CN115251718A - Commercial kitchen ware control method and device and electronic equipment - Google Patents

Abstract

The invention discloses a commercial kitchen ware control method, a commercial kitchen ware control device and electronic equipment, wherein the method comprises the following steps: receiving a starting instruction, and acquiring a preset water consumption parameter and a preset working mode; determining first heating power of a first stage based on the working mode parameters, and obtaining a first heating duration predicted value of the first heating power according to preset water consumption data; when the first heating time length predicted value is reached, acquiring a real-time image of the target space area and analyzing a first heating time length actual value based on the real-time image; and when the actual value of the first heating time length is reached, controlling the kitchen ware to sequentially adjust the preset heating power of each sub-stage to carry out the heating process of the sub-stages according to the number of the sub-stages of the second stage in the working mode, the preset heating power of each sub-stage and the preset heating time length parameter. The invention realizes heating power and accurate intelligent control in the steaming process, and improves the steaming efficiency and the steaming effect.

Description

A commercial kitchen utensil control method, device and electronic equipment

technical field

The invention relates to the technical field of kitchen utensil control, in particular to a commercial kitchen utensil control method, device and electronic equipment.

Background technique

With the advancement of science and technology, people's living standards continue to improve, and the automatic control and intelligent control of kitchen utensils have become the mainstream of people's lives. The cooking effect of food is closely related to the heat and the amount of water. In the automatic control method of kitchen utensils, the control effect of the heat and the amount of water is very important. In the prior art, there is no solution for adjusting the heat in real time according to the real-time heating effect.

Contents of the invention

In view of the problems existing in the above-mentioned prior art, the present invention provides a commercial kitchenware control method, device and electronic equipment, which can realize the heating power and precise control of multiple different stages in the steaming process and the control of food steaming, To improve steaming efficiency and steaming effect, the technical scheme is as follows:

In the first aspect, a commercial kitchenware control method is provided, including:

Receive the start command, obtain the preset water consumption parameters and the preset working mode;

determining the first heating power in the first stage based on the working mode parameters, and obtaining the first heating duration prediction value of the first heating power according to the preset water consumption data;

When the first heating duration prediction value is reached, a real-time image of the target space area is acquired and an actual value of the first heating duration is analyzed based on the real-time image;

When the actual value of the first heating time is reached, according to the number of sub-stages of the second stage in the working mode, the preset heating power and the preset heating time parameters of each sub-stage, the control kitchen utensils are adjusted to the preset heating of each sub-stage in turn power to carry out the sub-stage heating process.

In some embodiments, the real-time image-based analysis of the first heating duration actual value includes:

The steam volume of the target space area is detected based on the real-time image, and when the steam volume is greater than a first preset value, the first heating duration ends, and an actual value of the first heating duration is determined.

In some implementations, the real-time image-based detection of the amount of steam in the target space region includes:

Based on the real-time image, the target detection algorithm is used to identify the image of the steam area;

identifying a first vapor quantity parameter based on a pixel value distribution of the vapor region image, the first vapor quantity parameter representing vapor concentration;

Identifying a second steam quantity parameter based on the area size of the steam region image, the second steam quantity parameter characterizing the spatial distribution quantity;

The steam quantity level is analyzed through a steam quantity detection model based on the first steam quantity parameter and the second steam quantity parameter.

In some embodiments, the real-time image-based target detection algorithm is used to identify the steam region image, including:

For each pixel in the image, take the current pixel as the center and repeat the preset times to obtain neighboring pixels in the preset neighborhood;

Based on the average distance between the current pixel point and the neighborhood pixel points obtained multiple times, it is judged whether the average distance feature parameter is less than the preset initial distance threshold, and if so, the preset initial distance threshold is reduced by the preset adjustment value to obtain the corrected distance threshold, otherwise , increasing the preset initial distance threshold by a preset adjustment value to obtain a modified distance threshold, wherein the preset adjustment value is determined based on the average distance between the current pixel point and neighboring pixel points obtained multiple times;

Judging whether the proportion of the number of neighborhood pixels whose distance from the current pixel is smaller than the distance threshold among the neighborhood pixels acquired multiple times is greater than the preset ratio threshold, if so, record the current pixel as the background pixel, otherwise , record the current pixel as the steam region pixel.

In some implementations, the preset adjustment value acts on the average distance between the current pixel point and the neighboring pixel points acquired multiple times with a preset adjustment factor.

In some embodiments, the method for controlling commercial kitchen appliances, in the second stage, further includes:

Analyze the steam difference between the actual steam volume and the theoretical steam volume at the current moment based on the real-time image of the target space area;

Based on the steam difference, the preset heating power of each sub-stage is feedback-corrected to obtain the target heating power of the sub-stage, and the kitchen utensils are controlled to adjust to the target heating power of the sub-stage through a PID control algorithm.

In some embodiments, the method for controlling commercial kitchen appliances further includes:

Real-time analysis of the internal water volume of the kitchen utensils based on ultrasonic data collection, and control the kitchen utensils to shut down when the internal water volume is less than the preset water volume threshold.

In a second aspect, a commercial kitchen appliance control device is provided, the device comprising:

The first preset parameter acquisition unit is used to acquire the preset water consumption parameters and the preset working mode after receiving the startup command;

The first stage operation control unit is configured to determine the first heating power of the first stage based on the working mode parameters, and obtain the first heating duration prediction value of the first heating power according to the preset water consumption data;

The first-stage operation stop control unit is used to obtain a real-time image of the target space area and analyze the actual value of the first heating duration based on the real-time image when the first heating duration prediction value is reached;

The second-stage operation control unit is used to control the kitchen utensils sequentially according to the number of sub-stages of the second stage in the working mode and the preset heating power and preset heating time parameters of each sub-stage when the actual value of the first heating time is reached. Adjust to the preset heating power of each sub-stage to carry out the heating process of the sub-stage.

In some embodiments, the first-stage operation stop control unit includes:

A target detection unit is used to identify the image of the vapor region using a target detection algorithm based on the real-time image;

A first feature acquisition unit, configured to identify a first steam volume parameter based on the pixel value distribution of the steam area image, the first steam volume parameter representing steam concentration;

The second feature acquisition unit is configured to identify a second steam quantity parameter based on the area size of the steam region image, and the second steam quantity parameter represents a spatial distribution quantity;

The target parameter acquisition unit is configured to analyze the steam level through a steam level detection model based on the first steam level parameter and the second steam level parameter.

In a third aspect, an electronic device is provided, and the electronic device includes:

memory for storing executable instructions;

The processor is configured to implement the commercial kitchen appliance control method according to any one of claims 1 to 7 when running the executable instructions stored in the memory.

A commercial kitchen utensil control method, device and electronic equipment of the present invention have the following beneficial effects:

According to the preset water consumption parameters and the preset working mode, the first heating duration of the first stage is predicted, and the actual value of the first heating duration is calculated by The real-time image data is analyzed and detected, and the external steam volume of the kitchenware can be analyzed based on the image of the kitchenware operating scene. Based on the data of the external steam volume of the kitchenware, the cut-off time of the first heating stage can be detected. The second stage can include multiple different sub-stages. The heating power and heating duration of each sub-stage are set differently. For the first heating stage, the present invention adopts two parameters: the predicted value of the first heating duration and the actual detection value of the first heating duration, wherein the actual value of the first heating duration is based on the analysis of the scene image, which can avoid various parameter errors caused by the operation of the scene kitchen utensils. The deviation of the first heating duration. Combined with the number of sub-stages in the second stage under different working modes and the preset heating power and preset heating time parameters of each sub-stage, the heating power and precise control during the steaming process and the control of food steaming are realized. Improve steaming efficiency and steaming effect.

Description of drawings

Fig. 1 is a flowchart of a commercial kitchen utensil control method according to an embodiment of the present application;

Fig. 2 is the flow chart of the method for real-time image analysis in the embodiment of the present application;

Fig. 3 is the flow chart of the method for real-time image target detection in the embodiment of the present application;

Fig. 4 is a flowchart of the second-stage kitchen utensil control method in the embodiment of the present application;

Fig. 5 is a structural diagram of a commercial kitchen appliance control device according to an embodiment of the present application;

Fig. 6 is a structural diagram of the first stage operation stop control unit in the embodiment of the present application.

Detailed ways

In order to make the purpose, technical solution and advantages of the present invention clearer, the present invention will be described in further detail below in conjunction with the accompanying drawings, and the described embodiments should not be considered as limiting the present invention, and those of ordinary skill in the art do not make any All other embodiments obtained under the premise of creative labor belong to the protection scope of the present invention.

A commercial kitchen utensil control method provided in the embodiment of the present application includes the following steps:

S1, receiving a start command, obtaining a preset water consumption parameter and a preset working mode;

S2. Determine the first heating power in the first stage based on the working mode parameters, and obtain the first heating duration prediction value of the first heating power according to the preset water consumption data;

S3. When the first predicted heating duration is reached, acquire a real-time image of the target space area and analyze the actual value of the first heating duration based on the real-time image;

S4, when the actual value of the first heating time is reached, according to the number of sub-stages of the second stage in the working mode and the preset heating power and preset heating time parameters of each sub-stage, control the kitchen utensils to adjust to the preset heating time of each sub-stage in turn. Set the heating power to carry out the heating process of the sub-stage.

It can be understood that the control method for commercial kitchen appliances of the present application can be used in commercial steam ovens and other kitchen appliances that heat food by heating water to generate steam. The kitchen appliances can automatically control heating time and heating power adjustment, and different working modes can be based on different The type of food and heating requirements are determined, such as steamed buns, steamed buns, simple heating, etc. Under different working modes, the setting of heating stages, heating power and heating time requirements of different heating stages are different. Among them, the first one is determined based on the parameters of the working mode. Heating power, and predict the first heating duration of the first heating power according to the preset water consumption data, which can be based on the preset working mode to determine the first heating power of the first heating stage, and combine the first heating with the preset water consumption parameters The power determines the first heating duration. It can be understood that in the case of determining the heating target in the first heating stage, the larger the preset water consumption parameter is, the longer the first heating duration is, the larger the first heating power is, and the first heating duration shorter.

In this application, the first heating duration of the first stage is predicted according to the preset water consumption parameters and the preset working mode. The calculation of the value is analyzed and detected through real-time image data. Based on the image of the operating scene of the kitchen utensils, the external steam volume of the kitchen utensils can be analyzed, and the cut-off time of the first heating stage can be detected based on the data of the external steam volume of the kitchen utensils. It can be understood that the predicted value of the first heating duration Less than the actual value of the first heating duration, the calculation of the predicted value of the first heating duration provides a vague and wide time range for the calculation of the actual value of the first heating duration, in one case, when a preset level of steam is generated outside the cooker , consider stopping the heating process of the first stage, and adjust the heating power to switch to the heating process of the next stage, so as to realize the different heating requirements of different stages of food heating. It can be understood that the heating and steaming processes of different types of food are different In the working mode, the second stage can include several different sub-stages, and the heating power and heating time of each sub-stage are set differently. In the first stage, higher power can be used. In the second stage, on the basis of the goal achieved in the first stage, the heating power should be adjusted appropriately to keep it at a suitable heating power. A large amount of steam may hinder the expansion of the dough volume, making the individual products smaller, and the steam may directly recoil to the surface of the steamed bun due to the excessive steam pressure injected, resulting in blackening of the skin of the product and cracking. Bubbles, pockmarks and other problems, the amount of steam is small, the steaming pressure is small, there is not enough heat exchange, the steaming temperature is low, the steaming process will appear and the food ripening time is long, and the excessive continuous fermentation of the dough may cause the product Not standing upright enough, or collapsing and shrinking. During the food steaming process, the accuracy, flexibility and stability of the heating power will all affect the finished product. In this application, two parameters are used for the first heating stage: the predicted value of the first heating duration and the actual detection value of the first heating duration, wherein the actual value of the first heating duration is based on the scene image analysis, which can avoid various parameter errors in the operation of the scene kitchen utensils The resulting deviation of the first heating time. Combined with the number of sub-stages in the second stage under different working modes and the preset heating power and preset heating time parameters of each sub-stage, the heating power and precise control during the steaming process and the control of food steaming are realized. Improve steaming efficiency and steaming effect.

In some embodiments, the step S3 above, analyzing the actual value of the first heating duration based on the real-time image, includes:

S31. Detecting the amount of steam in the target space area based on the real-time image. When the amount of steam is greater than a first preset value, the first heating duration is cut off, and an actual value of the first heating duration is determined.

In the embodiment of the present application, based on the real-time image detection of the amount of steam in the target space area, when steam appears for a period of time, the amount of steam is greater than the first preset value, and it can be confirmed that when the actual value of the first heating time is reached, the kitchen utensils are controlled to enter The second stage of the heating process.

In some embodiments, the above step S31, based on the real-time image detection of the amount of steam in the target space area, includes:

S311, using a target detection algorithm to identify steam region images based on real-time images;

S312. Identify a first steam volume parameter based on the pixel value distribution of the steam area image, where the first steam volume parameter represents the steam concentration;

S313, identifying a second steam quantity parameter based on the area size of the steam region image, where the second steam quantity parameter represents a spatial distribution quantity;

S314, analyze the steam volume level through the steam volume detection model based on the first steam volume parameter and the second steam volume parameter;

S315, when the amount of steam is greater than the first preset value, the first heating duration ends, and an actual value of the first heating duration is determined.

Specifically, according to the image detection steam area image, it can be understood that in the multi-frame images of the sequence image, steam can be detected as a moving target category. Based on the detection results, the target distribution characteristics in the steam area in the image can be analyzed. Including the pixel value distribution characteristics of the steam area image and the area size of the steam area image, it can be understood that the distribution of the pixel value of the steam area image can represent the steam concentration, and the area size of the steam area can represent the amount of steam generated at the current moment in one aspect . The steam volume detection model comprehensively evaluates the steam volume level based on the steam concentration and the size of the steam distribution area. The steam volume detection model is trained by using historically collected images of the target space area as samples.

In some implementations, the above step S311, using a target detection algorithm to identify the steam region image based on the real-time image, includes:

S3111, for each pixel point in the image, repeat the preset times to obtain the neighborhood pixel points in the preset neighborhood around the current pixel point;

S3112. Based on the average distance between the current pixel point and the neighboring pixel points obtained multiple times, it is judged whether the average distance feature parameter is smaller than the preset initial distance threshold, and if so, the preset initial distance threshold is reduced by the preset adjustment value to obtain the corrected distance threshold. , otherwise, increasing the preset initial distance threshold by a preset adjustment value to obtain a modified distance threshold, wherein the preset adjustment value is determined based on the average distance between the current pixel point and neighboring pixel points obtained multiple times;

S3113, judging whether the proportion of the number of neighborhood pixels whose distance from the current pixel is smaller than the distance threshold among the neighborhood pixels obtained multiple times is greater than the preset proportion threshold, if so, record the current pixel as the background pixel , otherwise, record the current pixel as the steam region pixel.

In this application, the detection of steam-entry targets based on images needs to take into account the characteristics of the target, that is, the gradual dissipation of steam generated at historical moments and the continuous generation of new steam, to accurately identify the steam image area in the detection image. In image detection, steam will exist due to The steam flow rate is very slow, which leads to mistaking the steam area image as the background image, which leads to inaccurate detection of steam targets, or the fact that the steam color features in the scene image are similar to the background color features, which in turn leads to inaccurate detection of steam targets. This application In the embodiment, when judging whether the current pixel in the image is a steam pixel or a background pixel, the preset initial distance threshold is dynamically adjusted. On the one hand, the average distance between the current pixel and the neighboring pixels obtained multiple times When the feature parameter is less than the preset initial distance threshold, it is determined that the current pixel point is very similar to its neighborhood environment, and the initial distance threshold parameter corresponding to the current pixel point can be adjusted appropriately. On the other hand, the preset adjustment value of the initial distance threshold parameter Based on the flexible setting of the average distance between the current pixel point and the neighborhood pixel points obtained multiple times, the discrimination accuracy of the steam pixel point and the background pixel point of the current pixel point is realized.

Specifically, the preset adjustment value in the above step S3112 is obtained by applying the preset adjustment factor to the average distance between the current pixel point and the neighboring pixel points obtained multiple times. Specifically, the preset adjustment value acts on the average distance between the current pixel point and the neighboring pixel points obtained multiple times with the first preset adjustment factor, and the average distance characteristic parameter acts on the current pixel point and the pixel point with the second preset adjustment factor. The average distance of neighboring pixels obtained multiple times is obtained.

In some embodiments, the above-mentioned method for controlling commercial kitchen appliances, in the second stage, further includes:

S41, analyzing the steam difference between the actual steam volume and the theoretical steam volume at the current moment based on the real-time image of the target space area;

S42, performing feedback correction on the preset heating power of each sub-stage based on the steam difference to obtain a sub-stage target heating power;

S43, controlling the kitchenware to adjust to the target heating power of the sub-stage through the PID control algorithm.

In the embodiment of the present application, the monitoring and adjustment of the heating power is realized through visual image analysis. It can be understood that the setting of the heating power acts on the water inside the kitchen utensils, driving the water inside the kitchen utensils to change the state to generate water vapor, and then the water vapor generation state is passed through Image analysis and acquisition, and further feedback to adjust the setting of heating power, realize the closed-loop monitoring and control of the sub-stage operation process of kitchen utensils. At the same time, the PID control algorithm is adopted in the embodiment of this application to realize the smooth adjustment and reduction of the heating power of the sub-stage Adjust the time to improve the accuracy of sub-stage heating power adjustment control.

In order to achieve the effective reduction of the sub-stage heating power adjustment time and the stability of the adjustment process, in the process of adopting the PID control algorithm, the time series data based on the difference between the PID output value and the target value are passed through the proportional controller, integral controller, The differential controller performs adjustment control, and the control parameters of the proportional controller, integral controller, and differential controller change dynamically with the real-time data of the difference between the PID output value and the target value. The mapping relationship table between difference and control parameters is determined.

In some embodiments, the above-mentioned commercial kitchen utensil control method also includes:

Real-time analysis of the internal water volume of the kitchen utensils based on ultrasonic data collection, and control the kitchen utensils to shut down when the internal water volume is less than the preset water volume threshold.

It can be understood that in the embodiment of the present application, during the entire operation process of the kitchen utensils, it is necessary to monitor the real-time water volume inside the kitchen utensils. Once the internal water volume is less than the preset water volume threshold, the kitchen utensils will be controlled to stop running and an alarm message will be issued to remind the user that the water volume is insufficient.

Referring to Fig. 5, based on the above-mentioned commercial kitchen utensil control method, an embodiment of the present application also provides a commercial kitchen utensil control device, which includes:

The first preset parameter acquiring unit 501 is configured to acquire preset water consumption parameters and preset working modes after receiving the startup instruction;

The first stage operation control unit 502 is configured to determine the first heating power of the first stage based on the working mode parameters, and obtain the first heating duration prediction value of the first heating power according to the preset water consumption data;

The first-stage operation stop control unit 503 is configured to acquire a real-time image of the target space region and analyze the actual value of the first heating duration based on the real-time image when the first heating duration prediction value is reached;

The second stage operation control unit 504 is used to control the kitchen utensils according to the number of substages of the second stage in the working mode and the preset heating power and preset heating duration parameters of each substage when the actual value of the first heating duration is reached. Sequentially adjust to the preset heating power of each sub-stage to carry out the heating process of the sub-stages.

Referring to FIG. 6 , in some implementations, the above-mentioned first-stage operation stop control unit 503 includes:

The target detection unit 5031 is used to identify the image of the steam region by using a target detection algorithm based on the real-time image;

The first feature acquisition unit 5032 is configured to identify a first steam volume parameter based on the pixel value distribution of the steam area image, and the first steam volume parameter represents the steam concentration;

The second feature acquisition unit 5033 is configured to identify a second steam quantity parameter based on the area size of the steam region image, and the second steam quantity parameter represents a spatial distribution quantity;

The target parameter acquisition unit 5034 is configured to analyze the level of the steam volume through the steam volume detection model based on the first steam volume parameter and the second steam volume parameter.

It should be noted that when the commercial kitchenware control device provided in this embodiment controls the operation of the kitchenware, it only uses the division of the above-mentioned functional modules for illustration. In practical applications, the above-mentioned function allocation can be completed by different functional modules according to needs , that is, the internal structure of the device is divided into different functional modules to complete all or part of the functions described above. In addition, the commercial kitchen utensil control device provided in this embodiment belongs to the same idea as the commercial kitchen utensil control method embodiment provided in the above-mentioned embodiments, and its specific implementation process is detailed in the method embodiment, and will not be repeated here.

The embodiment of the present application also provides a commercial kitchen utensil control electronic device, the electronic device includes:

memory for storing executable instructions;

The processor is configured to implement the above-mentioned commercial kitchen appliance control method when running the executable instructions stored in the memory.

Specifically, the electronic device provided in the embodiment of the present application includes: at least one processor, a memory, a user interface, and at least one network interface. The individual components in an electronic device are coupled together via a bus system. It can be understood that a bus system is used to realize the connection communication between these components. In addition to the data bus, the bus system also includes a power bus, a control bus and a status signal bus. Wherein, the user interface may include a display, a touch screen, and the like. Memory can be either volatile memory or nonvolatile memory, and can include both volatile and nonvolatile memory. The memory in the embodiment of the present invention can store data to support the operation of the terminal.

The present invention is not limited to the above-mentioned specific implementation manners, and various transformations made by those skilled in the art starting from the above-mentioned ideas without creative work all fall within the scope of protection of the present invention.

Claims (10)

1. A method for controlling commercial kitchen utensils, comprising: Receive the start command, obtain the preset water consumption parameters and the preset working mode; determining the first heating power in the first stage based on the working mode parameters, and obtaining the first heating duration prediction value of the first heating power according to the preset water consumption data; When the first heating duration prediction value is reached, a real-time image of the target space area is acquired and an actual value of the first heating duration is analyzed based on the real-time image; When the actual value of the first heating time is reached, according to the number of sub-stages of the second stage in the working mode, the preset heating power and the preset heating time parameters of each sub-stage, the control kitchen utensils are adjusted to the preset heating of each sub-stage in turn power to carry out the sub-stage heating process. 2. A control method for commercial kitchenware according to claim 1, wherein the analysis of the actual value of the first heating duration based on the real-time image comprises: The steam volume of the target space area is detected based on the real-time image, and when the steam volume is greater than a first preset value, the first heating duration ends, and an actual value of the first heating duration is determined. 3. A method for controlling commercial kitchenware according to claim 2, wherein said detecting the amount of steam in the target space area based on the real-time image comprises: Based on the real-time image, the target detection algorithm is used to identify the image of the steam area; identifying a first vapor quantity parameter based on a pixel value distribution of the vapor region image, the first vapor quantity parameter representing vapor concentration; Identifying a second steam quantity parameter based on the area size of the steam region image, the second steam quantity parameter characterizing the spatial distribution quantity; The steam quantity level is analyzed through a steam quantity detection model based on the first steam quantity parameter and the second steam quantity parameter. 4. A method for controlling commercial kitchen utensils according to claim 3, characterized in that said recognizing the image of the steam region using a target detection algorithm based on the real-time image comprises: For each pixel in the image, take the current pixel as the center and repeat the preset times to obtain neighboring pixels in the preset neighborhood; Based on the average distance between the current pixel point and the neighborhood pixel points obtained multiple times, it is judged whether the average distance feature parameter is less than the preset initial distance threshold, and if so, the preset initial distance threshold is reduced by the preset adjustment value to obtain the corrected distance threshold, otherwise , increasing the preset initial distance threshold by a preset adjustment value to obtain a modified distance threshold, wherein the preset adjustment value is determined based on the average distance between the current pixel point and neighboring pixel points obtained multiple times; Judging whether the proportion of the number of neighborhood pixels whose distance from the current pixel is smaller than the distance threshold among the neighborhood pixels acquired multiple times is greater than the preset ratio threshold, if so, record the current pixel as the background pixel, otherwise , record the current pixel as the steam region pixel. 5 . The control method for commercial kitchenware according to claim 4 , wherein the preset adjustment value is obtained by acting on the average distance between the current pixel point and neighboring pixel points obtained multiple times with a preset adjustment factor. 6 . 6. A control method for commercial kitchen appliances according to claim 1, characterized in that, in the second stage, further comprising: Analyze the steam difference between the actual steam volume and the theoretical steam volume at the current moment based on the real-time image of the target space area; Based on the steam difference, the preset heating power of each sub-stage is feedback-corrected to obtain the target heating power of the sub-stage, and the kitchen utensils are controlled to adjust to the target heating power of the sub-stage through a PID control algorithm. 7. A control method for commercial kitchen appliances according to claim 1, further comprising: Real-time analysis of the internal water volume of the kitchen utensils based on ultrasonic data collection, and control the kitchen utensils to shut down when the internal water volume is less than the preset water volume threshold. 8. A commercial kitchen appliance control device, characterized in that it comprises: The first preset parameter acquisition unit is used to acquire the preset water consumption parameters and the preset working mode after receiving the startup instruction; The first stage operation control unit is configured to determine the first heating power of the first stage based on the working mode parameters, and obtain the first heating duration prediction value of the first heating power according to the preset water consumption data; The first-stage operation stop control unit is used to obtain a real-time image of the target space area and analyze the actual value of the first heating duration based on the real-time image when the first heating duration prediction value is reached; The second-stage operation control unit is used to control the kitchen utensils sequentially according to the number of sub-stages of the second stage in the working mode and the preset heating power and preset heating time parameters of each sub-stage when the actual value of the first heating time is reached. Adjust to the preset heating power of each sub-stage to carry out the heating process of the sub-stage. 9. A control device for commercial kitchen appliances according to claim 8, characterized in that the first-stage stop control unit includes: A target detection unit is used to identify the image of the vapor region using a target detection algorithm based on the real-time image; A first feature acquisition unit, configured to identify a first steam volume parameter based on the pixel value distribution of the steam area image, the first steam volume parameter representing steam concentration; The second feature acquisition unit is configured to identify a second steam quantity parameter based on the area size of the steam region image, and the second steam quantity parameter represents a spatial distribution quantity; The target parameter acquisition unit is configured to analyze the steam level through a steam level detection model based on the first steam level parameter and the second steam level parameter. 10. An electronic device, characterized in that the electronic device comprises: memory for storing executable instructions; The processor is configured to implement the commercial kitchen appliance control method according to any one of claims 1 to 7 when running the executable instructions stored in the memory.

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