A smoke machine, an adaptive oil fume regulation method thereof and a storage medium

Abstract

This application relates to a range hood and its adaptive fume control method and storage medium, belonging to the field of range hoods. The method acquires the initial ambient temperature of the cooking area and determines adaptive decision parameters based on this initial temperature. It continuously acquires the real-time temperature of the cooking area, performs decision calculations based on the real-time temperature and the adaptive decision parameters, and generates a predictive start control command to control the range hood into a preparatory mode. In the preparatory mode, based on the real-time temperature, it generates a real-time control command to perform corresponding control operations on the range hood. These control operations include adaptive switching of the range hood's operating speed, intelligent interruption and recovery in response to sudden temperature drops during cooking, and intelligent shutdown based on the remaining heat after cooking. Compared with existing technologies, the technical solution of this application can achieve predictive start-up, adaptive speed adjustment, and intelligent start-stop of the range hood based on changes in cooking temperature, improving fume extraction efficiency and providing a seamless intelligent user experience.

Description

Technical Field

[0001] This application relates to the technical field of range hoods, and more particularly to a range hood and its adaptive fume control method and storage medium. Background Technology

[0002] Range hoods are the core equipment for purifying kitchen fumes. Their intelligent control capabilities directly affect the smoke extraction effect and user experience. Currently, most mainstream range hood and cooktop linkage technologies rely on physical cookware sensors or wireless Bluetooth communication. They can only determine the cooktop's on / off status or the presence of cookware. The sensing dimension is limited, and they cannot capture key information such as cookware temperature and heating rate in real time. As a result, the range hood only starts passively after a large amount of fumes are generated, resulting in a serious delay in response.

[0003] Existing range hoods have rigid airflow control logic, mostly with fixed speeds or simple "start and stop" linkages. They are difficult to adapt to the differences in oil fume volume in different cooking scenarios such as stir-frying and stewing, and cannot cope with environmental changes such as seasonal temperature differences. This can easily lead to problems such as incomplete smoke extraction, energy waste, and excessive noise. Furthermore, Bluetooth linkage solutions require manual pairing by users, are only compatible with specific devices, have poor universality, and fail to achieve truly seamless intelligent interaction.

[0004] In summary, existing technologies suffer from shortcomings such as insufficient sensing accuracy, slow response, lack of adaptability in control, and high barriers to entry. There is an urgent need for an intelligent fume control technology that can accurately sense the cooking status, adapt to the environment and scenario, and require no manual intervention, in order to improve the intelligence level and practical value of range hoods. Summary of the Invention

[0005] This application provides a range hood and its adaptive fume control method and storage medium, which can realize the range hood's predictive start-up, adaptive gear adjustment and intelligent start-stop based on changes in cooking temperature, thereby improving fume extraction efficiency and providing a seamless intelligent experience for users.

[0006] In a first aspect, this application provides an adaptive fume control method for a range hood, comprising: acquiring the initial ambient temperature of the cooking area, and determining adaptive decision parameters for fume control decisions based on the initial ambient temperature; continuously acquiring the real-time temperature of the cooking area, performing decision calculations based on the real-time temperature and the adaptive decision parameters, generating a predictive start control command, and controlling the range hood to enter a preparatory mode based on the predictive start control command; in the preparatory mode, generating a real-time control command based on the real-time temperature to perform corresponding control operations on the range hood, wherein the control operations include adaptive switching of the range hood's operating speed, intelligent interruption and recovery in response to a sudden drop in temperature during cooking, and intelligent shutdown based on the remaining heat integral after cooking.

[0007] In one possible implementation, obtaining the initial ambient temperature of the cooking area and determining the adaptive decision parameters for oil fume control based on the initial ambient temperature specifically includes: obtaining the temperature measurement value of the cooking area collected by the infrared temperature sensor during the system power-on initialization phase, and using the temperature measurement value as the initial ambient temperature; based on the initial ambient temperature, querying a preset temperature-parameter mapping relationship to determine the target initial ambient temperature range corresponding to the initial ambient temperature, and determining the corresponding target control parameters as the adaptive decision parameters based on the target initial ambient temperature range; wherein, the temperature-parameter mapping relationship stores the correspondence between different initial ambient temperature ranges and multiple sets of target control parameters.

[0008] In one possible implementation, the step of performing decision calculations based on the real-time temperature and the decision adaptive parameters to generate a predictive start control command specifically includes: calculating the real-time temperature change rate of the cooking area based on the real-time temperature; substituting the real-time temperature, the real-time temperature change rate, and the decision adaptive parameters into a preset decision function to calculate a decision factor; comparing the decision factor with a preset start threshold, and if the decision factor is greater than the start threshold, generating a predictive start control command.

[0009] In one possible implementation, before generating the predictive start control command, the method further includes: determining whether the continuously acquired real-time temperature maintains a continuous upward trend within a preset first time window; comparing the decision factor with a preset start threshold, and generating the predictive start control command if the decision factor is greater than the start threshold, specifically includes: if the decision factor is greater than the start threshold and the real-time temperature maintains a continuous upward trend within the preset first time window, then generating the predictive start control command.

[0010] In one possible implementation, generating a real-time control command based on the real-time temperature specifically includes: calculating the real-time temperature change rate of the cooking area based on the real-time temperature; comparing the real-time temperature change rate with a preset change rate threshold; and generating a real-time control command for controlling the range hood to switch to the corresponding operating level based on the comparison result; wherein the operating level includes at least a high level corresponding to a high oil fume generation scenario, and a low or medium level corresponding to a low oil fume generation scenario.

[0011] In one possible implementation, generating real-time control instructions based on the real-time temperature specifically includes: determining whether a sudden temperature drop has occurred in the cooking area based on the real-time temperature, and calculating the real-time temperature change rate of the cooking area; if a sudden temperature drop has occurred in the cooking area and the real-time temperature change rate is negative, then generating control instructions to control the range hood to switch to intelligent interruption mode.

[0012] In one possible implementation, generating a real-time control command based on the real-time temperature specifically includes: continuously acquiring the real-time temperature when the range hood is in intelligent interruption mode; within a preset second time window, determining whether a sudden temperature rise has occurred in the cooking area based on the real-time temperature; if so, generating a control command to control the range hood to return to the previous operating level.

[0013] In one possible implementation, generating a real-time control command based on the real-time temperature specifically includes: after determining that cooking has ended, calculating the residual heat integral value of the cooking area from the start of cooking based on the real-time temperature and the initial ambient temperature, and determining the peak value of the residual heat integral value during the cooking process; continuously comparing the residual heat integral value at the current moment with the peak value of the residual heat integral value, and generating an intelligent shutdown command for controlling the range hood to turn off when the residual heat integral value drops below a dynamic proportion of the peak value of the residual heat integral value; wherein, the dynamic proportion is a variable related to the initial ambient temperature, the real-time temperature corresponding to the peak value of the residual heat integral value, and the cooking duration.

[0014] Secondly, embodiments of this application also provide a range hood, including: a controller and an infrared temperature sensor; wherein the infrared temperature sensor is used to collect the initial ambient temperature and real-time temperature of the cooking area, and the controller is configured to perform the method described above.

[0015] Thirdly, embodiments of this application also provide a computer-readable storage medium storing a computer program that, when executed by a processor, can implement the above-described method.

[0016] This application provides a range hood, its adaptive fume control method, and a storage medium, which have the following advantages compared with the prior art:

[0017] By acquiring the initial ambient temperature of the cooking area and determining adaptive decision parameters for controlling cooking fumes based on the initial ambient temperature, the system continuously acquires the real-time temperature of the cooking area, performs decision calculations based on the real-time temperature and the adaptive decision parameters, generates a predictive start control command, and controls the range hood to enter a standby mode based on the predictive start control command. In the standby mode, based on the real-time temperature, a real-time control command is generated to perform corresponding control operations on the range hood. These control operations include adaptive switching of the range hood's operating speed, intelligent interruption and recovery in response to sudden temperature drops during cooking, and intelligent shutdown based on the remaining heat after cooking. Compared with existing technologies, the technical solution of this application, by acquiring the initial ambient temperature of the cooking area and... Real-time temperature control, on the one hand, determines adaptive decision-making parameters based on the initial ambient temperature, adapting to environmental changes such as seasonal temperature differences and avoiding energy waste or incomplete smoke extraction caused by fixed logic; on the other hand, it generates predictive start commands based on real-time temperature, allowing the range hood to enter standby mode in advance, solving the problem of delayed response when traditional range hoods only start passively after a large amount of oil fumes are generated; at the same time, in standby mode, the range hood's speed is adaptively switched, intelligently interrupted and resumed when the temperature drops suddenly, and intelligently shut down based on the remaining heat after cooking is completed, all through real-time temperature control. This not only accurately matches the oil fume requirements of different cooking scenarios such as stir-frying and stewing, but also eliminates manual pairing operations, achieving seamless intelligent interaction without intervention, and comprehensively improving the range hood's intelligence level, smoke extraction effect, and user experience. Attached Figure Description

[0018] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with the invention and, together with the description, serve to explain the principles of the invention.

[0019] 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, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0020] One or more embodiments are illustrated by way of example with reference numerals in the accompanying drawings. These illustrations do not constitute a limitation on the embodiments. Elements with the same reference numerals in the drawings are denoted as similar elements. Unless otherwise stated, the figures in the drawings are not to be limited by scale.

[0021] Figure 1 This is a flowchart illustrating one embodiment of the adaptive fume control method for a range hood provided in this application;

[0022] Figure 2This is a schematic diagram of the structure of one embodiment of a range hood provided in this application;

[0023] Figure 3 This is another structural schematic diagram of an embodiment of a range hood provided in this application. Detailed Implementation

[0024] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0025] The following disclosure provides numerous different embodiments or examples for implementing various structures of this application. To simplify the disclosure, specific examples of components and arrangements are described below. These are merely examples and are not intended to limit the scope of this application. Furthermore, reference numerals and / or letters may be repeated in different examples. Such repetition is for simplification and clarity and does not in itself indicate a relationship between the various embodiments and / or arrangements discussed.

[0026] It should be understood that, when used in this specification and the appended claims, the terms "comprising" and "including" indicate the presence of the described features, integrals, steps, operations, elements and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components and / or collections thereof.

[0027] It should also be understood that the terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the scope of the application. As used in this specification and the appended claims, the singular forms “a,” “an,” and “the” are intended to include the plural forms unless the context clearly indicates otherwise.

[0028] It should also be further understood that the term “and / or” as used in this application specification and the appended claims means any combination of one or more of the associated listed items and all possible combinations, and includes such combinations.

[0029] As used in this specification and the appended claims, the term "if" may be interpreted, depending on the context, as "when," "once," "in response to determination," or "in response to detection." Similarly, the phrases "if determined" or "if [described condition or event] is detected" may be interpreted, depending on the context, as "once determined," "in response to determination," "once [described condition or event] is detected," or "in response to detection of [described condition or event]."

[0030] Example 1, see Figure 1 , Figure 1 This is a flowchart illustrating one embodiment of the adaptive fume control method for a range hood provided in this application, as shown below. Figure 1 As shown, the method includes steps 101-103, as detailed below:

[0031] Step 101: Obtain the initial ambient temperature of the cooking area, and determine the adaptive decision parameters for oil fume control based on the initial ambient temperature.

[0032] In one embodiment, the infrared temperature sensor is installed in the lower part of the range hood, specifically at the bottom panel of the range hood near the cooktop, and the side of the infrared temperature sensor is the side of the range hood facing the cooking area.

[0033] Specifically, the infrared temperature sensor includes a left infrared temperature sensor and a right infrared temperature sensor; wherein, the left and right infrared temperature sensors are arranged on the range hood in a left-right distribution, and the detection direction of both infrared temperature sensors is downward, accurately aligned with the cooking area below, to ensure that the temperature data of the cooking area can be directly collected.

[0034] In one embodiment, the controller in the range hood is connected to the infrared temperature sensor to acquire the temperature data collected by the infrared temperature sensor.

[0035] In one embodiment, the temperature measurement value of the cooking area collected by the infrared temperature sensor during the system power-on initialization phase is obtained, and the temperature measurement value is used as the initial ambient temperature.

[0036] Specifically, during the system power-on initialization phase, a first temperature measurement value of the cooking area is collected based on the left infrared temperature sensor, and a second temperature measurement value of the cooking area is collected based on the right infrared temperature sensor. The average temperature of the first and second temperature measurement values ​​is calculated, and the average temperature is used as the temperature measurement value of the cooking area collected by the infrared temperature sensor.

[0037] Preferably, during the preset duration of the system power-on initialization phase, multiple temperature measurement samples can be continuously collected based on the infrared temperature sensor, the average or median value of the multiple temperature measurement samples can be calculated, and the average or median value can be used as the temperature measurement value of the cooking area collected by the infrared temperature sensor.

[0038] Specifically, after the system is powered on, the infrared temperature sensor will immediately collect the temperature measurement value of the cooking area, that is, the area where the pot is placed or the surface of the stove. This temperature measurement value directly reflects the current hot and cold state of the environment. It may be high in summer and low in winter. It can also take into account environmental background factors such as kitchen ventilation conditions and the influence of nearby heat sources; and define it as the initial ambient temperature. This allows the system to sense the basic energy state of the environment before initiating fume control, thus avoiding decision-making biases caused by environmental differences.

[0039] In one embodiment, based on the initial ambient temperature, a preset temperature-parameter mapping relationship is queried to determine the target initial ambient temperature range corresponding to the initial ambient temperature, and the corresponding target control parameter is determined as the decision adaptive parameter based on the target initial ambient temperature range; wherein, the temperature-parameter mapping relationship stores the correspondence between different initial ambient temperature ranges and multiple sets of target control parameters.

[0040] Specifically, the preset temperature-parameter mapping relationship is based on an environmental temperature-control parameter matching rule library constructed from a large amount of experimental data. This mapping relationship stores the correspondence between different initial environmental temperature ranges and multiple sets of target control parameters. This mapping relationship is not set randomly, but is the optimal matching scheme formed after repeated testing and calibration by simulating different environments such as summer and winter, as well as typical cooking scenarios such as stir-frying and stewing, to ensure the scientific and practical nature of parameter allocation.

[0041] Specifically, the temperature-parameter mapping relationship is configured as follows: when the initial ambient temperature is within a first initial ambient temperature range, a first set of control parameters is assigned to the decision adaptive parameters; when the initial ambient temperature is within a second initial ambient temperature range, a second set of control parameters is assigned to the decision adaptive parameters; wherein, the first set of control parameters is different from the second set of control parameters.

[0042] Specifically, after the initial ambient temperature is collected, it is compared with the temperature boundary values ​​of multiple preset initial ambient temperature intervals in the temperature-parameter mapping relationship to determine the target initial ambient temperature interval corresponding to the initial ambient temperature; for example, when the initial ambient temperature... When the temperature is below the first preset temperature 'a', it is classified as a low-temperature environment; when the initial ambient temperature is... Not less than the first preset temperature a, and the initial ambient temperature When the temperature is below the second preset temperature b, it falls into the normal temperature range; when the initial ambient temperature... When the temperature is not less than the second preset temperature b, it is classified into the high-temperature environment range. The core purpose of this classification process is to simplify and classify complex environmental temperatures, so that the system can quickly locate the appropriate combination of control parameters, avoid the parameter calculation being too complicated due to continuous temperature fluctuations, and balance decision-making efficiency and accuracy.

[0043] Specifically, the adaptive decision parameters include a temperature coefficient. and the coefficient of temperature change .

[0044] Specifically, when determining target control parameters based on the target initial ambient temperature range, the core principle of environmental adaptation is followed, and a set of fixed temperature coefficients is set for different initial ambient temperature ranges. and the coefficient of temperature change Furthermore, the parameter allocation logic is highly compatible with environmental characteristics; for example, when the initial ambient temperature... When the temperature exceeds the second preset temperature b, the system will be in a high-temperature environment, such as summer, and will match a smaller temperature coefficient. and a large coefficient of temperature change Smaller temperature coefficient This reduces the system's sensitivity to absolute high temperatures, preventing the misinterpretation of ambient heat buildup as cooking activity; it also features a larger temperature change rate coefficient. This enhances sensitivity to rapid temperature increases, ensuring the ability to quickly capture instantaneous temperature changes during ignition and cooking; conversely, when the initial ambient temperature... When the temperature is below the first preset temperature 'a', the system is in a low-temperature environment, such as winter. In this case, the system will match a larger temperature coefficient. and a small coefficient of temperature change Larger temperature coefficient It can rely on the steady increase of absolute temperature to determine the start of cooking, adapting to the slow heating rate at low temperatures; it has a small coefficient of temperature change. This avoids accidental activation triggered by slight temperature changes such as slow sunlight exposure. This parameter matching method allows the system to maintain optimal decision sensitivity in different environments.

[0045] Step 102: Continuously acquire the real-time temperature of the cooking area, perform decision calculation based on the real-time temperature and the decision adaptive parameters, generate a predictive start control command, and control the range hood to enter the preparatory mode based on the predictive start control command.

[0046] In one embodiment, the real-time temperature change rate of the cooking zone is calculated based on the real-time temperature.

[0047] Specifically, the real-time temperature corresponding to the current moment is obtained, and the previous real-time temperature corresponding to the previous moment is obtained. The temperature difference between the current real-time temperature and the previous real-time temperature is calculated, as well as the acquisition time interval. The temperature difference is divided by the acquisition time interval to determine the real-time temperature change rate corresponding to the current moment.

[0048] Specifically, the infrared temperature sensor continuously and frequently collects the real-time temperature T of the cooking area and transmits the continuously collected temperature data to the controller in a time sequence. The controller performs first derivative calculations through the microprocessor, dividing the difference between two adjacent temperature collections by the time interval to obtain the real-time temperature change rate. Preferably, multiple consecutive real-time temperature change rates can also be smoothed to eliminate occasional fluctuations and interference, ultimately outputting a stable and accurate real-time temperature change rate.

[0049] In one embodiment, the real-time temperature, the real-time temperature change rate, and the decision adaptive parameters are substituted into a preset decision function to calculate the decision factor.

[0050] Specifically, the preset decision function is: In the formula, Temperature coefficient is a decision factor. Coefficient of temperature change , For real-time temperature, the real-time temperature change rate is... .

[0051] In one embodiment, the decision factor is compared with a preset activation threshold. If the decision factor is greater than the activation threshold, a predictive activation control command is generated.

[0052] Specifically, the preset activation threshold is not a fixed value, but is determined in a laboratory environment that simulates different conditions such as high temperature and humidity in summer and low temperature and dryness in winter. It combines typical Chinese cooking scenarios such as stir-frying, records the temperature data collected during the cooking process, and then obtains the optimal judgment criteria through a neural network model fitting, ensuring that the threshold can match the user's needs for the timing of smoke exhaust in different environments.

[0053] In a real kitchen environment, the system continuously collects multi-dimensional time-series data as the raw data stream, including: instantaneous temperature, temperature derivative (temperature change rate), room temperature, current time, and a desired state label (1 indicates the range hood should be turned on, 0 indicates it should not). The instantaneous temperature, temperature derivative (temperature change rate), room temperature, and current time are used as inputs to train a neural network model. The system learns different feature combinations to identify corresponding cooking modes. For example, a low instantaneous temperature but a very high temperature derivative indicates the initial stage of stir-frying; a moderate and relatively stable temperature derivative may correspond to stewing. After comprehensively analyzing various features, the neural network model outputs a desired state label indicating whether the range hood should be turned on (1 indicates the range hood should be turned on, 0 indicates it should not). Simultaneously, a dynamic start-up threshold is fitted to determine when the range hood should be turned on, aiming to make the threshold determination result as close as possible to the desired state. For example, if the input raw data stream has a moderate instantaneous temperature, a very high temperature derivative, a high room temperature (indicating summer), and the current time is evening... During mealtimes, the neural network model identifies this as the early stage of stir-frying in the summer evening. Although the absolute temperature is not high at this time, the extremely high temperature change rate, combined with other environmental and time information, allows the system to quickly predict the cooking smoke exhaust demand. Therefore, the model outputs the desired state label 1 and fits a low trigger threshold, thereby enabling the range hood to start and respond in a timely manner. In this way, the system can adaptively adjust the start threshold of the smoke exhaust decision based on multi-dimensional time-series characteristics, achieving more accurate and intelligent control of the range hood that fits the actual cooking scenario. When the input raw data stream is a room temperature of 8 degrees Celsius (determined to be winter), an instantaneous temperature of 20 degrees Celsius, a moderate temperature derivative, and the time is morning, the neural network model analysis shows that although the instantaneous temperature and temperature derivative are at a low level, combined with the environmental characteristics of low room temperature, the model can accurately identify it as a scenario of gentle cooking in the early morning of winter. It then outputs the desired state label 1 and fits a low trigger threshold, ensuring that when the temperature continues to rise or the temperature derivative increases, the range hood can be quickly triggered and upgrade its speed.

[0054] Specifically, if the decision factor is greater than the activation threshold, it is determined that the current temperature state and trend have met the preconditions for the imminent generation of large amounts of oil fumes, and thus a predictive activation control command is generated.

[0055] In one embodiment, before generating the predictive start control command, the method further includes: determining whether the continuously acquired real-time temperature maintains a continuous upward trend within a preset first time window; comparing the decision factor with a preset start threshold, and generating the predictive start control command if the decision factor is greater than the start threshold, specifically includes: if the decision factor is greater than the start threshold and the real-time temperature maintains a continuous upward trend within the preset first time window, then generating the predictive start control command.

[0056] Preferably, the preset first time window is 3 seconds.

[0057] Specifically, the preset first time window is the core anti-false start filtering mechanism of the system. In essence, it is a trend verification period of fixed duration, used to eliminate the influence of instantaneous interference factors on the start judgment. This is because situations such as steam passing by, people briefly approaching, and direct light shining on the cooking area may occur. These scenarios can cause instantaneous fluctuations in real-time temperature, but they are not actual cooking behavior. Therefore, by setting a time window, the system does not rely on temperature data at a single moment for judgment, but requires that the temperature within the window generally shows an upward trend without significant drop or stagnation. This fundamentally distinguishes between accidental instantaneous temperature changes and stable temperature changes caused by cooking, ensuring that the start command is generated only when actual cooking occurs.

[0058] Specifically, the core of generating predictive start control commands is the synergy of two conditions: the decision factor being greater than the start threshold and continuous heating within the first time window. Both are indispensable, forming a dual guarantee of quantitative indicators and trend verification. This dual-condition design avoids misjudgment due to environmental thermal interference that may result from relying solely on quantitative indicators, and also avoids overlooking cooking start signals under special conditions that may result from relying solely on trend judgment. This makes the predictive start judgment both accurate and robust, ultimately achieving the dual goals of starting before the generation of fumes and eliminating false starts.

[0059] In one embodiment, the core function of the predictive start control command is to allow the fan in the range hood to enter a low-speed preparatory mode in advance.

[0060] Specifically, once the system determines that a real cooking activity has occurred, the fan will perform a low-speed preparatory operation: it will enter a low-power, low-speed operating state in advance to complete the start-up preparation before a large amount of oil fumes are generated, thus laying the groundwork for subsequent smoke exhaust.

[0061] Step 103: In the preparatory mode, based on the real-time temperature, a real-time control command is generated to perform corresponding control operations on the range hood. The control operations include adaptive switching of the range hood's operating speed, intelligent interruption and recovery in response to sudden temperature drops during cooking, and intelligent shutdown based on the remaining heat after cooking.

[0062] In one embodiment, the real-time control commands include control commands for switching the range hood to the corresponding operating level, control commands for switching the range hood to the intelligent interruption mode, control commands for restoring the range hood to the previous operating level, and intelligent shutdown commands for turning off the range hood.

[0063] In one embodiment, generating a real-time control command based on the real-time temperature specifically includes: calculating the real-time temperature change rate of the cooking area based on the real-time temperature; comparing the real-time temperature change rate with a preset change rate threshold; and generating a real-time control command for controlling the range hood to switch to the corresponding operating level based on the comparison result; wherein the operating level includes at least a high level corresponding to a high oil fume generation scenario, and a low or medium level corresponding to a low oil fume generation scenario.

[0064] Specifically, the infrared temperature sensor continuously and frequently collects real-time temperature data from the surface of the cookware. The controller arranges the continuous temperature values ​​in a time sequence and obtains the instantaneous temperature change rate by performing first derivative calculations, i.e., dividing the difference between two adjacent temperatures by the time interval between collections. At the same time, multiple sets of instantaneous change rates are smoothed and filtered to eliminate accidental fluctuations caused by steam disturbances, food addition, etc., and finally outputs a stable real-time temperature change rate that can truly reflect the cooking heating status.

[0065] Specifically, when the real-time temperature change rate is higher than the change rate threshold, it is determined to be a high oil fume generation scenario; when the real-time temperature change rate is lower than the change rate threshold, it is determined to be a low oil fume generation scenario.

[0066] Specifically, the system generates speed control commands based on comparison results. The core principle is to match the range hood's exhaust capacity with the amount of oil fumes generated in the cooking scenario in real time, solving the problem of rigid logic in traditional range hoods. When a high-fume-generating scenario is identified, the system generates a control command to switch the range hood to a higher speed, driving the fan to quickly increase its speed to the maximum, providing strong airflow to rapidly capture and expel large amounts of oil fumes. When a low-fume-generating scenario is identified, a control command is generated to switch the range hood to a lower or medium speed, with the fan operating at a lower speed, ensuring basic exhaust performance while also considering quiet operation and energy saving. The entire command generation process requires no manual user intervention; it is entirely automated by the system based on real-time cooking conditions, achieving adaptive speed control and maximizing exhaust efficiency and user comfort.

[0067] In one embodiment, generating a real-time control command based on the real-time temperature specifically includes: determining whether a sudden temperature drop has occurred in the cooking area based on the real-time temperature, and calculating the real-time temperature change rate of the cooking area; if a sudden temperature drop has occurred in the cooking area and the real-time temperature change rate is negative, then generating a control command to control the range hood to switch to intelligent interruption mode.

[0068] Specifically, the system continuously collects temperature data at high frequency through infrared temperature sensors. The controller compares the temperature difference between adjacent moments in real time and compares it with a preset threshold for sudden temperature drop. When the temperature drops more than the threshold within a short period of time, such as 1-2 seconds, it is determined that a sudden temperature drop has occurred in the cooking area at that moment. This sudden temperature drop is not a slow cooling of the natural environment, but corresponds to specific actions in cooking: such as moving the pot to a plate, adding cold water to a hot pot, turning off the stove, etc. These operations will cause the pot temperature to drop significantly in an instant. The system captures these key operation signals by quantifying the cooling speed and magnitude.

[0069] Specifically, the controller calculates the rate of temperature change over time by performing first derivative calculations on the continuously collected real-time temperatures: when the temperature is decreasing, the rate of change is negative, and the larger the absolute value of the negative value, the faster the cooling rate. Combining the sudden drop in temperature with the negative rate of change of real-time temperature forms a dual verification logic: the former ensures that the cooling range meets the standard, and the latter ensures that the cooling trend is clear, avoiding misjudging non-essential operations such as steam passing by or briefly moving the pot and then quickly putting it back as scenarios that need to be interrupted, making the judgment more rigorous.

[0070] Specifically, when both the temperature drop and the rate of temperature change are negative, the system generates a control command to switch to the intelligent interruption mode. This is to adapt to the uncertainties of Chinese cooking and balance the smoke extraction effect with energy-saving requirements. The intelligent interruption mode is not a shutdown, but rather switches the fan in the range hood to a low-power, low-speed monitoring state. On the one hand, the low-speed operation can continue to exhaust the small amount of residual oil fumes in the cooking area, avoiding the accumulation of lingering odors due to direct shutdown. On the other hand, the low-power state can reduce energy waste and does not affect the response of subsequent operations.

[0071] Specifically, the generation of the control command to switch to the intelligent interruption mode is a predictive adjustment by the system for the possible pause or end of the cooking process. This avoids the drawbacks of traditional range hoods that shut down as soon as they are downgraded or waste airflow by maintaining high speed. It also provides flexibility for subsequent judgments on resuming the speed or shutting down, maximizing the fit with the user's actual cooking rhythm.

[0072] In one embodiment, generating a real-time control command based on the real-time temperature specifically includes: continuously acquiring the real-time temperature when the range hood is in intelligent interruption mode; within a preset second time window, determining whether a sudden temperature rise occurs in the cooking area based on the real-time temperature; if so, generating a control command to control the range hood to return to the previous operating level.

[0073] Specifically, when the range hood enters the intelligent interruption mode, the system does not stop temperature monitoring, but maintains continuous, high-frequency data acquisition by the infrared temperature sensor; thus, it achieves uninterrupted perception of cooking behavior. The intelligent interruption mode is for the transitional state of temporary operations such as moving the pot or adding cold water when the temperature drops suddenly, rather than the end of cooking. Therefore, the continuous acquisition of real-time temperature is essentially to capture possible subsequent cooking recovery signals.

[0074] Specifically, the temperature data collected by the infrared temperature sensor is transmitted to the controller in real time, providing the controller with a continuous and dynamic basis for determining whether to resume cooking. This avoids missing the user's operation to resume cooking due to interrupted monitoring and ensures timely response.

[0075] Specifically, the preset second time window is used to distinguish between temporary operations and the permanent completion of cooking. In Chinese cooking, temporary operations such as moving the pan and stir-frying, adding ingredients, etc., usually take a short time, while the cooling after the stove is turned off is continuous. Based on this actual scenario, the second time window is set to a reasonable duration, and the temperature is judged only within this second time window. This not only gives users time to complete temporary operations, but also avoids the system being in a listening state for a long time, which would cause energy waste.

[0076] Specifically, the controller compares the real-time temperature data within the second time window. When the temperature rise exceeds the preset threshold for sudden rise in a short period of time, it is determined to be a sudden temperature rise. This judgment is not a simple temperature increase, but rather a scenario where heating is resumed after a temporary operation. For example, after a user moves the pot to stir-fry and puts it back on the stove, or after adding cold water and ingredients, the fire is restored. At this time, the temperature of the pot will rise rapidly, forming a clear sudden rise trend.

[0077] Specifically, when a sudden temperature rise is detected within the second time window, the system immediately generates a control command to restore the previous operating level, thereby achieving a seamless cooking experience.

[0078] Specifically, the previous operating setting is the optimal setting adapted to the cooking scenario before the range hood enters the intelligent interruption mode, such as the high setting for stir-frying or the medium setting for stewing. Directly restoring this setting avoids the delay in setting adjustment after restarting, ensuring that the smoke extraction capacity matches the cooking scene in a timely manner when fumes are generated. For example, if the pan is moved and then put back during stir-frying, the fan in the range hood quickly returns to the high setting to extract smoke and prevent the spread of fumes. If ingredients are added temporarily during stewing, the setting returns to the medium setting to balance smoke extraction and quiet operation. This instruction is generated without manual intervention from the user, perfectly adapting to the flexibility of Chinese cooking and making intelligent control more in line with actual usage scenarios.

[0079] Specifically, if the cooking area does not experience a sudden temperature rise, the cooking process is considered complete, and the system will naturally transition to the final shutdown judgment stage.

[0080] In one embodiment, generating a real-time control command based on the real-time temperature specifically includes: after determining that cooking has ended, calculating the residual heat integral value of the cooking area from the start of cooking based on the real-time temperature and the initial ambient temperature, and determining the peak value of the residual heat integral value during the cooking process; continuously comparing the residual heat integral value at the current moment with the peak value of the residual heat integral value, and generating an intelligent shutdown command for controlling the range hood to turn off when the residual heat integral value drops below a dynamic proportion of the peak value of the residual heat integral value; wherein, the dynamic proportion is a variable related to the initial ambient temperature, the real-time temperature corresponding to the peak value of the residual heat integral value, and the cooking duration.

[0081] Specifically, after cooking is completed, the fan will continue to run until the residual heat volume drops below the dynamic ratio λ, at which point it will be shut down. The core of this stage is to thoroughly remove residual heat and odor from the cooking area and ensure that the kitchen air is fresh before stopping operation.

[0082] Specifically, when calculating the residual heat integral value of the cooking area from the start of cooking based on the real-time temperature and the initial ambient temperature, the real-time temperature and the initial ambient temperature are input into a preset residual heat integral calculation formula to obtain the residual heat integral value of the cooking area from the start of cooking; wherein, the residual heat integral calculation formula is as follows:

[0083] ;

[0084] In the formula, The cooking area from the start of cooking Used to determine the end time of cooking The integral value of the remaining heat, For real-time temperature, This is the initial ambient temperature.

[0085] Specifically, the difference between the real-time temperature and the initial ambient temperature is only included in the integration when the real-time temperature is higher than the initial ambient temperature, representing the residual heat that still needs to be dissipated. If the real-time temperature is lower than or equal to the initial ambient temperature, the difference is 0, indicating that the residual heat has dissipated to the environmental baseline. Through this integration, the system transforms the abstract residual heat perception into a quantifiable value, providing an objective basis for shutdown judgment.

[0086] Specifically, when determining the peak value of the residual heat integral value during the cooking process, the residual heat integral value corresponding to the end of cooking is taken as the peak value of the residual heat integral value.

[0087] Specifically, starting from the moment cooking is determined to be finished, the system continuously collects real-time temperature data and updates the real-time residual heat integral value, comparing it in real-time with the peak residual heat integral value. If the residual heat integral value drops below a dynamic proportion of the peak residual heat integral value, a smart shutdown command is generated to control the range hood to turn off. Start timing, delay shutdown until a certain moment is found. When the current residual heat integral value drops below a dynamic ratio λ of the peak residual heat integral value, an intelligent shutdown command is generated to control the range hood to shut down, and the shutdown operation is finally performed.

[0088] Specifically, when determining whether the residual heat integral value has decreased to below the dynamic proportion of the residual heat integral peak value, the cooking end time is determined from the moment when cooking is considered complete. Start timing, delay before shutdown at the specified time. The real-time temperature collected during the process, as well as the real-time temperature of the cooking area from the start of cooking to the time when cooking is determined to be finished, are substituted into a preset judgment formula. If the preset judgment formula is valid, then it is determined that the remaining heat integral value has decreased to below the dynamic proportion of the remaining heat integral peak value; wherein, the preset judgment formula is as follows:

[0089] .

[0090] Specifically, the value of the dynamic ratio λ is not fixed and varies with the initial ambient temperature. The real-time temperature corresponding to the residual heat integral peak and cooking time It is related to variables associated with user perception habits (U).

[0091] Specifically, after stir-frying, the peak temperature is high and the duration is long, so the dynamic ratio λ will be set to a lower value to allow more residual heat to dissipate before turning off the machine; after gentle cooking, the peak temperature is low and the duration is short, so the dynamic ratio λ will be set to a higher value to quickly meet the shutdown conditions. This dynamic adjustment allows the shutdown timing to match the user's perception of fresh kitchen air while also achieving precise energy efficiency management.

[0092] Example 2, see Figure 2 , Figure 2 This is a structural schematic diagram of one embodiment of a range hood provided in this application; as shown... Figure 2 As shown, the range hood includes a controller 1 and an infrared temperature sensor 2; wherein, the infrared temperature sensor 2 is used to collect the initial ambient temperature and real-time temperature of the cooking area, and the controller 1 is configured to perform the method described in Embodiment 1 above.

[0093] In one embodiment, the infrared temperature sensor 2 is installed in the lower part of the range hood, specifically at the bottom panel of the range hood near the cooktop, and the side of the infrared temperature sensor is the side of the range hood facing the cooking area.

[0094] Specifically, the infrared temperature sensor 2 includes a left infrared temperature sensor 21 and a right infrared temperature sensor 22; wherein, the left infrared temperature sensor 21 and the right infrared temperature sensor 22 are arranged side by side on the range hood, and the detection direction of both infrared temperature sensors 2 is downward, accurately aligned with the cooking area below, ensuring that the temperature data of the cooking area can be directly collected, such as... Figure 3 As shown, Figure 3 This is another structural schematic diagram of an embodiment of a range hood provided in this application.

[0095] In one embodiment, the controller 4 in the range hood is connected to the left infrared temperature sensor 1 and the right infrared temperature sensor 2 respectively, and is used to acquire the temperature data collected by the infrared temperature sensor 2.

[0096] In one embodiment, the smoke hood further includes a fan.

[0097] Specifically, once the system determines that a real cooking activity has occurred, the fan will perform a low-speed preparatory operation: it will enter a low-power, low-speed operating state in advance to complete the start-up preparation before a large amount of oil fumes are generated, avoiding the lag problem of traditional range hoods that "start after the oil fumes have diffused", and laying the groundwork for subsequent smoke exhaust.

[0098] Specifically, based on the gear control commands generated by the system, the fan performs multi-gear switching operations; for example, when it is determined to be a high-smoke scenario (such as stir-frying), it switches to a high gear and high speed to provide strong airflow to quickly capture and expel a large amount of smoke; when it is determined to be a low-smoke scenario (such as stewing), it switches to a medium / low gear and low speed to ensure basic smoke extraction while also taking into account quiet operation and energy saving.

[0099] Specifically, when the system enters the intelligent interruption mode (corresponding to temporary pause in cooking), the fan performs low-speed, low-power operation: it will neither shut down completely nor maintain a high air volume, but will continue to run at a lower speed to expel residual heat and a small amount of residual odor from the cooking area, while maintaining the ability to respond to subsequent cooking resumption.

[0100] Specifically, after cooking is completed, the fan will continue to run until the residual heat volume drops below the dynamic ratio λ, at which point it will be shut down. The core of this stage is to thoroughly remove residual heat and odor from the cooking area and ensure that the kitchen air is fresh before stopping operation.

[0101] The above-described range hood can implement the adaptive fume control method of the range hood described in the above method embodiments. The options in the above method embodiments are also applicable to this embodiment, and will not be detailed here.

[0102] It will be understood by those skilled in the art that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. The computer program may be stored in a storage medium, which is a computer-readable storage medium. The computer program is executed by at least one processor in the computer system to implement the process steps of the embodiments of the above methods.

[0103] Therefore, embodiments of this application also provide a computer-readable storage medium storing a computer program thereon, wherein when the computer program is executed by a processor, it implements the steps of the adaptive fume control method for a range hood as provided in any of the foregoing method embodiments.

[0104] The storage medium is a physical, non-transient storage medium, such as a USB flash drive, external hard drive, read-only memory (ROM), magnetic disk, or optical disk, or any other physical storage medium capable of storing program code. The computer-readable storage medium can be non-volatile or volatile.

[0105] Those skilled in the art will recognize that the units and algorithm steps of the various examples described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, computer software, or a combination of both. To clearly illustrate the interchangeability of hardware and software, the components and steps of the various examples have been generally described in terms of functionality in the foregoing description. Whether these functions are implemented in hardware or software depends on the specific application and design constraints of the technical solution. Those skilled in the art can use different methods to implement the described functions for each specific application, but such implementations should not be considered beyond the scope of this application.

[0106] In the several embodiments provided in this application, it should be understood that the disclosed apparatus and methods can be implemented in other ways. For example, the apparatus embodiments described above are merely illustrative. For example, the division of each unit is merely a logical functional division, and there may be other division methods in actual implementation. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed.

[0107] The steps in the methods of this application embodiment can be adjusted, merged, or deleted according to actual needs. The units in the apparatus of this application embodiment can be merged, divided, or deleted according to actual needs. Furthermore, the functional units in the various embodiments of this application can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit.

[0108] If the integrated unit is implemented as a software functional unit and sold or used as an independent product, it can be stored in a storage medium. Based on this understanding, the technical solution of this application, in essence, or the part that contributes to the prior art, or all or part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, a terminal, or a network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this application.

[0109] In the above embodiments, the descriptions of each embodiment have different focuses. For parts that are not described in detail in a certain embodiment, please refer to the relevant descriptions in other embodiments.

[0110] Obviously, those skilled in the art can make various modifications and variations to this application without departing from the spirit and scope of this application. Since these modifications and variations fall within the scope of the claims and their equivalents, this application also intends to include these modifications and variations.

[0111] The above description is merely a specific embodiment of this application, but the scope of protection of this application is not limited thereto. Any person skilled in the art can easily conceive of various equivalent modifications or substitutions within the technical scope disclosed in this application, and these modifications or substitutions should all be covered within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. An adaptive oil fume control method for a range hood, characterized in that, include: The initial ambient temperature of the cooking area is obtained, and adaptive decision parameters for oil fume control are determined based on the initial ambient temperature. The adaptive decision parameters include a temperature coefficient and a temperature change rate coefficient. The temperature coefficient matched when the initial ambient temperature is greater than a second preset temperature is less than the temperature coefficient matched when the initial ambient temperature is less than a first preset temperature. Furthermore, the temperature change rate coefficient matched when the initial ambient temperature is greater than the second preset temperature is greater than the temperature change rate coefficient matched when the initial ambient temperature is less than the first preset temperature. The second preset temperature is greater than the first preset temperature. The system continuously acquires the real-time temperature of the cooking area, performs decision calculations based on the real-time temperature and the decision adaptive parameters, generates a predictive start control command, and controls the range hood to enter the standby mode based on the predictive start control command. In the preparatory mode, based on the real-time temperature, a real-time control command is generated to perform corresponding control operations on the range hood. The control operations include adaptive switching of the range hood's operating speed, intelligent interruption and recovery in response to sudden temperature drops during cooking, and intelligent shutdown based on the remaining heat after cooking. Specifically, the step of performing decision calculations based on the real-time temperature and the decision adaptive parameters to generate predictive start-up control commands includes: Based on the real-time temperature, calculate the real-time temperature change rate of the cooking area; The decision factor is obtained by substituting the real-time temperature, the real-time temperature change rate, and the decision adaptive parameter into a preset decision function. The decision factor is compared with a preset start threshold. If the decision factor is greater than the start threshold, a predictive start control command is generated. The preset decision function is as follows: In the formula, As a decision factor, For temperature coefficient, The coefficient of temperature change. For real-time temperature, This represents the real-time temperature change rate.

2. The method as described in claim 1, characterized in that, The process of acquiring the initial ambient temperature of the cooking area and determining adaptive decision parameters for oil fume control based on the initial ambient temperature specifically includes: The temperature measurement value of the cooking area collected by the infrared temperature sensor during the system power-on initialization phase is obtained, and the temperature measurement value is used as the initial ambient temperature. Based on the initial ambient temperature, a preset temperature-parameter mapping relationship is queried to determine the target initial ambient temperature range corresponding to the initial ambient temperature, and the corresponding target control parameters are determined as the decision adaptive parameters based on the target initial ambient temperature range. The temperature-parameter mapping relationship stores the correspondence between different initial ambient temperature ranges and multiple sets of target control parameters.

3. The method as described in claim 1, characterized in that, Before generating the predictive start control command, the method further includes: Determine whether the continuously acquired real-time temperature maintains a continuous upward trend within a preset first time window; The step of comparing the decision factor with a preset activation threshold, and generating a predictive activation control command if the decision factor is greater than the activation threshold, specifically includes: If the decision factor is greater than the start-up threshold, and the real-time temperature maintains a continuous upward trend within a preset first time window, a predictive start-up control command is generated.

4. The method as described in claim 1, characterized in that, The generation of real-time control commands based on the real-time temperature specifically includes: Based on the real-time temperature, calculate the real-time temperature change rate of the cooking area; The real-time temperature change rate is compared with a preset change rate threshold. Based on the comparison result, a real-time control command is generated to control the range hood to switch to the corresponding operating level. The operating gears include at least a high gear corresponding to high oil fume generation scenarios, and a low or medium gear corresponding to low oil fume generation scenarios.

5. The method as described in claim 1, characterized in that, The generation of real-time control commands based on the real-time temperature specifically includes: Based on the real-time temperature, determine whether a sudden temperature drop has occurred in the cooking area, and calculate the real-time temperature change rate of the cooking area. If a sudden temperature drop occurs in the cooking area and the real-time temperature change rate is negative, a control command is generated to switch the range hood to intelligent interruption mode.

6. The method as described in claim 5, characterized in that, The generation of real-time control commands based on the real-time temperature specifically includes: When the range hood is in intelligent interruption mode, the real-time temperature is continuously acquired; Within a preset second time window, based on the real-time temperature, it is determined whether a sudden temperature rise occurs in the cooking area. If so, a control command is generated to control the range hood to return to the previous operating level.

7. The method as described in claim 6, characterized in that, The generation of real-time control commands based on the real-time temperature specifically includes: After the cooking process is completed, based on the real-time temperature and the initial ambient temperature, the residual heat integral value of the cooking area from the start of cooking is calculated, and the peak value of the residual heat integral value during the cooking process is determined. The remaining heat integral value at the current moment is continuously compared with the remaining heat integral peak value. If the remaining heat integral value drops below the dynamic ratio of the remaining heat integral peak value, an intelligent shutdown command for controlling the range hood to turn off is generated. The dynamic ratio is a variable related to the initial ambient temperature, the real-time temperature corresponding to the residual heat integral peak, and the cooking duration.

8. A range hood, characterized in that, include: A controller and an infrared temperature sensor; wherein the infrared temperature sensor is used to acquire the initial ambient temperature and real-time temperature of the cooking area, and the controller is configured to perform the method as described in any one of claims 1 to 7.

9. A computer-readable storage medium, characterized in that, The storage medium stores a computer program that, when executed by a processor, can implement the method as described in any one of claims 1-7.

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