Range hood, control method thereof, and computer readable storage medium

Abstract

The application discloses an extractor hood and a control method and a computer readable storage medium thereof, and relates to the technical field of household appliances. The control method of the extractor hood comprises the following steps: determining the smoke amount and / or the smoke outlet position in a cooking environment based on detection data obtained by a detection device; controlling the opening and closing states of the upper smoke inlet and / or the lower smoke inlet of the smoke collecting hood according to the smoke amount and / or the smoke outlet position; and controlling the upper smoke inlet panel arranged at the upper smoke inlet to move towards the smoke collecting cavity of the smoke collecting hood when the upper smoke inlet is controlled to be opened. The technical scheme of the application can make the extractor hood meet different oil fume extraction requirements in different cooking scenes.

Description

Technical Field

[0001] This invention relates to the field of household appliance technology, and in particular to a range hood and its control method, as well as a computer-readable storage medium. Background Technology

[0002] Range hoods have become an indispensable kitchen appliance in modern homes. Installed above the stove, they quickly remove cooking fumes and harmful oil fumes from the stove, venting them outdoors and reducing pollution. Different cooking scenarios have different fume extraction needs, and current range hood technology struggles to meet these diverse requirements. For example, when steaming, the steamer's height results in higher smoke output, sometimes even above the inlet of a near-suction range hood, easily causing high-level smoke overflow. Similarly, on a dual-burner stove, with the left burner used for simmering and the right burner for stir-frying, the stir-frying side produces significantly more smoke than the simmering side, leading to smoke overflow from the stir-frying side. Summary of the Invention

[0003] The main objective of this invention is to propose a control method for a range hood, which aims to enable the range hood to meet the different smoke extraction needs of different cooking scenarios.

[0004] To achieve the above objectives, the control method for a range hood proposed in this invention includes the following steps:

[0005] Based on the detection data obtained by the detection device, determine the amount of smoke and / or the location of smoke emission in the cooking environment;

[0006] The opening and closing states of the upper and / or lower smoke inlets of the smoke collection hood are controlled according to the amount of smoke and / or the smoke outlet position.

[0007] When the upper smoke inlet is opened, the upper smoke inlet panel located at the upper smoke inlet is moved toward the smoke collection chamber of the smoke collection hood.

[0008] Optionally, the step of controlling the opening and closing states of the upper and / or lower smoke inlets of the smoke collection hood according to the amount of smoke and / or the smoke outlet position includes:

[0009] When it is determined that there is a smoke outlet position higher than the preset height, the upper smoke inlet is opened.

[0010] Optionally, the step of controlling the opening and closing states of the upper and / or lower smoke inlets of the smoke collection hood according to the amount of smoke and / or the smoke outlet position includes:

[0011] When it is determined that there are both smoke outlet positions above the preset height and smoke outlet positions below the preset height, both the upper smoke inlet and the lower smoke inlet are controlled to open.

[0012] Optionally, the detection device includes a ranging device and / or a vision device, and the detection data includes height data acquired based on the ranging device and / or image data acquired based on the vision device; the step of determining the amount of smoke and / or the location of smoke emission in the cooking environment based on the detection data acquired by the detection device includes:

[0013] The type of cooking appliance is determined based on the height data and / or the image data;

[0014] Determine whether there is a smoke outlet position that is higher or lower than the preset height based on the type of cooking appliance.

[0015] Optionally, the control method for the range hood further includes the following steps:

[0016] When both the upper and lower smoke inlets are open, the speed of the exhaust fan is increased.

[0017] Optionally, the lower smoke inlet includes a left smoke inlet and a right smoke inlet; the step of controlling the opening and closing states of the upper smoke inlet and / or lower smoke inlet of the smoke collection hood according to the smoke volume and / or smoke outlet position includes:

[0018] Determine the difference in smoke volume between the left and right sides below the smoke hood, and control the opening and closing states of the left and right smoke inlets based on the difference in smoke volume.

[0019] Optionally, the step of determining the difference in smoke volume between the left and right sides below the smoke collection hood, and controlling the opening and closing states of the left and right smoke inlets based on the difference in smoke volume, includes:

[0020] Ensure that the amount of smoke on both the left and right sides below the smoke hood is greater than the lower threshold.

[0021] When the amount of smoke on the left and right sides below the smoke hood is equal, control the left smoke inlet and the right smoke inlet to open to an equal degree.

[0022] When the amount of smoke on one side of the lower left and right sides of the smoke hood is greater than the amount of smoke on the other side, the opening of the left smoke inlet and the right smoke inlet corresponding to the side with the greater amount of smoke should be controlled to be greater than the opening of the other side.

[0023] Optionally, the step of determining the difference in smoke volume between the left and right sides below the smoke collection hood, and controlling the opening and closing states of the left and right smoke inlets based on the difference in smoke volume, includes:

[0024] If the smoke volume on only one of the two sides below the smoke hood is less than the lower threshold, control the opening of the corresponding left or right smoke inlet on the other side, and control the speed of the exhaust fan to decrease.

[0025] Optionally, the detection device includes a smoke sensor and / or a vision device and / or a fire detection device;

[0026] The detection data includes smoke volume data on the left and right sides below the smoke hood obtained based on the smoke sensor, to determine the difference in smoke volume between the left and right sides below the smoke hood; and / or

[0027] The detection data includes image data acquired by the vision device, determining the type of cooking utensils on the left and right sides below the fume hood based on the image data, and determining the difference in smoke volume on the left and right sides below the fume hood based on the type of cooking utensils; and / or

[0028] The detection data includes the firepower data of the left and right burners obtained based on the firepower detection device, and the difference in smoke volume between the left and right sides below the smoke hood is determined based on the difference in firepower between the left and right burners.

[0029] Optionally, the step of controlling the upper smoke inlet panel located at the upper smoke inlet to move into the smoke collection chamber of the smoke collection hood when controlling the upper smoke inlet to open includes:

[0030] When the upper smoke inlet is opened, the upper smoke inlet panel is moved toward the smoke collection chamber to a preset tilt state; in the preset tilt state, the upper smoke inlet panel tilts from bottom to top toward a direction away from the upper smoke inlet.

[0031] The present invention also proposes a range hood, comprising: a memory, a processor, and a control program for the range hood stored in the memory and executable on the processor, wherein the control program for the range hood, when executed by the processor, implements the steps of the aforementioned control method for the range hood.

[0032] The present invention also proposes a computer-readable storage medium storing a control program for a range hood, wherein the control program for the range hood, when executed by a processor, implements the steps of the aforementioned control method for the range hood.

[0033] The technical solution of this invention first determines the amount of smoke and / or the smoke outlet location in the cooking environment based on the detection data obtained by the detection device, and then controls the opening and closing state of the upper smoke inlet and / or lower smoke inlet of the smoke collection hood according to the amount of smoke and / or the smoke outlet location; for example, when the amount of smoke is less than a first preset value, controlling only the lower smoke inlet to open is sufficient to meet the smoke extraction needs, while when the amount of smoke is greater than a second preset value, the second preset value is greater than or equal to the first preset value, and the lower smoke inlet and the upper smoke inlet are opened simultaneously, that is, the lower smoke inlet cannot fully meet the smoke extraction needs, resulting in some smoke escaping upwards, so the upper smoke inlet needs to be opened at the same time to assist in smoke extraction; for another example, when When the smoke outlet is higher than the lower smoke inlet (this occurs when using a multi-layer steamer for cooking, due to the height of the steamer), the smoke rises due to the upward flow of the hot air plume, resulting in lower smoke inlet efficiency. In this case, the upper smoke inlet can be opened alone for smoke extraction. For example, in a scenario where the left burner is used for multi-layer steaming and the right burner for stir-frying, there is both a high smoke outlet and a large amount of smoke. In this case, both the upper and lower smoke inlets need to be opened simultaneously for smoke extraction. In other words, the technical solution of this invention can meet the different smoke extraction needs of different cooking scenarios. Furthermore, the technical solution of the present invention controls the opening of the upper smoke inlet by controlling the upper smoke inlet panel located at the upper smoke inlet to move into the smoke collection chamber of the smoke collection hood. In this way, even if the oil stains formed on the upper smoke inlet panel drip downwards, they will only drip into the smoke collection chamber, thereby preventing the oil stains on the upper smoke inlet panel from dripping onto the stove or cooking utensils, thus improving the user experience. Attached Figure Description

[0034] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the structures shown in these drawings without creative effort.

[0035] Figure 1 This is a flowchart illustrating an embodiment of the control method for a range hood according to the present invention;

[0036] Figure 2 This is a schematic diagram of the structure of an embodiment of the range hood of the present invention;

[0037] Figure 3 for Figure 2 A schematic diagram of the cross-sectional structure of the smoke collection hood of a center-draft range hood;

[0038] Figure 4 for Figure 2A schematic diagram illustrating the direction of cooking fumes from a central-draft range hood in a cooking scenario;

[0039] Figure 5 for Figure 2 A schematic diagram illustrating the direction of cooking fumes from a center-draft range hood in another cooking scenario;

[0040] Figure 6 for Figure 2 A schematic diagram illustrating the direction of cooking fumes from a center-draft range hood in another cooking scenario;

[0041] Figure 7 for Figure 2 A schematic diagram of the smoke distribution of a center-draft range hood in another cooking scenario;

[0042] Figure 8 for Figure 2 A schematic diagram illustrating the direction of cooking fumes from a central-draft range hood in a cooking scenario.

[0043] Explanation of icon numbers:

[0044] 1. Smoke hood; 102. Lower smoke inlet; 102a. Left smoke inlet; 102b. Right smoke inlet; 103. Smoke outlet; 104. Upper smoke inlet panel; 105. Upper smoke inlet; 12. Opening and closing mechanism; 131. Front panel; 132. Back panel

[0045] The realization of the objective, functional features and advantages of the present invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0046] 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 a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0047] It should be noted that if the embodiments of the present invention involve directional indicators (such as up, down, left, right, front, back, etc.), the directional indicators are only used to explain the relative positional relationship and movement of the components in a specific posture. If the specific posture changes, the directional indicators will also change accordingly.

[0048] Furthermore, if the embodiments of this invention involve descriptions such as "first" or "second," these descriptions are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the use of "and / or" or "and / or" throughout the text includes three parallel solutions. For example, "A and / or B" includes solution A, solution B, or a solution where both A and B are satisfied simultaneously. Furthermore, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. When the combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this invention.

[0049] This invention proposes a control method for a range hood.

[0050] Reference Figure 1 In one embodiment of the present invention, the control method of the range hood includes the following steps:

[0051] S10. Based on the detection data obtained by the detection device, determine the amount of smoke and / or the location of smoke emission in the cooking environment;

[0052] S20. Control the opening and closing state of the upper smoke inlet and / or lower smoke inlet of the smoke collection hood according to the amount of smoke and / or the smoke outlet position.

[0053] In this embodiment, refer to Figure 2 and Figure 3 The range hood is typically a side-draft type. The smoke collection hood 1 usually has a lower smoke inlet 102 and an upper smoke inlet 105 located above the lower smoke inlet 102. Both the lower smoke inlet 102 and the upper smoke inlet 105 are equipped with opening and closing mechanisms 12 to control the opening and closing states of the corresponding smoke inlets. Here, "opening and closing states" refers not only to the open and closed states, but also to different degrees of opening when open.

[0054] For a side-draft range hood, its smoke collection hood 1 typically includes a back panel 132 and a front panel 131 opposite to the back panel 132, with the front panel 131 being inclined. Side-draft range hoods typically include slim side-draft range hoods and traditional side-draft range hoods.

[0055] For traditional side-suction range hoods, the smoke collection hood 1 is triangular in shape when viewed from the side, with the lower smoke inlet 102 and the upper smoke inlet 105 both located on the front panel 131.

[0056] For slim side-draft range hoods, the upper part of the front panel 131 extends obliquely to the middle or rear part of the top plate of the smoke collection hood 1. The smoke collection hood 1 is arranged in a near "7" shape when viewed from the side (see reference). Figure 2 Thus, the smoke hood 1 can be closer to the smoke source, shortening the smoke extraction path and improving smoke-locking efficiency during stir-frying. For a slim side-suction range hood, both the lower smoke inlet 102 and the upper smoke inlet 105 can be located on the front panel 131; alternatively, the upper smoke inlet 105 can be located on the top panel. Optionally, the angle between the front panel 131 and the back panel 132 ranges from 10° to 30°, thus making the front panel 131 relatively vertical to reduce the space occupied by the smoke hood 1 in the user's operating space.

[0057] In this invention, the detection device can be mounted on the range hood to facilitate communication between the detection device and the range hood's processor. Alternatively, the detection device can be an external device independent of the range hood, as long as it can communicate with the range hood's processor. In this invention, the detection device can feed back detection data to the range hood's processor, allowing the processor to determine the amount of smoke and / or the smoke emission location in the cooking environment. Alternatively, for detection devices with their own computing power, they can determine the amount of smoke and / or the smoke emission location themselves before feeding this information back to the range hood's processor, thus reducing the workload of the processor. In this invention, the smoke outlet position refers to the location of the smoke point, which may include the height of the smoke outlet. It is understood that due to different stove heights, the height of the smoke outlet for the same cooking appliance may be different, or for the same stove, different cooking appliances with different heights may also result in different heights of the smoke outlet. It may also include the smoke outlet being located on the left or right side below the range hood. For example, for a dual-burner stove, the smoke may be emitted from the cooking appliance on the left burner, in which case the smoke outlet is located on the left side below the range hood; or the smoke may be emitted from the cooking appliance on the right burner, in which case the smoke outlet is located on the right side below the range hood.

[0058] The technical solution of this invention first determines the amount of smoke and / or the smoke outlet position in the cooking environment based on the detection data obtained by the detection device. Then, according to the amount of smoke and / or the smoke outlet position, it controls the opening and closing state of the upper smoke inlet and / or lower smoke inlet of the smoke collection hood. For example, when the amount of smoke is less than a first preset value, only controlling the lower smoke inlet to open is sufficient to meet the smoke extraction needs. However, when the amount of smoke is greater than a second preset value, which is greater than or equal to the first preset value, both the lower and upper smoke inlets are opened simultaneously. This means that the lower smoke inlet cannot fully meet the smoke extraction needs, resulting in some smoke escaping upwards. Therefore, the upper smoke inlet needs to be opened as well to assist in smoke extraction. Another example is when the smoke outlet position is higher than the lower smoke inlet position (for slim side-suction range hoods, this situation occurs when using a multi-layer steamer for cooking, due to the height of the multi-layer steamer, see...). Figure 4 Since cooking fumes rise due to the thermal plume, opening the lower smoke inlet is less efficient for smoke extraction. In this case, the upper smoke inlet can be opened alone for smoke extraction. For example, in a cooking scenario where the left burner is used for multi-layer steaming and the right burner is used for stir-frying, there are situations where the smoke outlet is high and the amount of smoke is large. In this case, both the upper and lower smoke inlets need to be opened simultaneously for smoke extraction. In other words, the technical solution of this invention can meet the different smoke extraction needs of different cooking scenarios.

[0059] In this invention, the preset value of the smoke volume (including the first preset value and the second preset value) generally refers to the concentration of particulate matter or pollutants in the air. When the smoke volume is less than the first preset value, that is, when the current smoke concentration is less than the first preset concentration value, the smoke concentration is low, and the smoke inlet only needs to be opened to meet the smoke extraction requirements. However, this design is not limited to this. In other embodiments, the preset value of the smoke volume can also refer to the optical density value of the smoke. Optical density reflects the smoke concentration by measuring the degree to which the smoke blocks light, and the larger the value, the higher the smoke concentration.

[0060] In one embodiment, reference is made to Figure 2 and Figure 3 The opening and closing mechanism 12 at the upper smoke inlet 105 is configured as an upper smoke inlet panel 104 movably connected to the smoke collection hood 1. When the upper smoke inlet panel 104 opens the upper smoke inlet 105, the upper smoke inlet panel 104 is located inside the smoke collection chamber. In this embodiment, the upper smoke inlet panel 104 can open by rotating inward or sliding inward relative to the upper smoke inlet 105, as long as the upper smoke inlet panel 104 moves towards the smoke collection chamber during the process of opening the upper smoke inlet 105.

[0061] In the technical solution of the present invention, the upper smoke inlet panel 104 moves towards the smoke collection chamber during the process of switching from the closed state to the open state, so that the upper smoke inlet panel 104 is located in the smoke collection chamber in the open state. In this way, even if the oil stains formed on the upper smoke inlet panel 104 drip downwards, they will only drip into the smoke collection chamber, thereby preventing the oil stains on the upper smoke inlet panel 104 from dripping onto the stove or cooking utensils, thus improving the user experience.

[0062] Furthermore, in the open state, the upper smoke inlet panel 104 is opened to a preset tilted state; in the preset tilted state, the upper smoke inlet panel 104 tilts from bottom to top away from the upper smoke inlet 105. In this way, the upper smoke inlet panel 104 can guide the oil fumes tilted upwards, that is, the oil fumes will be guided by the upper smoke inlet panel 104 to the exhaust fan of the range hood, thereby improving the efficiency of oil fume discharge. It is worth mentioning that under the suction action of the exhaust fan, the oil fumes tend to flow tilted upwards from the upper smoke inlet 105. In this embodiment, the upper smoke inlet panel 104 in the open state is also tilted upwards, which is the same as the flow trend of the oil fumes. That is, the upper smoke inlet panel 104 in the open state can guide the flow trend of the oil fumes, and can better guide the oil fumes, thereby making the discharge of oil fumes smoother.

[0063] In one embodiment, reference is made to Figure 2 and Figure 3 The lower smoke inlet 102 is provided with a smoke inlet groove recessed into the smoke collection chamber, and the smoke inlet groove is provided with a smoke passage 103 communicating with the smoke collection chamber. The opening and closing mechanism 12 of the lower smoke inlet 102 is provided at the smoke passage 103.

[0064] In this embodiment, since the smoke inlet 103 is located in the smoke inlet groove that is recessed into the smoke collection chamber, even if oil droplets fall from the opening and closing mechanism 12 of the lower smoke inlet 102, they will only drip into the smoke inlet groove or the smoke collection chamber, and will not drip onto the stove or cooking utensils, thereby improving the user experience.

[0065] Furthermore, the smoke inlet 103 is located on the upper wall of the smoke inlet groove, and the opening and closing mechanism 12 is located above the smoke inlet 103, that is, on the top side of the smoke inlet groove. This makes it virtually impossible for the user to see the opening and closing mechanism 12 even when looking through the lower smoke inlet 102, thus concealing the mechanism. Oil stains on the mechanism 12 will not be visible to the user, further improving the user experience. Optionally, the upper wall can be formed by bending a portion of the front panel 131, facilitating the processing of the smoke inlet groove.

[0066] In one embodiment, step S20 includes:

[0067] When it is determined that there is a smoke outlet position higher than the preset height, the upper smoke inlet is opened.

[0068] In this embodiment, refer to Figure 4 When a smoke outlet position higher than the preset height is identified, the corresponding cooking scenario typically involves the smoke outlet position of the cooking appliance being close to, or even higher than, the height of the lower smoke inlet. It can be understood that when the smoke outlet position is close to the height of the lower smoke inlet, due to the rapid upward velocity of the fumes, the lower smoke inlet cannot effectively remove all the fumes in time; at least some fumes will escape upwards, necessitating the opening of the upper smoke inlet. Conversely, when the smoke outlet position is higher than the height of the lower smoke inlet, the fumes rise due to the thermal plume, resulting in lower exhaust efficiency when the lower smoke inlet is opened. In this case, the upper smoke inlet can be opened alone for exhaust. In this embodiment, the preset height can typically be configured as the height of the lower smoke inlet, or slightly lower than it. It is worth mentioning that in this embodiment, it is not intended to limit the opening of the upper smoke inlet to only when there is a smoke outlet position higher than the preset height. In actual situations, since the fumes tend to expand, some of the fumes may expand downwards and can be exhausted through the lower smoke inlet. In other words, when the suction of the lower smoke inlet is strong, some of the fumes can also be drawn downwards and sucked in through the lower smoke inlet.

[0069] In another embodiment, step S20 may further include:

[0070] When it is determined that there are both smoke outlet positions above the preset height and smoke outlet positions below the preset height, both the upper smoke inlet and the lower smoke inlet are controlled to open.

[0071] The cooking scenario described in this embodiment typically involves different cooking methods on the two burners of a dual-burner stove. For example, but not limited to, cooking with a multi-layer steamer on the left burner, where the steam exhaust point is higher, even higher than the lower smoke inlet of a slim side-draft range hood; and cooking with a wok on the right burner, where the smoke exhaust point is lower. Thus, there will be both smoke exhaust points above and below a preset height. For the higher smoke exhaust points, the upper smoke inlet needs to be opened to draw away the high-level smoke and reduce oil fume leakage; for the lower smoke exhaust points, the lower smoke inlet needs to be opened to draw away the low-level smoke. The technical solution of this embodiment can divert smoke upwards and downwards (see...). Figure 5 This reduces the amount of oil fume leakage.

[0072] In one embodiment, the detection device may include a ranging device, and the detection data includes height data acquired based on the ranging device. Step S10 includes:

[0073] The type of cooking utensil is determined based on the height data;

[0074] Determine whether there is a smoke outlet position that is higher or lower than the preset height based on the type of cooking appliance.

[0075] In this embodiment, the ranging device can be configured as a ranging sensor on the front panel of the fume hood, and the ranging sensor can be rotated to scan the height of different positions of the cooking appliance by rotating the ranging sensor, thereby obtaining height data to characterize the outline of the corresponding cooking appliance, and then determining the type of the corresponding cooking appliance (steamer, wok, soup pot, frying pan, etc.). It can be understood that the height of the smoke outlet position of different types of cooking appliances is usually different. For example, the height of the smoke outlet position of a steamer is usually higher than that of a soup pot, the height of the smoke outlet position of a soup pot is usually higher than that of a wok, and the height of the smoke outlet position of a wok is usually higher than that of a frying pan.

[0076] In some other embodiments, the ranging sensor may be non-rotating. In this case, multiple ranging sensors can be used, for example, forming a ranging sensor array, to measure the height of different positions of the cooking appliance. In still other embodiments, the type of cooking appliance can be determined simply by the highest detected data, without needing to characterize the outline of the cooking appliance through a series of height data. In yet another embodiment, the highest detected data can be used simply as the height of the smoke vent of the cooking appliance, without needing to first determine the type of cooking appliance and then determine the height of the smoke vent.

[0077] In another embodiment, the detection device may include a vision device, and the detection data includes image data acquired based on the vision device; step S10 includes:

[0078] Determine the type of cooking utensil based on the image data;

[0079] Determine whether there is a smoke outlet position that is higher or lower than the preset height based on the type of cooking appliance.

[0080] In this embodiment, the vision device includes a downward-facing camera mounted on the front panel of the fume hood. The camera captures actual images of the cooking utensils on the stove and matches them with pre-stored images of the cooking utensils to determine the type of the corresponding cooking utensils (steamer, wok, soup pot, frying pan, etc.). It is understood that the smoke vent height of different types of cooking utensils is usually different. For example, the smoke vent height of a steamer is usually higher than that of a soup pot, the smoke vent height of a soup pot is usually higher than that of a wok, and the smoke vent height of a wok is usually higher than that of a frying pan.

[0081] In another embodiment, the detection device may further include a ranging device and a vision device, and the detection data includes height data acquired based on the ranging device and image data acquired based on the vision device; step S10 accordingly includes:

[0082] The type of cooking appliance is determined based on the height data and the image data;

[0083] Determine whether there is a smoke outlet position that is higher or lower than the preset height based on the type of cooking appliance.

[0084] In this embodiment, the type of cooking utensil is first determined independently using both height data and image data. Only if the types determined by the two methods match can the type of cooking utensil be confirmed. If the types determined by the two methods differ, a new determination is required. This embodiment uses two methods to corroborate the determination of the cooking utensil type, effectively improving the accuracy of the determination.

[0085] In one embodiment, the control method for the range hood further includes the step of:

[0086] S30. When both the upper smoke inlet and the lower smoke inlet are open, the speed of the exhaust fan is increased.

[0087] In this embodiment, when both the upper and lower smoke inlets are open, the speed of the exhaust fan is increased to ensure sufficient negative pressure at the lower smoke inlet, thereby guaranteeing its smoke extraction efficiency. Typically, the speed of the exhaust fan can be increased by increasing its power.

[0088] In one embodiment, reference is made to Figure 2 and Figure 6 The lower smoke inlet 102 includes a left smoke inlet 102a and a right smoke inlet 102b, and the left smoke inlet 102a and the right smoke inlet 102b are respectively provided with independent opening and closing mechanisms 12, so that the left smoke inlet 102a and the right smoke inlet 102b can be opened and closed independently, and the opening degree of the left smoke inlet 102a and the right smoke inlet 102b can be adjusted independently.

[0089] Step S20 includes:

[0090] Determine the difference in smoke volume between the left and right sides below the smoke hood, and control the opening and closing states of the left and right smoke inlets based on the difference in smoke volume.

[0091] The cooking scenario described in this embodiment typically involves cooking on at least one of the two burners of a dual-burner stove. For example, cooking with the same cooking utensils on both burners, such as stir-frying with a wok on both burners, will result in a similar amount of smoke on both sides, meaning there is almost no difference in smoke volume. In this case, both the left and right smoke inlets should be opened, with equal opening degrees (see...). Figure 6 For example, if different cooking utensils are used on two burners, such as a stew pot on the left burner and a wok on the right burner, the amount of smoke produced on the left burner is less than that on the right burner. In this case, both the left and right smoke inlets should be opened, with the right smoke inlet opening wider than the left (see...). Figure 7 This method increases the smoke intake on the right side and decreases the smoke intake on the left side. For example, when cooking is done on one of the two burners, such as using a soup pot on the right burner, the left side produces little smoke while the right side produces a small amount. In this case, the left smoke intake can be closed, while only the right smoke intake is opened. This embodiment's technical solution can divert the smoke to the left and right sides, rationally distributing the negative pressure of the exhaust fan, thereby reducing the operating airflow and noise of the exhaust fan.

[0092] Optionally, the step of determining the difference in smoke volume between the left and right sides below the smoke collection hood, and controlling the opening and closing states of the left and right smoke inlets based on the difference in smoke volume, includes:

[0093] Ensure that the amount of smoke on both the left and right sides below the smoke hood is greater than the lower threshold.

[0094] When the amount of smoke on the left and right sides below the smoke hood is equal, control the left smoke inlet and the right smoke inlet to open to an equal degree.

[0095] When the amount of smoke on one side of the lower left and right sides of the smoke hood is greater than the amount of smoke on the other side, the opening of the left smoke inlet and the right smoke inlet corresponding to the side with the greater amount of smoke should be controlled to be greater than the opening of the other side.

[0096] In this embodiment, it is first determined that the smoke volume on both the left and right sides below the fume hood is greater than the lower threshold, meaning that smoke is generated on both sides. This cooking scenario typically involves cooking on both burners of a dual-burner stove. When the smoke volume on the left and right sides below the fume hood is equal, it usually corresponds to cooking with the same cooking utensils on both burners. The left and right smoke inlets are then controlled to open to approximately the same degree (see...). Figure 6This design ensures that the left and right smoke inlets have a considerable negative pressure, allowing for even distribution of smoke to the left and right sides. When the smoke volume on one side of the lower left and right sides of the smoke hood is greater than that on the other side, typically corresponding to cooking with different appliances on two burners, the opening of the left and right smoke inlets corresponding to the side with the greater smoke volume should be controlled to be greater than the other (see...). Figure 7 and Figure 8 This allows for a greater negative pressure at the smoke inlet on the side with a larger volume of smoke, enabling a reasonable distribution of the negative pressure at the smoke exhaust fan. This, in turn, reduces the working air volume and noise of the smoke exhaust fan.

[0097] In this invention, the threshold for smoke volume typically refers to the concentration of particulate matter or pollutants in the air. When the smoke volume is less than the lower limit of the threshold, that is, when the current smoke concentration is less than the lower limit of the concentration threshold, the smoke concentration is very low and minimal, and will not significantly affect the user's health, thus eliminating the need for a range hood to remove smoke. However, this design is not limited to this. In other embodiments, the threshold for smoke volume can also refer to the optical density value of the smoke. Optical density reflects the smoke concentration by measuring the degree to which the smoke blocks light; a higher value indicates a higher smoke concentration.

[0098] Optionally, the step of determining the difference in smoke volume between the left and right sides below the smoke collection hood, and controlling the opening and closing states of the left and right smoke inlets based on the difference in smoke volume, includes:

[0099] If the smoke volume on only one of the two sides below the smoke hood is less than the lower threshold, control the opening of the corresponding left or right smoke inlet on the other side, and control the speed of the exhaust fan to decrease.

[0100] In this embodiment, it is first determined that the amount of smoke on only one side of the left and right sides below the smoke hood is less than the lower threshold limit, that is, one side of the left and right sides does not generate smoke, while the other side generates smoke. This cooking scenario is usually cooking only on one of the two burners. In this case, only the smoke inlet on the corresponding side that generates smoke during cooking is opened, and the speed of the exhaust fan is reduced to reduce working noise.

[0101] In one embodiment, the detection device may include a smoke sensor, and the detection data includes smoke volume data on the left and right sides below the smoke hood obtained by the smoke sensor, to determine the difference in smoke volume between the left and right sides below the smoke hood. In this embodiment, smoke sensors are typically provided on both the left and right sides of the front panel of the smoke hood to detect the smoke volume on each side, and then the smoke volumes on the left and right sides are directly compared to obtain the difference in smoke volume between the left and right sides below the smoke hood. However, this design is not limited to this. In other embodiments, a smoke sensor may be provided only in the middle of the front panel of the smoke hood. In this case, the smoke sensor can typically rotate left and right to detect the smoke volume on the left and right sides separately.

[0102] In another embodiment, the detection device may include a vision device, and the detection data includes image data acquired by the vision device. The type of cooking utensils on the left and right sides below the fume hood is determined based on the image data, and the difference in smoke volume between the left and right sides below the fume hood is determined based on the type of cooking utensils. In this embodiment, the vision device includes a downward-facing camera mounted on the front panel of the fume hood. The camera acquires actual images of the cooking utensils on the stove and matches them with pre-stored images of the cooking utensils to determine the type of the corresponding cooking utensils (steamer, wok, saucepan, frying pan, etc.). It is understood that different types of cooking utensils typically correspond to different cooking methods, and different cooking methods typically correspond to different smoke volumes. For example, a wok typically corresponds to stir-frying, a steamer to steaming, a frying pan to frying, and a stew pot to stewing. The smoke volume from stir-frying and frying is usually greater than that from steaming, and the smoke volume from steaming is usually greater than that from stewing. However, this design is not limited to this. In other implementations, the amount of smoke on the left and right sides can be identified directly based on the image data, and then the difference in the amount of smoke on the left and right sides can be directly compared.

[0103] In another embodiment, the detection device may further include a firepower detection device, and the detection data accordingly includes firepower data of the left and right burners obtained by the firepower detection device. The difference in smoke volume between the left and right sides below the smoke hood is determined based on the firepower difference between the left and right burners. In this embodiment, the firepower detection device is typically used as a wireless communication module on the range hood. It receives the firepower data of the left and right burners wirelessly transmitted from the stove. Generally, the higher the firepower, the greater the corresponding smoke volume. Therefore, the difference in smoke volume between the left and right sides can be determined based on the firepower data of the left and right burners. However, this design is not limited to this. In other embodiments, a camera can be installed next to the stove to capture firepower images of the left and right burners. The wireless communication module on the range hood can receive the firepower images, identify the firepower data of the left and right burners based on the firepower images, and then determine the difference in smoke volume between the left and right sides based on the firepower data of the left and right burners.

[0104] In another embodiment, the detection device may also include at least two of a smoke sensor, a vision device, and a fire detection device to determine the difference in smoke volume between the left and right sides through at least two judgment methods, which can effectively improve the accuracy of determining the difference in smoke volume.

[0105] This invention also proposes a range hood, which includes a memory, a processor, and a control program for the range hood stored in the memory and executable on the processor. When the control program is executed by the processor, it implements the steps of the aforementioned control method for the range hood. Since this range hood adopts all the technical solutions of the above embodiments, it possesses at least all the beneficial effects brought about by the technical solutions of the above embodiments, which will not be elaborated further here.

[0106] The present invention also proposes a computer-readable storage medium storing a control program for a range hood, wherein the control program, when executed by a processor, implements the steps of the aforementioned control method for the range hood. Since this computer-readable storage medium employs all the technical solutions of the above embodiments, it possesses at least all the beneficial effects brought about by the technical solutions of the above embodiments, which will not be elaborated upon further here.

[0107] The above description is only a preferred embodiment of the present invention and does not limit the scope of protection of the present invention. All equivalent structural transformations made under the inventive concept of the present invention using the contents of the present invention specification and drawings, or direct / indirect applications in other related technical fields, are included within the scope of protection of the present invention.

Claims

1. A control method of a range hood, characterized by, The method comprises the following steps: Based on the detection data obtained by the detection device, the smoke outlet position in the cooking environment is determined; According to the smoke outlet position, the opening and closing state of the upper smoke inlet of the smoke hood and / or the lower smoke inlet is controlled; the lower smoke inlet of the range hood is provided with an opening and closing mechanism for controlling the opening and closing of the lower smoke inlet, the lower smoke inlet is provided with a smoke inlet groove recessed towards the smoke collection cavity of the range hood, the smoke inlet groove is provided with a smoke passing port communicating with the smoke collection cavity, the smoke passing port is arranged on the upper groove wall of the smoke inlet groove, and the opening and closing mechanism is arranged on the upper side of the smoke passing port; When the upper smoke inlet is controlled to be opened, the upper smoke panel arranged at the upper smoke inlet is controlled to move towards the smoke collection cavity of the smoke hood; when the upper smoke panel opens the upper smoke inlet, the upper edge and the lower edge of the upper smoke panel are both spaced apart from the upper smoke inlet; The detection device comprises a distance measuring device and a visual device, and the detection data comprises height data obtained based on the distance measuring device and image data obtained based on the visual device; The step of determining the smoke amount and / or the smoke outlet position in the cooking environment based on the detection data obtained by the detection device comprises: According to the height data and the image data, the type of the cooking utensil is determined; the type of the cooking utensil is first determined independently through the height data and the image data respectively, and if the types of the cooking utensils determined by the two methods are consistent, the type of the corresponding cooking utensil can be determined; if the types of the cooking utensils determined by the two methods are different, the determination needs to be re-performed; According to the type of the cooking utensil, it is determined whether there is a smoke outlet position higher or lower than the preset height; The distance measuring device is configured as a distance measuring sensor; The distance measuring sensor is rotatably arranged, so as to scan the heights of different positions of the cooking utensil through the rotation of the distance measuring sensor, thereby obtaining the height data for representing the profile of the corresponding cooking utensil, and then determining the type of the corresponding cooking utensil.

2. The control method of the range hood according to claim 1, characterized in that, The step of controlling the opening and closing state of the upper smoke inlet and / or the lower smoke inlet of the smoke hood according to the smoke outlet position comprises: When it is determined that there is a smoke outlet position higher than the preset height, the upper smoke inlet is controlled to be opened.

3. The control method of the range hood according to claim 1, characterized in that, The step of controlling the opening and closing state of the upper smoke inlet and / or the lower smoke inlet of the smoke hood according to the smoke outlet position comprises: When it is determined that there are both a smoke outlet position higher than the preset height and a smoke outlet position lower than the preset height, the upper smoke inlet and the lower smoke inlet are both controlled to be opened.

4. The control method of the range hood according to claim 3, characterized in that, The control method of the range hood further comprises the step of: When the upper smoke inlet and the lower smoke inlet are both opened, the rotating speed of the smoke exhaust fan is controlled to be increased.

5. The control method of the range hood according to claim 1, characterized in that, The lower smoke inlet comprises a left side smoke inlet and a right side smoke inlet; the control method of the range hood further comprises: The smoke amount difference between the left side and the right side below the smoke hood is determined, and the opening and closing state of the left side smoke inlet and the right side smoke inlet is controlled according to the smoke amount difference.

6. The control method of the range hood according to claim 5, wherein The step of determining the smoke amount difference between the left side and the right side below the smoke hood and controlling the opening and closing state of the left side smoke inlet and the right side smoke inlet according to the smoke amount difference comprises: It is determined that the smoke amount on the left side and the right side below the smoke hood is greater than the lower limit threshold; when the smoke amount on the left side and the smoke amount on the right side below the fume hood are equivalent, controlling the left-side smoke inlet and the right-side smoke inlet to open to equivalent degrees; when the smoke amount on one side of the left side and the right side below the fume hood is greater than the smoke amount on the other side, controlling the degree of opening of the one corresponding to the side with the greater smoke amount to be greater than the degree of opening of the other.

7. The control method of the range hood according to claim 5, wherein The step of determining the difference in smoke amount on the left side and the right side below the fume hood and controlling the opening and closing state of the left-side smoke inlet and the right-side smoke inlet according to the difference in smoke amount includes: determining that the smoke amount on only one side of the left side and the right side below the fume hood is less than a lower threshold, controlling the left-side smoke inlet or the right-side smoke inlet corresponding to the other side to open, and controlling the rotational speed of the smoke exhaust fan to decrease.

8. The control method of claim 5, wherein The detection device further includes a smoke sensor and / or a fire detection device; The detection data includes smoke amount data on the left side and the right side below the fume hood obtained based on the smoke sensor, to determine the difference in smoke amount on the left side and the right side below the fume hood; and / or The detection data includes image data obtained based on the visual device, to determine the type of cooking appliance on the left side and the right side below the fume hood according to the image data, determine the difference in smoke amount on the left side and the right side below the fume hood according to the type of cooking appliance, or directly identify the smoke amount on the left side and the right side respectively according to the image data, and then directly compare the difference in smoke amount on the left side and the right side; and / or The detection data includes fire data of the left burner and the right burner obtained based on the fire detection device, to determine the difference in smoke amount on the left side and the right side below the fume hood according to the difference in fire of the left burner and the right burner.

9. The control method of the range hood according to claim 8, characterized in that, The fire detection device is a wireless communication module provided in the extractor hood, which is configured to receive the fire data of the left burner and the right burner wirelessly transmitted by the stove, or configured to receive the fire images of the left burner and the right burner captured by a camera arranged beside the stove, and identify the fire data of the left burner and the right burner according to the fire images.

10. The control method of the hood according to any one of claims 1 to 9, characterized in that, The step of controlling the upper smoke inlet panel to move towards the smoke collection cavity of the fume hood when the upper smoke inlet is controlled to open includes: controlling the upper smoke inlet panel to move towards the smoke collection cavity to a preset inclined state when the upper smoke inlet is controlled to open; in the preset inclined state, the upper smoke inlet panel is inclined from bottom to top in a direction away from the upper smoke inlet.

11. A range hood characterized by, The extractor hood includes a memory, a processor, and a control program of the extractor hood stored on the memory and executable on the processor, and the control program of the extractor hood is executed by the processor to implement the steps of the control method of the extractor hood according to any one of claims 1 to 10.

12. A computer-readable storage medium, characterized in that, The computer readable storage medium stores a control program of the extractor hood, and the control program of the extractor hood is executed by the processor to implement the steps of the control method of the extractor hood according to any one of claims 1 to 10.

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