Cooking control systems and methods

Abstract

This invention provides a cooking control system and method. It detects indoor air temperature using a temperature detection system, detects indoor cooking fume concentration using a fume detection system, and obtains outdoor air temperature via a communication system or temperature detection system. Based on the indoor air temperature, cooking fume concentration, and outdoor air temperature, the controller determines whether to activate the fresh air system, the smoke extraction system, and the cooling system, and the operating level after activation. In this solution, the controller combines the indoor air temperature, outdoor air temperature, and indoor cooking fume concentration to control the fresh air system, the smoke extraction system, and the cooling system, effectively promoting the absorption of cooking fumes, ensuring air quality in the kitchen space, and improving the cooking experience.

Description

Technical Field

[0001] This invention relates to the field of kitchen appliance control technology, and more specifically, to a cooking control system and method. Background Technology

[0002] As people's demands for a higher quality of life increase, their requirements for the cooking environment are also gradually rising. The kitchen environment is rife with cooking fumes, which contain many gases harmful to human health. Therefore, improving the absorption of these fumes is crucial. Furthermore, the kitchen is a relatively enclosed space, often with poor air quality. The heat generated during cooking also contributes to discomfort. Therefore, improving air quality in the kitchen is equally important. Summary of the Invention

[0003] The purpose of this invention is to provide a cooking control system and method to promote the absorption of cooking fumes and ensure the air quality 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 fume detection system, a fresh air system, a smoke extraction system, a communication system, and a refrigeration system respectively connected to the controller, the controller being used for:

[0005] The temperature of the indoor air detected by the temperature detection system and the concentration of indoor oil fumes detected by the oil fume detection system are obtained.

[0006] The outdoor air temperature is obtained 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, determine whether to activate the fresh air system, the smoke extraction system, and the cooling system, and the operating level after activation.

[0008] In an optional implementation, the controller is used to determine whether to activate the smoking system and the operating level after activation by:

[0009] When the concentration of cooking fumes is less than a first concentration threshold, it is determined that the fume extraction system does not need to be activated.

[0010] When the concentration of oil fume is between the first concentration threshold and the second concentration threshold, it is determined that the smoke extraction system is activated and operated at the first smoke extraction level.

[0011] When the concentration of oil fumes is greater than the second concentration threshold, the smoke extraction system is activated and operated at the second smoke extraction level.

[0012] In an optional implementation, the controller is used to determine whether to start the refrigeration system and the operating level after starting it by:

[0013] If the indoor air temperature is less than or equal to a temperature threshold, the refrigeration system will not be activated.

[0014] When the indoor air temperature is greater than the temperature threshold, the refrigeration system is activated, and the operating level of the refrigeration system after activation is determined in conjunction with the outdoor air temperature.

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

[0016] The air supply duct is arranged side by side with the smoke extraction duct, or the air supply duct passes through the smoke extraction duct;

[0017] The air supply duct and the smoke extraction duct share a common duct wall.

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

[0019] When the indoor air temperature is greater than the temperature threshold, the refrigeration system is pre-activated before cooking begins to cool the airflow entering the air supply duct. This cools the airflow and reduces the temperature inside the smoke extraction duct by sharing the duct wall between the air supply duct and the smoke extraction duct, thereby accelerating the condensation process of the fumes entering the smoke extraction duct after cooking begins.

[0020] In an optional implementation, the controller is used to determine whether to start the fresh air system and the operating level after starting it by:

[0021] When both the indoor air temperature and the outdoor air temperature are less than a first temperature threshold, the system determines whether to start the fresh air system and the operating level after starting it based on the oil 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, the fresh air system is activated and operated at the second fresh air setting.

[0023] When the indoor air temperature is greater than the second temperature threshold, the system determines whether to start the fresh air system and the operating level after starting it, based on the outdoor air temperature and the oil fume concentration.

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

[0025] The cooking control system also includes 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 introduced by the fresh air system and the return air introduced by the return air system are combined into a supply air flow after passing through the cooling system and output to the room through the supply air duct.

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

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

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

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

[0031] In an optional implementation, the first angle and the second angle are angle ranges. 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] Secondly, the present invention provides a cooking control method applied to a cooking control system, the cooking control system comprising a controller and a temperature detection system, an oil fume detection system, a fresh air system, a smoke extraction system, a communication system, and a refrigeration system respectively connected to the controller, the method comprising:

[0033] The temperature of the indoor air detected by the temperature detection system and the concentration of indoor oil fumes detected by the oil fume detection system are obtained.

[0034] The outdoor air temperature is obtained 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, determine whether to activate the fresh air system, the smoke extraction system, and the cooling system, and the operating level after activation. Attached Figure Description

[0036] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments of the present invention will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

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

[0038] Figure 2 A structural diagram of the cooking equipment provided in an embodiment of the present invention;

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

[0040] Figure 4 This is the second schematic diagram of the control 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 smoke extraction duct in an embodiment of the present invention;

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

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

[0044] Figure 8 A flowchart of a cooking control method provided in an embodiment of the present invention.

[0045] Icons: 1-Cooking control system; 11-Controller; 12-Temperature detection system; 13-Fume detection system; 14-Communication system; 15-Smoke extraction system; 151-Smoke extraction duct; 16-Fresh air system; 161-Air supply duct; 162-Air outlet; 163-Air guide plate; 17-Refrigeration system. Detailed Implementation

[0046] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0047] Therefore, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the invention without inventive effort are within the scope of protection of the invention.

[0048] It should be noted that similar labels and letters in the following figures indicate similar items. Therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures.

[0049] In the description of this invention, it should be noted that if terms such as "front," "rear," "inner," or "outer" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, or the orientation or positional relationship in which the product of this invention is usually placed during use, they are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this invention.

[0050] Furthermore, the terms "first" and "second" are used only to distinguish descriptions and should not be interpreted as indicating or implying relative importance.

[0051] It should be noted that, where there is no conflict, the features in the embodiments of the present invention can be combined with each other.

[0052] Please see Figure 1 This is a structural block diagram of a cooking control system 1 provided in an embodiment of the present invention. The cooking control system 1 includes a controller 11 and a temperature detection system 12, a fume detection system 13, a fresh air system 16, a smoke extraction system 15, a communication system 14, and a refrigeration system 17, all connected to the controller 11. The temperature detection system 12 can be used to detect the temperature of indoor air. The fume detection system 13 can be used to detect the concentration of cooking fumes indoors. The controller 11 can obtain the indoor air temperature detected by the temperature detection system 12 and the indoor fume concentration detected by the fume detection system 13.

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

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

[0055] Based on this, the controller 11 can determine whether to activate the fresh air system 16, the smoke extraction system 15, and the cooling system 17, and their respective operating levels, based on the obtained indoor air temperature, oil fume concentration, and outdoor air temperature. Specifically, the controller 11 determines whether to activate the fresh air system 16, and if so, determines its operating level. The controller 11 also determines whether to activate the smoke extraction system 15, and if so, determines its operating level. Finally, the controller 11 determines whether to activate the cooling system 17, and if so, determines its operating level.

[0056] In this embodiment, the controller 11 can be a data processing device installed 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 smoke extraction system 15, the refrigeration system 17, the communication system 14, etc., through wired or wireless connection to exchange data, commands, etc.

[0057] The controller 11 can also be a device separate from the cooktop, such as a smartphone, tablet, or laptop. The controller 11 is connected to the temperature detection system 12, the fume detection system 13, the fresh air system 16, the smoke extraction system 15, the refrigeration system 17, and the communication system 14 via wireless connection.

[0058] The temperature detection system 12 includes temperature sensors, which may include a first temperature sensor and a second temperature sensor. The first temperature sensor can be installed indoors, for example, inside the return air vent of the cooling system 17. It detects the temperature of the airflow as it draws in indoor air at regular intervals to obtain the indoor air temperature. The second temperature sensor can be installed inside the air inlet of the fresh air system 16. It detects the outdoor air temperature as it draws in outdoor air at regular intervals. Both the first and second temperature sensors are connected to the controller 11, for example, via Wi-Fi, Bluetooth, or wired connections.

[0059] The first and second temperature sensors can be temperature sensors such as infrared thermometers, thermocouples, and resistance temperature detectors (RTDs).

[0060] In addition, the oil fume detection system 13 detects the concentration of oil fumes produced during cooking, which mainly includes the concentration of harmful gases such as nitric oxide, nitrogen oxides, sulfur dioxide, benzene, etc.

[0061] When activated, the fume extraction system can extract cooking fumes and exhaust them outdoors through ducts, thus ensuring indoor air quality.

[0062] When activated, the fresh air system 16 introduces fresh outdoor air into the room and filters it to ensure its quality. It also helps to expel stale indoor air, effectively reducing the concentration of cooking fumes and thus lowering the risk of users inhaling harmful substances, thereby improving indoor air quality.

[0063] When the indoor or outdoor air temperature is high, the cooling system 17 can be activated to cool the outdoor air introduced by the fresh air system 16 before introducing it into the room. On the one hand, this avoids directly introducing the high-temperature outdoor air, which would further increase the indoor air temperature and cause discomfort to the human body. On the other hand, the introduced air after cooling can lower the indoor air temperature and improve the comfort of the human body.

[0064] While the fresh air system 16, the smoke extraction system 15, and the cooling system 17 offer numerous advantages when activated, it is necessary to determine whether to activate them and, if so, to which they should be operated at their designated speeds, based on actual needs. This is to avoid unnecessary energy waste and noise pollution caused by activating them unnecessarily or operating them at unnecessarily high speeds.

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

[0066] Since the cooking fumes are mainly extracted by the smoke extraction system 15, the controller 11 can be used to determine whether to activate the smoke extraction system 15 and its operating level after activation in the following ways:

[0067] When the oil fume concentration is less than the first concentration threshold, it is determined that the smoke extraction system 15 does not need to be activated; when the oil fume concentration is between the first concentration threshold and the second concentration threshold, it is determined that the smoke extraction system 15 is activated and operates at the first smoke extraction level; when the oil fume concentration is greater than the second concentration threshold, it is determined that the smoke extraction system 15 is activated and operates at the second smoke extraction level.

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

[0069] Once cooking begins, it will produce corresponding oil fumes. If the cooking process involves steaming or boiling, the concentration of oil fumes will be relatively low; for example, the detected oil fume concentration may fall between a first and a second concentration threshold. In this case, it can be determined that the fume extraction system needs to be activated. Since the oil fume concentration is not very high, it can be operated at the first fume extraction level, which is a lower level among the fume extraction levels supported by the fume extraction system 15. This ensures effective extraction of oil fumes while saving energy and avoiding excessive noise.

[0070] Furthermore, if the cooking method involves stir-frying or similar activities, the concentration of cooking fumes will be high, for example, exceeding the second concentration threshold. In this case, the fume extraction system 15 needs to be activated and operated at the second fume extraction level, which is a higher level among the fume extraction levels supported by the fume extraction system 15. In this way, even with a high concentration of cooking fumes, the higher fume extraction level can effectively extract the fumes.

[0071] Since the fresh air system 16 can lower the indoor air temperature and promote the absorption of cooking fumes by the fume extraction system after it is turned on, the determination of whether to start the fresh air system 16 and the operating level after startup can be comprehensively determined by combining the indoor air temperature, outdoor air temperature, and cooking fume concentration. Specifically, in this embodiment, the controller 11 determines whether to start the fresh air system 16 and the operating level after startup in the following ways:

[0072] When both the indoor and outdoor air temperatures are below the first temperature threshold, the system determines whether to activate the fresh air system 16 and its operating level after activation based on the concentration of cooking fumes. When the indoor air temperature is between the first and second temperature thresholds and the outdoor air temperature is below the first temperature threshold, the system activates the fresh air system 16 and operates at the second fresh air level. When the indoor air temperature is above the second temperature threshold, the system determines whether to activate the fresh air system 16 and its operating level after activation based on the outdoor air temperature and the concentration of cooking fumes.

[0073] In this embodiment, the first temperature threshold is lower than the second temperature threshold. For example, the first temperature threshold can be 26°C, and the second temperature threshold can be 28°C. If both the indoor and outdoor air temperatures are lower than the first temperature threshold, it indicates that the overall temperature is decreasing, and there is no need to introduce fresh air to lower the indoor air temperature. In this case, the main consideration is whether to introduce fresh air to promote the absorption and exhaust of cooking fumes. Therefore, in this situation, the decision to activate the fresh air system 16 and its operating level is based on the concentration of cooking fumes. Specifically, if the concentration of cooking fumes is lower than the first concentration threshold, it indicates the food preparation stage, and there is no need to activate the fresh air system 16. If the concentration of cooking fumes is between the first and second concentration thresholds, such as during steaming or boiling, the fresh air system 16 can be activated and operated at the first fresh air level to promote the absorption of cooking fumes. The first fresh air level is a lower fresh air level supported by the fresh air system 16. If the concentration of cooking fumes exceeds the second concentration threshold, such as during stir-frying, the fresh air system 16 can be activated and operated at the second fresh air setting to accelerate the absorption of large amounts of cooking fumes. The second fresh air setting is a higher fresh air setting supported by the fresh air system 16.

[0074] When the indoor air temperature is between the first and second temperature thresholds and the outdoor air temperature is lower than the first temperature threshold, it indicates that the outdoor air temperature is lower, and the indoor temperature may be rising due to poor air circulation caused by the enclosed environment. In this case, the fresh air system 16 can be activated and operated at the second fresh air setting, thereby using the introduced outdoor air with lower temperature to promote indoor air circulation and lower the indoor air temperature.

[0075] If the indoor air temperature is higher than the second temperature threshold, it indicates that the indoor temperature is high. In this case, the operating level of the fresh air system 16 needs to be determined by combining the outdoor air temperature and the concentration of cooking fumes.

[0076] If the outdoor air temperature is higher than the second temperature threshold, it indicates that the outdoor air temperature is also high. If cooking has not yet started, meaning the oil fume concentration is lower than the first concentration threshold, the fresh air system 16 can be left unactivated. Because the outdoor air temperature is high, introducing outdoor fresh air will not lower the indoor air temperature and may even raise it. If the oil fume concentration is between the first and second concentration thresholds, the fresh air system 16 can be activated and operated at the first fresh air setting to promote the absorption of oil fumes. If the oil fume concentration is higher than the second concentration threshold, the fresh air system 16 can be activated and operated at the second fresh air setting to accelerate the absorption of large amounts of oil fumes.

[0077] Furthermore, if the outdoor air temperature is lower than the second temperature threshold (i.e., the outdoor air temperature is lower than the indoor air temperature), and the oil fume concentration is lower than the second concentration threshold, the fresh air system 16 can be activated and operated at the first fresh air setting. This serves two purposes: firstly, it lowers the indoor air temperature by introducing cooler outdoor air; secondly, it promotes the absorption of oil fumes by introducing fresh air. If the oil fume concentration is higher than the second concentration threshold, the fresh air system 16 can be activated and operated at the second fresh air setting, thereby accelerating the absorption of oil fumes.

[0078] Considering that the cooling system 17 mainly cools the indoor air, the decision to start the cooling system 17 and its operating level after startup is primarily based on the indoor and outdoor air temperatures. Specifically, the controller 11 determines whether to start the cooling system 17 and its operating level after startup using the following methods:

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

[0080] In this embodiment, the temperature threshold can 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, it is not necessary to start the cooling system 17.

[0081] When the indoor air temperature exceeds the second temperature threshold, the cooling system 17 needs to be activated to lower the indoor temperature. If the outdoor air temperature is below the second temperature threshold, as mentioned above, fresh air will be introduced to lower the indoor temperature to some extent. Therefore, the cooling system 17 can operate at a lower setting, such as the first cooling setting, to combine with the introduced fresh air to achieve the purpose of cooling the room. If the outdoor air temperature exceeds the second temperature threshold, even if the fresh air system 16 is activated to introduce outdoor air, the higher temperature of the introduced outdoor air will not be sufficient to lower the indoor air temperature. Therefore, in this case, the cooling system 17 needs to operate at a higher setting, such as the second cooling setting, to quickly cool the room.

[0082] Please refer to the following: Figure 2 In this embodiment of the stove appliance shown, the fresh air system 16 includes an air supply duct 161, which includes an air inlet and an air outlet 162. The air inlet extends to the outside, thereby introducing outdoor air through the air inlet. The air outlet 162 is located above the stove appliance, so that the fresh air delivered from the air outlet 162 can blow to the area around the stove appliance.

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

[0084] When the fresh air system 16 is not turned on, if the cooling system 17 is started, the cooling system 17 mainly cools the return air after starting, and then outputs the cooled supply air through the supply air duct 161 to the room. If the cooling system 17 is not turned on, the return air is output to the room through the supply air duct 161 after conventional filtration and other treatments, thus realizing indoor air circulation.

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

[0086] In this embodiment, a guide vane 163 is provided at the air outlet 162 of the air supply duct 161, and the angle of the guide vane 163 is adjustable. The controller 11 can be used to adjust the angle of the guide vane 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 the 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 the 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 drive component connected to the air guide plate 163, and the controller 11 can adjust the angle of the air guide plate 163 through the drive component.

[0089] When the oil fume concentration is below the first concentration threshold, it indicates that cooking has not yet begun, such as during the food preparation stage, and cooking fumes have not yet been generated. In this case, the airflow output from the air outlet 162 of the air supply duct 161 mainly regulates the temperature and quality of the overall indoor air. Therefore, the angle of the air guide plate 163 is adjusted to the first angle, such as... Figure 3 As shown, the angle between the air guide plate 163 and the horizontal plane is relatively large. As a result, the airflow path of the air supply air output from the air outlet 162 is higher and the coverage of the air supply airflow is larger, which can more effectively regulate the overall indoor air.

[0090] If the oil fume concentration is greater than or equal to the first concentration threshold, it indicates that cooking has begun. Since the cooking fumes are mainly concentrated around the stove, and the temperature around the stove is relatively higher, the airflow output from the air outlet 162 of the air duct 161 primarily promotes the absorption of oil fumes and focuses on cooling the area around the stove, thus providing a better experience for the cook. Therefore, the angle of the air guide plate 163 is adjusted to the second angle at this time. Figure 4 As shown, the angle between the air guide plate 163 and the horizontal plane is small. As a result, the airflow path of the airflow output from the air outlet 162 is relatively low, which can concentrate the airflow around the stove below, thereby ensuring the absorption of oil fumes around the stove and ensuring the air quality around the stove.

[0091] To ensure a wider coverage area for the airflow delivered from the air outlet 162, in this embodiment, the first angle and the second angle can be an angle range. The controller 11 can 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. Furthermore, it can also control the angle of the air guide plate 163 to gradually change within the angle range corresponding to the second angle when the angle of the air guide plate 163 is adjusted to the second angle.

[0092] In both of the above-mentioned situations, the air guide plate 163 can gradually change its angle within the corresponding angle range, so that the air supply airflow forms a sweeping airflow, increases the coverage of the airflow, and more effectively protects the indoor air quality.

[0093] See also Figure 5 and Figure 6 In this embodiment, the smoke extraction system 15 includes a smoke extraction duct 151, and an air supply duct 161 can be arranged side by side with the smoke extraction duct 151, or the air supply duct 161 can be inserted into the smoke extraction duct 151. The air supply duct 161 and the smoke extraction duct 151 share a common duct wall.

[0094] For example, taking the direction of the stove as the front, in one possible implementation, such as... Figure 5 As shown, the smoke extraction duct 151 can be located in front of the air supply duct 161. Both the air supply duct 161 and the smoke extraction duct 151 have rectangular cross-sectional shapes. The two side walls and the rear wall of the smoke extraction duct 151 can be shared duct walls, such as... Figure 5 The U-shaped common pipe wall is shown.

[0095] In another possible implementation, such as Figure 6 As shown, the air supply duct 161 passes through the smoke extraction duct 151, and all four walls of the air supply duct 161 are common duct walls, as shown in the figure. Figure 6 The shared pipe wall shown is shaped like a square, which increases the area of ​​the shared pipe wall.

[0096] Since the air supply duct 161 and the smoke extraction duct 151 share a common duct wall, the temperature of the airflow in the air supply duct 161 can affect the temperature in the smoke extraction duct 151. Therefore, in this embodiment, when the indoor air temperature is greater than a temperature threshold, the cooling system 17 is pre-activated before cooking begins to cool the airflow entering the air supply duct 161. This, in turn, lowers the temperature in the smoke extraction duct 151 through the shared duct wall, thereby accelerating the condensation process of the fumes entering the smoke extraction duct 151 after cooking begins.

[0097] In this embodiment, when it is necessary to activate the cooling system 17 and the smoke extraction system 15, the cooling system 17 can be activated in advance. For example, the times when users turn on the smoke extraction system 15 each day during a historical period can be statistically analyzed to determine an average time point. The cooling system 17 can be activated in advance when the average time point is a preset time away, thus pre-cooling the airflow in the air supply duct 161. In this way, after cooking begins and the smoke extraction system 15 is activated, the fumes entering the smoke extraction duct 151 can accelerate the condensation process of the fumes due to the temperature transmitted from the shared duct wall, causing the gaseous fumes to condense into liquid more quickly, thereby improving the fume extraction effect.

[0098] In addition, during winter and other times when the cooling system 17 does not need to be turned on, the heat of the fumes entering the smoke extraction duct 151 can be transferred to the air supply duct 161 through the shared duct wall. This can increase the temperature of the airflow in the air supply duct 161, thereby avoiding the problem of directly sending the cold outdoor air into the room, which would lower the indoor temperature and cause discomfort to the human body.

[0099] To gain a clearer understanding of the overall control logic of the cooking control system 1 provided in this embodiment, the following is combined with... Figure 7 The control logic of the cooking control system 1 provided in this embodiment is explained below.

[0100] First, the system is in standby mode by default, meaning that the cooling system 17, the smoke extraction system 15, and the fresh air system 16 are not activated. The temperature detection system 12 detects the indoor air temperature and obtains the outdoor air temperature through the communication system 14 or the temperature detection system 12.

[0101] When the indoor air temperature is lower than a first temperature threshold, and if the outdoor air temperature is also lower than the first temperature threshold, the indoor oil fume concentration is then detected by the oil fume detection system 13. If the oil fume concentration is lower than the first concentration threshold, the current mode (i.e., standby mode) is maintained. If the oil fume concentration is between the first and second concentration thresholds, the fresh air system 16 is activated and operates at the first fresh air setting, and the smoke extraction system 15 is activated and operates at the first smoke extraction setting (e.g., medium-low setting). If the oil fume concentration is higher than the second concentration threshold, the fresh air system 16 is controlled to operate at the second fresh air setting, and the smoke extraction system 15 is controlled to operate at the second smoke extraction setting.

[0102] When the indoor air temperature is between the first and second temperature thresholds, if the outdoor air temperature is lower than the first temperature threshold, the fresh air system 16 can be activated and operated at the second fresh air setting (i.e., high setting). Next, the oil fume detection system 13 detects the indoor oil fume concentration. If the oil fume concentration is lower than the first concentration threshold, the current setting (i.e., the fresh air system 16 operates at the second fresh air setting) is maintained. If the oil fume concentration is between the first and second concentration thresholds, the smoke extraction system 15 is activated and operated at the first smoke extraction setting. If the oil fume concentration is higher than the second concentration threshold, the smoke extraction system 15 is activated and operated at the second smoke extraction setting.

[0103] If the indoor air temperature is higher than the second temperature threshold, and the outdoor air temperature is lower than the second temperature threshold, then the fresh air system 16 is first turned on and operated at the first fresh air setting, and the cooling system 17 is started and operated at the first cooling setting. Next, the oil fume concentration is detected. If the oil fume concentration is lower than the first concentration threshold, the current settings are maintained. If the oil fume concentration is between the first and second concentration thresholds, then the smoke extraction system 15 is started and operated at the first smoke extraction setting. If the oil fume concentration is higher than the second concentration threshold, then the fresh air system 16 is adjusted to operate at the second fresh air setting, and the smoke extraction system 15 is started and operated at the second smoke extraction setting.

[0104] When the indoor air temperature exceeds the second temperature threshold, if the outdoor air temperature also exceeds the second temperature threshold, the cooling system is activated first and operates at the second cooling level. Then, the oil fume concentration is detected. If the oil fume concentration is less than the first concentration threshold, the current settings are maintained. If the oil fume concentration is between the first and second concentration thresholds, the smoke extraction system 15 is activated and operates at the first smoke extraction level, and the fresh air system 16 is activated and operates at the first fresh air level. If the oil fume concentration exceeds the second concentration threshold, the smoke extraction system 15 is activated and operates at the second smoke extraction level, and the fresh air system 16 is activated and operates at the second fresh air level.

[0105] Please see Figure 8 This invention also provides a cooking control method, which can be applied to the cooking control system 1 described above. The cooking control method may include the following steps:

[0106] S11, obtain 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, the temperature of the outdoor air is obtained 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, determine whether to start the fresh air system 16, the smoke extraction system 15 and the cooling system 17 and the operating level after starting.

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

[0110] In one possible implementation, the steps for determining whether to activate the smoking system 15 and the operating mode after activation are implemented in the following way:

[0111] When the concentration of oily fumes is less than the first concentration threshold, it is determined that the smoke extraction system 15 does not need to be activated.

[0112] When the concentration of oil fume is between the first concentration threshold and the second concentration threshold, it is determined that the smoke extraction system 15 is activated and operated at the first smoke extraction level.

[0113] When the concentration of oil fumes is greater than the second concentration threshold, the smoke extraction system 15 is activated and operated at the second smoke extraction level.

[0114] In one possible implementation, the steps for determining whether to start the cooling system 17 and the operating speed after starting are implemented in the following way:

[0115] When the temperature of the indoor air is less than or equal to the temperature threshold, it is determined that the refrigeration system 17 will not be started;

[0116] When the indoor air temperature is greater than the temperature threshold, the refrigeration system 17 is activated, and the operating level of the refrigeration system 17 after activation is determined in conjunction with the outdoor air temperature.

[0117] In one possible implementation, the fresh air system 16 includes an air supply duct 161, and the smoke extraction system 15 includes a smoke extraction duct 151.

[0118] The air supply duct 161 is arranged side by side with the smoke extraction duct 151, or the air supply duct 161 passes through the smoke extraction duct 151;

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

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

[0121] When the indoor air temperature is greater than the temperature threshold, the refrigeration system 17 is pre-activated before cooking to cool the airflow entering the air supply duct 161. This cools the airflow and reduces the temperature inside the smoke extraction duct 151 by sharing the duct wall between the air supply duct 161 and the smoke extraction duct 151, thereby accelerating the condensation process of the fumes entering the smoke extraction duct 151 after cooking begins.

[0122] In one possible implementation, the steps for determining whether to activate the fresh air system 16 and its operating speed after activation are achieved in the following way:

[0123] When both the indoor air temperature and the outdoor air temperature are less than a first temperature threshold, the system determines whether to start the fresh air system 16 and the operating level after starting it based on the oil 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, the fresh air system 16 is activated and operates at the second fresh air setting.

[0125] When the indoor air temperature is greater than the second temperature threshold, the system determines whether to start the fresh air system 16 and the operating level after starting, based on the outdoor air temperature and the oil fume concentration.

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

[0127] The cooking control system 1 also 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 cooling system 17 and output to the room through the supply air duct 161.

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

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

[0131] 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 the second angle;

[0132] 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.

[0133] In one possible implementation, the first angle and the second angle are angle ranges. When the controller 11 adjusts the angle of the air guide plate 163 to the first angle, it controls the angle of the air guide plate 163 to gradually change within the angle range corresponding to the first angle. Alternatively, when the controller 11 adjusts the angle of the air guide plate 163 to the second angle, it 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 under any of the above embodiments. The technical effects of the cooking control method in this embodiment can be referred to the technical effects of the cooking control system 1 under any of the above embodiments, and will not be repeated here.

[0135] In summary, the cooking control system 1 and method provided in this embodiment of the invention detect the indoor air temperature through a temperature detection system 12, detect the indoor oil fume concentration through a fume detection system 13, and obtain the outdoor air temperature through a communication system 14 or the temperature detection system 12. The controller 11 determines whether to activate the fresh air system 16, the smoke extraction system 15, and the cooling system 17, and their respective operating levels after activation, based on the indoor air temperature, the oil fume concentration, and the outdoor air temperature. In this solution, the controller 11 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 cooling system 17, effectively promoting the absorption of oil fumes, ensuring air quality in the kitchen space, and improving the cooking experience.

[0136] The above are merely specific embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the 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, a fume detection system, a fresh air system, a smoke extraction system, a communication system, and a refrigeration system, all connected to the controller. The controller is used for: The temperature of the indoor air detected by the temperature detection system and the concentration of indoor oil fumes detected by the oil fume detection system are obtained. The outdoor air temperature is obtained 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, determine whether to activate the fresh air system, the smoke extraction system, and the cooling system, and the operating level after activation; The fresh air system includes an air supply duct, and the smoke extraction system includes a smoke extraction duct. The air supply duct and the smoke extraction duct are arranged side by side, or the air supply duct passes through the smoke extraction duct; the air supply duct and the smoke extraction duct share a common duct wall; The controller is also used for: When the indoor air temperature is greater than the temperature threshold, the refrigeration system is pre-activated before cooking to cool the airflow entering the air supply duct. This cools the airflow and reduces the temperature inside the smoke extraction duct by sharing the duct wall between the air supply duct and the smoke extraction duct, thereby accelerating the condensation process of the fumes entering the smoke extraction duct after cooking begins.

2. The cooking control system according to claim 1, characterized in that, The controller is used to determine whether to activate the smoking system and the operating level after activation by the following methods: When the concentration of cooking fumes is less than a first concentration threshold, it is determined that the fume extraction system does not need to be activated. When the concentration of oil fume is between the first concentration threshold and the second concentration threshold, it is determined that the smoke extraction system is activated and operated at the first smoke extraction level. When the concentration of oil fumes is greater than the second concentration threshold, the smoke extraction system is activated and operated at the second smoke extraction level.

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 speed after starting it by the following methods: If the indoor air temperature is less than or equal to a temperature threshold, the refrigeration system will not be activated. When the indoor air temperature is greater than the temperature threshold, the refrigeration system is activated, and the operating level of the refrigeration system after activation is determined in conjunction with the outdoor air temperature.

4. 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 level after starting it by the following methods: When both the indoor air temperature and the outdoor air temperature are less than a first temperature threshold, the system determines whether to start the fresh air system and the operating level after starting it 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 less than the first temperature threshold, the fresh air system is activated and operated at the second fresh air setting. When the indoor air temperature is greater than the second temperature threshold, the system determines whether to start the fresh air system and the operating level after starting it, based on the outdoor air temperature and the oil fume concentration.

5. The cooking control system according to claim 1, characterized in that, The fresh air system includes air supply ducts; The cooking control system also includes 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 introduced by the fresh air system and the return air introduced by the return air system are combined into a supply air flow after passing through the cooling system and output to the room through the supply air duct.

6. The cooking control system according to claim 1, characterized in that, The fresh air system includes an air supply duct, and an air guide plate is provided at the air outlet of the air supply duct. The controller is also used for: When the oil fume concentration is less than the first concentration threshold, the angle of the air guide plate is adjusted to the first angle; When the oil fume concentration is greater than or equal to the first concentration threshold, the angle of the air guide plate is adjusted to the second angle; The angle of the air guide plate is the angle between the air guide plate and the horizontal plane, and the first angle is greater than the second angle.

7. The cooking control system according to claim 6, characterized in that, The first angle and the second angle are angle ranges. 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.

8. A cooking control method, characterized in that, The cooking control system according to any one of claims 1-7, the cooking control system comprising a controller and a temperature detection system, a fume detection system, a fresh air system, a smoke extraction system, a communication system, and a refrigeration system respectively connected to the controller, the method comprising: The temperature of the indoor air detected by the temperature detection system and the concentration of indoor oil fumes detected by the oil fume detection system are obtained. The outdoor air temperature is obtained 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, determine whether to activate the fresh air system, the smoke extraction system, and the cooling system, and the operating speed after activation.

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