A control method for a range hood and the range hood itself.

Abstract

This invention relates to a control method for a range hood and a range hood itself. The control method includes: starting the range hood, wherein the range hood fan has M operating levels, each operating level having N airflow values ​​arranged in ascending order, and at least two adjacent operating levels having the same or similar airflow values; acquiring the current oil fume concentration P and oil fume escape velocity Q; if the oil fume concentration P is greater than or equal to an oil fume threshold, and the oil fume escape velocity Q is greater than or equal to an oil fume escape velocity threshold, then calculating the influence degree Y1 of the oil fume concentration P and the influence degree Y2 of the oil fume escape velocity Q, and adjusting the operating level and airflow value of the range hood fan based on the comparison results of Y1 and Y2. The advantages are: this method eliminates the need for user judgment and operation, avoiding the lag of user operation and mitigating potential user errors in judgment and operation, thus greatly improving the user's cooking experience and ensuring the user's health.

Description

Technical Field

[0001] This invention relates to the field of oil fume purification technology, and in particular to a control method for a range hood and a range hood itself. Background Technology

[0002] A range hood is a kitchen appliance designed to purify the kitchen environment. It works on the principle of fluid dynamics, using a fan installed inside to draw in and exhaust cooking fumes. The fan consists of a casing, an impeller housed within the casing, and a motor that drives the impeller. When the impeller rotates, a negative pressure is generated at the center of the fan, drawing in the cooking fumes from below. After being accelerated by the fan, the fumes are collected by the casing and guided outwards.

[0003] During cooking, users often experience sudden increases in cooking fumes. This is often due to a mismatch between the fan setting and the stove's heat output, causing the fumes to permeate the kitchen and harm the user's health, thus impacting the cooking experience. Users typically have to manually increase the fan setting or decrease the stove's heat, but this manual adjustment is often delayed. Users usually only realize they need to adjust the range hood or stove when fumes have already spread, affecting both their cooking experience and their health. Furthermore, users often choose to increase the fan speed or decrease the heat, but they are unaware of the cause of the fume spread, leading to haphazard and sometimes counterproductive measures. For example, when fumes are spreading, the correct approach is to increase the range hood's fan speed, but if the user chooses to decrease the stove's heat, it may negatively affect the cooking process.

[0004] To address the aforementioned technical problems, Chinese invention patent application number CN202211716340.5 (application announcement number CN116336523A) discloses a control method, device, range hood, and storage medium for a range hood. The method includes: using a fume sensor to detect the real-time concentration of fumes in the environment where the range hood is located; setting multiple speed settings for the fan used to remove fumes, each speed setting mapping to an original concentration range; adjusting the original concentration range to a candidate concentration range that matches the degree of contamination of the fume sensor; and adjusting the fan speed setting based on the relationship between the real-time concentration value and the candidate concentration range.

[0005] While the aforementioned control method can adjust the fan speed based on the real-time concentration of cooking fumes, it has the following limitations: Since the diffusion of cooking fumes can be influenced by multiple factors, the method only adjusts the fan speed based on the fume concentration, failing to match suitable fume suppression and removal methods, thus limiting the effectiveness of fume extraction. Therefore, further improvements to the existing technology are needed. Summary of the Invention

[0006] The first technical problem to be solved by the present invention is to provide a control method for a range hood that can improve the fume extraction effect, in contrast to the above-mentioned prior art.

[0007] The second technical problem to be solved by the present invention is to provide a range hood that applies the above-mentioned control method.

[0008] The technical solution adopted by the present invention to solve the first technical problem mentioned above is: a control method for a range hood, characterized by comprising the following steps:

[0009] Step 1: Start the range hood. The range hood includes a fan with M working speeds. Each working speed has N air volume values ​​arranged in ascending order. M and N are both positive integers, and at least two adjacent working speeds have the same or similar air volume values.

[0010] Step 2: Obtain the current oil fume concentration P and oil fume escape velocity Q;

[0011] Step 3: Compare the oil fume concentration P with the oil fume threshold, and compare the oil fume escape velocity Q with the oil fume escape velocity threshold. If the oil fume concentration P is greater than or equal to the oil fume threshold, and the oil fume escape velocity Q is greater than or equal to the oil fume escape velocity threshold, then proceed to step 4.

[0012] Step 4: Calculate the influence of oil fume concentration P (Y1) and oil fume escape velocity Q (Y2), and determine whether Y1 is greater than or equal to Y2. If yes, proceed to step 5; otherwise, proceed to step 7.

[0013] Step 5: Calculate the relative difference ΔY using the following formula. 12 ΔY 12 The calculation formula is:

[0014]

[0015] Determine ΔY 12 Is it greater than or equal to the set threshold Y? y If yes, proceed to step 6; otherwise, control the fan to maintain the current operating level and increase the fan's air volume, and wait for the set time before proceeding to step 2.

[0016] Step 6: Determine whether the current working level i of the fan is less than the set level m, i∈[1,M]. If so, increase the current working level of the range hood fan and control the fan air volume to increase. After waiting for the set time, proceed to step 2. If not, control the firepower of the stove to decrease. After waiting for the set time, proceed to step 2.

[0017] Step 7: Determine if the current fan operating level i is greater than or equal to 2. If so, reduce the current fan operating level of the range hood and increase the fan air volume. After waiting for the set time, proceed to step 2. If not, reduce the stove's firepower and after waiting for the set time, proceed to step 2.

[0018] Preferably, step 3 further includes the following control logic:

[0019] If the oil fume concentration P is greater than or equal to the oil fume threshold, and the oil fume escape velocity Q is less than the oil fume escape velocity threshold, then proceed to step 3-1.

[0020] Step 3-1: Calculate the influence degree Y1 of oil fume concentration P and the influence degree threshold Y of oil fume concentration P. 11 The difference ΔY1, ΔY1=|Y1-Y 11 |;

[0021] Step 3-2: Determine if ΔY1 is greater than 0. If so, control the fan to maintain the current working level and increase the fan's air volume. After waiting for the set time, proceed to step 2. If not, proceed to step 3-3.

[0022] Step 3-3, proceed to step 7.

[0023] More preferably, step 3 further includes the following control logic:

[0024] If the oil fume concentration P is less than the oil fume threshold and the oil fume escape velocity Q is greater than or equal to the oil fume escape velocity threshold, then proceed to step 6.

[0025] More preferably, step 3 further includes the following control logic:

[0026] If the oil fume concentration P is less than the oil fume threshold and the oil fume escape velocity Q is less than the oil fume escape velocity threshold, then proceed to step 3-a.

[0027] Step 3-a: Calculate the influence of oil fume concentration P (Y1) and oil fume escape velocity Q (Y2), and determine whether Y1 is greater than or equal to Y2. If yes, proceed to step 3-b; otherwise, proceed to step 7.

[0028] Step 3-b: Calculate the relative difference ΔY according to the following formula. 12 ΔY 12 The calculation formula is:

[0029]

[0030] Determine ΔY 12 Is it greater than or equal to the set threshold Y? yIf so, increase the current operating level of the range hood fan and increase the fan volume, then proceed to step 2 after a set time; otherwise, maintain the current operating level of the fan and increase the fan volume, then proceed to step 2 after a set time.

[0031] Specifically, the formula for calculating Y1 in step 4 is:

[0032]

[0033] Among them, P 限 The set limit value for oil fume concentration.

[0034] Specifically, the formula for calculating Y2 in step 4 is:

[0035]

[0036] Among them, Q 限 This is the set limit value for the escape speed of cooking fumes.

[0037] The technical solution adopted by the present invention to solve the second technical problem mentioned above is: a range hood, characterized in that: it applies the control method described above.

[0038] Preferably, the range hood includes a housing with an air inlet, and a smoke concentration detector for detecting the concentration of cooking fumes is provided at the air inlet of the housing.

[0039] Preferably, the housing is equipped with a speed recognition camera that can be used to detect the speed at which oil fumes escape.

[0040] Compared with existing technologies, the advantages of this invention are as follows: By acquiring and analyzing the concentration and escape velocity of cooking fumes, and determining the relationship between the influence of fume concentration and escape velocity, the correct method for suppressing and removing fumes can be identified and implemented in a timely manner, thereby improving fume extraction efficiency and enhancing the user's cooking experience. Therefore, this method eliminates the need for user judgment and operation, avoiding delays in user actions and mitigating potential errors in judgment and operation. This significantly improves the user's cooking experience and ensures their health. Attached Figure Description

[0041] Figure 1 This is a flowchart of the control method for a range hood in an embodiment of the present invention. Detailed Implementation

[0042] The present invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0043] like Figure 1As shown, the control method for the range hood in this embodiment includes the following steps:

[0044] Step 1: Start the range hood. The range hood includes a fan with M working speeds. Each working speed has N air volume values ​​arranged in ascending order. M and N are both positive integers, and at least two adjacent working speeds have the same or similar air volume values.

[0045] The higher the operating speed of the fan, the greater the maximum air volume when the fan is working. At least two adjacent operating speeds have the same or similar air volume values. For example, the air volume values ​​of the j-th, i+1, j-1, and j+1 of the i-1 operating speeds are the same or similar (i.e., the error is close to 0). However, the current and fan speed are not the same in these three operating speeds. Therefore, the air volume adjustment will be determined based on the influence of the oil fume concentration and the influence of the oil fume escape speed, so that the range hood works under the most suitable conditions.

[0046] Step 2: Obtain the current oil fume concentration P and oil fume escape velocity Q;

[0047] Step 3: Compare the oil fume concentration P with the oil fume threshold, and compare the oil fume escape velocity Q with the oil fume escape velocity threshold. If the oil fume concentration P is greater than or equal to the oil fume threshold, and the oil fume escape velocity Q is greater than or equal to the oil fume escape velocity threshold, then proceed to step 4.

[0048] In this embodiment, the oil fume threshold and oil fume escape velocity threshold are both determined based on experimental or empirical results.

[0049] Step 4: Calculate the influence of oil fume concentration P (Y1) and oil fume escape velocity Q (Y2), and determine whether Y1 is greater than or equal to Y2. If yes, proceed to step 5; otherwise, proceed to step 7.

[0050] In this embodiment, the formula for calculating Y1 is:

[0051]

[0052] Among them, P 限 The set limit value for oil fume concentration;

[0053] The formula for calculating Y2 is:

[0054]

[0055] Among them, Q 限 The set limit value for the escape velocity of cooking fumes; in this embodiment, P 限 and Q 限 It was determined based on a large number of experimental results;

[0056] Step 5: Calculate the relative difference ΔY using the following formula. 12 ΔY 12 The calculation formula is:

[0057]

[0058] Determine ΔY 12 Is it greater than or equal to the set threshold Y? y If yes, proceed to step 6; otherwise, control the fan to maintain the current operating level and increase the fan's air volume, and wait for the set time before proceeding to step 2.

[0059] In this embodiment, a threshold Y is set. y The specific value is determined based on experimental confirmation or experience;

[0060] Step 6: Determine whether the current working level i of the fan is less than the set level m, i∈[1,M]. If so, increase the current working level of the range hood fan and control the fan air volume to increase. After waiting for the set time, proceed to step 2. If not, control the firepower of the stove to decrease. After waiting for the set time, proceed to step 2.

[0061] In this embodiment, the setting of gear m is based on experimental or empirical confirmation of a specific value.

[0062] Step 7: Determine if the current fan operating level i is greater than or equal to 2. If so, reduce the current fan operating level of the range hood and increase the fan air volume. After waiting for the set time, proceed to step 2. If not, reduce the stove's firepower and after waiting for the set time, proceed to step 2.

[0063] The above-mentioned time settings are specific values ​​confirmed through experiments or experience.

[0064] Step 3 above also includes the following control logic:

[0065] If the oil fume concentration P is greater than or equal to the oil fume threshold, and the oil fume escape velocity Q is less than the oil fume escape velocity threshold, then proceed to step 3-1.

[0066] Step 3-1: Calculate the influence degree Y1 of oil fume concentration P and the influence degree threshold Y of oil fume concentration P. 11 The difference ΔY1, ΔY1=|Y1-Y 11 |;In this embodiment, the threshold value Y for the influence of oil fume concentration 11 The specific value is determined based on experimental confirmation or experience;

[0067] Step 3-2: Determine if ΔY1 is greater than 0. If so, control the fan to maintain the current working level and increase the fan's air volume. After waiting for the set time, proceed to step 2. If not, proceed to step 3-3.

[0068] Step 3-3, proceed to step 7.

[0069] If the oil fume concentration P is less than the oil fume threshold and the oil fume escape velocity Q is greater than or equal to the oil fume escape velocity threshold, then proceed to step 6.

[0070] If the oil fume concentration P is less than the oil fume threshold and the oil fume escape velocity Q is less than the oil fume escape velocity threshold, then proceed to step 3-a.

[0071] Step 3-a: Calculate the influence of oil fume concentration P (Y1) and oil fume escape velocity Q (Y2), and determine whether Y1 is greater than or equal to Y2. If yes, proceed to step 3-b; otherwise, proceed to step 7.

[0072] Step 3-b: Calculate the relative difference ΔY according to the following formula. 12 ΔY 12 The calculation formula is:

[0073]

[0074] Determine ΔY 12 Is it greater than or equal to the set threshold Y? y If so, increase the current operating level of the range hood fan and increase the fan volume, then proceed to step 2 after a set time; otherwise, maintain the current operating level of the fan and increase the fan volume, then proceed to step 2 after a set time.

[0075] This embodiment also relates to a range hood that uses the control method described above.

[0076] The range hood includes a casing with an air inlet, and a smoke concentration detector for detecting the concentration of cooking fumes is installed at the air inlet of the casing; the casing is also equipped with a speed recognition camera for detecting the speed at which cooking fumes escape.

[0077] As is well known, cooking fumes pass through three zones from their generation to absorption by the range hood: the fume generation zone, the fume rising zone, and the fume diffusion zone, from bottom to top. The range hood's function is to draw the fumes into the cavity and exhaust them through the duct before they enter the diffusion zone. If the fume rises too quickly, the negative pressure generated by the range hood cannot keep up, and the fumes risk spreading. Therefore, the speed recognition camera collects the escape velocity of the fumes at the interface between the fume rising zone and the fume diffusion zone. The method for measuring this escape velocity is as follows: the speed recognition camera calibrates N small fume zones, records the initial position of each small fume zone at time t1, and records the final position of each small fume zone at time t2. Δt = t2 - t1 is minimal. Dividing the distance between the final position and the initial position of each small fume zone by the movement time Δt yields the escape velocity of the fumes in that zone (Q1, Q2, ..., Q...). N-1 Q N The escape velocity Q of the oil fumes at the interface can be obtained by averaging the N escape velocities.

[0078] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the technical principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A control method of a range hood, characterized by The method comprises the following steps: Step 1, starting the range hood, the range hood comprising a fan, the fan having M working gears, each working gear having N air volume values arranged from small to large, M and N are positive integers, and at least two adjacent working gears have the same or similar air volume values; Step 2, obtaining the current oil fume concentration P and the oil fume escape speed Q; Step 3, comparing the oil fume concentration P with the oil fume threshold value, and comparing the oil fume escape speed Q with the oil fume escape speed threshold value, if the oil fume concentration P is greater than or equal to the oil fume threshold value, and the oil fume escape speed Q is greater than or equal to the oil fume escape speed threshold value, then entering step 4; Step 4, calculating the influence degree Y1 of the oil fume concentration P and the influence degree Y2 of the oil fume escape speed Q, and determining whether Y1 is greater than or equal to Y2, if yes, then entering step 5; if no, then entering step 7; Step 5, calculate the relative difference ΔY according to the following formula 12 , ΔY 12 The calculation formula is: determining whether ΔY is greater than or equal to a set threshold value Y 12 determining whether ΔY is greater than or equal to a set threshold value Y y If yes, go to step 6; if no, control the fan to maintain the current working gear unchanged, and control the air volume value of the fan to increase, and after waiting for a set time, go to step 2. Step 6, determining whether the working gear i of the current fan is less than the set gear m, i∈[1, M], if yes, then increasing the working gear of the fan of the current range hood, and controlling the air volume value of the fan to increase, waiting for a set time and then entering step 2; if no, then controlling the firepower value of the cooker to decrease, waiting for a set time and then entering step 2; Step 7, determining whether the working gear i of the current fan is greater than or equal to 2, if yes, then decreasing the working gear of the fan of the current range hood, and controlling the air volume value of the fan to increase, waiting for a set time and then entering step 2; if no, then controlling the firepower value of the cooker to decrease, waiting for a set time and then entering step 2.

2. The control method according to claim 1, characterized by: The step 3 further comprises the following control logic: If the oil fume concentration P is greater than or equal to the oil fume threshold value, and the oil fume escape speed Q is less than the oil fume escape speed threshold value, then entering step 3-1; Step 3-1: Calculate the influence degree Y1 of oil fume concentration P and the influence degree threshold Y of oil fume concentration P. 11 The difference ΔY1, ΔY1=|Y1-Y 11 |; Step 3-2, determining whether ΔY1 is greater than 0, if yes, then controlling the fan to maintain the current working gear unchanged, and controlling the air volume value of the fan to increase, waiting for a set time and then entering step 2; if no, then entering step 3-3; Step 3-3, executing step 7.

3. The control method according to claim 1, characterized by: The step 3 further comprises the following control logic: If the oil fume concentration P is less than the oil fume threshold value, and the oil fume escape speed Q is greater than or equal to the oil fume escape speed threshold value, then executing step 6.

4. The control method according to claim 1, characterized by: The step 3 further comprises the following control logic: If the oil fume concentration P is less than the oil fume threshold value, and the oil fume escape speed Q is less than the oil fume escape speed threshold value, then entering step 3-a; Step 3-a, calculating the influence degree Y1 of the oil fume concentration P and the influence degree Y2 of the oil fume escape speed Q, and determining whether Y1 is greater than or equal to Y2, if yes, then entering step 3-b; if no, then executing step 7; Step 3-b, the relative difference ΔY is calculated according to the following formula 12 , ΔY 12 The calculation formula is: determining whether ΔY is greater than or equal to a set threshold value Y 12 y If yes, the fan working gear of the current range hood is increased, the air volume value of the fan is controlled to increase, and step 2 is entered after waiting for a set time. If no, the fan is controlled to maintain the current working gear unchanged, the air volume value of the fan is controlled to increase, and step 2 is entered after waiting for a set time.​ 5. The control method according to any one of claims 1 to 4, characterized in that: The calculation formula of Y1 in the step 4 is: where P 限 is a set oil fume concentration limit value.

6. The control method according to any one of claims 1 to 4, characterized in that: The calculation formula of Y2 in the step 4 is: wherein Q 限 is a set oil fume escape speed limit value.

7. A range hood characterized by: The control method is applied to the range hood.

8. The hood according to claim 7, characterized in that: The range hood comprises a machine shell having an air inlet, and a smoke concentration detector is arranged at the air inlet of the machine shell to detect the oil fume concentration.

9. The hood according to claim 8, characterized in that: A speed recognition camera is arranged on the machine shell to detect the oil fume escape speed.

Images