CN114847765B - Temperature control method and device of cooking equipment and cooking equipment - Google Patents
Temperature control method and device of cooking equipment and cooking equipment Download PDFInfo
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- CN114847765B CN114847765B CN202210652763.9A CN202210652763A CN114847765B CN 114847765 B CN114847765 B CN 114847765B CN 202210652763 A CN202210652763 A CN 202210652763A CN 114847765 B CN114847765 B CN 114847765B
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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
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/20—Control of temperature characterised by the use of electric means with sensing elements having variation of electric or magnetic properties with change of temperature
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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
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
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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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0664—Accessories
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02B—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO BUILDINGS, e.g. HOUSING, HOUSE APPLIANCES OR RELATED END-USER APPLICATIONS
- Y02B40/00—Technologies aiming at improving the efficiency of home appliances, e.g. induction cooking or efficient technologies for refrigerators, freezers or dish washers
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Electric Stoves And Ranges (AREA)
Abstract
The invention provides a temperature control method and device of cooking equipment and the cooking equipment, wherein the method comprises the following steps: acquiring a target temperature of cooking equipment; acquiring a first measured temperature of the cooking equipment, wherein the first measured temperature is the temperature of the cooking equipment when in initial work or the temperature after heating under preset heating power; determining a working mode of the cooking device according to the target temperature and the first measured temperature; and controlling the internal temperature of the cooking equipment according to the working mode of the cooking equipment. The method provided by the invention is simple and easy to operate, and can improve the stability of equipment temperature control.
Description
Technical Field
The invention relates to the technical field of temperature control of commercial kitchen cooking equipment, in particular to a temperature control method and device of cooking equipment and the cooking equipment.
Background
Cooking equipment such as an oven, a steam box and the like, and the temperature control of the inner chamber directly influences the product effect of food materials, so that the temperature control of the inner chamber is a core control technology of the oven. The existing technology mainly uses PID control.
The PID control is to take the difference value between the actual temperature and the target temperature of the inner chamber as a feedback signal, and convert the difference value into a control signal after the calculation links of proportion, integration, differentiation and the like are carried out on the difference value to control the heating device of the inner chamber, such as the inner chamber heating pipe, so as to control the temperature.
The cooking equipment generally belongs to high-power devices, and the devices are characterized in that a relay and other electrical switches are used for controlling the heating pipe to be opened or closed. Often the heating power that the heating tube can output is not continuous, but is divided into one to two power levels. For example, the device can only heat at full power, or half power. However, most of the control information output by the PID is continuous information, and matching with discontinuous power control may lose the control capability of this method. PID can also cause frequent switching of the heating switch, resulting in reduced switch life.
In addition, the steaming and baking combined type cooking apparatus may have a plurality of heating apparatuses therein, such as a heating apparatus for controlling the temperature of the inner chamber and a heating apparatus for heating the water tank, which have respective rated powers. When each heating device needs to operate under high load, it may cause the overall power output of the device to exceed the upper limit of the device, thereby causing electrical safety issues.
Disclosure of Invention
The invention aims to provide a temperature control method and device of cooking equipment and the cooking equipment, so as to improve the stability of temperature control in the cooking equipment and solve the problem of power conflict of heating equipment.
To solve the above technical problems, an embodiment of the present invention provides a temperature control method of a cooking apparatus, including:
acquiring a target temperature of cooking equipment;
acquiring a first measured temperature of the cooking equipment, wherein the first measured temperature is the temperature of the cooking equipment when in initial work or the temperature after heating under preset heating power;
determining a working mode of the cooking device according to the target temperature and the first measured temperature;
and controlling the internal temperature of the cooking equipment according to the working mode of the cooking equipment.
Optionally, determining the working mode of the cooking device according to the target temperature and the first measured temperature includes:
determining that the cooking apparatus is in a first temperature control mode when the first measured temperature is greater than the target temperature;
and when the first measured temperature is smaller than the target temperature, determining that the cooking equipment is in a second temperature control mode.
Optionally, controlling the internal temperature of the cooking apparatus according to the working mode of the cooking apparatus includes:
in the first temperature control mode, when the first measured temperature is greater than a first preset temperature, ventilation and cooling are performed on the cooking equipment through a preset ventilation and cooling device; stopping ventilation and cooling when the second measured temperature obtained after cooling is smaller than the second preset temperature;
wherein the second preset temperature is less than the first preset temperature.
Optionally, controlling the internal temperature of the cooking apparatus according to the working mode of the cooking apparatus includes:
in the first temperature control mode, when the first measured temperature is smaller than a third preset temperature, naturally radiating and cooling the cooking equipment, and stopping naturally radiating and cooling when the second measured temperature obtained after cooling is smaller than or equal to the target temperature;
wherein the target temperature is less than the second preset temperature is less than the first preset temperature.
Optionally, controlling the internal temperature of the cooking apparatus according to the working mode of the cooking apparatus includes:
in the second temperature control mode, obtaining the sum of heating power required by at least two heating components in the cooking equipment;
when the sum of the required heating powers is larger than the total heating power of the cooking equipment, distributing the total heating power of the cooking equipment for at least two heating components according to the heating priority of the at least two heating components, and performing heating treatment according to the distributed heating power;
and when the sum of the required heating powers is smaller than or equal to the total power of the cooking equipment, performing heating treatment according to the heating powers required by at least two heating components.
Optionally, allocating the total heating power of the cooking apparatus to at least two heating components according to the heating priorities of the at least two heating components includes:
when the heating priorities of the first heating component and the second heating component are the same in at least two heating components, the first heating component and the second heating component evenly distribute the total heating power of the cooking equipment;
when the heating priority of a first heating component is higher than that of a second heating component in at least two heating components, the first heating component distributes first heating power, and the second heating component distributes second heating power; the first heating power is an output power required by the first heating component, the second heating power = total heating power of the cooking apparatus-the first heating power;
when the first heating priority of the first heating component is smaller than the second heating priority of the second heating component in at least two heating components, the first heating component distributes third heating power, and the second heating component distributes fourth heating power; the fourth heating power is an output power required by the second heating part, and the third heating power=a total heating power of the cooking apparatus-the fourth heating power.
Optionally, determining the heating power required by any one of the at least two heating components includes:
when the first measured temperature is smaller than a fourth preset temperature and larger than a fifth preset temperature, determining the required heating power as a first target heating power, heating the cooking equipment under the first target heating power, and stopping heating when the second measured temperature obtained after heating is larger than the third preset temperature;
the fifth preset temperature is less than the fourth preset temperature is less than the target temperature is less than the third preset temperature, and the first target heating power is the rated heating power of the heating component.
Optionally, determining the heating power required by any one of the at least two heating components includes:
when the first measured temperature is smaller than a sixth preset temperature, determining the required heating power as a second target heating power, heating the cooking equipment under the second target heating power, and stopping heating when the second measured temperature obtained after heating is larger than the fifth preset temperature and smaller than a fourth preset temperature;
wherein the sixth preset temperature is less than the fifth preset temperature is less than the fourth preset temperature, and the second target is the rated heating power of the heating component.
The embodiment of the invention also provides a temperature control device of the cooking equipment, which comprises:
the acquisition module is used for acquiring the target temperature of the cooking equipment; the first measured temperature of the cooking equipment is the temperature of the cooking equipment when in initial working or the temperature after heating under preset heating power;
the processing module is used for determining the working mode of the cooking equipment according to the target temperature and the first measured temperature; and controlling the internal temperature of the cooking equipment according to the working mode of the cooking equipment.
Embodiments of the present invention also provide a cooking apparatus including at least two heating parts, at least two of the heating parts including: an inner bore; at least one first heating pipe is arranged in the inner chamber; a steam water tank; at least one second heating pipe is arranged in the steam water tank; the cooking apparatus further includes: a controller including a temperature control device as in the above embodiment, the controller controlling heating of the first heating pipe or the second heating pipe by the temperature control device.
The scheme of the invention at least comprises the following beneficial effects:
according to the scheme, the target temperature of the cooking equipment and the first measured temperature of the cooking equipment after heating under the preset heating power are adopted; determining a working mode of the cooking device according to the target temperature and the first measured temperature; controlling the internal temperature of the cooking device according to the working mode of the cooking device; the whole process has simple logic, is easy to realize, and improves the stability of temperature control.
Drawings
Fig. 1 is a flowchart of a temperature control method of a cooking apparatus according to an embodiment of the present invention;
FIG. 2 is a schematic diagram of different temperature ranges provided by an alternative embodiment of the present invention;
FIG. 3 is a schematic diagram of upper and lower limits of different temperature hysteresis provided by an alternative embodiment of the present invention;
fig. 4 is a schematic diagram of a temperature control device module of a cooking apparatus according to an embodiment of the present invention.
Detailed Description
Exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the disclosure to those skilled in the art.
As shown in fig. 1, an embodiment of the present invention proposes a temperature control method of a cooking apparatus, the method including:
step 12, obtaining a first measured temperature of the cooking equipment, wherein the first measured temperature is the temperature of the cooking equipment when in initial working or the temperature after heating under preset heating power;
and 14, controlling the internal temperature of the cooking equipment according to the working mode of the cooking equipment.
In this embodiment, the steps 11 and 12 may be exchanged without affecting the purpose of the present invention, and may of course be performed simultaneously; the target temperature is used for representing a target temperature value set by a heating component inside the cooking equipment; the preset heating power may be the actual heating power of a heating component in the cooking device, or may be the power distributed to the heating component according to the actual situation of the cooking device;
the first measured temperature can be obtained in real time through a temperature sensor, and when the cooking equipment is just started, the first measured temperature is the initial temperature; when the cooking equipment is in a working state, the first measured temperature is the temperature at the beginning of the current heating period, namely the temperature after the upper heating period is heated under the preset heating power; the value of the first measured temperature may be greater than the target temperature, may be less than the target temperature, or may be equal to the target temperature; because the temperature detection sensor may have detection errors and the heated target has thermal inertia in the working process of the heating equipment, the working mode of the cooking equipment needs to be switched according to the first measured temperature and the target temperature so as to ensure that the cooking equipment can stably work in the set cooking time; further, according to different working modes of the cooking equipment, the internal temperature of the cooking equipment is controlled so as to ensure that the temperature of an internal heating component of the cooking equipment can reach the target temperature within a set cooking time period, and further, the working efficiency of the cooking equipment and the quality of cooking foods are ensured.
According to the invention, in the regulation and detection process, the working mode of the cooking equipment is switched according to the first measured temperature measured in real time and the set target temperature, so that the internal temperature of the cooking equipment is controlled in different working modes, the stability of the temperature regulation and control of the cooking equipment is improved, and the operation is simple and easy to realize.
In an alternative embodiment of the present invention, the step 13 may include:
step 131a, determining that the cooking apparatus is in a first temperature control mode when the first measured temperature is greater than the target temperature;
and 131b, determining that the cooking equipment is in a second temperature control mode when the first measured temperature is smaller than the target temperature.
In this embodiment, when the first measured temperature is greater than the target temperature, the cooling process is required for the cooking apparatus at this time to control the temperature of the heating element inside the cooking apparatus to reach the target temperature, that is, the cooling process may be performed in the first temperature control mode at this time;
when the first measured temperature is smaller than the target temperature, the cooking equipment needs heating treatment at the moment so as to control the temperature of the heating component in the cooking equipment to reach the target temperature, namely the heating treatment can be performed in the second temperature control mode at the moment;
different temperature hysteresis control intervals are set in different working modes; and switching different working modes of the cooking equipment according to the first measured temperature and the target temperature so as to control the temperature of the cooking equipment in different temperature control intervals, thereby improving the working efficiency of the cooking equipment and further ensuring the cooking effect of the cooking equipment.
In an alternative embodiment of the present invention, the step 14 may include:
141a, in the first temperature control mode, when the first measured temperature is greater than a first preset temperature, performing ventilation cooling on the cooking device through a preset ventilation cooling device; stopping ventilation and cooling when the second measured temperature obtained after cooling is smaller than the second preset temperature;
wherein the second preset temperature is less than the first preset temperature.
In this embodiment, the first preset temperature is greater than the second preset temperature, which is greater than the target temperature; in the first temperature control mode, when the first measured temperature is higher than the first preset temperature, cooling is performed in an active ventilation mode through a ventilation cooling device preset in the cooking device, so that the temperature of a heating component inside the cooking device is reduced, and the cooking effect of the cooking device is further ensured; because the first preset temperature is far greater than the target temperature, when the first measured temperature is greater than the first preset temperature, the internal temperature of the cooking equipment can be quickly reduced by carrying out ventilation cooling through the preset ventilation cooling equipment;
further, when the second measured temperature is less than the second preset temperature, the cooling treatment can be performed on the cooking device in a natural heat dissipation manner, and when the third measured temperature obtained after cooling is less than or equal to the target temperature, natural heat dissipation cooling is stopped.
In an alternative embodiment of the present invention, the step 14 may include:
step 141b, in the first temperature control mode, when the first measured temperature is less than a second preset temperature, naturally radiating and cooling the cooking device, and stopping naturally radiating and cooling when the second measured temperature obtained after cooling is less than or equal to the target temperature; wherein the target temperature is less than the second preset temperature is less than the first preset temperature.
In this embodiment, in the first working mode, when the first measured temperature is less than the second preset temperature, the temperature of the heating component inside the cooking apparatus may be reduced by naturally radiating the heat; the temperature of the cooking equipment can be controlled through natural heat dissipation and cooling, and the running cost of the equipment can be reduced.
In an alternative embodiment of the present invention, the step 14 may include:
141c, acquiring the sum of heating power required by at least two heating components in the cooking equipment in the second temperature control mode;
step 142c, when the sum of the required heating powers is greater than the total heating power of the cooking device, distributing the total heating power of the cooking device to at least two heating components according to the heating priority of the at least two heating components, and performing heating treatment according to the distributed heating power;
and 142d, when the sum of the required heating powers is smaller than or equal to the total power of the cooking device, performing heating treatment according to the heating powers required by at least two heating components.
In this embodiment, when the first measured temperature is less than the target temperature, a heating treatment is required for the apparatus at this time, and a heating power required for heating is required for distributing different types of heating parts in the cooking apparatus; when the sum of the respective required heating powers of the different types of heating elements is equal to or less than the total heating power of the cooking apparatus, the cooking apparatus may allocate the respective required heating powers to the different types of heating elements at this time;
when the sum of the heating powers required by the heating components of different types is larger than the total heating power of the cooking equipment, the heating components of different types can collide in power distribution, and power distribution is required according to the heating priority of the heating components of different types;
the heating priority may be set in advance before performing the heating operation, and the heating priority indicates a sequence of heating operations performed by the heating unit when the cooking apparatus is operated; the heating priority of each of the at least two heating parts may be set according to actual requirements of cooking;
according to the heating priority, the cooking equipment preferentially distributes the total heating power to the heating power required by the corresponding heating component in actual working, and further distributes the residual heating power to other heating components, so that the power distribution conflict is avoided when different heating components perform heating working, and the power heating efficiency of the cooking equipment is improved;
further, under the heating power required by different heating components and different working modes of the cooking equipment, the internal temperature of the cooking equipment is controlled so as to accurately regulate and control the internal temperature of the cooking equipment to reach the target temperature, and meanwhile, the heating total power of the cooking equipment can be reasonably distributed when the heating components perform heating work, so that the working efficiency of the whole cooking equipment is improved.
Further, allocating the total heating power of the cooking apparatus to at least two heating components according to the heating priorities of the at least two heating components, including:
142c-11, when the heating priorities of the first heating component and the second heating component are the same in at least two heating components, equally distributing the total heating power of the cooking device by the first heating component and the second heating component;
142c-12, when the heating priority of the first heating component is greater than that of the second heating component in at least two heating components, distributing first heating power by the first heating component, and distributing second heating power by the second heating component; the first heating power is an output power required by the first heating component, the second heating power = total heating power of the cooking apparatus-the first heating power;
142c-13, when the first heating priority of the first heating component is smaller than the second heating component in at least two heating components, distributing third heating power by the first heating component, and distributing fourth heating power by the second heating component; the fourth heating power is an output power required by the second heating part, and the third heating power=a total heating power of the cooking apparatus-the fourth heating power.
In this embodiment, the at least two heating means may comprise a first heating means and a second heating means, both of which may uniformly distribute the total heating power of the cooking apparatus when the respective heating priorities of the at least two heating means are identical; when the heating priority of the first heating component is higher than that of the second heating component, preferentially distributing the heating power required by the first heating component, and distributing the rest heating power by the second heating component; similarly, when the heating priority of the second heating component is greater than that of the first heating component, preferentially distributing the heating power required by the second heating component, and distributing the rest heating power by the first heating component; when the remaining heating power is 0, that is, the heating element with the small heating priority is stopped to be heated at the moment;
it should be noted that, when the first heating element or the second heating element is not required to perform heating operation, the heating element that is required to perform heating operation at this time may be allocated to all heating power required by the heating element, and the magnitude of the heating priority thereof is not required to be considered;
of course, the heating components in the cooking device are not limited to two, and when the total heating power of the cooking device is distributed, the heating power is distributed according to the respective corresponding heating priorities of different heating components in sequence, so that the problems of power distribution conflict and low heating efficiency when the different heating components perform heating work are avoided.
In an alternative implementation of the present invention, determining the heating power required by any one of the at least two heating elements may include:
step 142d-11, when the first temperature is smaller than a fourth preset temperature and larger than a fifth preset temperature, determining that the required heating power is a first target, heating the cooking equipment under the first target heating power, and stopping heating when the second measured temperature obtained after heating is larger than the third preset temperature;
the fifth preset temperature is less than the fourth preset temperature is less than the target temperature is less than the third preset temperature, and the first target heating power is less than the rated heating power of the heating component.
In this embodiment, in the second operation mode, that is, when the first measured temperature is less than the target temperature, it is indicated that the internal temperature of the heating element does not reach the target temperature at the preset heating power; and when the first measured temperature is smaller than the fourth preset temperature, heating treatment can be performed by switching heating power required by the heating component, and heating is stopped when the second measured temperature obtained after heating is larger than the third preset temperature;
in this embodiment, when the first measured temperature is less than the fourth preset temperature and greater than the fifth preset temperature, it is indicated that the temperature of the cooking apparatus is less different from the target temperature at this time, and heating can be performed under low power to reach the target temperature; the required heating power is determined to be a first target heating power, and the first target heating power is smaller than the rated heating power of the heating component, namely, the low-grade heating power of the corresponding heating component, and the first target heating power can be set to be half of the rated heating power, and can be set to be other values smaller than the rated heating power.
In an alternative embodiment of the present invention, determining the heating power required by any one of the at least two heating elements may include:
142d-21, when the first measured temperature is smaller than a sixth preset temperature, determining that the required heating power is a second target heating power, and heating the cooking device under the second target heating power, and stopping heating when the second measured temperature obtained after heating is larger than the fifth preset temperature and smaller than a fourth preset temperature;
the sixth preset temperature is less than the fifth preset temperature and less than the fourth preset temperature, and the second target heating power is the rated heating power of the heating component.
In this embodiment, in the second operation mode, that is, when the first measured temperature is less than the target temperature and when the first measured temperature is less than a sixth preset temperature (the sixth preset temperature is less than the fifth preset temperature), it is indicated that the temperature of the cooking apparatus is greatly different from the target temperature, and at this time, heating under high power is required to reach the target temperature; determining the required heating power as a second target heating power, wherein the second target heating power is the rated heating power of the heating component, namely the high-grade heating power (full rated heating power) of the corresponding heating component;
heating the heating component of the cooking device under the second target heating power, stopping heating by using the second target heating power when the second measured temperature obtained after heating is larger than the fifth preset temperature, switching to the first target heating power at the moment to perform heating, and stopping heating when the second measured temperature obtained after reheating is larger than the third preset temperature;
and comparing the temperature of the heating component measured in real time with the target temperature, and further matching different target heating powers to improve the heating efficiency of the cooking equipment and the utilization rate of the heating power.
In specific application, as shown in fig. 2-3, different temperature areas are set, and when the first measured temperature is greater than the target temperature and greater than the first preset temperature, a temperature area range greater than the first preset temperature is set as a first temperature area; setting a second temperature region in a temperature region range between the target temperature and the first preset temperature; when the first measured temperature is less than the target temperature and less than the sixth preset temperature, a temperature region range less than the sixth preset temperature is set as a fourth temperature region; a temperature region range between the target temperature and the sixth preset temperature is set as a third temperature region; simultaneously, different upper and lower temperature hysteresis limits are set in different temperature areas, and when the first measured temperature is in the different temperature areas, the control can be performed in the following modes:
judging action 1, when the first measured temperature is greater than the first preset temperature, starting ventilation cooling until the temperature is less than the lower limit of a ventilation cooling hysteresis band, and closing ventilation cooling.
And judging action 2, when the first measured temperature is smaller than a second preset temperature, performing natural heat dissipation and cooling, and stopping the natural heat dissipation and cooling when the temperature is smaller than or equal to the target temperature.
Judging action 3: and when the first measured temperature is smaller than a fourth preset temperature, heating is performed under a first target heating power, and heating is stopped when the temperature is larger than the third preset temperature.
Judging action 4: and when the first measured temperature is smaller than a sixth preset temperature, heating the cooking equipment under a second target heating power, and when the temperature is larger than the fifth preset temperature, adopting the first target heating power to perform heating treatment.
As described above, after the above four sets of judgment conditions are triggered, four sets of corresponding actions are generated. When none of the four sets of conditions are triggered, the control mode of the last moment is maintained, namely: if the last time is natural cooling, natural cooling is maintained, and if the last time is low power heating, low power heating is maintained.
By the mode, the cooking equipment can be independently and accurately controlled in a full temperature range according to the target temperature; and the control method is simple and does not need very high computing power.
As shown in fig. 4, an embodiment of the present invention further provides a temperature control device 40 of a cooking apparatus, the device 40 including:
an acquisition module 41 for acquiring a target temperature of the cooking apparatus; the first measured temperature of the cooking equipment is the temperature of the cooking equipment when in initial working or the temperature after heating under preset heating power;
a processing module 42 for determining an operating mode of the cooking apparatus based on the target temperature and the first measured temperature; and controlling the internal temperature of the cooking equipment according to the working mode of the cooking equipment.
Optionally, the processing module 42 is configured to determine an operation mode of the cooking apparatus according to the target temperature and the first measured temperature, including:
determining that the cooking apparatus is in a first temperature control mode when the first measured temperature is greater than the target temperature;
and when the first measured temperature is smaller than the target temperature, determining that the cooking equipment is in a second temperature control mode.
Optionally, the processing module 42 is configured to control an internal temperature of the cooking apparatus according to an operation mode of the cooking apparatus, including:
in the first temperature control mode, when the first measured temperature is greater than a first preset temperature, ventilation and cooling are performed on the cooking equipment through a preset ventilation and cooling device; stopping ventilation and cooling when the second measured temperature obtained after cooling is smaller than the second preset temperature;
wherein the second preset temperature is less than the first preset temperature.
Optionally, the processing module 42 is configured to control an internal temperature of the cooking apparatus according to an operation mode of the cooking apparatus, including:
in the first temperature control mode, when the first measured temperature is smaller than a third preset temperature, naturally radiating and cooling the cooking equipment, and stopping naturally radiating and cooling when the second measured temperature obtained after cooling is smaller than or equal to the target temperature;
wherein the target temperature is less than the second preset temperature is less than the first preset temperature.
Optionally, the processing module 42 is configured to control an internal temperature of the cooking apparatus according to an operation mode of the cooking apparatus, including:
in the second temperature control mode, obtaining the sum of heating power required by at least two heating components in the cooking equipment;
when the sum of the required heating powers is larger than the total heating power of the cooking equipment, distributing the total heating power of the cooking equipment for at least two heating components according to the heating priority of the at least two heating components, and performing heating treatment according to the distributed heating power;
and when the sum of the required heating powers is smaller than or equal to the total power of the cooking equipment, performing heating treatment according to the heating powers required by at least two heating components.
Optionally, the processing module 42 is configured to allocate the total heating power of the cooking apparatus to at least two heating components according to the heating priorities of the at least two heating components, including:
when the heating priorities of the first heating component and the second heating component are the same in at least two heating components, the first heating component and the second heating component evenly distribute the total heating power of the cooking equipment;
when the heating priority of a first heating component is higher than that of a second heating component in at least two heating components, the first heating component distributes first heating power, and the second heating component distributes second heating power; the first heating power is an output power required by the first heating component, the second heating power = total heating power of the cooking apparatus-the first heating power;
when the first heating priority of the first heating component is smaller than the second heating priority of the second heating component in at least two heating components, the first heating component distributes third heating power, and the second heating component distributes fourth heating power; the fourth heating power is an output power required by the second heating part, and the third heating power=a total heating power of the cooking apparatus-the fourth heating power.
Optionally, the processing module 42 is configured to determine a heating power required by any one of the at least two heating components, including:
when the first measured temperature is smaller than a fourth preset temperature and larger than a fifth preset temperature, determining the required heating power as a first target heating power, heating the cooking equipment under the first target heating power, and stopping heating when the second measured temperature obtained after heating is larger than the third preset temperature;
the fifth preset temperature is less than the fourth preset temperature is less than the target temperature is less than the third preset temperature, and the first target heating power is less than the rated heating power of the heating component.
Optionally, the processing module 42 is configured to determine a heating power required by any one of the at least two heating components, including:
when the first measured temperature is smaller than a sixth preset temperature, determining the required heating power as a second target heating power, heating the cooking equipment under the second target heating power, and stopping heating when the second measured temperature obtained after heating is larger than the fifth preset temperature and smaller than a fourth preset temperature;
the sixth preset temperature is less than the fifth preset temperature and less than the fourth preset temperature, and the second target heating power is the rated heating power of the heating component.
It should be noted that the device corresponds to the temperature control method of the cooking apparatus, and all implementation manners in the method embodiment are applicable to the embodiment of the device, so that the same technical effects can be achieved.
Embodiments of the present invention also provide a cooking apparatus including at least two heating parts, at least two of the heating parts including: an inner bore; at least one first heating pipe is arranged in the inner chamber; a steam water tank; at least one second heating pipe is arranged in the steam water tank; the cooking apparatus further includes: a controller including a temperature control device as in the above embodiment, the controller controlling heating of the first heating pipe or the second heating pipe by the temperature control device.
In this embodiment, the controller of the cooking apparatus includes the temperature control device according to the above embodiment, and when the cooking apparatus is working, the controller controls the first heating pipe to heat the inner chamber through the temperature control device, and controls the second heating pipe to heat the steam water tank through the temperature control device, and switches the working mode of the cooking apparatus according to the target temperatures set by different heating components, so as to control the temperature value inside the cooking apparatus.
While the foregoing is directed to the preferred embodiments of the present invention, it will be appreciated by those skilled in the art that various modifications and adaptations can be made without departing from the principles of the present invention, and such modifications and adaptations are intended to be comprehended within the scope of the present invention.
Claims (8)
1. A method of controlling temperature of a cooking apparatus, the method comprising:
acquiring a target temperature of cooking equipment;
acquiring a first measured temperature of the cooking equipment, wherein the first measured temperature is the temperature of the cooking equipment when in initial work or the temperature after heating under preset heating power;
determining a working mode of the cooking device according to the target temperature and the first measured temperature;
controlling the internal temperature of the cooking device according to the working mode of the cooking device;
wherein determining the working mode of the cooking device according to the target temperature and the first measured temperature comprises:
determining that the cooking apparatus is in a first temperature control mode when the first measured temperature is greater than the target temperature;
determining that the cooking apparatus is in a second temperature control mode when the first measured temperature is less than the target temperature;
wherein, according to the operating mode of the cooking device, the internal temperature of the cooking device is controlled, comprising:
in the second temperature control mode, heating power required by at least two heating components in the cooking equipment is obtained and summed;
when the sum of the required heating powers is larger than the total heating power of the cooking equipment, distributing the total heating power of the cooking equipment for at least two heating components according to the heating priority of the at least two heating components, and performing heating treatment according to the distributed heating power;
and when the sum of the required heating powers is smaller than or equal to the total power of the cooking equipment, performing heating treatment according to the heating powers required by at least two heating components.
2. The method of controlling temperature of a cooking apparatus according to claim 1, wherein controlling an internal temperature of the cooking apparatus according to an operation mode of the cooking apparatus comprises:
in the first temperature control mode, when the first measured temperature is greater than a first preset temperature, ventilation and cooling are performed on the cooking equipment through a preset ventilation and cooling device; stopping ventilation and cooling when the second measured temperature obtained after cooling is smaller than the second preset temperature;
wherein the second preset temperature is less than the first preset temperature.
3. The method of controlling temperature of a cooking apparatus according to claim 2, wherein controlling an internal temperature of the cooking apparatus according to an operation mode of the cooking apparatus comprises:
in the first temperature control mode, when the first measured temperature is smaller than a second preset temperature, naturally radiating and cooling the cooking equipment, and stopping naturally radiating and cooling when the second measured temperature obtained after cooling is smaller than or equal to the target temperature;
wherein the target temperature is less than the second preset temperature is less than the first preset temperature.
4. The method of controlling temperature of a cooking apparatus according to claim 1, wherein assigning a total heating power of the cooking apparatus to at least two heating members according to heating priorities of the at least two heating members, comprises:
when the heating priorities of the first heating component and the second heating component are the same in at least two heating components, the first heating component and the second heating component evenly distribute the total heating power of the cooking equipment;
when the heating priority of a first heating component is higher than that of a second heating component in at least two heating components, the first heating component distributes first heating power, and the second heating component distributes second heating power; the first heating power is an output power required by the first heating component, the second heating power = total heating power of the cooking apparatus-the first heating power;
when the first heating priority of the first heating component is smaller than the second heating priority of the second heating component in at least two heating components, the first heating component distributes third heating power, and the second heating component distributes fourth heating power; the fourth heating power is an output power required by the second heating part, and the third heating power=a total heating power of the cooking apparatus-the fourth heating power.
5. The method of temperature control of a cooking apparatus according to claim 1, wherein determining a heating power required by any one of the at least two heating members comprises:
when the first measured temperature is smaller than a fourth preset temperature and larger than a fifth preset temperature, determining the required heating power as a first target heating power, heating the cooking equipment under the first target heating power, and stopping heating when the second measured temperature obtained after heating is larger than the third preset temperature;
the fifth preset temperature is less than the fourth preset temperature is less than the target temperature is less than the third preset temperature, and the first target heating power is less than the rated heating power of the heating component.
6. The method of temperature control of a cooking apparatus according to claim 1, wherein determining a heating power required by any one of the at least two heating members comprises:
when the first measured temperature is smaller than a sixth preset temperature, determining the required heating power as a second target heating power, heating the cooking equipment under the second target heating power, and stopping heating when the second measured temperature obtained after heating is larger than the fifth preset temperature and smaller than a fourth preset temperature;
the sixth preset temperature is less than the fifth preset temperature and less than the fourth preset temperature, and the second target heating power is the rated heating power of the heating component.
7. A temperature control device for a cooking apparatus, the device comprising:
the acquisition module is used for acquiring the target temperature of the cooking equipment; the first measured temperature of the cooking equipment is the temperature of the cooking equipment when in initial working or the temperature after heating under preset heating power;
the processing module is used for determining the working mode of the cooking equipment according to the target temperature and the first measured temperature; controlling the internal temperature of the cooking device according to the working mode of the cooking device;
wherein determining the working mode of the cooking device according to the target temperature and the first measured temperature comprises:
determining that the cooking apparatus is in a first temperature control mode when the first measured temperature is greater than the target temperature;
determining that the cooking apparatus is in a second temperature control mode when the first measured temperature is less than the target temperature;
wherein, according to the operating mode of the cooking device, the internal temperature of the cooking device is controlled, comprising:
in the second temperature control mode, heating power required by at least two heating components in the cooking equipment is obtained and summed;
when the sum of the required heating powers is larger than the total heating power of the cooking equipment, distributing the total heating power of the cooking equipment for at least two heating components according to the heating priority of the at least two heating components, and performing heating treatment according to the distributed heating power;
and when the sum of the required heating powers is smaller than or equal to the total power of the cooking equipment, performing heating treatment according to the heating powers required by at least two heating components.
8. Cooking apparatus comprising at least two heating members, at least two of said heating members comprising: an inner bore; at least one first heating pipe is arranged in the inner chamber; a steam water tank; at least one second heating pipe is arranged in the steam water tank; characterized by further comprising:
a controller including the temperature control device according to claim 7, the controller controlling heating of the first heating pipe or the second heating pipe by the temperature control device.
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