WO2022068172A1 - 烹饪设备、烹饪设备的控制方法和存储介质 - Google Patents
烹饪设备、烹饪设备的控制方法和存储介质 Download PDFInfo
- Publication number
- WO2022068172A1 WO2022068172A1 PCT/CN2021/086373 CN2021086373W WO2022068172A1 WO 2022068172 A1 WO2022068172 A1 WO 2022068172A1 CN 2021086373 W CN2021086373 W CN 2021086373W WO 2022068172 A1 WO2022068172 A1 WO 2022068172A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- temperature
- cooking
- pot body
- refrigeration
- pot
- Prior art date
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 209
- 238000000034 method Methods 0.000 title claims abstract description 70
- 238000001816 cooling Methods 0.000 claims description 159
- 238000005057 refrigeration Methods 0.000 claims description 144
- 238000010438 heat treatment Methods 0.000 claims description 84
- 230000001276 controlling effect Effects 0.000 claims description 29
- 238000001514 detection method Methods 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 16
- 230000004044 response Effects 0.000 claims description 12
- 230000001105 regulatory effect Effects 0.000 claims description 10
- 238000004590 computer program Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 abstract description 20
- 239000004615 ingredient Substances 0.000 description 43
- 241000209094 Oryza Species 0.000 description 25
- 235000007164 Oryza sativa Nutrition 0.000 description 25
- 235000009566 rice Nutrition 0.000 description 25
- 238000009835 boiling Methods 0.000 description 12
- 230000006866 deterioration Effects 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 239000003507 refrigerant Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000017525 heat dissipation Effects 0.000 description 3
- 238000005086 pumping Methods 0.000 description 3
- 239000004065 semiconductor Substances 0.000 description 3
- 230000005679 Peltier effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000110 cooling liquid Substances 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
-
- 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
Definitions
- the present application relates to the technical field of household appliances, and in particular, to a cooking device, a control method of the cooking device, and a computer-readable storage medium.
- the cooking equipment in the related art cannot adjust the temperature of the cooking pot during the cooking process, so that it cannot meet the different demands of the user for the cooking temperature, which reduces the user experience.
- the present application aims to solve at least one of the technical problems existing in the prior art or related technologies.
- a first aspect of the present application provides a cooking apparatus.
- a second aspect of the present application also provides a control method of a cooking device.
- a third aspect of the present application also provides a computer-readable storage medium.
- a first aspect of the present application proposes a cooking device, comprising: a first pot body; a second pot body, disposed in the first pot body; and a temperature adjusting device, the temperature adjusting device is configured to adjust the second pot body The temperature of the body; a control device, the control device is connected with the temperature adjustment device, and the control device is configured to control the temperature adjustment device to adjust the temperature of the second pot body according to the operation instruction of the cooking equipment.
- the cooking equipment provided by the present application includes a first pot body, a second pot body, a temperature adjusting device and a control device.
- the second pot body is arranged in the first pot body, the second pot body is used for containing ingredients, and the temperature adjusting device is used for adjusting The temperature of the second pot body, wherein the control device controls the temperature adjustment device to adjust the temperature of the second pot body according to the operation command, and realizes the adjustment of the temperature of the second pot body under different operation commands, that is, the temperature adjustment device is cooking.
- the temperature of the second pot body is adjusted, so that the second pot body can both heat up and cool down, so that the temperature of the second pot body can be adjusted within a certain temperature range to meet the needs of users for different cooking temperatures .
- adjusting the temperature can achieve both heating and cooling.
- only one-way heating of the second pot can be achieved, and cooling needs to be achieved by natural cooling, that is, related technologies. It is impossible to adjust the temperature of the second pot body in the technology, but in the present application, the temperature of the second pot body can be adjusted within a certain temperature range by setting a temperature regulating device, which improves the cooling rate.
- the above-mentioned cooking device provided according to the present application may also have the following additional technical features:
- the temperature adjustment device includes: a refrigeration assembly, the refrigeration assembly is connected to the control device, and the refrigeration assembly is configured to cool the second pot body.
- the temperature adjustment device includes a refrigeration assembly, and the refrigeration assembly is connected to the control device for cooling the second pot body.
- the temperature adjustment device includes: a heating assembly, the heating assembly is connected to the control device, and the heating assembly is configured to heat the second pot body.
- the control device controls the heating assembly to realize the temperature rise of the second pot body, thereby realizing the cooking of the ingredients.
- the cooking device further includes: a temperature detection structure, the temperature detection structure is configured to detect the temperature value of the second pot body, and the temperature detection structure is attached to the outer side wall of the second pot body, Or the temperature detection structure extends into the second pot body; the timing structure, the timing structure is configured to time the running time of the cooking device.
- the cooking device further includes a temperature detection structure and a timing structure
- the temperature detection structure is used to detect the temperature value of the second pot body, so that the control device can adjust the temperature of the second pot body according to the temperature detection structure.
- the timing structure can perform timing in the reservation stage, and after the timing is over, enter the normal cooking procedure, that is, enter the heating stage.
- the refrigeration assembly includes: a refrigeration element, which is arranged between the first pot body and the second pot body;
- the indoor contains refrigerating liquid, the refrigerating part is arranged corresponding to the refrigerating chamber, and the refrigerating part is configured to cool the refrigerating chamber;
- the refrigeration assembly includes a refrigeration part, a refrigeration chamber and a cooling part, the refrigeration part refrigerates the refrigeration liquid in the refrigeration chamber to reduce the temperature, and then the cooling part realizes the refrigeration of the second pot body, thereby improving the refrigeration assembly of cooling capacity.
- the cooling part includes: an air supply channel, which is connected to the refrigerating chamber and the second pot body; a fan, the fan is arranged in the refrigerating chamber, and the fan passes through the air supply channel to the second pot body. internal air supply.
- the cooling part includes an air supply channel and a fan, the air supply channel is connected to the refrigeration chamber and the second pot body, and driven by the fan, the cold air in the refrigeration chamber is sent to the second pot body through the air supply channel, which is the first The ingredients in the second pot cool down.
- the cooling part further includes: a pump body, the pump body has a first inlet and a first outlet, the first inlet is communicated with the refrigerating chamber, and the pump body pumps the refrigerant in the refrigerating chamber through the first inlet.
- Refrigerating liquid cooling pipe, the cooling pipe is attached to the outer wall of the second pot body, the cooling pipe has a second inlet and a second outlet, the second inlet communicates with the first outlet, and the second outlet communicates with the refrigerating chamber.
- the cooling part includes a pump body and a cooling pipe, wherein the pump body is used for pumping the cooling liquid in the refrigerating chamber, and forms a flow path with the cooling pipe, so that the cooling liquid circulates in the cooling pipe, and then passes through the cooling pipe Refrigeration of the second pot is achieved.
- the refrigerating element is a first refrigerating sheet, and the cold end of the first refrigerating sheet is attached to the outer wall surface of the refrigerating chamber.
- the refrigerating element is the first refrigerating sheet, and based on the working principle of the Peltier effect, the refrigeration chamber can be refrigerated, so as to reduce the temperature of the second pot body, avoid the deterioration of the ingredients, and make the ingredients reach the maximum temperature at the end of cooking. The temperature at which the user can eat.
- the refrigerating element is an evaporator
- the cooking device further includes a heat exchange flow path
- the heat exchange flow path includes a compressor, a condenser and an evaporator
- the compressor, the evaporator and the condenser are connected in series .
- the refrigeration element is an evaporator, and a heat exchange flow path is formed by a compressor, an evaporator and a condenser, so as to realize the refrigeration of the refrigeration room, improve the refrigeration efficiency, and shorten the reduction of the food material to the temperature that the user can eat. required time.
- the refrigeration assembly includes a second refrigeration sheet, and the cold end of the second refrigeration sheet is attached to the outer wall surface of the second pot body.
- the refrigeration assembly includes a second refrigeration sheet, and the cold end of the second refrigeration sheet is directly attached to the outer wall surface of the second pot body, so that the second refrigeration sheet directly cools the second pot body and improves the refrigeration performance. efficiency.
- first cooling sheet and the second cooling sheet are both semiconductor cooling sheets.
- the cooking device further comprises: a cover body, and the cover body is covered on the opening of the second pot body.
- the cooking device further includes a cover body, the cover body is covered on the opening of the second pot body, and the opening or closing of the second pot body is realized by the opening and closing of the cover body, thereby improving the cooking efficiency during cooking, When not cooking, other impurities are prevented from falling into the second pot by the setting of the cover.
- a method for controlling a cooking device is also proposed, which is used for the cooking device as set forth in any one of the first aspects, the control method comprising: responding to an operation instruction; controlling the temperature adjustment device to adjust according to the operation instruction The temperature of the second pot.
- the temperature regulating device in response to the operation command, is controlled to adjust the temperature of the second pot body according to the operation command, so that the temperature of the second pot body can be adjusted within a certain range,
- the temperature of the second pot body can be controlled in different operation stages of the cooking device, so that the second pot body can be heated and cooled to meet different temperature requirements in different operation stages.
- the temperature adjustment device includes a cooling component and a heating component
- the operation instruction includes a cooking instruction
- the step of controlling the temperature adjustment device to adjust the temperature of the second pot according to the operation instruction specifically includes: according to the cooking instruction Turn on the heating assembly; obtain the temperature value of the second pot body; based on the temperature value reaching the first temperature threshold, turn off the heating assembly and control the refrigeration assembly to cool the second pot body.
- the temperature adjusting device includes a refrigeration component and a heating component.
- the heating component is turned on to heat the second pot body, so as to realize the cooking of the ingredients in the second pot body.
- the temperature in the body reaches the first temperature threshold, turn off the heating component, enter the stage of cooking the rice, and control the cooling component to cool the second pot, so that after the stage of cooking the rice, the temperature of the ingredients reaches the temperature that the user can eat, reducing The length of time for the food to cool.
- the step of controlling the refrigeration assembly to cool the second pot specifically includes: turning on the refrigeration assembly; controlling the refrigeration assembly to close based on the temperature value reaching the second temperature threshold; wherein the second temperature threshold less than the first temperature threshold.
- the process of cooling the second pot body specifically includes: turning on the refrigeration component, when the temperature value of the second pot body reaches the second temperature threshold, turning off the refrigeration component, and ending the cooking process, that is, the cooking process ends.
- the temperature of the ingredients at this time is the second temperature threshold, that is, the temperature at which the user can directly eat.
- the step of controlling the closing of the refrigeration assembly further includes: based on the temperature value reaching a third temperature threshold, turning on the heating assembly; based on the temperature value reaching the second temperature threshold, turning off the heating assembly and returning to the The step of acquiring the temperature value of the second pot body; wherein, the third temperature threshold value is smaller than the second temperature threshold value.
- the temperature value in the second pot body when the temperature value in the second pot body is reduced to the second temperature threshold value, it enters the heat preservation stage, so that the user can eat it at any time.
- the value will gradually decrease.
- the temperature value drops to the third temperature threshold, turn on the heating element for heating, and stop heating after heating to the second temperature threshold, so that the temperature of the ingredients in the second pot is maintained at the third temperature threshold to between the second temperature threshold.
- the refrigeration assembly includes a refrigeration part, a refrigeration chamber and a cooling part, the refrigeration part is configured to cool the refrigeration chamber, the cooling part communicates with the refrigeration chamber, and the cooling part is configured to cool the second pot The body is cooled, and the control method further includes: in response to the cooking instruction, turning on the cooling element.
- the cooling element after responding to the cooking instruction, the cooling element is turned on to cool the cooling chamber in advance, so that the cooling capacity is stored in the cooling chamber in advance, and the cooling efficiency is improved.
- the step of opening the refrigeration assembly specifically includes: opening the cooling part.
- the refrigeration element is turned on in advance to cool the refrigerating chamber in advance. After the temperature value reaches the first temperature threshold and the heating assembly is turned off, the cooling part can be directly turned on to realize the cooling of the second pot.
- the operation instruction includes a reservation instruction
- the step of controlling the temperature regulating device to adjust the temperature of the second pot according to the operation instruction specifically includes: controlling the refrigeration assembly to cool the second pot according to the reservation instruction.
- the reservation stage in response to the reservation instruction, the reservation stage is entered, and the refrigeration component is controlled to cool the second pot, so that the temperature value of the second pot is lowered below the ambient temperature, so that the The ingredients in the two pots can be stored in a low temperature environment to avoid the phenomenon of deterioration of the ingredients caused by prolonged soaking.
- the step of controlling the refrigeration assembly to cool the second pot specifically includes: turning on the refrigeration assembly, and acquiring the temperature value of the second pot; and controlling the refrigeration based on the temperature value reaching a fourth temperature threshold The component is turned off; based on the temperature value reaching the fifth temperature threshold, returning to the step of turning on the refrigeration component; wherein the fourth temperature threshold is less than the fifth temperature threshold.
- controlling the refrigeration of the second pot specifically includes: turning on the refrigeration assembly, and obtaining the temperature value of the second pot, and when the fourth temperature threshold is reached, controlling the refrigeration assembly to close, and after closing, due to The fourth temperature threshold is lower than the ambient temperature, so after the refrigeration assembly is turned off, the temperature of the second pot body will gradually rise.
- the refrigeration assembly is turned on again, and the above steps are repeated, The temperature value of the second pot is maintained between the fourth temperature threshold and the fifth temperature threshold.
- control method further includes: acquiring the running duration of the cooking device, and ending the scheduled running and cooking based on the running duration reaching a duration threshold.
- the operation duration of the cooking device is obtained, and when the operation duration reaches the duration threshold, the reservation stage ends and the cooking stage is entered, that is, the heating stage is entered.
- a computer-readable storage medium on which a computer program is stored, and when the computer program is executed by a processor, implements the control method of the cooking device as proposed in any one of the second aspect.
- the computer-readable storage medium provided by the third aspect of the present application includes the control method of the cooking device as proposed in any of the technical solutions of the second aspect, it has all the beneficial effects of the control method of the cooking device.
- FIG. 1 shows a schematic structural diagram of a cooking device according to an embodiment of the present application
- FIG. 2 shows a schematic structural diagram of a cooking device according to another embodiment of the present application
- FIG. 3 shows a temperature change curve diagram during the cooking process of the cooking device according to an embodiment of the present application
- FIG. 4 shows a schematic flowchart of a control method of a cooking device according to an embodiment of the present application
- Fig. 5 shows another schematic flowchart of a control method of a cooking device according to an embodiment of the present application
- FIG. 6 shows another schematic flowchart of a control method of a cooking device according to an embodiment of the present application
- FIG. 7 shows a schematic flowchart of a control method of a cooking device according to a specific embodiment of the present application.
- first pot body 104 second pot body, 106 temperature adjustment device, 108 control device, 110 refrigeration assembly, 112 heating assembly, 114 refrigeration part, 116 refrigeration room, 118 cooling part, 1180 air supply channel, 1182 fan, 1184 Pump body, 1186 cooling pipe, 120 cover body, 122 detection device, 124 temperature detection structure.
- the following describes a cooking apparatus, a control method for the cooking apparatus, and a storage medium according to some embodiments of the present application with reference to FIGS. 1 to 7 .
- the present application proposes a cooking device, comprising: a first pot body 102 , a second pot body 104 , a temperature adjusting device 106 and a control device 108 .
- the second pot body 104 is provided in the first pot body 102; the temperature adjustment device 106 is configured to adjust the temperature of the second pot body 104; the control device 108 is connected to the temperature adjustment device 106, and the control device 108 is configured to The temperature adjusting device 106 is controlled to adjust the temperature of the second pot body 104 according to the operation instruction of the cooking apparatus.
- the cooking apparatus includes a first pot body 102, a second pot body 104, a temperature adjusting device 106 and a control device 108.
- the second pot body 104 is arranged in the first pot body 102, and the second pot body 104 is used for containing
- the temperature adjustment device 106 is used to adjust the temperature of the second pot body 104
- the control device 108 controls the temperature adjustment device 106 to adjust the temperature of the second pot body 104 according to the operation instruction, and realizes the adjustment of the second pot body under different operation instructions.
- Adjustment of the temperature of the body 104 that is, the temperature adjustment device 106 adjusts the temperature of the second pot body 104 during the cooking process, so that the second pot body 104 can be heated and cooled, so that the temperature of the second pot body 104 can be adjusted. It can be adjusted within a certain temperature range to meet the needs of users for different cooking temperatures.
- adjusting the temperature can realize both heating and cooling.
- only one-way heating of the second pot body 104 can be achieved, and cooling needs to be achieved by natural cooling, that is, In the related art, it is impossible to adjust the temperature of the second pot body 104, but in the present application, by setting the temperature adjusting device 106, the temperature of the second pot body 104 can be adjusted within a certain temperature range, thereby increasing the cooling rate.
- the cooking process of the cooking device includes a reservation stage, a heating stage, a boiling stage and a rice stewing stage.
- the operation instruction includes a reservation instruction and a cooking instruction.
- the cooking device enters the reservation stage, and the control device 108 controls the temperature adjustment device 106 to cool the second pot body 104, so that the temperature of the second pot body 104 is lowered to the ambient temperature Below, in order to realize the cooling treatment of the ingredients before cooking to avoid the deterioration of the ingredients, after the reservation stage is over, the heating stage is entered, and then the boiling stage and the stewing stage are entered.
- the control device 108 controls the temperature adjusting device 106 to cool the second pot body 104 after entering the stage of cooking rice, so that the temperature of the cooked ingredients after the stage of cooking rice is the temperature that can be eaten by the user.
- the cooking device Under the cooking instruction, the cooking device enters the heating stage, and the control device 108 controls the temperature regulating structure to heat up the second pot body 104 until it enters the boiling stage. In the boiling stage, when the temperature of the second pot body 104 reaches the preset temperature , stop heating the second pot body 104 and enter the stage of cooking the rice. At the same time, the control device 108 controls the temperature adjusting device 106 to lower the temperature of the second pot body 104 in the stage of cooking the rice, so that after the stage of cooking the rice, the cooked ingredients are It can reach the temperature that the user can eat, which greatly shortens the cooking time and the user's waiting time, and avoids the user to eat high-temperature ingredients and cause health problems.
- the cooking device may also not set the reservation stage, cook after receiving the cooking instruction, and cool the ingredients in the stage of cooking the rice.
- the cooking device further includes a stage of keeping warm, so that the temperature in the second pot body 104 is maintained at a set temperature, so that the user can eat at any time.
- the temperature of the ingredients has been adjusted to a temperature that can be eaten by the user.
- the embodiment proposed in the present application greatly shortens the length of the ingredients. The length of time to cool down, and how long users wait.
- Embodiment 2 is a diagrammatic representation of Embodiment 1:
- the temperature adjustment device 106 includes: a refrigeration assembly 110 , and the refrigeration assembly 110 is connected to the control device 108 for cooling The assembly 110 is configured to cool the second pot 104 .
- the temperature adjustment device 106 includes a refrigeration assembly 110 , and the refrigeration assembly 110 is connected to the control device 108 for cooling the second pot body 104 .
- control device 108 controls the refrigeration component 110 to cool the second pot body 104, so as to realize the cooling process of the ingredients before cooking and avoid the deterioration of the ingredients.
- control device 108 controls the cooling assembly 110 to cool the second pot body 104 during the rice cooking stage.
- control device 108 controls the cooling component 110 to cool the second pot body 104 during the cooking stage, so that the temperature of the ingredients after cooking is the temperature that the user can eat .
- the temperature adjusting device 106 includes: a heating component 112 , the heating component 112 is connected to the control device 108 , and the heating component 112 is configured to heat the second pot body 104 .
- control device 108 controls the heating assembly 112 to realize the temperature rise of the second pot body 104, thereby realizing the cooking of the ingredients.
- control device 108 controls the heating assembly 112 to heat the second pot body 104 , so as to realize the cooking of the ingredients in the second pot body 104 .
- the cooking apparatus further includes: a temperature detection structure 124, the temperature detection structure 124 is configured to detect the temperature value of the second pot body 104, and the temperature detection structure 124 is attached to the second pot body 104, or the temperature detection structure 124 extends into the second pot body 104; the timing structure, the timing structure is configured to time the running time of the cooking device.
- the cooking apparatus further includes a temperature detection structure 124 and a timing structure.
- the temperature detection structure 124 is used to detect the temperature value of the second pot body 104 , so that the control device 108 can adjust the second pot body according to the temperature detection structure 124 104 temperature.
- the timing structure can perform timing in the reservation stage, and after the timing is over, enter the normal cooking procedure, that is, enter the heating stage.
- the detection device 122 in FIG. 1 is integrated with a timing structure and a temperature detection structure, which can not only be used to detect the temperature of the second pot body 104 , but also be used for timing in the reservation stage.
- the user can set the reservation time according to the actual situation, so as to determine the reservation duration threshold, and enter the heating stage after the duration of the reservation operation reaches the duration threshold.
- the refrigeration assembly 110 includes: a refrigeration element 114 , a refrigeration chamber 116 and a cooling part 118 .
- the refrigeration element 114 is provided between the first pot body 102 and the second pot body 104; the refrigeration chamber 116 is provided between the first pot body 102 and the second pot body 104, and the refrigeration chamber 116 is filled with refrigerating liquid,
- the refrigerating part 114 is disposed corresponding to the refrigerating chamber 116 , and the refrigerating part 114 is configured to cool the refrigerating chamber 116 ;
- the refrigeration assembly 110 includes a refrigeration part 114 , a refrigeration chamber 116 and a cooling part 118 .
- the refrigeration part 114 refrigerates the refrigeration liquid in the refrigeration chamber 116 to reduce its temperature, and then the cooling part 118 realizes the cooling of the second pot.
- the cooling of the body 104 increases the cooling capacity of the cooling assembly 110 .
- the cooling part 118 may be a water circulation structure or an air circulation structure.
- the refrigerant liquid is water.
- the cooling element 114 is turned on to cool the cooling chamber 116 in advance, which improves the cooling efficiency and shortens the cooling time.
- Embodiment 4 is a diagrammatic representation of Embodiment 4:
- the cooling part 118 includes: an air supply channel 1180 , and the air supply channel 1180 communicates with the refrigerating chamber 116 and the second pot body 104; the fan 1182, the fan 1182 is arranged in the refrigerating chamber 116, and the fan 1182 supplies air to the inside of the second pot body 104 through the air supply channel 1180.
- the cooling part 118 includes an air supply channel 1180 and a fan 1182.
- the air supply channel 1180 communicates with the refrigeration chamber 116 and the second pot body 104. Driven by the fan 1182, the cold air in the refrigeration chamber 116 passes through the air supply channel 1180 is sent to the second pot body 104 to cool the ingredients in the second pot body 104 .
- the refrigerating chamber 116 has a cavity, the refrigerant liquid is accommodated in a part of the cavity, the fan 1182 is arranged in another part of the cavity, and communicates with the air supply passage 1180, so as to discharge the cold air in the refrigerating chamber 116 to the first inside the second pot body 104 .
- the cooking device further includes an air inlet and an air outlet, the air inlet is connected to the upper space of the refrigerating chamber 116, and the air outlet is connected to the second pot body 104, so that the airflow and the ingredients discharged into the second pot body 104 through the air supply passage 1180 After heat exchange, the second pot body 104 is discharged through the air outlet.
- Embodiment 5 is a diagrammatic representation of Embodiment 5:
- the cooling part 118 further includes: a pump body 1184 , and the pump body 1184 has a first inlet and a second One outlet, the first inlet is communicated with the refrigerating chamber 116, the pump body 1184 pumps the refrigerating liquid in the refrigerating chamber 116 through the first inlet; the cooling pipe 1186 is attached to the outer wall of the second pot body 104, The cooling pipe 1186 has a second inlet and a second outlet, the second inlet communicates with the first outlet, and the second outlet communicates with the refrigeration chamber 116 .
- the cooling part 118 includes a pump body 1184 and a cooling pipe 1186, wherein the pump body 1184 is used for pumping the refrigerant liquid in the refrigerating chamber 116, and forms a flow path with the cooling pipe 1186, so that the refrigerant liquid is cooled in the cooling chamber 1186.
- the pipe 1186 circulates inside, and the cooling pipe 1186 further realizes the cooling of the second pot body 104 .
- the pump body 1184 communicates with the refrigeration chamber 116 through a water pumping pipe, the pump body 1184 communicates with the cooling pipe 1186 through a water inlet pipe, and the cooling pipe 1186 communicates with the refrigeration chamber 116 through a water return pipe.
- Embodiment 6 is a diagrammatic representation of Embodiment 6
- the cooling element 114 is a first cooling sheet, and the cold end of the first cooling sheet is attached to the cooling chamber 116 on the outer wall.
- the refrigerating element 114 is the first refrigerating sheet, and based on the working principle of the Peltier effect, the refrigerating chamber 116 can be refrigerated, so as to reduce the temperature of the second pot body 104, and avoid the deterioration of the ingredients and when the cooking is finished. Bring the ingredients to a temperature that the user can eat.
- the refrigeration element 114 is an evaporator
- the cooking device further includes a heat exchange flow path
- the heat exchange flow path includes a compressor, a condenser and an evaporator
- the compressor, the evaporator and the condenser are connected in series .
- the refrigerating element 114 is an evaporator, and a heat exchange flow path is formed by a compressor, an evaporator and a condenser, so as to realize the refrigeration of the refrigerating chamber 116, improve the refrigeration efficiency, and shorten the time of reducing the food materials to the edible ones for users. temperature for the time required.
- Embodiment 7 is a diagrammatic representation of Embodiment 7:
- the cooling assembly 110 includes a second cooling sheet, and the cold end of the second cooling sheet is attached to the outer wall surface of the second pot body 104 .
- the refrigeration assembly 110 includes a second refrigeration sheet, and the cold end of the second refrigeration sheet is directly attached to the outer wall surface of the second pot body 104, so that the second refrigeration sheet directly cools the second pot body 104, Improved cooling efficiency.
- first cooling sheet and the second cooling sheet are both semiconductor cooling sheets.
- the cooking apparatus further includes: a cover body 120 , and the cover body 120 covers the opening of the second pot body 104 .
- the cooking device further includes a cover body 120, the cover body 120 is covered on the opening of the second pot body 104, and the opening or closing of the second pot body 104 is realized by the opening and closing of the cover body 120, and then the second pot body 104 is opened or closed during cooking
- the setting of the cover body 120 can prevent other impurities from falling into the second pot body 104 when it is not cooking.
- the cooking device further includes: a heat dissipation part, and the heat dissipation part is connected to the hot end of the second cooling sheet.
- the cooking device further includes a heat dissipation portion, which is connected to the hot end of the second cooling fin, and is used to dissipate heat from the hot end of the second cooling fin, and then conduct the heat generated by the hot end to the second pot body 104 . Outside, to ensure the cooling effect of the second cooling sheet.
- the cooling part includes a cooling fan and a cooling fin, the cooling fin is attached to the hot end of the second cooling fin, the cooling fan is arranged corresponding to the cooling fin, and the heat of the hot end is transferred to the cooling fin, and the cooling fan is suitable for dissipating the heat of the cooling fin. Lead out of the second pot body 104 .
- Embodiment 8 is a diagrammatic representation of Embodiment 8
- a method for controlling a cooking device is also proposed, which is used for the cooking device as set forth in any one of the first aspects.
- FIG. 4 a schematic flowchart of a control method of a cooking device according to an embodiment of the present application is shown, and the control method includes:
- Step 402 in response to the running instruction
- Step 404 Control the temperature adjusting device to adjust the temperature of the second pot according to the operation instruction.
- the temperature regulating device in response to the operation command, is controlled to adjust the temperature of the second pot body according to the operation command, so that the temperature of the second pot body can be adjusted within a certain range,
- the temperature of the second pot body can be controlled in different operation stages of the cooking device, so that the second pot body can be heated and cooled to meet different temperature requirements in different operation stages.
- the running instruction includes a reservation instruction and a cooking instruction.
- the cooking equipment enters the reservation stage, and the control device controls the temperature adjustment device to cool the second pot body, so as to realize the cooling treatment of the ingredients before cooking and avoid the deterioration of the ingredients.
- the control device controls the temperature adjusting device to cool down the second pot, so that the temperature of the cooked ingredients after the stage of cooking the rice is the temperature that the user can eat.
- the cooking equipment Under the cooking instruction, the cooking equipment enters the heating stage, and the control device controls the temperature regulating structure to heat up the second pot body until it enters the boiling stage. In the boiling stage, when the temperature of the second pot body reaches the preset temperature, it stops heating the second pot body. The second pot body is heated and enters the stage of cooking the rice. At the same time, the control device controls the temperature regulating device to cool down the second pot body in the stage of cooking the rice, so that after the stage of cooking the rice, the cooked ingredients can reach the level that the user can eat.
- the temperature greatly shortens the cooking time and the waiting time of the user, that is, under the cooking instruction, the cooking device enters the heating stage, the boiling stage and the rice stewing stage in sequence.
- Embodiment 9 is a diagrammatic representation of Embodiment 9:
- FIG. 5 a schematic flowchart of a control method of a cooking device according to an embodiment of the present application is shown, and the control method includes:
- Step 502 in response to a cooking instruction
- Step 504 Turn on the heating assembly according to the cooking instruction
- Step 506 Obtain the temperature value of the second pot
- Step 508 Determine whether the temperature value reaches the first temperature threshold, if so, go to Step 510, if not, return to Step 506;
- Step 510 Turn off the heating assembly and control the cooling assembly to cool the second pot.
- the temperature adjusting device includes a refrigeration component and a heating component
- the operation instruction includes a cooking instruction
- the temperature adjusting device includes a cooling component and a heating component.
- the heating component is turned on to heat the second pot body, so as to realize the cooking of the ingredients in the second pot body.
- the temperature in the body reaches the first temperature threshold, turn off the heating component, enter the stage of cooking the rice, and control the cooling component to cool the second pot, so that after the stage of cooking the rice, the temperature of the ingredients reaches the temperature that the user can eat, reducing the The length of time for the food to cool.
- the heating stage After receiving the cooking instruction, enter the heating stage, and enter the boiling stage after the heating stage ends.
- the temperature value of the second pot body reaches the first temperature threshold, at this time, the heating assembly is turned off, and the rice stew stage is entered. And turn on the cooling unit to cool down.
- step 510 the step of controlling the refrigeration component to cool the second pot specifically includes: turning on the refrigeration component; controlling the refrigeration component to close based on the temperature value reaching the second temperature threshold; wherein the second temperature threshold is less than the first temperature threshold.
- the process of cooling the second pot body specifically includes: turning on the refrigeration component, when the temperature value of the second pot body reaches the second temperature threshold, turning off the refrigeration component, and ending the cooking process, that is, the cooking process ends , the temperature of the ingredients at this time is the second temperature threshold, that is, the temperature at which the user can directly eat.
- the stage of cooking rice may be ended after a period of time, so as to improve the taste of the ingredients.
- the second temperature threshold is set as required, and further, the second temperature threshold is less than or equal to 65°C.
- the step of controlling the closing of the refrigeration component further includes: based on the temperature value reaching a third temperature threshold, turning on the heating component; based on the temperature value reaching the second temperature threshold, turning off the heating component and returning to acquiring the temperature value of the second pot body step; wherein, the third temperature threshold is smaller than the second temperature threshold.
- the heat preservation stage is entered, so that the user can eat at any time.
- the temperature of the second pot body The value will gradually decrease.
- the temperature value drops to the third temperature threshold, turn on the heating element for heating, and stop heating after heating to the second temperature threshold, so that the temperature of the ingredients in the second pot is maintained at the third temperature threshold to between the second temperature threshold.
- the third temperature threshold is set as required, and further, the third temperature threshold is greater than or equal to 55°C and less than 65°C.
- the refrigerating assembly includes a refrigerating part, a refrigerating chamber and a cooling part, the refrigerating part is configured to refrigerate the refrigerating chamber, the cooling part is communicated with the refrigerating chamber, the cooling part is configured to refrigerate the second pot body, and the control method further includes: In response to the cooking instruction, the cooling element is turned on.
- the refrigerating element after responding to the cooking instruction, the refrigerating element is turned on to cool the refrigerating chamber in advance, so that the cooling capacity is stored in the refrigerating chamber in advance, and the cooling efficiency is improved.
- the cooling element may be turned on before the heating assembly is turned on, and the cooling element may also be turned on during the process of heating the second pot by the heating assembly.
- step of turning on the refrigeration assembly specifically includes: turning on the cooling part.
- the refrigerating element is turned on in advance to cool the refrigerating chamber in advance. After the temperature value reaches the first temperature threshold and the heating assembly is turned off, the cooling part can be directly turned on to realize the cooling of the second pot.
- the cooling part includes a fan and an air supply channel, and opening the cooling part specifically includes opening the fan.
- the cooling part includes a pump body and a cooling pipe, and opening the cooling part specifically includes opening the pump body.
- FIG. 6 a schematic flowchart of a control method of a cooking device according to an embodiment of the present application is shown, and the control method includes:
- Step 602 Respond to the reservation instruction
- Step 604 control the refrigeration component to cool the second pot according to the reservation instruction
- Step 606 Obtain the running time of the cooking device
- Step 608 Determine whether the running duration has reached the duration threshold, if not, return to Step 606, and if so, proceed to Step 610;
- Step 610 End the scheduled operation and cook.
- the reservation stage in response to the reservation instruction, the reservation stage is entered, and the refrigeration component is controlled to cool the second pot, so that the temperature value of the second pot is lowered below the ambient temperature, so that the The ingredients in the two pots can be stored in a low temperature environment to avoid the phenomenon of deterioration of the ingredients caused by prolonged soaking.
- the operation duration of the cooking device is obtained.
- the reservation stage ends and the cooking stage is entered, that is, the heating stage is entered.
- control process in the cooking stage is the same as the above-mentioned procedure after responding to the cooking instruction.
- the refrigeration component is also controlled to cool down the second pot body, so that the temperature value of the second pot body will resist the second temperature threshold, so that The temperature that can be eaten by the user is reached after the stewed rice is finished.
- the step of controlling the refrigeration assembly to cool the second pot specifically includes: turning on the refrigeration assembly and obtaining the temperature value of the second pot; controlling the refrigeration assembly to turn off based on the temperature value reaching a fourth temperature threshold; Five temperature thresholds, returning to the step of turning on the refrigeration assembly; wherein the fourth temperature threshold is smaller than the fifth temperature threshold.
- controlling the cooling of the second pot specifically includes: turning on the cooling assembly, and acquiring the temperature value of the second pot, and when the fourth temperature threshold is reached, controlling the cooling assembly to turn off, after turning off due to The fourth temperature threshold is lower than the ambient temperature, so after the refrigeration assembly is turned off, the temperature of the second pot body will gradually rise.
- the temperature of the second pot body rises to the fifth temperature threshold, the refrigeration assembly is turned on again, and the above steps are repeated, The temperature value of the second pot is maintained between the fourth temperature threshold and the fifth temperature threshold.
- the fourth temperature threshold and the fifth temperature threshold are set as needed. Further, the fourth temperature threshold is less than or equal to 10°C, and the fifth temperature threshold is less than or equal to 15°C and greater than 10°C.
- the first temperature threshold is greater than the second temperature threshold
- the second temperature threshold is greater than the third temperature threshold
- the third temperature threshold is greater than the fifth temperature threshold
- the fifth temperature threshold is greater than the fourth temperature threshold
- the second temperature threshold is lower than the ambient temperature.
- the cooking apparatus includes a first pot body 102 , a second pot body 104 , a temperature adjusting device 106 and a control device 108 , and the second pot body 104 is provided on the first pot body 104 .
- the temperature adjusting device 106 is configured to adjust the temperature of the second pot body 104
- the control device 108 is connected to the temperature adjusting device 106
- the control device 108 is configured to control the temperature adjusting device 106 according to the operation instruction of the cooking equipment The temperature of the second pot body 104 is adjusted.
- the temperature adjustment device 106 includes a refrigeration assembly 110 and a heating assembly 112 to adjust the temperature of the second pot body 104. Specifically, the temperature adjustment device 106 can adjust the temperature of the second pot body 104 between -5°C and 100°C.
- the refrigeration component 110 is a semiconductor refrigeration chip or a compressor refrigeration system.
- the second pot body 104 is a rotating body with an upward opening, and at least a part of the heating assembly 112 is in contact with the second pot body 104 for heating the second pot body 104 .
- the cooking apparatus further includes a cover body 120 , and the cover body 120 covers the opening of the second pot body 104 .
- the cooking apparatus further includes a temperature detection structure 124 and a timing structure for detecting the cooking process parameters of the second pot body 104 .
- the cooking device can control the temperature of the second pot body 104 in different cooking stages, so that the temperature of the second pot body 104 can be both higher and lower than the ambient temperature.
- the cooking device has a reservation stage, a heating stage, a boiling stage, a rice stewing stage and a heat preservation stage.
- the cooking device can adjust the temperature of the second pot body 104 in different cooking stages.
- the reservation stage During operation, the reservation function is executed in response to the reservation instruction, and the refrigeration component 110 of the temperature adjustment device 106 works to reduce the temperature in the second pot body 104 to the set value, and detects the operation time of the reservation stage. After a set period of time, the reservation operation ends, and the cooking stage is entered, so that in the reservation stage, the ingredients can be stored in a lower environment to avoid deterioration, and the cooling treatment of the ingredients before cooking is realized.
- the temperature of the food is generally between 90°C and 100°C, which is unfavorable for direct consumption. Therefore, during the cooking process, the temperature detection structure 124 obtains the temperature value of the cooking process. When the temperature value reaches the first When the temperature is at the threshold value, the temperature regulating device 106 is controlled to cool the second pot body 104, and the temperature of the second pot body 104 is lowered to the set temperature value. Compared with natural cooling, the present application greatly reduces the cooling time of the ingredients, achieving Fast cooling of food. Wherein, the first temperature threshold is set as required.
- the control device 108 is provided on the cover body 120
- the temperature detection structure 124 is provided on the cover body 120
- the refrigeration assembly 110 includes a refrigeration part 114 , a refrigeration chamber 116 and a cooling part 118 .
- the refrigeration part 114 is provided between the first pot body 102 and the second pot body 104 ; the refrigeration chamber 116 is provided between the first pot body 102 and the second pot body Between 104 and 104, the refrigerating chamber 116 is filled with refrigerating liquid, the refrigerating part 114 is arranged corresponding to the refrigerating chamber 116, and the refrigerating part 114 is configured to cool the refrigerating chamber 116; the cooling part 118 is communicated with the refrigerating chamber 116, and the cooling part 118 is configured as The second pot body 104 is cooled.
- the cooling part 118 includes a water circulation assembly and an air circulation assembly.
- the air circulation assembly includes an air supply channel 1180 and a fan 1182.
- the air supply channel 1180 is connected to the refrigeration chamber 116 and the second pot body 104; the fan 1182 is provided in the refrigeration chamber 116. , and the fan 1182 supplies air to the inside of the second pot body 104 through the air supply channel 1180 .
- the water circulation assembly includes a pump body 1184 and a cooling pipe 1186, the pump body 1184 has a first inlet and a first outlet, the first inlet is communicated with the refrigerating chamber 116, and the pump body 1184 pumps the refrigerating liquid in the refrigerating chamber 116 through the first inlet;
- the cooling pipe 1186 is attached to the outer wall of the second pot body 104 .
- the cooling pipe 1186 has a second inlet and a second outlet, the second inlet communicates with the first outlet, and the second outlet communicates with the refrigeration chamber 116 .
- the cooking equipment includes an electric rice cooker, an electric pressure cooker, and the like.
- FIG. 7 a schematic flowchart of a control method of a cooking device according to a specific embodiment of the present application is shown, and the control method includes:
- Step 702 Turn on the cooling element and the heating assembly in response to the cooking instruction and according to the cooking instruction;
- Step 704 Obtain the temperature value of the second pot
- Step 706 Determine whether the temperature value reaches the first temperature threshold, if so, go to Step 708, if not, return to Step 704;
- Step 708 Turn off the heating assembly and turn on the pump body or fan
- Step 710 Obtain the temperature value of the second pot
- Step 712 Determine whether the temperature value reaches the second temperature threshold, if so, go to Step 714, if not, return to Step 710;
- Step 714 Control the temperature value to be maintained between the second temperature threshold and the third temperature threshold.
- the refrigerating element when a cooking instruction is received, before or during the operation of the heating component of the cooking device, the refrigerating element is controlled to start working to cool the refrigerating chamber, so that the temperature of the air or refrigerating liquid in the refrigerating chamber is lowered to the ambient temperature Below the temperature, and after the heating assembly is finished, turn on the pump body or fan, and cool the inner surface or outer surface of the second pot body through the low-temperature air or low-temperature liquid in the refrigeration chamber. cooling efficiency.
- step 714 specifically includes: controlling the cooling assembly to be turned off; obtaining the temperature value of the second pot body; turning on the heating assembly based on the temperature value reaching the third temperature threshold; turning off the heating assembly and returning to the The steps of obtaining the temperature value of the second pot.
- Embodiment 12 is a diagrammatic representation of Embodiment 12
- a computer-readable storage medium on which a computer program is stored, and when the computer program is executed by a processor, implements the control method of the cooking device as proposed in any one of the second aspect.
- the computer-readable storage medium provided by the third aspect of the present application includes the control method for a cooking device provided in any of the embodiments of the second aspect, it has all the beneficial effects of the control method for the cooking device.
- the term “plurality” refers to two or more, unless expressly defined otherwise.
- the terms “installed”, “connected”, “connected”, “fixed”, etc. should be understood in a broad sense.
- “connected” may be a fixed connection, a detachable connection, or an integral connection;
- “connected” may be a Directly connected or indirectly connected through an intermediary.
- the specific meanings of the above terms in this application can be understood according to specific situations.
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
一种烹饪设备、烹饪设备的控制方法和存储介质，烹饪设备包括：第一锅体（102）；第二锅体（104），设于第一锅体（102）内；调温装置（106），被配置为调节第二锅体（104）的温度；控制装置（108），与调温装置（106）相连接，控制装置（108）被配置为根据烹饪设备的运行指令控制调温装置（106）调节第二锅体（104）的温度。控制装置（108）根据运行指令控制调温装置（106）调节第二锅体（104）的温度，在不同的运行指令下实现对第二锅体（104）的温度的调节，也就是调温装置（106）在烹饪过程中对第二锅体（104）的温度进行调节，使得第二锅体（104）既能够升温又能够降温，从而使得第二锅体（104）的温度在一定的温度范围内可调节，满足了用户对不同烹饪温度的需求。
Description
本申请要求于2020年09月30日提交到中国国家知识产权局、申请号为“202011066384.9”、申请名称为“烹饪设备、烹饪设备的控制方法和存储介质”的中国专利申请的优先权、于2020年09月30日提交到中国国家知识产权局、申请号为“202022210615.0”、申请名称为“烹饪设备”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
本申请涉及家用电器技术领域，具体而言，涉及一种烹饪设备、一种烹饪设备的控制方法和一种计算机可读存储介质。
目前，相关技术中的烹饪设备，在烹饪过程中不能对烹饪锅的温度进行调节，从而并不能满足用户对烹饪温度的不同需求，降低了用户的使用体验。
发明内容
本申请旨在至少解决现有技术或相关技术中存在的技术问题之一。
为此，本申请的第一方面提供了一种烹饪设备。
本申请的第二方面还提供了一种烹饪设备的控制方法。
本申请的第三方面还提供了一种计算机可读存储介质。
有鉴于此，本申请的第一方面提出了一种烹饪设备，包括：第一锅体；第二锅体，设于第一锅体内；调温装置，调温装置被配置为调节第二锅体的温度；控制装置，控制装置与调温装置相连接，控制装置被配置为根据烹饪设备的运行指令控制调温装置调节第二锅体的温度。
本申请提供的烹饪设备包括第一锅体、第二锅体、调温装置和控制装置，第二锅体设置在第一锅体内，第二锅体用于盛装食材，调温装置用于调节第二锅体的温度，其中，控制装置根据运行指令控制调温装置调节第二锅体的温度，在不同的运行指令下实现对第二锅体的温度的调节，也就是调温装置在烹饪过 程中对第二锅体的温度进行调节，使得第二锅体既能够升温又能够降温，从而使得第二锅体的温度在一定的温度范围内可调节，满足了用户对不同烹饪温度的需求。
可以理解的是，对温度进行调节，也就是既可以实现升温又可以实现降温，相关技术中，只能实现对第二锅体的单向加热，需要通过自然冷却的方式实现降温，也即相关技术中不能实现对第二锅体的温度的调节，而本申请通过设置调温装置，使得第二锅体的温度在一定的温度范围内可调，提高了降温的速率。
根据本申请提供的上述的烹饪设备，还可以具有以下附加技术特征：
在上述技术方案中，进一步地，调温装置包括：制冷组件，制冷组件与控制装置相连接，制冷组件被配置为对第二锅体制冷。
在该技术方案中，调温装置包括制冷组件，制冷组件与控制装置相连接用于对第二锅体降温。
在上述任一技术方案中，进一步地，调温装置包括：加热组件，加热组件与控制装置相连接，加热组件被配置为对第二锅体加热。
在该技术方案中，在烹饪过程中，控制装置控制加热组件，实现对第二锅体的升温，进而实现对食材的烹饪。
在上述任一技术方案中，进一步地，烹饪设备还包括：温度检测结构，温度检测结构被配置为检测第二锅体的温度值，温度检测结构贴合在第二锅体的外侧壁上，或温度检测结构伸入第二锅体内；计时结构，计时结构被配置为对烹饪设备的运行时长计时。
在该技术方案中，烹饪设备还包括温度检测结构和计时结构，温度检测结构用于检测第二锅体的温度值，从而控制装置能够根据温度检测结构来调节第二锅体的温度。计时结构能够在预约阶段进行计时，在计时结束后，进入正常的烹饪程序，也即进入升温阶段。
在上述任一技术方案中，进一步地，制冷组件包括：制冷件，设于第一锅体和第二锅体之间；制冷室，设于第一锅体和第二锅体之间，制冷室内盛装有制冷液，制冷件对应制冷室设置，制冷件被配置为对制冷室制冷；冷却部，冷却部与制冷室相连通，冷却部被配置为对第二锅体制冷。
在该技术方案中，制冷组件包括制冷件、制冷室和冷却部，制冷件对制冷室内的制冷液制冷，使其温度降低，然后通过冷却部实现对第二锅体的制冷，提升了制冷组件的制冷量。
在上述任一技术方案中，进一步地，冷却部包括：送风通道，送风通道连通制冷室和第二锅体；风机，风机设于制冷室内，且风机通过送风通道向第二锅体的内部送风。
在该技术方案中，冷却部包括送风通道和风机，送风通道连通制冷室和第二锅体，通过风机的驱动，制冷室内的冷空气通过送风通道送至第二锅体内，为第二锅体内的食材降温。
在上述任一技术方案中，进一步地，冷却部还包括：泵体，泵体具有第一进口和第一出口，第一进口与制冷室相连通，泵体通过第一进口泵取制冷室内的制冷液；冷却管，冷却管贴合在第二锅体的外壁面上，冷却管具有第二进口和第二出口，第二进口与第一出口相连通，第二出口与制冷室相连通。
在该技术方案中，冷却部包括泵体和冷却管，其中，泵体用于泵取制冷室内的制冷液，并与冷却管形成流路，以使制冷液在冷却管内流通，进而通过冷却管实现对第二锅体的制冷。
在上述任一技术方案中，进一步地，制冷件为第一制冷片，第一制冷片的冷端贴合在制冷室的外壁面上。
在该技术方案中，制冷件为第一制冷片，基于帕尔贴效应的工作原理，实现对制冷室的制冷，以降低第二锅体的温度，避免食材变质以及在烹饪结束时使食材达到用户能食用的温度。
在上述任一技术方案中，进一步地，制冷件为蒸发器，烹饪设备还包括换热流路，换热流路包括压缩机、冷凝器和蒸发器，压缩机、蒸发器和冷凝器串联连接。
在该技术方案中，制冷件为蒸发器，通过压缩机、蒸发器和冷凝器构成换热流路，实现对制冷室的制冷，提高了制冷效率，缩短了将食材降至用户能够食用的温度所需的时长。
在上述任一技术方案中，进一步地，制冷组件包括第二制冷片，第二制 冷片的冷端贴合在第二锅体的外壁面上。
在该技术方案中，制冷组件包括第二制冷片，将第二制冷片的冷端直接贴在第二锅体的外壁面上，使得第二制冷片直接对第二锅体制冷，提高了制冷效率。
可以理解的是，第一制冷片和第二制冷片均为半导体制冷片。
在上述任一技术方案中，进一步地，烹饪设备还包括：盖体，盖体盖设在第二锅体的开口上。
在该技术方案中，烹饪设备还包括盖体，盖体盖设在第二锅体的开口上，通过盖体的开合实现第二锅体的打开或关闭，进而在烹饪时提高烹饪效率，在未烹饪时，通过盖体的设置避免第二锅体内落入其他杂质。
根据本申请的第二方面，还提出了一种烹饪设备的控制方法，用于如第一方面任一项提出的烹饪设备，控制方法包括：响应于运行指令；根据运行指令控制调温装置调节第二锅体的温度。
本申请第二方面提供的烹饪设备的控制方法，响应于运行指令，根据运行指令控制调温装置对第二锅体的温度进行调节，使得第二锅体的温度在一定的范围内可调，从而在烹饪设备的不同运行阶段实现对第二锅体温度的控制，使得第二锅体既能够升温又能够降温，满足不同运行阶段的不同温度需求。
可以理解的是，对温度进行调节，也就是既可以实现升温又可以实现降温，从而使得第二锅体的温度在一定的温度范围内可调。
在上述任一技术方案中，进一步地，调温装置包括制冷组件和加热组件，运行指令包括烹饪指令，根据运行指令控制调温装置调节第二锅体的温度的步骤，具体包括：根据烹饪指令开启加热组件；获取第二锅体的温度值；基于温度值达到第一温度阈值，关闭加热组件并控制制冷组件对第二锅体制冷。
在该技术方案中，调温装置包括制冷组件和加热组件，在接收到烹饪指令后，开启加热组件，对第二锅体进行加热，以实现对第二锅体内食材的烹饪，当第二锅体内的温度值达到第一温度阈值时，关闭加热组件，进入焖饭阶段，并控制制冷组件对第二锅体制冷，使得在焖饭阶段结束后， 食材的温度达到用户能够食用的温度，减少了食材冷却的时长。
在上述任一技术方案中，进一步地，控制制冷组件对第二锅体制冷的步骤，具体包括：开启制冷组件；基于温度值达到第二温度阈值，控制制冷组件关闭；其中，第二温度阈值小于第一温度阈值。
在该技术方案中，对第二锅体降温的过程具体包括，开启制冷组件，当第二锅体的温度值达到第二温度阈值时，关闭制冷组件，结束焖饭程序，也即烹饪过程结束，此时的食材温度为第二温度阈值，也即用户能直接食用的温度。
在上述任一技术方案中，进一步地，控制制冷组件关闭的步骤之后，还包括：基于温度值达到第三温度阈值，开启加热组件；基于温度值达到第二温度阈值，关闭加热组件并返回至获取第二锅体的温度值的步骤；其中，第三温度阈值小于第二温度阈值。
在该技术方案中，当第二锅体内的温度值降低至第二温度阈值后，进入保温阶段，以便于用户随时食用，在保温阶段，由于没有加热组件的加热，因此第二锅体的温度值会逐渐下降，当温度值降低至第三温度阈值后，开启加热组件进行加热，并加热至第二温度阈值后停止加热，以使第二锅体内的食材的温度维持在第三温度阈值至第二温度阈值之间。
在上述任一技术方案中，进一步地，制冷组件包括制冷件、制冷室和冷却部，制冷件被配置为对制冷室制冷，冷却部与制冷室相连通，冷却部被配置为对第二锅体制冷，控制方法还包括：响应于烹饪指令，开启制冷件。
在该技术方案中，在响应烹饪指令后，开启制冷件，以对制冷室提前制冷，使得冷量提前存储在制冷室内，提高了降温效率。
在上述任一技术方案中，进一步地，开启制冷组件的步骤，具体包括：开启冷却部。
在该技术方案中，提前将制冷件开启，对制冷室提前制冷，在温度值达到第一温度阈值，并将加热组件关闭后，直接开启冷却部即可实现对第二锅体的制冷。
在上述任一技术方案中，进一步地，运行指令包括预约指令，根据运行指令控制调温装置调节第二锅体的温度的步骤，具体包括：根据预约指令 控制制冷组件对第二锅体制冷。
在该技术方案中，响应于预约指令，进入预约阶段，控制制冷组件对第二锅体制冷，使第二锅体的温度值降低至环境温度之下，从而在预约的时间段内，使得第二锅体内的食材能够在低温的环境下储存，避免长时间浸泡导致食材变质的现象的发生。
在上述任一技术方案中，进一步地，控制制冷组件对第二锅体制冷的步骤具体包括：开启制冷组件，并获取第二锅体的温度值；基于温度值达到第四温度阈值，控制制冷组件关闭；基于温度值达到第五温度阈值，返回至开启制冷组件的步骤；其中，第四温度阈值小于第五温度阈值。
在该技术方案中，在预约阶段，控制对第二锅体制冷具体包括：开启制冷组件，并获取第二锅体的温度值，当达到第四温度阈值时，控制制冷组件关闭，关闭后由于第四温度阈值低于环境温度，因此关闭制冷组件后，第二锅体的温度会逐渐上升，当第二锅体的温度上升至第五温度阈值时，再次开启制冷组件，并循环上述步骤，使得第二锅体的温度值维持在第四温度阈值和第五温度阈值之间。
在上述任一技术方案中，进一步地，控制方法还包括：获取烹饪设备的运行时长，基于运行时长达到时长阈值，结束预约运行并进行烹饪。
在该技术方案中，在预约阶段下，获取烹饪设备的运行时长，当运行时长达到时长阈值时，预约阶段结束，进入烹饪阶段，也即进入升温阶段。
根据本申请的第三方面，还提出了一种计算机可读存储介质，其上存储有计算机程序，计算机程序被处理器执行时实现如第二方面任一项提出的烹饪设备的控制方法。
本申请第三方面提供的计算机可读存储介质，因包括如上述第二方面任一技术方案提出的烹饪设备的控制方法，因此具有烹饪设备的控制方法的全部有益效果。
本申请的附加方面和优点将在下面的描述部分中变得明显，或通过本申请的实践了解到。
本申请的上述和/或附加的方面和优点从结合下面附图对实施例的描述中将变得明显和容易理解，其中：
图1示出了本申请一个实施例的烹饪设备的结构示意图；
图2示出了本申请另一个实施例的烹饪设备的结构示意图；
图3示出了本申请一个实施例的烹饪设备烹饪过程中温度变化曲线图；
图4示出了本申请一个实施例的烹饪设备的控制方法的流程示意图；
图5示出了本申请一个实施例的烹饪设备的控制方法的另一流程示意图；
图6示出了本申请一个实施例的烹饪设备的控制方法的又一流程示意图；
图7示出了本申请一个具体实施例的烹饪设备的控制方法的流程示意图。
其中，图1和图2中附图标记与部件名称之间的对应关系为：
102第一锅体，104第二锅体，106调温装置，108控制装置，110制冷组件，112加热组件，114制冷件，116制冷室，118冷却部，1180送风通道，1182风机，1184泵体，1186冷却管，120盖体，122检测装置，124温度检测结构。
为了能够更清楚地理解本申请的上述目的、特征和优点，下面结合附图和具体实施方式对本申请进行进一步的详细描述。需要说明的是，在不冲突的情况下，本申请的实施例及实施例中的特征可以相互组合。
在下面的描述中阐述了很多具体细节以便于充分理解本申请，但是，本申请还可以采用其他不同于在此描述的其他方式来实施，因此，本申请的保护范围并不受下面公开的具体实施例的限制。
下面参照图1至图7描述根据本申请一些实施例所述的烹饪设备、烹饪设备的控制方法和存储介质。
实施例一：
如图1和图2所示，根据本申请的第一方面的一个实施例，本申请提出了一种烹饪设备，包括：第一锅体102、第二锅体104、调温装置106和控制装置108。
具体地，第二锅体104设于第一锅体102内；调温装置106被配置为调节第二锅体104的温度；控制装置108与调温装置106相连接，控制装置108被配置为根据烹饪设备的运行指令控制调温装置106调节第二锅体104的温度。
本申请提供的烹饪设备包括第一锅体102、第二锅体104、调温装置106和控制装置108，第二锅体104设置在第一锅体102内，第二锅体104用于盛装食材，调温装置106用于调节第二锅体104的温度，其中，控制装置108根据运行指令控制调温装置106调节第二锅体104的温度，在不同的运行指令下实现对第二锅体104的温度的调节，也就是调温装置106在烹饪过程中对第二锅体104的温度进行调节，使得第二锅体104既能够升温又能够降温，从而使得第二锅体104的温度在一定的温度范围内可调节，满足了用户对不同烹饪温度的需求。
可以理解的是，对温度进行调节，也就是既可以实现升温又可以实现降温，相关技术中，只能实现对第二锅体104的单向加热，需要通过自然冷却的方式实现降温，也即相关技术中不能实现对第二锅体104的温度的调节，而本申请通过设置调温装置106，使得第二锅体104的温度在一定的温度范围内可调，提高了降温的速率。
具体地，如图3所示，烹饪设备的烹饪过程包括预约阶段、升温阶段、沸腾阶段和焖饭阶段。
其中，运行指令包括预约指令和烹饪指令，在预约指令下，烹饪设备进入预约阶段，控制装置108控制调温装置106对第二锅体104降温，使得第二锅体104的温度降至环境温度之下，以实现食材烹饪前降温处理，避免食材变质，在预约阶段结束后，进入升温阶段，进而进入沸腾阶段和焖饭阶段。其中，当进入焖饭阶段后，控制装置108控制调温装置106对第二锅体104降温，使得在焖饭阶段结束后烹饪好的食材的温度即为用户能够食用的温度。
在烹饪指令下，烹饪设备进入升温阶段，控制装置108控制调温结构对第二锅体104升温，直至进入沸腾阶段，在沸腾阶段下，当第二锅体104的温度达到预设的温度时，停止对第二锅体104加热，进入焖饭阶段，同时，控制装置108在焖饭阶段控制调温装置106对第二锅体104降温，以使焖饭阶段结束后，烹饪好的食材就能达到用户能够食用的温度，大大缩短了烹饪时长和用户等待的时长，避免用户食用高温的食材，引起健康问题。
当然，烹饪设备也可以不设置预约阶段，在接收到烹饪指令后就进行烹饪，并在焖饭阶段对食材降温。
进一步地，在焖饭阶段后，烹饪设备还包括保温阶段，使得第二锅体104内的温度维持在设定的温度，以便于用户随时食用。
可以理解的是，本申请在焖饭阶段结束时，食材的温度已被调节为用户可食用的温度，相比于现有技术中通过自然冷却的方式，本申请提出的实施例大大缩短了食材冷却的时长，以及用户等待的时长。
实施例二：
如图1和图2所示，根据本申请的一个实施例，包括上述实施例限定的特征，以及进一步地：调温装置106包括：制冷组件110，制冷组件110与控制装置108相连接，制冷组件110被配置为对第二锅体104制冷。
在该实施例中，调温装置106包括制冷组件110，制冷组件110与控制装置108相连接用于对第二锅体104降温。
具体地，在接收到预约指令的情况下，控制装置108控制制冷组件110对第二锅体104制冷，从而实现食材烹饪前降温处理，避免食材变质。
进一步地，当预约阶段结束后，控制装置108在焖饭阶段控制制冷组件110对第二锅体104制冷。
若直接进行烹饪，在接收到烹饪指令的情况下，控制装置108在焖饭阶段控制制冷组件110对第二锅体104制冷，以使得在焖饭结束后食材的温度即为用户能够食用的温度。
进一步地，如图1和图2所示，调温装置106包括：加热组件112，加热组件112与控制装置108相连接，加热组件112被配置为对第二锅体104加热。
在该实施例中，在烹饪过程中，控制装置108控制加热组件112，实现对第二锅体104的升温，进而实现对食材的烹饪。
具体地，在升温阶段和沸腾阶段，控制装置108控制加热组件112对第二锅体104加热，以实现对第二锅体104内食材的烹饪。
进一步地，如图1和图2所示，烹饪设备还包括：温度检测结构124，温度检测结构124被配置为检测第二锅体104的温度值，温度检测结构124贴合在第二锅体104的外侧壁上，或温度检测结构124伸入第二锅体104内；计时结构，计时结构被配置为对烹饪设备的运行时长计时。
在该实施例中，烹饪设备还包括温度检测结构124和计时结构，温度检测结构124用于检测第二锅体104的温度值，从而控制装置108能够根据温度检测结构124来调节第二锅体104的温度。计时结构能够在预约阶段进行计时，在计时结束后，进入正常的烹饪程序，也即进入升温阶段。
具体地，如图1所示，图1中的检测装置122由计时结构和温度检测结构集成为一体，既能够用于检测第二锅体104的温度，又能在预约阶段计时。
可以理解的是，在预约阶段，用户可依据实际情况设定预约的时间，从而能够确定预约的时长阈值，在预约运行的时长达到时长阈值后，进入升温阶段。
实施例三：
如图2所示，根据本申请的一个实施例，包括上述任一实施例限定的特征，以及进一步地：制冷组件110包括：制冷件114、制冷室116和冷却部118。
具体地，制冷件114设于第一锅体102和第二锅体104之间；制冷室116设于第一锅体102和第二锅体104之间，制冷室116内盛装有制冷液，制冷件114对应制冷室116设置，制冷件114被配置为对制冷室116制冷；冷却部118与制冷室116相连通，冷却部118被配置为对第二锅体104制冷。
在该实施例中，制冷组件110包括制冷件114、制冷室116和冷却部118，制冷件114对制冷室116内的制冷液制冷，使其温度降低，然后通过 冷却部118实现对第二锅体104的制冷，提升了制冷组件110的制冷量。
具体地，冷却部118可以为水循环结构，也可以为风循环结构。
具体地，制冷液为水。
具体地，在烹饪指令下，在加热结构工作前或者在加热结构工作过程中，开启制冷件114，提前为制冷室116制冷，这样提高了降温的效率，缩短降温时长。
实施例四：
如图2所示，根据本申请的一个实施例，包括上述实施例三限定的特征，以及进一步地：冷却部118包括：送风通道1180，送风通道1180连通制冷室116和第二锅体104；风机1182，风机1182设于制冷室116内，且风机1182通过送风通道1180向第二锅体104的内部送风。
在该实施例中，冷却部118包括送风通道1180和风机1182，送风通道1180连通制冷室116和第二锅体104，通过风机1182的驱动，制冷室116内的冷空气通过送风通道1180送至第二锅体104内，为第二锅体104内的食材降温。
具体地，制冷室116具有腔体，制冷液容置在腔体内的一部分，风机1182设置在腔体的另一部分，并连通送风通道1180，从而将在制冷室116内的冷空气排至第二锅体104内。
进一步地，烹饪设备还包括进风口和出风口，进风口连通制冷室116的上部空间，出风口连通第二锅体104，使得通过送风通道1180排至第二锅体104内的气流与食材换热后通过出风口排出第二锅体104。
实施例五：
如图2所示，根据本申请的一个实施例，包括上述实施例三或实施例四限定的特征，以及进一步地：冷却部118还包括：泵体1184，泵体1184具有第一进口和第一出口，第一进口与制冷室116相连通，泵体1184通过第一进口泵取制冷室116内的制冷液；冷却管1186，冷却管1186贴合在第二锅体104的外壁面上，冷却管1186具有第二进口和第二出口，第二进口与第一出口相连通，第二出口与制冷室116相连通。
在该实施例中，冷却部118包括泵体1184和冷却管1186，其中，泵 体1184用于泵取制冷室116内的制冷液，并与冷却管1186形成流路，以使制冷液在冷却管1186内流通，进而通过冷却管1186实现对第二锅体104的制冷。
可以理解的是，泵体1184与制冷室116通过抽水管连通，泵体1184与冷却管1186通过进水管连通，冷却管1186与制冷室116通过回水管连通。
实施例六：
根据本申请的一个实施例，包括上述实施例三至实施例五中任一项限定的特征，以及进一步地：制冷件114为第一制冷片，第一制冷片的冷端贴合在制冷室116的外壁面上。
在该实施例中，制冷件114为第一制冷片，基于帕尔贴效应的工作原理，实现对制冷室116的制冷，以降低第二锅体104的温度，避免食材变质以及在烹饪结束时使食材达到用户能食用的温度。
在另一种可能的实施例中，制冷件114为蒸发器，烹饪设备还包括换热流路，换热流路包括压缩机、冷凝器和蒸发器，压缩机、蒸发器和冷凝器串联连接。
在该实施例中，制冷件114为蒸发器，通过压缩机、蒸发器和冷凝器构成换热流路，实现对制冷室116的制冷，提高了制冷效率，缩短了将食材降至用户能够食用的温度所需的时长。
实施例七：
根据本申请的一个实施例，包括上述任一实施例限定的特征，以及进一步地：制冷组件110包括第二制冷片，第二制冷片的冷端贴合在第二锅体104的外壁面上。
在该实施例中，制冷组件110包括第二制冷片，将第二制冷片的冷端直接贴在第二锅体104的外壁面上，使得第二制冷片直接对第二锅体104制冷，提高了制冷效率。
可以理解的是，第一制冷片和第二制冷片均为半导体制冷片。
进一步地，如图1和图2所示，烹饪设备还包括：盖体120，盖体120盖设在第二锅体104的开口上。
在该实施例中，烹饪设备还包括盖体120，盖体120盖设在第二锅体104的开口上，通过盖体120的开合实现第二锅体104的打开或关闭，进而在烹饪时提高烹饪效率，在未烹饪时，通过盖体120的设置避免第二锅体104内落入其他杂质。
进一步地，如图1和图2所示，烹饪设备还包括：散热部，散热部与第二制冷片的热端连接。
在该实施例中，烹饪设备还包括散热部，散热部与第二制冷片的热端连接，用于对第二制冷片的热端散热，进而将热端产生的热量导出第二锅体104外部，保证第二制冷片的制冷效果。
进一步地，散热部包括散热风机和散热片，散热片贴合在第二制冷片的热端，散热风机对应散热片设置，且热端的热量传递至散热片，散热风机适于将散热片的热量导出第二锅体104外。
实施例八：
根据本申请的第二方面，还提出了一种烹饪设备的控制方法，用于如第一方面任一项提出的烹饪设备。
如图4所示，示出了本申请一个实施例的烹饪设备的控制方法的流程示意图，控制方法包括：
步骤402：响应于运行指令；
步骤404：根据运行指令控制调温装置调节第二锅体的温度。
本申请第二方面提供的烹饪设备的控制方法，响应于运行指令，根据运行指令控制调温装置对第二锅体的温度进行调节，使得第二锅体的温度在一定的范围内可调，从而在烹饪设备的不同运行阶段实现对第二锅体温度的控制，使得第二锅体既能够升温又能够降温，满足不同运行阶段的不同温度需求。
可以理解的是，对温度进行调节，也就是既可以实现升温又可以实现降温，从而使得第二锅体的温度在一定的温度范围内可调。
具体地，运行指令包括预约指令和烹饪指令，在预约指令下，烹饪设备进入预约阶段，控制装置控制调温装置对第二锅体降温，以实现食材烹饪前降温处理，避免食材变质，在预约阶段结束后，进入升温阶段，进而进入沸腾阶 段和焖饭阶段。其中，当进入焖饭阶段后，控制装置控制调温装置对第二锅体降温，使得在焖饭阶段结束后烹饪好的食材的温度即为用户能够食用的温度。
在烹饪指令下，烹饪设备进入升温阶段，控制装置控制调温结构对第二锅体升温，直至进入沸腾阶段，在沸腾阶段下，当第二锅体的温度达到预设的温度时，停止对第二锅体加热，进入焖饭阶段，同时，控制装置在焖饭阶段控制调温装置对第二锅体降温，以使焖饭阶段结束后，就能使烹饪好的食材达到用户能够食用的温度，大大缩短了烹饪时长和用户等待的时长，也即在烹饪指令下，烹饪设备依次进入升温阶段、沸腾阶段和焖饭阶段。
实施例九：
如图5所示，示出了本申请一个实施例的烹饪设备的控制方法的流程示意图，控制方法包括：
步骤502：响应于烹饪指令；
步骤504：根据烹饪指令开启加热组件；
步骤506：获取第二锅体的温度值；
步骤508：判断温度值是否达到第一温度阈值，若是，则进入步骤510，若否则返回至步骤506；
步骤510：关闭加热组件并控制制冷组件对第二锅体制冷。
其中，调温装置包括制冷组件和加热组件，运行指令包括烹饪指令。
在该实施例中，调温装置包括制冷组件和加热组件，在接收到烹饪指令后，开启加热组件，对第二锅体进行加热，以实现对第二锅体内食材的烹饪，当第二锅体内的温度值达到第一温度阈值时，关闭加热组件，进入焖饭阶段，并控制制冷组件对第二锅体制冷，使得在焖饭阶段结束后，食材的温度达到用户能够食用的温度，减少了食材冷却的时长。
具体地，接收到烹饪指令后，进入升温阶段，在升温阶段结束后进入沸腾阶段，在沸腾阶段下，第二锅体的温度值达到第一温度阈值，此时关闭加热组件，进入焖饭阶段并开启制冷组件进行降温。
进一步地，步骤510中，控制制冷组件对第二锅体制冷的步骤，具体包括：开启制冷组件；基于温度值达到第二温度阈值，控制制冷组件关闭；其中，第二温度阈值小于第一温度阈值。
在该实施例中，对第二锅体降温的过程具体包括，开启制冷组件，当第二锅体的温度值达到第二温度阈值时，关闭制冷组件，结束焖饭程序，也即烹饪过程结束，此时的食材温度为第二温度阈值，也即用户能直接食用的温度。
具体地，也可在温度值达到第二温度阈值后，持续一段时长后再结束焖饭阶段，以提升食材的口感。
具体地，第二温度阈值按需设置，进一步地，第二温度阈值小于或等于65℃。
进一步地，控制制冷组件关闭的步骤之后，还包括：基于温度值达到第三温度阈值，开启加热组件；基于温度值达到第二温度阈值，关闭加热组件并返回至获取第二锅体的温度值的步骤；其中，第三温度阈值小于第二温度阈值。
在该实施例中，当第二锅体内的温度值降低至第二温度阈值后，进入保温阶段，以便于用户随时食用，在保温阶段，由于没有加热组件的加热，因此第二锅体的温度值会逐渐下降，当温度值降低至第三温度阈值后，开启加热组件进行加热，并加热至第二温度阈值后停止加热，以使第二锅体内的食材的温度维持在第三温度阈值至第二温度阈值之间。
具体地，第三温度阈值按需设置，进一步地，第三温度阈值大于或等于55℃，且小于65℃。
进一步地，制冷组件包括制冷件、制冷室和冷却部，制冷件被配置为对制冷室制冷，冷却部与制冷室相连通，冷却部被配置为对第二锅体制冷，控制方法还包括：响应于烹饪指令，开启制冷件。
在该实施例中，在响应烹饪指令后，开启制冷件，以对制冷室提前制冷，使得冷量提前存储在制冷室内，提高了降温效率。
具体地，可在开启加热组件之前开启制冷件，也可以在加热组件对第二锅体加热的过程中开启制冷件。
进一步地，开启制冷组件的步骤，具体包括：开启冷却部。
在该实施例中，提前将制冷件开启，对制冷室提前制冷，在温度值达到第一温度阈值，并将加热组件关闭后，直接开启冷却部即可实现对第二 锅体的制冷。
具体地，冷却部包括风机和送风通道，开启冷却部具体包括开启风机。
具体地，冷却部包括泵体和冷却管，开启冷却部具体包括开启泵体。
实施例十：
如图6所示，示出了本申请一个实施例的烹饪设备的控制方法的流程示意图，控制方法包括：
步骤602：响应于预约指令；
步骤604：根据预约指令控制制冷组件对第二锅体制冷；
步骤606：获取烹饪设备的运行时长；
步骤608：判断运行时长是否达到时长阈值，若否，则返回步骤606，若是，则进入步骤610；
步骤610：结束预约运行并进行烹饪。
在该实施例中，响应于预约指令，进入预约阶段，控制制冷组件对第二锅体制冷，使第二锅体的温度值降低至环境温度之下，从而在预约的时间段内，使得第二锅体内的食材能够在低温的环境下储存，避免长时间浸泡导致食材变质的现象的发生。
同时，在预约阶段下，获取烹饪设备的运行时长，当运行时长达到时长阈值时，预约阶段结束，进入烹饪阶段，也即进入升温阶段。
具体地，烹饪阶段的控制过程与上述响应于烹饪指令后的程序相同，也在焖饭阶段控制制冷组件对第二锅体降温，使第二锅体的温度值将抵制第二温度阈值，以使焖饭结束后就达到用户能够食用的温度。
可以理解的是，当运行时长达到时长阈值后，若此时制冷组件开启，需要将制冷组件关闭后进入升温阶段。
进一步地，控制制冷组件对第二锅体制冷的步骤具体包括：开启制冷组件，并获取第二锅体的温度值；基于温度值达到第四温度阈值，控制制冷组件关闭；基于温度值达到第五温度阈值，返回至开启制冷组件的步骤；其中，第四温度阈值小于第五温度阈值。
在该实施例中，在预约阶段，控制对第二锅体制冷具体包括：开启制冷组件，并获取第二锅体的温度值，当达到第四温度阈值时，控制制冷组 件关闭，关闭后由于第四温度阈值低于环境温度，因此关闭制冷组件后，第二锅体的温度会逐渐上升，当第二锅体的温度上升至第五温度阈值时，再次开启制冷组件，并循环上述步骤，使得第二锅体的温度值维持在第四温度阈值和第五温度阈值之间。
具体地，第四温度阈值和第五温度阈值按需设置，进一步地，第四温度阈值小于或等于10℃，第五温度阈值小于或等于15℃，且大于10℃。
可以理解的是，第一温度阈值大于第二温度阈值，第二温度阈值大于第三温度阈值，第三温度阈值大于第五温度阈值，第五温度阈值大于第四温度阈值。
其中，第二温度阈值低于环境温度。
实施例十一：
根据本申请的一个具体实施例，如图1和图2所示，烹饪设备包括第一锅体102、第二锅体104，调温装置106和控制装置108，第二锅体104设于第一锅体102内，调温装置106被配置为调节第二锅体104的温度，控制装置108与调温装置106相连接，控制装置108被配置为根据烹饪设备的运行指令控制调温装置106调节第二锅体104的温度。
其中，调温装置106包括制冷组件110和加热组件112，实现对第二锅体104的温度的调节，具体地，调温装置106能够对第二锅体104在-5℃至100℃之间进行调节，制冷组件110为半导体制冷片或者压缩机制冷系统。
具体地，第二锅体104呈开口向上的旋转体，加热组件112的至少一部分与第二锅体104接触，用于对第二锅体104加热。
进一步地，烹饪设备还包括盖体120，盖体120盖设在第二锅体104的开口。
进一步地，烹饪设备还包括温度检测结构124和计时结构，用于检测第二锅体104的烹饪过程参数。
通过上述设置，使得烹饪设备能够在不同烹饪阶段对第二锅体104实现温度控制，使得第二锅体104的温度既能高于环境温度，又能低于环境温度。
具体地，如图3所示，烹饪设备具有预约阶段、升温阶段、沸腾阶段、焖饭阶段和保温阶段，烹饪设备能够在不同的烹饪阶段对第二锅体104进行温度调节，当用户选择预约运行时，响应于预约指令执行预约功能，调温装置106的制冷组件110工作，将第二锅体104内的温度降至设定值，并检测预约阶段的运行时长，当运行时长达到用户设定的时长后，预约运行结束，进入烹饪阶段，使得在预约阶段下，食材能够在较低的环境下储存，避免变质，实现了烹饪前对食材降温处理。
具体地，当烹饪设备完成烹饪后，食物的温度一般在90℃～100℃，不利于直接食用，因此，在烹饪过程中，温度检测结构124获取烹饪过程的温度值，当温度值达到第一温度阈值时，控制调温装置106对第二锅体104降温，将第二锅体104的温度降至设定的温度值，相比于自然冷却，本申请大大降低了食材冷却的时长，实现了食材的快速降温。其中，第一温度阈值按需设置。
具体地，如图2所示，控制装置108设置在盖体120上，温度检测结构124设置在盖体120上，且由第二锅体104的开口伸入第二锅体104内，其中，制冷组件110包括制冷件114、制冷室116和冷却部118，制冷件114设于第一锅体102和第二锅体104之间；制冷室116设于第一锅体102和第二锅体104之间，制冷室116内盛装有制冷液，制冷件114对应制冷室116设置，制冷件114被配置为对制冷室116制冷；冷却部118与制冷室116相连通，冷却部118被配置为对第二锅体104制冷。
其中，冷却部118包括水循环组件和风循环组件，具体地，风循环组件包括送风通道1180和风机1182，送风通道1180连通制冷室116和第二锅体104；风机1182设于制冷室116内，且风机1182通过送风通道1180向第二锅体104的内部送风。
水循环组件包括泵体1184和冷却管1186，泵体1184具有第一进口和第一出口，第一进口与制冷室116相连通，泵体1184通过第一进口泵取制冷室116内的制冷液；冷却管1186贴合在第二锅体104的外壁面上，冷却管1186具有第二进口和第二出口，第二进口与第一出口相连通，第二出口与制冷室116相连通。
具体地，烹饪设备包括电饭煲、电压力锅等。
具体地，图7所示，示出了本申请一个具体实施例的烹饪设备的控制方法的流程示意图，控制方法包括：
步骤702：响应于烹饪指令并根据烹饪指令开启制冷件和加热组件；
步骤704：获取第二锅体的温度值；
步骤706：判断温度值是否达到第一温度阈值，若是，则进入步骤708，若否则返回至步骤704；
步骤708：关闭加热组件并开启泵体或风机；
步骤710：获取第二锅体的温度值；
步骤712：判断温度值是否达到第二温度阈值，若是，则进入步骤714，若否则返回至步骤710；
步骤714：控制温度值维持在第二温度阈值和第三温度阈值之间。
在该实施例中，在接收到烹饪指令时，在烹饪设备的加热组件工作前或工作中，控制制冷件开始工作，对制冷室进行降温，使制冷室的空气或制冷液的温度降低至环境温度以下，并在加热组件工作结束后，开启泵体或风机，通过制冷室的低温空气或低温液体对第二锅体的内表面或外表面进行降温，这样，采用制冷组件提前进行制冷，提高了降温效率。
具体地，步骤714具体包括：控制制冷组件关闭；获取第二锅体的温度值；基于温度值达到第三温度阈值，开启加热组件；基于温度值达到第二温度阈值，关闭加热组件并返回至获取第二锅体的温度值的步骤。
实施例十二：
根据本申请的第三方面，还提出了一种计算机可读存储介质，其上存储有计算机程序，计算机程序被处理器执行时实现如第二方面任一项提出的烹饪设备的控制方法。
本申请第三方面提供的计算机可读存储介质，因包括如上述第二方面任一实施例提出的烹饪设备的控制方法，因此具有烹饪设备的控制方法的全部有益效果。
在本申请中，术语“多个”则指两个或两个以上，除非另有明确的限定。术语“安装”、“相连”、“连接”、“固定”等均应做广义理解， 例如，“连接”可以是固定连接，也可以是可拆卸连接，或一体地连接；“相连”可以是直接相连，也可以通过中间媒介间接相连。对于本领域的普通技术人员而言，可以根据具体情况理解上述术语在本申请中的具体含义。
在本说明书的描述中，术语“一个实施例”、“一些实施例”、“具体实施例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或特点包含于本申请的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不一定指的是相同的实施例或实例。而且，描述的具体特征、结构、材料或特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
以上所述仅为本申请的优选实施例而已，并不用于限制本申请，对于本领域的技术人员来说，本申请可以有各种更改和变化。凡在本申请的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本申请的保护范围之内。
Claims (19)
- 一种烹饪设备，其中，包括：第一锅体；第二锅体，设于所述第一锅体内；调温装置，所述调温装置被配置为调节所述第二锅体的温度；控制装置，所述控制装置与所述调温装置相连接，所述控制装置被配置为根据所述烹饪设备的运行指令控制所述调温装置调节所述第二锅体的温度。
- 根据权利要求1所述的烹饪设备，其中，所述调温装置包括：制冷组件，所述制冷组件与所述控制装置相连接，所述制冷组件被配置为对所述第二锅体制冷。
- 根据权利要求2所述的烹饪设备，其中，所述调温装置还包括：加热组件，所述加热组件与所述控制装置相连接，所述加热组件被配置为对所述第二锅体加热。
- 根据权利要求3所述的烹饪设备，其中，还包括：温度检测结构，所述温度检测结构被配置为检测所述第二锅体的温度值，所述温度检测结构贴合在所述第二锅体的外侧壁上，或所述温度检测结构伸入所述第二锅体内；计时结构，所述计时结构被配置为对所述烹饪设备的运行时长计时。
- 根据权利要求2至4中任一项所述的烹饪设备，其中，所述制冷组件包括：制冷件，设于所述第一锅体和所述第二锅体之间；制冷室，设于所述第一锅体和所述第二锅体之间，所述制冷室内盛装有制冷液，所述制冷件对应所述制冷室设置，所述制冷件被配置为对所述制冷室制冷；冷却部，所述冷却部与所述制冷室相连通，所述冷却部被配置为对所述第二锅体制冷。
- 根据权利要求5所述的烹饪设备，其中，所述冷却部包括：送风通道，所述送风通道连通所述制冷室和所述第二锅体；风机，所述风机设于所述制冷室内，且所述风机通过所述送风通道向所述第二锅体的内部送风。
- 根据权利要求5所述的烹饪设备，其中，所述冷却部包括：泵体，所述泵体具有第一进口和第一出口，所述第一进口与所述制冷室相连通，所述泵体通过所述第一进口泵取所述制冷室内的所述制冷液；冷却管，所述冷却管贴合在所述第二锅体的外壁面上，所述冷却管具有第二进口和第二出口，所述第二进口与所述第一出口相连通，所述第二出口与所述制冷室相连通。
- 根据权利要求5所述的烹饪设备，其中，所述制冷件为第一制冷片，所述第一制冷片的冷端贴合在所述制冷室的外壁面上；或所述制冷件为蒸发器，所述烹饪设备还包括换热流路，所述换热流路包括压缩机、冷凝器和所述蒸发器，所述压缩机、所述蒸发器和所述冷凝器串联连接。
- 根据权利要求2至4中任一项所述的烹饪设备，其中，所述制冷组件包括第二制冷片，所述第二制冷片的冷端贴合在所述第二锅体的外壁面上。
- 一种烹饪设备的控制方法，用于如权利要求1至9中任一项所述的烹饪设备，其中，所述控制方法包括：响应于运行指令；根据所述运行指令控制所述调温装置调节所述第二锅体的温度。
- 根据权利要求10所述的烹饪设备的控制方法，所述调温装置包括制冷组件和加热组件，其中，所述运行指令包括烹饪指令，所述根据所述运行指令控制所述调温装置调节所述第二锅体的温度的步骤，具体包括：根据所述烹饪指令开启所述加热组件；获取所述第二锅体的温度值；基于所述温度值达到第一温度阈值，关闭所述加热组件并控制所述制冷组件对所述第二锅体制冷。
- 根据权利要求11所述的烹饪设备的控制方法，其中，所述控制所述 制冷组件对所述第二锅体制冷的步骤，具体包括：开启所述制冷组件；基于所述温度值达到第二温度阈值，控制所述制冷组件关闭；其中，所述第二温度阈值小于所述第一温度阈值。
- 根据权利要求12所述的烹饪设备的控制方法，其中，所述控制所述制冷组件关闭的步骤之后，还包括：基于所述温度值达到第三温度阈值，开启所述加热组件；基于所述温度值达到所述第二温度阈值，关闭所述加热组件并返回至所述获取所述第二锅体的温度值的步骤；其中，所述第三温度阈值小于所述第二温度阈值。
- 根据权利要求12所述的烹饪设备的控制方法，所述制冷组件包括制冷件、制冷室和冷却部，所述制冷件被配置为对所述制冷室制冷，所述冷却部与所述制冷室相连通，所述冷却部被配置为对所述第二锅体制冷，其中，所述控制方法还包括：响应于所述烹饪指令，开启所述制冷件。
- 根据权利要求14所述的烹饪设备的控制方法，其中，所述开启所述制冷组件的步骤，具体包括：开启所述冷却部。
- 根据权利要求11至15中任一项所述的烹饪设备的控制方法，其中，所述运行指令包括预约指令，所述根据所述运行指令控制所述调温装置调节所述第二锅体的温度的步骤，具体包括：根据所述预约指令控制所述制冷组件对所述第二锅体制冷。
- 根据权利要求16所述的烹饪设备的控制方法，其中，所述控制所述制冷组件对所述第二锅体制冷的步骤具体包括：开启所述制冷组件，并获取所述第二锅体的温度值；基于所述温度值达到第四温度阈值，控制所述制冷组件关闭；基于所述温度值达到第五温度阈值，返回至所述开启所述制冷组件的步骤；其中，所述第四温度阈值小于所述第五温度阈值。
- 根据权利要求17所述的烹饪设备的控制方法，其中，所述控制方法还包括：获取所述烹饪设备的运行时长，基于所述运行时长达到时长阈值，结束预约运行并进行烹饪。
- 一种计算机可读存储介质，其上存储有计算机程序，其中，所述计算机程序被处理器执行时实现如权利要求10至18中任一项所述的烹饪设备的控制方法。
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202022210615.0U CN213488314U (zh) | 2020-09-30 | 2020-09-30 | 烹饪设备 |
| CN202011066384.9 | 2020-09-30 | ||
| CN202011066384.9A CN114305067A (zh) | 2020-09-30 | 2020-09-30 | 烹饪设备、烹饪设备的控制方法和存储介质 |
| CN202022210615.0 | 2020-09-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2022068172A1 true WO2022068172A1 (zh) | 2022-04-07 |
Family
ID=80949241
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/CN2021/086373 WO2022068172A1 (zh) | 2020-09-30 | 2021-04-12 | 烹饪设备、烹饪设备的控制方法和存储介质 |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2022068172A1 (zh) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2698218Y (zh) * | 2004-04-30 | 2005-05-11 | 罗盛楚 | 自动降温电饭锅 |
| CN102151067A (zh) * | 2010-12-14 | 2011-08-17 | 李科 | 一种电饭锅 |
| CN202505019U (zh) * | 2012-02-14 | 2012-10-31 | 九阳股份有限公司 | 快速冷却电压力锅 |
| CN107865578A (zh) * | 2016-09-27 | 2018-04-03 | 佛山市顺德区美的电热电器制造有限公司 | 烹饪器具的控制面板、控制方法及烹饪器具 |
| KR102070216B1 (ko) * | 2018-09-20 | 2020-01-28 | 양창애 | 저항전분 자동 생성 기능을 구비하는 전기밥솥 |
-
2021
- 2021-04-12 WO PCT/CN2021/086373 patent/WO2022068172A1/zh active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2698218Y (zh) * | 2004-04-30 | 2005-05-11 | 罗盛楚 | 自动降温电饭锅 |
| CN102151067A (zh) * | 2010-12-14 | 2011-08-17 | 李科 | 一种电饭锅 |
| CN202505019U (zh) * | 2012-02-14 | 2012-10-31 | 九阳股份有限公司 | 快速冷却电压力锅 |
| CN107865578A (zh) * | 2016-09-27 | 2018-04-03 | 佛山市顺德区美的电热电器制造有限公司 | 烹饪器具的控制面板、控制方法及烹饪器具 |
| KR102070216B1 (ko) * | 2018-09-20 | 2020-01-28 | 양창애 | 저항전분 자동 생성 기능을 구비하는 전기밥솥 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2017041367A1 (zh) | 一种具有冷藏保鲜功能的烤箱 | |
| WO2018127164A1 (zh) | 一种冰箱的控制方法 | |
| CN104964506B (zh) | 一种自带解冻室的冰箱 | |
| US10731900B2 (en) | Refrigerator | |
| CN110108086A (zh) | 单系统冰箱、用于其的控制系统和控制方法以及存储介质 | |
| JP5476604B2 (ja) | ヒートポンプ温水暖房機 | |
| WO2022068172A1 (zh) | 烹饪设备、烹饪设备的控制方法和存储介质 | |
| CN114305067A (zh) | 烹饪设备、烹饪设备的控制方法和存储介质 | |
| CN114305128A (zh) | 烹饪设备及其控制方法、计算机可读存储介质 | |
| CN213984114U (zh) | 一种制冷保鲜烹饪箱及集成灶 | |
| JP7505008B2 (ja) | 冷却装置、冷蔵庫及びその制御方法、食材処理方法、制御装置、コンピュータ記憶媒体 | |
| CN213488314U (zh) | 烹饪设备 | |
| JP2023528838A (ja) | 冷蔵庫の除霜制御方法 | |
| WO2023221538A1 (zh) | 加热系统、加热方法及制冷设备 | |
| CN114931315B (zh) | 烹饪器具 | |
| CN215983540U (zh) | 恒温设备 | |
| US10823489B2 (en) | Waste heat recovery system | |
| JP3197365U (ja) | 保冷・保温配膳貯蔵庫 | |
| CN114305059B (zh) | 烹饪设备、烹饪设备的控制方法和计算机可读存储介质 | |
| CN114305130B (zh) | 烹饪设备及其控制方法、控制系统、计算机可读存储介质 | |
| CN106419616B (zh) | 一种具有冷藏保鲜功能的烤箱 | |
| JP2002364980A (ja) | 調理器及び調理方法 | |
| CN206342361U (zh) | 一种具有冷藏保鲜功能的烤箱 | |
| CN114305066B (zh) | 烹饪器具、烹饪器具的控制方法和存储介质 | |
| CN106662378A (zh) | 用于操作热电模块以提高效率的系统和方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 21873838 Country of ref document: EP Kind code of ref document: A1 |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 21873838 Country of ref document: EP Kind code of ref document: A1 |
|
| 32PN | Ep: public notification in the ep bulletin as address of the adressee cannot be established |
Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205A DATED 09/10/2023) |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 21873838 Country of ref document: EP Kind code of ref document: A1 |