Range hood and stove control method and device

Abstract

The invention provides a control method and device for a range hood and a kitchen range. Wherein cookware is arranged on the stove, the range hood is provided with a moisture meter, the moisture meter is aligned with the cookware, and food materials are placed in the cookware; the method comprises the following steps: determining a first moisture content on the surface of a food material and a second moisture content in the food material based on a moisture meter; and controlling the range hood and the stove based on the first moisture content and the second moisture content. In the mode, the water content on the surface of the food material and in the food material can be identified, so that the fire power of the stove and the suction force of the range hood are accurately controlled, and the user experience is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of kitchen appliances, and in particular, to a control method and device for a range hood and a cooking stove. Background Art

[0002] Currently, in the prior art, various sensors can be combined to identify the user's cooking actions (such as putting vegetables, adding seasonings, covering the pot, etc.), and according to different cooking actions, the firepower of the cooking stove and the suction power of the range hood can be adjusted.

[0003] However, in the prior art, it is impossible to identify the water draining situation after washing vegetables, and even more impossible to identify the water content inside the vegetables. The water on the surface of the vegetables will cause a large amount of oil fumes, and at the same time, due to the different water content inside the green vegetables, the cooking curve will also be different. The inability to identify the above situations will result in the inability to accurately control and adjust the firepower of the cooking stove and the suction power of the range hood, thus reducing the user experience. Summary of the Invention

[0004] In view of this, an object of the present invention is to provide a control method for a range hood and a cooking stove, so as to identify the water content on the surface and inside of the food ingredients, thereby accurately controlling the firepower of the cooking stove and the suction power of the range hood, and improving the user experience.

[0005] In a first aspect, an embodiment of the present invention provides a control method for a range hood and a cooking stove. A cooking pot is provided on the cooking stove, a moisture meter is provided on the range hood, and food ingredients are placed in the cooking pot. The method includes: determining a first water content on the surface of the food ingredients and a second water content inside the food ingredients based on the moisture meter; controlling the range hood and the cooking stove based on the first water content and the second water content.

[0006] In an optional embodiment of the present application, the above-mentioned range hood is provided with a first moisture meter and a second moisture meter. The step of determining the first water content on the surface of the food ingredients and the second water content inside the food ingredients based on the moisture meter includes: determining the surface water content of multiple points of the food ingredients based on the first moisture meter; taking the average value of the surface water content of multiple points of the food ingredients as the first water content on the surface of the food ingredients; determining the internal water content of multiple points of the food ingredients based on the second moisture meter; taking the average value of the internal water content of multiple points of the food ingredients as the second water content inside the food ingredients.

[0007] In an optional embodiment of the present application, the above method further includes: when the cooking pot is stirred, determining the first water content and the second water content after each stirring; determining whether the food ingredients are in a fully cooked state based on the first water content and the second water content after each stirring, and whether the fully cooked food ingredients are internally drained; if the fully cooked food ingredients are internally drained, controlling the cooking pot to stop stirring.

[0008] In an alternative embodiment of the present application, the steps of controlling the range hood and the cooking stove based on the first moisture content and the second moisture content include: after putting the ingredients into the cookware, determining the degree of draining of the vegetable washing water based on the first moisture content; adjusting the suction power of the range hood and the cooking power of the cooking stove based on the degree of draining of the vegetable washing water.

[0009] In an alternative embodiment of the present application, the steps of controlling the range hood and the cooking stove based on the first moisture content and the second moisture content include: determining the change rate of the first moisture content and the change rate of the second moisture content; controlling the range hood and the cooking stove based on the change rate of the first moisture content and the change rate of the second moisture content.

[0010] In an alternative embodiment of the present application, the steps of controlling the range hood and the cooking stove based on the change rate of the first moisture content and the change rate of the second moisture content include: if the first moisture content decreases, the second moisture content remains unchanged, and the change rate of the first moisture content is less than a preset first threshold, increasing the suction power of the range hood and the cooking power of the cooking stove; if the first moisture content decreases, the second moisture content remains unchanged, and the change rate of the first moisture content is greater than a preset second threshold, decreasing the suction power of the range hood and the cooking power of the cooking stove; if both the first moisture content and the second moisture content decrease, the difference between the change rate of the first moisture content and 0 is less than a preset threshold, and the ingredients are in a fully cooked state, controlling the range hood and the cooking stove to stop working.

[0011] In an alternative embodiment of the present application, the steps of controlling the range hood and the cooking stove based on the change rate of the first moisture content and the change rate of the second moisture content include: if the first moisture content decreases and then increases, and the second moisture content decreases, prompting the user to prompt the user to thicken the sauce slightly.

[0012] In an alternative embodiment of the present application, the steps of controlling the range hood and the cooking stove based on the change rate of the first moisture content and the change rate of the second moisture content include: if the first moisture content increases and the second moisture content remains unchanged, determining the temperature inside the cookware and the weight of the ingredients; determining the cooking action based on the temperature inside the cookware, the weight of the ingredients, the first moisture content, and the second moisture content; obtaining a cooking curve, and controlling the range hood and the cooking stove based on the cooking action and the cooking curve.

[0013] In an alternative embodiment of the present application, the step of determining the cooking action based on the temperature inside the pot, the weight of the ingredients, the first moisture content, and the second moisture content includes: if the temperature inside the pot drops, the weight of the ingredients increases, the time points of the increase in the first moisture content and the increase in the change rate of the first moisture content do not coincide, and the second moisture content remains unchanged, determine that the cooking action is adding seasoning; if the temperature inside the pot drops, the weight of the ingredients increases, the time points of the increase in the first moisture content and the increase in the change rate of the first moisture content do not coincide, and the second moisture content changes, determine that the cooking action is adding vegetables; if the temperature inside the pot drops, the weight of the ingredients increases, and the time points of the increase in the first moisture content and the increase in the change rate of the first moisture content coincide, determine that the cooking action is adding water; if the temperature inside the pot drops, the weight of the ingredients increases, the difference between the change rate of the first moisture content and 0 is less than a preset threshold, and the difference between the change rate of the second moisture content and 0 is less than a preset threshold, determine that the cooking action is covering the pot lid.

[0014] In a second aspect, an embodiment of the present invention further provides a control device for a range hood and a cooker. A cookware is provided on the cooker, and a moisture meter is provided on the range hood. The moisture meter is aligned with the cookware, and ingredients are placed inside the cookware. The device includes: a moisture content determination module for determining a first moisture content on the surface of the ingredients and a second moisture content inside the ingredients based on the moisture meter; a range hood and cooker control module for controlling the range hood and the cooker based on the first moisture content and the second moisture content.

[0015] The embodiments of the present invention bring the following beneficial effects:

[0016] The embodiments of the present invention provide a control method and device for a range hood and a cooker, which determine a first moisture content on the surface of the ingredients and a second moisture content inside the ingredients based on a moisture meter; and control the range hood and the cooker based on the first moisture content and the second moisture content. In this way, the moisture content on the surface and inside the ingredients can be identified, and the firepower of the cooker and the suction power of the range hood can be accurately controlled based on the moisture content on the surface and inside the ingredients, improving the user experience.

[0017] Other features and advantages of the present disclosure will be described in the following specification, or, some features and advantages can be inferred from the specification without doubt, or can be known by implementing the above technologies of the present disclosure.

[0018] To make the above objects, features, and advantages of the present disclosure more obvious and understandable, the following preferred embodiments are specifically described below in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the following will briefly introduce the drawings required for the description of the specific embodiments or the prior art. Obviously, the drawings in the following description are some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0020] Figure 1 It is a flowchart of a control method for a range hood and a cooking stove provided by an embodiment of the present invention;

[0021] Figure 2 It is a flowchart of another control method for a range hood and a cooking stove provided by an embodiment of the present invention;

[0022] Figure 3 It is a schematic structural diagram of a control device for a range hood and a cooking stove provided by an embodiment of the present invention;

[0023] Figure 4 It is a schematic structural diagram of another control device for a range hood and a cooking stove provided by an embodiment of the present invention;

[0024] Figure 5 It is a schematic structural diagram of an electronic device provided by an embodiment of the present invention. Specific Embodiments

[0025] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the following will clearly and completely describe the technical solutions of the present invention with reference to the drawings. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts belong to the scope of protection of the present invention.

[0026] Currently, in the prior art, various sensors can be combined to identify the cooking actions of users (such as putting vegetables, adding seasonings, covering the pot lid, etc.), and according to different cooking actions, the firepower of the cooking stove and the suction power of the range hood can be adjusted.

[0027] However, in the prior art, it is impossible to identify the draining situation of water after washing vegetables, let alone the moisture content inside the vegetables. The moisture on the surface of the vegetables will cause a large amount of oil fumes, and at the same time, due to the different moisture contents inside green vegetables, the cooking curves will also be different. The inability to identify the above situations will lead to the inability to accurately control and adjust the firepower of the cooking stove and the suction power of the range hood, thereby reducing the user experience.

[0028] Based on this, a control method for a range hood and a cooking stove provided by an embodiment of the present invention can identify the moisture content on the surface and inside of the food ingredients, thereby accurately controlling the firepower of the cooking stove and the suction power of the range hood and improving the user experience.

[0029] For ease of understanding this embodiment, first, a control method for an oil fume machine and a cooking stove disclosed in the embodiments of the present invention will be introduced in detail.

[0030] Embodiment 1:

[0031] The embodiments of the present invention provide a control method for an oil fume machine and a cooking stove. A cookware is provided on the cooking stove, and a moisture meter is provided on the oil fume machine. The moisture meter is aligned with the cookware, and ingredients are placed in the cookware. Refer to Figure 1 the flowchart of a control method for an oil fume machine and a cooking stove shown. The control method for the oil fume machine and the cooking stove includes the following steps:

[0032] Step S102, determine the first moisture content on the surface of the ingredients and the second moisture content inside the ingredients based on the moisture meter.

[0033] In this embodiment, a moisture meter can be provided on the lower side of the oil fume machine, and the moisture meter is aligned with the cookware. In this embodiment, the first moisture content on the surface of the ingredients and the second moisture content inside the ingredients can be determined first based on the moisture meter. The first moisture content and the second moisture content are jointly used to control the oil fume machine and the cooking stove.

[0034] In some embodiments, the oil fume machine is provided with a first moisture meter and a second moisture meter. The surface moisture content of the ingredients at multiple points can be determined based on the first moisture meter; the average value of the surface moisture content of the ingredients at multiple points is used as the first moisture content on the surface of the ingredients; the internal moisture content of the ingredients at multiple points is determined based on the second moisture meter; the average value of the internal moisture content of the ingredients at multiple points is used as the second moisture content inside the ingredients.

[0035] In this embodiment, the first moisture content and the second moisture content can be detected by the first moisture meter and the second moisture meter respectively.

[0036] Among them, the first moisture meter and the second moisture meter can be an infrared moisture meter and a microwave moisture meter respectively. The infrared moisture meter and the microwave moisture meter are both aligned with the cookware; the first moisture content on the surface of the ingredients can be determined based on the infrared moisture meter; the second moisture content inside the ingredients can be determined based on the microwave moisture meter.

[0037] In this embodiment, an infrared moisture meter and a microwave moisture meter can be provided on the lower side of the oil fume machine. The infrared moisture meter and the microwave moisture meter both correspond to the inside of the cookware, and are respectively used to identify the moisture content on the surface of the ingredients and the moisture content inside the food. Combining with the weight of the ingredients, according to the cooking curve, the firepower of the cooking stove and the suction of the oil fume machine can be automatically adjusted, so as to make the cooked ingredients more delicious and reduce nutrient loss at the same time.

[0038] The infrared moisture meter is an on-line non-contact material moisture detector. This product is applicable to multiple industries such as metallurgy, coal, chemical industry, chemical fiber, paper-making, tobacco, food, construction, etc. It can quickly and accurately measure the moisture values at various process points on the production line, reduce manual sampling and testing, and is conducive to the real-time collection and analysis of moisture data, and plays a guiding role in production work.

[0039] The infrared moisture meter has weak penetration ability, so it is mainly used to measure the moisture on the surface of materials and is more suitable for measuring thinner materials. This indicates that infrared technology can detect the moisture on the surface of an object to a certain extent. In this embodiment, an infrared moisture meter can be used to determine the moisture content on the surface of the food material, which is called the first moisture content.

[0040] The microwave moisture meter is a full-automatic on-line detection system. While realizing real-time and accurate monitoring of moisture, it can also serve as a link in the automatic control of industrial processes and continuously provide reliable moisture data for it.

[0041] The microwave moisture meter can transmit (except for iron) the medium through high-frequency electromagnetic waves, and calculate the moisture content in the material according to the attenuation of the microwave power and the change of the phase shift. Due to the large penetration ability of microwaves, it can measure the average moisture content of materials and is suitable for measuring thicker materials. This shows that microwave technology can detect the moisture inside an object. In this embodiment, a microwave moisture meter can be used to determine the moisture content inside the food material, which is called the second moisture content.

[0042] Step S104, control the range hood and the cooking stove based on the first moisture content and the second moisture content.

[0043] In this embodiment, the range hood and the cooking stove can be controlled based on the first moisture content and the second moisture content, so as to accurately control the firepower of the cooking stove and the suction of the range hood, and improve the user experience.

[0044] The embodiment of the present invention provides a control method for a range hood and a cooking stove, which determines the first moisture content on the surface of the food material and the second moisture content inside the food material based on a moisture meter; controls the range hood and the cooking stove based on the first moisture content and the second moisture content. In this way, the moisture content on the surface and inside of the food material can be identified, and the firepower of the cooking stove and the suction of the range hood can be accurately controlled based on the moisture content on the surface and inside of the food material, so as to improve the user experience.

[0045] Embodiment 2:

[0046] This embodiment provides another control method for a range hood and a cooking stove. This method is implemented on the basis of the above embodiment, and focuses on describing the specific steps of controlling the range hood and the cooking stove based on the first moisture content and the second moisture content.

[0047] See Figure 2Flowchart of another control method for a range hood and a cooking appliance. The control method for the range hood and the cooking appliance includes the following steps:

[0048] Step S202, determining the surface moisture content of multiple points of the food ingredient based on a first moisture meter; taking the average value of the surface moisture content of multiple points of the food ingredient as the first moisture content on the surface of the food ingredient.

[0049] For example, the food ingredient in this embodiment can be various vegetables. The first moisture content on the surface of the vegetables and the second moisture content inside the vegetables are determined by an infrared moisture meter and a microwave moisture meter respectively.

[0050] Before putting the food ingredient into the pot, the temperature T of the pot and the weight G0 of the pot can be detected in real time in this embodiment. After pouring the oil, the weight G1 of the pot is recorded. When the oil temperature in the pot is about to reach the cooking curve corresponding to the food ingredient to be put into the pot, the user is prompted to put the food ingredient into the pot (for example, asking the user to pour the food ingredient into the pot within 5 seconds).

[0051] After identifying that the food ingredient has been put into the pot, the weight G2 of the pot is recorded. At the same time, the surface moisture W0 of the food ingredient and the moisture content Y0 inside the food are identified. It is defaulted that the surface moisture of each part of the food ingredient in the pot is uniform and the moisture content inside the food is uniform.

[0052] Step S204, determining the internal moisture content of multiple points of the food ingredient based on a second moisture meter; taking the average value of the internal moisture content of multiple points of the food ingredient as the second moisture content inside the food ingredient.

[0053] After a time C1, stirring is started in this embodiment. The average value Wn of the surface moisture content of n points of the food ingredient in the pot and the average value Yn of the moisture content inside the food of n points of the food ingredient in the pot are identified, and Wn and Yn are respectively used as the first moisture content and the second moisture content. Among them, Wn and Yn can be recorded once per second.

[0054] In this embodiment, it can also be determined whether the food ingredient is fully cooked and the stirring is controlled to stop. In some embodiments, when the cooking utensil is stirred, the first moisture content and the second moisture content after each stirring are determined; based on the first moisture content and the second moisture content after each stirring, it is determined whether the food ingredient is in a fully cooked state and whether the fully cooked food ingredient exudes water inside; if the fully cooked food ingredient exudes water inside, the cooking utensil is controlled to stop stirring.

[0055] When the temperature in the pot is T2 and after a time C2 and after stirring a times. If the ratios of Wa and Ya after stirring a times to Wa-1 and Ya-1 after stirring a - 1 times are respectively less than 5%, and the W value has been showing a downward trend, it is determined that the food ingredient is in a fully cooked state.

[0056] If the Wa value increases, it indicates that water seeps out inside the fully cooked ingredients and nutrients are lost. Such a phenomenon should be avoided during the cooking process, and the pan should be controlled to stop stirring. Among them, human factors such as adding water and seasonings should be excluded.

[0057] Among them, if Wa < 10%, 80% < Ya < 90%, and Yn / Y0 ≥ 85 (preferably, Yn / Y0 > 90%), it can be determined that water seeps out inside the fully cooked ingredients.

[0058] Step S206, control the range hood and the cooking stove based on the first moisture content and the second moisture content.

[0059] In some embodiments, after the ingredients are placed in the pan, determine the degree of draining of the vegetable washing water based on the first moisture content; adjust the suction of the range hood and the firepower of the cooking stove based on the degree of draining of the vegetable washing water.

[0060] In this embodiment, the degree of draining of the vegetable washing water can be determined by the first moisture content, and the suction of the range hood and the firepower of the cooking stove can be controlled. For example, when stir-frying green vegetables, put the green vegetables into the pan when the temperature in the pan is between 150°C and 180°C. The degree of draining of the vegetable washing water can be judged according to the W value, and the firepower of the cooking stove and the suction of the range hood can be adjusted.

[0061] Therefore, this embodiment can identify the degree of draining of the vegetable washing water and accurately control and adjust the firepower of the cooking stove and the suction of the range hood.

[0062] In some embodiments, the change rate of the first moisture content and the change rate of the second moisture content can be determined; control the range hood and the cooking stove based on the change rate of the first moisture content and the change rate of the second moisture content.

[0063] In this embodiment, the cooking state can be judged based on the change rates of the W value and the Y value, so as to adjust the firepower of the cooking stove and the suction of the range hood.

[0064] In some embodiments, if the first moisture content decreases, the second moisture content remains unchanged, and the change rate of the first moisture content is less than a preset first threshold, increase the suction of the range hood and the firepower of the cooking stove; if the first moisture content decreases, the second moisture content remains unchanged, and the change rate of the first moisture content is greater than a preset second threshold, reduce the suction of the range hood and the firepower of the cooking stove; if both the first moisture content and the second moisture content decrease, the difference between the change rate of the first moisture content and 0 is less than a preset threshold, and the ingredients are in a fully cooked state, control the range hood and the cooking stove to stop working.

[0065] When the value of W decreases and the value of Y remains unchanged, it is determined that the food ingredient is not yet cooked, and cooking continues; the heating power of the cooking appliance and the suction power of the range hood can be adjusted according to the magnitude of the change rate of the value of W. When the change rate of the value of W is less than the preset first threshold F, it is determined that the temperature inside the pot is low, and the heating power of the cooking appliance and the suction power of the range hood are increased. When the change rate of the value of W is greater than the preset second threshold E, it is determined that the temperature inside the pot is too high and the food is likely to burn, and at this time, the heating power of the cooking appliance and the suction power of the range hood are decreased.

[0066] When the value of W decreases and the value of Y decreases, and when the decline rate of the change rate of the value of W approaches 0, if the food ingredient is in a fully cooked state, it can be determined that the food ingredient is cooked through, and cooking is stopped, that is, the range hood and the cooking appliance are controlled to stop working.

[0067] In some embodiments, if the first moisture content decreases and then increases, and the second moisture content decreases, a prompt is given to the user to prompt the user to thicken the sauce slightly.

[0068] When the value of W increases and the value of Y decreases, when the value of W decreases and then increases, and at the same time the value of Y decreases, it is determined that the food is overcooked and the internal moisture of the green vegetables flows out. At this time, the user is reminded that the sauce can be thickened slightly to make the soup adhere to the surface of the green vegetables, making the green vegetables more flavorful and reducing moisture loss at the same time.

[0069] In some embodiments, if the first moisture content increases and the second moisture content remains unchanged, the temperature inside the pot of the cookware and the weight of the food ingredient are determined; based on the temperature inside the pot, the weight of the food ingredient, the first moisture content, and the second moisture content, a cooking action is determined; a cooking curve is obtained, and the range hood and the cooking appliance are controlled based on the cooking action and the cooking curve.

[0070] Therefore, in this embodiment, an infrared moisture meter and a microwave moisture meter can be provided on the lower side of the range hood, corresponding to the inside of the cookware, to respectively identify the moisture content on the surface of the food ingredient and inside the food, automatically adjust the heating power of the cooking appliance and the suction power of the range hood, make the cooked food ingredient more delicious, reduce nutrient loss at the same time, and improve the user experience.

[0071] When the value of W increases and the value of Y remains unchanged, the cooking action of the user can be judged, and then supplemented with the cooking time C and the temperature T2 inside the pot, and the appropriate cooking temperature and time are fitted out in combination with the cooking curve to adjust the heating power of the cooking appliance and the suction power of the range hood.

[0072] (1) If the temperature inside the pot decreases, the weight of the food ingredient increases, the time point of the increase in the first moisture content and the time point of the increase in the change rate of the first moisture content are inconsistent, and the second moisture content remains unchanged, the determined cooking action is adding seasonings.

[0073] (2) If the temperature inside the pot decreases, the weight of the food ingredient increases, the time point of the increase in the first moisture content and the time point of the increase in the change rate of the first moisture content are inconsistent, and the second moisture content changes, the determined cooking action is adding ingredients.

[0074] When the temperature inside the pot drops instantaneously and the weight of the food ingredients increases significantly, if the time point of the increase in the W value is inconsistent with the time point of the increase in the change rate of the ΔW value, adding water can be excluded, and it may be adding vegetables or seasonings. If the Y value remains unchanged, it is determined that the cooking action is adding seasonings; if the Y value changes significantly, it is determined that the cooking action is adding vegetables.

[0075] (3) If the temperature inside the pot drops, the weight of the food ingredients rises, and the time point of the increase in the first moisture content is consistent with the time point of the increase in the change rate of the first moisture content, it is determined that the cooking action is adding water.

[0076] When the temperature inside the pot drops instantaneously and the weight of the food ingredients increases significantly, and the time point of the increase in the W value is consistent with the time point of the increase in the change rate of the ΔW value, it can be determined that the cooking action is adding water.

[0077] (4) If the temperature inside the pot drops, the weight of the food ingredients rises, the difference between the change rate of the first moisture content and 0 is less than a preset threshold, and the difference between the change rate of the second moisture content and 0 is less than a preset threshold, it is determined that the cooking action is covering the pot lid.

[0078] When the temperature inside the pot drops instantaneously and the weight of the food ingredients increases significantly, and the W value and the Y value approach 0, it can be determined that the cooking action is covering the pot lid.

[0079] After determining the specific cooking action, the cooking curves corresponding to different cooking actions will be adjusted accordingly, so as to adjust the suction power of the range hood and the firepower of the cooker.

[0080] Therefore, this embodiment can identify the moisture content on the surface of the food ingredients and inside the food, judge the user's cooking action, and thus better assist in cooking.

[0081] The above method provided by the embodiment of the present invention specifically has the following advantages:

[0082] 1. An infrared moisture meter and a microwave moisture meter are provided on the lower side of the range hood, corresponding to the inside of the pot, to respectively identify the moisture content on the surface of the food ingredients and inside the food, automatically adjust the firepower of the cooker and the suction power of the range hood, make the cooked food ingredients more delicious, and reduce nutrient loss at the same time, which can improve the user experience.

[0083] 2. It can identify the degree of draining of the washed vegetables and accurately control and adjust the firepower of the cooker and the suction power of the range hood.

[0084] 3. It can identify the moisture content on the surface of the food ingredients and inside the food, judge the user's cooking action, and thus better assist in cooking.

[0085] Embodiment III:

[0086] Corresponding to the above method embodiments, an embodiment of the present invention provides a control device for a range hood and a cooking stove. A cookware is provided on the cooking stove, and a moisture meter is provided on the range hood. The moisture meter is aligned with the cookware, and ingredients are placed in the cookware. Refer to Figure 3 the schematic structural diagram of a control device for a range hood and a cooking stove as shown. The control device for the range hood and the cooking stove includes:

[0087] a moisture content determination module 31, configured to determine a first moisture content on the surface of the ingredients and a second moisture content inside the ingredients based on the moisture meter;

[0088] a range hood and cooking stove control module 32, configured to control the range hood and the cooking stove based on the first moisture content and the second moisture content.

[0089] An embodiment of the present invention provides a control device for a range hood and a cooking stove, which determines a first moisture content on the surface of the ingredients and a second moisture content inside the ingredients based on a moisture meter; and controls the range hood and the cooking stove based on the first moisture content and the second moisture content. In this way, the moisture content on the surface and inside of the ingredients can be identified, and the firepower of the cooking stove and the suction power of the range hood can be accurately controlled based on the moisture content on the surface and inside of the ingredients, improving the user experience.

[0090] The above range hood is provided with a first moisture meter and a second moisture meter, and both the first moisture meter and the second moisture meter are aligned with the cookware; the above moisture content determination module is configured to determine the first moisture content on the surface of the ingredients based on the first moisture meter; and determine the second moisture content inside the ingredients based on the second moisture meter.

[0091] The above moisture content determination module is configured to determine the surface moisture content at multiple points of the ingredients based on an infrared moisture meter; and take the average value of the surface moisture content at multiple points of the ingredients as the first moisture content on the surface of the ingredients; the above moisture content determination module is configured to determine the internal moisture content at multiple points of the ingredients based on a microwave moisture meter; and take the average value of the internal moisture content at multiple points of the ingredients as the second moisture content inside the ingredients.

[0092] Refer to Figure 4 the schematic structural diagram of another control device for a range hood and a cooking stove as shown. The control device for the range hood and the cooking stove further includes: a cookware control module 33, configured to determine the first moisture content and the second moisture content after each agitation when the cookware is agitated; determine whether the ingredients are in a fully cooked state based on the first moisture content and the second moisture content after each agitation, and whether the fully cooked ingredients are internally discharging water; if the fully cooked ingredients are internally discharging water, control the cookware to stop agitating.

[0093] The above range hood and stove control module is used to determine the degree of water drainage from washing vegetables based on the first moisture content after the cooking pot is filled with ingredients, and adjust the suction power of the range hood and the firepower of the stove based on the degree of water drainage from washing vegetables.

[0094] The above range hood and stove control module is used to determine the change rate of the first moisture content and the change rate of the second moisture content, and control the range hood and the stove based on the change rate of the first moisture content and the change rate of the second moisture content.

[0095] The above range hood and stove control module is used to increase the suction power of the range hood and the firepower of the stove if the first moisture content decreases, the second moisture content remains unchanged, and the change rate of the first moisture content is less than a preset first threshold; decrease the suction power of the range hood and the firepower of the stove if the first moisture content decreases, the second moisture content remains unchanged, and the change rate of the first moisture content is greater than a preset second threshold; stop the operation of the range hood and the stove if both the first moisture content and the second moisture content decrease, the difference between the change rate of the first moisture content and 0 is less than a preset threshold, and the ingredients are in a fully cooked state.

[0096] The above range hood and stove control module is used to prompt the user to indicate that the user should add a thin starch sauce if the first moisture content decreases and then increases, and the second moisture content decreases.

[0097] The above range hood and stove control module is used to determine the temperature inside the cooking pot and the weight of the ingredients if the first moisture content increases and the second moisture content remains unchanged, determine the cooking action based on the temperature inside the cooking pot, the weight of the ingredients, the first moisture content, and the second moisture content, obtain the cooking curve, and control the range hood and the stove based on the cooking action and the cooking curve.

[0098] The above range hood and stove control module is used to determine that the cooking action is adding seasonings if the temperature inside the cooking pot decreases, the weight of the ingredients increases, the time point of the increase in the first moisture content and the time point of the increase in the change rate of the first moisture content are inconsistent, and the second moisture content remains unchanged; determine that the cooking action is adding vegetables if the temperature inside the cooking pot decreases, the weight of the ingredients increases, the time point of the increase in the first moisture content and the time point of the increase in the change rate of the first moisture content are inconsistent, and the second moisture content changes; determine that the cooking action is adding water if the temperature inside the cooking pot decreases, the weight of the ingredients increases, and the time point of the increase in the first moisture content and the time point of the increase in the change rate of the first moisture content are the same; determine that the cooking action is covering the cooking pot lid if the temperature inside the cooking pot decreases, the weight of the ingredients increases, the difference between the change rate of the first moisture content and 0 is less than a preset threshold, and the difference between the change rate of the second moisture content and 0 is less than a preset threshold.

[0099] Those skilled in the art can clearly understand that for the convenience and conciseness of description, the specific working process of the control device of the above-described range hood and cooking stove can refer to the corresponding process in the embodiments of the control method of the range hood and cooking stove described above, and will not be elaborated herein.

[0100] Embodiment 4:

[0101] The embodiment of the present invention further provides an electronic device for running the above control method of the range hood and cooking stove; see Figure 5 the structural schematic diagram of an electronic device shown. The electronic device includes a memory 100 and a processor 101. Among them, the memory 100 is used to store one or more computer instructions, and the one or more computer instructions are executed by the processor 101 to implement the above control method of the range hood and cooking stove.

[0102] Furthermore, Figure 5 the electronic device shown further includes a bus 102 and a communication interface 103, and the processor 101, the communication interface 103, and the memory 100 are connected through the bus 102.

[0103] Among them, the memory 100 may include a high-speed random access memory (RAM, Random Access Memory), and may also include a non-volatile memory, such as at least one disk memory. Through at least one communication interface 103 (which can be wired or wireless), a communication connection between the system network element and at least one other network element can be realized, and the Internet, wide area network, local area network, metropolitan area network, etc. can be used. The bus 102 can be an ISA bus, a PCI bus, an EISA bus, etc. The bus can be divided into an address bus, a data bus, a control bus, etc. For the convenience of representation, Figure 5 only a bidirectional arrow is used in [the figure] to represent it, but it does not mean that there is only one bus or one type of bus.

[0104] The processor 101 may be an integrated circuit chip with the ability to process signals. In the implementation process, each step of the above method can be completed by the integrated logic circuit of the hardware in the processor 101 or the instructions in the form of software. The above-mentioned processor 101 may be a general-purpose processor, including a central processing unit (CPU for short), a network processor (NP for short), etc.; it may also be a digital signal processor (DSP for short), an application specific integrated circuit (ASIC for short), a field-programmable gate array (FPGA for short), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components. It can implement or execute the various methods, steps, and logic block diagrams disclosed in the embodiments of the present invention. The general-purpose processor may be a microprocessor or the processor may also be any conventional processor, etc. The steps of the method disclosed in combination with the embodiments of the present invention can be directly embodied as being executed and completed by a hardware decoding processor, or executed and completed by a combination of the hardware and software modules in the decoding processor. The software module may be located in a mature storage medium in the art such as a random access memory, a flash memory, a read-only memory, a programmable read-only memory, or an electrically erasable programmable memory, a register, etc. This storage medium is located in the memory 100, and the processor 101 reads the information in the memory 100 and combines its hardware to complete the steps of the method in the foregoing embodiments.

[0105] The embodiments of the present invention also provide a computer-readable storage medium. The computer-readable storage medium stores computer-executable instructions. When the computer-executable instructions are called and executed by a processor, the computer-executable instructions cause the processor to implement the above control method for the range hood and the cooking stove. For the specific implementation, reference can be made to the method embodiments, and details are not described herein again.

[0106] The computer program product of the control method and device for the range hood and the cooking stove provided by the embodiments of the present invention includes a computer-readable storage medium storing program code. The instructions included in the program code can be used to execute the method in the foregoing method embodiments. For the specific implementation, reference can be made to the method embodiments, and details are not described herein again.

[0107] Those skilled in the art can clearly understand that for the convenience and brevity of description, the specific working processes of the above-described system and / or device can refer to the corresponding processes in the foregoing method embodiments, and details are not described herein again.

[0108] In addition, in the description of the embodiments of the present invention, unless otherwise clearly defined and limited, the terms "installation", "connection", and "coupling" 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 directly connected or indirectly connected through an intermediate medium, and it can be the communication inside two components. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0109] If a function is implemented in the form of a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on such an understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art, or a part of this technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions for causing a computer device (which can be a personal computer, a server, or a network device, etc.) to execute all or part of the steps of the methods in various embodiments of the present invention. The aforementioned storage medium includes: various media such as USB flash drives, mobile hard disks, read-only memories (ROM, Read-Only Memory), random access memories (RAM, Random Access Memory), magnetic disks, or optical discs that can store program codes.

[0110] In the description of the present invention, it should be noted that the orientation or positional relationship indicated by the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. is based on the orientation or positional relationship shown in the drawings. It is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, it should not be construed as a limitation to the present invention. In addition, the terms "first", "second", and "third" are only used for descriptive purposes and cannot be understood as indicating or implying relative importance.

[0111] Finally, it should be noted that the above-described embodiments are only specific embodiments of the present invention, used to illustrate the technical solutions of the present invention, rather than limiting it. The protection scope of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: any person skilled in the art within the technical scope disclosed by the present invention can still modify the technical solutions recorded in the foregoing embodiments, or can easily think of changes, or make equivalent replacements for some of the technical features; and these modifications, changes, or replacements do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention, and should all be covered by the protection scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.

Claims

1. A control method for a range hood and a stove, characterized in that: A cooker is provided on the stove, and a range hood is provided with a moisture meter, the moisture meter is aimed at the cooker, and food is placed in the cooker; the method comprises: Determine a first moisture content on the surface of the food material and a second moisture content inside the food material based on the moisture meter; The range hood and the stove are controlled based on the first moisture content and the second moisture content.

2. The method according to claim 1, characterized in that The range hood is provided with a first moisture meter and a second moisture meter, and the step of determining a first moisture content on the surface of food and a second moisture content inside the food based on the moisture meter comprises: Determine the surface moisture content of multiple points of the food based on the first moisture meter; take the average value of the surface moisture content of the multiple points of the food as the first moisture content of the surface of the food; Determine the internal moisture content of multiple points of the food based on the second moisture meter; and use the average value of the internal moisture content of the multiple points of the food as the second moisture content inside the food.

3. The method according to claim 1, characterized in that The method further comprises: When the pot is stirred, determining the first moisture content and the second moisture content after each stirring; determining whether the food is in a fully cooked state, and whether water is released from the fully cooked food based on the first moisture content and the second moisture content after each stirring; If water comes out of the fully cooked food, the pot is controlled to stop stirring.

4. The method according to claim 1, characterized in that: The step of controlling the range hood and the cooker based on the first moisture content and the second moisture content includes: After the food is placed in the pot, determining the cleanliness of the vegetable washing water based on the first moisture content; The suction power of the range hood and the firepower of the stove are adjusted based on the cleanliness of the vegetable washing water.

5. The method according to claim 1, characterized in that: The step of controlling the range hood and the cooker based on the first moisture content and the second moisture content includes: determining a rate of change of the first moisture content and a rate of change of the second moisture content; The range hood and the stove are controlled based on the change rate of the first moisture content and the change rate of the second moisture content.

6. The method according to claim 5, characterized in that The step of controlling the range hood and the cooker based on the change rate of the first moisture content and the change rate of the second moisture content includes: If the first moisture content decreases, the second moisture content remains unchanged, and the change rate of the first moisture content is less than a preset first threshold, the suction power of the range hood and the fire power of the stove are increased; If the first moisture content decreases, the second moisture content remains unchanged, and the change rate of the first moisture content is greater than a preset second threshold, the suction power of the range hood and the fire power of the stove are reduced; If both the first moisture content and the second moisture content decrease, the difference between the rate of change of the first moisture content and 0 is less than a preset threshold, and the food is in a fully cooked state, the range hood and the stove are controlled to stop working.

7. The method according to claim 5, characterized in that The step of controlling the range hood and the cooker based on the change rate of the first moisture content and the change rate of the second moisture content includes: If the first moisture content decreases and then increases, and the second moisture content decreases, a prompt is given to the user to prompt the user to thicken the sauce.

8. The method according to claim 5, characterized in that The step of controlling the range hood and the cooker based on the change rate of the first moisture content and the change rate of the second moisture content includes: If the first moisture content increases and the second moisture content remains unchanged, determining the temperature inside the pot and the weight of the food; determining a cooking action based on the temperature in the pot, the weight of the food, the first moisture content, and the second moisture content; A cooking curve is obtained, and the range hood and the cooker are controlled based on the cooking action and the cooking curve.

9. The method according to claim 8, characterized in that The step of determining a cooking action based on the temperature in the pot, the weight of the food, the first moisture content, and the second moisture content comprises: If the temperature in the pot decreases, the weight of the food increases, the time point of the increase of the first moisture content and the time point of the increase of the change rate of the first moisture content are inconsistent, and the second moisture content remains unchanged, it is determined that the cooking action is adding seasoning; If the temperature in the pot decreases, the weight of the food increases, the time point of the increase of the first moisture content and the time point of the increase of the rate of change of the first moisture content are inconsistent, and the second moisture content changes, it is determined that the cooking action is to add food; If the temperature in the pot decreases, the weight of the food increases, and the time point at which the first moisture content increases is consistent with the time point at which the rate of change of the first moisture content increases, it is determined that the cooking action is adding water; If the temperature in the pot drops, the weight of the ingredients increases, the difference between the change rate of the first moisture content and 0 is less than a preset threshold, and the difference between the change rate of the second moisture content and 0 is less than a preset threshold, the cooking action is determined to be covering the pot.

10. A control device for a range hood and a stove, characterized in that: A cooker is provided on the stove, and a range hood is provided with a moisture meter, the moisture meter is aimed at the cooker, and food is placed in the cooker; the device comprises: a moisture content determination module, configured to determine a first moisture content on the surface of the food material and a second moisture content inside the food material based on the moisture meter; A range hood and stove control module is used to control the range hood and the stove based on the first moisture content and the second moisture content.

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