Kitchen fire safety control method, system, equipment and medium

Abstract

The invention discloses a kitchen fire safety control method, system, equipment and medium, and relates to the field of kitchen safety. The method comprises the following steps: acquiring a first cooking bench temperature value and a first cooking bench flame value, adding a first fluctuation interference threshold value to the first cooking bench temperature value to obtain a second cooking bench temperature value, and adding a second fluctuation interference threshold value to the first cooking bench flame value to obtain a second cooking bench flame value; when the temperature value of the second cooking bench is larger than the preset temperature threshold value and / or the flame value of the second cooking bench is larger than the preset flame threshold value, first standard time is obtained by adding first compensation time to preset business time, and the current moment is compared with the first standard time; and if the current moment is not within the first standard time, determining that the alarm is real, generating an alarm record according to an alarm event data format, and turning off the power supply and the gas valve. By implementing the technical scheme provided by the invention, the effects of accurately identifying fire alarms, avoiding false alarms and missing alarms and effectively protecting kitchen environment and personal and property safety are achieved.

Description

Technical Field

[0001] This application relates to the technical field of kitchen safety, and specifically relates to a control method, system, device and medium for kitchen fire safety. Background Art

[0002] Kitchen fire safety is one of the important concerns in the catering industry. With the development of social economy, the kitchen equipment in restaurants, hotels and other places is becoming increasingly modern, with high usage frequency and complex operating environments, which significantly increases the fire risk. Once a fire accident occurs, it will not only cause property losses, but also endanger personal safety. Therefore, how to effectively prevent and promptly respond to kitchen fires has become a key link in ensuring public safety.

[0003] Currently, some conventional measures have been widely applied in preventing kitchen fires. For example, installing smoke alarms to detect the particulate matter concentration in the air; setting up automatic fire extinguishing systems to quickly extinguish the initial fire source; manually monitoring the status of cooking stoves through regular inspections to ensure that abnormal situations can be detected and handled in a timely manner. However, these traditional methods generally lack an effective filtering mechanism for signal fluctuation interference, and are prone to false alarms or missed alarms due to environmental factors during actual application.

[0004] Therefore, there is an urgent need for a technical solution that can accurately judge real danger while excluding interference. Summary of the Invention

[0005] This application provides a control method, system, device and medium for kitchen fire safety, which can accurately identify fire alarms, avoid false alarms and missed alarms, and effectively protect the kitchen environment and personal and property safety.

[0006] In the first aspect of this application, a control method for kitchen fire safety is provided, which is applied to a kitchen fire safety control device. The method includes: Collect the first stove temperature value and the first stove flame value, add the first fluctuation interference threshold to the first stove temperature value to obtain the second stove temperature value, add the second fluctuation interference threshold to the first stove flame value to obtain the second stove flame value, compare the second stove temperature value with a preset temperature threshold, and compare the second stove flame value with a preset flame threshold; When the second stove temperature value is greater than the preset temperature threshold and / or the second stove flame value is greater than the preset flame threshold, add the first compensation time to the preset business hours to obtain the first standard time, and compare the current time with the first standard time; If the current time is not within the first standard time, it is determined as a real alarm, an alarm record is generated in accordance with the alarm event data format, and the power supply and gas valve are shut off.

[0007] Optionally, the method further includes: If the current time is within the first standard time, obtain multiple tasks assigned to the target cooking range, determine the operation time of multiple target dishes according to the multiple tasks, add the operation time to the second compensation time to obtain the second standard time, and compare the current time with the second standard time; If the current time is not within the second standard time, it is determined as a real alarm.

[0008] Optionally, the determining the operation time of multiple target dishes according to the multiple tasks and adding the operation time to the second compensation time to obtain the second standard time includes: Obtain the dish type and cooking requirements corresponding to each task through the order timestamp data of the integrated ordering system; Extract multi-dimensional features from the dish cooking knowledge base according to the dish type and cooking requirements. The multi-dimensional features include the standard cooking duration corresponding to the dish type, the preprocessing time weight corresponding to the quantity of ingredients, and the operation time coefficient corresponding to the complexity of cooking procedures; Input the multi-dimensional features into a preset time prediction model for dynamic calculation, and output the operation time of each task; Generate the second compensation time based on the load status of the target cooking range and the proficiency of the operator, and add the operation time to the second compensation time to obtain the second standard time.

[0009] Optionally, the generating the second compensation time based on the load status of the target cooking range and the proficiency of the operator includes: Obtain the number of parallel tasks of the target cooking range, and determine the first redundancy coefficient according to the ratio of the number of parallel tasks to the preset production capacity threshold; Collect the action trajectory data of the operator through a camera, calculate the operation efficiency score based on a preset standard action template, and determine the second redundancy coefficient according to the score; Weight-sum the first redundancy coefficient and the second redundancy coefficient to obtain a comprehensive redundancy coefficient, and multiply the operation time by the comprehensive redundancy coefficient to generate the second compensation time.

[0010] Optionally, the method further includes: If the current time is within the second standard time, determine whether the target operator corresponding to the target cooking range leaves the target area according to a preset alarm rule; If the target operator leaves the target area, start a countdown, If the target operator does not return to the target area when the countdown ends, it is determined as a real alarm.

[0011] Optionally, the method further includes: Judge the number of real alarms within a preset time. When the number of real alarms within the preset time is single, directly determine it as the final real alarm and generate an alarm event record; When the number of real alarms within the preset time is multiple, judge whether the time interval between two adjacent real alarms is greater than the time rising edge threshold. When the time interval is greater than the time rising edge threshold, increment the pre-alarm count by one, and compare the pre-alarm count with the preset alarm count. When the pre-alarm count reaches the preset alarm count, determine it as the final real alarm and generate an alarm event record.

[0012] Optionally, adding the first stove temperature value with the first fluctuation interference threshold to obtain the second stove temperature value, and adding the first stove flame value with the second fluctuation interference threshold to obtain the second stove flame value includes: Real-time monitor the working state parameters of the stove. When it is detected that the continuous temperature change rate exceeds the set gradient threshold, increase the value of the first fluctuation interference threshold; When it is detected that the flame intensity presents a periodic fluctuation characteristic within a set time period, dynamically adjust the anti-oscillation coefficient of the second fluctuation interference threshold.

[0013] In the second aspect of the present application, a control system for kitchen fire safety is provided, which is characterized by including an acquisition module, a time module, and an execution module, wherein: The acquisition module is configured to acquire the first stove temperature value and the first stove flame value, add the first stove temperature value with the first fluctuation interference threshold to obtain the second stove temperature value, add the first stove flame value with the second fluctuation interference threshold to obtain the second stove flame value, compare the second stove temperature value with the preset temperature threshold, and compare the second stove flame value with the preset flame threshold; The time module is configured to, when the second stove temperature value is greater than the preset temperature threshold and / or the second stove flame value is greater than the preset flame threshold, add the first compensation time to the preset business hours to obtain the first standard time, and compare the current time with the first standard time; The execution module is configured to, if the current time is not within the first standard time, determine it as a real alarm, generate an alarm record according to the alarm event data format, and turn off the power supply and the gas valve.

[0014] In the third aspect of the present application, an electronic device is provided, including a processor, a memory, a user interface, and a network interface. The memory is used to store instructions. The user interface and the network interface are both used to communicate with other devices. The processor is used to execute the instructions stored in the memory so that the electronic device executes the method described in any one of the above.

[0015] In a fourth aspect of the present application, a computer-readable storage medium is provided. The computer-readable storage medium stores instructions that, when executed, perform the method described in any one of the above.

[0016] In summary, one or more technical solutions provided in the embodiments of the present application have at least the following technical effects or advantages: 1. By introducing fluctuation interference thresholds (the first fluctuation interference threshold and the second fluctuation interference threshold), false alarms caused by instantaneous changes in stove temperature and flame size (such as stir-frying and rapid stir-frying operations during cooking) can be effectively reduced. 2. Considering the actual business hours of the back kitchen, by adding the compensation time to the preset business hours to obtain the standard time and comparing it with the current time, false alarms generated during the natural cooling process of the stove after business hours can be avoided. 3. When it is determined to be a real alarm, an alarm record can be generated in a timely manner according to the alarm event data format, and measures such as shutting off the power supply and gas valve can be taken quickly to eliminate potential safety hazards in a timely manner and ensure the fire safety of the back kitchen. This rapid response mechanism helps to effectively intervene at the initial stage of emergencies such as fires and reduce the losses that may be caused by fires. 4. The process design of the entire control method has a certain degree of flexibility. For example, the setting of the fluctuation interference threshold, the setting of business hours and compensation time, etc. can be adjusted and optimized according to the actual situation of the back kitchen and cooking techniques. This enables the method to adapt to various complex situations such as different catering formats and different kitchen environments, and has a wide range of applicability and good adaptability. 5. Through this systematic and automated control method, the fire safety management of the back kitchen can be more efficient and scientific. It reduces the unnecessary troubles caused by manual intervention and false alarms, enabling managers to more accurately focus on and handle real fire risks, and improving the overall efficiency and level of back kitchen safety management. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 is a schematic flowchart of the control method for back kitchen fire safety disclosed in the embodiments of the present application; Figure 2 is a schematic architecture diagram of the back kitchen fire safety control device disclosed in the embodiments of the present application; Figure 3 is a schematic diagram of the back kitchen disclosed in the embodiments of the present application; Figure 4 is a schematic composition diagram of the back kitchen fire safety control device disclosed in the embodiments of the present application; Figure 5 is another schematic flowchart of the control method for back kitchen fire safety disclosed in the embodiments of the present application; Figure 6It is a schematic diagram of the modules of the kitchen fire safety control system disclosed in the embodiments of the present application; Figure 7 It is a schematic diagram of the structure of an electronic device disclosed in the embodiments of the present application.

[0018] Explanation of reference numerals: 601, acquisition module; 602, time module; 603, execution module; 701, processor; 702, communication bus; 703, user interface; 704, network interface; 705, memory. Specific embodiments

[0019] In order to enable those skilled in the art to better understand the technical solutions in this specification, the technical solutions in the embodiments of this specification will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of this specification. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments.

[0020] In the description of the embodiments of the present application, words such as "for example" or "for illustration" are used to represent examples, illustrations or explanations. Any embodiment or design solution described as "for example" or "for illustration" in the embodiments of the present application should not be construed as being more preferred or having more advantages than other embodiments or design solutions. Rather, the use of words such as "for example" or "for illustration" is intended to present relevant concepts in a specific manner.

[0021] In the description of the embodiments of the present application, the meaning of the term "plurality" refers to two or more. For example, a plurality of systems refers to two or more systems, and a plurality of screen terminals refers to two or more screen terminals. In addition, the terms "first" and "second" are only used for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly indicating the technical features indicated. Thus, the features defined with "first" and "second" may explicitly or implicitly include one or more of such features. The terms "include", "comprise", "have" and their variants all mean "including but not limited to", unless otherwise specifically emphasized in other ways.

[0022] This embodiment discloses a control method for kitchen fire safety, which is applied to a kitchen fire safety control device. Figure 1 It is a schematic flow chart of the control method for kitchen fire safety disclosed in the embodiments of the present application, as Figure 1 shown, the method includes the following steps: S101. Collect the first stove temperature value and the first stove flame value, add the first fluctuation interference threshold to the first stove temperature value to obtain the second stove temperature value, add the second fluctuation interference threshold to the first stove flame value to obtain the second stove flame value, compare the second stove temperature value with a preset temperature threshold, and compare the second stove flame value with a preset flame threshold; S102. When the second cooking stove temperature value is greater than the preset temperature threshold and / or the second cooking stove flame value is greater than the preset flame threshold, add the first compensation time to the preset business hours to obtain the first standard time, and compare the current time with the first standard time; S103. If the current time is not within the first standard time, it is determined as a real alarm, an alarm record is generated according to the alarm event data format, and the power supply and gas valve are turned off.

[0023] The actual temperature value (the first stove temperature value) and the flame size value (the first stove flame value) of the stove are obtained in real time through temperature sensors and flame sensors installed near the stove. These sensors can accurately sense the temperature and flame state of the stove, providing an accurate data basis for subsequent judgments. Since during actual cooking, the temperature and flame of the stove may undergo instantaneous changes or fluctuations due to various factors (such as cooking operations like tossing the wok and stir-frying), these fluctuations may lead to false alarms. Therefore, the first fluctuation interference threshold and the second fluctuation interference threshold are respectively added to the collected first stove temperature value and the first stove flame value, aiming to filter out these normal fluctuation interferences, making the subsequent comparison more accurate and stable. The second stove temperature value after adding the fluctuation interference threshold is compared with the preset temperature threshold, and at the same time, the second stove flame value after adding the fluctuation interference threshold is compared with the preset flame threshold. The preset temperature threshold and the preset flame threshold are safety boundary values set according to the fire safety requirements in the back kitchen and the normal temperature and flame ranges during the cooking process. Through the comparison, it can be preliminarily judged whether there is a potential fire risk in the current state of the stove. When the second stove temperature value is greater than the preset temperature threshold and / or the second stove flame value is greater than the preset flame threshold, it indicates that the current temperature or flame of the stove has exceeded the normal safety range and there may be a fire risk. However, at this time, it cannot be directly determined as a real alarm because other factors need to be considered comprehensively. Considering the business hours characteristics of the back kitchen, for example, after the business is over, the stove equipment needs to cool naturally, and the temperature may still be relatively high during this process, but there is no fire risk. Therefore, the first standard time is obtained by adding the first compensation time to the preset business hours. The first compensation time is a time range set according to factors such as the cooling characteristics of the stove, used to determine a reasonable judgment time period. The current time is compared with the first standard time, aiming to judge whether the current alarm occurs during the normal operation stage within the business hours or during the stove cooling stage after the business is over. If the current time is not within the first standard time, that is, it may be during the stove cooling stage after the business is over, then this alarm is likely to be a false alarm caused by the temperature or flame changes during the normal cooling process of the stove. If the current time is not within the first standard time, that is, the current alarm occurs during a time period outside the stove cooling stage after the business is over, then it can be determined as a real alarm at this time. This means that the temperature or flame of the stove exceeding the safety range is not caused by normal business operations and there may be a real fire risk or other abnormal situations. An alarm record is generated in accordance with the alarm event data format, and the alarm record contains key information such as the alarm time, alarm location, and alarm type, facilitating subsequent query and analysis. At the same time, in order to promptly eliminate potential fire risks and ensure the fire safety of the back kitchen, measures are immediately taken to cut off the power supply and gas valve, cutting off the energy source that may trigger a fire from the source and preventing the spread of the fire and the expansion of the accident.

[0024] Figure 2 is a schematic diagram of the architecture of the kitchen fire safety control device disclosed in the embodiments of the present application. As Figure 2 shown, the kitchen fire safety control device includes shut-off valves 12, 34, 56, circuit breakers 12, 34, 56, flame detection devices F12, F34, F56, thermal imaging video acquisition devices V12, V34, V56, personnel intrusion detection devices B12, B34, B56, temperature detection devices H12, H34, H56, and alarms.

[0025] Figure 3 is a schematic diagram of the kitchen disclosed in the embodiments of the present application. As Figure 3 shown, for different stove areas in a catering kitchen, the system should separately set detectors including flame detection devices, temperature detectors, thermal imaging video acquisition devices, personnel intrusion detection devices, alarms, shut-off valves, and circuit breakers. The specific settings are as follows: Flame detection device: used to detect the intensity of the stove flame. One is set for each group of stoves and installed on the side of each group of stove areas, not less than 1.5 meters away from the stove and about 1 meter higher than the stove.

[0026] Thermal imaging video acquisition device: used to detect the temperature of the stove. One is set for each group of stoves and installed on the side of each group of stove areas, not less than 1.5 meters away from the stove and about 1 meter higher than the stove.

[0027] Personnel intrusion detection device: used to detect whether personnel leave the operation area. One is set for each group of stoves and installed on the side of the personnel operation area of each group of stoves. If the video judgment method is adopted, it is generally installed on the top; if the infrared detection method is adopted, it is generally installed at a position 1.2 meters above the ground.

[0028] Temperature detection device: used to detect the temperature of the stove. One is set for each group of stoves and installed about 0.5 meters away from the stove, generally 1 meter higher than the stove, and should avoid the flame range of the stove operation.

[0029] Alarm: used to send out warning information when the stove is unattended. The number is set according to the size of the kitchen area and is generally installed above the door and in the area visible to the operator when looking up.

[0030] Shut-off valve: used to close the gas supply (for kitchens using gas stoves). Generally, one is set for one kitchen and installed near the main pipeline master valve. If each group of stoves in the kitchen has an independent gas pipeline, a shut-off valve is set on each independent pipeline.

[0031] Circuit breaker: used to cut off the power supply of the stove equipment (for kitchens using electric stoves). One circuit breaker is set for each stove equipment and installed in the power distribution box.

[0032] The kitchen fire safety control device is used to collect sensor data and judge the danger of the stove being unattended. When a danger of an open fire on the stove being unattended occurs, it controls to issue an alarm and cut off the gas and power supply. One is set for each kitchen and installed in the store's power distribution room or management area.

[0033] Figure 4 It is a schematic diagram of the composition of the kitchen fire safety control device disclosed in the embodiment of the present application. As Figure 4 shown, the kitchen fire safety control device includes a signal device information acquisition module, a data interface module, a data governance module, a central processing unit, a linkage module, a communication module, a clock module, a service configuration module, a data storage module, and a power supply module.

[0034] Device information acquisition module: It is provided with ports for connecting external devices, supporting various ports such as dry contacts, 4~20mA, RS232, RS485, RJ45, etc., and is used to connect various types of sensors and detectors to obtain real-time data of the sensors and detectors. The connected external devices include: flame detectors, infrared temperature sensors, thermal imaging cameras, human body infrared induction sensors, etc. The flame size, temperature information, and operator position information of the kitchen stove are obtained through the connected sensors and detectors, providing information for judging the dangerous situation of the operator leaving during stove operation.

[0035] Data interface module: It is provided with network ports for connecting external systems, and is used to connect the store operation system, the order-taking system, the OA (Office Automation) system, etc., to obtain the business information of the catering store and the kitchen operation information. Through these external systems, information such as whether the store is in operation, whether there is food to be processed, and the names of the kitchen operators can be obtained, providing information for judging the dangerous situation of the operator leaving during stove operation and providing information for message pushing after the alarm.

[0036] Data governance module: Its function is to govern and process the data obtained by the device information acquisition module and the data interface module, and convert it into standard format data that can be applied subsequently.

[0037] Central processing unit: It has a built-in algorithm for the operator leaving during the operation of the catering kitchen stove. It compares, analyzes, and judges information such as the stove flame size, stove temperature, operator position, operator leaving time, whether the store is in operation, and whether there is a food processing operation process in the kitchen stove according to the algorithm to determine whether a dangerous situation has occurred. When it is determined that a dangerous situation has occurred, information such as the time of the danger, store location, stove number, stove flame size, stove temperature, operator name, and the time of the person leaving is combined into an alarm message and sent to the communication module, and at the same time, linkage information is sent to the linkage module.

[0038] Communication module: It is equipped with a SIM card slot, an antenna and a network connection port, and is used to send alarm information to the store management personnel and operators through wired network, wireless network and SMS, etc., so that the personnel can understand the dangerous situation in the back kitchen and take measures against the dangerous situation immediately.

[0039] Linkage module: It is equipped with ports for connecting external alarms, shut-off valves and circuit breakers, and is used to drive the alarm to give sound and light signals to inform the personnel in the catering store and the back kitchen area of the danger and immediately carry out the disposal work of eliminating the danger; drive the shut-off valve and circuit breaker to cut off the gas or power supply of the stove to prevent the expansion and spread of the fire caused by the continuous supply of gas and power.

[0040] Clock module: It is equipped with a high-precision real-time clock chip and a clock calibration program. It is connected to the central processing unit through the I2C communication interface and provides accurate time information such as year, month, day, hour, minute and second for it. In addition, it is calibrated with the set clock source daily through the Network Time Protocol to ensure the accuracy of the time.

[0041] Service configuration module: Configures alarm parameters, store operation parameters, linkage parameters and alarm rule parameters.

[0042] Data storage module: Adopts a large-capacity flash chip, which is connected to the central processing unit through the I2C interface and can stably store a large amount of operation data. The stored data is classified and stored according to timestamp, alarm information, linkage information and message push information, which is convenient for subsequent data retrieval and analysis.

[0043] Power supply module: Mainly powered by mains electricity, and converts 220V mains electricity into the DC voltage required by the device through an AC (alternating current)-DC (direct current) conversion circuit. At the same time, a battery with a capacity of 7~20Ah is equipped as a backup power supply. When the mains power fails, it automatically switches to the backup power supply to ensure the uninterrupted operation of the device. The power supply module also has overvoltage protection, overcurrent protection and short-circuit protection functions to ensure the electrical safety of the device.

[0044] Alarm parameters: Configure the alarm signal source, select the type of detector and signal type to be connected, and set different alarm flame thresholds, temperature thresholds, personnel departure time thresholds and fluctuation interference filtering according to the form of the stove (wok, steamer, teppanyaki, etc.). Alarm parameters include: (1)Alarm operation determination for the wok: Flame alarm operation, temperature alarm operation, and flame + temperature composite alarm operation can be set. Flame alarm thresholds for the wok: F1 = 0.01 - 0.015, F2 = 0.008 - 0.012, F3 = 0.06 - 0.01, F4 = 0.04 - 0.08, F5 = 0.02 - 0.06. Temperature alarm thresholds for the wok: T1 = 150 - 300, T2 = 200 - 250, T3 = 150 - 200, T4 = 100 - 150, T5 = 75 - 150, T6 = 50 - 150.

[0045] (2)Alarm thresholds for the steamer: Flame alarm operation, temperature alarm operation, and flame + temperature composite alarm operation can be set. Flame alarm thresholds for the steamer: High = 0.01 - 0.015, Medium = 0.006 - 0.01, Low = 0.002 - 0.006. Temperature alarm threshold for the steamer: T1 = 100 - 120.

[0046] (3)Alarm thresholds for the teppanyaki: Temperature alarm operation can be set. Temperature alarm thresholds for the teppanyaki: T1 = 250 - 400, T2 = 200 - 300, T3 = 180 - 260, T4 = 140 - 200, T5 = 100 - 180, T6 = 60 - 150.

[0047] (4)Alarm operation determination for other cookers: Cooker name, alarm operation determination (flame alarm operation, temperature alarm operation, and flame + temperature composite alarm operation can be set), and set flame alarm threshold (0.001 - 0.015) and temperature alarm threshold (50 - 400).

[0048] (5)Fluctuation interference filtering: On, Off. Fluctuation interference filtering types: Spike filtering, oscillation filtering, spike + oscillation filtering.

[0049] (6)Personnel departure time threshold: 1 - 300 seconds. Personnel departure countdown determination interval: 1 - 5 seconds.

[0050] Store operation parameters: Configure the store operation parameters. The parameters include business hours range, range conditions for the cooking stove during meal processing time, whether to enable upper and lower threshold compensation, and the compensation value. Store operation parameters include: (1)Whether to enable business hours determination: On, Off. Store business hours: Time = day1, hh:mm:ss to day2, hh:mm:ss. Rest time: Specific time periods from Monday to Sunday.

[0051] (2)Whether to enable cooking stove processing time determination: On, Off. Processed dishes and processing time: Dish name, dish number, processing time (0 - 57600 seconds), and multiple dishes can be added expandably.

[0052] (3)Whether to enable threshold compensation: enable upper limit compensation, enable lower limit compensation, enable upper and lower limit compensation. Threshold upper limit compensation value: 0 - 60. Threshold lower limit compensation value: 0 - 60.

[0053] Linkage parameters: Configure the linkage output content and message push parameters. The parameters include message push methods (app push, SMS push), push personnel, accounts and mobile phone numbers, linked output alarm devices, shut-off valves and circuit breakers. The linkage parameters include: (1)Message push methods: app, SMS, voice call (support single or multiple selection). Push personnel settings: name, account, mobile phone number, and multiple people can be added expandably.

[0054] (2)Linkage output methods: Linked alarm devices, shut-off valves, and circuit breakers can be set (support single or multiple selection).

[0055] (3)The alarm device output method can be set to sound alarm, light alarm, or sound and light alarm. The alarm device output mode can be set to continuous output, intermittent output and interval seconds, single output and single output duration (5 - 120 seconds).

[0056] (4)Shut-off valve output mode: drive output and output port, IP output and IP address. Circuit breaker output mode: drive output and output port, IP output and IP address.

[0057] Alarm rule parameters: Set alarm logic conditions. The alarm rule parameters include: number of times to meet the conditions, rising edge range. Specifically, the alarm logic can be: single or multiple times. The number of multiple alarms can be: 2 - 10 times. The alarm rising edge time can be: 30 - 600 seconds.

[0058] Optionally, the method further includes: If the current moment is within the first standard time, obtain multiple tasks assigned to the target stove, determine the operation time of multiple target dishes according to the multiple tasks, add the second compensation time to the operation time to obtain the second standard time, and compare the current moment with the second standard time; If the current moment is not within the second standard time, it is determined as a real alarm.

[0059] Obtain multiple tasks assigned to the target cooking range. This task information usually comes from the task assignment system in the back kitchen or the order-taking system, etc. Each task corresponds to the cooking operation of a dish. By docking with these systems, the various cooking tasks currently borne by the cooking range can be accurately obtained. According to the multiple tasks obtained, further determine the operation time of multiple target dishes. The operation time refers to the time range required for each dish from the start of cooking to the end, and this time range can be determined by methods such as preset recipe data, historical cooking experience, or real-time task progress tracking. Add the determined operation time to the second compensation time to obtain the second standard time. The setting of the second compensation time takes into account that after a dish is cooked, there is a short cooling process for the cooking range equipment. During this process, the temperature and flame of the cooking range may be in a gradually decreasing state but have not completely cooled down to the safe range. Therefore, by adding the compensation time, a more reasonable time period can be defined to determine whether an alarm occurs during the cooling stage of the cooking range after the cooking operation. Compare the current moment with the calculated second standard time. If the current moment is not within the second standard time, it means that the cooking range has exceeded the reasonable time range of the cooking operation and the cooling stage, and still has a situation where the temperature or flame exceeds the limit. Then it can be determined as a real alarm. This indicates that there may be a real fire risk or other abnormal situations in the cooking range, and corresponding safety measures need to be taken in a timely manner, such as generating an alarm record and shutting off the power supply and gas valve, etc., to ensure the fire safety in the back kitchen.

[0060] During business hours, the cooking range may have fluctuations in temperature or flame due to various reasons (such as the chef briefly leaving the operation area, the short cooling after the dish operation ends, etc.). These fluctuations may trigger an alarm. By obtaining the multiple tasks assigned to the target cooking range and determining the operation time of multiple target dishes according to the tasks, and adding the operation time to the second compensation time to obtain the second standard time, it is possible to more accurately determine whether the current moment is within the normal operation time period. This method combines the actual work tasks and time factors of the cooking range, making the alarm judgment not only rely on the absolute values of temperature and flame, but also consider the actual operation process and time arrangement in the back kitchen. It can be dynamically adjusted according to the task assignment and operation time of different cooking ranges to adapt to the complex and changeable working environment in the back kitchen. This flexibility enables the system to be applicable to various types of catering business formats and kitchen layouts, improving the versatility and adaptability of the system.

[0061] Optionally, the determining the operation time of multiple target dishes according to the multiple tasks and adding the operation time to the second compensation time to obtain the second standard time includes: Obtain the dish type and cooking requirements corresponding to each task by integrating the order timestamp data of the order-taking system; Extract multi-dimensional features from the dish cooking knowledge base according to the dish type and cooking requirements. The multi-dimensional features include the standard cooking duration corresponding to the dish type, the preprocessing time weight corresponding to the quantity of ingredients, and the operation time coefficient corresponding to the complexity of cooking procedures. Input the multi-dimensional features into a preset time prediction model for dynamic calculation, and output the operation time for each task. Generate the second compensation time based on the stove load status of the target stove and the proficiency of the operator, and add the operation time to the second compensation time to obtain the second standard time.

[0062] By integrating the order timestamp data of the ordering system, the dish type and cooking requirements corresponding to each task can be obtained. The ordering system records the specific time when the customer places an order (order timestamp), as well as the dish information included in each order. These dish information cover details such as the type of dish and the estimated cooking time. Obtaining this information is the basis for accurately calculating the operation time later, because different types of dishes and different cooking requirements will directly affect the operation time arrangement of the stove. According to the obtained dish type and cooking requirements, extract multi-dimensional features from the dish cooking knowledge base. These multi-dimensional features are the key factors affecting the cooking time of the dish, specifically including: The standard cooking duration corresponding to the dish type: Different types of dishes have different cooking duration requirements. For example, a simple stir-fried seasonal vegetable may only take 3 - 5 minutes, while a serving of braised pork may take 30 - 40 minutes. The standard cooking duration is preset according to the conventional cooking methods of the dish and the experience of the chef, and it provides a basic time reference for calculating the operation time.

[0063] The preprocessing time weight corresponding to the quantity of ingredients: The quantity of ingredients will affect the preprocessing time before cooking. For example, making a dish that requires a large amount of ingredients, such as a seafood vermicelli casserole containing various seafood and vegetables, will have a much longer preprocessing time for washing and cutting the ingredients than making a simple home-cooked dish (such as scrambled eggs with tomatoes). The preprocessing time weight is set according to the quantity of ingredients. The more the quantity of ingredients, the greater the preprocessing time weight, which means that more time needs to be allocated to the preprocessing link when calculating the operation time.

[0064] The operation time coefficient corresponding to the complexity of cooking procedures: The complexity of cooking procedures will also significantly affect the cooking time. Some complex cooking procedures, such as making French baked snails, require delicate seasoning, multiple stir-fries and baking steps, and the operation time coefficient will be higher; while simple cooking procedures, such as boiling a bowl of clear noodle soup, have a relatively low operation time coefficient. The operation time coefficient reflects the additional time required by the cooking procedures and is used to adjust the basic cooking time.

[0065] The extracted multi-dimensional features are input into a preset time prediction model for dynamic calculation to output the operation time of each task. The preset time prediction model is a mathematical model established based on data and experience. It can comprehensively consider the influence of multi-dimensional features on cooking time and calculate the estimated operation time of each task through certain algorithms (such as linear regression, neural network, etc.). For example, assume a task is to make a complex Kung Pao Chicken. Through model calculation, it may consider that its standard cooking duration is 15 minutes (10 minutes for preprocessing + 5 minutes for cooking), the weight of the preprocessing time is 1.2 due to a large number of ingredients (meaning the preprocessing time is 20% more than the general case), and the operation time coefficient corresponding to the high complexity of cooking procedures is 1.2 (meaning the operation time is 20% more than the basic time). Considering these factors comprehensively, the model will dynamically calculate the operation time of this task as 18 minutes (10×1.2 + 5×1.2). The stove load status reflects the current working intensity and busy / idle situation of the stove. For example, if the stove is cooking multiple dishes simultaneously and the load status is high, additional time may be required to coordinate and complete each task, so the second compensation time will increase accordingly. The proficiency of the operator also affects the cooking time. Skilled operators can complete cooking tasks more efficiently, while novice operators may need more time to familiarize themselves with the process and operations. Therefore, for operators with lower proficiency, the second compensation time will also be appropriately increased to compensate for possible time delays. Adding the operation time and the second compensation time gives the second standard time, which is a time range that more closely fits the actual cooking situation and is used to more accurately determine whether the current moment is within the normal operation time range.

[0066] By integrating the order timestamp data of the meal ordering system, the dish type and cooking requirements corresponding to each task can be obtained, which makes the time prediction closer to the actual situation. Combining the multi-dimensional features extracted from the dish cooking knowledge base, including the standard cooking duration, preprocessing time weight, and operation time coefficient, various factors affecting the cooking time can be comprehensively considered. Inputting these multi-dimensional features into the preset time prediction model for dynamic calculation can comprehensively consider the influence of various factors on the cooking time and output a more accurate operation time. The second compensation time can be dynamically generated according to the types of different dishes, cooking requirements, and the actual situation in the back kitchen (such as the stove load status and the proficiency of the operators). This means that the system can adapt to a variety of different cooking scenarios and back kitchen operation conditions. In the back kitchen fire safety control, false alarms are an issue that needs to be focused on. By accurately calculating the operation time and generating a reasonable second standard time, it can be more accurately determined whether the current moment is within the normal operation time. If the current moment is not within the second standard time, it indicates that the stove should not be in a high-temperature or high-flame state at this time, thus determining it as a real alarm. This method of judgment based on actual tasks and time can effectively reduce false alarms caused by short-term fluctuations in normal cooking activities and improve the reliability of alarm judgment.

[0067] Optionally, generating the second compensation time based on the stove load status and the proficiency of the operator of the target stove includes: Obtain the number of parallel tasks of the target stove, and determine the first redundancy coefficient according to the ratio of the number of parallel tasks to the preset production capacity threshold; Collect the action trajectory data of the operator through a camera, calculate the operation efficiency score based on the preset standard action template, and determine the second redundancy coefficient according to the score; Perform a weighted sum of the first redundancy coefficient and the second redundancy coefficient to obtain a comprehensive redundancy coefficient, and multiply the operation time by the comprehensive redundancy coefficient to generate the second compensation time.

[0068] Obtain the number of tasks currently being processed simultaneously by the target cooking stove through channels such as the order-taking system. For example, in the back kitchen of a restaurant, a certain cooking stove may be cooking multiple dishes such as Kung Pao Chicken, Scrambled Eggs with Tomatoes, and Braised Fish at the same time. At this time, the number of parallel tasks is 3. Determine the first redundancy coefficient based on the ratio of the number of parallel tasks to the preset production capacity threshold. The preset production capacity threshold is a benchmark value preset according to the design capacity and normal working efficiency of the cooking stove. For example, assuming the preset production capacity threshold is 2, it means that it is reasonable for the cooking stove to process 2 tasks simultaneously under normal working efficiency. If the number of parallel tasks is 3, the ratio is 1.5. Based on this ratio, the first redundancy coefficient can be set. For example, when the ratio is less than or equal to 1, the first redundancy coefficient is 0.1; when the ratio is greater than 1 and less than or equal to 2, the first redundancy coefficient is 0.2; when the ratio is greater than 2, the first redundancy coefficient is 0.3. This is a simple example. In actual applications, more refined grading and coefficient settings may be required to more accurately reflect the impact of the number of parallel tasks on time compensation. Collect the action trajectory data of the operator during the cooking process through the cameras installed in the back kitchen. These data include the operator's hand movements, body movements, actions of picking up ingredients and tools, etc. For example, the camera can record the trajectory of a series of actions such as cutting ingredients, stir-frying, and seasoning when the operator is cooking Kung Pao Chicken. Calculate the operation efficiency score based on the preset standard action template. The preset standard action template is a template formulated according to efficient and standard cooking actions, which stipulates the ideal actions and time for each step of completing a certain dish. By comparing the collected action trajectory data with the standard action template, the operation efficiency score is calculated. For example, if the operator's actions highly match the standard action template, the score may be above 80 points; if the actions are relatively slow or there are non-standard situations, the score may be below 60 points. Determine the second redundancy coefficient based on the operation efficiency score. For example, when the score is higher than 80 points, the second redundancy coefficient is 0.1, indicating that the operator has high efficiency and does not require much additional time compensation; when the score is between 60 - 80 points, the second redundancy coefficient is 0.2; when the score is below 60 points, the second redundancy coefficient is 0.3. In this way, the actual operation efficiency of the operator is quantified as a redundancy coefficient for subsequent time compensation calculations. Perform a weighted sum of the first redundancy coefficient and the second redundancy coefficient to obtain the comprehensive redundancy coefficient. For example, assume the first redundancy coefficient is 0.2, the second redundancy coefficient is 0.3, and the weights are 0.6 and 0.4 respectively (the weights can be set according to actual experience or data analysis. For example, if it is considered that the load status of the cooking stove has a greater impact on time compensation, a higher weight can be given). Then the comprehensive redundancy coefficient = 0.2×0.6 + 0.3×0.4 = 0.24. Multiply the operation time by the comprehensive redundancy coefficient to generate the second compensation time. For example, if the operation time is 24 minutes and the comprehensive redundancy coefficient is 0.24, then the second compensation time = 24×0.24 = 5.76 minutes.By adding the operation time and the second compensation time, the second standard time can be obtained. This second standard time is a time range that more closely fits the actual cooking situation and is used to more accurately determine whether the current moment is within the normal operation time.

[0069] By obtaining the number of parallel tasks of the target stove and determining the first redundancy coefficient according to the ratio of the number of parallel tasks to the preset production capacity threshold, the current workload of the stove can be accurately reflected. The action trajectory data of the operator is collected by a camera, and the operation efficiency score is calculated based on a preset standard action template. The second redundancy coefficient is determined according to the score. This process can intuitively reflect the actual operation efficiency of the operator. If the operator's actions are proficient and conform to the standard action template, the operation efficiency score is high, and the second redundancy coefficient will be relatively small; on the contrary, if the operator's actions are slow or irregular and the score is low, the second redundancy coefficient will increase to compensate for the time change caused by the operation efficiency difference. The first redundancy coefficient and the second redundancy coefficient are weighted and summed to obtain the comprehensive redundancy coefficient, and then the operation time is multiplied by the comprehensive redundancy coefficient to generate the second compensation time. This method fully considers the comprehensive influence of the stove load state and the operator's proficiency on the cooking time, can generate a more reasonable second compensation time, and makes the second standard time closer to the actual cooking situation. The second compensation time can be dynamically adjusted according to the real-time number of parallel tasks of the stove and the actual operation efficiency of the operator. Under different operation periods and task arrangements, the system can flexibly adapt to various situations in the back kitchen, avoiding the inaccuracy problem that may be caused by a fixed compensation time. For example, during the peak dining period, the number of parallel tasks of the stove is large and the operator may be relatively busy. By dynamically increasing the second compensation time, the extended operation time can be more accurately reflected; while during the non-peak period, the compensation time is relatively reduced, improving the flexibility of the system.

[0070] Optionally, the method further includes: If the current moment is within the second standard time, it is determined whether the target operator corresponding to the target stove leaves the target area according to a preset alarm rule; If the target operator leaves the target area, a countdown is performed, If the target operator does not return to the target area when the countdown ends, it is determined as a real alarm.

[0071] In the method for controlling fire safety in the back kitchen, a determination step is added to check whether the operator has left the target area. The introduction of this step is based on actual situations. During the cooking process, the operator may temporarily leave the stove area for various reasons (such as getting ingredients, taking seasonings, taking a short break, etc.), which may lead to potential safety hazards when the stove is unattended. Through this determination step, the behavior state of the operator can be better monitored, providing a more comprehensive basis for alarm judgment. When the current time is within the second standard time, according to the preset alarm rules, it is determined whether the target operator corresponding to the target stove has left the target area. The second standard time is obtained by adding the operation time and the second compensation time. It takes into account the actual operation situation of the stove and various factors that may affect the cooking time, and is a relatively reasonable time range. During this time, if the operator leaves the target area, the stove may be unattended, increasing the fire risk. When it is determined that the target operator has left the target area, the system will immediately start a countdown. The countdown is set to give the operator a buffer time to return to the target area. In actual situations, the operator may only leave briefly and will soon come back to continue the operation. The length of the countdown can be set according to the actual operation situation and safety requirements of the back kitchen, such as set to 30 seconds or 1 minute, etc. If the target operator still has not returned to the target area when the countdown ends, it indicates that the stove may be unattended and the time has exceeded the reasonable buffer range. At this time, the system will determine it as a real alarm. This means that there may be a fire risk or other safety hazards, and immediate measures need to be taken, such as shutting off the power supply and gas valves, etc., to ensure fire safety in the back kitchen. If the target operator returns to the target area before the countdown ends, it means this is a normal work behavior. The operator just left briefly and then returned in time to continue the cooking operation. At this time, the system will end this determination and return to the first step, restarting to monitor parameters such as the temperature and flame of the stove and the behavior state of the operator, and continue with the subsequent alarm judgment process.

[0072] When the operator leaves the target area, the system starts counting down. If the operator still has not returned to the target area when the countdown ends, it is determined as a real alarm. This countdown mechanism can effectively distinguish between the operator's short-term departure and real safety hazards, avoiding false alarms caused by the operator's short-term departure and improving the reliability of alarm judgment. It can dynamically adjust the alarm rules according to the actual behavior of the operator. Whether in the kitchen of a large chain restaurant or in the kitchen of a small family restaurant, by adjusting the preset alarm rules and countdown parameters, the system can adapt to different kitchen environments and work processes, improving the versatility and adaptability of the system. During actual cooking, the operator may briefly leave the operation area for reasons such as getting ingredients and seasonings. By introducing a determination mechanism for whether the operator leaves the target area, false alarms caused by the operator's short-term departure can be effectively reduced, making the alarm more accurately reflect the real fire risk or other safety hazards. Combining multiple factors such as the operator's movement trajectory, operation efficiency score, and countdown for comprehensive judgment can more comprehensively consider the actual situation in the kitchen and further reduce the occurrence of false alarms.

[0073] Optionally, the method further includes: Judging the number of real alarms within a preset time. When the number of real alarms within the preset time is single, it is directly determined as the final real alarm and an alarm event record is generated; When the number of real alarms within the preset time is multiple, judging whether the time interval between two adjacent real alarms is greater than the time rising edge threshold. When the time interval is greater than the time rising edge threshold, the pre-alarm count is incremented by one, and the pre-alarm count is compared with the preset alarm count. When the pre-alarm count reaches the preset alarm count, it is determined as the final real alarm and an alarm event record is generated.

[0074] When only a single real alarm is triggered within the preset time window (for example: the stove top temperature / flame value briefly exceeds the standard but does not persist), the system directly determines it as the final real alarm. Immediately generate a standardized alarm event record (including fields such as timestamp, alarm type, stove number, etc.), and trigger linkage control (such as shutting off the gas valve, starting the fire extinguishing device). This avoids the omission of occasional anomalies (such as transiently high oil temperature), reduces redundant judgment processes, and improves the response speed. When multiple real alarms occur within the preset time (for example: the temperature continuously exceeds the standard or fluctuates violently), the system enters a multi-level verification mode: determine whether the time interval between two adjacent alarms exceeds the preset time rising edge threshold (such as 30 seconds). If the interval ≤ threshold: it indicates that the alarm events are continuous (such as the spread of fire after an oil pan catches fire), directly determine it as the final real alarm and execute the linkage. If the interval > threshold: it may be an accidental superimposed anomaly (such as multiple short-term temperature fluctuations), enter the pre-alarm accumulation process. Increment the pre-alarm count counter by one and compare it with the preset alarm count (such as 3 times): If the preset count is reached: determine it as the final real alarm, generate an alarm record and perform linkage control. If the preset count is not reached: return to the personnel departure determination process in the above steps and conduct secondary verification in combination with the operator's status.

[0075] When the number of real alarms within the preset time is single, it is directly determined as the final real alarm and an alarm event record is generated. This processing method can ensure that single alarms occurring within a short period of time will not be ignored, timely record and respond to potential safety hazards, and avoid safety risks caused by alarm delays. For the case of multiple alarms, by judging whether the time interval between two adjacent real alarms is greater than the time rising edge threshold, it is possible to effectively distinguish alarms caused by continuous related events from alarms caused by independent events at different times. If the time interval is greater than the threshold, it indicates that these alarms may be caused by different and independent safety hazard events, each alarm is relatively independent, and the time interval is relatively long. In this case, by further accumulating the number of pre-alarms and comparing it with the preset number of alarms, it is possible to more accurately judge whether there is a real safety hazard, improving the accuracy of alarm judgment. When multiple alarms occur within the preset time, if the time interval is not judged, it may cause frequent false alarms due to some short-term and non-risk factors. By introducing the judgment of the time rising edge threshold, only when the time interval between two adjacent alarms exceeds a certain range is it considered that there may be a real safety hazard, thus reducing false alarms triggered by multiple independent small risk events within a short period of time and improving the reliability of the system. Comparing the number of pre-alarms with the preset number of alarms, when the number of pre-alarms reaches the preset number of alarms, it is determined as the final real alarm. This comprehensive evaluation method takes into account the cumulative effect of multiple alarms within a certain time, avoids over-reaction caused by single or a few false alarms, and at the same time ensures that after multiple alarms reach a certain number, the system can still accurately identify real safety hazards and take corresponding measures.

[0076] Optionally, the step of adding the first stove temperature value with the first fluctuation interference threshold to obtain the second stove temperature value and adding the first stove flame value with the second fluctuation interference threshold to obtain the second stove flame value includes: Real-time monitor the working state parameters of the stove. When the detected continuous temperature change rate exceeds the set gradient threshold, increase the value of the first fluctuation interference threshold; When it is detected that the flame intensity shows a periodic fluctuation characteristic within the set time period, dynamically adjust the anti-oscillation coefficient of the second fluctuation interference threshold.

[0077] Data such as temperature and flame intensity are collected in real time through sensors installed on the cooking range to promptly grasp the working condition of the cooking range. When it is detected that the continuous temperature change rate exceeds the set gradient threshold, it indicates that the temperature of the cooking range may have abnormal fluctuations, which may be caused by certain operations during cooking (such as stir-frying over high heat) or equipment failures. At this time, increasing the value of the first fluctuation interference threshold can improve the system's tolerance to temperature fluctuations and avoid false alarms caused by normal cooking operations or minor equipment fluctuations. If the flame intensity shows periodic fluctuation characteristics within a set time period, this may be due to the normal combustion cycle of the flame or certain specific cooking operations (such as intermittently adjusting the firepower). By dynamically adjusting the anti-vibration coefficient of the second fluctuation interference threshold, the system can better adapt to this periodic fluctuation of the flame and reduce false alarms caused by normal flame fluctuations. For example, during cooking processes such as stewing or simmering that require slow cooking over low heat, the flame intensity may fluctuate periodically within a certain range. At this time, adjusting the anti-vibration coefficient can make the system operate more stably and avoid misjudgment.

[0078] The working state parameters of the cooking range are monitored in real time. When it is detected that the continuous temperature change rate exceeds the set gradient threshold, the value of the first fluctuation interference threshold is increased. This dynamic adjustment mechanism can effectively respond to the rapid changes in the temperature of the cooking range and avoid false alarms caused by sharp temperature changes. When it is detected that the flame intensity shows periodic fluctuation characteristics within a set time period, the anti-vibration coefficient of the second fluctuation interference threshold is dynamically adjusted. This adjustment can better respond to the normal fluctuations of the flame intensity and avoid false alarms caused by the periodic changes in the flame intensity. By monitoring the working state parameters of the cooking range in real time and dynamically adjusting the fluctuation interference threshold, the system can adapt to different cooking scenarios and operating habits. Whether it is stir-frying over high heat or slow cooking over low heat, it can automatically adjust the threshold according to the actual cooking situation, making the alarm judgment more flexible and accurate. This flexibility enables the system to be applicable to various cooking requirements and back kitchen environments. The system can automatically adjust the fluctuation interference threshold according to the actual working state of the cooking range and has a certain self-optimization ability. This self-optimization ability enables the system to continuously adapt to the operational changes in the back kitchen, maintain the accuracy and reliability of the alarm judgment, and reduce the need for manual intervention and adjustment. By dynamically adjusting the fluctuation interference threshold, the system can effectively filter out the temperature and flame fluctuations caused by normal cooking operations. Through dynamic threshold adjustment, the fluctuations caused by these normal operations will not trigger an alarm, thereby reducing the occurrence of false alarms and improving the reliability of the system.

[0079] Figure 5 It is another process schematic diagram of the control method for back kitchen fire safety disclosed in the embodiment of the present application, as Figure 5As shown, the method includes determining whether to enable temperature alarm judgment. If it is enabled, temperature alarm calculation is performed. If there is no alarm, it ends directly. If there is an alarm or temperature alarm judgment is not enabled, it determines whether to enable flame alarm judgment. If it is enabled, flame alarm calculation is performed. If there is no alarm, it ends directly. If there is an alarm or flame alarm judgment is not enabled, it determines whether to enable business hours judgment. If it is enabled, the business hours range is determined. If it is not during business hours, a real alarm event is generated. If it is during business hours or business hours judgment is not enabled, it determines whether to enable stove operation time judgment. If it is enabled, the stove operation time range is determined. If it is not during operation time, a real alarm event is generated. If it is during operation time or operation time judgment is not enabled, it determines whether the personnel have left. If the personnel have not left, it ends directly. If the personnel have left, a countdown starts. If the countdown has not ended, it returns to execute whether to enable temperature alarm judgment. If the countdown has ended, misalarm margin judgment is performed. If it is a single alarm, a real alarm event is generated. If it is multiple alarms, a pre-alarm record is generated, and the value of the pre-alarm accumulator is incremented by one. The alarm record interval time is compared. If it is less than the preset time interval, a real alarm event is generated. If it is greater than the preset time interval, the number of pre-alarms is compared. If the number of pre-alarms does not meet the threshold, it returns to execute the determination of whether the personnel have left. If the number of pre-alarms meets the threshold, a real alarm event is generated, linkage output is performed, and it ends.

[0080] This embodiment also discloses a control system for kitchen fire safety. Figure 6 It is a module schematic diagram of the control system for kitchen fire safety disclosed in the embodiments of the present application. As Figure 6 shown, the system includes a collection module 601, a time module 602, and an execution module 603, where: The collection module 601 is configured to collect the first stove temperature value and the first stove flame value, add the first fluctuation interference threshold to the first stove temperature value to obtain the second stove temperature value, add the second fluctuation interference threshold to the first stove flame value to obtain the second stove flame value, compare the second stove temperature value with the preset temperature threshold, and compare the second stove flame value with the preset flame threshold; The time module 602 is configured to, when the second stove temperature value is greater than the preset temperature threshold and / or the second stove flame value is greater than the preset flame threshold, add the first compensation time to the preset business hours to obtain the first standard time, and compare the current time with the first standard time; The execution module 603 is configured to, if the current time is not within the first standard time, determine it as a real alarm, generate an alarm record according to the alarm event data format, and turn off the power supply and the gas valve.

[0081] Optionally, the system further includes a comparison module configured to: If the current time is within the first standard time, obtain multiple tasks assigned to the target cooking range, determine the operation time of multiple target dishes according to the multiple tasks, add the second compensation time to the operation time to obtain the second standard time, and compare the current time with the second standard time; If the current time is not within the second standard time, it is determined as a real alarm.

[0082] Optionally, the comparison module is configured to: Obtain the dish type and cooking requirements corresponding to each task through the order timestamp data of the integrated ordering system; Extract multi-dimensional features from the dish cooking knowledge base according to the dish type and cooking requirements. The multi-dimensional features include the standard cooking duration corresponding to the dish type, the preprocessing time weight corresponding to the quantity of ingredients, and the operation time coefficient corresponding to the complexity of cooking procedures; Input the multi-dimensional features into a preset time prediction model for dynamic calculation, and output the operation time of each task; Generate the second compensation time based on the load status of the target cooking range and the proficiency of the operator, and add the operation time to the second compensation time to obtain the second standard time.

[0083] Optionally, the comparison module is configured to: Obtain the number of parallel tasks of the target cooking range, and determine the first redundancy coefficient according to the ratio of the number of parallel tasks to the preset production capacity threshold; Collect the action trajectory data of the operator through a camera, calculate the operation efficiency score based on a preset standard action template, and determine the second redundancy coefficient according to the score; Perform a weighted sum of the first redundancy coefficient and the second redundancy coefficient to obtain a comprehensive redundancy coefficient, and multiply the operation time by the comprehensive redundancy coefficient to generate the second compensation time.

[0084] Optionally, the system further includes a region module configured to: If the current time is within the second standard time, determine whether the target operator corresponding to the target cooking range leaves the target area according to a preset alarm rule; If the target operator leaves the target area, start a countdown; If the target operator does not return to the target area when the countdown ends, it is determined as a real alarm.

[0085] Optionally, the system further includes a judgment module configured to: Judge the number of real alarms within a preset time. When the number of real alarms within the preset time is single, directly determine it as the final real alarm and generate an alarm event record; When the number of real alarms within the preset time is multiple, judge whether the time interval between two adjacent real alarms is greater than the time rising edge threshold. When the time interval is greater than the time rising edge threshold, increment the pre-alarm count by one, and compare the pre-alarm count with the preset alarm count. When the pre-alarm count reaches the preset alarm count, determine it as the final real alarm and generate an alarm event record.

[0086] Optionally, the acquisition module 601 is configured to: Monitor the working state parameters of the stove in real time. When it is detected that the continuous temperature change rate exceeds the set gradient threshold, increase the value of the first fluctuation interference threshold; When it is detected that the flame intensity presents a periodic fluctuation characteristic within a set time period, dynamically adjust the anti-oscillation coefficient of the second fluctuation interference threshold.

[0087] It should be noted that: when the device provided in the above embodiment realizes its functions, only the above-mentioned division of each functional module is used for illustration. In actual application, the above functions can be allocated to different functional modules according to needs, that is, the internal structure of the device is divided into different functional modules to complete all or part of the functions described above. In addition, the device and method embodiments provided in the above embodiments belong to the same concept, and the specific implementation process is detailed in the method embodiment, which will not be repeated here.

[0088] This embodiment also discloses an electronic device. Refer to Figure 7 , the electronic device may include: at least one processor 701, at least one communication bus 702, a user interface 703, a network interface 704, and at least one memory 705.

[0089] Among them, the communication bus 702 is used to realize the connection and communication between these components.

[0090] Among them, the user interface 703 may include a display screen (Display) and a camera (Camera). Optionally, the user interface 703 may further include a standard wired interface and a wireless interface.

[0091] Among them, the network interface 704 may optionally include a standard wired interface and a wireless interface (such as a WI-FI interface).

[0092] Among them, the processor 701 may include one or more processing cores. The processor 701 connects various parts within the entire server through various interfaces and lines. By running or executing instructions, programs, code sets, or instruction sets stored in the memory 705, and by invoking the data stored in the memory 705, it performs various functions of the server and processes data. Optionally, the processor 701 may be implemented in at least one hardware form of digital signal processing (DSP), field-programmable gate array (FPGA), or programmable logic array (PLA). The processor 701 may integrate a combination of one or several of a central processing unit (CPU), a graphics processing unit (GPU), and a modem, etc. Among them, the CPU mainly processes the operating system, user interface, application programs, etc.; the GPU is responsible for rendering and drawing the content to be displayed on the display screen; the modem is used to process wireless communication. It can be understood that the above-mentioned modem may not be integrated into the processor 701 and may be implemented separately by a single chip.

[0093] Among them, the memory 705 may include random access memory (RAM) and may also include read-only memory. Optionally, the memory 705 includes a non-transitory computer-readable storage medium. The memory 705 can be used to store instructions, programs, code, code sets, or instruction sets. The memory 705 may include a program storage area and a data storage area. Among them, the program storage area may store instructions for implementing the operating system, instructions for at least one function (such as touch function, sound playback function, image playback function, etc.), instructions for implementing the above-mentioned method embodiments, etc.; the data storage area may store the data involved in the above-mentioned method embodiments. Optionally, the memory 705 may further be at least one storage device located far from the aforementioned processor 701. As Figure 7 shown, the memory 705, as a computer storage medium, may include an operating system, a network communication module, a user interface module, and an application program for the control method of kitchen fire safety.

[0094] In Figure 7In the electronic device shown, the user interface 703 is mainly used to provide an interface for the user to input data and obtain the data input by the user. The processor 701 can be used to call the application program stored in the memory 705 for the control method of kitchen fire safety. When executed by one or more processors 701, the electronic device is caused to execute the method in one or more of the above embodiments.

[0095] It should be noted that, for the foregoing method embodiments, for the sake of simple description, they are all expressed as a series of action combinations. However, those skilled in the art should know that this application is not limited by the described action sequence, because according to this application, certain steps can be performed in other sequences or simultaneously. Secondly, those skilled in the art should also know that the embodiments described in the specification are all preferred embodiments, and the actions and modules involved are not necessarily essential to this application.

[0096] In the above embodiments, the descriptions of the various embodiments have their own emphases. For the parts not detailed in a certain embodiment, reference can be made to the relevant descriptions of other embodiments.

[0097] In several embodiments provided by this application, it should be understood that the disclosed device can be implemented in other ways. For example, the device embodiments described above are only illustrative. For example, the division of units is only a logical function division. In actual implementation, there can be other division methods. For example, multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. Another point is that the displayed or discussed mutual coupling or direct coupling or communication connection can be through some service interfaces. The indirect coupling or communication connection of the device or unit can be in an electrical or other form.

[0098] The units described as separate components may or may not be physically separated, and the components displayed as units may or may not be physical units, that is, they can be located in one place, or they can be distributed to multiple network units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of this embodiment.

[0099] In addition, in each embodiment of this application, the functional units can be integrated in a processing unit, or each unit can exist physically alone, or two or more units can be integrated in one unit. The above integrated unit can be implemented in the form of hardware or in the form of a software functional unit.

[0100] When the integrated unit 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 memory. Based on this understanding, the technical solution of this application, in essence, or the part that contributes to the prior art, or all or part of this technical solution, can be embodied in the form of a software product. This computer software product is stored in a memory 705 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 of various embodiments of this application. The aforementioned memory 705 includes various media that can store program codes, such as USB flash drives, mobile hard disks, magnetic disks, or optical discs.

[0101] The foregoing are only exemplary embodiments of the present disclosure and should not be used to limit the scope of the present disclosure. That is, any equivalent changes and modifications made in accordance with the teachings of the present disclosure still fall within the scope covered by the present disclosure. Those skilled in the art will readily think of other implementation manners of the present disclosure after considering the disclosure of the specification. This application aims to cover any variations, uses, or adaptive changes of the present disclosure, and these variations, uses, or adaptive changes follow the general principles of the present disclosure and include the common general knowledge or conventional technical means in the technical field not recorded in the present disclosure. The specification and the embodiments are only regarded as exemplary, and the scope and spirit of the present disclosure are defined by the claims.

Claims

1. A control method for kitchen fire safety, characterized in that, Applied to the fire safety control device in the back kitchen, the method includes: Collect the first stove temperature value and the first stove flame value, add the first fluctuation interference threshold to the first stove temperature value to obtain the second stove temperature value, add the second fluctuation interference threshold to the first stove flame value to obtain the second stove flame value, compare the second stove temperature value with the preset temperature threshold, and compare the second stove flame value with the preset flame threshold; When the second stove temperature value is greater than the preset temperature threshold and / or the second stove flame value is greater than the preset flame threshold, add the first compensation time to the preset business hours to obtain the first standard time, and compare the current time with the first standard time; If the current time is not within the first standard time, it is determined as a real alarm, generate an alarm record according to the alarm event data format, and turn off the power supply and gas valve.

2. The control method for kitchen fire safety according to claim 1, characterized in that, The method further includes: If the current time is within the first standard time, obtain multiple tasks assigned to the target stove, determine the operation time of multiple target dishes according to the multiple tasks, add the second compensation time to the operation time to obtain the second standard time, and compare the current time with the second standard time; If the current time is not within the second standard time, it is determined as a real alarm.

3. The control method for kitchen fire safety according to claim 2, characterized in that, The determining the operation time of multiple target dishes according to the multiple tasks and adding the second compensation time to the operation time to obtain the second standard time includes: Obtain the dish type and cooking requirements corresponding to each task by integrating the order timestamp data of the ordering system; Extract multi-dimensional features from the dish cooking knowledge base according to the dish type and cooking requirements. The multi-dimensional features include the standard cooking duration corresponding to the dish type, the pretreatment time weight corresponding to the quantity of ingredients, and the operation time coefficient corresponding to the complexity of cooking procedures; Input the multi-dimensional features into a preset time prediction model for dynamic calculation, and output the operation time of each task; Generate the second compensation time based on the stove load status and operator proficiency of the target stove, and add the operation time to the second compensation time to obtain the second standard time.

4. The control method for kitchen fire safety according to claim 3, wherein, The generating the second compensation time based on the stove load status and operator proficiency of the target stove includes: Obtain the number of parallel tasks of the target stove, and determine the first redundancy coefficient according to the ratio of the number of parallel tasks to the preset production capacity threshold; Collect the action trajectory data of the operator through a camera, calculate the operation efficiency score based on a preset standard action template, and determine the second redundancy coefficient according to the score; Weighted sum the first redundancy coefficient and the second redundancy coefficient to obtain the comprehensive redundancy coefficient, and multiply the operation time by the comprehensive redundancy coefficient to generate the second compensation time.

5. The control method for kitchen fire safety according to claim 2, wherein The method further includes: If the current time is within the second standard time, determine whether the target operator corresponding to the target stove leaves the target area according to a preset alarm rule; If the target operator leaves the target area, start a countdown, If the target operator does not return to the target area when the countdown ends, it is determined as a real alarm.

6. The control method for kitchen fire safety according to claim 5, wherein, The method further includes: Judge the number of real alarms within a preset time. When the number of real alarms within the preset time is single, directly determine it as the final real alarm and generate an alarm event record; When the number of real alarms within the preset time is multiple, judge whether the time interval between two adjacent real alarms is greater than the time rising edge threshold. When the time interval is greater than the time rising edge threshold, increment the pre-alarm count by one, and compare the pre-alarm count with the preset alarm count. When the pre-alarm count reaches the preset alarm count, determine it as the final real alarm and generate an alarm event record.

7. The control method for kitchen fire safety according to claim 1, characterized in that, The step of adding the first stove temperature value with the first fluctuation interference threshold to obtain the second stove temperature value and adding the first stove flame value with the second fluctuation interference threshold to obtain the second stove flame value includes: Real-time monitor the working state parameters of the stove. When it is detected that the continuous temperature change rate exceeds the set gradient threshold, increase the value of the first fluctuation interference threshold; When it is detected that the flame intensity shows a periodic fluctuation characteristic within a set time period, dynamically adjust the anti-oscillation coefficient of the second fluctuation interference threshold.

8. A control system for kitchen fire safety, characterized in that, It includes an acquisition module, a time module, and an execution module, where: The acquisition module is configured to acquire the first stove temperature value and the first stove flame value, add the first stove temperature value with the first fluctuation interference threshold to obtain the second stove temperature value, add the first stove flame value with the second fluctuation interference threshold to obtain the second stove flame value, compare the second stove temperature value with the preset temperature threshold, and compare the second stove flame value with the preset flame threshold; The time module is configured to, when the second stove temperature value is greater than the preset temperature threshold and / or the second stove flame value is greater than the preset flame threshold, add the first compensation time to the preset business hours to obtain the first standard time, and compare the current time with the first standard time; The execution module is configured to, if the current time is not within the first standard time, determine it as a real alarm, generate an alarm record according to the alarm event data format, and turn off the power supply and the gas valve.

9. An electronic device, characterized in that, It includes a processor, a memory, a user interface, and a network interface. The memory is used to store instructions. Both the user interface and the network interface are used to communicate with other devices. The processor is used to execute the instructions stored in the memory so that the electronic device executes the method according to any one of claims 1-7.

10. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores instructions. When the instructions are executed, the method according to any one of claims 1-7 is executed.

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