CN114145654A - Cooking control method of electric chafing dish, computer device and readable storage medium - Google Patents
Cooking control method of electric chafing dish, computer device and readable storage medium Download PDFInfo
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- CN114145654A CN114145654A CN202111389340.4A CN202111389340A CN114145654A CN 114145654 A CN114145654 A CN 114145654A CN 202111389340 A CN202111389340 A CN 202111389340A CN 114145654 A CN114145654 A CN 114145654A
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- 238000010411 cooking Methods 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 40
- 239000000463 material Substances 0.000 claims abstract description 90
- 238000010438 heat treatment Methods 0.000 claims abstract description 84
- 235000013305 food Nutrition 0.000 claims abstract description 81
- 230000005484 gravity Effects 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 54
- 238000001514 detection method Methods 0.000 claims description 39
- 238000005485 electric heating Methods 0.000 claims description 26
- 230000002093 peripheral effect Effects 0.000 claims description 9
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 16
- 235000014347 soups Nutrition 0.000 description 7
- 101100298225 Caenorhabditis elegans pot-2 gene Proteins 0.000 description 6
- 238000004590 computer program Methods 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 5
- 230000002349 favourable effect Effects 0.000 description 4
- 230000006870 function Effects 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 230000001413 cellular effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000013527 convolutional neural network Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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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
- A47J27/10—Cooking-vessels with water-bath arrangements for domestic use
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with electrical heating means
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
The invention provides a cooking control method of an electric chafing dish, the electric chafing dish, a computer device and a readable storage medium, wherein the cooking control method comprises the steps of obtaining a food material type selection instruction; acquiring food material weight data through a gravity sensor; generating control data according to the food material type selection instruction and the food material weight data; and controlling the heating device to work according to the control data. The electric chafing dish and the computer device both comprise a processor which is used for realizing a cooking control method of the electric chafing dish when executing programs stored in a memory. The readable storage medium has stored thereon a program which, when executed by the processor, implements a cooking control method for an electric hot pot. The food material cooking method can generate the optimal cooking mode by combining the food material types and the food material weights, ensures the taste and the flavor of the food materials, has the characteristics of simple operation, high accuracy and lower cost, is more beneficial to family use and brings better use experience for families.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a cooking control method of an electric chafing dish, the electric chafing dish, a computer device and a readable storage medium.
Background
An existing electric chafing dish comprises an electric heating seat body and a dish body, wherein a dish body placing position used for containing the dish body is formed on the electric heating seat body, and an electric heating pipe group used for enabling the dish body to generate heat is arranged below the dish body placing position of the electric heating seat body.
When cooking the food material, different food materials have different best cooking duration, though the user can learn the best cooking duration of these food materials, still need oneself to hold the time and open and stop the operation to the heating of electric chafing dish when cooking, therefore can hardly avoid appearing eating the material too ripe or not ripe condition.
For realizing the heating of discerning different edible materials and realizing that the electric chafing dish opens and stops automatic control, current electric chafing dish utilizes convolutional neural network to discern the edible material in eating the material image, obtains the time parameter associated with this edible material according to the discernment result of eating the material, confirms the recommendation of this edible material according to time parameter and boils for a long time to the propelling movement is recommended and is boiled for a long time, cooks this edible material.
However, the mode not only needs the networked operation of the electric chafing dish, but also needs to be provided with a high-definition camera, the cost is too high if the mode is only used at home, the color of the soup bottom (such as red oil hotpot condiment) and water vapor both have great influence on the effectiveness of the image, and the accuracy of the mode is low.
In addition, more importantly, under the condition that the same food material has different weights, the optimal cooking time length also changes, the existing electric chafing dish control method focuses more on accurately identifying the food material, and the corresponding recommended cooking time length is fixed, so that the existing electric chafing dish control method cannot better control the cooking time length.
Disclosure of Invention
A first object of the present invention is to provide a cooking control method for an electric chafing dish that can automatically cook food materials by controlling cooking time, power, and the like for different food materials.
A second object of the present invention is to provide an electric chafing dish capable of automatically cooking food materials by controlling a cooking time, power, and the like for different food materials.
A third object of the present invention is to provide a computer device capable of implementing the cooking control method of the electric chafing dish.
A fourth object of the present invention is to provide a readable storage medium capable of implementing the cooking control method of an electric chafing dish as described above.
The cooking control method of the electric chafing dish comprises the steps of obtaining a food material type selection instruction; acquiring food material weight data through a gravity sensor; generating control data according to the food material type selection instruction and the food material weight data; and controlling the heating device to work according to the control data.
According to the scheme, the preset optimal cooking time of each type or each large type of food material in unit weight, the corresponding working power of the heating device and the like are stored in the system, the optimal cooking time can be default by the system or output by a user, the food material to be cooked is selected by the user on a button or a touch panel, the system acquires a corresponding food material type selection instruction and identifies the optimal cooking time of the food material in unit weight, and then when the user takes the food material, the gravity sensor can acquire the weight of the food material after acquiring a difference value through gravity detection data, so that the boiling time which is more matched with the weight of the food material can be calculated, and the food material has better taste and mouthfeel.
The step of controlling the heating device to work according to the control data comprises the step of reducing the working power of the heating device after controlling the heating device to work according to the working power and the working time length corresponding to the control data.
Therefore, according to the control data, the heating device is switched to the low-gear operation after the heating device is operated at the high-gear for the preset time, so that the boiling time is controlled, and the soup splashing caused by excessive boiling can be avoided.
Further, the step of generating control data according to the food material type selection instruction and the food material weight data comprises: identifying preset cooking data per unit weight corresponding to the food material type selection instruction; and calculating and generating control data according to the cooking data of the unit weight and the food material weight data.
In a further aspect, the preset gear weight cooking data is generated based on the obtained key-in command.
It can be seen from the above that preset unit weight cooking data mainly comprises cooking time corresponding to the food material of unit weight and working power or working gear of the heating device, and the cooking time and the working power/working gear can be set by a user, so that the user can adjust and control the cooking time and the working power/working gear according to the cooking requirement and the taste requirement of the user on each food material, and the unit weight cooking data which can best meet the eating requirement of the user is obtained.
The further scheme is that the step of acquiring the weight data of the food materials through the gravity sensor comprises the following steps: and calculating the difference value of the two gravity detection data acquired at different moments to generate the food material weight data.
Further, the method comprises the steps of obtaining first gravity detection data before the step of obtaining the food material type selection instruction; acquiring second gravity detection data after the step of acquiring the food material type selection instruction; the step of generating food material weight data by calculating a difference between two gravity detection data acquired at different times includes calculating a difference between the second gravity detection data and the first gravity detection data to generate food material weight data.
As can be seen from the above, the food material weight data needs to be obtained by calculating the difference between the two gravity detection data to obtain a food material type selection instruction as a key node between the two gravity detection data, so that it can be ensured that the first gravity detection data is data before the food material is not added, and the second gravity detection data is data after the food material is added, so that more accurate food material weight data can be obtained in this manner.
Further, acquiring temperature detection data of the heating device; and when the temperature detection data exceeds a preset threshold and continuously rises within a first preset time period, reducing the working power of the heating device.
Therefore, when the temperature controller recognizes that the temperature of the heating device reaches a certain threshold value and keeps rising rapidly, the liquid is continuously boiled in the state, and the temperature controller automatically recognizes and adjusts to a lower gear so as to save energy.
Further, acquiring a water level signal related to the water level in the pot; and when the obtained water level signals meet a preset condition, reducing the working power of the heating device.
Further, if the plurality of acquired water level signals satisfy a preset condition, the step of reducing the working power of the heating device comprises: and when the heating device is in a non-working state and when the continuous water level signals are obtained continuously, reducing the working power of the heating device.
In another further aspect, the step of reducing the operating power of the heating device when the water level signals satisfy the predetermined condition comprises: and when the heating device is in a working state and a plurality of water level signals are acquired at intervals within a second preset time period, reducing the working power of the heating device.
Therefore, under the arrangement, the current water level in the pot body can be identified through the water level sensor arranged on the upper part of the pot body or whether the current water level reaches the water level sensor discontinuously for a plurality of times due to violent boiling, and when the two conditions exist, the current water level can be automatically identified and adjusted to a lower gear, so that energy is saved, and the safety can be ensured.
A second object of the invention is to provide an electric chafing dish comprising a processor for implementing a cooking control method of the electric chafing dish when executing a program stored in a memory.
The electric chafing dish comprises an electric heating seat body, wherein a pot body placing position is formed on the electric heating seat body, a heating device and a gravity sensor are arranged on the electric heating seat body, and the heating device and the gravity sensor are arranged corresponding to the pot body placing position.
The further proposal is that the pot body is placed in a concave position.
The electric heating seat body comprises a bottom wall and a peripheral wall, wherein the bottom wall is positioned at the bottom of the concave position, and the peripheral wall surrounds the concave position; one part of the heating device is attached to the bottom wall, and the other part of the heating device is attached to the peripheral wall.
The electric chafing dish also comprises a pot body, wherein the pot body is placed in a pot body placing position; a water level sensor is arranged on the pot body, the sensing end of the water level sensor is positioned at the inner side of the pot body, and a first electric contact of the water level sensor is positioned at the outer side of the pot body; the electric heating seat body is provided with a second electric contact, and the first electric contact is electrically connected with the second electric contact.
Still further, the second electric contact is annular and is arranged around the pot body placing position.
Therefore, the arrangement is favorable for the matching of the electric heating seat body and the pot body from the periphery, the pot body is placed more stably, the heating device can be in heat transfer fit with the pot body in a larger area, and the power supply of the water level sensor on the upper part of the pot body is favorably realized.
In a further aspect, at least four gravity sensors are arranged in a circumferential array.
Therefore, the arrangement is favorable for the placing stability of the pot body, and is favorable for a plurality of gravity sensors to uniformly bear the gravity of the pot body, so that the detection accuracy is favorable.
A third object of the present invention is to provide a computer device comprising a processor for implementing a cooking control method of an electric hot pot when executing a program stored in a memory.
A fourth object of the present invention is to provide a readable storage medium having a program stored thereon, the program, when executed by a processor, implementing a cooking control method for an electric hot pot.
Drawings
Figure 1 is an exploded view of an electric chafing dish according to an embodiment of the present invention.
Fig. 2 is a sectional view of an electric heating base in an embodiment of the electric chafing dish of the present invention.
Fig. 3 is an exploded view of the hidden lid of the electric chafing dish according to the embodiment of the invention.
Figure 4 is a side cross-sectional view of an embodiment of the electric chafing dish of the present invention.
Fig. 5 is a flow chart of a cooking control method of the electric chafing dish.
Detailed Description
Electric chafing dish example
Referring to fig. 1, the electric chafing dish of the present embodiment is composed of an electric heating base body 1, a dish body 2 and a dish cover 3, which are sequentially installed from bottom to top, wherein the dish body 2 is detachably placed in a dish body placing position 100 of the electric heating base body 1, and the dish cover 3 is detachably covered on the dish body 2.
Referring to fig. 1 to 3, firstly, in order to heat the pot body 2, a heating device 31 is arranged in the electric heating seat body 1, and the heating device 31 is a coiled electric heating pipe group; in addition, in order to realize automatic regulation and control of heating gear and heating duration according to different food materials with different weights, the electric heating seat body 1 is externally provided with the control panel 19, and the electric heating seat body 1 is internally provided with the temperature controller 32, the gravity sensor 33 and the temperature sensing bulb 34. Wherein, the control panel 19 is provided with a selection button corresponding to different food material types, a knob for adjusting the high-low gear shift of the heating device, a numerical button for inputting the cooking time per unit weight, an add-subtract button or a touch panel (not shown in the figure); the temperature controller 32 is used for detecting the real-time temperature of the heating device 31, the gravity sensor 33 is used for detecting the weight of the pot body 2, and the temperature sensing bulb 34 is used for detecting the real-time temperature of the pot body 2.
In addition, in order to realize boiling detection and water full detection, the upper part of the pot body 2 is provided with a water level sensor 35, and when the more full soup in the pot body 2 keeps contacting with the water level sensor 35 or the soup in boiling contacts with the water level sensor 35 for many times, the water level sensor 35 feeds back a water level signal to the system.
Further, referring to fig. 3, the pot placing position 100 is a concave position formed at the upper portion of the electric heating seat body 1, the electric heating seat body 1 has a flat bottom wall 11 at the bottom of the pot placing position 100 and an arc-shaped peripheral wall 12 surrounding the pot placing position 100, and the bottom wall 11 and the peripheral wall 12 are a single piece. When the pot 2 is placed in the pot placing position 100, the bottom wall 11 is located below the pot 2 and the circumferential wall 12 is located at the outer circumference of the pot 2.
Referring to fig. 2 and 4, the heating device 31, the temperature controller 32, the gravity sensor 33 and the thermal bulb 34 are all disposed below the bottom wall 11, wherein a portion of the heating device 31 is disposed to be attached to the bottom wall 11 and another portion is disposed to be attached to the peripheral wall 12, and this arrangement can increase the heat exchange area and improve the heating efficiency of the pot body 2.
The temperature controller 32 is disposed adjacent to the heating device 31, and the four gravity sensors 33 are arranged in a circumferential array, as shown in fig. 3 and 4, the four gravity sensors 33 all penetrate through the bottom wall 11 from bottom to top and extend into the pot body placing position 100, and when the pot body 2 is located at the pot body placing position 100, the bottom of the pot body 2 abuts against the four gravity sensors 33. In addition, the bottom wall 11 is provided with a hole at the position corresponding to the temperature sensing bulb 34, so that the bottom of the pan body 2 is positioned in the detection range of the temperature sensing bulb 34.
Referring to fig. 3 and 4, the water level sensor 35 is disposed on the sidewall of the pot body 2 near the top, the sensing end of the water level sensor 35 is located on the inner side of the pot body 2, the first electrical contact (not shown) of the water level sensor 35 is located on the outer side of the pot body 2, the electric heating base 1 is provided with the second electrical contact (not shown), and the first electrical contact and the second electrical contact are electrically connected to supply power to the water level sensor 35. Preferably, the second electrical contact is annular and is arranged around the pot-placing location 100, in which arrangement the first electrical contact and the second electrical contact are electrically connected no matter at what angle the user puts down the pot 2.
Cooking control method embodiment of electric chafing dish
With reference to fig. 1 to 5, the process of electrifying the electric chafing dish is started. The heating device 31 is not activated. Since the system under the automatic gear mode can calculate the optimal cooking time for different weight and different types of food materials and control the operating gear, operating power and operating time of the heating device 31 accordingly, the user can set the cooking data per unit weight through the control panel 19 before cooking the food materials.
Specifically, the cooking data per unit weight includes cooking time and cooking degree of each type of food material under a preset unit weight, for example, after a button of 'fresh meat' food material is clicked, a display screen displays '20 seconds/50 g', and the number of seconds '20' corresponding to the cooking time or the number of grams '50' corresponding to the unit weight are adjusted by adding or subtracting keys; for another example, the display screen is a touch screen or an electronic display screen, a next level option menu is displayed after clicking the "fresh meat" food material button, more options including "pork", "beef", "poultry" and the like can be selected, and recommended cooking data per unit weight preset by a default display system in the display screen after selection, such as "12 seconds/50 g" is displayed after clicking "beef". The cooking data per unit weight that can be set include the degree of maturity, the degree of duration of heating, and the like, and the degree of maturity and the degree of duration of heating are represented by a combination of the heating power and the heating duration of the heating device 31, and will not be further described here.
Of course, the user may not set the cooking data per unit weight for each type of food material before using the electric chafing dish, and in this way, the system calculates the actual cooking data according to the default cooking data per unit weight.
First, the system will execute step S1 to determine whether there is a certain amount of water in the pan body 2 according to the gravity detection data obtained by the gravity sensor 33, for example, whether there is a certain amount of water in the pan body 2 when the gravity detection data is higher than a preset value or the difference between two gravity detection data obtained by two detection time nodes is greater than a preset value. If not, the system proceeds to step S12 to perform water shortage protection, including but not limited to, control means to stop the heating device.
If the judgment result in the step S1 is yes, it indicates that there is enough water in the pan body 2, then the system executes a judgment step S2, and judges whether the pan body is currently in the automatic shift mode according to the selection circuit corresponding to the shift knob on the control panel 19, if not, it indicates that the user has currently turned the knob to the manual mode, so that the step S13 is executed to operate in the manual mode, and the heating stage of the heating device 31 in the manual mode is adjusted by the user' S up-down shift button or touch panel on the control panel 19.
If the determination result of the determination step S2 is yes, the system operates in the automatic shift mode, and then performs a determination step S3, in which the water level sensor 35 determines whether the water level is currently too high, specifically, when the water level is too high, the soup is continuously contacted with the water level sensor 35, and the system will obtain a plurality of continuous water level signals from the water level sensor 35, where the water level signals are feedback signals sent to the system when the sensing end of the water level sensor 35 is contacted with the soup when the soup overflows the water level sensor 35. If the determination result in the step S3 is yes, step S4 is executed to lower the operating range of the heating device 31, and if the determination result is no, the operating range of the heating device 31 is increased. When the operating range is lowered, the operating power of the heating device 31 is lowered, whereas when the operating range is raised, the operating power of the heating device 31 is raised.
After the step S4 or the step S5 is completed, the step S6 is executed to operate the heating device 31 at the adjusted gear. Subsequently, step S7 is executed to determine whether the water level is boiling too hard, specifically, when water level signals from the water level sensor 35 at multiple intervals are obtained, the current boiling state is determined to be severe, and therefore, if the result of step S7 is yes, step S14 is executed to lower the gear of the heating device 31 to reduce the working power; if the result of the determination step S7 is "no" or "no" indicating that the current non-boiling state or the boiling state is stable, the step S8 is executed to continue the operation of the heating device 31 in the current gear.
Subsequently, the system proceeds to a determination step S9 to determine whether the material is loaded into the pot 2. The step S9 is mainly implemented by the control panel 19 and the gravity sensor 33, and if the system obtains the food material type selection instruction, the determination result is yes, otherwise, the determination result is no. If the determination result in the step S9 is "no", the system performs a determination step S15 to determine whether the heating time period calculated by the system is reached. If the answer of step S15 is yes, step S16 is executed to lower the gear, and then step S8 is executed to operate the heating device 31 at the current lower gear; if the result of the determination at step S15 is negative, the process returns to step S8 to keep the heating device 31 in operation at the current higher gear.
If the determination result in step S9 is yes, it indicates that the user has pressed the food material type selection button of the control panel 19, and the system has also obtained the food material type selection command corresponding to the button, and then the system executes step S10, and selects the gear corresponding to the food material according to the calculation result and operates the heating device 31 in the gear. For example, if the user presses a meat button in the console panel 19, at this time, the system obtains a first food material type selection instruction, and at this time, the system identifies preset cooking data per unit weight corresponding to the food material according to the food material type selection instruction, and obtains first gravity detection data of the current time node through the gravity sensor 33; then, the user puts the meat into the pot body 2 until the meat is finished, the user clicks the food material type selection instruction again, the system acquires the second gravity detection data of the current time node again through the gravity sensor 33, calculates the difference value between the second gravity detection data and the first gravity detection data to generate food material weight data, calculates and generates control data according to the unit weight cooking data and the food material weight data and a preset calculation formula, and enables the heating device 31 to work at a heating gear and working time length corresponding to the control data.
The system then proceeds to step S11 to determine whether it is currently in a boiling state. The judgment is mainly carried out according to temperature detection data of the heating device 31 obtained by the temperature controller 32, and if the temperature detection data exceeds a preset threshold and continuously rises within a certain time period, the continuous boiling in the pot body 2 is indicated currently. If the determination result in step S11 is yes, step S7 is continuously executed to determine whether there is a possibility that the water is boiling too much or the water is full, and the gear adjustment of the heating device 31 is further controlled according to the determination result. In step S11, it is also possible to determine whether the pot 2 is in the boiling state based on the detection result of the bulb 34.
In addition, in the automatic gear mode, after the heating device 31 is started to operate in step S6, the system may continuously obtain real-time temperature detection data of the heating device 31 through the thermostat 32, and when the temperature detection data exceeds a preset threshold and continuously rises within a first preset time period, it means that the current boiling is severe, so as to control to reduce the operating power of the heating device. Of course, in order to further ensure safety, the system may also continuously obtain real-time temperature detection data of the heating device 31 through the temperature controller 32 in the manual mode operation in step S13, and may automatically reduce the operating power of the heating device once it is determined that boiling is severe.
Therefore, in the cooking control method of the electric chafing dish, after the user presets the associated data of various food materials before cooking, the system can control the working power and the working time of the heating device 31 according to the actual weight of the food materials in the cooking process, so that the optimal cooking effect is obtained, the taste and the mouthfeel of the food materials are ensured, and the method has the characteristics of simple operation, high accuracy and lower cost, and is more beneficial to family use and brings better use experience for families.
Embodiments of a computer device
The computer device of the invention is a controller arranged in the electric heating seat body 1, and comprises a processor, a memory and other devices, such as a singlechip comprising a central processing unit. The processor is used for realizing the cooking control method of the electric chafing dish when executing the computer program stored in the memory.
The Processor may be a Central Processing Unit (CPU), other 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, discrete hardware components, etc. A general purpose processor may be a microprocessor or the processor may be any conventional processor or the like.
The memory may mainly include a storage program area and a storage data area, wherein the storage program area may store an operating system, an application program required by at least one function (such as a sound playing function, an image playing function, etc.), and the like; the storage data area may store data (such as audio data, a phonebook, etc.) created according to the use of the cellular phone, and the like. In addition, the memory may include high speed random access memory, and may also include non-volatile memory, such as a hard disk, a memory, a plug-in hard disk, a Smart Media Card (SMC), a Secure Digital (SD) Card, a Flash memory Card (Flash Card), at least one magnetic disk storage device, a Flash memory device, or other volatile solid state storage device.
Computer-readable storage medium embodiments
The computer readable storage medium of the present invention may be any form of storage medium that can be read by a processor of a computer device, including but not limited to a non-volatile memory, a ferroelectric memory, and the like, and the computer readable storage medium has a computer program stored thereon, and when the processor of the computer device reads and executes the computer program stored in the memory, the steps of the cooking control method of the electric chafing dish may be implemented.
The computer program comprises computer program code which may be in the form of source code, object code, an executable file or some intermediate form, etc. The computer-readable medium may include: any entity or device capable of carrying the computer program code, recording medium, usb disk, removable hard disk, magnetic disk, optical disk, computer Memory, Read-Only Memory (ROM), Random Access Memory (RAM), electrical carrier wave signals, telecommunications signals, software distribution medium, and the like. It should be noted that the computer readable medium may contain content that is subject to appropriate increase or decrease as required by legislation and patent practice in jurisdictions, for example, in some jurisdictions, computer readable media does not include electrical carrier signals and telecommunications signals as is required by legislation and patent practice.
Finally, it should be emphasized that the above-described preferred embodiments of the present invention are merely examples of implementations, rather than limitations, and that many variations and modifications of the invention are possible to those skilled in the art, without departing from the spirit and scope of the invention.
Claims (19)
1. The cooking control method of the electric chafing dish is characterized by comprising the following steps:
acquiring a food material type selection instruction;
acquiring food material weight data through a gravity sensor;
generating control data according to the food material type selection instruction and the food material weight data;
and controlling the heating device to work according to the control data.
2. The cooking control method of an electric chafing dish according to claim 1, characterized in that:
the step of controlling the operation of the heating device according to the control data includes:
and after the heating device is controlled to work according to the working power and the working duration corresponding to the control data, the working power of the heating device is reduced.
3. The cooking control method of an electric chafing dish according to claim 1 or 2, characterized in that:
the step of generating control data according to the food material type selection instruction and the food material weight data comprises:
identifying preset cooking data of unit weight corresponding to the food material type selection instruction;
and calculating the control data according to the cooking data of the unit weight and the food material weight data.
4. The cooking control method of an electric chafing dish according to claim 3, characterized in that:
and the preset gear weight cooking data is generated according to the acquired keying instruction.
5. The cooking control method of an electric chafing dish according to claim 1 or 2, characterized in that:
the step of obtaining the weight data of the food material through the gravity sensor comprises the following steps:
and calculating the difference value of the two gravity detection data acquired at different moments to generate the food material weight data.
6. The cooking control method of an electric chafing dish according to claim 5, characterized in that:
acquiring first gravity detection data before the step of acquiring the food material type selection instruction;
acquiring second gravity detection data after the step of acquiring the food material type selection instruction;
the step of generating the food material weight data by calculating a difference between two gravity detection data acquired at different times includes:
calculating a difference between the second gravity detection data and the first gravity detection data to generate the food material weight data.
7. The cooking control method of an electric chafing dish according to claim 1 or 2, characterized in that:
acquiring temperature detection data of the heating device;
and when the temperature detection data exceeds a preset threshold and continuously rises within a first preset time period, reducing the working power of the heating device.
8. The cooking control method of an electric chafing dish according to claim 1 or 2, characterized in that:
acquiring a water level signal in the pot;
and if the acquired water level signals meet the preset condition, reducing the working power of the heating device.
9. The cooking control method of an electric chafing dish according to claim 8, characterized in that:
if the obtained water level signals meet a preset condition, the step of reducing the working power of the heating device comprises the following steps:
and when the heating device is in a non-working state and a plurality of water level signals are continuously obtained, reducing the working power of the heating device.
10. The cooking control method of an electric chafing dish according to claim 8, characterized in that:
if the obtained water level signals meet a preset condition, the step of reducing the working power of the heating device comprises the following steps:
and when the heating device is in a working state and a plurality of water level signals are obtained at intervals, reducing the working power of the heating device.
11. Electric chafing dish, its characterized in that: the electric chafing dish comprising a processor for implementing a cooking control method of the electric chafing dish according to any one of claims 1 to 10 when executing a program stored in a memory.
12. An electric chafing dish according to claim 11, characterised in that:
the electric chafing dish comprises an electric heating seat body, wherein a pot body placing position is formed on the electric heating seat body, a heating device and a gravity sensor are arranged on the electric heating seat body, and the heating device and the gravity sensor are arranged corresponding to the pot body placing position.
13. The electric chafing dish of claim 12, wherein:
the pot body placing position is a concave position.
14. The electric chafing dish of claim 13, wherein:
the electric heating seat body comprises a bottom wall and a peripheral wall, the bottom wall is positioned at the bottom of the concave position, and the peripheral wall surrounds the concave position;
one part of the heating device is attached to the bottom wall, and the other part of the heating device is attached to the peripheral wall.
15. The electric chafing dish of claim 13, wherein:
the electric chafing dish also comprises a pot body, and the pot body is placed in the pot body placing position;
a water level sensor is arranged on the pot body, the sensing end of the water level sensor is positioned on the inner side of the pot body, and a first electric contact of the water level sensor is positioned on the outer side of the pot body;
and a second electric contact is arranged on the electric heating seat body, and the first electric contact is electrically connected with the second electric contact.
16. The electric chafing dish of claim 15, wherein:
the second electric contact is annular and is arranged around the pot body placing position.
17. An electric chafing dish according to any one of claims 12 to 16 wherein:
at least four of the gravity sensors are arranged in a circumferential array.
18. A computer device, characterized by: the computer arrangement comprises a processor for implementing a cooking control method of an electric hot pot according to any one of claims 1 to 10 when executing a program stored in a memory.
19. A readable storage medium on which a program is stored, characterized in that: the program, when executed by a processor, implements a cooking control method of an electric hot pot according to any one of claims 1 to 10.
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| CN202111389340.4A CN114145654A (en) | 2021-11-22 | 2021-11-22 | Cooking control method of electric chafing dish, computer device and readable storage medium |
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| CN202111389340.4A CN114145654A (en) | 2021-11-22 | 2021-11-22 | Cooking control method of electric chafing dish, computer device and readable storage medium |
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Application publication date: 20220308 |