TWI551826B - A kind of furnace control method - Google Patents

Description

Fire control method

The invention relates to a fire control method, in particular to a method for cooking fire control according to a temperature change rate and a corresponding cooking method.

Cooking heat includes two basic elements: "fire" and "waiting". "Fire" refers to the size of firepower, while "waiting" is the heating time. Normally, the firepower refers to the heat generation intensity of the cooking heat source. Accurate control of the heat generation of the heat source is an important part of the cooking heat control, but the heat generated by the heat source cannot all be the heat that is effectively heated by the material to be cooked. For example, many parts of the heat generated by the heat source are lost or radiated to the space that is ineffective/inefficient for cooking heating; when the relative positional relationship between the cooking container and the heat source is different, such as distance, heat receiving area of the container, heating angle, etc. At the same time, the heating effect obtained by heating with a heat source of the same heat generation intensity will be different. For example, when the ambient temperature is different, the cooking heat effect of the same heat source is also very different. As another example, the cooking apparatus undergoes a process from cold to hot during the heating process, the cooking heating effect is varied during the different periods of the process, and the like. In fact, the effective heat obtained when the dishes are heated during cooking is the basic factor that determines the cooking effect. The heat generation intensity of the heat source, the loss in the heat transfer, the ambient temperature, the temperature of the equipment, and other changes will affect the heating, and these effects will eventually be comprehensively expressed as the effective heat obtained when the dish is heated, that is, effective heating. Quantity and its changes.

The effective amount of heating when the object is heated can be marked by the heating efficiency, that is, the amount of heat obtained by the heated object per unit time. Therefore, cooking, especially in a standardized manner, the heating efficiency and heating time during which the cooked material is heated during cooking are the most basic variables of cooking heat. If the heating efficiency has errors or changes, when the error or change value reaches a level sufficient to affect the cooking quality, the relevant program parameters must be corrected or adjusted accordingly, otherwise the dishes will be seriously affected by the incorrect fire. Quality and consistency. However, it is necessary to correct or adjust these program parameters correctly, provided that the conditions of the heating efficiency and their changes must be accurately and immediately determined.

In the prior art, in order to control the cooking process, it is usual to measure the temperature at a certain point in the cooking process. For example, Chinese Patent No. 93218539.8 proposes to measure the temperature of the bottom of the wok with a sensor, while Chinese patent 00202013.0 proposes to measure the temperature on the lid. These measurement methods can only reflect a state at a certain point in the cooking process, that is, whether a certain temperature is reached, and the heating efficiency and its change cannot be reflected.

For cooking, especially Chinese cooking, especially with regard to the cooking process of frying, the firepower factor that affects the taste is not only whether it can reach a certain temperature, but more importantly, how long it takes to reach it. However, the importance of this is not realized in the prior art of automatic cooking, let alone how to use physical parameters to express this and to utilize this corresponding physical parameter in automatic control.

Therefore, it is necessary to provide a cooking method capable of controlling cooking heat according to cooking heating efficiency.

It is an object of the present invention to provide a method of controlling cooking heat according to cooking heating efficiency.

The inventors of the present invention have been concentrating on cooking automation research and experiments for many years, and have unexpectedly found that the rate of temperature change during cooking - the change in temperature per unit time, can be reflected relative to the heat that is difficult to measure. The heating efficiency and heating effect of the cooking process, in the automatic control of cooking, have achieved unexpected effects in the control of cooking heat.

Another object of the present invention is to provide a cooking method capable of accurately controlling a cooking temperature, which controls cooking temperature according to a temperature change rate when a heat transfer medium is heated by a cooking heat source during cooking, and is particularly suitable for achieving high quality and standardization. Automatic/semi-automatic cooking program control.

Accordingly, in one aspect, the present invention provides a method for controlling cooking heat in an automatic/semi-automatic cooking apparatus, the cooking apparatus comprising a cooking vessel, a control system and a heating apparatus, the method comprising the steps of:

(1) measuring a temperature change rate parameter of the cooking vessel, the material to be cooked in the cooking vessel, and/or the heat transfer medium present in the vicinity of the heating device being heated by the heating device;

(2) feeding back the measured temperature change rate parameter to the control system;

(3) The control system adjusts the heating state and/or the cooking process of the heating device based on the measured temperature change rate parameter.

The temperature change rate parameter is a detectable physical parameter related to the rate of temperature change, or a detectable physical parameter capable of deriving a rate of temperature change.

The same heat transfer medium, if the same amount of heat is obtained under the same initial conditions, the rate of temperature change is basically the same. On the other hand, if the temperature change rate parameter of the same heat transfer medium during the heating process under the same initial conditions is measured twice, and the obtained result has a difference beyond the measurement error range, it means that the heat obtained twice is different. . The difference in heat gain may be caused by a change in the heating power of the heat source, which may result in loss of heat due to other causes, such as a large drop in ambient temperature, absorption of heat during transmission, etc., or may be from other sources of heat. Heat is obtained, such as heat accumulated during the heating process of the pot and the pot side. Therefore, by measuring the rate of temperature change of the heat-conducting medium during heating, it can reflect the heat obtained in a unit time, that is, whether the heating efficiency changes and how much.

By measuring the temperature change rate parameter, the method of the invention can instantly and accurately obtain the information of the heating efficiency and the change of the heating effect of the cooking material, thereby laying a foundation for instantly and accurately controlling the cooking heat. In actual use, the temperature difference between the starting point and the ending point of the heated object at a certain time period, or the time taken by the object from a certain temperature to another specific temperature during heating is usually selected as the temperature change. Rate parameter.

In the above method of controlling cooking heat, the material to be cooked in the cooking container includes a heat conductive medium, which may be oil, water or soup, especially oil, which is put into the cooking container because oil is oil relative to water or soup. It is more commonly used and its temperature variation range is larger, and its temperature change rate is more meaningful for controlling cooking heat.

Actually, in the above method of controlling the cooking temperature, the temperature change rate of the cooking container in the step (1) is also significant for controlling the cooking heat. Therefore, according to the specific cooking dishes, the temperature change rate parameter of the cooking container and the temperature change rate parameter of the cooking material mainly as the heat conductive medium can be simultaneously measured, or only one of them can be measured, or different objects can be measured at different time periods.

In the above method of controlling the cooking heat, the measurement in the step (1) may be performed multiple times throughout the cooking heating process, or may be measured only for a certain period of time during the heating process, for example, during a period in which the temperature changes greatly. .

When the measurement in the step (1) is carried out, if the measured object is a heat-transfer medium cooking oil, the temperature change rate of the cooking oil is usually measured at a certain period of time before the cooking pot is blown down to the cooking material. Parameter; if the object to be measured is a heat transfer medium water or soup, it can be measured at some/some time during the time from the time the water/soup is poured to the boiling pot; if the object to be measured is a cooking container, usually The temperature sensor measures the rate of change of temperature at a certain/some location within the cooking vessel.

In the fire control method of the present invention, the heat conductive object existing in the vicinity of the heating device may be a part of the cooking device, such as a fire stop ring in the cooking device, or may be a sensor that is specially disposed near the heating device to measure the temperature change. Thermally conductive object. In actual use, the measurement is usually started when the temperature of the heat transfer medium is low, or a heat transfer medium having a relatively slow heating rate or a large volume/heat capacity is selected to facilitate measurement. For example, one end of a heat-conducting object having a certain length can be heated near the heating device, and the temperature change at the other end can be measured. If necessary, the cooling/heat sink can also be configured to cool the temperature of the heat-conducting medium before it is measured, and then measure the temperature difference for a fixed period of time, or reduce the temperature to a predetermined value and start measuring.

In the above method of controlling the cooking heat, the method of running the cooking program and/or transferring the predetermined value of the temperature change rate parameter and adjusting the data may be further included. Of course, the predetermined value of the temperature change rate parameter, the adjustment data, and the like may also be present in the control system before starting to control cooking.

One embodiment of the present invention compares the measured temperature change rate parameter with a predetermined value or a predetermined set of values to determine whether the two match or whether the difference is within the allowable range, thereby making a adjustment and how The judgment of adjustment.

Another embodiment of the present invention is to input the measured temperature change rate parameter into the program of the control system, and make a judgment as to whether or not to adjust and how to adjust according to the operation result of the program.

As an embodiment of the present invention, the control system may search for the adjustment data in the adjustment database according to the measured temperature change rate parameter, or obtain the adjustment through the program of the operation control system, for example, inputting the measured temperature change rate into the program. Adjustment parameters.

A specific implementation method for implementing the fire control method of the present invention may be: in an experiment performed to determine a standardized cooking process before cooking, using a certain temperature measuring device to measure a certain heat transfer medium to be cooked by a certain heat source The temperature at the beginning of a certain period of time during heating and the temperature at the end, or the time taken for the heat transfer medium to be heated by the cooking heat source from the first temperature to the second temperature, and the obtained temperature difference data or time data is a predetermined temperature. Poor data or scheduled time data. When cooking, the same or similar temperature measuring device is used to measure the temperature and the temperature at the beginning of the same heat conduction medium during the heating process of the cooking heat source under the same or similar measuring conditions, or measure the heat conducting medium to be cooked. The time taken by the heat source to heat from the same first temperature to the same second temperature, and the obtained temperature difference data/time data is compared with the predetermined temperature difference data/predetermined time data, if the measured data is predetermined If the data is equal or within the allowable range, it means that the heating efficiency during cooking is not changed or the change is within the allowable range. It is not necessary to adjust the cooking process determined in the previous experiment, otherwise the heating efficiency during cooking is indicated. If there is a change compared to the previous measurement, and the change is outside the allowable range, the corresponding parameters in the cooking process need to be adjusted. Of course, the comparison may also be performed by running a cooking program or by a control device in the cooking device to determine whether the cooking process needs to be adjusted according to the result of the processing.

The fire control method of the present invention further includes measuring the initial conditions, such as the temperature before the oil pan, the predetermined value of the temperature change rate parameter, and the adjustment data may vary depending on the initial conditions.

The controlling or adjusting the heating state in the above step (3) may include: recording the first heating state of the heating device before measuring the temperature change rate parameter; and then determining, by the control system, the measured temperature change rate parameter Whether to maintain the first heating state of the heating device or to adjust the heating device to the second heating state. This adjustment process can be repeated over and over until the cooking is over.

The control or adjustment of the heating state may be control or adjustment of the heat generation intensity of the cooking heat source, the amount of heat transferred from the heat source to the cooking vessel, and/or the relative positional relationship between the cooking vessel and the cooking heat source.

If the heating means in the automatic/semi-automatic cooking apparatus is a gas heating means, the heating state may refer to the switching state of the gas heating means gas valve or its state of being at different opening degrees. The opening degree here refers to the degree of opening of the valve. Different opening degrees correspond to different heating states of the gas heating device. Among them, the opening of the valve can be measured through the sensor. The control or adjustment of the heating state may be the control or adjustment of the switching state of the gas heater gas valve or its opening.

If the heating means in the automatic/semi-automatic cooking apparatus is an electric/electromagnetic heating means, the heating state may mean that the electric/electromagnetic heating means is in a state of different heating power. The control or adjustment of the heating state may be the control or adjustment of the heating power of the electric/electromagnetic heating device.

Of course, depending on the measured rate of temperature change, the heating state of the heating device can also be adjusted by other means, for example, by controlling the amount of heat transferred to the cooking vessel by the heating device to adjust the heating state, such as using a fire ring to control The heat reaching the cooking vessel; or adjusting the heating state by changing the relative position between the cooking vessel and the heating device, such as moving the pan closer/moving away from the heat source or the like.

Further, in the present invention, the adjustment of the heating state may be other adjustment methods such as stopping heating, reheating, intermittent heating, and the like.

In the heat control method of the present invention, the adjustment of the cooking process in the step (3) refers to the adjustment of the heating time. For example, when it is detected that the temperature change rate parameter is deviated and the adjustment of the heating device has reached the limit, the entire cooking heating time or the time of a certain/some heating section may be lengthened or shortened. Of course, it is also possible to directly adjust the heating time without adjusting the heating means.

In the fire control method of the present invention, the adjustment of the cooking process in the step (3) may further include other types of adjustments, such as increasing/decreasing the speed/frequency of various cooking operations, the operation during the cooking process or the cooking sub-process, and Operational process/sequence/time adjustment, removal or addition of cooking sub-process, advance/post-end cooking, and vacancy.

In the actual cooking process, the fire control method of the present invention usually only needs one measurement-feedback-control/adjustment process, that is, only one temperature change rate data is measured, and then the relevant factors are adjusted according to the measurement data or the whole cooking process is controlled; Two or more measurement-feedback-control/adjustment processes may be required. For example, adjustments may sometimes be required to confirm that the adjustment has reached a predetermined effect, and if not, adjustments may be made. For example, different sub-processes in the cooking process require different heating efficiencies and may require separate measurements and adjustments. Thus, in the actual cooking process, the steps of the above method may be repeated two or more times. In addition, the measurement-return-control/adjustment process of the fire control method of the present invention can be carried out completely at the beginning of cooking or at the beginning, so that the firepower factor has been adjusted correctly before the cooking process has begun or just started. For example, before cooking, a certain amount of water or oil is injected into the cooking container, heated, measured, adjusted, and the cooking is officially started after the emptying, or the heat transfer medium existing/disposed near the heat source is measured before the cooking starts. Make adjustments. For example, at the beginning of cooking, the cooking container, cooking oil, water, and the like are measured and adjusted.

Of course, in addition to adjusting the cooking process according to the measured temperature change rate parameter, it can also be adjusted according to some other parameters such as ambient temperature, material initial temperature, heat source heat generation intensity, etc. These two types of adjustment are not only contradictory, but also It can complement each other.

In another aspect, the present invention also provides an intelligent cooking method, wherein the cooking method employs a method of controlling cooking heat as in the control.

In the cooking method of the present invention, the adjustment of the cooking process is usually performed automatically/semi-automatically under the control of the control device.

The cooking method of the present invention may further comprise the step of automatically feeding the material, for example, automatically opening/turning the material package containing the cooking material by means of the material delivery device, and discharging the cooking material to the pan and/or container of the automatic or semi-automatic cooking device. in.

In the above cooking method, the opening of the material package may be completed by destroying, for example, the cutting material package, or by the relative movement of the package body and the package body of the material package; and, before automatically feeding the material, the method may further include providing And/or inputting information relating to the cooking material or the cooking process itself in the material package and transferring the corresponding cooking program through the data. For example, the provision and/or input of such information may be accomplished by reading information on the material package or by operator input.

The cooking method of the present invention may further comprise the step of flipping the cooking material by the movement of the turning tool and/or the cooking container, such as the step of turning the pan/shake pot, which is accomplished by: automatically Or the pan of the semi-automatic cooking device performs flat/curved motion of straight lines, curves and/or circles (including regular or irregular circles, ellipses, etc.) and causes the pan to generate acceleration when moved to the appropriate position or timing. Thereby, all or part of the material in the pot is flipped/swayed.

The fire control method and cooking method of the present invention may further comprise the step of cooking prompting, the cooking prompting device prompting the cooking device operator to pass through the human hand in text, voice, image, graphic, sound, light, electricity, color, mechanical, or other form. Or manually control some devices to complete part of the cooking operation. The cooking cue device is typically operated under the control of the control device in the cooking system or according to the instructions/provided information provided by the control device. The cooking cue device can be either independent or integrated with the control device.

The fire control method and cooking method of the present invention are also applied to a cooking device system composed of two or more cooking devices or cooking related devices.

Compared with the prior art, the present invention has previously proposed that the heating efficiency is a basic variable that determines the cooking heat, and the measured temperature change rate can reflect the heating efficiency and the heating effect, so that the cooking heat can be effectively controlled according to the temperature change rate parameter. . Compared with the prior art, the fire control and cooking method of the present invention obtains data which can instantly reflect the heating efficiency condition in a simple and easy-to-implement manner, and can instantly and accurately control the cooking heat according to the data, thereby ensuring the cooking quality, especially the standardization. The quality of cooking provides direct quantitative support.

The invention will be further described below in conjunction with the drawings and specific embodiments. In the respective drawings, the same reference numerals have the same meaning.

Fig. 1 is a flow chart showing a method of performing heat and cooking control according to the rate of temperature change of cooking oil for a certain period of time in the present invention. In the embodiment, the “getting the current oil quantity data” may be obtained by measurement, or may be obtained by reading the data in the cooking program/database, or other methods. This embodiment employs two or more measurement-feedback-control/adjustment processes to achieve more precise fire and cooking control.

Fig. 2 is a flow chart showing a method of controlling the temperature and cooking according to the temperature change rate of the cooking container according to another embodiment of the heat control method and the cooking method of the present invention. This embodiment uses two or more measurement-feedback-control/regulation processes by measuring the time taken for the cooking vessel to achieve a particular temperature difference for fire and cooking control. Other adjustments in this embodiment refer to other controls or adjustments made to the cooking process, such as adjustments to the operation and sequence/sequence/time of the cooking process, removal/joining of the cooking sub-process, advance/post-end cooking, and Waiting.

Fig. 3 is a view showing an embodiment of the method of the present invention for performing heat control by measuring a temperature difference of a heat transfer medium disposed near a heat source for a specific period of time or a time taken to achieve a specific temperature difference.

One end of the heat transfer medium 2 is placed in the vicinity of the heat source 1, and the hot end of the thermocouple 4 is placed on the other end of the heat transfer medium 2, and the temperature change due to heat conduction is measured at this position. The heat sink 3 can be mounted on the heat transfer medium 2 to avoid causing heat balance. When the temperature of the heat transfer medium 2 is too high, the heat dissipation operation may be performed first, and then the temperature difference measurement or the timing of the specific temperature difference may be performed for a fixed period of time.

Measuring the temperature difference of the heat-conducting medium 2 for a certain period of time: Δtw=tw1-tw2, or measuring the time taken by the heat-conducting medium 2 from a certain temperature to another specific temperature, the measurement data 5 is transmitted to the control device 6, the control device Subsequent operations such as comparison, processing, control, and adjustment as described above are performed.

Fig. 4 is a schematic view showing an embodiment of an automatic cooking machine for realizing the fire control method and cooking method of the present invention. 8 is a pot; 7 is a cooking material turning device; 10 is a swaying device, which drives the pot 8 for a planar rotating speed movement; 11 is a heating source, which includes a gas flow regulating device (not shown) And used as the heating intensity and heat control/adjustment as described above. In addition, the heating source 11 can be moved up and down under the driving of the second motor 15 to control and adjust the distance from the pot 8. The invention relates to a method for controlling/adjusting the fire by controlling or adjusting the relative positional relationship between the cooking container and the cooking heat source; 12 is a container for carrying a material that falls out of the pot in the middle, by the first motor 14 drive up and down movement, and can flip the material back into the pot; 13 is the horizontal movement frame of the pot, driven by a third motor (not shown in the figure) can move the pot horizontally, this movement can be adjusted The contact area of the pot 8 with the heat source 11 can even move the pot 8 out of the heating range of the heat source 11, which also allows the relative positional relationship between the cooking container and the cooking heat source to be controlled by the present invention. The fire control/adjustment provides another usable means; 16 is a pot turning mechanism; 17 is a material feeding device, which can discharge the materials in the material box 18 into the pot 8 in stages; 19 is an environmental temperature measuring device; 9 is an infrared temperature measuring device, which can be used to measure temperature change rate parameters such as temperature and temperature change data of the material in the pot and the pot itself; the measurement data of 9 and 19 are fed back to the control device (not shown), and the control is performed. The device controls/adjusts the heat or cooking process based on these feedback data. The automatic cooking machine is further provided with a cooking reminding device (not shown) integrated in the control device and operating under the control of the control device or according to the information provided by the control device, which is written and voiced. The form of images, etc. prompts the operator of the cooking device to control some of the devices to complete part of the cooking operation by hand or by hand. The control device of the automatic cooking machine can control and adjust the heat and cooking process by controlling and adjusting the device according to the temperature change rate parameter measured by the measuring device, thereby implementing the fire control and cooking method of the present invention.

1. . . Heat source

2. . . Thermal medium

3. . . Heat sink

4. . . Thermocouple

5. . . Measurement data

6. . . Control device

7. . . Flip device

8. . . Cookware

9. . . Infrared temperature measuring device

10. . . Shake pot device

11. . . Heating source

12. . . container

13. . . Pot horizontally moving frame

14. . . First motor

15. . . Second motor

16. . . Flip mechanism

17. . . Material handling device

18. . . Material box

19. . . Ambient temperature measuring device

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart showing a method for performing fire control according to the rate of temperature change of a cooking oil for a specific period of time in accordance with the present invention.

Figure 2 is a flow chart showing a method of performing fire control according to the rate of temperature change of the cooking vessel in accordance with the present invention.

Fig. 3 is a schematic view showing a method of performing fire control by measuring a temperature difference of a heat transfer medium disposed near a heat source at a specific period of time or a time taken to achieve a specific temperature difference according to the present invention.

Fig. 4 is a schematic view showing an automatic cooking apparatus which can be employed to realize the fire control method and cooking method of the present invention.

Claims (9)

A method for controlling cooking heat in an automatic/semi-automatic cooking apparatus, the cooking apparatus comprising a cooking container, a control system and a heating device, and for cooking a dish, the method comprising the steps of: (1) measuring a cooking container, cooking The temperature change rate parameter of the material to be cooked in the container or the heat medium existing in the vicinity of the heating device is heated by the heating device; (2) feeding back the measured temperature change rate parameter to the control system; (3) controlling the system according to the The measured temperature change rate parameter adjusts the heating state of the heating device and/or the cooking process to control the cooking heat; in the measurement of the step (1), the measured object is a heat conductive medium cooking oil or cooking container Wherein, when the object to be measured is a heat-transfer medium cooking oil, measuring a temperature change rate parameter during a certain period of time after the cooking oil is placed in the pot and before the cooking material is placed in the pot; when the measured object When the container is cooked, the temperature change rate parameter of one or some positions in the cooking container is measured by a temperature sensor; the temperature change The rate parameter is the temperature difference between the starting point and the ending point of the heated object at a certain time period, or the time taken from a certain temperature to another specific temperature during heating of the object; the temperature difference or time is used Comparing with a predetermined temperature difference or a predetermined time, wherein the predetermined temperature difference or the predetermined time is determined in the experiment of determining a standardized cooking process before cooking, using a certain temperature measuring device in a certain measuring strip Measuring the temperature at the beginning of a certain period of time when a certain heat transfer medium is heated by the cooking heat source and the temperature at the end, or measuring the time taken for the heat transfer medium to be heated from the first temperature to the second temperature by the cooking heat source, the experiment The resulting temperature difference or time. The method of claim 1, wherein the control system searches the adjustment database according to the measured temperature change rate parameter, or obtains the adjustment parameter by running the program. The method of claim 1, wherein the step (3) controls or adjusts the heating state, the heat generation intensity of the cooking heat source, the amount of heat transferred from the heat source to the cooking container, or the cooking container. Control or adjust the relative positional relationship with the cooking heat source. The method of claim 3, wherein the heating device is a gas heating device, and controlling or adjusting the heating state is a switching state of the gas valve of the gas heating device or an opening thereof Control or adjustment. The method of claim 3, wherein the heating device is an electric or electromagnetic heating device, and controlling or adjusting the heating state is controlling or adjusting the heating power of the electric or electromagnetic heating device. The method of claim 1, wherein the step (3) controls or adjusts the cooking process to adjust the cooking heating time. The method of claim 1, wherein the controlling or adjusting the cooking process comprises increasing or decreasing the speed or frequency of the cooking operation, the operation and the operation flow or the sequence during the cooking process. Or time adjustment, removal or addition to the cooking process, or advance or delay Finish cooking and hold out. An intelligent cooking method, wherein the method controls the cooking heat by the method according to any one of claims 1 to 7. The cooking method of claim 8, wherein the method further comprises the step of prompting the cooking process.