CN121089097A

CN121089097A - Dry combustion control method, device and system based on dynamic temperature adjustment of protection points

Info

Publication number: CN121089097A
Application number: CN202511373072.5A
Authority: CN
Inventors: 陈江波; 覃怡; 黎冬成
Original assignee: Foshan Jingwei Technology Co ltd
Current assignee: Foshan Jingwei Technology Co ltd
Priority date: 2025-09-24
Filing date: 2025-09-24
Publication date: 2025-12-09

Abstract

The application discloses a dry-burning prevention control method, device and system based on dynamic temperature adjustment of a protection point, and belongs to the field of kitchen appliances. The method is applied to a stove, and the method comprises the steps of obtaining a current dry burning prevention temperature threshold value of the stove, obtaining current position information of the stove, determining a first target adjustment value of the dry burning prevention temperature threshold value of the stove based on the current position information, determining a target dry burning prevention temperature threshold value of the stove based on the current dry burning prevention temperature threshold value and the first target adjustment value, and controlling the stove to conduct dry burning prevention protection based on the current pot bottom temperature of the stove and the target dry burning prevention temperature threshold value. The stove can be intelligently controlled to perform dry burning prevention protection, and the accuracy and reliability of the dry burning prevention protection are improved.

Description

Dry combustion control method, device and system based on dynamic temperature adjustment of protection points

Technical Field

The application belongs to the field of kitchen appliances, and particularly relates to a dry-burning prevention control method, device and system based on dynamic temperature adjustment of a protection point.

Background

In kitchen cooking scenes, the dry burning prevention function of the kitchen range is a key technology for guaranteeing safety. In traditional cooktop designs, dry-fire protection mechanisms typically employ a fixed temperature threshold to determine whether to initiate a protection measure. Although the static dry-burning prevention control method can prevent the dry-burning phenomenon of the cookware caused by overheat to a certain extent, the fixed temperature threshold is difficult to adapt to all scene environments, so that under certain conditions, the activation of the dry-burning prevention measure through the fixed temperature threshold can cause false alarm or missing alarm, thereby influencing the user experience and the use safety of the cooker.

Disclosure of Invention

The present application aims to solve at least one of the technical problems existing in the prior art. Therefore, the application provides the dry-burning prevention control method, the device and the system based on the dynamic temperature adjustment of the protection points, which can intelligently control the stove to perform the dry-burning prevention protection and improve the accuracy and the reliability of the dry-burning prevention protection.

In a first aspect, the application provides a dry-burning prevention control method based on dynamic temperature adjustment of a protection point, which is applied to a kitchen range and comprises the following steps:

Acquiring a current dry-heating preventing temperature threshold value of the cooker and acquiring current position information of the cooker;

Determining a first target adjustment value of an anti-dry-heating temperature threshold of the kitchen range based on the current position information;

determining a target dry-fire prevention temperature threshold of the kitchen range based on the current dry-fire prevention temperature threshold and the first target adjustment value;

and controlling the cooker to perform dry burning prevention protection based on the current pan bottom temperature of the cooker and the target dry burning prevention temperature threshold.

In a second aspect, the present application provides a dry-burning prevention control device based on dynamic temperature adjustment of a protection point, which is applied to a stove, and the dry-burning prevention control device includes:

the acquisition module is used for acquiring a current dry-burning prevention temperature threshold value of the cooker and acquiring current position information of the cooker;

the first processing module is used for determining a first target adjustment value of the dry-burning prevention temperature threshold value of the kitchen range based on the current position information;

the second processing module is used for determining a target dry-burning prevention temperature threshold value of the kitchen range based on the current dry-burning prevention temperature threshold value and the first target adjustment value;

And the third processing module is used for controlling the cooker to perform dry burning prevention protection based on the current bottom temperature of the cooker and the target dry burning prevention temperature threshold.

In a third aspect, the present application provides a dry-heating prevention control system based on dynamic adjustment of a temperature at a protection point, where the dry-heating prevention control system includes one or more processors and a memory, where the memory stores a computer program, and where the computer program is executed by the processors, implements the dry-heating prevention control method described in the first aspect.

In a fourth aspect, the present application provides a computer-readable storage medium having stored thereon a computer program, wherein the program, when executed by a processor, implements the dry burn prevention control method according to the first aspect described above.

According to the dry-burning prevention control method, the dry-burning prevention control device, the dry-burning prevention control system and the computer readable storage medium based on the dynamic adjustment of the temperature of the protection point, the current position information is combined, and the dry-burning prevention temperature threshold value of the stove is dynamically adjusted on the basis of the current dry-burning prevention temperature threshold value, so that the obtained target dry-burning prevention temperature threshold value is more attached to the thermodynamic characteristics of the actual use environment, false triggering or missed triggering of the dry-burning prevention function caused by the fixed threshold value under different environments can be effectively reduced, the accuracy and the reliability of the dry-burning prevention protection of the stove are improved, meanwhile, the safety and the consistency of cooking experience of a user when the stove is used in different geographic areas can be enhanced, and more intelligent and personalized safety protection is realized.

Additional aspects and advantages of the application will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the application.

Drawings

The foregoing and/or additional aspects and advantages of the application will become apparent and may be better understood from the following description of embodiments taken in conjunction with the accompanying drawings in which:

FIG. 1 is a schematic block diagram of a cooktop of certain embodiments of the present application;

FIG. 2 is a block schematic diagram of a range linkage system according to certain embodiments of the present application;

FIG. 3 is a flow chart of a method of dry burn prevention control based on dynamic regulation of guard point temperature in accordance with certain embodiments of the present application;

FIG. 4 is a flow chart of an anti-dry-fire control method corresponding to a user timing time protection strategy according to some embodiments of the present application;

FIG. 5 is a flow chart of an anti-dry-fire control method corresponding to a maximum operating time limit strategy according to some embodiments of the present application;

FIG. 6 is a schematic illustration of current pan bottom temperature versus time for different fire power in accordance with certain embodiments of the present application;

FIG. 7 is one of the flow charts of a smoke cooker linkage control method according to certain embodiments of the application;

FIG. 8 is a second flow chart of a method for controlling a range linkage according to some embodiments of the present application;

FIG. 9 is a flow chart of an anti-dry-fire control method for dynamically adjusting the temperature of a guard point according to some embodiments of the present application;

fig. 10 is a schematic circuit diagram of a temperature detection module according to some embodiments of the application.

Reference numerals:

a stove 100, a temperature detection module 10, a temperature sensor 11, a temperature analysis unit 12, a timing module 20,

A first control module 30, a pan detection module 40, a timing module 50, a display module 60, a buzzer module 70,

The fire detection module 80, the mechanical knob 90, the potentiometer 110, the first wireless module 120, the range hood 200,

The second control module 210, the second wireless module 220.

Detailed Description

The technical solutions of the embodiments of the present application will be clearly described below with reference to the drawings in the embodiments of the present application, and it is apparent that the described embodiments are some embodiments of the present application, but not all embodiments. All other embodiments, which are obtained by a person skilled in the art based on the embodiments of the present application, fall within the scope of protection of the present application.

FIG. 1 is a schematic block diagram of a cooktop 100 of some embodiments of the application. Referring to fig. 1, the cooking appliance 100 may be a gas cooking appliance. The cooking appliance 100 comprises a temperature detection module 10, a timing module 20, a first control module 30, a cooker detection module 40, a timing module 50, a display module 60, a buzzer module 70, a fire detection module 80, a mechanical knob 90, a potentiometer 110 and a first wireless module 120. In the following embodiments, any one or more of the above modules may be optionally configured by the stove 100 according to actual needs, which is not limited herein.

In some embodiments, the cooktop 100 includes a temperature detection module 10, the temperature detection module 10 can detect in real-time a current bottom temperature of a pot placed on the cooktop 100. As an example, the temperature detection module 10 may include a temperature sensor 11 and a temperature analysis unit 12.

The temperature sensor 11 may be a contact temperature sensor 11, and the temperature sensor 11 is installed at the center of the burner of the stove 100. When the cookware is placed on the stove 100, the temperature sensor 11 is in contact with the bottom of the cookware. Because the bottom of the pan is the part of the pan which is in direct contact with the heat source and has the most obvious temperature change, the temperature sensor 11 is arranged at the position, so that the heating condition of the pan can be directly and accurately obtained, and key temperature data is provided for dry burning prevention control. At the present moment, the temperature sensor 11 detects the obtained temperature, namely the current pan bottom temperature.

The temperature sensor 11 has a negative temperature coefficient (Negative Temperature Coefficient, NTC) resistor built in. The NTC resistor has unique electrical characteristics, the resistance value of the NTC resistor can be reduced along with the rising of the current pot bottom temperature T, and the NTC resistor and the current pot bottom temperature T are in a inversely related change relation. When the cooker is placed on the cooker 100, the temperature sensor 11 is in contact with the bottom of the cooker, and heat of the bottom of the cooker is transferred to the temperature sensor 11, so that the temperature inside the temperature sensor 11 changes, and the resistance R of the NTC resistor is changed. Specifically, when the front bottom temperature T is increased, the resistance value R of the NTC resistor is reduced, and when the front bottom temperature T is reduced, the resistance value R of the NTC resistor is increased.

The temperature analysis unit 12 connects the temperature sensor 11 with the first control module 30. The temperature analysis unit 12 detects the resistance R of the NTC resistor, converts the detected resistance R into a corresponding current bottom temperature T according to a preset resistance-temperature correspondence curve or mathematical model, and then sends the detected resistance R to the first control module 30. In this way, the electrical signal of the physical quantity is converted into a temperature value which can be intuitively understood, so that the subsequent first control module 30 controls the stove 100 to perform the dry-heating protection based on the current bottom temperature.

In some embodiments, the cooktop 100 may also include a timing module 20. The timing module 20 is connected to the first control module 30. The timing module 20 is capable of recording the operating time of the cooktop 100, providing the first control module 30 with information about the current operating time of the cooktop 100, so that the subsequent first control module 30 controls the cooktop 100 to perform the dry-fire protection based on the current operating time. Wherein the timing module 20 can employ a high-precision timing chip to perform time recording with a precision of milliseconds or even higher. The timing module 20 may be configured to include one or more timing units according to actual needs. The timing module 20 may also assist in implementing the timing function of the cooktop 100 so that a user may preset the operating time of the cooktop 100 and time according to the cooking needs to implement automated cooking control.

In some embodiments, the cooktop 100 may also include a first control module 30. The first control module 30, that is, the main control module of the stove 100, is a core of the anti-dry burning control system of the whole stove 100, and is used for coordinating the work among the modules, receiving the data from the temperature detection module 10 and the timing module 20, analyzing and processing according to the preset control logic, and finally sending out corresponding control instructions to realize the anti-dry burning protection control of the stove 100.

In one example, first, the first control module 30 may send a data request signal to the temperature detection module 10 and the timing module 20 to obtain the current bottom temperature detected by the temperature detection module 10 and the current working time of the stove 100 recorded by the timing module 20.

Then, the first control module 30 performs comprehensive analysis and judgment on the obtained current pan bottom temperature and the current working time according to a preset control logic. For example, a safety temperature threshold and a safety time threshold are preset, and the first control module 30 determines that the pan is at risk of dry heating when the current pan bottom temperature exceeds the safety temperature threshold and/or the current working time exceeds the safety time threshold.

Finally, the first control module 30 issues corresponding control instructions according to the result of the control decision. For example, if it is determined that there is a risk of dry combustion in the cookware, the first control module 30 may control the cookware 100 to reduce the heat input, or control the gas valve to close to stop the supply of gas to the cookware 100, thereby achieving the protection against dry combustion. If the pot is judged to have no dry burning risk, returning to continuously acquire the current pot bottom temperature and the current working time length, and carrying out real-time monitoring.

In the above technical solution, the stove 100 is controlled to perform the dry-fire protection based on both the current bottom temperature and the current working time. The accuracy and reliability of the dry burn protection may be improved over based on a single temperature control scheme, as well as a single time control scheme.

In some embodiments, the cooktop 100 may also include a cooktop detection module 40. The pan detection module 40 is used for detecting whether a pan is placed on the stove 100.

Illustratively, the pan detection module 40 may employ a pan detection device having a flexible structure, which is mounted near the cooking range of the cooking appliance 100. The elastic structure of the pot checking device can be selected from a spring, an elastic sheet and other elements. When the cookware is placed on the cooker 100, the weight of the cookware compresses the elastic structure, so that the contacts inside the pot detection device are closed, and the pot detection device is triggered to output a specific electric signal (such as a high-level signal), so that the cookware is placed on the cooker 100. When the cooker is removed from the cooker 100, the elastic structure rebounds under the action of self-elastic force, the contact is disconnected, and the cooker detection device outputs another different electric signal (such as a low-level signal) to indicate that the cooker 100 is not provided with the cooker.

The pot detection module 40 is connected with the first control module 30. The first control module 30 may receive the electrical signal from the pot detection module 40. The first control module 30 can accurately determine whether the cookware is placed on the stove 100 according to the state of the electrical signal. For example, the first control module 30 may monitor the level of the input signal in real time, determine that a pot is placed on the cooking appliance 100 when a high level signal is detected, and determine that no pot is placed on the cooking appliance 100 when a low level signal is detected.

If it is determined that cookware is not being placed on the cooktop 100, the first control module 30 may remain in a standby state, without activating the relevant functions of the temperature detection module 10 and the timing module 20. If it is determined that cookware is placed on the cooktop 100, the first control module 30 proceeds to the next operation. That is, when it is determined that a cooker is placed on the cooking appliance 100, the first control module 30 controls the temperature detection module 10 and the timing module 20 to start related functions, so as to avoid unnecessary operations without the cooker, thereby saving energy and preventing false triggering.

In some embodiments, the cooktop 100 may also include a timing module 50, the timing module 50 being used to implement the timing function of the cooktop 100. The user may autonomously set the current timing time T _D at the control panel of the hob 100. For example, a control panel may be provided with dedicated timing setting keys or touch areas that a user can input a desired timing time by operating. After the setting is completed, the current timing time T _D may be displayed on the display module 60 on the control panel, so as to be convenient for the user to check.

The timing module 50 is connected to the timing module 20. The timing module 20 starts counting down after the user sets the current timing time T _D. When the current working time reaches the current timing time T _D, that is, when the current timing time T _D is counted down to 0, the first control module 30 controls the stove 100 to perform dry burning protection, for example, controls the gas valve of the stove 100 to be closed, and automatic fire closing protection is achieved, so that the use safety of the stove 100 is ensured.

In some embodiments, the cooktop 100 may also include a buzzer module 70. The buzzer module 70 is connected to the timing module 20. When the current timing time T _D counts down to 0, the first control module 30 may also control the buzzer module 70 to issue a prompt tone, so as to remind the user that the timing time is up or there is a risk of dry combustion.

In some embodiments, the cooktop 100 may also include a fire detection module 80, a mechanical knob 90, and a potentiometer 110. The mechanical knob 90 is connected to the potentiometer 110, the potentiometer 110 is connected to the fire detection module 80, and the fire detection module 80 is connected to the first control module 30. When the mechanical knob 90 rotates, the potentiometer 110 is driven to rotate synchronously, so that the resistance of the potentiometer 110 changes, and the output voltage of the potentiometer 110 changes. The fire detection module 80 is configured to determine a rotation angle of the mechanical knob 90 according to an output voltage of the potentiometer 110, further determine a current fire of the stove 100 according to the rotation angle, and send the current fire to the first control module 30.

The mechanical knob 90 is used as a user operation member, and a user can adjust the gas flow of the stove 100 by rotating the mechanical knob 90, thereby adjusting the fire power of the stove 100. When the rotation angle of the mechanical knob 90 is different, the gas flow of the stove 100 is different, and the fire power of the stove 100 is also different. In one example, the rotation angle of the mechanical knob 90 is directly related and directly proportional to the gas flow of the cooktop 100, the fire power of the cooktop 100, i.e., the greater the rotation angle, the greater the gas flow, the greater the fire power. Of course, in other examples, the rotation angle of the mechanical knob 90 may not be proportional to the gas flow of the stove 100 or the fire power of the stove 100, and is not limited herein.

The potentiometer 110 is a variable resistor, and may be composed of a resistor body, a sliding contact, and a rotating shaft. When the rotating shaft rotates, the sliding contact moves on the resistor body to change the resistance length of the access circuit, so that the resistance value is changed.

The mechanical knob 90 is connected to a potentiometer 110. The potentiometer 110 may be mounted below the mechanical knob 90, i.e., on the side near the interior of the cooktop 100. When the mechanical knob 90 is rotated, the potentiometer 110 is driven to rotate synchronously. In one example, the mechanical knob 90 is coupled to the potentiometer 110 by a physical structure such as a gear, a shaft, or the like, and the rotation angle of the mechanical knob 90 coincides with the rotation angle of the potentiometer 110. For example, when the rotation angle of the mechanical knob 90 is θ, the rotation angle of the potentiometer 110 is also θ. When the rotation angle θ of the mechanical knob 90 is different, the rotation angle θ of the potentiometer 110 is different, so that the resistor R of the potentiometer 110 is different, and the output voltage of the potentiometer 110 is also different.

As described above, when the rotation angle of the mechanical knob 90 is different, the output voltage of the potentiometer 110 is different. Therefore, the fire detection module 80 can detect the output voltage V _i when the resistance of the potentiometer 110 is R _i through voltage sampling. Then, the rotation angle of the mechanical knob 90 is recognized from the output voltage V _i of the potentiometer 110. As described above, when the rotation angle of the mechanical knob 90 is different, the gas flow rate of the hob 100 is different, and the fire power of the hob 100 is also different. Accordingly, the fire detection module 80 may further identify the gas flow rate Q _i of the cooktop 100 based on the rotation angle of the mechanical knob 90, thereby determining the current fire of the cooktop 100.

In the above technical solution, the gas flow of the stove 100 is determined according to the output voltage of the potentiometer 110, and no additional flow sensor is required to be installed, thereby reducing the hardware and maintenance costs. In addition, the potentiometer 110 is driven to synchronously rotate when the mechanical knob 90 rotates, and the output voltage of the potentiometer 110 changes in real time along with the rotation angle of the mechanical knob 90, so that the gas flow of the stove 100 is determined according to the output voltage of the potentiometer 110, the accuracy and the instantaneity are high, and the accurate and timely sensing of the current fire of the stove 100 by a user can be realized according to the gas flow of the stove 100.

In some embodiments, the cooktop 100 may also include a first wireless module 120. The first wireless module 120 is connected to the first control module 30. The first wireless module 120 is a hardware component integrated with the cooktop 100 for enabling wireless communication between the cooktop 100 and the range 200. The first wireless module 120 can obtain the current fire, the current timing time, the current bottom temperature, the pot placement state, the working state (such as fire off, ignition, heating state) of the cooker 100, and the like from the first control module 30, and report the data to the smoke machine 200.

Fig. 2 is a block schematic diagram of a range linkage system according to some embodiments of the present application. Referring to fig. 2, the range linkage system includes a range 200 and a range 100. The extractor 200 is in communication with the cooktop 100. The range 200 includes a second control module 210 and a second wireless module 220. The second control module 210 is the control center of the range hood 200. The second wireless module 220 is connected to the second control module 210. The second wireless module 220 is a hardware component integrated with the range 200 for enabling wireless communication between the range 200 and the cooktop 100. Based on the communication between the first wireless module 120 and the second wireless module 220, the smoke machine 200 and the kitchen range 100 can perform data interaction, for example, the kitchen range 100 can report the current fire, the current timing time, the current bottom temperature, the pot placement state, the working state (such as fire off, ignition and heating state) of the kitchen range 100 and the like to the smoke machine 200, so as to display the data through a control panel of the smoke machine 200, or perform corresponding control on the operation state of the smoke machine 200 and the like. Thus, through the linkage of the kitchen range, the real-time synchronization, visual display, intelligent control and the like of information between the kitchen range 100 and the kitchen range 200 can be realized, and the user experience is improved.

The dry combustion control method and the smoke range linkage control method according to the present application will be described below with reference to various embodiments.

Implementation mode of dynamically adjusting temperature of dry-combustion protection point:

FIG. 3 is a flow chart of a method for controlling dry combustion based on dynamic regulation of a guard point temperature according to some embodiments of the present application.

Referring to fig. 1 and 3, the method for controlling dry combustion based on dynamic temperature adjustment of a protection point according to an embodiment of the present application is applied to a stove 100. The cooking hob 100 comprises a temperature detection module 10, the temperature detection module 10 being adapted to detect a current bottom temperature of a pot placed on the cooking hob 100. The dry burning prevention control method comprises the following steps:

S1001, acquiring a current dry burning prevention temperature threshold value of the cooker 100 and acquiring current position information of the cooker 100.

The current dry-heating prevention temperature threshold is a dry-heating prevention temperature threshold calculated or set at the current moment, and the dry-heating prevention temperature threshold is used for representing the upper limit of the temperature that a pot placed on the stove 100 can bear in the working state of the stove 100.

The current location information is used to characterize the geographic location of the cooktop 100 at the current time, and may include a country, a region, a city, etc., or may be refined to a specific cell or floor.

In this embodiment, the cooktop 100 may be connected to a cell phone, the internet, and a satellite positioning system, through which current location information is obtained.

The mobile phone is connected with the network through a 5G signal or Wi-Fi, the current position information can be determined through a base station positioning technology, the mobile phone can acquire the current position information and transmit the current position information to the kitchen range 100, and the current position information can also be uploaded to a server for a background system of the kitchen range 100 to use, and the current position information acquired through the mobile phone can be accurate to a building where the kitchen range 100 is located.

The internet device is identified by an internet protocol (Internet Protocol, IP) address, the allocation of which is typically regional, and the current location information obtained by the IP segment can be located approximately to a administrative district, county.

The satellite positioning accuracy is high, the meter-level positioning can be realized, and the obtained current position information can be accurate to the specific cell and building where the user is located.

In this step, the current dry-heating preventing temperature threshold and the current position information may be stored in a storage module in the smoke machine 200, or stored in a remote communication device such as a mobile phone, and the current dry-heating preventing temperature threshold and the current position information are obtained through a wireless communication manner.

S1002, determining a first target adjustment value of the dry-fire prevention temperature threshold of the kitchen range 100 based on the current position information.

The first target adjustment value is a temperature value expected to be adjusted on the basis of the current dry-burning prevention temperature threshold value.

In this embodiment, the local altitude, humidity, average air temperature, eating habits of the local people, etc. may be analyzed according to the current location information, so as to obtain the first target adjustment value, for example, the air pressure in the high altitude area is low, the boiling point of water may be reduced, and the dry-fire prevention temperature threshold may need to be adjusted down to ensure safety.

It is understood that the first target adjustment value may correspond to a value adjusted upward based on the current dry-fire prevention temperature threshold, or may correspond to a value adjusted downward based on the current dry-fire prevention temperature threshold.

S1003, determining a target dry-fire prevention temperature threshold of the kitchen range 100 based on the current dry-fire prevention temperature threshold and the first target adjustment value.

Wherein the target dry-fire prevention temperature threshold is the dry-fire prevention temperature threshold which is expected to be reached.

In the step, the first target adjustment value can be adjusted on the basis of the current dry-burning prevention temperature threshold value, so that the target dry-burning prevention temperature threshold value is obtained.

S1004, controlling the cooker 100 to perform dry burning prevention protection based on the current pan bottom temperature of the cooker 100 and the target dry burning prevention temperature threshold.

In the step, the temperature of the bottom of the pot is obtained in real time, and when the current temperature of the bottom of the pot is detected to be close to or reach the target dry burning prevention temperature threshold value, corresponding protection measures such as automatically reducing firepower, sounding an alarm or completely closing gas supply are started, so that dry burning accidents are prevented.

In the related art, the dry-fire protection mechanism generally adopts a fixed temperature threshold to determine whether to start protection measures. Although the static dry-burning prevention control method can prevent the dry-burning phenomenon of the cookware caused by overheating to a certain extent, the fixed temperature threshold is difficult to adapt to all scene environments, so that in some cases, the activation of the dry-burning prevention measure through the fixed temperature threshold can cause false alarm or missing alarm, thereby affecting the user experience and the use safety of the cooker 100.

According to the dry-heating prevention control method provided by the embodiment of the application, the current position information is combined, and the dry-heating prevention temperature threshold value of the stove 100 is dynamically adjusted on the basis of the current dry-heating prevention temperature threshold value, so that the obtained target dry-heating prevention temperature threshold value is more attached to the thermodynamic characteristics of the actual use environment, the false triggering or missed triggering of the dry-heating prevention function caused by the fixed threshold value under different environments can be effectively reduced, the accuracy and the reliability of the dry-heating prevention protection of the stove 100 are improved, and meanwhile, the consistency of the safety and the cooking experience of a user when using the stove 100 in different geographic areas can be enhanced, and the more intelligent and personalized safety protection is realized.

In some embodiments, determining a first target adjustment value for the anti-dry temperature threshold of the cooktop 100 based on the current location information includes:

determining at least one of a current gas pressure of the cooktop 100 and a current eating habit of a user corresponding to the cooktop 100 based on the current location information;

a first target adjustment value is determined based on at least one of the current gas pressure and the current eating habits of the user to which the cooktop 100 corresponds.

The current gas pressure is the gas pressure corresponding to the location area of the stove 100 at the current moment.

In this embodiment, the geographical location, and in particular the altitude, affects the barometric pressure and thus the mixing ratio of the gas and air, and thus the combustion efficiency, for example, in high altitude areas where the air is lean, conventional gas pressures may lead to insufficient combustion.

The city, district and even accurate longitude and latitude coordinates of the kitchen range 100 can be obtained through Wi-Fi positioning, mobile phone App binding addresses and other modes, current position information is obtained, the ground elevation of the place is obtained according to longitude and latitude by using digital elevation model (DigitalElevation Model, DEM) data, the floor height of the kitchen range 100 can be supplemented through user input or building data, and the current gas pressure is calculated by combining with a gas pressure model.

It will be appreciated that the current location information may be accurate to the cell in which the cooktop 100 is located when determining the current gas pressure.

In this embodiment, the current gas pressure may be compared with the standard operating pressure of the cooktop 100, and based on the comparison, a first target adjustment value may be determined, for example, if the current gas pressure is lower than a standard value, the anti-dry temperature threshold may be reduced by 5 degrees to 10 degrees, thereby determining the first target adjustment value to ensure that the cooktop 100 is still safe to operate in a low pressure environment.

In this embodiment, the current eating habits of the user to which the hob 100 corresponds may be determined based on the current location information, and the first target adjustment value is determined based on the current eating habits.

The current eating habits are used for representing typical eating culture and preferential eating patterns of the area where the kitchen range 100 is located, for example, spicy, heavy oil and spicy vegetable systems may be favored in Sichuan and Hunan areas, and light, steamed and stewed food may be favored in Guangdong areas, and original taste may be paid attention to.

In actual implementation, a comparison table between the region and the eating habit can be stored, and based on the current position information, the current eating habit is obtained by searching in the comparison table.

It will be appreciated that the current location information may be accurate to county when determining the current eating habits.

According to the current eating habits, if the user prefers dishes that need to be cooked for a long time at high temperature, the dry burn prevention threshold may need to be appropriately increased to allow higher cooking temperatures and longer cooking times, and if the user prefers dishes that are cooked quickly, the dry burn prevention threshold may need to be decreased to prevent the cookware from overheating in a short time, and the first target adjustment value is obtained according to the analysis result.

In this embodiment, the current gas pressure and the current eating habit may be determined simultaneously based on the current location information, and an intermediate adjustment value may be determined by determining the first target adjustment value according to the current gas pressure and the current eating habit, respectively, and the first target adjustment value may be obtained by combining the intermediate adjustment value determined by the current gas pressure and the intermediate adjustment value determined by the current eating habit.

In some embodiments, determining the first target adjustment value based on at least one of the current gas pressure and the current eating habits of the user to which the cooktop 100 corresponds includes:

taking the product of the current gas pressure and the current adjustment parameter as a first target adjustment value, wherein the current adjustment parameter and the current gas pressure are in positive correlation;

or determining a current cooking demand temperature corresponding to the cooking appliance 100 based on the current eating habits, and determining a first target adjustment value based on the current cooking demand temperature;

Or taking the product of the current gas pressure and the current adjustment parameter as a second target adjustment value, determining the current cooking demand temperature corresponding to the kitchen range 100 based on the current eating habit, determining a third target adjustment value based on the current cooking demand temperature, and determining the first target adjustment value based on the second target adjustment value and the third target adjustment value.

In this embodiment, the higher the current gas pressure, the greater the first target adjustment value, and the lower the current gas pressure, the smaller the first target adjustment value, which may be a negative value.

It is understood that the current gas pressure may be normalized to unify the dimensions of the current gas pressure to the dimensions corresponding to the first target adjustment value before calculating the first target adjustment value based on the current gas pressure.

The current adjustment parameters are calculated according to the current gas pressure, and the current adjustment parameters can be negative values, wherein the current adjustment parameters are calculated according to the current gas pressure, the current gas pressure is larger, the current adjustment parameters are larger, and the current adjustment parameters are smaller.

In this embodiment, according to a preset correspondence between the gas pressure and the adjustment parameter, a corresponding current adjustment parameter is obtained based on the current gas pressure, and the current gas pressure is normalized and then multiplied by the current adjustment parameter to obtain the first target adjustment value.

In this embodiment, the current cooking demand temperature to which the hob 100 corresponds is determined based on the current eating habits, and the first target adjustment value is adjusted in positive correlation with the current cooking demand temperature.

The current cooking demand temperature is determined according to the current eating habit, and the most suitable current eating habit corresponds to the temperature of cooking dishes.

Based on the current eating habit, a local common cooking method and dish types are determined, and according to the cooking requirements of different dishes, the corresponding optimal cooking temperature is matched as the current cooking requirement temperature.

The higher the current cooking demand temperature, the larger the first target adjustment value, and the lower the current cooking demand temperature, the smaller the first target adjustment value.

The current cooking demand temperature may be in a corresponding functional relationship with the first target adjustment value, and substituting the current cooking demand temperature into the functional relationship to obtain the first target adjustment value.

In this embodiment, the product of the current gas pressure and the current adjustment parameter may be used as the second target adjustment value, and the current cooking demand temperature may be substituted into the functional relationship to obtain the third target adjustment value.

It is understood that the second target adjustment value and the third target adjustment value are intermediate adjustment values, and the first target adjustment value may be obtained by combining the second target adjustment value and the third target adjustment value, for example, an average value of the second target adjustment value and the third target adjustment value may be used as the first target adjustment value. In some embodiments, after obtaining the current dry-fire prevention temperature threshold of the cooktop 100, before controlling the cooktop 100 for dry-fire prevention protection based on the current bottom temperature of the cooktop 100 and the target dry-fire prevention temperature threshold, the dry-fire prevention control method further includes:

Acquiring a historical firepower range corresponding to the stove 100 in a first preset time period at the current moment;

Determining a second target adjustment value for the anti-dry temperature threshold of the cooktop 100 based on the historical flame range;

and determining a target dry-fire prevention temperature threshold based on the current dry-fire prevention temperature threshold and the second target adjustment value.

Wherein the first pre-determined time period is a corresponding time period before the current time, for example, 30 minutes before the current time, and the historical fire range is a range level of fire of the stove 100 in the first pre-determined time period.

The second target adjustment value is a temperature value that is desired to be adjusted based on the current dry burn prevention temperature threshold.

In actual implementation, the fire power use record including the fire power size and the duration time can be extracted from the time window corresponding to the first pre-preset time period, and the collected fire power data is sorted and analyzed to obtain the historical fire power range.

The second target adjustment value may be adjusted in positive correlation with the historical fire range.

And the second target adjustment value can be adjusted on the basis of the current dry-burning prevention temperature threshold value, so that the target dry-burning prevention temperature threshold value is obtained.

In some embodiments, the historical fire range is divided into a first fire range and a second fire range, the fire value of the first fire range being less than the fire value of the second fire range, the second target adjustment value for the anti-dry fire temperature threshold of the cooktop 100 being determined based on the historical fire range, comprising:

Determining that the second target adjustment value is a negative value in the case where the historical thermal power range is the first thermal power range;

or in the case where the historical fire range is the second fire range, determining that the second target adjustment value is a positive value;

determining a target dry-fire prevention temperature threshold based on the current dry-fire prevention temperature threshold and a second target adjustment value, comprising:

Adding the current dry-burning prevention temperature threshold value with a second target adjustment value to obtain a target dry-burning prevention temperature threshold value;

Acquiring a historical fire range corresponding to the stove 100 in a first pre-determined time period of the current time, including:

acquiring a first duration of time when the fire value of the stove 100 is smaller than the preset fire value in a first pre-preset time period and a second duration of time when the fire value is larger than or equal to the preset fire value;

under the condition that the first time length is longer than the second time length, determining that the historical firepower range is a first firepower range;

Or in the case where the first time period is less than or equal to the second time period, determining the historical fire range as the second fire range.

In this embodiment, the historical fire range is divided into a first fire range and a second fire range, the fire value of the first fire range being smaller than the fire value of the second fire range, the first fire range may correspond to the small fire range, and the second fire range may correspond to the large fire range.

When the historical fire range belongs to the first fire range, the fire value is smaller, which indicates that the user tends to cook with lower fire, in this case, the second target adjustment value is set to a negative value, the current dry-fire prevention temperature threshold value is added with the second target adjustment value, the obtained target dry-fire prevention temperature threshold value is correspondingly reduced to avoid false triggering of the dry-fire prevention protection mechanism during low-fire cooking, and when the historical fire range belongs to the second fire range, the fire value is larger, which indicates that the user tends to cook with higher fire, in this case, the second target adjustment value is set to a positive value, and the target dry-fire prevention temperature threshold value is correspondingly increased to ensure sufficient safety protection during high-fire cooking.

In this embodiment, the preset fire value is a preset fire value, and the fire value is indicated to be smaller when the fire value is smaller than the preset fire value, and the fire value is indicated to be larger when the fire value is greater than or equal to the preset fire value, wherein the first time period is a total time period counted that the fire value is smaller than the preset fire value in a first previous preset time period, and the second time period is a total time period counted that the fire value is greater than or equal to the preset fire value in the first previous preset time period.

If the first time period is longer than the second time period, the user is more likely to cook with low heat power in the first pre-determined time period, and therefore the historical heat power range is determined to be the first heat power range.

In some embodiments, determining the target dry heat prevention temperature threshold for the cooktop 100 based on the current dry heat prevention temperature threshold and the first target adjustment value includes:

Adding the current dry-burning prevention temperature threshold value with a first target adjustment value to obtain a target dry-burning prevention temperature threshold value;

based on the current pan bottom temperature of the stove 100 and the target dry-fire prevention temperature threshold, controlling the stove 100 to perform dry-fire prevention protection comprises:

under the condition that the current pan bottom temperature is larger than the target dry-burning prevention temperature threshold value, timing the current state of the kitchen range 100 to obtain a first current duration;

And controlling the stove 100 to perform the dry burning prevention protection under the condition that the first current duration is greater than the target dry burning prevention duration threshold, wherein the target dry burning prevention duration threshold is determined based on the current position information and the current dry burning prevention duration threshold of the stove 100.

In this embodiment, a first target adjustment value is added to the current dry-fire prevention temperature threshold to obtain a target dry-fire prevention temperature threshold.

When the current pan bottom temperature is larger than the target dry burning prevention temperature threshold, starting to count the duration time when the current pan bottom temperature is larger than the target dry burning prevention temperature threshold, obtaining a first current duration time, and starting a strategy for dry burning prevention protection when the first current duration time is larger than the target dry burning prevention duration time threshold.

In this embodiment, the time adjustment value may be determined based on the current position information or the historical fire range, and the time adjustment value is added on the basis of the current dry burning prevention duration threshold to obtain the target dry burning prevention duration threshold.

The time adjustment value may be determined by referring to the above-described determination methods of the first target adjustment value and the second target adjustment value.

In some embodiments, obtaining a current dry-fire prevention temperature threshold for the cooktop 100 includes:

acquiring a plurality of continuous historical pan bottom temperatures of the kitchen range 100 in a second pre-preset time period at the current moment;

determining a current steady state temperature of the cooktop 100 based on the plurality of historical pan bottom temperatures;

based on the current steady-state temperature, the variable dry-fire prevention temperature threshold of the stove 100 is dynamically adjusted to obtain the current dry-fire prevention temperature threshold.

The corresponding scheme for obtaining the current dry-fire prevention temperature threshold may refer to an embodiment of a dry-fire prevention control method for dynamically adjusting the temperature of the protection point, which is not described herein.

In some embodiments, the dry-fire prevention control method further comprises:

acquiring human activity data in a predetermined area of the cooktop 100;

Judging whether the human body leaves a preset area according to the human body activity data;

when the human body is determined to leave the preset area, the current state of the kitchen range 100 is timed to obtain the current leaving time;

when the current leaving time is longer than the preset time, controlling the stove 100 to start the dry burning prevention detection function;

After the stove 100 starts the dry burning prevention detection function, a step of acquiring a current dry burning prevention temperature threshold of the stove 100 and acquiring current position information of the stove 100 is entered.

The corresponding scheme for controlling the stove 100 to start the dry burning prevention detection function when the current leaving time is longer than the predetermined time may refer to the embodiment of linkage between the bottom temperature detection and the human body detection module of the smoke machine 200, and will not be described herein.

An embodiment of a method for controlling dry combustion based on dynamic temperature adjustment of the protection point is described below.

Step one, after the user opens the dry burning prevention function, the stove 100 can detect and collect the bottom temperature T in real time, and obtain the dry burning protection point temperature T _off and the judgment time T _off according to the above scheme.

Step two, the kitchen range 100 performs data interaction with the smoke ventilator 200 through the wireless module, and the area position A where the kitchen range 100 is positioned and the gas pressure P of the current area position can be obtained through the area information issued by the smoke ventilator 200.

When the area position a of the stove 100 is a region such as a base, the dry-fire protection point temperature T _off +x is increased and the judgment time T _off +y is increased (because the user in the base is used to the quick-fry and the cooking temperature is required to be higher).

Thirdly, according to the acquired gas pressure P and the set coefficients m and n, adjusting the temperature T _off +P x m of the dry combustion protection point and judging the time T _off +P x n;

The higher the air pressure is, the higher the dry combustion protection point temperature is, and the longer the judgment time is.

When the gas pressure is 2000pa, m=0, n=0;

when the gas pressure is lower than the standard gas pressure of 2000pa, m and n are negative numbers;

and step four, the kitchen range 100 performs data interaction with the smoke machine 200 through a wireless module, and can acquire the running gear of the current smoke machine 200, such as quick-frying, high-grade, low-grade and the like.

And fifthly, when the kitchen range 100 recognizes that the smoke machine 200 is manually operated by a user (for example, the air volume gear of the smoke machine 200 is switched), judging that the user is on site, and resetting the judging time and timing again.

Step six, after the kitchen range 100 records each firing, the working time T _h of big fire and the working time T _l of small fire are recorded, and the using habit of a user on the firepower of the kitchen range 100 is judged by setting the coefficient h/l;

if T _h*h>T_l is equal to l, judging that the use habit of the user tends to big fire, increasing the temperature T _off +A of the dry heating protection point and judging time T _off +B;

And step seven, the program is provided with a dry-heating protection point temperature range, namely a minimum value T _S1 and a maximum value T _S2, and the calculated dry-heating protection point temperature needs to meet T _S2≥T_off≥T_S1.

On the basis of the dry-burning prevention control method based on the dynamic temperature adjustment of the protection points, the following dry-burning prevention control method based on the user timing time protection can be combined.

Implementation of user timing time protection strategy:

Fig. 4 is a flow chart of a method for controlling dry combustion control corresponding to a user timing protection strategy according to some embodiments of the present application.

Referring to fig. 1 and 4, the dry burning prevention control method based on user timing time protection according to the embodiment of the present application is applied to a kitchen range 100. The dry burning prevention control method further comprises the following steps:

S401, acquiring the current working time of the cooker 100;

s402, setting current timing time according to user input;

And S403, controlling the stove 100 to perform dry burning prevention protection when the current working time reaches the current timing time.

In the method for controlling the dry combustion method based on the user timing time protection according to the embodiment of the application, when the current working time reaches the current timing time, the stove 100 is controlled to perform the dry combustion protection. For example, the gas valve of the stove 100 is controlled to be closed, and automatic fire closing protection is realized.

Specifically, the user may autonomously set the current timing time T _D at the control panel of the hob 100. For example, a control panel may be provided with dedicated timing setting keys or touch areas that a user can input a desired timing time by operating. After the setting is completed, the current timing time T _D may be displayed on the display module 60 on the control panel, so as to be convenient for the user to check.

To ensure safety and rationality of use, the cooktop 100 has a maximum settable timing time T _max. The maximum settable timing time T _max may be determined comprehensively according to factors such as design power, usage scenario, safety standard, etc. of the stove 100. For example, for a household normal kitchen range 100, the maximum settable timing time T _max may be 180 minutes. The current timing time T _D set by the user needs to be less than or equal to the maximum settable timing time T _max, i.e., T _D≤T_max. If the timing time input by the user exceeds the maximum settable timing time T _max, the control panel can send out prompt information to request the user to input again.

When the current working time reaches the current timing time T _D, the stove 100 is controlled to perform dry burning protection, for example, the gas valve of the stove 100 is controlled to be closed, and automatic fire closing protection is realized, so that the use safety of the stove 100 is ensured. In addition, when the current working time reaches the current timing time T _D, the buzzer module 70 may be controlled to issue a prompt tone to alert the user that the timing time is up or there is a risk of dry burning.

On the basis of the dry-burning prevention control method based on the dynamic temperature adjustment of the protection point, the dry-burning prevention control method based on the longest working time protection can be combined as follows.

Implementation of the longest operating time limitation strategy:

fig. 5 is a flow chart of a dry-fire prevention control method corresponding to a longest operation time limit strategy according to some embodiments of the present application.

Referring to fig. 1 and 5, the dry burning prevention control method based on the longest operation time protection according to the embodiment of the present application is applied to a kitchen range 100. The stove 100 is preset with a plurality of longest operating times, which respectively correspond to different set firepower of the stove 100. Wherein, the larger the set fire power is, the smaller the corresponding longest working time is. The dry burning prevention control method further comprises the following steps:

S501, acquiring the current fire power of the cooker 100;

s502, acquiring the current working time of the cooker 100;

s503, controlling the stove 100 to perform the dry combustion protection when the current firepower is the set firepower and the current working time reaches the longest working time corresponding to the set firepower for each set firepower.

In the dry combustion control method based on the protection of the longest operating time according to the embodiment of the application, the stove 100 is preset with a plurality of longest operating times, and the plurality of longest operating times respectively correspond to different set firepower of the stove 100. For each set fire, when the current fire is the set fire and the current working time reaches the longest working time corresponding to the set fire, the stove 100 is controlled to perform the dry burning protection. Thus, the stove 100 can be intelligently controlled to perform dry burning prevention protection, and the accuracy and reliability of the dry burning prevention protection are improved.

Specifically, the stove 100 is preset with a plurality of longest operating times, each longest operating time corresponding to one set fire of the stove 100, and the greater the set fire, the smaller the corresponding longest operating time. When the dry-heating prevention control method is executed, each longest working time is matched with a corresponding set fire power for use.

When the stove 100 is turned on to prevent dry combustion, the fire detection module 80 can detect the current fire of the stove 100 in real time, and the timing module 20 can detect the current working time t of the stove 100 in real time. And for each set fire, judging the relation between the current fire and the set fire and the relation between the current working time and the longest working time corresponding to the set fire, and controlling the stove 100 to perform dry burning prevention protection if the current fire is the set fire and the current working time reaches the longest working time corresponding to the set fire. For example, the gas valve of the stove 100 is controlled to be closed, and automatic fire closing protection is realized.

According to the embodiment of the application, when the current firepower of the stove 100 is different set firepower, the longest working time corresponding to the different set firepower is adopted as the reference standard of the current working time, so that the accuracy of dry burning prevention control can be improved. Further, as can be seen from fig. 6, when the current fire of the stove 100 is a strong fire, the current bottom temperature rises faster, and there is a risk of dry combustion. Therefore, the larger the set fire power is, the smaller the corresponding longest working time is, and the more strict time control can be realized when the fire power is larger, so that the dry combustion accident is prevented.

In certain embodiments, the set fire power includes a first fire power, a second fire power, and a third fire power. The plurality of longest operation times includes a first longest operation time, a second longest operation time, and a third longest operation time. For each set fire, when the current fire is the set fire and the current working time reaches the longest working time corresponding to the set fire, the stove 100 is controlled to perform the dry burning protection, which comprises:

When the current fire power is the first fire power and the current working time reaches the first longest working time, controlling the stove 100 to perform dry burning prevention protection;

when the current fire power is the second fire power and the current working time reaches the second longest working time, controlling the stove 100 to perform dry burning prevention protection;

When the current fire power is third fire power and the current working time reaches the third longest working time, controlling the stove 100 to perform dry burning prevention protection;

wherein, first firepower, second firepower and third firepower are increased in turn, and first longest operating time, second longest operating time and third longest operating time are decreased in turn.

Specifically, the first fire power, the second fire power, and the third fire power may be a small fire, a medium fire, and a large fire, respectively. The first, second and third longest operation times are denoted by T _L、T_M、T_H, respectively. Wherein T _L＞T_M＞T_H. In addition, T _L、T_M、T_H is greater than the maximum settable timing time T _max of the cooktop 100 described above.

(1) When the current fire is small and the current working time reaches T _L, the stove 100 is controlled to perform dry burning prevention protection.

(2) When the current fire is middle fire and the current working time reaches T _M, the stove 100 is controlled to perform dry burning prevention protection.

(3) When the current fire is big and the current working time reaches T _H, the stove 100 is controlled to perform the dry burning prevention protection.

The following describes the application process of the dry-fire prevention control method with reference to specific values of the plurality of longest operation times in table 1. Wherein, T _L = 2 hours, T _M = 1.5 hours, and T _H = 1 hour. It should be noted that the above values of the parameters are only examples, and in other examples, other values may be used, which are not limited herein.

TABLE 1

/	Small fire	Middle fire	Big fire
				Maximum operating time	For 2 hours	1.5 Hours	1 Hour

After the dry combustion prevention function is turned on, the current fire power of the stove 100 is acquired, and the current working time t of the stove 100 is acquired.

(1) If the current fire is small and the current working time reaches 2 hours, the stove 100 is controlled to perform the dry burning prevention protection.

(2) If the current fire is middle fire and the current working time reaches 1.5 hours, the stove 100 is controlled to perform the dry burning prevention protection.

(3) If the current fire is big fire and the current working time reaches 1 hour, the stove 100 is controlled to perform the dry burning prevention protection.

Scene 1:

After the dry combustion prevention function is turned on, the current fire power of the stove 100 is obtained, and the current working time of the stove 100 is obtained. In the initial state, the current fire is a small fire, and thereafter remains a small fire. After the time reaches 2 hours, triggering the dry burning prevention protection.

Scene 2:

after the dry combustion prevention function is turned on, the current fire power of the stove 100 is obtained, and the current working time of the stove 100 is obtained. In the initial state, the current fire is a medium fire, and thereafter, is kept as a medium fire. After the time reaches 1.5 hours, triggering the dry-burning prevention protection.

Scene 3:

After the dry combustion prevention function is turned on, the current fire power of the stove 100 is obtained, and the current working time of the stove 100 is obtained. In the initial state, the current fire is a strong fire, and thereafter remains a strong fire. After the time reaches 1 hour, triggering the dry burning prevention protection.

Scene 4:

after the dry combustion prevention function is turned on, the current fire power of the stove 100 is obtained, and the current working time of the stove 100 is obtained. In the initial state, the current fire power is small fire. Then, the current fire was changed, after 1 hour, the current fire was medium fire, and thereafter was kept medium fire.

In the above scenario, after the time goes to 1 hour, the longest working time corresponding to the small fire is not reached for 2 hours, and the dry burning prevention protection is not triggered. After the time reaches 2.5 hours, the longest working time corresponding to the medium fire is 1.5 hours, and the dry burning prevention protection is triggered.

Aiming at various scenes, the embodiment of the application sets three longest working times which respectively correspond to small fire, medium fire and big fire of the kitchen range 100, and can improve the accuracy of dry burning prevention control. Further, as the set firepower is larger, the corresponding longest working time is smaller, and stricter time control can be realized when the firepower is larger, thereby preventing the occurrence of dry burning accidents.

On the basis of the dry-burning prevention control method based on the dynamic temperature adjustment of the protection points, the following smoke cooker linkage control method can be combined.

Embodiment of pan bottom temperature detection and smoke kitchen linkage function:

fig. 7 is a flow chart of a smoke cooker linkage control method according to some embodiments of the application.

Referring to fig. 1, 2 and 7, the smoke range linkage control method according to the embodiment of the application is applied to a smoke range linkage system. The range linkage system includes a range hood 200 and a range 100. The extractor 200 is in communication with the cooktop 100. The cooking hob 100 comprises a temperature detection module 10, the temperature detection module 10 being adapted to detect a current bottom temperature of a pot placed on the cooking hob 100. The smoke stove linkage control method comprises the following steps:

s701, acquiring the current pan bottom temperature detected by the temperature detection module 10;

s702, controlling the operation state of the smoke machine 200 based on the current pan bottom temperature.

In the smoke range linkage control method according to the embodiment of the application, the smoke machine 200 is in communication connection with the kitchen range 100. The operation state of the cooker 200 is controlled based on the current bottom temperature detected by the temperature detection module 10 of the cooker 100. Thus, the operation state of the smoke machine 200 can be intelligently controlled, and the control accuracy and reliability of the smoke machine 200 can be improved.

Specifically, the extractor 200 and the cooktop 100 may interact with data via wireless communication. Based on wireless communications, the cooktop 100 is able to report the cooktop 100 operating conditions (e.g., fire off, ignition, heating conditions), fire size, current pan temperature data, etc. to the extractor 200. For example, when the cooktop 100 begins to fire, the cooktop 100 reports the firing status to the extractor 200, causing the extractor 200 to start operating.

During cooking, the temperature detection module 10 may detect the current bottom temperature T of a cooker placed on the cooker 100 in real time, thereby controlling the operation state of the cooker 200 based on the current bottom temperature T. For example, the control stack 200 may operate in a high range, a medium range, a low range, or the like.

According to the embodiment of the application, the operation state of the smoke machine 200 is related to the cooking state of the kitchen range 100, the operation state of the smoke machine 200 is controlled based on the current pan bottom temperature, the operation state of the smoke machine 200 can be more accurately matched with the oil smoke amount generated in the cooking process, and the control accuracy of the smoke machine 200 is greatly improved. In addition, the current pan bottom temperature is not interfered by external factors, so that the control decision of the smoke machine 200 is more reliable, manual intervention of a user is not needed, and more convenient cooking experience can be provided for the user.

The embodiment of the application is suitable for various common cooking scenes, and the smoke machine 200 can adjust the running state in time according to the temperature change of the bottom of the pan along with the feeding of food materials. For example, when the chilli and meat are fried, the temperature of the bottom of the cooker rises rapidly, the smoke machine 200 operates in a high-grade mode to suck the oil smoke rapidly, when the food is stewed, the temperature of the bottom of the cooker is relatively stable and low, and the smoke machine 200 operates in a low-grade mode, so that the air in the kitchen can be kept fresh, and the energy consumption and the noise can be reduced.

In certain embodiments, the cooktop 100 includes a first control module 30 and a first wireless module 120. The range 200 includes a second control module 210 and a second wireless module 220. The obtaining of the current pan bottom temperature detected by the temperature detecting module 10 includes:

the first control module 30 acquires the current pan bottom temperature detected by the temperature detection module 10;

Based on the current pan bottom temperature, controlling the operational state of the extractor 200 includes:

the first control module 30 determines a control signal based on the current pan bottom temperature and transmits the control signal to the cooker 200 through communication between the first wireless module 120 and the second wireless module 220;

The second control module 210 controls the operating state of the extractor 200 according to the control signal.

Specifically, the range 200 and the cooktop 100 interact data through communication between the first wireless module 120 and the second wireless module 220. In the embodiment of the present application, after the temperature detection module 10 detects the current bottom temperature T, the first control module 30 obtains the current bottom temperature T, and determines the control signal for the smoke machine 200 based on the current bottom temperature T. Then, the control signal is transmitted to the hood 200 through communication between the first wireless module 120 and the second wireless module 220. The second control module 210 controls the operation state of the smoke machine 200 according to the control signal. That is, the process of analyzing and deciding based on the current pan bottom temperature is performed by the cooker 100 end, and the range 200 can adjust the operation state only by receiving the control signal. Therefore, the communication data volume (without sending a large amount of pan bottom temperature data) can be reduced, the communication burden is reduced, and the communication stability and reliability are improved; in addition, the time of data transmission is reduced, and the smoke machine 200 can respond to execution more quickly and adjust the running state in time.

The first control module 30 obtains the current pan bottom temperature detected by the temperature detection module 10, and sends the current pan bottom temperature to the smoke machine 200 through communication between the first wireless module 120 and the second wireless module 220;

the second control module 210 determines a control signal based on the current pan bottom temperature;

Specifically, the range 200 and the cooktop 100 interact data through communication between the first wireless module 120 and the second wireless module 220. In the embodiment of the present application, after the temperature detection module 10 detects the current bottom temperature T, the first control module 30 obtains the current bottom temperature T. The current pan temperature T is then sent to the extractor 200 via communication between the first wireless module 120 and the second wireless module 220. The second control module 210 determines a control signal based on the current pan bottom temperature, and further controls the operation state of the smoke machine 200 according to the control signal. That is, the process of analyzing and deciding based on the current bottom temperature is performed by the hood 200 end, and the cooking appliance 100 detects only the current bottom temperature. It will be appreciated that the kitchen range 100 is generally operated by a battery, while the range 200 is operated by a plug-in power supply, and the process of data analysis and decision-making may consume a large amount of electric energy, and the process is performed at the range 200 end, which is beneficial to saving the electric energy of the kitchen range 100, avoiding frequent battery replacement and inconvenience to users.

It should be noted that, in the following, when the analysis and decision is performed based on the current pan bottom temperature and combined with the time parameter, the method may be performed by the cooker 100 end, or each time parameter may be sent to the cooker 200 and performed by the cooker 200 end. Alternatively, a portion of the analysis and decision process may be performed by the cooktop 100 end, and a portion of the analysis and decision process may be performed by the extractor 200 end, without limitation.

In certain embodiments, controlling the operating state of the range 200 based on the current pan temperature includes:

when the current pan bottom temperature is higher than the set pan bottom temperature, timing the current state to obtain a first current accumulated time;

when the first current accumulated time is greater than the first set time, the range hood 200 is controlled to operate in a high gear.

Specifically, the set bottom temperature is denoted by T _max. The first set time is denoted by t 1. When the current pot bottom temperature T > T _max, starting to count to obtain a first current accumulated time T (the first current accumulated time is the duration time of T > T _max). When t > t1, the control stack 200 operates in a top-grade mode. In the timing process, if the current pan bottom temperature T is reduced to be less than or equal to T _max, the timing is cleared.

It will be appreciated that when the current pan bottom temperature is greater than the set pan bottom temperature for a period of time, this generally means that the fire is greater during cooking and the food material is rapidly heated at high temperatures, producing a significant amount of oil smoke. For example, when the food materials such as capsicum, meat and the like are fried, the temperature of the bottom of the pan is rapidly increased, the moisture in the food materials is rapidly evaporated, and the grease also reaches a higher temperature, so that dense lampblack is generated. If the range hood 200 cannot timely exhaust the oil smoke, the oil smoke can be diffused in the kitchen air, so that the sanitation and the beauty of the kitchen can be affected, and the health of a human body can be possibly damaged, such as the stimulation of the respiratory tract, the cough initiation and the like.

At this time, the range hood 200 can provide more powerful suction force when operated in a high-grade mode, and rapidly suck the generated oil smoke and discharge the oil smoke outdoors. When the high-grade operation is performed, the fan speed of the smoke machine 200 is increased, the air quantity is increased, a strong negative pressure area can be formed in a short time, the oil smoke can be captured and discharged more effectively, and the freshness of kitchen air is ensured.

In the embodiment of the present application, the range hood 200 includes at least two operating gears, i.e., a high gear and a low gear, and the high gear has a higher capability of treating the soot than the low gear. It will be appreciated that in other examples, if the range hood 200 does not explicitly define high and low ranges, a range with relatively high smoke handling capacity may be used as the high range and a range with relatively low smoke handling capacity may be used as the low range. For example, if the range 200 has four different operating ranges, it is possible to go from high to low, with the first two ranges being high, the second two ranges being low, and so on.

Acquiring a current temperature variation corresponding to the current bottom temperature;

when the current pan bottom temperature is smaller than the set pan bottom temperature and the current temperature variation is larger than the set temperature rise, controlling the smoke machine 200 to operate in high grade;

when the current bottom temperature is less than the set bottom temperature and the current temperature variation is greater than the set temperature drop, the extractor 200 is controlled to operate in a high-grade mode.

Specifically, when the current bottom temperature is less than the set bottom temperature, it does not mean that the extractor 200 must be operated in a mid-range or low range. In this case, it is necessary to further determine the current temperature change amount.

It is found that when the current bottom temperature does not reach the set value, but the temperature rises rapidly, the cooker is about to perform high-temperature cooking operations, such as stir-frying, frying and the like, which indicates that a large amount of oil smoke is about to be generated. At this time, the range hood 200 can be prepared in advance when operating in a high-grade mode, and can be quickly sucked away when a large amount of oil smoke is generated, so that the oil smoke is prevented from being spread in a kitchen.

It has also been found that when the current pan bottom temperature does not reach the set value, but the temperature drops rapidly, it may be caused by some emergency situations, such as adding cold water, food materials, etc. during cooking. These conditions result in a rapid drop in the temperature in the pan and the generation of significant amounts of moisture. At this time, the smoke machine 200 operates in a high-grade mode to rapidly discharge the generated water vapor, thereby maintaining the freshness of the kitchen air.

In the embodiment of the present application, the set temperature increase amount is represented by N11, and the set temperature decrease amount is represented by N12. The values of the two can be the same. The current temperature variation Δt corresponding to the current bottom temperature is obtained, wherein the current temperature variation may be calculated while the current bottom temperature detected by the temperature detecting module 10 is obtained, that is, according to a plurality of current bottom temperatures within a predetermined period of time. Or the current temperature change amount can be calculated according to a plurality of current pan bottom temperatures in a preset time period only when the current pan bottom temperature is smaller than the set pan bottom temperature, and the method is not limited.

In the case of T < T _max, > Δt > N11, the temperature is described as being rapidly increased, so that the range 200 is operated in the high-grade, and in the case of T < T _max, > Δt > N12, the temperature is described as being rapidly decreased, so that the range 200 is operated in the high-grade. The temperature change amount, the temperature rise amount, and the temperature fall amount are all evaluated by the absolute value of the temperature change. Of course, in other examples, the temperature rise and the temperature drop may be evaluated by the numerical values themselves, and the present temperature rise and the temperature drop may be negative, respectively, in which case the present temperature of the pan bottom is lower than the set temperature of the pan bottom and the present temperature change of the positive number is higher than the set temperature rise of the positive number, and the present temperature change of the negative number is lower than the set temperature change of the negative number, and the present temperature change of the current pan bottom is lower than the set temperature change of the negative number, and the present temperature change of the negative number is higher than the set temperature change of the positive number.

When the current bottom temperature is larger than the first set bottom temperature and smaller than the second set bottom temperature and the current temperature variation is smaller than the set temperature variation, timing the current state to obtain a second current accumulated time;

When the second current accumulated time is greater than the first set time, controlling the smoke machine 200 to operate in a low gear;

when the current bottom temperature is larger than the second set bottom temperature and smaller than the third set bottom temperature and the current temperature variation is smaller than the set temperature variation, timing the current state to obtain a third current accumulated time;

when the third current accumulated time is greater than the first set time, controlling the smoke machine 200 to operate in a middle gear;

wherein the third set bottom temperature is greater than the second set bottom temperature, which is greater than the first set bottom temperature.

Specifically, the method for obtaining the current temperature variation corresponding to the current bottom temperature is the same as that of the previous embodiment. The current temperature change amount may be calculated while the current bottom temperature detected by the temperature detection module 10 is acquired, that is, according to a plurality of current bottom temperatures within a predetermined period of time. Or the current temperature change amount can be calculated according to a plurality of current pan bottom temperatures in a preset time period only when the current pan bottom temperature is greater than the first set pan bottom temperature and less than the second set pan bottom temperature and the current pan bottom temperature is greater than the second set pan bottom temperature and less than the third set pan bottom temperature, and the method is not limited herein.

The first set bottom temperature is denoted by T1, the second set bottom temperature is denoted by T2, and the third set bottom temperature is denoted by T3. The set temperature change amount is denoted by N2. Wherein T3> T2> T1, N11> N2, N12> N2.

When T1< T < T2 and DeltaT < N2, the second current accumulated time T (the second current accumulated time is the duration of T1< T < T2 and DeltaT < N2) is obtained by starting to count. If t > t1, it indicates that the temperature in the pan is relatively low and the temperature is relatively stable, and the range hood 200 operates in a low range.

When T2< T < T3 and DeltaT < N2, starting to count to obtain a third current accumulated time T (the third current accumulated time is the duration of T2< T < T3 and DeltaT < N2). If t > t1, it indicates that the temperature in the pan is relatively low (but higher than in the former case) and the temperature is relatively smooth, the range 200 is operated in the middle range.

It should be noted that, in the embodiment of the present application, the range 200 includes at least three operating gears, i.e., a high gear, a medium gear, and a low gear. The middle gear is the gear between the high gear and the low gear. The ability of the high, medium and low grade to treat the oil smoke is reduced in turn. It will be appreciated that in other examples, if the range hood 200 does not explicitly define a top, middle, and low range, a range with relatively high range capacity may be used as the top range, a range with relatively medium range capacity may be used as the middle range, and a range with relatively low range capacity may be used as the low range. For example, if the range 200 has five different operating ranges, it is possible to go from high to low, with the first two ranges being the high range, the middle one being the medium range, the second two being the low range, and so on.

In the embodiment of the present application, the control range 200 may be specifically (1) a gear for controlling the rotation speed of the fan in the range 200, for example, a gear for controlling the rotation speed of the fan is a high gear, a medium gear, and a low gear, and (2) an opening/closing height of the left and right side plates of the range 200, for example, an opening/closing height of the left and right side plates is a high gear, a medium gear, and a low gear. Wherein, the higher the gear, the longer the curb plate stretches out to better guide the oil smoke to the air intake of cigarette machine 200.

In some embodiments, the smoke cooker linkage control method further comprises:

After the stove 100 performs the dry burning prevention protection, controlling the smoke machine 200 to run in a high-grade mode for a second set time;

Wherein the second set time is greater than the first set time.

Specifically, based on analysis and decision of the current pan bottom temperature, the stove 100 can be controlled to perform dry burning protection, for example, the gas valve of the stove 100 is controlled to be closed, so that automatic fire closing protection is realized. After the stove 100 is protected from dry combustion, the extractor 200 is operated in a top-grade for a second set time. The second set time is denoted by t2, where t2> t1. That is, the range hood 200 operates at a high level for a longer period of time relative to the high temperature state of the bottom of the pan, thus ensuring that the entire amount of oil smoke is discharged.

Embodiment of the linkage of the pan bottom temperature detection and the human body detection module of the smoke machine 200:

fig. 8 is a flow chart of a smoke cooker linkage control method according to some embodiments of the application.

Referring to fig. 1, 2 and 8, the smoke range linkage control method according to the embodiment of the application is applied to a smoke range linkage system. The range linkage system includes a range hood 200 and a range 100. The extractor 200 is in communication with the cooktop 100. The range 200 includes a human body detection module for detecting human body activity data in a predetermined area of the cooker 100. The smoke stove linkage control method comprises the following steps:

s801, acquiring human activity data detected by a human detection module;

s802, judging whether a human body leaves a preset area according to human body activity data;

s803, when the fact that the human body leaves the preset area is determined, timing the current state to obtain the current leaving time;

S804, when the current leaving time is longer than the preset time, controlling the stove 100 to start the dry burning prevention detection function.

In the smoke range linkage control method according to the embodiment of the application, the smoke machine 200 is in communication connection with the kitchen range 100. According to the human body activity data detected by the human body detection module of the smoke ventilator 200, judging whether the human body leaves a preset area, if the human body is determined to leave the preset area, timing the current state to obtain the current leaving time, and controlling the stove 100 to start the dry burning prevention detection function when the current leaving time is longer than the preset time. Thus, the stove 100 can be intelligently controlled to perform dry burning prevention protection, and the accuracy and reliability of the dry burning prevention protection are improved.

Specifically, the range hood 200 has a human body detection module mounted thereon. The human body detection module can detect and identify human body activities in real time to obtain human body activity data. The human body detection module can be a human body detection module based on an infrared sensing technology, such as a pyroelectric infrared sensor, an infrared thermal imaging sensor and the like, or a human body detection module based on a microwave sensing technology, such as a Doppler microwave sensor, a frequency modulation continuous wave microwave sensor and the like, or a human body detection module based on an image sensing technology, such as a common camera, a depth camera and the like.

Taking pyroelectric infrared sensors as an example, the pyroelectric infrared sensors detect infrared rays radiated from a human body by using a pyroelectric effect. The human body continuously radiates infrared rays with specific wavelength, and when the sensor receives the infrared rays, the pyroelectric material in the sensor generates charge change, so that an electric signal is output, and the human body activity in a certain range in front of the cooker 100 can be detected according to the electric signal.

Taking an infrared thermal imaging sensor as an example, the infrared thermal imaging sensor receives infrared radiation emitted by an object and converts it into a visible image. The infrared intensities radiated by objects with different temperatures are different, and the sensor can generate thermal images according to the differences, so that the position and the movement of the human body are detected.

In an embodiment of the present application, the predetermined time is denoted by t _s1. During the cooking process, the human body detection module may detect human body activity data in a predetermined area of the cooking appliance 100 in real time to determine whether a human body leaves the predetermined area. When the human body is determined to leave the preset area, starting to count to obtain the current leaving time t1 (the current leaving time is the duration time of the human body leaving the preset area), and clearing t1 when the human body is determined to return to the preset area. If t1> t _s1, the stove 100 is controlled to start the dry burning prevention detection function.

According to the embodiment of the application, the human body activity data is accurately captured through the human body detection module, and the fact that the user leaves the kitchen in a short time can be accurately judged by combining the factor of the leaving time. For example, the user may walk only briefly around the predetermined area, where the human activity data may change briefly, but may not misjudge that the user has left to turn on the dry burn prevention detection function. Only when the human body leaves the preset area and reaches the preset time, the corresponding operation can be triggered, so that unnecessary dry burning prevention detection is avoided, and the judgment accuracy and reliability are improved. In addition, through perception human activity state and departure time, control cooking utensils 100 open and prevent dry combustion method detection function, need not user's manual operation, can provide more convenient culinary art experience for the user, and effectively ensured the culinary art safety.

Embodiments of the present application are applicable to a variety of everyday cooking scenarios, for example, when a user is cooking food in the kitchen, there is a sudden need to leave the kitchen for a period of time. At this time, the human body detection module detects that the human body leaves the preset area in time and starts timing. If the user returns within the preset time, the system does not start the dry-burning prevention detection function to continue normal cooking, but if the user leaves for more than the preset time, the system immediately controls the cooker 100 to start the dry-burning prevention detection function, so that the potential safety hazard is prevented from being caused by dry burning of the cooker due to unattended operation.

It should be noted that, the process of analyzing and deciding based on the human activity data and combining with the time parameter may be performed by the range 200, or the human activity data and the time parameter may be sent to the cooker 100 and performed by the cooker 100. Alternatively, a portion of the analysis and decision process may be performed by the cooktop 100 end, and a portion of the analysis and decision process may be performed by the extractor 200 end, without limitation.

In certain embodiments, the cooktop 100 includes a temperature detection module 10, the temperature detection module 10 being for detecting a current bottom temperature of a pot placed on the cooktop 100. The smoke kitchen linkage control method further comprises the following steps:

acquiring the current pan bottom temperature detected by the temperature detection module 10;

Prompting a user when the current pan bottom temperature is larger than the preset pan bottom temperature and the human body is determined to leave the preset area;

The prompting mode includes any one or more of prompting a user through the kitchen range 100, prompting a user through the range 200 and prompting the user through a mobile terminal in communication with the range 200.

Specifically, the predetermined pan bottom temperature is denoted by T1. During cooking, the temperature detection module 10 may detect the current bottom temperature T of a pot placed on the hob 100 in real time. If at a certain moment, T > T1 and the human body is determined to leave the preset area according to the human body activity data, the high temperature of the kitchen range 100 is indicated, and the human body leaves, and at this time, the user needs to be prompted.

The prompting mode is, for example, that the buzzer module 70 of the kitchen range 100 sends out a prompting sound, a high temperature prompt is displayed on the control panel of the kitchen range 100, or the kitchen range 100 high temperature information can be reported to the smoke ventilator 200, and the smoke ventilator 200 pushes the kitchen range 100 high temperature information to the mobile phone of the user through the wifi module. When the human body is detected to return to the predetermined area, the prompt is stopped.

On the basis of the dry-burning prevention control method based on the dynamic adjustment of the temperature of the protection point, the dry-burning prevention control method capable of dynamically adjusting the temperature of the protection point can be combined.

An embodiment of an anti-dry heating control method for dynamically adjusting the temperature of a protection point:

FIG. 9 is a flow chart of a method for controlling dry burn prevention by dynamically adjusting the temperature of a protection point according to some embodiments of the present application.

Referring to fig. 1, 2 and 9, the dry-fire prevention control method for dynamically adjusting the temperature of the protection point according to the embodiment of the application is applied to a stove 100. The cooking hob 100 comprises a temperature detection module 10, the temperature detection module 10 being adapted to detect a current bottom temperature of a pot placed on the cooking hob 100. The dry burning prevention control method comprises the following steps:

s901, acquiring a plurality of continuous historical pan bottom temperatures of the kitchen range 100 in a second preset time period before the current moment;

S902, determining the current steady-state temperature of the cooker 100 based on a plurality of historical pan bottom temperatures;

S903, dynamically adjusting a variable dry-burning prevention temperature threshold of the kitchen range 100 based on the current steady-state temperature to obtain the current dry-burning prevention temperature threshold.

In this embodiment, a plurality of continuous historical pan bottom temperatures detected by the temperature detection module 10 in a second predetermined period of time before the current time are obtained, and the current steady-state temperature is determined according to the continuous historical pan bottom temperatures to dynamically adjust the variable dry-heating prevention temperature threshold, so as to obtain the current dry-heating prevention temperature threshold.

Specifically, after the stove 100 is turned on to prevent dry heating, the temperature detection module 10 may detect the historical bottom temperature of the cookware placed on the stove 100 in real time, and record and store the historical bottom temperature T _i detected each time.

Taking the predetermined period of time as seconds, the temperature detection module 1010 detects the historical bottom of the pan temperature once per second as an example. The continuous 30 historic bottom temperatures, respectively denoted as T ₁、T₂、T₃、……、T₂₉、T₃₀, within the first 30 seconds of the current time are obtained. Wherein T ₃₀ is the current time history bottom temperature, namely the current bottom temperature. It will be appreciated that if T ₃₁ is taken as the current pan bottom temperature, then 30 historical pan bottom temperatures are T ₂、T₃、T₄、……、T₃₀、T₃₁. If T ₃₂ is used as the current pan bottom temperature, 30 current pan bottom temperatures are T ₃、T₄、T₅、……、T₃₁、T₃₂.

From the 30 historical pan bottom temperatures T ₁、T₂、T₃、……、T₂₉、T₃₀, a steady state temperature T _av corresponding to T ₃₀ may be determined. Based on the steady-state temperature T _av, the variable dry-burning prevention temperature threshold corresponding to the temperature T ₃₀ can be dynamically adjusted to obtain a current dry-burning prevention temperature threshold T _off, and a target dry-burning prevention temperature threshold is obtained according to the current dry-burning prevention temperature threshold T _off, so that the stove 100 is controlled to perform dry-burning prevention protection based on the current bottom temperature T_30 and the target dry-burning prevention temperature threshold. For example, the gas valve of the cooker 100 is controlled to be closed, so that the automatic fire-off protection is realized.

Embodiments of the present application determine a steady-state temperature based on a plurality of historical pan bottom temperatures, which may be understood as a relatively steady state characterization of the pan bottom temperature after various short term fluctuations have been considered. And then dynamically adjusting the variable dry-fire-preventing temperature threshold according to the determined steady-state temperature, wherein the adjustment process is not constant, but flexibly changes according to the actual steady-state temperature condition to obtain the current dry-fire-preventing temperature threshold, and obtaining the target dry-fire-preventing temperature threshold by combining the geographic position, the using habit of the cooker 100 of the user and the like. Finally, the stove 100 is controlled to perform the dry-burning prevention protection operation by combining the current bottom temperature and the target dry-burning prevention temperature threshold. According to the scheme, the steady-state temperature is determined by considering the plurality of temperature data in the second pre-preset time period, the variable dry-burning prevention temperature threshold is dynamically adjusted according to the steady-state temperature, the temperature of the protection point can be accurately set according to actual conditions, and further the accurate and reliable dry-burning prevention protection is realized by comparing and analyzing the current pan bottom temperature and the target dry-burning prevention temperature threshold.

Embodiments of the present application are applicable to a variety of complex cooking scenarios, for example, when cooking some special food materials, which may require long heating, the bottom temperature may be in a relatively stable but high state. At this time, the steady-state temperature can be determined by analyzing the temperature data of a period of time before, and the temperature of the protection point is dynamically adjusted, so that the false triggering of the dry-burning protection caused by the fact that the temperature is higher but the dry-burning state is not reached is avoided.

In certain embodiments, determining the current steady state temperature of the cooktop 100 based on a plurality of historical pan temperatures includes:

Determining a historical pan bottom average temperature in a second pre-determined period of time according to the plurality of historical pan bottom temperatures;

Determining a historical pan bottom temperature difference value in a second previous preset time period according to a historical pan bottom maximum temperature and a historical pan bottom minimum temperature in the plurality of historical pan bottom temperatures;

When the historical pan bottom temperature difference is smaller than the pan bottom steady-state temperature difference, determining that the historical pan bottom temperature is in a steady state, and taking the average temperature of the historical pan bottom as the steady-state temperature.

Specifically, according to 30 historical pan bottom temperatures T ₁、T₂、T₃、……、T₂₉、T₃₀, a historical pan bottom average temperature can be calculated, and the calculation formula is exemplified as follows:

According to the historical pan bottom maximum temperature T _max and the historical pan bottom minimum temperature T _min in the 30 historical pan bottom temperatures T ₁、T₂、T₃、……、T₂₉、T₃₀, the historical pan bottom temperature difference value can be determined, and the calculation formula is as follows:

△T=T_max-T_min

the steady-state temperature difference of the pan bottom is expressed as delta T1, and if delta T < [ delta ] T1, the temperature of the pan bottom is determined to be in a steady state. In one example, Δt1=10 ℃, when Δt <10 ℃, the current pan bottom temperature is determined to be in steady state. At this time, the average temperature of the pot bottom is historical As steady state temperature T _av. The variable dry-fire prevention temperature threshold T _off corresponding to T ₃₀ can be dynamically adjusted based on the steady-state temperature T _av.

According to the embodiment of the application, the fluctuation range of the temperature of the pan bottom is restrained by setting the steady-state temperature difference value of the pan bottom. When the historical pan bottom temperature difference value is smaller than the pan bottom steady-state temperature difference value, determining that a steady-state condition is achieved, and taking the historical pan bottom average temperature as the steady-state temperature to enable the determined steady-state temperature to be reasonable, thereby improving the accuracy and reliability of subsequent dry burning prevention judgment.

For example, in a slow fire stewing scene, the temperature fluctuation is small, T _max＝98℃,T_min =90 ℃, and if the ΔT <10 ℃ is satisfied, the current steady state is determined, and the average temperature of the pot bottom is historicAs steady state temperature T _av.

For example, in a big-fire stir-frying scene, the temperature fluctuation is large, T _max＝220℃,T_min =218 ℃, Δt <10 ℃ is not satisfied, and the steady state is determined after Δt <10 ℃ is reached, so as to avoid erroneous judgment.

In certain embodiments, the dry-fire prevention control method further comprises:

and dynamically setting a current dry-fire prevention temperature threshold based on the steady-state temperature.

Specifically, based on the steady-state temperature T _av, a variable dry-fire prevention time threshold T _off corresponding to T ₃₀ may also be dynamically set, so as to set the current dry-fire prevention temperature threshold.

In some embodiments, dynamically adjusting the current anti-dry temperature threshold based on the steady state temperature includes:

Adding a dynamic temperature increment on the basis of the steady-state temperature to obtain a current dry-burning prevention temperature threshold value, so that the higher the steady-state temperature is, the higher the obtained current dry-burning prevention temperature threshold value is;

Based on the steady-state temperature, dynamically setting a current dry-fire prevention temperature threshold, comprising:

And determining a current dry-fire prevention temperature threshold according to the steady-state temperature, so that the higher the steady-state temperature is, the determined current dry-fire prevention temperature threshold.

Illustratively:

When 100< T _av <160, then T _off＝T_av+100;t_off = 10 seconds;

when 160< T _av <180, then T _off＝T_av+90;t_off = 9 seconds;

when 180< T _av <200, then T _off＝T_av+80;t_off = 8 seconds;

when 200< T _av <220, then T _off＝T_av+70;t_off = 7 seconds;

when 220< T _av <240, then T _off＝T_av+60;t_off = 6 seconds;

When 240< T _av <260, then T _off＝T_av+50;t_off = 5 seconds;

when 260< T _av <280, then T _a＝T_av+40;t_off = 4 seconds;

When 280< T _av <300, then T _off＝T_av+30;t_off = 4 seconds;

When T _av >300, then T _off＝T_av+20;t_off = 4 seconds.

Wherein the dynamic temperature increase may gradually decrease as the steady state temperature increases. For example, in the above example, the dynamic temperature increases are 100, 90, 80, and the number of the dynamic temperature increases is 100, 90, 30, and 20. Or the dynamic temperature increment can be gradually reduced and then enlarged along with the increase of the steady-state temperature. For example, the dynamic temperature increases are 100, 90, 80, and the.once. That is, when T _av >300, then T _off＝T_av +40. The dynamic temperature increment is configured so that the dynamic temperature increment is added on the basis of the steady-state temperature, and the higher the steady-state temperature is, the higher the current dry-burning prevention temperature threshold value is.

When the current pot bottom temperature is determined to be in a steady state, timing the current state to obtain a second current duration;

Acquiring a plurality of continuous current pan bottom temperatures detected by the temperature detection module 10 in a preset time period after the stove 100 is protected against dry combustion so as to determine a current pan bottom temperature rise value;

Returning to the step of obtaining a plurality of continuous historical pan bottom temperatures detected by the temperature detection module 10 in a second preset time period before the current moment when the second current duration is longer than the set time or the current pan bottom temperature rise value is smaller than the set pan bottom temperature rise value so as to redetermine the steady-state temperature, wherein the set pan bottom temperature rise value is smaller than the pan bottom steady-state temperature difference value;

when the steady-state temperature is smaller than the first set temperature, the dry burning prevention judgment is not carried out;

When the steady-state temperature is larger than the first set temperature and smaller than the second set temperature, taking the preset dry-burning prevention temperature threshold as the current dry-burning prevention temperature threshold;

When the steady-state temperature is greater than the second set temperature, adding a fixed temperature increment on the basis of the steady-state temperature to obtain a current dry-burning prevention temperature threshold;

when the steady-state temperature is larger than the first set temperature and smaller than the second set temperature, the first dry-burning prevention time threshold is used as the current dry-burning prevention temperature threshold;

When the steady-state temperature is greater than the second set temperature, taking the second dry-burning prevention time threshold as the current dry-burning prevention temperature threshold;

The first set temperature is smaller than the second set temperature, and the first dry burning prevention time threshold is larger than the second dry burning prevention time threshold.

Specifically, after determining that the current bottom temperature is in a steady state according to Δt < <Δt1, starting timing to obtain a second current duration T2 (the second current duration is the duration of the current bottom temperature in the steady state). In the timing process, if the current temperature of the pan bottom changes so that DeltaT is not less than DeltaT 1, the timing is cleared.

The set time is denoted by T _s, in the first case, if T2> T _s, it is indicated that the current steady state has continued for a longer time, and the step of obtaining the continuous plurality of historical pan bottom temperatures detected by the temperature detection module 10 in the second predetermined period of time before the current time is needed to be returned to redetermine the steady state temperature, and then the variable dry-fire prevention temperature threshold T _a is updated, so as to obtain the current dry-fire prevention temperature threshold.

This solution mainly allows for cooking scenarios where the temperature rise is slower when heated by a small fire. When the temperature is low in heating with small fire, according to the calculation mode of 'when 100< T _av <160; when T _off＝T_av+100;t_off =10 seconds', T _off is about 260 ℃ at most, but when the temperature of the bottom of the pot is not so high, timing can not be started, and further, the dry burning prevention protection can not be triggered. Then even if the low temperature continues to be higher than 60 minutes, after the water is burnt out, the pot is continuously heated by small fire, so that the temperature of the pot slowly rises, and the protection against dry burning cannot be triggered even if the pot is actually dry-burned.

At this time, the steady-state temperature T _av is redetermined, and the manner of updating the variable dry-fire prevention temperature threshold T _off is exemplified as follows:

When 100< T _av <160, then T _off＝220;t_off = 30 seconds;

When T _av >160, then T _off＝T_av+20;t_off = 20 seconds.

Therefore, the maximum value which can be reached by the variable dry-fire-prevention temperature threshold can be reduced during small fire heating, so that timing can be triggered according to actual conditions during small fire heating, and further dry-fire-prevention protection is triggered. When T _av is less than 100, the bottom temperature is low, and there is no risk of dry burning, no dry burning prevention judgment is performed, that is, the subsequent steps of determining the steady-state temperature and controlling the stove 100 to perform dry burning prevention protection are not required.

In the second case, after the stove 100 performs the dry-fire protection, according to the fact that the current temperature rise value of the bottom of the pan within 30 seconds after the dry-fire protection is smaller than the set temperature rise value (for example, 6 ℃), it is indicated that the stove has reentered the steady state after the dry-fire protection, and the step of obtaining a plurality of continuous historical bottom of the pan temperatures detected by the temperature detection module 10 in the second preset time period of the current time is required to be returned to determine the steady state temperature again, so as to update the variable dry-fire protection temperature threshold T _off.

At this time, the steady-state temperature T _av is redetermined, and the variable dry-fire prevention temperature threshold T _off is updated in the manner described in the foregoing S901 to S903.

when the current dry-burning prevention temperature threshold value obtained through adjustment is larger than the preset dry-burning prevention maximum temperature, taking the preset dry-burning prevention maximum temperature as the current dry-burning prevention temperature threshold value;

when the current dry-burning prevention temperature threshold value obtained through adjustment is smaller than the preset dry-burning prevention minimum temperature, the preset dry-burning prevention minimum temperature is used as the current dry-burning prevention temperature threshold value.

Specifically, the stove 100 stores a preset dry-fire prevention maximum temperature T _S2 and a preset dry-fire prevention minimum temperature T _S1. The variable dry burning prevention temperature threshold T _off obtained by the adjustment in the above manner needs to satisfy the condition T _S2≥T_off≥T_S1. In the case of T _off＞T_S2, T _S2 is defined as T _off, and in the case of T _off＜T_S1, T _S1 is defined as T _off. In this way, the variable dry-fire prevention temperature threshold T _off is prevented from being too high, so that the dry-fire prevention protection cannot be triggered, or the variable dry-fire prevention temperature threshold T _off is prevented from being too low, so that the dry-fire prevention protection is prevented from being triggered by mistake.

In certain embodiments, the cooktop 100 is communicatively connected to a range 200. In the process of timing the current state, the dry-burning prevention control method further comprises the following steps:

when the current pan bottom temperature difference value is larger than the pan bottom fluctuation temperature difference value, determining that the current pan bottom temperature is in a fluctuation state, wherein the pan bottom fluctuation temperature difference value is larger than the pan bottom steady-state temperature difference value;

when the current bottom temperature at the current moment is smaller than the average temperature of the current bottom, determining that the current bottom temperature is in a fluctuation state;

acquiring a first current bottom average temperature corresponding to a preset number of current bottom temperatures adjacent to the current bottom temperature at the current moment in the current bottom temperatures;

Acquiring a second current pan bottom average temperature corresponding to a preset current pan bottom temperature at an intermediate time in the plurality of current pan bottom temperatures;

when the average temperature of the first current pan bottom is smaller than the average temperature of the second current pan bottom, determining that the current pan bottom temperature is in a fluctuation state;

when the current pan bottom temperature is determined to be in a fluctuation state, controlling the smoke machine 200 to operate in a high grade;

and when the current bottom temperature is in a fluctuation state, resetting the timing.

Specifically, in timing the current state, there may be the following cases:

(1) The difference in the fluctuation temperature of the pan bottom is denoted as DeltaT 2, wherein DeltaT 2> DeltaT1. If the current pan bottom temperature difference is larger than the pan bottom fluctuation temperature difference, namely delta T > -delta T2, determining that the current pan bottom temperature is in a fluctuation state. In one example, Δt2=15 ℃, then at 30 seconds, the current bottom temperature difference between the current bottom maximum temperature and the current bottom minimum temperature is greater than 15 ℃, indicating that the current bottom temperature is in a fluctuating state.

(2) The current bottom temperature at the current moment is smaller than the average temperature of the current bottom, namelyThen the current bottom temperature is determined to be in a fluctuating state.

(3) Taking a predetermined number of 5 as an example. Acquiring 5 current pan bottom temperatures adjacent to the current moment in 30 seconds, namely T ₂₆、T₂₇、T₂₈、T₂₉、T₃₀, and determining the average temperature of the first current pan bottom according to T ₂₆、T₂₇、T₂₈、T₂₉、T₃₀, namelyAcquiring 5 current pan bottom temperatures at the middle time within 30 seconds, namely T ₁₃、T₁₄、T₁₅、T₁₆、T₁₇, and determining the average temperature of the second current pan bottom according to T ₁₃、T₁₄、T₁₅、T₁₆、T₁₇, namelyIf it isThen the current bottom temperature is determined to be in a fluctuating state.

If any one or more of the above three conditions are met, it indicates that the current bottom temperature is in a fluctuating state, and at this time, the user may stir-fry or add cold water, food materials, etc., the stir-fry will cause a large amount of oil smoke, and the cold water and food materials will generate a large amount of water vapor, both of which can control the smoke machine 200 to operate in a high-grade state, so as to rapidly remove the oil smoke or the water vapor.

In addition, if the user may stir-fry or add cold water or food, there is a manual operation. At this time, the user has a clear control demand on the fire power. For example, a user may want to get a burnt taste when cooking a dish, and may need to keep a high heat power for cooking. Then the operation of the user needs to be preferentially met, the risk of dry burning does not exist by default, and the timing is cleared to avoid interference with the cooking process of the user and influence on the taste and quality of dishes.

Further, a weight sensor may be provided in the stove 100 to detect the weight of the food material in the pan, and by monitoring the weight change, it is possible to further distinguish whether the pan is stir-fried or cold water or food material is added. In general, the total weight of the food is obviously increased after cold water and food materials are added, but the weight of the food is not obviously changed in the simple stir-frying process, and the food may slightly fluctuate or decrease. The smoke machine 200 can be controlled to run in a high-grade mode to accurately remove the oil smoke under the condition that the stir-frying is determined or the cold water and the food materials are added, and the timing is cleared to accurately control the dry burning prevention under the condition that the materials such as the cold water and the food materials are determined.

In some embodiments, in the process of timing the current state, the dry-fire prevention control method further includes:

Acquiring a pot placement state on the cooker 100;

when no cookware is placed on the cooker 100, the timing is cleared.

Specifically, if it is detected that no pot is placed on the stove 100 (e.g., the user removes the pot from the stove 100) during the timing process, and at this time, no risk of dry burning of the pot exists, the timing is cleared, so as to avoid false triggering of the dry burning protection caused by invalid timing.

Acquiring the current fire power of the cooker 100;

when the current fire is adjusted, the timer is cleared.

Specifically, if it is detected that the current fire of the hob 100 is adjusted during the timing, the timing is cleared. On the one hand, when the current fire is adjusted, the judgment logic determined based on the original fire may have failed, and thus it is necessary to reset the timer and to re-determine the judgment logic based on the new fire. On the other hand, after the user adjusts the current fire, for example, the current fire is adjusted from big fire to small fire or from small fire to big fire, if the timing is not cleared, the dry burning protection is triggered by mistake possibly due to phase mismatch.

The current fire power is adjusted, which means a case of manually adjusting the fire power, for example, manually adjusting the fire power by a mechanical knob 90 or a key of the stove 100. In the case where the human is not intervening, if accidental fluctuation or the like occurs in the fire of the stove 100, the current fire is not adjusted.

In the embodiment of the present application, the detection of the current fire of the stove 100 can be achieved through the fire detection module 80, the mechanical knob 90 and the potentiometer 110, which are not described herein.

acquiring the change condition of the current pan bottom temperature;

When the current bottom temperature is reduced and the reduction amplitude exceeds the preset amplitude, the timing is cleared.

Specifically, if the current bottom temperature is detected to be reduced in the timing process, and the reduction amplitude in the preset time period exceeds the preset amplitude, the timing is cleared. In one example, the predetermined amplitude may be 20 ℃. It will be appreciated that a sudden drop in temperature generally means an interruption or change in stage of cooking activity, for example, a user adding cold water to the pan (e.g., adding water when cooking a noodles) or pouring cold food (e.g., adding vegetables when cooking a dish), etc., the original timing logic may fail. At this time, the timing is cleared, and the timing is re-timed, so that the false triggering of the dry burning prevention protection can be avoided.

Fig. 10 is a schematic circuit diagram of a temperature detection module 10 according to some embodiments of the present application.

Referring to fig. 1 and 9, in the embodiment of the application, the stove 100 includes a first control module 30, a temperature detection module 10, an electromagnetic valve control module and an electromagnetic valve, wherein the first control module 30 can be driven by an MCU monolithic chip, a circuit of the temperature detection module 10 is composed of a negative temperature coefficient thermistor NTC and a variable resistor R, a capacitor C1 and a capacitor C2, the negative temperature coefficient thermistor NTC is connected in series with the variable resistor R, the variable resistor R is connected with the first control module 30, the electromagnetic valve control module is connected with the first control module 30 and the electromagnetic valve, and the negative temperature coefficient thermistor NTC is directly contacted with a pan bottom when the cooker is placed on the stove 100. The dry heating prevention control method comprises the steps that the first control module 30 detects the voltage V at the variable resistor R, adjusts the size of the variable resistor R according to the voltage V value change at the variable resistor R, calculates the resistance Rt of the negative temperature coefficient thermistor NTC according to the variable resistor R and the voltage V value at the variable resistor R, and calculates the pot bottom temperature T according to the resistance Rt of the negative temperature coefficient thermistor NTC. When it is determined that the cooking appliance 100 is in the dry combustion state based on T, the first control module 30 causes the solenoid valve control module to disconnect the solenoid valve.

In the embodiment of the present application, the input voltage of the series circuit formed by the negative temperature coefficient thermistor NTC and the variable resistor R is Vcc, the resistance value of the negative temperature coefficient thermistor NTC is Rt, the voltage v=vcc×r/(r+rt) at the variable resistor R, and the resistance value rt= [ (Vcc-V)/V ] ×r of the negative temperature coefficient thermistor NTC. When the cooker is placed on the cooker 100, the negative temperature coefficient thermistor NTC is directly contacted with the cooker bottom, the temperature of the negative temperature coefficient thermistor NTC is the cooker bottom temperature, the first control module 30 calculates the cooker bottom temperature T according to the corresponding relation between Rt and the temperature value calculated by Rt= [ (Vcc-V)/V ]. R, the cooker bottom temperature T can be calculated according to the calculated Rt value, and when the cooker 100 is judged to be in a dry burning state based on T, the first control module 30 controls the electromagnetic valve control module to disconnect the electromagnetic valve, and the cooker 100 is closed.

The resistance Rt of the negative temperature coefficient thermistor NTC decreases with increasing bottom temperature T. According to the resistance temperature characteristic table of the negative temperature coefficient thermistor NTC, the resistance Rt of the negative temperature coefficient thermistor NTC is between 233KΩ -310KΩ when the temperature of the pan bottom is 25 degrees, the resistance Rt of the negative temperature coefficient thermistor NTC is between 80KΩ -101KΩ when the temperature of the pan bottom is 50 degrees, the resistance Rt of the negative temperature coefficient thermistor NTC is between 45KΩ -55KΩ when the temperature of the pan bottom is 65 degrees, the resistance Rt of the negative temperature coefficient thermistor NTC is between 26KΩ -32KΩ when the temperature of the pan bottom is 80 degrees, the resistance Rt of the negative temperature coefficient thermistor NTC is between 13.5KΩ -16KΩ when the temperature of the pan bottom is 100 degrees, the resistance Rt of the negative temperature coefficient thermistor NTC is between 3.3KΩ -3.7KΩ when the temperature of the pan bottom is 200 degrees, the resistance Rt of the negative temperature coefficient thermistor NTC is between 1.07KΩ -1.14KΩ when the temperature of the pan bottom is 100 degrees, the resistance Rt of the negative temperature coefficient thermistor NTC is between 0.4KΩ -0.45KΩ when the bottom temperature is 250 DEG, between 0.18KΩ -0.21KΩ when the bottom temperature is 300 DEG, between 0.09KΩ -0.11KΩ when the bottom temperature is 350 DEG, between 13.5KΩ when the bottom temperature is raised from 25 DEG to 100 DEG, and between 1.07KΩ when the bottom temperature is raised from 100 DEG to 200 DEG, the multiple of the negative temperature coefficient thermistor NTC reduction is not greatly different from the multiple of the reduction at 100 DEG to 200 DEG, however, if the R value is unchanged, if the R value is too small, the V value at the R position is very small at the initial stage of heating the bottom of the pan, and when the resistance Rt of the negative temperature coefficient thermistor NTC is changed, the V value is small, so that it is difficult to accurately detect the temperature change of the bottom of the pan, and when the R value is too large, the V value at the R position is very large after the temperature of the bottom of the pan is raised to 200 degrees, the influence of the resistance Rt change of the negative temperature coefficient thermistor NTC on the V value is not great, and the temperature change of the bottom of the pan is difficult to detect.

In the embodiment of the application, a variable resistor R with a variable resistance value is connected in series in a circuit of a negative temperature coefficient thermistor NTC, when the temperature of a pot bottom is relatively low, the resistance value of the variable resistor R is in a high resistance state, the voltage V value of the variable resistor R in the circuit is detectable, when the resistance Rt of the negative temperature coefficient thermistor NTC changes, the voltage V at the variable resistor R is definitely influenced, the voltage change at the variable resistor R is obvious, when the temperature of the pot bottom is relatively high, the resistance Rt of the negative temperature coefficient thermistor NTC becomes very small, the variable resistor R is in a low resistance state, when the resistance of the negative temperature coefficient thermistor NTC changes, the voltage V at the variable resistor R still is obviously changed, the first control module 30 reversely pushes the resistance value of the resistance Rt of the negative temperature coefficient thermistor NTC by detecting the voltage V at the variable resistor R, and searches a resistance temperature characteristic table corresponding to the resistance value, and the first control module 30 determines that the temperature range is in a dry state based on the electromagnetic valve 100, and the first control module 100 is controlled to cut off.

In the embodiment of the application, when the pan bottom is in a temperature rising state, the first control module 30 reduces the resistance value of the variable resistor R according to the voltage V value at the variable resistor R, and when the pan bottom is in a temperature reducing state, the first control module 30 increases the resistance value of the variable resistor R according to the voltage V value at the variable resistor R.

V=Vcc R/(R+Rt), when the pot bottom is heated, the resistance Rt of the negative temperature coefficient thermistor NTC is in a reduced state, the first control module 30 reduces the resistance of the variable resistor R, the voltage at the position of the variable resistor R is prevented from being overlarge, the V value can be obviously changed in the process of reducing the resistance Rt of the negative temperature coefficient thermistor NTC, the first control module 30 timely and reversely pushes out the resistance of the resistance Rt of the negative temperature coefficient thermistor NTC, the current temperature of the pot bottom is judged, the pot bottom is prevented from being dry-burned, when the pot bottom is cooled, the resistance Rt of the negative temperature coefficient thermistor NTC is in an increased state, the first control module 30 increases the resistance of the variable resistor R, the voltage at the position of the variable resistor R is prevented from being excessively small, the voltage V value at the position of the negative temperature coefficient thermistor NTC can be obviously changed in the process of increasing, the first control module 30 timely and reversely pushes out the resistance of the resistance Rc of the negative temperature coefficient thermistor NTC, and judges the current temperature of the pot bottom is prevented from being continuously closed when the pot bottom is cooled, and the current temperature of the electromagnetic valve is prevented from being continuously leaked.

In the embodiment of the application, the variable resistor R is composed of resistors R1 and R2, R1 and R2 are respectively connected with the MCU chip pins IO1 and io2, the resistor RL is always connected in series with the negative temperature coefficient thermistor NTC, the resistor RL is connected with the MCU chip pin ad_temp, the voltage at the junction of the MCU chip pin ad_temp and the resistor RL is V at the resistor RL, the MCU chip pin ad_temp can convert the detected physical voltage signal V into a digital signal representing a temperature value, the first control module 3030 can sequentially connect the resistors R1 and R2 to the resistor RL in parallel by configuring the MCU chip pins IO1 and io2, or sequentially disconnect Rm. from the R2 and R1, for example, the input of the resistor R1 into the resistor RL is low-level mode, and the temperature of the resistor R1 is not higher than the temperature-drop state of the resistor RL, and the first control module 3030 can be controlled to be in a first control state of the resistor R1 and R2, or the first control module 3030 can be in parallel with the resistor RL 1 and the second control module when the temperature drop state of the resistor RL is higher than the first control module is not higher than or lower than the second control module is in the first control module and the temperature drop state of the resistor R1 and the resistor R2 is higher than the first control module is in the first state of the temperature drop state of the resistor R1 and the resistor R2.

The resistor RL is always connected in series with the negative temperature coefficient thermistor NTC, and the resistors R1, R2. Taking a heating pan bottom as an example, at the initial stage of pan bottom heating, a series circuit is formed by a resistor RL and a negative temperature coefficient thermistor NTC, at the moment, R=RL, V=Vcc is larger at low temperature because the resistance value Rt of the negative temperature coefficient thermistor NTC is larger at low temperature, taking 25 DEG as an example, the range of Rt is between 233KΩ and 310KΩ, the intermediate value 280KΩ is taken, the resistance value of the RL is at least about 50KΩ, the voltage V at the variable resistor R can be about Vcc/7, when the temperature of the pan bottom is raised to about 65 ℃, the voltage V at the RL can be equal to the Rt bisected voltage, when the Rt is changed, the change of the voltage V at the variable resistor R is obvious, when the temperature of the pan bottom is raised to about 100 ℃, the resistance of the negative temperature coefficient thermistor NTC is between 13.5KΩ and 16KΩ, the intermediate value is taken at the moment, the voltage V at the variable resistor R is about 3/4 of Vcc, the first control module is at the moment, the voltage V at the variable resistor R is about 30, the variable resistor R1 is still connected with the current temperature of the resistor R1, the resistance value of the resistance R1 is still larger than the current temperature of the resistance R1, the resistance is still smaller than the current temperature of the resistance R1, and the resistance value of the resistance R1 is still can be equal to 150 ℃ when the temperature of the resistance is still is larger than the current temperature of the variable resistor R1, the resistance Rt of the negative temperature coefficient thermistor NTC is between 3.3KΩ and 3.7KΩ, the intermediate value is taken to be 3.5KΩ, at this time, the first control module 30 can continuously incorporate the resistor R2 into the circuit, after being connected into the resistor R2 in parallel, R=RL+R1+R2+R2+RL+R1, the resistance value of the variable resistor R is reduced, the resistance value is not too much higher than the resistance Rt of the current negative temperature coefficient thermistor NTC, when the resistance Rt of the negative temperature coefficient thermistor NTC changes, the voltage V at the variable resistor R still changes obviously, when the temperature of the bottom of the pot is 200 ℃, the resistance V at the variable resistor R is still between 1.07KΩ and 1.14KΩ, at this time, the first control module 30 can continuously incorporate the resistor R3 into the circuit, the resistance value of the variable resistor R is continuously reduced, and so on until Rm is integrated into the circuit, the resistance value of the variable resistor NTC is ensured, when the resistance value of the negative temperature coefficient thermistor NTC changes, the voltage Rt at the bottom of the pot is controlled, the temperature of the variable resistor Rt is obviously changed, and the bottom of the negative temperature coefficient thermistor NTC is prevented from changing, and the bottom of the pot is accurately judged. After the resistor Rm is integrated into the circuit, the resistance value of the variable resistor R is minimum, and when only the resistor RL is integrated into the circuit, the resistance value of the variable resistor R is maximum.

In the embodiment of the present application, the first control module 30 stores a resistance temperature characteristic table of the negative temperature coefficient thermistor NTC, when the resistance temperature characteristic table is applied to the stove 100, the negative temperature coefficient thermistor NTC directly contacts with the pan bottom, and at each temperature value of the pan bottom, the negative temperature coefficient thermistor NTC has a resistance range corresponding to the resistance range, and the first control module 30 calculates the resistance value Rt of the negative temperature coefficient thermistor NTC according to the detected voltage V at the variable resistor R, and determines the pan bottom temperature according to the range of the resistance value Rt.

The first control module 30 can calculate the resistance Rt of the negative temperature coefficient thermistor NTC according to the voltage value at the variable resistor R, and then infer the bottom temperature according to the stored resistance temperature characteristic table of the negative temperature coefficient thermistor NTC, so that the response to the bottom temperature is quick, and particularly when the bottom temperature is quickly increased, the electromagnetic valve control module can timely disconnect the electromagnetic valve.

In the embodiment of the application, the input voltage of a series circuit formed by the negative temperature coefficient thermistor NTC and the variable resistor R is Vcc, the voltage V at the variable resistor R=Vcc×R/(R+Rt), the first control module 30 adjusts the variable resistor R in such a way that when the temperature of the pot bottom is raised, the voltage V (1-10%) at the variable resistor R is Vcc/2 and T is greater than 60 degrees, the first control module 30 reduces the resistance value of the variable resistor R, and when the temperature of the pot bottom is lowered, the voltage V < (1+10%) at the variable resistor R is Vcc/2 and T is greater than 60, and the first control module 30 increases the resistance value of the variable resistor R.

Taking the temperature rising of the pan bottom as an example, when the temperature rising of the pan bottom is needed, when the temperature of the pan bottom is within 60 ℃, rt is connected with RL in series, in the process of the temperature rising, rt is gradually reduced, the voltage of the RL part is gradually increased, when the RL is set to 47KΩ, the resistance value of the resistance Rt of the negative temperature coefficient thermistor NTC is between 53KΩ and 67KΩ when the temperature of the pan bottom reaches 60 ℃, the average value is 60KΩ, at this time, the voltage V=Vcc×47/(47+60) =0.44 Vcc at the moment, along with the temperature rising of the pan bottom, the voltage V at the resistance RL is continuously increased, the resistance value of the resistance of the negative temperature coefficient thermistor NTC is between 41KΩ and 52KΩ when the temperature rising of the pan bottom is 67 ℃, the voltage at the moment is close to Vcc/2, the resistance value of the resistance Rt of the negative temperature coefficient thermistor NTC is changed to be small, the resistance value of the resistance at the resistance RL is controlled to be obviously reduced, and the resistance value of the resistance Rt at the temperature of the resistance Rt is obviously changed to be 30% when the resistance value of the resistance Rt is controlled to be smaller than the resistance value of the resistance Rt 1.

When the temperature is reduced, the resistor R is to be increased in advance, and in the process of reducing the temperature of the pan bottom, the resistance value of the resistor Rt of the negative temperature coefficient thermistor NTC starts to be increased, when the voltage V < (1+10%)) at the variable resistor R is Vcc/2, the first control module 30 starts to disconnect the smallest one of the resistors connected in parallel with the resistor RL from the circuit, and in the process of reducing the temperature of the pan bottom, every time the voltage V < (1+10%)) at the variable resistor R is Vcc/2, the resistor with the smallest current resistance value is disconnected from the circuit, so that the resistance value of the variable resistor R is increased, and the voltage V at the variable resistor R is obviously changed due to the change of the resistance value of the resistor Rt of the negative temperature coefficient thermistor NTC.

In the embodiment of the present application, the circuit of the temperature detection module 10 further includes a protection resistor Rx, and the protection resistor Rx is connected to the MCU monolithic chip pin ad_temp.

The pin AD_Temp is connected with the MCU singlechip chip and the current input end of the resistor RL, and the current of the input end of the resistor RL flows into the first control module 30 through the protection resistor Rx, so that the first control module 30 can be prevented from being burnt.

In practice, the resistor RL is connected in parallel with the protection resistor Rx, and the resistance value of the resistor Rt connected in series with the negative temperature coefficient thermistor NTC is the resistance value of the resistor RL connected in parallel with the protection resistor Rx, and the resistance value is fixed.

In the embodiment of the application, the electromagnetic valve control module comprises a valve opening circuit, the valve opening circuit is connected with the MCU chip pin IO4, when the stove 100 is started, the valve opening circuit is connected with the MCU chip pin IO4, the valve closing circuit is disconnected with the MCU chip pin, the first control module 30 supplies power for the valve opening circuit to enable the electromagnetic valve to be in an open state, and when the stove 100 is closed, the valve opening circuit is disconnected with the MCU chip pin.

When the control device is applied to the kitchen range 100, when a user fires through a switch valve, the electromagnetic valve is opened, then the first control module 30 supplies power to the valve opening circuit to enable the electromagnetic valve to be in an opened state, and when the first control module 30 detects that the kitchen range 100 is dry-burned, the first control module 30 disconnects the valve opening circuit from a chip pin of the MCU singlechip to enable the electromagnetic valve to be closed.

In the embodiment of the application, the stove 100 further comprises a thermocouple module, the thermocouple module is connected with the temperature detection module 10 in series, the electromagnetic valve control module further comprises a valve closing circuit, the valve closing circuit is provided with an input voltage Vcc, the valve closing circuit is connected with the MCU singlechip chip pin IO3, the thermocouple module is connected with the electromagnetic valve and the valve closing circuit, when the stove 100 is started, the thermocouple module supplies power to the electromagnetic valve, after the stove 100 burns and heats the thermocouple module, the voltage at the thermocouple module is formed and supplies power to the electromagnetic valve, the valve opening circuit is disconnected with the MCU singlechip chip pin IO3, when the stove 100 is closed, the valve closing circuit is connected with the MCU singlechip chip pin IO3, the input voltage Vcc at the valve closing circuit is larger than the voltage formed at the position of the thermocouple module, and current flows to the thermocouple through the valve closing circuit, the electromagnetic valve is disconnected, and the stove 100 is closed.

When the valve closing circuit is applied to the kitchen range 100, the valve closing circuit is disconnected with the MCU chip pin IO3 and the valve opening circuit is disconnected with the MCU chip pin IO4 when the kitchen range 100 is in a shutdown state. When a user performs a firing operation through a switch valve, the electromagnetic valve is opened, the valve opening circuit is connected with an MCU singlechip chip pin IO4, the MCU singlechip chip supplies power to the valve opening circuit to enable the electromagnetic valve to be kept in an open state, after the stove 100 burns for a period of time, a thermocouple of the thermocouple module is heated, then voltage is formed at the thermocouple, current starts to flow to the electromagnetic valve through the thermocouple, then flows to the valve opening circuit through the electromagnetic valve, the valve opening circuit is disconnected with the MCU singlechip chip pin IO4, the thermocouple supplies power to the electromagnetic valve to enable the electromagnetic valve to be kept in an open state; when the first control module 30 detects that the stove 100 is dry-burned, the valve closing circuit is connected with the MCU singlechip chip pin IO3, the input voltage Vcc at the valve closing circuit is larger than the voltage formed at the thermocouple module, the current flows to the thermocouple through the valve closing circuit, the electromagnetic valve is disconnected, and the stove 100 is closed.

It should be noted that, in the above schemes regarding numerical value judgment, some schemes give control logic of greater than the case and less than the case, and in the case where the control logic of equal to the case is not described, the control logic of greater than the case or less than the case may be selected according to the actual case, which is not limited herein.

The dry combustion control device and the smoke range linkage control device according to the embodiment of the present application are applied to the cooker 100, corresponding to the dry combustion control method and the smoke range linkage control method described above. The dry-burning prevention control device and the smoke cooker linkage control device can be configured with an acquisition module, a timing module 20, a judging module, a determining module, a control module, an adjusting module and the like according to requirements, so as to correspondingly realize the acquisition step, the timing step, the judging step, the determining step, the control step, the adjusting step and the like in the dry-burning prevention control method and the smoke cooker linkage control method.

The explanation of each control method in the above-described embodiment is equally applicable to each control device in the embodiment of the present application, and will not be explained here.

The control system of an embodiment of the present application includes one or more processors and a memory, the memory storing a computer program. When the computer program is executed by a processor, the control method according to any of the above embodiments is realized.

The smoke stove linkage control system is used for realizing the smoke stove linkage control method.

The explanation of each control method in the above-described embodiment is equally applicable to each control system according to the embodiment of the present application, and will not be explained here.

The computer-readable storage medium of the embodiment of the present application has a computer program stored thereon. When the program is executed by the processor, the dry combustion control method according to any one of the embodiments is realized. For example, the above-described dry combustion control method and the smoke range linkage control method are realized.

The explanation of each control method in the foregoing embodiment is equally applicable to the computer-readable storage medium of the embodiment of the present application, and will not be explained here.

In the description of the present specification, a description referring to terms "one embodiment," "some embodiments," "examples," "specific examples," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present application. In this specification, schematic representations of the above terms are not necessarily directed to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, the different embodiments or examples described in this specification and the features of the different embodiments or examples may be combined and combined by those skilled in the art without contradiction.

Any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing specific logical functions or steps of the process, and further implementations are included within the scope of the preferred embodiment of the present application in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the present application.

Logic and/or steps represented in the flowcharts or otherwise described herein, e.g., a ordered listing of executable instructions for implementing logical functions, can be embodied in any computer-readable storage medium for use by or in connection with an instruction execution system, apparatus, or device, such as a computer-based system, processor-containing system, or other system that can fetch the instructions from the instruction execution system, apparatus, or device and execute the instructions. For the purposes of this description, a computer-readable storage medium can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable storage medium would include an electrical connection (an electronic device) having one or more wires, a portable computer diskette (a magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). In addition, the computer-readable storage medium may even be paper or other suitable medium upon which the program is printed, as the program may be electronically captured, via, for instance, optical scanning of the paper or other medium, then compiled, interpreted, or otherwise processed in a suitable manner, if necessary, and then stored in a computer memory.

It is to be understood that portions of the present application may be implemented in hardware, software, firmware, or a combination thereof. In the above-described embodiments, the various steps or methods may be implemented in software or firmware stored in a memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, may be implemented using any one or combination of techniques known in the art, discrete logic circuits with logic gates for implementing logic functions on data signals, application specific integrated circuits with appropriate combinational logic gates, programmable Gate Arrays (PGAs), field Programmable Gate Arrays (FPGAs), and the like.

Those of ordinary skill in the art will appreciate that all or a portion of the steps carried out in the method of the above-described embodiments may be implemented by a program to instruct related hardware, where the program may be stored in a computer readable storage medium, and where the program, when executed, includes one or a combination of the steps of the method embodiments. In addition, each functional unit in the embodiments of the present application may be integrated in one processing module, or each unit may exist alone physically, or two or more units may be integrated in one module. The integrated modules may be implemented in hardware or in software functional modules. The integrated modules may also be stored in a computer readable storage medium if implemented in the form of software functional modules and sold or used as a stand-alone product. The above-mentioned storage medium may be a read-only memory, a magnetic disk or an optical disk, or the like.

Although embodiments of the present application have been shown and described above, it will be understood that the above embodiments are illustrative and not to be construed as limiting the application, and that variations, modifications, alternatives and variations may be made to the above embodiments by those skilled in the art within the scope of the application, which is defined by the claims and their equivalents.

Claims

1. The dry burning prevention control method based on the dynamic temperature adjustment of the protection point is characterized by being applied to a kitchen range and comprising the following steps of:

2. The dry-fire prevention control method of claim 1, wherein the determining a first target adjustment value for a dry-fire prevention temperature threshold for the cooktop based on the current location information comprises:

determining at least one of the current gas pressure of the cooker and the current eating habit of the user corresponding to the cooker based on the current position information;

and determining the first target adjustment value based on at least one of the current gas pressure and the current eating habits of the user corresponding to the kitchen range.

3. The dry burn prevention control method of claim 2, wherein the determining the first target adjustment value based on at least one of the current gas pressure and a current eating habit of a user corresponding to the cooktop comprises:

taking the product of the current gas pressure and a current adjustment parameter as the first target adjustment value, wherein the current adjustment parameter and the current gas pressure are in positive correlation;

or determining a current cooking demand temperature corresponding to the kitchen range based on the current eating habit, and determining the first target adjustment value based on the current cooking demand temperature;

Or taking the product of the current gas pressure and the current adjustment parameter as a second target adjustment value, determining the current cooking demand temperature corresponding to the kitchen range based on the current eating habit, determining a third target adjustment value based on the current cooking demand temperature, and determining the first target adjustment value based on the second target adjustment value and the third target adjustment value.

4. The dry-fire prevention control method of claim 1, wherein after the obtaining the current dry-fire prevention temperature threshold of the cooktop, before the controlling the cooktop to perform dry-fire prevention protection based on the current bottom temperature of the cooktop and the target dry-fire prevention temperature threshold, the dry-fire prevention control method further comprises:

Acquiring a historical firepower range corresponding to the stove in a first preset time period at the current moment;

determining a second target adjustment value of an anti-dry heating temperature threshold of the stove based on the historical firepower range;

and determining the target dry-fire prevention temperature threshold based on the current dry-fire prevention temperature threshold and the second target adjustment value.

5. The dry fire prevention control method of claim 4 wherein the historical fire range is divided into a first fire range and a second fire range, the fire value of the first fire range being less than the fire value of the second fire range, the determining a second target adjustment value for the dry fire prevention temperature threshold of the cooktop based on the historical fire range comprising:

or determining that the second target adjustment value is a positive value in the case where the historical thermal power range is the second thermal power range;

The determining the target dry-fire prevention temperature threshold based on the current dry-fire prevention temperature threshold and the second target adjustment value includes:

adding the current dry-heating prevention temperature threshold value and the second target adjustment value to obtain the target dry-heating prevention temperature threshold value;

the obtaining the historical firepower range corresponding to the stove in the first preset time period of the current moment comprises the following steps:

Acquiring a first duration of time when the fire value of the stove in the first pre-preset time period is smaller than a preset fire value, and a second duration of time when the fire value is larger than or equal to the preset fire value;

determining that the historical fire range is a first fire range under the condition that the first time period is longer than the second time period;

Or determining that the historical fire range is a second fire range if the first time period is less than or equal to the second time period.

6. The dry burn prevention control method of any of claims 1-5, wherein the determining a target dry burn prevention temperature threshold for the cooktop based on the current dry burn prevention temperature threshold and the first target adjustment value comprises:

Adding the current dry-heating prevention temperature threshold value and the first target adjustment value to obtain the target dry-heating prevention temperature threshold value;

The controlling the stove to perform the dry burning prevention protection based on the current pan bottom temperature of the stove and the target dry burning prevention temperature threshold comprises the following steps:

Under the condition that the current pan bottom temperature is larger than the target dry-burning prevention temperature threshold value, timing the current state of the kitchen range to obtain a first current duration;

And under the condition that the first current duration time is larger than a target dry burning prevention duration time threshold value, controlling the stove to perform dry burning prevention protection, wherein the target dry burning prevention duration time threshold value is determined based on the current position information and the current dry burning prevention duration time threshold value of the stove.

7. The dry-fire prevention control method of any one of claims 1-5, wherein the obtaining a current dry-fire prevention temperature threshold for the cooktop comprises:

acquiring a plurality of continuous historical pan bottom temperatures of the cooker in a second preset time period of the current moment;

Determining a current steady-state temperature of the cooktop based on a plurality of the historical pan bottom temperatures;

dynamically adjusting a variable dry-burning prevention temperature threshold of the kitchen range based on the current steady-state temperature to obtain the current dry-burning prevention temperature threshold;

the dry burning prevention control method further comprises the following steps:

acquiring human activity data in a preset area of the cooker;

judging whether the human body leaves the preset area according to the human body activity data;

when the fact that the human body leaves the preset area is determined, the current state of the kitchen range is timed to obtain the current leaving time;

when the current leaving time is longer than the preset time, controlling the stove to start a dry burning prevention detection function;

After the stove starts the dry burning prevention detection function, the method enters the step of acquiring the current dry burning prevention temperature threshold value of the stove and acquiring the current position information of the stove.

8. The utility model provides a prevent dry combustion method controlling means based on protection point temperature dynamic adjustment which characterized in that is applied to cooking utensils, prevent dry combustion method controlling means includes:

9. A dry-fire prevention control system based on dynamic regulation of a protection point temperature, characterized in that the dry-fire prevention control system comprises one or more processors and a memory, the memory storing a computer program, which, when executed by the processor, implements the dry-fire prevention control method of any one of claims 1-7.

10. A computer-readable storage medium having stored thereon a computer program, characterized in that the program, when executed by a processor, implements the dry burn prevention control method according to any one of claims 1 to 7.