WO2008110067A1

WO2008110067A1 - Firepower controlling method and device

Info

Publication number: WO2008110067A1
Application number: PCT/CN2008/000467
Authority: WO
Inventors: Xiaoyong Liu
Original assignee: Xiaoyong Liu
Priority date: 2007-03-09
Filing date: 2008-03-10
Publication date: 2008-09-18
Also published as: CN101258989B; CN101258989A

Abstract

A controlling method of cooking firepower, a cooking method and a cooking system using the controlling method are provided. The controlling method comprises: measuring the calorific intensity of a cooking heat source; feeding some data about the calorific intensity back to the controlling device of a cooking instrument; and controlling or adjusting the cooking process by the controlling device according to the data about the calorific intensity.

Description

Fire control method and device

Technical field

The present invention relates to a fire control method and apparatus, and more particularly to a method of controlling cooking heat according to "J amount data" of a heat intensity measuring device and a cooking appliance equipped with a heat intensity measuring device. Background technique

The cooking heat is determined by two factors: "fire" and "waiting". "Fire" is the size of firepower, and "waiting" is the length of time. Among them, "fire" is a more basic factor, because the length of heating is determined by the size of the fire. The so-called firepower is actually the heating intensity of the heating heat source. In the actual cooking process, the heating intensity of heating heat sources such as flame, resistance heat source, infrared radiation source, electromagnetic heat source, etc., will change, and in most cases, adjustment is also required. For example, the heat value of the gas source is inconsistent or unstable. Although the same gas channel opening or flow rate is set during cooking, the heat generation intensity may be different; even if the heat value is consistent or stable, the gas flow rate and pressure are also changed. Will cause different heating strength. In this case, if the heat generation intensity of the heat source cannot be accurately known and the change is grasped in time, it is difficult to ensure the quality of cooking, especially automatic/semi-automatic and standardized cooking.

For artificial cooking appliances, whether the setting or adjustment of the firepower meets the needs of cooking is determined by the cooker based on experience; for automatic or semi-automatic cooking appliances, it is theoretically possible for the control device to be based on certain indirect parameters such as time and temperature. For determining and adjusting, for example, by measuring the temperature of the cooking pot, the temperature of the heat transfer medium, or the temperature of the cooking material in the cooking pot, etc., it is judged whether the setting or adjustment of the heating power meets the requirements.

Chinese Patent No. 93218539.8 proposes to measure the temperature of the bottom of the wok with a sensor, and adjust the amount of gas according to the temperature measurement. Chinese patent 00202013.0 proposes temperature measurement on the lid. These measurement methods cannot directly, accurately and timely reflect the true state of the heat generation of the heat source. The control of the heat based on the measured data is often inaccurate and untimely.

For Chinese cooking, especially metal (such as pots) as the main heat transfer medium, and cooking methods that require rapid turning and rapid maturity, such as frying, blasting, simmering, etc., by measuring the cooking utensils in the pot, the pot, etc. Temperature, etc., to adjust the firepower, and then control the heat, is theoretically feasible, but the problem is that the temperature changes rapidly in such cooking processes, especially during the stir-frying, and the above prior art methods need to gradually obtain feedback after the cooking process starts. Data and adjustment, and its temperature feedback-adjustment process

-1- Confirmation Lagging behind, sometimes multiple feedback adjustments are needed, it is difficult to keep up with cooking changes, which makes it impossible to accurately control the cooking, especially the cooking, in time. This is one of the important reasons why there is still no mature automatic cooking machine on the market. In addition, the cooking material moves irregularly in the cooking utensil, causing uneven temperature distribution, irregular temperature changes, and instantaneous changes in heat balance, so that the measured temperature is used to control the firepower of the cooking process, and it is difficult to meet the cooking requirements.

Cooking, especially when cooking in a standardized manner, the heat generation intensity of the heat source is the most direct and primary factor determining the cooking heat. If the heating intensity is set or adjusted, there is an error or a change, when the error or change value is enough to affect When cooking the quality of the product, the process parameters related to the heat must be corrected or adjusted accordingly. Otherwise, the quality and consistency of the dishes will be seriously affected by the incorrect fire. However, to correct or adjust these process parameters correctly, it is necessary to be able to accurately determine and grasp the value of the heat generation of the heat source and its changes. According to the above-described prior art method of setting or adjusting the firepower, the operator of the cooking appliance or the control device of the cooking appliance cannot know the value of the heat generation and grasp the change in time and accurately, and thus it is difficult to carry out the heat. Timely and accurate control.

Therefore, it is necessary to provide a method and apparatus capable of accurately obtaining the heat generation intensity of the heat source and its changes in time and according to the timely and accurate control of the heat. Summary of the invention

SUMMARY OF THE INVENTION One object of the present invention is to provide a control method for cooking a fire, which uses the heat generation intensity of the heat source and its changed data as a control parameter to achieve timely and accurate control of the cooking heat.

Another object of the present invention is to provide a cooking method capable of accurately controlling cooking heat, which controls the cooking heat according to the heat generation intensity of the heat source, and is particularly suitable for standardization of the cooking process.

It is still another object of the present invention to provide a cooking appliance using the above-described control cooking heat control method, the cooking appliance comprising means for measuring the heat generation intensity of the heat source.

In order to achieve the above object of the invention, in one aspect, the present invention provides a method of controlling a cooking fire, the method comprising the steps of:

(1) measuring the heat generation intensity of the cooking heat source;

(2) feeding back the measured heat intensity data to the control device of the cooking appliance;

(3) The control device controls the cooking process based on the measured heat intensity data or Adjustment. For example, the control device compares the measured heat generation intensity data with a predetermined cooking heating intensity or compares with the operation result of the cooking program to adjust the heat generation intensity.

In the present application, the heating intensity refers to the heating power or the heat flow rate, that is, the heat generated by the heating heat source per unit time, and may also refer to the related physical quantity which is a function of the heating power/heat flow rate.

In the present application, the predetermined cooking heating intensity refers to a measured value of the heat generation intensity or the related physical quantity measured under a certain measurement condition by using a certain heat intensity measuring device, or a value calculated based on the measured value, or can reflect Other physical/chemical parameters of the actual measured value, etc., are not necessarily actual values of heat source heating power or heat flow. In the step (1) of the method of the present invention, the measurement is performed under the same or similar conditions using the same or similar device as the previously used heat generation intensity measuring device, so that the obtained data may also be the measurement value as described above. Or estimate the value. The predetermined data of predetermined cooking heat intensity data, adjustment data, and the like are collectively referred to as predetermined parameters hereinafter. Broadly, the control/adjustment method, the method of processing the data, and the like may also be referred to as predetermined parameters.

In the step (1) of the above method, the heat generation intensity can be measured by directly contacting the heat source or the non-contact heat source. For example, direct contact with the heat source may be performed by placing the flame intensity heat flow sensor in a flame, or directly measuring the temperature of the radiation source (flame) and the irradiated area using two or more temperature sensors of the same nature; The way of contacting the heat source can transfer the heat of the heat source through the heat transfer medium, the way the measuring device measures the temperature change of the heat transfer medium, or the way of measuring the heat radiation energy. Preferably, the heat generation intensity is measured in a non-contact manner, for example, by an infrared measuring device, a thermopile measuring device, a heat flow sensor, or the like.

The measurement of the heat generation can be achieved by measuring the amount of heat transferred, or by measuring the heat of the radiation.

The measurement of the heating intensity may be an instantaneous (real-time) measurement, such as a measurement using a device such as a thermopile, a heat flow sensor, and a flame intensity heat flow sensor; or a process quantity measurement, such as the above-described method of measuring the temperature change of the heat transfer medium, A specific practical example of a mode is a measure of the temperature difference between a cooking vessel, a heat transfer medium (oil, water, soup, etc.), a material to be cooked, and other related heat transfer media.

For gas-fired cooking appliances, in addition to measuring the heat generation intensity by the above method, it is also possible to measure the gas flow, pressure, gas heat value, etc., which may cause changes in the heat generation intensity, and simultaneously measure two or three factors. The purpose of measuring the heat intensity. For example, gas flow and/or pressure is measured with a known and stable gas calorific value.

For cooking appliances that use electricity as an energy source, such as electric furnaces, induction cookers, electric ovens, etc., except In addition to measuring the heat generation intensity, the method can also measure the heat generation intensity by measuring the voltage and current values in the circuit.

The cooking fire control method of the present invention is preferably used for an automatic semi-automatic cooking appliance with a control device, and the heat intensity data measured by the measuring device is fed back to the control device, and the control device runs a control program to compare the measured heat intensity data with The predetermined cooking heating intensity is compared, or the measured heating intensity data is processed, such as calculation, table lookup, etc., to determine whether the two match or whether the difference is within the allowable range. The allowable range means that it meets the cooking needs, and does not adjust the cooking process or affect the cooking quality. If the two match or the gap is within the allowable range, control is performed according to the normal cooking process. If the difference between the two is outside the allowable range, an instruction is issued to adjust the cooking process. The control/adjustment of the cooking process may also be a control system operation control program that processes the measured heat intensity data, such as calculations, table lookups, etc., based on the results of the processing.

The cooking heat control method of the present invention can also be applied to a cooking appliance operated by a human hand. The measured heating intensity data is fed back to the operator. The feedback can be in various forms, such as display by the display device for the operator to read, and use of sound/optical/electrical/mechanical/speech/text/image / graphics / color and other ways. Similarly, the operator compares the measured data with a predetermined cooking heating intensity, determines whether the two match or whether the difference between the two is within the allowable range, or performs an operation, and then manually or according to the comparison/operation result The manual control device controls or regulates the cooking process.

In the present application, the cooking process is controlled or adjusted by generally using a heating intensity adjusting device to adjust the heat generation intensity of the cooking appliance heat source to or near a predetermined cooking heating intensity, and also to transfer heat from the heat source to the cooking container. The relative positional relationship between the cooking vessel and the cooking heat source, such as distance, angle, and the like, is adjusted. For example, for a gas heating device, the heating intensity adjusting device may be an adjusting device such as a gas flow rate/pressure; for an electric or electromagnetic heating device, the heating intensity adjusting device may be a voltage/current/resistance adjusting device, etc. .

In addition, in the present application, the control or adjustment of the cooking process may also be or include other adjustments to the cooking process, such as stopping heating, reheating, intermittent heating, increasing/decreasing the speed/frequency of various cooking actions. /Intensity, adjustment of various operations and operating procedures/sequences in the cooking process or various cooking sub-processes, advance/post-end cooking, and vacancy. The cooking sub-process referred to herein refers to decomposing a cooking process into a plurality of sub-processes, one or more steps of completing the cooking in each sub-process, for example, in the case of sautéing, the entire sautéing process is decomposed into a slippery process. Oil, oil, The frying process is repeated, and the lubricating oil further includes sub-processes such as inputting a heat transfer medium (such as oil), heating, cooking materials, and dispersing.

The above control or adjustment may be performed according to experimentally obtained and/or calculated data. For example, when the difference in the heating intensity is detected to be a certain value, the adjustment data corresponding to the experimental result is used to find a corresponding value corresponding to the value. The gas flow valve opening adjustment data or the heating time adjustment data; the adjustment data can also be obtained by the processing of the control device, for example, by using an algorithm, and then adjusted according to the data. The above control or adjustment may also be performed by directly feeding back the data of the heat generation intensity measurement by one or more measurement-feedback-control/adjustment processes. Of course, it is also possible to use both experimentally derived/calculated data and direct data feedback.

In the actual cooking process, sometimes only one measurement-feedback-control/adjustment process is required, that is, it is only necessary to measure the heat generation intensity of the cooking heat source, and then adjust the relevant factors according to the measurement data or control the entire cooking process; sometimes two Or multiple measurement-feedback-control/adjustment processes. That is to say, in the actual cooking process, steps (1) - (3) of the above method may be repeated at least twice or more. In addition, the measurement-feedback-control/adjustment process of the fire control method of the present invention can be performed at the beginning of cooking or at the beginning, so that the fire-related factors have been measured and adjusted correctly before the cooking process has begun or started. .

In the fire control method of the present invention, the predetermined cooking heating intensity data, the adjustment data, and other predetermined parameters include an adjustment method, a processing method for the data, and the like, which are usually included in the cooking program or the cooking database, and may also be stored in the related In the storage device, the control device for the cooking appliance is called or displayed to the cook by the prompting/displaying device, or recorded in the guidance file related to the cooking of the dish for the operator to consult, or may be recorded and stored in a certain quick check. / Tips / Guidance device.

Of course, the control system can adjust the cooking process according to the measurement data of the heating intensity, and can also adjust according to some other parameters set by the cooking program such as time, ambient temperature, material temperature, etc. These two types of adjustments can complement each other.

There are many specific embodiments for implementing the method of controlling the cooking heat of the present invention. The general process of a specific implementation may be as follows:

The predetermined heating intensity data (which can be used as standardized heating intensity data) is determined by previous experiments, for example: placing the same heating intensity measuring device in the same position, and optimizing the heating intensity of each process section of the cooking process The data is recorded and determined as a predetermined cooking heating intensity parameter, that is, the predetermined heating intensity data described above; these data can also be obtained by calculation, such as a control system According to the quantity and type of materials to be placed, what kind of maturity is expected to be heated, the heating time, etc., and the predetermined heating intensity data is calculated;

Then, the heat-strength data measured in real time is compared with the predetermined heating intensity data. If there is no difference in the comparison result, or although there is a difference, the difference is within the allowable range, and the cooking effect is not obvious or unacceptable. If the influence is not necessary, adjustment is not necessary; otherwise, the cooking heat source is usually adjusted first, for example, the opening degree of the gas flow valve is adjusted, and if the heating intensity cannot be adjusted to a predetermined cooking heating intensity, for example, the heating intensity has been adjusted to the maximum/ When it is the smallest, or can not be adjusted to the predetermined cooking heating intensity in a fast enough time, other parameters such as heating time, positional relationship between the pot and the heat source (from fire/near fire/heating area, etc.) can be transmitted from the heat source. Adjust to the effective heating amount of the pan. Of course, among the various types of adjustment methods described above, they can be used in combination.

In order to achieve the object of the present invention, in another aspect, the present invention also provides an intelligent cooking method, wherein the cooking method employs a method of controlling cooking heat as described above.

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

In the above cooking method, the opening of the material package may be completed by destroying, for example, the cutting material packaging, or by the relative movement of the package and the packaging body of the material packaging; and, before the automatic feeding, the providing may also include / or input the data related to the cooking material in the material package or the cooking process itself, and transfer the data into the corresponding cooking program. For example, the provision of such data can be done by reading the 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 a turning tool and/or cooking vessel movement, such as a pan/shake step, which is accomplished by: Or the pan of a semi-automatic cooking appliance for flat/curved motion of straight lines, curves and/or circles (including regular or irregular circles, ellipses, etc.) and causing 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 cooking method of the present invention may further comprise the step of cooking the prompting means for prompting the cooking appliance operator to control the hand by hand or by hand in text, voice, image, graphic, sound, light, electricity, color, mechanical, or other form. The device completes part of the cooking operation.

In order to achieve the object of the present invention, in still another aspect, the present invention provides a cooking system, which further includes a test device including a cooker body and a heating device forming a cooking heat source. A device for cooking the heat source of a heat source.

Since the cooking system of the present invention has means for measuring the heat generation, it can complete the cooking process in a completely different control manner from the prior art. Among them, the device for measuring the heating intensity can be connected to the control device via a wired connection, or can communicate wirelessly. In the simplest cooking system of the present invention, the device for measuring the heat generation may not communicate with the control device, but the data measured by the cooker himself and the heat intensity measuring device and the empirical data/the comparison provided by the cooking system of the present invention. The data is compared or processed to make various judgments and actions that control the cooking heat.

Preferably, the cooking system of the present invention is an automatic/semi-automatic cooking system, further comprising a control system and an adjustment system for regulating the cooking heat source, wherein the measurement data of the measuring heat intensity device is fed back to the control in a wireless or wired manner The system, and the control system controls the cooking process based on the processing results of the measurement data and/or the predetermined parameters described above.

In the above cooking system, the device for measuring the heat generation intensity may be a contact type or a non-contact type measuring device, and may be a heat conduction measuring device or a radiant heat measuring device, and may be an instantaneous amount (real-time amount) measuring device, or may be Process quantity measuring device.

In the above cooking system, the adjustment system for adjusting the cooking heat source may include a heating intensity adjusting device that directly adjusts the heating device, a device that adjusts the amount of heat transfer from the heat source to the cooking container, and/or adjusts a relative positional relationship between the cooking container and the cooking heat source. Adjustment device. When the temperature of the heating device is higher than the ambient temperature, especially when it is in a heated state, it becomes a cooking heat source.

In the cooking system of the present invention, the control system controls the adjustment system to adjust the heating intensity of the cooking heat source by adjusting the heating state of the heating device, the amount of heat transfer, or by adjusting the relative position between the pan and the cooking heat source. The influence on the cooking process, in turn, the control of cooking heat.

In the cooking system of the present invention, the heat generation intensity measuring device can be independent of or integrated with the control system.

The cooking system of the present invention may further comprise a cooking vessel moving device. The cooking container moving device can make the cooking container perform the flat/curved motion of the straight line, the curve and/or the rotating circle, and cause the cooking container to generate acceleration when moving to an appropriate timing or position, so that all or part of the material in the cooking container occurs. Flip/shake. Wherein, the pan/pan device may include a first moving mechanism and a driving device, and the driving device is an electric device, a magnetic device, a pneumatic device, a hydraulic device, and/or a mechanical device. For the turning device, the first moving mechanism comprises a rotating shaft mounted within the range of the pot, the driving device drives the cooking container to rotate around the rotating shaft; for the shaking device, the cooking container is installed in the first transport The driving mechanism is connected to the first moving mechanism, and the driving device drives the first moving mechanism and the cooking container to perform a flat/curved shifting motion of a straight line, a curve, a rotation and/or a turning. Of course, the shaker/turning device may further comprise a second moving mechanism or more moving mechanisms that drive the cooking vessel and/or the first moving mechanism connected thereto to make a straight line, a curve, a rotation and/or a flat circle. / Surface motion.

The above cooking system may further comprise one or more display devices or prompting means for displaying/prompting the heat intensity data or related data measured by the measuring device. The display/cue means may be a stand-alone device but may be wired or wirelessly coupled to the heat intensity measuring device and/or the control device, or may be integrated with the heat intensity measuring device and/or the control device. The display device can also be used to display/prompt the predetermined cooking heating intensity data, predetermined parameters such as adjustment data, and adjustment methods, calculation/processing methods, and the like. The display/tips can be in the form of text, voice, image, graphics, sound, light, electricity, color, mechanical (such as positional changes), or other forms.

The cooking appliance of the present invention may further comprise a movement device on which the heat generation intensity measuring device is attached or coupled, the motion device may send the heat generation intensity measuring device to the working position and away, which may also be used to adjust the heat generation intensity. The relative position of the measuring device to the heat source.

The cooking system of the present invention may also include an automatic/semi-automatic feeding device.

The cooking system of the present invention may also include an automatic/semi-automatic material turning device, such as a pot moving device, a flipping tool, and the like.

The cooking system of the present invention may further comprise an automatic/semi-automatic material transfer device, such as a material dispensing pan, a refilling device, and the like.

The cooking system of the present invention may also be a cooking equipment system consisting of two or more cooking equipment or cooking related equipment.

Compared with the prior art, the present invention adjusts the cooking-related factors according to the heat generation intensity and the change of the heat source, so that the cooking heat can be controlled more directly, more timely and more accurately. The measurement-feedback-control/adjustment process of the fire control method of the present invention can be performed at the beginning of cooking or at the beginning, so that the cooking process can be performed from the beginning in the correct state of the fire, without having to be like the prior art. That way, feedback data can be gradually obtained and adjusted after the cooking process begins. Since the heat source heat intensity measuring device is employed, the operator of the cooking system or its control system or cooking appliance can accurately and accurately know the heat source heat intensity and grasp the change thereof, thereby enabling the cooking process to be controlled and adjusted more timely and accurately. The fire control method of the present invention provides direct quantitative support for ensuring the quality of cooking, especially the quality of standardized cooking. 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. DRAWINGS

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a schematic illustration of an embodiment of a non-contact heat generation measurement method of the method of the present invention.

Figure 2 is a schematic illustration of another embodiment of a non-contact heat generation measurement method of the method of the present invention.

Figure 3 is a schematic illustration of an embodiment of a method of measuring contact heat generation in accordance with the method of the present invention.

Fig. 4 is a schematic view showing another embodiment of the method for measuring contact heat generation intensity according to the method of the present invention. Figure 5 is a schematic illustration of an embodiment of the method of the present invention for measuring heat generation by thermal conduction. Fig. 6 is a schematic view showing an embodiment of the measurement of the heat generation intensity of the electromagnetic heating cooking appliance of the method of the present invention. Figure 7 is a schematic illustration of an embodiment of an automatic cooking appliance employing the fire control method of the present invention. detailed description

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a schematic illustration of an embodiment of a non-contact heat generation measurement method of the method of the present invention. This measurement method is also a type of radiant heat measurement, and the measured value is an instantaneous (real-time) value. In the figure, 1 is a heat source, 2 is a heat radiation from a heat source, 3 is a Fresnel lens, 4 is a thermopile detecting device, 5 is a detection signal, 6 is a control device of the cooking appliance, and R is a relationship between the detecting device and the heat source. Space distance.

The sensing surface of the thermopile 4 is directed through the Fresnel lens 3 to the flame to be measured, thereby measuring the radiant heat of the current flame. The thermopile sensor output signal is a voltage signal that is proportional to the current thermal radiation power (in Watt). The current fire strength (in Watt) can be found by the formula Φ = ^. The coefficient ^ in the formula can be determined according to the experimental or device properties. Focusing the received radiation with a Fresnel lens makes the measurement insensitive to distance R and improves the immunity to interference.

2 is a schematic view of another embodiment of a non-contact heat generation intensity measuring method according to the method of the present invention. This is also another eve 1. A method of measuring radiant heat, the measured value is the instantaneous (real-time) value. 7 is a heat flow sensor, 8 is a sensor signal, 9 is a detection processing circuit, and 10 is a data signal between the cooking appliance control device 6 and the detection circuit 9.

The heat flow from the heat source creates a slight temperature difference across the sensor 7. A special micro-high temperature thermopile that is in contact with the surface of the sensor 7 and directly inside it directly generates a current signal derived from the temperature difference. This current signal is directly proportional to the heat flow. The detection processing circuit 9 of the heat flow sensor 7 outputs a voltage signal No., which is linear with the current energy density f (unit W/m ² ). The measurement of the radiant energy density at a fixed position can be used to calculate the radiant energy at a fixed position (in Watt): Φ _κ - A x ξ , and the current thermal strength (in Watt) can be obtained by the formula Φ = Κ ₂ ; In the formula, A and K are coefficients, which can be determined according to the experimental or device properties.

Fig. 3 is a schematic view showing an embodiment of the method for measuring the contact heat generation intensity of the method of the present invention. In the figure, 12 is a flame intensity heat flow sensor, and 11 is a cooling water circulation system.

The flame intensity flow sensor includes a heat flow sensor B for detecting the intensity of the flame radiation, and a conduction temperature sensor C for detecting the heat flux density of the flame conduction, providing a total (radiation and conduction) heat flow measurement of the heat generation intensity of the heat source, which is designed to be directly placed The energy density of the current flame output (in W/m ² ) is measured in the flame. In order to ensure that it does not reach the heat balance, the cooling water heat sink A is used to dissipate heat. The output signal of the flame heat flow sensor is a voltage signal, which is linear with the energy density f (unit W/m ² ) of the current radiation and conduction. The sensing area A is determined by the size of the sensing port of the flame heat flow sensor, and the current fire strength can be calculated. Φ = AX ξ (in Watt).

Figure 4 is a schematic illustration of another embodiment of a method of measuring contact heat generation in the method of the present invention. The hot end of the thermocouple 13 is placed at a heat source, the temperature T ^{1 of the} heat radiation source is measured, and the hot end of the thermocouple 14 is placed at a distance from the heat source, and the radiation temperature T ² at that point is measured, according to Stephen Boltz Man's law

- Γ ₂ ⁴ ) Calculate the current radiant power: (in Watt), and finally pass the formula Φ =

Κ 0^? can find the current firepower intensity (in Watt).

Fig. 5 is a schematic view showing an embodiment of measuring the heat generation intensity by heat conduction in the method of the present invention. This is also a way to measure process values. One end of the heat transfer medium 15 is placed at or near the heat source, and the hot end of the thermocouple 17 is placed at the other end of the heat transfer medium 15, and the temperature change due to heat conduction is measured at this position. A heat sink 16 is mounted on the heat transfer medium 15 to avoid thermal equilibrium. When the temperature of the heat transfer medium 15 rises, the heat dissipation operation can be performed first, and then the temperature difference measurement for a fixed period of time is delayed.

The temperature difference was measured at different time periods: = t _wl - t _w2 ;

By the formula τ δ δ

Calculate the current conduction heat flux Φ _γ , and then use the formula Φ = ^ ^ to find the current thermal strength (in Watt).

Figure 6 is an illustration of an embodiment of the measurement of the heat generation intensity of an electromagnetic heating cooking appliance in the method of the present invention. Intention. The figure shows the control frame of a commonly used electromagnetic heating cooking appliance. The completion of closed-loop control requires electromagnetic heating power detection. Electromagnetic heating uses an AC power source, which is rectified into a low-voltage DC power supply with different power and different voltages. The power consumed by the low-voltage power supply is far less than the power required by the excitation coil drive, which can be neglected. So just measure the power of the AC input. In the figure, 18 is the power detection section.

As shown in the figure, the current I detection is completed at the power input through the sense resistor, and the voltage U detection circuit is designed before rectification to complete the measurement of the input power: P = UXI, the input power is divided into several parts: used to drive the excitation coil For DC power output, various chip thermal energy loss, etc. The power used to drive the excitation coil is the main part. Because the AC signal is used, the current and voltage signals in the power detection require low-pass filtering to become a DC signal to complete the closed-loop power detection.

Therefore, under the premise of a fixed cooking pot, a fixed pot body resistance, a fixed distance of the pot body and the induction cooker, the output heat power is:

W = P X ε = U X I X ε

ε - conversion efficiency, usually determined by experiment

U —— the detected value of the input voltage, in V

I —— the detected value of the input current, unit A

W —— output thermal power, unit Watt

Through the above formula, the current heating power can be detected, and the closed loop control of the firepower is completed.

The electric cooking appliance uses an AC power source in the same manner as the electromagnetic heating cooking appliance. Therefore, the input power detecting method is similar to the electromagnetic heating. Before the AC power source is input, the detecting current or the Hall sensor is used to complete the current I detection, and the voltage U detecting circuit is added. Then the input power is: P =: UXI, because the resistance of the high-power heating resistor changes with temperature, so the current voltage and current must be detected to calculate the current power without P = I ² XR, its output heat The power formula and induction cooker are similar as follows:

W = P X ε = U X I χ ε

ε - conversion efficiency, usually determined by experiment

U —— the detected value of the input voltage, in V

I —— the detected value of the input current, unit A

W —— output thermal power, unit Watt

Through the above formula, the current heating power can be detected, and the closed-loop control according to the heating intensity is completed. Figure 7 is a schematic illustration of an embodiment of an automatic cooking appliance employing the fire control method of the present invention. This is an automatic cooking machine. In the figure, 20 is a pot; 19 is a cooking material turning device; 21 is a swaying device, which drives the pan 20 to perform a planar rotating motion; 22 is a heating source, which includes a heat intensity adjusting device (not shown) , used as fire control/adjustment, in addition, the heating source can be moved up and down under the driving of the motor 26 to control and adjust the distance from the cookware 20, which is also a way of the fire control/adjustment of the present invention; The middle pot material carrying container is driven by the motor 25 to move up and down, and can be turned over to return the material to the pot; 24 is a pan moving frame, which can drive the pot to move along the guiding device 27 under the driving of the motor, and the movement can adjust the pot The contact area with the heat source 22 can even move the pan 20 out of the heating range of the heat source 22, which also provides another useful means for the fire control/adjustment of the present invention; 28 is a pan turning mechanism; 30 is a feeding device which can discharge the materials in the cartridge 31 into the pan 20 in a batch; 32 is an ambient temperature measuring device; 29 is a thermopile-type heating intensity measuring device, 32 and 29 measuring data Feedback is given to the control device, which controls/adjusts the cooking process based on these feedback data.

Claims

1. A method of controlling cooking heat, the method comprising the steps of:

(1) measuring the heat generation intensity of the cooking heat source;

(3) The control device controls or adjusts the cooking process based on the measured heat intensity data.

2. The method according to claim 1, wherein the measuring of the heat generation intensity in the step (1) is carried out in a non-contact manner.

3. The method according to claim 1, wherein the measuring of the heat generation intensity in the step (1) is implemented in one of the following ways:

(a) measuring conducted heat or measuring radiant heat;

(b) measuring the temperature change of the heat transfer medium; or

(c) Measure gas flow, pressure and/or gas calorific value.

4. The method of claim 1 wherein said step (1) - step (3) is repeated two or more times during cooking.

.

5. The method of claim 1 wherein said method is implemented on an automatic or semi-automatic cooking appliance, and wherein said controlling or adjusting in step (3) comprises heating the heating means. Control or adjustment of the relative positional relationship between the cooking vessel and the cooking heat source and/or the heating time from the heat source to the cooking vessel.

6. An intelligent cooking method, characterized in that the method controls the cooking heat by the method according to any one of claims 1-4.

7. The method according to claim 6, wherein the method further comprises the following steps of automatically feeding: automatically opening or flipping the material package containing the cooking material by using the material placing device, and installing The cooking material is dispensed into the cooking vessel of the automatic or semi-automatic cooking appliance.

8. The cooking method according to claim 6 or 7, wherein the method further comprises the step of flipping the cooking material by the movement of the turning tool and/or the cooking container.

A cooking system comprising a cooking appliance body and a heating device forming a cooking heat source, wherein the cooking system further comprises means for measuring the heat generation intensity of the cooking heat source.

10. The cooking system according to claim 9, wherein said cooking system is an automatic/semi-automatic cooking system, further comprising a control system and an adjustment system for adjusting said cooking heat source, wherein said The measurement data of the device for measuring the heat intensity is fed back to the control system, and the control system controls the cooking process by controlling the adjustment system based on the processing and/or predetermined parameters of the measurement data. .

A cooking system according to claim 10, wherein said means for measuring the heat generation intensity is a means for measuring said cooking heat source in a non-contact manner.

12. The cooking system according to claim 10 or 11, wherein the cooking system further comprises one or more display devices or prompting devices, automatic/semi-automatic feeding devices, automatic/semi-automatic material turning devices, and / or automatic / semi-automatic material transfer device.

13. The cooking system according to any one of claims 9-11, wherein the cooking system further comprises a cooking container moving device that enables the cooking container to be straight, curved and/or The flat/curved motion of the rotating ring causes the cooking container to move to an appropriate position or generate an acceleration, thereby causing all or part of the material in the cooking container to be flipped/swayed.