A control method and device of a kitchen appliance, the kitchen appliance, and a storage medium

Abstract

The application discloses a control method and device of a kitchen appliance, the kitchen appliance, and a storage medium, the kitchen appliance comprising a stove and a range hood located above the stove, the range hood being provided with a smoke baffle and a temperature sensor; in a stove opening state, the smoke baffle is rotated to be opened, and in the rotating direction of the smoke baffle, the collection radiation angle of the temperature sensor is located in the scanning angle range when the smoke baffle is opened; the control method comprises: in at least part of the time period of the effective temperature collection stage, the temperature of the stove burner area in the stove opening state is collected in real time; according to the temperature of the stove burner area in the stove opening state collected in real time, the current cooking type is determined; and according to the current cooking type, the air volume of the range hood is adjusted. The technical scheme of the application can prevent the temperature collection from being abnormal due to the temperature sensor being blocked by the smoke baffle by collecting the temperature of the stove in the effective temperature collection stage, so that the temperature measurement accuracy is higher, and more accurate intelligent air volume adjustment is realized.

Description

Technical Field

[0001] The present invention relates to the field of kitchen appliance technology, and in particular to a control method, device, kitchen appliance and storage medium for a kitchen appliance. Background Technology

[0002] With the improvement of living standards, gas stoves and range hoods have become essential kitchen appliances in every household. However, with current technology, the amount of oil fumes produced by users varies in different cooking scenarios. Existing range hoods typically absorb oil fumes at a certain rate when the user turns them on, and this rate cannot be automatically adjusted according to the concentration of oil fumes. Users can only rely on their subjective judgment of the current amount of oil fumes and manually adjust the fan speed. Therefore, during the adjustment intervals, the oil fumes may escape everywhere due to insufficient fan speed, and manual operation also increases the inconvenience for users.

[0003] Currently, some range hoods on the market use temperature sensors to achieve intelligent control. However, in practice, when users are cooking, the temperature sensors are easily interfered with by the range hood's baffle, leading to inaccurate readings, misjudgments, and malfunctions, preventing the range hood from achieving true intelligence. Summary of the Invention

[0004] This invention provides a control method, device, kitchen appliance, and storage medium for kitchen appliances, which automatically adjusts the suction power of the fume extraction according to the temperature of the stove, thereby improving convenience.

[0005] In a first aspect, embodiments of the present invention provide a control method for a kitchen appliance, the kitchen appliance including a stove and a range hood located above the stove, the range hood having a smoke baffle and a temperature sensor on the side facing the stove; when the stove is on, the smoke baffle rotates and opens, and in the rotation direction of the smoke baffle, the collection radiation angle of the temperature sensor is within the scanning angle range when the smoke baffle is open;

[0006] The control method includes:

[0007] During at least a portion of the effective temperature acquisition phase, the temperature of the burner area of ​​the stove is collected in real time when the stove is on; wherein, the effective temperature acquisition phase is the time period during which the smoke baffle does not block the temperature acquisition path when the stove is on.

[0008] The current cooking type is determined based on the real-time temperature of the stove burner area when the stove is on.

[0009] Adjust the airflow of the range hood according to the current cooking type.

[0010] Optionally, during at least a portion of the effective temperature acquisition phase, the temperature of the burner area of ​​the stove is acquired in real time when the stove is on, including:

[0011] When the smoke baffle is fully open or fully closed, the temperature of the burner area of ​​the stove is collected in real time when the stove is on.

[0012] Optionally, when the smoke baffle is fully open or fully closed, the temperature of the burner area of ​​the stove is collected in real time when the stove is on, including:

[0013] After receiving a first preset time signal for the stove to turn on or off, and / or after receiving a signal for the stove to turn on or off and receiving a signal for the baffle to stop moving, the temperature of the stove burner area in the stove's on state is collected in real time; wherein, the first preset time is a pre-measured time required to adjust the baffle from fully closed to fully open.

[0014] Optionally, after a first preset time following the receipt of the cooktop start-up signal or cooktop stop-down signal, and / or, after receiving the cooktop start-up signal or cooktop stop-down signal and receiving the baffle action stop signal, before real-time acquisition of the temperature of the cooktop burner area in the cooktop-on state, the method further includes:

[0015] The time interval between receiving the stove start-up signal or stove stop-up signal and receiving the smoke baffle stop signal is determined to be within the preset time difference range from the first preset time.

[0016] Optionally, during the effective temperature acquisition phase, the temperature of a preset area on the stove is acquired in real time when the stove is turned on, including:

[0017] When the smoke baffle is in a first open state and a second open state, the temperature of the burner area of ​​the stove is collected in real time when the stove is on. The first open state is any state where the smoke baffle is completely closed, open at a first preset angle, or any state between the two. The second open state is any state where the smoke baffle is fully open, open at a second preset angle, or any state between the two. In the rotation direction of the smoke baffle, the included angle formed by the opening angles of the smoke baffle at the first preset angle and the second preset angle respectively coincides at least partially with the collection radiation angle of the temperature sensor.

[0018] Optionally, when the smoke baffle is in the first open state and the second open state, the temperature of the burner area of ​​the stove is collected in real time when the stove is on, including:

[0019] Before and after receiving the stove-on signal, the temperature of the stove burner area is collected in real time when the stove is on. The second preset time is the time required to adjust the smoke baffle from a completely closed state to an opening angle of the first preset angle, and the third preset time is the time required to adjust the smoke baffle from a completely closed state to an opening angle of the second preset angle.

[0020] Before the fourth preset time and after the fifth preset time after receiving the stove off action signal, the temperature of the stove burner area in the stove on state is collected in real time; wherein, the fourth preset time is the time required to adjust the smoke baffle from the fully open state to the second preset angle, and the fifth preset time is the time required to adjust the smoke baffle from the fully open state to the first preset angle, as measured in advance;

[0021] Optionally, the smoke machine is further provided with a push rod motor, the push rod motor including a housing and a moving rod located inside the housing, one end of the moving rod being hinged to the smoke baffle; a first signal device and a second signal device are provided inside the housing, and a sensor is provided on the moving rod;

[0022] When the moving rod drives the smoke baffle to move to the opening angle of the first preset angle, the sensor on the moving rod moves to the position of the first signal device and generates the first sensing signal;

[0023] When the moving rod drives the smoke baffle to move to the second preset opening angle, the sensor on the moving rod moves to the position of the second signal device and generates a second sensing signal;

[0024] When the smoke baffle is in the first open state and the second open state, the temperature of the burner area of ​​the stove is collected in real time when the stove is on, including:

[0025] After receiving the stove start signal, and before detecting the first sensing signal and after detecting the second sensing signal, the temperature of the stove burner area is collected in real time when the stove is on.

[0026] After receiving the stove shut-off signal, and before detecting the second sensing signal and after detecting the first sensing signal, the temperature of the stove burner area is collected in real time when the stove is on.

[0027] Secondly, embodiments of the present invention also provide a control device for a kitchen appliance, the kitchen appliance including a stove and a range hood located above the stove, the range hood having a smoke baffle and a temperature sensor on the side facing the stove; when the stove is on, the smoke baffle rotates around a pivot to open, and in the rotation direction of the smoke baffle, the collection radiation angle of the temperature sensor is within the scanning angle range when the smoke baffle is open;

[0028] The control method includes:

[0029] During at least a portion of the effective temperature acquisition phase, the temperature of the burner area of ​​the stove is collected in real time when the stove is on; wherein, the effective temperature acquisition phase is the time period during which the smoke baffle does not block the temperature acquisition path when the stove is on.

[0030] The current cooking type is determined based on the real-time temperature of the stove burner area when the stove is on.

[0031] Adjust the airflow of the range hood according to the current cooking type.

[0032] Thirdly, embodiments of the present invention also provide a kitchen appliance, including:

[0033] One or more processors;

[0034] Storage device for storing one or more programs;

[0035] When the one or more programs are executed by the one or more processors, the one or more processors perform the method as described in any of the first aspects of the invention.

[0036] Fourthly, embodiments of the present invention also provide a computer-readable storage medium having a computer program stored thereon that, when executed by a processor, implements the methods described in any of the first aspects of the present invention.

[0037] This invention provides a control method, device, appliance, and storage medium for a kitchen appliance. The kitchen appliance includes a cooktop and a range hood located above the cooktop. A baffle plate and a temperature sensor are installed on the side of the range hood facing the cooktop. When the cooktop is on, the baffle plate rotates and opens, and the temperature sensor's collection radiation angle is within the scanning angle range when the baffle plate is open, along the rotation direction of the baffle plate. First, during at least a portion of the effective temperature acquisition phase, the temperature of the cooktop burner area is collected in real time when the cooktop is on. The effective temperature acquisition phase is the period when the baffle plate does not obstruct the temperature acquisition path when the cooktop is on. Then, based on the real-time collected temperature of the cooktop burner area when the cooktop is on, the current cooking type is determined. Finally, the range hood's airflow is adjusted according to the current cooking type. This invention, by collecting the cooktop temperature during the effective temperature acquisition phase, prevents the baffle plate from obstructing the temperature sensor's collection radiation angle, thus preventing abnormal temperature acquisition and resulting in higher temperature measurement accuracy. The range hood's airflow is constantly adjusted to follow the current cooktop temperature, achieving more precise and intelligent airflow regulation. Attached Figure Description

[0038] Figure 1 This is a schematic diagram of the structure of a kitchen appliance provided in Embodiment 1 of the present invention;

[0039] Figure 2 This is a side view of a kitchen appliance provided in Embodiment 1 of the present invention;

[0040] Figure 3 This is a schematic flowchart of a kitchen appliance control method provided in Embodiment 1 of the present invention;

[0041] Figure 4 This is a schematic diagram of the working structure of a smoke machine provided in an embodiment of the present invention;

[0042] Figure 5 This is a flowchart illustrating a method for controlling a kitchen appliance according to Embodiment 2 of the present invention;

[0043] Figure 6 This is a flowchart illustrating another method for controlling a kitchen appliance provided in Embodiment 2 of the present invention;

[0044] Figure 7 This is a schematic diagram of the smoke baffle opening process provided in an embodiment of the present invention;

[0045] Figure 8 This is a logic block diagram of a control method for kitchen appliances provided in an embodiment of the present invention;

[0046] Figure 9 This is a logic block diagram of another kitchen appliance control method provided in an embodiment of the present invention;

[0047] Figure 10 This is a flowchart illustrating a method for controlling a kitchen appliance according to Embodiment 3 of the present invention;

[0048] Figure 11 This is a flowchart illustrating another method for controlling a kitchen appliance provided in Embodiment 3 of the present invention;

[0049] Figure 12 This is a schematic diagram of a push rod motor structure provided in Embodiment 3 of the present invention;

[0050] Figure 13 This is a flowchart illustrating another method for controlling a kitchen appliance provided in Embodiment 3 of the present invention;

[0051] Figure 14 This is a schematic diagram of the structure of a control device for a kitchen appliance provided in Embodiment 4 of the present invention;

[0052] Figure 15 This is a schematic diagram of the structure of a kitchen appliance provided in Embodiment 5 of the present invention. Detailed Implementation

[0053] The present invention will now be described in further detail with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and not intended to limit it. Furthermore, it should be noted that, for ease of description, the accompanying drawings show only the parts relevant to the present invention, and not all of the structures.

[0054] Before discussing the exemplary embodiments in more detail, it should be noted that some exemplary embodiments are described as processes or methods depicted as flowcharts. Although the flowcharts describe the operations (or steps) as sequential processes, many of these operations can be performed in parallel, concurrently, or simultaneously. Furthermore, the order of the operations can be rearranged. The process can be terminated when its operation is completed, but may also have additional steps not included in the figures. The process can correspond to a method, function, procedure, subroutine, subroutine, etc. Moreover, embodiments and features in the embodiments of the present invention can be combined with each other without conflict.

[0055] The term "comprising" and its variations as used in this invention are open-ended, meaning "including but not limited to". The term "based on" means "at least partially based on". The term "one embodiment" means "at least one embodiment".

[0056] It should be noted that the concepts of "first" and "second" mentioned in this invention are only used to distinguish the corresponding contents and are not used to limit the order or interdependence.

[0057] It should be noted that the terms "a" and "a plurality of" used in this invention are illustrative rather than restrictive. Those skilled in the art should understand that, unless otherwise expressly indicated in the context, they should be understood as "one or more".

[0058] Example 1

[0059] Figure 1 This is a structural schematic diagram of a kitchen appliance provided in Embodiment 1 of the present invention. Figure 2 This is a side view of a kitchen appliance provided in Embodiment 1 of the present invention, for reference. Figure 1 , Figure 2 The kitchen appliance includes a cooktop 20 and a range hood 10 located above the cooktop 20. The range hood 10 is provided with a smoke baffle 40 and a temperature sensor 30 on the side facing the cooktop 20. When the cooktop 20 is turned on, the smoke baffle 40 rotates and opens, and in the rotation direction of the smoke baffle 40, the collection radiation angle α of the temperature sensor 30 is within the scanning angle range when the smoke baffle is turned on. Figure 3 This is a flowchart illustrating a kitchen appliance control method provided in Embodiment 1 of the present invention. This method is applicable to the control of kitchen appliances and can be executed by a kitchen appliance control device, which can be implemented by software and / or hardware and is generally integrated into the kitchen appliance.

[0060] like Figure 3 As shown, the control method for a kitchen appliance provided in Embodiment 1 of the present invention includes the following steps:

[0061] S110. During at least a portion of the effective temperature acquisition phase, the temperature of the stove burner area is collected in real time when the stove is turned on.

[0062] The effective temperature acquisition phase refers to the time period during which the smoke baffle does not block the temperature acquisition path when the stove is turned on.

[0063] Specifically, Figure 4 This is a schematic diagram of the working structure of a range hood provided in an embodiment of the present invention, for reference. Figure 4When users cook, they generate oil fumes, so they need to turn on the range hood to absorb them. When the range hood is turned on, the temperature sensor 30 works, and its internal temperature probe collects the temperature within the range of the collection radiation angle α. When the range hood is turned on, the smoke baffle 40 needs to be opened. During the process of the smoke baffle 40 rotating from closed to fully open, it will enter the range of the collection radiation angle α of the temperature sensor 30 for a period of time, thus blocking the temperature collection path of the temperature sensor 30. During this period, the temperature collected by the temperature sensor 30 is not an accurate temperature of the stove burner area due to the interference of the smoke baffle 40. Therefore, it is necessary to collect the temperature during the period when the smoke baffle is not blocking the temperature collection path when the stove is on. The temperature during this period is the accurate temperature of the stove burner area.

[0064] S120. Determine the current cooking type based on the temperature of the stove burner area when the stove is turned on, as collected in real time.

[0065] Specifically, different cooking methods require different heat temperatures and produce different amounts of fumes. Therefore, after the temperature sensor 30 collects the temperature of the stove burner area in real time, it transmits the temperature information to the range hood. The range hood contains a controller, a calculator, and a memory. After receiving the temperature information, the controller compares it with the temperature data models of various stove states stored in the memory. For example, the temperature data models include non-working temperature ranges, ignition temperature ranges, stir-frying and stewing temperature ranges, etc., to determine the current cooking type.

[0066] S130. Adjust the airflow of the range hood according to the current cooking type.

[0067] Specifically, different cooking methods produce different amounts of fumes, thus requiring different airflow from the range hood. Therefore, the controller adjusts the range hood's airflow in real time based on the current cooking method. For example, when stir-frying, a high airflow setting is activated, while when stewing, a low airflow setting is activated.

[0068] This invention provides a control method for a kitchen appliance, comprising a cooktop and a range hood located above the cooktop. The range hood has a baffle plate and a temperature sensor on the side facing the cooktop. When the cooktop is on, the baffle plate rotates open, and the temperature sensor's collection radiation angle is within the scanning angle range when the baffle plate is open, along the rotation direction of the baffle plate. First, during at least a portion of the effective temperature acquisition phase, the temperature of the cooktop burner area is collected in real-time when the cooktop is on. The effective temperature acquisition phase is the period when the baffle plate does not obstruct the temperature acquisition path when the cooktop is on. Then, based on the real-time collected temperature of the cooktop burner area, the current cooking type is determined. Finally, the range hood's airflow is adjusted according to the current cooking type. This invention, by acquiring the cooktop temperature during the effective temperature acquisition phase, prevents the baffle plate from obstructing the temperature sensor's collection radiation angle, thus preventing abnormal temperature acquisition and resulting in higher temperature measurement accuracy. The range hood's airflow is constantly adjusted to follow the current cooktop temperature, achieving more precise and intelligent airflow regulation. 。

[0069] Example 2

[0070] Figure 5 This is a flowchart illustrating a control method for a kitchen appliance according to Embodiment 2 of the present invention. Embodiment 2 is an optimization based on the above embodiments. In this embodiment, the temperature of the burner area of ​​the stove in the on state will be collected in real time during at least a portion of the effective temperature acquisition phase, further specified as follows:

[0071] The temperature of the burner area of ​​the stove is collected in real time when the smoke baffle is fully open or fully closed.

[0072] like Figure 5 As shown in Embodiment 2 of the present invention, a method for controlling a kitchen appliance includes the following steps:

[0073] S210. When the smoke baffle is fully open or fully closed, the temperature of the burner area of ​​the stove is collected in real time when the stove is on.

[0074] For details, please refer to Figure 4 When the range hood is fully open, the baffle 40 does not obstruct the temperature sensor 30. During this stage, the temperature collected by the temperature sensor 30 is not affected by the baffle 40 and is an accurate representation of the temperature of the cooktop burner area. Therefore, whether the baffle 40 is fully open or fully closed, the temperature sensor 30 can collect the temperature of the cooktop burner area in real time when the cooktop is on, obtaining a more accurate temperature and avoiding abnormal temperature collection caused by the baffle obstructing the view.

[0075] S220. Determine the current cooking type based on the temperature of the stove burner area when the stove is turned on, as collected in real time.

[0076] S230. Adjust the airflow of the range hood according to the current cooking type.

[0077] The technical solution of this invention collects the temperature of the burner area of ​​the stove in real time when the smoke baffle is fully open or fully closed, which avoids the interference of the smoke baffle on the temperature sensor, making the temperature collection more accurate and the air volume of the range hood more accurate, thus realizing more intelligent control of kitchen appliances.

[0078] Figure 6 This is a flowchart illustrating another control method for a kitchen appliance provided in Embodiment 2 of the present invention. Based on the above embodiments, this embodiment further optimizes the method by collecting the temperature of the stove burner area in the stove-on state in real time when the smoke baffle is fully open or fully closed. Specifically, after receiving a first preset time signal for the stove to open or close, and / or after receiving the stove to open or close signal and receiving a smoke baffle action stop signal, the temperature of the stove burner area in the stove-on state is collected in real time. The first preset time is a pre-measured time required to adjust the smoke baffle from fully closed to fully open.

[0079] Based on this, after a first preset time following the receipt of the stove-on or stove-off action signal, and / or, after receiving the stove-on or stove-off action signal and the smoke baffle action stop signal, before real-time acquisition of the temperature of the stove burner area in the stove-on state, the following steps may be added:

[0080] The time interval between receiving the stove start-up signal or stove stop-up signal and receiving the smoke baffle stop signal is determined to be within the preset time difference range from the first preset time.

[0081] For details not covered in this embodiment, please refer to Embodiment 1.

[0082] refer to Figure 6 The method includes the following steps:

[0083] S310. Determine that the time interval between receiving the stove start-up action signal or the stove stop-up action signal and receiving the smoke baffle action stop signal is within the preset time difference range from the first preset time.

[0084] The first preset time is the time required to adjust the smoke baffle from fully closed to fully open, as measured in advance.

[0085] Specifically, when the smoke baffle 40 is in the fully open or fully closed state, the push rod that drives the smoke baffle 40 will be limited to a position by the resistance cabinet, and the current of its push rod motor will increase to a limited value. At this time, a smoke baffle action stop signal will be issued. Because the smoke baffle and its mechanism accumulate sticky grease after long-term use, when the range hood is turned on again after a period of inactivity, the push rod is instantly powered on and pushed. Due to the grease adhering to the smoke baffle and the main unit, and the grease drying and becoming tight, the instantaneous resistance increases, easily exceeding the push rod's stop current limit. This can easily lead to a false smoke baffle action stop signal being issued, resulting in inaccurate judgment. Therefore, it is also necessary to determine the time interval between receiving the stove's on / off action signal and receiving the smoke baffle action stop signal, and compare it with a first preset time to determine whether the time difference is within the preset time difference range. The preset time difference range can be understood as a pre-set time range. When the time difference falls within this range, the smoke baffle 40 is considered to be normally open. At this time, the smoke baffle 40 is determined to be fully open or closed after the first preset time following the receipt of the stove's open or close signal, and after receiving both the open and close signals along with the smoke baffle's stop signal. This allows for real-time monitoring of the stove's burner area temperature when the stove is on. When the time difference exceeds the preset range, it is determined that the smoke baffle 40 is stuck to the main unit with grease and has not opened normally. The controller waits for the time taken for the smoke baffle 40 to complete its entire opening and closing process (recorded as X3), then supplies power to the push rod again, pushing the smoke baffle once or multiple times until it opens normally. Timing begins from the last push rod power supply, and after the first preset time, the operating state of the temperature sensor 30 is switched.

[0086] S320. After receiving the stove start-up signal or stove stop-up signal for a first preset time, and / or, after receiving the stove start-up signal or stove stop-up signal and receiving the smoke baffle stop signal, the temperature of the stove burner area in the stove start-up state is collected in real time.

[0087] Specifically, Figure 7 This is a schematic diagram of the smoke baffle opening process provided in an embodiment of the present invention, for reference. Figure 7 Angle b is the travel angle of the smoke baffle 40 from closed to blocking the area of ​​the temperature detection module 30, and the time taken is recorded as X1; angle c is the travel angle of the smoke baffle 40 as it passes through the area blocked by the temperature detection module 30, and the time taken is recorded as X2; angle d is the travel angle of the smoke baffle 40 throughout the entire process from closed to open, and the time taken is recorded as X3; angle e is the travel angle of the smoke baffle 40 from passing the temperature detection module 30 to fully open, and the time taken is recorded as X4. Figure 8 This is a logic block diagram of a kitchen appliance control method provided in an embodiment of the present invention, for reference. Figure 8When the user starts cooking, they turn on the stove. The stove is then in standby mode. The temperature detection module 30 detects ignition and sends an ignition signal to the controller. The controller then controls the smoke baffle 40 to open and sends a stove-on signal, simultaneously starting a timer. During the opening of the smoke baffle 40, the data detected by the temperature sensor 30 is not included in the analysis. After a first preset time has elapsed since receiving the stove-on signal, it is determined that the smoke baffle 40 has traveled a travel angle of d, transitioning from fully closed to fully open. At this point, the smoke baffle 40 does not block the collection radiation angle α of the temperature sensor 30, and the data detected by the temperature sensor 30 is normally included in the analysis. Cooking ends when the temperature sensor 30 detects the flameout temperature. The smoke baffle 40 then begins to close, sending a stove-off signal, and the controller starts a timer again. During the closing of the smoke baffle 40, the data detected by the temperature sensor 30 is not included in the analysis. After a first preset time has elapsed since receiving the stove-off signal, it is determined that the smoke baffle 40 has traveled a travel angle of d, transitioning from fully open to fully closed. Temperature sensor 30 enters standby mode.

[0088] Figure 9 This is a logic block diagram of another kitchen appliance control method provided in an embodiment of the present invention, for reference. Figure 9 In another embodiment of the present invention, when the user starts cooking, they turn on the stove. At this time, the stove is powered on and in standby mode. After the temperature detection module 30 detects ignition, it sends an ignition signal to the controller. The controller controls the smoke baffle 40 to open and sends a stove-on action signal. During the opening process of the smoke baffle 40, the data detected by the temperature sensor 30 is not included in the analysis and calculation. After the smoke baffle 40 has gone from fully closed to fully open, it stops at the fully open position and sends an action stop signal. At this time, the smoke baffle 40 does not block the collection radiation angle α of the temperature sensor 30, and the data detected by the temperature sensor 30 is normally included in the analysis and calculation until the temperature sensor 30 detects the flameout temperature. At this time, cooking ends, the smoke baffle 40 begins to close, and sends a stove-off action signal. During the closing process of the smoke baffle 40, the data detected by the temperature sensor 30 is not included in the analysis and calculation. After the smoke baffle 40 has gone from fully open to fully closed, it stops at the fully closed position and sends an action stop signal. The temperature sensor 30 enters standby mode.

[0089] In other embodiments of the present invention, due to the wear and tear of the moving parts of the range hood during long-term use, as well as the contamination from grease and grime, the resistance of the mechanism increases. This causes the baffle to open more slowly (i.e., the time taken to open increases). If the system detects that a first preset time has elapsed since receiving the cooktop start-up or cooktop stop-down signal, but the baffle has not yet fully opened / closed, it is necessary to wait for the baffle to stop moving to ensure that the baffle is open at the correct angle. Only then should the temperature sensor switch its operating state.

[0090] S330. Determine the current cooking type based on the temperature of the burner area when the stove is turned on, as collected in real time.

[0091] S340. Adjust the airflow of the range hood according to the current cooking type.

[0092] The technical solution of this invention, by receiving a stove-on or stove-off action signal for a first preset time, and / or, after receiving the stove-on or stove-off action signal and receiving a smoke baffle action stop signal, can more accurately determine whether it is in a completely closed or completely open state, so as to collect temperature in a completely closed or completely open state, avoid the baffle from blocking the temperature collection, achieve more accurate temperature collection, and thus make the air volume adjustment more precise and realize more intelligent kitchen appliance control.

[0093] Example 3

[0094] Figure 10 This is a flowchart illustrating a control method for a kitchen appliance provided in Embodiment 3 of the present invention. Embodiment 3 optimizes the above embodiments by further specifying S110, the real-time acquisition of the temperature of a preset area on the stove when the stove is turned on, in the effective temperature acquisition stage.

[0095] When the smoke baffle is in the first open state and the second open state, the temperature of the stove burner area is collected in real time when the stove is on.

[0096] refer to Figure 10 The method includes the following steps:

[0097] S410. When the smoke baffle is in the first open state and the second open state, the temperature of the stove burner area is collected in real time when the stove is on.

[0098] The first opening state includes the smoke baffle being in a completely closed state, an opening angle of a first preset angle, or any other state between these two. The first preset angle can be understood as a pre-set angle that, after the smoke baffle rotates from the completely closed position to the completely open position, will not obstruct the collection radiation angle of the temperature sensor 30. The second opening state includes the smoke baffle being in a completely open state, an opening angle of a second preset angle, or any other state between these two. The second preset angle can be understood as a pre-set angle that, after the smoke baffle rotates from the completely open position to the completely closed position, will not obstruct the collection radiation angle of the temperature sensor if it continues to rotate. In the direction of rotation of the smoke baffle, the included angle formed by the opening angles of the smoke baffle at the first preset angle and the second preset angle respectively coincides at least partially with the collection radiation angle of the temperature sensor.

[0099] For details, please refer to Figure 5 During the rotation of the smoke baffle 40 from a fully closed state to a fully open state, it first starts rotating from the fully closed position 41. After rotating a first preset angle b, it reaches the edge position 42 of the temperature sensor 30's collection radiation angle. During this rotation, the smoke baffle 40 is in the first open state, and it does not block the temperature sensor 30's collection radiation angle a. The temperature data detected by the temperature sensor 30 is the accurate temperature of the stove burner area, thus collecting the temperature of the stove burner area in real time when the stove is on. The smoke baffle 40 rotates an angle c from the edge position 42 of the temperature sensor 30's collection radiation angle to another edge position 43. This process blocks the smoke. The baffle plate 40 blocks the collection radiation angle α of the temperature sensor 30, therefore the data collected by the temperature sensor 30 is not included in the analysis and calculation. The angle traversed by the baffle plate 40 from the fully closed position 41 to the other edge position 43 is the second preset angle. When the baffle plate 40 rotates an angle e from the other edge position 43 of the collection radiation angle of the temperature sensor 30 to the fully open position 44, the baffle plate is in the second open state during this rotation process. The baffle plate 40 does not block the collection radiation angle α of the temperature sensor 30, and the temperature data detected by the temperature sensor 30 is the accurate temperature of the stove burner area. Therefore, the temperature of the stove burner area is collected in real time when the stove is on. This achieves more comprehensive and effective temperature collection during the rotation of the baffle plate.

[0100] S420. Determine the current cooking type based on the temperature of the stove burner area when the stove is turned on, as collected in real time.

[0101] S430. Adjust the airflow of the range hood according to the current cooking type.

[0102] The technical solution of this invention, by collecting the temperature of the stove burner area in real time when the smoke baffle is in the first open state and the second open state, can more accurately and comprehensively collect the temperature of all effective temperature collection stages during the operation of the range hood, thereby achieving more precise airflow adjustment and making kitchen appliances more intelligent.

[0103] Figure 11 This is a flowchart illustrating another control method for a kitchen appliance provided in Embodiment 3 of the present invention. It further specifies that, when the smoke baffle is in the first open state and the second open state, the temperature of the burner area of ​​the stove is collected in real time during the stove's on-state operation.

[0104] Before and after a second preset time when the stove is turned on, the temperature of the stove burner area is collected in real time when the stove is turned on.

[0105] Before the fourth preset time before receiving the stove's shut-off signal and after the fifth preset time, the temperature of the stove burner area is collected in real time when the stove is on.

[0106] refer to Figure 11 The method includes the following steps:

[0107] S510: Before receiving the stove start signal and before the second preset time and after the third preset time, the temperature of the stove burner area is collected in real time when the stove is turned on.

[0108] The second preset time is the time required for the adjustable smoke baffle to go from a completely closed state to an opening angle of the first preset angle, which is measured in advance. The third preset time is the time required for the adjustable smoke baffle to go from a completely closed state to an opening angle of the second preset angle, which is measured in advance.

[0109] For details, please refer to Figure 5Since the time required for the smoke baffle 40 to change from a completely closed state to an open angle of the first preset angle is the second preset time, during this process, the smoke baffle 40 does not block the collection radiation angle α of the temperature sensor 30. The temperature data detected by the temperature sensor 30 is the accurate temperature of the stove burner area. Therefore, before receiving the stove opening action signal and before the second preset time, the temperature of the stove burner area in the stove opening state is collected in real time. During the rotation of the smoke baffle 40 from a completely closed state to a completely open state, after changing from a completely closed state to an open angle of the second preset angle, it still needs to rotate from the second preset angle position 43 to the fully open position 44. During the rotation from the second preset angle position 43 to the fully open position 44, the smoke baffle 40 does not block the collection radiation angle α of the temperature sensor 30. Therefore, after the third preset time required for the smoke baffle 40 to change from a completely closed state to an open angle of the second preset angle, the temperature of the stove burner area in the stove opening state is collected in real time.

[0110] S520: Before receiving the stove shut-off action signal and before the fourth preset time, and after the fifth preset time, the temperature of the stove burner area when the stove is on is collected in real time.

[0111] The fourth preset time is the time required for the adjustable smoke baffle to go from a fully open state to an opening angle of a second preset angle, which is measured in advance. The fifth preset time is the time required for the adjustable smoke baffle to go from a fully open state to an opening angle of a first preset angle, which is measured in advance.

[0112] Specifically, after the user finishes cooking and turns off the stove, the controller receives the stove-off action signal and controls the smoke baffle 40 to change from a fully open state to a fully closed state. During the process of the smoke baffle 40 changing from a fully open state to an opening angle of the second preset angle, it does not block the collection radiation angle of the temperature sensor 30. Therefore, before the time required for the smoke baffle to change from a fully open state to an opening angle of the second preset angle after receiving the stove-off action signal, the temperature sensor 30 collects the temperature of the stove burner area in real time when the stove is on. During the rotation of the smoke baffle 40 from a fully open state to a fully closed state, after changing from a fully open state to an opening angle of the first preset angle, it still needs to rotate from the first preset angle position 42 to the fully closed position 41. During the rotation from the first preset angle position 42 to the fully closed position 41, the smoke baffle 40 does not block the collection radiation angle α of the temperature sensor 30. Therefore, after the fifth preset time required for the smoke baffle 40 to change from a fully open state to an opening angle of the first preset angle, the temperature of the stove burner area in real time when the stove is on is collected.

[0113] S530: Determine the current cooking type based on the temperature of the stove burner area when the stove is turned on, as collected in real time.

[0114] S540. Adjust the airflow of the range hood according to the current cooking type.

[0115] Figure 12 This is a schematic diagram of a push rod motor structure provided in Embodiment 3 of the present invention, for reference. Figure 12 The smoke machine is also equipped with a push rod motor, which includes a housing and a moving rod located inside the housing. One end of the moving rod is hinged to the smoke baffle. A first signal device 51 and a second signal device 52 are installed inside the housing, and a sensor 53 is installed on the moving rod. The signal device can be a micro switch, a Hall switch, etc.

[0116] When the moving rod drives the smoke baffle to move to the opening angle of the first preset angle, the sensor on the moving rod moves to the position of the first signal device and generates the first sensing signal;

[0117] When the moving rod drives the smoke baffle to move to the second preset opening angle, the sensor on the moving rod moves to the position of the second signal device and generates a second sensing signal;

[0118] Figure 13 This is a flowchart illustrating another control method for a kitchen appliance provided in Embodiment 3 of the present invention. It further specifies that, when the smoke baffle is in the first open state and the second open state, the temperature of the burner area of ​​the stove is collected in real time during the stove's on-state operation.

[0119] After receiving the stove start signal, and before detecting the first sensing signal and after detecting the second sensing signal, the temperature of the stove burner area is collected in real time when the stove is on.

[0120] After receiving the stove shut-off signal, and before detecting the second sensing signal and after detecting the first sensing signal, the temperature of the stove burner area is collected in real time when the stove is on.

[0121] refer to Figure 13 The method includes:

[0122] S610. After receiving the stove start signal, and before detecting the first sensing signal and after detecting the second sensing signal, the temperature of the stove burner area is collected in real time when the stove is turned on.

[0123] For details, please refer to Figure 5 , Figure 9When the push rod's stroke is AA, the smoke baffle 40 rotates from closed to open, covering a full range of angles d. When the push rod's stroke is BB, the smoke baffle 40 rotates from closed to covering the temperature detection module 30, covering an angle b. When the push rod's stroke is CC, the smoke baffle 40 rotates through the area covered by the temperature detection module 30, covering an angle c. When the push rod's stroke is EE, the smoke baffle 40 rotates past the temperature detection module 30 to fully open, covering an angle e. When the user starts cooking, the controller controls the smoke baffle 40 to open and sends a stove-start signal. The smoke baffle 40 rotates from closed to open. When the smoke baffle 40 rotates from closed to covering the temperature detection module 30, i.e., when the push rod's stroke is BB, the moving rod... The sensor 53 moves to the position of the first signaler 51 and generates a first sensing signal. During this process, the smoke baffle 40 does not block the collection radiation angle α of the temperature sensor 30. The temperature sensor 30 collects the temperature of the stove burner area in real time when the stove is on. When the moving rod drives the smoke baffle to move to the second preset opening angle, the stroke of the moving rod is BB+CC. The sensor 53 on the moving rod moves to the position of the second signaler 52 and generates a second sensing signal. After this, the moving rod continues to push EE a distance. During the process of driving the smoke baffle to fully open, the smoke baffle 40 does not block the collection radiation angle α of the temperature sensor 30. The temperature sensor 30 collects the temperature of the stove burner area in real time when the stove is on.

[0124] S620: After receiving the stove shut-off action signal, and before detecting the second sensing signal and after detecting the first sensing signal, the temperature of the stove burner area in real time is collected when the stove is on.

[0125] Specifically, when the user needs to turn off the stove, the controller receives a stove-off action signal. The smoke baffle 40 needs to go from the fully open state to the fully closed state. Therefore, the moving rod retracts, first moving a distance EE, the smoke baffle 40 rotates an angle e, and the sensor 53 on the moving rod moves to the position of the second signal device 52 and generates a second sensing signal. During this process, the smoke baffle 40 does not block the collection radiation angle α of the temperature sensor 30. The temperature sensor 30 collects the temperature of the stove burner area in real time when the stove is on. Then, the moving rod moves a distance CC, the smoke baffle 40 rotates an angle c, and the sensor 53 on the moving rod moves to the position of the first signal device 51 and generates a first sensing signal. During this process, the smoke baffle 40 blocks the collection radiation angle α of the temperature sensor 30. Finally, the moving rod moves a distance BB, the smoke baffle 40 rotates an angle b, until the smoke baffle 40 is fully closed. During this process, the smoke baffle 40 does not block the collection radiation angle α of the temperature sensor 30. The temperature sensor 30 collects the temperature of the stove burner area in real time when the stove is on.

[0126] S630: Determine the current cooking type based on the temperature of the burner area when the stove is turned on, as collected in real time.

[0127] S640. Adjust the airflow of the range hood according to the current cooking type.

[0128] Example 4

[0129] Figure 14 This is a schematic diagram of the structure of a control device for a kitchen appliance provided in Embodiment 4 of the present invention, as shown below. Figure 14 As shown, the control device includes:

[0130] Temperature acquisition module 710 is used to acquire the temperature of the stove burner area in real time during at least a part of the effective temperature acquisition phase when the stove is on; wherein, the effective temperature acquisition phase is the time period when the smoke baffle does not block the temperature acquisition path when the stove is on.

[0131] The cooking type determination module 720 is used to determine the current cooking type based on the temperature of the stove burner area when the stove is turned on in real time.

[0132] The air volume adjustment module 730 is used to adjust the air volume of the range hood according to the current cooking type.

[0133] The kitchen appliance control device provided in this invention first uses a temperature acquisition module to collect the temperature of the burner area of ​​the stove in real time during at least a portion of the effective temperature acquisition phase. Then, a cooking type determination module determines the current cooking type based on the real-time collected temperature of the burner area. Finally, an airflow adjustment module adjusts the airflow of the range hood according to the current cooking type. This invention's technical solution, by acquiring the stove temperature during the effective temperature acquisition phase, achieves higher temperature measurement accuracy, prevents the baffle from obstructing the temperature sensor's radiation angle, and ensures the range hood's airflow is constantly adjusted to match the current stove temperature, thus realizing more precise and intelligent airflow regulation.

[0134] Furthermore, the temperature acquisition module 710 is specifically used for:

[0135] The temperature of the burner area of ​​the stove is collected in real time when the smoke baffle is fully open or fully closed.

[0136] Furthermore, the temperature acquisition module 710 is specifically used to: after receiving the stove start-up action signal or the stove stop-up action signal for a first preset time, and / or, after receiving the stove start-up action signal or the stove stop-up action signal and receiving the smoke baffle action stop signal, to acquire the temperature of the stove burner area in real time when the stove is on.

[0137] Furthermore, the control devices for kitchen appliances also include:

[0138] The time difference determination module is used to determine the time interval between receiving the stove start-up action signal or stove stop-up action signal and receiving the smoke baffle action stop signal, and the time difference between the time difference and the first preset time is within the preset time difference range.

[0139] The temperature acquisition module 710 is also specifically used to: collect the temperature of the burner area of ​​the stove in real time when the smoke baffle is in the first open state and the second open state.

[0140] Furthermore, the temperature acquisition module 710 is also specifically used for:

[0141] Before and after a second preset time when the stove is turned on, the temperature of the stove burner area is collected in real time when the stove is turned on.

[0142] Before the fourth preset time before receiving the stove's shut-off signal and after the fifth preset time, the temperature of the stove burner area is collected in real time when the stove is on.

[0143] Furthermore, the smoke machine is also equipped with a push rod motor, which includes a housing and a moving rod located inside the housing. One end of the moving rod is hinged to the smoke baffle. A first signal device and a second signal device are installed inside the housing, and a sensor is installed on the moving rod.

[0144] The control devices for kitchen appliances also include:

[0145] The first sensing signal generation module is used to move the sensor on the moving rod to the position of the first signal device and generate a first sensing signal when the moving rod drives the smoke baffle to move to the opening angle of the first preset angle.

[0146] The second sensing signal generation module is used to move the sensor on the moving rod to the position of the second signal device and generate a second sensing signal when the moving rod drives the smoke baffle to move to the opening angle of the second preset angle.

[0147] The temperature acquisition module 710 is also specifically used for:

[0148] After receiving the stove start signal, and before detecting the first sensing signal and after detecting the second sensing signal, the temperature of the stove burner area is collected in real time when the stove is on.

[0149] After receiving the stove shut-off signal, and before detecting the second sensing signal and after detecting the first sensing signal, the temperature of the stove burner area is collected in real time when the stove is on.

[0150] The control device for the kitchen appliances described above can execute the control method for the kitchen appliances provided in any embodiment of the present invention, and has the corresponding functional modules and beneficial effects of the method.

[0151] Example 5

[0152] Figure 15 This is a structural schematic diagram of a kitchen appliance provided in Embodiment 5 of the present invention. Figure 15 As shown, the device provided in Embodiment 5 of the present invention includes: one or more processors 81 and a storage device 82; the processors 81 in the device may be one or more. Figure 15 Taking a processor 81 as an example; storage device 82 is used to store one or more programs; the one or more programs are executed by the one or more processors 81, so that the one or more processors 81 implement the control method of kitchen appliances as described in any one of the embodiments of the present invention.

[0153] The device may further include an input device 83 and an output device 84.

[0154] The processor 81, storage device 82, input device 83, and output device 84 in the device can be connected via a bus or other means. Figure 12 Taking the example of a connection between China and Israel via a bus.

[0155] The storage device 82 in this device serves as a computer-readable storage medium, which can be used to store one or more programs. These programs can be software programs, computer-executable programs, and modules, such as the program instructions / modules corresponding to the kitchen appliance control method provided in this embodiment of the invention. The processor 81 executes various functional applications and data processing of the terminal device by running the software programs, instructions, and modules stored in the storage device 82, thereby implementing the kitchen appliance control method described in the above embodiment.

[0156] Storage device 82 may include a stored program area and a stored data area, wherein the stored program area may store the operating system and applications required for at least one function; the stored data area may store data created based on the use of the device, etc. Furthermore, storage device 82 may include high-speed random access memory, and may also include non-volatile memory, such as at least one disk storage device, flash memory device, or other non-volatile solid-state storage device. In some instances, storage device 82 may further include memory remotely located relative to processor 81, and this remote memory may be connected to the device via a network. Examples of such networks include, but are not limited to, the Internet, corporate intranets, local area networks, mobile communication networks, and combinations thereof.

[0157] Input device 83 can be used to receive input digital or character information, and to generate key signal inputs related to user settings and function control of the device. Output device 84 may include display devices such as a display screen.

[0158] Furthermore, when one or more programs included in the aforementioned device are executed by one or more processors 81, the programs perform the following operations:

[0159] During at least a portion of the effective temperature acquisition phase, the temperature of the burner area of ​​the stove is collected in real time when the stove is on; wherein, the effective temperature acquisition phase is the time period during which the smoke baffle does not block the temperature acquisition path when the stove is on.

[0160] The current cooking type is determined based on the real-time temperature of the stove burner area when the stove is on.

[0161] Adjust the airflow of the range hood according to the current cooking type.

[0162] Example 6

[0163] Embodiment 6 of the present invention provides a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, is used to perform a control method for kitchen appliances.

[0164] Optionally, when executed by a processor, the program can also be used to execute the control method for kitchen appliances provided in any embodiment of the present invention.

[0165] The computer storage medium of this invention can be any combination of one or more computer-readable media. A computer-readable medium can be a computer-readable signal medium or a computer-readable storage medium. A computer-readable storage medium can be, for example,—but not limited to—an electrical, magnetic, optical, electromagnetic, infrared, or semiconductor system, apparatus, or device, or any combination thereof. More specific examples (a non-exhaustive list) of computer-readable storage media include: an electrical connection having one or more wires, a portable computer disk, a hard disk, random access memory (RAM), read-only memory (ROM), erasable programmable read-only memory (EPROM), flash memory, optical fiber, portable CD-ROM, optical storage device, magnetic storage device, or any suitable combination thereof. A computer-readable storage medium can be any tangible medium containing or storing a program that can be used by or in conjunction with an instruction execution system, apparatus, or device.

[0166] Computer-readable signal media may include data signals propagated in baseband or as part of a carrier wave, carrying computer-readable program code. Such propagated data signals may take various forms, including but not limited to electromagnetic signals, optical signals, or any suitable combination thereof. Computer-readable signal media may also be any computer-readable medium other than computer-readable storage media, which can send, propagate, or transmit programs for use by or in connection with an instruction execution system, apparatus, or device.

[0167] Program code contained on a computer-readable medium may be transmitted using any suitable medium, including but not limited to: wireless, wire, optical fiber, radio frequency (RF), etc., or any suitable combination thereof.

[0168] Computer program code for performing the operations of this invention can be written in one or more programming languages ​​or a combination thereof, including object-oriented programming languages ​​such as Java, Smalltalk, and C++, as well as conventional procedural programming languages ​​such as "C" or similar programming languages. The program code can be executed entirely on the user's computer, partially on the user's computer, as a standalone software package, partially on the user's computer and partially on a remote computer, or entirely on a remote computer or server. In cases involving remote computers, the remote computer can be connected to the user's computer via any type of network—including a local area network (LAN) or a wide area network (WAN)—or can be connected to an external computer (e.g., via the Internet using an Internet service provider).

[0169] Note that the above description is merely a preferred embodiment of the present invention and the technical principles employed. Those skilled in the art will understand that the present invention is not limited to the specific embodiments described herein, and various obvious changes, readjustments, and substitutions can be made without departing from the scope of protection of the present invention. Therefore, although the present invention has been described in detail through the above embodiments, the present invention is not limited to the above embodiments, and may include many other equivalent embodiments without departing from the concept of the present invention, the scope of which is determined by the scope of the appended claims.

Claims

1. A method for controlling a kitchen appliance, characterized in that, The kitchen appliance includes a cooktop and a range hood located above the cooktop. The range hood has a smoke baffle and a temperature sensor on the side facing the cooktop. When the cooktop is on, the smoke baffle rotates and opens, and the temperature sensor's collection radiation angle is within the scanning angle range when the smoke baffle is open, in the direction of rotation of the smoke baffle. The control method includes: During at least a portion of the effective temperature acquisition phase, the temperature of the burner area of ​​the stove is collected in real time when the stove is on; wherein, the effective temperature acquisition phase is the time period during which the smoke baffle does not block the temperature acquisition path when the stove is on. The current cooking type is determined based on the real-time temperature of the stove burner area when the stove is on. Adjust the airflow of the range hood according to the current cooking type; During at least a portion of the effective temperature acquisition phase, the temperature of the burner area of ​​the stove is collected in real time when the stove is on, including: When the smoke baffle is fully open or fully closed, the temperature of the burner area of ​​the stove is collected in real time when the stove is on. It is determined that the time interval between receiving the stove start-up action signal or stove stop-up action signal and receiving the smoke baffle action stop signal is within the preset time difference range from the first preset time. After receiving a first preset time signal for the stove to turn on or off, and / or after receiving a signal for the stove to turn on or off and receiving a signal for the baffle to stop moving, the temperature of the stove burner area in the stove's on state is collected in real time; wherein, the first preset time is a pre-measured time required to adjust the baffle from fully closed to fully open.

2. The control method according to claim 1, characterized in that, During the effective temperature acquisition phase, the temperature of a preset area on the stove is acquired in real time when the stove is on, including: When the smoke baffle is in a first open state and a second open state, the temperature of the burner area of ​​the stove is collected in real time when the stove is on. The first open state is any state where the smoke baffle is completely closed, open at a first preset angle, or any state between the two. The second open state is any state where the smoke baffle is fully open, open at a second preset angle, or any state between the two. In the rotation direction of the smoke baffle, the included angle formed by the opening angles of the smoke baffle at the first preset angle and the second preset angle respectively coincides at least partially with the collection radiation angle of the temperature sensor.

3. The control method according to claim 2, characterized in that, When the smoke baffle is in the first open state and the second open state, the temperature of the burner area of ​​the stove is collected in real time when the stove is on, including: Before and after receiving the stove-on signal, the temperature of the stove burner area is collected in real time when the stove is on. The second preset time is the time required to adjust the smoke baffle from a completely closed state to an opening angle of the first preset angle, and the third preset time is the time required to adjust the smoke baffle from a completely closed state to an opening angle of the second preset angle. Before and after the fourth preset time when the stove is turned off, the temperature of the stove burner area is collected in real time when the stove is on. The fourth preset time is the time required to adjust the smoke baffle from the fully open state to the second preset angle, and the fifth preset time is the time required to adjust the smoke baffle from the fully open state to the first preset angle.

4. The control method according to claim 2, characterized in that, The smoke machine is also equipped with a push rod motor, which includes a housing and a moving rod located inside the housing. One end of the moving rod is hinged to the smoke baffle. A first signal device and a second signal device are installed inside the housing, and a sensor is installed on the moving rod. When the moving rod drives the smoke baffle to move to the opening angle of the first preset angle, the sensor on the moving rod moves to the position of the first signal device and generates the first sensing signal; When the moving rod drives the smoke baffle to move to the second preset opening angle, the sensor on the moving rod moves to the position of the second signal device and generates a second sensing signal; When the smoke baffle is in the first open state and the second open state, the temperature of the burner area of ​​the stove is collected in real time when the stove is on, including: After receiving the stove start signal, and before detecting the first sensing signal and after detecting the second sensing signal, the temperature of the stove burner area is collected in real time when the stove is on. After receiving the stove shut-off signal, and before detecting the second sensing signal and after detecting the first sensing signal, the temperature of the stove burner area is collected in real time when the stove is on.

5. A control device for a kitchen appliance, wherein the control method for the kitchen appliance as described in any one of claims 1-4 is used for control, characterized in that, The kitchen appliance includes a cooktop and a range hood located above the cooktop. The range hood has a smoke baffle and a temperature sensor on the side facing the cooktop. When the cooktop is on, the smoke baffle rotates around a pivot to open, and the temperature sensor's collection radiation angle is within the scanning angle range when the smoke baffle is open, in the direction of rotation of the smoke baffle. The control device includes: The temperature acquisition module is used to acquire the temperature of the burner area of ​​the stove in real time during at least a portion of the effective temperature acquisition phase when the stove is on; wherein, the effective temperature acquisition phase is the time period during which the smoke baffle does not block the temperature acquisition path when the stove is on. The cooking type determination module is used to determine the current cooking type based on the temperature of the stove burner area when the stove is turned on in real time. The airflow adjustment module is used to adjust the airflow of the range hood according to the current cooking type.

6. A kitchen appliance, characterized in that, include: One or more processors; Storage device for storing one or more programs; When the one or more programs are executed by the one or more processors, the one or more processors implement the method as described in any one of claims 1-4.

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

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