CN116687221A - Liquid accumulation management method and cooking equipment - Google Patents
Liquid accumulation management method and cooking equipment Download PDFInfo
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- CN116687221A CN116687221A CN202310813033.7A CN202310813033A CN116687221A CN 116687221 A CN116687221 A CN 116687221A CN 202310813033 A CN202310813033 A CN 202310813033A CN 116687221 A CN116687221 A CN 116687221A
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- 238000010411 cooking Methods 0.000 title claims abstract description 244
- 239000007788 liquid Substances 0.000 title claims description 266
- 238000009825 accumulation Methods 0.000 title claims description 112
- 238000007726 management method Methods 0.000 title abstract description 30
- 230000004044 response Effects 0.000 claims abstract description 36
- 238000012545 processing Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims description 38
- 238000004140 cleaning Methods 0.000 claims description 22
- 239000012530 fluid Substances 0.000 claims description 12
- 239000012263 liquid product Substances 0.000 claims description 5
- 206010030113 Oedema Diseases 0.000 abstract description 7
- 241000521257 Hydrops Species 0.000 abstract description 6
- 206010063045 Effusion Diseases 0.000 description 158
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 48
- 238000010438 heat treatment Methods 0.000 description 35
- 239000002351 wastewater Substances 0.000 description 17
- 230000008569 process Effects 0.000 description 14
- 238000002474 experimental method Methods 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 238000005086 pumping Methods 0.000 description 7
- 230000005484 gravity Effects 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 238000001514 detection method Methods 0.000 description 4
- 230000001360 synchronised effect Effects 0.000 description 4
- 238000004364 calculation method Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 238000003491 array Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000004590 computer program Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000013459 approach Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011086 high cleaning Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
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- 230000003068 static effect Effects 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
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Classifications
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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
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/06—Lids or covers for cooking-vessels
- A47J36/08—Lids or covers for cooking-vessels for draining liquids from vessels
-
- 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)
- Cookers (AREA)
Abstract
The embodiment of the application provides a hydrops management method, which comprises the following steps: acquiring the current uncovering times N of the cooking equipment; determining whether the current uncovering times N of the cooking equipment reach a preset uncovering times threshold value or not; and processing the effusion box in response to determining that the current uncovering frequency N of the cooking equipment reaches the preset uncovering frequency threshold value.
Description
Technical Field
The application relates to the technical field of cooking equipment, in particular to a liquid accumulation management method and cooking equipment.
Background
The cooking apparatus is an electric apparatus that can cook a cooking raw material. In the cooking process, accumulated liquid can be generated on the pot cover of the cooking equipment and is condensed on the pot cover, and the accumulated liquid flows into the accumulated liquid box when the pot cover is opened. In the related art, there is still a need for a method for managing effusion because of the lack of effective detection means for effusion, resulting in high cleaning frequency for users, or because the cleaning is not in time and effusion water overflows and leaks.
Disclosure of Invention
The embodiment of the application provides a effusion management method, cooking equipment and a computer readable storage medium, which can effectively manage effusion, reduce cleaning frequency of users and increase timeliness of effusion cleaning.
In one aspect, an embodiment of the present application provides a method for managing effusion, including: acquiring the current uncovering times N of the cooking equipment; determining whether the current uncovering times N of the cooking equipment reach a preset uncovering times threshold value or not; and processing the effusion box in response to determining that the current uncovering frequency N of the cooking equipment reaches the preset uncovering frequency threshold value.
In some embodiments, before the obtaining the current number of uncaps N of the cooking apparatus, the method further includes: acquiring temperature parameters in a pot body of the cooking equipment; determining whether the temperature parameter is in a preset temperature interval; and controlling a timer to start timing in response to the temperature parameter being in the preset temperature interval.
In some embodiments, the acquiring the temperature parameter in the cooking apparatus pan body includes: judging whether a pot cover of the cooking equipment is closed or not; and acquiring a temperature parameter in a pot body of the cooking equipment in response to determining that the pot cover of the cooking equipment is closed.
In some embodiments, the obtaining the current number of uncaps N of the cooking apparatus includes: judging whether the timer reaches a preset time threshold; and under the condition that the timer reaches the preset time threshold, responding to the uncovering operation, and automatically increasing the uncovering times N by 1, wherein N starts to take a value from 1, and N is a positive integer.
In some embodiments, the determining whether the current number of uncaps N of the cooking apparatus reaches a preset number of uncaps threshold includes: and responding to the uncovering times N reaching the preset uncovering times threshold value, and determining that the current liquid accumulation amount of the liquid accumulation box reaches the liquid accumulation amount threshold value.
In some embodiments, the processing the effusion cell in response to determining that the current number of uncaps N of the cooking apparatus reaches the preset number of uncaps threshold includes: and sending a cleaning prompt message in response to determining that the current uncovering frequency N of the cooking equipment reaches the preset uncovering frequency threshold value.
In some embodiments, the processing the effusion cell in response to determining that the current number of uncaps N of the cooking apparatus reaches the preset number of uncaps threshold includes: and in response to determining that the current uncovering frequency N of the cooking equipment reaches the preset uncovering frequency threshold value, evacuating the effusion in the effusion box.
In some embodiments, further comprising: determining whether the uncovering times N is smaller than the preset uncovering times threshold value; and in response to determining that the uncovering times N is smaller than the uncovering times threshold, continuing to execute the steps of acquiring the temperature parameter in the pot body of the cooking equipment and controlling the timer to count when the temperature parameter is within a preset temperature interval.
In some embodiments, further comprising: and resetting the uncovering times N in response to detecting that the effusion box is detached or effusion in the effusion box is emptied.
In a second aspect, an embodiment of the present application provides another effusion management method, including: acquiring the current accumulated liquid amount of an accumulated liquid box of the cooking equipment; determining whether the current effusion volume of the effusion cell reaches an effusion volume threshold value; and processing the effusion cell in response to determining that the current effusion cell reaches the effusion threshold value.
In a third aspect, an embodiment of the present application provides a cooking apparatus, which is characterized by including a feeding device and a cooking device, where the cooking device includes a main body, a cooking body, and a liquid accumulation box, and the cooking body is configured with a processor, where the processor is configured to obtain a current number of times N of uncovering of the cooking apparatus; determining whether the current uncovering times N of the cooking equipment reach a preset uncovering times threshold value or not; and processing the effusion box in response to determining that the current uncovering frequency N of the cooking equipment reaches the preset uncovering frequency threshold value.
According to the embodiment of the application, the number of uncovering times N is detected, so that the current liquid accumulation amount loaded in the liquid accumulation box is calculated, a sensor for detecting the liquid accumulation amount is not needed to be added, the cost is reduced, the cost performance is high, the design of the structure around the liquid accumulation box is simplified, the appearance of cooking equipment is more attractive, and meanwhile, the accurate measurement of the liquid accumulation amount loaded in the liquid accumulation box is realized.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings that are needed in the description of the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present application, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a flow chart of a method of effusion management provided in some embodiments of the present application;
FIG. 2 is another flow chart of a method of effusion management provided in some embodiments of the present application;
FIG. 3 is a further flowchart of a method of fluid management according to some embodiments of the present application;
FIG. 4 is a circuit diagram illustrating a method of fluid accumulation management in accordance with some embodiments of the present application;
FIG. 5 is another circuit diagram of a method for fluid accumulation management in accordance with some embodiments of the present application;
fig. 6 is a block diagram of a cooking apparatus according to some embodiments of the present application.
Detailed Description
The following description of the embodiments of the present application will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present application, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without making any inventive effort, are intended to be within the scope of the application.
In the description of the present application, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. indicate orientations or positional relationships based on the drawings are merely for convenience in describing the present application and simplifying the description, and do not indicate or imply that the apparatus or elements referred to must have a specific orientation, be configured and operated in a specific orientation, and thus should not be construed as limiting the present application. Furthermore, the terms "first," "second," and the like, are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include one or more of the described features. In the description of the present application, the meaning of "a plurality" is two or more, unless explicitly defined otherwise.
"A and/or B" includes the following three combinations: only a, only B, and combinations of a and B. The use of "adapted" or "configured" in this disclosure is meant to be an open and inclusive language that does not exclude devices adapted or configured to perform additional tasks or steps. In addition, the use of "based on" is intended to be open and inclusive in that a process, step, calculation, or other action "based on" one or more of the stated conditions or values may be based on additional conditions or beyond the stated values in practice.
In the present application, the term "exemplary" is used to mean "serving as an example, instance, or illustration. Any embodiment described as "exemplary" in this disclosure is not necessarily to be construed as preferred or advantageous over other embodiments. The following description is presented to enable any person skilled in the art to make and use the application.
In the following description, details are set forth for purposes of explanation. It will be apparent to one of ordinary skill in the art that the present application may be practiced without these specific details. In other instances, well-known structures and processes have not been described in detail so as not to obscure the description of the application with unnecessary detail. Thus, the present application is not intended to be limited to the embodiments shown, but is to be accorded the widest scope consistent with the principles and features disclosed herein.
As shown in fig. 1, the embodiment of the application provides a effusion management method which can be applied to cooking equipment to effectively manage effusion in a effusion box of the cooking equipment, reduce cleaning frequency of users and improve timeliness of effusion cleaning prompt. The management method includes S10 to S30. Here, the cooking apparatus may generate effusion during cooking, and the effusion is collected by providing the effusion cartridge. The cooking device may include a cooking body that may directly cook the cooking material and a effusion box that may collect effusion.
S10: and acquiring the current uncovering times N of the cooking equipment.
And acquiring the current uncovering times N of the cooking equipment. After the cooking equipment completes a cooking task, the number of uncovering times N is automatically increased by 1 along with the opening of the pot cover, and a numerical value corresponding to the number of uncovering times N at the moment is obtained, so that whether the current value of the number of uncovering times N reaches a preset number of uncovering times threshold value or not is judged. The one-time uncovering operation corresponds to updating of the one-time uncovering times N, and the uncovering operation refers to operation of the cooking equipment by a user after the cooking equipment completes one-time cooking task. After the cooking task is finished, detecting whether the cooking equipment is uncapped, and after the uncapping operation of the cooking equipment is detected, determining the uncapping times corresponding to the uncapping operation.
S20: and determining whether the current uncovering times N of the cooking equipment reach a preset uncovering times threshold value.
In the embodiment of the application, whether the current uncovering times N of the cooking equipment reach a preset uncovering times threshold value is judged, if yes, a step S30 is executed; if not, go to step S10.
After the uncovering time threshold value N is obtained, comparing the uncovering time threshold value N with a preset uncovering time threshold value, and judging whether the uncovering time N reaches the preset uncovering time threshold value. When the number of uncovering times N does not reach the threshold value of the preset number of uncovering times, the risk of overflow of the effusion still exists in the effusion box, and the effusion box is provided with a space for continuously collecting the effusion. The preset uncapping time threshold is a critical value set by the pointer for the uncapping time N, and when the uncapping time N reaches the preset uncapping time threshold, the accumulated liquid amount loaded in the accumulated liquid box of the cooking equipment reaches the accumulated liquid amount threshold. The preset uncapping frequency threshold represents the cooking frequency, and can be estimated and set according to experimental data, for example, in an embodiment of the present application, the preset uncapping threshold may be set to 25, which indicates that when the uncapping frequency n=25, the liquid accumulation amount loaded in the liquid accumulation box has reached the liquid accumulation amount threshold, and cleaning is required for the liquid accumulation box. In other embodiments, the preset uncovering time threshold may be set to other values according to actual needs, which is not limited in the embodiments of the present application. When the number of uncaps N is smaller than the threshold value of the preset number of uncaps, the fact that the accumulated liquid amount loaded in the accumulated liquid box of the cooking equipment does not obtain the threshold value of the accumulated liquid amount is indicated, and the accumulated liquid box can still accommodate accumulated liquid generated by single cooking at the moment. And judging whether the accumulated liquid amount loaded in the accumulated liquid box reaches the accumulated liquid amount threshold value or not through the preset uncapping frequency threshold value, so as to judge whether the accumulated liquid box needs to be cleaned or not, and reduce the false judgment probability.
S30: and processing the effusion box in response to determining that the current uncovering frequency N of the cooking equipment reaches the preset uncovering frequency threshold value.
The number of uncaps N reaches the preset uncapping number threshold value to indicate that the current accumulated liquid in the effusion box reaches the accumulated liquid threshold value, and the residual space in the effusion box can not contain any accumulated liquid at all or can not contain accumulated liquid generated by uncapping after cooking equipment performs one-time cooking, so that the accumulated liquid loaded in the effusion box needs to be processed, the purpose of emptying the effusion box is achieved, and otherwise, the risk of overflow exists. The prompt message is sent to remind a user to clean the effusion, so that the phenomenon of overflow and leakage of the effusion caused by the fact that the effusion box is not cleaned in time is avoided, and the cleanliness of cooking equipment and surrounding environment is ensured; the prompt information includes, but is not limited to, voice prompt information, display screen display information, LED lamp display information, and the like, which are not particularly limited in the embodiment of the present application.
As shown in fig. 2, in some embodiments, the current liquid accumulation amount of the liquid accumulation box can be indirectly calculated according to the number N of uncovering times of the cooking device. In one embodiment of the present application, S10 may include S11 to S17.
S11: judging whether the pot cover of the cooking equipment is closed or not.
Before acquiring the temperature in the pot body of the cooking equipment, judging whether the pot cover of the cooking equipment is closed or not, and detecting the temperature in the pot body under the condition that the pot cover is well covered, so that calculation errors of accumulated liquid amount are avoided.
S12: and acquiring a temperature parameter in a pot body of the cooking equipment in response to determining that the pot cover of the cooking equipment is closed.
The temperature parameter refers to the temperature value in the pot body after the cooking equipment starts the cooking task. The temperature value changes along with the change of heating time and heating power; the preset temperature interval is a preset temperature range, which is a standard for judging whether the timer starts to count, for example, in an embodiment of the present application, the preset temperature interval may be 80-140 ℃, in other embodiments, the preset temperature interval may be set to other temperature ranges, and a specific value range of the preset temperature interval may be determined according to actual needs, which is not limited in the embodiment of the present application. As the cooking task execution time increases, the temperature in the cooking apparatus pot increases and decreases, or changes with the user's operation.
S13: and judging whether the temperature parameter is in a preset temperature interval or not.
When the pot cover of the cooking equipment is determined to be closed, the temperature in the pot body of the cooking equipment is obtained through the temperature sensor, and the temperature value is judged, namely, the current temperature parameter in the pot body of the cooking equipment is determined, and then whether the current temperature parameter in the pot body of the cooking equipment is in a preset temperature interval is detected, so that whether the timer counts time is determined according to the temperature parameter later.
S14: and controlling a timer to start timing in response to the temperature parameter being in the preset temperature interval.
When the temperature in the cooker body of the cooking equipment is detected to be within the preset temperature range, a large amount of water vapor in the cooker body of the cooking equipment is generated, water drops are formed on the cooker cover when the water drops are condensed, and a timer starts to count at the moment. And stopping timing by the timer when the temperature in the pot body of the cooking equipment is lower than the minimum value of the preset temperature interval or higher than the maximum value of the preset temperature interval.
S15: and judging whether the timer reaches a preset time threshold.
The preset time threshold is a preset timer timing threshold based on experimental data. When the timer reaches a preset time threshold, it indicates that the amount of accumulated liquid generated due to the cooking task performed by the cooking apparatus has reached a maximum value. The preset time threshold may be 30s, 60s, 90s, etc. When the temperature in the pot body of the cooking equipment is detected to be in the preset temperature interval, the timer counts time, and when the preset time threshold is reached, the timer indicates that one cooking task is completed, and the pot cover of the cooking equipment can be opened.
S16: and under the condition that the timer reaches the preset time threshold, responding to the uncovering operation, and automatically increasing the uncovering times N by 1, wherein N starts to take a value from 1, and N is a positive integer.
The uncovering operation is an operation of opening the pot cover after the cooking task is finished, and water drops condensed on the pot cover after the pot cover is opened flow into the effusion box from the pot cover. When the timer reaches a preset time threshold, the timer indicates that one cooking task is finished, the pot cover can be opened at the moment, and the uncovering frequency N is increased by 1.
Before the first cooking or after the accumulated liquid loaded in the accumulated liquid box is cleaned, the accumulated liquid does not exist in the accumulated liquid box, after the first cooking task is finished, the number N=1 of uncapping times, and the corresponding uncapping times N are increased by 1 per time of subsequent uncapping operation.
S17: and responding to the uncovering times N reaching the preset uncovering times threshold value, and determining that the current liquid accumulation amount of the liquid accumulation box reaches the liquid accumulation amount threshold value.
When the number of uncovering times N is equal to a preset threshold value of the number of uncovering times, the residual space of the effusion box can be considered to be completely incapable of containing any effusion or effusion generated by single cooking, the effusion box needs to be processed, the purpose of emptying the effusion box is achieved, and otherwise, the risk of overflow exists.
The current accumulated liquid amount of the accumulated liquid box can be calculated according to the uncovering times N. Because the accumulated liquid volume condensed on the pot cover of the cooking equipment reaches the maximum value when the cover is opened every time, and a fixed value W can be obtained through experimental verification, when the current accumulated liquid volume of the accumulated liquid box is calculated, the calculation mode is that the number of times N of opening the cover is multiplied by the fixed value W, and the current loaded accumulated liquid volume of the accumulated liquid box is obtained.
An alternative experimental approach is: different heating time and different heating gears are set, and the accumulated liquid amount data generated after each uncovering is recorded. Table 1 is an experimental data table provided in this example, and is used to represent the average value of the liquid accumulation generated after the heating time and the heating gear are set, and the average value of the liquid accumulation generated by one uncovering corresponding to the heating time and the heating gear is obtained through multiple experiments. Recording the accumulated liquid generated by one uncovering for the same heating time, and recording the average value of multiple experiments through multiple experiments, namely the average value of the accumulated liquid of one uncovering. From the experimental data in table 1, the liquid accumulation amount increases with the heating time and the heating range. The heating range and the heating time are increased, when the water quantity loaded in the pot body is ensured to be boiled for a sufficient time, the accumulated liquid quantity generated by once uncovering can reach a maximum value and is stabilized near the maximum value, and the obtained maximum value is a fixed value W.
TABLE 1
S11-S17 calculate the accumulated liquid amount currently loaded in the accumulated liquid box by determining the uncapping times N, a sensor for detecting the accumulated liquid amount is not needed to be added, the cost is reduced, the cost performance is high, the design of the structure around the accumulated liquid box is simplified, the appearance of the cooking equipment is more attractive, and meanwhile, the accumulated liquid amount loaded in the accumulated liquid box is accurately measured.
In addition, when the uncapping frequency threshold value N is smaller than the preset uncapping frequency threshold value, the fact that the accumulated liquid in the accumulated liquid box does not reach the accumulated liquid threshold value is indicated, the cooking task can be continued, and the following specific implementation is achieved:
determining whether the uncovering times N is smaller than the preset uncovering times threshold value; and in response to determining that the uncovering times N is smaller than the uncovering times threshold, continuing to execute the steps of acquiring the temperature parameter in the pot body of the cooking equipment and controlling the timer to count when the temperature parameter is within a preset temperature interval.
When the number of uncovering times N is smaller than the threshold value of the preset number of uncovering times, the fact that the accumulated liquid amount loaded in the accumulated liquid box of the cooking equipment does not obtain the threshold value of the accumulated liquid amount is indicated, and the accumulated liquid box can still accommodate accumulated liquid generated by single cooking at the moment. At the moment, the effusion box of the cooking equipment does not need to be cleaned, and the next cooking task can be continued. And when the next cooking task starts, continuing to execute the step S11, namely judging whether the pot cover of the cooking equipment is closed, thereby acquiring the temperature parameter in the pot body of the cooking equipment, judging whether the temperature parameter acquired in real time is in a preset temperature interval, and controlling a timer to count when the acquired temperature parameter is in the preset temperature interval. And continuously judging whether the timer reaches a preset time threshold, if so, responding to the uncovering operation, and automatically increasing the uncovering times by 1. And judging whether the current uncapping frequency threshold reaches the preset uncapping frequency threshold again, so that the cyclic judgment of whether the uncapping frequency N is equal to the preset uncapping frequency threshold is realized, and until the uncapping frequency N is equal to the preset uncapping frequency threshold, the fact that the accumulated liquid loaded in the accumulated liquid box reaches the accumulated liquid amount threshold is indicated, and the accumulated liquid box needs to be processed. Therefore, the effect of monitoring the accumulated liquid amount loaded in the accumulated liquid box in real time is achieved, the phenomenon of overflow and leakage of accumulated liquid caused by the fact that the accumulated liquid box is not cleaned in time is avoided, and the cleanness of cooking equipment and surrounding environment is ensured.
In some embodiments, the management method may include S31 or S32.
S31: and sending a cleaning prompt message in response to determining that the current uncovering frequency N of the cooking equipment reaches the preset uncovering frequency threshold value.
S32: and in response to determining that the current uncovering frequency N of the cooking equipment reaches the preset uncovering frequency threshold value, evacuating the effusion in the effusion box.
When the number of uncovering times N is equal to a preset threshold value of the number of uncovering times, the residual space of the effusion box can be considered to be completely incapable of containing any effusion or effusion generated by single cooking, the effusion box needs to be processed, the purpose of emptying the effusion box is achieved, and otherwise, the risk of overflow exists. At this time, a cleaning prompt message can be sent to remind a user to clean the effusion loaded in the effusion box, or the automatic emptying device can be directly controlled to empty the effusion in the effusion box, the current effusion collecting period is ended, and a new effusion collecting period is started from the next cooking. When the automatic emptying device is not arranged, prompt information can be sent to remind a user to clean the effusion, so that the risk of effusion overflow caused by that the effusion box is not cleaned in time is avoided, and the cleanness of cooking equipment and surrounding environment is ensured; the prompt information may include voice prompt information, display screen display information, LED lamp display information, and the like, which is not limited in the embodiment of the present application.
When the automatic draining device such as a liquid pump is arranged, the automatic draining device is directly controlled to drain the accumulated liquid in the accumulated liquid box, so that the phenomenon of overflow and leakage of the accumulated liquid caused by the fact that the accumulated liquid box is not cleaned in time is avoided, the automatic draining device does not need to keep an operation state and frequently operate for a long time, and the heat loss and the mechanical loss of the automatic draining device are reduced. When the current accumulated liquid in the liquid accumulation box is larger than a first threshold value, the control valve receives a control instruction to be opened, the liquid discharge pump is started, and waste water in the liquid accumulation box is discharged to a water tank or a sewer pipeline through the fluid pipeline.
In the related art, a sensor or a resistor is also required to be arranged on the basis that the liquid accumulation box is arranged in part of the cooking equipment, so that the liquid accumulation amount loaded in the liquid accumulation box can be identified. However, the method of providing the sensor or resistor causes an increase in cost, and the location of the sensor places challenges in designing the structure.
Some cooking devices lack effective management means for the effusion boxes, and cannot automatically identify and judge the loading state of the effusion boxes, so that users are required to observe and clean in time. If the user needs to observe and clean after cooking, the cleaning frequency is increased, and the use burden of the user is increased; if the user fails to observe and clean in time, the effusion in the effusion box may be at risk of overflow, pollute the surrounding environment or damage the cooking equipment.
According to the embodiment of the application, the effusion is collected through the effusion box, the uncapping times N of the cooking equipment are monitored, the uncapping times N are calculated, when the uncapping times N are smaller than the preset uncapping times threshold, the effusion amount loaded in the effusion box does not reach the effusion threshold, the risk of overflow of the effusion is avoided, the effusion of the effusion box can be cleaned, the effusion box is used for continuously collecting the effusion, frequent cleaning is not needed by a user, and the cleaning frequency and the labor burden of the user can be reduced; when the uncovering times N reach a preset uncovering times threshold value, the accumulated liquid amount loaded in the accumulated liquid box reaches the accumulated liquid amount threshold value. The automatic emptying device can timely send out prompt information to remind a user to clean the accumulated liquid loaded in the accumulated liquid box, or control the automatic emptying device to empty the accumulated liquid box, so that the phenomenon of overflow and leakage of the accumulated liquid caused by the fact that the accumulated liquid box is not cleaned timely is avoided, and the cleanness of cooking equipment and surrounding environment is ensured.
In some embodiments, the management method may further include: and resetting the uncovering times N in response to detecting that the effusion box is detached or effusion in the effusion box is emptied.
The time between the first cooking and the removal or emptying of the effusion cell or the time between two adjacent cleaning of the effusion cell can be used as a effusion collection cycle. When the effusion box is dismounted or effusion in the effusion box is emptied, the last effusion collecting period is considered to be finished after the last cooking task is finished and the pot cover of the cooking equipment is opened, a new effusion collecting period is started from the current cooking, and the opening times N can be reset correspondingly. In the new effusion collection period, the uncovering times N is increased by 1 after one cooking task is completed.
As shown in fig. 3, the embodiment of the application provides a effusion management method which can be applied to cooking equipment to effectively manage effusion in a effusion box of the cooking equipment, reduce cleaning frequency of users and improve timeliness of effusion cleaning prompt. The management method includes S40 to S60.
Here, the cooking apparatus may generate effusion during cooking, and the effusion is collected by providing the effusion cartridge.
The cooking device may include a cooking body that may directly cook the cooking material and a effusion box that may collect effusion.
S40: the current accumulated liquid amount of the accumulated liquid box of the cooking equipment is obtained.
Types of cooking devices include, but are not limited to, a cooker, an electric steamer, an electric roaster, a cooking machine, and the like. The effusion box refers to a box body for loading ponding in cooking equipment.
In the using process of the cooking equipment, the main way for generating effusion is as follows:
the steam generated by heating is attached to the pot cover of the cooking equipment, and is condensed into water drops on the pot cover, when the pot cover is opened, the water drops are influenced by gravity to flow downwards along the pot cover, and flow into the effusion box through the valley base of the pot placed on the cooking machine.
The current effusion amount of the effusion cell refers to the amount of effusion currently loaded in the effusion cell. The current liquid accumulation of the liquid accumulation box can be measured by adopting different measuring units, and correspondingly, the current liquid accumulation of the liquid accumulation box can be acquired by adopting different modes. In some examples, the current liquid accumulation of the liquid accumulation box can be measured in mass units, such as grams; accordingly, the current volume of the effusion cell may be determined based on an experimental pre-estimation method. In other examples, the current volume of the cartridge may be measured in volume units, such as milliliters; accordingly, the current liquid accumulation amount of the liquid accumulation box can be measured by a liquid level sensor;
s50: judging whether the current accumulated liquid amount of the accumulated liquid box reaches an accumulated liquid amount threshold value, if so, executing a step S40; if not, go to step S60.
In the embodiment of the present application, the liquid accumulation threshold is a critical value for measuring whether liquid accumulation cleaning is required, and may be set according to a specific type of cooking apparatus and a cooking mode, and is set to 80% and 90% of the capacity of the liquid accumulation box. If the liquid accumulation amount loaded in the liquid accumulation box is below the liquid accumulation amount threshold value, the liquid accumulation box is considered to have no risk of overflow of the liquid accumulation, and has a space for continuously collecting the liquid accumulation, so that cleaning is not needed; if the accumulated liquid loaded in the accumulated liquid box reaches the accumulated liquid threshold value, the accumulated liquid box is considered to have the risk of overflow of accumulated liquid, and the accumulated liquid box needs to be cleaned in time.
The measurement unit of the liquid accumulation threshold value can be identical to the measurement unit of the current liquid accumulation of the liquid accumulation box, and the measurement unit belong to physical quantities with the same dimension. When the current liquid accumulation of the liquid accumulation box is measured by adopting a mass unit, the measurement unit of the liquid accumulation threshold value is also the mass unit; when the current liquid accumulation amount of the liquid accumulation box is measured by volume units, the measurement unit of the liquid accumulation amount threshold value can be the volume unit.
S60: and processing the effusion cell in response to determining that the current effusion cell reaches the effusion threshold value.
When the accumulated liquid loaded in the accumulated liquid box reaches the accumulated liquid threshold, the residual space of the accumulated liquid box can be considered to be completely incapable of containing any accumulated liquid or accumulated liquid generated by uncovering after cooking is carried out once by cooking equipment, and the accumulated liquid loaded in the accumulated liquid box needs to be processed at the moment so as to achieve the purpose of emptying the accumulated liquid box, otherwise, the risk of overflow exists.
The current accumulated liquid amount of the accumulated liquid box can be estimated through a software algorithm.
The embodiment of the application provides a liquid accumulation cleaning method, cooking equipment further comprises a pot cover, the machine body comprises a base, the base comprises a base body and an upright post on the base body, the upright post is further provided with a liquid receiving groove and a drainage channel, the bottom of the liquid receiving groove along the gravity direction is provided with a liquid leakage hole, the inlet end of the drainage channel is communicated with the liquid leakage hole, and the outlet end of the drainage channel extends along the gravity direction. The stand is connected in the one end of base and is provided with the hydrops box, and the liquid collecting port of hydrops box corresponds to drainage channel's exit end to be linked together with drainage channel's exit end. The liquid receiving groove, the liquid leakage hole and the drainage channel are formed in the upright post of the cooking equipment, so that water vapor (including condensed water, water vapor and the like) or waste water such as oil water and the like generated in the cooking process and accumulated on the pot cover can be collected through the liquid receiving groove and flow into the drainage channel through the liquid leakage hole, and then are collected in the liquid accumulation box. When the current accumulated liquid in the accumulated liquid box is larger than the accumulated liquid threshold value, the processor controls the automatic emptying device to discharge the waste water in the accumulated liquid box. Therefore, through centralized management and emission to waste water, reduce raffinate and pile up, improve user experience.
As shown in fig. 4, an embodiment of the present application provides a liquid accumulation management apparatus 6, where the liquid accumulation management apparatus 6 includes a first acquisition circuit 61 and a first judgment control circuit 62.
The first acquisition circuit 61 is configured to acquire a current accumulated liquid amount of the liquid accumulation box of the cooking apparatus.
In some embodiments, the first acquisition circuit 61 may be further configured to perform the following acquisition operations: and acquiring the uncovering times N of the cooking equipment, and calculating the current accumulated liquid amount of the accumulated liquid box of the cooking equipment according to the uncovering times N.
The first judgment circuit 62 is configured to perform the following judgment control operation:
determining whether the current effusion volume of the effusion cell reaches an effusion volume threshold value; and processing the effusion cell in response to determining that the current effusion cell reaches the effusion threshold value.
As shown in fig. 5, another embodiment of the present application provides a liquid accumulation management apparatus 7, where the liquid accumulation management apparatus 7 includes a second acquisition circuit 71 and a second judgment control circuit 72.
The second acquisition circuit 71 is configured to acquire the current number of uncaps N of the cooking apparatus.
The second judgment circuit 72 is configured to perform the following judgment control operation: determining whether the current uncovering times N of the cooking equipment reach a preset uncovering times threshold value or not; and processing the effusion box in response to determining that the current uncovering frequency N of the cooking equipment reaches the preset uncovering frequency threshold value.
The first acquiring circuit 61, the first judging control circuit 62, the second acquiring circuit 71, and the second judging control circuit 72 may be implemented by a processor executing computer instructions, or may be implemented by a circuit. For example, the first acquisition circuit 61, the first judgment control circuit 62, the second acquisition circuit 71, and the second judgment control circuit 72 may be one or more physical or logical blocks including computer instructions, which may be constructed as objects, processes, or functions, for example. Nevertheless, the computer instructions in the first acquisition circuit 61, the first judgment control circuit 62, the second acquisition circuit 71, and the second judgment control circuit 72 need not be physically located together, but may include different computer instructions stored on different physical blocks.
Those skilled in the art can construct hardware circuits corresponding to the above-described computer instructions, including conventional Very Large Scale Integration (VLSI) circuits or gate arrays and existing semiconductors such as logic chips, transistors, or other discrete components, to perform the corresponding functions. The circuitry may also be programmable hardware devices such as field programmable gate arrays, programmable array logic, programmable logic devices or the like.
As shown in fig. 6, an embodiment of the present application provides a cooking apparatus 8, which includes a main body 101, a cooking body 102, a liquid accumulation box 103, a processor 104 and a memory 105, wherein the cooking body 102 and the liquid accumulation box 103 are respectively disposed on the main body 101. The memory stores a computer program which, when executed by the processor, implements the liquid accumulation management method described in any one of the above embodiments.
In some embodiments, the cooking device comprises a charging device and a cooking device, wherein the cooking device comprises a machine body, a cooking body and a liquid accumulation box, and a processor is arranged in the cooking body and is used for acquiring the current uncovering frequency N of the cooking device; determining whether the current uncovering times N of the cooking equipment reach a preset uncovering times threshold value or not; and processing the effusion box in response to determining that the current uncovering frequency N of the cooking equipment reaches the preset uncovering frequency threshold value.
In some embodiments, the cooking apparatus may further comprise a sensor for acquiring a current volume of the liquid accumulation cartridge of the cooking apparatus.
In some embodiments, the cooking apparatus may further include a processor that issues a cleaning prompt when the number of uncaps N reaches a preset number of uncaps threshold.
In some embodiments, the cooking apparatus may further include an automatic draining device provided on the body, and the processor controls the automatic draining device to drain the effusion in the effusion cell when the number of uncaps N reaches a preset number of uncaps threshold. The automatic emptying device comprises a liquid discharge pump, a control valve and a fluid pipeline connected with the liquid accumulation box, the liquid discharge pump and the control valve, when the current liquid accumulation in the liquid accumulation box reaches a liquid accumulation threshold value, the control valve receives a control instruction to be opened, the liquid discharge pump is opened, and the liquid accumulation in the liquid accumulation box is discharged to a water tank or a sewer pipeline through the fluid pipeline.
The following describes the application scenario of the dropsy cartridge in detail:
application scenario one
In some embodiments of the application, the cooking device further comprises a pot cover, the body comprises a base, the base comprises a base body and a stand column on the base body, wherein the stand column is further provided with a liquid receiving groove and a drainage channel, a liquid leakage hole is formed in the bottom of the liquid receiving groove along the gravity direction, the inlet end of the drainage channel is communicated with the liquid leakage hole, and the outlet end of the drainage channel extends along the gravity direction. The stand is connected in the one end of base and is provided with the hydrops box, and the liquid collecting port of hydrops box corresponds to drainage channel's exit end to be linked together with drainage channel's exit end. The liquid receiving groove, the liquid leakage hole and the drainage channel are formed in the upright post of the cooking equipment, so that water vapor (including condensed water, water vapor and the like) or waste water such as oil water and the like generated in the cooking process and accumulated on the pot cover can be collected through the liquid receiving groove and flow into the drainage channel through the liquid leakage hole, and then are collected in the liquid accumulation box. When the current accumulated liquid in the accumulated liquid box is larger than the accumulated liquid threshold value, the processor controls the automatic emptying device to discharge the waste water in the accumulated liquid box. Therefore, through centralized management and emission to waste water, reduce raffinate and pile up, improve user experience.
Application scene two
In some embodiments of the application, the cooking apparatus further comprises a temperature detection unit and a liquid accumulation box, the body comprises a base, the base comprises a concave seat portion which is concave inwards, the cooking body is arranged in the concave seat portion, and the liquid accumulation box is arranged in an area below the concave seat portion on the base. The bottom of the concave seat part is also provided with a liquid leakage hole, and the temperature detection unit is arranged in the liquid leakage hole, so that waste water at the bottom of the concave seat part can be discharged to the liquid accumulation box along the outer wall of the temperature detection unit through a drainage channel. In the cooking process, the outer wall of the cooking body can generate partial vapor, the vapor is converged to the bottom of the concave seat along the surface of the concave seat, and the vapor is discharged to the effusion box through the weeping hole and the drainage channel to be collected. When the current accumulated liquid in the accumulated liquid box is larger than the accumulated liquid threshold value, the processor controls the automatic emptying device to discharge the waste water in the accumulated liquid box. Therefore, through centralized management and emission to waste water, reduce raffinate and pile up, improve user experience.
Application scenario three
In some implementations of the application, a cooking apparatus includes an automatic water pump, a liquid accumulation box, and an automatic evacuation device disposed within a base of a body. In the cooking process, the cooking body needs to be self-cleaned after one dish is made so as to clean the residual greasy dirt in the cooking body. The automatic water pumping device comprises a water pump and a control valve, the cooking body is provided with a water drain hole, and the water drain hole, the control valve, the water pump and the effusion box are connected through a fluid pipeline. According to a control instruction of a preset electronic menu, after the self-cleaning of the cooking body is finished, the control valve is opened, the water suction pump is started, and the waste water in the cooking body is discharged to the effusion box through the fluid pipeline to be collected. When the current accumulated liquid in the accumulated liquid box is larger than the accumulated liquid threshold value, the processor controls the automatic emptying device to discharge the waste water in the accumulated liquid box. Therefore, through centralized management and emission to waste water, reduce raffinate and pile up, improve user experience.
Application scene four
In some implementations of the application, the cooking apparatus includes an automatic water pump, a liquid accumulation box, and an automatic evacuation device. The machine body comprises a base, the base comprises a base body and a stand column on the base body, the automatic water pumping device is arranged on the stand column, and the effusion box and the automatic emptying device are arranged on the base. In the cooking process, the cooking body needs to be self-cleaned after one dish is made so as to clean the residual greasy dirt in the cooking body. The automatic water pumping device comprises a lifting unit, a water pump and a control valve, wherein a water pumping port is arranged in the lifting unit, and the water pumping port, the control valve, the water pump and the hydrops box are connected through a fluid pipeline. According to a control instruction of a preset electronic menu, after the cooking body is automatically cleaned, the lifting unit descends to open a control valve for immersing the water pumping port into the waste water in the cooking body, the water pumping pump is started, the waste water in the cooking body is discharged to the effusion box through the fluid pipeline, and when the current effusion in the effusion box is larger than a effusion threshold value, the processor controls the automatic emptying device to discharge the waste water in the effusion box. Therefore, through centralized management and emission to waste water, reduce raffinate and pile up, improve user experience.
Here, the type of the cooking apparatus 8 may be determined according to actual needs, and types such as a cooker, an electric steamer, an electric roasting cooker, a food processor, etc. may be employed, which is not limited in the embodiment of the present application. Accordingly, the cooking body 102 may be configured according to the type of the cooking apparatus 8, and may be a type such as a wok body of a cooker, a saucepan body of an electric cooker, a steamer liner of an electric steamer, a baking tray/grill of an electric baking pan, a pulping body of a cooking machine, etc., which is not limited in the embodiment of the present application.
The processor 104 may perform various actions and processes according to programs stored in the memory 105. In particular, the processor 104 may be an integrated circuit chip having signal processing capabilities. The processor 104 may be a general purpose processor, a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), an off-the-shelf programmable gate array (FPGA) or other programmable logic device, discrete gate or transistor logic, or discrete hardware components, which may implement or perform the methods, steps, and logic blocks disclosed in embodiments of the present application. A general purpose processor may be a microprocessor or the processor may be any conventional processor or the like, and may be of the X86 architecture or ARM architecture.
Memory 105 may be volatile memory or nonvolatile memory, or include both volatile and nonvolatile memory. The non-volatile memory may be read-only memory (ROM), programmable read-only memory (PROM), erasable programmable read-only memory (EPROM), electrically erasable programmable read-only memory (EEPROM), or flash memory. Volatile memory can be Random Access Memory (RAM), which acts as external cache memory. By way of example, and not limitation, many forms of RAM are available, such as Static Random Access Memory (SRAM), dynamic Random Access Memory (DRAM), synchronous Dynamic Random Access Memory (SDRAM), double data rate synchronous dynamic random access memory (ddr SDRAM), enhanced Synchronous Dynamic Random Access Memory (ESDRAM), synchronous Link Dynamic Random Access Memory (SLDRAM), and direct memory bus random access memory (DRRAM). It should be noted that the memory of the methods described herein is intended to comprise, without being limited to, these and any other suitable types of memory.
An embodiment of the present application provides a computer readable storage medium having stored thereon a computer program that is loaded by a processor to perform the steps in the liquid product management method described in any of the above embodiments.
By way of example, the computer-readable storage media described above can include, but are not limited to: magnetic storage devices (e.g., hard Disk, floppy Disk or magnetic strips, etc.), optical disks (e.g., CD (Compact Disk), DVD (Digital Versatile Disk ), etc.), smart cards, and flash Memory devices (e.g., EPROM (Erasable Programmable Read-Only Memory), card, stick, key drive, etc.). Various computer-readable storage media described by embodiments of the application may represent one or more devices and/or other machine-readable storage media for storing information. The term "machine-readable storage medium" can include, without being limited to, wireless channels and various other media capable of storing, containing, and/or carrying instruction(s) and/or data.
Here, a typical application example is briefly described.
Application example one
The cooking device 8 is a cooking machine, the cooking body 102 is a frying pan body, and a user uses the cooking device 8 to fry dishes. The machine body 101 is provided with a concave seat part, and the frying pan body can be placed on the concave seat part. The effusion box 103 is provided on the main body 101, and can collect effusion. In the cooking process, more water vapor is adhered to the pot cover, and the water vapor is condensed to form water drops which drop downwards and gradually flow to the effusion box 103, and is collected by the effusion box 103; meanwhile, the concave seat portion may form water and gradually flow to the effusion cell 103, and the water is collected by the effusion cell 103.
The cooking device 8 further comprises an angle sensor, a temperature sensor and a timer. The angle sensor is used for detecting the cover opening angle of the cooker cover, so as to judge whether the cooker cover of the cooker is covered. After the cover of the cooking device is well covered, the cooking machine starts to execute a cooking task, and the temperature sensor detects the temperature in the cooking pot in real time to judge the heating condition in the cooking pot. When the temperature in the pot is detected to be 80-140 ℃, the timer starts to count. If the temperature in the pot is detected not to be between 80 ℃ and 140 ℃, the timer stops timing, when the temperature in the pot is detected again to be between 80 ℃ and 140 ℃, the timer resumes timing until the time recorded by the timer reaches 60 seconds, and the condition that the pot cover can be opened is reached, namely, the effective cover is opened, the effective cover opening represents the cover opening operation, when the cooking equipment executes the cooking task, the accumulated liquid quantity generated by heating reaches the maximum value, after the cover opening, the cover opening frequency is increased by one, and the cover opening frequency is updated to 6 from 5.
Comparing the updated uncapping frequency 6 with a preset uncapping frequency threshold 25, wherein the uncapping frequency 6 is smaller than the preset uncapping frequency threshold 25, detecting the temperature in the pot continuously when the pot cover of the cooking equipment is detected to be capped next time, continuously updating the uncapping frequency after the timer reaches 60 seconds and the cooking equipment is uncapped, and so on until the uncapping frequency reaches 25, sending prompt information in the modes of voice prompt information, display screen display information, LED lamp display information and the like to remind a user to clean the effusion, or directly controlling the automatic evacuating device to evacuate the effusion in the effusion box.
In the use process of the food processor, the main way for generating effusion is as follows: the steam generated by heating is attached to the cooker cover and is condensed into water drops on the cooker cover, when the cooker cover is opened, the water drops are influenced by gravity to flow downwards along the cooker cover, and flow into the liquid accumulation box through the valley base of the cooker placed on the cooker. When the pot cover is opened each time, the accumulated liquid flowing into the accumulated liquid box from the pot cover is related to the heating gear and the heating time before the pot cover is opened each time.
In practical application, the liquid accumulation amount in the liquid accumulation box is changed along with the change of the heating gear and the heating time, and the liquid accumulation amount generated by different heating times and different gear adding steps can be counted in an experimental mode, so that the liquid accumulation amount generated by one-time opening of the pot cover can be determined to reach a stable value, experimental data are shown in table 1, and the liquid accumulation amount is increased along with the increase of the heating gear and the heating time according to the experimental data. The water boiling pot is limited by the area of the pot cover, the weight of the accumulated liquid and the like, and when the water is boiled for a sufficient time along with the increase of the heating gear and the heating time, the accumulated liquid generated by opening the pot cover once can reach a maximum value and be stabilized near the maximum value. This value can be verified by practical experiments. When the heating time is 30s, the gear that can be set includes 1-9 gears. And selecting the heating time of 30s, the heating gear of 9 gears, performing multiple experiments, recording the accumulated liquid obtained by each experiment, and taking the average value of the accumulated liquid obtained by the multiple experiments to obtain the average value of the accumulated liquid with one cover opening. Setting different heating times and different heating gears for multiple experiments, experimental data shown in table 1 are obtained.
When the preset liquid accumulation amount reaches 80% of the capacity of the liquid accumulation box, the user is required to be prompted to clean the liquid accumulation box, namely, when the liquid accumulation amount in the liquid accumulation box reaches 0.8M, the user is prompted to clean the liquid accumulation box. The experimental data shown in table 1 can calculate the rule of liquid accumulation, and each time the heating power and time are long enough, the liquid accumulation generated by each time the pot cover is opened can be recorded as a fixed value W, and can be regarded as the maximum value of the liquid accumulation. The current liquid accumulation amount of the liquid accumulation box can be calculated by recording the uncovering times. Each uncapping needs to be an effective uncapping, that is, the accumulated liquid amount generated by heating reaches the maximum value before the uncapping. Accumulated liquid volume generated by each effective uncovering is accumulated, and when the accumulated liquid of the accumulated liquid box reaches 0.8M, a user needs to be reminded of cleaning the accumulated liquid box.
Application example two
The cooking device 8 is a cooker, the cooking body 102 is a wok body, and a user uses the cooking device 8 to cook dishes. The machine body 101 is provided with a concave seat part, and the frying pan body can be placed on the concave seat part. The effusion box 103 is provided on the main body 101, and can collect effusion. In the cooking process, more water vapor is adhered to the pot cover, and the water vapor is condensed to form water drops which drop downwards and gradually flow to the effusion box 103, and is collected by the effusion box 103; meanwhile, the concave seat portion may form water and gradually flow to the effusion cell 103, and the water is collected by the effusion cell 103. The cooking equipment 8 is provided with a weighing sensor, so that the whole weight of the cooking equipment 8 can be weighed.
Accordingly, the current effusion volume of the effusion cell 103 may be the current effusion mass of the effusion cell 103, the capacity of the effusion cell 103 is 75 milliliters, and the current effusion weight is 70 grams; the liquid accumulation threshold was 80 g.
Before each cooking, the frying pan body needs to be preheated, so that the drying and the heating of the frying pan body are kept, and the heating process is the preheating stage. At the end of the preheating phase of the first cooking, the net weight of the cooking device 8 can be acquired by the load cell and this value can be taken as a reference net weight of the cooking device 8. At the end of the preheating phase of the subsequent individual cookings, the current dry weight of the cooking appliance 8 is acquired by means of the load cell, which is recorded as the current dry weight of the cooking appliance 8. At the end of the preheating phase of the ith cook, the current net weight of the cooking device 8 and the reference net weight are differed to obtain the current liquid accumulation amount of the liquid accumulation box 103 in the ith cook. Here, i is a positive integer.
Subsequently, a comparison judgment can be made based on the current liquid accumulation amount of the liquid accumulation box 103 and the liquid accumulation amount threshold value. When the current accumulated liquid amount of the effusion box 103 exceeds 80 g, prompt information can be sent out to remind a user to clean accumulated liquid of the effusion box 103 after the ith cooking is finished, or prompt information can be sent out after the ith cooking is finished.
The foregoing has described in detail the method, apparatus, cooking device and computer readable storage medium for liquid accumulation management provided by the embodiments of the present application, and specific examples have been applied to illustrate the principles and embodiments of the present application, and the above description of the embodiments is only for helping to understand the method and core idea of the present application; meanwhile, as those skilled in the art will have variations in the specific embodiments and application scope in light of the ideas of the present application, the present description should not be construed as limiting the present application.
Claims (10)
1. A method of fluid accumulation management comprising:
acquiring temperature parameters in a pot body of the cooking equipment, and determining whether the temperature parameters are in a preset temperature interval;
acquiring the current uncovering times N of the cooking equipment in response to the temperature parameter being in the preset temperature interval;
determining whether the current uncovering times N of the cooking equipment reach a preset uncovering times threshold value or not;
and processing the effusion box in response to determining that the current uncovering frequency N of the cooking equipment reaches the preset uncovering frequency threshold value.
2. The method of claim 1, wherein the obtaining a temperature parameter within a cooking device pan comprises:
Judging whether a pot cover of the cooking equipment is closed or not;
and acquiring a temperature parameter in a pot body of the cooking equipment in response to determining that the pot cover of the cooking equipment is closed.
3. The method according to claim 1, wherein obtaining the current number of uncaps N of the cooking apparatus in response to the temperature parameter being within the preset temperature interval includes:
controlling a timer to start timing in response to the temperature parameter being within the preset temperature interval;
judging whether the timer reaches a preset time threshold;
and under the condition that the timer reaches the preset time threshold, responding to the uncovering operation, and automatically increasing the uncovering times N by 1, wherein N starts to take a value from 1, and N is a positive integer.
4. The method of claim 1, wherein determining whether the current number of uncaps N of the cooking apparatus reaches a preset number of uncaps threshold comprises:
and responding to the uncovering times N reaching the preset uncovering times threshold value, and determining that the current liquid accumulation amount of the liquid accumulation box reaches the liquid accumulation amount threshold value.
5. A method of liquid product management as claimed in any one of claims 1 to 3 wherein said processing said liquid product cartridge in response to determining that the current number of uncaps N of said cooking appliance reaches said preset number of uncaps threshold comprises:
And sending a cleaning prompt message in response to determining that the current uncovering frequency N of the cooking equipment reaches the preset uncovering frequency threshold value.
6. A method of liquid product management as claimed in any one of claims 1 to 3 wherein said processing said liquid product cartridge in response to determining that the current number of uncaps N of said cooking appliance reaches said preset number of uncaps threshold comprises:
and in response to determining that the current uncovering frequency N of the cooking equipment reaches the preset uncovering frequency threshold value, evacuating the effusion in the effusion box.
7. The method of claim 1, further comprising:
determining whether the uncovering times N is smaller than the preset uncovering times threshold value;
and in response to determining that the uncovering times N is smaller than the uncovering times threshold value, continuing to execute the step of acquiring the temperature parameters in the pot body of the cooking equipment.
8. The method of claim 1, further comprising:
and resetting the uncovering times N in response to detecting that the effusion box is detached or effusion in the effusion box is emptied.
9. A method of fluid accumulation management comprising:
acquiring the current accumulated liquid amount of an accumulated liquid box of the cooking equipment;
Determining whether the current effusion volume of the effusion cell reaches an effusion volume threshold value;
and processing the effusion cell in response to determining that the current effusion cell reaches the effusion threshold value.
10. The cooking equipment is characterized by comprising a feeding device and a cooking device, wherein the cooking device comprises a machine body, a cooking body and a liquid accumulation box, a processor is arranged in the cooking body, and the processor is used for acquiring the current uncovering times N of the cooking equipment; determining whether the current uncovering times N of the cooking equipment reach a preset uncovering times threshold value or not; and processing the effusion box in response to determining that the current uncovering frequency N of the cooking equipment reaches the preset uncovering frequency threshold value.
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| CN202310813033.7A CN116687221A (en) | 2022-03-04 | 2022-03-04 | Liquid accumulation management method and cooking equipment |
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| CN202210211626.1A CN114568960B (en) | 2022-03-04 | 2022-03-04 | Liquid accumulation management method and cooking equipment |
| CN202310813033.7A CN116687221A (en) | 2022-03-04 | 2022-03-04 | Liquid accumulation management method and cooking equipment |
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| FR2977778B1 (en) * | 2011-07-11 | 2013-08-16 | Rational Ag | METHOD FOR CONTROLLING THE STEAM CONTENT IN A COOKING SPACE OF A COOKING APPARATUS |
| JP6341080B2 (en) * | 2014-12-15 | 2018-06-13 | タイガー魔法瓶株式会社 | Electric rice cooker |
| JP6433333B2 (en) * | 2015-02-24 | 2018-12-05 | 三菱電機株式会社 | Cooker |
| CN105852634B (en) * | 2016-05-30 | 2018-06-19 | 广东美的厨房电器制造有限公司 | Steam cooking apparatus |
| CN206284809U (en) * | 2016-09-23 | 2017-06-30 | 广东美的生活电器制造有限公司 | Pan |
| CN107865589A (en) * | 2016-09-23 | 2018-04-03 | 广东美的生活电器制造有限公司 | The water storage case liquid-level detecting method of pan and pan |
| CN110307881B (en) * | 2019-06-06 | 2021-07-06 | 九阳股份有限公司 | Water quantity detection method for water collecting box of cooking appliance |
| CN113842027B (en) * | 2021-06-03 | 2023-06-27 | 添可智能科技有限公司 | Intelligent Internet of things terminal equipment and pot cover thereof |
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