Range hood turning plate control method and range hood

Abstract

The invention provides a range hood turning plate control method and a range hood, and relates to the technical field of kitchen appliances, the range hood turning plate control method provided by the invention is executed by a controller of the range hood, and comprises the following steps: S10, obtaining names of cooking dishes; s20, acquiring a corresponding angle-time curve according to the name of the cooking dish; and S30, the air deflector is controlled to swing according to the angle-time curve.

Description

Technical Field

[0001] This invention relates to the field of kitchen appliance technology, and in particular to a method for controlling the flap of a range hood and a range hood itself. Background Technology

[0002] Top-mounted range hoods typically have fixed, non-rotatable air guide plates that can only be manually disassembled and cleaned. The suction inlet area is not adjustable, and cooking fumes condense on the plate surface, forming oil or water droplets, which can only be guided by the fixed angle. Even if some air guide plates are adjustable, they are either manually adjusted or have fixed settings, such as level one, two, and three, for the user to choose from. Once a setting is selected, the air guide plate remains stationary, and the suction inlet area is fixed. Summary of the Invention

[0003] The purpose of this invention is to provide a method for controlling the flap of a range hood and a range hood in order to alleviate the technical problem that existing air guide plates cannot automatically adjust with the cooking process.

[0004] In a first aspect, the present invention provides a method for controlling the flap of a range hood, executed by the controller of the range hood, comprising the following steps: S10. Get the name of the dish being cooked; S20. Obtain the corresponding angle-time curve based on the name of the dish being cooked; S30. Control the air guide vane to swing according to the angle-time curve.

[0005] Furthermore, the angle-time curve is preset information that corresponds one-to-one with the name of the dish being cooked.

[0006] Furthermore, the range hood includes an air guide plate and an oil cup; the air guide plate can swing relative to the horizontal plane, and the swing angle range is α-β, where α < 0° < β, wherein, relative to the horizontal plane, upward rotation is a negative angle and downward rotation is a positive angle; from α to β, the air intake area of ​​the range hood increases; when the swing range is α < 0°, the downward projection of the rear edge of the air guide plate always falls within the oil cup; The range hood flap control method also includes steps performed before step S10: S1. Obtain the corresponding initial angle-time curve based on the temperature-time curve of the cooked dish, and the ordinates of the starting point and the ending point of the initial angle-time curve are both α; The temperature-time curve and the initial angle-time curve show roughly the same trend within the same time range.

[0007] Furthermore, let the initial position be when the air guide plate swings to α; the intermediate position be when the air guide plate swings to 0°; and the maximum position be when the air guide plate swings to β. The horizontal axis of both the temperature-time curve and the initial angle-time curve is divided into three identical time periods: the early cooking stage, the middle cooking stage, and the late cooking stage. The early cooking stage begins with the start of the fire, the transition between the early and middle cooking stages begins with the first addition of ingredients, the transition between the middle and late cooking stages begins with the addition of auxiliary ingredients, and the late cooking stage ends with the turn off the fire. When firing, the air guide plate is in its initial position; In the early stages of cooking, the temperature gradually increases, and the air guide plate is in the middle position. During the middle of cooking, the temperature is maintained and the air deflector is in its maximum position; During the later stages of cooking, to maintain the temperature, the air guide plate is positioned in the middle. When the fire is turned off, the air guide plate returns to its initial position.

[0008] Furthermore, the method also includes a step performed after step S1: Step S2. Optimize the initial angle-time curve by adding troughs to the curve segment corresponding to the middle of cooking. The vertical coordinate of the lowest point of the trough corresponds to α, which is used to control the air guide plate to switch from the maximum position to the initial position and then back to the maximum position, thereby obtaining the optimized angle-time curve.

[0009] Furthermore, the number of troughs added to the curve segment corresponding to the middle of cooking is multiple.

[0010] Furthermore, step S2 specifically includes: Step S21. Obtain the name of the dish being cooked; Step S22. Determine whether the cooked dish belongs to category A or category B. Category A dishes produce more oil fumes and less water vapor when cooked than category B dishes. Step S23. When the dish being cooked belongs to category A, add n troughs to the curve segment corresponding to the middle of the cooking process; When the dish being cooked belongs to category B, m troughs are added to the curve segment corresponding to the middle of the cooking process, where 1 ≤ n < m.

[0011] Furthermore, step S2 also includes the step of: Step S24. When the dish being cooked belongs to category B, add k troughs to the curve segment corresponding to the later stage of cooking, where 1≤k.

[0012] Furthermore, the value of α ranges from -25° to -15°; the value of β ranges from 25° to 15°.

[0013] The present invention provides a range hood that implements the above-described range hood flap control method.

[0014] This invention has at least the following advantages or beneficial effects: The range hood flap control method provided by the present invention is executed by the range hood controller and includes the following steps: S10. Obtain the name of the dish being cooked; S20. Obtain the corresponding angle-time curve according to the name of the dish being cooked; S30. Control the air guide plate to swing according to the angle-time curve.

[0015] The user provides the name of the dish to be cooked, and the controller obtains the corresponding angle-time curve based on the dish name. During the entire automatic cooking process, the automatic cooking pot operates according to the cooking curve (temperature-time curve), while the air guide plate oscillates according to the angle-time curve. The angle-time curve corresponds to the cooking curve (temperature-time curve), and the air guide plate is no longer fixed but changes as the cooking process of the dish progresses. Attached Figure Description

[0016] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0017] Figure 1 This is a schematic diagram showing the air guide plate in its initial position in the range hood flap control method provided in an embodiment of the present invention; Figure 2 This is a schematic diagram showing the air guide plate in the middle position in the range hood flap control method provided in an embodiment of the present invention; Figure 3 This is a schematic diagram showing the air guide plate at its maximum position in the range hood flap control method provided in an embodiment of the present invention; Figure 4 The cooking curve of a dish is provided in the range hood flap control method of the present invention. Figure 5 For Figure 4 The angle-time curve corresponding to the cooking curve in the middle; Figure 6 This is a schematic diagram of the range hood flap control method provided in an embodiment of the present invention.

[0018] Icons: 1-Smoke hood; 2-Air guide plate; 3-Push rod motor; 4-Oil cup. Detailed Implementation

[0019] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0020] Therefore, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the invention without inventive effort are within the scope of protection of the invention.

[0021] It should be noted that similar reference numerals and letters denote similar items in the following drawings, and therefore, once an item is defined in one drawing, it does not need to be further defined or explained in subsequent drawings.

[0022] In the description of this invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, or the orientation or positional relationship commonly used when the product of this invention is in use. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this invention. In addition, the terms "first," "second," "third," etc., are only used to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0023] Furthermore, terms such as "horizontal" and "vertical" do not imply that components must be absolutely horizontal or suspended, but rather that they can be slightly tilted. For example, "horizontal" simply means that its direction is more horizontal than "vertical," and does not mean that the structure must be completely horizontal, but can be slightly tilted.

[0024] In the description of this invention, it should also be noted that, unless otherwise explicitly specified and limited, the terms "set," "install," "connect," and "link" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0025] The range hood flap control method provided by this invention is executed by the range hood's controller. This range hood can be linked with automatic cooking appliances.

[0026] like Figures 1-3 As shown, the range hood includes a smoke collection hood 1, an air guide plate 2, a drive mechanism (e.g., a push rod motor 3), and an oil cup 4. The air guide plate 2 and the smoke collection hood 1 are rotatably connected. The drive mechanism is connected to the air guide plate 2 and is used to drive the air guide plate 2 to swing relative to the horizontal plane. Specifically, the air guide plate 2 can swing relative to the horizontal plane, and the swing angle range is α-β, where α < 0° < β. Upward rotation relative to the horizontal plane is a negative angle, and downward rotation is a positive angle. The value of α ranges from -25° to -15°; the value of β ranges from 25° to 15°. In this embodiment, α = -20°, and β = 20°.

[0027] Furthermore, when the swing range is α < 0°, the downward projection of the rear edge of the air guide plate 2 always falls within the oil cup 4, thereby causing the water or oil from the air guide plate 2 to flow backward into the oil cup 4.

[0028] From α to β, the air intake area of ​​the range hood increases, resulting in better smoke extraction, but worse oil removal.

[0029] The method includes the following steps: S10. Get the name of the dish being cooked.

[0030] The range hood has a communication module, allowing users to send commands to the range hood via their mobile phones (which is existing technology), or directly input commands on the screen of the range hood to specify the name of the dish to be cooked.

[0031] S20. Obtain the corresponding angle-time curve based on the name of the dish being cooked.

[0032] The angle-time curve is preset information that corresponds one-to-one with the name of the dish being cooked. Each dish has a corresponding angle-time curve, which can be pre-stored in the storage module inside the range hood or stored in the cloud for direct retrieval when needed. The horizontal axis of the angle-time curve represents time, and the vertical axis represents the angle between the air guide plate 2 and the horizontal plane, with a maximum angle β = 20° and a minimum angle α = -20°.

[0033] S30. Control the air guide plate 2 to swing according to the angle-time curve.

[0034] When the automatic cooking pot starts working (ignition), the range hood also starts working at the same time, that is, the air guide plate 2 is controlled to swing according to the angle-time curve, and the automatic cooking pot and the air guide plate 2 work synchronously.

[0035] The range hood flap control method also includes steps performed before step S10: S1. Obtain the corresponding initial angle-time curve based on the temperature-time curve of the cooked dish, and the ordinates corresponding to the start and end points of the initial angle-time curve are both α; the temperature-time curve and the initial angle-time curve have roughly the same curve trend within the same time range.

[0036] Automatic cooking cookers cook according to the cooking curve of the dish. This pre-existing cooking curve is used to generate the corresponding angle-time curve for the air guide plate 2. When both the cooking curve and the angle-time curve exist, cooking can be performed directly by retrieving both. However, for some dishes, only the cooking curve exists, but not the angle-time curve. In this case, an initial angle-time curve needs to be obtained based on the dish's temperature-time curve. This is because as the temperature increases, the amount of smoke or moisture produced increases, requiring a larger smoke inlet area. Therefore, an approximate angle-time curve can be fitted by following the trend of the cooking curve.

[0037] The cooking curve is plotted from a large amount of cooking data. Different cuisines require different temperatures and times. This curve can be preset in the smart range hood program and selected when in use, enabling the cooking and range hood control to be matched.

[0038] like Figure 1 As shown, generally, when the air guide plate 2 swings to α, it is considered the initial position, which is the state of the range hood being turned off or the initial state of being turned on. At this time, the tilt angle of the air guide plate 2 is at its maximum, the liquid flow rate on the air guide plate 2 reaches its maximum, and the liquid drips into the oil cup 4 in the direction of the arrow, maximizing the oil guiding capacity. As the air guide plate 2 flips downward (α from -20° to 0°), the smoke extraction effect increases.

[0039] like Figure 2 As shown, when the air guide plate 2 swings to 0°, it is in the middle position. At this time, the condensed oil does not flow, the smoke inlet area is in the middle, and the smoke extraction effect is in the middle. α mainly performs the oil guiding function in the range of negative angle to 0°.

[0040] like Figure 3 As shown, when the air guide plate 2 swings to β, it is at its maximum position, the air inlet area of ​​the smoke inlet is the largest, and the smoke extraction effect is maximized. At the same time, the condensed liquid gathers at the front edge of the air guide plate 2, which is not conducive to the liquid being guided into the oil cup 4.

[0041] like Figure 4 and Figure 5As shown, the horizontal axis of both the temperature-time curve and the initial angle-time curve is divided into three identical time periods: the early cooking stage, the middle cooking stage, and the late cooking stage. The early cooking stage begins with the start of the fire; the transition between the early and middle cooking stages begins with the first addition of the main ingredient (e.g., meat); the transition between the middle and late cooking stages begins with the addition of auxiliary ingredients (e.g., seasonings); and the late cooking stage ends with the turn off the fire. The main ingredient is added between the first addition of the main ingredient and the addition of auxiliary ingredients.

[0042] like Figure 6 As shown, the stove and the range hood are linked. When the stove is turned on, the fan of the range hood starts, and the air guide plate 2 is in the initial position.

[0043] In the early stages of cooking, the temperature gradually increases, and the concentration of oil fumes gradually increases, with the air guide plate 2 in the middle position.

[0044] During the middle stage of cooking, the temperature is kept roughly constant while cooking the ingredients. As cooking progresses to the middle stage, the concentration of oil fumes increases rapidly, and the air guide plate 2 is in its maximum position, maximizing the smoke extraction efficiency.

[0045] During the later stages of cooking, the temperature is kept roughly constant, but the concentration of oil fumes decreases and stabilizes, with the air guide plate 2 in the middle position.

[0046] When the heat is turned off, the concentration of cooking fumes decreases, and the air guide plate 2 returns to its initial position. The above describes the actual working conditions corresponding to the cooking curve and angle-time curve during the cooking process of common dishes.

[0047] like Figure 5 As shown, the method further includes a step performed after step S1: Step S2. Optimize the initial angle-time curve by adding troughs to the curve segment corresponding to the middle of cooking; wherein, the ordinate of the lowest point of the trough corresponds to α, so as to control the air guide plate 2 to switch from the maximum position to the initial position and then switch back to the maximum position, thereby obtaining the optimized angle-time curve.

[0048] When cooking reaches the middle stage, some oil and water will accumulate on the air guide plate 2. To optimize the angle-time curve and increase the trough, the air guide plate 2 is controlled to switch from the maximum position to the initial position and then back to the maximum position. This allows the water or oil accumulated on the air guide plate 2 to flow backward into the oil cup 4, preventing it from dripping onto the stove or cookware.

[0049] The number of troughs added to the curve segment corresponding to the middle of cooking can be multiple. The number of troughs can be set to two or more, depending on the total cooking time or the amount of water or oil produced.

[0050] Specifically, step S2 includes: Step S21. Obtain the name of the dish being cooked. Step S22. Determine whether the dish belongs to category A or category B. Category A dishes produce more oil fumes and less water vapor during cooking than category B dishes. Step S23. When the dish belongs to category A, add n troughs to the curve segment corresponding to the middle of the cooking process; when the dish belongs to category B, add m troughs to the curve segment corresponding to the middle of the cooking process, where 1 ≤ n < m.

[0051] All dishes can be divided into two categories: Category A consists of dishes with heavy oil and low moisture (such as Hunan or Sichuan cuisine), so the focus during cooking is on smoke extraction, and only one trough can be set. Category B consists of dishes with low oil and high moisture (steamed or boiled dishes), so the focus during cooking is on drainage, and multiple troughs can be set to facilitate the flow of water on the guide plate 2 into the oil cup 4. Repeatedly opening and closing the guide plate 2 is to prevent liquid from accumulating and dripping in front of the guide plate 2, and instead move the liquid towards the oil cup 4.

[0052] Furthermore, step S2 also includes the step of: Step S24. When the dish being cooked belongs to category B, add k troughs to the curve segment corresponding to the later stage of cooking, where 1≤k.

[0053] The curve also incorporates troughs during the later stages of cooking, further enhancing drainage efficiency.

[0054] The range hood provided by this invention implements the above-described range hood flap control method.

[0055] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the above embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for controlling the flap of a range hood, characterized in that, The process is executed by the range hood's controller and includes the following steps: S10. Get the name of the dish being cooked; S20. Obtain the corresponding angle-time curve based on the name of the dish being cooked; S30. Control the air guide plate (2) to swing according to the angle-time curve.

2. The range hood flap control method according to claim 1, characterized in that, The angle-time curve is preset information that corresponds one-to-one with the name of the dish being cooked.

3. The range hood flap control method according to claim 1, characterized in that, The range hood includes a guide plate (2) and an oil cup (4); the guide plate (2) can swing relative to the horizontal plane, and the swing angle range is α-β, where α < 0° < β, wherein, relative to the horizontal plane, the upward flip is a negative angle and the downward flip is a positive angle; from α to β, the air intake area of ​​the range hood increases; when the swing range is α < 0°, the downward projection of the rear edge of the guide plate (2) always falls within the oil cup (4); The range hood flap control method also includes steps performed before step S10: S1. Obtain the corresponding initial angle-time curve based on the temperature-time curve of the cooked dish, and the ordinates of the starting point and the ending point of the initial angle-time curve are both α; The temperature-time curve and the initial angle-time curve show roughly the same trend within the same time range.

4. The range hood flap control method according to claim 3, characterized in that, a... When the air guide plate (2) swings to α, it is the initial position; when the air guide plate (2) swings to 0°, it is the middle position; when the air guide plate (2) swings to β, it is the maximum position. The horizontal axis of both the temperature-time curve and the initial angle-time curve is divided into three identical time periods: the early cooking stage, the middle cooking stage, and the late cooking stage. The early cooking stage begins with the start of the fire, the transition between the early and middle cooking stages begins with the first addition of ingredients, the transition between the middle and late cooking stages begins with the addition of auxiliary ingredients, and the late cooking stage ends with the turn off the fire. When firing, the air guide plate (2) is in its initial position; In the early stages of cooking, the temperature gradually increases, and the air guide plate (2) is in the middle position; During the middle of cooking, the temperature is maintained and the air guide plate (2) is in its maximum position; During the later stages of cooking, to maintain the temperature, the air guide plate (2) is in the middle position; When the fire is turned off, the air guide plate (2) returns to its initial position.

5. The range hood flap control method according to claim 4, characterized in that, The method further includes a step performed after step S1: Step S2. Optimize the initial angle-time curve by adding troughs to the curve segment corresponding to the middle of cooking. The vertical coordinate of the lowest point of the trough is α, so as to realize the control of the wind guide plate (2) from the maximum position to the initial position, and then switch back to the maximum position, so as to obtain the optimized angle-time curve.

6. The range hood flap control method according to claim 5, characterized in that, The number of troughs added on the curve segment corresponding to the middle of cooking is multiple.

7. The range hood flap control method according to claim 6, characterized in that, Step S2 specifically includes: Step S21. Obtain the name of the dish being cooked; Step S22. Determine whether the cooked dish belongs to category A or category B. Category A dishes produce more oil fumes and less water vapor when cooked than category B dishes. Step S23. When the dish being cooked belongs to category A, add n troughs to the curve segment corresponding to the middle of the cooking process; When the dish being cooked belongs to category B, m troughs are added to the curve segment corresponding to the middle of the cooking process, where 1 ≤ n < m.

8. The range hood flap control method according to claim 7, characterized in that, Step S2 further includes the following step: Step S24. When the dish being cooked belongs to category B, add k troughs to the curve segment corresponding to the later stage of cooking, where 1≤k.

9. The range hood flap control method according to any one of claims 3-8, characterized in that, The value of α ranges from -25° to -15°; the value of β ranges from 25° to 15°.

10. A range hood, characterized in that, The range hood implements the range hood flap control method according to any one of claims 1-9.

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