CN107960841A - Cooking equipment and its control method - Google Patents
Cooking equipment and its control method Download PDFInfo
- Publication number
- CN107960841A CN107960841A CN201610916258.5A CN201610916258A CN107960841A CN 107960841 A CN107960841 A CN 107960841A CN 201610916258 A CN201610916258 A CN 201610916258A CN 107960841 A CN107960841 A CN 107960841A
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- water supply
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- cooking ware
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- 238000010411 cooking Methods 0.000 title claims abstract description 251
- 238000000034 method Methods 0.000 title claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 262
- 239000000463 material Substances 0.000 claims abstract description 102
- 238000009434 installation Methods 0.000 claims abstract description 79
- 238000001035 drying Methods 0.000 claims abstract description 67
- 238000010438 heat treatment Methods 0.000 claims abstract description 67
- 238000009825 accumulation Methods 0.000 claims abstract description 28
- 239000008400 supply water Substances 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims description 51
- 230000004584 weight gain Effects 0.000 claims description 15
- 235000019786 weight gain Nutrition 0.000 claims description 15
- 238000012360 testing method Methods 0.000 claims description 14
- 238000005303 weighing Methods 0.000 claims description 12
- 238000001514 detection method Methods 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 230000008569 process Effects 0.000 abstract description 8
- 238000007654 immersion Methods 0.000 abstract description 7
- 238000009423 ventilation Methods 0.000 description 29
- 241000209094 Oryza Species 0.000 description 19
- 235000007164 Oryza sativa Nutrition 0.000 description 19
- 235000009566 rice Nutrition 0.000 description 19
- 238000012545 processing Methods 0.000 description 11
- 230000008901 benefit Effects 0.000 description 7
- 238000010586 diagram Methods 0.000 description 7
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005265 energy consumption Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000009841 combustion method Methods 0.000 description 3
- 238000007598 dipping method Methods 0.000 description 3
- 230000001960 triggered effect Effects 0.000 description 3
- 238000007664 blowing Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000013021 overheating Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000003648 hair appearance Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
- G05B19/0423—Input/output
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Cookers (AREA)
Abstract
The present invention provides a kind of cooking equipment and its control method, cooking equipment includes culinary art main body and water supply installation, and culinary art main body includes cooking ware and heating member, and control method includes：Obtain reservation when long instruction, according to reservation when long instruction control culinary art main body perform reservation function, and cook main body perform reservation function accumulation duration reach reservation when long instruction indicated by duration when, control water supply installation to cooking ware supply water；Wherein, during culinary art main body performs reservation function, control heating member is to dry mode operation, with to the drying materials in cooking ware；The control method of the present invention, can avoid the problem that material is fermented rotten by the immersion of water in reservation process, ensure culinary art mouthfeel, and by controlling heating member to be further ensured that the freshness of material to drying materials, achieve the purpose that product reservation duration of postponing.
Description
Technical field
The present invention relates to field of kitchen electric appliance, in particular to a kind of cooking equipment and a kind of control of cooking equipment
Method.
Background technology
At present, existing such as preengaging in rice cooker cooking equipment with reservation function, reservation maximum duration are used when 12 is small
After rice is eluriated at family, rice and water are placed in pot, reservation is then carried out and cooks, the defects of reservation function is subscription time
Cannot be long, once long, meter Shui spoils and turn sour, and influences rice quality.
The content of the invention
At least one in order to solve the above-mentioned technical problem, it is an object of the present invention to provide a kind of control of cooking equipment
Method processed.
It is another object of the present invention to provide a kind of cooking equipment.
To achieve the above object, the embodiment of first aspect present invention provides a kind of control method of cooking equipment, institute
Stating cooking equipment includes culinary art main body and water supply installation, and the culinary art main body includes cooking ware and heating member, wherein, the control
Method processed includes：
Long instruction when obtaining reservation, reservation function is performed according to the long instruction control culinary art main body during reservation, and
When the culinary art main body performs duration when accumulating the duration arrival reservation indicated by long instruction of reservation function, institute is controlled
Water supply installation is stated to supply water to the cooking ware；
Wherein, during the culinary art main body performs reservation function, the heating member is controlled to dry mode operation,
With to the drying materials in the cooking ware.
The control method of cooking equipment provided by the invention, user cleans material, drain after be put into cooking ware
It is interior, and reservation function is performed to trigger the culinary art main body of equipment by long instruction during input reservation, wherein, detecting culinary art master
When body performs duration when accumulating duration arrival reservation indicated by long instruction of reservation function, i.e., performed in culinary art main body and preengage work(
The finish time of energy, control water supply installation supplies water into cooking ware, in this way, needing water requirement in the culinary art for ensuring to meet equipment
At the same time, it can be achieved that separately storing water and material during reservation function is performed, solve material and fermented by the immersion of water
The problem of rotten, ensure culinary art mouthfeel, in addition, during culinary art main body performs reservation function, by control heating member with
Mode operation is dried to carry out drying and processing to the material in cooking ware, this can be avoided material from being subject to remain in surface of material
The dipping of clean water, it is ensured that material keeps dry to be further ensured that the freshness of material, so can more lift the culinary art of product
Mouthfeel, and the purpose that product of postponing effectively preengages duration is can reach, further lift the performance of product.
In addition, the control method of the cooking equipment in above-described embodiment provided by the invention can also have additional skill as follows
Art feature：
In above-mentioned technical proposal, it is preferable that the control heating member to dry mode operation, including：
The heating member is controlled to be run according to the pre-programmed curve under the drying pattern；
The accumulation duration that the heating member is run according to the pre-programmed curve is detected, and in the heating member according to described pre-
If the accumulation duration of curve motion reaches default drying time period, control the heating member out of service.
In the present solution, setting the accumulation duration that heating member is run with the pre-programmed curve under drying pattern to be no more than default dry
During dry duration, specifically, default drying time period can based on surface of material to the adsorption capacity of water with to remaining in surface of material
The drying demand of moisture is designed, and so on the one hand drying time can be avoided too short, the not exclusively caused material of dry materials
The problem of becoming damp and rotten, on the other hand, can prevent that drying time is long, and material causes material itself dehydration or thing by excessive drying
Material excessively heated gelatinization the problem of, effectively to preserve the nutrition of material and freshness, at the same can be to avoid excessive drying at
The problem of reason causes product energy consumption increase.
In above-mentioned technical proposal, it is preferable that the default drying time period is 30min~120min.
It is being not less than 30min in the present solution, setting and presetting drying time period, can be so being led to avoid drying and processing duration deficiency
The problem of causing clean water residual, in addition, set default drying time period to be not more than 120min, it is so complete to dry materials in guarantee
On the basis of, it can avoid drying and processing duration is long from causing product energy consumption to increase, and can avoid causing material nutrition from being lost in,
The problems such as freshness declines.
Certainly, this programme is also not limited thereto, and for the material with special drying demand, such as make moist perishable thing
Material, can be appropriately extended default drying time period, for another example, for the of a relatively high occasion of drying efficiency, it is pre- also can suitably to shorten this
If drying time period.
In any of the above-described technical solution, it is preferable that the pre-programmed curve is power against time curve, and the power against time
Curve is unbroken curve or full curve.
In the present solution, it is unbroken curve to set power against time curve, so that heating member is on a timeline with intermittent mode
Work, so can be persistently overheating to avoid heating member, realizes effectively by the temperature control in cooking ware within the specific limits, example
Such as, by temperature control of the temperature control in cooking ware in by cooking ware at 40 DEG C~60 DEG C, in this way, can either ensure
To the drying efficiency of material in cooking ware, meanwhile, it can also avoid temperature of heating member is excessive from causing material in drying course
There is the problem of curing, gelatinization or freshness reduce, it is ensured that the culinary art mouthfeel to material；Alternatively, setting power against time curve is
Full curve, wherein, it is the drop power curve along time shaft that can further preferably be arranged on the continuous power against time curve,
So can be persistently overheating to avoid heating member, realize effectively by the temperature control in cooking ware within the specific limits, for example, will
Temperature control of the temperature control in by cooking ware in cooking ware is at 40 DEG C~60 DEG C, in this way, can either ensure to cooking
Prepare food the drying efficiency of material in vessel, meanwhile, also it can avoid temperature of heating member is excessive from causing material to occur in drying course
The problem of curing, gelatinization or freshness reduce, it is ensured that the culinary art mouthfeel to material.
In any of the above-described technical solution, it is preferable that reach institute in the accumulation duration that the culinary art main body performs reservation function
When stating reservation during duration indicated by long instruction, the water supply installation is controlled to feed the water of set amount to the cooking ware.
In the present solution, by feed cooking ware in water quantify, this can be beneficial to ensure equipment in material and
The mixing ratio of water, so as to improve the culinary art mouthfeel of product.
In above-mentioned technical proposal, it is preferable that the control water supply installation feeds set amount to the cooking ware
Water, including：
Start the water supply installation to supply water to the cooking ware；
The water supply installation is detected to the water supply of the cooking ware, and the set amount is reached in the water supply
When, control the water supply installation to stop supplying water to the cooking ware.
In the present solution, be detected to the water supply of water supply installation to the cooking ware, and it is limited in setting
In the range of amount, so can be achieved to quantify the water supply of cooking ware, and can by set the setting numerical quantity at this with
Realize and the water supply of cooking ware is controlled, the material and the mixed proportion of water being so more conducive in control cooking ware,
So as to ensure to cook mouthfeel；Certainly, this programme is not limited thereto, for example, also can be to the moisture storage capacity in water tank for containing water
Quantified, or to water supply duration and supply water when flow be defined it is quantitative to water supply to achieve the purpose that.
In above-mentioned technical proposal, it is preferable that the detection water supply installation is wrapped to the water supply of the cooking ware
Include：
The liquid level slippage in the water tank of the water supply installation is detected, and in the liquid level slippage more than or equal to described
During default liquid level variable corresponding to set amount, the feedwater element of the water supply installation is controlled to close, in the liquid level slippage
During less than the default liquid level variable, the feedwater element is controlled to stay open；Wherein, it is described feedwater element respectively with the water
Case is connected with the cooking ware, and in the state of the feedwater element is opened, the water in the water tank is supplied to the culinary art
Vessel, in the state of the feedwater element is closed, the water tank stops supplying water to the cooking ware.
The liquid in water tank is detected during in the present solution, liquid level sensor can be set to supply water in water tank to culinary art cooker body
Position slippage, and control feedwater element stops to cooking ware when the liquid level slippage detected is not less than default liquid level variable
Water is sent, being so designed that can ensure to control quasi- precision to cooking ware inflow, so as to ensure material and input in cooking ware
Water mixed proportion, can more ensure cook mouthfeel, in addition, by set water tank to will feed cooking ware water carry out
Prestore, can so ensure that product in having water state to meet that culinary art needs water requirement, avoids cooking pot in cooking process all the time
The problem of ware dry combustion method.
In above-mentioned technical proposal, it is preferable that the detection water supply installation is wrapped to the water supply of the cooking ware
Include：
The weight gain of the cooking ware is detected, it is right to be greater than or equal to set amount institute in the weight gain
During the preset weight variable answered, the water supply installation is controlled to stop supplying water to the cooking ware.
In the present solution, weighing sensor or other meausring apparatuses can be set to detect the weight gain of cooking ware,
Controlling water supply installation to stop sending water to cooking ware during by judging that weight gain is not less than preset weight variable, being so designed that
It can ensure to control quasi- precision to cooking ware inflow, so as to ensure the mixing ratio of material and the water of input in cooking ware
Example, can more ensure to cook mouthfeel.
In above-mentioned technical proposal, it is preferable that after the control water supply installation supplies water to the cooking ware,
The control method further includes：
The heater element of the culinary art main body is controlled with the mode operation that boils, to start the function that boils.
In the present solution, be arranged on water supply installation to cooking ware supply water after, control culinary art main body heater element with
Boil mode operation, to start the function that boils, can so improve the continuity of product culinary art, ensure product cooking efficiency, at the same time
The time that material is soaked can be effectively reduced, ensures culinary art mouthfeel.
The embodiment of second aspect of the present invention provides a kind of cooking equipment, including：Cook main body, including cooking ware and
Heating member；Water supply installation, is connected with the cooking ware；Microprocessor, connects with the heating member and the water supply installation respectively
Connect, long instruction when coming from the reservation of operation device for obtaining, and led according to the long instruction control culinary art during reservation
When body performs reservation function and starts the first timer, the microprocessor is additionally operable to perform reservation work(in the culinary art main body
The heating member is controlled during energy to dry mode operation, with to the drying materials in the cooking ware；Described first
Timer, is connected to the microprocessor, performs the accumulation duration of reservation function for detecting the culinary art main body, and detecting
When duration when accumulating the duration arrival reservation indicated by long instruction of reservation function is performed to the culinary art main body, institute is triggered
Stating microprocessor controls the water supply installation to supply water to the cooking ware.
Cooking equipment provided by the invention, user cleans material, drain after be put into cooking ware, can then lead to
The long instruction when operation device sends to microprocessor and preengages of mobile terminal or cooking equipment control panel is crossed, to start reservation work(
The detection of the first timer and can be started and perform the accumulation duration of reservation function, and detect that culinary art main body performs in the first timer
When the accumulation duration of reservation function reaches the duration indicated by long instruction when preengaging, i.e., the knot of reservation function is performed in culinary art main body
At the beam moment, microprocessor is fed culinary art into cooking ware by the first timer triggering control water supply installation needs water, in this way, true
Guarantor meets that the culinary art of equipment is needed while water requirement, it can be achieved that separately storing up water and material during reservation function is performed
Deposit, it is rotten to solve the problems, such as that material is fermented by the immersion of water, ensure culinary art mouthfeel, in addition, performing reservation work(in culinary art main body
During energy, microprocessor controls heating member to dry mode operation to carry out drying and processing to the material in cooking ware,
This can be avoided impregnating for the clean water that material is subject to remain in surface of material, it is ensured that material keeps dry to be further ensured that material
Freshness, so can more lift the culinary art mouthfeel of product, and can reach the purpose that product of postponing effectively preengages duration, further
Lift the performance of product.
In above-mentioned technical proposal, it is preferable that the cooking equipment further includes：Second timer, is connected to the microprocessor
Device, the accumulation duration run for detecting the heating member according to the pre-programmed curve under the drying pattern, and in the heating
When the accumulation duration that part is run according to the pre-programmed curve reaches default drying time period, trigger and add described in the microprocessor control
Warmware is out of service.
In the present solution, detecting heating member with the accumulation duration of the drying mode operation using the second timer and will believe
Number feed back at microprocessor so that microprocessor according to feedback signal by heating member to dry the accumulation duration control of mode operation
For system in default drying time period, this can be avoided drying and processing duration is long from causing on the basis of guarantee is complete to dry materials
Product energy consumption increase, and can avoid causing material nutrition from being lost in, the problems such as freshness declines.
In above-mentioned technical proposal, it is preferable that the default drying time period is 30min~120min, to ensure to material
The problems such as while drying effect, avoiding product energy waste, and avoiding excessively drying from causing material dewatering, freshness to decline.
In any of the above-described technical solution, it is preferable that the cooking equipment further includes：Quantitative testing device, is connected to described
Microprocessor, reaches set amount for detecting the water supply installation to the water supply of the cooking ware, and in the water supply
When, trigger the microprocessor and control the water supply installation to stop supplying water to the cooking ware.
In the present solution, being detected by quantitative testing device to feeding the water in cooking ware, so that microprocessor
Device carries out quantitative control to water supply installation to the water supply of cooking ware, this can be beneficial to the mixing for ensureing material and water in equipment
Than so as to improve the culinary art mouthfeel of product.
In above-mentioned technical proposal, it is preferable that the quantitative testing device includes：Liquid level sensor, is connected to micro- place
Manage device；The water supply installation include water tank and feedwater element, it is described feedwater element respectively with the water tank and the cooking ware
It is connected, in the state of the feedwater element is opened, the water in the water tank is supplied to the cooking ware, in the feedwater member
In the state of part is closed, the water tank stops supplying water to the cooking ware；Wherein, the liquid level sensor is used to detect described
Liquid level slippage in water tank, and when the liquid level slippage is greater than or equal to default liquid level variable, trigger the microprocessor
Device controls the feedwater element of the water supply installation to close, when the liquid level slippage is less than the default liquid level variable, triggering
The microprocessor control feedwater element stays open.
In the present solution, declining with the advantages of simple in structure, cost is low, and using liquid level sensor to the liquid level of water tank
Amount is detected the precision that can ensure the measurement amount, and then ensures to control quasi- precision to cooking ware inflow, can with this
Ensure to meet the control accuracy to material in cooking ware and the mixed proportion of the water of input, lifting culinary art mouthfeel, in addition, passing through
Set water tank to prestore the water that will feed cooking ware, can so ensure product all the time in having water state to meet
Culinary art needs water requirement, avoids the problem that cooking ware dry combustion method in cooking process.
In above-mentioned another technical solution, it is preferable that the quantitative testing device includes：Weighing sensor, is connected to described
Microprocessor, the cooking ware are supported by the weighing sensor, and the weighing sensor is used to detect the cooking ware
Weight gain, and when the weight gain is greater than or equal to preset weight variable, trigger the microprocessor control
The water supply installation stops supplying water to the cooking ware.
In the present solution, increasing with the advantages of simple in structure, cost is low, and using weighing sensor to cooking ware weight
Dosage measures the precision that can ensure the measurement amount, and then ensures to control quasi- precision to cooking ware inflow, with this
It can ensure that the control accuracy met to material in cooking ware and the mixed proportion of the water of input, lifting culinary art mouthfeel.
In any of the above-described technical solution, it is preferable that the culinary art main body includes：Heater element, is connected to the microprocessor
Device, the microprocessor be additionally operable to the water supply installation to the cooking ware supply water after, control the heater element with
Boil mode operation, to start the function that boils.
In the present solution, be arranged on water supply installation to cooking ware supply water after, control culinary art main body heater element with
Boil mode operation, to start the function that boils, can so improve the continuity of product culinary art, ensure product cooking efficiency, at the same time
The time that material is soaked can be effectively reduced, ensures culinary art mouthfeel.
In above-mentioned technical proposal, it is preferable that the heater element and the heating member are the same part.
In the present solution, it be the same part to set heater element and heating member, the parts of product can be so simplified, reality
The purpose of product cost is now reduced, it is, of course, understood that according to demand, may also set up heater element with heating member is phase
To two independent components.
In above-mentioned technical proposal, it is preferable that the cooking equipment further includes：Ventilation element, is arranged on the culinary art main body
On, the ventilation element has ventilation passage, and during the ventilation element opening, the space in the cooking ware passes through described
Ventilation passage is communicated with environment, and when the ventilation element is closed, the ventilation passage is blocked, wherein, the microprocessor connects
The ventilation element is connected to, for controlling the opening and closing of the ventilation element.
In the present solution, set ventilation element to control the break-make of the space and environment in cooking ware, specifically,
During heating member is to dry mode operation to be dried to the material in cooking ware, microprocessor control ventilation element
Open, make mutual blowing air between the space and environment in cooking ware, in favor of by the moisture discharge in cooking ware, by environment
In dry air introduce, achieve the purpose that to improve to the drying efficiency of material, it is to be understood that in heating member to cooking pot
During drying materials in ware, ventilation element is opened and closed with intermittent mode or is continuously maintained in open mode, is preferably changed herein
Gas element is scattered and disappeared with intermittent mode opening and closing with the heat reduced in cooking ware, and after function is boiled in startup, can be according to specific
The opening and closing of ground culinary art steam discharge demand modeling ventilation element.
Preferably, ventilation element includes exhaust steam valve.
Alternatively, the cooking equipment is electric cooker, electric pressure cooking saucepan, electric cooking pot, electric steamer or soy bean milk making machine.
The additional aspect and advantage of the present invention will become obvious in following description section, or the practice by the present invention
Recognize.
Brief description of the drawings
The above-mentioned and/or additional aspect and advantage of the present invention will become in the description from combination accompanying drawings below to embodiment
Substantially and it is readily appreciated that, wherein：
Fig. 1 is the structure diagram of cooking equipment described in one embodiment of the invention；
Fig. 2 is the structure diagram of cooking equipment described in one embodiment of the invention；
Fig. 3 is the structure diagram under cooking equipment first state described in one embodiment of the invention；
Fig. 4 is the structure diagram under the second state of cooking equipment described in one embodiment of the invention；
Fig. 5 is the structure diagram under the cooking equipment third state described in one embodiment of the invention；
Fig. 6 is the schematic flow diagram of the control method of cooking equipment described in one embodiment of the invention；
Fig. 7 is the schematic flow diagram of the control method of cooking equipment described in one embodiment of the invention.
Wherein, the correspondence between the reference numeral in Fig. 1 to Fig. 5 and component names is：
100 cooking equipments, 10 culinary art main bodys, 11 cooking wares, 12 heating members, 20 water supply installations, 21 water tanks, 22 feed pipes
Road, 23 micro pumps, 24 valve elements, 25 inlet pipelines, 26 water pipe heads, 30 microprocessors, 40 liquid level sensors, 50 is big
Rice, 60 water.
Embodiment
It is to better understand the objects, features and advantages of the present invention, below in conjunction with the accompanying drawings and specific real
Mode is applied the present invention is further described in detail.It should be noted that in the case where there is no conflict, the implementation of the application
Feature in example and embodiment can be mutually combined.
Many details are elaborated in the following description to facilitate a thorough understanding of the present invention, still, the present invention may be used also
To be implemented using other different from other modes described here, therefore, protection scope of the present invention and from described below
Specific embodiment limitation.
Cooking equipment described according to some embodiments of the invention and its control method are described referring to Fig. 1 to Fig. 7.
As shown in Figures 1 to 5, cooking equipment 100 provided in an embodiment of the present invention includes culinary art main body 10 and water supply installation
20, culinary art main body 10 includes cooking ware 11 and heating member 12, as shown in fig. 6, provided in an embodiment of the present invention cook suitable for this
The control method for equipment of preparing food includes：
Step 602, long instruction when obtaining reservation, reservation function is performed according to long instruction control culinary art main body during reservation；
Step 604, heating member is controlled to dry mode operation, with to the drying materials in cooking ware；
Step 608, the duration when cooking main body and performing the accumulation duration arrival reservation of reservation function indicated by long instruction
When, control water supply installation supplies water to cooking ware.
Method provided in this embodiment, user cleans material, drain after be put into cooking ware 11, and by defeated
Enter long instruction when preengaging and perform reservation function to trigger the culinary art main body 10 of equipment, wherein, detecting that cooking main body 10 performs
When the accumulation duration of reservation function reaches the duration indicated by long instruction when preengaging, i.e., perform reservation function in culinary art main body 10
Finish time, makes water supply installation 20 supply water into cooking ware 11, in this way, needing the same of water requirement in the culinary art for ensuring to meet equipment
When, it can be achieved that water and material are separately stored during reservation function is performed, solve material and fermented by the immersion of water change
The problem of matter, ensure culinary art mouthfeel, in addition, during culinary art main body 10 performs reservation function, makes heating member 12 to dry
For mode operation to carry out drying and processing to the material in cooking ware 11, this can be avoided material from being subject to remain in the clear of surface of material
The dipping of clean water, it is ensured that material keeps dry to be further ensured that the freshness of material, so can more lift the culinary art mouth of product
Sense, and the purpose that product of postponing effectively preengages duration is can reach, further lift the performance of product.
, will such as 50 thing of rice after user eluriates the materials such as rice, beans in another specific embodiment of the present invention
Material is drained and is put into cooking ware 11, and Product Status is used as shown in figure 3, the surface of rice 50 has and do not drain the water 60 completely at this time
Family is by the operation device such as mobile terminal (not shown) or the control panel (not shown) of cooking equipment 100 to equipment
Long instruction when sending reservation, hereafter, cooking equipment 100 enter in the step of being controlled by control method as shown in Figure 7, specifically
Ground, the control method of cooking equipment include：
Step 702, the long instruction when microprocessor 30 of cooking equipment 100 obtains reservation, and according to long instruction control during reservation
System culinary art main body 10 performs reservation function；
Step 7042, microprocessor 30 controls heating member 12 to be run according to the pre-programmed curve under drying pattern, with to culinary art
Material in vessel 11 carries out drying and processing, more specifically, pre-programmed curve is interruption or continuous power against time curve, makes to add
Warmware 12 is substantially controlled the temperature in cooking ware 11 in certain model with intermittent work mode or to drop power continuous work
(if control is in the range of 40 DEG C~60 DEG C) in enclosing, this can prevent that material is fresh while ensureing to drying materials efficiency
Degree declines；
Step 7044, judge whether heating member 12 reaches default drying time period according to the accumulation duration that pre-programmed curve is run
When the default drying and processing (preferably a length of 30min~150min), if so, 7046 are entered step, if it is not, return to step
7042；Wherein, which can be realized or by comparator according to cooking equipment 100 by the plug-in of microprocessor 30
The duration information that is detected of the second timer carry out judgement realization；
Step 7046, control heating member 12 is out of service, and product status information is as shown in figure 4, in cooking ware 11 at this time
Keep drying；
Step 7062, when detecting that culinary art main body 10 performs the accumulation duration arrival reservation of reservation function, long instruction is signified
During the duration shown, microprocessor 30 starts water supply installation 20 and supplies water to cooking ware 11；
Step 7064, water supply of the water supply installation 20 to cooking ware 11 is detected, when water supply reaches set amount, micro- place
Reason device 30 controls water supply installation 20 to stop supplying water to cooking ware 11, to realize to 11 quantitative water supply of cooking ware, product at this time
Status information is as shown in figure 5, be rice 50 and the mixture of water 60 in cooking ware 11；
Step 708, the heater element of the control of microprocessor 30 culinary art main body 10 is with the mode operation that boils, to start the work(that boils
Energy.
In a preferred embodiment of the invention, step 7064 can further comprise：
Step 70642, the liquid level slippage in the water tank 21 of water supply installation 20 is detected；
Step 70644, judge whether detected liquid level slippage reaches and (be greater than or equal to) set amount using comparator
Corresponding default liquid level variable, or judge whether detected liquid level slippage reaches using the plug-in of microprocessor 30
Default liquid level variable corresponding to (being greater than or equal to) set amount；
If so, microprocessor 30 controls the feedwater element of water supply installation 20 to close, water tank 21 is set to stop to cooking ware 11
Supply water, if it is not, return to step 70642, and microprocessor 30 controls the feedwater element of water supply installation 20 to stay open, so that water tank
21 continue to supply water to cooking ware 11.
In another preferred embodiment of the invention, step 7064 can further comprise：
Step 70642', detects the weight gain of cooking ware 11；
Step 70644', judges whether detected weight gain reaches and (be greater than or equal to) set amount using comparator
Corresponding preset weight variable, or judge whether detected weight gain reaches using the plug-in of microprocessor 30
Preset weight variable corresponding to (being greater than or equal to) set amount；
If so, microprocessor 30 controls water supply installation 20 to stop supplying water to cooking ware 11, if it is not, return to step
70642', and microprocessor 30 controls water supply installation 20 to continue to supply water to cooking ware 11.
As shown in Figures 1 to 5, cooking equipment 100 provided in an embodiment of the present invention, including culinary art main body 10, water supply installation
20th, 30 and first timer (not shown) of microprocessor.
Specifically, cooking main body 10 (for example, being rice cooker cooker body) includes cooking ware 11 and heating member 12；Water supply installation 20
It is connected with cooking ware 11；First timer is used to detect the accumulation duration that culinary art main body 10 performs reservation function；Microprocessor
30 are connected with heating member 12,20 and first timer of water supply installation respectively, and microprocessor 30 is configured to：
Long instruction when acquisition comes from the reservation of operation device, and performed according to long instruction control culinary art main body 10 during reservation
When reservation function and the first timer of startup；
Heating member 12 is controlled to dry mode operation during culinary art main body 10 performs reservation function, with to cooking pot
Drying materials in ware 11；
The long instruction institute when the first timer detects that culinary art main body 10 performs the accumulation duration arrival reservation of reservation function
During the duration of instruction, triggered by the first timer to control water supply installation 20 to supply water to cooking ware 11.
Cooking equipment 100 provided by the invention, user cleans material, drain after be put into cooking ware 11, with
After can by the long instruction when operation device sends to microprocessor 30 and preengages of mobile terminal or 100 control panel of cooking equipment,
The accumulation duration of reservation function is performed to start reservation function and start the detection of the first timer, and is detected in the first timer
When cooking duration when accumulating duration arrival reservation indicated by long instruction of the execution reservation function of main body 10, i.e., in culinary art main body 10
The finish time of reservation function is performed, microprocessor 30 is triggered control water supply installation 20 into cooking ware 11 by the first timer
Feeding culinary art needs water, in this way, while the culinary art for ensuring to meet equipment needs water requirement, it can be achieved that execution reservation function mistake
Water and material are separately stored in journey, it is rotten to solve the problems, such as that material is fermented by the immersion of water, ensures culinary art mouthfeel, in addition,
During culinary art main body 10 performs reservation function, microprocessor 30 controls heating member 12 to dry mode operation with to culinary art
Material in vessel 11 carries out drying and processing, this can be avoided impregnating for the clean water that material is subject to remain in surface of material, it is ensured that
Material keeps dry to be further ensured that the freshness of material, so can more lift the culinary art mouthfeel of product, and can reach and postpone
Product effectively preengages the purpose of duration, further lifts the performance of product.
In one embodiment of the invention, cooking equipment 100 further includes the second timer (not shown), is connected to
Microprocessor 30, the accumulation duration run for detecting heating member 12 according to the pre-programmed curve under drying pattern, and in heating member
When the 12 accumulation durations run according to pre-programmed curve reach default drying time period, triggering microprocessor 30 controls heating member 12 to stop
Operation.
In the present solution, detecting heating member 12 with the accumulation duration of the drying mode operation using the second timer and inciting somebody to action
Signal is fed back at microprocessor 30 so that microprocessor 30 according to feedback signal by heating member 12 to dry the tired of mode operation
For the control of product duration in default drying time period, this can be avoided drying and processing duration on the basis of guarantee is complete to dry materials
It is long to cause product energy consumption to increase, and can avoid causing material nutrition from being lost in, the problems such as freshness declines.
In above-mentioned technical proposal, it is preferable that default drying time period is 30min~120min, to ensure to drying materials
The problems such as while effect, avoiding product energy waste, and avoiding excessively drying from causing material dewatering, freshness to decline.
In any of the above-described embodiment, it is preferable that cooking equipment further includes quantitative testing device, and quantitative testing device is connected to
Microprocessor 30, for detecting water supply installation 20 to the water supply of cooking ware 11, and when water supply reaches set amount, triggering
Microprocessor 30 controls water supply installation 20 to stop supplying water to cooking ware 11.
In the present solution, being detected by quantitative testing device to feeding the water in cooking ware 11, so that micro- place
Reason device 30 carries out quantitative control to water supply installation 20 to the water supply of cooking ware 11, this can be beneficial to ensure material and water in equipment
Mixing ratio, so as to improve the culinary art mouthfeel of product.
In one particular embodiment of the present invention, as shown in Figure 1, quantitative testing device includes liquid level sensor 40；For
Water installations 20 include water tank 21 and feedwater element, and feedwater element is connected with water tank 21 and cooking ware 11 respectively, in feedwater element
In the state of opening, the water in water tank 21 is supplied to cooking ware 11, feedwater element close in the state of, water tank 21 stop to
Cooking ware 11 supplies water；Wherein, liquid level sensor 40 is connected to microprocessor 30, and liquid level sensor 40 is used to detect in water tank 21
Liquid level slippage, and when liquid level slippage is greater than or equal to default liquid level variable, the triggering control of microprocessor 30 is supplied water dress
The feedwater element for putting 20 is closed, when liquid level slippage is less than default liquid level variable, the triggering control feedwater element of microprocessor 30
Stay open.
In the present solution, with simple in structure, cost is low the advantages of, and the liquid level using liquid level sensor 40 to water tank 21
Slippage is detected the precision that can ensure the measurement amount, and then ensures to control quasi- precision to 11 inflow of cooking ware,
Can ensure that the control accuracy met to material in cooking ware 11 and the mixed proportion of the water of input with this, mouthfeel is cooked in lifting,
In addition, by setting water tank 21 to prestore the water that will feed cooking ware 11, it can so ensure that product is in all the time
There is water state to meet that culinary art needs water requirement, avoid the problem that 11 dry combustion method of cooking ware in cooking process.
More specifically, as depicted in figs. 1 and 2, water supply installation 20 further includes supply line 22, valve element 24, water inlet pipe
Road 25 and water pipe head 26, water tank 21 are connected by supply line 22 with cooking ware 11, and further preferably supply line 22
Water outlet be located at cooking ware 11 opening top；Feedwater element is micro pump 23, certainly, or the valve such as solenoid valve
Element, micro pump 23 are arranged on supply line 22, for by the water pump in water tank 21 toward cooking ware 11；Water pipe head 26
Access in domestic running water pipeline system, one end of inlet pipeline 25 is connected with water pipe head 26, and the other end is connected with water tank 21；
Valve element 24 is arranged on inlet pipeline 25, and for controlling the break-make of inlet pipeline 25, preferred valve element 24 is electromagnetism water
Valve, and electromagnetic water valve is connected to microprocessor 30, microprocessor 30 is additionally operable to according to the signal from liquid level sensor 40 to electricity
The aperture of magnetic water valve is controlled, to control the inflow of water tank 21.
Rice cooker subscription time is generally when 8~12 is small currently on the market, and in whole process, rice soaks in water, for a long time
Immersion, plus the influence of high temperature, meter Fa Sheng can be caused to become hair quality and even spoiled and turn sour, influenced rice and cook effect.
Cooking equipment 100 provided in this embodiment can overcome problem above, its embodiment is：User eluriates rice
Afterwards, rice is drained, be then placed in cooking ware 11, long instruction is to open reservation function during input reservation；In the process, it is micro-
Processor 30 controls heating member 12 to dry mode operation, and such as rice in cooking ware 11, soya bean, mung bean material are carried out
Drying, drains rear unnecessary part, the heating time is estimated at 30~120 minutes, can be interrupted or split time adds to remove to eluriate
Heat, makes the temperature control in cooking ware 11 at 40 DEG C~60 DEG C；Subscription time point during reservation to be achieved indicated by long instruction,
Microprocessor 30 control micro pump 23 to open with by the water pump in water tank 21 toward cooking ware 11；The specific reality of the water supply process
The scheme of applying is：Microprocessor 30 controls electromagnetic water valve to open, so that domestic running water pipeline system supplies water to water tank 21, meanwhile,
Liquid level sensor 40 detects 21 water of water tank, when the water level in water tank 21 reaches setting water level value, electromagnetic water valve closure；Need
When supplying water to cooking ware 11, micro pump 23 is opened, to inject water into cooking ware 11, meanwhile, liquid level sensor 40 is examined
The liquid level slippage in water tank 21 is surveyed, makes microprocessor 30 control the break-make of micro pump 23 real according to the liquid level slippage of detection
Existing quantitative watering；Subsequently into normal cooking process, the beneficial effect of the present embodiment is to avoid various environment in subscription time
Rice occurs rotten, influence rice quality, the reservation of longer time can be reached, ensure the quality of rice.
In one particular embodiment of the present invention, quantitative testing device includes weighing sensor (not shown), claims
Retransmit sensor and be connected to microprocessor 30, cooking ware 11 is supported by weighing sensor, and weighing sensor is used to detect cooking pot
The weight gain of ware 11, and when weight gain is greater than or equal to preset weight variable, the triggering control of microprocessor 30 supplies
Water installations 20 stop supplying water to cooking ware 11.
In the present solution, with simple in structure, cost is low the advantages of, and using weighing sensor to 11 weight of cooking ware
Incrementss measure the precision that can ensure the measurement amount, and then ensure to control quasi- precision to 11 inflow of cooking ware,
It can ensure that the control accuracy met to material in cooking ware 11 and the mixed proportion of the water of input, lifting culinary art mouthfeel with this.
Certainly, the present invention and from the limitation of embodiments above, for example, quantitative testing device can also be flowmeter,
The flowmeter is arranged on the pipeline of connection water tank and cooking ware, for detecting water supply of the water tank to cooking ware, alternatively,
Quantitative testing device can be also timer, within the unit interval, when the flow that water tank supplies water to cooking ware is constant, pass through inspection
Water supply duration of the water tank to cooking ware is surveyed with the indirect detection water supply.
In one embodiment of the invention, culinary art main body 10 includes heater element, and heater element is connected to microprocessor
30, microprocessor 30 is additionally operable to after water supply installation 20 supplies water to cooking ware 11, and control heater element is with the pattern fortune that boils
OK, boiled function with starting.
In the present solution, be arranged on water supply installation 20 to cooking ware 11 supply water after, control culinary art main body 10 fever
Element to start the function that boils, can so be improved the continuity of product culinary art, be ensured product culinary art effect with the mode operation that boils
Rate, while the time that material is soaked can be effectively reduced, ensure culinary art mouthfeel.
In above-mentioned technical proposal, it is preferable that heater element and heating member 12 are the same part.
In the present solution, it is the same part to set heater element and heating member 12, the parts of product can be so simplified,
Realizing reduces the purpose of product cost.
In one embodiment of the invention, cooking equipment further includes ventilation element (not shown), and ventilation element is set
Put on main body 10 is cooked, ventilation element has ventilation passage, and during ventilation element opening, the space in cooking ware 11 passes through
Ventilation passage is communicated with environment, and when ventilation element is closed, ventilation passage is blocked, wherein, microprocessor 30 is connected to ventilation member
Part, for controlling the opening and closing of ventilation element.
In the present solution, set ventilation element to control the break-make of the space and environment in cooking ware 11, specifically,
During heating member 12 is to dry mode operation to be dried to the material in cooking ware 11, microprocessor 30 controls
Element of taking a breath is opened, and makes mutual blowing air between the space and environment in cooking ware 11, in favor of will be wet in cooking ware 11
Gas discharges, introduces the dry air in environment, achievees the purpose that to improve the drying efficiency to material, it is to be understood that
During heating member 12 is to the drying materials in cooking ware 11, ventilation element is opened and closed or is continuously maintained in intermittent mode and beaten
Open state, preferred ventilation element is scattered and disappeared with intermittent mode opening and closing with reducing the heat in cooking ware 11 herein, and is cooked in startup
, can be according to the opening and closing for specifically cooking steam discharge demand modeling ventilation element after boiling function.
Preferably, ventilation element includes exhaust steam valve.
Alternatively, cooking equipment 100 is electric cooker, electric pressure cooking saucepan, electric cooking pot, electric steamer or soy bean milk making machine.
In conclusion cooking equipment provided by the invention and its control method, need water will in the culinary art for ensuring to meet equipment
, it can be achieved that separately storing water and material during reservation function is performed while asking, solve material by water immersion and
The problem of fermentation is rotten, ensures culinary art mouthfeel, in addition, during culinary art main body performs reservation function, makes heating member to dry
To carry out drying and processing to the material in cooking ware, this can be avoided material from being subject to remain in the clear of surface of material for dry model operation
The dipping of clean water, it is ensured that material keeps dry to be further ensured that the freshness of material, so can more lift the culinary art mouth of product
Sense, and the purpose that product of postponing effectively preengages duration is can reach, further lift the performance of product.
In the present invention, term " first ", " second " are only used for the purpose described, and it is not intended that instruction or hint phase
To importance；Term " multiple " then refers to two or more, unless otherwise restricted clearly.Term " installation ", " connected ",
The terms such as " connection ", " fixation " should all be interpreted broadly, for example, " connection " can be fixedly connected or detachably connect
Connect, or be integrally connected；" connected " can be directly connected, and can also be indirectly connected by intermediary.For this area
For those of ordinary skill, the concrete meaning of above-mentioned term in the present invention can be understood as the case may be.
In the description of this specification, the description of term " one embodiment ", " some embodiments ", " specific embodiment " etc.
Mean to combine at least one reality that the particular features, structures, materials, or characteristics that the embodiment or example describe are contained in the present invention
Apply in example or example.In the present specification, schematic expression of the above terms is not necessarily referring to identical embodiment or reality
Example.Moreover, description particular features, structures, materials, or characteristics can in any one or more embodiments or example with
Suitable mode combines.
The foregoing is only a preferred embodiment of the present invention, is not intended to limit the invention, for the skill of this area
For art personnel, the invention may be variously modified and varied.Within the spirit and principles of the invention, that is made any repaiies
Change, equivalent substitution, improvement etc., should all be included in the protection scope of the present invention.
Claims (17)
1. a kind of control method of cooking equipment, the cooking equipment includes culinary art main body and water supply installation, the culinary art main body
Including cooking ware and heating member, it is characterised in that the control method includes：
Long instruction when obtaining reservation, reservation function is performed according to the long instruction control culinary art main body during reservation, and in institute
When stating duration when accumulating the duration arrival reservation indicated by long instruction of culinary art main body execution reservation function, the confession is controlled
Water installations supply water to the cooking ware；
Wherein, during the culinary art main body performs reservation function, the heating member is controlled to dry mode operation, with right
Drying materials in the cooking ware.
2. the control method of cooking equipment according to claim 1, it is characterised in that the control heating member with
Mode operation is dried, including：
The heating member is controlled to be run according to the pre-programmed curve under the drying pattern；
The accumulation duration that the heating member is run according to the pre-programmed curve is detected, and in the heating member according to the default song
When the accumulation duration of line operation reaches default drying time period, control the heating member out of service.
3. the control method of cooking equipment according to claim 2, it is characterised in that
The default drying time period is 30min~120min.
4. the control method of cooking equipment according to claim 2, it is characterised in that
The pre-programmed curve is power against time curve, and the power against time curve is unbroken curve or full curve.
5. the control method of cooking equipment according to any one of claim 1 to 4, it is characterised in that
When the culinary art main body performs duration when accumulating the duration arrival reservation indicated by long instruction of reservation function, control
Make the water that the water supply installation feeds set amount to the cooking ware.
6. the control method of cooking equipment according to claim 5, it is characterised in that the control water supply installation
The water of set amount is fed to the cooking ware, including：
Start the water supply installation to supply water to the cooking ware；
The water supply installation is detected to the water supply of the cooking ware, and when the water supply reaches the set amount, control
The water supply installation is made to stop supplying water to the cooking ware.
7. the control method of cooking equipment according to claim 6, it is characterised in that the detection water supply installation
To the water supply of the cooking ware, including：
The liquid level slippage in the water tank of the water supply installation is detected, and is greater than or equal to the setting in the liquid level slippage
When measuring corresponding default liquid level variable, control the feedwater element of the water supply installation to close, be less than in the liquid level slippage
During the default liquid level variable, the feedwater element is controlled to stay open；
Wherein, the feedwater element is connected with the water tank and the cooking ware respectively, in the shape that the feedwater element is opened
Under state, the water in the water tank is supplied to the cooking ware, and in the state of the feedwater element is closed, the water tank stops
Supply water to the cooking ware.
8. the control method of cooking equipment according to claim 6, it is characterised in that the detection water supply installation
To the water supply of the cooking ware, including：
The weight gain of the cooking ware is detected, is greater than or equal in the weight gain corresponding to the set amount
During preset weight variable, the water supply installation is controlled to stop supplying water to the cooking ware.
9. the control method of cooking equipment according to any one of claim 1 to 4, it is characterised in that in the control
Make the water supply installation to the cooking ware supply water after, the control method further includes：
The heater element of the culinary art main body is controlled with the mode operation that boils, to start the function that boils.
A kind of 10. cooking equipment, it is characterised in that including：
Cook main body, including cooking ware and heating member；
Water supply installation, is connected with the cooking ware；
Microprocessor, is connected with the heating member and the water supply installation respectively, and the reservation of operation device is come from for obtaining
When long instruction, and according to during the reservation long instruction control it is described culinary art main body perform reservation function and start the first timer
When, the microprocessor is additionally operable to control the heating member to dry mould during the culinary art main body performs reservation function
Formula is run, with to the drying materials in the cooking ware；
First timer, is connected to the microprocessor, and the accumulation of reservation function is performed for detecting the culinary art main body
Duration, and when detecting that the culinary art main body performs the accumulation duration arrival reservation of reservation function indicated by long instruction
During duration, trigger the microprocessor and control the water supply installation to supply water to the cooking ware.
11. cooking equipment according to claim 10, it is characterised in that further include：
Second timer, is connected to the microprocessor, for detecting the heating member according to default under the drying pattern
The accumulation duration of curve motion, and when the accumulation duration that the heating member is run according to the pre-programmed curve reaches default drying
When long, trigger the microprocessor and control the heating member out of service.
12. the cooking equipment according to claim 10 or 11, it is characterised in that further include：
Quantitative testing device, is connected to the microprocessor, for detecting water supply of the water supply installation to the cooking ware
Amount, and when the water supply reaches set amount, trigger the microprocessor and control the water supply installation to stop to the culinary art
Vessel supply water.
13. cooking equipment according to claim 12, it is characterised in that the quantitative testing device includes：
Liquid level sensor, is connected to the microprocessor；
The water supply installation include water tank and feedwater element, it is described feedwater element respectively with the water tank and the cooking ware phase
Even, in the state of the feedwater element is opened, the water in the water tank is supplied to the cooking ware, in the feedwater element
In the state of closing, the water tank stops supplying water to the cooking ware；
Wherein, the liquid level sensor is used to detect the liquid level slippage in the water tank, and is more than in the liquid level slippage
Or during equal to default liquid level variable, trigger the microprocessor and control the feedwater element of the water supply installation to close, in the liquid
When position slippage is less than the default liquid level variable, triggers the microprocessor control feedwater element and stay open.
14. cooking equipment according to claim 12, it is characterised in that the quantitative testing device includes：
Weighing sensor, is connected to the microprocessor, and the cooking ware is supported by the weighing sensor, the biography of weighing
Sensor is used for the weight gain for detecting the cooking ware, and is greater than or equal to preset weight variable in the weight gain
When, trigger the microprocessor and control the water supply installation to stop supplying water to the cooking ware.
15. the cooking equipment according to claim 10 or 11, it is characterised in that the culinary art main body includes：
Heater element, is connected to the microprocessor, and the microprocessor is additionally operable in the water supply installation to the cooking pot
After ware supplies water, the heater element is controlled with the mode operation that boils, to start the function that boils.
16. cooking equipment according to claim 15, it is characterised in that
The heater element and the heating member are the same part.
17. the cooking equipment according to claim 10 or 11, it is characterised in that
The cooking equipment is electric cooker, electric pressure cooking saucepan, electric cooking pot, electric steamer or soy bean milk making machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610916258.5A CN107960841A (en) | 2016-10-20 | 2016-10-20 | Cooking equipment and its control method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610916258.5A CN107960841A (en) | 2016-10-20 | 2016-10-20 | Cooking equipment and its control method |
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ID=61996594
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Application publication date: 20180427 |