CN114326453A

CN114326453A - Control method of cooking appliance, cooking appliance and computer readable storage medium

Info

Publication number: CN114326453A
Application number: CN202011077673.9A
Authority: CN
Inventors: 吴金华; 易亮; 范吉昌; 张翼飞; 郭兴家; 王小鹰
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-10-10
Filing date: 2020-10-10
Publication date: 2022-04-12

Abstract

The invention provides a control method of a cooking appliance, the cooking appliance and a computer readable storage medium. The cooking appliance comprises a tray seat and at least two heating units, wherein the at least two heating units are distributed around the central axis of the tray seat, the projections of the at least two heating units on the surface of the tray seat are not overlapped or partially overlapped with each other, and the control method of the cooking appliance comprises the following steps: and controlling at least two heating units to operate according to a set sequence. According to the control method of the cooking appliance provided by the embodiment of the invention, by controlling the operation sequence of at least two heating units distributed on the cooking appliance around the central axis of the plate seat, namely, the controlled heating units do not operate simultaneously, a variable thermal field can be formed on the surface of the heated pot body, so that the heated position of food in the pot body is changed according to a set mode, the uniform heating of the food can be realized, the cooking effect of the food is improved, and the taste of the food is improved.

Description

Control method of cooking appliance, cooking appliance and computer readable storage medium

Technical Field

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

Background

In the household electrical appliance, the electromagnetic heating mode is almost comprehensively popularized, and in the electromagnetic heating electric cooker, a coil in a coil panel generating a magnetic field is conventionally wound by a central shaft of the coil panel, the coil is almost designed in a circular shape, the generated magnetic field is converted into a thermal field on an inner pot, the thermal field almost surrounds the inner pot to form a heating area of one circle, and due to the bowl-shaped design of the inner pot, and due to the annular and fixed thermal field formed by the inner pot, when the electric cooker cooks rice, because the rice is heated to be a fixed position, the rice at other parts of the inner pot is heated unevenly, the cooked whole pot has the conditions of uneven water content, uneven hardness and the like, and the taste of a user is influenced.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art or the related art.

To this end, a first aspect of the present invention is to provide a control method of a cooking appliance.

In a second aspect of the invention, a cooking appliance is provided.

A third aspect of the present invention is to provide a computer-readable storage medium.

In view of the above, according to a first aspect of the present invention, there is provided a method for controlling a cooking appliance, the cooking appliance including a tray and at least two heating units, the at least two heating units being distributed around a central axis of the tray, projections of the at least two heating units on a surface of the tray do not overlap or partially overlap with each other, the method comprising: and controlling at least two heating units to operate according to a set sequence.

According to the control method of the cooking appliance provided by the embodiment of the invention, the cooking appliance comprises the tray seat and at least two heating units, and the tray seat can provide support for a pot body to be heated and provides an installation position for the heating units. All the heating units are distributed around the central axis of the plate seat, and can also be distributed around the central axis of the pot body. In all the heating units, at least two heating units do not overlap or only partially overlap in projection on the surface of the tray seat, so that a thermal field can be formed in different areas of the pot body. That is, the projections of all the heating units may not overlap each other, or at least two of the projections of the heating units may overlap each other, and for convenience of description, the projections are overlapped with each other, for example, at the tray bottom of the tray, so that the heating power of the overlapped region is enhanced when the overlapped heating units are simultaneously operated, and it is possible to ensure that the heating power of the overlapped region is also available when one overlapped heating unit is operated alone, so that the cooking effect is ensured. Through the operation order of two at least heating unit that control cooking utensil distributes around the axis of plate seat, make the incomplete simultaneous operation of heating unit that controls promptly, can form the thermal field that changes on the pot body surface that heats, and then make the position of being heated of the food in the pot body change according to the set mode, can realize the thermally equivalent of food, help promoting the culinary art effect of food, promote food taste. Specifically, when a large amount of liquid exists in the pot body, such as porridge and soup making, bubbles are generated on the inner surface of the pot body by heat generated by heating, and the bubbles are separated from the inner surface of the pot body and enter the liquid, so that the liquid is driven to flow. When different heating units operate in sequence, bubbles can be generated at different positions of the pot body in sequence correspondingly, and then liquid is driven to flow at different positions in sequence, so that disturbance in corresponding forms can be generated on the liquid, the heat transfer in the liquid can be enhanced, and the heating uniformity of food can be improved. When the rice cooking mode is operated, rice grains are heated to form a film on the surface and are adhered to the inner wall of the pot body in the early stage of water absorption and temperature rise. The heating units of the cooking utensil are controlled not to run simultaneously, the dispersive heating of the surface of the pot body can be realized, the hardness and the thickness of a conjunctiva are further reduced, the phenomenon that the hard film is formed in the same position due to local heating concentration is avoided, the softer and thinner conjunctiva can be broken by heat bubbles generated on the surface of the pot body in the subsequent big fire boiling stage, the heat can enter rice uniformly, and the effect of uniformly heating the rice is achieved. In addition, each heating unit operates in sequence, can guarantee all that heating unit works at different periods, has realized that food is heated in order to accomplish the culinary art continuously. Each heating unit is incomplete to operate simultaneously, energy consumption in unit time can be reduced while cooking effect is guaranteed, and the energy efficiency of the cooking appliance is improved.

In addition, the control method of the cooking appliance provided by the above technical solution of the embodiment of the present invention further has the following additional technical features:

in one possible design, the at least two heating units include at least two first heating units ordered in a clockwise direction, and the controlling the at least two heating units to operate in a set order includes: controlling at least two first heating units to start one by one in sequence or reverse sequence; and/or controlling the at least two first heating units to be closed one by one in sequence or in reverse sequence.

In the design, the first heating units which are distributed clockwise are specifically limited to be included in all the heating units, the first heating units are sequenced according to the distribution sequence and are respectively and independently controlled, and the sequential operation of the first heating units can be realized. Through controlling these first heating unit and moving one by one according to the order of arranging or the contrary order, just control these first heating unit and move one by one according to clockwise or anticlockwise direction, can make the thermal field on pot body surface also form the rotatory heat flow of a clockwise or anticlockwise direction, this heat flow is corresponding with the mode of clockwise or anticlockwise rotation lets the interior food thermally equivalent of pot, helps promoting the culinary art effect of food, promotes food taste. Specifically, the first heating units are controlled to operate one by one, and can be started one by one, that is, energized one by one in a clockwise or counterclockwise direction, and then turned off at the same time. Or can be started simultaneously and then closed one by one in a clockwise or counterclockwise direction. It may also be activated one by one in a clockwise or counter-clockwise direction and deactivated one by one in the activation sequence. For the third case, after one first heating unit is turned off, the next first heating unit is started, that is, the first heating units operate in turn; it is also possible to activate a next first heating unit when it has not been switched off, i.e. there is a simultaneous operation of adjacent first heating units. It should be noted that, when the first heating units are started one by one or turned off one by one, the start interval duration of two adjacent first heating units may be consistent or may be different. The off interval duration of two adjacent first heating units can be consistent or different. For certain two first heating units, the duration of the start-up interval and the duration of the shut-down interval may be equal or unequal.

In one possible design, the at least two heating units further include a second heating unit, the at least two heating units are controlled to operate according to a set sequence, and the method further includes: and controlling the second heating unit to synchronously operate with the first heating unit.

In this design it is particularly defined that the cooking appliance further comprises an independently controllable second heating unit. By controlling the second heating unit to synchronously operate with one of the first heating units, the area of the thermal field of the pan body can be increased during the operation of one of the first heating units, which is beneficial to properly increasing the heating area of food. It is conceivable that the cooking effect can be achieved by connecting the second heating unit in series with the first heating unit operating in synchronism therewith. And because the second heating unit has possessed the ability of independent operation, consequently both can realize this culinary art effect, can enrich cooking utensil's control mode through controlling second heating unit not with first heating unit synchronous operation again, help realizing abundanter culinary art effect. It is understood that the number of the second heating units may be at least one, and different second heating units may be operated simultaneously with the same first heating unit or may be each operated simultaneously with different first heating units.

In one possible design, controlling the at least two heating units to operate in a set sequence includes: and controlling the at least two heating units to operate according to a set sequence in the target cooking state.

In this design, the cooking state conditions are set for the control mode for sequentially controlling the operation of the heating units, that is, the operation of the heating units is sequentially controlled only in the target cooking state. By setting the target cooking state, the sequential control strategy can be executed only under the condition of higher requirement on the heating uniformity, which is beneficial to simplifying the control of the whole cooking process and realizing flexible cooking control.

In one possible design, the target cooking state includes a target cooking mode including one or a combination of: a soup cooking mode, a porridge cooking mode and a rice cooking mode.

In this design, the target cooking state specifically includes a target cooking mode including, but not limited to, a soup cooking mode, a porridge cooking mode, and a rice cooking mode. That is to say, when the cooking appliance has any cooking mode, if any one of the cooking modes provided by the cooking appliance is operated, the heating units are controlled to operate in sequence according to the control mode in any design, so that the food is uniformly heated, the cooking effect of the food is improved, and the taste of the food is improved. Particularly, when cooking utensil operation soup cooking mode or congee cooking mode, a large amount of liquid exist in the pot body, and the heat that the heating produced can produce the bubble at pot internal surface, and the bubble breaks away from pot internal surface and when getting into liquid inside, can drive the liquid and flow. When different heating units operate in sequence, bubbles can be generated at different positions of the pot body in sequence correspondingly, and then liquid is driven to flow at different positions in sequence, so that disturbance in corresponding forms can be generated on the liquid, the heat transfer in the liquid can be enhanced, and the heating uniformity of food can be improved. When the cooking utensil runs in a cooking mode, rice grains are heated to form a film on the surface and adhere to the inner wall of the pot body in the early stage of water absorption and temperature rise. The heating units of the cooking utensil are controlled not to run simultaneously, the dispersive heating of the surface of the pot body can be realized, the hardness and the thickness of a conjunctiva are further reduced, the phenomenon that the hard film is formed in the same position due to local heating concentration is avoided, the softer and thinner conjunctiva can be broken by heat bubbles generated on the surface of the pot body in the subsequent big fire boiling stage, the heat can enter rice uniformly, and the effect of uniformly heating the rice is achieved.

In one possible design, the target cooking state includes a target cooking stage, the target cooking stage including one or a combination of: rice water absorption and temperature rise stage, boiling stage, rice stewing stage and heat preservation stage.

In this design, the target cooking state specifically includes a target cooking stage, including but not limited to a rice water uptake warming stage. It will be appreciated that the rice water uptake warming phase may be a cooking phase in a porridge cooking mode and a rice cooking mode. For food materials rich in starch, such as rice, the heating units are controlled to operate in sequence in the early stage of cooking, so that the surface of a pot body can be heated dispersedly, the hardness and thickness of a conjunctiva can be further reduced, and in the subsequent high-fire boiling stage, all or part of the heating units can be selectively controlled to operate simultaneously so as to realize high-fire cooking. The heat bubbles generated by cooking with large fire can break through a softer and thinner conjunctiva, so that the heat can uniformly enter the food, and the effect of uniformly heating the food is achieved. In the stewing stage and the heat preservation stage, the requirement on firepower is low, and the heating units can be controlled to operate in sequence so as to reduce energy consumption.

In one possible design, the target cooking state includes one or a combination of: the cooking temperature is in the set temperature range, and the cooking time is in the set time range.

In the design, the target cooking state specifically comprises that the cooking temperature and/or the cooking time meets set parameters, the stage where the cooking is located can be judged according to the cooking temperature and/or the cooking time, and then the heating unit is controlled to operate in sequence according to the control mode in any design in a specific cooking stage, so that the food is uniformly heated, the food cooking effect is improved, and the food taste is improved.

In a possible design, the cooking utensil still includes the pot body, and two at least heating units include first electromagnetic heating unit and second electromagnetic heating unit, and the interval of first electromagnetic heating unit and pot body is less than the interval of second electromagnetic heating unit and pot body, and control two at least heating units and move according to setting for the order, include: and determining that the cooking time length is greater than or equal to the first time length and less than or equal to the second time length, and controlling the first electromagnetic heating unit and the second electromagnetic heating unit to operate according to a set sequence, wherein the accumulated operation time length of the first electromagnetic heating unit is greater than that of the second electromagnetic heating unit.

In the design, the cooking utensil further comprises a first electromagnetic heating unit and a second electromagnetic heating unit which have different distances from the pot body, namely the first electromagnetic heating unit and the second electromagnetic heating unit have different working distances from the pot body, and a parameter inductor LS and a resistor RS which are coupled with the pot body of the electromagnetic heating system have proper parameter matching with different powers, so that different power outputs can be realized. Specifically, a parameter inductor LS coupled with the pot body of the second electromagnetic heating unit far away from the pot body is larger, a resistor RS is smaller, and in an electromagnetic heating system, the parameter with larger inductance and smaller resistance is suitable for low-power work; and the first electromagnetic heating unit which is close to the pot body has a small parameter inductance LS coupled with the pot body and a large resistance RS, and in an electromagnetic heating system, the parameter with small inductance and large resistance is suitable for high-power work. When the cooking time is longer than or equal to the first time and shorter than or equal to the second time, the accumulated operation time of the high-power first electromagnetic heating unit is controlled to be longer than that of the low-power second electromagnetic heating unit while the first electromagnetic heating unit and the second electromagnetic heating unit are controlled to operate according to the set sequence, so that high-power output is mainly achieved, and the pot body is rapidly heated. Specifically, since the temperature rise speed is required to be high in the water absorption temperature rise stage, the first time period and the second time period may be configured as cooking time periods corresponding to the start time and the end time of the water absorption temperature rise stage.

In one possible design, controlling the at least two heating units to operate in a set sequence further includes: and determining that the cooking time length is longer than the second time length, controlling the first electromagnetic heating unit and the second electromagnetic heating unit to operate according to a set sequence, wherein the accumulated operation time length of the first electromagnetic heating unit is shorter than that of the second electromagnetic heating unit.

In the design, further, when the cooking time is longer than the second time, the water absorption heating stage is considered to be finished, the requirement on the heating speed is reduced, and when the first electromagnetic heating unit and the second electromagnetic heating unit are controlled to operate according to the set sequence, the accumulated operation time of the first electromagnetic heating unit is controlled to be shorter than the accumulated operation time of the second electromagnetic heating unit, so that the low-power output can be mainly realized, the temperature of the pot body is kept constant, and food is uniformly heated.

According to a second aspect of embodiments of the present invention, there is provided a cooking appliance, the cooking appliance comprising a tray, at least two heating units, a memory and a processor, the at least two heating units being distributed around a central axis of the tray, projections of the at least two heating units on a surface of the tray do not overlap or partially overlap each other; the memory is configured to store a computer program; the processor is configured to execute the stored computer program to implement the steps of the control method of the cooking appliance as provided by any of the designs described above.

In the cooking appliance provided by the embodiment of the invention, when the processor executes the computer program stored in the memory, the steps of the control method of the cooking appliance provided by any design can be realized, so that all the beneficial technical effects of the control method of the cooking appliance are achieved, and the description is omitted.

In addition, the cooking utensil provided by the technical scheme of the embodiment of the invention also has the following additional technical characteristics:

in one possible design, the disk seat comprises a disk bottom, a disk transition and a disk side, the disk transition being connected between the disk bottom and the disk side; at least two heating units are arranged on the tray base corresponding to the tray bottom, the tray transition and the tray side.

In this design, cooking utensil still includes the plate holder, both can provide the setting space for the heating unit, can realize heating unit's fixed again. The dish seat includes a dish bottom and a dish side portion, still further including the dish transition portion of connection between dish bottom and dish side portion, dish bottom, dish transition portion and dish side portion can be corresponding to the pot bottom, transition position and the pot side portion of the pot body respectively to heat pot bottom, transition position and the pot side portion of the pot body respectively, realize eating the all-round culinary art of material.

In one possible design, the at least two heating units comprise electromagnetic heating units.

In this design, the heating unit that has specifically injectd cooking utensil includes the electromagnetic heating unit to realize electromagnetic heating, the pot body needs to be the iron pan this moment. Particularly, electromagnetic heating unit is including the coil that can produce alternating magnetic field under the on-state, and the iron pan can cut the reversal magnetic line of force to metal part in iron pan bottom produces the alternating current vortex, and the vortex can make the high-speed random motion of the iron molecule in the iron pan, and the molecule collides mutually, rubs and produces heat energy, makes the iron pan generate heat by oneself, consequently can realize food heating under the condition of no naked light, has advantages such as energy-conservation, safety, high efficiency.

In one possible design, the cooking appliance further comprises: the pot body is positioned on one side of the plate seat, which is far away from the electromagnetic heating unit.

In this design, the cooking appliance further comprises a pan body, and the dish base can provide support for the dish base. Specifically, the tray base includes a tray bottom portion, a tray transition portion, and a tray side portion that may correspond to the pan bottom portion, the transition portion, and the pan side portion of the pan body, respectively, that is, the heating unit may heat the pan bottom portion, the transition portion, and the pan side portion of the pan body, so as to achieve cooking of food materials. The electromagnetic heating units in all the heating units and the pot body are respectively positioned on different sides of the plate seat, so that a thermal field can be formed on the surface of the pot body through an alternating magnetic field generated by the coil, and the damage of the pot body to the electromagnetic heating units can be avoided. Wherein, the shape of the coil of electromagnetic heating unit and the shape looks adaptation of the pot body to make the pot body can install the one side that the electromagnetic heating unit was kept away from to the disk seat, and then realize the heating to the pot body through the effect of coil, and then cook the edible material of the internal of pot. Particularly, when all the heating units comprise heating units heated by heat conduction, such as a heating pipe, an electrothermal film and the like, the heating pipe, the electrothermal film and the like can be arranged on one side of the dish seat facing the pot body, so that the heat transfer efficiency is improved, and the influence on the electromagnetic heating units is reduced.

In one possible design, the at least two heating units comprise a first electromagnetic heating unit and a second electromagnetic heating unit, and the distance between the first electromagnetic heating unit and the pot body is smaller than the distance between the second electromagnetic heating unit and the pot body.

In the design, the cooking utensil further comprises a first electromagnetic heating unit and a second electromagnetic heating unit which have different distances from the pot body, namely the first electromagnetic heating unit and the second electromagnetic heating unit have different working distances from the pot body, and a parameter inductor LS and a resistor RS which are coupled with the pot body of the electromagnetic heating system have proper parameter matching with different powers, so that different power outputs can be realized. Specifically, a parameter inductor LS coupled with the pot body of the second electromagnetic heating unit far away from the pot body is larger, a resistor RS is smaller, and in an electromagnetic heating system, the parameter with larger inductance and smaller resistance is suitable for low-power work; and the first electromagnetic heating unit which is close to the pot body has a small parameter inductance LS coupled with the pot body and a large resistance RS, and in an electromagnetic heating system, the parameter with small inductance and large resistance is suitable for high-power work. Because the second electromagnetic heating unit and the first electromagnetic heating unit can respectively output low power and high power under the same circuit control system of the same electromagnetic heating system, the scheme mainly takes the output of a high-power coil when the rice is boiled and heated in the early stage in the working process of rice cooking, and the temperature of the pot body is quickly raised; when rice is cooked in the middle and later stages, the output of the low-power coil is mainly suitable for keeping the temperature of the pot body constant, and the rice is uniformly heated. It is understood that the at least two heating units may further include a plurality of other electromagnetic heating units, and the distance between the other electromagnetic heating units and the pan body is different from the first electromagnetic heating unit and the second electromagnetic heating unit, so as to provide a richer power output scheme, which is also an implementation manner of the present invention and falls within the protection scope of the present invention.

In one possible design, the number of the first electromagnetic heating units is at least two, the number of the second electromagnetic heating units is at least two, and the first electromagnetic heating units and the second electromagnetic heating units are alternately distributed around the central axis of the disk seat.

In this design, the quantity of first electromagnetic heating unit and second electromagnetic heating unit is at least two to first electromagnetic heating unit and second electromagnetic heating unit distribute around the axis of disk seat alternately, have guaranteed to carry out the decentralized heating to the different regions that distribute along disk seat axis alternately, make the heated area more even.

According to a third aspect of the embodiments of the present invention, there is provided a computer-readable storage medium having stored thereon a computer program which, when executed by a processor, implements the steps of the control method of a cooking appliance as provided in any of the above-mentioned designs.

In the computer-readable storage medium provided in the embodiment of the present invention, when the computer program stored thereon is executed by the processor, the steps of the control method for a cooking appliance provided in any of the above designs can be implemented, so that all the advantageous technical effects of the control method for a cooking appliance are achieved, and details are not repeated herein.

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

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

fig. 1 shows a schematic flow diagram of a control method of a cooking appliance according to an embodiment of the invention;

fig. 2 shows a schematic flow chart of a control method of a cooking appliance according to another embodiment of the present invention;

FIG. 3 illustrates a cross-sectional view of a cooking appliance in accordance with an embodiment of the present invention;

FIG. 4 shows a partial enlarged view of FIG. 3 at section A in an embodiment in accordance with the invention;

FIG. 5 is a partial schematic structural view of a cooking appliance according to an embodiment of the present invention;

FIG. 6 shows a schematic view of a thermal field area formed by a heating unit in accordance with an embodiment of the present invention;

FIG. 7 illustrates a partial structural cross-sectional view of a cooking appliance in accordance with one embodiment of the present invention;

FIG. 8 illustrates a partial structural cross-sectional view of a cooking appliance in accordance with one embodiment of the present invention;

fig. 9 shows a schematic diagram of the electrical connections of the heating unit in an embodiment in accordance with the invention.

Wherein, the correspondence between the reference numbers and the part names in fig. 3 to 9 is:

1 cooking utensil, 100 heating units, 100a first electromagnetic heating unit, 100b second electromagnetic heating unit, 102 coils, 104 coil supports, 200 circuit boards, 300 dish seats, 302 dish bottom, 304 dish transition parts, 306 dish lateral parts, 308 connecting convex columns, 400 fasteners, 500 magnetic components, 502 magnetic parts, 504 magnetic part supports, 600 pan bodies, 602 pan bottom, 604 transition parts, 606 pan lateral parts, 700 upper covers, 800 temperature controllers, 900 supporting pieces.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.

A control method of a cooking appliance, the cooking appliance 1, and a computer-readable storage medium provided according to some embodiments of the present invention are described below with reference to fig. 1 to 9.

Embodiments of a first aspect of the invention provide a method of controlling a cooking appliance comprising at least three heating units distributed around a central axis of the cooking appliance.

Fig. 1 shows a schematic flow chart of a control method of a cooking appliance according to an embodiment of the present invention. As shown in fig. 1, the method for controlling a cooking appliance includes:

and S102, controlling at least two heating units to operate according to a set sequence.

In some embodiments, specifically, the at least two heating units include at least two first heating units ordered in a clockwise direction, and accordingly, the S102 specifically includes: controlling at least two first heating units to start one by one in sequence or reverse sequence; and/or controlling the at least two first heating units to be closed one by one in sequence or in reverse sequence.

In this embodiment, it is specifically defined that all the heating units include at least two clockwise-distributed first heating units, and these first heating units are ordered according to the distribution order and independently controlled respectively, so as to implement sequential operation of each first heating unit. Through controlling these first heating unit and moving one by one according to the order of arranging or the contrary order, just control these first heating unit and move one by one according to clockwise or anticlockwise direction, can make the thermal field on pot body surface also form the rotatory heat flow of a clockwise or anticlockwise direction, this heat flow is corresponding with the mode of clockwise or anticlockwise rotation lets the interior food thermally equivalent of pot, helps promoting the culinary art effect of food, promotes food taste. Specifically, the first heating units are controlled to operate one by one, and can be started one by one, that is, energized one by one in a clockwise or counterclockwise direction, and then turned off at the same time. Or can be started simultaneously and then closed one by one in a clockwise or counterclockwise direction. It may also be activated one by one in a clockwise or counter-clockwise direction and deactivated one by one in the activation sequence. For the third case, after one first heating unit is turned off, the next first heating unit is started, that is, the first heating units operate in turn; it is also possible to activate a next first heating unit when it has not been switched off, i.e. there is a simultaneous operation of adjacent first heating units. It should be noted that, when the first heating units are started one by one or turned off one by one, the start interval duration of two adjacent first heating units may be consistent or may be different. The off interval duration of two adjacent first heating units can be consistent or different. For certain two first heating units, the duration of the start-up interval and the duration of the shut-down interval may be equal or unequal.

It is understood that all the heating units of the cooking appliance may be the first heating unit, that is, all the heating units are arranged in a clockwise direction, and all the heating units are operated one by one in a clockwise or counterclockwise direction. All heating units of the cooking appliance can only have one part as the first heating unit, other heating units of the cooking appliance can be independently controlled at the moment, and the operation of one first heating unit and other heating units connected in series can be controlled at the same time by connecting other heating units in series with one or more first heating units, so that the control of at least two heating units of the cooking appliance is realized.

For the case of independently controlling the other heating units, for example, the first heating unit may be controlled to operate first, and then the other heating units may be controlled to operate in a certain order as a heating cycle. For another example, the other heating units are inserted into all the first heating units to operate, specifically, for example, a part of the first heating units are operated in sequence, then at least one other heating unit is operated, and then another part of the first heating units are continuously operated in sequence.

For the case that other heating units are connected in series with one or more first heating units, the other heating units can be connected in series with each first heating unit in any way on the premise that one other heating unit is connected in series with only one first heating unit, that is, on the premise that different first heating units are not connected in series. For example, a plurality of other heating units are connected in series with a plurality of first heating units in a one-to-one correspondence manner, or a plurality of other heating units are connected in series with the same first heating unit.

Of course, some other heating units may be controlled independently, and some other heating units may be connected in series with the first heating unit.

In other words, all heating units controlled comprise at least two first heating units and at least one further heating unit, the further heating unit being connected in series with one first heating unit and/or the further heating unit being connected in parallel with the first heating unit and being capable of being controlled independently.

The above operation control modes and other similar but not exhaustive operation control modes are all implementation modes of the present invention, and all fall into the protection scope of the present invention.

In some embodiments, further, the at least two heating units further include a second heating unit, and accordingly, the S102 specifically further includes: and controlling the second heating unit to synchronously operate with the first heating unit.

In this embodiment it is particularly defined that the cooking appliance further comprises an independently controllable second heating unit. By controlling the second heating unit to synchronously operate with one of the first heating units, the area of the thermal field of the pan body can be increased during the operation of one of the first heating units, which is beneficial to properly increasing the heating area of food. It is conceivable that the cooking effect can be achieved by connecting the second heating unit in series with the first heating unit operating in synchronism therewith. And because the second heating unit has possessed the ability of independent operation, consequently both can realize this culinary art effect, can enrich cooking utensil's control mode through controlling second heating unit not with first heating unit synchronous operation again, help realizing abundanter culinary art effect. It is understood that the number of the second heating units may be at least one, and different second heating units may be operated simultaneously with the same first heating unit or may be each operated simultaneously with different first heating units.

Furthermore, the number of the heating units is even, and all the heating units are uniformly distributed around the central axis of the cooking utensil, at the moment, two symmetrically distributed heating units can be divided into a group, wherein one heating unit is a first heating unit, the other heating unit is a second heating unit, at the moment, when one first heating unit is operated, the second heating unit which is the same as the first heating unit, namely is symmetrical to the first heating unit, is simultaneously controlled to synchronously operate, and the symmetric heating of the pot body can be ensured. For example, as shown in fig. 3 and 5, the cooking appliance 1 includes four heating units 100 uniformly distributed, and the upper heating unit 100 and the left heating unit 100 in fig. 5 can be used as the first heating unit, the lower heating unit 100 and the right heating unit 100 can be used as the second heating unit, the lower second heating unit is controlled to operate synchronously with the upper first heating unit, and the right second heating unit is controlled to operate synchronously with the left first heating unit. That is, as shown in fig. 6, the heat field region B and the heat field region D may be formed at the same time, and the heat field region C and the heat field region E may be formed at the same time.

Fig. 2 shows a schematic flow chart of a control method of a cooking appliance according to another embodiment of the present invention. As shown in fig. 2, the method for controlling a cooking appliance includes:

s202, judging whether the cooking machine is in a target cooking state or not, if so, turning to S204, and if not, turning to S206;

s204, controlling at least two heating units to operate according to a set sequence;

and S206, controlling the at least two heating units to operate simultaneously.

In this embodiment, the cooking state condition is set for the control manner of sequentially controlling the operation of the heating units, that is, the operation of the heating units is sequentially controlled only in the target cooking state. By setting the target cooking state, the sequential control strategy can be executed only under the condition of higher requirement on the heating uniformity, which is not only beneficial to simplifying the control of the whole cooking process, but also can realize flexible cooking control. In other cooking states than the target cooking state, all the heating units can be controlled to operate simultaneously so as to realize high-fire cooking.

It will be appreciated that in other embodiments, only some of the heating units may be controlled to operate in cooking states other than the target cooking state to achieve localized zone heating to help meet different cooking requirements.

Specifically, the target cooking state includes a target cooking mode, and the target cooking mode includes one or a combination of the following: a soup cooking mode, a porridge cooking mode and a rice cooking mode. That is to say, when the cooking appliance has any cooking mode, if any one of the cooking modes provided by the cooking appliance is operated, the heating units are controlled to operate in sequence according to the control mode in any design, so that the food is uniformly heated, the cooking effect of the food is improved, and the taste of the food is improved. Particularly, when cooking utensil operation soup cooking mode or congee cooking mode, a large amount of liquid exist in the pot body, and the heat that the heating produced can produce the bubble at pot internal surface, and the bubble breaks away from pot internal surface and when getting into liquid inside, can drive the liquid and flow. When different heating units operate in sequence, bubbles can be generated at different positions of the pot body in sequence correspondingly, and then liquid is driven to flow at different positions in sequence, so that disturbance in corresponding forms can be generated on the liquid, the heat transfer in the liquid can be enhanced, and the heating uniformity of food can be improved. When the cooking utensil runs in a cooking mode, rice grains are heated to form a film on the surface and adhere to the inner wall of the pot body in the early stage of water absorption and temperature rise. The heating units of the cooking utensil are controlled not to run simultaneously, the dispersive heating of the surface of the pot body can be realized, the hardness and the thickness of a conjunctiva are further reduced, the phenomenon that the hard film is formed in the same position due to local heating concentration is avoided, the softer and thinner conjunctiva can be broken by heat bubbles generated on the surface of the pot body in the subsequent big fire boiling stage, the heat can enter rice uniformly, and the effect of uniformly heating the rice is achieved.

Specifically, the target cooking state comprises a target cooking stage, and the target cooking stage comprises one or a combination of the following: rice water absorption and temperature rise stage, boiling stage, rice stewing stage and heat preservation stage. It will be appreciated that the rice water uptake warming phase may be a cooking phase in a porridge cooking mode and a rice cooking mode. For food materials rich in starch, such as rice, the heating units are controlled to operate in sequence in the early stage of cooking, so that the surface of a pot body can be heated dispersedly, the hardness and thickness of a conjunctiva can be further reduced, and in the subsequent high-fire boiling stage, all or part of the heating units can be selectively controlled to operate simultaneously so as to realize high-fire cooking. The heat bubbles generated by cooking with large fire can break through a softer and thinner conjunctiva, so that the heat can uniformly enter the food, and the effect of uniformly heating the food is achieved. In the stewing stage and the heat preservation stage, the requirement on firepower is low, and the heating units can be controlled to operate in sequence so as to reduce energy consumption.

In some embodiments, the target cooking state comprises one or a combination of: the cooking temperature is in the set temperature range, and the cooking time is in the set time range.

In this embodiment, the target cooking state specifically includes that the cooking temperature and/or the cooking time meets the set parameters, and at this time, the stage where the cooking is performed can be judged according to the cooking temperature and/or the cooking time, and then the heating unit is controlled to operate in sequence according to the control mode in any one of the above designs at a specific cooking stage, so that the food is uniformly heated, the cooking effect of the food is improved, and the taste of the food is improved. Specifically, taking porridge and rice cooking as examples, the control may be performed during the rice water absorption warming phase, for example, when the cooking temperature is within 10 ℃ to 50 ℃ and the cooking time period is within 0min to 15min, the rice water absorption warming phase is considered to be currently in place. For another example, when the cooking temperature is 50 ℃ to 95 ℃ and the cooking time is within 15min to 30min, the cooking stage is considered to be currently in the boiling stage. For another example, when the cooking temperature is within 95 to 100 ℃ and the cooking time is within 30 to 45min, the rice is considered to be in the stewing stage. For another example, when the cooking temperature is 70 ℃ to 95 ℃ and the cooking time is more than 45min, the cooking is considered to be in the heat preservation stage currently. It is understood that the cooking temperature and the cooking time period are judged according to the above structure, and in other embodiments, the judgment can be also carried out by only using the cooking temperature or only using the cooking time period. In addition, the above data are only examples, and values can be taken according to cooking programs during actual control.

In some embodiments, the cooking appliance further includes a pot body, the at least two heating units include a first electromagnetic heating unit and a second electromagnetic heating unit, a distance between the first electromagnetic heating unit and the pot body is smaller than a distance between the second electromagnetic heating unit and the pot body, and the at least two heating units are controlled to operate according to a set sequence, including: and determining that the cooking time length is greater than or equal to the first time length and less than or equal to the second time length, and controlling the first electromagnetic heating unit and the second electromagnetic heating unit to operate according to a set sequence, wherein the accumulated operation time length of the first electromagnetic heating unit is greater than that of the second electromagnetic heating unit.

In this embodiment, it is further defined that the cooking appliance further comprises a first electromagnetic heating unit and a second electromagnetic heating unit which have different distances from the pot body, that is, the first electromagnetic heating unit and the second electromagnetic heating unit have different working distances from the pot body, and the parameter inductance LS and the resistance RS of the coil of the electromagnetic heating system coupled with the pot body are matched with suitable parameters with different powers, so that different power outputs can be realized. Specifically, a parameter inductor LS coupled with the pot body of the second electromagnetic heating unit far away from the pot body is larger, a resistor RS is smaller, and in an electromagnetic heating system, the parameter with larger inductance and smaller resistance is suitable for low-power work; and the first electromagnetic heating unit which is close to the pot body has a small parameter inductance LS coupled with the pot body and a large resistance RS, and in an electromagnetic heating system, the parameter with small inductance and large resistance is suitable for high-power work. When the cooking time is longer than or equal to the first time and shorter than or equal to the second time, the accumulated operation time of the high-power first electromagnetic heating unit is controlled to be longer than that of the low-power second electromagnetic heating unit while the first electromagnetic heating unit and the second electromagnetic heating unit are controlled to operate according to the set sequence, so that high-power output is mainly achieved, and the pot body is rapidly heated. Specifically, since the temperature rise speed is required to be high in the water absorption temperature rise stage, the first time period and the second time period may be configured as cooking time periods corresponding to the start time and the end time of the water absorption temperature rise stage.

In some embodiments, controlling the at least two heating units to operate in a set sequence further comprises: and determining that the cooking time length is longer than the second time length, controlling the first electromagnetic heating unit and the second electromagnetic heating unit to operate according to a set sequence, wherein the accumulated operation time length of the first electromagnetic heating unit is shorter than that of the second electromagnetic heating unit.

In this embodiment, further, when the cooking time is longer than the second time, the water-absorbing temperature-raising stage is considered to be finished, the requirement for the temperature-raising speed is reduced, and when the first electromagnetic heating unit and the second electromagnetic heating unit are controlled to operate according to the set sequence, by controlling the accumulated operating time of the first electromagnetic heating unit to be shorter than the accumulated operating time of the second electromagnetic heating unit, the low-power output can be mainly realized, so as to keep the temperature of the pot body constant, and the food is uniformly heated.

As shown in fig. 3, an embodiment of a second aspect of the present invention provides a cooking appliance 1, including a tray 300, at least two heating units 100, a memory and a processor, wherein the at least two heating units 100 are distributed around a central axis of the tray 300, and projections of the at least two heating units 100 on a surface of the tray 300 do not overlap or partially overlap; the memory is configured to store a computer program; the processor is configured to execute the stored computer program to implement the steps of the control method of the cooking appliance 1 as provided in any of the embodiments described above. Specifically, the cooking appliance 1 may be an induction cooker, an electric pressure cooker, a cooking machine, a wall breaking machine, or the like.

In the cooking appliance 1 provided in the embodiment of the present invention, when the processor executes the computer program stored in the memory, the steps of the control method of the cooking appliance 1 provided in any one of the embodiments described above can be implemented, so that all the beneficial technical effects of the control method of the cooking appliance 1 described above are achieved, and details are not described herein again. Specifically, as shown in fig. 3, the cooking appliance 1 includes a circuit board 200, and a memory and a processor are provided on the circuit board 200.

In particular, the memory may include mass storage for data or instructions. By way of example, and not limitation, memory may include a Hard Disk Drive Hard Drive, HDD, floppy Drive, flash memory, optical disc, magneto-optical disc, magnetic tape, or Universal Serial Bus (USB) Drive, or a combination of two or more of these. The memory may include removable or non-removable or fixed media, where appropriate. The memory may be internal or external to the integrated gateway disaster recovery device, where appropriate. In a particular embodiment, the memory is non-volatile solid-state memory. In a particular embodiment, the memory comprises a read only memory ROM. Where appropriate, the ROM may be mask-programmed ROM, programmable ROMPROM, erasable PROM, electrically erasable PROMEPROM, electrically rewritable ROM or flash memory or a combination of two or more of these.

The processor may include a central processing unit CPU, or an Application Specific Integrated Circuit, ASIC, or one or more Integrated circuits that may be configured to implement an embodiment of the present invention.

In some embodiments, as shown in fig. 3 and 4, further, the tray 300 includes a tray bottom 302, a tray transition 304, and a tray side 306, the tray transition 304 being connected between the tray bottom 302 and the tray side 306; at least two heating units 100 are arranged on the tray base 300 in correspondence with the tray bottom 302, the tray transition 304 and the tray side 306.

In this embodiment, the cooking appliance 1 further includes a tray 300, which can provide a space for the heating unit 100 and fix the heating unit 100. The tray base 300 includes a tray bottom portion 302 and a tray side portion 306, and further includes a tray transition portion 304 connected between the tray bottom portion 302 and the tray side portion 306, and the tray bottom portion 302, the tray transition portion 304 and the tray side portion 306 may correspond to the pan bottom portion 602, the transition portion 604 and the pan side portion 606 of the pan body 600, respectively, so as to heat the pan bottom portion 602, the transition portion 604 and the pan side portion 606 of the pan body 600, respectively, and thus, to realize the omni-directional cooking of food materials. As shown in fig. 7, a central axis of the pan body 600 is indicated by a dashed line, a boundary between the pan bottom 602 and the transition portion 604 and a boundary between the transition portion 604 and the pan side 606 are indicated by a dashed line, the central axis of the pan body 600 passes through the pan bottom 602, an end of the pan side 606 far from the pan bottom 602 forms a pan mouth of the pan body 600, and the transition portion 604 is connected between the pan bottom 602 and the pan side 606. When the pot body 600 is placed in a direction with the pot opening facing upward or in a direction with the pot opening facing downward as shown in fig. 7, the wall surface of the pot side portion 606 is approximately vertical or slightly inclined, that is, the included angle between the wall surface of the pot side portion 606 and the horizontal plane is large, and may be, for example, 60 ° or more. Except for the pan side part 606, the rest part of the pan body 600 forms a transition part 604 and a pan bottom part 602, the joint of the transition part 604 and the pan bottom part 602 is the outer edge of the pan bottom part 602 and is also the inner edge of the transition part 604, and the joint of the transition part 604 and the pan side part 606 is the outer edge of the transition part 604. The shape of the pan bottom 602 and the transition portion 604 may vary depending on the specific design, and in some embodiments, for example, as shown in fig. 7, the pan bottom 602 is approximately horizontal and may slightly protrude into the pan body 600, and the transition portion 604 is connected between the approximately vertical pan side 606 and the approximately horizontal pan bottom 602 and has a larger curvature, so that the curvature of the pan bottom 602 and the transition portion 604 is significantly different. In other embodiments, the pan bottom 602 may be a curved surface with a large curvature, such as a portion of a sphere, where the curvature of the pan bottom 602 and the transition 604 are similar without significant difference. Thus, the division of the pan bottom 602 and the transition 604 can be combined with the dimensions of the two in the horizontal direction. As shown in fig. 7, the distance between the outer edge of the pot bottom 602 and the central axis of the pot body 600 is d1, the distance between the outer edge of the transition portion 604 and the inner edge thereof in the horizontal direction is d2, and the ratio d1/d2 of the two is, for example, 7/10 to 10/7, i.e., d1 and d2 are close to each other in value, and d1 is greater than or equal to d2, or d2 is greater than or equal to d1, so as to ensure uniform transition. The distance between the outer edge and the inner edge of the pan side 606 in the horizontal direction is related to the inclination degree of the wall surface of the pan side 606 and the extension length of the pan side 606 in the vertical direction, and is not limited herein. It is understood that the tray bottom 302, the tray transition portion 304, and the tray side portion 306 correspond to the tray bottom 602, the transition portion 604, and the tray side portion 606 of the tray body 600, respectively, and that the tray bottom 302, the tray transition portion 304, and the tray side portion 306 correspond to the tray bottom 602, the transition portion 604, and the tray side portion 606, respectively, in the up-down direction, that is, a projection of the tray bottom 302 in the horizontal plane falls in a projection of the tray bottom 602 in the horizontal plane, a projection of the tray transition portion 304 in the horizontal plane falls in a projection of the transition portion 604 in the horizontal plane, and a projection of the tray side portion 306 in the horizontal plane falls in a projection of the tray side portion 606 in the horizontal plane.

In some embodiments, in particular, the at least two heating units 100 comprise electromagnetic heating units to achieve electromagnetic heating, in which case the pan body 600 needs to be a ferrous pan. Specifically, as shown in fig. 4, the electromagnetic heating unit includes coil 102 that can produce alternating magnetic field under the on-state, and the iron pan can cut the alternating magnetic line of force to metal part at iron pan bottom produces the alternating current vortex, and the vortex can make the high-speed random motion of iron molecule in the iron pan, and the molecule collides mutually, rubs and produces heat energy, makes the iron pan generate heat by oneself, thus can realize food heating under the condition of no naked light, has advantages such as energy-conservation, safety, high efficiency. The coil 102 of each heating unit 100, in horizontal projection or vertical projection, falls on the pan bottom 602, the pan side 606 and the transition 604 between the pan bottom 602 and the pan side 606 of the pan body 600.

Further, as shown in fig. 4, the electromagnetic heating unit further includes a coil support 104, the coil 102 is wound on the coil support 104, and the coil support 104 is connected to the tray 300. Since the coil support 104 itself is not easily deformed, for example, it may be a high temperature resistant plastic part, so that the electromagnetic heating unit is not easily deformed, and it is helpful to assemble the electromagnetic heating unit to the tray 300 conveniently, and the operability is strong, so as to greatly improve the production and assembly efficiency, and also avoid the problems of deformation and assembly deviation that may occur in the assembly process of the coil 102, and is particularly suitable for the case of a large number of electromagnetic heating units in the embodiment of the present invention. For the case that the shape of the coil 102 is specially designed, the shape of the coil 102 can be limited by correspondingly designing the structure of the coil support 104, and the coil 102 only needs to be wound on the coil support 104 which is correspondingly designed during winding, so that the winding efficiency and the winding accuracy can be improved. Meanwhile, the coil support 104 can protect the coil 102, and can prevent the coil 102 from falling off or changing position in the long-term use process, reduce potential safety hazards caused by direct contact of the coil 102 and other structures, and reduce weakening influence on heating efficiency.

As shown in fig. 4, the cooking appliance 1 further includes a magnetic assembly 500, the magnetic assembly 500 is located on a side of the electromagnetic heating unit away from the base 300, the number of the magnetic assemblies 500 is the same as that of the electromagnetic heating unit, a connecting boss 308 is disposed on an outer surface of the base 300, through holes avoiding the connecting boss 308 are disposed on both the magnetic assembly 500 and the electromagnetic heating unit for the connecting boss 308 to pass through, the magnetic assembly 500 is fixed together with the electromagnetic heating unit and the base 300 by a fastener 400 such as a screw, and the fastener 400 is specifically matched with the connecting boss 308. The magnetic assembly 500 comprises a magnetic piece 502 and a magnetic piece support 504, and because the magnetic resistance of the magnetic piece 502 is small and the magnetic resistance of air is large, the magnetic piece 502 is arranged, so that the magnetic field generated by the coil 102 is influenced by the magnetic piece 502 and is completely enriched at the magnetic piece 502, the effect of changing the magnetic field intensity and the magnetic field direction can be achieved, and the heating efficiency is improved. The magnetic member 502 is disposed on the magnetic member bracket 504, that is, the magnetic member bracket 504 is used to fix the magnetic member 502 and prevent the magnetic member 502 from falling off. Specifically, the magnetic assembly 500 and the coil support 104 of the heating unit may be integrally connected by means of clamping, bonding or screwing.

Specifically, the coil 102 of each electromagnetic heating unit is wound in a winding slot formed after the inner and outer brackets are assembled, and the magnetic assembly 500 is fixed together with the heating unit 100 and the tray 300 by a fastener 400 such as a screw, to form a coil tray.

In some embodiments, as shown in fig. 3 and 4, further, the cooking appliance 1 further includes a pan body 600, and the pan body 600 is located on a side of the tray 300 facing away from the electromagnetic heating unit.

In this embodiment, the cooking appliance 1 further comprises a pan body 600, and the tray 300 may provide support for the tray 300. Specifically, the tray base 300 includes a tray bottom portion 302, a tray transition portion 304 and a tray side portion 306, which may correspond to the pan bottom portion 602, the transition portion 604 and the pan side portion 606 of the pan body 600, respectively, that is, the heating unit 100 can heat the pan bottom portion 602, the transition portion 604 and the pan side portion 606 of the pan body 600, so as to achieve cooking of food materials. The electromagnetic heating units in all the heating units 100 and the pan body 600 are respectively positioned on different sides of the tray base 300, so that a thermal field can be formed on the surface of the pan body 600 through the alternating magnetic field generated by the coil 102, and the pan body 600 can be prevented from damaging the electromagnetic heating units. Wherein, the shape of electromagnetic heating unit's coil 102 and the shape looks adaptation of pot body 600 to make one side that the dish seat 300 was kept away from electromagnetic heating unit can be installed to pot body 600, and then realize the heating to pot body 600 through the effect of coil 102, and then cook the edible material in the pot body 600. Specifically, when the heating units 100 include heating units heated by heat conduction, such as heating pipes, electric heating films, etc., the heating pipes, the electric heating films, etc. may be disposed on the side of the tray 300 facing the pot body 600 to improve heat transfer efficiency and reduce the influence on the electromagnetic heating units.

Further, as shown in fig. 3, the cooking appliance 1 further includes an upper cover 700, a temperature controller 800, and a support 900. Wherein the support 900 is used to support the tray 300.

In some embodiments, as shown in fig. 7 and 8, the at least two heating units 100 include a first electromagnetic heating unit 100a and a second electromagnetic heating unit 100b, and a distance between the first electromagnetic heating unit 100a and the pan body 600 is smaller than a distance between the second electromagnetic heating unit 100b and the pan body 600. For example, the tray 300 is adapted to the pan body 600, and a distance between the first electromagnetic heating unit 100a and the tray 300 is smaller than a distance between the second electromagnetic heating unit 100b and the tray 300, so that a distance between the first electromagnetic heating unit 100a and the pan body 600 is smaller than a distance between the second electromagnetic heating unit 100b and the pan body 600. For example, as shown in fig. 7 and 8, the first electromagnetic heating unit 100a is disposed in close contact with the tray 300, and the second electromagnetic heating unit 100b has a gap from the tray 300.

In this embodiment, it is further defined that the cooking appliance 1 further comprises a first electromagnetic heating unit 100a and a second electromagnetic heating unit 100b having different distances from the pan body 600, that is, the first electromagnetic heating unit 100a and the second electromagnetic heating unit 100b have different working distances from the pan body 600, and the parameter inductance LS and the resistance RS of the coil of the electromagnetic heating system coupled to the pan body 600 are matched with suitable parameters with different powers, so that different power outputs can be realized. Specifically, the second electromagnetic heating unit 100b, which is far away from the pan body 600, has a larger parameter inductance LS and a smaller resistance RS coupled to the pan body 600, and in the electromagnetic heating system, the larger inductance and the smaller resistance parameter are suitable for low-power operation; the first electromagnetic heating unit 100a closer to the pan body 600 has a smaller parameter inductance LS and a larger resistance RS coupled to the pan body 600, and in the electromagnetic heating system, the smaller inductance and the larger resistance parameter are suitable for high-power operation. Because the second electromagnetic heating unit 100b and the first electromagnetic heating unit 100a can respectively output small power and high power under the same circuit control system of the same electromagnetic heating system, the scheme mainly takes the output of a high-power coil when the rice is boiled and heated in the early stage in the working process of rice cooking, and the temperature of the pot body 600 is quickly raised; when rice is cooked in the middle and later stages, the output of the low-power coil is mainly suitable for keeping the temperature of the pot body 600 constant, and the rice is uniformly heated. It is understood that the at least two heating units 100 may further include a plurality of other electromagnetic heating units, and the distance between the other electromagnetic heating units and the pan body 600 is different from the first electromagnetic heating unit 100a and the second electromagnetic heating unit 100b, so as to provide a richer power output scheme, which is also an implementation manner of the present invention and falls within the protection scope of the present invention.

It is understood that the first heating units 100 described in the foregoing embodiments of the first aspect are the heating units 100 ordered in a clockwise direction and controlled independently of each other, the second heating unit is the heating unit 100 operated synchronously with the first heating unit, the heating units 100 are divided according to different control manners, and the first electromagnetic heating unit 100a and the second electromagnetic heating unit 100b described herein are the heating units 100 with different working distances, which belong to two different dividing manners for the heating units 100 and are not mutually exclusive. For example, the first electromagnetic heating unit 100a and the second electromagnetic heating unit 100b may both be controlled independently of each other as the first heating unit. When the number of the first electromagnetic heating units 100a is at least two, one of the first electromagnetic heating units 100a serves as a first heating unit, and the other first electromagnetic heating units 100a serve as second heating units; when the number of the second electromagnetic heating units 100b is at least two, one of the second electromagnetic heating units 100b serves as a first heating unit, and the other second electromagnetic heating units 100b serve as second heating units.

In some embodiments, the number of the first electromagnetic heating units 100a is at least two, the number of the second electromagnetic heating units 100b is at least two, and the first electromagnetic heating units 100a and the second electromagnetic heating units 100b are alternately distributed around the central axis of the tray 300.

In this embodiment, the number of the first electromagnetic heating units 100a and the second electromagnetic heating units 100b is at least two, and the first electromagnetic heating units 100a and the second electromagnetic heating units 100b are alternately distributed around the central axis of the tray 300, so that different areas alternately distributed along the central axis of the tray 300 can be heated in a dispersed manner, and the heating area is more uniform. All the first electromagnetic heating units 100a are connected in series to realize synchronous operation of all the first electromagnetic heating units 100a, and all the second electromagnetic heating units 100b are connected in series to realize synchronous operation of all the second electromagnetic heating units 100 b. As shown in fig. 9, the first electromagnetic heating unit 100a and the second electromagnetic heating unit 100b are connected in parallel and are respectively connected to a circuit controller, so that the first electromagnetic heating unit 100a and the second electromagnetic heating unit 100b work independently, and the circuit controller is further connected to the temperature controller 800 and is connected to all the heating units 100, so as to control the heating units 100 according to the cooking temperature.

In one embodiment, as shown in fig. 3 and 5, the cooking appliance 1 comprises four heating units 100, which can heat the bottom portion 602, the side portion 606 and the transition portion 604 of the pot body 600 in the corresponding region. The four heating units 100 are independently controllable and uniformly distributed around the central axis of the tray 300, i.e., the central axis L of the cooking appliance. When cooking rice or porridge, the processor controls each heating unit 100 to heat the pot body 600 one by one in a clockwise power-on manner, and as shown in fig. 6, the heating field region E, the heating field region D, the heating field region C and the heating field region B are periodically formed one by one, so that the heating field of the pot body 600 also forms a heat flow in a clockwise rotation manner, and the heat flow uniformly heats the rice in the pot body 600 in the clockwise rotation manner. For example, with 16s as one heating period, four heating units 100 are controlled to operate in turn, and each heating unit 100 operates for 4 s.

When the porridge cooking mode is operated, the working mode of clockwise one-by-one energization heating can enable the rice-water mixture in the pot body 600 to rotate in a clockwise mode, so that rice is fully heated.

When a rice cooking mode is operated, the working mode of clockwise one-by-one power-on heating enables the rice in the pot body 600 to form a soft film in the earlier stage of film forming, and the soft film can be broken when the rice is boiled by follow-up big fire, so that the effect of uniformly heating the rice is achieved. The conventional rice cooker is heated in a concentrated manner in partial areas, so that a hard film is formed on the rice in the cooker body due to the concentrated local heating, the hard film cannot be broken when the rice is boiled by follow-up intense fire, and the rice is heated unevenly.

In other embodiments, the processor may also control each heating unit 100 to heat the pan body 600 one by one in a counterclockwise power-on manner, and may periodically form the heat field region B, the heat field region C, the heat field region D, and the heat field region E one by one as shown in fig. 6, so that the heat field of the pan body 600 also forms a heat flow in a counterclockwise rotation manner, and the heat flow uniformly heats the rice in the pan body 600 in the counterclockwise rotation manner.

In other embodiments, the four heating units 100 are divided into two groups, each group of heating units 100 is composed of two heating units 100 connected in series, the two groups of heating units 100 operate independently, and the coils 102 of the two groups of heating units 100 are distributed at intervals. One set of heating units 100 includes two first electromagnetic heating units 100a, and the other set of heating units 100 includes two second electromagnetic heating units 100 b.

Embodiments of the third aspect of the present invention provide a computer-readable storage medium on which a computer program is stored, the computer program, when executed by a processor, implementing the steps of the method for controlling a cooking appliance as provided in any of the above embodiments.

In the computer-readable storage medium provided in the embodiments of the present invention, when being executed by a processor, a computer program stored thereon can implement the steps of the method for controlling a cooking appliance provided in any of the embodiments, so that all the beneficial technical effects of the method for controlling a cooking appliance are achieved, and details are not described herein.

Computer readable storage media may include any medium that can store or transfer information. Examples of computer readable storage media include electronic circuits, semiconductor memory devices, ROM, flash memory, erasable ROM, floppy disks, CD-ROMs, optical disks, hard disks, fiber optic media, radio frequency RF links, and so forth. The code segments may be downloaded via computer networks such as the internet, intranet, etc.

In the present invention, the term "plurality" means two or more unless explicitly defined otherwise. The terms "mounted," "connected," "fixed," and the like are to be construed broadly, and for example, "connected" may be a fixed connection, a removable connection, or an integral connection; "coupled" may be direct or indirect through an intermediary. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for controlling a cooking appliance, wherein the cooking appliance comprises a tray and at least two heating units, the at least two heating units are distributed around a central axis of the tray, and projections of the at least two heating units on the surface of the tray do not overlap or partially overlap with each other, the method for controlling the cooking appliance comprises the following steps:

and controlling at least two heating units to operate according to a set sequence.

2. The method of claim 1, wherein the at least two heating units comprise at least two first heating units ordered in a clockwise direction, and wherein the controlling the at least two heating units to operate in a set order comprises:

controlling the at least two first heating units to start one by one in sequence or reverse sequence; and/or

And controlling the at least two first heating units to be closed one by one in sequence or in reverse sequence.

3. The method of controlling a cooking appliance according to claim 2, wherein the at least two heating units further include a second heating unit, and the controlling the at least two heating units to operate in a set order further comprises:

and controlling the second heating unit to synchronously operate with one first heating unit.

4. The method of controlling a cooking appliance according to any one of claims 1 to 3, wherein the controlling at least two of the heating units to operate in a set order comprises:

and controlling at least two heating units to operate according to a set sequence in the target cooking state.

5. The control method of a cooking appliance according to claim 4,

the target cooking state comprises one or a combination of the following: the cooking temperature is in the set temperature range, and the cooking time is in the set time range.

6. The method for controlling a cooking appliance according to claim 5, wherein the cooking appliance further comprises a pan body, the at least two heating units comprise a first electromagnetic heating unit and a second electromagnetic heating unit, a distance between the first electromagnetic heating unit and the pan body is smaller than a distance between the second electromagnetic heating unit and the pan body, and the controlling of the at least two heating units to operate according to a set sequence comprises:

and determining that the cooking time length is greater than or equal to a first time length and less than or equal to a second time length, and controlling the first electromagnetic heating unit and the second electromagnetic heating unit to operate according to a set sequence, wherein the accumulated operation time length of the first electromagnetic heating unit is greater than that of the second electromagnetic heating unit.

7. The method of claim 6, wherein the controlling at least two heating units to operate in a set sequence further comprises:

and determining that the cooking time length is longer than a second time length, controlling the first electromagnetic heating unit and the second electromagnetic heating unit to operate according to a set sequence, wherein the accumulated operation time length of the first electromagnetic heating unit is shorter than that of the second electromagnetic heating unit.

8. A cooking appliance, characterized in that it comprises:

a tray seat;

the at least two heating units are distributed around the central axis of the disk seat, and the projections of the at least two heating units on the surface of the disk seat are not overlapped or partially overlapped with each other;

a memory configured to store a computer program;

a processor configured to execute the stored computer program to implement the steps of the method of controlling a cooking appliance according to any one of claims 1 to 7.

9. The cooking appliance of claim 8,

the tray base comprises a tray bottom, a tray transition portion and a tray side portion, wherein the tray transition portion is connected between the tray bottom and the tray side portion;

at least two of the heating units are arranged on the tray deck corresponding to the tray bottom, the tray transition and the tray side.

10. Cooking appliance according to claim 8 or 9,

at least two of the heating units comprise electromagnetic heating units.

11. The cooking appliance of claim 10, further comprising:

the pan body is positioned on one side of the pan seat, which is deviated from the electromagnetic heating unit.

12. The cooking appliance of claim 11,

the at least two heating units comprise a first electromagnetic heating unit and a second electromagnetic heating unit, and the distance between the first electromagnetic heating unit and the pot body is smaller than the distance between the second electromagnetic heating unit and the pot body.

13. The cooking appliance of claim 12,

the number of the first electromagnetic heating units is at least two, the number of the second electromagnetic heating units is at least two, and the first electromagnetic heating units and the second electromagnetic heating units are alternately distributed around the central axis of the disk seat.

14. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the method of controlling a cooking appliance according to any one of claims 1 to 7.