The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Feb. 07, 2023

Filed:

Apr. 26, 2018
Applicant:

Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co., Limited, Foshan, CN;

Inventors:

Zhen Fang, Foshan, CN;

Ying Su, Foshan, CN;

Jing Li, Foshan, CN;

Xinyuan Wang, Foshan, CN;

Shanshan Cao, Foshan, CN;

Liying Wang, Foshan, CN;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
G06N 5/04 (2006.01); G06Q 30/02 (2012.01); G16Y 10/80 (2020.01); G16Y 40/20 (2020.01); A47J 36/00 (2006.01); G01N 33/10 (2006.01);
U.S. Cl.
CPC ...
G06N 5/046 (2013.01); A47J 36/00 (2013.01); G06Q 30/0201 (2013.01); G06Q 30/0278 (2013.01); G06Q 30/0282 (2013.01); G16Y 10/80 (2020.01); G16Y 40/20 (2020.01); G01N 33/10 (2013.01);
Abstract

Disclosed is a method for evaluating cooking quality that includes: in response to receiving evaluation information of a food sent by a terminal, retrieving an assessment result corresponding to the food, the assessment result being an assessment result of the cooking quality of a cooking appliance; and determining an evaluation result of the cooking quality of the cooking appliance based on the assessment result, the evaluation information, and a preset evaluation rule. Also disclosed is a device for evaluating cooking quality. With this disclosure, both the assessment result and the evaluation information are weighted in computing the evaluation result of the cooking quality of the cooking appliance. Such an evaluation result not only reflects users' subjective evaluation of the cooking quality, but it also reflects an objective and tenable evaluation of the cooking quality, making the evaluation of the cooking quality more reasonable.


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