CN108125570A - Cooking equipment and its control method - Google Patents
Cooking equipment and its control method Download PDFInfo
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- CN108125570A CN108125570A CN201611084757.9A CN201611084757A CN108125570A CN 108125570 A CN108125570 A CN 108125570A CN 201611084757 A CN201611084757 A CN 201611084757A CN 108125570 A CN108125570 A CN 108125570A
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- 238000010411 cooking Methods 0.000 title claims abstract description 210
- 238000000034 method Methods 0.000 title claims abstract description 80
- 239000000463 material Substances 0.000 claims abstract description 262
- 238000001035 drying Methods 0.000 claims abstract description 229
- 238000012545 processing Methods 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 215
- 238000004140 cleaning Methods 0.000 claims description 92
- 238000009434 installation Methods 0.000 claims description 69
- 235000021251 pulses Nutrition 0.000 claims description 39
- 238000012512 characterization method Methods 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 16
- 235000010469 Glycine max Nutrition 0.000 claims description 11
- 244000068988 Glycine max Species 0.000 claims description 11
- 230000007423 decrease Effects 0.000 claims description 10
- 239000011538 cleaning material Substances 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 238000013021 overheating Methods 0.000 abstract description 6
- 230000006870 function Effects 0.000 description 73
- 241000209094 Oryza Species 0.000 description 27
- 235000007164 Oryza sativa Nutrition 0.000 description 27
- 235000009566 rice Nutrition 0.000 description 27
- 230000008569 process Effects 0.000 description 24
- 239000007788 liquid Substances 0.000 description 17
- 230000008859 change Effects 0.000 description 16
- 238000005265 energy consumption Methods 0.000 description 12
- 240000004922 Vigna radiata Species 0.000 description 9
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 9
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 9
- 238000010586 diagram Methods 0.000 description 9
- 230000018044 dehydration Effects 0.000 description 8
- 238000006297 dehydration reaction Methods 0.000 description 8
- 230000001360 synchronised effect Effects 0.000 description 8
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 7
- 239000008400 supply water Substances 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 238000009825 accumulation Methods 0.000 description 4
- 230000005540 biological transmission Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000000717 retained effect Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 210000000476 body water Anatomy 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 230000036760 body temperature Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000017525 heat dissipation Effects 0.000 description 2
- 230000004584 weight gain Effects 0.000 description 2
- 235000019786 weight gain Nutrition 0.000 description 2
- 230000037396 body weight Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- -1 noresidue Substances 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
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
- A47J36/00—Parts, details or accessories of cooking-vessels
-
- 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
- A47J27/0802—Control mechanisms for pressure-cookers
-
- 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
- A47J31/00—Apparatus for making beverages
- A47J31/44—Parts or details or accessories of beverage-making apparatus
-
- 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
- A47J31/00—Apparatus for making beverages
- A47J31/44—Parts or details or accessories of beverage-making apparatus
- A47J31/46—Dispensing spouts, pumps, drain valves or like liquid transporting devices
-
- 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
- A47J31/00—Apparatus for making beverages
- A47J31/44—Parts or details or accessories of beverage-making apparatus
- A47J31/60—Cleaning devices
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with electrical heating means
-
- 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
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/07—Parts or details, e.g. mixing tools, whipping tools
-
- 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
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/24—Devices for washing vegetables or the like
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Cookers (AREA)
Abstract
The present invention provides a kind of cooking equipment and its control method, cooking equipment includes container body and drying unit, and the control method of cooking equipment includes：Baking step, control drying unit carries out discontinuous operation or drop power work according to predetermined power time graph, to carry out drying and processing to the material in container body；By control, the drying unit during cooking equipment performs reservation function works this method according to predetermined power time graph, it can be achieved in this way to drying materials, avoid the problem that drying unit is persistently overheating simultaneously, material is caused to occur the problem of curing, gelatinization or freshness reduce in drying course so as to avoid drying unit temperature is excessively high, ensure the culinary art mouthfeel to material.
Description
Technical field
The present invention relates to field of kitchen electric appliance, in particular to a kind of cooking equipment and a kind of control of cooking equipment
Method.
Background technology
In the culinary products such as existing automatically or semi-automatically electric cooker, to reach the fresh-keeping effect and the conveying that improve to material
To such as rice, soya bean, the mung bean material after washing processing is dried, but several in the purpose of convenience, setting drying device
Dry mode design it is improper can destroy the original nutrition of material instead, the freshness of material is made not rise anti-drop.
Invention content
At least one in order to solve the above-mentioned technical problem, it is an object of the present invention to provide a kind of controls of cooking equipment
Method processed.
It is another object of the present invention to provide a kind of cooking equipments.
To achieve the above object, the embodiment of first aspect present invention provides a kind of control method of cooking equipment, institute
It states cooking equipment and includes container body and drying unit, wherein, the control method includes：Baking step controls the drying dress
It puts and discontinuous operation or drop power work is carried out according to predetermined power-time graph, to be dried to the material in the container body
Dry-cure.
The control method of cooking equipment provided by the invention, using drying unit, into container body, heat supply is realized to container body
Interior drying materials, wherein, by the way that drying unit is controlled to carry out discontinuous operation or drop power work according to predetermined power-time graph
Make, in this way can to avoid drying unit it is persistently overheating the problem of, material is caused to dry so as to avoid drying unit temperature is excessively high
Occurs the problem of curing, gelatinization, dehydration or freshness reduce during dry.
In addition, the control method of the cooking equipment in above-described embodiment provided by the invention can also have additional skill as follows
Art feature：
In one embodiment of the invention, the predetermined power-time graph includes the first power against time curve, institute
The expression formula for stating the first power against time curve is：
Wherein, the TiCharacterize i-th of period of power pulse, the tsCharacterization heating total duration, the tAiCharacterization i-th
The duration of a active pulse power, the tBiCharacterizing the duration of i-th of idle pulse power, the n is positive integer, described first
Power against time curve, which is suitable for invariable power, dries pattern.
In the present solution, it is understood that the value of i meets：I=1,2,3 ... n make drying unit with invariable power
The pattern of intermittent-heating works, and can be conducive to the temperature in container body being effectively controlled in a certain range in this way, it is preferable that
It can correspond to and control the temperature in container body at 40 DEG C~60 DEG C, in this way, can either ensure that the drying to material in container body is imitated
Rate, meanwhile, it can also avoid drying unit temperature is excessively high material is caused to occur curing, gelatinization, dehydration or new in drying course
The problem of freshness reduces, it is ensured that the culinary art mouthfeel of material.
In one embodiment of the invention, the predetermined power-time graph includes the second power against time curve, institute
The expression formula for stating the second power against time curve is：
Wherein, the TiCharacterize i-th of period of power pulse, the tsCharacterization heating total duration, the tAiCharacterization i-th
The duration of a active pulse power, the tBiCharacterizing the duration of i-th of idle pulse power, the n is positive integer, described second
Power against time curve is suitable for the first drop power drying pattern.
In the present solution, it is understood that the value of i meets：I=1,2,3 ... n make with drying and processing process
Continuous propulsion, the duration of active pulse is in the Long-term change trend reduced step by step, in this way so that drying unit is with opposite drop power
Intermittent-heating pattern works, this can be conducive to the temperature in container body being effectively controlled in a certain range, it is preferable that can be right
Temperature in container body should be controlled at 40 DEG C~60 DEG C, in this way, can either ensure the drying efficiency to material in container body, together
When, it can also avoid drying unit temperature is excessively high material is caused to occur curing, gelatinization, dehydration or freshness drop in drying course
The problem of low, it is ensured that the culinary art mouthfeel of material.
In above-mentioned technical proposal, it is preferable that tBi=b, b are constant；Or tBiNumerical value increase with the increase of i.
In one embodiment of the invention, the predetermined power-time graph includes third power against time curve,
In, the increase that the third power against time curve is worth at any time for performance number and the curve continuously to successively decrease, suitable for the second drop work(
Rate dries pattern.
In the present solution, setting third power against time curve for increase that performance number is worth at any time the song continuously to successively decrease
Line is reduced due to the increase that the demand of heat in drying course is worth at any time, here by the power of control drying unit
Value increases and continuously successively decreases at any time, can inhibit the Wen Sheng in container body relatively in this way, so as to avoid drying unit temperature
Spending height causes material to occur the problem of curing, gelatinization, dehydration or freshness reduce in drying course, it is ensured that material is cooked
It prepares food mouthfeel.
In above-mentioned technical proposal, in the terminal of the third power against time curve, the performance number is minimized, and
When the performance number is minimized, surface temperature changing value of the corresponding drying unit within the unit interval is less than or equal to pre-
If temperature change value.
In the present solution, specifically, preset temperature changing value can be set according to environment temperature, for example, setting preset temperature
When changing value is decreasing value of the drying unit surface temperature within the unit interval under powerless condition, by further setting drying
Surface temperature changing value of the device within the unit interval is preset temperature changing value, in this way, can make drying unit in the unit interval
Interior quantity of heat production is equal to heat dissipation capacity of the drying unit surface within the unit interval, it is to be understood that heat transfer process is by the temperature difference
It pushes, at this moment, drying unit hardly does work to container body, then this programme passes through the surface by drying unit within the unit interval
Temperature change value is limited to less than or equal in the range of preset temperature changing value, so that control drying unit is starting to holding
Body is out of service before flogging a dead horse, that is, corresponds to the situation that terminal is taken on third power against time curve, ensures that drying unit exists
All can be effectively to container body heat supply in the case of acting, and drying unit quantity of heat production is avoided to be entirely used for the situation of function of environment heat emission, it saves
About product energy consumption.
In any of the above-described technical solution, in the baking step, start timing at the time of the drying unit starts,
And when timing reaches preset drying and processing duration, the drying unit is controlled to close.
To the material in container body in corresponding time range when in the present solution, control drying unit is in drying and processing
Drying and processing is done, and when timing reaches preset drying and processing duration, control drying unit is closed, and can avoid material quilt in this way
Over-drying the problem of material itself is caused to be dehydrated, the nutrition and freshness of material are effectively preserved, and can also avoided excessively
Dry the problem of causing product energy consumption increase.
In above-mentioned technical proposal, the interval of the drying and processing duration is [30min, 120min].
In the present solution, setting drying and processing duration can be led not less than 30min to avoid drying and processing duration deficiency in this way
The problem of causing clean water residual, in addition, setting drying and processing duration is no more than 120min, it is complete to dry materials in guarantee in this way
On the basis of, it can avoid drying and processing duration is long product energy consumption is caused to increase, and avoid causing material nutrition from being lost in, is new
The problems such as freshness declines.
In any of the above-described technical solution, during the cooking equipment performs reservation function, the drying step is performed
Suddenly.
In the present solution, controlling the drying unit during cooking equipment performs reservation function according to described default
When the work of m- power curve, can timely and effectively remove material is remained in container body as on rice, soya bean, mung bean in this way
Clean water is impregnated and the problem of fermenting of spoiling and turning sour by clean water to avoid rice, soya bean, mung bean etc. in reservation process, is being ensured
It effectively postpones under the premise of product culinary art mouthfeel the reservation duration of product, improves the use function of product.
In above-mentioned technical proposal, the cooking equipment includes interior pot and the water supply installation to supply water for inside pot, the appearance
Body is the interior pot, wherein, the control method further includes：Water re-supplying step terminates to perform reservation work(in the cooking equipment
After energy, the water supply installation is controlled to feed the water of set amount into the interior pot.
In the present solution, specifically, cooking equipment starts to hold at the time of reservation duration information input by user is got
Row reservation function, for example, cooking equipment enters reservation standby mode, the accumulation duration that reservation function is performed in cooking equipment reaches
During the reservation duration, cooking equipment terminates to perform the work of reservation function, and hereafter, control water supply installation is fed into container body to be set
Quantitative water for the demand to boil to material, can improve the automation and intelligence of the control of product, keep away simultaneously in this way
The problem of material is by impregnating is exempted from, the culinary art mouthfeel of product is effectively ensured.
Certainly, this programme is not limited thereto, wherein, a length of 5s when can also estimate, such as supply water to water supply duration
~20s, with work as timing reach reservation duration before 5s~20s even other durations control water supply installation to container body water supply,
It can achieve the effect that saving culinary art takes, while material is avoided to be impregnated in this way.
In above-mentioned technical proposal, the cooking equipment further includes interior pot, and the container body is the interior pot, wherein, it is described
Control method further includes：Cooking step after the cooking equipment terminates to perform reservation function, controls the cooking equipment to perform
Boil function, to be cooked to the material in the interior pot.
In the present solution, it is preferred that performing the work(that boils to the finish time control cooking equipment that container body supplies water in water supply installation
Can, certainly, it may also set up water re-supplying step automation and the intelligence for performing, the control of product being improved so synchronous with cooking step
Change, meanwhile, the cooking efficiency of product is effectively ensured.
In any of the above-described technical solution, the cooking equipment includes the material cleaning device for cleaning material, the appearance
Body is the material cleaning chamber of the material cleaning device, wherein, perform material cleaning function in the material cleaning device
Afterwards, the baking step is performed.
After in the present solution, being arranged on material cleaning device execution material cleaning function, it is right that control drying unit performs its
The function that material in material cleaning chamber is dried can make material discharge, convey outward from material cleaning chamber in this way
Process be easier, drained conducive to material, noresidue, so as to avoid product safe and healthy problem caused by residual material goes bad.
In above-mentioned technical proposal, the cooking equipment further includes interior pot and connects with the interior pot and the material cleaning chamber
The feed device connect, wherein, the control method further includes：Feeding step after the baking step, is sent described in control
Material in the material cleaning chamber is sent in the interior pot by material device.
In the present solution, after baking step, the material in material cleaning chamber is sent to interior by control feed device
In pot, it can realize that discharge automates in this way, meanwhile, by being conveyed to the material after drying, transmission process can be saved
Energy consumption, and ensure the material in material cleaning chamber and feed device path drain, noresidue, avoid the occurrence of product health peace
Full problem.
In above-mentioned technical proposal, the cooking equipment further includes the water supply installation being connect with the interior pot, wherein, the control
Method processed further includes：Water re-supplying step controls the water supply installation to feed the water of set amount into the interior pot.
Water is quantitatively being sent in the present solution, setting in the inside pot of water supply installation, is realizing the water supply automation of product, meanwhile, it is right
In the occasion that reservation is needed to boil, dried material can be stored in material cleaning chamber or feed device, and culinary art is used
Water is stored in interior pot, realizes being retained separately for material and water in reservation process, realizes fresh-keeping to material, is avoided in reservation process
Material spoiled and turn sour by the immersion of water fermentation the problem of, promote the culinary art mouthfeel of product.
In above-mentioned technical proposal, the control method of the cooking equipment further includes：Cooking step, the feeding step it
Afterwards, the cooking equipment is controlled to perform the function that boils, to be cooked to the material in the interior pot.
After in the present solution, being arranged on feeding step, control cooking equipment performs the function that boils, and realizes that culinary art is automatic
Change, further it will be understood that water re-supplying step can be in the either phase before cooking step, as before feeding step or feeding
After step, certainly, water re-supplying step also can be synchronous with cooking step, can improve automation and the intelligence of the control of product in this way
Change, meanwhile, the cooking efficiency of product is effectively ensured.
The embodiment of second aspect of the present invention provides a kind of cooking equipment, including：Container body and drying unit；Control dress
It puts, is electrically connected with the drying unit, for the drying unit to be controlled to be worked according to predetermined power-time graph, with to institute
The material stated in container body carries out drying and processing.
Cooking equipment provided by the invention, using drying unit, into container body, heat supply is realized to the material baking in container body
It is dry, wherein, drying unit is controlled to carry out discontinuous operation or drop power work according to predetermined power-time graph by control device
Make, in this way can to avoid drying unit it is persistently overheating the problem of, material is caused to dry so as to avoid drying unit temperature is excessively high
Occurs the problem of curing, gelatinization, dehydration or freshness reduce during dry.
In addition, the cooking equipment in above-described embodiment provided by the invention can also have following additional technical feature：
In above-mentioned technical proposal, the control device is configured as：Control the drying unit (12) according to the first power-
Time graph, the second power against time curve or the work of third power against time curve, wherein,
The expression formula of the first power against time curve is：
Wherein, the TiCharacterize i-th of period of power pulse, the tsCharacterization heating total duration, the tAiCharacterization i-th
The duration of a active pulse power, the tBiCharacterizing the duration of i-th of idle pulse power, the n is positive integer, described first
Power against time curve, which is suitable for invariable power, dries pattern；
The expression formula of the second power against time curve is：
Wherein, the TiCharacterize i-th of period of power pulse, the tsCharacterization heating total duration, the tAiCharacterization i-th
The duration of a active pulse power, the tBiCharacterizing the duration of i-th of idle pulse power, the n is positive integer, described second
Power against time curve is suitable for the first drop power drying pattern；
Increase that the third power against time curve is worth at any time for performance number and the curve continuously to successively decrease, suitable for the
Two drop power drying patterns.
In the present solution, control device control drying unit worked according to first, second or third power against time curve,
This can be conducive to the temperature in container body being effectively controlled in a certain range, it is preferable that can correspond to the temperature control in container body
System is at 40 DEG C~60 DEG C, in this way, can either ensure the drying efficiency to material in container body, meanwhile, drying can also be avoided to fill
Put temperature it is excessively high cause material occur in drying course curing, gelatinization, dehydration or freshness reduce the problem of, it is ensured that material
Culinary art mouthfeel.
Preferably, in the second power against time curve, tBi=b, b are constant or tBiNumerical value with the increasing of i
Increase greatly.
In above-mentioned technical proposal, the cooking equipment further includes：Timer is connected to the control device, the timing
Device, when timing reaches preset drying and processing duration, triggers for starting timing at the time of the drying unit starts
The control device controls the drying unit to close.
In the present solution, using timer detection drying unit operating time, make control device duration information control accordingly
Drying and processing is done to the material in container body in the drying unit processed time range corresponding in drying and processing, can be avoided in this way
Material can also be kept away by the nutrition and freshness of over-drying the problem of material itself is caused to be dehydrated, effectively preservation material
Exempt from over-drying the problem of causing product energy consumption increase.Preferably, the interval of the drying and processing duration for [30min,
120min]。
In above-mentioned technical proposal, the control device is specifically used for：The process of reservation function is performed in the cooking equipment
In, the drying unit is controlled to be worked according to predetermined power-time graph.
In the present solution, control device controls the drying unit root in the initial time of cooking equipment execution reservation function
According to the preset time-power curve work, it can timely and effectively remove material such as rice, Huang are remained in container body in this way
Clean water on beans, mung bean is impregnated and fermentation of spoiling and turning sour to avoid rice, soya bean, mung bean etc. in reservation process by clean water
Problem, the reservation duration of product of effectively postponing under the premise of product culinary art mouthfeel is ensured, improves the use function of product.
In above-mentioned technical proposal, the cooking equipment further includes：Interior pot is the container body；Water supply installation, for institute
Interior pot is stated to supply water, wherein, the control device is connected to the water supply installation, for terminating to perform reservation in the cooking equipment
After function, the water supply installation is controlled to feed the water of set amount into the interior pot.
In the present solution, specifically, cooking equipment starts to hold at the time of reservation duration information input by user is got
Row reservation function, for example, cooking equipment enters reservation standby mode, the accumulation duration that reservation function is performed in cooking equipment reaches
During the reservation duration, cooking equipment terminates to perform the work of reservation function, and hereafter, control water supply installation is fed into container body to be set
Quantitative water for the demand to boil to material, can improve the automation and intelligence of the control of product, keep away simultaneously in this way
The problem of material is by impregnating is exempted from, the culinary art mouthfeel of product is effectively ensured.
Certainly, this programme is not limited thereto, wherein, a length of 5s when can also estimate, such as supply water to water supply duration
~20s, with work as timing reach reservation duration before 5s~20s even other durations control water supply installation to container body water supply,
It can achieve the effect that saving culinary art takes, while material is avoided to be impregnated in this way.
In above-mentioned technical proposal, the cooking equipment further includes：Detecting element, for detecting the water supply installation to described
The water supply information of container body, and when the water supply of detection reaches the set amount, trigger the control device control
Water supply installation stops supplying water to the container body.
In the present solution, setting detecting element when detecting that water supply reaches set amount, trigger control device control supplies
Water installations stop supplying water to container body and cooking equipment are controlled to perform the function that boils, and can realize the automation of the control of product in this way
And intelligence, while avoid the problem that material by impregnating, promotes the performance of product.
More specifically, the detecting element may include weighing sensor, and weighing sensor is used to claim the container body
Weight, the inflow of container body is judged with the weight gain by container body, and then judge water supply of the water supply installation to container body,
Wherein, when the correspondence water supply reaches the set amount, the weighing sensor sends out weight signal and feeds back to described
Control device stops supplying water to the container body and the cooking equipment is controlled to perform with trigger control device control water supply installation
Boil function；Or the detecting element includes liquid level sensor, water supply installation includes water tank for containing water, in the water tank
Water is supplied to container body, and liquid level sensor is used to measure the liquid level in the water tank, wherein, by detecting liquid level in water tank, to pass through
Liquid level reduction amount in water tank judges water supply of the water supply installation to container body, reaches the set amount in the correspondence water supply
When, the liquid level sensor sends out liquid level signal and feeds back to the control device, and water supply installation is controlled with trigger control device
Stop supplying water to the container body and the cooking equipment is controlled to perform the function that boils.
In above-mentioned technical proposal, the control device is additionally operable to：After the cooking equipment terminates to perform reservation function, control
It makes the cooking equipment and performs the function that boils, to be cooked to the material in the interior pot.
In the present solution, it is preferred that performing the work(that boils to the finish time control cooking equipment that container body supplies water in water supply installation
Can, certainly, it may also set up water re-supplying step automation and the intelligence for performing, the control of product being improved so synchronous with cooking step
Change, meanwhile, the cooking efficiency of product is effectively ensured.
In any of the above-described technical solution, the cooking equipment further includes：Material cleaning device, it is described for cleaning material
Container body is the material cleaning chamber of the material cleaning device, wherein, the control device is specifically used for：It is clear in the material
After cleaning device performs material cleaning function, the drying unit is controlled to be worked according to predetermined power-time graph.
After in the present solution, being arranged on material cleaning device execution material cleaning function, it is right that control drying unit performs its
The function that material in material cleaning chamber is dried can make material discharge, convey outward from material cleaning chamber in this way
Process be easier, drained conducive to material, noresidue, so as to avoid product safe and healthy problem caused by residual material goes bad.
In above-mentioned technical proposal, the cooking equipment further includes：Interior pot；Feed device, with the interior pot and the material
Cleaning chamber connects, wherein, the control device is connected to the feed device, in the drying unit power cut-off
Afterwards, control the feed device that the material in the material cleaning chamber is sent in the interior pot.
In the present solution, after baking step, the material in material cleaning chamber is sent to interior by control feed device
In pot, it can realize that discharge automates in this way, meanwhile, by being conveyed to the material after drying, transmission process can be saved
Energy consumption, and ensure the material in material cleaning chamber and feed device path drain, noresidue, avoid the occurrence of product health peace
Full problem.
In above-mentioned technical proposal, the cooking equipment further includes：Water supply installation is connect with the interior pot, wherein, the control
Device processed is connected to the water supply installation, for the water supply installation to be controlled to feed the water of set amount into the interior pot.
Water is quantitatively being sent in the present solution, setting in the inside pot of water supply installation, is realizing the water supply automation of product, meanwhile, it is right
In the occasion that reservation is needed to boil, dried material can be stored in material cleaning chamber or feed device, and culinary art is used
Water is stored in interior pot, realizes being retained separately for material and water in reservation process, realizes fresh-keeping to material, is avoided in reservation process
Material spoiled and turn sour by the immersion of water fermentation the problem of, promote the culinary art mouthfeel of product.
In above-mentioned technical proposal, the control device is additionally operable to：It will be in the material cleaning chamber in the feed device
Material be sent in the interior pot after, cooking equipment execution is controlled to boil function.
After in the present solution, being arranged on feeding step, control cooking equipment performs the function that boils, and realizes that culinary art is automatic
Change, further it will be understood that water re-supplying step can be in the either phase before cooking step, as before feeding step or feeding
After step, certainly, water re-supplying step also can be synchronous with cooking step, can improve automation and the intelligence of the control of product in this way
Change, meanwhile, the cooking efficiency of product is effectively ensured.
Optionally, the cooking equipment is electric cooker, electric pressure cooking saucepan, electric cooking pot, electric steamer or soy bean milk making machine.
The additional aspect and advantage of the present invention will become practice apparent or by the present invention in following description section
Recognize.
Description of the drawings
The above-mentioned and/or additional aspect and advantage of the present invention will become in the description from combination accompanying drawings below to embodiment
Significantly and it is readily appreciated that, wherein：
Fig. 1 is the flow chart of the control method of cooking equipment described in one embodiment of the invention；
Fig. 2 is the flow chart of the control method of cooking equipment described in one embodiment of the invention；
Fig. 3 is the schematic diagram of the first power against time curve of the present invention；
Fig. 4 is the schematic diagram of the second power against time curve of the present invention；
Fig. 5 is the schematic diagram of third power against time curve of the present invention；
Fig. 6 is the structure diagram of cooking equipment described in one embodiment of the invention；
Fig. 7 is the structure diagram of cooking equipment described in one embodiment of the invention；
Fig. 8 is the structure diagram under cooking equipment first state described in one embodiment of the invention；
Fig. 9 is the structure diagram under the second state of cooking equipment described in one embodiment of the invention；
Figure 10 is the structure diagram under the cooking equipment third state described in one embodiment of the invention；
Figure 11 is the partial structural diagram of cooking equipment described in one embodiment of the invention；
Figure 12 is the flow chart of the control method of cooking equipment described in one embodiment of the invention.
Wherein, the correspondence between the reference numeral in Fig. 6 to Figure 11 and component names is：
300 cooking equipments, 11 container bodies, 12 drying units, 20 water supply installations, 21 water tanks, 22 supply lines, 23 Miniature waters
Pump, 24 first valves, 25 inlet pipelines, 26 water pipe heads, 30 control devices, 40 liquid level sensors, 50 rice, 60 water, 71 wind
Machine, 72 paths, 73 second valves, 74 third valves, 75 drainage conduits, 80 water storage cases.
Specific embodiment
It is to better understand the objects, features and advantages of the present invention, below in conjunction with the accompanying drawings and specific real
Mode is applied the present invention is further described in detail.It should be noted that in the absence of conflict, the implementation of the application
Feature in example and embodiment can be combined with each other.
Many details are elaborated in the following description to facilitate a thorough understanding of the present invention, still, the present invention may be used also
To be implemented using other different from other modes described here, therefore, protection scope of the present invention is not by described below
Specific embodiment limitation.
Cooking equipment 300 described according to some embodiments of the invention and its control method are described referring to Fig. 1 to Figure 12.
As shown in Fig. 6 to Figure 11, cooking equipment 300 provided in an embodiment of the present invention includes container body 11 and drying unit
12。
Control method provided in an embodiment of the present invention for above-mentioned cooking equipment includes：
Baking step, control drying unit carry out discontinuous operation or drop power work according to predetermined power-time graph, make
Drying unit carries out drying and processing to such as rice material in container body.
The control method of cooking equipment provided by the invention, using drying unit 12, into container body 11, heat supply is realized to holding
50 drying materials of such as rice in body 11, wherein, by the way that drying unit 12 is controlled to be carried out according to predetermined power-time graph
Discontinuous operation or drop power work, in this way can to avoid drying unit 12 it is persistently overheating the problem of, so as to avoid drying unit
12 temperature are excessively high to cause material to occur the problem of curing, gelatinization, dehydration or freshness reduce in drying course.
In one embodiment of the invention, as shown in figure 3, predetermined power-time graph includes the first power against time song
Line, wherein, the expression formula of the first power against time curve is：
Wherein, TiCharacterize i-th of period of power pulse, tsCharacterization heating total duration (i.e. the total duration of drying and processing),
tAiCharacterize the duration of i-th of active pulse power, tBiCharacterize the duration of i-th of idle pulse power, n is positive integer, the first work(
Rate-time graph, which is suitable for invariable power, dries pattern.
In the present solution, it is understood that the value of i meets：I=1,2,3 ... n, control drying unit 12 is with perseverance
The pattern of 1 intermittent-heating of power P works, and can be conducive to the temperature in container body 11 being effectively controlled a certain range in this way
It is interior, it is preferable that can to correspond to and control the temperature in container body 11 at 40 DEG C~60 DEG C, in this way, can either ensure to container body 11
The drying efficiency of interior 50 material of such as rice, meanwhile, it can also avoid 12 temperature of drying unit is excessively high from leading to such as 50 object of rice
There is the problem of curing, gelatinization or freshness reduce in drying course in material, it is ensured that the culinary art mouthfeel of material.
In one embodiment of the invention, as shown in figure 4, predetermined power-time graph includes the second power against time song
Line, the expression formula of the second power against time curve are：
Wherein, TiCharacterize i-th of period of power pulse, tsCharacterization heating total duration (i.e. the total duration of drying and processing),
tAiCharacterize the duration of i-th of active pulse power, tBiCharacterize the duration of i-th of idle pulse power, n is positive integer, the second work(
Rate-time graph is suitable for the first drop power drying pattern.
In the present solution, it is understood that the value of i meets：I=1,2,3 ... n, set with drying and processing into
The continuous propulsion of journey, drying unit 12 are run under active pulse situation with power P 2, and the duration of active pulse becomes in reduction
Gesture changes, in this way so that drying unit 12 is worked with the intermittent-heating pattern of opposite drop power, this can be conducive to container body
Temperature in 11 is effectively controlled in a certain range, it is preferable that can be corresponded to and be controlled the temperature in container body 11 40 DEG C~60
DEG C, in this way, can either ensure the drying efficiency to such as 50 material of rice in container body 11, meanwhile, drying can also be avoided to fill
Put 12 temperature it is excessively high cause such as 50 material of rice occur in drying course curing, gelatinization or freshness reduce the problem of, really
Protect the culinary art mouthfeel to material.
In above-described embodiment, it is preferable that tBi=b, b are constant, for b is in the situation for reducing variation tendency, more
It can avoid the problem that occurring larger temperature on drying unit 12 rises.
In above-described embodiment, it is preferable that tBiNumerical value increase with the increase of i, the present invention one specific implementation
In example, for example, TiCan be constant, in tAiReduce with the increase of i simultaneously, tBiIn increased variation tendency step by step, in this way, can
To avoid occurring the problem of larger temperature rises on drying unit 12.
In one embodiment of the invention, as shown in figure 5, predetermined power-time graph includes third power against time song
Line, wherein, in the start position of third power against time curve, drying unit 12 is run with power P 3, in third power against time
The final position of curve, drying unit 12 are run with power P min, and should take this process institute of Pmin to power from power P 3
Corresponding total duration can be regarded as the total duration of drying and processing in this programme, wherein, P3 ＞ Pmin, and third power against time is bent
Increase that line is worth at any time for performance number and the curve continuously to successively decrease, suitable for the second drop power drying pattern.
In the present solution, setting third power against time curve be the curve that performance number increases at any time and continuously successively decreases, by
The demand of heat increases and reduces at any time in drying course, here by control drying unit 12 performance number at any time
Increase and continuously successively decrease, the Wen Sheng in container body 11 can be inhibited relatively in this way, so as to avoid 12 temperature mistake of drying unit
Height causes such as 50 material of rice to occur the problem of curing, gelatinization or freshness reduce in drying course, it is ensured that material
Cook mouthfeel.
Further, in the terminal of third power against time curve, performance number Pmin is minimized, and is taken most in performance number
During small value, surface temperature changing value of the corresponding drying unit 12 within the unit interval is less than or equal to preset temperature changing value.
In the present solution, specifically, preset temperature changing value can be set according to environment temperature, for example, setting preset temperature
When changing value is decreasing value of 12 surface temperature of drying unit within the unit interval under powerless condition, by further setting baking
Surface temperature changing value of the equipment for drying 12 within the unit interval is preset temperature changing value, in this way, can make drying unit 12 in list
Quantity of heat production in the time of position is equal to heat dissipation capacity of 12 surface of drying unit within the unit interval, it is to be understood that heat was transmitted
Journey is pushed by the temperature difference, and at this moment, drying unit 12 hardly does work to container body 11, then this programme by by drying unit 12 in list
Surface temperature changing value in the time of position is limited to less than or equal in the range of preset temperature changing value, is dried so that controlling
Device 12 is out of service before starting to flog a dead horse to container body 11, that is, corresponds to and take terminal on third power against time curve
Situation ensures that drying unit 12 all can be effectively to 11 heat supply of container body in acting, and avoids 12 quantity of heat production of drying unit
The situation of function of environment heat emission is entirely used for, saves product energy consumption.
In one embodiment of the invention, in baking step, start timing at the time of drying unit 12 starts, and
When timing reaches preset drying and processing duration, control drying unit 12 is closed.
To in container body 11 in corresponding time range when in the present solution, control drying unit 12 is in drying and processing
Material does drying and processing, and when timing reaches preset drying and processing duration, control drying unit 12 is closed, and can be avoided in this way
Material can also be kept away by the nutrition and freshness of over-drying the problem of material itself is caused to be dehydrated, effectively preservation material
Exempt from over-drying the problem of causing product energy consumption increase.
In one particular embodiment of the present invention, it is preferable that the interval of drying and processing duration for [30min,
120min], the problem of clean water being caused to remain to avoid drying and processing duration deficiency in this way, in addition, during setting drying and processing
It fails to grow up in 120min, in this way on the basis of guarantee is complete to such as 50 grade dry materials of rice, drying and processing duration can be avoided
It is long that product energy consumption is caused to increase, and avoid causing material nutrition from being lost in, the problems such as freshness declines.
In a preferred embodiment of the invention, as shown in Figure 1, performing the process of reservation function in cooking equipment 300
In, perform baking step.
In the present solution, controlling drying unit 12 according to described pre- during cooking equipment 300 performs reservation function
If when the work of m- power curve, can timely and effectively remove material such as rice, soya bean, mung bean are remained in container body 11 in this way
On clean water, to avoid rice, soya bean, mung bean etc. in reservation process by clean water impregnate and spoil and turn sour fermentation the problem of,
Ensure the reservation duration of product of effectively postponing under the premise of product culinary art mouthfeel, improve the use function of product.
In one embodiment of the invention, as shown in Fig. 6 to Figure 10, cooking equipment 300 includes interior pot and for inside
The water supply installation 20 that pot supplies water, container body 11 are interior pot, wherein, control method further includes：Water re-supplying step, in cooking equipment 300
Terminate after performing reservation function, control the water that set amount is fed in 20 inside pot of water supply installation.
In the present solution, specifically, cooking equipment 10 starts at the time of reservation duration information input by user is got
Reservation function is performed, for example, cooking equipment 10 enters reservation standby mode, when cooking equipment 10 performs the accumulation of reservation function
During long arrival reservation duration, cooking equipment 10 terminates to perform the work of reservation function, hereafter, controls water supply installation 20 to container
The water 60 of set amount is fed in body 11, for the demand to such as 50 grade materials of rice boil, product control can be improved in this way
The automation and intelligence of system, while the problem of material is by impregnating is avoided, the culinary art mouthfeel of product is effectively ensured.
Certainly, this programme is not limited thereto, wherein, a length of 5s when can also estimate, such as supply water to water supply duration
~20s, to work as, timing reaches 5s~20s before preengaging duration or even other durations control water supply installation 20 to be supplied to container body 11
Water can achieve the effect that saving culinary art takes, while material is avoided to be impregnated in this way.
In one embodiment of the invention, as shown in Fig. 6 to Figure 10, cooking equipment 300 further includes interior pot, container body 11
For interior pot, wherein, control method further includes：Cooking step after cooking equipment terminates to perform reservation function, controls cooking equipment
300 perform the function that boils, and are cooked with the material in internal pot.
In the present solution, it is preferred that being performed in water supply installation 20 to the finish time control cooking equipment 300 that container 11 supplies water
Boil function, certainly, may also set up the water re-supplying step automation for performing, can improving the control of product so synchronous with cooking step
And intelligence, meanwhile, the cooking efficiency of product is effectively ensured.
In one embodiment of the invention, as shown in figure 11, cooking equipment 300 includes clear for the material of cleaning material
Cleaning device, container body 11 are the material cleaning chamber of material cleaning device, wherein, perform material cleaning work(in material cleaning device
After energy, baking step is performed.
After in the present solution, being arranged on material cleaning device execution material cleaning function, control drying unit 12 performs it
To the function that the material in material cleaning chamber is dried, material can be made to be discharged outward from material cleaning chamber, is defeated in this way
The process sent is easier, and is drained conducive to material, noresidue, and product is safe and healthy caused by so as to which residual material be avoided to go bad asks
Topic.
Further, as shown in figure 11, cooking equipment 300 further includes interior pot (not shown) and clear with interior pot and material
The feed device of cavity connection is washed, wherein, control method further includes：Feeding step, after baking step, control feeding dress
It puts and the material in material cleaning chamber is sent in interior pot.
In the present solution, after baking step, the material in material cleaning chamber is sent to interior by control feed device
In pot, it can realize that discharge automates in this way, meanwhile, by being conveyed to the material after drying, transmission process can be saved
Energy consumption, and ensure the material in material cleaning chamber and feed device path drain, noresidue, avoid the occurrence of product health peace
Full problem.
Still further, cooking equipment 300 further includes the water supply installation being connect with interior pot, wherein, control method further includes：
Water re-supplying step controls the water that set amount is fed in the inside pot of water supply installation.
Water is quantitatively being sent in the present solution, setting in the inside pot of water supply installation, is realizing the water supply automation of product, meanwhile, it is right
In the occasion that reservation is needed to boil, dried material can be stored in material cleaning chamber or feed device, and culinary art is used
Water is stored in interior pot, realizes being retained separately for material and water in reservation process, realizes fresh-keeping to material, is avoided in reservation process
Material spoiled and turn sour by the immersion of water fermentation the problem of, promote the culinary art mouthfeel of product.
Still further, the control method of cooking equipment further includes：Cooking step, after feeding step, control culinary art
Equipment performs the function that boils, and is cooked with the material in internal pot.
After in the present solution, being arranged on feeding step, control cooking equipment performs the function that boils, and realizes that culinary art is automatic
Change, further it will be understood that water re-supplying step can be in the either phase before cooking step, as before feeding step or feeding
After step, certainly, water re-supplying step also can be synchronous with cooking step, can improve automation and the intelligence of the control of product in this way
Change, meanwhile, the cooking efficiency of product is effectively ensured.
In one particular embodiment of the present invention, as shown in Figure 1, the control method of cooking equipment includes the following steps：
Step 102, during cooking equipment performs reservation function, control drying unit is according to predetermined power-time
Curve carries out discontinuous operation or drop power work, to carry out drying and processing to the material in container body；Wherein, predetermined power-when
Half interval contour is the first power against time curve, the second power against time curve or third power against time curve, so that in container body
Temperature is controlled at 40 DEG C~60 DEG C；
Step 104, after cooking equipment terminates to perform reservation function, control water supply installation feeds set amount into container body
Water；
Step 106, the finish time supplied water in water supply installation to container body, control cooking equipment perform the function that boils.
The control method for the cooking equipment that above-described embodiment provides, while material freshness in ensuring drying course,
By the dry materials in pot internal in reservation process, and inside pot feeds culinary art water after reservation, in this way, can be with
It avoids the problem that preengaging so that material is impregnated and gone bad for a long time.
It, will such as 50 object of rice after user eluriates the materials such as rice, beans in another specific embodiment of the present invention
Material is drained and is put into container body 11, and Product Status is used as shown in figure 8, there is the water 60 not drained completely on the surface of rice 50 at this time
Family sets cooking equipment reservation duration information, and hereafter, cooking equipment 300, which enters, to be controlled by it in the step of method controls,
Specifically, as shown in Fig. 2, the control method of cooking equipment includes the following steps：
Step 202, control device obtains the reservation duration of reservation function；
Step 204, after the reservation duration is got, control device control cooking equipment performs reservation function, and carry out
First timing；
Step 206, control device control drying unit carries out discontinuous operation or drop power according to predetermined power-time graph
Work to carry out drying and processing to the material in container body, and carries out the second timing；Wherein, predetermined power-time graph is the
One power against time curve, the second power against time curve or third power against time curve, so that the temperature control in container body exists
Temperature is controlled at 40 DEG C~60 DEG C；
Step 208, judge the second timing whether reach preset drying and processing duration (preferably the preset drying and processing when
A length of 30min~150min), if so, 210 are entered step, if it is not, return to step 206；
Step 210, control device control drying unit stops carrying out drying and processing to the material in container body, at this time product
Status information is as shown in figure 9, keep drying in container body；
Step 212, when the first timing reaches reservation duration, control device controls water supply installation to be fed to container body and sets
The water of amount；
Step 214, the finish time supplied water in water supply installation to container body, control device control cooking equipment execution are boiled
Function, product status information is as shown in Figure 10 at this time, and rice 50 and the water 60 needed for cooking rice 50 are accommodated in interior pot.
The control method for the cooking equipment that above-described embodiment provides, while material freshness in ensuring drying course,
By the dry materials in pot internal in reservation process, and inside pot feeds culinary art water after reservation, in this way, can be with
It avoids the problem that preengaging so that material is impregnated and gone bad for a long time.
In one particular embodiment of the present invention, as shown in figure 12, the control method of cooking equipment includes the following steps：
Step 1202, material cleaning device perform material cleaning function after, control drying unit according to predetermined power-when
Half interval contour carries out discontinuous operation or drop power work, to carry out drying and processing to the material in container body；
Step 1204, the material in material cleaning chamber is sent in interior pot by control feed device；
Step 1206, the water that set amount is fed in the inside pot of water supply installation is controlled；
Step 1208, control cooking equipment performs the function that boils.
The control method for the cooking equipment that above-described embodiment provides, while material freshness in ensuring drying course,
By the material in material cleaning chamber being dried, and will be dried after performing cleaning in material cleaning device
Material by feed device input in pot, relative to for wet stock conveys, this programme can be true in the prior art
The material in the path of material cleaning chamber and feed device is drained during recommendation for admission to school material, avoids material hygienic caused by remaining
Safety problem.
As shown in Fig. 6 to Figure 11, the embodiment of second aspect of the present invention provides a kind of cooking equipment 300, including：Container
Body 11, drying unit 12 and control device 30, control device 30 preferably include microprocessor, control device 30 and drying unit 12
Electrical connection, for drying unit 12 to be controlled to be worked according to predetermined power-time graph, to be dried to the material in container body 11
Dry-cure.
Cooking equipment 300 provided by the invention, using drying unit 12, into container body 11, heat supply is realized to container body 11
Interior drying materials, wherein, drying unit 12 is controlled to knock off according between predetermined power-time graph progress by control device 30
Make or drop power work, in this way can to avoid drying unit 12 it is persistently overheating the problem of, so as to avoid 12 temperature of drying unit
It is excessively high that material is caused to occur the problem of curing, gelatinization, dehydration or freshness reduce in drying course.
In one specific embodiment of cooking equipment of the present invention, control device is configured as：Control drying unit 12
It is worked according to the first power against time curve as shown in Figure 3, the expression formula of the first power against time curve is：
Wherein, TiCharacterize i-th of period of power pulse, tsCharacterization heating total duration, tAiCharacterize i-th of active pulse work(
The duration of rate, tBiThe duration of i-th of idle pulse power is characterized, n is positive integer, and the first power against time curve is suitable for permanent work(
Rate dries pattern.
In one specific embodiment of cooking equipment of the present invention, control device is configured as：Control 12 basis of drying unit
Second power against time curve work as shown in Figure 4, the expression formula of the second power against time curve are：
Wherein, TiCharacterize i-th of period of power pulse, tsCharacterization heating total duration, tAiCharacterize i-th of active pulse work(
The duration of rate, tBiThe duration of i-th of idle pulse power is characterized, n is positive integer, and the second power against time curve is suitable for first
Power drying pattern drops.
Preferably, tBi=b, b are constant；Or tBiNumerical value increase with the increase of i.
In one specific embodiment of cooking equipment of the present invention, control device is configured as：Control 12 basis of drying unit
Third power against time curve work as shown in Figure 5, wherein, third power against time curve increases at any time for performance number to be connected
The continuous curve to successively decrease, suitable for the second drop power drying pattern.
Preferably, in the terminal of third power against time curve, performance number is minimized, and when performance number is minimized,
Surface temperature changing value of the corresponding drying unit 12 within the unit interval is less than or equal to preset temperature changing value.
In any of the above-described embodiment, cooking equipment 300 further includes timer (not shown), and timer is connected to control
Device 30, timer are used to start timing at the time of drying unit 12 starts, and when timing reaches preset drying and processing
When long, trigger control device 30 controls drying unit 12 to close.
In the present solution, detecting the operating time of drying unit 12, long letter when making control device 30 accordingly using timer
Drying and processing is done to the material in container body 11 in breath control drying unit 12 time range corresponding in drying and processing, this
Sample can avoid the problem that material causes material itself to be dehydrated by over-drying, effectively the nutrition and freshness of preservation material,
And it can also avoid the problem that over-drying causing product energy consumption increase.Preferably, the interval of the drying and processing duration is
[30min,120min]。
In any of the above-described embodiment, control device is specifically used for：During cooking equipment performs reservation function, control
Drying unit 12 works according to predetermined power-time graph.
In the present solution, control device 30 controls drying unit in the initial time of the execution reservation function of cooking equipment 300
12 work according to the preset time-power curve, can timely and effectively remove in container body 11 that remain in material for example big in this way
Rice, soya bean, the clean water on mung bean, to avoid rice, soya bean, mung bean etc. in reservation process are impregnated by clean water and are spoiled and turn sour
The problem of ferment, the reservation duration of product of effectively postponing under the premise of product culinary art mouthfeel is ensured improve the use function of product.
In one embodiment of the invention, as shown in Fig. 6 to Figure 10, cooking equipment 300 further includes interior pot and supplies water and fills
20 are put, interior pot is container body 11；Water supply installation 20 supplies water for inside pot, wherein, control device 30 is connected to water supply installation 20,
For after cooking equipment 300 terminates to perform reservation function, controlling the water that set amount is fed in 20 inside pot of water supply installation.
In the present solution, specifically, cooking equipment 300 starts at the time of reservation duration information input by user is got
Reservation function is performed, for example, cooking equipment 300 enters reservation standby mode, the accumulation of reservation function is performed in cooking equipment 300
When duration reaches the reservation duration, cooking equipment 300 terminate perform reservation function work, hereafter, control water supply installation 20 to
The water of set amount is fed in container body 11, for the demand to boil to material, the automatic of the control of product can be improved in this way
Change and intelligent, while avoid the problem of material is by impregnating, the culinary art mouthfeel of product is effectively ensured.
In one particular embodiment of the present invention, cooking equipment 300 further includes detecting element, for detecting water supply installation
20 to container body 11 water supply information, and when the water supply of detection reaches set amount, the control of trigger control device 30 is supplied water
Device 20 stops supplying water to container body 11.
In the present solution, setting detecting element when detecting that water supply reaches set amount, trigger control device 30 controls
Water supply installation 20 stops supplying water to container body 11 and cooking equipment 10 is controlled to perform the function that boils, and can realize the control of product in this way
Automation and intelligence, while avoid the problem that material by impregnating, promotes the performance of product.
In one particular embodiment of the present invention, detecting element may include weighing sensor (not shown), weigh
Sensor judges the inflow of container body 11 with the weight gain by container body 11, and then sentence for weighing to container body 11
Cut-off water installations 20 to the water supply of container body 11, wherein, when corresponding water supply reaches set amount, weighing sensor sends out weight
Amount signal simultaneously feeds back to control device 30, water supply installation 20 is controlled to stop supplying water and controlling to container body 11 with trigger control device 30
Cooking equipment 10 processed performs the function that boils.
In another specific embodiment of the present invention, as shown in Figure 6 and Figure 7, water supply installation 20 includes water tank 21, water inlet
Pipeline 25, the first valve 24, water pipe head 26 and micro pump 23, water tank 21 are used for water storage；Water tank 21 passes through inlet pipeline 25
It is connect with water pipe head 26, water pipe head 26 is used to access in domestic running water pipeline；First valve 24 is arranged on inlet pipeline
On 25, for controlling the break-make of inlet pipeline 25；Water tank 21 is connect by supply line 22 with the container body 11 of cooking equipment 10,
Micro pump 23 is arranged on supply line 22, for the water pump in water tank 21 to be sent in container body 11；Detecting element includes
Liquid level sensor 40, liquid level sensor 40 are used to measure the liquid level in the water tank 21, and embodiment is that the first valve 24 is opened
When, domestic running water pipeline is supplied water by inlet pipeline 25 to water tank 21, and liquid level sensor 40 detects 21 water level of water tank, works as water tank
When water level reaches setting value in 21, the first valve 24 is closed；Water supply installation 20 need to container body 11 supply water when, control device 30
Control micro pump 23 starts, and makes micro pump 23 by the water pump in water tank 21 into container body 11, meanwhile, liquid level sensor 40
Liquid level in water tank 21 is detected, to judge water supply of the water supply installation 20 to container body 11 by the liquid level reduction amount in water tank 21,
When corresponding water supply reaches set amount, liquid level sensor 40 sends out liquid level signal and feeds back to control device 30, to trigger control
Device 30 processed controls water supply installation 20 to stop supplying water to container body 11, realizes quantitative watering, certainly, which can be additionally used in
Trigger control device 30 controls cooking equipment 10 to perform the function that boils, and cooking equipment 10 is made to enter just after the completion of supplying water to realize
Normal cooking process.Rotten, influence rice occurs for the rice 50 that the technical program can effectively avoid in subscription time content body 11
It is the problem of meal quality, correspondingly, fresh-keeping to the rice 50 in container body 11 by realizing, so as to the maximum for product of accordingly postponing
Duration is preengage, promotes properties of product.
Further, control device 30 is additionally operable to：After cooking equipment 300 terminates to perform reservation function, control culinary art is set
Standby 300 perform the function that boils, and are cooked with the material in internal pot.
In the present solution, it is preferred that performing the work(that boils to the finish time control cooking equipment that container body supplies water in water supply installation
Can, certainly, it may also set up water re-supplying step automation and the intelligence for performing, the control of product being improved so synchronous with cooking step
Change, meanwhile, the cooking efficiency of product is effectively ensured.
In one embodiment of the invention, as shown in figure 11, cooking equipment further includes material cleaning device, and the material is clear
Cleaning device is used for cleaning material, and container body 11 is the material cleaning chamber of material cleaning device, wherein, control device is specifically used
In：After material cleaning device performs material cleaning function, control drying unit 12 works according to predetermined power-time graph.
After in the present solution, being arranged on material cleaning device execution material cleaning function, it is right that control drying unit performs its
The function that material in material cleaning chamber is dried can make material discharge, convey outward from material cleaning chamber in this way
Process be easier, drained conducive to material, noresidue, so as to avoid product safe and healthy problem caused by residual material goes bad.
Further, cooking equipment further includes interior pot (not shown) and feed device, feed device and interior pot and object
Expect cleaning chamber connection, wherein, control device is connected to feed device, for after drying unit power cut-off, controlling feeding
Material in material cleaning chamber is sent in interior pot by device.
In the present solution, after baking step, the material in material cleaning chamber is sent to interior by control feed device
In pot, it can realize that discharge automates in this way, meanwhile, by being conveyed to the material after drying, transmission process can be saved
Energy consumption, and ensure the material in material cleaning chamber and feed device path drain, noresidue, avoid the occurrence of product health peace
Full problem.
More specifically, as shown in figure 11, feed device includes path 72, and the port in path 72 is provided with the wind for drainage
Machine 71, material cleaning chamber are arranged on path 72, and material cleaning device further includes the water storage case being connect with material cleaning chamber
80, for collecting sewage, the import of material cleaning chamber is connect the water storage case 80 by the second valve 73 with path 72, and outlet is logical
It crosses third valve 74 and is connect with extending to the drainage conduit 75 of interior pot, wherein, drying unit 12 can be supplied directly to material cleaning chamber
Heat with the air heat supply to the drying materials in material cleaning chamber or into path 72 to form hot wind, so as to promote object
Expect the material in cleaning chamber by hot-air seasoning.
This sentences drying unit 12 and directly to the heat supply of material cleaning chamber illustrate for drying and processing, in material
After cleaning device performs cleaning function, control drying unit 12 works according to predetermined power-time graph so that material cleans chamber
Hereafter internal drying materials, control the second valve 73 and third valve 74 to open, and start wind turbine 71 and run, to utilize gas
Material in stream driving material cleaning chamber, which leaves material cleaning chamber and passes through drainage conduit 75, to be drained in interior pot.
Further, drying unit 12 can be electric heater, electromagnetic coil heater or infrared heater, certainly also not
It should be limited to the heater of the above-mentioned type.
Further, cooking equipment further includes water supply installation, and water supply installation (not shown) is connect with interior pot, wherein,
Control device 30 is connected to water supply installation, for controlling the water that set amount is fed in the inside pot of water supply installation.
Water is quantitatively being sent in the present solution, setting in the inside pot of water supply installation, is realizing the water supply automation of product, meanwhile, it is right
In the occasion that reservation is needed to boil, dried material can be stored in material cleaning chamber or feed device, and culinary art is used
Water is stored in interior pot, realizes being retained separately for material and water in reservation process, realizes fresh-keeping to material, is avoided in reservation process
Material spoiled and turn sour by the immersion of water fermentation the problem of, promote the culinary art mouthfeel of product.
Further, control device 30 is additionally operable to：The material in material cleaning chamber is sent in interior pot in feed device
Later, control cooking equipment performs the function that boils.
After in the present solution, being arranged on feeding step, control cooking equipment performs the function that boils, and realizes that culinary art is automatic
Change, further it will be understood that water re-supplying step can be in the either phase before cooking step, as before feeding step or feeding
After step, certainly, water re-supplying step also can be synchronous with cooking step, can improve automation and the intelligence of the control of product in this way
Change, meanwhile, the cooking efficiency of product is effectively ensured.
Optionally, the cooking equipment 300 is electric cooker, electric pressure cooking saucepan, electric cooking pot, electric steamer or soy bean milk making machine.
In conclusion cooking equipment provided by the invention and its control method, the mistake of reservation function is performed in cooking equipment
Cheng Zhong, using drying unit to container body heat supply with to the drying materials in container body, in this way, by make material keep it is dry with
Ensure the freshness of material, avoid the problem that the material in subscription time in container body is spoiled and turn sour fermentation by the dipping of water；Separately
Outside, by the way that drying unit is controlled to carry out discontinuous operation or drop power work according to predetermined power-time graph in this method, in this way
Can to avoid drying unit it is persistently overheating the problem of, lead to material in drying course so as to avoid drying unit temperature is excessively high
There is the problem of curing, gelatinization or freshness reduce, it is ensured that the culinary art mouthfeel of material.
In the present invention, term " first ", " second ", " third " are only used for the purpose described, and it is not intended that instruction
Or imply relative importance；The terms such as term " installation ", " connected ", " connection ", " fixation " should all be interpreted broadly, for example, " even
Connect " it may be fixed connection or may be dismantle connection, or integral connection；" connected " can be directly connected, can also
It is indirectly connected by intermediary.For the ordinary skill in the art, above-mentioned art can be understood as the case may be
The concrete meaning of language in the present invention.
In the description of this specification, the description of term " one embodiment ", " some embodiments ", " specific embodiment " etc.
Mean to combine at least one reality that the particular features, structures, materials, or characteristics that the embodiment or example describe are contained in the present invention
It applies in example or example.In the present specification, schematic expression of the above terms are not necessarily referring to identical embodiment or reality
Example.Moreover, description particular features, structures, materials, or characteristics can in any one or more embodiments or example with
Suitable mode combines.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, that is made any repaiies
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (27)
1. a kind of control method of cooking equipment, the cooking equipment includes container body and drying unit, which is characterized in that described
Control method includes：
Baking step controls the drying unit to carry out discontinuous operation or drop power work according to predetermined power-time graph, with
Drying and processing is carried out to the material in the container body.
2. the control method of cooking equipment according to claim 1, which is characterized in that
Predetermined power-the time graph includes the first power against time curve, the expression formula of the first power against time curve
For：
Wherein, the TiCharacterize i-th of period of power pulse, the tsCharacterization heating total duration, the tAiCharacterizing i-th has
The duration of work(pulse power, the tBiCharacterize the duration of i-th of idle pulse power, the n is positive integer, first work(
Rate-time graph, which is suitable for invariable power, dries pattern.
3. the control method of cooking equipment according to claim 1, which is characterized in that
Predetermined power-the time graph includes the second power against time curve, the expression formula of the second power against time curve
For：
Wherein, the TiCharacterize i-th of period of power pulse, the tsCharacterization heating total duration, the tAiCharacterizing i-th has
The duration of work(pulse power, the tBiCharacterize the duration of i-th of idle pulse power, the n is positive integer, second work(
Rate-time graph is suitable for the first drop power drying pattern.
4. the control method of cooking equipment according to claim 3, which is characterized in that
tBi=b, b are constant；Or
tBiNumerical value increase with the increase of i.
5. the control method of cooking equipment according to claim 1, which is characterized in that
Predetermined power-the time graph includes third power against time curve, wherein, the third power against time curve is work(
Increase that rate value is worth at any time and the curve continuously to successively decrease, suitable for the second drop power drying pattern.
6. the control method of cooking equipment according to claim 5, which is characterized in that
In the terminal of the third power against time curve, the performance number is minimized, and is minimized in the performance number
When, surface temperature changing value of the corresponding drying unit within the unit interval is less than or equal to preset temperature changing value.
7. the control method of cooking equipment according to any one of claim 1 to 5, which is characterized in that
In the baking step, start timing at the time of the drying unit starts, and preset drying is reached in timing
During handling duration, the drying unit is controlled to close.
8. the control method of cooking equipment according to claim 7, which is characterized in that
The interval of the drying and processing duration is [30min, 120min].
9. the control method of cooking equipment according to any one of claim 1 to 6, which is characterized in that
During the cooking equipment performs reservation function, the baking step is performed.
10. the control method of cooking equipment according to claim 9, the cooking equipment includes interior pot and for inside pot
The water supply installation of water supply, the container body are the interior pot, which is characterized in that the control method further includes：
Water re-supplying step after the cooking equipment terminates to perform reservation function, controls the water supply installation to be supplied into the interior pot
Enter the water of set amount.
11. the control method of cooking equipment according to claim 9, the cooking equipment further includes interior pot, the container
Body is the interior pot, which is characterized in that the control method further includes：
Cooking step after the cooking equipment terminates to perform reservation function, controls the cooking equipment to perform the function that boils, with
Material in the interior pot is cooked.
12. the control method of cooking equipment according to any one of claim 1 to 6, the cooking equipment includes being used for
The material cleaning device of cleaning material, the container body are the material cleaning chamber of the material cleaning device, which is characterized in that
After the material cleaning device performs material cleaning function, the baking step is performed.
13. the control method of cooking equipment according to claim 12, the cooking equipment further include interior pot and with it is described
Interior pot and the feed device of material cleaning chamber connection, which is characterized in that the control method further includes：
Feeding step after the baking step, controls the feed device by the material in the material cleaning chamber
It is sent in the interior pot.
14. the control method of cooking equipment according to claim 13, the cooking equipment is further included to be connected with the interior pot
The water supply installation connect, which is characterized in that the control method further includes：
Water re-supplying step controls the water supply installation to feed the water of set amount into the interior pot.
15. the control method of cooking equipment according to claim 13, which is characterized in that further include：
Cooking step after the feeding step, controls the cooking equipment to perform the function that boils, in the interior pot
Material is cooked.
16. a kind of cooking equipment, which is characterized in that including：
Container body and drying unit；
Control device is electrically connected with the drying unit, for controlling the drying unit according to predetermined power-time graph work
Make, to carry out drying and processing to the material in the container body.
17. cooking equipment according to claim 16, which is characterized in that
The control device is configured as：The drying unit is controlled according to the first power against time curve, the second power against time
Curve or the work of third power against time curve, wherein,
The expression formula of the first power against time curve is：
Wherein, the TiCharacterize i-th of period of power pulse, the tsCharacterization heating total duration, the tAiCharacterizing i-th has
The duration of work(pulse power, the tBiCharacterize the duration of i-th of idle pulse power, the n is positive integer, first work(
Rate-time graph, which is suitable for invariable power, dries pattern；
The expression formula of the second power against time curve is：
Wherein, the TiCharacterize i-th of period of power pulse, the tsCharacterization heating total duration, the tAiCharacterizing i-th has
The duration of work(pulse power, the tBiCharacterize the duration of i-th of idle pulse power, the n is positive integer, second work(
Rate-time graph is suitable for the first drop power drying pattern；
Increase that the third power against time curve is worth at any time for performance number and the curve continuously to successively decrease, suitable for the second drop
Power dries pattern.
18. cooking equipment according to claim 17, which is characterized in that
In the second power against time curve, tBi=b, b are constant or tBiNumerical value increase with the increase of i.
19. the cooking equipment according to any one of claim 16 to 18, which is characterized in that further include：
Timer is connected to the control device, and the timer is used to start timing at the time of the drying unit starts,
And when timing reaches preset drying and processing duration, trigger the control device and the drying unit is controlled to close.
20. the cooking equipment according to any one of claim 16 to 18, which is characterized in that
The control device is specifically used for：During the cooking equipment performs reservation function, the drying unit is controlled
According to predetermined power-time graph work.
21. cooking equipment according to claim 20, which is characterized in that further include：
Interior pot is the container body；
Water supply installation, for supplying water to the interior pot, wherein, the control device is connected to the water supply installation, in institute
It states cooking equipment to terminate after performing reservation function, the water supply installation is controlled to feed the water of set amount into the interior pot.
22. cooking equipment according to claim 20, which is characterized in that
The control device is additionally operable to：After the cooking equipment terminates to perform reservation function, the cooking equipment is controlled to perform
Boil function, to be cooked to the material in the interior pot.
23. the cooking equipment according to any one of claim 16 to 18, which is characterized in that further include：
Material cleaning device, for cleaning material, the container body is the material cleaning chamber of the material cleaning device,
In, the control device is specifically used for：After the material cleaning device performs material cleaning function, the drying unit is controlled
According to predetermined power-time graph work.
24. cooking equipment according to claim 23, which is characterized in that further include：
Interior pot；
Feed device is connect with the interior pot and the material cleaning chamber, wherein, the control device is connected to the feeding
Device, for after the drying unit power cut-off, controlling the feed device by the material in the material cleaning chamber
It is sent in the interior pot.
25. cooking equipment according to claim 24, which is characterized in that further include：
Water supply installation is connect with the interior pot, wherein, the control device is connected to the water supply installation, described for controlling
Water supply installation feeds the water of set amount into the interior pot.
26. cooking equipment according to claim 24, which is characterized in that
The control device is additionally operable to：The material in the material cleaning chamber is sent in the interior pot in the feed device
Later, the cooking equipment is controlled to perform the function that boils.
27. the cooking equipment according to any one of claim 16 to 18, which is characterized in that
The cooking equipment is electric cooker, electric pressure cooking saucepan, electric cooking pot, electric steamer or soy bean milk making machine.
Priority Applications (1)
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| CN201611084757.9A CN108125570A (en) | 2016-11-30 | 2016-11-30 | Cooking equipment and its control method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611084757.9A CN108125570A (en) | 2016-11-30 | 2016-11-30 | Cooking equipment and its control method |
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| CN109674365A (en) * | 2018-12-07 | 2019-04-26 | 九阳股份有限公司 | A kind of drying degerming method of food processor |
| CN111722552A (en) * | 2019-03-22 | 2020-09-29 | 佛山市顺德区美的电热电器制造有限公司 | Operation control method, device, cooking appliance and computer readable storage medium |
| CN113116170A (en) * | 2019-12-30 | 2021-07-16 | 宁波方太厨具有限公司 | Drying method of steam box |
| CN114158952A (en) * | 2020-09-11 | 2022-03-11 | 浙江苏泊尔家电制造有限公司 | Method for implementing inner pot drying operation, cooking utensil and computer storage medium |
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