CN113995318B

CN113995318B - Cooking appliance control method and control device and cooking appliance

Info

Publication number: CN113995318B
Application number: CN202111303229.9A
Authority: CN
Inventors: 尚凯锋; 廖四清; 曾令华; 张肃; 肖坤; 卢耀汕; 区永东; 阚望
Original assignee: Guangdong Meizhi Compressor Co Ltd
Current assignee: Guangdong Meizhi Compressor Co Ltd
Priority date: 2021-11-05
Filing date: 2021-11-05
Publication date: 2022-08-02
Anticipated expiration: 2041-11-05
Also published as: CN113995318A

Abstract

The invention discloses a control method of a cooking appliance, and discloses a control device, a computer readable storage medium and the cooking appliance applying the control method. The control method comprises the following steps: acquiring the temperature of the inner pot; when the temperature of the inner pot is in a first temperature range, the refrigeration system is controlled to be in a first working state, and the compressor is ensured not to be protected by overload; when the temperature of the inner pot is in a second temperature range, controlling the refrigerating system to be in a second working state to promote the evaporation of the refrigerant; wherein any value of the first temperature range is greater than a value of the second temperature range. By acquiring the temperature of the inner pot, when the temperature of the inner pot is in different temperature ranges, the refrigerating system is adjusted to be in a corresponding working state, and the reliable and efficient operation of the refrigerating system is maintained.

Description

Cooking appliance control method and control device and cooking appliance

Technical Field

The invention relates to the technical field of household appliances, in particular to a control method and a control device of a cooking appliance, the cooking appliance and a computer readable storage medium.

Background

In the related art, many cooking appliances have no refrigeration function, but the cooking appliances with the refrigeration function are mostly subjected to semiconductor refrigeration, the volume type refrigeration technology is few, and no related control method exists, so that a lot of uncertain risks are brought to the performance and reliability of the volume type refrigeration technology applied to the cooking appliances. For example, in a refrigeration system of a cooking appliance, since an evaporator is mainly used for cooling an inner pan, and the temperature change of the inner pan is usually in a cooling range of 100-18 ℃ or more, the load change of a compressor is very large, and the performance and reliability of the refrigeration system are easily reduced.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art. Therefore, the invention provides a control method of a cooking appliance, which can improve the performance and reliability of a refrigeration system of the cooking appliance, so that the positive displacement refrigeration technology is more suitable for being applied to the cooking appliance.

The invention also provides a control device applying the control method of the cooking appliance, a computer readable storage medium and the cooking appliance with the control device.

According to the control method of the cooking appliance, the cooking appliance comprises an inner pot, a heating device and a refrigerating system, the heating device heats the inner pot, the refrigerating system is used for providing cold energy for the inner pot, and the refrigerating system comprises a compressor, a condenser, a throttling device and an evaporator which are communicated with each other; the control method comprises the following steps:

acquiring the temperature of the inner pot;

when the temperature of the inner pot is in a first temperature range, controlling the refrigeration system to be in a first working state, wherein the first working state is characterized in that the exhaust temperature of the compressor is in a first exhaust temperature threshold value, or the suction superheat temperature of the compressor is in a first suction superheat threshold value;

when the temperature of the inner pot is in a second temperature range, controlling the refrigeration system to be in a second working state, wherein the second working state is characterized in that the exhaust temperature of the compressor is in a second exhaust temperature threshold value, or the suction superheat degree of the compressor is in a second suction superheat degree threshold value;

wherein any value of the first temperature range is greater than a value of the second temperature range, the first exhaust temperature threshold is greater than the second exhaust temperature threshold, and both the first suction superheat threshold and the second suction superheat threshold are greater than or equal to zero.

The control method of the cooking appliance has the following beneficial effects: after the cooking utensil finishes cooking food, in the refrigeration process, the temperature of the inner pot is continuously reduced, the temperature of the inner pot is within different temperature ranges by acquiring the temperature of the inner pot, the refrigeration system is adjusted to be in a corresponding working state, and the refrigeration system is maintained to be operated reliably and efficiently.

According to some embodiments of the invention, controlling the refrigeration system comprises:

adjusting at least one of a frequency of the compressor and an opening degree of the throttle device.

According to some embodiments of the invention, controlling the refrigeration system in the first operating state when the temperature of the inner pan is in the first temperature range comprises:

and adjusting the opening degree of the throttling device to enable the suction superheat temperature of the compressor to be at a first suction superheat threshold value.

According to some embodiments of the invention, when the temperature of the inner pan is in the second temperature range, controlling the refrigeration system to be in the second working state comprises:

adjusting at least one of a frequency of the compressor and an opening of the throttle device, or bringing a suction superheat of the compressor to a second suction superheat threshold.

According to some embodiments of the invention, controlling the refrigeration system in the first operating state when the temperature of the inner pan is in the first temperature range comprises: adjusting at least one of a frequency of the compressor and an opening of the throttling device to make a discharge temperature of the compressor be at a first discharge temperature threshold; when the temperature of the inner pot is in a second temperature range, the controlling the refrigerating system to be in a second working state comprises the following steps: adjusting at least one of a frequency of the compressor and an opening of the throttle device such that a suction superheat of the compressor is at a second suction superheat threshold.

According to some embodiments of the invention, the control method further comprises:

when the temperature of the inner pot is in a third temperature range, controlling the refrigerating system to enter a heat preservation mode, wherein the heat preservation mode comprises that the compressor is operated intermittently or the low-frequency operation is kept;

wherein any value of the third temperature range is less than a value of the second temperature range.

According to some embodiments of the invention, the keep warm mode further comprises:

and enabling the suction superheat degree of the compressor to be at a second suction superheat degree threshold value.

The control device according to the second aspect of the present invention includes a memory, a processor, and a computer program stored in the memory and executable on the processor, and the processor executes the computer program to implement the control method according to the first aspect of the present invention.

The cooking appliance according to the third aspect embodiment of the invention comprises the control device of the second aspect embodiment of the invention.

According to the fourth aspect of the invention, the computer readable storage medium stores computer executable instructions for executing the control method according to the first aspect of the invention.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

The invention is further described with reference to the following figures and examples, in which:

fig. 1 is a schematic view of a cooking appliance according to an embodiment of the present invention;

fig. 2 is a schematic view of a cooking appliance according to another embodiment of the present invention;

fig. 3 is a schematic view of a cooking appliance according to another embodiment of the present invention;

fig. 4 is a schematic view of a cooking appliance according to another embodiment of the present invention;

fig. 5 is a schematic view of a cooking appliance according to another embodiment of the present invention;

FIG. 6 is a flow chart of a control method according to an embodiment of the invention;

FIG. 7 is a flowchart of one embodiment of a refinement procedure of step S620 shown in FIG. 6;

FIG. 8 is a flowchart of one embodiment of a refinement procedure of step S630 shown in FIG. 6;

FIG. 9 is a flowchart of another embodiment of the refinement procedure of step S620 shown in FIG. 6;

FIG. 10 is a flowchart of another embodiment of the refinement procedure of step S630 shown in FIG. 6;

FIG. 11 is a flow chart of another embodiment of the refinement procedure of step S620 shown in FIG. 6;

FIG. 12 is a flowchart of another embodiment of the refinement procedure of step S630 shown in FIG. 6;

FIG. 13 is a flowchart of another embodiment of a refinement procedure of step S620 shown in FIG. 6;

FIG. 14 is a flowchart of another embodiment of the refinement procedure of step S630 shown in FIG. 6;

FIG. 15 is a flow chart of another embodiment of a refinement procedure of step S620 shown in FIG. 6;

FIG. 16 is a flowchart of another embodiment of the refinement procedure of step S630 shown in FIG. 6;

FIG. 17 is a flow chart of a control method of another embodiment of the present invention;

FIG. 18 is a flowchart of one embodiment of a refinement procedure of step S1760 shown in FIG. 17;

fig. 19 is a flowchart of another embodiment of the refinement procedure of step S1760 shown in fig. 17.

Reference numerals:

101. a pot body; 102. an inner pot; 103. a heating device; 104. a compressor; 105. a condenser; 106. an evaporator; 107. a throttling device; 108. a heat conducting ring; 109. a heat-insulating layer; 110. a fan; 111. a first vent; 112. a second vent; 113. an air duct; 114. a liquid storage tank; 115. a water pump; 116. a liquid spraying member; 117. a cooling tube; 118. a water supply pipeline; 119. a water flow channel; 106a, a first evaporator; 106b, a second evaporator; 120. a first on-off valve; 121. a second on-off valve; 107a, a first throttling device; 107b, a second throttling device.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.

In the description of the present invention, it should be understood that the orientation or positional relationship referred to in the description of the orientation, such as the upper, lower, front, rear, left, right, etc., is based on the orientation or positional relationship shown in the drawings, and is only for convenience of description and simplification of description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus, should not be construed as limiting the present invention.

In the description of the present invention, the meaning of a plurality of means is one or more, the meaning of a plurality of means is two or more, and larger, smaller, larger, etc. are understood as excluding the number, and larger, smaller, inner, etc. are understood as including the number. If the first and second are described for the purpose of distinguishing technical features, they are not to be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated or implicitly indicating the precedence of the technical features indicated.

In the description of the present invention, unless otherwise explicitly limited, terms such as arrangement, installation, connection and the like should be understood in a broad sense, and those skilled in the art can reasonably determine the specific meanings of the above terms in the present invention in combination with the specific contents of the technical solutions.

The cooking utensil in the embodiment of the invention refers to a device capable of converting electric energy into heat energy, such as an electric cooker, a pressure cooker and the like.

If need cool down after the culinary art is accomplished, generally put into the refrigerator with food, and the interior pot temperature after the culinary art is higher, and it is more troublesome again to trade other splendid attire utensils, needs the refrigerated function of rapid cooling under this scene. In order to make the cooking utensil have the function of cold storage and fresh keeping, in the related art, some cooking utensils have a refrigerating device arranged in a pot body, the refrigerating device adopts a semiconductor refrigerating scheme, and the semiconductor refrigerating is a solid refrigerating mode and is realized by directly transferring heat in the movement of holes and electrons. The working principle of semiconductor refrigeration is based on the peltier effect. The semiconductor thermocouple is composed of an N-type semiconductor and a P-type semiconductor. The N-type semiconductor has excess electrons and a negative temperature difference potential. The P-type semiconductor has insufficient electrons and has positive temperature difference potential; when electrons travel from the P-type to the N-type through the junction, the temperature of the junction decreases, the energy thereof necessarily increases, and the increased energy corresponds to the energy consumed by the junction. Conversely, as electrons flow from the N-type to the P-type material, the temperature of the junction increases. Because the semiconductor refrigeration has no mechanical rotating part, no refrigerant is needed, no noise, no pollution, high reliability, long service life, reverse heating by current, easy constant temperature control and the like, the prior cooking utensil adopts more technical schemes of semiconductor refrigeration.

However, the refrigerating capacity of the semiconductor refrigeration is relatively small, and if the scheme of the semiconductor refrigeration is used for the cooking appliances such as the electric rice cooker, the temperature is reduced from high temperature, the cooling time is long, and the practicability is not high. Accordingly, in the related art, a volume type cooling scheme is used in a cooking appliance such as an electric cooker. The positive displacement refrigeration scheme generally adopts the structures of a compressor, a condenser, an evaporator, a four-way valve, a throttle valve and the like.

The refrigeration working process is as follows: the compressor compresses a refrigerant into high-temperature high-pressure liquid, the high-temperature high-pressure liquid is sent to the condenser to release heat, the high-temperature high-pressure liquid is subjected to pressure reduction and throttling through the throttle valve, the high-temperature high-pressure liquid enters the evaporator, the high-temperature high-pressure liquid is evaporated and absorbed in the evaporator to become superheated steam, the superheated steam returns to the compressor, the cold energy of the evaporator is transmitted to the inner pot of the cooking utensil, and the reciprocating circulation is carried out, so that the purpose of cooling food in the inner pot is achieved.

For example, referring to fig. 1, an embodiment of the solution using positive displacement refrigeration, the cooking appliance comprises a pot body 101, an inner pan 102, a heating device 103, a heat conduction ring 108 and a refrigeration system.

The inner pot 102 is used for loading food and is arranged in the pot body 101, and the heating device 103 is positioned below the inner pot 102 so as to conveniently heat the bottom of the inner pot 102. It should be noted that the heating device 103 may also be located at a side of the inner pot 102 to facilitate heating the sidewall of the inner pot 102; or the heating device 103 is in a semi-surrounding structure and simultaneously heats the bottom and the side wall of the inner pot 102.

The heat-conducting ring 108 is sleeved on the outer side of the inner pan 102 for supporting the inner pan 102, i.e. the heat-conducting ring 108 plays a whole or main supporting role for the weight of the inner pan 102. The refrigerating system comprises a compressor 104, a condenser 105, an evaporator 106 and a throttling device 107 which are mutually communicated, the evaporator 106 is abutted to the heat conduction ring 108, so that cold energy generated by the refrigerating system is transmitted to the inner pot 102, food in the inner pot 102 is cooled, a rapid cooling effect is achieved, the refrigerating system continuously keeps refrigeration, and refrigeration and fresh keeping of the food can be achieved.

The outer side of the evaporator 106 is also provided with a heat insulation layer 109, the heat conduction ring 108 and the inner pot 102 enclose a relatively closed heat insulation space, and the evaporator 106 is arranged in the heat insulation space, so that the cold energy of the evaporator 106 is effectively prevented from being dissipated, the utilization rate of the cold energy is increased, and the heat exchange efficiency is improved.

The cooking utensil further comprises a fan 110, the pot body 101 is provided with a first ventilation opening 111, a second ventilation opening 112 and an air channel 113, the air channel 113 is arranged inside the pot body 101, the second ventilation opening 112 is arranged on the side face of the pot body 101, the first ventilation opening 111 is located below the condenser 105, the air channel 113 of the pot body 101 is communicated with the first ventilation opening 111 and the second ventilation opening 112, and the fan 110 and the condenser 105 are arranged in the air channel 113. The first ventilation opening 111 is used as an inlet of cooling air, so that the cooling air can enter the air channel 113 from the first ventilation opening 111 and flow along the air channel 113, when passing through the condenser 105, the heat of the condenser 105 is taken away, the heat exchange of the condenser 105 is accelerated, and hot air obtained after the heat exchange is driven by the fan 110 is discharged from the second ventilation opening 112.

It should be noted that, in the above embodiment, the first ventilation opening 111 serves as an air inlet, and the second ventilation opening 112 serves as an air outlet, and the functions of the two openings can be interchanged, that is, the first ventilation opening 111 serves as an air outlet, and the second ventilation opening 112 serves as an air inlet.

Referring to fig. 2, an embodiment of the scheme using the volumetric refrigeration mainly differs from the embodiment shown in fig. 1 in that the refrigeration system includes a compressor 104, a condenser 105, an evaporator 106, a throttling device 107, a liquid storage tank 114, a water pump 115, and a liquid spraying member 116, which are communicated with each other, the liquid storage tank 114 is used for exchanging heat with the evaporator 106, the water pump 115 is used for delivering liquid in the liquid storage tank 114 to the liquid spraying member 116, and the liquid spraying member 116 is used for spraying liquid to the outer side wall of the inner pan 102, so that cold energy is transferred to the inner pan 102, and then food in the inner pan 102 is cooled, so as to perform the function of rapid cooling, and the refrigeration system continuously keeps refrigeration, and can realize the refrigeration and fresh-keeping of the food.

Referring to fig. 3, an embodiment of the scheme of using the volumetric refrigeration mainly differs from the embodiment shown in fig. 1 in that the refrigeration system includes a compressor 104, a condenser 105, an evaporator 106, a throttling device 107, a liquid storage tank 114, a water pump 115, and a cooling pipe 117 that are communicated with each other, the liquid storage tank 114 is used for exchanging heat with the evaporator 106, so that cold energy generated by the evaporator 106 is transferred to liquid in the liquid storage tank 114, then the water pump 115 transfers the liquid in the liquid storage tank 114 to the cooling pipe 117, the cooling pipe 117 abuts against the inner pan 102, so that the cold energy is transferred to the inner pan 102, and then the food in the inner pan 102 is cooled, thereby playing a role of rapid cooling, the refrigeration system continuously keeps refrigeration, and can realize the refrigeration and fresh-keeping of the food.

Referring to fig. 4, an embodiment of the scheme using the volumetric refrigeration mainly differs from the embodiment shown in fig. 1 in that the refrigeration system includes a water cooling assembly and a refrigeration assembly, the water cooling assembly includes a liquid storage tank 114, a water pump 115 and a water supply pipeline 118, and the liquid storage tank 114, the water pump 115 and the water supply pipeline 118 are all disposed in the cooker body 101. A water pump 115 is disposed in the tank 114 and is used to deliver the liquid in the tank 114 to a water supply line 118. Of course, in other embodiments, the water pump 115 may be disposed outside the tank 114, and may also pump the liquid in the tank 114.

In addition, heat-conducting ring 108 is provided with rivers passageway 119, and rivers passageway 119 is provided with water inlet and delivery port, and the water inlet is located the upper portion of heat-conducting ring 108, and the delivery port sets up towards interior pot 102's direction, and the liquid that flows out from water supply pipe 118 is carried rivers passageway 119 through the water inlet to from the outer surface of delivery port flow direction interior pot 102, thereby give interior pot 102 with cold volume transmission, and then the food in the cooling interior pot 102 plays the refrigerated effect of rapid cooling. That is, the water cooling assembly is used to provide water flow to the water flow passage 119 to cool the inner pot 102 by water cooling.

Refrigeration subassembly includes interconnect's compressor 104, compressor 105, evaporimeter 106 and throttling arrangement 112, evaporimeter 106 butt in heat-conducting ring 108, and the outside of pot 102 in heat-conducting ring 108 cover is located to the cold volume transmission that produces refrigeration subassembly is for interior pot 102, and then the food in the pot 102 in the cooling plays the refrigerated effect of rapid cooling, and refrigeration subassembly continuously keeps refrigerating, can realize the cold-stored fresh-keeping of food. That is, the cooling assembly is used for providing cooling capacity for the heat conduction ring 108, so that the cooking appliance has a cooling function.

The evaporator 106 includes an evaporator coil, and the refrigerant path inside the heat transfer ring 108 forms the conduit of the evaporator coil, i.e., the evaporator coil is disposed inside the heat transfer ring 108. Through the design of integral type for cooking utensil's whole more convenient assembly does not need to make the body of evaporator coil alone moreover, and whole manufacturing cost is lower, and is bigger with refrigerant and heat-conducting ring 108's heat transfer area, and the heat transfer is more abundant, thereby improves heat exchange efficiency.

It is understood that the evaporator 106 may also be disposed outside of the thermally conductive ring 108 in contact with the thermally conductive ring 108 for heat transfer. For example, the evaporator coil is one of an inflation type heat exchanger coil, a round tube type heat exchanger coil, a square tube type heat exchanger coil or a micro-channel heat exchanger flat tube, and is wound or attached to the outer side of the heat conduction ring 108 in a large area to realize heat exchange.

It can be appreciated that through the combination of the water cooling assembly and the refrigeration assembly, the water cooling manner can rapidly reduce the temperature of the inner pan 102 without the need for long-time cooling of the refrigeration assembly, thereby avoiding overload operation of the compressor 104 and improving the reliability of the refrigeration assembly. Moreover, a water film is formed between the inner pan 102 and the heat conduction ring 108 to fill the air gap between the inner pan 102 and the heat conduction ring 108, so that the heat exchange effect can be enhanced, and the refrigeration efficiency is improved.

Referring to fig. 5, an embodiment of the scheme using the positive displacement refrigeration mainly differs from the embodiment shown in fig. 4 in that the refrigeration system includes a compressor 104, a condenser 105, a first evaporator 106a, a second evaporator 106b, a first on-off valve 120, a second on-off valve 121, a first throttling device 107a, and a second throttling device 107b connected to each other, and the compressor 104, the condenser 105, the first throttling device 107a, the first evaporator 106a, and the first on-off valve 120 are connected in sequence to form a first circuit. The compressor 104, the condenser 105, the second throttling device 107b, the second evaporator 106b and the second cut-off valve 121 are sequentially connected to form a second loop, that is, the first evaporator 106a and the second evaporator 106b are arranged in parallel, so that the first evaporator 106a and the second evaporator 106b can respectively and independently work without influencing each other, and the first evaporator 106a and the second evaporator 106b can also work simultaneously.

Specifically, a first throttling device 107a is provided in a line between an inlet of the first evaporator 106a and an outlet of the condenser 105, and a second throttling device 107b is provided in a line between an inlet of the second evaporator 106b and an outlet of the condenser 105, so that the condensate from the condenser 105 is further depressurized and cooled to a low-temperature and low-pressure liquid refrigerant, and then enters the first evaporator 106a and the second evaporator 106b, respectively.

The first on-off valve 120 is arranged on a pipeline between the outlet of the first evaporator 106a and the suction port of the compressor 104, the second on-off valve 121 is arranged on a pipeline between the outlet of the second evaporator 106b and the suction port of the compressor 104, namely, the first on-off valve 120 is arranged on a first return pipe, and the second on-off valve 121 is arranged on a second return pipe, and is used for respectively controlling the on-off of the first loop and the second loop, so that the first evaporator 106a and the second evaporator 106b work independently or simultaneously.

The first evaporator 106a is used for providing cold energy to the heat conduction ring 104, so as to refrigerate the inner pot 102, and can cool the inner pot 102 or realize cold storage and fresh keeping. And the second evaporator 106b is disposed in the liquid storage tank 105, and is configured to exchange heat with the liquid in the liquid storage tank 105, so that the temperature of the liquid in the liquid storage tank 105 is lowered, and the cooling efficiency of the water cooling assembly is improved.

It will be appreciated that the second evaporator 106b may also be disposed outside the tank 105, in contact with the tank 105 for heat transfer. For example, the second evaporator 106b is one of a circular tube type heat exchanger coil, a square tube type heat exchanger coil, or a microchannel flat tube, and is wound or attached to the outside of the liquid storage tank 105 in a large area, thereby achieving heat exchange.

It is understood that the refrigeration system may further include two compressors 104 and two condensers 105 to form two completely independent circulation systems to control the refrigeration functions of the first evaporator 106a and the second evaporator 106 b.

In the related art, the solution of the positive displacement refrigeration has a plurality of problems to be solved. One of the problems is that in the refrigeration system of the cooking appliance, since the evaporator is mainly used for cooling the inner pan, the temperature of the inner pan is usually in a cooling range of 100-18 ℃ or more, which causes the load of the compressor of the refrigeration system to vary greatly. For example, the temperature of the inner pot is 70-100 ℃, the heat transfer temperature difference between the evaporator and the inner pot is large, the heat exchange quantity is large, the load of the compressor is large, the exhaust temperature possibly exceeds the specification range of the compressor, and the service life of the compressor is seriously influenced in the past; when the temperature of the inner pot is below 30 ℃, the heat transfer temperature difference between the evaporator and the inner pot is small, the heat exchange quantity is small, the load of the compressor is small, but the refrigerant in the evaporator can not be completely evaporated, so that the air suction and the liquid carrying of the compressor are caused, the refrigeration performance is reduced, and the risk that the compressor is damaged by liquid impact is increased.

The embodiment of the present invention provides a control method for a cooking appliance, which is applied to a cooking appliance with a refrigeration system, wherein the structure or the component composition of the cooking appliance has been described in detail in the foregoing embodiment, and is not repeated herein, and the control method of the embodiment of the present invention is not limited to the scheme applied to the foregoing embodiment. Referring to fig. 6, the control method according to the embodiment of the present invention includes, but is not limited to, step S610, step S620, and step S630.

Step S610, acquiring the temperature of the inner pot.

The heating device stops running and then stops running or enters a heat preservation mode, and the method is a common control method for cooking appliances such as an electric cooker and the like. When the refrigeration mode is selected, the temperature of the inner pot can be monitored in real time to obtain the current temperature value of the inner pot. Or, the temperature value of the inner pot can be periodically detected according to a certain detection period, and the temperature value of the inner pot detected in the detection period of the current time is used as the current temperature value of the inner pot.

For example, the cooking utensil can use temperature measuring instruments such as a temperature sensor, a thermometer and a thermometer to monitor the temperature change of the inner pot, or monitor the temperature value of the inner pot.

And S620, controlling the refrigeration system to be in a first working state when the temperature of the inner pot is in a first temperature range.

When food in the inner pot is just processed, the temperature is highest, the first temperature range can be set to be a higher temperature range value, and the refrigeration system is controlled to be in a first working state if the temperature value of the inner pot is compared with the first temperature range value, namely, the refrigeration system is adjusted to adapt to a corresponding working condition. For example, the temperature of the inner pot is 70-100 ℃, the heat transfer temperature difference between the evaporator and the inner pot is large, the heat exchange amount is large, and the load of the compressor is large. At the moment, the refrigeration system is controlled to be in the first working state, the refrigeration system can keep higher evaporation pressure in the first working state, the heat exchange temperature difference is reduced, the load of the compressor is reduced, the exhaust temperature is controlled within a reasonable range, and the overload operation of the compressor is avoided.

And step S630, when the temperature of the inner pot is in the second temperature range, controlling the refrigeration system to be in a second working state.

Cooking utensil is at refrigeration in-process, and the temperature of interior pot constantly reduces, and the evaporation heat transfer difference in temperature reduces, and the evaporimeter heat transfer becomes poor, if still keep at first operating condition this moment, can make the refrigerant evaporation insufficient, leads to the compressor to inhale and takes liquid, has not only reduced refrigeration performance, has also increased the compressor simultaneously and has suffered from the risk of liquid impact damage. And through adjusting refrigerating system to the second operating condition, reduce evaporating pressure, improve the heat transfer difference in temperature, make the refrigerant evaporate completely, improve the refrigerating output and the refrigeration efficiency of low water temperature process.

The evaporation pressure refers to the pressure of the refrigerant in the evaporator, and for convenience of measurement, the suction pressure of the compressor is generally used instead, that is, the suction port of the compressor is generally connected with a pressure sensor connecting pipe for measurement.

Another embodiment of the present invention further provides a control method of a cooking appliance, as shown in fig. 7, fig. 7 is a schematic diagram of an embodiment of a detailed flow of step S620 in fig. 6, and the step S620 includes, but is not limited to, step S621. As shown in fig. 8, fig. 8 is a schematic diagram of an embodiment of the refinement flow of step S630 in fig. 6, where step S630 includes, but is not limited to, step S631.

Step S621, when the temperature of the inner pot is greater than the critical temperature, adjusting the frequency of the compressor to make the discharge temperature of the compressor equal to the first discharge temperature.

The critical temperature is related to the water quantity in the inner pot and is the critical point of the water temperature when the state point of the refrigeration system begins to be deteriorated, namely, after a plurality of experiments, the inflection point of the slow cooling speed of the inner pot is summarized. According to the experimental result, the critical temperature of the inner pot is set to judge whether the refrigeration system needs to be adjusted. For example, the critical temperature of the inner pot is a certain temperature value in the range of 40 ℃ to 70 ℃. Generally, the water temperature is higher than the critical temperature, the exhaust temperature has the highest value and is lower than or equal to the critical temperature, and the exhaust temperature is gradually reduced.

The exhaust temperature is in direct proportion to the evaporation pressure, and the higher the evaporation pressure of the refrigeration system is, the higher the exhaust temperature is, the lower the reliability of the compressor is, and if the exhaust temperature is too high, overheat protection is easy to occur. When the temperature of the inner pot is higher than the critical temperature, the frequency of the compressor is adjusted to enable the exhaust temperature of the compressor to be equal to the first exhaust temperature, so that the exhaust temperature of the compressor can be kept in a reasonable range, the overheat protection caused by overhigh exhaust temperature of the compressor is avoided, higher evaporation pressure is kept, the larger heat exchange amount is favorably kept, and the refrigeration efficiency is high.

Illustratively, when the temperature of the inner pot is higher than the critical temperature, if the exhaust temperature of the compressor is higher than the first exhaust temperature by more than 1 ℃, the frequency of the compressor is reduced; conversely, the compressor frequency is increased. Because the frequency of the compressor is reduced, the refrigerating capacity is also reduced, therefore, on the premise that the exhaust temperature is not too high, the exhaust temperature of the compressor is equal to the first exhaust temperature, and a certain refrigerating capacity can be ensured. The first exhaust temperature may be set to a temperature value in the range of 80 c to 120 c.

Step S631, when the temperature of the inner pot is less than or equal to the critical temperature and greater than the set temperature, adjusting the frequency of the compressor to make the discharge temperature of the compressor equal to the second discharge temperature.

The temperature of interior pot is less than or equal to critical temperature, and exhaust temperature reduces along with the reduction of interior pot temperature gradually, and the compressor reduces because of the overheat protection's that exhaust temperature is too high possibility that leads to, nevertheless evaporation heat transfer difference reduces, appears the refrigerant evaporation inadequately easily, leads to the compressor to inhale the gas and carry liquid, has not only reduced refrigeration performance, has also increased the compressor simultaneously and has suffered from the risk that the liquid hits the damage.

And adjusting the frequency of the compressor to enable the exhaust temperature of the compressor to be equal to the second exhaust temperature, wherein the second exhaust temperature is less than the first exhaust temperature. The second exhaust temperature is lower than the second exhaust temperature, so that the exhaust temperature of the compressor is kept in a reasonable range, the heat exchange temperature difference is improved, the refrigerant is completely evaporated, and the refrigerating capacity and the refrigerating efficiency in the low water temperature process are improved.

For example, when the temperature of the inner pot is less than or equal to the critical temperature, if the exhaust temperature of the compressor is more than 1 ℃ higher than the second exhaust temperature, the frequency of the compressor is reduced; conversely, the compressor frequency is increased. The second exhaust temperature may be set to a temperature value in the range of 50-80 deg.c, and the second exhaust temperature is less than the first exhaust temperature.

It should be noted that the set temperature may be a temperature value for keeping food fresh selected by the user, or may be a target temperature value preset in the cooling mode.

Another embodiment of the present invention further provides a control method of a cooking appliance, as shown in fig. 9, fig. 9 is a schematic diagram of an embodiment of a detailed flow of step S620 in fig. 6, and the step S620 includes, but is not limited to, step S622. As shown in fig. 10, fig. 10 is a schematic diagram of an embodiment of the refinement process of step S630 in fig. 6, where step S630 includes, but is not limited to, step S632.

And step S622, when the temperature of the inner pot is higher than the critical temperature, adjusting the opening of the throttling device to enable the exhaust temperature of the compressor to be equal to the first exhaust temperature.

Illustratively, when the temperature of the inner pot is higher than the critical temperature, if the exhaust temperature of the compressor is higher than the first exhaust temperature by more than 1 ℃, the opening degree of the throttling device is increased; otherwise, the opening degree of the throttling device is reduced. That is, the discharge temperature of the compressor may be controlled by adjusting the opening degree of the throttle device, in addition to the discharge temperature of the compressor by adjusting the frequency of the compressor.

And step S632, when the temperature of the inner pot is less than or equal to the critical temperature and greater than the set temperature, adjusting the opening of the throttling device to enable the exhaust temperature of the compressor to be equal to the second exhaust temperature.

Illustratively, when the temperature of the inner pot is less than or equal to the critical temperature, if the exhaust temperature of the compressor is more than 1 ℃ higher than the second exhaust temperature, the opening degree of the throttling device is increased; otherwise, the opening degree of the throttling device is reduced.

Another embodiment of the present invention further provides a method for controlling a cooking appliance, as shown in fig. 11, fig. 11 is a schematic diagram of an embodiment of a detailed flow of step S620 in fig. 6, where step S620 includes, but is not limited to, step S623. As shown in fig. 12, fig. 12 is a schematic diagram of an embodiment of the refinement process of step S630 in fig. 6, where step S630 includes, but is not limited to, step S633.

And step S623, when the temperature of the inner pot is higher than the critical temperature, adjusting the frequency of the compressor to enable the suction superheat degree of the compressor to be equal to the first suction superheat degree.

In addition to the evaporation pressure being expressed in terms of the exhaust temperature, the degree of superheat of the suction gas can also be expressed. The suction superheat degree is equal to the temperature of an air suction port of the compressor minus the temperature of the evaporator, wherein the temperature of the evaporator can be the temperature of an inlet of the evaporator, the temperature of an outlet of the evaporator or the temperature of any point between an inlet pipeline and an outlet pipeline of the evaporator.

The temperature of the inner pot, the temperature of an air suction port of the compressor and the temperature of the evaporator are monitored in real time to obtain a current value of the temperature of the inner pot and a current difference value of the temperature of the air suction port of the compressor and the temperature of the evaporator. Or, the temperature of the inner pot, the temperature of the air inlet of the compressor and the temperature of the evaporator may be periodically detected according to a certain detection period, the temperature of the inner pot detected in the detection period of the current time is used as the current value of the temperature of the inner pot, and the difference value between the temperature of the air inlet of the compressor and the temperature of the evaporator detected in the detection period of the current time is used as the current difference value between the temperature of the air inlet of the compressor and the temperature of the evaporator.

For example, the cooking appliance may monitor changes in the temperature of the inner pan, the temperature of the suction port of the compressor, and the temperature of the evaporator, or monitor changes in the temperature of the inner pan, the temperature of the suction port of the compressor, and the temperature of the evaporator, using temperature measuring instruments such as a temperature sensor, a thermometer, and a thermometer.

Illustratively, when the temperature of the inner pot is higher than the critical temperature, if the suction superheat degree of the compressor is higher than the first suction superheat degree by more than 1 ℃, the frequency of the compressor is reduced; if the suction superheat of the compressor is less than the first suction superheat by more than 1 ℃, the frequency of the compressor is increased. The first degree of superheat of the suction gas may be selected to be a temperature in the range of 5-15 ℃.

And step S633, when the temperature of the inner pot is less than or equal to the critical temperature and greater than the set temperature, adjusting the frequency of the compressor to enable the suction superheat degree of the compressor to be equal to the second suction superheat degree.

The most direct control method is to ensure that the suction superheat degree is normal to ensure that the compressor does not suck air and carry liquid. When the temperature of the inner pot is less than or equal to the critical temperature and is greater than the set temperature, the suction superheat degree of the compressor is equal to the second suction superheat degree by adjusting the frequency of the compressor, the second suction superheat degree is less than the first suction superheat degree, the refrigerant is completely evaporated, the possibility of suction liquid carrying is reduced, and the risk of liquid impact damage to the compressor is reduced.

Illustratively, when the temperature of the inner pot is less than or equal to the critical temperature and greater than the set temperature, if the suction superheat degree of the compressor is greater than the second suction superheat degree by more than 1 ℃, the frequency of the compressor is reduced; conversely, the frequency of the compressor is increased. The second suction superheat can be selected to be a certain temperature value within the range of 1-5 ℃, and the second suction superheat is smaller than the first suction superheat.

Another embodiment of the present invention further provides a control method of a cooking appliance, as shown in fig. 13, fig. 13 is a schematic diagram of an embodiment of a detailed flow of step S620 in fig. 6, and the step S620 includes, but is not limited to, step S624. As shown in fig. 14, fig. 14 is a schematic diagram of an embodiment of a refinement flow of step S630 in fig. 6, where step S630 includes, but is not limited to, step S634.

And S624, when the temperature of the inner pot is higher than the critical temperature, adjusting the opening of the throttling device to enable the suction superheat degree of the compressor to be equal to the first suction superheat degree.

Illustratively, when the temperature of the inner pot is higher than the critical temperature, if the suction superheat degree of the compressor is higher than the first suction superheat degree by more than 1 ℃, the opening degree of the throttling device is increased; and if the suction superheat degree of the compressor is less than the first suction superheat degree by more than 1 ℃, reducing the opening degree of the throttling device. That is, the degree of superheat of the intake air of the compressor may be controlled by adjusting the frequency of the compressor, or the degree of superheat of the intake air of the compressor may be controlled by adjusting the opening degree of the throttle device.

And step S634, when the temperature of the inner pot is less than or equal to the critical temperature and greater than the set temperature, adjusting the opening of the throttling device to enable the suction superheat degree of the compressor to be equal to a second suction superheat degree.

Illustratively, when the temperature of the inner pot is less than or equal to the critical temperature and is greater than the set temperature, if the suction superheat degree of the compressor is greater than the first suction superheat degree by more than 1 ℃, the opening degree of the throttling device is increased; otherwise, the opening degree of the throttling device is reduced.

Another embodiment of the present invention further provides a control method of a cooking appliance, as shown in fig. 7, fig. 7 is a schematic diagram of an embodiment of a detailed flow of step S620 in fig. 6, and the step S620 includes, but is not limited to, step S621. As shown in fig. 12, fig. 12 is a schematic diagram of an embodiment of the refinement process of step S630 in fig. 6, where step S630 includes, but is not limited to, step S633.

Illustratively, when the temperature of the inner pot is less than or equal to the critical temperature and greater than the set temperature, if the suction superheat degree of the compressor is greater than the second suction superheat degree by more than 1 ℃, the frequency of the compressor is reduced; conversely, the frequency of the compressor is increased. The second suction superheat can be selected as a certain temperature value within the range of 1-5 ℃, and the second suction superheat is smaller than the first suction superheat.

When the temperature of the inner pot is higher than the critical temperature, the exhaust temperature is adopted as the index: when refrigeration and temperature reduction are started, the water temperature is very high, the heat exchange temperature difference of the evaporator is the largest, the refrigerant is completely evaporated and is in an overheated state, and the degree of superheat is the largest. At this time, the exhaust temperature and the exhaust pressure of the compressor are high, and if the ambient temperature is much higher than the rated working condition, the compressor can be protected from overheating. The normal operation of the compressor can be ensured through the limited control of the exhaust temperature, and the protection does not occur. At this time, the degree of superheat of the intake air can be controlled, but the exhaust gas temperature is not used more accurately. The discharge temperature directly reflects whether the compressor is operating in an overload state. Therefore, whether the compressor is overloaded and protected or not is considered in the high-temperature stage, and the good working state of the refrigerating system can be kept by taking the exhaust temperature as an index.

And when the temperature of the inner pot is less than or equal to the critical temperature and greater than the set temperature, the reason that the degree of superheat of the sucked air is used as an index is as follows: in the low-temperature stage, whether the compressor operates in a gas-suction and liquid-carrying mode or not is considered, the compressor is ensured not to operate in a gas-suction and liquid-carrying mode, and the most direct control method is to ensure that the gas-suction superheat degree is normal. The low temperature stage adopts the suction superheat degree as an index to ensure that the refrigerating system keeps a good working state. And, the exhaust temperature is very low this moment, and different compressor exhaust temperature probably have great difference, and the exhaust temperature needs obtain empirical data according to the experiment, and the superheat degree of breathing in is more accurate.

Another embodiment of the present invention further provides a control method of a cooking appliance, as shown in fig. 9, fig. 9 is a schematic diagram of an embodiment of a detailed flow of step S620 in fig. 6, and the step S620 includes, but is not limited to, step S622. As shown in fig. 14, fig. 14 is a schematic diagram of an embodiment of a refinement flow of step S630 in fig. 6, where step S630 includes, but is not limited to, step S634.

Another embodiment of the present invention further provides a control method of a cooking appliance, as shown in fig. 15, fig. 15 is a schematic diagram of an embodiment of a detailed flow of step S620 in fig. 6, and the step S620 includes, but is not limited to, step S625. As shown in fig. 16, fig. 16 is a schematic diagram of an embodiment of the refinement procedure of step S630 in fig. 6, where step S630 includes, but is not limited to, step S635.

And step S625, when the temperature of the inner pot is higher than the critical temperature, adjusting the frequency of the compressor and the opening degree of the throttling device to enable the exhaust temperature of the compressor to be equal to the first exhaust temperature.

Illustratively, when the temperature of the inner pot is higher than the critical temperature, if the exhaust temperature of the compressor is higher than the first exhaust temperature by more than 1 ℃, the compressor operates at the highest frequency, and the opening degree of the throttling device is adjusted to be larger; if the discharge temperature continues to rise, the compressor frequency is simultaneously decreased. If the temperature of the exhaust gas generated by the compressor is less than the first exhaust gas temperature by more than 1 ℃, the compressor runs at the highest frequency, and the opening degree of the throttling device is reduced.

It can be understood that for a fixed frequency machine, only the throttle opening degree can be controlled; the frequency converter can control the frequency of the compressor and the opening degree of the throttling device together.

And step S635, when the temperature of the inner pot is less than or equal to the critical temperature and greater than the set temperature, adjusting the frequency of the compressor and the opening degree of the throttling device to enable the exhaust temperature of the compressor to be equal to the second exhaust temperature.

Illustratively, when the temperature of the inner pot is less than or equal to the critical temperature and greater than the set temperature, if the exhaust temperature of the compressor is greater than the second exhaust temperature by more than 1 ℃, the compressor operates at the highest frequency, and the opening degree of the throttling device is adjusted to be larger; otherwise, the opening degree of the throttling device is reduced.

Referring to fig. 17, the control method according to the embodiment of the present invention includes, but is not limited to, step S1710, step S1720, step S1730, step S1740, step S1750, and step S1760.

And step S1710, acquiring the temperature of the inner pot.

Step S1720, determining whether the inner pot temperature is greater than the threshold temperature, if so, performing step S1730, otherwise, performing step S1740.

And the refrigeration system executes corresponding control steps by judging that the temperature of the inner pot falls into a corresponding temperature range.

Step S1730, the refrigeration system is controlled to be in the first operating state.

Controlling the refrigeration system in the first operating state may include any one of step S621, step S622, step S623, step S624, and step S625.

And step S1740, judging whether the temperature of the inner pot is greater than the set temperature, executing step S1750 when the temperature of the inner pot is greater than the set temperature, and otherwise executing step S1760.

At this time, it is determined whether the temperature of the inner pot is equal to or lower than the critical temperature and greater than the set temperature, if yes, step S1750 is performed, and if not, step S1760 is performed, which indicates that the temperature of the inner pot is equal to or lower than the set temperature.

And step S1750, controlling the refrigerating system to be in a second working state.

Controlling the refrigeration system in the second operating state may include any one of step S631, step S632, step S633, step S634, and step S635.

And step S1760, controlling the refrigerating system to enter a heat preservation mode.

The temperature of the inner pot is reduced to a target value in the heat preservation mode, and at the moment, the temperature of the inner pot only needs to be kept in a certain range value. Through carrying out the mode of keeping warm, can be so that interior pot temperature keeps invariable relatively to be favorable to the fresh-keeping of food.

Another embodiment of the present invention further provides a control method of a cooking appliance, as shown in fig. 18, fig. 18 is a schematic diagram of an embodiment of a detailed flow of step S1760 in fig. 17, and step S1760 includes, but is not limited to, step S1761.

In step S1761, the compressor is intermittently operated or kept in low-frequency operation.

After the inner pot temperature is compared with the set temperature, the constant-frequency compressor can automatically control the start and stop of the compressor to adjust the inner pot temperature through intermittent operation. And the variable-frequency compressor can adjust the temperature of the inner pot by reducing the power to operate.

Another embodiment of the present invention further provides a control method of a cooking appliance, as shown in fig. 19, fig. 19 is a schematic diagram of an embodiment of a detailed flow of step S1760 in fig. 17, where step S1760 includes, but is not limited to, step S1762.

And step S1762, intermittently operating or keeping low-frequency operation of the compressor, and enabling the suction superheat degree of the compressor to be equal to the second suction superheat degree.

After the inner pot temperature is compared with the set temperature, the constant-frequency compressor can automatically control the start and stop of the compressor to adjust the inner pot temperature through intermittent operation. And the variable-frequency compressor can adjust the temperature of the inner pot by reducing the power to operate. In addition, the temperature of water is low in the heat preservation mode, the heat exchange of the evaporator is poor, the compressor is required to be guaranteed not to suck air and carry liquid, and the most direct control method is to guarantee that the suction superheat degree is normal. By setting the suction superheat degree of the compressor to be equal to the second suction superheat degree, the refrigerant can be completely evaporated in the heat preservation mode, and the refrigerating capacity and the refrigerating efficiency in the low water temperature process are improved.

An embodiment of the present invention also provides a control apparatus including: a memory, a processor, and a computer program stored on the memory and executable on the processor. The processor and memory may be connected by a bus or other means.

The memory, which is a non-transitory computer readable storage medium, may be used to store non-transitory software programs as well as non-transitory computer executable programs. Further, the memory may include high speed random access memory, and may also include non-transitory memory, such as at least one disk storage device, flash memory device, or other non-transitory solid state storage device. In some embodiments, the memory optionally includes memory located remotely from the processor, and these remote memories may be connected to the processor through a network. Examples of such networks include, but are not limited to, the internet, intranets, local area networks, mobile communication networks, and combinations thereof.

Non-transitory software programs and instructions necessary to implement the control method of the air conditioner of the above-described embodiment are stored in the memory, and when executed by the processor, the control method of the air conditioner of the above-described embodiment is executed, for example, to perform the above-described method steps S610 to S630 in fig. 6, the method step S621 in fig. 7, the method step S631 in fig. 8, the method step S622 in fig. 9, the method step S632 in fig. 10, the method step S623 in fig. 11, the method step S633 in fig. 12, the method step S624 in fig. 13, the method step S634 in fig. 14, the method step S625 in fig. 15, the method step S636 in fig. 16, the method steps S1710 to S1760 in fig. 17, the method step S1761 in fig. 18, and the method step S1762 in fig. 19.

The above-described embodiments of the apparatus are merely illustrative, wherein the units illustrated as separate components may or may not be physically separate, i.e. may be located in one place, or may also be distributed over a plurality of network elements. Some or all of the modules may be selected according to actual needs to achieve the purpose of the solution of the present embodiment.

In addition, an embodiment of the present invention further provides a cooking appliance, where the cooking appliance includes the control device of the above embodiment, and since the cooking appliance adopts all the technical solutions of the control device of the above embodiment, at least all the advantages brought by the technical solutions of the above embodiment are provided.

Further, an embodiment of the present invention also provides a computer-readable storage medium storing computer-executable instructions, the computer-executable instructions are executed by a processor or controller, for example, by a processor in the air conditioner embodiments described above, the processor may be caused to execute the control method of the air conditioner in the above-described embodiment, for example, to execute the above-described method steps S610 to S630 in fig. 6, method step S621 in fig. 7, method step S631 in fig. 8, method step S622 in fig. 9, method step S632 in fig. 10, method step S623 in fig. 11, method step S633 in fig. 12, method step S624 in fig. 13, method step S634 in fig. 14, method step S625 in fig. 15, method step S636 in fig. 16, method steps S1710 to S1760 in fig. 17, method step S1761 in fig. 18, and method step S1762 in fig. 19.

One of ordinary skill in the art will appreciate that all or some of the steps, systems, and methods disclosed above may be implemented as software, firmware, hardware, and suitable combinations thereof. Some or all of the physical components may be implemented as software executed by a processor, such as a central processing unit, digital signal processor, or microprocessor, or as hardware, or as an integrated circuit, such as an application specific integrated circuit. Such software may be distributed on computer readable media, which may include computer storage media (or non-transitory media) and communication media (or transitory media). The term computer storage media includes volatile and nonvolatile, removable and non-removable media implemented in any method or technology for storage of information such as computer readable instructions, data structures, program modules or other data, as is well known to those of ordinary skill in the art. Computer storage media includes, but is not limited to, RAM, ROM, EEPROM, flash memory or other memory technology, CD-ROM, Digital Versatile Disks (DVD) or other optical disk storage, magnetic cassettes, magnetic tape, magnetic disk storage or other magnetic storage devices, or any other medium which can be used to store the desired information and which can accessed by a computer. In addition, communication media typically embodies computer readable instructions, data structures, program modules or other data in a modulated data signal such as a carrier wave or other transport mechanism and includes any information delivery media as known to those skilled in the art.

The embodiments of the present invention have been described in detail with reference to the accompanying drawings, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge of those skilled in the art without departing from the gist of the present invention.

Claims

1. The control method of the cooking appliance is characterized in that the cooking appliance comprises an inner pot, a heating device and a refrigerating system, wherein the heating device heats the inner pot, the refrigerating system is used for providing cold energy for the inner pot, and the refrigerating system comprises a compressor, a condenser, a throttling device and an evaporator which are communicated with each other; the control method comprises the following steps:

acquiring the temperature of the inner pot;

2. The method of claim 1, wherein controlling the refrigeration system comprises:

3. The method for controlling a cooking appliance according to claim 1, wherein when the temperature of the inner pot is in a first temperature range, controlling the refrigeration system to be in a first working state comprises:

4. The method for controlling a cooking appliance according to claim 3, wherein when the temperature of the inner pot is in the second temperature range, controlling the refrigeration system to be in the second working state comprises:

5. The method for controlling a cooking appliance according to claim 1, wherein when the temperature of the inner pot is in a first temperature range, controlling the refrigeration system to be in a first working state comprises: adjusting at least one of a frequency of the compressor and an opening of the throttling device to enable a discharge temperature of the compressor to be at a first discharge temperature threshold value; when the temperature of the inner pot is in a second temperature range, controlling the refrigeration system to be in a second working state comprises the following steps: adjusting at least one of a frequency of the compressor and an opening of the throttle device such that a suction superheat of the compressor is at a second suction superheat threshold.

6. The method of controlling a cooking appliance according to claim 1, further comprising:

7. The method of controlling a cooking appliance according to claim 6, wherein the keep warm mode further comprises:

8. A control device comprising a memory, a processor and a computer program stored on the memory and executable on the processor, characterized in that the processor implements the control method according to any one of claims 1 to 7 when executing the computer program.

9. Cooking appliance, characterized in that it comprises a control device according to claim 8.

10. A computer-readable storage medium storing computer-executable instructions for performing the control method of any one of claims 1 to 7.