CN114688578A - Cooking equipment control method and device, storage medium and computer equipment - Google Patents
Cooking equipment control method and device, storage medium and computer equipment Download PDFInfo
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- CN114688578A CN114688578A CN202011594355.XA CN202011594355A CN114688578A CN 114688578 A CN114688578 A CN 114688578A CN 202011594355 A CN202011594355 A CN 202011594355A CN 114688578 A CN114688578 A CN 114688578A
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/06—Arrangement or mounting of electric heating elements
- F24C7/067—Arrangement or mounting of electric heating elements on ranges
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Abstract
The application discloses cooking equipment control method and device, storage medium and computer equipment, wherein the cooking equipment comprises: cooking vessel, cooking vessel includes multilayer structure, multilayer structure is by outer including the heat insulation layer in proper order, generate heat layer and heat-conducting layer, generate heat the specific heat capacity on layer be less than predetermine first specific heat capacity and/or the thickness on layer of generating heat is less than predetermine first thickness, the first thermal resistance that the heat insulation layer corresponds is greater than the second thermal resistance that the heat-conducting layer corresponds, the specific heat capacity of heat-conducting layer is greater than predetermine second specific heat capacity and/or the thickness of heat-conducting layer is greater than predetermine second thickness, the layer that generates heat is used for generating heat under the electromagnetic heating effect, and to heat-conducting layer transfer heat, the heat-conducting layer be used for the storage heat and to eat material transfer heat in the cooking vessel. The cooking utensil heat distribution balancing device helps to reduce the weight of the cooking utensil, balance the heat distribution of the cooking utensil and improve the temperature controllability.
Description
Technical Field
The present application relates to the technical field of cooking devices, and in particular, to a cooking device control method and apparatus, a storage medium, and a computer device.
Background
The electromagnetic heating method is a general electromagnetic heating solution at present by heating metal vessels made of iron, stainless steel and the like through electromagnetism. However, this solution has the following significant drawbacks:
1. a magnetic metal vessel is needed, metal is directly heated by using electromagnetism, and the vessel is heavy and troublesome to use;
2. the magnetic field is sparsely distributed on the outer heating surface of the metal utensil due to the winding and combing density of the coil, so that the gradient distribution of heat is uneven, a high-temperature area is concentrated, and food materials are easily burnt due to local high temperature;
3. the metal utensil has large volume, heavy weight, larger heat capacity and slow temperature control reaction.
There is currently a lack of cooking vessels that can overcome the above-mentioned drawbacks.
Disclosure of Invention
In view of this, the present application provides a cooking device control method and apparatus, a storage medium, and a computer device, which are helpful for reducing the weight of a cooking utensil, balancing the heat distribution of the cooking utensil, and improving the temperature controllability.
According to an aspect of the present application, there is provided a cooking apparatus including:
cooking vessel, cooking vessel includes multilayer structure, multilayer structure is by outer including the heat insulation layer in proper order, generate heat layer and heat-conducting layer, generate heat the specific heat capacity on layer be less than predetermine first specific heat capacity and/or the thickness on layer of generating heat is less than predetermine first thickness, the first thermal resistance that the heat insulation layer corresponds is greater than the second thermal resistance that the heat-conducting layer corresponds, the specific heat capacity of heat-conducting layer is greater than predetermine second specific heat capacity and/or the thickness of heat-conducting layer is greater than predetermine second thickness, the layer that generates heat is used for generating heat under the electromagnetic heating effect, and to heat-conducting layer transfer heat, the heat-conducting layer be used for the storage heat and to eat material transfer heat in the cooking vessel.
Optionally, the cooking apparatus further includes a temperature sensing device and a controller, the controller is connected to the temperature sensing device and the electromagnetic heating apparatus matched with the cooking utensil, the temperature sensing device is used for detecting the temperature corresponding to the heat conduction layer, and the controller is used for controlling the heating power of the electromagnetic heating apparatus based on the temperature of the heat conduction layer.
Optionally, the heat-conducting layer includes first heat-conducting layer and second heat-conducting layer, first heat-conducting layer is located generate heat the layer with the centre of second heat-conducting layer, the first thermal resistance that the heat insulation layer corresponds is greater than the third thermal resistance that first heat-conducting layer corresponds, the third thermal resistance that first heat-conducting layer corresponds is greater than the fourth thermal resistance that the second heat-conducting layer corresponds, the specific heat capacity of second heat-conducting layer is greater than predetermine third specific heat capacity and/or the thickness of second heat-conducting layer is greater than predetermine third thickness.
Optionally, the cooking apparatus further comprises a temperature sensing device and a controller, the controller is connected with the temperature sensing device and the electromagnetic heating apparatus, the temperature sensing device is used for detecting the temperature of the second heat conduction layer, and the controller is used for controlling the heating power of the electromagnetic heating apparatus based on the temperature of the second heat conduction layer.
Optionally, the cooking device further comprises oscillation frequency detection equipment and refrigeration equipment, the oscillation frequency detection equipment and the refrigeration equipment are respectively connected with the controller, the oscillation frequency detection equipment is used for detecting the electromagnetic oscillation frequency of the electromagnetic heating equipment, and the controller is used for controlling the refrigeration equipment to work according to the electromagnetic oscillation frequency.
According to another aspect of the present application, there is provided a cooking apparatus control method for use in the above cooking apparatus, the cooking apparatus including a temperature sensing device and a controller, the method including:
determining the temperature of the cooking utensil based on the detection signal of the temperature sensing device;
and controlling the heating power of the electromagnetic heating equipment according to the temperature of the cooking utensil.
Optionally, the cooking apparatus further comprises an oscillation frequency detection apparatus and a refrigeration apparatus, and the method further comprises:
determining an electromagnetic oscillation frequency of the electromagnetic heating apparatus based on a detection signal of the oscillation frequency detection apparatus;
and controlling the refrigeration equipment to work according to the electromagnetic oscillation frequency.
Optionally, the controlling the refrigeration equipment to work according to the electromagnetic oscillation frequency specifically includes:
and when the electromagnetic oscillation frequency is greater than a preset oscillation frequency, controlling the refrigerating equipment to work according to the refrigerating power matched with the electromagnetic oscillation frequency, wherein the preset oscillation frequency is determined based on the electromagnetic oscillation frequency of the electromagnetic heating equipment when the electromagnetic heating equipment heats the cooking utensil according to the preset heating power.
According to another aspect of the present application, there is provided a cooking device control apparatus for use in the above cooking device, the cooking device including a temperature sensing device and a controller, the apparatus including:
the temperature determining module is used for determining the temperature of the cooking utensil based on the detection signal of the temperature sensing device;
and the power control module is used for controlling the heating power of the electromagnetic heating equipment according to the temperature of the cooking utensil.
Optionally, the cooking device further includes an oscillation frequency detection device and a refrigeration device, and the apparatus further includes:
a frequency detection module for determining an electromagnetic oscillation frequency of the electromagnetic heating device based on a detection signal of the oscillation frequency detection device;
and the refrigeration module is used for controlling the refrigeration equipment to work according to the electromagnetic oscillation frequency.
Optionally, the refrigeration module is specifically configured to:
when the electromagnetic oscillation frequency is larger than a preset oscillation frequency, controlling the refrigerating equipment to work according to the refrigerating power matched with the electromagnetic oscillation frequency, wherein the preset oscillation frequency is determined based on the electromagnetic oscillation frequency of the electromagnetic heating equipment when the electromagnetic heating equipment heats the cooking utensil according to the preset heating power.
According to yet another aspect of the present application, there is provided a storage medium having stored thereon a computer program which, when executed by a processor, implements the above cooking apparatus control method.
According to yet another aspect of the present application, there is provided a computer device comprising a storage medium, a processor and a computer program stored on the storage medium and executable on the processor, the processor implementing the above cooking device control method when executing the program.
Borrow by above-mentioned technical scheme, the utility model provides a cooking equipment control method and device, storage medium, computer equipment, cooking vessel from outer to interior heat insulation layer 1, generate heat layer 2 and heat-conducting layer 3 of including in proper order, wherein, generate heat layer 2 is used for generating heat under the electromagnetic heating effect, and the specific heat capacity of layer 2 that generates heat is less than predetermineeing first specific heat capacity and/or the thickness of generating heat layer 2 is less than predetermineeing first thickness, heat-conducting layer 3 be used for the storage heat and to eat material transfer heat in the cooking vessel, the specific heat capacity of heat-conducting layer 3 is greater than predetermineeing second specific heat capacity and/or the thickness of heat-conducting layer 3 is greater than predetermineeing second thickness, and the first thermal resistance that heat insulation layer 1 corresponds is greater than the second thermal resistance that heat-conducting layer 3 corresponds. The cooking utensil that this application embodiment provided has the multilayer structure of above-mentioned characteristic through the setting, has solved the problem that the cooking utensil that exists is heavy among the prior art at least, the edible material is heated inhomogeneous, the cooking temperature is difficult to control, helps alleviateing cooking utensil weight, balanced cooking utensil heat distribution, improves the temperature controllability.
The foregoing description is only an overview of the technical solutions of the present application, and the present application can be implemented according to the content of the description in order to make the technical means of the present application more clearly understood, and the following detailed description of the present application is given in order to make the above and other objects, features, and advantages of the present application more clearly understandable.
Drawings
The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:
fig. 1 shows a schematic structural diagram of a cooking device provided in an embodiment of the present application.
Detailed Description
The present application will be described in detail below with reference to the accompanying drawings in conjunction with embodiments. It should be noted that, in the present application, the embodiments and features of the embodiments may be combined with each other without conflict.
An embodiment of the present application provides a cooking apparatus, as shown in fig. 1, the cooking apparatus including:
cooking vessel, cooking vessel includes multilayer structure, multilayer structure is by outer including heat insulation layer 1 in proper order, generate heat layer 2 and heat-conducting layer 3, generate heat layer 2 specific heat capacity be less than predetermine first specific heat capacity and/or generate heat layer 2's thickness is less than predetermine first thickness, the first thermal resistance that heat insulation layer 1 corresponds is greater than the second thermal resistance that heat-conducting layer 3 corresponds, heat-conducting layer 3 specific heat capacity is greater than predetermine second specific heat capacity and/or heat-conducting layer 3's thickness is greater than predetermine second thickness, heat-generating layer 2 is used for generating heat under the electromagnetic heating effect, and to heat-conducting layer 3 heat transfer, heat-conducting layer 3 be used for the storage heat and to eat material heat transfer in the cooking vessel.
Cooking vessel in this application embodiment specifically can be metal heating vessel, generates heat through the metal construction on the cooking vessel promptly and realizes the heating to eating the material in the cooking vessel, and cooking vessel can include multilayer structure, specifically from outer to interior in proper order can include heat insulation layer 1, generate heat layer 2 and heat-conducting layer 3 to above-mentioned embodiment has described the main characteristic of each layer structure of cooking vessel, combines the main characteristic of each layer structure to explain the effect and the effect of multilayer structure cooking vessel in the in-service use process below.
At first, to the layer 2 that generates heat that cooking utensils correspond, this layer 2 that generates heat mainly used generates heat under electromagnetic heating equipment's effect to go out the heat transfer and realize the heating to eating material in the cooking utensils, for solving the big problem of magnetic conduction metal household utensils weight among the prior art, layer 2 that generates heat in this embodiment specifically can adopt the metallic film, in order to alleviate the weight of cooking utensils, common metallic film material has: iron-containing and other magnetically permeable metals that generate heat under electromagnetic induction; the metal can be copper, aluminum, zinc and the like, and the type of metal does not have magnetic conductivity, so that the metal does not generate heat efficiently in an electromagnetic field according to the electromagnetic heating principle, but the coating technology enables a thin metal layer to grow on the surface of the vessel substrate, so that the metal atoms and free electrons have small mutual gaps under the action of electromagnetic eddy currents, and the collision friction of the electrons to the atoms causes the heat generation effect to be stronger than that of bulk metal, so that the metal film can convert electromagnetic energy into more heat energy compared with the bulk metal, and the embodiment selects the metal film as the heat generation layer 2, thereby being beneficial to reducing the weight of the cooking vessel. Based on the physical principle, for example, the thicker the metal film layer is, the larger the gap between atoms and electrons is, the lower the intensity of collision friction between the electron eddy current caused by the electromagnetic and the metal atoms is, and the poorer the heating effect is, so that the vessel is heated by using the metal film, and the gradient distribution of the heating heat source field in the vessel can be adjusted by utilizing the relationship between the thickness of the metal film layer and the electromagnetic heating thermal efficiency.
Particularly, in this application embodiment, for making layer 2 that generates heat generate heat fast to avoid generating a large amount of heat storage in this layer 2 that generates heat, also for promoting layer 2 that generates heat as early as possible will generate heat transfer go out, realize the heating effect to eating the material in the cooking utensil, layer 2 that generates heat specifically should select material, the structure that can store less heat for use. For example, the specific heat capacity that the material of layer 2 that generates heat corresponds is less than predetermineeing first specific heat capacity, so that layer 2 that generates heat is heated and rapid heating up, thereby because layer 2 temperature that generates heat rises rapidly, layer 2 that generates heat can be more quick goes away the heat transfer, reduce culinary art and eat the material latency of being heated, help realizing the accurate control to the culinary art heating, and simultaneously, because specific heat capacity is less, the heat that layer 2 storage that generates heat got off is very little, when the heating stops, because the heat that layer 2 self storage generates heat is very little, layer 2's that generates heat temperature also can fall very fast, avoid heating to stop later because of the more condition emergence that causes to last to produce the heating effect to the culinary art material of layer 2 storage heat that generates heat, further help realizing the accurate control to the culinary art heating. For another example, the thickness corresponding to the heat generating layer 2 is smaller than the preset first thickness (the specific thickness may be between 0.01mm and 0.2 mm), based on the above description, the thinner the thickness of the metal thin film, the better the corresponding heat generating effect, the thinner the heat generating layer 2 may be used to heat the heat generating layer 2 to raise the temperature quickly, meanwhile, the thinner the heat generating layer 2 has a very small volume, the stored heat is less, when the heating is stopped, the temperature of the heat generating layer 2 may drop quickly, so that the effect similar to that of the heat generating layer 2 of the material with the small specific heat capacity may be achieved by selecting the heat generating layer 2 with the thinner thickness.
Secondly, for the heat insulating layer 1 corresponding to the cooking utensil, the heat insulating layer 1 is located at the outermost layer of the cooking utensil, and the heat insulating layer 1 is made of heat insulating materials with poor heating performance and poor heat conducting performance, for example, the heat insulating layer 1 can be made of ceramics with heat insulating property. Therefore, when the cooking utensil receives the electromagnetic heating function of the electromagnetic heating equipment, the heating layer 2 can induce the change of the alternating magnetic field generated by the electromagnetic device and generate an eddy current on the alternating magnetic field to heat. Considering that the heat insulating layer 1 is made of a heat insulating material, the heat generated by the heat generating layer 2 is hard to diffuse out through the heat insulating layer 1, and similarly, the heat generated by the heat generating layer 2, whether it is ambient heat or heat generated by an electromagnetic heating device, is hard to enter the heat generating layer 2 through the heat insulating layer 1, and the heat generated by the heat generating layer 2 is transferred to the heat conducting layer 3 (described below) with smaller heat resistance. Through setting up this heat insulation layer 1, help avoiding generating heat the heat that layer 2 produced to the outside transmission to and avoid the ambient heat to transmit in the cooking utensil, ensure to generate heat layer 2 and mainly generate heat under electromagnetic heating equipment's effect, thereby help realizing the accurate control to cooking utensil, culinary art edible material temperature.
Finally, to the heat-conducting layer 3 that cooking utensils correspond, this heat-conducting layer 3 is located cooking utensils's inboard for heat-conducting layer 2, and heat-conducting layer 3 is compared in heat insulation layer 1 its corresponding thermal resistance littleer to the overwhelming majority heat that generates heat layer 2 produced can be to heat-conducting layer 3 transmission, and heat-conducting layer 3 should select for use the material, the structure that the heat-retaining ability is stronger. For example, the specific heat capacity corresponding to the material of the heat conducting layer 3 is greater than the preset second specific heat capacity, so that the temperature of the heat conducting layer 3 after receiving the heat transmitted by the heat generating layer 2 is gradually increased, optionally, the heat conducting layer 3 can be specifically used as the innermost layer of the cooking utensil to directly contact with the food material to transfer the heat to the food material in the cooking utensil, under the condition that the heat conducting layer 3 is arranged, the phenomenon that the temperature of the part of the cooking utensil directly contacting with the food material is suddenly increased does not occur, and in view of the problems of the electromagnetic heating coil winding and the uneven space magnetic resistance of the electromagnetic heating equipment, the heat generated by the heat generating layer 2 may be in gradient distribution in the electromagnetic induction heating stage, and the heat generated by the heat generating layer 2 is in gradient distribution because the heat source of the electromagnetic heating equipment may be relatively concentrated, the heat is transferred to the food material through the heat conducting layer 3, and the heat distribution at each position is balanced by the heat conducting layer 3, the heating device is beneficial to enabling all areas of a cooking utensil to be heated in a balanced mode, gradient steepness is reduced, meanwhile, specific heat capacity is large, when the heat conduction layer 3 is in contact with low-temperature food, the characteristic that temperature slowly rises can play a role in buffering temperature change of the heating layer 2, the phenomenon that the surface of the food is burnt but the interior of the food is not cooked easily due to sudden rise of the surface temperature of the low-temperature food is avoided, the cooking effect is beneficial to being improved, when electromagnetic heating is stopped, the temperature of the heating layer 2 can rapidly drop and heat is not transferred to the heat conduction layer 3, the heat conduction layer 3 is not connected with the heating quantity, the phenomenon that the heat is transferred to the inner layer continuously due to the fact that the specific heat capacity of the outer layer is large when heating is stopped in the prior art can be effectively avoided, temperature control over the cooking utensil is beneficial to being achieved, and the cooking effect is improved. For another example, the corresponding thickness of the heat conduction layer 3 is greater than the preset second thickness, and the thicker heat conduction layer 3 has more heat energy stored due to its larger volume, so that the effect similar to that of selecting the heat conduction layer 3 made of the material with the larger specific heat capacity can be realized by selecting the thicker heat conduction layer 3. In addition, if the heat conduction layer 3 is used as the innermost layer of the cooking utensil to contact with food, it should be noted that food contact grade materials such as iron, aluminum oxide, ceramics, etc. should be selected.
In a specific application scenario, the heating layer 2 may adopt a coating technology, and the heating layer 2 has a smaller specific heat capacity and/or a smaller thickness (the smaller thickness may be regarded as the smaller mass), and the heat formula may know that: q ═ C × M (T2-T1), C (specific heat capacity) is small and/or M (mass) is extremely small, and therefore, even if the same temperature is raised, the necessary thermal energy is extremely small, and similarly, if the same temperature is lowered, the amount of heat released is extremely small, and in this case, it is considered that the thermal energy is almost directly transferred to the heat conductive layer 3 and the heat generating layer 2 is rarely stored. Once electromagnetic heating is stopped, due to the obstruction of the heat insulating layer 1, the temperature of the heat generating layer 2 is quickly reduced because the heat is not received any more, so that the temperature of the heat generating layer 2 is only reduced or maintained after heating is stopped, and the phenomenon that the temperature of the pot is also maintained to be increased for a period of time when heating is stopped, which is described in the prior art, does not exist. Through the superposition of the multilayer structure, the requirements of heat insulation, magnetic conduction, heat dissipation, high-heat-capacity heat storage, overshoot buffering heating and the like are realized according to the characteristics of heating, heat transfer and the like of each layer, so that the technical problem in the industry that the constant temperature control change is large due to temperature overshoot and control delay is effectively avoided. Provides ideal baking equipment for the complex process of constant-temperature cooking, such as low-temperature baking of beefsteaks.
Through the technical scheme who uses this embodiment, cooking utensil is by outer to interior heat insulation layer 1, generate heat layer 2 and heat-conducting layer 3 of including in proper order, wherein, generate heat layer 2 and be used for generating heat under the electromagnetic heating effect, generate heat layer 2's specific heat capacity and be less than and predetermine first thickness with the thickness that generates heat layer 2 and/or generate heat, heat-conducting layer 3 be used for the storage heat and to eat material transfer heat in the cooking utensil, heat-conducting layer 3's specific heat capacity is greater than and predetermines second specific heat capacity and/or heat-conducting layer 3's thickness and be greater than and predetermine second thickness, and heat insulation layer 1 corresponding first thermal resistance is greater than the second thermal resistance that heat-conducting layer 3 corresponds. The cooking utensil that this application embodiment provided has the multilayer structure of above-mentioned characteristic through the setting, has solved the problem that the cooking utensil that exists is heavy among the prior art at least, the edible material is heated inhomogeneous, the cooking temperature is difficult to control, helps alleviateing cooking utensil weight, balanced cooking utensil heat distribution, improves the temperature controllability.
In the embodiment of the present application, optionally, the cooking apparatus further includes a temperature sensing device 4 and a controller, the controller is connected to the temperature sensing device 3 and the electromagnetic heating apparatus matched with the cooking vessel, the temperature sensing device 4 is configured to detect a temperature corresponding to the heat conduction layer 3, and the controller is configured to control the heating power of the electromagnetic heating apparatus based on the temperature of the heat conduction layer 3.
In the above embodiment, in order to realize the control of the cooking temperature, the cooking device may further include a temperature sensing device 4 for detecting a temperature corresponding to the heat conducting layer 3, specifically, a temperature sensor may be embedded in the heat conducting layer 3, so that a processor connected to the temperature sensor (the temperature sensor and the processor are used as the temperature sensing device 4) knows the temperature of the heat conducting layer 3, which may be regarded as the heating temperature of the food material, and the controller may realize the control of the heating power of the electromagnetic heating device based on the temperature of the heat conducting layer 3, for example, the controller compares the heating temperature of the food material corresponding to each cooking step indicated by the electronic menu with the temperature of the heat conducting layer 3 and adaptively adjusts the heating power of the electromagnetic heating device, and when the temperature of the heat conducting layer 2 is lower than the heating temperature of the food material corresponding to the corresponding cooking step, the heating power is increased, otherwise, the heating power is reduced, so that the accurate control of the cooking temperature of the cooking equipment is realized, and the cooking effect is improved.
In the embodiment of the present application, optionally, heat conduction layer 3 includes first heat conduction layer 31 and second heat conduction layer 32, first heat conduction layer 31 is located generate heat layer 2 with the centre of second heat conduction layer 32, the first thermal resistance that heat insulation layer 1 corresponds is greater than the third thermal resistance that first heat conduction layer 31 corresponds, the third thermal resistance that first heat conduction layer 31 corresponds is greater than the fourth thermal resistance that second heat conduction layer 32 corresponds, the specific heat capacity of second heat conduction layer 32 is greater than predetermine third specific heat capacity and/or the thickness of second heat conduction layer 32 is greater than predetermine third thickness.
Correspondingly, the cooking device further comprises a temperature sensing device 4 and a controller, the controller is connected with the temperature sensing device 4 and the electromagnetic heating device, the temperature sensing device 4 is used for detecting the temperature of the second heat conduction layer 32, and the controller is used for controlling the heating power of the electromagnetic heating device based on the temperature of the second heat conduction layer 32.
In the above embodiment, the heat conduction layer 3 may specifically include a two-layer structure of the first heat conduction layer 31 and the second heat conduction layer 32, wherein the second heat conduction layer 32 is the innermost layer of the cooking utensil, the first heat conduction layer 31 is located between the heat generation layer 2 and the second heat conduction layer 32, in the cooking utensil of a four-layer structure, the material of the second heat conduction layer 32 is larger than the specific heat capacity corresponding to the heat generation layer 2 and the first heat conduction layer 31, and/or the corresponding thickness is thicker, the heat resistance is smaller, thereby ensuring that the heat transferred by the heat generation layer 2 mainly reaches the second heat conduction layer 32, meanwhile, because the second heat conduction layer 32 is large in specific heat capacity and thickness, a buffering effect can be played on temperature changes, and the influence on the cooking effect caused by sudden increase or decrease of temperature is avoided.
Accordingly, in this structure, the temperature sensing device 4 can be embedded in the second heat conduction layer 32 to detect the innermost temperature of the cooking utensil, and the corresponding detection mode and control method are similar to the detection mode of the temperature sensing device arranged in the heat conduction layer 3 and the control method of the electromagnetic heating device arranged in the above three-layer cooking utensil. By continuously monitoring the temperature of the second heat conducting layer 32, the heating of the heat generating layer 2 is stopped when a threshold value is reached. The second heat conduction layer 32 starts to cool down immediately thereafter, so that the temperature of the second heat conduction layer 32 does not overshoot heat, and the temperature reduction curve of the second heat conduction layer 32 is smoother because the heat capacity of the second heat conduction layer 32 is larger than that of other layers, when the temperature is found to be lower than the threshold value through the temperature sensing device 4, the electromagnetic heating is started or the electromagnetic heating power is increased, and the temperature rise of the second heat conduction layer 32 can be started immediately. The thermal capacitance of the second heat conducting layer 32, which leads to a sudden temperature rise of the heat generating layer 2, is buffered in the fourth layer due to the thermal capacitance, even if a small overshoot is controlled during the heating phase.
In any embodiment of the present application, optionally, the cooking device further includes an oscillation frequency detection device and a refrigeration device, the oscillation frequency detection device and the refrigeration device are respectively connected to the controller, the oscillation frequency detection device is configured to detect an electromagnetic oscillation frequency of the electromagnetic heating device, and the controller is configured to control the refrigeration device to operate according to the electromagnetic oscillation frequency.
In the above embodiment, when a general electromagnetic heating device (e.g. an induction cooker or an induction cooker) heats a cooking utensil having a metal film heating element, the metal film has a smaller inductance value in a stage of acting as an iron core of the electromagnetic heating coil, that is, when the metal film serves as the heating element of the cooking utensil and performs an electromagnetic heating action with a magnetic field generated by the electromagnetic heating device, compared with a ferrous pot, and this defect may cause severe heating of the electromagnetic heating coil and the power device of the electromagnetic heating device, which may seriously reduce the service life of the electromagnetic heating device and the safety of the electromagnetic heating device. Since a smaller inductance value will cause the free oscillation frequency of the electromagnetic heating coil to increase, in the embodiment of the present application, the oscillation frequency detection device can detect the electromagnetic oscillation frequency of the electromagnetic heating device, and since the electromagnetic oscillation frequency of the corresponding electromagnetic heating device will fall within a certain range when the cooking utensil with the metal film is heated, it can be determined whether the cooking utensil is a cooking utensil with the metal film as the heating component based on whether the electromagnetic oscillation frequency detected by the oscillation frequency detection device falls within the range, so as to realize the control of the electromagnetic heating device, for example, after the electromagnetic oscillation frequency falls within the range, the controller continuously monitors the electromagnetic oscillation frequency detected by the oscillation frequency detection device, and can monitor the electromagnetic oscillation frequency at a higher frequency, for example, the electromagnetic oscillation frequency is originally monitored at a frequency of once 5s, when the electromagnetic oscillation frequency is monitored to fall into the range, the monitoring is continuously carried out at the frequency of 2s, and further when the electromagnetic oscillation frequency reaches a preset threshold value, the temperature of the electromagnetic heating equipment is possibly too high, heating can be stopped if necessary, and dangerous accidents are avoided.
Further, in this embodiment, the electromagnetic heating device may further be equipped with one or more corresponding refrigeration devices for cooling the power device of the electromagnetic heating device, in a specific application scenario, when the electromagnetic oscillation frequency is greater than the preset oscillation frequency, the refrigeration device may be controlled to operate, and the refrigeration power of the refrigeration device increases with the increase of the electromagnetic oscillation frequency, if the refrigeration device includes two or more than two refrigeration devices, the multiple refrigeration devices may also be controlled to operate alternately or any several refrigeration devices operate simultaneously, so as to increase the reliability of cooling the electromagnetic heating device, enhance the cooling effect, and avoid the damage of the electromagnetic heating device. The refrigeration equipment can be a fan, and the refrigeration power is controlled by controlling the rotating speed of the fan.
In addition, in the embodiment of the application, in order to ensure the safety of the cooking utensil and enable the temperature of the cooking utensil to be monitored and controllable, the temperature measurement and calculation can be realized based on the resistivity change of the heating layer based on the characteristic that the resistivity of the heating layer changes along with the temperature. Optionally, the cooking device may further include a metal strip, a resistor, and a measurement and control module, wherein the metal strip is matched with the heating layer of the cooking utensil, the metal strip is in an open annular shape, the measurement and control module is sequentially connected in series with the metal strip and the resistor to form a loop, and the measurement and control module is connected with a first end of an annular opening corresponding to the metal strip; the resistance device is connected with the second end of the annular opening corresponding to the metal belt, the ring width of the metal belt is smaller than a preset ring width, and the distance between the resistance device and the cooking utensil is larger than a preset distance; observe and control the module and still be used for control to survey the electric current and flow in proper order the strap and flow back extremely behind the resistance device observe and control in the module, the culinary art system still includes voltage acquisition component, voltage acquisition component is used for gathering resistance device's resistance voltage, wherein, the temperature of cooking household utensils with resistance voltage is the negative correlation.
In the above embodiment, since the resistivity change of the heating layer is difficult to be directly measured, a resistor device may be connected in series in the circuit, and specifically, the resistor device may be connected in series between the measurement and control module and the metal strip, so that the first end of the annular opening of the metal strip is connected to the measurement and control module, and the second end of the annular opening of the metal strip is connected to the resistor device, thereby forming a loop.
Because the heating layer is mainly used for heating, the metal belt is mainly used for realizing the prediction of the temperature of the cooking utensil and the temperature of food materials together with the resistor device and the measurement and control module, in an actual application scene, in order to avoid forming a large heating vortex on the metal belt, unnecessary electromagnetic interference is introduced into the metal belt (namely the metal belt) for resistivity measurement, the temperature of a metal belt film is ensured and is only related to the ambient temperature near a heating plate in a heater utensil, the annular width of the metal belt is smaller than the preset annular width, the metal belt is relatively slender relative to the heating layer, the heating area of the metal belt is reduced, so that the large heating vortex is prevented from being formed on the metal belt, the electromagnetic interference is introduced, and the accuracy of measuring and calculating the temperatures of the cooking utensil and the cooking food materials is improved. In addition, in order to further ensure that the resistivity of the resistor device is stable, the resistor device is arranged at a position far away from a cooking utensil, and the distance between the electronic device and the cooking utensil is ensured to be larger than a preset distance, so that the resistance value of the resistor device is more effectively ensured to be stable and unchanged, and the accuracy of measuring and calculating the temperatures of the cooking utensil and cooking food materials is further improved.
The measurement and control module is used for outputting detection current, enabling the detection current to flow into the metal belt and the resistor device in sequence and then flow back to the measurement and control module, in addition, a voltage acquisition element can be arranged to measure the voltage at two ends of the resistor device, so as to predict the temperature information of the cooking utensil and the cooking food according to the voltage, concretely, the resistor device is connected with the metal belt in series, under the condition that the resistivity of the resistor device is approximately unchanged, the resistivity of the metal belt is increased along with the temperature rise, so the resistance voltage corresponding to the resistor device is reduced along with the resistivity increase of the metal belt, namely the resistance voltage corresponding to the resistor device is reduced along with the temperature rise of the metal belt, or the resistance voltage corresponding to the resistor device is negatively correlated with the temperature corresponding to the metal belt, and meanwhile, the temperature of the cooking utensil and the cooking food is mainly changed under the heating action of the heating layer, the heating layer and the metal belt are simultaneously acted by the electromagnetic heating equipment, the heating layer and the metal belt can be made of the same or similar materials, so that the temperature information of the first heating assembly can be reflected on the basis of the resistance voltage of the resistance device under the condition that the resistance voltage based on the resistance device reflects the voltage, the resistivity and the temperature corresponding to the metal belt, and the temperature of a cooking utensil and the temperature of cooking food can be estimated. In addition, the resistance voltage corresponding to the resistance device may be determined based on the current values measured by the resistance device and the current collecting element by connecting the current collecting element in series in the circuit, and the voltage collecting element described above may be omitted.
In this application embodiment, optionally, observe and control the module with electromagnetic heating equipment connects, observe and control the module and specifically be used for when resistance voltage is less than predetermineeing threshold voltage value, control electromagnetic heating equipment reduces heating power, predetermine threshold voltage and confirm based on predetermineeing the temperature threshold value and predetermine resistance voltage computational formula, wherein, predetermine resistance voltage computational formula and be URo＝Uref*(Ro/((ρ0*(+α*t)*L)/S+Ro))，URoRepresenting said predetermined threshold voltage value, UrefRepresenting a predetermined voltage reference value, RoRepresenting the resistance value, p, of the resistive device0The resistance of the heating layer at 0 ℃ is represented, alpha represents the coefficient of change of the resistance of the heating layer along with the temperature, t represents the preset temperature threshold, L represents the perimeter of the annular area of the metal belt, and S represents the cross-sectional area of the annular area of the metal belt. Or, observe and control the module with electromagnetic heating equipment connects, observe and control the module specifically be used for based on predetermineeing temperature calculation formula and resistance voltage confirms cooking vessel's temperature, and be used for when cooking vessel's temperature is greater than predetermineeing the threshold temperature, control electromagnetic heating equipment reduces heating power, wherein, it is U 'to predetermine temperature calculation formula'Ro＝Uref*(Ro/((ρ0*(1+α*t’)*L)/S+Ro))，U’RoRepresenting said resistance voltage, UrefRepresenting a predetermined voltage reference value, RoRepresenting the resistance value, p, of the resistive device0Represents a resistivity of the heat generating layer at 0 ℃, α represents a coefficient of change of the resistivity of the heat generating layer with temperature, t' represents a temperature of the cooking utensil, L represents a circumferential length of an annular region of the metal band, and S represents a cross-sectional area of the annular region of the metal band.
In the above embodiment, the measurement and control module is connected with the electromagnetic heating device, and the measurement and control module can also control the electromagnetismThe heating power of the heating device may be specifically controlled based on a magnitude relationship between a resistance voltage corresponding to the resistance device and a preset threshold voltage value, where the preset threshold voltage value is calculated according to a preset temperature threshold and a preset resistance voltage calculation formula, the formula is as described above, where U isRo＝Uref*Ro/(R1+Ro)，R1＝(ρ*L)/S，ρ＝ρ0*(1+α*t)，R1For the resistance of the heating layer, rho is the resistivity of the heating layer, the preset temperature threshold is the upper temperature limit corresponding to the heating layer, the heating power is reduced when the temperature is reached, the heating layer is cooled, the protection effect on the heating layer is achieved, and after the preset threshold voltage value corresponding to the resistance device is calculated by using the formula, the heating power of the electromagnetic heating device can be directly controlled according to the size relation between the actual resistance voltage and the preset threshold voltage value.
The measurement and control module can also estimate the temperature of the heating layer and the temperature of the cooking utensil based on the resistance voltage corresponding to the resistance device, further control the heating power of the electromagnetic heating equipment based on the temperature of the heating layer and the temperature of the cooking utensil, and specifically calculate the temperature of the heating layer according to the preset temperature calculation formula (the temperature can be considered to be approximate to the highest temperature of the cooking utensil), so that when the highest temperature of the cooking utensil is higher than the preset threshold temperature, the power of the heating equipment is reduced. Of course, the heating power of the electromagnetic heating device may also be adaptively controlled when the highest temperature of the cooking utensil is not matched with the temperature required for cooking, for example, when the highest temperature of the cooking utensil is lower than the temperature required for cooking (specifically, the temperature required for cooking may be analyzed from the electronic menu), the heating power of the electromagnetic heating device is increased, and when the highest temperature of the cooking utensil is higher than the temperature required for cooking, the heating power of the electromagnetic heating device is decreased.
The embodiment of the application also provides a control method of the cooking equipment, which comprises the following steps:
step 101, determining the temperature of a cooking utensil based on a detection signal of the temperature sensing device;
and 102, controlling the heating power of the electromagnetic heating equipment according to the temperature of the cooking utensil.
In the above embodiment, for the above three-layer cooking utensil (three layers are respectively a heat insulating layer, a heat generating layer and a heat conducting layer from outside to inside) or four-layer cooking utensil (four layers are respectively a heat insulating layer, a heat generating layer, a first heat conducting layer and a second heat conducting layer from outside to inside), based on a detection signal of the temperature sensing device embedded in the heat conducting layer (or the second heat conducting layer) of the cooking utensil, a temperature corresponding to the heat conducting layer (or the second heat conducting layer) is determined, and the temperature is used as a cooking utensil temperature, i.e. a material heating temperature, so as to control the heating power of the electromagnetic heating device with respect to the cooking utensil temperature. For example, the controller compares the heating temperature of the food materials corresponding to each cooking step indicated by the electronic menu with the temperature of the heat conduction layer 3, the heating power of the electromagnetic heating equipment is adjusted adaptively, and when the temperature of the heat conduction layer 2 is lower than the heating temperature of the food materials corresponding to the corresponding cooking steps, the heating power is increased, otherwise, the heating power is reduced, so that the accurate control of the cooking temperature of the cooking equipment is realized, and the cooking effect is improved.
In the embodiment of the present application, optionally, the method further includes:
103, determining the electromagnetic oscillation frequency of the electromagnetic heating equipment based on the detection signal of the oscillation frequency detection equipment;
and 104, controlling the refrigeration equipment to work according to the electromagnetic oscillation frequency.
Wherein, the step 104 may specifically be: and when the electromagnetic oscillation frequency is greater than a preset oscillation frequency, controlling the refrigerating equipment to work according to the refrigerating power matched with the electromagnetic oscillation frequency, wherein the preset oscillation frequency is determined based on the electromagnetic oscillation frequency of the electromagnetic heating equipment when the electromagnetic heating equipment heats the cooking utensil according to the preset heating power.
In the above embodiment, when it is considered that a general electromagnetic heating device (e.g. an induction cooker, an induction cooker) heats a cooking utensil having a metal film heating component, the metal film has a smaller inductance value in a stage of acting as an electromagnetic heating coil iron core, that is, when the metal film is used as the heating component of the cooking utensil and performs an electromagnetic heating action with a magnetic field generated by the electromagnetic heating device, compared with a ferrous pot, and this defect may cause severe heat generation of an electromagnetic heating coil and a power device of the electromagnetic heating device, and severely reduce the service life of the electromagnetic heating device and the safety of the electromagnetic heating device. Since a smaller inductance value will cause the free oscillation frequency of the electromagnetic heating coil to become larger, in the embodiment of the present application, the oscillation frequency detection device can detect the electromagnetic oscillation frequency of the electromagnetic heating device, and since the electromagnetic oscillation frequency of the corresponding electromagnetic heating device will fall within a certain range when the cooking utensil with the metal film is heated, it can be determined whether the cooking utensil is a cooking utensil with the metal film as the heating component based on whether the electromagnetic oscillation frequency detected by the oscillation frequency detection device falls within the range, so as to implement control over the electromagnetic heating device, for example, after the electromagnetic oscillation frequency falls within the range, the controller continuously monitors the electromagnetic oscillation frequency detected by the oscillation frequency detection device, and can monitor the electromagnetic oscillation frequency at a higher frequency, for example, the electromagnetic oscillation frequency is originally monitored at a frequency of 5s times, when the electromagnetic oscillation frequency is monitored to fall into the range, the monitoring is continuously carried out at the frequency of 2s, and further when the electromagnetic oscillation frequency reaches a preset threshold value, the temperature of the electromagnetic heating equipment is possibly too high, heating can be stopped if necessary, and dangerous accidents are avoided.
Further, as a specific implementation of the foregoing method, an embodiment of the present application provides a cooking apparatus control device, which is used in the foregoing cooking apparatus, where the cooking apparatus includes a temperature sensing device and a controller, and the device includes:
the temperature determining module is used for determining the temperature of the cooking utensil based on the detection signal of the temperature sensing device;
and the power control module is used for controlling the heating power of the electromagnetic heating equipment according to the temperature of the cooking utensil.
Optionally, the cooking device further includes an oscillation frequency detection device and a refrigeration device, and the apparatus further includes:
a frequency detection module for determining an electromagnetic oscillation frequency of the electromagnetic heating device based on a detection signal of the oscillation frequency detection device;
and the refrigeration module is used for controlling the refrigeration equipment to work according to the electromagnetic oscillation frequency.
Optionally, the refrigeration module is specifically configured to:
and when the electromagnetic oscillation frequency is greater than a preset oscillation frequency, controlling the refrigerating equipment to work according to the refrigerating power matched with the electromagnetic oscillation frequency, wherein the preset oscillation frequency is determined based on the electromagnetic oscillation frequency of the electromagnetic heating equipment when the electromagnetic heating equipment heats the cooking utensil according to the preset heating power.
It should be noted that other corresponding descriptions of the functional units related to the control device of the cooking apparatus provided in the embodiment of the present application may refer to the corresponding descriptions in the foregoing method, and are not described herein again.
Based on the method, correspondingly, the embodiment of the application also provides a storage medium, on which a computer program is stored, and the computer program is executed by a processor to realize the control method of the cooking device.
Based on such understanding, the technical solution of the present application may be embodied in the form of a software product, which may be stored in a non-volatile storage medium (which may be a CD-ROM, a usb disk, a removable hard disk, etc.), and includes several instructions for enabling a computer device (which may be a personal computer, a server, or a network device, etc.) to execute the method according to the implementation scenarios of the present application.
Based on the foregoing method and the foregoing virtual device embodiment, in order to achieve the foregoing object, an embodiment of the present application further provides a computer device, which may specifically be a personal computer, a server, a network device, and the like, where the computer device includes a storage medium and a processor; a storage medium for storing a computer program; a processor for executing a computer program to implement the cooking apparatus control method described above.
Optionally, the computer device may also include a user interface, a network interface, a camera, Radio Frequency (RF) circuitry, sensors, audio circuitry, a WI-FI module, and so forth. The user interface may include a Display screen (Display), an input unit such as a keypad (Keyboard), etc., and the optional user interface may also include a USB interface, a card reader interface, etc. The network interface may optionally include a standard wired interface, a wireless interface (e.g., a bluetooth interface, WI-FI interface), etc.
It will be appreciated by those skilled in the art that the present embodiment provides a computer device architecture that is not limiting of the computer device, and that may include more or fewer components, or some components in combination, or a different arrangement of components.
The storage medium can also comprise an operating system and a network communication module. An operating system is a program that manages and maintains the hardware and software resources of a computer device, supporting the operation of information handling programs, as well as other software and/or programs. The network communication module is used for realizing communication among components in the storage medium and other hardware and software in the entity device.
Through the description of the above embodiments, those skilled in the art can clearly understand that the present application can be implemented by software and a necessary general hardware platform, and also can implement a cooking vessel by hardware, which sequentially includes, from outside to inside, a heat insulating layer 1, a heat generating layer 2 and a heat conducting layer 3, wherein the heat generating layer 2 is used for generating heat under the action of electromagnetic heating, the specific heat capacity of the heat generating layer 2 is smaller than a preset first specific heat capacity and/or the thickness of the heat generating layer 2 is smaller than a preset first thickness, the heat conducting layer 3 is used for storing heat and transferring heat to food materials in the cooking vessel, the specific heat capacity of the heat conducting layer 3 is larger than a preset second specific heat capacity and/or the thickness of the heat conducting layer 3 is larger than a preset second thickness, and the first thermal resistance corresponding to the heat insulating layer 1 is larger than the second thermal resistance corresponding to the heat conducting layer 3. The cooking utensil that this application embodiment provided has the multilayer structure of above-mentioned characteristic through the setting, has solved the problem that the cooking utensil that exists is heavy among the prior art at least, the edible material is heated inhomogeneously, the culinary art temperature is difficult to control, helps alleviateing cooking utensil weight, balanced cooking utensil heat distribution, improves the temperature controllability to and realize the accurate control to the culinary art temperature of cooking equipment based on the control method to above-mentioned cooking equipment, improve the culinary art effect.
Those skilled in the art will appreciate that the figures are merely schematic representations of one preferred implementation scenario and that the blocks or flow diagrams in the figures are not necessarily required to practice the present application. Those skilled in the art will appreciate that the modules in the devices in the implementation scenario may be distributed in the devices in the implementation scenario according to the description of the implementation scenario, or may be located in one or more devices different from the present implementation scenario with corresponding changes. The modules of the implementation scenario may be combined into one module, or may be further split into a plurality of sub-modules.
The above application serial numbers are for description purposes only and do not represent the superiority or inferiority of the implementation scenarios. The above disclosure is only a few specific implementation scenarios of the present application, but the present application is not limited thereto, and any variations that can be made by those skilled in the art are intended to fall within the scope of the present application.
Claims (10)
1. A cooking apparatus, characterized in that the cooking apparatus comprises:
cooking vessel, cooking vessel includes multilayer structure, multilayer structure is by outer including the heat insulation layer in proper order, generate heat layer and heat-conducting layer, generate heat the specific heat capacity on layer be less than predetermine first specific heat capacity and/or the thickness on layer of generating heat is less than predetermine first thickness, the first thermal resistance that the heat insulation layer corresponds is greater than the second thermal resistance that the heat-conducting layer corresponds, the specific heat capacity of heat-conducting layer is greater than predetermine second specific heat capacity and/or the thickness of heat-conducting layer is greater than predetermine second thickness, the layer that generates heat is used for generating heat under the electromagnetic heating effect, and to heat-conducting layer transfer heat, the heat-conducting layer be used for the storage heat and to eat material transfer heat in the cooking vessel.
2. The cooking apparatus according to claim 1, further comprising a temperature sensing device and a controller, the controller being connected to the temperature sensing device and the cooking vessel matching electromagnetic heating apparatus, the temperature sensing device being configured to detect a corresponding temperature of the heat conductive layer, the controller being configured to control a heating power of the electromagnetic heating apparatus based on the temperature of the heat conductive layer.
3. The cooking apparatus of claim 1, wherein the heat conducting layer comprises a first heat conducting layer and a second heat conducting layer, the first heat conducting layer is located between the heat generating layer and the second heat conducting layer, a first thermal resistance corresponding to the heat insulating layer is greater than a third thermal resistance corresponding to the first heat conducting layer, a third thermal resistance corresponding to the first heat conducting layer is greater than a fourth thermal resistance corresponding to the second heat conducting layer, a specific heat capacity of the second heat conducting layer is greater than a preset third specific heat capacity and/or a thickness of the second heat conducting layer is greater than a preset third thickness.
4. The cooking apparatus according to claim 3, further comprising a temperature sensing device and a controller, the controller being connected to the temperature sensing device and the electromagnetic heating apparatus, the temperature sensing device being configured to detect the temperature of the second heat conducting layer, the controller being configured to control the heating power of the electromagnetic heating apparatus based on the temperature of the second heat conducting layer.
5. The cooking apparatus according to claim 2 or 4, wherein the cooking apparatus further comprises an oscillation frequency detection device and a refrigeration device, the oscillation frequency detection device and the refrigeration device are respectively connected with the controller, the oscillation frequency detection device is used for detecting the electromagnetic oscillation frequency of the electromagnetic heating device, and the controller is used for controlling the refrigeration device to operate according to the electromagnetic oscillation frequency.
6. A cooking apparatus control method for use in the cooking apparatus according to any one of claims 1 to 5, the cooking apparatus including a temperature sensing device and a controller, the method comprising:
determining the temperature of the cooking utensil based on the detection signal of the temperature sensing device;
and controlling the heating power of the electromagnetic heating equipment according to the temperature of the cooking utensil.
7. The method of claim 6, wherein the cooking device further comprises an oscillation frequency detection device and a refrigeration device, the method further comprising:
determining an electromagnetic oscillation frequency of the electromagnetic heating apparatus based on a detection signal of the oscillation frequency detection apparatus;
and controlling the refrigeration equipment to work according to the electromagnetic oscillation frequency.
8. The method according to claim 7, wherein said controlling the operation of the refrigeration equipment according to the electromagnetic oscillation frequency specifically comprises:
and when the electromagnetic oscillation frequency is greater than a preset oscillation frequency, controlling the refrigerating equipment to work according to the refrigerating power matched with the electromagnetic oscillation frequency, wherein the preset oscillation frequency is determined based on the electromagnetic oscillation frequency of the electromagnetic heating equipment when the electromagnetic heating equipment heats the cooking utensil according to the preset heating power.
9. A storage medium having a computer program stored thereon, wherein the computer program, when executed by a processor, implements the cooking apparatus control method of any one of claims 6 to 8.
10. A computer device comprising a storage medium, a processor and a computer program stored on the storage medium and executable on the processor, wherein the processor implements the cooking device control method according to any one of claims 6 to 8 when executing the computer program.
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| CN202011594355.XA CN114688578A (en) | 2020-12-29 | 2020-12-29 | Cooking equipment control method and device, storage medium and computer equipment |
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| US20180245794A1 (en) * | 2015-11-27 | 2018-08-30 | Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co., Ltd. | Electromagnetic heating device |
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| CN212108522U (en) * | 2020-05-18 | 2020-12-08 | 珠海市斗门澳尔斯电器有限公司 | Pot body of electromagnetic oven |
| CN212183765U (en) * | 2020-03-31 | 2020-12-18 | 中惠创智（深圳）无线供电技术有限公司 | Heating appliance, induction cooker and heating device |
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| US20180245794A1 (en) * | 2015-11-27 | 2018-08-30 | Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co., Ltd. | Electromagnetic heating device |
| CN209186322U (en) * | 2017-08-25 | 2019-08-02 | 易改顺 | A kind of pot special for electromagnetic cooker tool |
| CN110454822A (en) * | 2019-07-29 | 2019-11-15 | 中国船舶重工集团公司第七一九研究所 | Intelligent temperature control method of passive separated wireless induction cooker based on temperature difference |
| CN212183765U (en) * | 2020-03-31 | 2020-12-18 | 中惠创智（深圳）无线供电技术有限公司 | Heating appliance, induction cooker and heating device |
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