Self-adaptive adjustment method for whole cooking process of range hood

Abstract

The invention provides a self-adaptive adjustment method for the whole cooking process of a range hood, which comprises the following steps: after the range hood is powered on, a system enters a low-power-consumption monitoring state, a temperature sensor and an oil smoke sensor are started in parallel, the temperature sensor is used for monitoring the temperature change of a pot, and the oil smoke sensor is used for detecting the oil smoke concentration; adopting a double-path independent judgment and collaborative decision-making mechanism to judge whether to output a startup instruction; in the cooking process, whether cooking fume production enters an acceleration stage or not is judged through feedback of a cooking fume sensor, if the cooking fume production enters the acceleration stage, the rotating speed of a fan is gradually increased by alpha turns / order, and when continuous attenuation of the cooking fume production is recognized, a slow downshift mechanism is started, and the speed of the fan is gradually reduced by beta turns / order; wind speed control logic of a fast upshift and a slow downshift is formed; and after cooking is finished, an intelligent delayed shutdown function is implemented, the system dynamically adjusts the post-cleaning time according to the real-time oil smoke concentration, and the system is automatically shut down after the oil smoke concentration is recovered to a clean threshold value.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of range hood, in particular to a cooking whole-process self-adaptive adjustment method of range hood. BACKGROUND

[0002] The range hood is a kind of kitchen appliance for purifying the environment, which can remove the smoke, oil fume and water vapor generated during cooking in real time and discharge them to the outdoor, so as to reduce the pollution in the kitchen and purify the air.

[0003] During the use of the range hood, the gear can be automatically adjusted according to the cooking condition, and when the oil fume generated during cooking is large, the fixed frequency speed regulation is adjusted to the second gear or the third gear. At present, a single infrared temperature measurement technology is usually used, and the fan gear is adjusted when the temperature above the pot or the stove exceeds the threshold value. Another kind of scheme is based on a single oil fume sensor, and the fan speed is adjusted by detecting the particulate matter concentration.

[0004] However, this kind of method depending on a single sensor lacks multi-sensor fusion decision, which leads to the problems of easy misoperation and inaccurate adjustment, for example, it is difficult to distinguish the pot temperature from the high temperature of the environment (such as steam and radiant heat), and the misoperation rate is high. In addition, it is difficult to realize the whole-process self-adaptive control, and the user still needs to manually turn on and off the machine, switch the mode (such as "stir-frying" and "cruising"), and adjust the wind speed, so the whole-process zero manual operation from the beginning of cooking to the end of air purification cannot be achieved. SUMMARY

[0005] Therefore, the purpose of the present application is to provide a cooking whole-process self-adaptive adjustment method of range hood, which solves the problem that the existing range hood is difficult to realize the whole-process self-adaptive control.

[0006] In order to solve the above technical problems, the technical scheme used by the present application is as follows:

[0007] The cooking whole-process self-adaptive adjustment method of range hood provided by the present application comprises the following steps:

[0008] S1: after the range hood is powered on, the system enters a low-power monitoring state, and the temperature sensor and the oil fume sensor are started in parallel, the temperature sensor is used to monitor the temperature change of the pot, the oil fume sensor is used to detect the oil fume concentration, and a double-path independent judgment and collaborative decision mechanism is adopted to determine whether to output a start instruction;

[0009] S2: during the cooking process, whether the oil fume production enters the acceleration stage is determined through the feedback of the oil fume sensor, if the oil fume production enters the acceleration stage, the fan gradually increases the speed by a of turns per stage, and when it is identified that the oil fume production appears sustained attenuation, a slow gear-down mechanism is started, and the fan gradually reduces the speed by a gradient of beta of turns per stage, so as to form the wind speed control logic of fast gear-up and slow gear-down;

[0010] S3: After cooking, the intelligent delay shutdown function is implemented, the system dynamically adjusts the cleaning time according to the real-time oil fume concentration, and automatically shuts down when the oil fume concentration returns to the clean threshold.

[0011] Preferably, in step S1, the oil fume sensor continuously monitors the environmental particle concentration, which is quantified as the LBI index, and the temperature sensor non-contact scans the pot temperature and calculates the rate of change in real time, the temperature and the rate of change are processed by the fuzzy controller, and the cooking urgency parameter Kp is output. In the double-path independent judgment mechanism, the LBI index exceeds the opening threshold A, and the duration of the LBI index exceeding the threshold A is greater than the threshold time T1, that is, it is confirmed as a valid signal, and the start command is output. When Kp is greater than threshold B, it is confirmed as a valid signal, and the start command is output.

[0012] Preferably, in step S1, in the cooperative decision mechanism, Kp is less than threshold C to maintain standby, and continuously monitor the state. When Kp is less than threshold B but greater than threshold C, start the cooperative decision, at this time, if the LBI index is high, determine to start.

[0013] Preferably, during cooking, if the LBI index is continuously greater than T2 seconds and maintains a stable upward trend, or if the LBI index is stable in a high range at this time, it is determined that the oil fume generation enters the acceleration stage, and the fan gradually increases the speed by α revolutions per step until the LBI index is not greater than T2 seconds and maintains a stable upward trend, and the LBI index is low. At this time, it is considered that the range hood has entered the best working state.

[0014] Preferably, during cooking, if the LBI index appears persistent attenuation, the decline amplitude is greater than threshold F and lasts for more than T4 seconds, then the slow downshift mechanism is started, and the fan gradually reduces the speed by a gradient of β revolutions per step. At this time, the judgment of the LBI index is continued, and if the LBI index rapidly rises or continuously rises after the fan speed is reduced, the fan speed is restored to the speed before downshift.

[0015] Preferably, the range hood comprises a shell and a hood body, the hood body is slidingly connected with the shell, an auxiliary lifting driving structure is arranged in the hood body, an output end of the auxiliary lifting driving structure is assembled with the shell, and the auxiliary lifting driving structure can drive the hood body to move up and down. The hood body comprises a box body and a fan, the fan is rotatably connected in the box body, a rotating driving structure is arranged on one side of the box body, and the other end of the rotating driving structure is connected with the fan. The rotating driving structure can drive the fan to rotate to adjust the position of the fan inlet.

[0016] Preferably, the LBI index rises and reaches a preset peak threshold LBI_max and maintains a high value steady state for more than T3 seconds, while the temperature sensor feedback temperature change rate is large or always in the rising state, the system is diagnosed as a high-intensity high-oil smoke working condition, and the fan speed is pushed to the rated maximum value, the rotating drive structure and the auxiliary lifting drive structure are started to drive cooperatively, and the range hood is adjusted to the best oil fume suction state.

[0017] Preferably, when the LBI index does not reach the preset peak threshold LBI_max for a long time and the LBI value continuously decreases or remains low, the rotating drive structure and the auxiliary lifting drive structure are started to drive cooperatively, so that the range hood returns to the normal working state.

[0018] Preferably, after cooking is completed, when the pot temperature continuously decreases and the oil fume concentration has no increasing trend for n consecutive monitoring periods, and the LBI index decreases to a cleaning threshold of W, an intelligent delay shutdown program is automatically triggered.

[0019] Preferably, when the intelligent delay shutdown function is implemented, the fan speed is first adjusted to a low-speed running mode specially designed for post-cleaning, the system continuously monitors the residual oil fume concentration in the environment, when it is detected that the LBI index further decreases to a super-low level below γ and this state is stably maintained for T6 seconds, the system will continue to maintain low-speed running for T7 seconds and perform final confirmation, and if the LBI index always remains below the super-low threshold during this period, it is determined that the kitchen air has completely reached the fresh standard, and the whole machine is automatically controlled to shut down.

[0020] The application has the advantages that: the whole control system of the application realizes autonomous control of the whole process from automatic sensing of starting before cooking, cooperative adjustment of air volume during cooking to closed-loop verification of shutdown after cooking, realizes autonomous operation of the whole link from cooking prediction, dynamic adjustment to purification shutdown, finally achieves the extreme user experience of "zero manual operation", and realizes the "zero operation" experience of the user from starting cooking to leaving the kitchen.

[0021] Moreover, the application adopts parallel monitoring of temperature sensors and oil fume sensors, feeds forward control based on temperature change rate and feedback fusion of oil fume concentration, realizes double insurance, supports flexible configuration of functions through modular design, the two sensors back up each other, the system has strong robustness, and in combination with fuzzy control and fast-rising slow-descending algorithm, the oil fume escape is reduced, and the energy efficiency ratio and noise performance are significantly improved; the modular design concept makes the system have good function expandability and product adaptability. BRIEF DESCRIPTION OF DRAWINGS

[0022] The above and other objects, features and advantages of the present application will become more apparent from the following detailed description when taken in conjunction with the accompanying drawings in which like reference characters refer to like parts throughout and in which the preferred embodiment of the present application is shown by way of illustration. The drawings are not necessarily drawn to scale, emphasis instead being placed upon illustrating the principles of the present application.

[0023] Figure 1 Flow chart for determining whether to start up.

[0024] Figure 2 Flow chart for adaptive adjustment during cooking.

[0025] Figure 3 Schematic diagram of partial structure of the range hood.

[0026] Figure 4 Sectional view of the range hood.

[0027] Figure 5 Flow chart after cooking is completed.

[0028] Figure 6 Overall flow chart.

[0029] In the figure: 1, housing; 2, range hood body; 21, box body; 22, fan; 23, main push rod motor; 24, rotating shaft; 25, connecting rod; 3, auxiliary push rod motor. DETAILED DESCRIPTION

[0030] In order to facilitate the understanding of the present application, the present application will be described more fully below with reference to the accompanying drawings.

[0031] It should be noted that when an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements can be present. As used herein the terms "mounted", "one end", "the other end" and the like are used to describe the orientation in use and are not intended to be limiting unless otherwise specified.

[0032] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in the description herein is for describing particular embodiments only and is not intended to be limiting of the application. As used herein, the term "and / or" includes any and all combinations of one or more of the associated listed items.

[0033] Reference Figures 1-6 The present application provides a cooking process adaptive adjustment method for a range hood, comprising:

[0034] S1: After the range hood is powered on, the system enters a low-power monitoring state, and the temperature sensor and the oil fume sensor are started in parallel. The temperature sensor is used to monitor the temperature change of the pot, and the oil fume sensor is used to detect the oil fume concentration. A double-path independent judgment and collaborative decision mechanism is adopted to determine whether to output a start-up instruction.

[0035] Specifically, after the range hood is powered on, the system enters a low-power monitoring state, and two sensing paths are started in parallel. The oil fume sensor and the temperature sensor are connected in parallel. On the one hand, the oil fume sensor continuously monitors the environmental particle concentration, which is quantified as an LBI index. The oil fume sensor is an optical oil fume sensor, which can also be replaced by a camera module. On the other hand, the temperature sensor non-contact scans the temperature of the pot and calculates the change rate in real time. The change rate calculation formula is: dT / dt, where dT represents the change value of the temperature, and dt represents the time difference. The change rate reflects the speed of the temperature change over time. In a very short moment, the ratio of the temperature change to the corresponding time can reflect the speed of the temperature rise or fall at that moment. In the embodiments of the present application, the temperature sensor is a thermocouple sensor, which can also be replaced by a thermocouple array or an infrared thermal imaging module according to different scenes.

[0036] The system adopts a double-path independent judgment and collaborative decision mechanism. In the oil fume monitoring path, when the LBI index exceeds the opening threshold A and the duration of the LBI index exceeding the threshold A is greater than the threshold time T1, it is determined as a valid signal, and then a start-up instruction is output to start the range hood. By setting a threshold time T1 greater than the threshold time T1, transient interference can be filtered, thereby reducing the occurrence of misoperation.

[0037] In the temperature detection path, the temperature (T) and the change rate (dT / dt) are processed by a fuzzy controller. The temperature change gradient (dT / dt) is calculated in real time by an embedded algorithm to reflect the temperature rise at this time. The cooking urgency parameter Kp is output. When Kp is greater than the threshold B, it is determined as a valid signal, and a start-up instruction is output to start the range hood. When Kp is less than the threshold C, the standby state is maintained, and the monitoring state is continuously monitored. When Kp is less than the threshold B but greater than the threshold C, the collaborative decision is started. If the LBI index is high at this time, the range hood is started.

[0038] The present application uses the temperature change trend as a feedforward signal, which is fused with the real-time oil fume concentration feedback. Through the fuzzy control algorithm, the anticipatory parameter is output, so that the fan actively speeds up before the oil fume suddenly rises, and the lag response is changed to advance preparation, which fundamentally suppresses the oil fume escape. At the same time, the main controller processes the two-way sensing data in parallel.

[0039] The steam temperature is basically maintained at about 100 DEG C, and does not appear to jump substantially, and the smoke point of the cooking oil used for frying is generally higher than the boiling point of water, such as the commonly used soybean oil smoke point of about 230 DEG C, peanut oil about 160 DEG C, rapeseed oil about 190 DEG C, therefore, in the scene of boiling water or warming the pot, Kp is greater than the threshold C is less than the threshold B, and at this time, the LBI index is low, and the range hood maintains a standby state, and through the composite judgment logic, the mis-triggering situation of the boiling water, the warming pot and the like is effectively reduced, so as to ensure the accuracy of the operation and reduce the occurrence of misoperation.

[0040] S2: In the cooking process, whether the oil fume production enters the acceleration stage is determined through the feedback of the oil fume sensor, if the oil fume production enters the acceleration stage, the fan gradually increases the speed by α revolutions per stage, and when it is identified that the oil fume production appears sustained attenuation, a slow downshift mechanism is started, the fan gradually reduces the speed by β revolutions per stage, forming a fast upshift and slow downshift wind speed control logic.

[0041] Specifically, when the user starts cooking, the system determines that it is an effective signal through the double-path independent judgment and collaborative decision mechanism of the temperature sensor and the oil fume sensor, outputs a start command, and the range hood starts working. In the cooking process, when it is detected that the LBI index continuously greater than T2 seconds maintains a stable upward trend or the LBI index is stable in a higher interval at this time, it is determined that the oil fume production enters the acceleration stage. At this time, the step-up strategy (fast upshift) of the fan is started, and the speed is gradually increased by α revolutions per stage, until the LBI index is not greater than T2 seconds and maintains a stable upward trend, and the LBI index is low. At this time, it is considered that the range hood enters the best working state, which can completely absorb the oil fume while ensuring the best energy consumption and noise.

[0042] The range hood comprises a shell 1 and a hood body 2, the hood body 2 is slidably connected with the shell 1, the hood body 2 can move up and down along the shell 1, a smoke collecting opening is formed in the front side of the hood body 2, and an auxiliary lifting driving structure is arranged in the hood body 2. In the embodiment of the application, the auxiliary lifting driving structure is an auxiliary push rod motor 3, the auxiliary push rod motor 3 is installed in the hood body 2, the output end of the auxiliary push rod motor 3 is assembled with the shell 1, the auxiliary push rod motor 3 can drive the hood body 2 to move up and down, the auxiliary push rod motor 3 drives the hood body 2 to move upwards, so that the smoke collecting opening moves upwards. In the process of rising, the oil fume will show a diffusion trend, after the smoke collecting opening rises, the vertical space range covered by the smoke collecting opening becomes larger, and the oil fume diffusion area above the cooking plate can be more comprehensively covered, so that the oil fume escaping from the edge of the smoke collecting opening to the kitchen environment is reduced.

[0043] The smoke machine body 2 comprises a box body 21 and a fan 22, the fan 22 is rotationally connected in the box body 21, the box body 21 is provided with a rotary driving structure away from the smoke gathering port side, the rotary driving structure comprises a main lifting driving structure, a rotating shaft 24 and a connecting rod 25, in the embodiment, the main lifting driving structure is a main push rod motor 23, the main push rod motor 23 is installed in the box body 21 away from the smoke gathering port side, the rotating shaft 24 is rotationally connected in the box body 21, the output end of the main push rod motor 23 is hinged to the outer wall of the rotating shaft 24, one end of the connecting rod 25 is connected to the outer wall of the rotating shaft 24 away from the main push rod motor 23, the other end of the connecting rod 25 is connected to the bottom of the fan 22, the main push rod motor 23 is started, the main push rod motor 23 drives the rotating shaft 24 to rotate, the rotating shaft 24 drives the connecting rod 25 to rotate, and the connecting rod 25 drives the fan 22 to rotate, so that the air inlet of the fan 22 can be rotated to be closer to one end of the smoke gathering port.

[0044] When the air inlet of the fan 22 is close to the smoke gathering port, the transmission distance of the oil fume from the smoke gathering port to the fan 22 is greatly shortened, the roundabout flow of the oil fume in the air duct is reduced, the friction loss of the airflow and the air duct wall can be reduced, the wind pressure attenuation caused by the long path can be reduced, when a large amount of oil fume is concentrated and rises, the fan 22 can also more efficiently exhaust the oil fume, and when the fan 22 works, a negative pressure core area is formed near the air inlet, the core area is close to the smoke gathering port, which is equivalent to directly aiming the suction focus at the gathering area of the oil fume, compared with the case that the air inlet is away from the smoke gathering port, the oil fume at the smoke gathering port can be more quickly rolled into the negative pressure area, and the oil fume escaping condition is reduced.

[0045] If the LBI index continues to rise and reaches a preset peak threshold LBI_max and maintains a high value steady state for more than T3 seconds, and the temperature sensor feedback temperature change rate (dT / dt) is large or always in the rising state, the system is comprehensively diagnosed as a high-intensity high-oil-smoke working condition, at this time, the fan rotating speed is pushed to the rated maximum value, and the main push rod motor and the auxiliary push rod motor are started to drive the smoke machine body to stably rise to the best capture height, the smoke machine body rises by 150-200 mm, and the air inlet of the fan is close to the smoke gathering port, so as to cope with the large amount of oil fume rising rapidly and strengthen the oil fume extraction effect.

[0046] After the range hood works in the high-intensity high-oil-smoke working condition, the LBI index is continuously judged, when the LBI index does not reach the preset peak threshold LBI_max for a long time and the LBI value continuously decreases or remains low for two minutes, the main push rod motor and the auxiliary push rod motor are started to drive the smoke machine body to stably lower to the normal working height, and the fan returns to the normal working state.

[0047] When the system identifies that the LBI index has persistent decay, such as a decrease greater than the threshold F and lasting more than T4 seconds, the slow downshift mechanism is started, and the fan gradually reduces the speed by a gradient of β revolutions per step. At this time, the judgment of the LBI index is continued. If the LBI index rapidly increases or continuously increases after the fan speed is reduced, the fan speed is restored to the speed before the downshift. The purpose is to prioritize the smoke suction effect during the downshift process, and to reduce energy consumption and noise on the premise of good smoke suction effect, forming a "fast upshift-slow downshift" fan speed control logic, so that the smoke suction effect is good while reducing the situation of frequent speed adjustment.

[0048] During cooking, the system constructs a dynamic adaptive control closed loop based on multi-modal sensor data. The entire regulation process of the range hood forms a complete "perception-identification-decision-execution-feedback" intelligent closed loop, so that the range hood can automatically adjust the operating parameters according to the real-time cooking conditions. On the premise of reducing smoke escape, the system controls the noise of the whole machine to reduce the energy consumption of the whole machine to achieve the best working point of the whole machine. Ultimately, it realizes the real intelligent experience in the cooking process. In addition, through the scene-based cooperative control and the "fast upshift-slow downshift" asymmetric speed regulation mechanism, the oil fume concentration is rapidly increased when the oil fume concentration is rapidly increased, and the oil fume concentration is reduced when the oil fume concentration is reduced. The situation of frequent start and stop of the fan is reduced. At the same time, the smoke suction effect and energy saving and quietness are taken into account, which significantly reduces energy consumption and operating noise.

[0049] S3: After cooking, the intelligent delay shutdown function is implemented. The system dynamically adjusts the cleaning time according to the real-time air quality, and automatically shuts down when the oil fume concentration returns to the clean threshold.

[0050] Specifically, the system realizes the intelligent delay shutdown function of the range hood after cooking by constructing a closed-loop decision mechanism based on multi-modal sensor data fusion. When the system analyzes the temperature change rate (dT / dt) of the temperature sensor and the LBI index sequence of the oil fume sensor, detects that the pot temperature continuously decreases and the oil fume concentration has no increasing trend for n consecutive monitoring periods (every T5 seconds is a sampling interval), and the LBI index decreases to the clean threshold W, the intelligent delay shutdown program is automatically triggered.

[0051] The intelligent delay shutdown program is that, first, the fan speed is adjusted to a low-speed operation mode (usually 30%-40% of the rated speed) specially designed for post-cleaning, so that the basic ventilation capacity can be maintained while the energy consumption and operation noise are significantly reduced, then a multi-stage verification precision judgment process is entered, the system continuously monitors the residual oil fume concentration in the environment, and when it is detected that the LBI index is further reduced to an ultra-low level below γ and this state is stably maintained for T6 seconds, it is indicated that the main oil fume pollutants have been effectively removed; in order to ensure the complete recovery of the ambient air quality, the system will continue to maintain low-speed operation for T7 seconds and perform the final confirmation, and during this period, if the LBI index always remains below the ultra-low threshold, it is determined that the kitchen air has completely reached the fresh standard, and then the whole machine is automatically shut down. The whole delay shutdown process forms a complete "monitoring-judgment-execution-verification" intelligent closed loop, through dynamic adjustment of the post-cleaning time and multi-stage environmental quality standard verification, both the problem of oil fume residue or odor caused by premature shutdown is effectively reduced, and unnecessary energy waste is prevented, and finally the intelligentization and "zero manual operation" experience in the whole cooking process are realized.

[0052] The whole control system of the present application realizes the whole-process autonomous control from automatic perception of starting before cooking, cooperative adjustment of air volume during cooking to closed-loop verification of shutdown after cooking through multi-sensor fusion decision, feedforward-feedback composite control algorithm and cooperative optimization with the execution mechanism, realizes the whole-link autonomous operation from cooking prediction, dynamic adjustment to purification shutdown, finally achieves the extreme user experience of "zero manual operation", and realizes the whole-process "zero operation" experience of the user from starting cooking to leaving the kitchen.

[0053] Moreover, the present application adopts parallel monitoring of temperature sensors and oil fume sensors, feedforward control based on temperature change rate and oil fume concentration feedback fusion, realizes double insurance, and at the same time, the modular design supports flexible configuration of functions, the double sensors back up each other, the system has strong robustness, and in combination with fuzzy control and fast-rising and slow-descending algorithms, the energy efficiency ratio and noise performance are significantly improved while reducing oil fume escape; the modular design concept makes the system have good function expandability and product adaptability.

[0054] In the present application, unless explicitly specified and limited, the first feature is "on" or "under" the second feature, which can be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. Moreover, the first feature can be directly above or obliquely above the second feature, or only means that the horizontal height of the first feature is higher than that of the second feature. The first feature can be directly below or obliquely below the second feature, or only means that the horizontal height of the first feature is less than that of the second feature.

[0055] In the description of the specification, the description using the terms "preferred embodiment", "still another embodiment", "other embodiments", "specific example" or the like means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present application. In the specification, the illustrative expressions of the above terms are not necessarily directed to the same embodiment or example. Also, the specific features, structures, materials or characteristics described can be combined in an appropriate manner in any one or more embodiments or examples. In addition, the person skilled in the art can combine and combine the different embodiments or examples described in the specification and the features of the different embodiments or examples, without contradiction.

[0056] Although the embodiments of the present application have been shown and described above, it is understood that the above-described embodiments are exemplary and are not to be construed as limiting the present application, and the person skilled in the art can make changes, modifications, replacements and variations to the above-described embodiments within the scope of the present application.

Claims

1. A method for adaptive adjustment of a range hood throughout the cooking process, characterized in that, include: S1: After the range hood is powered on, the system enters a low-power monitoring state and starts the temperature sensor and the oil fume sensor in parallel. The temperature sensor monitors the temperature change of the cookware, and the oil fume sensor detects the oil fume concentration. A dual-path independent judgment and collaborative decision-making mechanism is adopted to determine whether to output a power-on command. S2: During the cooking process, the feedback from the oil fume sensor determines whether the oil fume production has entered the acceleration stage. If the oil fume production has entered the acceleration stage, the fan speed is gradually increased by α revolutions / steps. When the continuous decline of oil fume production is detected, the slow down mechanism is activated, and the fan speed is gradually reduced by β revolutions / steps, forming a wind speed control logic of fast up and slow down. S3: After cooking is finished, the system will automatically shut down after a delay. The system will dynamically adjust the cleaning time based on the real-time oil fume concentration and automatically shut down after the oil fume concentration returns to the cleanliness threshold.

2. The adaptive adjustment method for the entire cooking process of a range hood as described in claim 1, characterized in that, In step S1, the oil fume sensor continuously monitors the concentration of ambient particles, which is quantified as the LBI index. The temperature sensor non-contactly scans the temperature of the cookware and calculates the rate of change in real time. The temperature and rate of change are processed by the fuzzy controller, which outputs the cooking urgency parameter Kp. In the dual-path independent judgment mechanism, if the LBI index exceeds the activation threshold A and the duration of the LBI index exceeding the threshold A is greater than the threshold time T1, it is confirmed as a valid signal, and a power-on command is output. If Kp is greater than the threshold B, it is confirmed as a valid signal, and a power-on command is output.

3. The adaptive adjustment method for the entire cooking process of a range hood as described in claim 2, characterized in that, In step S1, in the collaborative decision-making mechanism, when Kp is less than the threshold C, the system remains in standby mode and continuously monitors the status. When Kp is less than the threshold B but greater than the threshold C, collaborative decision-making is initiated. At this time, if the LBI index is synchronously high, the system is determined to be powered on.

4. The adaptive adjustment method for the entire cooking process of a range hood as described in claim 2, characterized in that, During cooking, if the LBI index is detected to be continuously greater than T2 seconds and maintain a stable upward trend, or if the LBI index is stable in a high range, it is determined that the generation of oil fumes has entered the acceleration stage. The fan speed is gradually increased by α revolutions / steps until the LBI index is no longer greater than T2 seconds and maintains a stable upward trend and the LBI index is low. At this time, the range hood is considered to have entered the optimal working state.

5. The adaptive adjustment method for the entire cooking process of a range hood as described in claim 2, characterized in that, If the LBI index shows a continuous decline during cooking, and the decline is greater than the threshold F and lasts for more than T4 seconds, then a slow downshifting mechanism is activated. The fan gradually reduces its speed in increments of β revolutions / steps. At this time, the LBI index is still being judged. If the LBI index rises rapidly or continues to rise after the fan speed decreases, the fan speed is restored to the speed before downshifting.

6. The adaptive adjustment method for the entire cooking process of a range hood as described in claim 2, characterized in that, The range hood includes a housing and a main body, which are slidably connected. An auxiliary lifting drive structure is installed inside the main body, and the output end of the auxiliary lifting drive structure is assembled with the housing. The auxiliary lifting drive structure can drive the main body to move up and down. The main body includes a casing and a fan, which is rotatably connected to the casing. A rotation drive structure is installed on one side of the casing, and the other end of the rotation drive structure is connected to the fan. The rotation drive structure can drive the fan to rotate and adjust the position of the fan inlet.

7. The adaptive adjustment method for the entire cooking process of a range hood as described in claim 6, characterized in that, If the LBI index climbs to the preset peak threshold LBI_max and remains there for more than T3 seconds, and the temperature sensor reports a large temperature change rate or a continuous upward trend, the system will diagnose it as a high-intensity, high-fume operating condition. The fan speed will be increased to the rated maximum value, and the rotation drive structure and auxiliary lifting drive structure will be activated to drive the range hood in coordination, adjusting it to the optimal fume extraction state.

8. The adaptive adjustment method for the entire cooking process of a range hood as described in claim 7, characterized in that, When the LBI index does not reach the preset peak threshold LBI_max for an extended period and the LBI value continues to decrease or remains at a low LBI index, the rotation drive structure and the auxiliary lifting drive structure are activated to work together to restore the range hood to normal operation.

9. The adaptive adjustment method for the entire cooking process of a range hood as described in claim 2, characterized in that, After cooking, when the temperature of the cookware continues to drop and the oil fume concentration shows no increasing trend for n consecutive monitoring cycles, and the LBI index drops below the cleaning threshold of W, the intelligent delayed shutdown program is automatically triggered.

10. The adaptive adjustment method for the entire cooking process of a range hood as described in claim 2, characterized in that, When the intelligent delayed shutdown function is implemented, the fan speed is first adjusted to a low-speed operation mode designed specifically for post-cleaning. The system continuously monitors the concentration of residual oil fumes in the environment. When the LBI index is detected to drop further to an ultra-low level below γ and this state is maintained stably for T6 seconds, the system will continue to maintain low-speed operation for T7 seconds and make a final confirmation. During this period, if the LBI index remains below this ultra-low threshold, it is determined that the kitchen air has completely reached the freshness standard, and then the entire unit will be automatically shut down.

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