Regulation and control method and regulation and control device for kitchen environment and machine readable storage medium

Abstract

The invention belongs to the technical field of smart home, and particularly provides a kitchen environment regulation and control method, a regulation and control device and a machine readable storage medium. The regulation and control method comprises the steps that in response to the fact that a cooking utensil in a kitchen is working, the cooking fume concentration value of the kitchen is obtained; in response to the fact that the oil smoke concentration value reaches a first concentration threshold value, whether a user exists in the kitchen or not is detected; and if the user exists in the kitchen, turning on a range hood of the kitchen so as to discharge oil fume in the kitchen outdoors. Therefore, when the oil smoke concentration value reaches the first concentration threshold value, whether a user exists in the kitchen or not is detected, and when the user exists in the kitchen, the range hood of the kitchen is turned on, so that oil smoke in the kitchen is discharged outdoors; the situation that the range hood is started when no one is in a kitchen, and electric energy is wasted is avoided.

Description

Technical Field

[0001] The present invention belongs to the technical field of smart homes, and specifically provides a method for controlling a kitchen environment, a control device, and a machine-readable storage medium. Background Art

[0002] Kitchens in existing homes are generally equipped with range hoods to exhaust indoor smoke to the outside when cooking. Existing range hoods will automatically turn on when smoke is detected, regardless of whether there are users in the kitchen. Since smoke in the kitchen mainly affects the health of users, the range hood does not need to be turned on when there are no users in the kitchen. However, existing range hoods do not have this function, resulting in a waste of electricity. Summary of the invention

[0003] An object of the present invention is to provide a method and / or device for regulating a kitchen environment, so as to intelligently regulate the kitchen environment and prevent electrical appliances in the kitchen from wasting energy.

[0004] A further object of the present invention is to identify whether the smoke in the kitchen is oil smoke or water vapor.

[0005] Another further object of the present invention is to improve the efficiency of exhausting kitchen fumes.

[0006] To achieve the above object, the present invention provides a method for controlling a kitchen environment in a first aspect, comprising:

[0007] In response to a cooking appliance in a kitchen being in operation, obtaining a fume concentration value of the kitchen;

[0008] In response to the oil smoke concentration value reaching a first concentration threshold, detecting whether there is a user in the kitchen;

[0009] If there is a user in the kitchen, the range hood of the kitchen is turned on to discharge the fumes in the kitchen to the outside.

[0010] Optionally, the control method further comprises:

[0011] If there is no user in the kitchen and the oil fume concentration value reaches a second concentration threshold, the range hood is turned on to discharge the oil fume in the kitchen to the outside; the second concentration threshold is greater than the first concentration threshold.

[0012] Optionally, the control method further comprises:

[0013] In response to a cooking appliance in the kitchen being operated, obtaining a remaining operation time of the cooking appliance in real time;

[0014] If there is no user in the kitchen and the remaining working time is less than or equal to the preset duration, the range hood is turned on to discharge the fumes in the kitchen to the outside.

[0015] Optionally, the step of obtaining the oil fume concentration value of the kitchen includes:

[0016] Obtaining a recipe for a dish being cooked by the cooking appliance;

[0017] It is determined whether the recipe includes a frying process with oil, so as to determine that the oil fume concentration value has reached the first concentration threshold if the recipe includes the frying process, and that the oil fume concentration value will not reach the first concentration threshold if the recipe does not include the frying process.

[0018] Optionally, the control method further comprises:

[0019] While turning on the range hood, opening the kitchen window;

[0020] Obtaining the position of the window relative to the range hood;

[0021] The fan at the window is controlled to rotate so as to blow outdoor air toward the side of the cooking utensil away from the range hood.

[0022] Optionally, the step of controlling the fan at the window to rotate comprises:

[0023] Obtaining the suction negative pressure of the range hood when its suction fan is at a preset speed;

[0024] When the suction negative pressure is greater than a preset negative pressure value, increasing the speed of the fan until the suction negative pressure is equal to the preset negative pressure value;

[0025] When the suction negative pressure is less than a preset negative pressure value, the rotation speed of the fan is reduced until the suction negative pressure is equal to the preset negative pressure value.

[0026] Optionally, when the suction negative pressure is less than a preset negative pressure value, the step of reducing the rotation speed of the fan until the suction negative pressure is equal to the preset negative pressure value comprises:

[0027] When the suction negative pressure is less than a preset negative pressure value, reducing the rotation speed of the fan;

[0028] If the rotation speed of the fan is reduced to a preset minimum rotation speed, the opening of the window is reduced until the suction negative pressure is equal to the preset negative pressure value.

[0029] Optionally, the control method further comprises:

[0030] In response to a cooking appliance in the kitchen being in operation, obtaining an indoor temperature and an outdoor temperature of the kitchen;

[0031] In response to the indoor temperature being outside the suitable temperature range, calculating a difference between the indoor temperature and the outdoor temperature;

[0032] In response to the difference being outside a preset difference range, the window of the kitchen is opened to connect the inside and outside of the kitchen.

[0033] In a second aspect, the present invention provides a kitchen environment control device, comprising a processor and a memory, wherein a machine executable program is stored in the memory, and when the processor executes the machine executable program, the control method described in any one of the first aspects can be implemented.

[0034] In a third aspect, the present invention provides a machine-readable storage medium having a machine-executable program stored thereon. When the machine-executable program is executed by a processor, the control method according to any one of the first aspects is implemented.

[0035] Based on the above description, those skilled in the art can understand that, in the above technical solution of the present invention, when the oil fume concentration value reaches the first concentration threshold, by detecting whether there is a user in the kitchen, and when there is a user in the kitchen, the kitchen range hood is turned on to discharge the oil fume in the kitchen to the outside, thereby avoiding the range hood being turned on when no one is in the kitchen, thereby wasting electricity.

[0036] Furthermore, when there is no user in the kitchen, if the oil fume concentration reaches the second concentration threshold, turning on the range hood can effectively prevent excessive oil fume in the kitchen from polluting the kitchen walls, and prevent the range hood from being unable to quickly exhaust the oil fume in the kitchen when the user enters the kitchen.

[0037] Furthermore, by obtaining the recipe of the dish being cooked by the cooking appliance and judging whether the recipe includes the process of adding oil to stir-fry, it is determined that the oil fume concentration value has reached the first concentration threshold when it is included, and the oil fume concentration value will not reach the first concentration threshold when it is not included. Therefore, the present invention can effectively judge whether oil fume will be generated in the kitchen by identifying the recipe; at the same time, it also avoids the range hood being turned on when there is only water vapor in the kitchen.

[0038] Furthermore, when the range hood is turned on, the window of the kitchen is opened, and the negative suction pressure of the range hood when its suction fan is at a preset speed is obtained; when the negative suction pressure is greater than the preset negative pressure value, the speed of the fan is increased until the negative suction pressure is equal to the preset negative pressure value; when the negative suction pressure is less than the preset negative pressure value, the speed of the fan is reduced until the negative suction pressure is equal to the preset negative pressure value. Based on this, the present invention improves the efficiency of the range hood in absorbing the oil fume around the cooking utensils; and avoids the range hood absorbing less oil fume in the kitchen when the window is open due to absorbing outdoor air, resulting in low exhaust efficiency.

[0039] Other beneficial effects of the present invention will be described in detail below in conjunction with the accompanying drawings so that those skilled in the art can more clearly understand the improved purposes, features and advantages of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] In order to more clearly illustrate the technical solution of the present invention, some embodiments of the present invention will be described below with reference to the accompanying drawings. It should be understood by those skilled in the art that the same reference numerals indicate the same or similar components or parts in different drawings; the drawings of the present invention are not necessarily drawn to scale.

[0041] In the attached figure:

[0042] Figure 1 It is a schematic diagram of a scenario provided by the present invention;

[0043] Figure 2 is a schematic block diagram of the control device in the present invention;

[0044] Figure 3 is a flow chart of the main steps of the method for controlling the kitchen environment in the first embodiment of the present invention;

[0045] Figure 4 is a flowchart of the steps of obtaining the oil fume concentration value in the kitchen in the first embodiment of the present invention;

[0046] Figure 5 is a partial step flow chart of the method for controlling the kitchen environment in the second embodiment of the present invention;

[0047] Figure 6 is a partial step flow chart of the method for controlling the kitchen environment in the third embodiment of the present invention;

[0048] Figure 7 is a flow chart of steps for controlling the rotation of the fan in the third embodiment of the present invention;

[0049] Figure 8 is a flow chart of further steps for controlling the rotation of the fan in the third embodiment of the present invention;

[0050] Fig. 9 is a partial step flow chart of the method for controlling the kitchen environment in the fourth embodiment of the present invention;

[0051] Fig.10 It is a schematic block diagram of the machine-readable storage medium in the present invention. DETAILED DESCRIPTION

[0052] It should be understood by those skilled in the art that the embodiments described below are only some embodiments of the present invention, rather than all embodiments of the present invention, and these embodiments are intended to explain the technical principles of the present invention, rather than to limit the protection scope of the present invention. Based on the embodiments provided by the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should still fall within the protection scope of the present invention.

[0053] It should be noted that in the description of the present invention, the terms "center", "upper", "lower", "top", "bottom", "left", "right", "vertical", "horizontal", "inside", "outside" and the like indicating directions or positional relationships are based on the directions or positional relationships shown in the drawings, which are only for the convenience of description, and do not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first", "second", and "third" are used for descriptive purposes only, and cannot be understood as indicating or implying relative importance.

[0054] Furthermore, it should be noted that in the description of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0055] In addition, it should be noted that in the description of the present invention, the terms "cold" and "heat" are two descriptions of the same physical state. That is, the higher the "cold" of a certain target object (such as an evaporator, air, condenser, etc.), the lower the "heat" it has, and the lower the "cold" it has, the higher the "heat" it has. A certain target object will release "heat" while absorbing "cold", and will absorb "heat" while releasing "cold". A certain target object stores "cold" or "heat" to keep the current temperature of the target object. "Refrigeration" and "heat absorption" are two descriptions of the same physical phenomenon, that is, a certain target object (such as an evaporator) will absorb heat while cooling.

[0056] Finally, it should be noted that in the description of the present invention, each functional module can be a physical module composed of multiple structures, components or electronic components, or a virtual module composed of multiple programs; each functional module can be a module that exists independently of each other, or a module divided according to the function of an integral module. Those skilled in the art should understand that, under the premise of being able to implement the technical solution described in the present invention, no matter how the composition, implementation and positional relationship of each functional module change, they will not deviate from the technical principle of the present invention, and therefore should fall within the protection scope of the present invention.

[0057] like Figure 1 As shown, in one scenario of the present invention, a kitchen 100 is provided with a cooking appliance 200 and a range hood 300 .

[0058] The cooking utensil 200 may be any feasible utensil such as a gas stove, an induction cooker, an electric frying pan, etc.

[0059] The range hood 300 is provided with a suction fan 310 so that the range hood 300 can suck the smoke in the kitchen 100 to the outside under the action of the suction fan 310 .

[0060] Continue reading Figure 1 In the scene shown, the kitchen 100 also has a window 400 to connect the inside and outside of the kitchen 100 through the window 400.

[0061] Furthermore, the kitchen 100 is also provided with a fan 500, which is used to drive outdoor air into the kitchen 100 through the window 400. The fan 500 can be any feasible fan, such as an axial flow fan, a cross flow fan, a centrifugal fan, etc.

[0062] like Figure 1 and Figure 2 As shown, the present invention also provides a kitchen environment control device 600, including a processor 610 and a memory 620, wherein the memory 620 stores a machine executable program 621, and when the processor 610 executes the machine executable program 621, it can implement the control method described in any of the following embodiments.

[0063] In the present invention, the memory 620 may include a memory and a non-volatile memory, and provide execution instructions and data to the processor 610. Exemplarily, the memory may be a high-speed random access memory (RAM), and the non-volatile memory may be at least one disk storage.

[0064] In the present invention, the processor 610 is an integrated circuit chip having the ability to process signals. The processor 610 may be a general-purpose processor, such as a central processing unit (CPU), a network processor (NP), a digital signal processor (DSP), an application specific integrated circuit (ASIC), a field programmable gate array (FPGA) or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, microprocessors, and any other conventional processors.

[0065] In the present invention, the control device 600 may be any feasible device or equipment, such as a smart speaker, a smart TV, a smart air conditioner, etc. In addition, the control device 600 may also be a cloud server or a backend server.

[0066] In the present invention, at least one of the cooking appliance 200 , the range hood 300 , the window 400 , and the fan 500 is communicatively connected to the control device 600 .

[0067] In addition, those skilled in the art may also integrate the control device 600 into the cooking appliance 200, the range hood 300, the window 400 or the fan 500 as needed.

[0068] Refer to the following Figure 3 and Figure 4 The method for controlling the kitchen environment in the first embodiment of the present invention will be described in detail.

[0069] like Figure 3 As shown, in the first embodiment of the present invention, the method for controlling the kitchen environment includes:

[0070] Step S110 , in response to the cooking appliance 200 in the kitchen 100 being in operation, obtaining the oil smoke concentration value of the kitchen 100 .

[0071] In this embodiment, any feasible method can be used to detect whether the cooking appliance 200 is in working state. For example, when the switch of the cooking appliance 200 is turned on, or gas or electric energy is consumed, it is determined that the cooking appliance 200 is in working state.

[0072] Furthermore, the cooking appliance 200 may be communicatively connected to the control device 600 so that the cooking appliance 200 sends its working status to the control device 600 .

[0073] like Figure 4 As shown, “obtaining the oil smoke concentration value of the kitchen 100” further includes:

[0074] Step S111, obtaining the recipe of the dish being cooked by the cooking appliance 200.

[0075] Specifically, before or during the operation of the cooking appliance 200 , the user uploads the recipe of the dish to be cooked to the control device 600 , or selects the recipe of the dish to be cooked from the control device 600 .

[0076] In one scenario of the present invention, a specific APP is installed on the user's mobile phone, and the user can use the APP to view all recipes pre-stored in the control device 600, and then select the recipe for this cooking from all the recipes and make a selection or confirmation.

[0077] Step S112, determining whether the recipe includes a frying process with oil, so as to determine that the oil fume concentration value has reached a first concentration threshold if the process is included, and that the oil fume concentration value will not reach the first concentration threshold if the process is not included.

[0078] Those skilled in the art will understand that if the recipe includes the process of frying with oil, it means that oil smoke will be generated during the cooking process, which may endanger the health of the user. If the recipe does not include the process of frying with oil, it means that the cooking process of the dish may be a steaming process, which is unlikely to endanger the health of the user.

[0079] In addition, those skilled in the art may also adopt any other feasible method to detect the oil fume concentration value of the kitchen 100 as needed, such as detecting the oil fume concentration value of the kitchen 100 by using an infrared sensor, an image acquisition module, a smoke sensor, etc. Since detecting the oil fume concentration value of the kitchen 100 by using an infrared sensor, an image acquisition module, a smoke sensor, etc. is a technical means well known to those skilled in the art, it will not be described in detail here.

[0080] Step S120 , in response to the fume concentration value reaching a first concentration threshold, detecting whether there is a user in the kitchen 100 .

[0081] If a non-recipe method such as an infrared sensor, an image acquisition module, or a smoke sensor is used to detect the fume concentration value of the kitchen 100, the first concentration threshold value may be any feasible value, such as 0.3 mg / m 3 , 0.5mg / m 3 , 1mg / m 3 wait.

[0082] Furthermore, in this embodiment, it is possible to detect whether there is a user in the kitchen 100 by any feasible method. For example, an image acquisition module is used to acquire an image in the kitchen 100, and then the image is recognized to determine whether there are human features in the image. If there are, it means that there is a person (user) in the kitchen 100; if not, it means that there is no person (user) in the kitchen 100. In addition, it is also possible to detect whether there is a user in the kitchen 100 by radar.

[0083] Step S130: If there is a user in the kitchen 100, the range hood 300 of the kitchen 100 is turned on to discharge the fumes in the kitchen 100 to the outside.

[0084] If there is no user in the kitchen 100, no operation is performed.

[0085] Based on the foregoing description, those skilled in the art can understand that, in the first embodiment of the present invention, when the oil fume concentration value reaches the first concentration threshold, by detecting whether there is a user in the kitchen 100, and when there is a user in the kitchen 100, the range hood 300 of the kitchen 100 is turned on to discharge the oil fume in the kitchen 100 to the outside. This avoids the range hood 300 being turned on when no one is in the kitchen 100, thereby wasting electricity.

[0086] It should be noted that the above-mentioned embodiment of the present invention is only a basic embodiment of the present invention. In other embodiments of the present invention, those skilled in the art may also adjust, optimize and configure the schemes and steps in the above-mentioned embodiments as needed to achieve further technical effects. Other embodiments of the present invention different from the above-mentioned embodiments will be described in conjunction with the accompanying drawings hereinafter. Of course, those skilled in the art may also make appropriate modifications to the execution order, operating conditions and quantity of the steps in the embodiments to be described hereinafter according to actual needs. The modified embodiments do not deviate from the technical concept and / or technical principle of the present invention and should still fall within the scope of protection of the present invention.

[0087] like Figure 5 As shown, in the second embodiment of the present invention, compared with the first embodiment described above, the method for controlling the kitchen environment further includes steps S210 to S230. Among them, step S220 and step S230 are steps parallel to step S210. The details are as follows:

[0088] Step S210: If there is no user in the kitchen 100 and the fume concentration value reaches a second concentration threshold, the range hood 300 is turned on to discharge the fume in the kitchen 100 to the outside.

[0089] The second concentration threshold is greater than the first concentration threshold. Exemplarily, the second concentration threshold is 1.5 times, 3 times, 5 times, etc., of the first concentration threshold.

[0090] In this embodiment, if the oil fume concentration value reaches the second concentration threshold, it means that the oil fume concentration value in the kitchen 100 is very high. At this time, it takes a long time to exhaust the oil fume in the kitchen 100, which affects the cooking or dining experience of the user. At the same time, the oil fume may have a long contact time with the wall in the kitchen 100, causing the oil fume to adhere to the wall.

[0091] Since the present embodiment also needs to determine whether the oil fume concentration value has reached the second concentration threshold, the method for obtaining the oil fume concentration value in the kitchen 100 in the present embodiment is the non-recipe method described above.

[0092] Step S220 , in response to the cooking appliance 200 in the kitchen 100 being in operation, the remaining operation time of the cooking appliance 200 is acquired in real time.

[0093] Among them, the method of obtaining the remaining working time of the cooking appliance 200 is to first determine the total cooking time of the current dish according to the recipe; then obtain the time the cooking appliance 200 has been working; then subtract the time already working from the total cooking time, and the difference is the current remaining working time of the cooking appliance 200.

[0094] Step S230: If there is no user in the kitchen 100 and the remaining working time is less than or equal to the preset time, turn on the range hood 300 to discharge the fumes in the kitchen 100 to the outside.

[0095] When the remaining working time is less than or equal to the preset time, it means that the cooking appliance 200 is about to finish cooking. After the cooking is finished, the user is likely to enter the kitchen 100. At this time, if the range hood 300 is turned on, when the cooking appliance 200 finishes working, the range hood 300 can exhaust the oil smoke in the kitchen 100, or at least make the remaining oil smoke not affect the user's health.

[0096] For this purpose, the preset duration may be any feasible duration such as 3 minutes, 5 minutes, 10 minutes, etc.

[0097] Based on the foregoing description, those skilled in the art will appreciate that, in the second embodiment of the present invention, it is possible to effectively prevent excessive fumes in the kitchen 100 from contaminating the walls of the kitchen 100, and to prevent the range hood 300 from being unable to quickly exhaust the fumes in the kitchen 100 when the user enters the kitchen 100.

[0098] like Figure 6 As shown, in the third embodiment of the present invention, compared with any of the embodiments described above, the method for controlling the kitchen environment further includes:

[0099] Step S310, while turning on the range hood 300, open the window 400 of the kitchen 100.

[0100] Step S320 , obtaining the position of the window 400 relative to the range hood 300 .

[0101] The position of the window 400 relative to the range hood 300 can be determined by the user and uploaded to the control device 600. The image of the window 400 and the range hood 300 can also be acquired by an image collector, and then the image can be recognized to identify the window 400 and the range hood 300 in the image, so as to determine the position of the window 400 relative to the range hood 300 according to the relative position of the window 400 and the range hood 300 in the image.

[0102] In addition, those skilled in the art may also set an image collector on the window 400 or the range hood 300 as needed, so as to collect images of the window 400 and the other item of the range hood 300 through the image collector, thereby identifying and determining the position of the window 400 relative to the range hood 300.

[0103] Step S330 , controlling the fan 500 at the window 400 to rotate so as to blow outdoor air toward the side of the cooking appliance 200 away from the range hood 300 .

[0104] In the present invention, the fan 500 may be a swinging fan or a fixed fan. If the fan 500 is a swinging fan, the fan 500 can swing to blow the wind toward the side of the cooking utensil 200 away from the range hood 300 (specifically, it may be below the cooking utensil 200) according to the position of the window 400 relative to the range hood 300. If the fan 500 is a fixed fan, the user needs to manually adjust the fan 500 to blow the wind toward the side of the cooking utensil 200 away from the range hood 300.

[0105] Those skilled in the art will appreciate that when the fan 500 blows outdoor air toward the side of the cooking appliance 200 away from the range hood 300, the side of the cooking appliance 200 away from the range hood 300 can obtain sufficient airflow. Therefore, under the effect of the negative pressure of the range hood 300, the air on the side of the cooking appliance 200 away from the range hood 300 will flow toward the range hood 300 through the cooking appliance 200, so that all the smoke around the cooking appliance 200 flows toward the range hood 300, thereby improving the effect of exhausting smoke in the kitchen 100.

[0106] like Figure 7 As shown, in this embodiment, step S330 may further include:

[0107] Step S331, obtaining the suction negative pressure of the range hood 300 when the suction fan 310 is at a preset speed.

[0108] Specifically, a negative pressure sensor may be provided at the air intake port (ie, the air inlet) of the range hood 300 to detect the negative pressure at the air intake port through the negative pressure sensor.

[0109] The preset speed may be one or more. The preset speed may correspond to one or more of the high windshield, the middle windshield and the low windshield of the range hood 300.

[0110] Step S332, when the suction negative pressure is greater than the preset negative pressure value, increase the rotation speed of the fan 500 until the suction negative pressure is equal to the preset negative pressure value.

[0111] The number of preset negative pressure values ​​is equal to the number of preset speeds. For example, the high windshield, the middle windshield, and the low windshield of the range hood 300 correspond to a preset negative pressure value respectively. When the range hood 300 is operated at the high windshield, the suction negative pressure is compared with the preset negative pressure value corresponding to the high windshield. When the range hood 300 is operated at the middle windshield, the suction negative pressure is compared with the preset negative pressure value corresponding to the middle windshield. When the range hood 300 is operated at the low windshield, the suction negative pressure is compared with the preset negative pressure value corresponding to the low windshield.

[0112] Among them, the preset negative pressure value can be a pressure value relative to atmospheric pressure, which is selected from any value between 200Pa and 400Pa, for example, it can be 200Pa (i.e., 200Pa less than atmospheric pressure), 250Pa (i.e., 250Pa less than atmospheric pressure), 300Pa (i.e., 300Pa less than atmospheric pressure), 400Pa (i.e., 400Pa less than atmospheric pressure), etc.

[0113] In this embodiment, the preset negative pressure value is slightly greater than the suction negative pressure generated by the range hood 300 when there are no obstacles (or barriers) around it, so that the range hood 300 has a sufficiently large suction force on the air around the cooking utensil 200 to prevent the oil smoke around the cooking utensil 200 from spreading.

[0114] In this embodiment, the speed of the fan 500 can be increased by any feasible value such as 50r / min, 80r / min, 100r / min, 120r / min, etc., and after each increase, after running for a period of time (such as 5min, 10min, 11min, etc.), step S331 is performed again.

[0115] Step S333, when the suction negative pressure is less than the preset negative pressure value, reduce the rotation speed of the fan 500 until the suction negative pressure is equal to the preset negative pressure value.

[0116] In this embodiment, the speed of the fan 500 can be reduced by any feasible value such as 50r / min, 80r / min, 100r / min, 120r / min, etc., and after each reduction, after running for a period of time (such as 5min, 10min, 11min, etc.), step S331 is performed again.

[0117] like Figure 8 As shown, step S333 may further include:

[0118] Step S3331, when the suction negative pressure is less than the preset negative pressure value, reduce the rotation speed of the fan 500.

[0119] Step S3332, if the rotation speed of the fan 500 is reduced to the preset minimum rotation speed, the opening of the window 400 is reduced until the suction negative pressure is equal to the preset negative pressure value.

[0120] The preset minimum speed of the fan 500 is used to ensure that the fan 500 can blow outdoor air to the side of the cooking appliance 200 away from the range hood 300. For this purpose, the minimum speed can be any feasible value, such as 150r / min, 200r / min, 500r / min, 2000r / min, etc.

[0121] In this embodiment, reducing the opening of the window 400 may be performed by reducing the opening of the window 400 by 5%, 10%, 15% or the like of the maximum opening each time, and then executing step S331 after a period of time (e.g., 5 minutes, 10 minutes, 11 minutes, etc.).

[0122] Based on the above description, it can be understood by those skilled in the art that, in the third embodiment of the present invention, when the range hood 300 is turned on, the window 400 of the kitchen 100 is opened, and the suction negative pressure of the range hood 300 when its suction fan 310 is at a preset speed is obtained; when the suction negative pressure is greater than the preset negative pressure value, the speed of the fan 500 is increased until the suction negative pressure is equal to the preset negative pressure value; when the suction negative pressure is less than the preset negative pressure value, the speed of the fan 500 is reduced until the suction negative pressure is equal to the preset negative pressure value. Based on this, the present invention improves the efficiency of the range hood 300 in absorbing the oil smoke around the cooking utensils 200; and avoids the range hood 300 absorbing less oil smoke in the kitchen 100 and lower exhaust efficiency due to absorbing outdoor air when the window 400 is opened.

[0123] like Fig. 9 As shown, in the fourth embodiment of the present invention, compared with any of the embodiments described above, the method for controlling the kitchen environment further includes:

[0124] Step S410 , in response to the cooking appliance 200 in the kitchen 100 being in operation, the indoor temperature and the outdoor temperature of the kitchen 100 are acquired.

[0125] Specifically, an indoor temperature sensor may be configured for the kitchen 100 to detect the indoor temperature of the kitchen 100 , and an outdoor temperature sensor may be configured for the kitchen 100 to detect the outdoor temperature of the kitchen 100 .

[0126] Step S420, in response to the indoor temperature being outside the suitable temperature range, calculating the difference between the indoor temperature and the outdoor temperature.

[0127] The suitable temperature range may be any feasible temperature range such as 21°C to 26°C, 23°C to 25°C, 18°C ​​to 26°C, 20°C to 23°C, etc. Moreover, the suitable temperature range may be obtained through the Internet or may be set by the user.

[0128] Step S430 , in response to the difference being outside the preset difference range, opening the window 400 of the kitchen 100 to connect the inside and outside of the kitchen 100 .

[0129] If the preset difference range is a to b, a can be any feasible value such as -8°C, -5°C, -3°C, 0°C, etc., and b can be any feasible value such as 1°C, 3°C, 5°C, 7°C, etc.

[0130] When the difference between the indoor temperature and the outdoor temperature is outside the preset difference range, it means that the temperature difference between the indoor and outdoor is large.

[0131] Furthermore, when the indoor temperature is outside the suitable temperature range, and the difference between the indoor temperature and the outdoor temperature is outside the preset difference range, it usually means that the indoor (kitchen 100) temperature is too low or too high, and the temperature of the kitchen 100 can be raised or lowered by opening the window 400 for ventilation.

[0132] For example, in winter, when the indoor temperature is 30℃ and the outdoor temperature is 5℃, the window 400 can be opened to cool down appropriately. When the indoor temperature is maintained at 27℃, the window 400 can be closed. In summer, when the indoor temperature is 30℃ and the outdoor temperature is 25℃, the window 400 can be kept open to cool down. In summer, when the indoor temperature is 25℃ and the outdoor temperature is 35℃, the window 400 can be closed.

[0133] Based on the foregoing description, those skilled in the art will appreciate that, in the fourth embodiment of the present invention, the kitchen 100 can also be connected to outdoor heat / cold air for circulation, so that the temperature of the kitchen 100 is closer to a suitable temperature for human comfort.

[0134] Finally, if Fig.10As shown, the present invention further provides a machine-readable storage medium 700 on which a machine executable program 621 is stored. When the machine executable program 621 is executed by the processor 610, the control method described in any of the above embodiments is implemented.

[0135] The readable storage medium includes: a USB flash drive, a mobile hard disk, a ROM, a RAM, a magnetic disk or an optical disk, and other media that can store program codes.

[0136] So far, the technical solution of the present invention has been described in combination with the above multiple embodiments, but it is easy for those skilled in the art to understand that the protection scope of the present invention is not limited to these specific embodiments. Without departing from the technical principles of the present invention, those skilled in the art can split and combine the technical solutions in the above embodiments, and can also make equivalent changes or replacements to the relevant technical features. Any changes, equivalent replacements, improvements, etc. made within the technical concept and / or technical principles of the present invention will fall within the protection scope of the present invention.

Claims

1. A method for regulating a kitchen environment, comprising: In response to a cooking appliance in a kitchen being in operation, obtaining a fume concentration value of the kitchen; In response to the oil smoke concentration value reaching a first concentration threshold, detecting whether there is a user in the kitchen; If there is a user in the kitchen, the range hood of the kitchen is turned on to discharge the fumes in the kitchen to the outside.

2. The control method according to claim 1, further comprising: If there is no user in the kitchen and the fume concentration value reaches a second concentration threshold, turn on the range hood to discharge the fume in the kitchen to the outside; The second concentration threshold is greater than the first concentration threshold.

3. The control method according to claim 1, further comprising: In response to a cooking appliance in the kitchen being operated, obtaining a remaining operation time of the cooking appliance in real time; If there is no user in the kitchen and the remaining working time is less than or equal to the preset duration, the range hood is turned on to discharge the fumes in the kitchen to the outside.

4. The control method according to any one of claims 1 to 3, wherein: The step of obtaining the kitchen fume concentration value comprises: Obtaining a recipe for a dish being cooked by the cooking appliance; It is determined whether the recipe includes a frying process with oil, so as to determine that the oil fume concentration value has reached the first concentration threshold if the recipe includes the frying process, and that the oil fume concentration value will not reach the first concentration threshold if the recipe does not include the frying process.

5. The control method according to any one of claims 1 to 3, further comprising: While turning on the range hood, opening the kitchen window; Obtaining a position of the window relative to the range hood; The fan at the window is controlled to rotate so as to blow outdoor air toward the side of the cooking utensil away from the range hood.

6. The control method according to claim 5, wherein: The step of controlling the rotation of the fan at the window comprises: Obtaining the suction negative pressure of the range hood when its suction fan is at a preset speed; When the suction negative pressure is greater than a preset negative pressure value, increasing the speed of the fan until the suction negative pressure is equal to the preset negative pressure value; When the suction negative pressure is less than a preset negative pressure value, the rotation speed of the fan is reduced until the suction negative pressure is equal to the preset negative pressure value.

7. The control method according to claim 6, wherein: When the suction negative pressure is less than a preset negative pressure value, the step of reducing the speed of the fan until the suction negative pressure is equal to the preset negative pressure value comprises: When the suction negative pressure is less than a preset negative pressure value, reducing the rotation speed of the fan; If the rotation speed of the fan is reduced to a preset minimum rotation speed, the opening of the window is reduced until the suction negative pressure is equal to the preset negative pressure value.

8. The control method according to any one of claims 1 to 3, further comprising: In response to a cooking appliance in the kitchen being in operation, obtaining an indoor temperature and an outdoor temperature of the kitchen; In response to the indoor temperature being outside the suitable temperature range, calculating a difference between the indoor temperature and the outdoor temperature; In response to the difference being outside a preset difference range, the window of the kitchen is opened to connect the inside and outside of the kitchen.

9. A kitchen environment control device, comprising a processor and a memory, wherein a machine executable program is stored in the memory, and when the processor executes the machine executable program, the control method according to any one of claims 1 to 8 can be implemented.

10. A machine-readable storage medium having a machine executable program stored thereon, wherein the machine executable program, when executed by a processor, implements the control method according to any one of claims 1 to 8.

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