Cooking method-based range hood control method and device, range hood, and medium

Abstract

The application discloses a cooking method, device, range hood and medium based on a cooking method, and the method comprises the following steps: acquiring smoke concentration information, temperature information and range hood air volume information in a preset period in a cooking process; determining a target cooking method corresponding to the cooking process based on the smoke concentration information, the temperature information and the range hood air volume information; determining a target operating parameter corresponding to the target cooking method based on a preset corresponding relationship between the cooking method and the range hood operating parameter, and controlling the range hood to operate according to the target operating parameter. The above scheme ensures that the range hood effectively exhausts smoke while avoiding resource waste of the range hood, and effectively improves the intelligence of range hood control and improves user experience.

Description

Technical Field

[0001] This invention belongs to the field of kitchen appliances, and particularly relates to a range hood control method, device, range hood and medium based on cooking methods. Background Technology

[0002] In related technologies, the operation of range hoods is typically adjusted by the user based on the setting selected on the control panel. For example, when cooking produces a lot of fumes, the user will select a higher setting, and when cooking produces less fumes, the user will select a lower setting. In other words, the adjustment of the range hood relies on manual operation by the user, resulting in a low level of intelligence. Summary of the Invention

[0003] The present invention aims to at least partially solve the technical problem in related technologies that the adjustment of range hoods depends on manual operation by the user and has low intelligence, and provides a range hood control method, device, range hood and medium based on cooking methods.

[0004] Firstly, embodiments of this specification provide a range hood control method based on cooking methods, including:

[0005] Acquire information on smoke concentration, temperature, and range hood airflow during a preset time period in the cooking process;

[0006] Based on the smoke concentration information, the temperature information, and the range hood airflow information, the target cooking method corresponding to the cooking process is determined.

[0007] Based on the preset correspondence between cooking methods and range hood operating parameters, the target operating parameters corresponding to the target cooking method are determined, and the range hood is controlled to operate according to the target operating parameters.

[0008] In some implementations, determining the target cooking method corresponding to the cooking process based on the smoke concentration information, the temperature information, and the range hood airflow information includes:

[0009] Based on the smoke concentration information and the range hood airflow information, the total amount of oil particles in the smoke generated within the preset time period is determined;

[0010] The target cooking method is determined based on the total amount of oil particles and the temperature information.

[0011] In some implementations, the temperature information includes the rate of temperature change within the preset time period, and determining the target cooking method based on the total amount of oil particles and the temperature information includes:

[0012] If the total amount of oil particles is greater than or equal to a preset value, and the rate of temperature change is greater than or equal to a preset rate, the target cooking method is determined to be a first type of cooking method.

[0013] If the total amount of oil particles is less than the preset value and the rate of temperature change is less than the preset rate, the target cooking method is determined to be the second type of cooking method.

[0014] In the first type of cooking method, the amount of oil used is greater than the amount of water used, while in the second type of cooking method, the amount of water used is greater than the amount of oil used.

[0015] In some implementations, determining the target cooking method corresponding to the cooking process based on the smoke concentration information, the temperature information, and the range hood airflow information includes:

[0016] The target smoke concentration range, the target temperature range, and the target airflow range are respectively determined.

[0017] Based on the preset correspondence between smoke concentration information range, temperature information range, air volume information range and cooking method, the target cooking method corresponding to the target smoke concentration information range, the target temperature information range and the target air volume information range is determined.

[0018] In some implementations, the smoke concentration includes at least one of the following: smoke concentration change rate, smoke concentration slope change rate, instantaneous smoke concentration, and instantaneous smoke concentration slope;

[0019] The temperature information includes at least one of the following: temperature change rate, temperature slope change rate, instantaneous temperature, and instantaneous temperature slope.

[0020] In some implementations, the target operating parameters include the target lighting status and target air volume of the smoke hood.

[0021] In some implementations, after determining the target cooking method corresponding to the cooking process, the method further includes:

[0022] The target cooking method is sent to the target device linked to the range hood, so that the target device adjusts its operating mode based on the target cooking method.

[0023] In some implementations, after the control fan operates according to the target operating parameters, the method further includes:

[0024] If a user's adjustment operation on the target operating parameters is detected, the adjusted parameters corresponding to the adjustment operation are recorded to update the preset correspondence between cooking methods and range hood operating parameters.

[0025] In some implementations, the method further includes:

[0026] The total number of times the range hood runs according to the target operating parameters within the preset update cycle is counted, as well as the number of times the user performs the adjustment operation;

[0027] If the ratio between the number of adjustments and the total number of adjustments is greater than a preset ratio, the preset correspondence between the cooking method and the range hood operating parameters is updated based on the adjusted parameters corresponding to each adjustment operation.

[0028] Secondly, embodiments of the present invention provide a range hood control device based on a cooking method, comprising:

[0029] The acquisition module is used to acquire smoke concentration information, temperature information, and range hood air volume information during a preset time period in the cooking process;

[0030] The cooking method determination module is used to determine the target cooking method corresponding to the cooking process based on the smoke concentration information, the temperature information, and the range hood air volume information.

[0031] The range hood parameter determination module is used to determine the target operating parameters corresponding to the target cooking method based on the preset correspondence between the cooking method and the range hood operating parameters, and to control the range hood to operate according to the target operating parameters.

[0032] Thirdly, embodiments of the present invention provide a range hood, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the program to implement the method described in any of the embodiments provided in the first aspect.

[0033] Fourthly, embodiments of the present invention provide a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the steps of the method provided in the first aspect.

[0034] One or more technical solutions provided in the embodiments of the present invention achieve at least the following technical effects or advantages:

[0035] The range hood control method based on cooking mode provided in this specification determines the target cooking mode by acquiring smoke concentration, temperature, and range hood airflow information within a preset time period during cooking. Based on a preset correspondence between the cooking mode and range hood operating parameters, target operating parameters corresponding to the target cooking mode are determined, and the range hood is controlled to operate according to these target parameters. In this scheme, the current target cooking mode is determined based on the smoke concentration, temperature, and range hood airflow information collected during cooking. Since different cooking modes produce different levels of smoke, the target operating parameters of the range hood matching the target cooking mode can be determined based on the preset correspondence between the cooking mode and range hood operating parameters. This ensures that the range hood effectively exhausts smoke while avoiding resource waste. Because the above process requires no user intervention, it effectively improves the intelligence of range hood control and enhances the user experience. Attached Figure Description

[0036] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0037] Figure 1 A flowchart of a range hood control method based on a cooking method is shown in an embodiment of the present invention;

[0038] Figure 2 A schematic diagram of a range hood control device based on a cooking method is shown in an embodiment of the present invention;

[0039] Figure 3 A schematic diagram of a range hood according to an embodiment of the present invention is shown. Detailed Implementation

[0040] To address the issue of low intelligence in existing range hood controls due to reliance on manual operation, this paper provides a range hood control method, device, range hood, and medium based on cooking methods. This solution acquires smoke concentration, temperature, and range hood airflow information within a preset time period during cooking to determine the target cooking method. Since different cooking methods produce different smoke levels, the target operating parameters of the range hood can be determined based on a preset correspondence between cooking methods and range hood operating parameters. This ensures effective smoke extraction while avoiding resource waste. Because the entire process requires no user intervention, it effectively improves the intelligence of range hood control and enhances the user experience.

[0041] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of the embodiments of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0042] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this invention are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of the invention described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover a non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0043] The cooking method-based range hood control method provided by the present invention will now be described in detail with reference to the accompanying drawings and specific embodiments.

[0044] like Figure 1 The diagram shown is a flowchart of a range hood control method based on a cooking method provided in an embodiment of this specification. The method includes the following steps:

[0045] Step S101: Obtain smoke concentration information, temperature information, and range hood airflow information during a preset time period in the cooking process;

[0046] Step S102: Based on the smoke concentration information, the temperature information, and the range hood airflow information, determine the target cooking method corresponding to the cooking process;

[0047] Step S103: Based on the preset correspondence between cooking methods and range hood operating parameters, determine the target operating parameters corresponding to the target cooking method, and control the range hood to operate according to the target operating parameters.

[0048] The methods provided in the embodiments of this specification can be applied to range hoods, servers that are communicatively connected to range hoods, and systems consisting of range hoods and servers; no limitations are imposed here.

[0049] It should be noted that users need to turn on the range hood to remove the cooking fumes when cooking. In the embodiments of this specification, the range hood can be manually turned on by the user, for example, by clicking the start button on the range hood or by voice control. The range hood can also start automatically. For example, the range hood is equipped with sensors, including but not limited to a smoke concentration sensor and a temperature sensor. When the smoke concentration detected by the smoke concentration sensor is greater than a first threshold, and / or when the temperature detected by the temperature sensor is greater than a second threshold, the range hood is triggered to start automatically. The first and second thresholds can be set according to actual needs and are not limited here.

[0050] When a user manually turns on the range hood, its operating parameters are determined based on the user's selected operation. When the range hood starts automatically, its operating parameters can be those recorded when it was last turned off, or parameters learned based on the user's usage habits. However, since the cooking method a user uses each time they turn on the range hood is different, the operating parameters when the range hood is turned on may not be the most suitable for the current cooking method. In this case, the operating parameters of the range hood can be adjusted using the methods provided in the embodiments of this manual.

[0051] In step S101, after the range hood is started, information on smoke concentration, temperature, and airflow of the range hood during a preset time period in the cooking process is acquired. The preset time period can be set according to actual needs. It can start timing from the moment the range hood starts, for example, the start time of the preset time period is the start time of the range hood, and the duration of the preset time period is 5 seconds; or, the start time of the preset time period is the start time of the range hood, and the duration of the preset time period is 1 minute. The preset time period can also start timing after the range hood has been running for a period of time. For example, the start time of the preset time period is the moment corresponding to the 60th second of the range hood's operation, and the duration of the preset time period is 10 seconds, then the end time of the preset time period is the moment when the range hood has been running for 70 seconds.

[0052] In this embodiment of the specification, the smoke machine is equipped with a smoke concentration sensor and a temperature sensor. The smoke concentration sensor detects the smoke concentration within a preset time period, and a smoke concentration change curve within the preset time period can be obtained. The smoke concentration information can be one or more types of information obtained from the smoke concentration change curve. In one embodiment, the smoke concentration information includes at least one of the following: smoke concentration change rate, smoke concentration slope change rate, instantaneous smoke concentration, and instantaneous smoke concentration slope.

[0053] Similarly, by detecting the temperature within a preset time period using a temperature sensor, a temperature change curve within that time period can be obtained. The temperature information can be one or more pieces of information obtained from the temperature change curve. In one embodiment, the temperature information includes at least one of the following: the rate of change of temperature concentration, the rate of change of temperature concentration slope, the instantaneous temperature, and the instantaneous temperature slope.

[0054] Range hood airflow information can be obtained by detecting the current speed and / or operating current of the fan in the range hood. Taking fan speed as an example, there can be a preset correspondence between fan speed and airflow. By looking up this correspondence, the change curve of the range hood airflow within a preset time period can be determined. The range hood airflow information can be one or more pieces of information obtained through this change curve. For example, the range hood airflow information can be the instantaneous airflow detected in real time.

[0055] Different cooking methods produce different smoke concentration and temperature information. The air volume of the range hood can reflect the amount of smoke discharged. The total amount of smoke can be estimated by the amount of smoke discharged. Therefore, the target cooking method can be determined based on smoke concentration, temperature and air volume information.

[0056] In this specification, there are multiple ways to determine the target cooking method through step S102. Two of these methods will be described in detail below.

[0057] First implementation method

[0058] In this implementation, the target cooking method can be determined by the following steps: determining the total amount of oil particles in the smoke generated within the preset time period based on the smoke concentration information and the range hood airflow information; and determining the target cooking method based on the total amount of oil particles and the temperature information.

[0059] It should be noted that, since oil particles in smoke differ from other particles (such as water molecules) in weight and volume, the smoke concentration sensor in the embodiments of this specification can distinguish oil particles from other particles in smoke based on the weight and volume of the particles, and assign a larger weight to oil particles and a smaller weight to other particles. Therefore, the detected smoke concentration can reflect the size of the oil particle concentration to a certain extent. A high smoke concentration indicates a high concentration of oil particles in the smoke, and a low smoke concentration indicates a low concentration of oil particles in the smoke.

[0060] Based on the smoke concentration information and the range hood airflow information, the total amount of oil particles in the smoke generated within a preset time period can be obtained. A large total amount of oil particles indicates that more oil was used during cooking, while a small total amount of oil particles indicates that less oil was used during cooking.

[0061] At the same time, different cooking methods will have different temperature information. For example, the temperature rises rapidly when frying or stir-frying, while it rises slowly when steaming or boiling. Furthermore, the extreme temperature values ​​for frying or stir-frying are different from those for steaming or boiling. Therefore, by combining the total amount of oil particles and the temperature information, the target cooking method can be identified, and the accuracy of identifying the cooking method in this way is relatively high.

[0062] In this embodiment of the specification, when the temperature information includes the rate of temperature change within a preset time period, determining the target cooking method based on the total amount of oil particles and the temperature information can be achieved through the following steps: if the total amount of oil particles is greater than or equal to a preset value, and the rate of temperature change is greater than or equal to a preset rate, the target cooking method is determined to be a first type of cooking method; if the total amount of oil particles is less than the preset value, and the rate of temperature change is less than the preset rate, the target cooking method is determined to be a second type of cooking method; wherein, the amount of oil used in the first type of cooking method is greater than the amount of water used, and the amount of water used in the second type of cooking method is greater than the amount of oil used.

[0063] Specifically, the first category of cooking methods primarily uses oil, such as frying, stir-frying, and deep-frying. The second category primarily uses water, such as steaming and boiling. For the first category, due to the larger amount of oil used, the total amount of oil particles in the fumes is larger. Furthermore, because the oil's temperature rises rapidly after heating, the temperature change rate for the first category is also relatively high. For the second category, since the cooking process mainly produces water vapor, the total amount of oil particles in the fumes is smaller. And due to the properties of water, its temperature rises slowly after heating, resulting in a slower temperature change rate for the second category.

[0064] Based on this, the target cooking method (Type I or Type II) can be determined by judging whether the total amount of oil particles within a preset time period is greater than or equal to a preset value, and whether the rate of temperature change is greater than or equal to a preset rate. The preset value and preset rate can be set according to actual needs and are not limited here.

[0065] It should be noted that while the above steps distinguish between the first and second categories of cooking methods, each category can be further subdivided in practice. For example, the first category can be divided into frying, stir-frying, and deep-frying, while the second category can be divided into steaming and boiling. Furthermore, the target cooking method can be determined based on smoke concentration, temperature, and range hood airflow information.

[0066] For example, deep frying uses the largest amount of oil. Therefore, after determining that the target cooking method is the first type of cooking method, it is possible to further determine whether the total amount of oil particles is greater than the threshold of the total amount of oil particles corresponding to the deep frying method. If so, the target cooking method is deep frying; if not, the target cooking method is pan-frying or stir-frying.

[0067] Furthermore, since pan-frying typically uses low heat while stir-frying usually uses high heat, the smoke concentration produced by stir-frying is usually greater than that produced by pan-frying. To distinguish between pan-frying and stir-frying, the cooking method can be determined by whether the smoke concentration during the cooking process is greater than or equal to a first preset smoke concentration. If the smoke concentration is greater than or equal to the first preset smoke concentration, the target cooking method is determined to be stir-frying; if the smoke concentration is less than the first preset smoke concentration, the target cooking method is determined to be pan-frying. The first preset smoke concentration can be set according to actual needs.

[0068] When distinguishing between steaming and boiling, since steaming typically uses high heat and boiling typically uses low heat, the smoke concentration produced by steaming is usually greater than that produced by boiling. To further subdivide this second category of cooking methods, the target cooking method can be determined by whether the smoke concentration during the cooking process exceeds a second preset smoke concentration. If the smoke concentration is greater than or equal to the second preset smoke concentration, the target cooking method is determined to be steaming; if the smoke concentration is less than the second preset smoke concentration, the target cooking method is determined to be boiling. The second preset smoke concentration can be set according to actual needs.

[0069] Of course, in addition to the methods mentioned above, other methods can be used to determine the specific cooking method based on the characteristics of different cooking methods, which will not be listed here.

[0070] Second implementation method

[0071] In this embodiment, the target cooking method can be determined by the following steps: determining the target smoke concentration information range where the smoke concentration information is located, the target temperature information range where the temperature information is located, and the target air volume information range where the range hood air volume information is located; and determining the target cooking method corresponding to the target smoke concentration information range, the target temperature information range, and the target air volume information range based on the preset correspondence between the smoke concentration information range, the temperature information range, the air volume information range, and the cooking method.

[0072] The smoke concentration includes at least one of the following: smoke concentration change rate, smoke concentration slope change rate, instantaneous smoke concentration, and instantaneous smoke concentration slope; the temperature information includes at least one of the following: temperature change rate, temperature slope change rate, instantaneous temperature, and instantaneous temperature slope.

[0073] Specifically, each cooking method corresponds to its own smoke concentration change curve, temperature change curve, and airflow change curve. Based on these multiple curves for each cooking method, several information intervals can be determined. For example, when stir-frying, the corresponding smoke concentration change curve, temperature change curve, and airflow change curve can be determined. Furthermore, based on the smoke concentration change curve, the corresponding smoke concentration change rate interval, smoke concentration slope change rate interval, instantaneous smoke concentration interval, and instantaneous smoke concentration slope interval can be determined. Similarly, based on the temperature change curve, the corresponding temperature change rate interval, temperature slope change rate interval, instantaneous temperature interval, and instantaneous temperature slope interval can be determined; and based on the airflow change curve, the range hood's airflow information interval can be determined, including but not limited to the airflow change rate interval, airflow slope change rate interval, instantaneous airflow interval, and instantaneous airflow slope.

[0074] Furthermore, at least one interval corresponding to the smoke concentration information, at least one interval corresponding to the temperature information, and at least one interval corresponding to the range hood airflow information can be combined, and the combination result can be associated with the cooking method of stir-frying to obtain one or more information intervals corresponding to stir-frying. In other words, the preset correspondence between stir-frying and the smoke concentration information interval, temperature information interval, and airflow information interval includes one or more sub-mapping relationships. For example, the correspondence includes a first sub-mapping relationship between stir-frying and the smoke concentration change rate interval, temperature change rate interval, and instantaneous airflow interval, and a second sub-mapping relationship between stir-frying and the smoke concentration change rate interval, smoke concentration slope change rate interval, temperature change rate interval, instantaneous temperature interval, and instantaneous airflow interval.

[0075] In the same way, the preset correspondence between other cooking methods and their smoke concentration range, temperature range, air volume range, and cooking method can be obtained.

[0076] It should be noted that different cooking methods will result in different smoke concentration change curves, temperature change curves, and airflow change curves. Therefore, the information intervals corresponding to different cooking methods in the preset correspondence will also differ.

[0077] Furthermore, after detecting the smoke concentration information, temperature information, and range hood airflow information for a preset time period during the current cooking process—for example, the smoke concentration information for the preset time period includes the smoke concentration change rate and instantaneous smoke concentration, the temperature information for the preset time period is the temperature change rate, and the range hood airflow information for the preset time period is the instantaneous airflow—then, by searching the aforementioned preset correspondences, the target smoke concentration change rate interval, the target instantaneous smoke concentration interval, the target temperature change rate interval, and the target instantaneous airflow interval are selected from the information intervals contained in the preset correspondences. Further, the cooking method corresponding to the target smoke concentration change rate interval, the target instantaneous smoke concentration interval, the target temperature change rate interval, and the target instantaneous airflow interval is determined from the preset correspondences as the target cooking method.

[0078] It should be noted that the embodiments in this specification only use the above two implementation methods as examples to illustrate the process of determining the target cooking method. However, in practice, other methods can also be used to determine the target cooking method, which will not be listed here.

[0079] In step S103, after determining the target cooking method, the target operating parameters of the range hood can be determined based on the preset correspondence between the cooking method and the operating parameters of the range hood.

[0080] It should be noted that different users have different usage habits for range hoods, and their tolerance for cooking fumes and / or noise levels also vary. For example, when deep-frying, user A might need to adjust the range hood to level 3, while user B might only need to adjust it to level 2. In the embodiments of this specification, to ensure that the operating parameters of the range hood meet the personalized needs of users, the preset correspondence between cooking methods and range hood operating parameters in the embodiments of this specification uses parameters that match the user's usage habits.

[0081] In practice, a camera can be installed on the range hood to identify the user currently cooking and determine the correspondence between the cooking method associated with that user and the range hood's operating parameters based on the identification results. It should be noted that the range hood or its corresponding server stores information on multiple users, as well as the correspondence between the cooking method associated with each user and the range hood's operating parameters.

[0082] In the embodiments of this specification, the target operating parameters include the target lighting status and target airflow of the range hood. That is, after determining the target cooking method, the lighting status and airflow of the range hood can be adjusted. Taking stir-frying as an example, the target operating parameters obtained through the preset correspondence between the cooking method and the range hood operating parameters are turning off the lighting and adjusting the range hood airflow to the first airflow. Taking steaming as an example, the target operating parameters obtained through the preset correspondence between the cooking method and the range hood operating parameters are turning on the lighting and adjusting the range hood airflow to the second airflow. The first and second airflows can be set according to actual conditions. Of course, in addition to lighting status and airflow, the target operating parameters may include other parameters, which are not limited here.

[0083] In addition, in order to achieve linkage between kitchen appliances, in this embodiment of the specification, after the target cooking mode is determined, the target cooking mode can also be sent to the target device linked with the range hood, so that the target device can adjust its operating mode based on the target cooking mode.

[0084] Specifically, the target device linked to the range hood can be a dishwasher or similar appliance. Taking a dishwasher as an example, if the target cooking method determined based on the above steps is frying, the range hood will send the target cooking method to the dishwasher. Since frying results in more grease on the dishes, the dishwasher can pre-adjust its cleaning mode to a powerful cleaning mode. If the target cooking method is steaming or boiling, the dishes are easier to clean; therefore, the dishwasher can pre-adjust its cleaning mode to an energy-saving cleaning mode.

[0085] In the embodiments of this specification, if the user's requirements are not met while the range hood is operating at the target operating parameters, the user will manually adjust the range hood operating parameters. In order to make the preset correspondence between the cooking method and the range hood operating parameters better meet the user's usage habits, the following steps can be performed in the specific implementation process: if the user's adjustment operation on the target operating parameters is detected, the adjusted parameters corresponding to the adjustment operation are recorded for updating the preset correspondence between the cooking method and the range hood operating parameters.

[0086] The preset correspondence between cooking methods and range hood operating parameters can be updated based on user adjustments in several ways. For example, after detecting a user adjustment, the target operating parameter in the preset correspondence can be directly replaced with the adjusted parameter. Alternatively, the operating parameters in the preset correspondence can be updated based on multiple adjusted parameters recorded over a period of time.

[0087] In this embodiment of the specification, the following steps can be used to update the preset correspondence between cooking methods and range hood operating parameters: count the total number of times the range hood runs according to the target operating parameters within a preset update period, and the number of times the user performs the adjustment operation; if the ratio between the number of adjustments and the total number of adjustments is greater than a preset ratio, update the preset correspondence between cooking methods and range hood operating parameters based on the adjusted parameters corresponding to each adjustment operation.

[0088] Specifically, the preset update cycle can be set according to actual needs, such as 7 days, 14 days, or 30 days. Taking a preset update cycle of 14 days as an example, the system records the preset correspondence between cooking methods and range hood operating parameters within these 14 days, the total number of times the target operating parameters are determined, and the total number of times the user adjusts the target operating parameters (i.e., the number of adjustments). If the ratio between the number of adjustments and the total number of adjustments is less than or equal to the preset ratio, it indicates that the target operating parameters determined based on the preset correspondence are relatively accurate, and there is no need to update the preset correspondence. If the ratio between the number of adjustments and the total number of adjustments is greater than the preset ratio, it indicates that the target operating parameters determined based on the preset correspondence differ significantly from the user's usage habits, and the preset correspondence needs to be updated. It should be noted that the preset ratio can be set according to actual needs, for example, a preset ratio of 5%, 10%, etc., without limitation here.

[0089] When updating the preset correspondence, the adjusted parameters recorded within the preset update period can be categorized according to cooking method. For example, if the user performed 5 adjustment operations within the preset update period, with 3 operations adjusting the operating parameters corresponding to stir-frying and 2 operations adjusting the operating parameters corresponding to steaming, then the adjusted parameters of the 3 operations corresponding to stir-frying are grouped together, and the adjusted parameters of the 2 operations corresponding to steaming are grouped together. If the adjusted parameter is the adjusted range hood air volume, the average value of the 3 adjusted range hood air volumes corresponding to stir-frying is calculated, and the range hood air volume corresponding to stir-frying is replaced with the calculated average value. Similarly, the average value of the 2 adjusted range hood air volumes corresponding to steaming is calculated, and the range hood air volume corresponding to steaming is replaced with the calculated average value.

[0090] In addition to updating the preset correspondence by averaging, in this embodiment of the specification, machine learning can also be used to update the preset correspondence between cooking methods and range hood operating parameters.

[0091] Specifically, after the range hood determines the target operating parameters corresponding to the target cooking method through a preset correspondence, if the user does not adjust the target operating parameters, the target cooking method and the target operating parameters can be used as a positive sample for machine learning. Conversely, if the user adjusts the target operating parameters, it indicates that the target operating parameters are inaccurate. In this case, the target cooking method and the target operating parameters can be used as a negative sample for machine learning, while the target cooking method and the adjusted parameters can be used as a positive sample. In this way, training samples for machine learning can be constructed.

[0092] In this embodiment of the specification, to improve the accuracy of training, for each sample, the corresponding scene data can also be added to the sample as augmenting information. The scene data includes, but is not limited to, at least one of the following: date information, geographic location information, user information, and weather conditions obtained via the network and / or locally from the smoke machine.

[0093] Machine learning is performed using training samples to obtain the operating parameters of the range hood corresponding to each cooking method. The type of machine learning can be selected according to actual needs and is not limited here. The correspondence between cooking methods and range hood operating parameters obtained by machine learning is used as the updated preset correspondence.

[0094] In summary, the prevention measures provided by the embodiments of this specification can determine the current target cooking mode based on the smoke concentration, temperature, and range hood airflow information collected during the cooking process. By establishing a preset correspondence between the cooking mode and the range hood's operating parameters, the target operating parameters of the range hood that match the target cooking mode are determined. This ensures that the range hood effectively removes smoke while avoiding resource waste. Since the above process does not require user parameters, it effectively improves the intelligence of the range hood control and enhances the user experience.

[0095] Based on the same inventive concept, embodiments of this specification provide a range hood control device based on a cooking method, such as... Figure 2 As shown, it includes:

[0096] The acquisition module 201 is used to acquire smoke concentration information, temperature information, and range hood air volume information during a preset time period in the cooking process;

[0097] The cooking method determination module 202 is used to determine the target cooking method corresponding to the cooking process based on the smoke concentration information, the temperature information, and the range hood air volume information.

[0098] The range hood parameter determination module 203 is used to determine the target operating parameters corresponding to the target cooking method based on the preset correspondence between the cooking method and the range hood operating parameters, and control the range hood to operate according to the target operating parameters.

[0099] In some implementations, the cooking method determination module 202 is used for:

[0100] Based on the smoke concentration information and the range hood airflow information, the total amount of oil particles in the smoke generated within the preset time period is determined;

[0101] The target cooking method is determined based on the total amount of oil particles and the temperature information.

[0102] In some implementations, the cooking method determination module 202 is used for:

[0103] If the total amount of oil particles is greater than or equal to a preset value, and the rate of temperature change is greater than or equal to a preset rate, the target cooking method is determined to be a first type of cooking method.

[0104] If the total amount of oil particles is less than the preset value and the rate of temperature change is less than the preset rate, the target cooking method is determined to be the second type of cooking method.

[0105] In the first type of cooking method, the amount of oil used is greater than the amount of water used, while in the second type of cooking method, the amount of water used is greater than the amount of oil used.

[0106] In some implementations, the cooking method determination module 202 is used for:

[0107] The target smoke concentration range, the target temperature range, and the target airflow range are respectively determined.

[0108] Based on the preset correspondence between smoke concentration information range, temperature information range, air volume information range and cooking method, the target cooking method corresponding to the target smoke concentration information range, the target temperature information range and the target air volume information range is determined.

[0109] In some implementations, the smoke concentration includes at least one of the following: smoke concentration change rate, smoke concentration slope change rate, instantaneous smoke concentration, and instantaneous smoke concentration slope;

[0110] The temperature information includes at least one of the following: temperature change rate, temperature slope change rate, instantaneous temperature, and instantaneous temperature slope.

[0111] In some implementations, the target operating parameters include the target lighting status and target air volume of the smoke hood.

[0112] In some embodiments, the apparatus further includes:

[0113] The linkage module is used to send the target cooking mode to the target device linked with the range hood, so that the target device can adjust its operating mode based on the target cooking mode.

[0114] In some embodiments, the apparatus further includes:

[0115] The recording module is used to record the adjusted parameters corresponding to the user's adjustment operation if the user's adjustment operation on the target operating parameters is detected, so as to update the preset correspondence between the cooking method and the range hood operating parameters.

[0116] In some embodiments, the apparatus further includes:

[0117] The statistics module is used to count the total number of times the range hood runs according to the target operating parameters within a preset update cycle, as well as the number of times the user performs the adjustment operation;

[0118] The update module is used to update the preset correspondence between the cooking method and the range hood operating parameters based on the adjusted parameters corresponding to each adjustment operation if the ratio between the number of adjustments and the total number of adjustments is greater than a preset ratio.

[0119] Regarding the above-mentioned device, the specific functions of each module have been described in detail in the embodiments of the cooking method-based range hood control method provided in this specification, and will not be elaborated here.

[0120] This invention provides a range hood, such as... Figure 3 As shown, it includes a memory 504, a processor 502, and a computer program stored in the memory 504 and capable of running on the processor 502. When the processor 502 executes the above-mentioned cooking method-based range hood control method, it implements the aforementioned method.

[0121] Among them, Figure 3In this document, a bus architecture (represented by bus 500) is used. Bus 500 may include any number of interconnected buses and bridges, linking various circuits including one or more processors represented by processor 502 and memory represented by memory 504. Bus 500 may also link various other circuits such as peripheral devices, voltage regulators, and power management circuits, which are well known in the art and therefore will not be described further herein. Bus interface 505 provides an interface between bus 500 and receiver 501 and transmitter 503. Receiver 501 and transmitter 503 may be the same element, i.e., a transceiver, providing a unit for communicating with various other devices over a transmission medium. Processor 502 is responsible for managing bus 500 and general processing, while memory 504 can be used to store data used by processor 502 during operation.

[0122] The functions described herein can be implemented in hardware, software executed by a processor, firmware, or any combination thereof. If implemented in software executed by a processor, the functions can be stored as one or more instructions or codes on or transmitted via a computer-readable medium. Other examples and embodiments are within the scope and spirit of this invention and the appended claims. For example, due to the nature of software, the functions described above can be implemented using software executed by a processor, hardware, firmware, hardwired, or any combination thereof. Furthermore, the functional units can be integrated into a single processing unit, or each unit can exist physically separately, or two or more units can be integrated into a single unit.

[0123] In the several embodiments provided in this application, it should be understood that the disclosed technical content can be implemented in other ways. The device embodiments described above are merely illustrative; for example, the division of units can be a logical functional division, and in actual implementation, there may be other division methods. For instance, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the displayed or discussed mutual coupling, direct coupling, or communication connection may be through some interfaces; the indirect coupling or communication connection between units or modules may be electrical or other forms.

[0124] The units described as separate components may or may not be physically separate. Similarly, the components of the control device may or may not be physical units; they may be located in one place or distributed across multiple units. Some or all of the units can be selected to achieve the purpose of this embodiment, depending on actual needs.

[0125] If the integrated unit is implemented as a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art, or all or part of the technical solution, 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 steps of the methods described in the various embodiments of the present invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, read-only memory (ROM), random access memory (RAM), portable hard drives, magnetic disks, or optical disks.

[0126] The above description is merely an embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of the claims of the present invention.

Claims

1. A method for controlling a range hood based on cooking methods, characterized in that, include: Acquire information on smoke concentration, temperature, and range hood airflow during a preset time period in the cooking process; Based on the smoke concentration information, the temperature information, and the range hood airflow information, the target cooking method corresponding to the cooking process is determined, including: determining the total amount of oil particles in the smoke generated within the preset time period based on the smoke concentration information and the range hood airflow information; determining the target cooking method based on the total amount of oil particles and the temperature information; the temperature information includes the temperature change rate within the preset time period, wherein if the total amount of oil particles is greater than or equal to a preset value, and the temperature change rate is greater than or equal to a preset rate, the target cooking method is determined to be a first type of cooking method; if the total amount of oil particles is less than the preset value, and the temperature change rate is less than the preset rate, the target cooking method is determined to be a second type of cooking method; the first type of cooking method uses more oil than water, and the second type of cooking method uses more water than oil; Based on the preset correspondence between cooking methods and range hood operating parameters, the target operating parameters corresponding to the target cooking method are determined, and the range hood is controlled to operate according to the target operating parameters.

2. The method as described in claim 1, characterized in that, The step of determining the target cooking method corresponding to the cooking process based on the smoke concentration information, the temperature information, and the range hood airflow information includes: The target smoke concentration range, the target temperature range, and the target airflow range are respectively determined. Based on the preset correspondence between smoke concentration information range, temperature information range, air volume information range and cooking method, the target cooking method corresponding to the target smoke concentration information range, the target temperature information range and the target air volume information range is determined.

3. The method as described in claim 2, characterized in that, The smoke concentration includes at least one of the following: smoke concentration change rate, smoke concentration slope change rate, instantaneous smoke concentration, and instantaneous smoke concentration slope; The temperature information includes at least one of the following: temperature change rate, temperature slope change rate, instantaneous temperature, and instantaneous temperature slope.

4. The method as described in claim 1, characterized in that, The target operating parameters include the target lighting status and target air volume of the smoke machine.

5. The method as described in claim 1, characterized in that, After determining the target cooking method corresponding to the cooking process, the method further includes: The target cooking method is sent to the target device linked to the range hood, so that the target device adjusts its operating mode based on the target cooking method.

6. The method as described in claim 1, characterized in that, After the controlled smoke machine operates according to the target operating parameters, the method further includes: If a user's adjustment operation on the target operating parameters is detected, the adjusted parameters corresponding to the adjustment operation are recorded to update the preset correspondence between cooking methods and range hood operating parameters.

7. The method as described in claim 6, characterized in that, The method further includes: The total number of times the range hood runs according to the target operating parameters within the preset update cycle is counted, as well as the number of times the user performs the adjustment operation; If the ratio between the number of adjustments and the total number of adjustments is greater than a preset ratio, the preset correspondence between the cooking method and the range hood operating parameters is updated based on the adjusted parameters corresponding to each adjustment operation.

8. A range hood control device based on cooking methods, characterized in that, include: The acquisition module is used to acquire smoke concentration information, temperature information, and range hood air volume information during a preset time period in the cooking process; A cooking method determination module is used to determine the target cooking method corresponding to the cooking process based on the smoke concentration information, the temperature information, and the range hood airflow information. This includes: determining the total amount of oil particles in the smoke generated within a preset time period based on the smoke concentration information and the range hood airflow information; determining the target cooking method based on the total amount of oil particles and the temperature information; the temperature information includes the temperature change rate within the preset time period, wherein if the total amount of oil particles is greater than or equal to a preset value, and the temperature change rate is greater than or equal to a preset rate, the target cooking method is determined to be a first type of cooking method; if the total amount of oil particles is less than the preset value, and the temperature change rate is less than the preset rate, the target cooking method is determined to be a second type of cooking method; the first type of cooking method uses more oil than water, and the second type of cooking method uses more water than oil. The range hood parameter determination module is used to determine the target operating parameters corresponding to the target cooking method based on the preset correspondence between the cooking method and the range hood operating parameters, and to control the range hood to operate according to the target operating parameters.

9. A range hood, characterized in that, It includes a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor, when executing the program, implements the method of any one of claims 1-7.

10. A computer-readable storage medium, characterized in that, It stores a computer program that, when executed by a processor, implements the steps of the method according to any one of claims 1-7.

Images