Method for regulating a kitchen environment, regulating device and machine readable storage medium

Abstract

The present application belongs to the technical field of smart home, and specifically provides a kitchen environment regulation method, a regulation device and a machine readable storage medium. The regulation method comprises: in response to a cooking appliance in the kitchen being in operation, obtaining an oil fume concentration value of the kitchen; in response to the oil fume concentration value reaching a first concentration threshold, detecting whether a user exists in the kitchen; and if the user exists in the kitchen, starting an oil fume exhaust fan of the kitchen to discharge the oil fume in the kitchen to the outdoor. It can be seen that, when the oil fume concentration value reaches the first concentration threshold, the present application detects whether a user exists in the kitchen, and starts the oil fume exhaust fan of the kitchen to discharge the oil fume in the kitchen to the outdoor if the user exists in the kitchen, thereby avoiding the oil fume exhaust fan being started when no one is in the kitchen, and wasting electric energy.

Description

Technical Field

[0001] This invention belongs to the field of smart home technology, and specifically provides a method, device and machine-readable storage medium for controlling the kitchen environment. Background Technology

[0002] Most modern homes have range hoods installed in their kitchens to remove cooking fumes. These hoods automatically turn on when they detect fumes, regardless of whether anyone is in the kitchen. Since kitchen fumes primarily affect the health of the occupants, it's unnecessary to turn on the range hood when no one is in the kitchen. However, current range hoods lack this function, leading to wasted electricity. Summary of the Invention

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

[0004] A further objective of this invention is to identify whether the fumes in a kitchen are cooking oil fumes or water vapor.

[0005] Another objective of this invention is to improve the efficiency of kitchen exhaust fumes.

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

[0007] In response to the cooking appliances in the kitchen being in operation, the concentration value of oil fumes in the kitchen is obtained;

[0008] In response to the oil fume concentration reaching a first concentration threshold, the presence of a user in the kitchen is detected.

[0009] If there are users in the kitchen, turn on the kitchen range hood to exhaust the cooking fumes to the outside.

[0010] Optionally, the control method further includes:

[0011] If there are no users in the kitchen and the oil fume concentration reaches the second concentration threshold, the range hood is turned on to exhaust 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 includes:

[0013] In response to the cooking appliances in the kitchen being used, the remaining working time of the cooking appliances is obtained in real time;

[0014] If there are no users in the kitchen and the remaining working time is less than or equal to a preset duration, the range hood will be turned on to exhaust the kitchen fumes to the outside.

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

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

[0017] Determine whether the recipe includes a stir-frying process with oil. If it does, determine that the oil fume concentration value has reached the first concentration threshold. If it does not, the oil fume concentration value will not reach the first concentration threshold.

[0018] Optionally, the control method further includes:

[0019] At the same time as turning on the range hood, open the kitchen window;

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

[0021] Control the fan at the window to blow outdoor air toward the side of the cooking appliance away from the range hood.

[0022] Optionally, the step of controlling the rotation of the fan at the window includes:

[0023] The suction negative pressure of the range hood is obtained when its suction fan is at a preset speed.

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

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

[0026] Optionally, the step of reducing the fan speed when the suction negative pressure is less than the preset negative pressure value, until the suction negative pressure equals the preset negative pressure value, includes:

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

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

[0029] Optionally, the control method further includes:

[0030] In response to the cooking appliances in the kitchen being in operation, the indoor temperature and outdoor temperature of the kitchen are obtained;

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

[0032] In response to the difference being outside a preset difference range, the kitchen window 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 the memory stores a machine-executable program, and the processor, when executing the machine-executable program, is able to implement the control method described in any one of the first aspects.

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

[0035] Based on the foregoing description, those skilled in the art will understand that in the aforementioned technical solution of this invention, when the oil fume concentration reaches a first concentration threshold, the presence of a user in the kitchen is detected, and the kitchen range hood is only turned on when a user is present, thus venting the oil fumes outdoors. This avoids wasting energy by turning on the range hood when no one is in the kitchen.

[0036] Furthermore, when there are no users in the kitchen, if the oil fume concentration reaches the second concentration threshold, turning on the range hood can effectively prevent excessive oil fumes in the kitchen from polluting the kitchen walls, and also prevent the range hood from failing to quickly remove the oil fumes when users enter the kitchen.

[0037] Furthermore, by acquiring the recipe of the dish being cooked using cooking utensils and determining whether the recipe includes a stir-frying process with oil, the oil fume concentration is determined to have reached a first concentration threshold if the recipe includes such a process, and will not reach the first concentration threshold if the recipe does not include it. Therefore, this invention can effectively determine whether oil fumes will be generated in the kitchen by identifying the recipe; at the same time, it avoids turning on the range hood when there is only water vapor in the kitchen.

[0038] Furthermore, while turning on the range hood, the kitchen window is opened, and the suction negative pressure of the range hood at its preset fan speed is measured. If the suction negative pressure is greater than the preset negative pressure value, the fan speed is increased until the suction negative pressure equals the preset negative pressure value; if the suction negative pressure is less than the preset negative pressure value, the fan speed is decreased until the suction negative pressure equals the preset negative pressure value. Based on this, the invention improves the absorption efficiency of the range hood for cooking fumes around the cooking appliances; and avoids the situation where the range hood absorbs less kitchen fumes and has lower smoke extraction efficiency when the window is open, as it absorbs outdoor air instead.

[0039] Other beneficial effects of the present invention will be described in detail below with reference to the accompanying drawings, so that those skilled in the art can more clearly understand the improved objectives, features and advantages of the present invention. Attached Figure Description

[0040] 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. Those skilled in the art should understand that the same reference numerals may indicate the same or similar parts or components in different drawings; the drawings of the present invention are not necessarily drawn to scale.

[0041] In the attached image:

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

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

[0044] Figure 3 This is a flowchart of the main steps of the kitchen environment control method in the first embodiment of the present invention;

[0045] Figure 4 This is a flowchart of the steps for obtaining the concentration value of cooking fumes in the kitchen in the first embodiment of the present invention;

[0046] Figure 5 This is a flowchart of some steps in the method for controlling the kitchen environment in the second embodiment of the present invention;

[0047] Figure 6 This is a flowchart of some steps of the kitchen environment control method in the third embodiment of the present invention;

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

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

[0050] Figure 9 This is a flowchart of some steps of the kitchen environment control method in the fourth embodiment of the present invention;

[0051] Figure 10 This is a schematic block diagram of the machine-readable storage medium in this invention. Detailed Implementation

[0052] Those skilled in the art should understand that the embodiments described below are merely a part of the embodiments of the present invention, and not all of the embodiments of the present invention. These partial embodiments are intended to explain the technical principles of the present invention and are not intended to limit the scope of protection of the present invention. Based on the embodiments provided by the present invention, all other embodiments obtained by those skilled in the art without creative effort should still fall within the scope of protection of the present invention.

[0053] It should be noted that in the description of this invention, terms such as "center," "upper," "lower," "top," "bottom," "left," "right," "vertical," "horizontal," "inner," and "outer," which indicate direction or positional relationships, are based on the direction or positional relationships shown in the accompanying drawings. These are used merely for ease of description and do not indicate or imply that the device or element must have a specific orientation, or be constructed and operated in a specific orientation; therefore, they should not be construed as limitations on this invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0054] Furthermore, it should be noted that, in the description of this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can also refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0055] Furthermore, it should be noted that in the description of this invention, the terms "coldness" and "heat" are two descriptions of the same physical state. That is, the higher the "coldness" of a target object (e.g., evaporator, air, condenser, etc.), the lower its "heat," and vice versa. A target object absorbs "coldness" while releasing "heat," and releases "coldness" while absorbing "heat." A target object retains "coldness" or "heat" to maintain its current temperature. "Refrigeration" and "heat absorption" are two descriptions of the same physical phenomenon; that is, a target object (e.g., an evaporator) absorbs heat while refrigerating.

[0056] Finally, it should be noted that in the description of this invention, each functional module can be a physical module composed of multiple structures, components, or electronic devices, or a virtual module composed of multiple programs; each functional module can be an independent module or a module divided from a whole module according to its function. Those skilled in the art should understand that, provided the technical solution described in this invention can be implemented, any changes in the configuration, implementation, or positional relationship of the functional modules will not deviate from the technical principles of this invention, and therefore should all fall within the protection scope of this invention.

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

[0058] Among them, the cooking utensil 200 can be any feasible utensil such as a gas stove, induction cooker, or electric frying pan.

[0059] The range hood 300 is equipped with a suction fan 310, which allows the range hood 300 to draw the fumes from 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.

[0061] Furthermore, the kitchen 100 is also equipped 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 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. The memory 620 stores a machine-executable program 621. 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 this invention, memory 620 may include main memory and non-volatile memory, and provides execution instructions and data to processor 610. Exemplarily, main memory may be high-speed random-access memory (RAM), and non-volatile memory may be at least one disk storage device.

[0064] In this invention, processor 610 is an integrated circuit chip with the ability to process signals. Processor 610 can be a general-purpose processor, such as a Central Processing Unit (CPU), Network Processor (NP), Digital Signal Processor (DSP), Application Specific Integrated Circuit (ASIC), Field-Programmable Gate Array (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, microprocessors, and any other conventional processor.

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

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

[0067] In addition, those skilled in the art can 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] The following reference 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 below.

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

[0070] In step S110, in response to the cooking appliance 200 in the kitchen 100 being in operation, the oil fume concentration value of the kitchen 100 is obtained.

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

[0072] Furthermore, the cooking appliance 200 can 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 fume concentration value of kitchen 100" further includes:

[0074] Step S111: Obtain the recipe of the dish being cooked by the cooking utensil 200.

[0075] Specifically, during or before the cooking appliance 200 is in operation, the user uploads the recipe of the dish 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 this invention, the user's mobile phone has a specific APP installed. The user can use the APP to view all the 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: Determine whether the recipe includes the process of stir-frying with oil. If it does, determine that the oil fume concentration value has reached the first concentration threshold. If it does not, the oil fume concentration value will not reach the first concentration threshold.

[0078] Those skilled in the art will understand that if a recipe includes a stir-frying process, it means that the cooking process will produce fumes, which may harm the user's health. If a recipe does not include a stir-frying process, it means that the cooking process may be steaming or boiling, which is unlikely to harm the user's health.

[0079] In addition, those skilled in the art can also use any other feasible method to detect the oil fume concentration value of kitchen 100 as needed, such as using infrared sensors, image acquisition modules, smoke sensors, etc. Since detecting the oil fume concentration value of kitchen 100 using infrared sensors, image acquisition modules, smoke sensors, etc., are technical means well known to those skilled in the art, they will not be described in detail here.

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

[0081] If non-recipe-based methods such as infrared sensors, image acquisition modules, and smoke sensors are used to detect the concentration of cooking fumes in the kitchen, the first concentration threshold can be any feasible value, such as 0.3 mg / m³. 3 0.5mg / m 3 1mg / m 3 wait.

[0082] Furthermore, in this embodiment, the presence of a user in the kitchen 100 can be detected using any feasible method. For example, an image acquisition module can be used to acquire images of the kitchen 100, and then the images can be identified to determine whether human features are present. If present, it indicates that there is a person (user) in the kitchen 100; if absent, it indicates that there is no person (user) in the kitchen 100. Alternatively, radar can also be used to detect the presence of a user in the kitchen 100.

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

[0084] If there are no users in kitchen 100, no action will be taken.

[0085] Based on the foregoing description, those skilled in the art will understand that in the first embodiment of the present invention, when the oil fume concentration reaches a first concentration threshold, the presence of a user in the kitchen 100 is detected. If a user is present in the kitchen 100, the range hood 300 of the kitchen 100 is then turned on to discharge the oil fume into the outdoors. This avoids wasting energy by turning on the range hood 300 when no one is in the kitchen 100.

[0086] It should be noted that the above embodiments of the present invention are merely one basic embodiment. In other embodiments of the present invention, those skilled in the art can adjust, optimize, and configure the schemes and steps in the above embodiments as needed to achieve further technical effects. Other embodiments of the present invention, different from the above embodiments, will be described below with reference to the accompanying drawings. Of course, those skilled in the art can also appropriately modify the execution order, operating conditions, and number of steps in the embodiments described below according to actual needs. The modified embodiments will not deviate from the technical concept and / or technical principles of the present invention and should still fall within the protection scope 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. Steps S220 and S230 are steps parallel to step S210. Specifically, as follows:

[0088] In step S210, if there are no users in the kitchen 100 and the oil fume concentration value reaches the second concentration threshold, turn on the range hood 300 to discharge the oil fume in the kitchen 100 to the outside.

[0089] The second concentration threshold is greater than the first concentration threshold. For example, 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 reaches the second concentration threshold, it indicates that the oil fume concentration in the kitchen 100 is very high. At this time, it will take a long time to completely remove the oil fume from the kitchen 100, affecting the user's cooking or dining experience. At the same time, it may also cause the oil fume to have a longer contact time with the walls of the kitchen 100, causing the oil fume to adhere to the walls.

[0091] Since this 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 this embodiment is the non-recipe method described above.

[0092] In step S220, in response to the cooking appliance 200 in the kitchen 100 being in operation, the remaining working time of the cooking appliance 200 is obtained in real time.

[0093] The remaining working time of the cooking appliance 200 is obtained by first determining the total cooking time of the current dish according to the recipe; then obtaining the time that the cooking appliance 200 has already worked; and then subtracting the time that has already worked from the total cooking time, the difference is the current remaining working time of the cooking appliance 200.

[0094] In step S230, if there are no users in the kitchen 100 and the remaining working time is less than or equal to the preset duration, turn on the range hood 300 to exhaust 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 indicates that the cooking appliance 200 is about to finish cooking. After cooking is finished, the user is likely to enter the kitchen 100. If the range hood 300 is turned on at this time, it can completely remove the cooking fumes from the kitchen 100 when the cooking appliance 200 finishes working, or at least ensure that the remaining fumes will not affect the user's health.

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

[0097] Based on the foregoing description, those skilled in the art will understand that, in the second embodiment of the present invention, excessive oil fumes in the kitchen 100 can be effectively avoided, which would pollute the walls of the kitchen 100, and the range hood 300 can be prevented from failing to quickly exhaust the oil 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 kitchen window 400.

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

[0101] The position of window 400 relative to range hood 300 can be determined by the user and uploaded to the control device 600. Alternatively, an image acquisition device can be used to acquire images of window 400 and range hood 300, and then the images can be recognized to identify window 400 and range hood 300 in the images. Based on the relative positions of window 400 and range hood 300 in the images, the position of window 400 relative to range hood 300 can be determined.

[0102] In addition, those skilled in the art can, as needed, set an image acquisition device on the window 400 or the range hood 300 to acquire images of the window 400 and the range hood 300, thereby identifying and determining the position of the window 400 relative to the range hood 300.

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

[0104] In this invention, the fan 500 can be either a swing fan or a fixed fan. If the fan 500 is a swing fan, it can swing according to the position of the window 400 relative to the range hood 300 so that the air it blows is directed towards the cooking appliance 200 on the side away from the range hood 300 (specifically, below the cooking appliance 200). If the fan 500 is a fixed fan, the user needs to manually adjust the fan 500 so that the air it blows is directed towards the cooking appliance 200 on the side away from the range hood 300.

[0105] Those skilled in the art will understand that when the fan 500 blows outdoor air towards the side of the cooking appliance 200 furthest from the range hood 300, the side of the cooking appliance 200 furthest from the range hood 300 receives sufficient airflow. Thus, under the negative pressure of the range hood 300, the air on the side of the cooking appliance 200 furthest from the range hood 300 flows through the cooking appliance 200 towards the range hood 300, ensuring that all the fumes around the cooking appliance 200 flow to the range hood 300, thereby improving the efficiency of fume extraction from the kitchen 100.

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

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

[0108] Specifically, a negative pressure sensor can be installed at the air intake (i.e., air inlet) of the range hood 300 to detect the negative pressure at the air intake.

[0109] The preset speed can be one or more. This preset speed can correspond to one or more of the high, medium, and low speed settings of the range hood 300.

[0110] Step S332: When the suction negative pressure is greater than the preset negative pressure value, increase the speed of the fan by 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, medium, and low fan speeds of the range hood 300 each correspond to a preset negative pressure value. When the range hood 300 is running at the high fan speed, its suction negative pressure is compared with the preset negative pressure value corresponding to the high fan speed. When the range hood 300 is running at the medium fan speed, its suction negative pressure is compared with the preset negative pressure value corresponding to the medium fan speed. When the range hood 300 is running at the low fan speed, its suction negative pressure is compared with the preset negative pressure value corresponding to the low fan speed.

[0112] The preset negative pressure value can be a pressure value relative to atmospheric pressure, which can be 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 obstructions (or obstacles) around it, so that the range hood 300 has a sufficiently large suction force on the air around the cooking appliance 200 to prevent the spread of cooking fumes around the cooking appliance 200.

[0114] In this embodiment, the rotational speed of the fan 500 can be increased by any feasible value such as 50 r / min, 80 r / min, 100 r / min, or 120 r / min each time. After each increase, the fan runs for a period of time (e.g., 5 min, 10 min, 11 min, etc.) before executing step S331 again.

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

[0116] In this embodiment, the rotational speed of the fan 500 can be reduced by any feasible value such as 50 r / min, 80 r / min, 100 r / min, or 120 r / min each time. After each reduction, the fan runs for a period of time (e.g., 5 min, 10 min, 11 min, etc.) before step S331 is executed 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 speed of the fan 500.

[0119] Step S3332: If the speed of the fan 500 decreases to the preset minimum speed, reduce the opening of the window 400 until the suction negative pressure equals 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 towards 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 150 r / min, 200 r / min, 500 r / min, 2000 r / min, etc.

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

[0122] Based on the foregoing description, those skilled in the art will understand that in the third embodiment of the present invention, while 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 equals 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 decreased until the suction negative pressure equals the preset negative pressure value. Based on this, the present invention improves the absorption efficiency of the range hood 300 for cooking fumes around the cooking appliances 200; and avoids the situation where, when the window 400 is open, the range hood 300 absorbs less cooking fumes from the kitchen 100 due to the absorption of outdoor air, resulting in lower smoke extraction efficiency.

[0123] like Figure 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] In step S410, in response to the cooking appliance 200 in the kitchen 100 being in operation, the indoor temperature and outdoor temperature of the kitchen 100 are obtained.

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

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

[0127] The suitable temperature range can be any feasible temperature range, such as 21℃ to 26℃, 23℃ to 25℃, 18℃ to 26℃, or 20℃ to 23℃. Furthermore, the suitable temperature range can be obtained via the internet or set by the user.

[0128] In step S430, in response to the difference being outside the preset difference range, the window 400 of the kitchen 100 is opened to connect the inside and outside sides of the kitchen 100.

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

[0130] When the difference between indoor and outdoor temperatures is outside the preset range, it indicates that the temperature difference between indoors and outdoors 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 indicates that the indoor temperature (kitchen 100) is too low or too high. The temperature of the kitchen 100 can be raised or lowered by opening the window 400 for ventilation.

[0132] For example, in winter, if the indoor temperature is 30℃ and the outdoor temperature is 5℃, you can open the window at 40°C to cool it down. When the indoor temperature is maintained at 27℃, close the window at 40°C. In summer, if the indoor temperature is 30℃ and the outdoor temperature is 25℃, you can keep the window open at 40°C to cool it down. In summer, if the indoor temperature is 25℃ and the outdoor temperature is 35℃, you can close the window at 40°C.

[0133] Based on the foregoing description, those skilled in the art will understand that, in the fourth embodiment of the present invention, the kitchen 100 can also be connected to the outside for heat / cold, thereby making the temperature of the kitchen 100 more comfortable for the human body.

[0134] Finally, as Figure 10As shown, the present invention also provides a machine-readable storage medium 700 storing a machine-executable program 621 thereon, which, when executed by a processor 610, implements the control method described in any of the preceding embodiments.

[0135] Among them, readable storage media include: USB flash drives, portable hard drives, ROM, RAM, magnetic disks or optical disks, and other media that can store program code.

[0136] The technical solutions of the present invention have been described in conjunction with several embodiments above. However, it will be readily understood by those skilled in the art that the scope of protection 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 disassemble and combine the technical solutions in the above embodiments, and can also make equivalent changes or substitutions to related technical features. Any changes, equivalent substitutions, improvements, etc., made within the technical concept and / or technical principles of the present invention will fall within the scope of protection of the present invention.

Claims

1. A method for controlling the kitchen environment, comprising: In response to the cooking appliances in the kitchen being in operation, the concentration value of oil fumes in the kitchen is obtained; In response to the oil fume concentration reaching a first concentration threshold, the presence of a user in the kitchen is detected. If there is a user in the kitchen, turn on the kitchen range hood to exhaust the cooking fumes to the outside. At the same time as turning on the range hood, open the kitchen window; Obtain the position of the window relative to the range hood; Controlling the fan at the window to blow outdoor air toward the cooking appliance on the side away from the range hood includes: The suction negative pressure of the range hood is obtained when its suction fan is at a preset speed. When the suction negative pressure is greater than the preset negative pressure value, the speed of the fan 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 is reduced until the suction negative pressure is equal to the preset negative pressure value.

2. The control method according to claim 1 further includes: If there are no users in the kitchen and the oil fume concentration reaches the second concentration threshold, the range hood is turned on to exhaust the oil 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 includes: In response to the cooking appliances in the kitchen being used, the remaining working time of the cooking appliances is obtained in real time; If there are no users in the kitchen and the remaining working time is less than or equal to a preset duration, the range hood will be turned on to exhaust the kitchen fumes to the outside.

4. The control method according to any one of claims 1 to 3, wherein, The step of obtaining the kitchen oil fume concentration value includes: Obtain the recipe for the dish being cooked by the cooking appliance; Determine whether the recipe includes a stir-frying process with oil, so that if it does, the oil fume concentration value reaches the first concentration threshold; if it does not, the oil fume concentration value will not reach the first concentration threshold.

5. The control method according to claim 1, wherein, The step of reducing the fan speed when the suction negative pressure is less than the preset negative pressure value until the suction negative pressure equals the preset negative pressure value includes: When the suction negative pressure is less than the preset negative pressure value, the speed of the fan is reduced; If the fan speed decreases to the preset minimum speed, the opening of the window is reduced until the suction negative pressure equals the preset negative pressure value.

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

7. A kitchen environment control device, comprising a processor and a memory, wherein the memory stores a machine-executable program, and the processor, when executing the machine-executable program, is capable of implementing the control method according to any one of claims 1 to 6.

8. A machine-readable storage medium having a machine-executable program stored thereon, the machine-executable program implementing the control method according to any one of claims 1 to 6 when executed by a processor.

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