CN113876180A - Self-cleaning method and device for cooking equipment and cooking equipment - Google Patents

Self-cleaning method and device for cooking equipment and cooking equipment Download PDF

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Publication number
CN113876180A
CN113876180A CN202111168380.6A CN202111168380A CN113876180A CN 113876180 A CN113876180 A CN 113876180A CN 202111168380 A CN202111168380 A CN 202111168380A CN 113876180 A CN113876180 A CN 113876180A
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China
Prior art keywords
determining
making
cleaning
parameter
cooking
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Granted
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CN202111168380.6A
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Chinese (zh)
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CN113876180B (en
Inventor
张敏
叶鑫
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Tineco Intelligent Technology Co Ltd
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Tineco Intelligent Technology Co Ltd
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Priority claimed from CN202110620040.6A external-priority patent/CN113208408A/en
Priority claimed from CN202110768960.2A external-priority patent/CN113331674A/en
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Publication of CN113876180A publication Critical patent/CN113876180A/en
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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
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/16—Inserts
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
    • Y02A40/81—Aquaculture, e.g. of fish
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02B—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO BUILDINGS, e.g. HOUSING, HOUSE APPLIANCES OR RELATED END-USER APPLICATIONS
    • Y02B40/00—Technologies aiming at improving the efficiency of home appliances, e.g. induction cooking or efficient technologies for refrigerators, freezers or dish washers
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02D—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN INFORMATION AND COMMUNICATION TECHNOLOGIES [ICT], I.E. INFORMATION AND COMMUNICATION TECHNOLOGIES AIMING AT THE REDUCTION OF THEIR OWN ENERGY USE
    • Y02D30/00—Reducing energy consumption in communication networks
    • Y02D30/70—Reducing energy consumption in communication networks in wireless communication networks
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P90/00—Enabling technologies with a potential contribution to greenhouse gas [GHG] emissions mitigation
    • Y02P90/02—Total factory control, e.g. smart factories, flexible manufacturing systems [FMS] or integrated manufacturing systems [IMS]
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P90/00—Enabling technologies with a potential contribution to greenhouse gas [GHG] emissions mitigation
    • Y02P90/30—Computing systems specially adapted for manufacturing

Abstract

The embodiment of the invention relates to a self-cleaning method and device for cooking equipment and the cooking equipment, wherein the self-cleaning method and device comprise the following steps: determining the making materials and making parameters corresponding to the dish information; determining parameters to be cleaned corresponding to the dish information according to the making materials and the making parameters; according to treat the washing mode that washs the parameter and confirm cooking equipment, confirm the dirty degree that the dish caused cooking equipment after accomplishing the preparation through the preparation material of dish information and preparation parameter, confirm different washing modes according to the difference of dirty degree, recycle this washing mode and wash and can realize intelligent, the customization is washd, compare in single fixed washing mode, the cleaning performance is more excellent.

Description

Self-cleaning method and device for cooking equipment and cooking equipment
Technical Field
The embodiment of the invention relates to the field of intelligent electrical appliances, in particular to a self-cleaning method and device for cooking equipment and the cooking equipment.
Background
The full-automatic frying pan is an intelligent device which adopts a professional cooking program simulation technology, does not need manual supervision, puts in accurate main materials, ingredients and seasonings at one time, sets a program, automatically heats oil, turns over and fries automatically, controls duration and degree of heating automatically, and can cook automatically without experience.
In the related art, the full-automatic frying pan is cleaned by adopting a fixed cleaning mode after the frying is finished, and the cleaning requirements of the full-automatic frying pan can not be met for different kinds of dishes according to a single cleaning mode.
Disclosure of Invention
In view of the above, to solve the technical problems or some technical problems, embodiments of the present invention provide a self-cleaning method and apparatus for a cooking apparatus, and a cooking apparatus.
In a first aspect, embodiments of the present invention provide a self-cleaning method for a cooking apparatus, including:
determining the making materials and making parameters corresponding to the dish information;
determining parameters to be cleaned corresponding to the dish information according to the making materials and the making parameters;
and determining a cleaning mode of the cooking equipment according to the parameter to be cleaned.
In a possible embodiment, the determining the production materials and production parameters corresponding to the dish information includes:
searching a menu corresponding to the dish information from a menu library;
acquiring food materials, seasonings, material boxes and cooking time corresponding to the dish information from the menu;
determining first data corresponding to the food materials, second data corresponding to the seasonings, third data corresponding to the material boxes and fourth data corresponding to the cooking time according to the quantity information corresponding to the dish information;
determining the manufacturing material according to the food material and the first data corresponding to the food material, the seasoning and the second data corresponding to the seasoning, and the material box and the third data corresponding to the material box;
and determining the manufacturing parameters according to the cooking time and fourth data corresponding to the cooking time.
In one possible embodiment, the method further comprises:
receiving an adjustment operation on the menu, wherein the adjustment operation comprises the following steps: adding, deleting, modifying one or more of the food material, the seasoning, the cartridge, and the cooking time;
and executing the step of determining the making materials and the making parameters according to the adjusted menu.
In a possible embodiment, the determining the parameter to be cleaned corresponding to the dish information according to the making material and the making parameter includes:
determining a first parameter corresponding to the making material from the incidence relation, wherein the first parameter is used for representing the pollution degree of the making material to the cooking equipment in the dish information making process;
determining a second parameter corresponding to the making parameter from the incidence relation, wherein the first parameter is used for representing the pollution degree of the making parameter to the cooking equipment in the dish information making process;
determining a parameter to be cleaned corresponding to the dish information based on the first parameter and the second parameter;
the incidence relation stores the corresponding relation of the pollution degree of the cooking equipment by the making material in the dish information making process and the corresponding relation of the pollution degree of the making parameter in the dish information making process.
In one possible embodiment, the determining a washing mode of the cooking device according to the parameter to be washed includes:
when the parameter to be cleaned is smaller than a first threshold value, determining that the cleaning mode of the cooking equipment is a first cleaning mode;
when the parameter to be cleaned is larger than or equal to a first threshold value and smaller than a second threshold value, determining that the cleaning mode of the cooking equipment is a second cleaning mode;
and when the parameter to be cleaned is larger than or equal to a second threshold value, determining that the cleaning mode of the cooking equipment is a third cleaning mode.
In one possible embodiment, the cleaning process corresponding to the third mode includes at least one of:
the cleaning step corresponding to the second cleaning mode is performed for a plurality of times, the cleaning step corresponding to the first cleaning mode is performed for a plurality of times, or the cleaning steps corresponding to the first cleaning mode and the second cleaning mode are performed for a preset number of times.
In a second aspect, embodiments of the present invention provide a self-cleaning method for a cooking apparatus, including:
acquiring a cleaning mode;
and after the cooking equipment is detected to finish the dish frying operation, cleaning the cooking equipment by using the cleaning mode.
In one possible embodiment, before the performing of the washing operation on the cooking apparatus using the washing mode, the method further includes:
displaying the washing mode on the cooking device;
and sending the cleaning mode to a terminal device.
In one possible embodiment, before the performing a washing operation on the cooking apparatus using the washing mode, the method further includes:
receiving an update operation on the cleaning mode;
the performing a washing operation on the cooking apparatus using the washing mode includes:
and performing a washing operation on the cooking apparatus using the updated washing mode.
In a third aspect, embodiments of the present invention provide a self-cleaning apparatus for a cooking device, including:
the first determining module is used for determining the making materials and making parameters corresponding to the dish information;
the second determining module is used for determining the parameters to be cleaned corresponding to the dish information according to the making materials and the making parameters;
and the third determining module is used for determining the cleaning mode of the cooking equipment according to the parameter to be cleaned.
In a fourth aspect, embodiments of the present invention provide a self-cleaning apparatus for a cooking device, including:
the acquisition module is used for acquiring a cleaning mode;
and the control module is used for cleaning the cooking equipment by utilizing the cleaning mode after detecting that the cooking equipment completes the dish frying operation.
In a fifth aspect, an embodiment of the present invention provides a cooking apparatus, including: a processor and a memory, the processor for executing a determination program of a mode stored in the memory to implement: determining the making materials and making parameters corresponding to the dish information; determining parameters to be cleaned corresponding to the dish information according to the making materials and the making parameters; determining a cleaning mode of the cooking equipment according to the parameter to be cleaned; or acquiring a cleaning mode; and after the cooking equipment is detected to finish the dish frying operation, cleaning the cooking equipment by using the cleaning mode.
In a sixth aspect, an embodiment of the present invention provides a storage medium, where the storage medium stores one or more programs, and the one or more programs are executable by one or more processors to implement: determining the making materials and making parameters corresponding to the dish information; determining parameters to be cleaned corresponding to the dish information according to the making materials and the making parameters; determining a cleaning mode of the cooking equipment according to the parameter to be cleaned; or acquiring a cleaning mode; and after the cooking equipment is detected to finish the dish frying operation, cleaning the cooking equipment by using the cleaning mode.
According to the self-cleaning scheme of the cooking equipment provided by the embodiment of the invention, the making materials and making parameters corresponding to the dish information are determined; determining parameters to be cleaned corresponding to the dish information according to the making materials and the making parameters; according to treat the washing mode that washs the parameter and confirm cooking equipment, confirm the dirty degree that the dish caused cooking equipment after accomplishing the preparation through the preparation material of dish information and preparation parameter, confirm different washing modes according to the difference of dirty degree, recycle this washing mode and wash and can realize intelligent, the customization is washd, compare in single fixed washing mode, the cleaning performance is more excellent.
Drawings
FIG. 1 is a schematic flow diagram of a self-cleaning method for a cooking apparatus according to an embodiment of the present invention;
FIG. 2 is a schematic flow diagram of another self-cleaning method for a cooking apparatus according to an embodiment of the invention;
FIG. 3 is a schematic flow diagram of a self-cleaning method for a cooking apparatus according to an embodiment of the invention;
FIG. 4 is a schematic structural diagram of a self-cleaning device of a cooking apparatus according to an embodiment of the invention;
FIG. 5 is a schematic diagram of another self-purging device for a cooking apparatus, according to an embodiment of the present invention;
fig. 6 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present invention.
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 of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
For the convenience of understanding of the embodiments of the present invention, the following description will be further explained with reference to specific embodiments, which are not to be construed as limiting the embodiments of the present invention.
Fig. 1 is a schematic flow chart of a self-cleaning method for a cooking apparatus according to an embodiment of the present invention, as shown in fig. 1, the method specifically includes:
and S11, determining the making materials and making parameters corresponding to the dish information.
The self-cleaning method of the cooking equipment provided by the embodiment of the invention is applied to intelligent electrical equipment, such as the cooking equipment, the cooking equipment can be a full-automatic wok, and the cooking equipment can clean a wok body through different cleaning modes.
Further, corresponding making materials and making parameters are determined according to the dish information to be made, wherein the dish information can be understood as any dish stored in the cooking equipment or the dish input by the user; the preparation material may be understood as a material (e.g., a food material, a condiment, and a cartridge for containing the food material and the condiment) required for preparing the dish information, and the preparation parameter may be understood as a control parameter (e.g., a cooking time, a cooking gear, etc.) in the process of preparing the dish by using the preparation material.
In this embodiment, a plurality of pieces of dish information may be stored in the cooking device, a user may select one piece of dish information to be made from a menu bar in the cooking device, and the server performs matching according to the selected piece of dish information to obtain a making material and a making parameter corresponding to the piece of dish information.
The cooking device can also be connected with an external terminal device (for example, a smart phone), the information of the dishes to be made is input through the terminal device, and the making materials and making parameters corresponding to the information of the dishes are inquired through the terminal device.
And S12, determining the parameters to be cleaned corresponding to the dish information according to the making materials and the making parameters.
In this embodiment, a plurality of manufacturing materials and a plurality of to-be-cleaned parameters corresponding to the manufacturing parameters are prestored, and the to-be-cleaned parameters can be understood as the degree of contamination to the cooking equipment after the cooking is completed by using the manufacturing materials and the manufacturing parameters, that is, the larger the to-be-cleaned parameter is, the higher the degree of contamination of the cooking equipment is, and conversely, the smaller the to-be-cleaned parameter is, the lower the degree of contamination of the cooking equipment is.
It should be noted that: the corresponding relation between the manufacturing materials and the manufacturing parameters and the parameters to be cleaned can be stored in the server, can also be stored in the local cooking equipment, and can be updated through network or user-defined input/modification.
Furthermore, after the making parameters and the making materials are determined according to the dish information, the corresponding parameters to be cleaned are inquired from the server or the local according to the making materials and the making parameters.
In one example, assume that the first parameter to be cleaned corresponding to the manufacturing material is: 2, the second to-be-cleaned parameters corresponding to the manufacturing parameters are as follows: 1, the total parameter to be cleaned is 3.
And S13, determining the cleaning mode of the cooking equipment according to the parameter to be cleaned.
In this embodiment, a corresponding relationship between a plurality of sets of parameters to be cleaned and cleaning modes is preset, where the corresponding relationship may be understood as a relationship between a degree of soiling of the cooking apparatus and the cleaning mode, the parameters to be cleaned in the corresponding relationship may be range values (for example, when the parameters to be cleaned are 0 to 3, the corresponding cleaning mode is the first cleaning mode), the cleaning mode may be set by itself according to different cooking apparatuses (for example, a normal cleaning mode, a powerful cleaning mode, and the like), and the corresponding relationship between the parameters to be cleaned and the cleaning mode may be set according to an actual situation, which is not specifically limited in this embodiment.
Further, a corresponding cleaning mode is matched from the corresponding relation between the parameters to be cleaned and the cleaning mode according to the acquired parameters to be cleaned, and the cleaning mode is used for indicating that the cleaning step corresponding to the cleaning mode is automatically executed (namely, the self-cleaning function is realized) after the cooking equipment finishes making dishes.
In the present embodiment, the cleaning mode refers to a cleaning method of the cooking apparatus in a self-cleaning process, including but not limited to: the self-cleaning method can be determined according to the degree of contamination of the cooking equipment, or according to the total time of the self-cleaning, or according to the amount of cleaning agent added in the self-cleaning process, or according to the number of times of the self-cleaning.
In other embodiments, the cleaning modes include, but are not limited to, normal self-cleaning, self-cleaning by heating, and self-cleaning by steam, wherein normal self-cleaning is performed by adding normal temperature water, self-cleaning by heating is performed by heating water in the pot body by the cooking device, self-cleaning by hot water is performed by steam, and self-cleaning by 360 degrees is performed by steam in the pot body.
According to the self-cleaning method of the cooking equipment, provided by the embodiment of the invention, the making materials and the making parameters corresponding to the dish information are determined; determining parameters to be cleaned corresponding to the dish information according to the making materials and the making parameters; according to treat the washing mode that washs the parameter and confirm cooking equipment, confirm the dirty degree that the dish caused cooking equipment after accomplishing the preparation through the preparation material of dish information and preparation parameter, confirm different washing modes according to the difference of dirty degree, recycle this washing mode and wash and can realize intelligent, the customization is washd, compare in single fixed washing mode, the cleaning performance is more excellent.
Fig. 2 is a schematic flow chart of another self-cleaning method for a cooking apparatus according to an embodiment of the present invention, as shown in fig. 2, the method specifically includes:
and S21, searching a menu corresponding to the dish information from a menu library.
S22, obtaining the food material, the seasoning, the material box and the cooking time length corresponding to the dish information from the menu.
The self-cleaning method of the cooking equipment provided by the embodiment of the invention is applied to the cooking equipment, and the cooking equipment can be a full-automatic frying pan which has a self-cleaning function.
Further, a display interface with various kinds of dish information is provided in the cooking device, in the display interface, a user can select the dish information to be made (the dish information can be understood as a dish name, for example, the dish information can be "braised chicken wings"), or the cooking device establishes a connection with an external terminal device through wireless (for example, the cooking device is controlled through an APP loaded on the terminal device), and sends the dish information to the cooking device through the terminal device.
The recipe corresponding to the dish information is preset, the recipe can include making materials and making parameters of the recipe (the making materials and the making parameters in the recipe can be set to be single weight or double weight), the recipe corresponding to the dish information is stored in a server or local cooking equipment, and the stored format can be in the form of text or table and the like.
After the dish information is determined, a menu corresponding to the dish information is inquired from a server or cooking equipment according to the dish information, and then making materials and making parameters are obtained from the menu.
In an alternative of the embodiment of the present invention, the manufacturing materials and the manufacturing parameters may be classified, for example, the manufacturing materials are divided into: the food material, seasoning, material box and the like, and the preparation parameters are as follows: duration of cooking, cooking mode, etc.
In an alternative of the embodiment of the present invention, an adjustment operation on the recipe is received, the adjustment operation including: adding, deleting, modifying one or more of the food material, the seasoning, the cartridge, and the cooking time; and executing the step of determining the making materials and the making parameters according to the adjusted menu.
Specifically, the embodiment provides a function of adjusting a menu, and a user may adjust the menu according to personal preferences, for example, by providing an edit button for the menu in a display interface of the terminal device, and triggering the edit button, operations such as adding, deleting, and changing the menu may be implemented.
In one example, the "braised chicken wings" in the recipe can achieve "no piquancy", "piquancy increasing" and the like through the adjustment operation of the recipe.
S23, determining first data corresponding to the food material, second data corresponding to the seasoning, third data corresponding to the material box and fourth data corresponding to the cooking time according to the portion information corresponding to the dish information.
In this embodiment, the input/selection button for providing the portion information corresponding to the recipe information is provided in the display interface, so that the user can set the portion corresponding to the recipe information according to the actual situation, for example, the making material and the making parameter in the recipe are single portion, the user needs to make three-person portion dishes, and the server determines the first data corresponding to the food material, the second data corresponding to the seasoning, the third data corresponding to the material box, the fourth data corresponding to the cooking time length, and the like according to the portion information and the recipe.
S24, determining the making material according to the food material and the first data corresponding to the food material, the seasoning and the second data corresponding to the seasoning, and the third data corresponding to the material box and the material box.
And S25, determining the manufacturing parameters according to the cooking time length and fourth data corresponding to the cooking time length.
And S26, determining a first parameter corresponding to the making material from the association relation, wherein the first parameter is used for representing the pollution degree of the making material to the cooking equipment in the dish information making process.
And S27, determining a second parameter corresponding to the making parameter from the association relationship, wherein the first parameter is used for representing the pollution degree of the making parameter to the cooking equipment in the dish information making process.
In this embodiment, an association relationship is preset, and the association relationship stores a correspondence relationship of a contamination degree of a cooking device by a making material in a dish information making process, and a correspondence relationship of a contamination degree of a cooking device by a making parameter in a dish information making process. The association relationship may be obtained by the cooking device executing historical data in the dish making process, and may also be set by user, which is not specifically limited in this embodiment.
In an example, the association can be:
oils, their preparation and their use 0.6/ml For example, peanut oil, rapeseed oil and the like
Powdered seasoning 0.5/ml For example, common salt, pepper, etc
Liquid seasonings 0.1/ml For example, light soy sauce, dark soy sauce, etc
Meat product 0.3/50g For example, pork, beef, etc
Slow stewing dish 0.15/10min
TABLE 1
In this embodiment, for convenience of storage and search, the manufacturing parameters and the manufacturing materials in this embodiment may be labeled (identified) in a hierarchical manner, and the labels are used for storage and query.
For example, the primary label is a major group (e.g., oils, spices, meat, etc.), the secondary label is a minor group (e.g., peanut oil in oils, rapeseed oil, etc., powder spices in spices, liquid spices, etc.), and the tertiary label may be a minor group (e.g., salt, pepper, etc. in powder spices).
In one example:
the oil such as peanut oil, rapeseed oil, olive oil, corn oil, sunflower oil, chili oil and the like is labeled with "oil" seasonings, and the fouling coefficient is set to be 0.6 per milliliter.
Powdery seasonings such as chicken essence, salt, pepper powder, cumin, pepper powder, chili powder, five spice powder, raw powder, spiced salt and the like are labeled, and the smudging coefficient is set to be 0.5 per gram.
The non-oil and non-viscous seasonings such as soy sauce, light soy sauce, dark soy sauce, vinegar, non-oil, cooking wine, beer and the like are labeled with 'liquid' seasonings, and the smudging coefficient is set to be 0.1 per milliliter.
The thick seasonings such as sesame paste, chilli sauce, beef paste, aged-dry mother, tomato sauce, hoisin sauce and the like are labeled with the thick seasonings, and the smudging coefficient per milliliter is set to be 0.8.
The pepper, anise, dried hot pepper, capsicum frutescens, onion sections, ginger slices, garlic cloves and other dried goods are labeled with a dried-goods seasoning, and the smudging coefficient is set to be 0.2.
The label of 'purified water type seasoning' is marked on hot water, purified water and cold water, and the smudging coefficient is set to be 0.
If mixed seasonings exist in the menu, a label of 'mixed seasonings' is directly marked, and the dirty coefficient per milliliter is set to be 0.8.
Meat such as chicken, duck, goose, cattle, dog and rabbit is labeled as meat food material, and the fouling coefficient of each 50g is set to be 0.3.
Vegetables such as broccoli, artemisia selengensis, green cucumber and the like are labeled with vegetable food materials, and the soiling factor of each 50g is set to be 0.1.
Aquatic products such as weever, black carp, lobster, shrimp, seafood, crab and the like are labeled as aquatic food materials, and the fouling coefficient of 50g per fish is set to be 0.15.
The five cereals such as peanut, corn, glutinous rice and black rice are labeled as five-cereal food materials, and the smudging coefficient per 50g is 0.1.
The cooking time is less than 5 minutes, a label of 'express dish' is marked, and the smudging coefficient is set to be 0.1.
The cooking time is longer than 5 minutes, a label of 'slow stewing dish' is marked, and the soiling factor is set to be 0.15 per ten minutes.
The number of the used material boxes is marked according to the number of the material boxes, and the dirt coefficient of each material box is set to be 0.15.
The storage form of the association relationship may be other forms besides the table, for example, a node, etc.
Further, the first parameter is searched and calculated from the correlation according to the manufacturing material (the calculation process may be cumulative summation), and the second parameter is searched and calculated from the correlation according to the manufacturing parameter.
And S28, determining the parameter to be cleaned corresponding to the dish information based on the first parameter and the second parameter.
In this embodiment, the following formula may be adopted to calculate the parameters to be cleaned, which specifically includes:
K＝(A+B)*b
wherein, K is a parameter A to be cleaned as a first parameter, B is a second parameter, and B is a constant.
In one example, b may be set to 0.55.
And S29, when the parameter to be cleaned is smaller than a first threshold value, determining that the cleaning mode of the cooking equipment is a first cleaning mode.
S210, when the parameter to be cleaned is larger than or equal to a first threshold value and smaller than a second threshold value, determining that the cleaning mode of the cooking equipment is a second cleaning mode.
S211, when the parameter to be cleaned is larger than or equal to a second threshold value, determining that the cleaning mode of the cooking equipment is a third cleaning mode.
In this embodiment, a first threshold and a second threshold are set, where the first threshold is smaller than the second threshold, and when the parameter to be cleaned is smaller than the first threshold, the cleaning mode corresponding to the cooking device is the first cleaning mode; when the parameter to be cleaned is greater than or equal to the first threshold and smaller than the second threshold, the cleaning mode corresponding to the cooking equipment is a second cleaning mode; and when the parameter to be cleaned is greater than or equal to the second threshold value, the cleaning mode corresponding to the cooking equipment is a third cleaning mode.
Wherein the first threshold and the second threshold are obtained from historical data of the cooking device during the dish making process, for example, the first threshold may be 15, and the second threshold may be 30.
The first cleaning mode may be understood as: ordinary cleaning, the second cleaning mode may be understood as: moderate cleaning, the third cleaning mode can be understood as: the washing process is different according to different washing modes, such as different amounts of detergent added in the washing process, different washing time lengths, and the like.
In an alternative of the embodiment of the present invention, the cleaning process corresponding to the third mode includes at least one of the following:
the cleaning step corresponding to the second cleaning mode is performed for a plurality of times, the cleaning step corresponding to the first cleaning mode is performed for a plurality of times, or the cleaning steps corresponding to the first cleaning mode and the second cleaning mode are performed for a preset number of times.
The following describes the determination process of the cleaning mode of the present application, taking dish information as "braised chicken wings" as an example.
In an example, the correspondence between the stored dish information and the recipe may be:
braised chicken wings
Preparing materials: chicken wing middle parts (350g), dark soy sauce (8ml), light soy sauce (6ml), cooking wine (10g), onion sections (8g), chicken powder (2g), white granulated sugar (6g), white pepper (1g), ginger slices (8g), aniseed (1g), cooking wine (30ml), peanut oil (35g), hot water (350g), purified water (10g), the number of used material boxes (3) and the like;
manufacturing parameters are as follows: cooking time (24min), etc.
Accordingly, the first parameters corresponding to the manufacturing material are:
2.1+0.6+1+1.6+1+1.6+1+3+0.5+1.6+0.2+3+21+0+0+0.45＝37.05
the second parameter corresponding to the manufacturing parameter is as follows: 0.45
The parameters to be cleaned are as follows:
K＝(37.05+0.45)*0.55＝20.57；
then 20.57 is greater than the first threshold (15) and less than the second threshold (30), and the corresponding wash mode is the second wash mode (medium wash).
In yet another example, assume that the "braised chicken wings" correspond to the parameters to be cleaned: 35, the corresponding cleaning mode is a third cleaning mode, and the third cleaning mode may be: and cleaning twice according to the cleaning step corresponding to the second cleaning mode, or firstly finding the cleaning step corresponding to the second cleaning mode for cleaning, and then cleaning according to the cleaning step corresponding to the first cleaning mode.
According to the self-cleaning method of the cooking equipment, provided by the embodiment of the invention, the making materials and the making parameters corresponding to the dish information are determined; determining parameters to be cleaned corresponding to the dish information according to the making materials and the making parameters; according to treat the washing mode that washs the parameter and confirm cooking equipment, confirm the dirty degree that the dish caused cooking equipment after accomplishing the preparation through the preparation material of dish information and preparation parameter, confirm different washing modes according to the difference of dirty degree, recycle this washing mode and wash and can realize intelligent, the customization is washd, compare in single fixed washing mode, the cleaning performance is more excellent.
Fig. 3 is a schematic flow chart of a self-cleaning method for a cooking apparatus according to another embodiment of the present invention, as shown in fig. 3, the method specifically includes:
and S31, acquiring a cleaning mode.
And S32, after the cooking equipment is detected to finish the dish frying operation, cleaning the cooking equipment by using the cleaning mode.
In an alternative of the embodiment of the present invention, the washing mode is exhibited on the cooking apparatus; and sending the cleaning mode to a terminal device.
In an alternative of the embodiment of the present invention, an update operation for the washing pattern is received; and performing a washing operation on the cooking apparatus using the updated washing mode.
In this embodiment, the determined cleaning mode is displayed in a form of a cooking device and a terminal device, and the displayed time node may be set to be updated after the user completes selection of the dish information, for example, the first cleaning mode is changed to the second cleaning mode, and for example, the third cleaning mode is changed to the second cleaning mode, and so on.
The cleaning method that this embodiment provided is applied to full-automatic frying pan, confirms the dirty degree that the dish caused cooking equipment after accomplishing the preparation through the preparation material of dish information and preparation parameter, confirms different washing modes according to the difference of dirty degree, recycles this washing mode and washs automatically and can realize intelligent, customization washing, compares in single fixed washing mode, and the cleaning performance is more excellent.
Fig. 4 is a schematic structural diagram of a self-cleaning device of a cooking apparatus according to an embodiment of the present invention, as shown in fig. 4, the structural diagram specifically includes:
a first determining module 41, configured to determine a manufacturing material and a manufacturing parameter corresponding to the dish information;
a second determining module 42, configured to determine a parameter to be cleaned corresponding to the dish information according to the making material and the making parameter;
and a third determining module 43, configured to determine a washing mode of the cooking apparatus according to the parameter to be washed.
The mode determining device provided in this embodiment may be the mode determining device shown in fig. 4, and may perform all the steps of the self-cleaning method for the cooking apparatus shown in fig. 1-2, so as to achieve the technical effects of the self-cleaning method for the cooking apparatus shown in fig. 1-2, and for brevity, it is not described herein again.
Fig. 5 is a schematic structural diagram of another self-cleaning device for cooking apparatus according to an embodiment of the present invention, as shown in fig. 5, the device specifically includes:
an obtaining module 51, configured to obtain a cleaning mode;
and the control module 52 is configured to, after detecting that the cooking device completes a cooking operation, perform a cleaning operation on the cooking device by using the cleaning mode.
The cleaning apparatus provided in this embodiment may be the cleaning apparatus shown in fig. 5, and may perform all the steps of the cleaning method shown in fig. 3, so as to achieve the technical effect of the cleaning method shown in fig. 3.
Fig. 6 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present invention, and the cooking apparatus 600 shown in fig. 6 includes: at least one processor 601, memory 602, at least one network interface 604, and other user interfaces 603. The various components in the cooking apparatus 600 are coupled together by a bus system 605. It is understood that the bus system 605 is used to enable communications among the components. The bus system 605 includes a power bus, a control bus, and a status signal bus in addition to a data bus. For clarity of illustration, however, the various buses are labeled as bus system 605 in fig. 6.
The user interface 603 may include, among other things, a display, a keyboard, or a pointing device (e.g., a mouse, trackball, touch pad, or touch screen, among others.
It will be appreciated that the memory 602 in embodiments of the invention may be either volatile memory or nonvolatile memory, or may include both volatile and nonvolatile memory. The non-volatile Memory may be a Read-Only Memory (ROM), a Programmable ROM (PROM), an Erasable PROM (EPROM), an Electrically Erasable PROM (EEPROM), or a flash Memory. Volatile Memory can be Random Access Memory (RAM), which acts as external cache Memory. By way of illustration and not limitation, many forms of RAM are available, such as Static random access memory (Static RAM, SRAM), Dynamic Random Access Memory (DRAM), Synchronous Dynamic random access memory (Synchronous DRAM, SDRAM), Double Data Rate Synchronous Dynamic random access memory (ddr Data Rate SDRAM, ddr SDRAM), Enhanced Synchronous SDRAM (ESDRAM), synchlronous SDRAM (SLDRAM), and Direct Rambus RAM (DRRAM). The memory 602 described herein is intended to comprise, without being limited to, these and any other suitable types of memory.
In some embodiments, memory 602 stores the following elements, executable units or data structures, or a subset thereof, or an expanded set thereof: an operating system 6021 and application programs 6022.
The operating system 6021 includes various system programs, such as a framework layer, a core library layer, a driver layer, and the like, and is used for implementing various basic services and processing hardware-based tasks. The application program 6022 includes various application programs such as a Media Player (Media Player), a Browser (Browser), and the like, and is used to implement various application services. A program implementing the method of an embodiment of the invention can be included in the application program 6022.
In the embodiment of the present invention, by calling a program or an instruction stored in the memory 602, specifically, a program or an instruction stored in the application program 6022, the processor 601 is configured to execute the method steps provided by the method embodiments, for example, including:
determining the making materials and making parameters corresponding to the dish information; determining parameters to be cleaned corresponding to the dish information according to the making materials and the making parameters; and determining a cleaning mode of the cooking equipment according to the parameter to be cleaned.
In one possible implementation mode, a menu corresponding to the dish information is searched from a menu library; acquiring food materials, seasonings, material boxes and cooking time corresponding to the dish information from the menu; determining first data corresponding to the food materials, second data corresponding to the seasonings, third data corresponding to the material boxes and fourth data corresponding to the cooking time according to the quantity information corresponding to the dish information; determining the manufacturing material according to the food material and the first data corresponding to the food material, the seasoning and the second data corresponding to the seasoning, and the material box and the third data corresponding to the material box; and determining the manufacturing parameters according to the cooking time and fourth data corresponding to the cooking time.
In one possible embodiment, an adjustment operation for the recipe is received, the adjustment operation comprising: adding, deleting, modifying one or more of the food material, the seasoning, the cartridge, and the cooking time; and executing the step of determining the making materials and the making parameters according to the adjusted menu.
In one possible embodiment, a first parameter corresponding to the preparation material is determined from the association relationship, and the first parameter is used for representing the pollution degree of the preparation material to the cooking equipment in the dish information preparation process; determining a second parameter corresponding to the making parameter from the incidence relation, wherein the first parameter is used for representing the pollution degree of the making parameter to the cooking equipment in the dish information making process; determining a parameter to be cleaned corresponding to the dish information based on the first parameter and the second parameter; the incidence relation stores the corresponding relation of the pollution degree of the cooking equipment by the making material in the dish information making process and the corresponding relation of the pollution degree of the making parameter in the dish information making process.
In one possible embodiment, when the parameter to be cleaned is smaller than a first threshold value, determining that the cleaning mode of the cooking device is a first cleaning mode; when the parameter to be cleaned is larger than or equal to a first threshold value and smaller than a second threshold value, determining that the cleaning mode of the cooking equipment is a second cleaning mode; and when the parameter to be cleaned is larger than or equal to a second threshold value, determining that the cleaning mode of the cooking equipment is a third cleaning mode.
In a possible embodiment, the cleaning step corresponding to the second cleaning mode is performed a plurality of times, the cleaning step corresponding to the first cleaning mode is performed a plurality of times, or the cleaning steps corresponding to the first cleaning mode and the second cleaning mode are performed a preset number of times.
Alternatively, the first and second electrodes may be,
acquiring a cleaning mode; and after the cooking equipment is detected to finish the dish frying operation, cleaning the cooking equipment by using the cleaning mode.
In one possible embodiment, the washing mode is displayed on the cooking apparatus; and sending the cleaning mode to a terminal device.
In one possible embodiment, an update operation to the washing mode is received; and performing a washing operation on the cooking apparatus using the updated washing mode.
The method disclosed by the above-mentioned embodiment of the present invention can be applied to the processor 601, or implemented by the processor 601. The processor 601 may be an integrated circuit chip having signal processing capabilities. In implementation, the steps of the above method may be performed by integrated logic circuits of hardware or instructions in the form of software in the processor 601. The Processor 601 may be a general-purpose Processor, a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), an off-the-shelf Programmable Gate Array (FPGA) or other Programmable logic device, discrete Gate or transistor logic device, or discrete hardware components. The various methods, steps and logic blocks disclosed in the embodiments of the present invention may be implemented or performed. A general purpose processor may be a microprocessor or the processor may be any conventional processor or the like. The steps of the method disclosed in connection with the embodiments of the present invention may be directly implemented by a hardware decoding processor, or implemented by a combination of hardware and software elements in the decoding processor. The software elements may be located in ram, flash, rom, prom, or eprom, registers, among other storage media that are well known in the art. The storage medium is located in the memory 602, and the processor 601 reads the information in the memory 602 and completes the steps of the method in combination with the hardware thereof.
It is to be understood that the embodiments described herein may be implemented in hardware, software, firmware, middleware, microcode, or any combination thereof. For a hardware implementation, the Processing units may be implemented within one or more Application Specific Integrated Circuits (ASICs), Digital Signal Processors (DSPs), Digital Signal Processing Devices (DSPDs), Programmable Logic Devices (PLDs), Field Programmable Gate Arrays (FPGAs), general purpose processors, controllers, micro-controllers, microprocessors, other electronic units configured to perform the functions described herein, or a combination thereof.
For a software implementation, the techniques described herein may be implemented by means of units performing the functions described herein. The software codes may be stored in a memory and executed by a processor. The memory may be implemented within the processor or external to the processor.
The embodiment of the invention also provides a storage medium (computer readable storage medium). The storage medium herein stores one or more programs. Among others, the storage medium may include volatile memory, such as random access memory; the memory may also include non-volatile memory, such as read-only memory, flash memory, a hard disk, or a solid state disk; the memory may also comprise a combination of memories of the kind described above.
When the one or more programs in the storage medium are executable by the one or more processors to implement the self-cleaning method of the cooking appliance described above, which is performed on the determination device side of the mode.
The processor is used for executing the determination program of the mode stored in the memory to realize the following steps of the self-cleaning method of the cooking device, which is executed on the determination device side of the mode:
determining the making materials and making parameters corresponding to the dish information; determining parameters to be cleaned corresponding to the dish information according to the making materials and the making parameters; and determining a cleaning mode of the cooking equipment according to the parameter to be cleaned.
In one possible implementation mode, a menu corresponding to the dish information is searched from a menu library; acquiring food materials, seasonings, material boxes and cooking time corresponding to the dish information from the menu; determining first data corresponding to the food materials, second data corresponding to the seasonings, third data corresponding to the material boxes and fourth data corresponding to the cooking time according to the quantity information corresponding to the dish information; determining the manufacturing material according to the food material and the first data corresponding to the food material, the seasoning and the second data corresponding to the seasoning, and the material box and the third data corresponding to the material box; and determining the manufacturing parameters according to the cooking time and fourth data corresponding to the cooking time.
In one possible embodiment, an adjustment operation for the recipe is received, the adjustment operation comprising: adding, deleting, modifying one or more of the food material, the seasoning, the cartridge, and the cooking time; and executing the step of determining the making materials and the making parameters according to the adjusted menu.
In one possible embodiment, a first parameter corresponding to the preparation material is determined from the association relationship, and the first parameter is used for representing the pollution degree of the preparation material to the cooking equipment in the dish information preparation process; determining a second parameter corresponding to the making parameter from the incidence relation, wherein the first parameter is used for representing the pollution degree of the making parameter to the cooking equipment in the dish information making process; determining a parameter to be cleaned corresponding to the dish information based on the first parameter and the second parameter; the incidence relation stores the corresponding relation of the pollution degree of the cooking equipment by the making material in the dish information making process and the corresponding relation of the pollution degree of the making parameter in the dish information making process.
In one possible embodiment, when the parameter to be cleaned is smaller than a first threshold value, determining that the cleaning mode of the cooking device is a first cleaning mode; when the parameter to be cleaned is larger than or equal to a first threshold value and smaller than a second threshold value, determining that the cleaning mode of the cooking equipment is a second cleaning mode; and when the parameter to be cleaned is larger than or equal to a second threshold value, determining that the cleaning mode of the cooking equipment is a third cleaning mode.
In a possible embodiment, the cleaning step corresponding to the second cleaning mode is performed a plurality of times, the cleaning step corresponding to the first cleaning mode is performed a plurality of times, or the cleaning steps corresponding to the first cleaning mode and the second cleaning mode are performed a preset number of times.
Alternatively, the first and second electrodes may be,
when one or more programs in the storage medium are executable by one or more processors to implement the above-described cleaning method performed on the cleaning apparatus side.
The processor is used for executing the cleaning program stored in the memory to realize the following steps of the cleaning method executed on the cleaning equipment side:
acquiring a cleaning mode; and after the cooking equipment is detected to finish the dish frying operation, cleaning the cooking equipment by using the cleaning mode.
In one possible embodiment, the washing mode is displayed on the cooking apparatus; and sending the cleaning mode to a terminal device.
In one possible embodiment, an update operation to the washing mode is received; and performing a washing operation on the cooking apparatus using the updated washing mode.
Those of skill would further appreciate that the various illustrative components and algorithm steps described in connection with the embodiments disclosed herein may be implemented as electronic hardware, computer software, or combinations of both, and that the various illustrative components and steps have been described above generally in terms of their functionality in order to clearly illustrate this interchangeability of hardware and software. Whether such functionality is implemented as hardware or software depends upon the particular application and design constraints imposed on the implementation. Skilled artisans may implement the described functionality in varying ways for each particular application, but such implementation decisions should not be interpreted as causing a departure from the scope of the present invention.
The steps of a method or algorithm described in connection with the embodiments disclosed herein may be embodied in hardware, a software module executed by a processor, or a combination of the two. A software module may reside in Random Access Memory (RAM), memory, Read Only Memory (ROM), electrically programmable ROM, electrically erasable programmable ROM, registers, hard disk, a removable disk, a CD-ROM, or any other form of storage medium known in the art.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.

Claims (12)

1. A method of self-cleaning a cooking apparatus, comprising:
determining the making materials and making parameters corresponding to the dish information;
determining parameters to be cleaned corresponding to the dish information according to the making materials and the making parameters;
and determining a cleaning mode of the cooking equipment according to the parameter to be cleaned.
2. The method of claim 1, wherein the determining the production materials and production parameters corresponding to the dish information comprises:
searching a menu corresponding to the dish information from a menu library;
acquiring food materials, seasonings, material boxes and cooking time corresponding to the dish information from the menu;
determining first data corresponding to the food materials, second data corresponding to the seasonings, third data corresponding to the material boxes and fourth data corresponding to the cooking time according to the quantity information corresponding to the dish information;
determining the manufacturing material according to the food material and the first data corresponding to the food material, the seasoning and the second data corresponding to the seasoning, and the material box and the third data corresponding to the material box;
and determining the manufacturing parameters according to the cooking time and fourth data corresponding to the cooking time.
3. The method of claim 2, further comprising:
receiving an adjustment operation on the menu, wherein the adjustment operation comprises the following steps: adding, deleting, modifying one or more of the food material, the seasoning, the cartridge, and the cooking time;
and executing the step of determining the making materials and the making parameters according to the adjusted menu.
4. The method of claim 2 or 3, wherein the determining the parameter to be cleaned corresponding to the dish information according to the preparation material and the preparation parameter comprises:
determining a first parameter corresponding to the making material from the incidence relation, wherein the first parameter is used for representing the pollution degree of the making material to the cooking equipment in the dish information making process;
determining a second parameter corresponding to the making parameter from the incidence relation, wherein the first parameter is used for representing the pollution degree of the making parameter to the cooking equipment in the dish information making process;
determining a parameter to be cleaned corresponding to the dish information based on the first parameter and the second parameter;
the incidence relation stores the corresponding relation of the pollution degree of the cooking equipment by the making material in the dish information making process and the corresponding relation of the pollution degree of the making parameter in the dish information making process.
5. The method according to claim 4, wherein determining a washing mode of the cooking device according to the parameter to be washed comprises:
when the parameter to be cleaned is smaller than a first threshold value, determining that the cleaning mode of the cooking equipment is a first cleaning mode;
when the parameter to be cleaned is larger than or equal to a first threshold value and smaller than a second threshold value, determining that the cleaning mode of the cooking equipment is a second cleaning mode;
and when the parameter to be cleaned is larger than or equal to a second threshold value, determining that the cleaning mode of the cooking equipment is a third cleaning mode.
6. The method of claim 5, wherein the third mode corresponds to a cleaning process comprising at least one of:
the cleaning step corresponding to the second cleaning mode is performed for a plurality of times, the cleaning step corresponding to the first cleaning mode is performed for a plurality of times, or the cleaning steps corresponding to the first cleaning mode and the second cleaning mode are performed for a preset number of times.
7. A method of self-cleaning a cooking apparatus, comprising:
acquiring a cleaning mode;
and after the cooking equipment is detected to finish the dish frying operation, cleaning the cooking equipment by using the cleaning mode.
8. The method of claim 7, wherein prior to said performing a washing operation on said cooking appliance using said washing mode, said method further comprises:
displaying the washing mode on the cooking device;
and sending the cleaning mode to a terminal device.
9. The method of claim 7, wherein prior to said performing a washing operation on said cooking appliance using said washing mode, said method further comprises:
receiving an update operation on the cleaning mode;
the performing a washing operation on the cooking apparatus using the washing mode includes:
and performing a washing operation on the cooking apparatus using the updated washing mode.
10. A self-purging device for a cooking apparatus, comprising:
the first determining module is used for determining the making materials and making parameters corresponding to the dish information;
the second determining module is used for determining the parameters to be cleaned corresponding to the dish information according to the making materials and the making parameters;
and the third determining module is used for determining the cleaning mode of the cooking equipment according to the parameter to be cleaned.
11. A self-purging device for a cooking apparatus, comprising:
the acquisition module is used for acquiring a cleaning mode;
and the control module is used for cleaning the cooking equipment by utilizing the cleaning mode after detecting that the cooking equipment completes the dish frying operation.
12. A cooking apparatus, characterized by comprising: a processor and a memory, the processor for executing a determination program of a mode stored in the memory to implement: determining the making materials and making parameters corresponding to the dish information; determining parameters to be cleaned corresponding to the dish information according to the making materials and the making parameters; determining a cleaning mode of the cooking equipment according to the parameter to be cleaned; or acquiring a cleaning mode; and after the cooking equipment is detected to finish the dish frying operation, cleaning the cooking equipment by using the cleaning mode.
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CN202110768960.2A CN113331674A (en) 2021-07-07 2021-07-07 Cooking device, cleaning stirring accessory and device with self-cleaning accessory
CN2021107689602 2021-07-07
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