CN115727356A - Operation control method and device for kitchen range and computer readable storage medium - Google Patents
Operation control method and device for kitchen range and computer readable storage medium Download PDFInfo
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- CN115727356A CN115727356A CN202111019044.5A CN202111019044A CN115727356A CN 115727356 A CN115727356 A CN 115727356A CN 202111019044 A CN202111019044 A CN 202111019044A CN 115727356 A CN115727356 A CN 115727356A
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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
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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
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C3/00—Stoves or ranges for gaseous fuels
- F24C3/12—Arrangement or mounting of control or safety devices
Abstract
The invention discloses an operation control method, a control device and a computer readable storage medium of a cooker, wherein the operation control method comprises the following steps: detecting the temperature of the pot; when the temperature of the cooker is reduced within a first set time to reach a preset amplitude threshold value and is increased within a second set time to reach the first temperature threshold value, the cooker is determined to be in a water cooking mode. The water in the pot evaporates before the dry-burning happens, the water surface dissipates heat, the temperature of the pot can be reduced firstly, after the water is completely evaporated, the continuous heating can enable the temperature of the pot to rise rapidly, namely, the temperature of the pot can be reduced firstly and then rises suddenly when the dry-burning happens, the method of the embodiment judges that the pot is in the water cooking mode by detecting the temperature of the pot when the temperature of the pot falls to reach the preset range threshold value within the first set time and rises to the first temperature threshold value within the second set time, and the judgment reliability of the water cooking mode is improved as one of judgment conditions of the water cooking mode.
Description
Technical Field
The invention relates to the technical field of cookers, in particular to an operation control method and device of a cooker and a computer readable storage medium.
Background
The oven dry-heating prevention technology is a relatively common technology on the market at present, and the technology detects the temperature of a pot bottom through a temperature probe, and actively closes the oven when the temperature reaches a preset threshold value, so as to prevent accidents such as fire and the like. The water cooking mode such as cooking and the like is generally different from the oil cooking mode such as frying and the like in the dry heating temperature threshold value, and the dry heating temperature of the oil cooking mode is generally higher. Therefore, the cooktop needs to judge the cooking mode and determine the dry-fire temperature according to the cooking mode. For water cooking modes such as steaming and boiling, currently adopted judgment conditions are generally ideal judgment conditions for the water cooking modes, but in actual use, due to various cookers and scenes, conditions other than the judgment conditions always occur, so that judgment is missed, and the judgment reliability of the water cooking modes is insufficient.
Disclosure of Invention
The invention aims to solve at least one technical problem in the prior art, and provides an operation control method, a control device and a computer readable storage medium of a cooker, which can improve the reliability of judging a water cooking mode.
In a first aspect, an embodiment of the present invention provides an operation control method for a cooker, including:
detecting the temperature of the pot;
when the temperature of the cooker falls within a first set time and reaches a preset threshold value, and rises within a second set time and reaches the first threshold value, the cooker is determined to be in a water cooking mode.
The operation control method of the cooker provided by the embodiment of the invention at least has the following beneficial effects: the pan is under the condition that has water cooking mode, take place to burn futilely the interior water evaporation of pot, the surface of water heat dissipation, can make the pan temperature reduce earlier, water evaporates completely the back, the heating that lasts then can make the pan temperature rise fast, the pan temperature can reduce earlier the back shock rise when taking place to burn futilely promptly, the method of this embodiment is through detecting the pan temperature, when the pan temperature descend the range to reach the range threshold value of predetermineeing in first settlement time, and rise to first temperature threshold value in the second settlement time, then judge that the cooking utensils are in there is water cooking mode, can regard as one of the judgement condition of having water cooking mode, improve the judgement reliability to there is water cooking mode.
In the above operation control method, when the duration of the pot temperature within the set temperature range reaches a set duration, it is determined that the cooker is in the water cooking mode, and the maximum value of the set temperature range is smaller than the first temperature threshold.
In the water cooking mode, before dry heating does not occur, the amount of water in the pot is large, the temperature of the pot at this time is maintained near a certain value, for example, the set temperature range may be set to 110 ℃ to 150 ℃, the set time may be set to 2 minutes or 3 minutes, and when the detected temperature of the pot is continuously maintained between 110 ℃ and 150 ℃ for 2 minutes or 3 minutes, it may be determined that the stove is currently in the water cooking mode.
In the above operation control method, the method further includes:
when the cooker is in a water cooking mode and the temperature of the cooker rises to a second temperature threshold, the cooker is determined to be dry-burned, and the second temperature threshold is greater than or equal to the first temperature threshold.
After the cooking mode of the stove is determined to be a water cooking mode, the dry-cooking temperature in the cooking mode, namely the second temperature threshold value, can be determined according to the cooking mode, if the temperature of the cooker rises to the second temperature threshold value, the condition that the stove is dry-cooked can be judged, and the handling needs to be timely carried out.
In the above operation control method, when it is determined that dry burning occurs in the cooker, the opening degree of the gas valve is reduced or the cooker is closed.
After the stove is dried, if the degree of the dried burning is not serious, the opening degree of a gas valve can be reduced firstly to delay the degree of the dried burning; if the dry burning degree is serious, the stove can be directly closed, so that serious consequences such as fire disaster and the like are avoided
In a second aspect, an embodiment of the present invention provides an operation control device for a cooking appliance, including:
the detection module is used for detecting the temperature of the cookware;
and the judgment module is used for determining that the cooker is in the water cooking mode when the falling amplitude of the cooker temperature reaches the preset amplitude threshold value within the first set time and rises to the first temperature threshold value within the second set time.
According to the operation control device of the cooker, provided by the embodiment of the invention, water in the cooker is evaporated before dry burning, the heat is radiated on the water surface, the temperature of the cooker is firstly reduced, after the water is completely evaporated, the temperature of the cooker is rapidly increased by continuous heating, namely, the temperature of the cooker is firstly reduced and then suddenly increased when the dry burning occurs, the device of the embodiment detects the temperature of the cooker by arranging the detection module, then transmits the temperature of the cooker to the judgment module, and when the temperature of the cooker is reduced within a first set time to reach a preset amplitude threshold value and is increased within a second set time to reach the first temperature threshold value, the judgment module judges that the cooker is in a water-containing cooking mode, can be used as one of judgment conditions of the water-containing cooking mode, and improves the judgment reliability of the water-containing cooking mode.
In the above operation control device, the judging module is further configured to:
and under the condition that the duration of the temperature of the cooker in the set temperature range reaches the set duration, determining that the cooker is in a water cooking mode, wherein the maximum value of the set temperature range is smaller than the first temperature threshold value.
In the water cooking mode, before dry burning does not occur, the amount of water in the pot is large, the temperature of the pot at the time is maintained near a certain value at 150 ℃, for example, the set temperature range may be set to 110 ℃ to 150 ℃, the set time may be set to 2 minutes or 3 minutes, when the pot temperature detected by the detection module is continuously maintained between 110 ℃ and 150 ℃ for 2 minutes or 3 minutes, the judgment module may determine that the pot is currently in the water cooking mode.
In the above operation control apparatus, the determining module is further configured to:
and determining that the stove is dry-fired under the condition that the stove is in a water cooking mode and the temperature of the pot rises to a second temperature threshold, wherein the second temperature threshold is greater than or equal to the first temperature threshold.
After the cooking mode of cooking utensils has been confirmed to the judgement module for there is water cooking mode, and then can confirm the dry combustion method temperature under this mode according to the cooking mode, second temperature threshold value promptly, if the pan temperature rises to second temperature threshold value, then can judge that the condition of dry combustion method appears in the cooking utensils, need in time make the reply and handle.
In the above operation control device, the control module is further included for reducing the opening degree of the gas valve or closing the range when the range is dry-burned.
After the stove is dry-burned, if the dry-burning degree is not serious, the control module 530 may reduce the opening of the gas valve to delay the dry-burning degree; if the degree of dry burning is serious, the control module 530 can directly close the stove, so as to avoid serious consequences such as fire hazard.
In a third aspect, embodiments of the present disclosure provide a cooktop including an operation control device of the cooktop described in the second aspect embodiment above.
In a fourth aspect, the present invention provides an electronic device, including a memory, a processor and a computer program stored in the memory and executable on the processor, wherein the processor executes the program to implement the operation control method for a cooker as described in the embodiment of the first aspect.
In a fifth aspect, the present invention provides a computer-readable storage medium storing computer-executable instructions for causing a computer to perform the operation control method for a hob as described in the embodiments of the first aspect.
Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by the practice of the invention. The objectives and other advantages of the invention will be realized and attained by the structure particularly pointed out in the written description and claims hereof as well as the appended drawings.
Drawings
The accompanying drawings are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the example serve to explain the principles of the invention and not to limit the invention.
The invention is further described below with reference to the accompanying drawings and examples;
FIG. 1 is a graph showing the bottom temperature of a pot when 0.5L, 1L and 1.5L of water are added into the pot, respectively, according to an embodiment of the present invention;
FIG. 2 is a schematic diagram of temperature stratification when the amount of water in the kettle is reduced according to an embodiment of the present invention;
FIG. 3 is a flow chart of an operation control method of a cooking appliance provided by the embodiment of the invention;
FIG. 4 is a flow chart of a method of controlling operation of a cooktop provided by another embodiment of the present invention;
FIG. 5 is a schematic structural diagram of an operation control device of a cooking appliance provided by an embodiment of the invention;
fig. 6 is a schematic structural diagram of an electronic device according to an embodiment of the present invention.
Detailed Description
Reference will now be made in detail to the present preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to like elements throughout.
In the description of the present invention, if there are first and second described only for the purpose of distinguishing technical features, it is not understood that relative importance is indicated or implied or that the number of indicated technical features or the precedence of the indicated technical features is implicitly indicated or implied.
In the description of the present invention, unless otherwise explicitly limited, terms such as arrangement, installation, connection and the like should be understood in a broad sense, and those skilled in the art can reasonably determine the specific meanings of the above terms in the present invention in combination with the specific contents of the technical solutions.
The dry burning prevention technology of the cooker detects the temperature of the bottom of the cooker through a temperature probe, and actively closes a gas channel when the temperature reaches a preset threshold value, so that accidents such as fire disasters and the like are prevented. For the water cooking modes such as cooking and the like, after boiling, the water temperature in the pot can be maintained at 100 ℃, the temperature of the bottom of the pot can also be maintained at a certain fixed temperature according to the actually used pot, for example, the temperature of the bottom of a common metal pot can be maintained at 130 ℃ to 140 ℃, so the dry-heating temperature threshold of the water cooking mode is about 200 ℃; in oil cooking modes such as frying, frying and the like, the temperature of the pot bottom is easily increased to more than 200 ℃, the situation that the temperature is maintained at a certain temperature value for a long time is usually avoided except that much oil is used for frying, and even if the temperature is fried, the maintained temperature is also more than 200 ℃, so that if the temperature of the pot bottom exceeds 200 ℃, the pot can be judged to be in the oil cooking mode, and the dry-burning temperature threshold of the oil cooking mode is about 290 ℃ generally.
Therefore, the cooktop needs to judge the cooking mode and determine the dry-fire temperature according to the cooking mode. In a cooking mode with water such as steaming, the temperature of the bottom of the pan is maintained at about a certain value below 150 ℃ for a long time, which is a relatively ideal determination condition. "a certain value", "a long time", "the vicinity" and the like are limiting conditions of a relatively fuzzy scene, and in practice, depending on the variety of pans and scenes, a situation other than the determination conditions always occurs regardless of the determination conditions set, and for example, if the water cooking mode is determined to exist when the water cooking mode is maintained for 2min or more within a range of 140 ± 2 degrees celsius, the actual situation may be a deviation of ± 3 degrees celsius or more within 2min, or the temperature value is maintained in the vicinity of 145 degrees celsius, that is, the determination conditions have insufficient reliability when dealing with the actual scene, resulting in the occurrence of a missing determination and the insufficient reliability of the determination of the water cooking mode.
Referring to fig. 1, fig. 1 is a graph showing the bottom temperature of a pot when a cast iron pot is used and 0.5L, 1L, and 1.5L of water are added to the pot, respectively. As can be seen from the graph of fig. 1, the temperature of the bottom of the pan is maintained substantially at around 120 degrees celsius, and when dry-burning occurs, the temperature of the bottom of the pan suddenly decreases and then rises again.
The analysis shows that the phenomenon is explained as shown in fig. 2, and fig. 2 is a schematic diagram of temperature stratification when the amount of water in the boiler is reduced. In the state A, the bottom is the inner plane of the pot bottom, the dotted line on the top is the horizontal plane, and the middle line is a temperature stratification schematic diagram. The water layer close to the bottom of the pot is mainly influenced by high-temperature heating, the temperature is higher and the temperature gradient is steeper when the water layer is close to the bottom of the pot; the water layer close to the water surface is mainly influenced by the heat dissipation of the air above the water surface, the temperature is lower and the temperature gradient is slower when the water layer is closer to the water surface; in between, this is the water layer, which is at a substantially constant temperature. As the temperature rises, the water in the pan gradually evaporates, the water level decreases, and the constant temperature water layer is compressed, as shown in state B. When the constant temperature water layer is compressed to disappear, the upper water layer and the lower water layer are contacted, and the temperature distribution is simultaneously influenced by high-temperature heating and water surface heat dissipation. As a result, the pan bottom temperature becomes lower under the influence of heat radiation, and the water surface temperature becomes higher under the influence of heating.
Therefore, it can be understood that the temperature drop can occur before dry-cooking in the water-containing cooking mode because the temperature of the bottom of the pot is reduced due to the evaporation of water in the pot and the heat dissipation of the water surface; when the water is completely evaporated, the temperature of the bottom of the pot can be increased suddenly by continuous heating.
Based on the research test and analysis, the embodiment of the invention provides an operation control method, a control device and a computer readable storage medium of a cooker, which can improve the reliability of judging the cooking mode with water.
The embodiments of the present invention will be further explained with reference to the drawings.
Referring to fig. 3, an embodiment of the first aspect of the present invention provides an operation control method for a cooktop, including, but not limited to, steps S310 to S320:
step S310: detecting the temperature of the pot;
step S320: when the temperature of the cooker is reduced within a first set time to reach a preset amplitude threshold value and is increased within a second set time to reach the first temperature threshold value, the cooker is determined to be in a water cooking mode.
According to the operation control method of the cooker provided by the embodiment of the invention, water in the cooker is evaporated before dry burning, the heat is radiated from the water surface, the temperature of the cooker is firstly reduced, after the water is completely evaporated, the temperature of the cooker is rapidly increased by continuous heating, namely, the temperature of the cooker is firstly reduced and then suddenly increased when the dry burning occurs.
It can be understood that the pot temperature detected in step S310 is generally the temperature of the bottom of the pot, but it is also possible to detect the temperature of the side wall of the pot body of the pot, which only may bring certain errors.
Referring to fig. 4, in the operation control method described above, in addition to including step S310 and step S320, step S321 is further included:
step S321: when the duration of the temperature of the cooker in the set temperature range reaches the set duration, the cooker is determined to be in the water cooking mode, and the maximum value of the set temperature range is smaller than the first temperature threshold.
It can be understood that, in the water cooking mode, before dry burning does not occur, the amount of water in the pot is large, and the temperature of the pot at this time is maintained around a certain value below 150 degrees celsius, for example, the set temperature range may be set to 110 degrees celsius to 150 degrees celsius, the set time period may be set to 2 minutes or 3 minutes, and when the detected temperature of the pot is continuously maintained between 2 minutes and 150 degrees celsius for 2 minutes or 3 minutes, it may be determined that the pot is currently in the water cooking mode.
In addition, it can be seen that the determination condition in step S321 is set according to the condition that the water amount is large and the temperature of the bottom of the pot is stable before the water cooking mode is dried, and the determination condition in step S320 is set according to the condition that the water amount is reduced to zero and the temperature of the bottom of the pot is increased after the temperature of the bottom of the pot is reduced, so that the determination condition in step S321 and the determination condition in step S320 can be used as parallel determination conditions, and the two determination conditions can be complemented with each other, thereby improving the reliability of the determination that the pot has the water cooking mode and reducing the probability of occurrence of missed determination. It is understood that the set temperature range is a range in which the stable value of the bottom temperature is present when the amount of water is large before dry-heating, and the bottom temperature is first decreased and then increased during dry-heating, but the magnitude of the first decrease in temperature is not as large as the magnitude of the subsequent sudden increase, so the first temperature threshold in step S320 should be larger than the maximum value of the set temperature range.
Referring to fig. 4, the operation control method further includes step S330:
step S330: when the cooker is in a water cooking mode and the temperature of the cooker rises to a second temperature threshold, the cooker is determined to be dry-burned, and the second temperature threshold is greater than or equal to the first temperature threshold.
It can be understood that after the cooking mode of the cooker is determined to be the water cooking mode, the dry-burning temperature, namely the second temperature threshold value, in the cooking mode can be determined according to the cooking mode, if the temperature of the cooker rises to the second temperature threshold value, the dry-burning condition of the cooker can be judged, and the response treatment needs to be timely made.
Referring to fig. 4, the operation control method further includes step S340:
step S340: and when the stove is determined to be dry-burning, reducing the opening degree of the gas valve or closing the stove.
It can be understood that, after the stove is dried, if the degree of the dried burning is not serious, the opening degree of the gas valve can be reduced first to delay the degree of the dried burning; if the dry burning degree is serious, the stove can be directly closed, so that serious consequences such as fire disasters are avoided.
Referring to fig. 5, a second aspect embodiment of the present invention provides an operation control device 500 of a cooking appliance, where the operation control device 500 includes a detection module 510 and a determination module 520.
The detection module 510 is used for detecting the temperature of the pot; it can be understood that the pot temperature detected by the detection module 510 is generally the temperature of the bottom of the pot, and certainly the temperature of the side wall of the pot body of the pot can be detected, which may bring certain errors.
The determining module 520 is configured to determine that the cooker is in the water cooking mode when the temperature of the cooker decreases to reach a preset threshold within a first set time and increases to reach the first threshold within a second set time.
According to the operation control device 500 of the kitchen range provided by the embodiment of the invention, before dry burning occurs, water in the cooker evaporates, the water surface dissipates heat, the temperature of the cooker is firstly reduced, after the water is completely evaporated, the temperature of the cooker is rapidly increased by continuous heating, namely, when the temperature of the cooker is firstly reduced and then suddenly increased during the dry burning, the device 500 of the embodiment detects the temperature of the cooker through the arrangement of the detection module 510, and then transmits the temperature of the cooker to the judgment module 520, when the temperature of the cooker is reduced within a first set time to reach a preset amplitude threshold value and is increased within a second set time to reach the first temperature threshold value, the judgment module 520 judges that the kitchen range is in the water cooking mode, and can be used as one of judgment conditions of the water cooking mode, so that the judgment reliability of the water cooking mode is improved.
Referring to fig. 5, in the operation control apparatus 500, the determining module 520 is further configured to:
and under the condition that the duration of the temperature of the cooker in the set temperature range reaches the set duration, determining that the cooker is in a water cooking mode, wherein the maximum value of the set temperature range is smaller than the first temperature threshold value.
It can be understood that, in the water-containing cooking mode, before the dry-cooking occurs, the amount of water in the pot is large, and the temperature of the pot at this time is maintained near a certain value below 150 degrees celsius, for example, the set temperature range may be set to 110 degrees celsius to 150 degrees celsius, the set time may be set to 2 minutes or 3 minutes, and when the temperature of the pot detected by the detection module 510 is continuously maintained between 110 degrees celsius and 150 degrees celsius for 2 minutes or 3 minutes, the determination module 520 may determine that the stove is currently in the water-containing cooking mode.
In addition, it can be seen that the first determination condition of the determination module 520 is set according to the conditions that the water amount is large and the temperature of the pot bottom is stable before the water cooking mode is dried, and the second determination condition of the determination module 520 is set according to the conditions that the water amount is reduced to zero and the temperature of the pot bottom is reduced first and then increased when the water cooking mode is dried, so that the first determination condition and the second determination condition can be used as parallel determination conditions and can be complemented with each other, thereby improving the reliability of the determination that the pot has the water cooking mode and reducing the probability of occurrence of missed determination. It is understood that the set temperature range is a range in which the stable value of the temperature of the bottom of the boiler is located when the amount of water is large before dry-heating, and the temperature of the bottom of the boiler is first decreased and then increased during dry-heating, but the magnitude of the first decrease in temperature is not large as the magnitude of the subsequent sudden increase, so the first temperature threshold in the first determination condition should be larger than the maximum value of the set temperature range in the second determination condition.
Referring to fig. 5, in the operation control device 500, the determining module 520 is further configured to:
and determining that the stove is dry-fired under the condition that the stove is in a water cooking mode and the temperature of the pot rises to a second temperature threshold, wherein the second temperature threshold is greater than or equal to the first temperature threshold.
It can be understood that, after the determination module 520 determines that the cooking mode of the cooker is the water-containing cooking mode, the dry-cooking temperature in the cooking mode, that is, the second temperature threshold, can be determined according to the cooking mode, if the temperature of the cooker rises to the second temperature threshold, the dry-cooking condition of the cooker can be determined, and a response needs to be made in time.
Referring to fig. 5, in the operation control apparatus 500 described above, a control module 530 is further included, and the control module 530 is configured to reduce the opening of the gas valve or close the cooker in case of dry burning of the cooker.
It can be understood that, after the stove is dry-burned, if the dry-burning degree is not serious, the control module 530 may first reduce the opening of the gas valve to delay the dry-burning degree; if the degree of dry burning is serious, the control module 530 can directly turn off the stove to avoid serious consequences such as fire disaster
In addition, a third aspect embodiment of the present invention provides a cooking appliance, including the operation control device 500 as described in the second aspect embodiment.
Additionally, a fourth aspect implementation of the invention provides an electronic device 600 comprising at least one control processor 610 and a memory 620 in communicative connection with the at least one control processor 610; the memory 620 stores instructions executable by the at least one control processor 610, the instructions being executed by the at least one control processor 610 to enable the at least one control processor 610 to perform the operation control method of the hob according to the above embodiments, for example, performing the method steps S310 to S320 in fig. 3, performing the method steps S310 to S340 in fig. 4.
In addition, a fifth aspect implementation of the present invention provides a computer-readable storage medium storing computer-executable instructions for causing a computer to perform the operation control method of the hob according to the embodiment of the first aspect, for example, perform the method steps S310 to S320 in fig. 3, and perform the method steps S310 to S340 in fig. 4.
It will be understood by those of ordinary skill in the art that all or some of the steps, systems, and methods disclosed above may be implemented as software, firmware, hardware, or suitable combinations thereof. Some or all of the physical components may be implemented as software executed by a processor, such as a central processing unit, digital signal processor, or microprocessor, or as hardware, or as an integrated circuit, such as an application specific integrated circuit. Such software may be distributed on computer readable media, which may include computer storage media or non-transitory media and communication media or transitory media. The term computer storage media includes volatile and nonvolatile, removable and non-removable media implemented in any method or technology for storage of information such as computer readable instructions, data structures, program modules or other data as is well known to those of ordinary skill in the art. Computer storage media includes, but is not limited to, RAM, ROM, EEPROM, flash memory or other memory technology, CD-ROM, digital Versatile Disks (DVD) or other optical disk storage, magnetic cassettes, magnetic tape, magnetic disk storage or other magnetic storage devices, or any other medium which can be used to store the desired information and which can accessed by a computer. In addition, communication media typically embodies computer readable instructions, data structures, program modules or other data in a modulated data signal such as a carrier wave or other transport mechanism and includes any information delivery media as known to those skilled in the art.
The embodiments of the present invention have been described in detail with reference to the accompanying drawings, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge of those skilled in the art without departing from the gist of the present invention.
Claims (11)
1. An operation control method of a cooker is characterized by comprising the following steps:
detecting the temperature of the pot;
when the temperature of the cooker is reduced within a first set time to reach a preset amplitude threshold value and is increased within a second set time to reach the first temperature threshold value, the cooker is determined to be in a water cooking mode.
2. The operation control method according to claim 1, wherein the cooking utensil is determined to be in the water cooking mode when the pot temperature is within a set temperature range for a set time period, and the maximum value of the set temperature range is smaller than the first temperature threshold.
3. The operation control method according to claim 1 or 2, characterized by further comprising:
when the cooker is in a water cooking mode and the temperature of the cooker rises to a second temperature threshold, the cooker is determined to be dry-burned, and the second temperature threshold is greater than or equal to the first temperature threshold.
4. The operation control method according to claim 3, wherein when it is determined that the dry combustion of the cooker has occurred, the opening degree of the gas valve is decreased or the cooker is closed.
5. An operation control device of a cooker is characterized by comprising:
the detection module is used for detecting the temperature of the cookware;
and the judgment module is used for determining that the cooker is in the water cooking mode when the falling amplitude of the cooker temperature reaches the preset amplitude threshold value within the first set time and rises to the first temperature threshold value within the second set time.
6. The operation control device according to claim 5, wherein the determination module is further configured to:
and under the condition that the duration time of the temperature of the cooker in the set temperature range reaches the set duration, determining that the cooker is in a water cooking mode, wherein the maximum value of the set temperature range is smaller than the first temperature threshold.
7. The operation control device according to claim 5 or 6, wherein the determination module is further configured to:
and determining that the stove is dry-fired under the condition that the stove is in a water cooking mode and the temperature of the pot rises to a second temperature threshold, wherein the second temperature threshold is greater than or equal to the first temperature threshold.
8. The operation control device according to claim 7, further comprising a control module for reducing an opening degree of the gas valve or closing the cooktop in case of dry burning of the cooktop.
9. Hob, characterized in that it comprises an operation control device of a hob according to any one of the claims 5 to 8.
10. An electronic device, characterized by comprising a memory, a processor and a computer program stored on the memory and executable on the processor, the processor executing the program to implement the operation control method of a hob according to any one of claims 1 to 4.
11. A computer-readable storage medium, characterized in that it stores computer-executable instructions for causing a computer to perform the operation control method of a hob according to any one of the claims 1 to 4.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111019044.5A CN115727356A (en) | 2021-09-01 | 2021-09-01 | Operation control method and device for kitchen range and computer readable storage medium |
| PCT/CN2022/085858 WO2023029484A1 (en) | 2021-09-01 | 2022-04-08 | Operation control method for cooker, control apparatus, and computer-readable storage medium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111019044.5A CN115727356A (en) | 2021-09-01 | 2021-09-01 | Operation control method and device for kitchen range and computer readable storage medium |
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| CN115727356A true CN115727356A (en) | 2023-03-03 |
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| CN202111019044.5A Pending CN115727356A (en) | 2021-09-01 | 2021-09-01 | Operation control method and device for kitchen range and computer readable storage medium |
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| WO (1) | WO2023029484A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010199008A (en) * | 2009-02-27 | 2010-09-09 | Panasonic Corp | Induction heating cooker |
| CN103673300B (en) * | 2013-12-12 | 2016-02-10 | 深圳市北鼎晶辉科技股份有限公司 | Electric water heater is seethed with excitement and is had water anti-dry control method |
| CN109237540B (en) * | 2018-09-04 | 2020-04-07 | 佛山市顺德区美的洗涤电器制造有限公司 | Dry burning prevention control method and dry burning prevention system |
| CN109237543B (en) * | 2018-09-04 | 2020-09-01 | 佛山市顺德区美的洗涤电器制造有限公司 | Dry burning prevention control method and dry burning prevention system |
| CN110507183B (en) * | 2019-08-27 | 2021-04-09 | 九阳股份有限公司 | Dry burning protection method for cooking appliance, cooking appliance and storage medium |
-
2021
- 2021-09-01 CN CN202111019044.5A patent/CN115727356A/en active Pending
-
2022
- 2022-04-08 WO PCT/CN2022/085858 patent/WO2023029484A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| WO2023029484A1 (en) | 2023-03-09 |
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