Control Method, System, Range Hood and Storage Medium for Range Hood with Stove-hood Linkage

Abstract

An embodiment of the present application discloses a control method, system, range hood, and storage medium for range hood and stove linkage. The range hood includes a temperature sensor and a camera, and is communicatively connected to the stove. The method includes: obtaining the real-time reported firepower information of the stove; obtaining the ambient temperature of the environment where the range hood is located measured by the temperature sensor in real time; determining the size of the cookware under the range hood according to the cookware image collected by the camera. Determine the smoke volume influence strategy according to the cookware size. Different cookware sizes correspond to different smoke volume influence strategies. Different smoke volume influence strategies include smoke volume influence factors and corresponding influence factors. The smoke volume influence factors include the temperature inside the pot, the ambient temperature, and the firepower information. Based on the smoke volume influence strategy, determine the predicted smoke volume according to the ambient temperature, the firepower information, and the temperature inside the cookware measured by the temperature sensor in real time; determine the operating parameters of the range hood fan according to the predicted smoke volume, and control the operation of the range hood fan according to the operating parameters.

Description

Technical Field

[0001] The present application relates to the technical field of range hoods, and particularly to a control method, system, range hood and storage medium for a range hood with stove linkage. Background Art

[0002] If the cooking fumes generated during kitchen cooking are not discharged in time, it will have a great impact on the human body. Traditional range hoods use buttons for operation, which is extremely inconvenient, and there will also be hygiene problems when people manually operate the buttons. Existing intelligent control methods for range hoods include voice recognition, gesture recognition, infrared method recognition, etc., in order to free hands and achieve "touchless operation" of the range hood. However, voice and gesture recognition still have problems such as interference, misjudgment and inconvenient operation, and the existing infrared automatic smoke control on the market, relying only on a single target energy change, is also difficult to cover all application scenarios and still has a high probability of misjudgment. For example, when users cook with various cookware, how to quickly distinguish different cookware and take the differences of the cookware into account as influencing factors for smoke volume prediction, so as to obtain a more accurate predicted smoke volume in various cooking scenarios. Summary of the Invention

[0003] The embodiments of the present application provide a control method, system, range hood and computer-readable storage medium for a range hood with stove linkage. It can quickly determine the size of the cookware by collecting the cookware image through a camera, and then determine the influencing factors of the temperature inside the pot, the firepower information and the ambient temperature according to the size of the cookware. Calculate the smoke volume based on the three and the corresponding influencing factors, so as to achieve more accurate prediction of the smoke volume and more precisely automatically adjust the wind speed of the range hood fan according to the predicted smoke volume.

[0004] In a first aspect, the embodiments of the present application provide a control method for a range hood with stove linkage. The range hood includes a temperature sensor and a camera and is communicatively connected to a cooking stove. The method includes:

[0005] Obtain the firepower information reported by the cooking stove in real time;

[0006] Obtain the ambient temperature of the environment where the range hood is located measured by the temperature sensor in real time;

[0007] Determine the size of the cookware under the range hood according to the cookware image collected by the camera;

[0008] Determine a smoke volume influence strategy according to the size of the cookware. Different cookware sizes correspond to different smoke volume influence strategies. Different smoke volume influence strategies include smoke volume influencing factors and influence factors corresponding to the smoke volume influencing factors. The smoke volume influencing factors include the temperature inside the pot, the ambient temperature and the firepower information;

[0009] Based on the smoke volume influence strategy, determine the predicted smoke volume according to the environmental temperature, the firepower information, and the temperature inside the cookware measured by the temperature sensor in real time;

[0010] Determine the operating parameters of the range hood fan according to the predicted smoke volume, and control the operation of the range hood fan according to the operating parameters.

[0011] Collect images through a camera to quickly determine the size of the cookware body, and then determine the influencing factors of the temperature inside the cookware, the firepower information, and the environmental temperature according to the different sizes of the cookware body, so as to more accurately predict the smoke volume and more precisely automatically adjust the wind speed of the range hood fan according to the predicted smoke volume.

[0012] In one embodiment, the method further includes: when obtaining the firepower information reported by the cooktop in real time, turn on the camera to collect images of the cookware body.

[0013] By turning on the camera to collect images of the cookware body after obtaining the firepower information, it is avoided that the camera collects images of the cookware body when the cookware body is not in the working state, thereby saving the working energy consumption of the camera.

[0014] In one embodiment, the method includes: the influencing factors include the weight of the temperature inside the cookware, the weight of the environmental temperature, and the weight of the firepower.

[0015] In one embodiment, the smoke volume predicted based on the smoke volume influence strategy according to the temperature inside the cookware, the environmental temperature, and the firepower information includes: obtaining the temperature difference of the environmental temperature within a preset time to obtain the environmental temperature difference; obtaining the temperature difference of the temperature inside the cookware within the preset time to obtain the temperature difference inside the cookware; based on the smoke volume influence strategy, determine the predicted smoke volume according to the temperature difference inside the cookware, the environmental temperature difference, and the firepower information.

[0016] Calculating the predicted smoke volume according to the temperature difference inside the cookware, the environmental temperature difference, the firepower information and the corresponding weights can more accurately reflect the change of the user's cooking state, and then more accurately calculate the predicted smoke volume.

[0017] In one embodiment, the method further includes:

[0018] Obtain the weight of the cookware body collected by a weight sensor preset on the cooktop;

[0019] Determine the smoke volume influence strategy according to the size of the cookware body and the weight of the cookware body. Different sizes and weights of the cookware body correspond to different smoke volume influence strategies. Different smoke volume influence strategies include smoke volume influencing factors and influence factors corresponding to the smoke volume influencing factors. The smoke volume influencing factors include the temperature inside the cookware, the environmental temperature, and the firepower information.

[0020] The weight of the pot body also affects the calculation of the smoke volume. By combining the size and weight of the pot body to determine the influencing factor for smoke volume calculation, a more accurate smoke volume prediction result can be obtained.

[0021] In one embodiment, the method further includes:

[0022] Determine the shape of the pot body of the cooking utensil according to the pot body image;

[0023] Determine a smoke volume influencing strategy according to the size and shape of the pot body. Different pot body sizes and shapes correspond to different smoke volume influencing strategies. Different smoke volume influencing strategies include smoke volume influencing factors and the influencing factors corresponding to the smoke volume influencing factors. The smoke volume influencing factors include the temperature inside the pot, the ambient temperature, and the firepower information.

[0024] The shape of the pot body also affects the calculation of the smoke volume. By combining the size and shape of the pot body to determine the influencing factor for smoke volume calculation, a more accurate smoke volume prediction result can be obtained.

[0025] In one embodiment, the determining the operating parameters of the range hood fan according to the predicted smoke volume includes: determining the fan speed and the speed change rate of the range hood fan according to the predicted smoke volume to obtain the operating parameters of the range hood fan.

[0026] Intelligently adjust the fan speed and the speed change rate of the range hood fan according to the predicted smoke volume, so as to obtain the fan speed and the speed change rate that meet the scene requirements in various application scenarios, thereby improving the user experience of using the range hood.

[0027] In a second aspect, an embodiment of the present application further provides a control system for a range hood with stove linkage. The range hood includes a temperature sensor and a camera, and is communicatively connected to the stove; wherein: the range hood includes a range hood main body and a range hood fan;

[0028] The stove is used to report the firepower information to the range hood in real time;

[0029] The range hood main body is used to: obtain the firepower information reported by the stove in real time;

[0030] Obtain the ambient temperature of the environment where the range hood is located measured by the temperature sensor in real time;

[0031] Determine the size of the pot body of the cooking utensil under the range hood according to the pot body image collected by the camera;

[0032] Determine a smoke volume influencing strategy according to the size of the pot body. Different pot body sizes correspond to different smoke volume influencing strategies. Different smoke volume influencing strategies include smoke volume influencing factors and the influencing factors corresponding to the smoke volume influencing factors. The smoke volume influencing factors include the temperature inside the pot, the ambient temperature, and the firepower information;

[0033] Based on the smoke volume influence strategy, determine the predicted smoke volume according to the environmental temperature, the firepower information, and the temperature inside the cookware measured by the temperature sensor in real time;

[0034] Determine the operating parameters of the range hood fan according to the predicted smoke volume, and control the operation of the range hood fan according to the operating parameters.

[0035] In a third aspect, an embodiment of the present application further provides a range hood, including:

[0036] A memory and a processor, wherein a computer program is stored in the memory, and when the processor calls the computer program in the memory, it executes any one of the control methods of the range hood provided by the embodiment of the present application.

[0037] In a fourth aspect, an embodiment of the present application further provides a computer-readable storage medium, which is used to store a computer program, and the computer program is loaded by a processor to execute any one of the control methods of the range hood provided by the embodiment of the present application.

[0038] A control method, system, range hood and computer-readable storage medium for a range hood with range hood and stove linkage according to an embodiment of the present application can quickly determine the size of the pot body by collecting images through a camera, and then determine the influence factors of different internal pot temperatures, firepower information and environmental temperatures according to the size of the pot body, and calculate the predicted smoke volume according to the internal pot temperature, firepower information, environmental temperature and their respective influence factors, so as to more accurately predict the smoke volume during cooking of various pot bodies, and intelligently adjust the wind speed of the range hood fan according to the predicted smoke volume. Description of the Drawings

[0039] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following will briefly introduce the drawings required for the description of the embodiments. Obviously, the following drawings are only some embodiments of the present application, and those skilled in the art can obtain other drawings without creative efforts based on these drawings.

[0040] Figure 1 is a schematic diagram of range hood and stove linkage provided by an embodiment of the present application;

[0041] Figure 2 is a schematic diagram of a range hood provided by an embodiment of the present application;

[0042] Figure 3 is a schematic flowchart of the control method of the range hood provided by the embodiment of the present application;

[0043] Figure 4 is a schematic block diagram of the control system of the range hood provided by the embodiment of the present application;

[0044] Figure 5 It is a schematic structural diagram of the range hood provided by the embodiment of the present application. Detailed implementation manners

[0045] Next, the technical solutions in the embodiments of the present application will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative efforts belong to the scope of protection of the present application.

[0046] The flowcharts shown in the accompanying drawings are only illustrative examples, and do not necessarily include all the contents and operations / steps, nor do they necessarily need to be executed in the described order. For example, some operations / steps can be decomposed, combined, or partially merged, so the actual execution order may be changed according to the actual situation.

[0047] The embodiments of the present application provide a control method, a system, a range hood, and a computer-readable storage medium for a range hood. Among them, the control method of the range hood can be applied to a range hood with range hood and stove linkage. First, the range hood will be described below.

[0048] Please refer to Figure 1-2 , Figure 1 It is a schematic diagram of the range hood and stove linkage system of the present application. Among them, the range hood and the stove are communicatively connected. As Figure 2 shown: A range hood 10 provided by an embodiment of the present application: The range hood includes a housing 101, a temperature sensor 102, a camera, and a range hood main machine and a range hood fan inside the range hood. The temperature sensor 102 is installed on the housing 101. The temperature sensor 102 can detect the temperature inside the pot below the range hood and the ambient temperature of the environment where the range hood is located. The camera can collect the image of the pot body of the cookware, and the range hood main machine determines the size of the pot body of the cookware according to the pot body image. The range hood main machine obtains the temperature inside the pot, the ambient temperature measured by the temperature sensor in real time, and the fire power information reported by the stove in real time, and determines the weights of the temperature inside the pot, the ambient temperature, and the fire power information according to the size of the pot body. The range hood main machine calculates the predicted smoke volume according to the temperature inside the pot, the ambient temperature, the fire power information, and different weight factors, and finally determines the operating parameters of the range hood fan according to the predicted smoke volume, and the range hood fan operates according to the determined operating parameters.

[0049] Please refer to Figure 3 , Figure 3 It is a schematic flowchart of the control method of the range hood provided by an embodiment of the present application. The control method of the range hood may include steps S101 to step S106, etc., specifically as follows:

[0050] S101. Obtain the fire power information reported by the stove in real time.

[0051] Specifically, the cooking appliance can actively report the firepower information to the range hood, or the range hood can actively obtain the firepower information of the cooking appliance.

[0052] In some embodiments, the cooking appliance for range hood linkage includes a firepower detection module, which is used to detect the firepower of the first burner and the second burner on the cooking appliance in real time to obtain firepower information.

[0053] In some embodiments, the cooking appliance further includes a Bluetooth communication module, and the cooking appliance sends the firepower information to the range hood through the Bluetooth communication module.

[0054] S102. Obtain the ambient temperature of the environment where the range hood is located measured by the temperature sensor in real time.

[0055] Specifically, a temperature sensor is pre-installed on the range hood, and the temperature sensor is communicatively connected to the range hood main unit. The temperature sensor can detect the temperature inside the pot under the range hood and the ambient temperature of the environment where the range hood is located in real time, and send the ambient temperature and the temperature inside the pot to the range hood main unit in real time.

[0056] It should be noted that the range hood main unit can also actively obtain the data of the temperature inside the pot and the ambient temperature measured by the temperature sensor.

[0057] In some embodiments, the temperature sensor is an infrared thermopile sensor. According to the infrared thermopile sensor, the temperature inside the pot and the ambient temperature under the range hood can be accurately and quickly detected.

[0058] S103. Determine the size of the pot under the range hood according to the pot body image collected by the camera.

[0059] Specifically, a camera is pre-installed on the range hood. The camera sends the collected pot body image to the range hood main unit, or the range hood main unit can actively obtain the pot body image. The range hood main unit performs image analysis on the collected pot body image and determines the size of the pot according to the image analysis result.

[0060] In some embodiments, the camera is only activated to collect the pot body image when the firepower information reported by the cooking appliance in real time is obtained, so as to avoid the camera from collecting the pot body image when the cooking appliance is not working and save energy consumption.

[0061] Obtaining the information of the pot under the range hood by collecting the pot body image with the camera can quickly and conveniently determine the characteristics of the pot body, and further make the predicted smoke volume more accurate in the case of cooking with various pot bodies.

[0062] S104. Determine the smoke volume influence strategy according to the size of the pot body. Different pot body sizes correspond to different smoke volume influence strategies. Different smoke volume influence strategies include smoke volume influence factors and influence factors corresponding to the smoke volume influence factors. The smoke volume influence factors include the temperature inside the pot, the ambient temperature, and the firepower information.

[0063] Among them, the influence factors include the weight of the temperature inside the pot, the weight of the ambient temperature, and the weight of the firepower.

[0064] Exemplarily, when cooking with a small pot, due to the small bottom of the pot, the temperature inside the pot collected is relatively high compared to the actual temperature inside the pot because the small pot body causes the target surface coverage to include positions with higher temperatures such as the stove head and the edge of the pot body. At this time, it is necessary to appropriately reduce the weight of the temperature inside the pot when calculating the smoke volume, so as to obtain a more accurate smoke volume calculation result.

[0065] In some embodiments, when cooking with a small pot, the weight value corresponding to the temperature inside the pot is X1, the weight corresponding to the ambient temperature is X2, and the weight corresponding to the stove firepower is X3. The specific values of X1, X2, and X3 can be determined according to experiments.

[0066] In some embodiments, when cooking with a medium-sized pot, the weight value corresponding to the temperature inside the pot is Y1, the weight corresponding to the ambient temperature is Y2, and the weight corresponding to the stove firepower is Y3. The specific values of Y1, Y2, and Y3 can be determined according to experiments.

[0067] In some embodiments, when cooking with a large pot, the weight value corresponding to the temperature inside the pot is Z1, the weight corresponding to the ambient temperature is Z2, and the weight corresponding to the stove firepower is Z3. The specific values of Z1, Z2, and Z3 can be determined according to experiments.

[0068] In some embodiments, when the weight value corresponding to the temperature inside the pot is W1, the weight corresponding to the ambient temperature is W2, and the weight corresponding to the stove firepower is W3, the weight range is:

[0069] W1 + W2 + W3 = 100%

[0070] Exemplarily, when cooking with a small pot, the weights assigned to the three smoke volume influence factors are: W1 = 50%, W2 = 25%, W3 = 25%.

[0071] In some embodiments, according to the pot body image, the shape of the pot can also be determined. Since different pot body shapes will also affect the calculation result of the smoke volume. For example, for a square pot compared to a round pot, there is more upward-flowing fire along the edge of the pot body, resulting in too high a temperature below the range hood panel. At this time, the ambient temperature collected by the sensor will be higher than the ambient temperature when the pot body is large. Therefore, the pot body shape factor is introduced, and the smoke volume influence strategy is determined in combination with the pot body size.

[0072] Specifically, determine the shape of the pot body of the cookware based on the pot body image; determine the smoke volume influence strategy according to the size and shape of the pot body. It should be noted that different pot body sizes and different pot body shapes correspond to different smoke volume influence strategies. Different said smoke volume influence strategies include smoke volume influence factors and influence factors corresponding to the smoke volume influence factors. The smoke volume influence factors include the temperature inside the pot, the ambient temperature, and the firepower information.

[0073] In some embodiments, since the weight of the pot body cannot be reflected in the pot body image, and different pot body weights will also affect the calculation result of the smoke volume, the pot body weight factor is introduced to calibrate the size of the pot body determined by the pot body image, and the smoke volume influence strategy is determined in combination with the size of the pot body.

[0074] Specifically, obtain the pot body weight of the cookware collected by the weight sensor preset on the cooktop; determine the smoke volume influence strategy according to the size of the pot body and the pot body weight. It should be noted that different pot body sizes and different pot body weights correspond to different smoke volume influence strategies. Different said smoke volume influence strategies include smoke volume influence factors and influence factors corresponding to the smoke volume influence factors. The smoke volume influence factors include the temperature inside the pot, the ambient temperature, and the firepower information.

[0075] Assign different influence factors to the temperature inside the pot, the firepower information, and the ambient temperature in the calculation of the smoke volume according to the different sizes, shapes, and weights of the pot body of the cookware, so as to avoid errors in the calculation of the smoke volume caused by different pot bodies.

[0076] S105. Based on the smoke volume influence strategy, determine the predicted smoke volume according to the ambient temperature, the firepower information, and the temperature inside the pot of the cookware measured in real time by the temperature sensor below the range hood.

[0077] Specifically, according to the influence factors in the determined smoke volume influence strategy, calculate the predicted smoke volume according to the temperature inside the pot, the ambient temperature, the firepower information, and the corresponding influence factors.

[0078] Exemplarily, when the weight value corresponding to the temperature inside the pot is W1, the weight corresponding to the ambient temperature is W2, and the weight corresponding to the firepower information is W3, the final smoke volume can be defined as follows:

[0079] P = P1×W1 + P2×W2 + P3×W3

[0080] In the formula, P1 is the smoke volume predicted according to the temperature inside the pot, P2 is the smoke volume predicted according to the ambient temperature, and P3 is the smoke volume predicted according to the firepower information of the cooktop.

[0081] Further, obtain the temperature of the environment where the range hood is located measured by the temperature sensor when the cooking appliance is not in the working state as the first ambient temperature; when obtaining the real-time reported firepower information of the cooking appliance, obtain the temperature of the environment where the range hood is located measured by the temperature sensor in real time as the second ambient temperature; obtain the ambient temperature difference according to the difference between the first ambient temperature and the second ambient temperature; obtain the temperature difference value of the temperature inside the pot within a preset time as the temperature difference inside the pot; based on the smoke volume influence strategy, determine the predicted smoke volume according to the temperature difference inside the pot, the ambient temperature difference, and the firepower information.

[0082] It should be noted that the difference is obtained by subtracting the value of the previous moment from the value of the current moment. For example, the difference between the current temperature inside the pot and the temperature inside the pot 500 ms ago.

[0083] Exemplarily, according to the temperature difference ΔT between two moments before and after within a preset time target obtain the temperature difference inside the pot, and the difference ΔT between the current ambient temperature and the ambient temperature at room temperature before the cooking appliance is turned on env represents the ambient temperature difference, and the current cooking appliance firepower information is represented by F ad is represented, and the predicted smoke volume is represented by P. The value of P is a percentage value, and its maximum value is 100. The greater the proportion, the greater the smoke volume, and the higher the gear required for the fan.

[0084] Exemplarily, when the weight value W1 of the temperature inside the pot is 50%, the ambient temperature weight W2 is 25%, and the cooking appliance firepower information weight W3 is 25%, if the smoke volume value P1 calculated according to the temperature difference inside the pot is 90; the smoke volume value P2 calculated according to the ambient temperature difference is 80; the smoke volume value P3 calculated according to the cooking appliance firepower information is 80, the final smoke volume value is: P = 90×50% + 80×25% + 90×25%, and the final smoke volume value is obtained as 87.5%.

[0085] Based on the temperature inside the pot, the firepower information, the ambient temperature, and different weight factors determined according to different pot bodies, calculate the smoke volume, so as to more accurately predict the smoke volume generated during cooking with various pot bodies, and enable more precise adjustment of the fan parameters in various application scenarios.

[0086] S106. Determine the operating parameters of the range hood fan according to the predicted smoke volume, and control the operation of the range hood fan according to the operating parameters.

[0087] Specifically, the operating parameters of the range hood fan include: the fan gear of the range hood fan and the gear change rate.

[0088] In some embodiments, the gears of the range hood fan can be defined as three gears: low gear, high gear, and stir-fry gear. It should be noted that the fan gears can be further divided into more gears according to requirements in actual application scenarios, and the present application does not limit this.

[0089] Exemplarily, when the predicted smoke volume is below 30%, it indicates a small smoke volume, and the fan operates at a low gear.

[0090] Exemplarily, when the predicted smoke volume is between 30% and 70%, it indicates a large smoke volume, and the fan operates at a high gear.

[0091] Exemplarily, when the predicted smoke volume is above 70%, it indicates a very large smoke volume, and the fan operates at the stir-fry gear.

[0092] Furthermore, the gear change rate of the fan can also be determined according to the predicted smoke volume. For example, when the predicted smoke volume is very large, the gear change rate is increased to speed up the adjustment of the fan to the stir-fry gear, so as to absorb the cooking fumes in a shorter time and improve the user experience.

[0093] The control method of the range hood provided by the embodiment of the present application first determines the size of the cookware under the range hood through the cookware image collected by the camera, and assigns different influence factors to the temperature inside the pot, the ambient temperature, and the firepower information in the smoke volume calculation according to the size, weight, and shape of the cookware. Secondly, the smoke volume is calculated according to the temperature inside the pot, the firepower information, the ambient temperature, and the different influence factors, which can accurately reflect the cooking situation of the user when using different cookware, so as to more accurately predict the smoke volume in various application scenarios, and then intelligently adjust the parameters of the range hood fan.

[0094] Please refer to Figure 4 , Figure 4 , which is a schematic block diagram of a control system of a range hood provided by an embodiment of the present application.

[0095] As Figure 4 shown, the control system 200 of the range hood includes a range hood 10 and a cooker 20. The range hood 10 is communicatively connected to the cooker 20, wherein: the range hood 10 includes a range hood main body, a range hood fan, a camera, and a temperature sensor;

[0096] The cooker 20 is used to report the firepower information to the range hood 10 in real time,

[0097] The range hood main body is used to: obtain the firepower information reported by the cooker in real time;

[0098] Obtain the ambient temperature of the environment where the range hood is located measured by the temperature sensor in real time;

[0099] Determine the size of the cookware under the range hood according to the cookware image collected by the camera;

[0100] Determine a smoke volume influence strategy according to the size of the pot body. Different pot body sizes correspond to different smoke volume influence strategies. Different said smoke volume influence strategies include smoke volume influence factors and influence factors corresponding to the smoke volume influence factors. The smoke volume influence factors include the temperature inside the pot, the ambient temperature, and the firepower information;

[0101] Based on the smoke volume influence strategy, determine the predicted smoke volume according to the ambient temperature, the firepower information, and the temperature inside the pot of the cooking utensil under the range hood measured by the temperature sensor in real time;

[0102] Determine the operating parameters of the range hood fan according to the predicted smoke volume, and control the operation of the range hood fan according to the operating parameters.

[0103] In one embodiment, the range hood main body is further configured to:

[0104] Determine the shape of the pot body of the cooking utensil according to the pot body image;

[0105] Determine a smoke volume influence strategy according to the size and shape of the pot body. Different pot body sizes and shapes correspond to different smoke volume influence strategies. Different said smoke volume influence strategies include smoke volume influence factors and influence factors corresponding to the smoke volume influence factors. The smoke volume influence factors include the temperature inside the pot, the ambient temperature, and the firepower information.

[0106] In one embodiment, the range hood main body is further configured to:

[0107] Obtain the weight of the pot body of the cooking utensil collected by a weight sensor preset on the cooking stove;

[0108] Determine a smoke volume influence strategy according to the size and weight of the pot body. Different pot body sizes and different pot body weights correspond to different smoke volume influence strategies. Different said smoke volume influence strategies include smoke volume influence factors and influence factors corresponding to the smoke volume influence factors. The smoke volume influence factors include the temperature inside the pot, the ambient temperature, and the firepower information.

[0109] It should be noted that those skilled in the art can clearly understand that for the convenience and conciseness of description, the specific working process of the control system of the range hood described above can refer to the corresponding process in the embodiment of the control method of the range hood described above, and will not be repeated here.

[0110] Please refer to Figure 5 , Figure 5 is a schematic block diagram of a range hood provided by an embodiment of the present application. The range hood 300 includes a memory 301 and a processor 302.

[0111] Among them, the memory 301 may include a non-volatile storage medium and an internal memory. The non-volatile storage medium can store a computer program. The computer program includes program instructions, which when executed, can cause the processor to execute any control method of the range hood.

[0112] The processor 302 is used to provide computing and control capabilities, and calculate the predicted smoke volume according to the temperature inside the pot, the ambient temperature, the firepower information, and different weighting factors.

[0113] The memory 301 provides an environment for the operation of the computer program in the non-volatile storage medium. When the computer program is executed by the processor 302, it can cause the processor 302 to execute any control method of the range hood.

[0114] Those skilled in the art can understand that Figure 5 The structure shown in is only a block diagram of some structures related to the solution of this application, and does not constitute a limitation on the range hood to which the solution of this application is applied. The specific range hood may include more or fewer components than those shown in the figure, or combine some components, or have different component arrangements.

[0115] It should be understood that the memory 301 can be a Flash chip, a read-only memory (ROM), a magnetic disk, an optical disc, a USB flash drive, a mobile hard disk, etc. The processor 302 can be a central processing unit (CPU), and the processor can also be other general-purpose processors, digital signal processors (DSPs), application-specific integrated circuits (ASICs), field-programmable gate arrays (FPGAs), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc. Among them, the general-purpose processor can be a microprocessor or the processor can also be any conventional processor, etc.

[0116] Among them, in some embodiments, the processor 302 is used to run the computer program stored in the memory 301 to perform the following steps:

[0117] Obtain the firepower information reported by the cooker in real time;

[0118] Obtain the ambient temperature of the environment where the range hood is located measured by the temperature sensor in real time;

[0119] Determine the size of the cookware under the range hood according to the image of the cookware collected by the camera;

[0120] Determine the smoke volume influence strategy according to the size of the pot body. Different pot body sizes correspond to different smoke volume influence strategies. Different said smoke volume influence strategies include smoke volume influence factors and influence factors corresponding to the smoke volume influence factors. The smoke volume influence factors include the temperature inside the pot, the ambient temperature, and the firepower information;

[0121] Based on the smoke volume influence strategy, determine the predicted smoke volume according to the ambient temperature, the firepower information, and the temperature inside the pot of the cooking utensil measured by the temperature sensor in real time;

[0122] Determine the operating parameters of the range hood fan according to the predicted smoke volume, and control the operation of the range hood fan according to the operating parameters.

[0123] In some embodiments, when collecting the image of the pot body, the processor 302 also executes: when obtaining the firepower information reported by the cooking appliance in real time, turn on the camera to collect the image of the pot body.

[0124] In some embodiments, the processor 302 also executes: the influence factors include the weight of the temperature inside the pot, the weight of the ambient temperature, and the weight of the firepower.

[0125] In some embodiments, when predicting the smoke volume based on the smoke volume influence strategy according to the temperature inside the pot, the ambient temperature, and the firepower information, the processor 302 also executes: obtain the temperature of the environment where the range hood is located measured by the temperature sensor when the cooking appliance is not in the working state as the first ambient temperature; when obtaining the firepower information reported by the cooking appliance in real time, obtain the temperature of the environment where the range hood is located measured by the temperature sensor in real time as the second ambient temperature; obtain the ambient temperature difference according to the difference between the first ambient temperature and the second ambient temperature; obtain the temperature difference value of the temperature inside the pot within a preset time as the temperature difference inside the pot; based on the smoke volume influence strategy, determine the predicted smoke volume according to the temperature difference inside the pot, the ambient temperature difference, and the firepower information.

[0126] In some embodiments, before determining the smoke volume influence strategy according to the size of the pot body, the processor 302 also executes: obtain the weight of the pot body of the cooking utensil collected by the weight sensor preset on the cooking appliance; determine the smoke volume influence strategy according to the size of the pot body and the weight of the pot body. Different pot body sizes and pot body weights correspond to different smoke volume influence strategies. Different said smoke volume influence strategies include smoke volume influence factors and influence factors corresponding to the smoke volume influence factors. The smoke volume influence factors include the temperature inside the pot, the ambient temperature, and the firepower information.

[0127] In some embodiments, before determining the smoke volume influence strategy according to the size of the pot body, the processor 302 further performs: determining the pot body shape of the cooking utensil according to the pot body image; determining the smoke volume influence strategy according to the pot body size and the pot body shape, where different pot body sizes and pot body shapes correspond to different smoke volume influence strategies, and different smoke volume influence strategies include smoke volume influence factors and influence factors corresponding to the smoke volume influence factors, and the smoke volume influence factors include the temperature inside the pot, the ambient temperature, and the fire power information.

[0128] In some embodiments, when determining the operating parameters of the range hood fan according to the predicted smoke volume, the processor 302 further performs: determining the fan speed and the speed change rate of the range hood fan according to the predicted smoke volume to obtain the operating parameters of the range hood fan.

[0129] In the above embodiments, the descriptions of the respective embodiments have their own focuses. For parts not detailed in a certain embodiment, reference may be made to the detailed description of the control method for the range hood above, and details will not be repeated here.

[0130] An embodiment of the present application further provides a computer-readable storage medium. The computer-readable storage medium stores a computer program, and the computer program includes program instructions. The processor executes the program instructions to implement any one of the control methods for the range hood provided by the embodiments of the present application. For example, when the computer program is loaded by the processor, the following steps may be executed:

[0131] Obtain the fire power information reported by the cooking appliance in real time; obtain the ambient temperature of the environment where the range hood is located measured by the temperature sensor in real time; determine the size of the pot body of the cooking utensil below the range hood according to the pot body image collected by the camera; determine the smoke volume influence strategy according to the pot body size, where different pot body sizes correspond to different smoke volume influence strategies, and different smoke volume influence strategies include smoke volume influence factors and influence factors corresponding to the smoke volume influence factors, and the smoke volume influence factors include the temperature inside the pot, the ambient temperature, and the fire power information; based on the smoke volume influence strategy, determine the predicted smoke volume according to the ambient temperature, the fire power information, and the temperature inside the pot of the cooking utensil measured by the temperature sensor in real time; determine the operating parameters of the range hood fan according to the predicted smoke volume, and control the operation of the range hood fan according to the operating parameters.

[0132] For the specific implementation of each of the above operations, reference may be made to the previous embodiments, and details will not be repeated here.

[0133] Among them, the computer-readable storage medium may be the internal storage unit of the range hood in the foregoing embodiments, such as the hard disk or memory of the range hood. The computer-readable storage medium may also be an external storage device of the range hood, such as a plug-in hard disk equipped on the range hood, a Smart Media Card (SMC), a Secure Digital (SD) card, a Flash Card, etc.

[0134] Since the computer program stored in the computer-readable storage medium can execute any control method of the range hood provided in the embodiments of the present application, the beneficial effects achievable by any control method of the range hood provided in the embodiments of the present application can be achieved. For details, refer to the foregoing embodiments and will not be elaborated herein.

[0135] It should be understood that the terms used in the specification of the present application are only for the purpose of describing specific embodiments and are not intended to limit the present application. As used in the specification of the present application and the appended claims, unless the context clearly indicates otherwise, the singular forms "a", "an" and "the" are intended to include the plural forms.

[0136] It should also be understood that the term "and / or" used in the specification of the present application and the appended claims refers to any combination and all possible combinations of one or more of the associated listed items, and includes these combinations. It should be noted that in this article, the term "comprising", "including" or any other variant thereof is intended to cover a non-exclusive inclusion, so that a process, method, article or system including a series of elements not only includes those elements, but also includes other elements not expressly listed, or further includes elements inherent to such process, method, article or system. Without further limitation, an element defined by the statement "including one..." does not exclude the existence of additional identical elements in the process, method, article or system including the element.

[0137] The serial numbers of the embodiments of the present application above are only for description and do not represent the advantages or disadvantages of the embodiments. The above are only specific embodiments of the present application, but the protection scope of the present application is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present application can easily think of various equivalent modifications or substitutions, and these modifications or substitutions should all be covered by the protection scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.

Claims

1. A control method for a range hood with stove linkage, characterized in that, The range hood includes a temperature sensor and a camera, and is communicatively connected to the stove; the method includes: Obtain the firepower information reported by the stove in real time; Obtain the ambient temperature of the environment where the range hood is located measured by the temperature sensor in real time; Determine the size of the cookware under the range hood according to the cookware image collected by the camera; Determine a smoke volume influence strategy according to the size of the cookware. Different sizes of cookware correspond to different smoke volume influence strategies. Different smoke volume influence strategies include smoke volume influence factors and influence factors corresponding to the smoke volume influence factors. The smoke volume influence factors include the temperature inside the pot, the ambient temperature, and the firepower information; Based on the smoke volume influence strategy, determine the predicted smoke volume according to the ambient temperature, the firepower information, and the temperature inside the cookware measured by the temperature sensor in real time; Determine the operating parameters of the range hood fan according to the predicted smoke volume, and control the operation of the range hood fan according to the operating parameters.

2. The control method for the range hood according to claim 1, characterized in that, The method further includes: When obtaining the firepower information reported by the stove in real time, turn on the camera to collect the cookware image.

3. The control method for the range hood according to claim 1, characterized in that, The influence factors include the weight of the temperature inside the pot, the weight of the ambient temperature, and the weight of the firepower.

4. The control method for the range hood according to claim 1, characterized in that, The predicted smoke volume based on the smoke volume influence strategy according to the temperature inside the pot, the ambient temperature, and the firepower information includes: Obtain the temperature of the environment where the range hood is located measured by the temperature sensor when the stove is not in the working state as the first ambient temperature; When obtaining the firepower information reported by the stove in real time, obtain the temperature of the environment where the range hood is located measured by the temperature sensor in real time as the second ambient temperature; Obtain the ambient temperature difference according to the difference between the first ambient temperature and the second ambient temperature; Obtain the temperature difference inside the pot within a preset time to obtain the temperature difference inside the pot; Based on the smoke volume influence strategy, determine the predicted smoke volume according to the temperature difference inside the pot, the ambient temperature difference, and the firepower information.

5. The control method for the range hood according to claim 1, characterized in that, The method further includes: Obtain the weight of the cookware collected by a weight sensor preset on the stove; Determine a smoke volume influence strategy according to the size of the cookware and the weight of the cookware. Different sizes of cookware and different weights of cookware correspond to different smoke volume influence strategies. Different smoke volume influence strategies include smoke volume influence factors and influence factors corresponding to the smoke volume influence factors. The smoke volume influence factors include the temperature inside the pot, the ambient temperature, and the firepower information.

6. The control method for the range hood according to claim 1, characterized in that, The method further includes: Determine the shape of the cookware according to the cookware image; Determine a smoke volume influence strategy according to the size of the cookware and the shape of the cookware. Different sizes of cookware and different shapes of cookware correspond to different smoke volume influence strategies. Different smoke volume influence strategies include smoke volume influence factors and influence factors corresponding to the smoke volume influence factors. The smoke volume influence factors include the temperature inside the pot, the ambient temperature, and the firepower information.

7. The control method for the range hood according to any one of claims 1 to 6, characterized in that, The determining the operating parameters of the range hood fan according to the predicted smoke volume includes: Determine the fan speed and the speed change rate of the range hood fan according to the predicted smoke volume to obtain the operating parameters of the range hood fan.

8. A control system for a range hood with stove combination, characterized in that, The range hood includes a temperature sensor and a camera, and is communicatively connected to the stove; wherein: the range hood includes a range hood main body and a range hood fan; The cooking appliance is used to report the firepower information to the range hood in real time; The range hood main unit is used for: Obtaining the firepower information reported by the cooking appliance in real time; Obtaining the ambient temperature of the environment where the range hood is located measured by the temperature sensor in real time; Determining the size of the cookware under the range hood according to the cookware image collected by the camera; Determining a smoke volume influence strategy according to the cookware size, different cookware sizes corresponding to different smoke volume influence strategies, and different smoke volume influence strategies including smoke volume influence factors and influence factors corresponding to the smoke volume influence factors, where the smoke volume influence factors include the temperature inside the pot, the ambient temperature, and the firepower information; Based on the smoke volume influence strategy, determining the predicted smoke volume according to the ambient temperature, the firepower information, and the temperature inside the cookware measured by the temperature sensor in real time; Determining the operating parameters of the range hood fan according to the predicted smoke volume, and controlling the operation of the range hood fan according to the operating parameters.

9. A range hood, characterized in that, It includes: A processor and a memory, where a computer program is stored in the memory, and when the processor calls the computer program in the memory, it executes the control method of the range hood according to any one of claims 1 to 7.

10. A computer-readable storage medium, characterized in that, The computer-readable storage medium is used to store a computer program, and the computer program is loaded by the processor to execute the control method of the range hood according to any one of claims 1 to 7.

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