect the bottom temperature of the cooking appliance;
the control device of the cooking appliance of claim 11, connected to the top thermometric assembly, the bottom thermometric assembly and the heating assembly, the control device configured to enable determination of a failure of the bottom thermometric assembly and adjustment of heating power of the heating assembly.
13. A computer-readable storage medium having stored thereon a computer program, characterized in that,
the computer program, when executed, implements the steps of a method of controlling a cooking appliance as claimed in any one of claims 1 to 10.
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| CN110107389B (en) * | 2019-07-08 | 2019-10-22 | 潍柴动力股份有限公司 | A kind of creditability detection method and device of temperature sensor |
| CN110501094A (en) * | 2019-09-05 | 2019-11-26 | 珠海格力电器股份有限公司 | Fault detection calibration method, air conditioner and the computer readable storage medium of electric appliance temperature sensor |
| CN110750062B (en) * | 2019-10-25 | 2021-01-26 | 佛山市顺德区美的洗涤电器制造有限公司 | Detection method, cooking utensil, cooking system and computer readable storage medium |
| CN111811148B (en) * | 2020-07-30 | 2022-03-25 | 合肥美的暖通设备有限公司 | Fault detection method and device, heat pump heating equipment and computer readable storage medium |
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| JP2008267681A (en) * | 2007-04-19 | 2008-11-06 | Paloma Ind Ltd | Heating cooker |
| CN105865410A (en) * | 2015-01-19 | 2016-08-17 | 佛山市顺德区美的电热电器制造有限公司 | Altitude height detection method used for cooking utensils, apparatus thereof and cooking utensils |
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