CN119511747A - Low-temperature slow cooking control system, control method and slow cooker - Google Patents
Low-temperature slow cooking control system, control method and slow cooker Download PDFInfo
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- 238000010411 cooking Methods 0.000 title claims abstract description 80
- 238000000034 method Methods 0.000 title claims abstract description 30
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- 238000003756 stirring Methods 0.000 claims description 37
- 238000001514 detection method Methods 0.000 claims description 30
- 230000017525 heat dissipation Effects 0.000 claims description 14
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- 239000008236 heating water Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims 1
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B15/00—Systems controlled by a computer
- G05B15/02—Systems controlled by a computer electric
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
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Abstract
本发明公开了一种低温慢煮控制系统、控制方法和慢煮器，包括：加热单元、供电单元、温控模块、主控单元，加热单元用于加热容器中的水；供电单元用于向主控单元和加热单元供电；温控模块包括低频温控开关和高频温控开关；在快速升温阶段，主控单元控制低频温控开关通断，在精确控温阶段，主控单元控制高频温控开关通断。本发明在快速升温阶段，通过采用低频温控开关，功耗低和寿命长，有效避免因频繁开关而导致的寿命缩短和温度控制不稳定的问题。进入精确控温阶段后，通过采用高频温控开关，响应快和无触点运行，使得系统能够实现对水温的精准控制，可以满足对温度敏感食材的低温慢煮要求。
The present invention discloses a low-temperature slow cooking control system, a control method and a slow cooker, comprising: a heating unit, a power supply unit, a temperature control module and a main control unit, wherein the heating unit is used to heat water in a container; the power supply unit is used to supply power to the main control unit and the heating unit; the temperature control module comprises a low-frequency temperature control switch and a high-frequency temperature control switch; in the rapid temperature rise stage, the main control unit controls the on and off of the low-frequency temperature control switch, and in the precise temperature control stage, the main control unit controls the on and off of the high-frequency temperature control switch. In the rapid temperature rise stage, the present invention adopts a low-frequency temperature control switch, which has low power consumption and long life, and effectively avoids the problems of shortened life and unstable temperature control caused by frequent switching. After entering the precise temperature control stage, by adopting a high-frequency temperature control switch, the system can achieve precise control of the water temperature, which can meet the requirements of slow cooking of temperature-sensitive ingredients.
Description
Technical Field
The invention relates to the technical field of low-temperature slow cooking temperature control, in particular to a low-temperature slow cooking control system, a control method and a slow cooker.
Background
The low-temperature slow cooking technology is an emerging molecular cooking mode, and is to cook meat, vegetables and other food materials in a vacuum plastic bag and then in a container with a low-temperature slow cooker. The core of the food is to keep the water temperature constant and ensure the food to be cooked for a long time at the ideal temperature. The optimal cooking time is calculated by determining the range of the protein cell heat explosion temperature of each food material. The low temperature slow cooker heats water at a constant temperature and causes it to flow, thereby cooking the food material in the vacuum bag at a stable and uniform temperature.
There are various technical limitations to low temperature slow boilers currently on the market. The silicon controlled rectifier drive has the advantages of quick response, contactless operation, no spark, no noise, high efficiency, low cost and the like, but can generate high heat during long-time high-power operation, has potential safety hazard, needs to be provided with large radiating fins, and is difficult to realize in equipment with limited space. For this reason, a power-down operation is generally employed to achieve a balance of heat dissipation and power, but this may result in a slow heating rate, especially in an open container where it is difficult to achieve a desired cooking temperature.
The relay control heating system has the advantages of low power consumption, direct contact of contacts and less heating value. However, in the accurate temperature control process, the relay needs to be frequently switched, the service life of the relay is usually hundreds of thousands of times, and the phenomenon of switch failure or contact adhesion is easy to occur. In order to prolong the service life of the relay, a common method is to prolong the switching time of the switch and find a balance point between the service life and the temperature precision. However, this approach can reduce the accuracy of temperature control, thereby affecting the mouthfeel of certain temperature sensitive food materials.
The above disadvantages are to be improved.
Disclosure of Invention
In order to solve or alleviate the problem that the low-temperature slow cooker is difficult to control the temperature rapidly and accurately in the prior art, the invention provides a low-temperature slow cooker control system, a control method and a slow cooker.
The technical scheme of the invention is as follows:
The low-temperature slow boiling control system comprises a heating unit, a power supply unit, a temperature control module and a main control unit, wherein the heating unit is used for heating water in a container, the power supply unit is used for supplying power to the main control unit and the heating unit, the temperature control module is arranged between the main control unit and the heating unit and comprises a low-frequency temperature control switch and a high-frequency temperature control switch, the low-frequency temperature control switch and the high-frequency temperature control switch are respectively and independently communicated with a loop between the main control unit and the heating unit, the main control unit is arranged between the power supply unit and the heating unit, the main control unit controls the on-off of the low-frequency temperature control switch in a rapid heating stage, and the main control unit controls the on-off of the high-frequency temperature control switch in an accurate temperature control stage.
The low-temperature slow boiling control system comprises a power supply unit, a temperature control module, a heating protection unit, a main control unit, a control unit and a control unit, wherein the heating protection unit is arranged between the power supply unit and the temperature control module and used for controlling on-off of a circuit between the power supply unit and the temperature control module, the heating protection unit comprises an active heating protection unit and a passive heating protection unit, the main control unit controls the active heating protection unit to be on-off, and the passive heating protection unit is automatically disconnected.
The low-temperature slow cooking control system further comprises a stirring execution unit, a stirring control unit is arranged between the stirring execution unit and the power supply unit, and the main control unit controls the on-off of the stirring control unit.
The low-temperature slow cooking control system further comprises a man-machine interaction unit electrically connected with the main control unit, wherein the man-machine interaction unit is used for controlling the main control unit and displaying the running state of the system.
The low-temperature slow cooking control system further comprises a wireless communication module electrically connected with the main control unit, the main control unit is in information interaction with the remote terminal through the wireless communication module, and the remote terminal monitors the main control unit through the wireless communication module.
According to the low-temperature slow cooking control system, the temperature detection unit is arranged at the high-frequency temperature control switch and used for monitoring the temperature of the high-frequency temperature control switch and transmitting data to the main control unit.
The above-mentioned control system is boiled slowly to low temperature, and the heating unit includes:
the heating device is provided with an overheat detection module, and the overheat detection module monitors the temperature of the heating device and transmits data to the main control unit;
The water temperature detection module is used for monitoring the water temperature in the container and transmitting the data to the main control unit;
The water level detection module is used for monitoring the water level in the container and transmitting data to the main control unit.
The low-temperature slow cooking control method, which is applied to the low-temperature slow cooking control system, comprises the following steps:
s1, in a rapid heating stage, a main control unit controls a heating unit to heat water in a container through a low-frequency temperature control switch until the water temperature rises to a first preset temperature;
s2, in an accurate temperature control stage, the main control unit adjusts the temperature of water in the heating unit heating container through the high-frequency temperature control switch, so that the water temperature is increased and stabilized at a second preset temperature;
The first preset temperature is not greater than the second preset temperature and the temperature difference is less than 5 ℃, preferably 1 ℃.
Further, in S1 and/or S2, the agitation performing unit is controlled according to the temperature rise speed v, v being the heating time per the first unit temperature Δt 1 of the temperature rise.
Further, in S2, heating is controlled according to the amount of water in the vessel,
Calculating the current water quantity:
T 0＝T 1
L 0 is the current water quantity, T 0 is the heating time per second unit temperature delta T 2 of temperature rise, T 0 is the current temperature, L 1 is the unit water quantity, T 1 is the heating time per second unit temperature delta T 2 of temperature rise from 5 ℃ to 95 ℃ in a 25 ℃ environment, and T 1 is the temperature of the unit water quantity;
Calculating a heat dissipation coefficient according to the current water quantity:
QW=mcΔT
QK＝P×t0
calculating a control proportion basic value of the high-frequency temperature control switch according to the heat dissipation coefficient:
k=F×100
Q W is the heat of water, m is the mass of water, m=ρ water×l 0, c is the specific heat capacity of water, Δt is the front-rear heating temperature difference, Q K is the heating unit heating heat, and P is the high-frequency temperature control switch heating power.
Further, when the first unit temperature Δt 1 =1 ℃, the second unit temperature Δt 2 =5 ℃, the temperature rise rate is:
v=t0/5
And controlling the stirring execution unit according to the temperature rise speed v.
Further, in S2, the high-frequency temperature control switch is operated periodically according to the adjustment period t,
Calculating the control proportion of the high-frequency temperature control switch, wherein u (t) =k+e (t)
E (t) is an adjustment coefficient output at time t, the initial value is 0,
When the temperature deviation Δtd is continuously positive in the adjustment period t, the adjustment coefficient is added by 1, i.e. e (t) =e (t) +1;
When the temperature deviation Δtd is continuously negative in the adjustment period t, the adjustment coefficient is subtracted from 1, i.e. e (t) =e (t) -1;
when the temperature deviation Δtd is continuously 0 in the adjustment period t, the adjustment coefficient e (t) value remains unchanged;
The adjustment period T is the heating time per the third unit temperature Δt 3, the difference between the cooking temperature Δtd and the current water temperature.
Further, when the third unit temperature Δt 3 =0.1 ℃, the adjustment period t=v/10.
A slow cooker, which is applied with the low-temperature slow cooking control system or executes the low-temperature slow cooking control method.
According to the scheme, the temperature control device has the beneficial effects that in the rapid temperature rise stage, the low-frequency temperature control switch is adopted, so that the problems of shortened service life and unstable temperature control caused by frequent switching are effectively avoided by virtue of the characteristics of low power consumption and long service life. After entering the accurate temperature control stage, the system can realize accurate control of water temperature by adopting the characteristics of quick response and contactless operation of the high-frequency temperature control switch, and can meet the low-temperature slow cooking requirement of temperature-sensitive food materials. In addition, through intelligent switching low frequency and high frequency temperature control switch, the system has still realized the optimization of energy efficiency, has both reduced the energy waste, has prolonged the life of equipment again.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed in the embodiments or the description of the prior art will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and that other drawings can be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a system frame diagram of the present invention;
FIG. 2 is a circuit diagram of a temperature control module according to the present invention;
FIG. 3 is a process step diagram of the present invention;
FIG. 4 is a logic diagram of the method of the present invention;
FIG. 5 is a schematic perspective view of the device of the present invention;
fig. 6 is an exploded view of the structure of the device of the present invention.
The device comprises a heating unit 1, a heating device 101, a heating unit 102, an overheat detection module 103, a water temperature detection module 104, a water level detection module 2, a power supply unit 3, a temperature control module 301, a low-frequency temperature control switch 302, a high-frequency temperature control switch 4, a main control unit 5, a heating protection unit 501, an active heating protection unit 502, a passive heating protection unit 6, a stirring execution unit 7, a stirring control unit 8, a temperature detection unit 9, a man-machine interaction unit 10, a wireless communication module 11, an analog-to-digital conversion module 12 and a linear voltage stabilizer.
Detailed Description
In order to make the technical problems, technical schemes and beneficial effects to be solved more clear, the invention is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
It will be understood that when an element is referred to as being "mounted" or "disposed" or "connected" to another element, it can be directly or indirectly on the other element. The directions or positions indicated by the terms "upper", "lower", "left", "right", "front", "rear", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. are directions or positions based on the drawings, and are merely for convenience of description and are not to be construed as limiting the present technical solution. The terms "first," "second," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features. The meaning of "multiple" is two or more, unless explicitly defined otherwise. The meaning of "a number" is one or more than one, unless specifically defined otherwise.
As shown in fig. 1, the low-temperature slow cooking control system in one embodiment of the invention comprises a heating unit 1, a power supply unit 2, a temperature control module 3 and a main control unit 4, wherein the heating unit 1 is used for heating water in a container, the power supply unit 2 is used for supplying power to the main control unit 4 and the heating unit 1, the temperature control module 3 is arranged between the main control unit 4 and the heating unit 1, the temperature control module 3 comprises a low-frequency temperature control switch 301 and a high-frequency temperature control switch 302, the low-frequency temperature control switch 301 and the high-frequency temperature control switch 302 are respectively and independently communicated with a loop between the main control unit 4 and the heating unit 1, the main control unit 4 is arranged between the power supply unit 2 and the heating unit 1, the main control unit 4 controls the low-frequency temperature control switch 301 to be turned on and off in a rapid heating stage, and the main control unit 4 controls the high-frequency temperature control switch 302 to be turned on and off in a precise temperature control stage.
In the rapid temperature rise stage, the main control unit 4 selectively controls the low-frequency temperature control switch 301 (e.g., a relay) to perform on-off operation. Because the contacts of the relay are in direct contact in the switching process, the power consumption is low, the heating device runs continuously according to the rated power, and the temperature rise at the stage is rapid and stable. As the water temperature gradually approaches a preset desired cooking temperature, such as within 5 ℃ of the desired cooking temperature, the system enters an accurate temperature control stage. At this time, the main control unit 4 is switched to control the high-frequency temperature control switch 302 (for example, a silicon controlled rectifier) to be turned on or off, so that the high-frequency temperature control switch can quickly respond and run in a contactless manner, accurate adjustment of water temperature is realized, the control temperature difference is within +/-0.1 ℃, continuous contact is not needed for the high-frequency temperature control switch 302, and the temperature rise is small.
In this embodiment, in the fast temperature rising stage, by adopting the low-frequency temperature control switch 301 (such as a relay), the problems of shortened service life and unstable temperature control caused by frequent switching are effectively avoided by virtue of the characteristics of low power consumption and long service life. After entering the precise temperature control stage, the system can realize precise control of water temperature by adopting the characteristics of quick response and contactless operation of the high-frequency temperature control switch 302 (such as a silicon controlled rectifier), so that the low-temperature slow cooking requirement of temperature-sensitive food materials can be met. In addition, through the intelligent switching of the low-frequency temperature control switch 301 and the high-frequency temperature control switch 302, the system realizes the optimization of energy efficiency, reduces energy waste and prolongs the service life of equipment.
In this embodiment, the power supply unit 2 is an ac power, and may be a dc power or an ac power in practical application, where the dc power is an external dc power source or a built-in battery for power supply. One path of alternating current is subjected to analog-to-digital conversion by an analog-to-digital conversion module 11 (AC-DC), then is subjected to voltage stabilization by a linear voltage stabilizer 12 (LDO) and then supplies power to a main control unit 4, and the main control unit 4 is a microcontroller. The other path of alternating current is used for supplying power to the heating unit 1 through the temperature control module 3.
Specifically, as shown in fig. 2, the system heating unit 1 adopts a mode of cooperative heating by a silicon controlled rectifier Q1 and a relay K2. The MCU outputs SCR_CS signals to control the silicon controlled rectifier through the optical coupler U1 with zero crossing detection, and when the silicon controlled rectifier is turned on, the live wire L is connected to the heating device HE through the silicon controlled rectifier to heat. The resistor R5 and the capacitor CX3 form a surge absorption circuit to prevent the surge voltage from damaging the bidirectional thyristor. Transistor Q4 controls the switching of relay K1 to heat and diode D2 protects the relay from voltage peaks and reverse shocks and reduces electromagnetic interference.
A heating protection unit 5 is arranged between the power supply unit 2 and the temperature control module 3, the heating protection unit 5 is used for controlling the on-off of a circuit between the power supply unit 2 and the temperature control module 3, the heating protection unit 5 comprises an active heating protection unit 501 and a passive heating protection unit 502, the main control unit 4 controls the active heating protection unit 501 to be on-off, and the passive heating protection unit 502 is automatically disconnected.
Specifically, the active heating protection unit 501 is an intelligent switch, such as a relay, the passive heating protection unit 502 is a fuse, and the specific types of the active heating protection unit 501 and the passive heating protection unit 502 are selected according to needs, and are not limited to the listed types.
When the latter control unit fails, such as the temperature control module 3 fails, the main control unit 4 controls the relay of the active heating protection unit 501 to be turned off, thereby cutting off the power supply of the heating unit 1 and preventing overheating or other potential hazards caused by control failure. Or when the current of the later-stage circuit is overlarge, such as an overcurrent phenomenon caused by the fault or short circuit of the heating unit 1, the fuse is automatically fused, the line connection between the power supply unit 2 and the temperature control module is rapidly cut off, the fault is prevented from being further expanded, and the whole system is protected from being damaged.
In the embodiment, by arranging the heating protection unit 5, the low-temperature slow cooking control system is significantly improved in terms of safety. The active heating protection unit 501 enables the system to rapidly cut off the power supply when detecting the failure of the rear control unit, and effectively prevents the damage to the equipment or the safety accident possibly caused by the control failure. Meanwhile, the passive heating protection unit 502 provides an additional safety guarantee for the system, can automatically cut off a circuit when the current is abnormally increased, prevents the fault from being further expanded, and protects other components of the system from damage. The active heating protection unit 501 and the passive heating protection unit 502 in the heating protection unit 5 form a double protection mechanism, so that the stability and the reliability of the low-temperature slow cooking control system are improved, and the use safety of a user is ensured.
Specifically, as shown in fig. 2, the fuse F1 and the relay K1 are used for the post-failure protection, when the current flowing through the fuse F1 exceeds the limit current, the fuse F1 is automatically blown, when the heating device is overheated, the relay K1 is triggered to cut off the alternating current, the triode Q3 is used for controlling the switch of the relay K1, and the diode D1 is used for protecting the relay, preventing voltage peaks and reverse impacts and reducing electromagnetic interference.
The capacitors CX1 and CX2 are used for inhibiting electromagnetic interference in a power line and ensuring stable operation of a circuit, and the piezoresistor RV1 is used for lightning protection and overvoltage protection.
As shown in fig. 1, in a preferred embodiment, the low-temperature slow cooking control system further includes a stirring execution unit 6, a stirring control unit 7 is disposed between the stirring execution unit 6 and the power supply unit 2, and the main control unit 4 controls the stirring control unit 7 to be turned on or off. The stirring execution unit 6 comprises a motor and stirring blades arranged on an output shaft of the motor. The stirring fan blade is used for stirring water uniformly to ensure that food is heated uniformly.
When the system is started and reaches the preset cooking condition, the main control unit 4 sends an instruction to the stirring control unit 7 according to the current cooking requirement and the water temperature change condition. After receiving the instruction, the stirring control unit 7 controls the on-off of the motor and the adjustment of the rotating speed. The motor drives the stirring fan blade to rotate after being electrified, and the fan blade rotates to enable water in the cooking container to flow, so that uniform distribution of water temperature is realized. Meanwhile, the stirring control unit 7 can adjust the rotating speed of the motor in real time according to the instruction of the main control unit 4 so as to adapt to the requirements of different cooking stages on water temperature uniformity. For example, in the initial stage of cooking, a higher stirring speed is required to quickly improve the uniformity of water temperature, while in the lower temperature rise speed, the water temperature is stable, and at this time, the stirring speed can be reduced to reduce energy consumption and avoid excessive disturbance to food.
In this embodiment, by controlling the rotation of the stirring fan blade, the water temperature in the cooking container is uniform, so that the food can be heated uniformly in the cooking process, and the problem that the food is locally overheated or not cooked due to uneven water temperature is avoided. Secondly, stirring control unit 7 can be according to the rotational speed of main control unit 4 instruction real-time regulation motor, improves the flexibility of operation and the intelligent level of system, can carry out the control of refining according to the culinary art demand, further promotes the precision of culinary art temperature, guarantees the taste of food.
Specifically, in a preferred embodiment, the motor is a brushless dc motor, which has the advantages of small size, low noise, low power consumption and less heat generation. At present, low-temperature slow boilers in the market mostly adopt alternating current shaded pole motors, and the motors generate larger noise and heat during operation, and additional fans are needed for heat dissipation, so that the equipment has complex structure and higher energy consumption, and the slow boiler body is easy to shake. In addition, it is also required that the housing design must be vented, resulting in failure to achieve a waterproof function, and during cooking, water vapor may enter the interior of the body through the fan, as well as corrosion and accelerated degradation of the internal components. In this embodiment, because no built-in fan is needed, no ventilation hole is needed, a waterproof design is realized, the device can be safely washed, the user experience is improved, and the overall reliability of the device is also improved.
As shown in fig. 1, in a preferred embodiment, the low-temperature slow cooking control system further includes a man-machine interaction unit 9 electrically connected to the main control unit 4, where the man-machine interaction unit 9 is used to control the main control unit 4 and display the running state of the system.
The man-machine interaction unit 9 establishes a bridge between the user and the system, enabling the user to intuitively control the system and acquire system state information. When the user needs to operate through the man-machine interaction unit 9, first, a command is input through buttons on an interface, a touch screen or other input devices. The instructions are then transferred to the main control unit 4, and the main control unit 4 parses and processes the instructions according to a preset program and logic. The main control unit 4 receives and processes the instructions and adjusts the operating state of the system accordingly, such as adjusting the cooking temperature, starting or stopping the stirring execution unit 6, etc. Meanwhile, the main control unit 4 also feeds back the current running state (such as temperature, time, stirring speed, etc.) of the system to the man-machine interaction unit 9, so that the user can check the current running state in real time through a display screen or other display devices. In this way, the user can make further adjustments or monitoring based on feedback from the system to ensure that the cooking process proceeds as intended.
In this embodiment, the man-machine interaction unit 9 provides an intuitive and easy-to-use control interface, so that a user can easily perform various settings and operations, the usability of the system is improved, and the use experience of the user is improved. And secondly, through displaying the running state of the system in real time, a user can know the cooking progress and various parameters at any time, so that timely adjustment is performed, and the cooking quality and the safety are ensured. In addition, the man-machine interaction unit 9 enables the system to be more intelligent, enables the user to conduct personalized setting according to personal preference and requirements, and improves cooking flexibility.
As shown in fig. 1, in a preferred embodiment, the low-temperature slow cooking control system further includes a wireless communication module 10 electrically connected to the main control unit 4, the main control unit 4 interacts information with a remote terminal through the wireless communication module 10, and the remote terminal monitors the main control unit 4 through the wireless communication module 10.
And the user opens corresponding APP on the remote terminals such as the smart phone, the tablet personal computer and the like. In APP, a user may browse and select a desired recipe containing detailed parameters such as target cooking temperature and cooking time. Once the user selects a recipe, the APP will send these parameters to the main control unit 4 of the slow cooker via the wireless communication module 10. After receiving these parameters, the main control unit 4 adjusts the operation state of the slow cooker according to the control logic and algorithm therein to match the cooking conditions set by the user. Meanwhile, the main control unit 4 also sends the running state information of the slow cooker, such as the current temperature, the residual cooking time and the like, to the remote terminal in real time through the wireless communication module 10, so that the user can monitor the cooking progress and state at any time. Thus, the user can also realize remote control and monitoring of the slow boiler through the APP when the user is far away from the slow boiler.
In this embodiment, the wireless communication module 10 realizes remote control and monitoring of the slow cooker, so that a user can operate and monitor the slow cooker through intelligent devices such as a mobile phone and the like without being limited by places and time, and flexibility and convenience of the system are improved. Secondly, through the built-in recipe of APP, the user can easily acquire and use professional culinary art parameter, need not manual input or memory to reduce the operation degree of difficulty.
As shown in fig. 1, in a preferred embodiment, a temperature detection unit 8 is provided at the high frequency temperature controlled switch 302, and the temperature detection unit 8 is used to detect the temperature of the high frequency temperature controlled switch 302 and transmit data to the main control unit 4.
The temperature detecting unit 8 is a temperature sensor, and is mounted on the high-frequency temperature control switch 302, so that the temperature change of the high-frequency temperature control switch 302 during the working process can be accurately monitored in real time. When the high frequency temperature control switch 302 starts to operate, the temperature detection unit 8 records the temperature data of the switch and transmits the acquired data to the main control unit 4. The main control unit 4 receives and analyzes the temperature data, and judges whether the high-frequency temperature control switch 302 is in a normal working state according to a preset safety threshold value. The temperature of the silicon controlled rectifier is abnormally increased and exceeds the safety range, the main control unit 4 can rapidly respond, and necessary protection measures such as power output reduction, power supply cutting and the like are adopted to prevent the switch from being overheated and damaged and ensure the safe operation of the system.
In this embodiment, through temperature detection unit 8 and main control unit 4 cooperation, to high frequency temperature detect switch 302 real-time supervision and early warning, can in time discover and handle the temperature anomaly, prevent the potential safety hazards such as equipment damage and conflagration that lead to because of overheated, ensured personnel and property's safety, improve the security and the reliability of system.
As shown in fig. 1, in a preferred embodiment, the heating unit 1 includes:
The heating device 101, the heating device 101 is provided with an overheat detection module 102, and the overheat detection module 102 monitors the temperature of the heating device 101 and transmits data to the main control unit 4;
the water temperature detection module 103, the water temperature detection module 103 is used for monitoring the water temperature in the container and transmitting the data to the main control unit 4;
The water level detection module 104, the water level detection module 104 is used for monitoring the water level in the container and transmitting data to the main control unit 4.
In operation, the heating device 101 is responsible for providing the heat required for cooking, and the overheat detection module 102 provided thereon continuously monitors the temperature of the heating device 101. When an abnormal rise in temperature is detected, i.e., a preset safety threshold is exceeded, the overheat detection module 102 immediately transmits abnormality information to the main control unit 4. After receiving the signal, the main control unit 4 will quickly start a corresponding overheat protection mechanism, such as reducing the heating power or completely cutting off the power supply, so as to prevent the heating device 101 from being damaged by overheat or causing fire hazard. Meanwhile, the water temperature detection module 103 also monitors the change of the water temperature in the container in real time and feeds the data back to the main control unit 4. The main control unit 4 can precisely control the heating power of the heating device 101 according to the water temperature data to maintain the water temperature within a proper cooking range. In addition, the water level detection module 104 is responsible for monitoring the water level in the container, and when the water level is reduced to a preset minimum water level, an alarm mechanism is triggered, and the cooking process is automatically closed by the main control unit 4, so as to prevent the heating device 101 from being burned or food from being burned due to the too low water level.
As shown in fig. 3, a low-temperature slow cooking control method according to an embodiment of the present invention, which is applied to the low-temperature slow cooking control system, includes the following steps:
S1, in a rapid temperature rise stage, a main control unit 4 controls a heating unit 1 to heat water in a container through a low-frequency temperature control switch 301 until the water temperature rises to a first preset temperature;
S2, in an accurate temperature control stage, the main control unit 4 adjusts the temperature of water in the heating unit 1 heating container through the high-frequency temperature control switch 302, so that the water temperature is increased and stabilized at a second preset temperature;
The first preset temperature is not greater than the second preset temperature and the temperature difference is less than 5 ℃, preferably 1 ℃. The second preset temperature is the ideal cooking temperature of the food material, and the first preset temperature is close to the second preset temperature, so that the heating speed is high in the rapid heating stage, the short rapid heating can be still maintained after the food material enters the precise temperature control stage, the heating speed can be buffered for preventing overheating by setting the temperature difference, the precise temperature control in the precise temperature control stage is facilitated, and the cooking effect is ensured.
The low-temperature slow cooking control method realizes high-efficiency temperature control in the cooking process by combining the working characteristics of the low-frequency temperature control switch 301 and the high-frequency temperature control switch 302. In the rapid heating stage, the low-frequency temperature control switch 301 is closed due to the characteristics of low power consumption, direct contact of contacts and low heat productivity, the heating device 101 continuously runs at full power, water in a container can be rapidly heated to a first preset temperature, heating time is short, and cooking efficiency is high. After entering the precise temperature control stage, the high-frequency temperature control switch 302 controls the on-off time ratio of the high-frequency temperature control switch 302 in the adjustment period by virtue of the characteristics of quick response, contactless operation, no spark, no noise and high efficiency, so as to finely control the heating power of the heating unit 1 and ensure that the water temperature is stably kept at the second preset temperature, thereby realizing precise control on the cooking temperature. By means of the staged and differentiated temperature control strategy, not only is the cooking quality of low-temperature slow cooking improved, but also safety and stability of a cooking process are ensured, and a high-quality cooking experience is provided for users.
As shown in fig. 4, in a preferred embodiment, in S2, heating is controlled according to the amount of water in the container,
Calculating the current water quantity:
T 0＝T 1
L 0 is the current water quantity, T 0 is the heating time per 5 ℃ rise, T 0 is the current temperature, L 1 is the unit water quantity, T 1 is the heating time per 5 ℃ rise from 5 ℃ to 95 ℃ in 25 ℃ environment, and T 1 is the unit water quantity temperature;
Calculating a heat dissipation coefficient according to the current water quantity:
QW=mcΔT
QK＝P×t0
calculating a control proportion basic value of the high-frequency temperature control switch 302 according to the heat dissipation coefficient:
k=F×100
Q W is the heat of water, m is the mass of water, m=ρ water×l 0, c is the specific heat capacity of water, Δt is the difference between the front and rear heating temperatures, Q K is the heating heat of the heating unit, and P is the heating power at the time of high-frequency temperature control switch control.
In the embodiment, the heating process is intelligently controlled according to the actual water quantity (L 0) and the heat dissipation capacity in the container in the accurate temperature control stage, so that the heating efficiency is improved, and the energy is saved. Firstly, the system estimates the current water quantity L 0, according to the calculated heat dissipation coefficient, the system intelligently adjusts the control proportion of the high-frequency temperature control switch 302 according to the heat dissipation coefficient, reduces the influence of heat dissipation, ensures the stable and rapid rise of the water temperature and avoids the energy waste caused by overheating, and the faster the heat dissipation is, the larger the heating power is, the slower the heat dissipation is, the heating power is, and the water temperature is ensured to be stable and rapid.
As shown in fig. 4, in a preferred embodiment, in S1 and/or S2, the rate of temperature rise is calculated:
v=t0/5
The agitation performing unit 6 is controlled according to the temperature rise speed v.
In the present embodiment, the agitation performing unit 6 is controlled according to the temperature rise speed v in the rapid temperature rise stage. Specifically, the system calculates the temperature rise speed v, which reflects the heating efficiency and the rising speed of the water temperature. Based on the calculation result, the operation state of the agitation performing unit 6 is intelligently adjusted. When the temperature rise speed is high, the stirring execution unit 6 can promote the uniform distribution of heat through the water in the stirring container, so that the water temperature is uniformly increased, and when the temperature rise speed is low, the stirring execution unit 6 can properly reduce the stirring frequency or stop working, so that the heat loss caused by excessive stirring is avoided. And the strategy of stirring execution is dynamically adjusted according to the temperature rise speed, so that the uniformity and the efficiency of the heating process are improved, and the stable rising of the water temperature is ensured.
As shown in fig. 4, in a preferred embodiment, in S2, high frequency temperature controlled switch 302 is operated periodically with an adjustment period t,
Calculating the adjustment period t=v/10
Calculating the control proportion of the high-frequency temperature control switch 302, wherein u (t) =k+e (t)
E (t) is an adjustment coefficient output at time t, the initial value is 0,
When the temperature deviation Δtd is continuously positive in the adjustment period t, the adjustment coefficient is added by 1, i.e. e (t) =e (t) +1;
When the temperature deviation Δtd is continuously negative in the adjustment period t, the adjustment coefficient is subtracted from 1, i.e. e (t) =e (t) -1;
when the temperature deviation Δtd is continuously 0 in the adjustment period t, the adjustment coefficient e (t) value remains unchanged;
ΔTd cooks the difference between the temperature and the current water temperature.
The adjusting period t is dynamically set to v/10 according to the temperature rise speed v, the adjusting precision can reach 0.1 ℃, and the control proportion u (t) of the high-frequency temperature control switch 302 is automatically controlled according to the temperature deviation delta Td through the combination of the basic value k and the dynamic adjusting coefficient e (t). When delta Td is continuously positive or negative, e (t) is correspondingly increased or decreased, so that temperature fluctuation is effectively dealt with, accurate maintenance of cooking temperature is ensured, and when delta Td is zero, e (t) is kept unchanged, unnecessary adjustment is avoided, stability of the system is maintained, the intelligent level of a temperature control system is improved, the temperature stability in the cooking process is improved, and cooking effect is ensured.
As shown in fig. 5 and 6, a slow boiler according to an embodiment of the present invention employs the above-described low temperature slow boiler control system or performs the above-described low temperature slow boiler control method.
In this embodiment, by applying the low-temperature slow cooking control system or the low-temperature slow cooking control method described above, the heating power and the stirring frequency can be intelligently adjusted according to the water quantity and the temperature rise speed in the container, so as to ensure that the water temperature rapidly and stably reaches the first preset temperature in the rapid temperature rise stage, and in the precise temperature control stage, fine control of the cooking temperature can be realized by periodically adjusting the high-frequency temperature control switch 302, so that the temperature fluctuation is reduced. The intelligent temperature management strategy can improve the taste of cooked food, prolong the service life of the slow cooker and reduce the energy consumption. In addition, the man-machine interaction of the slow cooker is friendly, and a user can easily set and adjust cooking parameters according to different food materials and cooking requirements to enjoy more personalized and convenient cooking experience.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, and alternatives falling within the spirit and principles of the invention.
Claims (10)
1. A low temperature slow cook control system, comprising:
a heating unit for heating water in the container;
The power supply unit is used for supplying power to the main control unit and the heating unit;
The temperature control module is arranged between the main control unit and the heating unit and comprises a low-frequency temperature control switch and a high-frequency temperature control switch which are respectively and independently communicated with a loop between the main control unit and the heating unit;
the main control unit is arranged between the power supply unit and the heating unit, and is used for controlling the on-off of the low-frequency temperature control switch in the rapid temperature rising stage and controlling the on-off of the high-frequency temperature control switch in the accurate temperature control stage.
2. The low-temperature slow cooking control system according to claim 1, wherein a heating protection unit is arranged between the power supply unit and the temperature control module, the heating protection unit is used for controlling the on-off of a circuit between the power supply unit and the temperature control module, the heating protection unit comprises an active heating protection unit and a passive heating protection unit, the master control unit controls the on-off of the active heating protection unit, and the passive heating protection unit is automatically disconnected.
3. The low-temperature slow cooking control system according to claim 1, further comprising a stirring execution unit, wherein a stirring control unit is arranged between the stirring execution unit and the power supply unit, and the main control unit controls the on-off of the stirring control unit.
4. The low-temperature slow cooking control system according to claim 1, wherein a temperature detection unit is provided at the high-frequency temperature control switch, and the temperature detection unit is used for monitoring the temperature of the high-frequency temperature control switch and transmitting data to the main control unit.
5. A low temperature slow cook control system according to claim 1, wherein the heating unit comprises:
the heating device is provided with an overheat detection module, and the overheat detection module monitors the temperature of the heating device and transmits data to the main control unit;
The water temperature detection module is used for monitoring the water temperature in the container and transmitting the data to the main control unit;
The water level detection module is used for monitoring the water level in the container and transmitting data to the main control unit.
6. A low temperature slow cooking control method, characterized in that the low temperature slow cooking control system according to claim 1 is applied, comprising the steps of:
s1, in a rapid heating stage, a main control unit controls a heating unit to heat water in a container through a low-frequency temperature control switch until the water temperature rises to a first preset temperature;
S2, in the accurate temperature control stage, the main control unit adjusts the temperature of water in the heating unit heating container through the high-frequency temperature control switch, so that the water temperature is increased and stabilized at a second preset temperature.
7. The method according to claim 6, wherein in S1 and/or S2, the stirring execution unit is controlled according to a temperature rise rate v, v being a heating time per a first unit temperature DeltaT 1.
8. A low temperature slow cooking control method as claimed in claim 6, wherein, in S2, heating is controlled according to the amount of water in the container,
Calculating the current water quantity:
T 0＝T 1
L 0 is the current water quantity, T 0 is the heating time per second unit temperature delta T 2 of temperature rise, T 0 is the current temperature, L 1 is the unit water quantity, T 1 is the heating time per second unit temperature delta T 2 of temperature rise from 5 ℃ to 95 ℃ in a 25 ℃ environment, and T 1 is the temperature of the unit water quantity;
Calculating a heat dissipation coefficient according to the current water quantity:
QW=mcΔT
QK＝P×t0
calculating a control proportion basic value of the high-frequency temperature control switch according to the heat dissipation coefficient:
k=F×100
Q W is the heat of water, m is the mass of water, m=ρ Water and its preparation method ×L0, c is the specific heat capacity of water, Δt is the front-rear heating temperature difference, Q K is the heating unit heating heat, and P is the high-frequency temperature control switch heating power.
9. The method of controlling a slow cooker as claimed in claim 8, wherein in S2, the high-frequency temperature control switch is periodically operated with an adjustment period t,
Calculating the control proportion of the high-frequency temperature control switch, wherein u (t) =k+e (t)
E (t) is an adjustment coefficient output at time t, the initial value is 0,
When the temperature deviation Δt d is continuously positive in the adjustment period T, the adjustment coefficient is added by 1, i.e. e (T) =e (T) +1;
when the temperature deviation Δt d is continuously negative in the adjustment period T, the adjustment coefficient is subtracted from 1, i.e., e (T) =e (T) -1;
when the temperature deviation deltat d is continuously 0 in the adjustment period T, the value of the adjustment coefficient e (T) is kept unchanged;
The adjustment period T is the heating time per the third unit temperature Δt 3, the difference between the Δt d cooking temperature and the current water temperature.
10. A slow cooker, characterized in that the low temperature slow cooking control system as claimed in claim 1 is applied or the low temperature slow cooking control method as claimed in claim 6 is performed.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202411589763.4A CN119511747A (en) | 2024-11-08 | 2024-11-08 | Low-temperature slow cooking control system, control method and slow cooker |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202411589763.4A CN119511747A (en) | 2024-11-08 | 2024-11-08 | Low-temperature slow cooking control system, control method and slow cooker |
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| CN202411589763.4A Pending CN119511747A (en) | 2024-11-08 | 2024-11-08 | Low-temperature slow cooking control system, control method and slow cooker |
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| CN (1) | CN119511747A (en) |
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2024
- 2024-11-08 CN CN202411589763.4A patent/CN119511747A/en active Pending
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