Cooking control system and method

Abstract

According to the cooking control system and method, the temperature of indoor air is detected through the temperature detection system, the indoor oil smoke concentration is detected through the oil smoke detection system, and the temperature of outdoor air is obtained through the communication system or the temperature detection system. The controller judges whether the fresh air system, the smoke suction system and the refrigerating system are started or not and judges running gears after starting on the basis of the indoor air temperature, the smoke concentration and the outdoor air temperature. According to the scheme, the controller combines the temperature of the indoor air, the temperature of the outdoor air and the concentration of the indoor oil smoke, so that the fresh air system, the smoke suction system and the refrigerating system are controlled, the absorption of the oil smoke can be effectively promoted, the quality of the air in the kitchen space is guaranteed, and the cooking experience is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of kitchen appliance control, and in particular to a cooking control system and method. Background Art

[0002] As people's requirements for the quality of life are getting higher and higher, the requirements for various aspects of the cooking environment are also gradually increasing. Due to the generation of oil smoke in the kitchen environment, the oil smoke contains many gases that are harmful to human health, which affects human health. Therefore, the problem of how to promote the absorption of oil smoke is particularly important. In addition, the kitchen space is a relatively closed space, and the air quality in the kitchen space is often poor. In addition, the heat generated by cooking in the kitchen environment makes the human body feel uncomfortable. Therefore, how to improve the quality of the air in the kitchen space is also particularly important. Summary of the invention

[0003] The purpose of the embodiments of the present invention is to provide a cooking control system and method to promote the absorption of oil smoke and ensure the quality of air in the kitchen space.

[0004] In a first aspect, the present invention provides a cooking control system, the cooking control system comprising a controller and a temperature detection system, an oil smoke detection system, a fresh air system, a smoking system, a communication system and a refrigeration system respectively connected to the controller, the controller being used for:

[0005] Obtaining the indoor air temperature detected by the temperature detection system and the indoor oil fume concentration detected by the oil fume detection system;

[0006] Obtaining the temperature of outdoor air based on the communication system or the temperature detection system;

[0007] Based on the indoor air temperature, the oil fume concentration and the outdoor air temperature, it is determined whether to start the fresh air system, the smoking system and the refrigeration system and the operating gear after starting.

[0008] In an optional embodiment, the controller is used to determine whether to start the smoking system and the operating gear after starting in the following manner:

[0009] When the oil smoke concentration is less than a first concentration threshold, determining that there is no need to start the smoking system;

[0010] When the oil smoke concentration is between the first concentration threshold and the second concentration threshold, determining to start the smoking system and operate it at the first smoking gear;

[0011] When the oil smoke concentration is greater than the second concentration threshold, it is determined that the smoking system is started and operates at the second smoking gear.

[0012] In an optional embodiment, the controller is used to determine whether to start the refrigeration system and the operating gear after starting in the following manner:

[0013] When the temperature of the indoor air is less than or equal to a temperature threshold, determining not to start the refrigeration system;

[0014] When the temperature of the indoor air is greater than the temperature threshold, it is determined that the refrigeration system is started, and the operating gear of the refrigeration system after starting is determined in combination with the temperature of the outdoor air.

[0015] In an optional embodiment, the fresh air system includes an air supply duct, and the smoking system includes a smoking duct;

[0016] The air supply duct is arranged side by side with the smoking duct, or the air supply duct is passed through the smoking duct;

[0017] The air supply duct and the smoking duct have a common duct wall.

[0018] In an optional embodiment, the controller is further configured to:

[0019] When the temperature of the indoor air is greater than the temperature threshold, the refrigeration system is pre-started before cooking starts to cool the airflow entering the air supply duct, thereby lowering the temperature in the smoking duct through the duct wall shared by the air supply duct and the smoking duct to accelerate the condensation process of the oil smoke entering the smoking duct after cooking starts.

[0020] In an optional embodiment, the controller is used to determine whether to start the fresh air system and the operating gear after starting in the following manner:

[0021] When the temperature of the indoor air and the temperature of the outdoor air are both lower than a first temperature threshold, determining whether to start the fresh air system and the operating gear after starting the fresh air system based on the fume concentration;

[0022] When the temperature of the indoor air is between the first temperature threshold and the second temperature threshold and the temperature of the outdoor air is less than the first temperature threshold, starting the fresh air system and operating it at the second fresh air gear;

[0023] When the temperature of the indoor air is greater than the second temperature threshold, whether to start the fresh air system and the operating gear after starting are determined in combination with the temperature of the outdoor air and the oil fume concentration.

[0024] In an optional embodiment, the fresh air system includes an air supply duct;

[0025] The cooking control system further comprises a return air system connected to the controller, and the return air system and the fresh air system are respectively connected to the refrigeration system;

[0026] The fresh air flow introduced by the fresh air system and the return air flow introduced by the return air system are combined into a supply air flow after passing through the refrigeration system and are output to the room through the supply air duct.

[0027] In an optional embodiment, the fresh air system includes an air supply duct, an air guide plate is provided at the air supply outlet of the air supply duct, and the controller is further used for:

[0028] When the oil smoke concentration is less than a first concentration threshold, adjusting the angle of the air guide plate to a first angle;

[0029] When the oil smoke concentration is greater than or equal to the first concentration threshold, adjusting the angle of the air guide plate to a second angle;

[0030] The angle of the air guide plate is the angle between the air guide plate and a horizontal plane, and the first angle is greater than the second angle.

[0031] In an optional embodiment, the first angle and the second angle are angle ranges, and the controller is used to control the angle of the air guide plate to gradually change within the angle range corresponding to the first angle when the angle of the air guide plate is adjusted to the first angle, or to control the angle of the air guide plate to gradually change within the angle range corresponding to the second angle when the angle of the air guide plate is adjusted to the second angle.

[0032] In a second aspect, the present invention provides a cooking control method, which is applied to a cooking control system, wherein the cooking control system includes a controller and a temperature detection system, an oil smoke detection system, a fresh air system, a smoking system, a communication system, and a refrigeration system respectively connected to the controller, and the method includes:

[0033] Obtaining the indoor air temperature detected by the temperature detection system and the indoor oil fume concentration detected by the oil fume detection system;

[0034] Obtaining the temperature of outdoor air based on the communication system or the temperature detection system;

[0035] Based on the indoor air temperature, the oil fume concentration and the outdoor air temperature, it is determined whether to start the fresh air system, the smoking system and the refrigeration system and the operating gear after starting. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments of the present invention are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0037] Figure 1 A structural block diagram of a cooking control system provided by an embodiment of the present invention;

[0038] Figure 2 A structural diagram of a cooking device provided by an embodiment of the present invention;

[0039] Figure 3 This is one of the control schematic diagrams of the air guide plate in the embodiment of the present invention;

[0040] Figure 4 This is a second control schematic diagram of the air guide plate in an embodiment of the present invention;

[0041] Figure 5 This is one of the structural schematic diagrams of the air supply duct and the smoking duct in an embodiment of the present invention;

[0042] Figure 6 This is a second structural schematic diagram of the air supply duct and the smoking duct in an embodiment of the present invention;

[0043] Figure 7 A schematic diagram of the overall control logic of a cooking control system provided by an embodiment of the present invention;

[0044] Figure 8 This is a flow chart of a cooking control method provided by an embodiment of the present invention.

[0045] Icons: 1-cooking control system; 11-controller; 12-temperature detection system; 13-oil smoke detection system; 14-communication system; 15-smoking system; 151-smoking duct; 16-fresh air system; 161-air supply duct; 162-air supply outlet; 163-air guide plate; 17-refrigeration system. DETAILED DESCRIPTION

[0046] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Generally, the components of the embodiments of the present invention described and shown in the drawings here can be arranged and designed in various different configurations.

[0047] Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0048] It should be noted that similar reference numerals and letters denote similar items in the following drawings, and therefore, once an item is defined in one drawing, further definition and explanation thereof is not required in subsequent drawings.

[0049] In the description of the present invention, it should be noted that if the terms "front", "rear", "inside", "outside", etc. appear to indicate directions or positional relationships, they are based on the directions or positional relationships shown in the accompanying drawings, or are the directions or positional relationships in which the inventive product is usually placed when in use. These are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific direction, be constructed and operated in a specific direction. Therefore, they cannot be understood as limitations on the present invention.

[0050] In addition, the terms “first”, “second”, etc., if used, are merely used to distinguish between the descriptions and should not be understood as indicating or implying relative importance.

[0051] It should be noted that, in the absence of conflict, the features in the embodiments of the present invention may be combined with each other.

[0052] See also Figure 1 , is a structural block diagram of a cooking control system 1 provided in an embodiment of the present invention, the cooking control system 1 comprises a controller 11 and a temperature detection system 12, an oil fume detection system 13, a fresh air system 16, a smoking system 15, a communication system 14 and a refrigeration system 17 respectively connected to the controller 11. Among them, the temperature detection system 12 can be used to detect the temperature of indoor air. The oil fume detection system 13 can be used to detect the indoor oil fume concentration. The controller 11 can obtain the indoor air temperature detected by the temperature detection system 12, and obtain the indoor oil fume concentration detected by the oil fume detection system 13.

[0053] In addition, in this embodiment, the controller 11 can communicate with an external system through the communication system 14, and the external system can be a meteorological platform. Thus, in one possible implementation, the controller 11 can obtain the temperature of the outdoor air based on the communication system 14. Specifically, the controller 11 communicates with the meteorological platform through the communication system 14, and then obtains the temperature of the outdoor air from the meteorological platform.

[0054] In addition, in another possible implementation, the temperature detection system 12 may also be used to obtain the temperature of the outdoor air, and then the controller 11 may obtain the temperature of the outdoor air through the temperature detection system 12 .

[0055] On this basis, the controller 11 can determine whether to start the fresh air system 16, the smoking system 15 and the refrigeration system 17 and the operating gear after starting, based on the obtained indoor air temperature, oil smoke concentration and outdoor air temperature. Specifically, the controller 11 determines whether to start the fresh air system 16, and determines the operating gear of the fresh air system 16 if it is determined that the fresh air system 16 is started. The controller 11 determines whether to start the smoking system 15, and determines the operating gear of the smoking system 15 if it is determined that the smoking system 15 is started. The controller 11 determines whether to start the refrigeration system 17, and determines the operating gear of the refrigeration system 17 if it is determined that the refrigeration system 17 is started.

[0056] In this embodiment, the controller 11 can be a device with data processing function arranged inside the stove. The controller 11 can be connected to the temperature detection system 12, the oil fume detection system 13, the fresh air system 16, the smoking system 15, the refrigeration system 17, the communication system 14, etc. through wired connection or wireless connection to interact with data, instructions, etc.

[0057] The controller 11 may also be a device separated from the cooker, for example, a smart phone, a tablet computer, a laptop computer, etc. The controller 11 is connected to the temperature detection system 12, the oil smoke detection system 13, the fresh air system 16, the smoking system 15, the refrigeration system 17, the communication system 14, etc. by wireless connection.

[0058] The temperature detection system 12 includes a temperature sensor, which may include a first temperature sensor and a second temperature sensor. The first temperature sensor may be arranged indoors, for example, it may be arranged inside the return air outlet of the refrigeration system 17, and when the indoor airflow is sucked in at a certain frequency, the temperature of the passing airflow is detected to obtain the temperature of the indoor air. The second temperature sensor may be arranged inside the air inlet of the fresh air system 16, and when the external airflow is sucked in at a certain frequency, the temperature of the outdoor air is obtained by detecting the second temperature sensor. The first temperature sensor and the second temperature sensor are respectively connected to the controller 11, and communication connection may be achieved, for example, through WIFI, Bluetooth, wired, etc.

[0059] The first temperature sensor and the second temperature sensor may be temperature sensors such as infrared thermometers, thermocouples, and thermal resistors.

[0060] In addition, the fume concentration detected by the fume detection system 13 is the concentration of fume generated during the cooking process, which mainly includes the concentration of harmful gases, such as nitrogen monoxide, nitrogen oxides, sulfur dioxide, benzene, etc.

[0061] When the oil fume system is activated, it can absorb the oil fume produced by cooking and discharge the absorbed oil fume to the outside through pipes, thereby ensuring the quality of indoor air.

[0062] When the fresh air system 16 is activated, it can introduce fresh air from the outside into the room, and filter the introduced air to ensure the quality of the introduced air. In addition, it helps to exhaust the indoor polluted air, effectively reduce the concentration of oil smoke, thereby reducing the risk of users inhaling harmful substances and improving the quality of indoor air.

[0063] When the indoor air or outdoor air temperature is high, the refrigeration system 17 can be started. The refrigeration system 17 can cool the outdoor air introduced by the fresh air system 16 before introducing it into the room. On the one hand, it can avoid directly introducing the high-temperature outdoor air to further increase the temperature of the indoor air and cause human discomfort. On the other hand, the introduced cooled air can lower the temperature of the indoor air and improve human comfort.

[0064] Although the fresh air system 16, the smoke extraction system 15 and the refrigeration system 17 can have the above advantages when activated, it is necessary to determine whether to activate the fresh air system 16, the smoke extraction system 15 and the refrigeration system 17 and the operating gear after activation in accordance with actual needs, so as to avoid energy waste, noise interference, etc. caused by activating the system when unnecessary or operating the system at a high gear unnecessarily.

[0065] In this embodiment, the controller 11 can determine whether to start the fresh air system 16, the smoking system 15 and the refrigeration system 17 and the operating gear after starting based on the obtained indoor air temperature, oil smoke concentration and outdoor air temperature.

[0066] Since the oil smoke generated by cooking is mainly sucked by the smoke extraction system 15, the controller 11 can be used to determine whether to start the smoke extraction system 15 and the operating gear after starting in the following manner:

[0067] When the oil fume concentration is less than the first concentration threshold, it is determined that there is no need to start the smoking system 15; when the oil fume concentration is between the first concentration threshold and the second concentration threshold, it is determined that the smoking system 15 is started and operates at the first smoking gear; when the oil fume concentration is greater than the second concentration threshold, it is determined that the smoking system 15 is started and operates at the second smoking gear.

[0068] In this embodiment, the first concentration threshold can be set to 0 or a very small value. If the detected fume concentration is less than the first concentration threshold, it is likely that cooking has not started yet, for example, in the food preparation stage. In this case, the fume extraction system 15 does not need to be started.

[0069] After cooking begins, cooking will generate corresponding oil smoke. If steaming or boiling is performed, the oil smoke concentration generated is relatively small. For example, the detected oil smoke concentration is between the first concentration threshold and the second concentration threshold. In this case, it can be determined that the oil smoke system needs to be started. Since the oil smoke concentration is not very high, it can be operated at the first smoking gear, wherein the first smoking gear is a lower gear among the smoking gears that the smoking system 15 can support. In this way, while ensuring effective oil smoke extraction, energy can be saved and excessive noise can be avoided.

[0070] In addition, if the cooking type is stir-frying or the like, the fume concentration generated by cooking is relatively high, for example, the fume concentration is greater than the second concentration threshold. In this case, it is necessary to start the fume extraction system 15 and operate at the second fume extraction gear, which is a higher gear among the fume extraction gears supported by the fume extraction system 15. In this way, when the fume concentration is relatively high, the fume extraction can be effectively performed at a higher fume extraction gear.

[0071] Since the fresh air system 16 can lower the temperature of the indoor air and promote the oil fume system to absorb the oil fume after it is turned on, when determining whether to start the fresh air system 16 and determining the operating gear after starting, it can be comprehensively determined in combination with the temperature of the indoor air, the temperature of the outdoor air and the oil fume concentration. Specifically, in this embodiment, the controller 11 determines whether to start the fresh air system 16 and the operating gear after starting in the following way:

[0072] When the temperature of the indoor air and the temperature of the outdoor air are both lower than the first temperature threshold, whether to start the fresh air system 16 and the operating gear after starting are determined based on the oil fume concentration; when the temperature of the indoor air is between the first temperature threshold and the second temperature threshold and the temperature of the outdoor air is lower than the first temperature threshold, the fresh air system 16 is started and operated at the second fresh air gear; when the temperature of the indoor air is higher than the second temperature threshold, whether to start the fresh air system 16 and the operating gear after starting the fresh air system 16 are determined in combination with the outdoor air temperature and the oil fume concentration.

[0073] In this embodiment, the first temperature threshold is less than the second temperature threshold. For example, the first temperature threshold may be 26°C, and the second temperature threshold may be 28°C. If the temperature of the indoor air and the temperature of the outdoor air are both less than the first temperature threshold, it indicates that the current overall temperature is reduced, and there is no need to introduce fresh air to achieve the purpose of reducing the temperature of the indoor air. At this time, it is mainly considered whether it is necessary to introduce fresh air to promote the absorption and discharge of oil smoke. Therefore, in this case, whether to start the fresh air system 16 and the running gear after starting are determined based on the oil smoke concentration. Specifically, if the oil smoke concentration is less than the first concentration threshold, it is the food preparation stage at this time, and there is no need to start the fresh air system 16. If the oil smoke concentration is between the first concentration threshold and the second concentration threshold, for example, cooking such as steaming and boiling is performed, the fresh air system 16 can be started and operated at the first fresh air gear, so as to promote the absorption of oil smoke by the oil smoke system. Among them, the first fresh air gear is a lower fresh air gear supported by the fresh air system 16. If the oil fume concentration is greater than the second concentration threshold, for example, when cooking such as stir-frying is being performed, the fresh air system 16 can be started and operated at the second fresh air level, thereby accelerating the oil fume system to absorb a large amount of oil fume. The second fresh air level is a higher fresh air level supported by the fresh air system 16.

[0074] When the temperature of the indoor air is between the first temperature threshold and the second temperature threshold and the temperature of the outdoor air is lower than the first temperature threshold, it indicates that the temperature of the outdoor air is lower, and the indoor air may not circulate and the temperature rises due to the closed environment. In this case, the fresh air system 16 can be started and operated at the second fresh air gear, so that the introduction of outdoor air with a lower temperature can promote the circulation of indoor air and reduce the temperature of indoor air.

[0075] When the temperature of the indoor air is greater than the second temperature threshold, it indicates that the indoor temperature is relatively high. At this time, the operating level of the fresh air system 16 needs to be determined in combination with the outdoor air temperature and the oil fume concentration.

[0076] If the temperature of the outdoor air is greater than the second temperature threshold at this time, it indicates that the outdoor air temperature is also high. If cooking has not started yet, that is, the oil fume concentration is less than the first concentration threshold, the fresh air system 16 may not be started first, because the temperature of the outdoor air is high, and the introduction of outdoor fresh air cannot reduce the indoor air temperature, and may even increase the indoor air temperature. If the oil fume concentration is between the first concentration threshold and the second concentration threshold, the fresh air system 16 may be started at this time and run at the first fresh air gear to promote the absorption of oil fume. If the oil fume concentration is greater than the second concentration threshold, the fresh air system 16 may be started and run at the second fresh air gear to accelerate the absorption of a large amount of oil fume.

[0077] In addition, if the temperature of the outdoor air is less than the second temperature threshold, that is, the temperature of the outdoor air is less than the temperature of the indoor air. At this time, if the oil fume concentration is less than the second concentration threshold, the fresh air system 16 can be started and operated at the first fresh air gear. On the one hand, the temperature of the indoor air can be lowered by introducing the outdoor air with a lower temperature, and on the other hand, the introduction of fresh air can promote the absorption of oil fume. If the oil fume concentration is greater than the second concentration threshold, the fresh air system 16 can be started and operated at the second fresh air gear, so as to accelerate the absorption of oil fume.

[0078] Considering that the refrigeration system 17 is mainly used to cool the indoor air, whether the refrigeration system 17 needs to be started and the operating gear after starting are mainly determined based on the temperature of the indoor air and the temperature of the outdoor air. Specifically, the controller 11 is used to determine whether to start the refrigeration system 17 and the operating gear after starting in the following manner:

[0079] When the indoor air temperature is less than or equal to the temperature threshold, it is determined that the refrigeration system 17 is not started; when the indoor air temperature is greater than the temperature threshold, it is determined that the refrigeration system 17 is started, and the operating gear of the refrigeration system 17 after starting is determined in combination with the outdoor air temperature.

[0080] In this embodiment, the temperature threshold may be the second temperature threshold mentioned above, such as 28° C., that is, when the indoor air temperature is less than or equal to 28° C., there is no need to start the refrigeration system 17 .

[0081] When the temperature of the indoor air is greater than the second temperature threshold, the refrigeration system 17 needs to be started to achieve the purpose of lowering the indoor temperature. At this time, if the temperature of the outdoor air is less than the second temperature threshold, it can be seen from the above that in this case, fresh air will be introduced to reduce the indoor temperature to a certain extent. Therefore, at this time, the refrigeration system 17 can be operated at a lower gear, such as the first refrigeration gear, so as to achieve the purpose of cooling the room in combination with the introduced fresh air. If the temperature of the outdoor air is greater than the second temperature threshold, even if the fresh air system 16 is turned on to introduce outdoor air, the introduced outdoor air cannot achieve the purpose of lowering the temperature of the indoor air due to its high temperature. Therefore, in this case, the refrigeration system 17 needs to be operated at a higher gear, such as the second refrigeration gear, so as to quickly cool the room.

[0082] Please refer to Figure 2 In the stove device shown, in this embodiment, the fresh air system 16 includes an air supply duct 161, and the air supply duct 161 includes an air inlet and an air supply outlet 162. The air inlet extends to the outdoors, so that outdoor air is introduced into the air inlet. The air supply outlet 162 is located above the stove, so that the fresh air sent out from the air supply outlet 162 can blow to the area around the stove.

[0083] The cooking control system 1 further includes a return air system connected to the controller 11, and the return air system and the fresh air system 16 are respectively connected to the refrigeration system 17. The fresh air system 16 introduces outdoor fresh air flow, while the return air system introduces indoor circulating return air flow. The fresh air flow and the return air flow are combined into a supply air flow after passing through the refrigeration system 17 and output to the room from the supply air duct 161.

[0084] When the fresh air system 16 is not turned on, if the refrigeration system 17 is turned on, the refrigeration system 17 mainly cools the return air flow after being turned on, and outputs the cooled supply air flow to the room from the supply air duct 161. If the refrigeration system 17 is not turned on, the return air flow is output to the room from the supply air duct 161 after conventional filtering and other treatments, so as to realize indoor air circulation.

[0085] When the fresh air system 16 is turned on, if the refrigeration system 17 is started, the refrigeration system 17 cools the fresh air flow and the return air flow, and outputs the merged and refrigerated supply air flow to the room from the air supply duct 161. If the refrigeration system 17 is not started, the merged supply air flow is output from the air supply duct 161 to the room.

[0086] In this embodiment, an air guide plate 163 is provided at the air outlet 162 of the air supply duct 161, and the angle of the air guide plate 163 is adjustable. The controller 11 can be used to adjust the angle of the air guide plate 163 by:

[0087] When the oil fume concentration is less than the first concentration threshold, the angle of the air guide plate 163 is adjusted to a first angle; when the oil fume concentration is greater than or equal to the first concentration threshold, the angle of the air guide plate 163 is adjusted to a second angle; wherein the angle of the air guide plate 163 is the angle between the air guide plate 163 and the horizontal plane, and the first angle is greater than the second angle.

[0088] In this embodiment, the fresh air system 16 may include a driving component, which is connected to the air guide plate 163, and the controller 11 may adjust the angle of the air guide plate 163 through the driving component.

[0089] When the fume concentration is less than the first concentration threshold, it indicates that cooking has not yet started, for example, in the food preparation stage, cooking fume has not yet been generated. In this case, the air flow output from the air outlet 162 of the air supply duct 161 mainly regulates the temperature and quality of the entire indoor air. Therefore, at this time, the angle of the air guide plate 163 is adjusted to the first angle, such as Figure 3 As shown in , the angle between the air guide plate 163 and the horizontal plane is relatively large, so that the air flow path of the supply air flow output from the air supply port 162 is higher and the coverage range of the supply air flow is larger, so that the overall indoor air can be regulated more effectively.

[0090] If the oil smoke concentration is greater than or equal to the first concentration threshold, it indicates that cooking has begun. The oil smoke generated by cooking is mainly concentrated around the stove, and the temperature around the stove is relatively higher. In this case, the air flow output from the air supply port 162 of the air supply duct 161 mainly promotes the absorption of oil smoke and focuses on cooling the area around the stove, so that the cooking staff has a better experience. Therefore, at this time, the angle of the air guide plate 163 is adjusted to the second angle, such as Figure 4 As shown in , the angle between the air guide plate 163 and the horizontal plane is small, so that the air flow path of the air supply air output from the air supply port 162 is relatively low and can be concentrated to blow around the stove below, thereby ensuring the absorption of oil smoke around the stove and ensuring the quality of the air around the stove.

[0091] In order to make the air flow delivered from the air outlet 162 cover a relatively larger range, in this embodiment, the first angle and the second angle may be an angle range. The controller 11 may be used to control the angle of the air guide plate 163 to gradually change within the angle range corresponding to the first angle when the angle of the air guide plate 163 is adjusted to the first angle. In addition, when the angle of the air guide plate 163 is adjusted to the second angle, the angle of the air guide plate 163 may be controlled to gradually change within the angle range corresponding to the second angle.

[0092] In the above two different situations, the wind guide plate 163 can gradually change its angle within the corresponding angle range, so that the supply air flow forms a sweeping wind, increasing the coverage of the air flow and more effectively ensuring the indoor air quality.

[0093] Combined with reference Figure 5 and Figure 6 In this embodiment, the smoking system 15 includes a smoking duct 151, and the air supply duct 161 and the smoking duct 151 can be arranged side by side, or the air supply duct 161 can be inserted into the smoking duct 151. The air supply duct 161 and the smoking duct 151 have a common duct wall.

[0094] For example, taking the direction of the stove as the front, in a possible implementation, Figure 5 As shown in , the smoking duct 151 may be located in front of the air supply duct 161. The cross-sectional shapes of the air supply duct 161 and the smoking duct 151 are both rectangular. The two side walls and the rear wall of the smoking duct 151 may be common duct walls. Figure 5 The U-shaped common pipe wall shown in FIG.

[0095] In another possible implementation, Figure 6 As shown in FIG. 1 , the air supply duct 161 is disposed in the smoking duct 151, and the four walls of the air supply duct 161 are all common duct walls. Figure 6 The U-shaped common pipeline wall shown in the figure can increase the area of ​​the common pipeline wall.

[0096] Since the air supply duct 161 and the smoking duct 151 share a common duct wall, the temperature of the air supply airflow in the air supply duct 161 can affect the temperature in the smoking duct 151. Based on this, in this embodiment, when the temperature of the indoor air is greater than the temperature threshold, the refrigeration system 17 is pre-started before cooking to cool the airflow entering the air supply duct 161, thereby lowering the temperature in the smoking duct 151 through the duct wall shared by the air supply duct 161 and the smoking duct 151 to accelerate the condensation process of the oil smoke entering the smoking duct 151 after cooking is started.

[0097] In this embodiment, when it is necessary to start the refrigeration system 17 and the smoking system 15, the refrigeration system 17 can be started in advance. For example, the time points at which the user starts the smoking system 15 every day in the historical period can be counted to determine an average time point. The refrigeration system 17 can be started in advance when the preset time is away from the average time point, and the airflow in the air supply duct 161 can be cooled in advance. In this way, after cooking starts and the smoking system 15 is started, the oil smoke entering the smoking duct 151 can accelerate the condensation process of the oil smoke due to the temperature transmitted by the common duct wall, so that the gaseous oil smoke is condensed into liquid more quickly, thereby improving the oil smoke absorption effect.

[0098] In addition, in winter, when there is no need to turn on the refrigeration system 17, the heat of the oil smoke entering the smoking duct 151 can be transferred to the air supply duct 161 through the common duct wall. In this way, the temperature of the air flow in the air supply duct 161 can be increased, thereby avoiding the problem of directly sending the lower outdoor temperature air directly into the room, which lowers the indoor temperature and causes human discomfort.

[0099] In order to have a clearer understanding of the overall control logic of the cooking control system 1 provided in this embodiment, the following Figure 7 The figure illustrates the control logic of the cooking control system 1 provided in this embodiment.

[0100] First, the default is in standby mode, that is, the refrigeration system 17, the smoking system 15 and the fresh air system 16 are not started. The temperature detection system 12 detects the temperature of the indoor air, and obtains the temperature of the outdoor air through the communication system 14 or the temperature detection system 12.

[0101] When the temperature of the indoor air is less than the first temperature threshold, if the temperature of the outdoor air is less than the first temperature threshold, the indoor fume concentration is then detected by the fume detection system 13. If the fume concentration is less than the first concentration threshold, the current mode (i.e., standby mode) is maintained. If the fume concentration is between the first concentration threshold and the second concentration threshold, the fresh air system 16 is started and operated at the first fresh air gear, and the smoking system 15 is started and operated at the first smoking gear (such as the medium and low gear). If the fume concentration is greater than the second concentration threshold, the fresh air system 16 is controlled to operate at the second fresh air gear, and the smoking system 15 is controlled to operate at the second smoking gear.

[0102] When the temperature of the indoor air is between the first temperature threshold and the second temperature threshold, if the temperature of the outdoor air is less than the first temperature threshold, the fresh air system 16 can be turned on first and run at the second fresh air gear (i.e., the high gear). Then, the fume detection system 13 detects the indoor fume concentration. If the fume concentration is less than the first concentration threshold, the current setting is maintained (i.e., the fresh air system 16 runs at the second fresh air gear). If the fume concentration is between the first concentration threshold and the second concentration threshold, the smoking system 15 is restarted and runs at the first smoking gear. If the fume concentration is greater than the second concentration threshold, the smoking system 15 is restarted and runs at the second smoking gear.

[0103] When the temperature of the indoor air is greater than the second temperature threshold, if the temperature of the outdoor air is less than the second temperature threshold, the fresh air system 16 is first turned on and operated at the first fresh air gear, and the refrigeration system 17 is started and operated at the first refrigeration gear. Then the oil fume concentration is detected. If the oil fume concentration is less than the first concentration threshold, the current setting is maintained. If the oil fume concentration is between the first concentration threshold and the second concentration threshold, the smoking system 15 is started again and operated at the first smoking gear. If the oil fume concentration is greater than the second concentration threshold, the fresh air system 16 is adjusted to operate at the second fresh air file, and the smoking system 15 is started and operated at the second smoking gear.

[0104] When the temperature of the indoor air is greater than the second temperature threshold, if the temperature of the outdoor air is greater than the second temperature threshold, the refrigeration system is first started and operated at the second refrigeration gear. Then the oil fume concentration is detected. If the oil fume concentration is less than the first concentration threshold, the current setting is maintained. If the oil fume concentration is between the first concentration threshold and the second concentration threshold, the smoking system 15 is restarted and operated at the first smoking gear, and the fresh air system 16 is started and operated at the first fresh air gear. If the oil fume concentration is greater than the second concentration threshold, the smoking system 15 is restarted and operated at the second smoking gear, and the fresh air system 16 is started and operated at the second fresh air gear.

[0105] See also Figure 8 The embodiment of the present invention further provides a cooking control method, which can be applied to the above cooking control system 1. The cooking control method may include the following steps:

[0106] S11, obtaining the indoor air temperature detected by the temperature detection system 12 and the indoor oil fume concentration detected by the oil fume detection system 13;

[0107] S12, obtaining the temperature of outdoor air based on the communication system 14 or the temperature detection system 12;

[0108] S13, based on the indoor air temperature, the oil fume concentration and the outdoor air temperature, respectively determining whether to start the fresh air system 16, the smoke extraction system 15 and the refrigeration system 17 and the operating gear after starting.

[0109] The cooking control method provided in this embodiment combines the indoor air temperature, the outdoor air temperature and the indoor oil fume concentration to control the fresh air system 16, the smoke extraction system 15 and the refrigeration system 17, which can effectively promote the absorption of oil fume, ensure the quality of the air in the kitchen space, and enhance the cooking experience.

[0110] In a possible implementation, the step of determining whether to start the smoking system 15 and the operating gear after starting is implemented in the following manner:

[0111] When the oil smoke concentration is less than a first concentration threshold, it is determined that there is no need to start the smoking system 15;

[0112] When the oil smoke concentration is between the first concentration threshold and the second concentration threshold, it is determined that the smoking system 15 is started and operates at the first smoking gear;

[0113] When the oil smoke concentration is greater than the second concentration threshold, it is determined that the smoking system 15 is started and operates at the second smoking gear.

[0114] In a possible implementation, the step of determining whether to start the refrigeration system 17 and the operating gear after starting is implemented in the following manner:

[0115] When the temperature of the indoor air is less than or equal to the temperature threshold, determining not to start the refrigeration system 17;

[0116] When the temperature of the indoor air is greater than the temperature threshold, it is determined that the refrigeration system 17 is started, and the operating gear of the refrigeration system 17 after starting is determined in combination with the temperature of the outdoor air.

[0117] In a possible implementation, the fresh air system 16 includes an air supply duct 161, and the smoking system 15 includes a smoking duct 151;

[0118] The air supply duct 161 is arranged side by side with the smoking duct 151, or the air supply duct 161 is passed through the smoking duct 151;

[0119] The air supply duct 161 and the smoke intake duct 151 have a common duct wall.

[0120] In a possible implementation, the cooking control method further includes the following steps:

[0121] When the temperature of the indoor air is greater than the temperature threshold, the refrigeration system 17 is pre-started before cooking starts to cool the airflow entering the air supply duct 161, and then the temperature in the smoking duct 151 is lowered through the duct wall shared by the air supply duct 161 and the smoking duct 151 to accelerate the condensation process of the oil smoke entering the smoking duct 151 after cooking starts.

[0122] In a possible implementation, the step of determining whether to start the fresh air system 16 and the operating gear after starting is implemented in the following manner:

[0123] When the temperature of the indoor air and the temperature of the outdoor air are both lower than a first temperature threshold, determining whether to start the fresh air system 16 and the operating gear after starting based on the fume concentration;

[0124] When the temperature of the indoor air is between the first temperature threshold and the second temperature threshold and the temperature of the outdoor air is less than the first temperature threshold, starting the fresh air system 16 and operating it at the second fresh air gear;

[0125] When the temperature of the indoor air is greater than the second temperature threshold, whether to start the fresh air system 16 and the operating gear after starting are determined in combination with the temperature of the outdoor air and the oil fume concentration.

[0126] In a possible implementation, the fresh air system 16 includes an air supply duct 161;

[0127] The cooking control system 1 further includes a return air system connected to the controller 11, and the return air system and the fresh air system 16 are respectively connected to the refrigeration system 17;

[0128] The fresh air flow introduced by the fresh air system 16 and the return air flow introduced by the return air system are combined into a supply air flow after passing through the refrigeration system 17 and are output to the room through the supply air duct 161 .

[0129] In a possible implementation, the fresh air system 16 includes an air supply duct 161, and an air guide plate 163 is provided at an air supply port 162 of the air supply duct 161. The cooking control method further includes the following steps:

[0130] When the oil smoke concentration is less than a first concentration threshold, the controller 11 adjusts the angle of the air guide plate 163 to a first angle;

[0131] When the oil smoke concentration is greater than or equal to the first concentration threshold, adjusting the angle of the air guide plate 163 to a second angle;

[0132] The angle of the air guide plate 163 is the angle between the air guide plate 163 and a horizontal plane, and the first angle is greater than the second angle.

[0133] In one possible implementation, the first angle and the second angle are angle ranges, and when the controller 11 adjusts the angle of the air guide plate 163 to the first angle, the controller 11 controls the angle of the air guide plate 163 to gradually change within the angle range corresponding to the first angle, or when the controller adjusts the angle of the air guide plate 163 to the second angle, the controller 11 controls the angle of the air guide plate 163 to gradually change within the angle range corresponding to the second angle.

[0134] The cooking control method provided in this embodiment can realize the relevant functions of the cooking control system 1 in any one of the implementation modes in the above embodiments. The technical effect of the cooking control method in this embodiment can refer to the technical effect of the cooking control system 1 in any one of the implementation modes in the above embodiments, which will not be repeated here.

[0135] In summary, the cooking control system 1 and method provided in the embodiment of the present invention detects the temperature of the indoor air through the temperature detection system 12, detects the indoor oil fume concentration through the oil fume detection system 13, and obtains the temperature of the outdoor air through the communication system 14 or the temperature detection system 12. The controller 11 determines whether to start the fresh air system 16, the smoking system 15 and the refrigeration system 17 and the operating gear after starting based on the indoor air temperature, the oil fume concentration, and the outdoor air temperature. In this solution, the controller 11 controls the fresh air system 16, the smoking system 15 and the refrigeration system 17 in combination with the indoor air temperature, the outdoor air temperature and the indoor oil fume concentration, which can effectively promote the absorption of oil fume, ensure the quality of the air in the kitchen space, and enhance the cooking experience.

[0136] The above are only specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed by the present invention should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims

1. A cooking control system, characterized in that: The cooking control system includes a controller and a temperature detection system, an oil smoke detection system, a fresh air system, a smoking system, a communication system and a refrigeration system respectively connected to the controller, and the controller is used for: Obtaining the indoor air temperature detected by the temperature detection system and the indoor oil fume concentration detected by the oil fume detection system; Obtaining the temperature of outdoor air based on the communication system or the temperature detection system; Based on the indoor air temperature, the oil fume concentration and the outdoor air temperature, it is determined whether to start the fresh air system, the smoking system and the refrigeration system and the operating gear after starting.

2. The cooking control system according to claim 1, characterized in that: The controller is used to determine whether to start the smoking system and the operating gear after starting in the following manner: When the oil smoke concentration is less than a first concentration threshold, determining that there is no need to start the smoking system; When the oil smoke concentration is between the first concentration threshold and the second concentration threshold, determining to start the smoking system and operate it at the first smoking gear; When the oil smoke concentration is greater than the second concentration threshold, it is determined that the smoking system is started and operates at the second smoking gear.

3. The cooking control system according to claim 1, characterized in that: The controller is used to determine whether to start the refrigeration system and the operating gear after starting in the following manner: When the temperature of the indoor air is less than or equal to a temperature threshold, determining not to start the refrigeration system; When the temperature of the indoor air is greater than the temperature threshold, it is determined that the refrigeration system is started, and the operating gear of the refrigeration system after starting is determined in combination with the temperature of the outdoor air.

4. The cooking control system according to claim 3, characterized in that: The fresh air system includes an air supply duct, and the smoking system includes a smoking duct; The air supply duct is arranged side by side with the smoking duct, or the air supply duct is passed through the smoking duct; The air supply duct and the smoking duct have a common duct wall.

5. The cooking control system according to claim 4, characterized in that: The controller is also used for: When the temperature of the indoor air is greater than the temperature threshold, the refrigeration system is pre-started before cooking starts to cool the airflow entering the air supply duct, thereby lowering the temperature in the smoking duct through the duct wall shared by the air supply duct and the smoking duct to accelerate the condensation process of the oil smoke entering the smoking duct after cooking starts.

6. The cooking control system according to claim 1, characterized in that: The controller is used to determine whether to start the fresh air system and the operating gear after starting in the following manner: When the temperature of the indoor air and the temperature of the outdoor air are both lower than a first temperature threshold, determining whether to start the fresh air system and the operating gear after starting the fresh air system based on the fume concentration; When the temperature of the indoor air is between the first temperature threshold and the second temperature threshold and the temperature of the outdoor air is less than the first temperature threshold, starting the fresh air system and operating it at the second fresh air gear; When the temperature of the indoor air is greater than the second temperature threshold, whether to start the fresh air system and the operating gear after starting are determined in combination with the temperature of the outdoor air and the oil fume concentration.

7. The cooking control system according to claim 1, characterized in that: The fresh air system includes an air supply duct; The cooking control system further comprises a return air system connected to the controller, and the return air system and the fresh air system are respectively connected to the refrigeration system; The fresh air flow introduced by the fresh air system and the return air flow introduced by the return air system are combined into a supply air flow after passing through the refrigeration system and are output to the room through the supply air duct.

8. The cooking control system according to claim 1, characterized in that: The fresh air system comprises an air supply duct, an air guide plate is arranged at the air supply port of the air supply duct, and the controller is further used for: When the oil smoke concentration is less than a first concentration threshold, adjusting the angle of the air guide plate to a first angle; When the oil smoke concentration is greater than or equal to the first concentration threshold, adjusting the angle of the air guide plate to a second angle; The angle of the air guide plate is the angle between the air guide plate and a horizontal plane, and the first angle is greater than the second angle.

9. The cooking control system according to claim 8, characterized in that: The first angle and the second angle are angle ranges, and the controller is used to control the angle of the air guide plate to gradually change within the angle range corresponding to the first angle when the angle of the air guide plate is adjusted to the first angle, or to control the angle of the air guide plate to gradually change within the angle range corresponding to the second angle when the angle of the air guide plate is adjusted to the second angle.

10. A cooking control method, characterized in that: Applied to a cooking control system, the cooking control system includes a controller and a temperature detection system, an oil smoke detection system, a fresh air system, a smoking system, a communication system and a refrigeration system respectively connected to the controller, the method includes: Obtaining the indoor air temperature detected by the temperature detection system and the indoor oil fume concentration detected by the oil fume detection system; Obtaining the temperature of outdoor air based on the communication system or the temperature detection system; Based on the indoor air temperature, the oil fume concentration and the outdoor air temperature, it is determined whether to start the fresh air system, the smoking system and the refrigeration system and the operating gear after starting.

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