Control method of island table range hood and island table range hood

Abstract

The embodiment of the invention discloses a control method of an island table range hood and the island table range hood. The island table range hood comprises a range hood structure and an air curtain structure, the air curtain structure comprises an air curtain air outlet and an air guide plate, and the overturning angle of the air guide plate is adjustable. The control method comprises the steps that an air deflector is controlled to be opened with the included angle between the air deflector and an air outlet of an air curtain as a preset initial angle; detecting the working state of the cookware; according to the working state of the cookware, the working gear of the range hood structure is determined; when the range hood structure has smoke leakage, the included angle between the air deflector and the air outlet of the air curtain is increased according to the difference degree between the working state of the cookware and the standard working state of the cookware under the working gear of the current range hood structure. The problem that an existing air curtain control process cannot be matched with the state corresponding to the range hood is solved, air curtain adaptation under different cooking working conditions is achieved, the smoke suction effect of the range hood is improved, the comfort of a user working in a kitchen is guaranteed, and the user experience is improved.

Description

Technical Field

[0001] The embodiments of the present invention relate to smoke machine air curtain technology, and more particularly to a control method for an island smoke machine and an island smoke machine. Background Technology

[0002] Open kitchens are a popular trend in modern residential design; however, their open structure also makes it easy for cooking fumes to spread to adjacent functional areas, posing a continuous challenge to air quality and living comfort.

[0003] To address this issue, island-style range hoods, with their recessed installation and top-mounted negative pressure exhaust structure, have become the mainstream fume control solution for open kitchens. To further improve fume capture efficiency, existing technologies also create a directional airflow barrier above the cooking surface to prevent fume escape and synergistically enhance the adsorption efficiency of the negative pressure zone.

[0004] However, the current control strategy of air curtain range hoods has significant limitations. In order to ensure the oil fume adsorption effect, the airflow angle and air volume are usually fixed parameters and cannot be dynamically adjusted according to the working status of the range hood. Summary of the Invention

[0005] This invention provides a control method and an island-style range hood to solve the problem that the existing air curtain control process cannot match the corresponding state of the range hood.

[0006] In a first aspect, embodiments of the present invention provide a control method for an island-style smoke hood. The island-style smoke hood includes a smoke hood structure and an air curtain structure. The air curtain structure includes an air curtain outlet and an air guide plate, and the rotation angle of the air guide plate is adjustable.

[0007] The control method includes:

[0008] The air guide vane is controlled to open at a preset initial angle with the air curtain outlet;

[0009] Check the working status of the cookware;

[0010] Determine the operating setting of the range hood based on the working status of the cookware;

[0011] When there is smoke leakage in the range hood structure, the angle between the air guide plate and the air curtain outlet is increased according to the degree of difference between the working state of the cookware and the standard working state of the cookware under the current working setting of the range hood structure.

[0012] Optionally, the working status of the cookware can be detected, including:

[0013] Detect the real-time temperature of the cookware;

[0014] Determine the operating settings of the range hood based on the working status of the cookware, including:

[0015] Calculate the real-time temperature change rate of the cookware based on its real-time temperature.

[0016] Calculate the real-time oil fume generation rate of the cookware based on its real-time temperature and real-time temperature change rate.

[0017] The operating level of the range hood is determined based on the preset range of oil fume generation rate of the cookware in real time; different range hood structures have different preset ranges of oil fume generation rate for their operating levels.

[0018] Optionally, the real-time oil fume generation rate of the cookware can be calculated based on its real-time temperature and real-time temperature change rate, including:

[0019] The real-time oil fume generation rate C0 of the cookware is calculated according to the formula C0=K*(dT / dt)+A*T; where T is the real-time temperature of the cookware, t is time, dT / dt is the real-time temperature change rate of the cookware, and K and A are preset coefficients.

[0020] Optional, K = 0.15, A = 0.03.

[0021] Optionally, the range hood's operating modes include stir-fry mode, deep-fry mode, and steaming mode;

[0022] The preset oil fume generation rate intervals corresponding to the stir-frying and deep-frying settings are separated by a first oil fume generation rate threshold C1, and the oil fume generation rate intervals corresponding to the deep-frying and steaming settings are separated by a second oil fume generation rate threshold C2; wherein, C1 > C2.

[0023] Based on the preset fume generation rate range of the cookware, determine the operating settings of the range hood structure, including:

[0024] When the real-time oil fume generation rate of the cookware is greater than or equal to the first oil fume generation rate threshold, the working mode of the range hood structure is determined to be the stir-fry mode.

[0025] When the real-time oil fume generation rate of the cookware is less than the first oil fume generation rate threshold and greater than or equal to the second oil fume generation rate threshold, the working mode of the range hood structure is determined to be the frying mode.

[0026] When the real-time oil fume generation rate of the cookware is less than the second oil fume generation rate threshold, the working mode of the range hood is determined to be the steaming / cooking mode.

[0027] Optionally, when smoke leakage occurs in the range hood structure, the angle between the air guide plate and the air curtain outlet can be increased based on the difference between the working state of the cookware and the standard working state of the cookware under the current working setting of the range hood structure. This includes:

[0028] When there is smoke leakage in the range hood structure, the angle between the air guide plate and the air curtain outlet is increased based on the difference between the real-time oil fume generation rate of the cookware and any endpoint value of the preset oil fume generation rate range corresponding to the current working level of the range hood structure.

[0029] Optionally, when smoke leakage occurs in the range hood structure, the angle between the air guide plate and the air curtain outlet is increased based on the difference between the real-time smoke generation rate of the cookware and any endpoint of the preset smoke generation rate range corresponding to the current operating setting of the range hood structure. This includes:

[0030] When there is smoke leakage in the range hood structure, the increase in the angle between the air guide plate and the air curtain outlet is calculated according to the formula A1=B*|C0-Ci|; ​​where C0 is the real-time oil fume generation rate of the cookware, Ci is any endpoint value of the preset oil fume generation rate range corresponding to the current working level of the range hood structure, and B is the preset coefficient.

[0031] Adjust the angle between the air guide plate and the air curtain outlet to the target angle A, where A = A0 + A1; A0 is the preset initial angle of the air guide plate.

[0032] Optionally, the range hood's operating modes include stir-fry mode, deep-fry mode, and steaming mode;

[0033] The preset oil fume generation rate intervals corresponding to the stir-frying and deep-frying settings are separated by a first oil fume generation rate threshold C1, and the oil fume generation rate intervals corresponding to the deep-frying and steaming settings are separated by a second oil fume generation rate threshold C2; wherein, C1 > C2.

[0034] When smoke escape occurs in the structure of the range hood, the increase in the angle between the air guide plate and the air curtain outlet is calculated according to the formula A1=B*|C0-Ci|, including:

[0035] When there is smoke leakage in the range hood structure and the working mode of the range hood structure is the stir-fry mode, calculate the increase in the angle between the air guide plate and the air curtain outlet A1 according to the formula A1=B1*|C0-C1|.

[0036] When there is smoke leakage in the structure of the range hood and the working mode of the range hood is frying mode, calculate the increase in the angle between the air guide plate and the air curtain outlet A1 according to the formula A1=B2*|C0-C2|.

[0037] When there is smoke leakage in the structure of the range hood and the working mode of the range hood is the steaming mode, calculate the increase in the angle between the air guide plate and the air curtain outlet according to the formula A1=B3*|C2-C0|.

[0038] Among them, B1, B2, and B3 are all preset coefficients.

[0039] Optionally, B1 ≥ B2, and / or B2 > B3.

[0040] Secondly, embodiments of the present invention also provide an island-style smoke hood, including an air curtain structure. The island-style smoke hood includes a smoke hood structure and an air curtain structure. The air curtain structure includes an air curtain outlet and an air guide plate. The rotation angle of the air guide plate is adjustable.

[0041] The island-style smoke machine is used to perform the control method of the island-style smoke machine as described in any of the first aspects.

[0042] This invention discloses a control method and an island-style range hood. The control method includes: opening the air guide plate at a preset initial angle to form a basic air curtain when the range hood starts, initially constructing a barrier against cooking fumes and facilitating rapid switching of the air curtain state. The method also involves detecting the working state of the cookware and determining the operating level of the range hood structure based on this state, adjusting the air curtain to match the current cooking conditions. When smoke escapes from the range hood structure, the angle of the air guide plate is adjusted based on the difference between the actual working state of the cookware and the standard working state, specifically addressing the smoke escape problem caused by changes in cooking conditions or insufficient current operating status of the range hood, allowing the air curtain to better adapt to different cooking conditions and the range hood's operating state. This invention solves the problem that existing air curtain control processes cannot match the corresponding state of the range hood, achieving air curtain adaptation under different cooking conditions, improving the smoke extraction effect of the range hood, ensuring user comfort in the kitchen, and enhancing the user experience. Attached Figure Description

[0043] Figure 1 This is a schematic diagram of the structure of an island-style smoke machine provided in an embodiment of the present invention;

[0044] Figure 2 This is a schematic diagram of the airflow of an island-style smoke machine provided in an embodiment of the present invention;

[0045] Figure 3 A schematic diagram of airflow inside an island-style smoke machine provided in an embodiment of the present invention;

[0046] Figure 4 This is a schematic diagram of an air curtain structure provided in an embodiment of the present invention;

[0047] Figure 5 This is a schematic diagram of a rotating structure provided in an embodiment of the present invention;

[0048] Figure 6 This is a flowchart of a control method for an island-style smoke machine provided in an embodiment of the present invention;

[0049] Figure 7 This is a flowchart of another control method for an island-style smoke machine provided in an embodiment of the present invention;

[0050] Figure 8 This is a flowchart of another control method for an island-style smoke machine provided in an embodiment of the present invention;

[0051] Figure 9 This is a flowchart of another control method for an island-style smoke machine provided in an embodiment of the present invention;

[0052] Figure 10 This is a flowchart of another control method for an island-style smoke machine provided in an embodiment of the present invention;

[0053] Figure 11 This is a flowchart of another control method for an island-style smoke machine provided in an embodiment of the present invention;

[0054] Figure 12 This is a flowchart of another control method for an island-style smoke machine provided in an embodiment of the present invention;

[0055] In the picture:

[0056] 1. Countertop; 11. Range hood exhaust vent; 2. Smoke collection chamber; 21. Range hood smoke inlet; 22. Cover plate; 23. Smoke collection chamber receiving groove; 3. Air curtain structure; 31. Air curtain housing; 311. Air curtain inlet; 312. Air curtain outlet; 32. Fan; 33. Air guide plate; 34. Rotating mechanism; 341. Rotating assembly; 3411. Fixed arm; 3412. Rotating arm; 3413. Arc-shaped rotating plate; 342. Push rod motor; 3421. Telescopic rod; 3422. Pin; 4. Infrared ranging module; 6. Range hood housing; 61. Air duct; 62. Range hood fan; 7. Induction cooker; 8. Lifting mechanism. Detailed Implementation

[0057] The present invention will now be described in further detail with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and not intended to limit it. Furthermore, it should be noted that, for ease of description, the accompanying drawings show only the parts relevant to the present invention, and not all of the structures.

[0058] The terminology used in the embodiments of this invention is for the purpose of describing specific embodiments only and is not intended to limit the invention. It should be noted that directional terms such as "upper," "lower," "left," and "right" described in the embodiments of this invention are used to describe the angles shown in the accompanying drawings and should not be construed as limiting the embodiments of this invention. Furthermore, in the context, it should be understood that when referring to an element being formed "on" or "below" another element, it can be formed not only directly on or below the other element, but also indirectly on or below it through intermediate elements. The terms "first," "second," etc., are used for descriptive purposes only and do not indicate any order, quantity, or importance, but are merely used to distinguish different components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0059] The term "comprising" and its variations as used in this invention are open-ended, meaning "including but not limited to". The term "based on" means "at least partially based on". The term "one embodiment" means "at least one embodiment".

[0060] It should be noted that the concepts of "first" and "second" mentioned in this invention are only used to distinguish the corresponding contents and are not used to limit the order or interdependence.

[0061] It should be noted that the terms "a" and "a plurality of" used in this invention are illustrative rather than restrictive. Those skilled in the art should understand that, unless otherwise expressly indicated in the context, they should be understood as "one or more".

[0062] This invention provides an island-style smoke machine with an adjustable air curtain angle. Figure 1 This is a schematic diagram of the structure of an island-style smoke machine provided in an embodiment of the present invention. Figure 2 This is a schematic diagram of the airflow of an island-style smoke machine provided in an embodiment of the present invention. Figure 3 This is a schematic diagram of airflow inside an island-style smoke machine provided in an embodiment of the present invention. Figure 4 This is a schematic diagram of an air curtain structure provided in an embodiment of the present invention. Figure 5 This is a schematic diagram of a rotating structure provided in an embodiment of the present invention. In the embodiment provided by the present invention, optionally, the first direction X1 and the second direction X2 are aligned, and the third direction Y is perpendicular to the second direction X2.

[0063] like Figure 1-Figure 5 As shown, the island-style smoke machine includes:

[0064] Countertop 1 has a cooking area for placing cooking utensils.

[0065] The smoke collection chamber 2 is located on the countertop 1 and can be an embedded structure. During operation, the smoke collection chamber 2 rises, exposing the range hood inlet 21, which faces the cooking area of ​​the countertop 1. The range hood inlet 21 is used to absorb cooking fumes through negative pressure, thereby improving the kitchen's fume conditions.

[0066] An air curtain structure 3 is located adjacent to the smoke inlet 21 of the range hood. The air curtain structure 3 includes an air curtain housing 31, a fan 32, an air guide plate 33, and a rotating mechanism 34. The fan 32 is located inside the air curtain housing 31. The air curtain housing 31 is provided with an air curtain inlet 311 and an air curtain outlet 312. The air curtain outlet 312 faces the cooking area of ​​the countertop 1. The rotation angle of the air guide plate 33 of the air curtain outlet 312 is maintained between 0-90°.

[0067] When the fan 32 is started, the air curtain outlet 312 sprays airflow towards the cooking area above the countertop 1 to form an air curtain, covering the cooking area to prevent the oil fumes generated in the cooking area from escaping into the kitchen. The air guide plate 33 is rotatably connected to the edge of the air curtain outlet 312 through the rotating mechanism 34. The air guide plate 33 is used to adjust the air outlet angle of the fan 32 to control the air outlet angle of the air curtain, thereby changing the direction and range of the air curtain's effect.

[0068] For example, in the usage of this embodiment of the invention, when the user places the cooking appliance on the cooking area of ​​the countertop 1 and starts the induction cooker 7, the smoke collection chamber 2 hidden in the range hood housing 6 starts to work under the drive of the lifting mechanism 8. The top cover 22 gradually detaches from the countertop 1, and the smoke collection chamber 2 rises from the smoke collection chamber receiving groove 23 until the smoke inlet 21 of the range hood is completely exposed above the cooking area, and enters the working state.

[0069] Simultaneously, the infrared ranging module 4, installed on the smoke collection chamber 2 or the air curtain structure 3, is activated, emitting infrared rays to detect the horizontal distance between the far end of the cooking appliance and the smoke collection chamber 2, and transmitting the detection data to the controller. The controller receives the gear signal from the induction cooker 7 and, combined with the infrared ranging data, generates control commands for the air curtain structure 3.

[0070] The controller rotates upwards towards the air guide plate 33 in the air curtain structure 3, ensuring the air curtain covers the cookware, and then stops rotating. At this time, outside air enters the air curtain housing 31 from the air curtain inlet 311 on the side of the air curtain structure 3 away from the smoke collection chamber 2, and is accelerated by the fan 32 before being ejected from the air curtain outlet 312. Based on the Coanda effect, the airflow flows closely along the air guide plate 33, forming a three-sided enclosed semi-enclosed air curtain above the cooking area, consisting of the upper air curtain and the two side air curtains. The fumes inside the air curtain are drawn in by the range hood inlet 21 of the smoke collection chamber 2. Under the action of the range hood fan 62, the fumes flow along the air duct 61 towards the range hood outlet 11, and are adsorbed and purified when flowing through the filter device (such as oil mesh, activated carbon, etc.) in the air duct 61. Finally, the clean airflow is discharged from the range hood outlet 11 on the countertop 1, located on the side of the smoke collection chamber 2 away from the cooking area.

[0071] After cooking, the user turns off the induction cooker 7, the air guide plate 33 of the air curtain structure 3 returns to its initial closed state, the smoke collection chamber 2 slowly descends under the action of the lifting mechanism 8, the top cover 22 is flush with the countertop 1, and the range hood enters standby mode.

[0072] In view of the island-style smoke machine of the above embodiments, the present invention also provides a control method for the island-style smoke machine. Figure 6 This is a flowchart of a control method for an island-style smoke machine provided in an embodiment of the present invention, for reference. Figure 6 The adjustment method includes:

[0073] S110, Control the air guide plate to open at the preset initial angle with the air curtain outlet.

[0074] The preset initial angle can be understood as the fixed angle between the air guide plate 33 and the air curtain outlet 312 pre-set before the island range hood leaves the factory. This angle is set according to the structural characteristics of the range hood, the rising pattern of oil fumes in common cooking scenarios, and other factors, and is used to quickly build a basic air curtain when the range hood is started.

[0075] Specifically, since the range hood cannot determine the current oil fume situation before acquiring the cookware's working status, a pre-start mechanism is adopted to quickly switch to the corresponding working status after acquiring the cookware's working status. During pre-start, the range hood first controls the air guide plate 33 to open at a preset initial angle with the air curtain outlet 312, initially forming an air curtain and reducing the disorderly diffusion of oil fumes. Compared to starting after acquiring the oil fume situation, the start-up speed is faster.

[0076] S120, Detect the working status of the cookware.

[0077] The working state of a cookware can be understood as the characteristics of the cookware during the cooking process, such as the heating power of the cookware, temperature changes, and whether it is in different cooking modes such as boiling, frying, steaming, etc.

[0078] Specifically, sensors installed in and around the island range hood detect the operating characteristics of the cookware. For example, the controller obtains the real-time power of devices such as the induction cooker; temperature sensors detect temperature changes on the surface of the cookware or in the cooking area; and image sensors and visual algorithms analyze the state of the food inside the cookware.

[0079] S130. Determine the working position of the range hood structure according to the working status of the cookware.

[0080] The operating modes of the range hood can be understood as multiple pre-set operating modes for island-style range hoods to adapt to the oil fume treatment needs of different cooking scenarios. Different operating modes include different combinations of core parameters such as the rotation speed of the fan 32, the angle of the air guide plate 33, and the intensity of the air curtain.

[0081] Specifically, the cookware has multiple working states, corresponding to different working levels of the range hood structure. The working levels of the range hood structure are determined based on the working state of the cookware. For example, the low level is suitable for cooking scenarios with less oil smoke, where the fan 33 operates at a low speed and with low noise; the high level is suitable for scenarios with a large amount of oil smoke, where the fan 32 operates at a high speed and the air guide plate 33 has a larger angle.

[0082] For example, the operating level of the range hood can be determined by acquiring the real-time power of the induction cooker 7 and other devices. When the real-time power of the induction cooker is greater than 1200W, the cookware is in the stir-fry cooking mode, corresponding to the range hood operating at a high level. At the high level, the fan 32 operates at high speed, and the angle of the air guide plate 33 is adjusted to a position that is more conducive to capturing oil fumes, thereby enhancing the adsorption capacity of rising oil fumes.

[0083] S140. When there is smoke leakage in the range hood structure, increase the angle between the air guide plate and the air curtain outlet according to the degree of difference between the working state of the cookware and the standard working state of the cookware under the current working position of the range hood structure.

[0084] Among them, "smoke escape" can be understood as the phenomenon that cooking fumes are not effectively captured and exhausted by the range hood, causing them to escape into the kitchen environment; "standard working state" can be understood as the set of operating parameters preset for different cookware working states when the range hood structure is in a certain working position.

[0085] Specifically, a fume concentration sensor is installed in the range hood or the space where the range hood is located to detect the fume concentration outside the air curtain. When the fume concentration outside the air curtain exceeds a preset threshold, it is determined that the range hood is escaping smoke. This indicates that the current operating state of the range hood is not completely removing the fumes generated under actual cooking conditions, and the range hood parameters need to be adjusted. Based on the difference between the working state of the cookware and the standard working state of the cookware under the current operating setting of the range hood, the range hood increases the angle between the air guide plate 33 and the air curtain outlet 312 according to a preset angle adjustment strategy.

[0086] This invention discloses a control method and an island-style range hood. The control method includes: opening the air guide plate at a preset initial angle to form a basic air curtain when the range hood starts, initially constructing a barrier to block cooking fumes and facilitating rapid switching of the air curtain state. The method also involves detecting the working state of the cookware and determining the operating level of the range hood structure based on this state, adjusting the air curtain to match the current cooking conditions. When smoke escapes from the range hood structure, the angle of the air guide plate is adjusted based on the difference between the actual working state of the cookware and the standard working state, specifically addressing the smoke escape problem caused by changes in cooking conditions or insufficient current operating status of the range hood. This allows the air curtain to better adapt to different cooking conditions and the range hood's operating state, improving the range hood's smoke extraction effect. This invention solves the problem that existing air curtain control processes cannot match the corresponding states of the range hood, achieving air curtain adaptation under different cooking conditions, ensuring user comfort in the kitchen, and improving the user experience.

[0087] Figure 7 This is a flowchart of another control method for an island-style smoke machine provided in an embodiment of the present invention, see reference. Figure 7 Regarding the above embodiments and island-style range hoods, "S120, Detecting the working status of the cookware." can be further refined as follows:

[0088] Detect the real-time temperature of the cookware.

[0089] "S130. Determine the operating level of the range hood structure based on the working status of the cookware." This can be further specified as:

[0090] Calculate the real-time temperature change rate of the cookware based on its real-time temperature.

[0091] Calculate the real-time oil fume generation rate of the cookware based on its real-time temperature and real-time temperature change rate.

[0092] The operating level of the range hood is determined based on the preset range of oil fume generation rate of the cookware in real time; different range hood structures have different preset ranges of oil fume generation rate for their operating levels.

[0093] For details not covered in this embodiment, please refer to the previous embodiment.

[0094] like Figure 7 As shown, another control method for an island-style tobacco machine provided in this embodiment of the invention may include the following specific steps:

[0095] S210, Control the air guide plate to open at the preset initial angle with the air curtain outlet.

[0096] S220, detects the real-time temperature of the cookware.

[0097] Real-time temperature can be understood as the instantaneous temperature value of the cookware surface or cooking area that changes dynamically over time during the cooking process.

[0098] Specifically, a temperature sensor can be installed on the outer casing of the range hood, facing the cookware or cooking area, to monitor the temperature of the cookware in real time and further obtain information on the cooking conditions.

[0099] S230. Calculate the real-time temperature change rate of the cookware based on its real-time temperature.

[0100] Among them, the real-time temperature change rate can be understood as the instantaneous rate of change of the pot temperature over time during the cooking process;

[0101] Specifically, by analyzing continuously collected temperature data of the cookware, the dynamic trend of its temperature change can be reflected. This allows for the capture of key temperature points during the cooking process, such as the sudden temperature change when food is added to the pot and the rapid temperature rise when the oil reaches its smoke point, providing important information for the range hood to adjust its operating status in advance.

[0102] For example, it can collect 20 to 50 sets of temperature data per second, track sudden changes in cooking temperature in real time (such as the instantaneous temperature rise when cold oil is put into the pan), and thus predict the trend of oil fume generation in advance.

[0103] S240. Calculate the real-time oil fume generation rate of the cookware based on its real-time temperature and real-time temperature change rate.

[0104] Among them, the real-time oil fume generation rate can be understood as the amount of oil fume generated by the cookware per unit time.

[0105] Specifically, the preset oil fume simulation algorithm in the range hood is based on the real-time temperature of the cookware to match the basic oil fume generation amount in different temperature ranges, and dynamically adjusts the oil fume generation rate by combining the temperature change rate parameter.

[0106] S250. Determine the working level of the range hood structure based on the preset range hood range where the real-time oil fume generation rate of the cookware is located.

[0107] Different range hood structures have different preset ranges for the oil fume generation rate at their working speeds. The preset oil fume generation rate can be understood as the range of oil fume generation corresponding to the pre-defined working speed in the controller of the island range hood.

[0108] Specifically, traditional range hoods typically only have a few fixed settings, which cannot accurately match the varying amounts of cooking fumes produced in different cooking scenarios. By defining preset fume production ranges, the range hood can automatically select the most suitable operating setting based on the actual intensity of the fumes generated during cooking.

[0109] For example, taking pan-frying steak as an example, during the preheating stage of the pan, the temperature rises slowly, the real-time temperature change rate is low, and the real-time oil fume generation rate is at a low level, so the range hood operates at a medium-low setting. Once the steak is placed in the pan, the temperature rises rapidly, the temperature change rate increases, and the real-time oil fume generation rate increases significantly. The range hood switches to a high setting and adjusts the angle of the air guide vanes to enhance the air curtain's ability to block and absorb oil fumes.

[0110] S260. When there is smoke leakage in the range hood structure, increase the angle between the air guide plate and the air curtain outlet according to the degree of difference between the working state of the cookware and the standard working state of the cookware under the current working position of the range hood structure.

[0111] The island range hood provided in this invention dynamically adjusts its working state according to the actual situation of oil fume generation under different cooking conditions, realizing an upgrade from "passive oil fume absorption" to "active oil fume prediction", further improving the adaptability of the air curtain under different cooking conditions, reducing oil fume escape, and creating a smoke-free and comfortable kitchen environment for users.

[0112] In an optional embodiment, for the above embodiment and the island range hood, "S240, calculate the real-time oil fume generation rate of the cookware based on the real-time temperature and real-time temperature change rate of the cookware" can be further refined as follows: calculate the real-time oil fume generation rate C0 of the cookware according to the formula C0=K*(dT / dt)+A*T.

[0113] Where T is the real-time temperature of the cookware, t is time, dT / dt is the real-time temperature change rate of the cookware, and K and A are preset coefficients.

[0114] Specifically, the controller of the island-style range hood has a built-in formula for calculating the real-time oil fume generation rate C0 of the cookware. This formula comprehensively considers the influence of the real-time temperature T of the cookware and the rate of temperature change dT / dt on oil fume generation. The A*T term reflects the relationship between temperature itself and the amount of oil fume generated, that is, the higher the temperature, the greater the amount of oil fume generated. The K*(dT / dt) term reflects the influence of the rate of temperature change on oil fume generation. For example, rapid heating will lead to a large amount of oil fume being generated rapidly.

[0115] In an alternative embodiment, K = 0.15 and A = 0.03.

[0116] Specifically, the controller of the island-style range hood incorporates a formula for calculating the real-time oil fume generation rate C0 of the cookware. This formula comprehensively considers the influence of the cookware's real-time temperature T and the rate of temperature change dT / dt on oil fume generation. The 0.03*T term reflects the relationship between temperature itself and the amount of oil fume generated; that is, the higher the temperature, the greater the amount of oil fume generated. The 0.15*(dT / dt) term reflects the influence of the rate of temperature change on oil fume generation; for example, rapid heating will lead to a large amount of oil fume being generated quickly. It can be seen that K = 0.15 is much larger than A = 0.03, indicating that the algorithm's sensitivity to sudden temperature changes is prioritized over steady-state high temperatures.

[0117] Figure 8 This is a flowchart of another control method for an island-style smoke machine provided in an embodiment of the present invention, see reference. Figure 8 Regarding the above embodiments and the island-style range hood, the operating modes of the range hood structure include a stir-fry mode, a frying mode, and a steaming mode. The preset oil fume generation rate intervals corresponding to the stir-fry mode and the frying mode are separated by a first oil fume generation rate threshold C1, and the oil fume generation rate intervals corresponding to the frying mode and the steaming mode are separated by a second oil fume generation rate threshold C2; wherein, C1 > C2. "S250. Determine the operating mode of the range hood structure based on the preset oil fume generation rate interval where the real-time oil fume generation rate of the cookware is located." This can be further refined as follows:

[0118] When the real-time oil fume generation rate of the cookware is greater than or equal to the first oil fume generation rate threshold, the working mode of the range hood structure is determined to be the stir-fry mode.

[0119] When the real-time oil fume generation rate of the cookware is less than the first oil fume generation rate threshold and greater than or equal to the second oil fume generation rate threshold, the working mode of the range hood structure is determined to be the frying mode.

[0120] When the real-time oil fume generation rate of the cookware is less than the second oil fume generation rate threshold, the working mode of the range hood is determined to be the steaming / cooking mode.

[0121] For details not covered in this embodiment, please refer to the previous embodiment.

[0122] like Figure 8 As shown, another control method for an island-style tobacco machine provided in this embodiment of the invention may include the following specific steps:

[0123] S310, Control the air guide plate to open at the preset initial angle with the air curtain outlet.

[0124] S320: Detects the real-time temperature of the cookware.

[0125] S330. Calculate the real-time temperature change rate of the cookware based on its real-time temperature.

[0126] S340. Calculate the real-time oil fume generation rate of the cookware based on its real-time temperature and real-time temperature change rate.

[0127] S351. When the real-time oil fume generation rate of the cookware is greater than or equal to the first oil fume generation rate threshold, the working mode of the range hood structure is determined to be the stir-fry mode.

[0128] The range hood's operating modes include stir-fry, frying, and steaming / boiling. The preset fume generation rate intervals for the stir-fry and frying modes are separated by a first fume generation rate threshold C1, while the fume generation rate intervals for the frying and steaming / boiling modes are separated by a second fume generation rate threshold C2; where C1 > C2. The first fume generation rate threshold C1 can be understood as the critical value for intense fume generation; the second fume generation rate threshold C2 can be understood as the critical value for slight fume generation.

[0129] Specifically, when the real-time oil fume generation rate C0≥C1, the range hood is determined to be in a stir-fry scenario (such as high-heat stir-frying, dry stir-frying, etc.). The working mode of the range hood should be set to the stir-fry mode (highest power mode). During stir-frying, the oil temperature is extremely high and rises rapidly, and the amount of oil fume is large and concentrated. The highest power is required for rapid suction and exhaust to avoid the spread of oil fume.

[0130] S352. When the real-time oil fume generation rate of the cookware is less than the first oil fume generation rate threshold and greater than or equal to the second oil fume generation rate threshold, the working mode of the range hood structure is determined to be the frying mode.

[0131] Specifically, when the real-time oil fume generation rate C2≤C0<C1, the range hood is determined to be in a frying scenario, and the operating mode of the range hood should be set to the frying mode (medium power mode). During frying, the oil temperature is high, and although the amount of oil fume is lower than that of stir-frying, oil mist is still generated.

[0132] S353. When the real-time oil fume generation rate of the cookware is less than the second oil fume generation rate threshold, the working mode of the range hood structure is determined to be the steaming mode.

[0133] Specifically, when C0 < C2, the range hood is determined to be in a steaming or cooking scenario. The working mode of the range hood should be set to the steaming or cooking mode (low power mode). There is almost no oil smoke during steaming or cooking, and only a small amount of ventilation is required.

[0134] S360. When there is smoke leakage in the range hood structure, the angle between the air guide plate and the air curtain outlet is increased according to the degree of difference between the working state of the cookware and the standard working state of the cookware under the current working position of the range hood structure.

[0135] Based on the above embodiments, this invention further refines the operating levels of the range hood structure, clearly dividing them into stir-fry, frying, and steaming levels, thus achieving a more precise control strategy. Compared to the simple high and low settings of traditional range hoods, it can more accurately match the characteristics of oil fumes under different cooking conditions. This avoids energy waste and noise interference caused by high-level operation in low-fume scenarios, while ensuring efficient extraction in high-fume scenarios. This improves the practicality and user experience of the range hood, achieving the goal of intelligent control that operates on demand.

[0136] Figure 9 This is a flowchart of another control method for an island-style smoke machine provided in an embodiment of the present invention, see reference. Figure 9 Regarding the above embodiments and island-style range hoods, "S260, when there is smoke leakage in the range hood structure, the angle between the air guide plate and the air curtain outlet is increased according to the degree of difference between the working state of the cookware and the standard working state of the cookware under the current working setting of the range hood structure." This can be further refined as follows:

[0137] When there is smoke leakage in the range hood structure, the angle between the air guide plate and the air curtain outlet is increased based on the difference between the real-time oil fume generation rate of the cookware and any endpoint value of the preset oil fume generation rate range corresponding to the current working level of the range hood structure.

[0138] For details not covered in this embodiment, please refer to the previous embodiment.

[0139] like Figure 9 As shown, another control method for an island-style tobacco machine provided in this embodiment of the invention may include the following specific steps:

[0140] S410, control the air guide plate to open at the preset initial angle with the air curtain outlet.

[0141] S420: Detects the real-time temperature of the cookware.

[0142] S430. Calculate the real-time temperature change rate of the cookware based on its real-time temperature.

[0143] S440. Calculate the real-time oil fume generation rate of the cookware based on its real-time temperature and real-time temperature change rate.

[0144] S450. Determine the working level of the range hood structure based on the preset range hood range where the real-time oil fume generation rate of the cookware is located.

[0145] S460. When there is smoke leakage in the range hood structure, increase the angle between the air guide plate and the air curtain outlet based on the difference between the real-time oil fume generation rate of the cookware and any endpoint value of the preset oil fume generation rate range corresponding to the current working level of the range hood structure.

[0146] Specifically, the preset fume generation rate range is the basis for dividing the different operating levels of the range hood. Each range represents the ideal fume handling capacity of the range hood at that level. When fume leakage occurs, comparing the real-time fume generation rate of the cookware with the endpoint value of the corresponding preset range (which can be either the maximum or minimum value) quantifies the degree of mismatch between the current fume generation and the range hood's current handling capacity. The larger the difference, the more difficult it is for the current range hood to cope with the actual fume situation. In this case, it is necessary to adjust the angle of the air guide plate more significantly, optimize the air curtain shape, and enhance the ability to capture and guide fumes, thereby solving the fume leakage problem.

[0147] Based on the above embodiments, this invention further refines the method for adjusting the air guide plate angle. The air guide plate angle adjustment method, based on the difference between the oil fume generation rate and the endpoint value of a preset interval, provides a more quantitative and precise adjustment basis. This allows the range hood to achieve fine-tuning of the air guide plate angle according to the difference between the actual amount of oil fume generated and the current processing capacity, avoiding problems caused by excessive or insufficient angle adjustment. This further improves the adaptability and smoke extraction efficiency of the range hood under different cooking conditions, effectively ensuring clean kitchen air and enhancing the user experience.

[0148] Figure 10 This is a flowchart of another control method for an island-style smoke machine provided in an embodiment of the present invention, see reference. Figure 10 Regarding the above embodiments and island-style range hoods, "S460, when there is smoke leakage in the range hood structure, increase the angle between the air guide plate and the air curtain outlet based on the difference between the real-time oil fume generation rate of the cookware and any endpoint value of the preset oil fume generation rate range corresponding to the current working level of the range hood structure." This can be further refined as follows:

[0149] When there is smoke leakage in the range hood structure, the increase in the angle between the air guide plate and the air curtain outlet is calculated according to the formula A1=B*|C0-Ci|; ​​where C0 is the real-time oil fume generation rate of the cookware, Ci is any endpoint value of the preset oil fume generation rate range corresponding to the current working level of the range hood structure, and B is the preset coefficient.

[0150] Adjust the angle between the air guide plate and the air curtain outlet to the target angle A, where A = A0 + A1; A0 is the preset initial angle of the air guide plate.

[0151] For details not covered in this embodiment, please refer to the previous embodiment.

[0152] like Figure 10 As shown, another control method for an island-style tobacco machine provided in this embodiment of the invention may include the following specific steps:

[0153] S510, control the air guide plate to open at the preset initial angle with the air curtain outlet.

[0154] S520: Detects the real-time temperature of the cookware.

[0155] S530. Calculate the real-time temperature change rate of the cookware based on its real-time temperature.

[0156] S540. Calculate the real-time oil fume generation rate of the cookware based on its real-time temperature and real-time temperature change rate.

[0157] S550: Determine the working level of the range hood structure based on the preset range of oil fume generation rate where the cookware's real-time oil fume generation rate falls.

[0158] S560. When there is smoke leakage in the structure of the smoke hood, calculate the increase in the angle between the air guide plate and the air curtain outlet A1 according to the formula A1=B*|C0-Ci|.

[0159] Where C0 represents the real-time oil fume generation rate of the cookware, Ci represents any endpoint value of the preset oil fume generation rate range corresponding to the current working setting of the range hood, and B is the preset coefficient. The preset coefficient B can be understood as a coefficient that is optimized through a large number of simulation experiments and user data to achieve the highest oil fume capture efficiency and reasonable energy consumption.

[0160] Specifically, the |C0-Ci| term measures the deviation between the real-time oil fume generation rate C0 of the cookware and the endpoint value Ci of the preset oil fume generation rate range for the current range hood operating setting. The larger the deviation, the more difficult it is for the current range hood's suction power and air curtain configuration to cope with the actual amount of oil fume, and the greater the risk of smoke leakage. The preset coefficient B adjusts the weight of this deviation on the increase in the included angle, and then calculates the increase in the included angle A1 to ensure that the adjustment range of the air guide plate angle matches the oil fume condition.

[0161] S570, Adjust the angle between the air guide plate and the air curtain outlet to the target angle A.

[0162] Where A = A0 + A1; A0 is the preset initial angle of the air guide plate, and the target angle A can be understood as the angle of the air guide plate required to solve the smoke escape problem under the current oil fume conditions.

[0163] Specifically, using the formula A = A0 + A1, the preset initial angle A0 of the air guide plate (the default angle when the range hood starts, such as 30°) is added to the calculated angle increase A1 to obtain the target angle A that the air guide plate needs to be adjusted to. The controller sends a command to the rotating mechanism 34 in the air curtain structure 3, and the telescopic rod 3421 of the push rod motor 342 begins to extend. The pin 3422 slides along the preset length direction in the limiting hole of the rotating arm 3412, pushing the rotating arm 3412 to rotate around the first rotation node P1, thereby driving the arc-shaped rotating plate 3413 and the air guide plate 33 to complete the angle adjustment.

[0164] Based on the above embodiments, this invention further quantifies the method of adjusting the air guide plate angle. By combining real-time temperature monitoring and oil fume rate calculation, it achieves dynamic matching between the range hood speed and the air curtain shape, forming a closed-loop control of detection-calculation-adjustment. This allows for rapid optimization of the air curtain coverage during smoke escape, thereby improving the efficiency of oil fume capture.

[0165] Figure 11 This is a flowchart of another control method for an island-style smoke machine provided in an embodiment of the present invention, see reference. Figure 11 Regarding the above embodiments and the island-style range hood, the operating modes of the range hood structure include a stir-fry mode, a frying mode, and a steaming mode. The preset oil fume generation rate intervals corresponding to the stir-fry mode and the frying mode are separated by a first oil fume generation rate threshold C1, and the oil fume generation rate intervals corresponding to the frying mode and the steaming mode are separated by a second oil fume generation rate threshold C2; wherein, C1 > C2. "S560, when there is smoke leakage in the range hood structure, calculate the increase in the angle between the air guide plate and the air curtain outlet A1 according to the formula A1 = B * |C0 - Ci|." This can be further refined as follows:

[0166] When there is smoke leakage in the range hood structure and the working mode of the range hood structure is the stir-fry mode, calculate the increase in the angle between the air guide plate and the air curtain outlet A1 according to the formula A1=B1*|C0-C1|.

[0167] When there is smoke leakage in the structure of the range hood and the working mode of the range hood is frying mode, calculate the increase in the angle between the air guide plate and the air curtain outlet A1 according to the formula A1=B2*|C0-C2|.

[0168] When there is smoke leakage in the structure of the range hood and the working mode of the range hood is the steaming mode, calculate the increase in the angle between the air guide plate and the air curtain outlet according to the formula A1=B3*|C2-C0|.

[0169] Among them, B1, B2, and B3 are all preset coefficients.

[0170] For details not covered in this embodiment, please refer to the previous embodiment.

[0171] like Figure 11 As shown, another control method for an island-style tobacco machine provided in this embodiment of the invention may include the following specific steps:

[0172] S610, control the air guide plate to open at the preset initial angle with the air curtain outlet.

[0173] S620: Detects the real-time temperature of the cookware.

[0174] S630. Calculate the real-time temperature change rate of the cookware based on its real-time temperature.

[0175] S640. Calculate the real-time oil fume generation rate of the cookware based on its real-time temperature and real-time temperature change rate.

[0176] S650: Determine the working level of the range hood structure based on the preset range of oil fume generation rate where the cookware's real-time oil fume generation rate falls.

[0177] S661. When there is smoke leakage in the range hood structure and the working mode of the range hood structure is the stir-fry mode, calculate the increase in the angle between the air guide plate and the air curtain outlet A1 according to the formula A1=B1*|C0-C1|.

[0178] The range hood's operating modes include stir-fry, frying, and steaming / boiling. The preset fume generation rate intervals for the stir-fry and frying modes are separated by a first fume generation rate threshold C1, while the intervals for the frying and steaming / boiling modes are separated by a second fume generation rate threshold C2; where C1 > C2. The first fume generation rate threshold C1 can be understood as the critical value for severe fume generation; the second fume generation rate threshold C2 can be understood as the critical value for slight fume generation. B1 is a preset coefficient, which can be understood as an adjustment coefficient derived from experimental data and user scenarios, used to quantify the weight of the impact of fume generation rate deviation under the stir-fry mode on the adjustment range of the air guide plate angle.

[0179] Specifically, if smoke still escapes when the stir-fry setting is activated, it indicates that the actual amount of oil smoke, C0, exceeds the preset processing capacity of the current setting of the range hood. By calculating the difference between C0 and C1 and multiplying it by a coefficient B1, the increase in the angle of the air guide plate 33 under the stir-fry setting is obtained, thereby increasing the coverage area and suction power of the air curtain.

[0180] S662. When there is smoke leakage in the structure of the range hood and the working position of the range hood is the frying setting, calculate the increase in the angle between the air guide plate and the air curtain outlet A1 according to the formula A1=B2*|C0-C2|.

[0181] B2 is a preset coefficient, which can be understood as an adjustment coefficient obtained through experimental data and user scenarios. It is used to quantify the influence weight of the deviation in the oil fume generation rate under the frying setting on the adjustment range of the air guide plate angle.

[0182] Specifically, if smoke still escapes from the frying setting, it indicates that the actual amount of oil smoke C0 exceeds the preset processing capacity of the current setting of the range hood. By calculating the difference between C0 and C1 and multiplying it by the coefficient B2, the angle increase of the air guide plate 33 under the frying setting is obtained, thereby increasing the coverage area and suction power of the air curtain.

[0183] S663. When there is smoke leakage in the structure of the range hood and the working mode of the range hood is the steaming mode, calculate the increase in the angle between the air guide plate and the air curtain outlet according to the formula A1=B3*|C2-C0|.

[0184] B3 is a preset coefficient, which can be understood as an adjustment coefficient obtained through experimental data and user usage scenarios. It is used to quantify the influence weight of the deviation in the oil fume generation rate under the steaming mode on the angle adjustment range of the air guide plate 33.

[0185] Specifically, if smoke still escapes from the steaming / cooking setting, it indicates that the actual amount of oil smoke, C0, exceeds the preset processing capacity of the current setting of the range hood. By calculating the difference between C0 and C1 and multiplying it by a coefficient B3, the angle increase of the air guide plate 33 under the frying setting is obtained, thereby increasing the coverage area and suction power of the air curtain.

[0186] S670. When there is smoke leakage in the range hood structure, the angle between the air guide plate and the air curtain outlet is increased according to the degree of difference between the working state of the cookware and the standard working state of the cookware under the current working position of the range hood structure.

[0187] Based on the above embodiments, this invention further quantifies the angle adjustment method of the air guide plate 33 in stir-frying, deep-frying, and steaming modes, and differentiates the sensitivity of the angle adjustment of the air guide plate 33 to ensure that the range hood responds faster in high oil fume scenarios, while avoiding over-adjustment in low oil fume scenarios, thus providing users with a more intelligent cooking experience.

[0188] In an alternative embodiment, B1 ≥ B2, and / or, B2 > B3.

[0189] Specifically, based on the characteristics of oil fumes at different cooking speeds, the stir-fry speed produces a large amount of oil fumes quickly, while the frying speed produces a moderate amount of oil fumes but lasts longer. By setting B1 ≥ B2, the angle adjustment range for the stir-fry speed is made larger and more sensitive. Both B1 and B2 reflect the principle that "the greater the oil fume deviation, the greater the angle adjustment," but the adjustment per unit deviation is higher for the stir-fry speed. Similarly, the steaming and boiling speed produces almost no oil fumes under normal operating conditions, and any smoke escape is mostly occasional abnormalities (such as burning) and usually has a small impact. Therefore, B2 > B3, making the adjustment of the air guide plate 33 more conservative for the steaming and boiling speed.

[0190] Figure 12 This is a flowchart of another control method for an island-style smoke machine provided in an embodiment of the present invention, see reference. Figure 12 The technical solution of this invention is optimized based on the above solution, and the control method includes the following specific steps:

[0191] S701, Induction cooker starts.

[0192] S702, the air curtain opening angle a = a0 = 30°.

[0193] S703, Detect the internal temperature T of the cookware.

[0194] S704. Calculate the concentration of oil fume C0 generated per unit time t.

[0195] Where C0=K*(dT / dt)+AT, K=0.15, A=0.03.

[0196] S705. Determine whether C0 is greater than or equal to C1. C1 can be set to 80 in this example.

[0197] If yes, proceed to step S7051; otherwise, proceed to step S706.

[0198] S7051, determined to be a stir-fry stall.

[0199] After this step is completed, proceed to step S7052.

[0200] S7052. Determine if there is smoke.

[0201] If yes, proceed to step S7053; otherwise, proceed to step S7082.

[0202] S7053. Calculate the required angle expansion for the air curtain: A1 = B1 * |C0 - C1|, B1 = 0.5.

[0203] After this step is completed, proceed to step S7081.

[0204] S706. Determine whether C0 is greater than or equal to C2. C2 can be set to 50.

[0205] If yes, proceed to step S7061; otherwise, proceed to step S7071.

[0206] S7061, determined to be a frying station.

[0207] After this step is completed, proceed to step S7062.

[0208] S7062. Determine if there is smoke.

[0209] If yes, proceed to step S7063; otherwise, proceed to step S7082.

[0210] S7063. Calculate the required angle expansion of the air curtain: A1 = B2 * |C0 - C2|, B2 = 0.5.

[0211] After this step is completed, proceed to step S7081.

[0212] S7071, determined to be a steaming / cooking setting.

[0213] After this step is completed, proceed to step S7072.

[0214] S7072. Determine if there is smoke.

[0215] If yes, proceed to step S7073; otherwise, proceed to step S7082.

[0216] S7073. Calculate the required angle expansion for the air curtain: A1 = B3 * |C2 - C0|, B3 = 0.25.

[0217] After this step is completed, proceed to step S7081.

[0218] S7081. Adjust the air curtain rotation angle to A = C0 + A1.

[0219] S7082, Maintain the air curtain rotation angle A.

[0220] Note that the above description is merely a preferred embodiment of the present invention and the technical principles employed. Those skilled in the art will understand that the present invention is not limited to the specific embodiments described herein, and various obvious changes, readjustments, combinations, and substitutions can be made without departing from the scope of protection of the present invention. Therefore, although the present invention has been described in detail through the above embodiments, the present invention is not limited to the above embodiments, and may include many other equivalent embodiments without departing from the concept of the present invention, the scope of which is determined by the scope of the appended claims.

Claims

1. A control method for an island-style smoking machine, characterized in that, The island-style smoke machine includes a smoke machine structure and an air curtain structure. The air curtain structure includes an air curtain outlet and an air guide plate. The rotation angle of the air guide plate is adjustable. The control method includes: The air guide plate is controlled to open at a preset initial angle with the air curtain outlet; Check the working status of the cookware; The working position of the range hood structure is determined based on the working status of the cookware. When smoke escapes from the range hood structure, the angle between the air guide plate and the air curtain outlet is increased according to the degree of difference between the working state of the cookware and the standard working state of the cookware under the current working setting of the range hood structure.

2. The control method according to claim 1, characterized in that, Checking the working status of the cookware includes: Detect the real-time temperature of the cookware; Determining the operating position of the range hood structure based on the working state of the cookware includes: Calculate the real-time temperature change rate of the cookware based on its real-time temperature. The real-time oil fume generation rate of the cookware is calculated based on the real-time temperature and real-time temperature change rate of the cookware. The operating level of the range hood structure is determined based on the preset range of oil fume generation rate where the real-time oil fume generation rate of the cookware is located; wherein, different operating levels of the range hood structure are set with corresponding different preset ranges of oil fume generation rate.

3. The control method according to claim 2, characterized in that, The real-time oil fume generation rate of the cookware is calculated based on its real-time temperature and real-time temperature change rate, including: The real-time oil fume generation rate C0 of the cookware is calculated according to the formula C0=K*(dT / dt)+A*T; where T is the real-time temperature of the cookware, t is time, dT / dt is the real-time temperature change rate of the cookware, and K and A are preset coefficients.

4. The control method according to claim 3, characterized in that, K = 0.15, A = 0.

03.

5. The control method according to claim 2, characterized in that, The working modes of the range hood include stir-fry mode, deep-fry mode and steaming mode; The preset oil fume generation rate intervals corresponding to the stir-frying mode and the frying mode are separated by a first oil fume generation rate threshold C1, and the oil fume generation rate intervals corresponding to the frying mode and the steaming mode are separated by a second oil fume generation rate threshold C2; wherein, C1 > C2. Based on the preset fume generation rate range of the cookware, the operating level of the range hood structure is determined, including: When the real-time oil fume generation rate of the cookware is greater than or equal to the first oil fume generation rate threshold, the working mode of the range hood structure is determined to be the stir-fry mode. When the real-time oil fume generation rate of the cookware is less than the first oil fume generation rate threshold and greater than or equal to the second oil fume generation rate threshold, the working mode of the range hood structure is determined to be the frying mode. When the real-time oil fume generation rate of the cookware is less than the second oil fume generation rate threshold, the working mode of the range hood structure is determined to be the steaming / cooking mode.

6. The control method according to claim 2, characterized in that, When smoke escapes from the range hood structure, the angle between the air guide plate and the air curtain outlet is increased based on the difference between the working state of the cookware and the standard working state of the cookware under the current working setting of the range hood structure. This includes: When there is smoke leakage in the range hood structure, the angle between the air guide plate and the air curtain outlet is increased based on the difference between the real-time oil fume generation rate of the cookware and any endpoint value of the preset oil fume generation rate range corresponding to the current working level of the range hood structure.

7. The control method according to claim 6, characterized in that, When smoke escapes from the range hood structure, the angle between the air guide plate and the air curtain outlet is increased based on the difference between the real-time smoke generation rate of the cookware and any endpoint of the preset smoke generation rate range corresponding to the current operating setting of the range hood structure. This includes: When there is smoke leakage in the range hood structure, the increase in the angle between the air guide plate and the air curtain outlet is calculated according to the formula A1=B*|C0-Ci|; ​​where C0 is the real-time oil fume generation rate of the cookware, Ci is any endpoint value of the preset oil fume generation rate range corresponding to the current working level of the range hood structure, and B is a preset coefficient. Adjust the angle between the air guide plate and the air curtain outlet to the target angle A, where A = A0 + A1; A0 is the preset initial angle of the air guide plate.

8. The control method according to claim 6, characterized in that, The working modes of the range hood include stir-fry mode, deep-fry mode and steaming mode; The preset oil fume generation rate intervals corresponding to the stir-frying mode and the frying mode are separated by a first oil fume generation rate threshold C1, and the oil fume generation rate intervals corresponding to the frying mode and the steaming mode are separated by a second oil fume generation rate threshold C2; wherein, C1 > C2. When smoke leakage occurs in the aforementioned smoke hood structure, the increase in the angle A1 between the air guide plate and the air curtain outlet is calculated according to the formula A1=B*|C0-Ci|, including: When there is smoke leakage in the structure of the range hood and the working mode of the range hood is the stir-fry mode, the increase in the angle between the air guide plate and the air curtain outlet is calculated according to the formula A1=B1*|C0-C1|. When the smoke hood structure is experiencing smoke leakage and the working mode of the smoke hood structure is the frying mode, the increase in the angle between the air guide plate and the air curtain outlet is calculated according to the formula A1=B2*|C0-C2|. When there is smoke leakage in the structure of the range hood and the working mode of the range hood is the steaming mode, calculate the increase in the angle between the air guide plate and the air curtain outlet according to the formula A1=B3*|C2-C0|. Among them, B1, B2, and B3 are all preset coefficients.

9. The control method according to claim 8, characterized in that, B1≥B2, and / or, B2>B3.

10. An island-style smoke machine, characterized in that, The island-style smoke machine includes an air curtain structure and an air curtain structure. The air curtain structure includes an air curtain outlet and an air guide plate. The rotation angle of the air guide plate is adjustable. The island-style smoke machine is used to perform the control method of the island-style smoke machine as described in any one of claims 1-9.

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