Control methods and devices for range hoods and range hoods

Abstract

This application relates to the field of smart home appliance technology, and discloses a control method for a range hood. The method includes: determining a first smoke point temperature and a second smoke point temperature based on the temperature of the cooking oil; controlling the range hood fan to start at a first speed when the cooking oil temperature is greater than or equal to the first smoke point temperature; and adjusting the fan speed to a second speed when the cooking oil temperature is greater than or equal to the second smoke point temperature; wherein the first smoke point temperature is lower than the second smoke point temperature, and the first speed is lower than the second speed. By obtaining the temperature of the cooking oil and matching process parameters to form the first and second smoke point temperatures, the cooking process and its corresponding exhaust airflow can be graded, effectively preventing the escape of fumes due to insufficient airflow and achieving advance matching of exhaust airflow. This application also discloses a control device for a range hood and a range hood itself.

Description

Technical Field

[0001] This application relates to the field of smart home appliance technology, such as a control method and device for a range hood, and a range hood itself. Background Technology

[0002] Currently, kitchen smoke extraction mainly relies on range hoods. However, due to the lag in the mechanical control of range hoods, manual control is required. This can lead to smoke leakage and other problems due to inconsistent airflow, causing inconvenience for users. Related technologies address this by adding image recognition devices, smoke sensors, or noise sensors to range hoods to identify smoke concentration. When a high concentration of smoke is detected, the range hood is activated or its airflow is adjusted.

[0003] In the process of implementing the embodiments of this disclosure, at least the following problems were found in the related art:

[0004] When image recognition devices or sensor devices detect a high concentration of cooking fumes, the fumes produced during cooking have already had a certain impact on indoor air quality. This prevents the pre-matching of exhaust air volume and reduces the effectiveness of solving the problem of smoke leakage. Summary of the Invention

[0005] To provide a basic understanding of some aspects of the disclosed embodiments, a brief summary is given below. This summary is not intended as a general commentary, nor is it intended to identify key / important components or describe the scope of protection of these embodiments, but rather as a prelude to the detailed description that follows.

[0006] This disclosure provides a control method and device for a range hood, and a range hood in general, to solve the technical problem that when the range hood automatically adjusts its speed, it cannot achieve advance matching of the exhaust air volume, resulting in smoke leakage.

[0007] In some embodiments, the control method for a range hood includes: determining a first smoke point temperature and a second smoke point temperature based on the temperature of the cooking oil; controlling the fan of the range hood to start at a first speed when the cooking oil temperature is greater than or equal to the first smoke point temperature; and adjusting the speed of the fan to a second speed when the cooking oil temperature is greater than or equal to the second smoke point temperature; wherein the first smoke point temperature is lower than the second smoke point temperature, and the first speed is lower than the second speed.

[0008] In some embodiments, the control device for a range hood includes a processor and a memory storing program instructions, the processor being configured to execute the control method for a range hood as described in the foregoing embodiments when executing the program instructions.

[0009] In some embodiments, the range hood includes the control device for the range hood described in the foregoing embodiments.

[0010] The control method and device for range hoods, and the range hoods provided in this disclosure, can achieve the following technical effects:

[0011] By acquiring the temperature of the cooking oil, process parameters are matched to form a first smoke point temperature and a second smoke point temperature, and the cooking process and its corresponding exhaust air volume are categorized. When the temperature of the cooking oil is greater than or equal to the first smoke point temperature, the cooking process begins to heat up, producing a very small amount of smoke, and the fan starts running at a low initial speed. As the temperature further rises, when it is greater than or equal to the second smoke point temperature, the cooking temperature approaches the smoke point of the cooking oil used. At this point, the fan speed is increased to the second speed, which can effectively prevent the escape of oil fumes due to insufficient air volume, achieving advance matching of exhaust air volume.

[0012] The above general description and the description below are exemplary and illustrative only and are not intended to limit this application. Attached Figure Description

[0013] One or more embodiments are illustrated by way of example with reference to the accompanying drawings. These illustrations and drawings do not constitute a limitation on the embodiments. Elements having the same reference numerals in the drawings are considered similar elements. The drawings do not constitute a limitation of scale, and wherein:

[0014] Figure 1 This is a schematic diagram of a control method for a range hood provided in an embodiment of this disclosure;

[0015] Figure 2 This is a schematic diagram of a method for determining a first smoke point temperature and a second smoke point temperature provided in an embodiment of this disclosure;

[0016] Figure 3 This is a schematic diagram of another control method for a range hood provided in an embodiment of this disclosure;

[0017] Figure 4 This is a schematic diagram of another control method for a range hood provided in an embodiment of this disclosure;

[0018] Figure 5 This is a schematic diagram of a control device for a range hood provided in an embodiment of the present disclosure. Detailed Implementation

[0019] To provide a more detailed understanding of the features and technical content of the embodiments of this disclosure, the implementation of the embodiments of this disclosure will be described in detail below with reference to the accompanying drawings. The accompanying drawings are for illustrative purposes only and are not intended to limit the embodiments of this disclosure. In the following technical description, for ease of explanation, several details are used to provide a full understanding of the disclosed embodiments. However, one or more embodiments may still be implemented without these details. In other cases, well-known structures and devices may be simplified in their depiction to simplify the drawings.

[0020] The terms "first," "second," etc., used in the specification, claims, and accompanying drawings of this disclosure are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate for the embodiments of this disclosure described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion.

[0021] Unless otherwise stated, the term "multiple" means two or more.

[0022] In this embodiment of the disclosure, the character " / " indicates that the objects before and after it are in an "or" relationship. For example, A / B means: A or B.

[0023] The term "and / or" describes an association between objects, indicating that three relationships can exist. For example, A and / or B means: A or B, or A and B.

[0024] Typically, range hoods are installed above the cooktop to absorb and exhaust cooking fumes. Some range hoods have temperature sensors in the fume hood or control panel to detect the temperature of the food inside the pot during cooking. Generally, infrared temperature sensors, or non-contact sensors such as temperature graph sensors, heat flow meters, or noise temperature sensors are used to ensure food safety and extend the lifespan of the temperature measuring equipment.

[0025] In a smart kitchen environment, the temperature of food during the cooking process can also be obtained by establishing communication between the range hood and the temperature measurement module, or by connecting other devices with food temperature testing functions.

[0026] The control method for a range hood provided in this disclosure is applied to the range hood described above.

[0027] Combination Figure 1 As shown in the embodiment of this disclosure, a control method for controlling a range hood includes:

[0028] Step S101: Determine the first smoke point temperature and the second smoke point temperature based on the temperature of the cooking oil.

[0029] Step S102: When the cooking oil temperature is greater than or equal to the first smoke point temperature, control the range hood fan to start at the first speed; when the cooking oil temperature is greater than or equal to the second smoke point temperature, adjust the fan speed to the second speed; wherein the first smoke point temperature is lower than the second smoke point temperature, and the first speed is lower than the second speed.

[0030] Here, the cooking oil temperature refers to the temperature of the cooking oil in the pan during cooking, which can be obtained through the temperature sensor in the above embodiment. The first smoke point temperature is used to characterize the initial heating stage of the cooking process, during which the temperature of the cooking oil is relatively low and the amount of smoke produced is relatively small; the second smoke point temperature is used to characterize the heating stage of the cooking process, during which the temperature of the cooking oil increases and the amount of smoke produced also increases. In this way, by obtaining the values ​​of the first smoke point temperature and the second smoke point temperature, the required exhaust air volume can be pre-determined during the cooking process.

[0031] When the temperature of the cooking oil is greater than or equal to the first smoke point temperature, a very small amount of smoke is generated, and the fan is started to run at a low first speed. As the temperature rises further, when it is greater than or equal to the second smoke point temperature, the fan speed is increased to the second speed, which can effectively prevent the smoke from escaping due to insufficient air volume and achieve advance matching of exhaust air volume.

[0032] In some applications, range hoods automatically acquire the temperature of the cooking oil during the cooking process. For example, by establishing a communication relationship between the range hood and the stove, the range hood acquires the temperature of the cooking oil after the stove starts heating. Alternatively, human-sensing devices, including infrared sensors or image recognition devices, can be installed on the range hood or stove. When the range hood detects a user's pre-cooking action (such as standing in front of the stove or placing a pot on the stove), it begins to acquire the temperature.

[0033] In some applications, the range hood continuously monitors the temperature of the cooking oil to dynamically control the changes in the first and second smoke point temperatures. Alternatively, the range hood periodically monitors the cooking oil temperature, for example, every 10 seconds, maintaining dynamic control while reducing data processing load. In yet another application scenario, the range hood continuously monitors the cooking oil temperature, and when the temperature reaches 50°C, it periodically monitors the oil temperature to dynamically control the fan speed.

[0034] Optionally, determining the cooking oil temperature includes: obtaining the temperature of the cooking ingredients and oil temperature correction parameters; and determining the cooking oil temperature based on the temperature of the cooking ingredients and oil temperature correction parameters.

[0035] Using the temperature value directly obtained from the temperature sensor in the aforementioned embodiments as the cooking oil temperature results in a large error because the food and cooking oil are stirred and stir-fried during cooking. Therefore, in this embodiment, the temperature value directly obtained from the temperature sensor is used as the temperature of the food being cooked, and the temperature of the food being cooked is corrected using oil temperature correction parameters to obtain a more accurate cooking oil temperature.

[0036] Alternatively, the cooking oil temperature may be determined as follows:

[0037] T y =εT s (1)

[0038] Among them, T y T represents the temperature of the cooking oil. s ε represents the temperature of the food being cooked, and ε is the oil temperature correction parameter.

[0039] Optionally, determining the oil temperature correction parameter includes: randomly selecting an oil temperature correction parameter within a given range; or, within the given range, the higher the temperature of the cooking food, the lower the value of the oil temperature correction parameter.

[0040] Optionally, the oil temperature correction parameter can be set to a value between 0.94 and 0.96.

[0041] In the aforementioned embodiments, the first smoke point temperature and the second smoke point temperature are dynamically determined based on the temperature of the cooking oil to predict the amount of smoke emitted, thereby enabling real-time adjustment of the fan speed.

[0042] In the cooking process, to more accurately adjust the fan speed, this disclosure provides a process for determining a first smoke point temperature and a second smoke point temperature based on the temperature of the cooking oil. Combined with... Figure 2 As shown, the first smoke point temperature and the second smoke point temperature are determined based on the temperature of the cooking oil, including:

[0043] Step S201: Based on the temperature range of the cooking oil, determine the smoke point temperature of the oil, the first temperature control parameter, and the second temperature control parameter corresponding to the temperature range.

[0044] Confirming the smoke point temperature by measuring the temperature range of the cooking oil can prevent issues with fan speed adjustment when the cooking oil temperature fluctuates but the cooking state remains unchanged.

[0045] Step S202: Determine the first smoke point temperature based on the smoke point temperature of the grease and the first temperature control parameter; determine the second smoke point temperature based on the smoke point temperature of the grease and the second temperature control parameter.

[0046] Here, the smoke point temperature of oil refers to the reference value of the smoke point determined based on the temperature range of the cooking oil; the first temperature control parameter and the second temperature control parameter are used as process parameters to make process judgments on the cooking process.

[0047] Specifically, the first smoke point temperature is determined as follows:

[0048] T1=aT0 (2)

[0049] Where T1 is the first smoke point temperature, T0 is the smoke point temperature of the grease, and a is the first temperature control parameter.

[0050] Specifically, the second smoke point temperature is determined as follows:

[0051] T2=bT0 (3)

[0052] Where T2 is the second smoke point temperature, T0 is the grease smoke point temperature, and b is the second temperature control parameter.

[0053] As can be seen from the previous examples, the first smoke point temperature T1 corresponding to the same cooking oil temperature is less than the second smoke point temperature T2. According to Equations 2 and 3, the values ​​of the first smoke point temperature and the second smoke point temperature are related to the same factor - the value of the oil smoke point temperature T0, and also to different factors - the values ​​of the first temperature control parameter a and the second temperature control parameter b. Therefore, the value of the first temperature control parameter a corresponding to the same temperature range is less than the value of the second temperature control parameter b.

[0054] Optionally, the first smoke point temperature T1 corresponding to the same temperature range is less than the second smoke point temperature T2, and the second smoke point temperature T2 is less than the grease smoke point temperature T0. That is, the value of the first temperature control parameter a corresponding to the same temperature range is less than the value of the second temperature control parameter b; and the value of the second temperature control parameter b is less than 1.

[0055] Different types of oil products have different values ​​for their temperature control parameters. In this embodiment, the first temperature control parameter a is set to 0.15-0.40, and the second temperature control parameter b is set to 0.80-0.95.

[0056] On the other hand, the smoke point temperature of edible oil is also related to the type of edible oil. For example, the smoke point temperature of pressed sunflower seed oil is 107℃, that of pressed peanut oil is 160℃, that of lard is 188℃, that of refined sunflower seed oil is 227℃, that of tea seed oil is 252℃, and that of refined avocado oil is 271℃. In this embodiment, the smoke point temperature range of the edible oil is divided, and by detecting the temperature range in which the cooking oil falls, the corresponding smoke point temperature T0, as well as the first temperature control parameter a and the second temperature control parameter b, are determined.

[0057] Specifically, at the cooking oil temperature T y When the temperature is greater than the first temperature threshold and less than or equal to the second temperature threshold, the smoke point temperature T0 of the grease is equal to the first temperature T. 01 The first temperature control parameter 'a' is the first temperature control value 'a1', and the second temperature control parameter 'b' is the fourth temperature control value 'b1'; at the cooking oil temperature T... y When the temperature is greater than the second temperature threshold and less than or equal to the third temperature threshold, the smoke point temperature T0 of the grease is equal to the second temperature T. 02 The first temperature control parameter 'a' is the second temperature control value 'a2', and the second temperature control parameter 'b' is the fifth temperature control value 'b2'; at the cooking oil temperature T... y When the temperature is greater than the third temperature threshold and less than or equal to the fourth temperature threshold, the smoke point temperature T0 of the grease is equal to the third temperature T. 03 The first temperature control parameter 'a' is the third temperature control value 'a3', and the second temperature control parameter 'b' is the sixth temperature control value 'b3'; where the first temperature T 01 Less than the second temperature T 02 The second temperature T 02 Less than the third temperature T 03 The first temperature control value a1 is greater than the second temperature control value a2, the second temperature control value a2 is greater than the third temperature control value a3; the fourth temperature control value b1 is greater than the fifth temperature control value b2, the fifth temperature control value b2 is greater than the sixth temperature control value b3.

[0058] That is, the temperature T of the cooking oil. y The higher the upper limit of the temperature range, the higher the corresponding smoke point temperature T0 of the grease, the smaller the value of the first temperature control parameter a, and the smaller the value of the second temperature control parameter b.

[0059] In yet another embodiment, based on the cooking oil temperature T y The temperature range in question is defined, along with the corresponding grease smoke point temperature T0, the first temperature control parameter a, and the second temperature control parameter b, including: when 75℃ < T0. y At temperatures ≤200℃, the corresponding edible oil category is low smoke point edible oil, and the parameter value corresponding to this edible oil category is: oil smoke point temperature T. 01 =180℃, a1=0.35, b1=0.95; when 200℃<T y At ≤240℃, the corresponding edible oil category is medium smoke point edible oil, and the parameter value corresponding to this edible oil category is: oil smoke point temperature T. 02 =230℃, a2=0.30, b2=0.90; when 240℃<T y At temperatures ≤280℃, the corresponding edible oil category is high smoke point edible oil, and the parameter value corresponding to this edible oil category is: oil smoke point temperature T. 03 =260℃, a3=0.20, b3=0.85.

[0060] Thus, based on the temperature range of the cooking oil, the corresponding smoke point temperature, first temperature control parameter, and second temperature control parameter are determined, thereby forming a first smoke point temperature and a second smoke point temperature for predicting the concentration of cooking fumes. This enables real-time control of the predicted temperature during the cooking process and advance matching of the fan speed, reducing the probability of smoke leakage.

[0061] Combination Figure 3 As shown in the embodiments of this disclosure, a control method for a range hood is also provided, including:

[0062] Step S301: Determine the first smoke point temperature and the second smoke point temperature based on the temperature of the cooking oil.

[0063] Step S302: When the cooking oil temperature is greater than or equal to the first smoke point temperature, control the range hood fan to start at the first speed; when the cooking oil temperature is greater than or equal to the second smoke point temperature, adjust the fan speed to the second speed.

[0064] Step S303: While the range hood fan is running at the second speed, acquire the user's cooking actions and / or sensory parameters of the oil fumes.

[0065] Step S304: When the user's cooking actions and / or the sensory parameters of the oil fume meet the high wind speed conditions, the fan speed is adjusted to the third speed; wherein, the first smoke point temperature is lower than the second smoke point temperature, the first speed is lower than the second speed, and the third speed is higher than the second speed.

[0066] Here, the fan speed can be set by configuring the number of revolutions the fan makes per unit time. The more revolutions the fan makes per unit time, the higher the fan speed, and the higher the corresponding wind speed. Alternatively, the fan speed can be divided into multiple speed settings, such as speed one, speed two, speed three, speed four, and speed five. In one embodiment, the fan speed is divided into three speed settings: speed one is a low speed, speed two is a medium speed, and speed three is a high speed.

[0067] In one embodiment, a user's cooking actions can be captured by an image recognition device installed on the range hood. The image recognition module identifies the user's gestures when adding food or ingredients.

[0068] In another embodiment, the user's cooking actions can be identified by the temperature sensor of the range hood. When a cooking action occurs, there is often a rapid temperature change within a short period. For example, during the process of adding ingredients, the temperature of the food in the pot may experience a sharp drop followed by a rapid rise. In this embodiment, when the rate of temperature change of the cooking ingredients exceeds a set threshold, this temperature change action is acquired and taken as the user's cooking action.

[0069] In another embodiment, the user's cooking actions can be identified through heat adjustment. During the process of adding ingredients, it is often necessary to adjust the heat to achieve a high-heat "stir-fry" effect. Therefore, when the stove adjusts its heat, this adjustment is captured as the identified user cooking action.

[0070] In another embodiment, the user's cooking actions can be identified using a distance detection device, such as an infrared detection device. During cooking, the distance between the user and the stove remains relatively stable. However, when adding ingredients or food, the distance between the user and the stove will initially increase (when taking food out) and then decrease (when placing it in the pot). Therefore, when a change in the distance between the user and the pot that conforms to a preset value is detected, this distance change is captured as the identified cooking action of the user.

[0071] During cooking, high-frequency noise and smoke are sometimes generated along with a large amount of oil fumes. Noise frequency, smoke concentration, and smoke imagery are parameters that are relevant to the user's senses and can be used as sensory parameters for oil fume, which are then used in the fan speed control of this embodiment.

[0072] In one embodiment, the range hood pre-stores the noise frequency value generated by the instantaneous vaporization of water upon contact with hot oil, and acquires the noise generated during cooking through a sound-receiving device. After the fan speed is adjusted to a second speed, when noise matching the specified frequency is detected, this noise is acquired as a sensory parameter for identifying cooking fumes.

[0073] In another embodiment, the range hood pre-stores a smoke concentration threshold corresponding to high concentrations of cooking fumes, and continuously acquires the smoke concentration above the cookware during cooking using a smoke concentration sensor. After the fan speed is adjusted to a second speed, when the current smoke concentration is detected to be higher than the smoke concentration threshold, the smoke concentration is acquired as a sensory parameter for identifying cooking fumes.

[0074] In another embodiment, the range hood pre-stores images of high-concentration smoke above the cookware after water vaporizes instantly upon contact with hot oil, and continuously acquires images of smoke concentration above the cookware during cooking using an image analysis device. When the fan speed is adjusted to a second speed, and the current image is detected to match the high-concentration smoke image, the smoke concentration image is acquired as a sensory parameter for the identified oil fume.

[0075] Optionally, the high fan speed condition involves acquiring at least one user's cooking action and / or acquiring at least one smoke sensory parameter. This high fan speed condition describes a cooking operation that generates a large amount of smoke, the occurrence of which can be determined by the acquired user cooking action or by the acquired smoke sensory parameter. In this case, increasing the fan speed helps prevent the instantaneous escape of smoke.

[0076] Combination Figure 4 As shown in the embodiments of this disclosure, a control method for a range hood is also provided, including:

[0077] Step S401: Obtain the temperature T of the cooking ingredients. s .

[0078] Step S402, based on the cooking temperature T of the ingredients s Determine the cooking oil temperature T y T y =0.95T s .

[0079] Step S403, in T y At ≥75℃, according to T y Within the temperature range, determine the smoke point temperature T0 of the grease, the first temperature control parameter a, and the second temperature control parameter b.

[0080] In this embodiment, the first temperature range is 75℃ < T y ≤200℃, the second temperature range is when 200℃ < T y ≤240℃, the third temperature range is 240℃<T y ≤280℃. When T y When the temperature range is the first temperature range, T 01 =180℃, a1=0.35, b1=0.95; when T y When the temperature range is the second temperature range, T 02 =230℃, a2=0.30, b2=0.90; when T y When the temperature range is the third temperature range, T 03 =260℃, a3=0.20, b3=0.85.

[0081] Step S404: Determine the product of the first temperature control parameter a and the smoke point temperature T0 of the oil as the first smoke point temperature, and then determine the temperature T of the cooking oil. y Is it greater than or equal to the first smoke point temperature; when T y If the temperature is lower than the first smoke point temperature, return to step S401 and continue to obtain the temperature of the cooking ingredients.

[0082] Step S405, in T y When the temperature is greater than or equal to the first smoke point temperature, the range hood fan is controlled to start at the first speed.

[0083] Step S406: Determine the product of the second temperature control parameter b and the smoke point temperature T0 of the oil as the second smoke point temperature, and then determine the temperature T of the cooking oil. y Is it greater than or equal to the second smoke point temperature; when T yIf the temperature is lower than the second smoke point temperature, return to step S401 and continue to obtain the temperature of the cooking ingredients.

[0084] Step S407, in T y When the temperature is greater than or equal to the second smoke point temperature, the range hood fan speed is increased to the second speed.

[0085] Step S408: Determine whether at least one user cooking action and / or one oil fume sensory parameter has been acquired. If not, the fan continues to rotate at the second speed.

[0086] Step S409: After obtaining user actions and / or sensory parameters of oil fume, increase the fan speed to the third speed.

[0087] Step S410: Determine whether the running time at the third fan speed is greater than the set duration. If so, return to step S401. In this embodiment, the set duration is 10 minutes.

[0088] The control method for a range hood provided in this disclosure, after cooking begins, controls the range hood to enter standby mode, detects the temperature of the food being cooked, and obtains the temperature of the cooking oil through oil temperature error correction parameters. Based on the temperature range of the cooking oil, the smoke point temperature of the grease is determined. Simultaneously, corresponding first and second temperature control parameters are matched to obtain the corresponding first and second smoke point temperatures for smoke prediction. When the temperature of the cooking oil is greater than or equal to the first smoke point temperature, the cooking process initially heats up, producing a very small amount of smoke, and the fan starts running at a low first speed. As the temperature further rises, when it is greater than or equal to the second smoke point temperature, the cooking temperature approaches the smoke point of the cooking oil. At this point, the fan speed is increased to the second speed. Before reaching the smoke point temperature of the grease, the motor speed is increased to increase the fan airflow, effectively preventing smoke from escaping due to insufficient airflow and eliminating the need for manual operation. Furthermore, when the cooking oil temperature reaches near the smoke point temperature, the user will add food or ingredients to the hot pan during the cooking process. At this time, water may react with hot oil to produce large oil-water particles. The system continuously monitors the user's cooking actions and / or oil fume sensory parameters. When at least one user action and / or oil fume sensory parameter is obtained, the range hood motor speed is increased to the third speed to operate at a high air volume, achieving pre-matching of the exhaust air volume and improving the user experience.

[0089] Combination Figure 5As shown, this disclosure provides a control device for a range hood, including a processor 500 and a memory 501. Optionally, the device may further include a communication interface 502 and a bus 503. The processor 500, communication interface 502, and memory 501 can communicate with each other via the bus 503. The communication interface 502 can be used for information transmission. The processor 500 can call logical instructions in the memory 501 to execute the control method for the range hood described in the above embodiment.

[0090] Furthermore, the logic instructions in the aforementioned memory 501 can be implemented as software functional units and, when sold or used as independent products, can be stored in a computer-readable storage medium.

[0091] The memory 501, as a computer-readable storage medium, can be used to store software programs and computer-executable programs, such as program instructions / modules corresponding to the methods in the embodiments of this disclosure. The processor 500 executes functional applications and data processing by running the program instructions / modules stored in the memory 501, thereby implementing the control method for the range hood in the above embodiments.

[0092] The memory 501 may include a program storage area and a data storage area. The program storage area may store the operating system and applications required for at least one function; the data storage area may store data created based on the use of the terminal device. Furthermore, the memory 501 may include high-speed random access memory and may also include non-volatile memory.

[0093] This disclosure provides a range hood that includes the control device described above for a range hood.

[0094] This disclosure provides a computer-readable storage medium storing computer-executable instructions configured to perform the above-described control method for a range hood.

[0095] This disclosure provides a computer program product, which includes a computer program stored on a computer-readable storage medium. The computer program includes program instructions that, when executed by a computer, cause the computer to perform the above-described control method for a range hood.

[0096] The aforementioned computer-readable storage medium may be a transient computer-readable storage medium or a non-transitory computer-readable storage medium.

[0097] The technical solutions of this disclosure can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes one or more instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the method described in this disclosure. The aforementioned storage medium can be a non-transitory storage medium, including: a USB flash drive, a portable hard drive, a read-only memory (ROM), a random access memory (RAM), a magnetic disk, or an optical disk, and other media capable of storing program code; it can also be a transient storage medium.

[0098] The foregoing description and accompanying drawings fully illustrate embodiments of this disclosure to enable those skilled in the art to practice them. Other embodiments may include structural, logical, electrical, procedural, and other changes. The embodiments represent only possible variations. Individual components and functions are optional unless explicitly required, and the order of operation may vary. Parts and features of some embodiments may be included in or replace parts and features of other embodiments. Moreover, the terminology used in this application is for describing embodiments only and is not intended to limit the claims. As used in the description of embodiments and claims, the singular forms “a,” “an,” and “the” are intended to equally include the plural forms unless the context clearly indicates otherwise. Similarly, the term “and / or” as used in this application means including one or more of the associated listed items and all possible combinations thereof. Additionally, when used in this application, the term "comprise" and its variations "comprises" and / or "comprising" refer to the presence of stated features, integrals, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components, and / or groups thereof. Without further limitations, an element defined by the phrase "comprises a..." does not exclude the presence of other identical elements in the process, method, or apparatus that includes said element. In this document, each embodiment may focus on the differences from other embodiments, and similar or identical parts between embodiments can be referred to mutually. For methods, products, etc., disclosed in the embodiments, if they correspond to the method section disclosed in the embodiments, the relevant parts can be referred to the description of the method section.

[0099] Those skilled in the art will recognize that the units and algorithm steps of the various examples described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are implemented in hardware or software depends on the specific application and design constraints of the technical solution. Those skilled in the art can use different methods to implement the described functions for each specific application, but such implementation should not be considered beyond the scope of the embodiments of this disclosure. Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working processes of the systems, devices, and units described above can be referred to the corresponding processes in the foregoing method embodiments, and will not be repeated here.

[0100] The methods and products (including but not limited to devices and equipment) disclosed in the embodiments herein can be implemented in other ways. For example, the device embodiments described above are merely illustrative. For instance, the division of units may be merely a logical functional division, and in actual implementation, there may be other division methods. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. In addition, the coupling or direct coupling or communication connection between the shown or discussed units may be through some interfaces, and the indirect coupling or communication connection between devices or units may be electrical, mechanical, or other forms. The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units, that is, they may be located in one place or distributed across multiple network units. Some or all of the units may be selected to implement this embodiment according to actual needs. Furthermore, the functional units in the embodiments of this disclosure may be integrated into one processing unit, or each unit may exist physically separately, or two or more units may be integrated into one unit.

[0101] The flowcharts and block diagrams in the accompanying drawings illustrate the architecture, functionality, and operation of possible implementations of systems, methods, and computer program products according to embodiments of this disclosure. In this regard, each block in a flowchart or block diagram may represent a module, segment, or portion of code containing one or more executable instructions for implementing a specified logical function. In some alternative implementations, the functions marked in the blocks may occur in a different order than that shown in the drawings. For example, two consecutive blocks may actually be executed substantially in parallel, and they may sometimes be executed in reverse order, depending on the functions involved. In the descriptions corresponding to the flowcharts and block diagrams in the accompanying drawings, the operations or steps corresponding to different blocks may also occur in a different order than disclosed in the description, and sometimes there is no specific order between different operations or steps. For example, two consecutive operations or steps may actually be executed substantially in parallel, and they may sometimes be executed in reverse order, depending on the functions involved. Each block in a block diagram and / or flowchart, and combinations of blocks in a block diagram and / or flowchart, can be implemented using a dedicated hardware-based system that performs the specified function or action, or using a combination of dedicated hardware and computer instructions.

Claims

1. A control method for a range hood, characterized in that, include: Determine the first smoke point temperature and the second smoke point temperature based on the temperature of the cooking oil. When the temperature of the cooking oil is greater than or equal to the first smoke point temperature, the fan of the range hood is controlled to start at a first speed. When the temperature of the cooking oil is greater than or equal to the second smoke point temperature, the speed of the fan is adjusted to the second speed. Wherein, the first smoke point temperature is lower than the second smoke point temperature, and the first rotation speed is lower than the second rotation speed; the cooking oil temperature is determined according to the following method: Among them, T y T represents the temperature of the cooking oil. s ε represents the temperature of the food being cooked, and ε is the oil temperature correction parameter. The first smoke point temperature is obtained in the following way: T1 is the first smoke point temperature, T0 is the smoke point temperature of the grease, and a is the first temperature control parameter; and / or, The second smoke point temperature is obtained in the following way: T2 is the second smoke point temperature, T0 is the grease smoke point temperature, and b is the second temperature control parameter; Different types of oil products have different values ​​for temperature control parameters; the first temperature control parameter a is 0.15-0.40, and the second temperature control parameter b is 0.80-0.

95.

2. The control method according to claim 1, characterized in that, The oil temperature correction parameter ε ranges from 0.94 to 0.

96.

3. The control method according to claim 1, characterized in that, When the temperature of the cooking oil is greater than a first temperature threshold and less than or equal to a second temperature threshold, the smoke point temperature of the oil is the first temperature, the first temperature control parameter is the first temperature control value, and the second temperature control parameter is the fourth temperature control value. When the temperature of the cooking oil is greater than the second temperature threshold and less than or equal to the third temperature threshold, the smoke point temperature of the oil is the second temperature, the first temperature control parameter is the second temperature control value, and the second temperature control parameter is the fifth temperature control value. When the temperature of the cooking oil is greater than the third temperature threshold and less than or equal to the fourth temperature threshold, the smoke point temperature of the oil is the third temperature, the first temperature control parameter is the third temperature control value, and the second temperature control parameter is the sixth temperature control value. Wherein, the first temperature is lower than the second temperature, and the second temperature is lower than the third temperature; The first temperature control value is greater than the second temperature control value, and the second temperature control value is greater than the third temperature control value; The fourth temperature control value is greater than the fifth temperature control value, and the fifth temperature control value is greater than the sixth temperature control value.

4. The control method according to any one of claims 1 to 3, characterized in that, When the range hood fan is running at a second speed, the user's cooking actions and / or sensory parameters of the oil fumes are acquired; When the user's cooking actions and / or the sensory parameters of the fumes meet the high wind speed conditions, the fan speed is adjusted to the third speed. The third rotational speed is higher than the second rotational speed.

5. A control device for a range hood, comprising a processor and a memory storing program instructions, characterized in that, The processor is configured to execute the control method for a range hood as described in any one of claims 1 to 4 when executing the program instructions.

6. A range hood, characterized in that, Includes the control device for a range hood as described in claim 5.

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