Control method, apparatus, device, and storage medium

Abstract

The application provides a control method, device, equipment and storage medium. The control method comprises the following steps: obtaining a cuisine characteristic dynamic of a dish sent by a cooking device in a cooking process of the dish, wherein the cuisine characteristic dynamic comprises smell information and oil fume information of the dish in the cooking process; determining a rotating speed of a range hood based on the smell information and the oil fume information; and controlling the range hood to operate based on the rotating speed.

Description

Technical Field

[0001] This application relates to the field of smart home technology, and in particular to a control method, device, equipment and storage medium. Background Technology

[0002] Installing range hoods in kitchens is now very common. Traditional range hoods typically control their speed in two ways. One way is to allow users to select a speed setting to control the range hood's speed. However, this method has the problem of low power efficiency. The other way is to use sensors to detect oil fumes and control the range hood's speed based on the detected information. However, using sensors to detect oil fumes requires adding additional sensors, increasing equipment costs. Summary of the Invention

[0003] In view of the problems in the above-mentioned related technologies, this application provides a control method, device, equipment and storage medium that can improve the operating efficiency of the smoke machine without adding detection equipment.

[0004] This application provides a control method, including:

[0005] The cooking equipment acquires dynamic information about the cuisine characteristics of the dish sent during the cooking process, wherein the dynamic information about the cuisine characteristics includes the aroma information and oil fume information of the dish during the cooking process;

[0006] The rotation speed of the range hood is determined based on the odor and fume information.

[0007] The operation of the smoke machine is controlled based on the stated rotation speed.

[0008] In some embodiments, determining the rotation speed of the range hood based on the odor information and the oil fume information includes:

[0009] Based on the odor information, oil fume information, and a pre-established correspondence, the rotation speed of the range hood is determined, wherein the correspondence includes the correspondence between the odor information, oil fume information, and the rotation speed of the range hood.

[0010] In some embodiments, the correspondence includes: a first correspondence between the first odor information, the first oil fume information and the first rotation speed of the range hood;

[0011] A second correspondence between the second odor information, the second oil fume information, and the second rotation speed of the range hood, wherein the first odor information is greater than the second odor information, the first oil fume information is greater than the second oil fume information, and the first rotation speed is greater than the second rotation speed.

[0012] In some embodiments, the method further includes:

[0013] When the range hood is turned on, determine whether to acquire the dynamic information on the cuisine characteristics of the dish sent by the cooking equipment during the cooking process;

[0014] If the cooking equipment does not receive dynamic information about the cuisine characteristics of the dish during the cooking process, the range hood will be controlled to operate in the default mode.

[0015] In some embodiments, the method further includes:

[0016] If the cooking equipment sends the dynamic information of the cuisine features of the dish during the cooking process, the dynamic information of the cuisine features is verified to determine whether the dynamic information of the cuisine features is valid data.

[0017] Among them, when the dynamic characteristics of the cuisine are valid data, the rotation speed of the range hood is determined based on the odor information and the oil fume information;

[0018] If the dynamic data of the cuisine feature is invalid, a response message is sent to the cooking device so that the cooking device resends the data.

[0019] In some embodiments, the method further includes:

[0020] If the cooking equipment sends the dynamic information about the cuisine characteristics of the dish during the cooking process, it is determined whether the range hood is turned on.

[0021] When the range hood is not turned on, control the range hood to turn on.

[0022] This application provides a control method, including:

[0023] Obtain the dishes and cuisines selected by the user;

[0024] When the user selects to start cooking, the dynamic characteristics of the cuisine of the dish during the cooking process are determined based on the dish and cuisine.

[0025] The system sends the cuisine characteristics of the dish during the cooking process to the range hood, so that the range hood can dynamically control its operation based on the cuisine characteristics.

[0026] This application provides a control device, including:

[0027] The first acquisition module is used to acquire the cuisine feature dynamics of the dish sent by the cooking device during the cooking process, wherein the cuisine feature dynamics include the aroma information and oil fume information of the dish during the cooking process;

[0028] The first determining module is used to determine the rotation speed of the range hood based on the odor information and the oil fume information;

[0029] The control module is used to control the operation of the smoke machine based on the rotation speed.

[0030] This application provides an electronic device, including:

[0031] A memory and a processor, wherein the memory stores a computer program that, when executed by the processor, performs the method described above.

[0032] This application provides an air conditioning range hood, including the electronic device described above.

[0033] This application provides a storage medium storing a computer program that can be executed by one or more processors and can be used to implement any of the control methods described above.

[0034] This application provides a control method, apparatus, device, and storage medium that acquires the cuisine characteristics dynamics of a dish sent by a cooking device during the cooking process, wherein the cuisine characteristics dynamics include odor information and oil fume information of the dish during cooking; determines the rotation speed of a range hood based on the odor information and oil fume information; and controls the operation of the range hood based on the rotation speed, thereby improving the operating efficiency of the range hood without the need to add detection equipment. Attached Figure Description

[0035] The present application will be described in more detail below based on embodiments and with reference to the accompanying drawings.

[0036] Figure 1 This is a schematic diagram of the structure of an air conditioner range hood provided in an embodiment of this application;

[0037] Figure 2 A schematic diagram illustrating the implementation flow of a control method provided in an embodiment of this application;

[0038] Figure 3 A schematic diagram illustrating the implementation flow of another control method provided in an embodiment of this application;

[0039] Figure 4 A schematic diagram illustrating the implementation flow of another control method provided in an embodiment of this application;

[0040] Figure 5 This is a schematic diagram of the composition structure of the electronic device provided in the embodiments of this application.

[0041] In the accompanying drawings, the same parts are referred to by the same reference numerals, and the drawings are not drawn to scale. Detailed Implementation

[0042] To make the objectives, technical solutions, and advantages of this application clearer, the application will be further described in detail below with reference to the accompanying drawings. The described embodiments should not be regarded as limitations on this application. All other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0043] In the following description, references are made to “some embodiments,” which describe a subset of all possible embodiments. However, it is understood that “some embodiments” may be the same subset or different subsets of all possible embodiments and may be combined with each other without conflict.

[0044] If the application documents contain similar descriptions such as "first, second, third", the following explanation shall be added: In the following description, the terms "first, second, third" are used only to distinguish similar objects and do not represent a specific order of objects. It is understood that "first, second, third" may be interchanged in a specific order or sequence where permitted, so that the embodiments of this application described herein can be implemented in an order other than that illustrated or described herein.

[0045] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing embodiments of this application only and is not intended to limit this application.

[0046] To address the problems existing in related technologies, this application provides a control method applied to a range hood. The method is applied to an electronic device, which may be a mobile terminal, computer, or the like. In some embodiments, the electronic device may be a controller for the range hood.

[0047] In this embodiment of the application, the range hood can be an air conditioning range hood. Figure 1 This is a schematic diagram of the structure of an air conditioner range hood provided in an embodiment of this application, as shown below. Figure 1 As shown, the air-conditioning range hood includes an air conditioning module and a range hood module. The air-conditioning range hood includes an air-conditioning range hood housing 1, an air-conditioning range hood control panel 2, an air outlet 3, and a range hood smoke guide plate 4. The air conditioning module and the range hood module are disposed in the air-conditioning range hood housing.

[0048] In applications involving air conditioning and range hoods, the air blown out by the air conditioning module is drawn away by the range hood module. The larger the air volume of the range hood module, the stronger its ability to extract fumes. When the air conditioning module is running, the larger the air volume of the range hood module, the more cold air it will also extract. Therefore, it is necessary to design a method for efficient extraction of fumes while reducing the loss of air volume from the air conditioning module.

[0049] The control method provided in this application can achieve its functions by having the processor of an electronic device call program code, wherein the program code can be stored in a computer storage medium.

[0050] This application provides a control method. Figure 2 This is a schematic diagram illustrating the implementation flow of a control method provided in an embodiment of this application, as shown below. Figure 2 As shown, it includes:

[0051] Step S1: Obtain the cuisine feature dynamics of the dish sent by the cooking device during the cooking process, wherein the cuisine feature dynamics include the aroma information and oil fume information of the dish during the cooking process.

[0052] In this embodiment of the application, the electronic device can communicate with the cooking device. The communication connection can be a WIFI connection. After the electronic device and the cooking device establish a communication connection, the cooking device can dynamically send the cuisine characteristics of the dish sent during the cooking process to the electronic device, thereby enabling the electronic device to obtain the dynamic cuisine characteristics of the dish sent by the cooking device during the cooking process.

[0053] In this embodiment, the cooking equipment may include a steam oven, a gas stove, etc. The steam oven is equipped with a control panel.

[0054] In this embodiment, the user can set the dish and cuisine through the control panel of the cooking device. After the user confirms the start of cooking, the cooking device can determine the dynamic characteristics of the cuisine based on the dish and cuisine. The cooking device can then transmit the dynamic characteristics of the cuisine of the dish, as sent by the cooking device during the cooking process, to an electronic device via Wi-Fi communication.

[0055] In this embodiment, the odor information may include odor concentration, odor change patterns, etc., and the oil fume information may include the degree of oiliness of the oil fume, oil fume concentration, etc. In some embodiments, the dynamic characteristics of the cuisine also include time information.

[0056] In this embodiment of the application, the cooking device can continuously send data to the electronic device.

[0057] Step S2: Determine the rotation speed of the range hood based on the odor information and the oil fume information.

[0058] In this embodiment of the application, the electronic device pre-stores a correspondence, which includes the correspondence between odor information, oil fume information and the rotation speed of the range hood.

[0059] In this embodiment of the application, the rotation speed of the range hood is determined based on the odor information, the oil fume information and the pre-established correspondence, wherein the correspondence includes the correspondence between the odor information, the oil fume information and the rotation speed of the range hood.

[0060] In this embodiment of the application, the correspondence can also be expressed as:

[0061] Correspondence formula N = f(P) 菜品气味信息 P 菜品油烟信息 , t 菜品烹饪运行时间 P 用户设置习惯 ).

[0062] Where N is the rotational speed and P represents the corresponding data.

[0063] In this embodiment of the application, since the odor information and oil fume information may change dynamically during the cooking process, the determined rotation speed may also change dynamically.

[0064] In some embodiments, the correspondence includes: a first correspondence between the first odor information, the first oil fume information and the first rotation speed of the range hood; and a second correspondence between the second odor information, the second oil fume information and the second rotation speed of the range hood, wherein the first odor information is greater than the second odor information, the first oil fume information is greater than the second oil fume information, and the first rotation speed is greater than the second rotation speed.

[0065] In this embodiment of the application, odor information can be represented by numbers. The stronger the odor, the larger the corresponding number. The cooking device can pre-store the correspondence between the odor information, running time, and oil fume information of the dish, and store the correspondence between the odor information, oil fume information and numbers. After the odor information and oil fume information are determined, the odor information and oil fume information can be represented by numbers.

[0066] In some embodiments, the electronic device may store the correspondence between odor information, smoke information and numbers. When the odor information and smoke information sent by the cooking device are obtained, the odor information and smoke information can be represented by numbers. By representing the odor information and smoke information by numbers, it is convenient to compare the intensity of the odor and the intensity of the smoke.

[0067] In this embodiment, the generation of fumes and odors is directly proportional to the rotation speed of the range hood; the greater the fumes and odors, the higher the rotation speed the range hood needs to operate at.

[0068] Step S3: Control the operation of the smoke machine based on the rotation speed.

[0069] In this embodiment, the rotational speed can be sent to the motor of the range hood so that the motor of the range hood can operate based on the rotational speed.

[0070] The method provided in this application embodiment acquires the cuisine feature dynamics of a dish sent by a cooking device during the cooking process, wherein the cuisine feature dynamics include the aroma information and oil fume information of the dish during the cooking process; determines the rotation speed of the range hood based on the aroma information and oil fume information; and controls the operation of the range hood based on the rotation speed, thereby improving the operating efficiency of the range hood without the need to add detection equipment.

[0071] In this embodiment of the application, when applied in an air conditioning range hood scenario, the rotation speed of the range hood module can be dynamically adjusted, which can further reduce the air volume loss of the air conditioning module while ensuring the suction efficiency of the range hood module.

[0072] In some embodiments, prior to step S1, the method further includes:

[0073] When the range hood is turned on, determine whether to acquire the cuisine feature dynamics of the dish sent by the cooking device during the cooking process; if the cuisine feature dynamics of the dish sent by the cooking device during the cooking process are not acquired, control the range hood to operate in the default mode.

[0074] In this embodiment of the application, the default mode can be user-defined, and the default module can include controlling the range hood for dehumidification, deodorization, etc.

[0075] In some embodiments, after step S1, the method further includes:

[0076] If the cooking device receives dynamic information about the cuisine characteristics of a dish during the cooking process, the dynamic information is verified to determine whether it is valid data. If the dynamic information is valid, the rotation speed of the range hood is determined based on the odor and smoke information. If the dynamic information is invalid, a response is sent to the cooking device to make it resend the data.

[0077] In this embodiment of the application, the effective data can be considered as the target data that the range hood needs to identify.

[0078] In some embodiments, after step S1, the method further includes:

[0079] If the cooking equipment sends the dynamic information about the cuisine of the dish during the cooking process, determine whether the range hood is turned on; if the range hood is not turned on, control the range hood to turn on.

[0080] In this embodiment of the application, the range hood is turned on even when it is not turned on, thereby enabling linkage between the range hood and the cooking equipment.

[0081] To address the problems existing in related technologies, this application provides a control method applied to a cooking device. The method is applied to an electronic device, which may be a mobile terminal, computer, or the like. In some embodiments, the electronic device can be a cooking controller.

[0082] Figure 3 This is a schematic diagram illustrating the implementation flow of a control method provided in an embodiment of this application, as shown below. Figure 3 As shown, it includes:

[0083] Step S101: Obtain the dishes and cuisines selected by the user.

[0084] In this embodiment of the application, the user can select dishes and cuisines through the control panel. The cuisines may include Sichuan cuisine, Cantonese cuisine, etc.

[0085] Step S102: When the user selects to start cooking, determine the dynamic characteristics of the cuisine of the dish during the cooking process based on the dish and cuisine.

[0086] In this embodiment of the application, a "Start Cooking" option is provided on the control panel. Users can click the "Start Cooking" option to start cooking.

[0087] In this embodiment of the application, the dynamic characteristics of different dishes and cuisines can be obtained based on experiments. After obtaining the correspondence between dishes and cuisines and the dynamic characteristics of cuisines through experiments, the correspondence can be stored in a database.

[0088] Step S103: Send the cuisine characteristics of the dish during the cooking process to the range hood so that the range hood can dynamically control its operation based on the cuisine characteristics.

[0089] In this embodiment of the application, the cooking device can dynamically send the culinary characteristics of the dish during the cooking process to the range hood via WIFI.

[0090] In this embodiment of the application, after acquiring the dynamic characteristics of the cuisine, the range hood can determine the rotation speed of the range hood based on the dynamic characteristics of the cuisine, thereby controlling the operation of the range hood based on the rotation speed.

[0091] The method provided in this application embodiment acquires the cuisine feature dynamics of a dish sent by a cooking device during the cooking process, wherein the cuisine feature dynamics include the aroma information and oil fume information of the dish during the cooking process; determines the rotation speed of the range hood based on the aroma information and oil fume information; and controls the operation of the range hood based on the rotation speed, thereby improving the operating efficiency of the range hood without the need to add detection equipment.

[0092] Based on the foregoing embodiments, this application provides another example of a control method. The range hood air conditioner is linked with the steam oven via a Wi-Fi module. When the user selects the type of dish to be steamed or baked, the steam oven sends the corresponding range hood operating mode to the air conditioner range hood. The air conditioner range hood drives the motor speed of the range hood according to the relevant information it has obtained, and dynamically adjusts the speed according to the characteristics of the cooking process of the dish.

[0093] Figure 4 A schematic diagram illustrating the implementation flow of another control method provided in this application embodiment is shown below. Figure 4 As shown, it includes:

[0094] After the steam oven is turned on, the user can select the dish and cuisine for cooking in the menu bar of the steam oven control panel and confirm whether to start cooking. If cooking is canceled, the menu bar will be closed and the entire machine will become unresponsive. If cooking is started, the steam oven control terminal sends the relevant cooking characteristics to the range hood via Wi-Fi communication. When the range hood control terminal receives the cooking data transmitted from the steam oven, it determines whether the data is valid. If the data is incorrect, the range hood replies to the steam oven, and the steam oven resends the data. If the data is valid, the range hood control determines whether the range hood is currently on. If the range hood is on, it dynamically adjusts the range hood speed based on the received characteristics of the cooked dish and cuisine (oil content, odor concentration, cooking time, odor generation patterns during cooking, and oil fumes during cooking). The generation of oil fumes is directly proportional to the range hood speed; the more oil fumes, the higher the speed the range hood needs to operate at. The control terminal establishes a corresponding relationship N = f(P) based on the existing data on the characteristics of the cooked dish and cuisine. 菜品气味信息 P 菜品油烟信息 , t 菜品烹饪运行时间 P 用户设置习惯 The data is entered into the range hood control system, which automatically calculates the motor operating parameters for maximum range hood efficiency. During operation, the oven continuously sends data to the range hood, and the control system makes real-time adjustments based on the received data.

[0095] When the range hood is turned on, it acquires relevant data from the steam oven and other home appliances. If no relevant data is sent to the range hood system to request operation, it is determined that the user has chosen to turn it on, which may be for dehumidification, deodorization, etc. The range hood will then operate in classic mode by default.

[0096] This solution improves the operating efficiency of the range hood and further enhances the kitchen environment by collecting and processing data, without altering either product.

[0097] Based on the foregoing embodiments, this application provides a control device. The modules and units included in the device can be implemented by a processor in a computer device; of course, they can also be implemented by specific logic circuits. In the implementation process, the processor can be a central processing unit (CPU), a microprocessor (MPU), a digital signal processor (DSP), or a field programmable gate array (FPGA), etc.

[0098] This application provides a control device, which includes:

[0099] The first acquisition module is used to acquire the cuisine feature dynamics of the dish sent by the cooking device during the cooking process, wherein the cuisine feature dynamics include the aroma information and oil fume information of the dish during the cooking process;

[0100] The first determining module is used to determine the rotation speed of the range hood based on the odor information and the oil fume information;

[0101] The control module is used to control the operation of the smoke machine based on the rotation speed.

[0102] In some embodiments, determining the rotation speed of the range hood based on the odor information and the oil fume information includes:

[0103] Based on the odor information, oil fume information, and a pre-established correspondence, the rotation speed of the range hood is determined, wherein the correspondence includes the correspondence between the odor information, oil fume information, and the rotation speed of the range hood.

[0104] In some embodiments, the correspondence includes: a first correspondence between the first odor information, the first oil fume information and the first rotation speed of the range hood;

[0105] A second correspondence between the second odor information, the second oil fume information, and the second rotation speed of the range hood, wherein the first odor information is greater than the second odor information, the first oil fume information is greater than the second oil fume information, and the first rotation speed is greater than the second rotation speed.

[0106] In some embodiments, the method further includes:

[0107] When the range hood is turned on, determine whether to acquire the dynamic information on the cuisine characteristics of the dish sent by the cooking equipment during the cooking process;

[0108] If the cooking equipment does not receive dynamic information about the cuisine characteristics of the dish during the cooking process, the range hood will be controlled to operate in the default mode.

[0109] In some embodiments, the method further includes:

[0110] If the cooking equipment sends the dynamic information of the cuisine features of the dish during the cooking process, the dynamic information of the cuisine features is verified to determine whether the dynamic information of the cuisine features is valid data.

[0111] Among them, when the dynamic characteristics of the cuisine are valid data, the rotation speed of the range hood is determined based on the odor information and the oil fume information;

[0112] If the dynamic data of the cuisine feature is invalid, a response message is sent to the cooking device so that the cooking device resends the data.

[0113] In some embodiments, the method further includes:

[0114] If the cooking equipment sends the dynamic information about the cuisine characteristics of the dish during the cooking process, it is determined whether the range hood is turned on.

[0115] When the range hood is not turned on, control the range hood to turn on.

[0116] Based on the foregoing embodiments, this application further provides a control device, the control device comprising:

[0117] The second acquisition module is used to acquire the dishes and cuisines selected by the user.

[0118] The second determining module is used to determine the dynamic characteristics of the cuisine of the dish during the cooking process based on the dish and cuisine when the user selects to start cooking.

[0119] The sending module is used to send the cuisine characteristics of the dish during the cooking process to the range hood, so that the range hood can dynamically control its operation based on the cuisine characteristics.

[0120] It should be noted that, in the embodiments of this application, if the above-described control method is implemented as a software functional module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiments of this application, or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), magnetic disks, or optical disks. Thus, the embodiments of this application are not limited to any specific hardware and software combination.

[0121] Accordingly, this application provides a storage medium storing a computer program thereon, characterized in that the computer program, when executed by a processor, implements the steps in the control method provided in the above embodiments.

[0122] This application provides an electronic device; Figure 5 This is a schematic diagram of the composition structure of the electronic device provided in the embodiments of this application, such as... Figure 5 As shown, the electronic device 400 includes: a processor 401, at least one communication bus 402, a user interface 403, at least one external communication interface 404, and a memory 405. The communication bus 402 is configured to enable communication between these components. The user interface 403 may include a display screen, and the external communication interface 404 may include standard wired and wireless interfaces. The processor 401 is configured to execute a program of a control method stored in the memory to implement the steps of the control method provided in the above embodiment.

[0123] This application provides an air conditioning range hood, including the electronic device described above.

[0124] This application embodiment provides another cooking device, which includes an electronic device capable of implementing any of the above control methods.

[0125] It should be noted that the descriptions of the storage medium, electronic device, and smoke hood embodiments above are similar to the descriptions of the method embodiments above, and have similar beneficial effects. For technical details not disclosed in the storage medium and device embodiments of this application, please refer to the descriptions of the method embodiments of this application for understanding.

[0126] It should be understood that the phrase "one embodiment" or "an embodiment" throughout the specification means that a specific feature, structure, or characteristic related to the embodiment is included in at least one embodiment of this application. Therefore, "in one embodiment" or "in an embodiment" appearing throughout the specification does not necessarily refer to the same embodiment. Furthermore, these specific features, structures, or characteristics can be combined in any suitable manner in one or more embodiments. It should be understood that in the various embodiments of this application, the sequence numbers of the above-described processes do not imply a sequential order of execution; the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of this application. The sequence numbers of the above-described embodiments are merely descriptive and do not represent the superiority or inferiority of the embodiments.

[0127] It should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, object, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, object, or apparatus. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, object, or apparatus that includes that element.

[0128] In the several embodiments provided in this application, it should be understood that the disclosed devices and methods can be implemented in other ways. The device embodiments described above are merely illustrative. For example, the division of units is only a logical functional division, and in actual implementation, there may be other division methods, such as: multiple units or components can be combined, or integrated into another system, or some features can be ignored or not executed. In addition, the coupling, direct coupling, or communication connection between the various components shown or discussed can be through some interfaces, and the indirect coupling or communication connection between devices or units can be electrical, mechanical, or other forms.

[0129] The units described above as separate components may or may not be physically separate. The components shown as units may or may not be physical units. They may be located in one place or distributed across multiple network units. Some or all of the units may be selected to achieve the purpose of this embodiment according to actual needs.

[0130] In addition, each functional unit in the various embodiments of this application can be integrated into one processing unit, or each unit can be a separate unit, or two or more units can be integrated into one unit; the integrated unit can be implemented in hardware or in the form of hardware plus software functional units.

[0131] Those skilled in the art will understand that all or part of the steps of the above method embodiments can be implemented by hardware related to program instructions. The aforementioned program can be stored in a computer-readable storage medium. When the program is executed, it performs the steps of the above method embodiments. The aforementioned storage medium includes various media that can store program code, such as mobile storage devices, read-only memory (ROM), magnetic disks, or optical disks.

[0132] Alternatively, if the integrated units described above are implemented as software functional modules and sold or used as independent products, they can also be stored in a computer-readable storage medium. Based on this understanding, the technical solutions of the embodiments of this application, or the parts that contribute to the prior art, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a controller to execute all or part of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as mobile storage devices, ROMs, magnetic disks, or optical disks.

[0133] The above description is merely an embodiment of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A control method, characterized in that, include: The cooking equipment acquires the cuisine dynamic features of the dish sent during the cooking process, wherein the cuisine dynamic features include the aroma information and oil fume information of the dish during the cooking process; The rotation speed of the range hood is determined based on the odor and fume information. The operation of the smoke machine is controlled based on the aforementioned rotation speed; Determining the rotation speed of the range hood based on the odor information and oil fume information includes: Based on the odor information, oil fume information, and a pre-established correspondence, the rotation speed of the range hood is determined, wherein the correspondence includes the correspondence between the odor information, oil fume information, and the rotation speed of the range hood; The correspondence includes: a first correspondence between the first odor information, the first oil fume information and the first rotation speed of the range hood; A second correspondence between the second odor information, the second oil fume information, and the second rotation speed of the range hood, wherein the first odor information is greater than the second odor information, the first oil fume information is greater than the second oil fume information, and the first rotation speed is greater than the second rotation speed.

2. The method according to claim 1, characterized in that, The method further includes: When the range hood is turned on, determine whether to acquire the cuisine dynamic characteristics of the dish sent by the cooking equipment during the cooking process; If the cooking equipment does not acquire the dynamic characteristics of the cuisine of the dish during the cooking process, the range hood will be controlled to operate in the default mode.

3. The method according to claim 1, characterized in that, The method further includes: If the cooking equipment sends the cuisine dynamic features of the dish during the cooking process, the cuisine dynamic features are verified to determine whether the cuisine dynamic features are valid data. Specifically, when the dynamic characteristics of the cuisine are valid data, the rotation speed of the range hood is determined based on the odor information and the oil fume information.

4. The method according to claim 1, characterized in that, The method further includes: If the cooking equipment sends the dynamic characteristics of the cuisine of the dish during the cooking process, it is determined whether the range hood is turned on. When the range hood is not turned on, control the range hood to turn on.

5. A control method, characterized in that, include: Obtain the dishes and cuisines selected by the user; When the user selects to start cooking, the cuisine dynamic characteristics of the dish during the cooking process are determined based on the dish and cuisine; the cuisine dynamic characteristics include the aroma information and oil fume information of the dish during the cooking process; The cooking process of the dish is sent to the range hood, so that the range hood can determine the speed of the range hood based on the odor information and oil fume information, and thus control the operation of the range hood based on the speed. The step of determining the rotation speed of the range hood based on the odor information and the oil fume information includes: Based on the odor information, oil fume information, and a pre-established correspondence, the rotation speed of the range hood is determined, wherein the correspondence includes the correspondence between the odor information, oil fume information, and the rotation speed of the range hood; The correspondence includes: a first correspondence between the first odor information, the first oil fume information and the first rotation speed of the range hood; A second correspondence between the second odor information, the second oil fume information, and the second rotation speed of the range hood, wherein the first odor information is greater than the second odor information, the first oil fume information is greater than the second oil fume information, and the first rotation speed is greater than the second rotation speed.

6. A control device, characterized in that, include: The first acquisition module is used to acquire the cuisine dynamic features of the dish sent by the cooking device during the cooking process, wherein the cuisine dynamic features include the aroma information and oil fume information of the dish during the cooking process; A first determining module is used to determine the rotation speed of the range hood based on the odor information and the oil fume information. Determining the rotation speed of the range hood based on the odor information and the oil fume information includes: determining the rotation speed of the range hood based on the odor information, the oil fume information, and a pre-established correspondence, wherein the correspondence includes: a correspondence between the odor information, the oil fume information, and the rotation speed of the range hood; the correspondence includes: a first correspondence between first odor information, first oil fume information, and a first rotation speed of the range hood; and a second correspondence between second odor information, second oil fume information, and a second rotation speed of the range hood, wherein the first odor information is greater than the second odor information, the first oil fume information is greater than the second oil fume information, and the first rotation speed is greater than the second rotation speed. The control module is used to control the operation of the smoke machine based on the rotation speed.

7. An electronic device, characterized in that, include: A memory and a processor, wherein the memory stores a computer program that, when executed by the processor, performs the method as described in any one of claims 1 to 5.

8. An air conditioning range hood, characterized in that, Includes the electronic device as described in claim 7.

9. A storage medium, characterized in that, The computer program stored in the storage medium can be executed by one or more processors and can be used to implement the method as described in any one of claims 1 to 5.

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