CN-122002656-A - Dry heating prevention control method and control device and cooking utensil

Abstract

The invention discloses a dry burning prevention control method, a control device and a cooking utensil, wherein the cooking utensil comprises a pot body substrate, an electromagnetic heating device and a bottom temperature detection device, the pot body comprises a non-magnetic-conductive pot body substrate and a magnetic conduction layer arranged on the inner side of the pot body substrate, the bottom temperature detection device is used for detecting the bottom temperature of a preset bottom position on the outer side of the pot body substrate, the dry burning prevention control method comprises the steps of acquiring the bottom temperature to be a first bottom temperature after receiving a command for starting cooking, controlling the electromagnetic heating device to heat for a first preset time period in a first preset power range, acquiring the bottom temperature to be a second bottom temperature when the first preset time period is ended, and determining that dry burning occurs if the difference value between the second bottom temperature and the first bottom temperature is greater than or equal to a temperature change threshold.

Inventors

• Hu Qiangneng
• LIU JIN

Assignees

• 浙江苏泊尔家电制造有限公司

Dates

Publication Date

20260508

Application Date

20241106

Claims (19)

1. 1. The utility model provides a cooking utensil prevent dry combustion method, cooking utensil includes pot body, electromagnetic heating device and bottom temperature detection device, wherein, the pot body include non-magnetic conduction pot body base member, and set up in the magnetic conduction layer of the inboard of pot body base member, bottom temperature detection device is used for detecting the bottom of a boiler temperature of the outside preset bottom position of pot body base member, its characterized in that, prevent dry combustion method includes: After receiving an instruction for starting cooking, acquiring the bottom temperature as a first bottom temperature; Controlling the electromagnetic heating device to heat for a first preset time period in a first preset power range, and acquiring the pan bottom temperature as a second pan bottom temperature when the first preset time period is over; And if the difference value between the second pan bottom temperature and the first pan bottom temperature is greater than or equal to a temperature change threshold value, determining that dry heating occurs.
2. 2. The dry burn prevention control method of claim 1, further comprising: And determining the temperature change threshold based on the first pan bottom temperature.
3. 3. The dry heating prevention control method of claim 2, wherein the determining the temperature change threshold based on the first pan bottom temperature comprises: Determining an ambient temperature compensation value based on the first pan bottom temperature; And taking the sum of the ambient temperature compensation value and a first preset temperature value as the temperature change threshold.
4. 4. The dry-fire prevention control method of claim 3, wherein the first preset temperature value is 55 ℃ to 65 ℃.
5. 5. The dry heating prevention control method of claim 1, wherein if the difference between the second bottom temperature and the first bottom temperature is greater than or equal to the temperature change threshold and the second bottom temperature is greater than or equal to a first temperature threshold, determining that dry heating is occurring.
6. 6. The dry burn prevention control method of claim 5, further comprising: the first temperature threshold is determined based on the first pan bottom temperature.
7. 7. The dry burn prevention control method of claim 6 wherein said determining said first temperature threshold based on said first pan bottom temperature comprises: Determining an ambient temperature compensation value based on the first pan bottom temperature; and taking the sum of the ambient temperature compensation value and a second preset temperature value as the first temperature threshold value.
8. 8. The dry-fire prevention control method of claim 7, wherein the second preset temperature value is 90 ℃ to 100 ℃.
9. 9. The dry heating prevention control method according to claim 3 or 7, wherein the determining an ambient temperature compensation value based on the first pan bottom temperature comprises: If the first pan bottom temperature is smaller than or equal to a third preset temperature value, determining the ambient temperature compensation value as a first compensation value; If the first pan bottom temperature is larger than the third preset temperature value and smaller than or equal to a fourth preset temperature value, determining that the ambient temperature compensation value is a second compensation value, wherein the fourth preset temperature value is larger than the third preset temperature value, and the second compensation value is larger than the first compensation value; If the first pan bottom temperature is larger than the fourth preset temperature value, determining that the ambient temperature compensation value is a third compensation value, wherein the third compensation value is larger than the second compensation value.
10. 10. The dry heating prevention control method according to claim 9, wherein the third preset temperature value is 3-7 ℃, and/or, The fourth preset temperature value is 23-27 ℃, and/or, The first compensation value is 0.7-1.3 ℃, and/or, The second compensation value is 1.7-2.3 ℃, and/or, The third compensation value is 2.7-3.3 ℃, and/or, The first preset time period is 3-6 minutes, and/or, The first preset power range is 30% -80% of rated power of the electromagnetic heating device.
11. 11. The dry burn prevention control method of claim 5, further comprising: After the first pan bottom temperature of the preset bottom position is obtained, and before the electromagnetic heating device is controlled to heat for a first preset time period in a first preset power range, judging whether the food amount in the pan body reaches a preset amount or not; If the difference value between the second bottom temperature and the first bottom temperature is greater than or equal to the temperature change threshold, the second bottom temperature is greater than or equal to the first temperature threshold, and the food amount in the pot body does not reach the preset amount, determining that dry burning occurs.
12. 12. The dry-fire prevention control method of claim 11, wherein said determining whether the amount of food material in the pan body reaches a preset amount comprises: controlling the electromagnetic heating device to heat for a second preset time period in a second preset power range, and stopping heating, and obtaining that the bottom temperature is a third bottom temperature when the second preset time period is over, wherein the minimum value of the second preset power range is larger than the maximum value of the first preset power range; When the heating stopping time reaches a third preset time, acquiring the temperature of the bottom of the pan as the temperature of a fourth bottom of the pan; if the fourth bottom temperature is higher than the third bottom temperature, determining that the food material amount in the pot body does not reach the preset amount.
13. 13. The dry-fire prevention control method according to claim 12, wherein the second preset time period is 30 seconds to 2 minutes, and/or, The third preset time period is 30 seconds to 2 minutes, and/or, The second preset power range is greater than 80% of the rated power of the electromagnetic heating device and less than or equal to the rated power of the electromagnetic heating device.
14. 14. The dry burn prevention control method of claim 1, further comprising: After the occurrence of dry heating is determined, controlling the electromagnetic heating device to heat in a third preset power range, wherein the maximum value of the third preset power range is smaller than the minimum value of the first preset power range; and controlling the cooking utensil to enter a heat preservation mode when the temperature of the preset bottom position reaches a second temperature threshold value, wherein the second temperature threshold value is larger than a first preset temperature value.
15. 15. The dry combustion control method according to claim 14, wherein, The second temperature threshold is 95-110 ℃, and/or, The maximum value of the third preset power range is less than 30% of the rated power of the electromagnetic heating device.
16. 16. An anti-dry heating control device of a cooking appliance, comprising: A computer-readable storage medium and a processor, the computer-readable storage medium having stored thereon a computer program to be executed by the processor, which when executed by the processor, causes the processor to execute the dry-heating prevention control method of a cooking appliance according to any one of claims 1 to 15.
17. 17. A cooking appliance, comprising: The cooker body comprises a cooker body base body and a magnetic conduction layer arranged on the inner side of the cooker body base body; An electromagnetic heating device; a bottom temperature detecting device for detecting the bottom temperature of the preset bottom position outside the base body of the pot body, and The dry heating preventing control device of a cooking appliance according to claim 16.
18. 18. The cooking device of claim 17, wherein the material of the pot body base is at least one of ceramic, high temperature glass, siloxane, graphite, and/or, The thickness of the pan body matrix is 5mm-10mm, and/or, A first glaze layer is arranged on the inner side of the pot body base body, the magnetic conduction layer is positioned between the pot body base body and the first glaze layer, and/or, The outside of the pot body matrix is provided with a heat preservation layer and a second glaze layer, wherein the heat preservation layer is positioned between the pot body matrix and the second glaze layer and/or, The magnetic conductive layer is arranged on the inner side of the pot body base body by adopting a meltallizing process.
19. 19. The cooking device of claim 17, wherein the predetermined bottom position is a bottom center position of an outer side of the base of the pot, and/or, The thickness of the pan body substrate at the preset bottom position is smaller than that of the position adjacent to the preset bottom position.

Description

Dry heating prevention control method and control device and cooking utensil Technical Field The application relates to the field of cooking, in particular to a dry-burning prevention control method and device and a cooking appliance. Background Electromagnetic induction heating (Induction Heating, abbreviated as IH) is used for heating foods more uniformly by virtue of its high heating speed, and is applied to more and more cooking appliances, such as but not limited to electromagnetic heating electric cookers and the like. The pot body substrate of the cooking utensil uses materials with slower heat conduction, such as but not limited to ceramics, and the like, a layer of magnetic conduction layer is fused on the inner side of the pot body substrate, a coil panel is arranged on the outer side of the pot body substrate, and the coil panel is electrified to enable the magnetic conduction layer to generate heat, so that the object to be cooked in the cooking utensil is heated. However, when the cooking utensil is applied, the safety risk of cracking the pot body base body caused by overlong dry burning duration exists. Disclosure of Invention The present application has been made in order to solve at least one of the above problems. According to a first aspect of the application, a dry heating prevention control method of a cooking appliance is provided, the cooking appliance comprises a pot body substrate, an electromagnetic heating device and a bottom temperature detection device, wherein the pot body comprises a non-magnetic-conductive pot body substrate and a magnetic conduction layer arranged on the inner side of the pot body substrate, the bottom temperature detection device is used for detecting a pot bottom temperature of a preset bottom position on the outer side of the pot body substrate, the dry heating prevention control method comprises the steps of obtaining the pot bottom temperature to be a first pot bottom temperature after receiving a cooking starting instruction, controlling the electromagnetic heating device to heat for a first preset time period in a first preset power range, obtaining the pot bottom temperature to be a second pot bottom temperature when the first preset time period is ended, and determining that dry heating occurs if a difference value between the second pot bottom temperature and the first pot bottom temperature is larger than or equal to a temperature change threshold. The embodiment has the advantages that after receiving a cooking start instruction, the anti-dry-heating control method firstly obtains the bottom temperature to be the first bottom temperature, then obtains the bottom temperature at the end of heating the first preset time period by the electromagnetic heating device in the first preset power range to be the second bottom temperature, and when the difference value between the second bottom temperature and the first bottom temperature is larger than or equal to the temperature change threshold value, the rising speed of the bottom temperature is too fast, and the situation that the temperature of the base body of the pot rises fast due to the fact that a user forgets to put a to-be-cooked object into the pot body to start a cooking instruction and the like can occur, the cooking utensil is determined to have dry-heating, so that whether dry-heating occurs can be rapidly identified in a period of time when cooking starts, corresponding processing is convenient to occur for the occurrence of the dry-heating condition, the duration of the dry-heating is prevented from being too long, and the safety risk that the base body of the pot body is broken due to the fact that the duration of the dry-heating is too long can be avoided. It should be noted that, in the heating process of the electromagnetic heating device in the first preset power range, the heating power of the electromagnetic heating device may be one of the power values in the first preset power range, or may be two or more power values with different magnitudes in the first preset power range. In some embodiments of the application, the dry-fire prevention control method further comprises determining the temperature change threshold based on the first pan bottom temperature. The embodiment has the advantages that the first pan bottom temperature obtained when cooking is started is often related to the environment temperature where the cooking utensil is located, and the temperature change threshold value is determined based on the first pan bottom temperature, so that the magnitude of the temperature change threshold value can be correspondingly adjusted according to different initial pan bottom temperatures when cooking is started, the condition for judging whether dry burning occurs is associated and coupled with the environment temperature, the temperature change threshold value which is more consistent with practical application can be determined, and the accuracy for judging whether dry burn