CN113803747A - Control method of dry-burning-resistant stove and stove - Google Patents
Control method of dry-burning-resistant stove and stove Download PDFInfo
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- CN113803747A CN113803747A CN202111058551.XA CN202111058551A CN113803747A CN 113803747 A CN113803747 A CN 113803747A CN 202111058551 A CN202111058551 A CN 202111058551A CN 113803747 A CN113803747 A CN 113803747A
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- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000010411 cooking Methods 0.000 claims abstract description 147
- 238000001514 detection method Methods 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims description 19
- 230000002159 abnormal effect Effects 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000002265 prevention Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 230000001133 acceleration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 238000013480 data collection Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C3/00—Stoves or ranges for gaseous fuels
- F24C3/12—Arrangement or mounting of control or safety devices
- F24C3/126—Arrangement or mounting of control or safety devices on ranges
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Abstract
The invention discloses a control method of an anti-dry-burning stove, which comprises the following steps: s1, after the cooker is opened, detecting the weight of the cookware and the weight of food in the cookware at fixed time intervals, and calculating the weight variation between two adjacent detections; s2, judging the current cooking type according to the weight variation obtained in the step S1 for a plurality of times in the preset time period; s3, calculating the average value of the weight variation acquired for a plurality of times in a preset time period; and S4, determining a dry burning threshold value according to the dry burning coefficient corresponding to the current cooking type and the average value of the corresponding weight variation. The current cooking type is judged according to the weight variation of a plurality of times in the preset time period, and meanwhile, the dry-burning threshold value of the corresponding cooking type is determined according to the average value of the weight variation of the plurality of times in the preset time period, so that different cookware types can be met, the dry-burning threshold value of each cooking type is not a fixed preset value, the accuracy of the cooker is higher when dry-burning prevention alarming is carried out, and the condition of misinformation is avoided.
Description
Technical Field
The invention belongs to the technical field of household appliances, and particularly relates to a control method of an anti-dry-burning stove and the stove.
Background
A gas range is a common cooking appliance in modern households, which heats or cooks food by burning gas to generate an open flame. Such a gas range is generally provided with a knob on a panel thereof for controlling the amount of fire and a fire switch, and a user opens/closes the gas range by the knob. However, in some cases, the user may forget to turn off the gas stove during cooking, the material in the cooker is heated for a long time, the liquid is dried, and the phenomenon of dry burning occurs. A plurality of burning processes are continuously carried out, which not only can burn food and cause waste, but also can cause overhigh temperature of the cooker and fire disasters in serious cases. Therefore, in the field of gas cookers, how to intelligently turn off a gas switch to prevent dry burning is an important research topic.
In order to solve the above problems, a gas range may be provided with a temperature sensor on the surface of the gas range or near the place where a cooker is placed to detect the temperature of the cooker. When the temperature of the cooker exceeds the threshold temperature, the dry burning is judged to occur, the gas switch is automatically switched off, and the gas stove stops working. However, the temperature threshold at which dry burning occurs is not the same in different cases due to the different cooking methods of the users at a time, and cannot be summarized. Meanwhile, the cooking type is determined according to the maximum acceleration value in the preset time, and some abnormal point data (such as accidental shaking of a cooker and the like) are not considered to be eliminated, so that the false alarm rate is high; the threshold is a preset threshold, and the method has no universality for complex and various cooking scenes and cooker types.
The present invention has been made in view of this situation.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a control method of an anti-dry-burning stove and the stove.
In order to solve the technical problems, the invention adopts the technical scheme that:
a control method of an anti-dry-burning kitchen range comprises the following steps:
s1, after the cooker is opened, detecting the weight of the cookware and the weight of food in the cookware at fixed time intervals, and calculating the weight variation between two adjacent detections;
s2, judging the current cooking type according to the weight variation obtained in the step S1 for a plurality of times in the preset time period;
s3, calculating the average value of the weight variation acquired for a plurality of times in a preset time period;
and S4, determining a dry burning threshold value according to the dry burning coefficient corresponding to the current cooking type and the average value of the corresponding weight variation.
Further, in step S2, the weight variation amounts obtained by multiple calculations within the preset time period are respectively compared with the preset range, and the cooking type is determined according to the number of times of obtaining the weight variation amounts within the preset range.
Furthermore, the preset range is divided into a plurality of areas by taking a plurality of preset weights as boundaries, and the current cooking type is determined according to the times that the weight variation falls into different areas.
Further, in step S2, the preset range includes a plurality of preset weights, and if at least the weight variation of a certain number of times is greater than the second preset weight within the preset time period, it is determined that the cooking type is cooking;
if the weight variation of at least a certain number of times is not more than the second preset weight and not less than the first preset weight, judging that the cooking type is fried dish;
and if the weight variation is smaller than the first preset weight, judging that the cooking type is frying.
Further, the specific times are obtained by excluding the number of abnormal points from the total acquisition times of the weight variation in the preset time period.
Further, when the cooking or frying state is performed in step S3, an average value of a plurality of weight variations obtained multiple times within a preset time period is calculated, and the average value is further multiplied by a dry-cooking coefficient corresponding to the cooking or frying, so as to obtain a dry-cooking threshold corresponding to the cooking mode.
Further, in the cooking state, if the weight variation exceeds the cooking dry-heating threshold and continuously exceeds a second time period, the dry heating in the current cooking state is judged;
and in the cooking state, if the weight variation exceeds the cooking dry-heating threshold value and continuously exceeds the second time interval, judging that the dry heating is generated in the current cooking state.
Further, in the fried state, if the weight variation is larger than the product of the fried dry-burning coefficient and the first preset weight, the dry-burning is judged to occur in the fried state.
Further, in the detection process, in a preset time period, if the absolute value of the difference between the new weight variation average value and the current weight variation average value is less than or equal to a third preset weight, taking the maximum value of the new weight variation average value and the current weight variation average value as the current weight variation average value, otherwise, keeping the current weight variation average value unchanged.
The invention also aims to provide a cooker, and the cooker uses the control method of the dry-burning-resistant cooker.
After adopting the technical scheme, compared with the prior art, the invention has the following beneficial effects:
1. the current cooking type is judged according to the weight variation of a plurality of times in the preset time period, and meanwhile, the dry-burning threshold value of the corresponding cooking type is determined according to the average value of the weight variation of the plurality of times in the preset time period, so that different cookware types can be met, the dry-burning threshold value of each cooking type is not a fixed preset value, the accuracy of the cooker is higher when dry-burning prevention alarming is carried out, and the condition of misinformation is avoided.
2. In the process of determining the cooking type, the number of deformities occurring in the total acquiring times of the weight variation in the preset time period can be eliminated, so that the data is more accurate.
3. Determining a dry burning threshold value by combining dry burning coefficients of different cooking types according to different cooking types, wherein the dry burning threshold value is not fixed and is more timely judged according to the dry burning threshold values generated by the different cooking types; the influence of the characteristics of the cooked food on the dry burning judgment is considered, and the dry burning judgment is more timely and accurate.
The following describes embodiments of the present invention in further detail with reference to the accompanying drawings.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention, are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the invention without limiting the invention to the right. It is obvious that the drawings in the following description are only some embodiments, and that for a person skilled in the art, other drawings can be derived from them without inventive effort. In the drawings:
fig. 1 is a schematic flow chart of a control method of an anti-dry-burning stove in an embodiment of the invention.
It should be noted that the drawings and the description are not intended to limit the scope of the inventive concept in any way, but to illustrate it by a person skilled in the art with reference to specific embodiments.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and the following embodiments are used for illustrating the present invention and are not intended to limit the scope of the present invention.
In the description of the present invention, it should be noted that the terms "upper", "lower", "front", "rear", "left", "right", "vertical", "inner", "outer", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Example one
The embodiment of the invention provides an anti-dry-burning stove which is a gas stove. This gas-cooker includes: the oven comprises an oven body, a weighing system and a control device. The kitchen range body is including the top panel that is used for bearing the weight of the cooking utensil and the bottom shell that is located the top panel below, and top panel and bottom shell inject the chamber that holds of the kitchen range body jointly, should hold the chamber mainly used for holding the main control board and the relevant circuit component of gas pipe and cooking utensils. And support legs are arranged at the positions of the four corners of the bottom shell and used for supporting the kitchen range body. Such cookware includes, but is not limited to, woks, autoclaves, pans, and the like. The top panel is provided with a cooking range opening, the cooking range opening is used for burning gas to generate firepower, and the cooker is placed right above the cooking range opening to heat and cook food. The number of the cooktops can be two or more, and in this embodiment, the number of the cooktops is two, which is generally called "double cookers". The cooktop further comprises: fire cover, ignition needle, etc.
Example two
As shown in fig. 1, in an embodiment of the present invention, a control method for an anti-dry-burning cooking appliance includes the following steps:
s1, after the cooker is opened, detecting the weight of the cookware and the weight of food in the cookware at fixed time intervals, and calculating the weight variation between two adjacent detections;
s2, judging the current cooking type according to the weight variation obtained in the step S1 for a plurality of times in the preset time period;
s3, calculating the average value of the weight variation acquired for a plurality of times in a preset time period;
and S4, determining a dry burning threshold value according to the dry burning coefficient corresponding to the current cooking type and the average value of the corresponding weight variation.
In the embodiment of the invention, the data needing to be preset in the gas stove in advance comprises a preset time interval, the unit is second, the value of the preset time interval is 20 seconds, the weight of the cookware and the material is detected by using a weighing system at a fixed time interval, and the weight variation of two adjacent times is obtained by subtracting the weight of the previous time from the weight difference of the two adjacent times. In a preset time period, the weighing system periodically detects the weight of the cooker and materials, so that a plurality of weight variable quantities are obtained through calculation in the preset time period, the current cooking type can be judged according to the plurality of weight variable quantities in the preset time period obtained through calculation, meanwhile, the average value of the plurality of weight variable quantities in the preset time period in the current cooking type is calculated, the cooking types of different types and the dry-burning coefficients of the corresponding cooking types are preset in the cooker, and the dry-burning threshold value is determined through the preset dry-burning coefficient corresponding to the current cooking type and the average value of the plurality of weight variable quantities.
The amount of weight change of the cooker varies according to the cooking type since the user applies different force to the cooker for different cooking types. In this embodiment, the current cooking type of the user is determined according to the weight variation calculated and acquired for several times within the preset time period. The main control board of the cooker is internally preset with a query comparison table of cooking types and dry-burning coefficients corresponding to the cooking types, the comparison table is provided with a plurality of dry-burning coefficients, each dry-burning coefficient corresponds to one cooking type, the cooker obtains a plurality of times of weight variation in a preset time period through calculation, queries the comparison table to obtain the cooking type of a current user, and meanwhile, can automatically match the dry-burning threshold corresponding to the current cooking type to judge whether the dry burning exists in the cooking process.
In the embodiment of the present invention, in step S2, a plurality of weight variations obtained by multiple calculations within a preset time period are respectively compared with a preset range, and a cooking type is determined according to the number of times of obtaining the weight variations within the preset range; preferably, the period is 20 seconds. As can be seen, the preset time period is set to be 20 seconds, and in addition, the preset time periods mentioned in the present embodiment are all 20 seconds long. Setting the 20 second duration may make the data collected more accurate. In the initial stage of cooking, the weight of the materials in the pot is unstable, and a period of time is needed for judging, so that in the initial stage of cooking, the stove does not perform calculation, only data is collected, and after a period of time, the data collection and analysis are started within about 30 seconds. The preset time period in this embodiment does not refer to the first 20 seconds of the initial stage of cooking, but includes 20 seconds of any stage of the initial stage of cooking, and finally determines the cooking type through a plurality of weight variations obtained by calculation for any 20-second period.
In the embodiment of the invention, the preset range is divided into a plurality of areas by taking a plurality of preset weights as boundaries, and the current cooking type is determined according to the times of the weight variation falling into different areas. The cooking utensils have set up three kinds of culinary art types, cook promptly, stir-fry and deep-fry, three kinds of culinary art types have corresponded different preset ranges simultaneously, in a plurality of weight variation volume that the time interval of predetermineeing was gathered, the weight variation volume that can calculate the acquisition many times satisfies different preset ranges, when the number of times that falls into in the region of weight variation volume reaches certain numerical value, can confirm current culinary art type, for example, in predetermineeing the time interval, the calculation has obtained 20 times weight variation volume, if the weight variation volume that wherein has obtained at least 15 times is greater than the preset range of cooking, then judge that current culinary art state is cooking.
The interval time for detecting the weight variation is 1 second, and in the detection process, calculation is not carried out at the initial cooking stage, and only value taking is carried out. In the embodiment of the invention, the weight variation is calculated and obtained for 20 times after a preset time period, and in 20 seconds, the current cooking type can be determined by ensuring that the obtained 20 weight variations meet any preset range of cooking, stewing or frying for multiple times.
In the embodiment of the invention, the control method comprises the steps that a plurality of areas are divided within a preset range by taking a plurality of preset weights as boundaries, and the acquiring times of the weight variation in each area correspond to different cooking types. The preset weight is a specific numerical value, and the preset range is divided into at least 3 regions, namely a region smaller than the first preset weight, a region not larger than the second preset weight, a region not smaller than the first preset weight and a region larger than the second preset weight. By setting 3 different preset weight regions, the current cooking state can be determined if at least 15 weight variations of 20 weight variations acquired within a preset time period are within the same preset weight region.
In step S2, the preset range includes a plurality of preset weights, and in the preset time period, if at least the weight variation of a certain number of times is greater than the second preset weight, the cooking type is determined to be steaming; wherein, the specific times are obtained by excluding the number of distortion points from the total acquisition times of the weight variation in the preset time period, and the formula for calculating the specific times meets the following requirements: the preset time period/detection interval duration-the number of deformities, the number of deformities is 5, and the second preset weight is 2 g. That is, in the preset time period, the weight change amount is calculated 20 times, and if the weight change amount is greater than 2g for at least 15 times in the calculated 20 weight change amounts, the cooking type at this time can be judged to be cooking.
In step S2, if at least the weight variation of the specific times is not greater than the second preset weight and not less than the first preset weight, it is determined that the cooking type is stir-frying; wherein the first preset weight is 1 g. In a preset time period, if at least 15 weight change amounts in the 20 weight change amounts obtained by calculation are less than or equal to 2g and more than or equal to 1g, the cooking type at the moment can be judged to be fried dish.
In the embodiment of the invention, if the judgment conditions of the cooking type and the dish frying cooking type are not met, namely the cooking type is judged to be frying if the weight variation is smaller than the first preset weight. Each cooking type corresponds to different dry-burning coefficients, and the dry-burning threshold value of the corresponding cooking type is determined according to the cooking type. The cooking type dry-burning coefficient is 1/3, the fried dish dry-burning coefficient is 1/2, the fried dry-burning coefficient is 1/5, the dry-burning threshold values of different cooking types are preset in advance, each dry-burning threshold value is not fixed, and dry-burning judgment is more timely. The influence of the characteristics of the cooked food on the dry burning judgment is considered, and the dry burning judgment is more timely and accurate. For example, in the case of cooking, since the weight change amount is smaller than that in cooking, it is preferable to preset the dry-cooking coefficient of 1/2.
And step S3, when the cooking or frying state is in the cooking or frying state, according to the average value of a plurality of weight variation values obtained for a plurality of times in the preset time period, the average value is further multiplied by a dry-cooking coefficient corresponding to the cooking or frying, and a dry-cooking threshold corresponding to the cooking mode is obtained. And in a preset time period, if the 20-time weight change quantity obtained by calculation is at least 15 times of weight change quantity which is more than or equal to 2g, judging that the current cooking type is cooking, meanwhile, further calculating the average value of the 15 current weight change quantities meeting the conditions, and determining the dry-cooking threshold value of the cooking through the product of the average value and the dry-cooking coefficient.
And under the cooking state, if the weight variation exceeds the dry-heating threshold value of the cooking and continuously exceeds the second time interval, judging that the current cooking state has dry-heating, closing a gas switch of the cooker at the moment, and stopping heating. Preferably, the second period is preset to 15 seconds.
In the cooking state, if the weight variation exceeds a cooking dry-heating threshold value and continuously exceeds a second time interval, judging that the dry heating is generated in the current cooking state; and if the weight variation quantity obtained by calculation for 20 times is at least 15 times and is more than or equal to 1g and less than or equal to 2g, judging that the current cooking type is the stir-fry type, further calculating the average value of the weight variation quantity meeting the conditions for the current 15 times, and determining the dry-fry threshold value of the stir-fry according to the product of the average value and the stir-fry dry-fry coefficient, namely the 1/2 average value.
Under the stir-fry state, if the weight variation exceeds the dry-fire threshold value of stir-fry, and last the second period of time of surpassing, then judge that the dry-fire has taken place for the current stir-fry state, close the gas switch of cooking utensils this moment, stop the heating. Preferably, the second period is preset to 15 seconds.
In the frying state, when the weight variation is larger than the product of the frying dry-burning coefficient and the first preset weight due to higher temperature; the cooking is judged to be in a cooking state and dry-cooking occurs. Namely, when the current cooking state is frying, the cooking appliance finds that the frying dry-burning coefficient is 1/5, the frying dry-burning threshold value is the product of the frying dry-burning coefficient and the first preset weight amount, namely 0.2g, and if the weight variation exceeds 0.2g in the frying state, dry burning is considered to occur, the cooking appliance is controlled to be turned off and cut off the fire, and an alarm is given.
In the embodiment of the invention, as the detection cycle of the weighing system is 1 second, in the detection process, in a preset time period, if the absolute value of the difference value between the new weight variation average value and the current weight variation average value is less than or equal to a third preset weight, the maximum value of the new weight variation average value and the current weight variation average value is taken as the current weight variation average value, otherwise, the current weight variation average value is unchanged. Preferably, the third preset weight is 2 g. The average value of the weight change is also continuously updated, so that the dry-fire threshold of the cooking type can be more accurate.
According to the control method, the cooking type is determined by calculating the times of the multiple weight change quantities meeting the preset range of the cooking type within the preset time, and meanwhile, whether dry burning occurs or not is judged according to the average value of the multiple weight change quantities meeting the conditions, so that the judgment result is more accurate, the time point of turning off the gas switch can be accurately determined, and the condition that the gas switch is automatically turned off when dry burning occurs or food is not cooked is avoided.
As shown in fig. 1, in the implementation of the present invention, the control method of the dry-burning prevention cooker is specifically as follows:
1) starting the stove, detecting the weight value at fixed time intervals, and calculating the weight variation between two adjacent detections;
2) the method comprises the following steps of (1) not calculating in the initial cooking stage, only collecting data, starting calculation after the initial cooking stage, and calculating and collecting weight variation of a plurality of times in a preset time period;
3) determining the cooking type according to the times that the weight variation quantity of a plurality of times in a preset time period meets a preset range;
4) calculating and updating an average value of the weight variation of the current cooking stage;
5) determining a corresponding dry burning coefficient according to the cooking type;
6) determining a dry burning threshold value according to the average value of the weight variation and a dry burning coefficient in a corresponding cooking state;
7) judging whether the current weight variation is larger than a dry burning threshold value, if so, controlling the cooker to cut off an air source and give an alarm; if not, executing step 1).
The above description is only for the preferred embodiment of the present invention, and not intended to limit the present invention in any way, and although the present invention has been disclosed by the preferred embodiment, it is not intended to limit the present invention, and those skilled in the art can make various changes and modifications to the equivalent embodiment without departing from the scope of the present invention.
Claims (10)
1. A control method of an anti-dry-burning kitchen range is characterized by comprising the following steps:
s1, after the cooker is opened, detecting the weight of the cookware and the weight of food in the cookware at fixed time intervals, and calculating the weight variation between two adjacent detections;
s2, judging the current cooking type according to the weight variation obtained in the step S1 for a plurality of times in the preset time period;
s3, calculating the average value of the weight variation acquired for a plurality of times in a preset time period;
and S4, determining a dry burning threshold value according to the dry burning coefficient corresponding to the current cooking type and the average value of the corresponding weight variation.
2. The control method of the anti-dry cooking stove according to claim 1, wherein in step S2, the weight variation obtained by multiple calculations within a preset time period is compared with a preset range, and the cooking type is determined according to the obtained times of the weight variation within the preset range.
3. The control method of the anti-dry cooking stove according to claim 2, wherein the preset range is divided into a plurality of areas by taking a plurality of preset weights as boundaries, and the current cooking type is determined according to the number of times that the weight variation falls into different areas.
4. The control method of the dry-heating preventing stove according to any one of claims 1 to 3, wherein in the step S2, the preset range comprises a plurality of preset weights, and in the preset time period, if at least a certain number of weight variation is larger than a second preset weight, the cooking type is judged to be cooking;
if the weight variation of at least a certain number of times is not more than the second preset weight and not less than the first preset weight, judging that the cooking type is fried dish;
and if the weight variation is smaller than the first preset weight, judging that the cooking type is frying.
5. The control method of the anti-dry cooking stove according to claim 4, wherein the specific times are obtained by excluding the number of abnormal points from the total acquisition times of the weight variation in the preset time period.
6. The control method of the anti-dry cooking stove according to claim 1, wherein when the step S3 is in the steaming or cooking state, the average value of the weight variation obtained for a plurality of times within the preset time period is calculated, and the average value is further multiplied by a dry cooking coefficient corresponding to steaming or cooking, so as to obtain the dry cooking threshold corresponding to the cooking mode.
7. The control method of the dry-heating preventing stove according to any one of claims 1 to 6, characterized in that in the cooking state, if the weight variation exceeds the cooking dry-heating threshold and continues to exceed the second time period, it is determined that dry-heating occurs in the current cooking state;
and in the cooking state, if the weight variation exceeds the cooking dry-heating threshold value and continuously exceeds the second time interval, judging that the dry heating is generated in the current cooking state.
8. The control method of the dry-heating preventing stove as claimed in any one of claims 1 to 4, wherein in the frying state, if the weight variation is larger than the product of the frying dry-heating coefficient and the first preset weight, the dry-heating is determined to occur in the frying state.
9. The control method of the anti-dry cooking appliance according to claim 8, wherein in the detection process, if the absolute value of the difference between the new weight variation average and the current weight variation average is less than or equal to a third preset weight within a preset time period, the maximum value of the new weight variation average and the current weight variation average is taken as the current weight variation average, otherwise, the current weight variation average is not changed.
10. A hob, characterized in, that the hob uses a control method of a dry-fire proof hob according to any one of the above claims 1 to 9.
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| CN202111058551.XA CN113803747A (en) | 2021-09-09 | 2021-09-09 | Control method of dry-burning-resistant stove and stove |
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| CN202111058551.XA CN113803747A (en) | 2021-09-09 | 2021-09-09 | Control method of dry-burning-resistant stove and stove |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111981519A (en) * | 2020-08-13 | 2020-11-24 | 深圳市合信达控制系统有限公司 | Dry burning prevention control method and stove |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111981519A (en) * | 2020-08-13 | 2020-11-24 | 深圳市合信达控制系统有限公司 | Dry burning prevention control method and stove |
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