A control method, system, equipment and medium for kitchen fire safety

Abstract

A method, system, equipment, and medium for controlling kitchen fire safety relate to the field of kitchen safety. In this method, a first stovetop temperature value and a first stovetop flame value are collected, a first fluctuation interference threshold is added to the first stovetop temperature value to obtain a second stovetop temperature value, and a second fluctuation interference threshold is added to the first stovetop flame value to obtain a second stovetop flame value. When the second stovetop temperature value is greater than a preset temperature threshold and / or the second stovetop flame value is greater than a preset flame threshold, a first compensation time is added to the preset business hours to obtain a first standard time, and the current time is compared with the first standard time. If the current time is not within the first standard time, it is determined to be a true alarm, an alarm record is generated according to the alarm event data format, and the power supply and gas valve are shut off. Implementing the technical solution provided by this application achieves the effect of accurately identifying fire alarms, avoiding false alarms and missed alarms, and effectively protecting the kitchen environment and the safety of people and property.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen safety, and in particular to a method, system, equipment and medium for controlling kitchen fire safety. Background Art

[0002] Kitchen fire safety is a key concern in the catering industry. With the development of society and the economy, kitchen equipment in restaurants, hotels, and other venues is becoming increasingly modern, with frequent use and complex operating environments. This significantly increases the risk of fire. Once a fire occurs, it not only causes property damage but also threatens personal safety. Therefore, effectively preventing and promptly responding to kitchen fires has become a critical component of ensuring public safety.

[0003] Currently, conventional measures are widely used to prevent kitchen fires. For example, smoke alarms are installed to monitor airborne particulate matter concentrations; automatic fire extinguishing systems are set up to quickly extinguish initial fires; and regular inspections and manual monitoring of stove status ensure that abnormalities are detected and addressed promptly. However, these traditional methods generally lack effective filtering mechanisms to prevent signal fluctuations and interference, making them prone to false alarms or missed alarms due to environmental factors.

[0004] Therefore, there is an urgent need for a technical solution that can eliminate interference and accurately determine the real dangerous situation. Summary of the Invention

[0005] The present application provides a method, system, equipment and medium for controlling fire safety in a back kitchen, which can accurately identify fire alarms to avoid false alarms and missed alarms, and effectively protect the back kitchen environment and personal and property safety.

[0006] In a first aspect of the present application, a method for controlling kitchen fire safety is provided, which is applied to a kitchen fire safety control device. The method comprises:

[0007] collecting a first stovetop temperature value and a first stovetop flame value, adding a first fluctuation interference threshold to the first stovetop temperature value to obtain a second stovetop temperature value, adding a second fluctuation interference threshold to the first stovetop flame value to obtain a second stovetop flame value, comparing the second stovetop temperature value with a preset temperature threshold, and comparing the second stovetop flame value with a preset flame threshold;

[0008] When the temperature of the second stove is greater than the preset temperature threshold and / or the flame value of the second stove is greater than the preset flame threshold, the preset business hours are added with the first compensation time to obtain a first standard time, and the current time is compared with the first standard time;

[0009] If the current time is not within the first standard time, it is determined to be 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.

[0010] Optionally, the method further includes:

[0011] 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 based on the multiple tasks, add the second compensation time to the operation time to obtain a second standard time, and compare the current time with the second standard time;

[0012] If the current time is not within the second standard time, it is determined to be a real alarm.

[0013] Optionally, 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:

[0014] By integrating the order timestamp data from the ordering system, we can obtain the dish type and cooking requirements corresponding to each task.

[0015] Extracting multidimensional features from a dish cooking knowledge base based on the dish type and cooking requirements, the multidimensional features including the standard cooking time corresponding to the dish type, the pre-processing time weight corresponding to the quantity of ingredients, and the operation time coefficient corresponding to the complexity of the cooking process;

[0016] Input the multi-dimensional features into a preset time prediction model for dynamic calculation, and output the operation time of each task;

[0017] The second compensation time is generated based on the cooktop load state of the target cooktop and the operator proficiency, and the second standard time is obtained by adding the second compensation time to the operation time.

[0018] Optionally, generating the second compensation time based on the stove load state of the target stove and the operator proficiency includes:

[0019] Obtaining the number of parallel tasks of the target stove, and determining a first redundancy coefficient according to a ratio of the number of parallel tasks to a preset capacity threshold;

[0020] The operator's motion trajectory data is collected through a camera, the operation efficiency score is calculated based on a preset standard motion template, and a second redundancy coefficient is determined based on the score;

[0021] A comprehensive redundancy coefficient is obtained by weighted summing of the first redundancy coefficient and the second redundancy coefficient, and the second compensation time is generated by multiplying the operation time by the comprehensive redundancy coefficient.

[0022] Optionally, the method further includes:

[0023] If the current moment is within the second standard time, determining whether the target operator corresponding to the target stove has left the target area according to the preset alarm rule;

[0024] If the target operator leaves the target area, a countdown will be started.

[0025] If the target operator has not returned to the target area at the end of the countdown, it is determined to be a real alarm.

[0026] Optionally, the method further includes:

[0027] Determine the number of real alarms within a preset time period. If the number of real alarms within the preset time period is a single alarm, directly determine it as a final real alarm and generate an alarm event record.

[0028] When the number of real alarms within the preset time is multiple, determine 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, add one to the number of pre-alarms and compare the number of pre-alarms with the preset number of alarms. When the number of pre-alarms reaches the preset number of alarms, determine it as the final real alarm and generate an alarm event record.

[0029] Optionally, the adding a first fluctuation interference threshold value to the first stove temperature value to obtain a second stove temperature value, and the adding a second fluctuation interference threshold value to the first stove flame value to obtain a second stove flame value includes:

[0030] monitoring the working state parameters of the stove in real time, and increasing the value of the first fluctuation interference threshold when detecting that the continuous temperature change rate exceeds a set gradient threshold;

[0031] When it is detected that the flame intensity presents periodic fluctuation characteristics within a set time period, the anti-oscillation coefficient of the second fluctuation interference threshold is dynamically adjusted.

[0032] In a second aspect of the present application, a control system for kitchen fire safety is provided, which is characterized by comprising a collection module, a time module, and an execution module, wherein:

[0033] a collection module configured to collect a first stovetop temperature value and a first stovetop flame value, add a first fluctuation interference threshold to the first stovetop temperature value to obtain a second stovetop temperature value, add a second fluctuation interference threshold to the first stovetop flame value to obtain a second stovetop flame value, compare the second stovetop temperature value with a preset temperature threshold, and compare the second stovetop flame value with a preset flame threshold;

[0034] a time module configured to, when the temperature value of the second stove is greater than the preset temperature threshold and / or the flame value of the second stove is greater than the preset flame threshold, add the first compensation time to the preset business hours to obtain a first standard time, and compare the current time with the first standard time;

[0035] The execution module is configured to determine that it is a real alarm if the current time is not within the first standard time, generate an alarm record according to the alarm event data format, and shut down the power supply and gas valve.

[0036] 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, and the processor is used to execute the instructions stored in the memory so that the electronic device performs any of the methods described above.

[0037] In a fourth aspect of the present application, a computer-readable storage medium is provided, wherein the computer-readable storage medium stores instructions. When the instructions are executed, any one of the methods described above is executed.

[0038] In summary, one or more technical solutions provided in the embodiments of the present application have at least the following technical effects or advantages:

[0039] 1. By introducing fluctuation interference thresholds (first and second fluctuation interference thresholds), false alarms caused by instantaneous changes in stove temperature and flame size (such as flipping the wok and stir-frying when cooking) can be effectively reduced;

[0040] 2. Taking into account the actual business hours of the kitchen, by adding the compensation time to the preset business hours to obtain the standard time and comparing it with the current time, it can avoid false alarms caused by the natural cooling of the stove after business hours;

[0041] 3. When a true alarm is detected, an alarm record is generated in a timely manner according to the alarm event data format, and measures such as shutting off the power supply and gas valves are quickly taken to eliminate potential safety hazards and ensure fire safety in the kitchen. This rapid response mechanism helps to effectively intervene in the early stages of emergencies such as fires, reducing the potential losses caused by fires.

[0042] 4. The process design of the entire control method has a certain degree of flexibility. For example, the setting of fluctuation interference thresholds, business hours, and compensation time can be adjusted and optimized according to the actual kitchen conditions and cooking techniques. This makes this method adaptable to various complex situations such as different catering formats and different kitchen environments, and has wide applicability and good adaptability.

[0043] 5. This systematic and automated control method makes kitchen fire safety management more efficient and scientific. It reduces unnecessary trouble caused by manual intervention and false alarms, allowing managers to more accurately focus on and address real fire risks, thereby improving the overall efficiency and level of kitchen safety management. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 This is a flow chart of a method for controlling kitchen fire safety disclosed in an embodiment of the present application;

[0045] Figure 2 This is a schematic diagram of the architecture of the kitchen fire safety control device disclosed in the embodiment of the present application;

[0046] Figure 3 It is a schematic diagram of the kitchen disclosed in the embodiment of the present application;

[0047] Figure 4 This is a schematic diagram of the composition of the kitchen fire safety control device disclosed in the embodiment of the present application;

[0048] Figure 5 This is another flow chart of the method for controlling kitchen fire safety disclosed in an embodiment of the present application;

[0049] Figure 6 This is a module diagram of a kitchen fire safety control system disclosed in an embodiment of the present application;

[0050] Figure 7 This is a structural diagram of an electronic device disclosed in an embodiment of the present application.

[0051] Explanation of the reference numerals: 601, acquisition module; 602, time module; 603, execution module; 701, processor; 702, communication bus; 703, user interface; 704, network interface; 705, memory. DETAILED DESCRIPTION

[0052] 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 drawings in the embodiments of this specification. Obviously, the described embodiments are only part of the embodiments of this application, not all of the embodiments.

[0053] In the description of the embodiments of this application, words such as "for example" or "for instance" are used to indicate examples, illustrations, or explanations. Any embodiment or design described as "for example" or "for instance" in the embodiments of this application should not be construed as being preferred or advantageous over other embodiments or designs. Rather, the use of words such as "for example" or "for instance" is intended to present the relevant concepts in a concrete manner.

[0054] In the description of the embodiments of the present application, the term "multiple" means two or more. For example, multiple systems refer to two or more systems, and multiple screen terminals refer to two or more screen terminals. In addition, the terms "first" and "second" are used for descriptive purposes only and are not to be understood as indicating or implying relative importance or implicitly indicating the indicated technical features. Thus, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. The terms "including", "comprising", "having" and their variations all mean "including but not limited to", unless otherwise specifically emphasized.

[0055] This embodiment discloses a method for controlling kitchen fire safety, which is applied to a kitchen fire safety control device. Figure 1 This is a flow chart of the method for controlling kitchen fire safety disclosed in the embodiment of the present application, such as Figure 1 As shown, the method includes the following steps:

[0056] S101: Collect a first stovetop temperature value and a first stovetop flame value, add a first fluctuation interference threshold to the first stovetop temperature value to obtain a second stovetop temperature value, add a second fluctuation interference threshold to the first stovetop flame value to obtain a second stovetop flame value, compare the second stovetop temperature value with a preset temperature threshold, and compare the second stovetop flame value with a preset flame threshold;

[0057] S102: When the temperature of the second stove is greater than the preset temperature threshold and / or the flame value of the second stove is greater than the preset flame threshold, adding a first compensation time to the preset business hours to obtain a first standard time, and comparing the current time with the first standard time;

[0058] S103: If the current time is not within the first standard time, it is determined to be 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.

[0059] Temperature and flame sensors installed near the stovetop capture the stovetop's current actual temperature (the first stovetop temperature value) and flame size (the first stovetop flame value) in real time. These sensors accurately sense the stovetop's temperature and flame status, providing accurate data for subsequent judgments. During the actual cooking process, the stovetop's temperature and flame can fluctuate instantaneously due to various factors (such as stirring and stir-frying), which can lead to false alarms. Therefore, the collected first stovetop temperature and flame values ​​are respectively added with a first and second fluctuation interference threshold to filter out these normal fluctuations and ensure more accurate and stable comparisons. The second stovetop temperature value, after adding the fluctuation interference threshold, is then compared with a preset temperature threshold. Similarly, the second stovetop flame value, after adding the fluctuation interference threshold, is compared with a preset flame threshold. The preset temperature and flame thresholds are safety limits set based on back-of-house fire safety requirements and the normal temperature and flame ranges during cooking. This comparison provides a preliminary assessment of whether the stovetop's current state poses a potential fire risk. When the second stovetop temperature value exceeds the preset temperature threshold and / or the second stovetop flame value exceeds the preset flame threshold, it indicates that the current stovetop temperature or flame has exceeded the normal safety range, potentially posing a fire risk. However, this cannot be directly determined as a true alarm, as other factors must be considered for a comprehensive assessment. Considering the operating hours of back-of-house kitchens, for example, after closing, stovetop equipment needs to cool naturally. During this process, the temperature may remain high, but there is no fire risk. Therefore, the preset operating hours are added to the first compensation time to obtain the first standard time. The first compensation time is a time range set based on factors such as stovetop cooling characteristics, used to determine a reasonable judgment time period. The current time is compared with the first standard time to determine whether the current alarm occurred during normal operation during business hours or during the stove cooling period after closing. If the current time is outside the first standard time, meaning it is likely during the stove cooling period after closing, the alarm is likely a false alarm caused by temperature or flame changes during the normal cooling process. If the current time is outside the first standard time, meaning it occurs outside the stove cooling period after closing, the alarm can be determined as a true alarm. This means that the stove's temperature or flame exceeding the safe range is not caused by normal business operations, but is likely due to a real fire risk or other abnormal situation. Alarm records are generated according to the alarm event data format, containing key information such as the alarm time, alarm location, and alarm type, facilitating subsequent query and analysis. At the same time, to promptly eliminate potential fire risks and ensure back-of-house fire safety, measures are immediately taken to shut off the power and gas valves, severing the energy source that could cause the fire at the source and preventing the fire from spreading and the accident from escalating.

[0060] Figure 2 This is a schematic diagram of the architecture of the kitchen fire safety control device disclosed in the embodiment of this application. Figure 2 As shown, the back kitchen fire safety control device includes shut-off valve 12, shut-off valve 34, shut-off valve 56, circuit breaker 12, circuit breaker 34, circuit breaker 56, flame detection devices F12, F34, F56, thermal imaging video acquisition devices V12, V34, V56, personnel crossing detection devices B12, B34, B56, temperature detection devices H12, H34, H56 and alarm.

[0061] Figure 3 Schematic diagram of the kitchen disclosed in the embodiment of the present application, such as Figure 3 As shown, for different stove areas in a catering kitchen, the system should be equipped with detectors including flame detection devices, temperature detectors, thermal imaging video acquisition devices, personnel crossing detection devices, alarms, shut-off valves, and circuit breakers. The specific settings are as follows:

[0062] Flame detection device: used to detect the flame intensity of the stove. One is set for each group of stoves and installed on the side of each group of stoves. It should be no less than 1.5 meters away from the stove and about 1 meter higher than the stove.

[0063] Thermal imaging video acquisition device: used to detect stove temperature. One device is set for each stove group and installed on the side of each stove area, no less than 1.5 meters away from the stove and about 1 meter higher than the stove.

[0064] Personnel out-of-bounds detection device: used to detect whether personnel have left the operating area. One is set for each group of stoves and installed on the side of the personnel operating area of ​​each group of stoves. If video judgment is used, it is generally installed on the top; if infrared detection is used, it is generally installed 1.2 meters from the ground.

[0065] Temperature detection device: used to detect the temperature of the stove. One is set for each stove group. It is installed about 0.5 meters away from the stove, generally 1 meter higher than the stove, and should be kept away from the flame range of the stove operation.

[0066] Alarm: Used to generate alarm information when the stove is left unattended. The number is set according to the size of the kitchen. It is usually installed above the door and in an area visible to the operator.

[0067] Shut-off valve: used to shut off the gas supply (in kitchens using gas stoves). Generally, one is installed in each kitchen, near the main valve of the main pipeline. If each group of stoves in the kitchen has an independent gas pipeline, a shut-off valve is installed on each independent pipeline.

[0068] Circuit breaker: used to cut off the power supply to the stove equipment (kitchens using electric stoves). Each stove equipment is equipped with a circuit breaker, which is installed in the power distribution box.

[0069] The back kitchen fire safety control device is used to collect sensor data and judge the danger of leaving the stove without people. When there is an open flame on the stove and the danger of leaving the stove without people occurs, the control device will issue an alarm and cut off the gas and electricity supply. Each kitchen is equipped with one, installed in the store's power distribution room or management area.

[0070] Figure 4 This is a schematic diagram of the composition of the kitchen fire safety control device disclosed in the embodiment of this application, such as Figure 4 As shown, the back kitchen fire safety control device includes a signal equipment information acquisition module, a data interface module, a data management module, a central processing unit, a linkage module, a communication module, a clock module, a business configuration module, a data storage module and a power supply module.

[0071] Equipment Information Collection Module: This module provides ports for connecting external devices, supporting dry contact, 4-20mA, RS232, RS485, and RJ45. These ports are used to connect various sensors and detectors and acquire real-time data from them. These devices include flame detectors, infrared temperature sensors, thermal imaging cameras, and human infrared sensors. These sensors and detectors can capture information about the flame size and temperature of the kitchen stove, as well as the operator's location. This information can be used to identify dangerous situations where someone might have left the stove while operating.

[0072] Data Interface Module: This module provides network ports for connecting to external systems, such as the store's operations system, ordering system, and OA (Office Automation) system, to obtain restaurant business and kitchen operation information. These external systems can determine whether the store is operating, whether there are any meals requiring processing, and the names of kitchen operators. This information helps identify dangerous situations such as personnel leaving the stove while operating, and provides information for notifications after an alarm is triggered.

[0073] Data management module: Its function is to manage and process the data obtained by the equipment information acquisition module and the data interface module, and convert it into standard format data that can be applied subsequently.

[0074] Central processing unit: It has a built-in algorithm for checking whether the stove in the back kitchen of a restaurant is operating without people. It compares, analyzes and judges information such as the size of the stove flame, stove temperature, operator location, operator departure time, whether the store is in operation, and whether there is a food processing operation flow in the back kitchen stove according to the algorithm to determine whether a dangerous situation has occurred. When a dangerous situation is determined to have occurred, the time of the danger, store location, stove number, stove flame size, stove temperature, operator name, time of operator departure and other information are combined into an alarm message and sent to the communication module, and a linkage message is sent to the linkage module at the same time.

[0075] Communication module: It is equipped with a SIM card slot, antenna and network connection port, which are used to send alarm information to store management personnel and operators through wired network, wireless network and text messages, so that personnel can be aware of the danger in the kitchen and take immediate measures to deal with the dangerous situation.

[0076] Linkage module: It is equipped with ports for connecting external alarms, shut-off valves and circuit breakers, which are used to drive the alarm to issue sound and light signal alarms, inform the staff in the restaurant and back kitchen area of ​​the danger, and immediately take measures to eliminate the danger; drive the shut-off valves and circuit breakers to cut off the gas or electricity supply to the stove, to prevent the expansion and spread of fire caused by the continuous supply of gas and electricity.

[0077] Clock Module: Equipped with a high-precision real-time clock chip and clock calibration program, it connects to the central processing unit via an I2C communication interface, providing it with accurate time information such as year, month, day, hour, minute, and second. Furthermore, it uses the Network Time Protocol to calibrate the clock daily with a preset clock source to ensure time accuracy.

[0078] Business configuration module: configure alarm parameters, store operation parameters, linkage parameters, and alarm rule parameters.

[0079] Data storage module: Utilizing a high-capacity flash memory chip, it communicates with the central processing unit via an I2C interface, enabling stable storage of large amounts of operational data. The stored data is categorized by timestamp, alarm information, linkage information, and push notifications, facilitating subsequent data retrieval and analysis.

[0080] The power module is primarily powered by mains electricity, converting 220V mains power to the DC voltage required by the device through an AC (alternating current)-DC (direct current) conversion circuit. A 7-20Ah battery is also included as a backup power source. In the event of a mains power outage, the device automatically switches to the backup power source, ensuring uninterrupted operation. The power module also features overvoltage, overcurrent, and short-circuit protection to ensure safe operation.

[0081] Alarm parameters: Configure the alarm signal source, select the type of detector to be connected and the signal type, and set the flame threshold, temperature threshold, personnel departure time threshold, and fluctuation interference filtering for different alarms according to the type of stove (wok, steamer, teppanyaki, etc.). Alarm parameters include:

[0082] (1) Alarm calculation for woks: You can set flame alarm calculation, temperature alarm calculation, and flame + temperature combined alarm calculation. Wok flame alarm thresholds: 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. Wok temperature alarm thresholds: T1 = 150-300, T2 = 200-250, T3 = 150-200, T4 = 100-150, T5 = 75-150, T6 = 50-150.

[0083] (2) Steamer alarm thresholds: You can set the flame alarm calculation, temperature alarm calculation, and flame + temperature combined alarm calculation. Steamer flame alarm thresholds: High = 0.01~0.015, Medium = 0.006~0.01, Low = 0.002~0.006. Steamer temperature alarm threshold: T1 = 100~120.

[0084] (3) Teppanyaki alarm threshold: You can set the temperature alarm operation. Teppanyaki temperature alarm threshold: T1 = 250~400, T2 = 200~300, T3 = 180~260, T4 = 140~200, T5 = 100~180, T6 = 60~150.

[0085] (4) Alarm calculation and judgment of other stoves: stove name, alarm calculation and judgment (flame alarm calculation, temperature alarm calculation, flame + temperature composite alarm calculation can be set), and flame alarm threshold (0.001-0.015), temperature alarm threshold (50-400).

[0086] (5) Fluctuation interference filtering: On, Off. Fluctuation interference filtering types: Peak filtering, Oscillation filtering, and Peak + Oscillation filtering.

[0087] (6) Personnel departure time threshold: 1-300 seconds. Personnel departure countdown judgment interval: 1-5 seconds.

[0088] Store Operation Parameters: Configure store operation parameters. Parameters include business hours, the condition that the stove is within the food processing time range, whether to enable upper and lower threshold compensation, and the compensation value. Store operation parameters include:

[0089] (1) Whether to open business hours: open or not. Store operating hours: time = day1, hh:mm:ss to day2, hh:mm:ss. Rest time: a specific time period from Monday to Sunday.

[0090] (2) Whether to turn on the stove processing time: On, Not On. Processing dishes and processing time: dish name, dish number, processing time (0-57600 seconds), can be expanded to add multiple dishes.

[0091] (3) Whether to enable threshold compensation: Enable upper limit compensation, Enable lower limit compensation, Enable upper and lower limit compensation. Upper threshold compensation value: 0-60. Lower threshold compensation value: 0-60.

[0092] Linkage parameters: Configure the linkage output content and message push parameters. Parameters include the message push method (app push, SMS push), push personnel, account and mobile phone number, and the alarm, shut-off valve and circuit breaker for linkage output. Linkage parameters include:

[0093] (1) Message push method: app, SMS, voice call (supports single or multiple selections). Push person settings: name, account number, mobile phone number, and can be expanded to add multiple people.

[0094] (2) Linkage output mode: You can set linkage alarm, shut-off valve, circuit breaker (support single or multiple selection).

[0095] (3) The alarm output mode can be set to sound alarm, light alarm, or sound and light alarm. The alarm output mode can be set to continuous output, intermittent output and interval seconds, single output and single output duration (5~120 seconds).

[0096] (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.

[0097] Alarm Rule Parameters: Set the alarm logic conditions. Alarm rule parameters include the number of times the condition is met and the rising edge range. Specifically, the alarm logic can be single or multiple. The number of multiple alarms can range from 2 to 10. The alarm rising edge time can range from 30 to 600 seconds.

[0098] Optionally, the method further includes:

[0099] 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 based on the multiple tasks, add the second compensation time to the operation time to obtain a second standard time, and compare the current time with the second standard time;

[0100] If the current time is not within the second standard time, it is determined to be a real alarm.

[0101] Obtain multiple tasks assigned to the target stove. This task information typically comes from the kitchen's task allocation system or ordering system, with each task corresponding to the cooking of a dish. By interfacing with these systems, the system can accurately obtain the various cooking tasks assigned to the current stove. Based on these multiple tasks, the cooking times for the target dishes are further determined. The cooking time refers to the time required to cook each dish from start to finish. This time range can be determined based on pre-set recipe data, historical cooking experience, or real-time task progress tracking. A second compensation time is added to the determined cooking time to obtain the second standard time. The second compensation time is set to account for the short cooling period after a dish is cooked. During this period, the stove temperature and flame may gradually decrease but not fully cool to a safe level. Therefore, by adding the compensation time, a more reasonable time period can be defined to determine whether the alarm occurs during the stove cooling period after the cooking operation. The current time is compared with the calculated second standard time. If the current time is outside the second standard timeframe, meaning the stove has already passed the appropriate cooking and cooling timeframes, and the temperature or flame still exceeds the limit, it can be considered a true alarm. This indicates a real fire risk or other abnormality, requiring prompt action, such as generating an alarm record and shutting off the power and gas valves, to ensure fire safety in the kitchen.

[0102] During business hours, stoves may experience temperature or flame fluctuations due to various reasons, such as the chef's brief absence from the work area or the short cooling period after a dish is finished. These fluctuations can trigger alarms. By obtaining the multiple tasks assigned to a target stove and determining the working times of multiple target dishes based on these tasks, and then adding a second compensation time to the working time to obtain the second standard time, a more accurate determination can be made whether the current moment is within the normal working time period. This approach incorporates the stove's actual work tasks and time factors, ensuring that alarm determinations are not solely based on absolute temperature and flame values ​​but also take into account the kitchen's actual operational processes and schedules. Dynamic adjustments can be made based on the task allocation and working times of different stoves, adapting to the complex and changing working environment of the kitchen. This flexibility enables the system to be applicable to a variety of catering formats and kitchen layouts, enhancing its versatility and adaptability.

[0103] Optionally, 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:

[0104] By integrating the order timestamp data from the ordering system, we can obtain the dish type and cooking requirements corresponding to each task.

[0105] Extracting multidimensional features from a dish cooking knowledge base based on the dish type and cooking requirements, the multidimensional features including the standard cooking time corresponding to the dish type, the pre-processing time weight corresponding to the quantity of ingredients, and the operation time coefficient corresponding to the complexity of the cooking process;

[0106] Input the multi-dimensional features into a preset time prediction model for dynamic calculation, and output the operation time of each task;

[0107] The second compensation time is generated based on the cooktop load state of the target cooktop and the operator proficiency, and the second standard time is obtained by adding the second compensation time to the operation time.

[0108] By integrating the order timestamp data from the ordering system, we can obtain the dish type and cooking requirements corresponding to each task. The ordering system records the specific time when the customer places the order (order timestamp) as well as the dish information included in each order. This dish information covers details such as the type of dish and the estimated cooking time. Obtaining this information is the basis for subsequent accurate calculation of the operation time, because different types of dishes and different cooking requirements will directly affect the operation time schedule of the stove. Based on the obtained dish type and cooking requirements, multidimensional features are extracted from the dish cooking knowledge base. These multidimensional features are key factors affecting the cooking time of dishes, including:

[0109] Standard cooking times for different dish types: Different dishes have different cooking time requirements. For example, a simple stir-fry of seasonal vegetables might only take 3-5 minutes, while a braised pork dish might take 30-40 minutes. Standard cooking times are pre-set based on common cooking methods and the chef's experience, providing a baseline for calculating cooking time.

[0110] Preprocessing time weighting for ingredient quantity: The number of ingredients affects the preprocessing time required before cooking. For example, a dish requiring a large number of ingredients, such as a seafood vermicelli hotpot with a variety of seafood and vegetables, will take significantly longer to clean, cut, and prepare than a simple home-cooked dish like scrambled eggs with tomatoes. Preprocessing time weighting is set based on the number of ingredients. A larger number of ingredients will have a greater weighting, meaning more time will be allocated to preprocessing when calculating the cooking time.

[0111] The operation time coefficient corresponding to the complexity of the cooking process: The complexity of the cooking process also significantly affects the cooking time. Complex cooking processes, such as making French-style baked snails, which require delicate seasoning, multiple stir-frying, and baking, will have a higher operation time coefficient. Simple cooking processes, such as making a bowl of clear soup noodles, have a relatively low operation time coefficient. The operation time coefficient reflects the additional time required for the cooking process and is used to adjust the base cooking time.

[0112] The extracted multi-dimensional features are input into a preset time prediction model for dynamic calculation, outputting the estimated time for each task. The preset time prediction model is a mathematical model built based on data and experience. It comprehensively considers the impact of multi-dimensional features on cooking time and uses algorithms (such as linear regression and neural networks) to calculate the estimated time for each task. For example, suppose a task involves preparing a complex Kung Pao Chicken dish. The model might consider that the standard cooking time is 15 minutes (10 minutes of pre-processing + 5 minutes of cooking), the large number of ingredients results in a pre-processing time weight of 1.2 (meaning that the pre-processing time is 20% longer than usual), and the high complexity of the cooking process results in an operation time coefficient of 1.2 (meaning that the operation time is 20% longer than the base time). Taking these factors into account, the model dynamically calculates the task's operation time as 18 minutes (10 × 1.2 + 5 × 1.2). The stove load status reflects the stove's current workload and busyness. For example, if the stove is cooking multiple dishes simultaneously, the high load may require additional time to coordinate and complete the various tasks, resulting in a corresponding increase in the secondary compensation time. Operator proficiency also affects cooking time. Experienced operators can complete cooking tasks more efficiently, while novice operators may need more time to familiarize themselves with the process and operations. Therefore, the second compensation time is appropriately increased for less proficient operators to compensate for potential delays. Adding the second compensation time to the operating time yields the second standard time, which is a time range that better reflects actual cooking conditions and is used to more accurately determine whether the current moment is within normal operating time.

[0113] By integrating order timestamp data from the ordering system, the dish type and cooking requirements corresponding to each task can be determined, making time predictions more realistic. By combining multidimensional features extracted from the dish cooking knowledge base, including standard cooking time, preprocessing time weight, and operation time coefficient, various factors influencing cooking time can be comprehensively considered. These multidimensional features are input into a pre-set time prediction model for dynamic calculation, integrating the impact of various factors on cooking time and outputting a more accurate operation time. A second compensation time can be dynamically generated based on the dish type, cooking requirements, and actual kitchen conditions (such as stove load and operator proficiency). This means the system can adapt to a variety of cooking scenarios and kitchen operations. False alarms are a key concern in kitchen fire safety control. By accurately calculating operation time and generating a reasonable second standard time, it is possible to more accurately determine whether the current time is within normal operating hours. If the current time is not within the second standard time, it indicates that the stove should not be operating at high temperatures or high flames, thus indicating a true alarm. This judgment method based on actual tasks and time effectively reduces false alarms caused by short-term fluctuations in normal cooking activities and improves the reliability of alarm judgment.

[0114] Optionally, generating the second compensation time based on the stove load state of the target stove and the operator proficiency includes:

[0115] Obtaining the number of parallel tasks of the target stove, and determining a first redundancy coefficient according to a ratio of the number of parallel tasks to a preset capacity threshold;

[0116] The operator's motion trajectory data is collected through a camera, the operation efficiency score is calculated based on a preset standard motion template, and a second redundancy coefficient is determined based on the score;

[0117] A comprehensive redundancy coefficient is obtained by weighted summing of the first redundancy coefficient and the second redundancy coefficient, and the second compensation time is generated by multiplying the operation time by the comprehensive redundancy coefficient.

[0118] The number of tasks currently being processed simultaneously by the target stove is obtained through channels such as the ordering system. For example, in a restaurant kitchen, a stove might be simultaneously cooking multiple dishes, such as Kung Pao Chicken, Scrambled Eggs with Tomatoes, and Braised Fish. In this case, the number of concurrent tasks is three. The first redundancy factor is determined based on the ratio of the number of concurrent tasks to the preset capacity threshold. The preset capacity threshold is a baseline value set based on the stove's design capacity and normal operating efficiency. For example, a preset capacity threshold of 2 indicates that it is reasonable for the stove to process two tasks simultaneously at normal operating efficiency. If the number of concurrent tasks is three, the ratio is 1.5. Based on this ratio, the first redundancy factor can be set. For example, when the ratio is less than or equal to 1, the first redundancy factor is 0.1; when the ratio is greater than 1 and less than or equal to 2, the first redundancy factor is 0.2; and when the ratio is greater than 2, the first redundancy factor 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 concurrent tasks on time compensation. A camera installed in the kitchen collects data on the operator's movement trajectory during the cooking process. This data includes the operator's hand movements, body movements, and movements for handling ingredients and tools. For example, a camera can record the trajectory of an operator's movements while cooking Kung Pao Chicken, including cutting and preparing ingredients, stir-frying, and seasoning. An operational efficiency score is calculated based on a preset standard motion template. This template is based on efficient, standard cooking movements and specifies the ideal movements and times for completing each step of a dish. The operational efficiency score is calculated by comparing the collected motion trajectory data with the standard template. For example, if the operator's movements closely align with the standard template, the score may be above 80. If the movements are slow or irregular, the score may be below 60. A secondary redundancy factor is determined based on the operational efficiency score. For example, if the score is above 80, the secondary redundancy factor is 0.1, indicating that the operator is highly efficient and does not require much additional time compensation. If the score is between 60 and 80, the secondary redundancy factor is 0.2. If the score is below 60, the secondary redundancy factor is 0.3. In this way, the operator's actual operational efficiency is quantified as a redundancy factor, which is used in subsequent time compensation calculations. The first and second redundancy coefficients are weighted and summed to obtain the comprehensive redundancy coefficient. For example, assuming the first redundancy coefficient is 0.2 and the second redundancy coefficient is 0.3, with weights of 0.6 and 0.4, respectively (the weights can be set based on practical experience or data analysis. For example, if the stove load status is considered to have a greater impact on time compensation, a higher weight can be given). The comprehensive redundancy coefficient = 0.2 × 0.6 + 0.3 × 0.4 = 0.24. The operating time is multiplied by the comprehensive redundancy coefficient to generate the second compensation time. For example, if the operating time is 24 minutes and the comprehensive redundancy coefficient is 0.24, the second compensation time = 24 × 0.24 = 5.76 minutes.Adding the second compensation time to the operating time can give the second standard time. This second standard time is a time range that is more in line with the actual cooking situation and is used to more accurately determine whether the current moment is within the normal operating time.

[0119] By obtaining the number of parallel tasks for the target cooktop and determining the first redundancy factor based on the ratio of the number of parallel tasks to a preset capacity threshold, the current cooktop workload can be accurately reflected. A camera is used to capture operator motion trajectory data, and an operational efficiency score is calculated based on a preset standard motion template. The second redundancy factor is then determined based on this score. This process intuitively reflects the operator's actual operational efficiency. If the operator's movements are proficient and conform to the standard motion template, their operational efficiency score will be high, and the second redundancy factor will be relatively small. Conversely, if the operator's movements are slow or irregular, their score will be low, and the second redundancy factor will be increased to compensate for time variations caused by differences in operational efficiency. The first and second redundancy factors are weighted and summed to obtain a comprehensive redundancy factor. The second compensation time is then multiplied by the operating time. This method fully considers the combined impact of the cooktop load and operator proficiency on cooking time, resulting in a more reasonable second compensation time that better reflects actual cooking conditions. The second compensation time can be dynamically adjusted based on the cooktop's real-time number of parallel tasks and the operator's actual operational efficiency. The system can flexibly adapt to various kitchen conditions during different operating hours and task schedules, avoiding the inaccuracies that can result from fixed compensation times. For example, during peak meal times, when the kitchen is busy with many concurrent tasks, operators may be more busy. Dynamically increasing the second compensation time more accurately reflects the extended operating time. During off-peak periods, the compensation time is reduced, increasing the system's flexibility.

[0120] Optionally, the method further includes:

[0121] If the current moment is within the second standard time, determining whether the target operator corresponding to the target stove has left the target area according to the preset alarm rule;

[0122] If the target operator leaves the target area, a countdown will be started.

[0123] If the target operator has not returned to the target area at the end of the countdown, it is determined to be a real alarm.

[0124] The back-of-house fire safety control method incorporates a step to determine whether the operator has left the target area. This step is based on practical considerations. During the cooking process, operators may temporarily leave the stove area for various reasons (such as to obtain ingredients, seasonings, or take a short break). This can lead to safety hazards when the stove is unattended. This step allows for better monitoring of the operator's behavior and provides a more comprehensive basis for alarm determination. When the current time falls within the second standard time, the preset alarm rules determine whether the target operator corresponding to the target stove has left the target area. The second standard time is calculated by adding the second compensation time to the operating time. It takes into account the actual operating conditions of the stove and various factors that may affect cooking time and is a relatively reasonable time range. If the operator leaves the target area within this time, the stove may be left unattended, increasing the risk of fire. When the target operator is determined to have left the target area, the system immediately begins a countdown. The countdown is set to provide the operator with a buffer time to return to the target area. In reality, the operator may only leave briefly and return to continue working soon. The length of the countdown can be set according to the actual operation situation and safety requirements of the kitchen, for example, 30 seconds or 1 minute. If the target operator has not returned to the target area at the end of the countdown, this indicates that the stove may be unattended and the time has exceeded a 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 to deal with it, such as turning off the power and gas valves, to ensure the fire safety of the kitchen. If the target operator returns to the target area before the countdown ends, it means that this is a normal working behavior. The operator only left for a short time and returned in time to continue the cooking operation. At this time, the system will end this judgment and return to the first step, re-starting to monitor the stove's temperature, flame and other parameters and the operator's behavior status, and continue the subsequent alarm judgment process.

[0125] When the operator leaves the target area, the system begins a countdown. If the operator has not returned to the target area by the end of the countdown, it is considered a true alarm. This countdown mechanism effectively distinguishes between brief operator absences and genuine safety hazards, avoiding false alarms caused by short operator absences and improving alarm reliability. Alarm rules can be dynamically adjusted based on the operator's actual behavior. Whether in the kitchens of large chain restaurants or small family restaurants, the system can adapt to different kitchen environments and workflows by adjusting preset alarm rules and countdown parameters, improving its versatility and adaptability. During the actual cooking process, operators may temporarily leave the cooking area to obtain ingredients or seasonings. By introducing a mechanism to determine whether the operator has left the target area, false alarms caused by brief operator absences are effectively reduced, ensuring that alarms more accurately reflect the actual risk of fire or other safety hazards. By combining multiple factors, such as the operator's movement trajectory, operational efficiency score, and countdown time, the system comprehensively considers the actual kitchen environment and further reduces false alarms.

[0126] Optionally, the method further includes:

[0127] Determine the number of real alarms within a preset time period. If the number of real alarms within the preset time period is a single alarm, directly determine it as a final real alarm and generate an alarm event record.

[0128] When the number of real alarms within the preset time is multiple, determine 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, add one to the number of pre-alarms and compare the number of pre-alarms with the preset number of alarms. When the number of pre-alarms reaches the preset number of alarms, determine it as the final real alarm and generate an alarm event record.

[0129] If only a single true alarm is triggered within a preset time window (for example, a stovetop temperature or flame level briefly exceeds the specified limit but does not persist), the system immediately identifies it as a final true alarm. A standardized alarm event record (including fields such as timestamp, alarm type, and stovetop number) is immediately generated, triggering coordinated control (such as shutting off the gas valve and activating the fire extinguisher). This prevents occasional anomalies (such as a transient oil temperature overshoot) from being overlooked, while also reducing redundant judgment processes and improving response speed. If multiple true alarms occur within a preset time window (for example, temperatures continuously exceed the specified limit or fluctuate dramatically), the system enters a multi-level verification mode, determining whether the interval between two consecutive alarms exceeds a preset time threshold (e.g., 30 seconds). If the interval is less than or equal to the threshold, the alarm event is continuous (e.g., a frying pan fire spreads), and the system immediately identifies it as a final true alarm and initiates coordinated control. If the interval is greater than the threshold, the alarm event may be a sporadic, overlapping anomaly (e.g., multiple brief temperature fluctuations), and the system enters the pre-alarm accumulation process. The pre-alarm count counter is incremented and compared with the preset alarm count (e.g., 3). If the preset count is reached, the system identifies it as a final true alarm, generates an alarm record, and initiates coordinated control. If the preset number of times is not reached: return to the personnel departure determination process in the above steps and perform a second verification based on the operator status.

[0130] If a single true alarm occurs within a preset timeframe, it is directly determined as a final true alarm and an alarm event record is generated. This approach ensures that single alarms occurring within a short period of time are not overlooked, allowing for timely recording and response to potential safety hazards and avoiding security risks caused by delayed alarms. In the case of multiple alarms, by determining whether the time interval between two consecutive true alarms exceeds a time rising edge threshold, it is possible to effectively distinguish between alarms caused by consecutive, related events and those caused by independent events occurring at different times. If the time interval exceeds the threshold, these alarms may be caused by different, independent safety hazard events, each relatively independent and separated by a significant time interval. In this case, by further accumulating the number of pre-alarms and comparing it with the preset number of alarms, a more accurate determination of whether a true safety hazard exists can be made, improving the accuracy of alarm determination. If multiple alarms occur within a preset timeframe, without determining the time interval, frequent false alarms may occur due to transient, non-hazardous factors. By introducing a time rising edge threshold, a true safety hazard is considered to exist only when the time interval between two consecutive alarms exceeds a certain range. This reduces false alarms caused by multiple, independent, minor risk events within a short period of time and improves system reliability. The system compares the number of pre-alarms with the preset alarm count. A true alarm is considered only when the number of pre-alarms reaches the preset alarm count. This comprehensive assessment method considers the cumulative effect of multiple alarms within a certain period of time, avoiding overreaction due to single or a few false alarms. It also ensures that even after a certain number of multiple alarms, the system can still accurately identify true safety hazards and take appropriate measures.

[0131] Optionally, the adding a first fluctuation interference threshold value to the first stove temperature value to obtain a second stove temperature value, and the adding a second fluctuation interference threshold value to the first stove flame value to obtain a second stove flame value includes:

[0132] monitoring the working state parameters of the stove in real time, and increasing the value of the first fluctuation interference threshold when detecting that the continuous temperature change rate exceeds a set gradient threshold;

[0133] When it is detected that the flame intensity presents periodic fluctuation characteristics within a set time period, the anti-oscillation coefficient of the second fluctuation interference threshold is dynamically adjusted.

[0134] Sensors installed on the stovetop collect real-time data such as temperature and flame intensity, enabling timely monitoring of the stovetop's operating status. If the monitored continuous temperature change rate exceeds a set gradient threshold, it indicates abnormal temperature fluctuations, potentially due to certain cooking operations (such as rapid stir-frying) or equipment malfunction. In this case, increasing the value of the first fluctuation interference threshold can improve the system's tolerance for temperature fluctuations and avoid false alarms caused by normal cooking operations or minor equipment fluctuations. If the flame intensity exhibits periodic fluctuations 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 heat). Dynamically adjusting the anti-oscillation coefficient of the second fluctuation interference threshold can better adapt to these periodic flame fluctuations and reduce false alarms caused by normal flame fluctuations. For example, during slow cooking processes such as stewing or simmering, the flame intensity may fluctuate periodically within a certain range. Adjusting the anti-oscillation coefficient in these situations can ensure more stable system operation and avoid false alarms.

[0135] The system monitors stove operating parameters in real time. When the continuous temperature change rate exceeds a set gradient threshold, it increases the value of the first fluctuation interference threshold. This dynamic adjustment mechanism effectively addresses rapid changes in stove temperature and prevents false alarms caused by abrupt temperature fluctuations. When periodic fluctuations in flame intensity are detected within a set time period, the system dynamically adjusts the anti-oscillation coefficient of the second fluctuation interference threshold. This adjustment better addresses normal fluctuations in flame intensity and prevents false alarms caused by periodic changes in flame intensity. By monitoring stove operating parameters in real time and dynamically adjusting the fluctuation interference threshold, the system can adapt to different cooking scenarios and operating habits. Whether it's high-temperature stir-frying or low-temperature slow cooking, the threshold automatically adjusts based on the actual cooking situation, making alarm detection more flexible and accurate. This flexibility makes the system adaptable to various cooking needs and kitchen environments. The system automatically adjusts the fluctuation interference threshold based on the actual stove operating conditions, demonstrating a certain degree of self-optimization capability. This self-optimization capability enables the system to continuously adapt to changes in kitchen operations, maintaining accurate and reliable alarm detection and reducing the need for manual intervention and adjustments. By dynamically adjusting the fluctuation interference threshold, the system can effectively filter out temperature and flame fluctuations caused by normal cooking operations. By dynamically adjusting the threshold, these fluctuations caused by normal operations will not trigger alarms, thereby reducing the occurrence of false alarms and improving system reliability.

[0136] Figure 5 This is another flow chart of the method for controlling kitchen fire safety disclosed in the embodiment of the present application. Figure 5As shown, the method includes whether to turn on the temperature alarm, if it is turned on, then the temperature alarm calculation is performed, if not the alarm is directly ended, if the alarm is or the temperature alarm is not turned on, then whether to turn on the flame alarm is judged, if it is turned on, then the flame alarm calculation is performed, if not the alarm is directly ended, if the alarm is or the flame alarm is not turned on, then whether to turn on the business hours is judged, if it is turned on, then the business hours range is judged, if it is not during business hours, a real alarm event is generated, if it is during business hours or the business hours are not turned on, then whether to turn on the stove operation time is judged, if it is turned on, then the stove operation time range is judged, if not during operation hours, a real alarm event is generated, if it is during operation hours or If the operator does not start the operation time judgment, the personnel departure judgment is performed. If the operator has not left, it ends directly. If the operator has left, the countdown is started. If the countdown is not over, it returns to execute whether to turn on the temperature alarm judgment. If the countdown is over, the false alarm 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 one is added to the pre-alarm accumulator value. The alarm record interval 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 personnel departure judgment. If the number of pre-alarms meets the threshold, a real alarm event is generated, the linkage output is output, and it ends.

[0137] This embodiment also discloses a kitchen fire safety control system. Figure 6 This is a module diagram of the control system for kitchen fire safety disclosed in the embodiment of this application, such as Figure 6 As shown, the system includes a collection module 601, a time module 602 and an execution module 603, wherein:

[0138] an acquisition module 601 configured to acquire a first stovetop temperature value and a first stovetop flame value, add a first fluctuation interference threshold to the first stovetop temperature value to obtain a second stovetop temperature value, add a second fluctuation interference threshold to the first stovetop flame value to obtain a second stovetop flame value, compare the second stovetop temperature value with a preset temperature threshold, and compare the second stovetop flame value with a preset flame threshold;

[0139] a time module 602 configured to, when the temperature value of the second stove is greater than the preset temperature threshold and / or the flame value of the second stove is greater than the preset flame threshold, add a first compensation time to the preset business hours to obtain a first standard time, and compare the current time with the first standard time;

[0140] The execution module 603 is configured to determine that it is a real alarm if the current time is not within the first standard time, generate an alarm record according to the alarm event data format, and turn off the power supply and gas valve.

[0141] Optionally, the system further includes a comparison module configured to:

[0142] 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 based on the multiple tasks, add the second compensation time to the operation time to obtain a second standard time, and compare the current time with the second standard time;

[0143] If the current time is not within the second standard time, it is determined to be a real alarm.

[0144] Optionally, the comparison module is configured to:

[0145] By integrating the order timestamp data from the ordering system, we can obtain the dish type and cooking requirements corresponding to each task.

[0146] Extracting multidimensional features from a dish cooking knowledge base based on the dish type and cooking requirements, the multidimensional features including the standard cooking time corresponding to the dish type, the pre-processing time weight corresponding to the quantity of ingredients, and the operation time coefficient corresponding to the complexity of the cooking process;

[0147] Input the multi-dimensional features into a preset time prediction model for dynamic calculation, and output the operation time of each task;

[0148] The second compensation time is generated based on the cooktop load state of the target cooktop and the operator proficiency, and the second standard time is obtained by adding the second compensation time to the operation time.

[0149] Optionally, the comparison module is configured to:

[0150] Obtaining the number of parallel tasks of the target stove, and determining a first redundancy coefficient according to a ratio of the number of parallel tasks to a preset capacity threshold;

[0151] The operator's motion trajectory data is collected through a camera, the operation efficiency score is calculated based on a preset standard motion template, and a second redundancy coefficient is determined based on the score;

[0152] A comprehensive redundancy coefficient is obtained by weighted summing of the first redundancy coefficient and the second redundancy coefficient, and the second compensation time is generated by multiplying the operation time by the comprehensive redundancy coefficient.

[0153] Optionally, the system further includes a regional module configured to:

[0154] If the current moment is within the second standard time, determining whether the target operator corresponding to the target stove has left the target area according to the preset alarm rule;

[0155] If the target operator leaves the target area, a countdown will be started.

[0156] If the target operator has not returned to the target area at the end of the countdown, it is determined to be a real alarm.

[0157] Optionally, the system further includes a judgment module configured to:

[0158] Determine the number of real alarms within a preset time period. If the number of real alarms within the preset time period is a single alarm, directly determine it as a final real alarm and generate an alarm event record.

[0159] When the number of real alarms within the preset time is multiple, determine 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, add one to the number of pre-alarms and compare the number of pre-alarms with the preset number of alarms. When the number of pre-alarms reaches the preset number of alarms, determine it as the final real alarm and generate an alarm event record.

[0160] Optionally, the acquisition module 601 is configured to:

[0161] monitoring the working state parameters of the stove in real time, and increasing the value of the first fluctuation interference threshold when detecting that the continuous temperature change rate exceeds a set gradient threshold;

[0162] When it is detected that the flame intensity presents periodic fluctuation characteristics within a set time period, the anti-oscillation coefficient of the second fluctuation interference threshold is dynamically adjusted.

[0163] It should be noted that the above embodiments provide devices that implement their functions using only the division of the above functional modules as examples. In actual applications, the above functions can be assigned to different functional modules as needed, that is, the internal structure of the device can be 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 are based on the same concept. The specific implementation process is detailed in the method embodiment and will not be repeated here.

[0164] This embodiment also discloses an electronic device, referring 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 .

[0165] The communication bus 702 is used to implement the connection and communication between these components.

[0166] The user interface 703 may include a display screen (Display) and a camera (Camera). Optionally, the user interface 703 may also include a standard wired interface and a wireless interface.

[0167] The network interface 704 may optionally include a standard wired interface or a wireless interface (such as a WI-FI interface).

[0168] The processor 701 may include one or more processing cores. Using various interfaces and circuits, the processor 701 connects to various components within the server. It executes instructions, programs, code sets, or instruction sets stored in the memory 705, as well as accesses data stored in the memory 705, to perform various server functions and process data. Optionally, the processor 701 may be implemented using at least one of the following hardware forms: a digital signal processing (DSP), a field-programmable gate array (FPGA), or a programmable logic array (PLA). The processor 701 may integrate one or a combination of a central processing unit (CPU), a graphics processing unit (GPU), and a modem. The CPU primarily processes the operating system, user interface, and application programs; the GPU is responsible for rendering and drawing content displayed on the display screen; and the modem handles wireless communications. It is understood that the modem may also be implemented independently of the processor 701 and implemented on a separate chip.

[0169] Among them, the memory 705 may include a random access memory (RAM) or a read-only memory (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, codes, code sets or instruction sets. The memory 705 may include a program storage area and a data storage area, wherein the program storage area may store instructions for implementing an operating system, instructions for at least one function (such as a touch function, a sound playback function, an image playback function, etc.), instructions for implementing the above-mentioned various method embodiments, etc.; the data storage area may store data involved in the above-mentioned various method embodiments, etc. The memory 705 may also be optionally at least one storage device located away from the aforementioned processor 701. As Figure 7As 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 of a method for controlling back kitchen fire safety.

[0170] exist Figure 7 In the electronic device shown, the user interface 703 is mainly used to provide an input interface for the user and obtain data input by the user; and the processor 701 can be used to call the application program storing the control method of the back kitchen fire safety in the memory 705. When executed by one or more processors 701, the electronic device executes one or more methods as in the above embodiments.

[0171] It should be noted that for the aforementioned method embodiments, for simplicity of description, they are all expressed as a series of action combinations, but those skilled in the art should be aware that this application is not limited by the order of the actions described, because according to this application, certain steps can be performed in other orders or simultaneously. Secondly, those skilled in the art should also be aware that the embodiments described in the specification are all preferred embodiments, and the actions and modules involved are not necessarily required for this application.

[0172] In the above embodiments, the description of each embodiment has its own focus. For parts that are not described in detail in a certain embodiment, reference can be made to the relevant descriptions of other embodiments.

[0173] In the several embodiments provided in this application, it should be understood that the disclosed devices can be implemented in other ways. For example, the device embodiments described above are merely schematic, such as the division of units, which is only a logical function division. In actual implementation, there may be other division methods, such as 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 mutual coupling or direct coupling or communication connection shown or discussed can be through some service interface, and the indirect coupling or communication connection of devices or units can be electrical or other forms.

[0174] Units described as separate components may or may not be physically separate, and components shown as units may or may not be physical units, that is, they may be located in one place or distributed across multiple network units. Some or all of these units may be selected to achieve the purpose of this embodiment according to actual needs.

[0175] In addition, the functional units in the various embodiments of the present application may be integrated into a single processing unit, or each unit may exist physically separately, or two or more units may be integrated into a single unit. The aforementioned integrated units may be implemented in the form of hardware or software functional units.

[0176] If the integrated unit is implemented as 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, or the portion that contributes to the prior art, or all or part of the 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, server, or network device, etc.) to execute all or part of the steps of the various embodiments of the method of this application. The aforementioned memory 705 includes various media that can store program code, such as a USB flash drive, a mobile hard drive, a magnetic disk, or an optical disk.

[0177] The above is only an exemplary embodiment of the present disclosure and cannot be used to limit the scope of the present disclosure. That is, any equivalent changes and modifications made according to the teachings of the present disclosure are still within the scope of the present disclosure. After considering the disclosure of the specification, those skilled in the art will easily think of other embodiments of the present disclosure. This application is intended to cover any variations, uses or adaptive changes of the present disclosure, which follow the general principles of the present disclosure and include common knowledge or customary technical means in the technical field that are not recorded in the present disclosure. The description and examples are to be regarded as exemplary only, and the scope and spirit of the present disclosure are defined by the claims.

Claims

1. A method for controlling kitchen fire safety, characterized in that: Applied to a kitchen fire safety control device, the method includes: collecting a first stovetop temperature value and a first stovetop flame value, adding a first fluctuation interference threshold to the first stovetop temperature value to obtain a second stovetop temperature value, adding a second fluctuation interference threshold to the first stovetop flame value to obtain a second stovetop flame value, comparing the second stovetop temperature value with a preset temperature threshold, and comparing the second stovetop flame value with a preset flame threshold; When the temperature of the second stove is greater than the preset temperature threshold and / or the flame value of the second stove is greater than the preset flame threshold, the preset business hours are added with the first compensation time to obtain a first standard time, and the current time is compared with the first standard time; If the current time is not within the first standard time, it is determined to be 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. The method further comprises: 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 based on the multiple tasks, add the second compensation time to the operation time to obtain a 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 to be a real alarm. Determining the operation time of the plurality of target dishes according to the plurality of tasks, and adding the second compensation time to the operation time to obtain the second standard time comprises: By integrating the order timestamp data from the ordering system, we can obtain the dish type and cooking requirements corresponding to each task. Extracting multidimensional features from a dish cooking knowledge base based on the dish type and cooking requirements, the multidimensional features including the standard cooking time corresponding to the dish type, the pre-processing time weight corresponding to the quantity of ingredients, and the operation time coefficient corresponding to the complexity of the cooking process; Input the multi-dimensional features into a preset time prediction model for dynamic calculation, and output the operation time of each task; The second compensation time is generated based on the load status of the target stove and the operator's proficiency, and the second standard time is obtained by adding the second compensation time to the operating time. The step of adding a first fluctuation interference threshold to the first stove temperature value to obtain a second stove temperature value, and adding a second fluctuation interference threshold to the first stove flame value to obtain a second stove flame value comprises: monitoring the working state parameters of the stove in real time, and increasing the value of the first fluctuation interference threshold when detecting that the continuous temperature change rate exceeds a set gradient threshold; When it is detected that the flame intensity presents periodic fluctuation characteristics within a set time period, the anti-oscillation coefficient of the second fluctuation interference threshold is dynamically adjusted.

2. The method for controlling kitchen fire safety according to claim 1, characterized in that: Generating the second compensation time based on the stove load state and operator proficiency of the target stove includes: Obtaining the number of parallel tasks of the target stove, and determining a first redundancy coefficient according to a ratio of the number of parallel tasks to a preset capacity threshold; The operator's motion trajectory data is collected through a camera, the operation efficiency score is calculated based on a preset standard motion template, and a second redundancy coefficient is determined based on the score; A comprehensive redundancy coefficient is obtained by weighted summing of the first redundancy coefficient and the second redundancy coefficient, and the second compensation time is generated by multiplying the operation time by the comprehensive redundancy coefficient.

3. The method for controlling kitchen fire safety according to claim 1, characterized in that: The method further comprises: If the current moment is within the second standard time, determining whether the target operator corresponding to the target stove has left the target area according to the preset alarm rule; If the target operator leaves the target area, a countdown will be started. If the target operator has not returned to the target area at the end of the countdown, it is determined to be a real alarm.

4. The method for controlling kitchen fire safety according to claim 3, characterized in that: The method further comprises: Determine the number of real alarms within a preset time period. If the number of real alarms within the preset time period is a single alarm, directly determine it as a final real alarm and generate an alarm event record. When the number of real alarms within the preset time is multiple, determine 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, add one to the number of pre-alarms and compare the number of pre-alarms with the preset number of alarms. When the number of pre-alarms reaches the preset number of alarms, determine it as the final real alarm and generate an alarm event record.

5. A kitchen fire safety control system, characterized in that: It includes acquisition module, time module and execution module, among which: a collection module configured to collect a first stovetop temperature value and a first stovetop flame value, add a first fluctuation interference threshold to the first stovetop temperature value to obtain a second stovetop temperature value, add a second fluctuation interference threshold to the first stovetop flame value to obtain a second stovetop flame value, compare the second stovetop temperature value with a preset temperature threshold, and compare the second stovetop flame value with a preset flame threshold; a time module configured to, when the temperature value of the second stove is greater than the preset temperature threshold and / or the flame value of the second stove is greater than the preset flame threshold, add the first compensation time to the preset business hours to obtain a first standard time, and compare the current time with the first standard time; The execution module is configured to determine that the alarm is real if the current time is not within the first standard time, generate an alarm record according to the alarm event data format, and shut down the power supply and gas valve. 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 stove, determine the operation time of multiple target dishes based on the multiple tasks, add the second compensation time to the operation time to obtain a 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 to be a real alarm. The comparison module is configured to: By integrating the order timestamp data from the ordering system, we can obtain the dish type and cooking requirements corresponding to each task. Extracting multidimensional features from a dish cooking knowledge base based on the dish type and cooking requirements, the multidimensional features including the standard cooking time corresponding to the dish type, the pre-processing time weight corresponding to the quantity of ingredients, and the operation time coefficient corresponding to the complexity of the cooking process; Input the multi-dimensional features into a preset time prediction model for dynamic calculation, and output the operation time of each task; The second compensation time is generated based on the load status of the target stove and the operator's proficiency, and the second standard time is obtained by adding the second compensation time to the operating time. The acquisition module is configured to: monitoring the working state parameters of the stove in real time, and increasing the value of the first fluctuation interference threshold when detecting that the continuous temperature change rate exceeds a set gradient threshold; When it is detected that the flame intensity presents periodic fluctuation characteristics within a set time period, the anti-oscillation coefficient of the second fluctuation interference threshold is dynamically adjusted.

6. An electronic device, characterized in that: The electronic device comprises a processor, a memory, a user interface and a network interface, wherein the memory is used to store instructions, the user interface and the network interface are both used to communicate with other devices, and 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 to 4.

7. A computer-readable storage medium, characterized in that The computer-readable storage medium stores instructions, and when the instructions are executed, the method according to any one of claims 1 to 4 is executed.

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