Smoking machine control method, device, equipment and storage medium

Abstract

The application relates to a smoking machine control method and device, a smoking machine and a storage medium. The method comprises the following steps: acquiring a cooking method of food currently being cooked and a current resistance level of a public flue; determining a target air volume of a smoking machine according to the cooking method and the current resistance level; and controlling the smoking machine to work according to the target air volume. The method realizes automatic adjustment of the air volume of the smoking machine, avoids manual adjustment, and improves the working efficiency of the smoking machine. In the automatic adjustment process of the air volume, the cooking method of the food and the current resistance level of the public flue are comprehensively considered, so that the smoking machine can resist certain flue resistance, ensure that the oil fume can be discharged in time, avoid energy redundancy and waste caused by excessively high air volume, and reduce the working noise of the smoking machine.

Description

Technical Field

[0001] This application relates to the field of household appliance technology, and in particular to a method, apparatus, device and storage medium for controlling a smoke extraction machine. Background Technology

[0002] Currently, kitchens are usually equipped with range hoods to promptly remove cooking fumes. These range hoods are typically configured with different airflow rates; understandably, a higher airflow rate removes more fumes, while a lower airflow rate removes only a smaller amount.

[0003] In related technologies, after the range hood is turned on, the user can adjust the airflow of the range hood according to the actual situation during the cooking process. For example, when the user finds that too much oil smoke is produced during cooking, they can manually adjust the working mode of the range hood to make it work with a larger airflow; when the user finds that not much oil smoke is produced during cooking, they can manually adjust the working mode of the range hood to make it work with a smaller airflow. Summary of the Invention

[0004] To overcome the technical problems existing in the related technologies, this application provides a smoking machine control method, device, smoking machine, and storage medium.

[0005] In a first aspect, embodiments of this application provide a smoking machine control method, including:

[0006] Obtain the cooking method of the food currently being cooked and the current resistance level of the public flue;

[0007] The target airflow of the range hood is determined based on the cooking method and the current resistance level.

[0008] The smoke extraction machine is controlled to operate according to the target airflow.

[0009] Secondly, embodiments of this application provide a smoking machine control device, comprising:

[0010] The acquisition module is used to obtain the cooking method of the food currently being cooked and the current resistance level of the public flue.

[0011] The determination module is used to determine the target airflow of the range hood based on the cooking method and the current resistance level;

[0012] The control module is used to control the smoke extractor to operate according to the target airflow.

[0013] Thirdly, embodiments of this application provide a smoking machine control device, including a memory and a processor. The memory stores a computer program, and the processor executes the computer program to implement the steps of the smoking machine control method provided in the first aspect of embodiments of this application.

[0014] Fourthly, embodiments of this application provide a computer-readable storage medium having a computer program stored thereon, wherein the computer program, when executed by a processor, implements the steps of the smoking machine control method provided in the first aspect of embodiments of this application.

[0015] The technical solution provided in this application determines the target airflow of the exhaust fan based on the cooking method of the food being cooked and the current resistance level of the shared exhaust duct. This allows the exhaust fan to operate at the target airflow, achieving automatic airflow adjustment and avoiding manual adjustment, thus improving its efficiency. Furthermore, the automatic airflow adjustment process comprehensively considers both the cooking method and the current resistance level of the shared exhaust duct, ensuring the exhaust fan can withstand a certain level of duct resistance to guarantee timely exhaust of fumes, while also avoiding excessive energy waste caused by excessive airflow and reducing operating noise. Attached Figure Description

[0016] Figure 1 A system structure diagram illustrating the application of the smoking machine control method provided in this embodiment;

[0017] Figure 2 This is a schematic flowchart of a smoking machine control method provided in an embodiment of this application;

[0018] Figure 3 Another schematic flowchart of the smoking machine control method provided in this application embodiment;

[0019] Figure 4 This is a schematic diagram of the structure of a smoking machine control device provided in an embodiment of this application;

[0020] Figure 5 This is a schematic diagram of a smoking machine control device provided in an embodiment of this application. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of this application clearer, the technical solutions in the embodiments of this application will be further described in detail below with reference to the accompanying drawings. It should be understood that the specific embodiments described herein are only for explaining this application and are not intended to limit this application.

[0022] Since cooking produces fumes, if these fumes are not removed in time, it will affect the hygiene of the kitchen. Therefore, kitchens are usually equipped with exhaust fans to remove the fumes generated during cooking. The exhaust fan control method provided in this application is applied to the scenario of timely removal of fumes generated during cooking.

[0023] Because related technologies require users to manually adjust the operating mode of the range hood to control it, the efficiency of the range hood is reduced, thus affecting the user experience. Therefore, the technical solution provided in this application can automatically adjust the airflow of the range hood based on the cooking method of the food and the current resistance level of the shared exhaust duct, improving the efficiency of the range hood and enhancing the user experience. Furthermore, by comprehensively considering the cooking method of the food and the current resistance level of the shared exhaust duct, it ensures that it can withstand a certain amount of duct resistance, allowing for timely exhaust of fumes, while also avoiding energy waste and reducing the operating noise of the range hood.

[0024] Figure 1 The kitchen control system used in the range hood control method provided in the embodiments of this application. For example... Figure 1 As shown, the kitchen control system may include a smoke extractor 101, a camera 102, a cookware 103 for cooking food, a smoke concentration sensor 104, a pressure sensor 105, and a control center 106.

[0025] The smoke extraction machine 101, camera 102, cooking pot 103, smoke concentration sensor 104, and pressure sensor 105 are connected to the control center 106 via wired or wireless means for communication. The smoke extraction machine 101 operates according to control commands sent by the control center 106 to exhaust cooking fumes. The camera 102 captures images of the food being cooked and reports these images to the control center 106. The cooking pot 103, used for cooking, reports the cooking method to the control center 106. The smoke concentration sensor 104 determines the current smoke concentration and reports it to the control center 106. The pressure sensor 105 determines the current resistance value of the common flue and reports this resistance value to the control center 106. The control center 106 is used to determine the cooking method of the food based on the image reported by the camera 102 and the smoke concentration reported by the smoke sensor 104, and to determine the current resistance level of the common flue based on the current flue resistance value reported by the pressure sensor 105. Based on the cooking method of the food and the current resistance level of the common flue, the control center 106 determines the air volume of the smoke extractor 101 and sends control commands to the smoke extractor 101 so that the smoke extractor 101 operates according to the determined air volume.

[0026] Optionally, the camera 102, the cookware 103 used for cooking food, the smoke concentration sensor 104, and the pressure sensor 105 can also be connected to the smoke extractor 101 via wired or wireless means for communication. In this case, the smoke extractor 101 is equivalent to... Figure 1 The control center 106, also known as the smoke extractor 101, can determine the cooking method of the food based on the image reported by the camera 102 and the smoke concentration reported by the smoke sensor 104, and determine the current resistance level of the public smoke duct based on the current smoke duct resistance value reported by the pressure sensor 105. Based on the cooking method of the food and the current resistance level of the public smoke duct, it determines its own air volume and operates according to the determined air volume.

[0027] Additionally, the camera 102, smoke concentration sensor 104, and pressure sensor 105 can be individually located in the kitchen or integrated into the range hood 101; this embodiment does not impose specific limitations on these components. The control center 106 can be a terminal such as a mobile phone, tablet computer, or computer, or it can be a server; this embodiment does not impose specific limitations on this component either.

[0028] Next, the technical solutions provided by the embodiments of this application will be described in detail:

[0029] Figure 2 This is a schematic flowchart illustrating a smoking machine control method provided in an embodiment of this application. Figure 2 As shown, the method may include:

[0030] S201. Obtain the cooking method of the food currently being cooked and the current resistance level of the public flue.

[0031] Among these factors, when food is being cooked, the cooking method can be used to characterize the amount of oil fumes that the food may produce. For example, if the food is cooked by stir-frying, more oil fumes may be produced during the cooking process; if the food is cooked by steaming or boiling, less oil fumes may be produced.

[0032] Meanwhile, the resistance level of the shared exhaust duct is also a factor affecting whether cooking fumes can be discharged in a timely manner. A higher resistance level means the fumes generated during cooking are harder to remove, requiring the exhaust fan to operate at a larger airflow. Conversely, a lower resistance level allows for easier removal of cooking fumes, enabling the exhaust fan to operate at a smaller airflow. Therefore, in this embodiment, to determine the airflow of the exhaust fan, it is necessary to first determine the cooking method of the food being cooked and the current resistance level of the shared exhaust duct.

[0033] S202. Determine the target airflow of the range hood based on the cooking method and the current resistance level.

[0034] After obtaining the cooking method of the food and the current resistance level of the shared exhaust duct, the target airflow required for the range hood can be determined by combining these factors. This target airflow ensures sufficient airflow to overcome the current resistance of the shared exhaust duct, guaranteeing timely exhaust of fumes, while also accommodating the current cooking method. This prevents fume escape during cooking methods with high fumes and reduces unnecessary energy consumption and noise levels during cooking methods with low fumes. For example, in scenarios where the current resistance level of the shared exhaust duct is high and steaming or boiling methods are used (such as cooking porridge), the required airflow from the range hood is not high; a medium-speed airflow is sufficient, eliminating the need for a high-speed airflow. This reduces both energy consumption and noise from high-speed operation.

[0035] S203. Control the smoke extraction machine to operate according to the target air volume.

[0036] Once the target airflow is obtained, the airflow of the range hood can be adjusted so that it operates according to the target airflow.

[0037] The technical solution provided in this application determines the target airflow of the exhaust fan based on the cooking method of the food being cooked and the current resistance level of the shared exhaust duct. This allows the exhaust fan to operate at the target airflow, achieving automatic airflow adjustment and avoiding manual adjustment, thus improving its efficiency. Furthermore, the automatic airflow adjustment process comprehensively considers both the cooking method and the current resistance level of the shared exhaust duct, ensuring the exhaust fan can withstand a certain level of duct resistance to guarantee timely exhaust of fumes, while also avoiding excessive energy waste caused by excessive airflow and reducing operating noise.

[0038] Figure 3 This is another schematic flowchart illustrating the smoking machine control method provided in an embodiment of this application. Figure 3 As shown, the method may include:

[0039] S301, Obtain the cooking method of the food currently being cooked and the current resistance level of the public flue.

[0040] Among these, when food is being cooked, the cooking method can be used to characterize the fumes that the food may produce. Cooking methods can include stir-frying, steaming, grilling, and frying.

[0041] Optionally, obtaining the cooking method of the food currently being cooked includes at least one of the following steps:

[0042] (11) Acquire images of the food captured by the camera and identify the images to determine the cooking method of the food.

[0043] During the food cooking process, a camera can capture images of the food and report these images to the control center. When the control center receives the images, it processes them, extracts cooking feature data from the images using a pre-trained network, and determines the appropriate cooking method based on this data.

[0044] (12) Receive the cooking method of the food reported by the cookware used to cook the food.

[0045] The cookware used for cooking this food is equipped with multiple selectable cooking buttons, each corresponding to a specific cooking function, such as steaming, grilling, and frying. Users can select the appropriate cooking button based on their needs, and the cookware, after receiving the user's selection, reports the corresponding cooking method to the control center.

[0046] (13) Receive the smoke concentration reported by the smoke concentration sensor and determine the cooking method of the food based on the smoke concentration.

[0047] During food cooking, smoke concentration sensors placed in the kitchen collect the current smoke concentration in real time or at preset intervals, and report the collected smoke concentration to the control center.

[0048] Among them, smoke concentration sensors refer to a type of sensor used to detect the concentration of smoke in the air. These smoke concentration sensors can be ionization smoke sensors, photoelectric smoke sensors, or gas-sensitive smoke sensors, etc.

[0049] Since the resistance level of the shared flue is also a factor affecting the timely removal of cooking fumes, it is necessary to obtain the current resistance level of the shared flue. Optionally, obtaining the current resistance level of the shared flue includes at least one of the following steps:

[0050] (21) Obtain the motor speed of the smoking machine and determine the current resistance level of the common flue based on the motor speed.

[0051] In practical applications, a higher motor speed of the smoke extractor indicates a greater current resistance in the common flue, meaning a higher current resistance level. Conversely, a lower motor speed indicates a lower current resistance in the common flue, meaning a lower current resistance level. Therefore, in this embodiment, the motor speed of the smoke extractor can be obtained, and the current resistance level of the common flue can be determined based on the motor speed. In specific applications, a mapping table between motor speed and the resistance level of the common flue can be pre-set. After obtaining the motor speed of the smoke extractor, the current resistance level of the common flue can be obtained by querying the above mapping table.

[0052] (22) Receive the flue resistance value of the common flue reported by the pressure sensor, and determine the current resistance level of the common flue based on the flue resistance value.

[0053] Pressure sensors installed in the flue collect the current flue resistance value in real time or at preset intervals, and report the collected flue resistance value to the control center. The control center can determine the current resistance level corresponding to the collected flue resistance value based on a pre-set mapping table between flue resistance value and resistance level.

[0054] (23) Determine the current resistance level of the public flue based on the current cooking time.

[0055] In one embodiment, the current cooking time is the current system time of the terminal, the exhaust fan, or other smart devices. The current cooking time is read and matched with a preset time period. Based on the matching result, the current resistance level of the shared exhaust duct is determined. The preset time periods can include breakfast, lunch, and dinner. Lunch and dinner are typically peak cooking times, with more food being cooked, resulting in higher resistance in the shared exhaust duct. Therefore, the current resistance level of the shared exhaust duct during these periods can be set to high resistance. During breakfast, users cook less food, resulting in moderate resistance in the shared exhaust duct. Other time periods are off-peak cooking times, with lower resistance in the shared exhaust duct. Thus, if the current cooking time is during lunch, the current resistance level of the shared exhaust duct can be determined to be high resistance; if it is during breakfast, the current resistance level can be determined to be medium resistance; and if it is during other time periods, the current resistance level can be determined to be low resistance.

[0056] S302. Determine the target airflow of the range hood based on the cooking method and the current resistance level.

[0057] The target airflow of the exhaust fan is determined based on the obtained cooking method of the current food and the current resistance level of the common exhaust duct. In one optional implementation, when the food is cooked using a first cooking method, if the current resistance level is level one, then the first airflow is set as the target airflow of the exhaust fan; if the current resistance level is level two, then the second airflow is set as the target airflow of the exhaust fan; and if the current resistance level is level three, then the third airflow is set as the target airflow of the exhaust fan. When the food is cooked using a second cooking method, if the current resistance level is level one, then the fourth airflow is set as the target airflow of the exhaust fan; if the current resistance level is level two, then the fifth airflow is set as the target airflow of the exhaust fan; and if the current resistance level is level three, then the sixth airflow is set as the target airflow of the exhaust fan. Wherein, if the first level is lower than the second level, and the second level is lower than the third level, the first air volume is less than the second air volume, the second air volume is less than the third air volume, the fourth air volume is less than the fifth air volume, the fifth air volume is less than the sixth air volume, and the fourth air volume is less than the first air volume, the fifth air volume is less than the second air volume, and the sixth air volume is less than the third air volume.

[0058] The first cooking method produces more fumes than the second. For example, when stir-frying is used and the current resistance level of the shared exhaust duct is high, more fumes may be generated during cooking, requiring a higher airflow. However, considering the current resistance level of the shared exhaust duct, the exhaust fan needs to operate with an airflow matching the stir-frying method and the current resistance level. Therefore, a higher airflow is suitable for the exhaust fan. Conversely, when steaming or boiling is used and the current resistance level of the shared exhaust duct is high, less fumes may be generated, and a higher airflow is not required. Again, considering the current resistance level of the shared exhaust duct, the exhaust fan only needs to be able to withstand the resistance. In this case, a medium-speed airflow is most suitable for the exhaust fan, reducing energy consumption and noise caused by high-speed operation.

[0059] The above-mentioned classification criteria for Level 1, Level 2, and Level 3 can be set based on actual needs. For example, Level 1 is defined as flue resistance less than 300 Pa, Level 2 as flue resistance between 300 Pa and 500 Pa, and Level 3 as flue resistance greater than 500 Pa. The first, second, third, fourth, fifth, and sixth air volumes are preset air volumes; in actual applications, the size of each air volume can be flexibly adjusted according to actual needs.

[0060] S303. Control the smoke extraction machine to operate according to the target air volume.

[0061] S304. When it is determined that an alarm needs to be triggered, output alarm information.

[0062] Optionally, in this embodiment, when the cooking method of the food being cooked is obtained based on the above step (11), the image captured by the camera can be further identified to determine whether the food is overcooked, such as burnt. When the food is overcooked, excessive oil fumes may be generated in the kitchen. At this time, the control center can also trigger an alarm to alert the personnel in the kitchen. Specifically, the control center can obtain the pixel values ​​of the pixels in the image and determine the current color of the food based on the pixel values ​​of each pixel. When the current color of the food is not within the preset color range, an alarm message is output, and the power supply or gas for cooking the food is disconnected. The preset color range is the normal color range of the food, and the alarm message is used to alert the current cooking process.

[0063] Since food often turns a charred black color when overcooked, the range of pixel values ​​corresponding to this charred black color can be determined. The preset color range is then defined based on this range; that is, the pixel value range corresponding to the preset color range does not include the pixel value range corresponding to the charred black color. When the current color of the food is detected to be outside the preset color range, the food may be burnt. The control center can generate and output an alarm message to alert the system to the current cooking process.

[0064] The alarm message can be a voice message, played to alert the cook about the current cooking process. For example, the alarm could be a preset ringtone; after playing this preset ringtone, people in the kitchen will hear it and confirm that there is excessive cooking fumes in the kitchen.

[0065] Furthermore, to avoid potential safety hazards, after issuing an alarm for the current cooking process, the power or gas supply for cooking the food can be disconnected.

[0066] Optionally, in this embodiment, when the cooking method of the food being cooked is obtained based on the above step (13), if the smoke concentration collected by the smoke sensor located in the kitchen exceeds the preset smoke concentration, it indicates that the smoke concentration in the kitchen is too high and may affect the safety of the people in the kitchen. Therefore, the control center can also generate and output alarm information, wherein the alarm information is used to alarm the current cooking process. Furthermore, in order to avoid safety hazards, after alarming the current cooking process, the power supply or gas for cooking the food can also be disconnected.

[0067] Optionally, the above-mentioned alarm information can be output via a wireless router wirelessly connected to the smoking machine, sending the alarm information to preset account information.

[0068] The preset account information can include the user's account name, username, and contact information. This preset account information can be manually entered by the user into the wireless router. In one embodiment, alarm information can also be sent to the preset account information via various means such as notification messages, SMS messages, and social network messages, so that the user can receive alarm information in a timely manner during the current cooking process.

[0069] In this embodiment, the target airflow of the exhaust fan can be determined based on the cooking method of the food being cooked and the current resistance level of the shared exhaust duct. This allows the exhaust fan to operate at the target airflow, achieving automatic airflow adjustment and avoiding manual adjustment, thus improving its efficiency. Furthermore, the automatic airflow adjustment process comprehensively considers both the cooking method and the current resistance level of the shared exhaust duct, ensuring the exhaust fan can withstand a certain level of duct resistance to guarantee timely exhaust of fumes, while also avoiding excessive energy waste caused by excessive airflow and reducing operating noise. Simultaneously, acquiring the cooking method and the current resistance level of the shared exhaust duct through multiple methods enhances the diversity and intelligence of data acquisition, improving the intelligence of the exhaust fan's airflow adjustment. When alarm conditions are met, the exhaust fan can also be controlled to sound an alarm, providing more intelligent functions.

[0070] Figure 4 This is a schematic diagram of a smoking machine control device provided in an embodiment of this application. Figure 4 As shown, the device may include: an acquisition module 401, a determination module 402, and a control module 403.

[0071] Specifically, the acquisition module 401 is used to acquire the cooking method of the food currently being cooked and the current resistance level of the public flue;

[0072] The determining module 402 is used to determine the target airflow of the range hood based on the cooking method and the current resistance level;

[0073] The control module 403 is used to control the smoking machine to operate according to the target air volume.

[0074] Based on the above embodiments, optionally, the acquisition module 401 is specifically used to acquire an image of the food captured by the camera and identify the image to determine the cooking method of the food; and / or, the acquisition module 401 is specifically used to receive the cooking method of the food reported by the cookware used to cook the food; and / or, the acquisition module 401 is specifically used to receive the smoke concentration reported by the smoke concentration sensor and determine the cooking method of the food based on the smoke concentration.

[0075] Based on the above embodiments, optionally, the acquisition module 401 is further configured to acquire the motor speed of the range hood and determine the current resistance level of the common flue based on the motor speed; and / or, the acquisition module 401 is further configured to receive the flue resistance value of the common flue reported by the pressure sensor and determine the current resistance level of the common flue based on the flue resistance value; and / or, the acquisition module 401 is further configured to determine the current resistance level of the common flue based on the current cooking time.

[0076] Based on the above embodiments, optionally, the determining module 401 is specifically used to: when the food is cooked in a first cooking method, if the current resistance level is a first level, set the first air volume to the target air volume of the smoke extractor; if the current resistance level is a second level, set the second air volume to the target air volume of the smoke extractor; if the current resistance level is a third level, set the third air volume to the target air volume of the smoke extractor; when the food is cooked in a second cooking method, if the current resistance level is a first level, set the fourth air volume to the target air volume of the smoke extractor; if the current resistance level is a second level, set the fifth air volume to the target air volume of the smoke extractor; if the current resistance level is a third level, set the sixth air volume to the target air volume of the smoke extractor.

[0077] Wherein, if the first level is lower than the second level, and the second level is lower than the third level, the first air volume is less than the second air volume, the second air volume is less than the third air volume, the fourth air volume is less than the fifth air volume, the fifth air volume is less than the sixth air volume, and the fourth air volume is less than the first air volume, the fifth air volume is less than the second air volume, and the sixth air volume is less than the third air volume.

[0078] Optionally, based on the above embodiments, the device further includes a processing module.

[0079] Specifically, when the acquisition module 401 is specifically used to acquire an image of the food captured by the camera and identify the image to determine the cooking method of the food, the processing module is used to determine the current color of the food based on the pixel value of the pixel in the image; when the current color of the food is not within the preset color range, an alarm message is output and the power or gas for cooking the food is disconnected; wherein, the preset color range is the normal color range of the food, and the alarm message is used to alarm the current cooking process.

[0080] Based on the above embodiments, optionally, when the acquisition module 401 is specifically used to receive the smoke concentration reported by the smoke concentration sensor and determine the cooking method of the food based on the smoke concentration, the processing module is further used to output alarm information and disconnect the power supply or gas for cooking the food when the smoke concentration exceeds the preset smoke concentration; wherein, the alarm information is used to alarm the current cooking process.

[0081] Based on the above embodiments, optionally, the above processing module is specifically used to send the alarm information to preset account information through a wireless router wirelessly connected to the smoking machine.

[0082] In one embodiment, a smoking machine control device is provided, the internal structure of which can be shown in the following diagram. Figure 5 As shown. The smoking machine control device includes a processor, memory, and a network interface (not shown in the figure) connected via a system bus. The processor provides computing and control capabilities. The network interface is used for communication with external terminals via a network connection. The memory stores computer programs that, when executed by the processor, implement the steps of a smoking machine control method.

[0083] Those skilled in the art will understand that Figure 5 The structure shown is merely a block diagram of a portion of the structure related to the present application and does not constitute a limitation on the smoking machine control device to which the present application is applied. The specific smoking machine control device may include more or fewer components than shown in the figure, or combine certain components, or have different component arrangements.

[0084] In one embodiment, a smoking machine control device is provided, including a memory and a processor. The memory stores a computer program, and the processor executes the computer program to perform the following steps:

[0085] Obtain the cooking method of the food currently being cooked and the current resistance level of the public flue;

[0086] The target airflow of the range hood is determined based on the cooking method and the current resistance level.

[0087] The smoke extraction machine is controlled to operate according to the target airflow.

[0088] In one embodiment, a computer-readable storage medium is provided having a computer program stored thereon, the computer program performing the following steps when executed by a processor:

[0089] Obtain the cooking method of the food currently being cooked and the current resistance level of the public flue;

[0090] The target airflow of the range hood is determined based on the cooking method and the current resistance level.

[0091] The smoke extraction machine is controlled to operate according to the target airflow.

[0092] The smoking machine control device, equipment, and storage medium provided in the above embodiments can execute the smoking machine control method provided in any embodiment of this application, and have the corresponding functional modules and beneficial effects of executing the method. Technical details not described in detail in the above embodiments can be found in the smoking machine control method provided in any embodiment of this application.

[0093] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0094] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of this patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A method for controlling a smoking machine, characterized in that, include: Obtain the cooking method of the food currently being cooked and the current resistance level of the public flue; The target airflow of the range hood is determined based on the cooking method and the current resistance level. The smoke extraction machine is controlled to operate according to the target airflow. The cooking method for obtaining the food currently being cooked includes at least one of the following steps: Step 1: Acquire images of the food captured by the camera, and identify the images to determine the cooking method of the food; Step 2: Receive the cooking method of the food reported by the cookware used to cook the food; wherein, the cookware used to cook the food is equipped with multiple selectable cooking buttons, each cooking button corresponding to a specific cooking function; Step 3: Receive the smoke concentration reported by the smoke concentration sensor, and determine the cooking method of the food based on the smoke concentration; Obtaining the current resistance level of the public flue includes at least one of the following steps: Obtain the motor speed of the smoking machine and determine the current resistance level of the common flue based on the motor speed; Receive the flue resistance value of the common flue reported by the pressure sensor, and determine the current resistance level of the common flue based on the flue resistance value; The current resistance level of the public exhaust duct is determined based on the current cooking time; wherein, the current cooking time is the current system time of the terminal, exhaust fan, or other smart device. Determining the target airflow of the range hood based on the cooking method and the current resistance level includes: When the food is cooked in the first cooking method, if the current resistance level is the first level, the first air volume is set to the target air volume of the smoke extractor; if the current resistance level is the second level, the second air volume is set to the target air volume of the smoke extractor; if the current resistance level is the third level, the third air volume is set to the target air volume of the smoke extractor. When the food is cooked in the second cooking method, if the current resistance level is the first level, the fourth air volume is set as the target air volume of the smoke extractor; if the current resistance level is the second level, the fifth air volume is set as the target air volume of the smoke extractor; if the current resistance level is the third level, the sixth air volume is set as the target air volume of the smoke extractor. Wherein, if the first level is lower than the second level, and the second level is lower than the third level, the first air volume is less than the second air volume, the second air volume is less than the third air volume, the fourth air volume is less than the fifth air volume, the fifth air volume is less than the sixth air volume, and the fourth air volume is less than the first air volume, the fifth air volume is less than the second air volume, and the sixth air volume is less than the third air volume.

2. The method according to claim 1, characterized in that, When obtaining the cooking method of the food currently being cooked through step one, the method further includes: The current color of the food is determined based on the pixel values ​​of the pixels in the image; When the current color of the food is not within the preset color range, an alarm message is output and the power or gas supply for cooking the food is disconnected; wherein, the preset color range is the normal color range of the food, and the alarm message is used to alert the current cooking process.

3. The method according to claim 1, characterized in that, When obtaining the cooking method of the food currently being cooked through step three, the method further includes: When the smoke concentration exceeds the preset smoke concentration, an alarm message is output and the power or gas supply for cooking the food is disconnected; wherein, the alarm message is used to alert the current cooking process.

4. The method according to claim 2 or 3, characterized in that, The output alarm information includes: The alarm information is sent to the preset account information via a wireless router that is wirelessly connected to the smoking machine.

5. A smoking machine control device, characterized in that, include: The acquisition module is used to obtain the cooking method of the food currently being cooked and the current resistance level of the public flue. The determination module is used to determine the target airflow of the range hood based on the cooking method and the current resistance level; The control module is used to control the smoke extractor to operate according to the target airflow. The acquisition module is specifically used to acquire images of the food captured by the camera and identify the images to determine the cooking method of the food; and / or, the acquisition module is specifically used to receive the cooking method of the food reported by the cookware used to cook the food; wherein the cookware used to cook the food is provided with multiple selectable cooking buttons, each cooking button corresponding to a corresponding cooking function; and / or, the acquisition module is specifically used to receive the smoke concentration reported by the smoke concentration sensor and determine the cooking method of the food based on the smoke concentration; The acquisition module is further configured to acquire the motor speed of the range hood and determine the current resistance level of the common flue based on the motor speed; and / or, the acquisition module is further configured to receive the flue resistance value of the common flue reported by the pressure sensor and determine the current resistance level of the common flue based on the flue resistance value; and / or, the acquisition module is further configured to determine the current resistance level of the common flue based on the current cooking time; wherein, the current cooking time is the current system time of the terminal, the range hood, or other smart devices; Specifically, the determining module is used to: when the food is cooked in the first cooking method, if the current resistance level is level one, set the first airflow to the target airflow of the range hood; if the current resistance level is level two, set the second airflow to the target airflow of the range hood; if the current resistance level is level three, set the third airflow to the target airflow of the range hood; when the food is cooked in the second cooking method, if the current resistance level is level one, set the fourth airflow to the target airflow of the range hood; if the current resistance level is level two, set the fifth airflow to the target airflow of the range hood; if the current resistance level is level three, set the sixth airflow to the target airflow of the range hood.

6. A smoking machine control device, comprising a memory and a processor, wherein the memory stores a computer program, characterized in that, When the processor executes the computer program, it implements the steps of the method according to any one of claims 1 to 4.

7. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 4.

Images