CN102147594A - Heating control method - Google Patents
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- CN102147594A CN102147594A CN2010101109696A CN201010110969A CN102147594A CN 102147594 A CN102147594 A CN 102147594A CN 2010101109696 A CN2010101109696 A CN 2010101109696A CN 201010110969 A CN201010110969 A CN 201010110969A CN 102147594 A CN102147594 A CN 102147594A
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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
- F24C3/00—Stoves or ranges for gaseous fuels
- F24C3/12—Arrangement or mounting of control or safety devices
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Abstract
The invention discloses a brand new control method for controlling cooking heating, which realizes the control on cooking heating by measuring the temperature variation rate. The invention also discloses a cooking method adopting the control method. Compared with the prior art, the control method is used for adjusting a heating device according to the temperature variation rate and can control the cooking heating more directly, timely and accurately.
Description
Technical field
The present invention relates to a kind of duration and degree of heating control method, more particularly, the present invention relates to a kind of method and corresponding cooking method of cooking duration and degree of heating control according to rate temperature change.
Background technology
The cooking duration and degree of heating comprises " fire " and " time " two fundamentals." fire " is meant the size of firepower, and " time " is heat time heating time.Usually firepower is meant the calorific intensity of cooking heating source.The calorific intensity of controlling thermal source exactly is the important content of cooking duration and degree of heating control, but the heat that thermal source sent can not all become by the effective heating heat of gratin.For example, the heat that sends of thermal source has considerable part to be depleted in transmission course or has been radiated space to the invalid/poor efficiency of cooking heating; Relative position relation between cooking-vessel and thermal source as distance, container heating surface area, the angle of being heated etc. not simultaneously can not be inequality with the thermal effect that adds that the heating of the thermal source of same calorific intensity is obtained.Again for example, environment temperature not simultaneously, the cooking of same thermal source adds thermal effect also very big difference.Again for example, cooking device can experience in heating process one from being as cold as the process of heat, the different periods in this process, the cooking add thermal effect be change or the like.The net heat that is obtained when in fact, dish is heated in the gastronomical process is only this quality factor of real decision cooking effect.Factor such as the loss in the transmission of the calorific intensity of thermal source, thermal value, environment temperature and changing all can impact heating, and these influences finally all can synthetically show as and effectively add heat and variation thereof.
Effectively adding heat and can use efficiency of heating surface when object is heated,, promptly the heat that obtained in the unit interval of heating object indicates.Therefore, the cooking, the especially cooking of carrying out in standardized mode is the most essential variable of the cooking duration and degree of heating by the gratin heated efficiency of heating surface and heat time heating time in gastronomical process.If the efficiency of heating surface has error, or change, when error or changing value reach when being enough to influence the degree of cooking product quality, relative technological parameter just must be revised or be regulated accordingly, otherwise can have a strong impact on the quality and the consistance of dish product because the duration and degree of heating is incorrect.But correctly revise or regulate these technological parameters, its prerequisite is accurately and timely to measure and to grasp the situation and the variation thereof of the efficiency of heating surface.
In the prior art, be the control gastronomical process, normally measure the temperature of a certain time point of gastronomical process.For example, propose the temperature with the sensor measurement frying pan the bottom of a pan in the Chinese patent 93218539.8, Chinese patent 00202013.0 is proposition thermometric on pot cover then.The measured temperature of these modes can only be reacted a kind of state in the gastronomical process, promptly whether has reached a certain temperature, and can't grasp situation and its situation of change of the efficiency of heating surface in real time.
For the cooking, chinese-style cuisine especially particularly relates to the gastronomical process of stir-fry, and can the firepower factor that influence taste be not only reach a certain temperature, reached this temperature in how long the more important thing is.But in the prior art of automatic-cooking, do not recognize the importance of this point, let alone how to utilize physical parameter to express this point and automatically utilizing this corresponding physical parameter in the control.
Therefore, be necessary to provide a kind of cooking method that can control the cooking efficiency of heating surface in real time or add thermal effect.
Summary of the invention
The purpose of this invention is to provide a kind of method and corresponding cooking method of controlling the cooking duration and degree of heating.
The present inventor is concentrating one's attention on to be engaged on the basis of cooking robotization research and experiment for many years, unexpectedly find, with respect to existing any other physical parameter, rate temperature change in the gastronomical process can reflect the efficiency of heating surface of gastronomical process in real time and add thermal effect, the robotization control that is used for cooking has obtained unexpected effect in the control of cooking taste.
Another object of the present invention provides a kind of cooking method that can accurately control the cooking duration and degree of heating, rate temperature change when this cooking method is cooked the thermal source heating in when cooking according to heat-conducting medium is controlled the cooking duration and degree of heating, is particularly useful for realizing high-quality, standardized automatic/semi-automatic gastronomical process control.
Therefore, on the one hand, the invention provides a kind of method automatic/semi-automatic cooking device, the control cooking duration and degree of heating that is used for, this cooking device comprises cooking-vessel, control system and heating arrangement, and this method comprises the steps:
(1) the cooking material/heat-conducting medium in measurement cooking-vessel, the cooking-vessel, and/or be present in the rate temperature change that near the heat-conducting medium the heating arrangement is heated by heating arrangement;
(2) measured rate temperature change is fed back to control system;
(3) control system is regulated the heated condition and/or the gastronomical process of heating arrangement according to measured rate temperature change.
Same heat-conducting medium, if when obtaining the heat of as much under same starting condition, its rate temperature change situation is essentially identical.Otherwise, if the rate temperature change in the heating process of the same heat-conducting medium of twice measurement under same starting condition, and the gained result is when having the difference that exceeds outside the measuring error scope, the heat that its twice acquisition is described is inequality.The difference that obtains heat might be that variation has taken place the heating power of thermal source, it may be the loss that other reason has caused heat, for example environment temperature has bigger decline, heat is absorbed in transmission course etc., also may be to have obtained heat from other pyrotoxin, the heat that in heating process before, accumulates of pot limit object etc. for example.Therefore, by measuring the rate temperature change of heat-conducting medium in heating process, can reflect the heat that it is obtained in the unit interval, promptly whether the efficiency of heating surface changes and what has changed.
The present invention is by measuring rate temperature change, can obtain the efficiency of heating surface and the cooking material information that effect changes of being heated in time, exactly, lays a good foundation thereby cook the duration and degree of heating for control timely and accurately.Rate temperature change herein is meant variation of temperature value in the unit interval, the starting point of a certain special time period and the temperature difference of terminating point, or object is in being heated process, from a certain specified temp to the spent time of another specified temp.
In the method for the above-mentioned control cooking duration and degree of heating, heat-conducting medium can be oil, water or the soup of rendering in the cooking-vessel, is meant oil especially, because with respect to water or soup, oil is more commonly used and its range of temperature is bigger, and its rate temperature change is also bigger to the influence of the firepower taste of the cooking.
In fact, in the method for the above-mentioned control cooking duration and degree of heating, the rate temperature change of the rate temperature change of cooking-vessel and cooking material in the step (1) is also very big to the influence of the firepower taste of the cooking.So, according to concrete cooking dish, can measure the rate temperature change of cooking-vessel, the rate temperature change of cooking material and the rate temperature change of heat-conducting medium simultaneously, also can only measure wherein one or both, perhaps measure different objects in the different periods.In addition, the temperature of all right multiple measurement cooking-vessel, cooking material and/or heat-conducting medium.
In the method for the above-mentioned control cooking duration and degree of heating, the measurement in the step (1) can run through whole cooking heating process, and also only a certain period in heating process measures, for example in the bigger time period of temperature variation.
During measurement in performing step (1), if measured to as if heat-conducting medium cooking oil, measure so usually cooking oil cook the back cook to cooking material before during this period of time in the rate temperature change of a certain period; If measured to as if heat-conducting medium water or soup, can select water/soup cook the back to its boiling before during this period of time in a certain period; If measured to as if cooking-vessel in cooking material, then can adopt non-contact temperature sensor such as infrared thermometer that the rate temperature change of cooking material is measured, select the material back of cooking to reach certain or certain several periods of certain heat balance point to it usually; If measured to as if cooking-vessel, usually with in the temperature sensor measurement cooking-vessel certain/rate temperature change of some position.
Duration and degree of heating control method of the present invention, near the described heat conduction object that is present in the heating arrangement can be the part of cooking device, for example the firestopping ring in the cooking device also can be the heat conduction object that is arranged near Gong the sensor measurement temperature variation of heating arrangement specially.Usually when the heat-conducting medium temperature is low, begin to measure in the practicality, perhaps select the heat-conducting medium that programming rate is relatively slow or volume/thermal capacity is bigger, to be convenient for measuring.Heat near for example the end that the heat conduction object of certain-length is arranged can being placed heating arrangement, and the temperature variations of the measurement other end.Cooling/heat abstractor can also be set, when the heat-conducting medium temperature raises, make its cooling earlier, and then measure the temperature difference of set time section, begin to measure after perhaps its temperature being reduced to predetermined value.
In the method for the above-mentioned control cooking duration and degree of heating, the step that can further include the operation cooking program and/or call in the rate temperature change predetermined value and regulate data.Certainly, rate temperature change predetermined value and adjusting data etc. also can just be present in the control system before beginning the control cooking.
Among the present invention, a kind of mode of regulating is that measured rate temperature change and a predetermined value or one group of predetermined value are compared, judge both whether conform to or difference whether within allowed band, thereby make the judgement of whether regulating and how regulating.
The mode that another kind is regulated is in the rate temperature change input cooking program that will record, and makes the judgement of whether regulating and how regulating according to the operation result of cooking program.
Control system is searched in regulating database according to the rate temperature change data that record, and perhaps by the operation cooking program, for example with in the rate temperature change input cooking program that records, obtains the adjusting parameter of above-mentioned adjusting.
A kind of realize duration and degree of heating control method concrete operations mode of the present invention can for: in the experiment of before the cooking, carrying out for the gastronomical process of settling the standard, temperature when using certain temperature measuring equipment under certain measuring condition, to measure certain heat-conducting medium to be cooked that a certain period begins in the thermal source heating process and the temperature when finishing, perhaps measure this heat-conducting medium and cooked thermal source and be heated to the spent time of second temperature from first temperature, resulting temperature difference data or time data are predetermined temperature difference data or predetermined time data.Temperature during the cooking during with same or temperature when having the temperature measuring equipment of effect same under identical or close measuring condition, to measure heat-conducting medium of the same race to be cooked that same period begins in the thermal source heating process and end, perhaps measuring this heat-conducting medium is cooked thermal source and is heated to the same spent time of second temperature from the first same temperature, with resulting temperature difference data/time data and described predetermined temperature difference data/predetermined time data comparison, if measured data equate with tentation data or within allowed band, the efficiency of heating surface in when cooking is described and compare when measuring before do not change or its variation in allowed band, the gastronomical process that need not to determine when testing is before adjusted, otherwise the efficiency of heating surface that when cooking be described is compared when measuring before variation has been taken place, and this variation has exceeded allowed band, then needs the relevant parameter in the gastronomical process is adjusted.Certainly above-mentioned comparison also can be by the operation cooking program or by the control device in the cooking device data that record to be handled, and judges whether that according to the result who handles needs adjust gastronomical process.
Above-mentioned adjusting can comprise: before measuring rate temperature change, and first heated condition of record heating arrangement; Then, control system is according to measured rate temperature change, and first heated condition of determining to keep heating arrangement still is that heating arrangement is adjusted to second heated condition.This adjustment process can be to carry out endlessly, up to end of cooking.
If the heating arrangement in the automatic/semi-automatic cooking device is a gas-operated thermal bath facility, so above-mentioned heated condition can be meant on off state or its state that is in different opening of this gas-operated thermal bath facility gas valve.Aperture is meant the opening degree of valve herein.Different apertures, corresponding the different heating state of gas-operated thermal bath facility.Wherein, the aperture of valve can be measured by sensor.
If the heating arrangement in the automatic/semi-automatic cooking device is an electromagnetic heater, so above-mentioned heated condition can be meant that this electromagnetic heater is in the state of different current/voltage/frequencies.Different current/voltage/frequencies, corresponding its different heated condition.Wherein, current/voltage/frequency values also can be measured by sensor.
Certainly, according to measured rate temperature change, the heated condition of heating arrangement also can be regulated by other mode, for example, the size that is delivered to the heat of cooking-vessel by the control heating arrangement is regulated heated condition, controls the heat that arrives cooking-vessel as adopting firestopping ring; Perhaps, regulate heated condition by changing the relative position between cooking-vessel and the heating arrangement.
In addition, among the application, can also be other regulative mode to the adjusting of heated condition, for example stop to heat, reheat, intermittently heating etc.
Duration and degree of heating control method of the present invention is meant adjusting to heat time heating time to the adjusting of gastronomical process.For example when detecting that rate temperature change has deviation and the adjusting of described heating arrangement when having reached the limit, can be with the time lengthening or the shortening of whole cooking heat time heating time or a certain/some bringing-up section.Certainly, not regulating heating arrangement and directly regulate heat time heating time also is the method that can adopt.
Duration and degree of heating control method of the present invention, can also comprise the adjusting of other type to the adjusting of gastronomical process, for example strengthen/reduce the speed/frequency/intensity of various cooking operations, to the adjustment of the various operations in gastronomical process or the various cooking subprocess and operating process/in proper order/time/mode, remove some cooking subprocess, add new cooking subprocess, in advance/postpone and finish the cooking and contain out etc.
In the actual cooking process, duration and degree of heating control method of the present invention only needs a measurement-feedback-control/adjustment process usually, promptly only needs to measure rate temperature change data, regulates correlative factor or controls whole gastronomical process according to measurement data then; But also may need two or more measurement-feedbacks-control/adjustment process, need sometimes to detect again after for example regulating confirming regulating whether reach desired effects, if do not reach then need regulate again.The required efficiency of heating surface difference of different subprocess in the gastronomical process for example might need to measure respectively and regulate again.Thereby in the actual cooking process, repeat more than twice or twice possibly the step of said method (1)-(3).In addition, the measurement-feedback-control/adjustment process of duration and degree of heating control method of the present invention can just be carried out when not beginning or just having begun in the cooking fully, makes also not begin or just begun soon at gastronomical process that the firepower factor is correct with regard to adjusted.For example in cooking-vessel, inject a certain amount of water or oil before the cooking beginning earlier, heat and measure, adjust, just formally begin the cooking after the emptying, perhaps before the cooking beginning to existing/be arranged near the heat transfer medium the thermal source to measure and adjust.Earlier cooking-vessel, cooking oil or water etc. are measured, and made adjustment when for example the cooking has just begun again.
It should be noted that some adds the influential factor of thermal effect to the cooking and can change in heating process, environment temperature for example, bigger to the influence that adds thermal effect when heating has just begun, after a period of time, its influence then can be tending towards reduction even disappear.In such cases, correctly select the time period of measurement rate temperature change very important.For example heating when just having begun and the cooking-vessel near zone measure rate temperature change respectively after having reached certain temperature and regulate.
Certainly, except that gastronomical process being regulated according to the above-mentioned rate temperature change data that record, can also regulate according to some other parameters such as environment temperature, material initial temperature, thermal source calorific intensity etc., it not only is not contradiction that this two class is regulated, and can complement each other.
On the other hand, the present invention also provides a kind of intelligentized cooking method, and wherein, this cooking method adopts the method as the above-mentioned control cooking duration and degree of heating.
In cooking method of the present invention, the adjusting of gastronomical process is automatic/semi-automatic carrying out under the control of control device normally.
Cooking method of the present invention can also comprise the step of automatic charging, for example utilizes material feeding device automatically to open/overturn the material package of cooking material is housed, and will cook material and render in the pan and/or container of automatic or semi-automatic cooking device.
In the above-mentioned cooking method, opening of material package can for example be cut material package and finish by destroying, or the relative motion of packaging body by material package and package body is finished; And, before automatic charging, can also comprise provide and/or input and material package in cooking material or the relevant data of gastronomical process itself and call in the step of corresponding cooking program by these data.For example, providing and/or importing of this data can be to finish by the information that reads on the material package, or finish by operator's input.
Cooking method of the present invention can also comprise by stirring the step that the motion of instrument and/or cooking-vessel is stirred cooking material, for example turn over the step of pot/rolling pot, this pot/rolling the pot of turning over is finished in the following way: make automatically or flat/non-plane motion that the pan of semi-automatic cooking device is made straight line, curve and/or turn-taked (comprising rule or irregular circle, ellipse etc.), and make this pan when moving to suitable position or opportunity, produce acceleration, thereby make all or part of material in this pan stir/rock.
Duration and degree of heating control method of the present invention and cooking method can also comprise the step of cooking prompting, cooking suggestion device is with literal, voice, image, figure, sound, light, electricity, color, machinery, or other form prompting cooking device operator finishes the part cooking operation by staff or some device of people's hand control.Cooking suggestion device operates under the control of control device or according to the information of the instruction of control device/provided in cooking system usually.Cooking suggestion device can independently also can be to combine with control device.
Duration and degree of heating control method of the present invention and cooking method also are used for by two or more cooking devices or cook the cooking device system that relevant device is formed.
Compared with prior art, it is the essential variable of the decision cooking duration and degree of heating that the present invention has like never before proposed the efficiency of heating surface, and rate temperature change can in time reflect the efficiency of heating surface and the situation that is subjected to thermal effect, thereby can effectively control the cooking duration and degree of heating according to the data of rate temperature change.Use method of the present invention more in time and more accurately to know the efficiency of heating surface situation and the control cooking duration and degree of heating than prior art.Duration and degree of heating control method of the present invention and cooking method provide direct quantification support to the assurance cooking quality especially quality of the standardization cooking.
The present invention is described further below in conjunction with the drawings and specific embodiments.In each accompanying drawing, identical Reference numeral has identical implication.
Description of drawings
Fig. 1 is the method flow diagram that carries out duration and degree of heating control according to the rate temperature change of the oily special time period of the cooking according to of the present invention, a kind of.
Fig. 2 is the method flow diagram that carries out duration and degree of heating control according to of the present invention, a kind of rate temperature change according to water in the cooking-vessel.
Fig. 3 is arranged near the thermal source heat transfer medium in the temperature difference of special time period or realize the method synoptic diagram of specified temp difference institute time-consuming according to of the present invention, a kind of by measurement.
Fig. 4 is a synoptic diagram of realizing duration and degree of heating control method of the present invention and the adoptable a kind of automatic cooking apparatus of cooking method.
Embodiment
Fig. 1 is the method flow diagram that carries out duration and degree of heating control according to the rate temperature change of the oily special time period of the cooking according to of the present invention, a kind of." obtaining current oil mass data " described in the present embodiment can be by measuring, and also can be to obtain by the data that read in cooking program/database, perhaps alternate manner.
Fig. 2 is the method flow diagram that carries out duration and degree of heating control according to of the present invention, a kind of rate temperature change according to water in the cooking-vessel." obtaining current water yield data " described in the present embodiment can be by measuring, and also can be to obtain by the data that read in cooking program/database, perhaps alternate manner
To be that the inventive method is a kind of be arranged near the thermal source heat transfer medium in the temperature difference of special time period or realize the synoptic diagram of the specified temp difference time-consuming embodiment of institute by measurement to Fig. 3.
The hot junction of thermopair 4 is positioned over the other end of heat-conducting medium 2, measures this position because the temperature variation that heat conduction causes.Can heat abstractor 3 be installed on heat-conducting medium 2 and avoid causing thermal equilibrium.The operation of can dispelling the heat earlier when heat-conducting medium 2 temperature raise postpones then that temperature difference that a moment carries out the set time section is again measured or the timing of specified temp difference.
Measure the temperature difference of heat-conducting medium 2 special time periods: Δ t
w=t
W1-t
W2, perhaps measure heat-conducting medium 2 from a certain specified temp to the time that another specified temp consumed, measurement data 5 sends control device 6 to, control device carries out as subsequent operations such as above-mentioned comparison, processing, control, adjustment.
Fig. 4 is a synoptic diagram of realizing a kind of automatic cooking machine embodiment of duration and degree of heating control method of the present invention and cooking method.8 is pans among the figure; The 7th, cooking material turning device; The 10th, the rolling Pot devices, it drives pan 8 do the plane variable motion of turn-taking; The 11st, heating source, it includes gas flow regulating device (not drawing among the figure), as duration and degree of heating control/adjusting, in addition, this heating source 11 can move up and down under the driving of motor 15, and with the distance of control and adjusting and pan 8, this also is a kind of mode of duration and degree of heating control/adjusting of the present invention; The 12nd, the middle material carrying container that takes the dish out of the pot is moved up and down by motor 14 drivings, and turning with the material twice-cooked stir-frying; The 13rd, pan translation framework, under motor-driven, can drive the pan translation, this kind motion can be regulated the contact area of pan 8 and thermal source 11, even pan 8 is moved to outside the heated perimeter of thermal source 11, and this provides another kind of available means also for duration and degree of heating control/adjusting of the present invention; The 16th, the pan switching mechanism; The 17th, charging device, it can be rendered to the material gradation in the magazine 18 in the pan 8; The 19th, ambient temperature measuring device; The 9th, the infrared temperature measurement mechanism, it can be used to measure the temperature and the temperature variation data of a pot interior heat transfer medium, material and pan itself; 9 and 19 measurement data feeds back to control device, and control device is according to these feedback data control/adjustment gastronomical process.
Claims (10)
1. one kind is used for method automatic/semi-automatic cooking device, the control cooking duration and degree of heating, and this cooking device comprises cooking-vessel, control system and heating arrangement, and described method comprises the steps:
(1) the cooking material/heat-conducting medium in measurement cooking-vessel, the cooking-vessel, and/or be present in the rate temperature change that near the heat-conducting medium the heating arrangement is heated by heating arrangement;
(2) measured rate temperature change is fed back to control system;
(3) control system is regulated the heated condition and/or the gastronomical process of heating arrangement according to measured rate temperature change.
2. the method for claim 1 is characterized in that, described heat-conducting medium is oil, water or the soup of rendering in the described cooking-vessel.
3. the method for claim 1, it is characterized in that, described control system according to measured rate temperature change and a predetermined value or one group of predetermined value compare the result, the operation result of perhaps measured rate temperature change in cooking program determines whether to make to be regulated and how to regulate.
4. method as claimed in claim 3 is characterized in that, described control system is searched in regulating database according to the rate temperature change data that record, and perhaps obtains the adjusting parameter of above-mentioned adjusting by the operation cooking program.
5. method as claimed in claim 3, it is characterized in that, heated condition is controlled or adjusted, and is that the calorific intensity to cooking thermal source, the relative position relation that is delivered between the size of the heat of cooking-vessel and/or cooking-vessel and the cooking thermal source from thermal source are controlled or regulated.
6. method as claimed in claim 5 is characterized in that, described heating arrangement is a gas-operated thermal bath facility, and described heated condition is on off state or its state that is in different opening of this gas-operated thermal bath facility gas valve.
7. method as claimed in claim 5 is characterized in that, described heating arrangement is an electromagnetic heater, and described heated condition is the state that this electromagnetic heater is in different current/voltage/frequencies.
8. method as claimed in claim 3 is characterized in that, described gastronomical process is controlled or adjusted, and is the cooking is regulated heat time heating time.
9. an intelligentized cooking method is characterized in that, this method adopts as the described method control of one of the claim 1-8 cooking duration and degree of heating.
10. cooking method as claimed in claim 9 is characterized in that described method also comprises the step that gastronomical process is pointed out.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101109696A CN102147594A (en) | 2010-02-08 | 2010-02-08 | Heating control method |
| CN201180008746.1A CN102753893B (en) | 2010-02-08 | 2011-01-28 | Method for controlling level of attainment |
| PCT/CN2011/070780 WO2011095121A1 (en) | 2010-02-08 | 2011-01-28 | Method for controlling level of attainment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101109696A CN102147594A (en) | 2010-02-08 | 2010-02-08 | Heating control method |
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| CN102147594A true CN102147594A (en) | 2011-08-10 |
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| CN2010101109696A Pending CN102147594A (en) | 2010-02-08 | 2010-02-08 | Heating control method |
| CN201180008746.1A Expired - Fee Related CN102753893B (en) | 2010-02-08 | 2011-01-28 | Method for controlling level of attainment |
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| CN201180008746.1A Expired - Fee Related CN102753893B (en) | 2010-02-08 | 2011-01-28 | Method for controlling level of attainment |
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| US5934178A (en) * | 1997-01-04 | 1999-08-10 | Heat & Control, Inc. | Air impingement oven |
| KR100514908B1 (en) * | 2002-09-02 | 2005-09-14 | 삼성전자주식회사 | Cooking apparatus having heater |
| JP4239681B2 (en) * | 2003-05-20 | 2009-03-18 | パナソニック株式会社 | Cooker |
| CN101554215A (en) * | 2009-05-15 | 2009-10-14 | 美的集团有限公司 | Soybean milk machine with large soybean milk making capacity range and control method thereof |
-
2010
- 2010-02-08 CN CN2010101109696A patent/CN102147594A/en active Pending
-
2011
- 2011-01-28 WO PCT/CN2011/070780 patent/WO2011095121A1/en active Application Filing
- 2011-01-28 CN CN201180008746.1A patent/CN102753893B/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105725721A (en) * | 2014-12-08 | 2016-07-06 | 佛山市顺德区美的电热电器制造有限公司 | Cooking machine and control method for cooking machine |
| CN106610038A (en) * | 2015-10-27 | 2017-05-03 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method and device for electromagnetic oven and electromagnetic oven |
| CN106610038B (en) * | 2015-10-27 | 2020-05-05 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method and device of induction cooker and induction cooker |
| CN106304453A (en) * | 2016-08-01 | 2017-01-04 | 广东美的厨房电器制造有限公司 | Heat foods control method, equipment and comprise the cooking apparatus of this equipment |
| CN106304453B (en) * | 2016-08-01 | 2019-03-15 | 广东美的厨房电器制造有限公司 | Heat foods control method, equipment and the cooking apparatus comprising the equipment |
| CN110119168A (en) * | 2018-02-05 | 2019-08-13 | 佛山市顺德区美的电热电器制造有限公司 | Temprature control method, cooking apparatus and the computer storage medium of cooking apparatus |
| CN110119168B (en) * | 2018-02-05 | 2021-07-27 | 佛山市顺德区美的电热电器制造有限公司 | Temperature control method of cooking appliance, cooking appliance and computer storage medium |
| CN108506969A (en) * | 2018-03-06 | 2018-09-07 | 新智数字科技有限公司 | A kind of control method of gas-cooker and a kind of gas-cooker |
| CN114963243A (en) * | 2020-12-11 | 2022-08-30 | 北京市燃气集团有限责任公司 | Gas stove cooking method and gas stove |
| CN114963243B (en) * | 2020-12-11 | 2023-08-25 | 北京市燃气集团有限责任公司 | Gas cooker cooking method and gas cooker |
| CN113303657A (en) * | 2021-04-08 | 2021-08-27 | 添可智能科技有限公司 | Kitchen robot, operation control method thereof and heating base |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102753893B (en) | 2014-11-05 |
| WO2011095121A1 (en) | 2011-08-11 |
| CN102753893A (en) | 2012-10-24 |
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