Fan control method and device based on cooking effect

Abstract

The invention relates to the technical field of intelligent cooking, and discloses a draught fan control method and device based on the cooking effect, and the method comprises the steps that the current heat dissipation capacity of a draught fan on cooking equipment is determined; determining heat dissipation demand information of the cooking equipment for achieving an expected cooking effect, wherein the expected cooking effect comprises expected cooking duration of the cooking equipment and / or expected maturity of food materials in the cooking equipment; and executing corresponding fan control operation on the fan according to the current heat dissipation capability of the fan and the heat dissipation demand information of the cooking equipment. Therefore, the control accuracy of the fan can be improved, and the situation that the cooking effect is poor due to the fact that heat of the cookware is pumped away due to the fact that the rotating speed / power of the fan is too high can be reduced.

Description

Technical Field

[0001] This invention relates to the field of intelligent cooking technology, and in particular to a fan control method and device based on cooking effects. Background Technology

[0002] Currently, cooking equipment such as stir-fry machines typically require the cookware to be equipped with corresponding temperature sensors and exhaust fans. During cooking processes such as stir-frying and stewing, the working frequency of the exhaust fan is controlled to control the ventilation of the cookware, so as to quickly remove the oil fumes generated during cooking and prevent the oil fumes from spreading to various parts of the cooking scene.

[0003] However, practice has shown that traditional exhaust fan control methods simply adjust the fan's operating frequency based on the cookware temperature detected by a temperature sensor. If the fan operates at too high a frequency when the temperature is low, resulting in excessively high speed / power, it can easily draw away most of the heat from the cookware, leading to poor cooking results, such as negatively impacting stir-frying time and doneness. Therefore, developing a technical solution to improve the accuracy of fan control is particularly important. Summary of the Invention This invention provides a fan control method and device based on cooking effect, which can improve the accuracy of fan control and help reduce the occurrence of poor cooking effect caused by the fan speed / power being too high and the heat of the pot being drawn away.

[0004] To address the aforementioned technical problems, the first aspect of this invention discloses a fan control method based on cooking effects, the method comprising: Determine the current heat dissipation capacity of the fan for the cooking equipment; Determine the heat dissipation requirements of the cooking equipment to achieve the expected cooking effect, wherein the expected cooking effect includes the expected cooking time of the cooking equipment and / or the expected degree of cooking of the ingredients in the cooking equipment; Based on the current heat dissipation capacity of the fan and the heat dissipation requirements of the cooking equipment, corresponding fan control operations are performed on the fan.

[0005] As an optional implementation, in the first aspect of the present invention, the heat dissipation requirement information includes at least the amount of heat dissipation required; And, the information on determining the heat dissipation requirements for the cooking equipment to achieve the expected cooking effect includes: Analyze the set of temperature requirements parameters for the cooking equipment to achieve the expected cooking effect, wherein the set of temperature requirements parameters includes the temperature requirements parameters of the cooking equipment in at least one cooking stage; For each cooking stage, the heat generation requirement of the cooking equipment in that cooking stage is determined based on the temperature requirement parameters of the cooking equipment in that cooking stage. Calculate the heat production requirement of the cooking equipment to achieve the expected cooking effect based on all the sub-heat production requirements of the cooking equipment; Based on the heat generation requirement of the cooking equipment to achieve the expected cooking effect and the preset natural heat dissipation conditions, the heat dissipation requirement of the cooking equipment is calculated to obtain the heat dissipation requirement information of the cooking equipment.

[0006] As an optional implementation, in the first aspect of the present invention, the step of performing corresponding fan control operations on the fan based on the current heat dissipation capacity of the fan and the heat dissipation requirements of the cooking equipment includes: Calculate the difference between the heat dissipation indicated by the current heat dissipation capacity of the fan and the heat dissipation demand of the cooking equipment to obtain the heat dissipation difference; Based on at least one heat dissipation-related parameter from a set of heat dissipation-related parameters consisting of the heat dissipation of the fan, the heat dissipation requirement of the cooking equipment, and the difference in heat dissipation, determine the target relationship between the current heat dissipation capacity of the fan and the cooking equipment meeting the heat dissipation requirement. Based on the target relationship, perform corresponding fan control operations on the fan; The target relationship includes a first relationship, a second relationship, or a third relationship. The first relationship indicates that the current heat dissipation capacity does not affect the cooking equipment's ability to meet the heat dissipation requirements. The second relationship indicates that the current heat dissipation capacity makes the actual heat dissipation of the cooking equipment greater than a first preset heat dissipation amount. The third relationship indicates that the current heat dissipation capacity makes the actual heat dissipation of the cooking equipment less than a second preset heat dissipation amount.

[0007] As an optional implementation, in the first aspect of the present invention, determining the target relationship between the current heat dissipation capacity of the fan and the cooking equipment meeting the heat dissipation demand based on at least one heat dissipation-related parameter from a set of heat dissipation-related parameters consisting of the heat dissipation of the fan, the heat dissipation demand of the cooking equipment, and the difference in heat dissipation amounts includes: Determine whether the heat dissipation difference is less than or equal to a preset heat dissipation threshold; and when it is determined that the heat dissipation difference is less than or equal to the heat dissipation threshold, determine the target relationship between the current heat dissipation capacity of the fan and the heat dissipation demand met by the cooking equipment as the first relationship; When it is determined that the difference in heat dissipation is greater than the heat dissipation threshold, the target relationship between the current heat dissipation capacity of the fan and the heat dissipation requirement of the cooking equipment is determined by comparing the heat dissipation of the fan with the heat dissipation requirement of the cooking equipment.

[0008] As an optional implementation, in the first aspect of the present invention, the step of performing corresponding wind turbine control operations on the wind turbine according to the target relationship includes: When the target relationship is the first relationship, the operation of maintaining the current operating parameters corresponding to the fan is performed on the fan, and the current operating parameters are used to control the heat dissipation capacity of the fan; When the target relationship is the second relationship, a control operation to reduce the power of the wind turbine is performed. When the target relationship is the third relationship, a control operation to increase the power of the wind turbine is performed.

[0009] As an optional implementation, in the first aspect of the invention, determining the current heat dissipation capacity of the fan for the cooking equipment includes: Obtain the current operating parameters of the fan; and determine the current heat dissipation capacity of the fan for the cooking equipment based on the current operating parameters; or, Determine the current heat output of the heater corresponding to the cooking equipment and the current heat received by the cooking equipment; and calculate the current heat dissipation capacity of the fan for the cooking equipment based on the current heat output of the heater and the current heat received by the cooking equipment.

[0010] As an optional implementation, in the first aspect of the present invention, determining the current heat dissipation capacity of the fan for the cooking equipment based on the current fan operating parameters includes: Obtain the historical operating parameters of the fan and the historical heat dissipation capacity corresponding to the historical operating parameters, and construct a target calculation model based on the historical operating parameters and the historical heat dissipation capacity; The current operating parameters of the fan are input into the target calculation model for calculation to obtain the current heat dissipation capacity of the fan for the cooking equipment.

[0011] A second aspect of the present invention discloses a fan control device based on cooking effect, the device comprising: The determination module is used to determine the current heat dissipation capacity of the fan for the cooking equipment; The determining module is further configured to determine the heat dissipation requirements of the cooking equipment to achieve the expected cooking effect, wherein the expected cooking effect includes the expected cooking time of the cooking equipment and / or the expected degree of maturity of the ingredients in the cooking equipment. The control module is used to perform corresponding fan control operations on the fan based on the current heat dissipation capacity of the fan and the heat dissipation requirements of the cooking equipment.

[0012] As an optional implementation, in the second aspect of the present invention, the heat dissipation requirement information includes at least the amount of heat dissipation required; Furthermore, the specific methods by which the determining module determines the heat dissipation requirements of the cooking equipment to achieve the expected cooking effect include: Analyze the set of temperature requirements parameters for the cooking equipment to achieve the expected cooking effect, wherein the set of temperature requirements parameters includes the temperature requirements parameters of the cooking equipment in at least one cooking stage; For each cooking stage, the heat generation requirement of the cooking equipment in that cooking stage is determined based on the temperature requirement parameters of the cooking equipment in that cooking stage. Calculate the heat production requirement of the cooking equipment to achieve the expected cooking effect based on all the sub-heat production requirements of the cooking equipment; Based on the heat generation requirement of the cooking equipment to achieve the expected cooking effect and the preset natural heat dissipation conditions, the heat dissipation requirement of the cooking equipment is calculated to obtain the heat dissipation requirement information of the cooking equipment.

[0013] As an optional implementation, in a second aspect of the present invention, the specific manner in which the control module performs corresponding fan control operations on the fan based on the current heat dissipation capacity of the fan and the heat dissipation requirements of the cooking equipment includes: Calculate the difference between the heat dissipation indicated by the current heat dissipation capacity of the fan and the heat dissipation demand of the cooking equipment to obtain the heat dissipation difference; Based on at least one heat dissipation-related parameter from a set of heat dissipation-related parameters consisting of the heat dissipation of the fan, the heat dissipation requirement of the cooking equipment, and the difference in heat dissipation, determine the target relationship between the current heat dissipation capacity of the fan and the cooking equipment meeting the heat dissipation requirement. Based on the target relationship, perform corresponding fan control operations on the fan; The target relationship includes a first relationship, a second relationship, or a third relationship. The first relationship indicates that the current heat dissipation capacity does not affect the cooking equipment's ability to meet the heat dissipation requirements. The second relationship indicates that the current heat dissipation capacity makes the actual heat dissipation of the cooking equipment greater than a first preset heat dissipation amount. The third relationship indicates that the current heat dissipation capacity makes the actual heat dissipation of the cooking equipment less than a second preset heat dissipation amount.

[0014] As an optional implementation, in a second aspect of the present invention, the control module determines the target relationship between the current heat dissipation capacity of the fan and the heat dissipation requirement of the cooking equipment based on at least one heat dissipation-related parameter from a set of heat dissipation-related parameters consisting of the heat dissipation of the fan, the heat dissipation requirement of the cooking equipment, and the difference in heat dissipation. The specific method for this includes: Determine whether the heat dissipation difference is less than or equal to a preset heat dissipation threshold; and when it is determined that the heat dissipation difference is less than or equal to the heat dissipation threshold, determine the target relationship between the current heat dissipation capacity of the fan and the heat dissipation demand met by the cooking equipment as the first relationship; When it is determined that the difference in heat dissipation is greater than the heat dissipation threshold, the target relationship between the current heat dissipation capacity of the fan and the heat dissipation requirement of the cooking equipment is determined by comparing the heat dissipation of the fan with the heat dissipation requirement of the cooking equipment.

[0015] As an optional implementation, in the second aspect of the present invention, the specific manner in which the control module performs corresponding wind turbine control operations on the wind turbine according to the target relationship includes: When the target relationship is the first relationship, the operation of maintaining the current operating parameters corresponding to the fan is performed on the fan, and the current operating parameters are used to control the heat dissipation capacity of the fan; When the target relationship is the second relationship, a control operation to reduce the power of the wind turbine is performed. When the target relationship is the third relationship, a control operation to increase the power of the wind turbine is performed.

[0016] As an optional implementation, in a second aspect of the invention, the determining module determines the specific method by which it determines the current heat dissipation capacity of the fan for the cooking equipment, including: Obtain the current operating parameters of the fan; and determine the current heat dissipation capacity of the fan for the cooking equipment based on the current operating parameters; or, Determine the current heat output of the heater corresponding to the cooking equipment and the current heat received by the cooking equipment; and calculate the current heat dissipation capacity of the fan for the cooking equipment based on the current heat output of the heater and the current heat received by the cooking equipment.

[0017] As an optional implementation, in a second aspect of the invention, the determining module determines the specific method by which it determines the current heat dissipation capacity of the fan for the cooking equipment based on the fan's current operating parameters, including: Obtain the historical operating parameters of the fan and the historical heat dissipation capacity corresponding to the historical operating parameters, and construct a target calculation model based on the historical operating parameters and the historical heat dissipation capacity; The current operating parameters of the fan are input into the target calculation model for calculation to obtain the current heat dissipation capacity of the fan for the cooking equipment.

[0018] A third aspect of the present invention discloses another fan control device based on cooking effect, the device comprising: Memory containing executable program code; A processor coupled to the memory; The processor calls the executable program code stored in the memory to execute the fan control method based on cooking effect disclosed in the first aspect of the present invention.

[0019] The fourth aspect of the present invention discloses a computer storage medium storing computer instructions, which, when invoked, are used to execute the fan control method based on cooking effect disclosed in the first aspect of the present invention.

[0020] Compared with the prior art, the embodiments of the present invention have the following beneficial effects: In this embodiment of the invention, the current heat dissipation capacity of the fan for the cooking equipment is determined; the heat dissipation requirements of the cooking equipment to achieve the expected cooking effect are determined, including the expected cooking time and / or the expected doneness of the ingredients in the cooking equipment; based on the current heat dissipation capacity of the fan and the heat dissipation requirements of the cooking equipment, corresponding fan control operations are performed on the fan. It is evident that implementing this invention enables automatic fan control through the current heat dissipation capacity of the fan for the cooking equipment and the heat dissipation requirements of the cooking equipment to achieve the expected cooking effect. This improves the accuracy of fan control and helps reduce the occurrence of poor cooking results due to excessively high fan speed / power drawing away heat from the cookware, such as excessively long cooking times and / or insufficient doneness of the ingredients. Attached Figure Description

[0021] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0022] Figure 1 This is a schematic flowchart of a fan control method based on cooking effect disclosed in an embodiment of the present invention; Figure 2This is a schematic flowchart of another fan control method based on cooking effect disclosed in an embodiment of the present invention; Figure 3 This is a schematic diagram of a fan control device based on cooking effect disclosed in an embodiment of the present invention; Figure 4 This is a schematic diagram of another fan control device based on cooking effect disclosed in an embodiment of the present invention. Detailed Implementation

[0023] To enable those skilled in the art to better understand the present invention, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0024] The terms "first," "second," etc., used in the specification, claims, and accompanying drawings of this invention are used to distinguish different objects, not to describe a specific order. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion. For example, a process, method, apparatus, product, or end that includes a series of steps or units is not limited to the listed steps or units, but may optionally include steps or units not listed, or may optionally include other steps or units inherent to these processes, methods, products, or ends.

[0025] In this document, the term "embodiment" means that a particular feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of the invention. The appearance of this phrase in various places throughout the specification does not necessarily refer to the same embodiment, nor is it a separate or alternative embodiment mutually exclusive with other embodiments. It will be explicitly and implicitly understood by those skilled in the art that the embodiments described herein can be combined with other embodiments.

[0026] This invention discloses a fan control method and device based on cooking effect. It can automatically control the fan by utilizing the fan's current heat dissipation capacity of the cooking equipment and the heat dissipation requirements of the cooking equipment to achieve the desired cooking effect. This improves the accuracy of fan control and helps reduce situations where excessively high fan speed / power draws heat away from the cookware, leading to poor cooking results, such as excessively long cooking times and / or undercooked ingredients. Detailed descriptions follow.

[0027] Example 1 Please see Figure 1 , Figure 1This is a flowchart illustrating a fan control method based on cooking effects disclosed in an embodiment of the present invention. Figure 1 The described fan control method based on cooking effect can be applied to a fan control device based on cooking effect. This device may include a control unit or a control server, where the control server may include a cloud server or a local server; this embodiment of the invention is not limited thereto. Figure 1 As shown, the fan control method based on cooking effect may include the following operations: 101. Determine the current heat dissipation capacity of the fan for the cooking equipment.

[0028] In this embodiment of the invention, optionally, the fan can be a kitchen fan, and the kitchen fan can be an exhaust fan, a smoke exhaust fan, or any other ventilation device that can achieve the same ventilation capacity. This embodiment of the invention does not limit the scope of the fan.

[0029] In this embodiment of the invention, the cooking equipment may optionally include a stir-fry machine, a microwave-steam-grill combo, a stir-fry robot, a range hood and stove set, etc., and this embodiment of the invention does not limit the scope of the invention.

[0030] In this embodiment of the invention, optionally, the current heat dissipation capacity of the fan for the cooking equipment can be used to represent the amount of heat dissipation that the cooking equipment can dissipate under the control of the fan, or it can be used to represent the heat dissipation efficiency of the cooking equipment under the control of the fan. This embodiment of the invention does not limit this.

[0031] 102. Determine the heat dissipation requirements of the cooking equipment to achieve the expected cooking effect.

[0032] In this embodiment of the invention, the expected cooking effect may optionally include the expected cooking time of the cooking equipment and / or the expected degree of maturity of the ingredients in the cooking equipment, which is not limited in this embodiment of the invention.

[0033] In this embodiment of the invention, optionally, the heat dissipation demand information includes at least the amount of heat dissipation demand; or, the heat dissipation demand information includes at least the amount of heat dissipation demand and also the heat dissipation demand fluctuation range in which the amount of heat dissipation demand is located. This embodiment of the invention does not impose any limitations.

[0034] In this embodiment of the invention, optionally, there is no order between step 102 and step 101. That is, step 102 can occur before step 101, after step 101, or simultaneously with step 101. This embodiment of the invention does not impose any limitations.

[0035] 103. Based on the current heat dissipation capacity of the fan and the heat dissipation requirements of the cooking equipment, perform corresponding fan control operations on the fan.

[0036] In this embodiment of the invention, performing corresponding fan control operations on the fan can be achieved by controlling the fan's operating parameters, such as controlling the fan power, so as to control the fan's heat dissipation capacity and make the fan's heat dissipation capacity match the heat dissipation requirements of the cooking equipment.

[0037] Optionally, the wind turbine control operation may include at least one of the following: a control operation to reduce wind turbine power, a control operation to increase wind turbine power, and a control operation to maintain wind turbine operating parameters. Specifically, when the wind turbine control operation includes one of the following: a control operation to reduce wind turbine power, a control operation to increase wind turbine power, and a control operation to maintain wind turbine operating parameters, that control operation is performed on the wind turbine; when the wind turbine control operation includes at least two of the following: a control operation to reduce wind turbine power, a control operation to increase wind turbine power, and a control operation to maintain wind turbine operating parameters, a corresponding control time period is configured for each control operation, so that a control operation corresponding to that control time period is performed on the wind turbine within each control time period. This embodiment of the invention is not limited in its scope.

[0038] It is evident that implementation Figure 1 The described fan control method based on cooking effect can determine the current heat dissipation capacity of the fan on the cooking equipment and the heat dissipation requirements of the cooking equipment to achieve the expected cooking effect. Based on the current heat dissipation capacity of the fan and the heat dissipation requirements of the cooking equipment, the method performs corresponding fan control operations. By using the current heat dissipation capacity of the fan on the cooking equipment and the heat dissipation requirements of the cooking equipment to achieve the expected cooking effect, the method realizes automatic control of the fan, which can improve the accuracy of fan control and improve the matching degree between the heat dissipation capacity of the fan control and the heat dissipation requirements of the cooking equipment. This method can also help reduce the occurrence of poor cooking effect caused by the fan speed / power being too high, which may result in the heat being drawn away from the pot, such as excessive cooking time and / or undercooked food.

[0039] In an optional embodiment, determining the current heat dissipation capacity of the fan for the cooking equipment in step 101 above includes: Obtain the current operating parameters of the fan; and based on these parameters, determine the fan's current heat dissipation capacity for the cooking equipment; or... Determine the current heat output of the heater corresponding to the cooking equipment and the current heat received by the cooking equipment; and calculate the current heat dissipation capacity of the fan for the cooking equipment based on the current heat output of the heater and the current heat received by the cooking equipment.

[0040] In this embodiment of the invention, determining the current heat dissipation capacity of the fan for the cooking equipment based on the fan's current operating parameters can include: calculating the current heat dissipation capacity of the fan for the cooking equipment using a pre-built calculation model based on the current fan operating parameters; or, acquiring multiple reference fan operating parameters and a pre-determined reference heat dissipation capacity of the fan for the cooking equipment under each reference fan operating parameter. The reference heat dissipation capacity can be manually defined based on historical experience. By calculating the similarity between the current fan operating parameters and each reference fan operating parameter, the reference heat dissipation capacity corresponding to the reference fan operating parameter with the highest similarity is selected as the current heat dissipation capacity of the fan for the cooking equipment. This allows for flexible, rapid, and accurate determination of the fan's current heat dissipation capacity for the cooking equipment through flexible analysis of the fan operating parameters.

[0041] In this embodiment of the invention, optionally, the cooking device can be a pot, and the corresponding heater can be a stove. The current output heat of the heater can be obtained by converting the heater's output temperature, which can be obtained by a temperature sensor located near the heater's output port. The current received heat of the cooking device can be obtained by converting the cooking device's device temperature, which can also be obtained by a temperature sensor located near the cooking device. Specifically, calculating the current heat dissipation capacity of the fan for the cooking device based on the current output heat of the heater and the current received heat of the cooking device can include: subtracting the current received heat of the cooking device from the current output heat of the heater to obtain the heat loss of the cooking device under fan control; and then calculating the ratio between the heat loss of the fan and the current output heat of the heater as the current heat dissipation capacity of the fan for the cooking device. By converting the temperature of each device into corresponding heat to calculate the fan's heat dissipation capacity, the accuracy and reliability of the fan's heat dissipation capacity calculation can be improved.

[0042] As can be seen, this optional embodiment can automatically determine the current heat dissipation capacity of the fan to the cooking equipment based on the current operating parameters of the fan. It can also calculate the current heat dissipation capacity of the fan to the cooking equipment based on the current output heat of the heater corresponding to the cooking equipment and the current received heat of the cooking equipment. By selecting the appropriate heat dissipation capacity determination method from multiple parameters within the known scenario, it can not only improve the diversity and flexibility of determining the current heat dissipation capacity of the fan to the cooking equipment, but also improve the accuracy and timeliness of determining the current heat dissipation capacity.

[0043] In this optional embodiment, determining the current heat dissipation capacity of the fan for the cooking equipment based on the fan's current operating parameters includes: Obtain the historical operating parameters of the wind turbine and the corresponding historical heat dissipation capacity, and construct the target calculation model based on the historical operating parameters and historical heat dissipation capacity. The current operating parameters of the fan are input into the target calculation model for calculation to obtain the current heat dissipation capacity of the fan for the cooking equipment.

[0044] In this embodiment of the invention, optionally, the current operating parameters of the fan include the fan air volume and / or the fan speed. Specifically, there is a corresponding conversion formula between the fan air volume and the fan speed. The fan speed can be derived from the fan air volume, and the fan air volume can be derived from the fan speed.

[0045] In this embodiment of the invention, optionally, the target calculation model includes at least one of a first calculation model of airflow and heat dissipation capacity, a second calculation model of rotation speed and heat dissipation capacity, and a third calculation model of airflow, rotation speed, and heat dissipation capacity. Specifically, the target calculation model can be the first calculation model, the second calculation model, or the third calculation model; this embodiment of the invention does not limit the specific calculation model.

[0046] Specifically, the fan airflow is input into a first calculation model of airflow and heat dissipation capacity to obtain a first calculation result; the fan speed is input into a second calculation model of speed and heat dissipation capacity to obtain a second calculation result; the first and second calculation results are combined to obtain the current heat dissipation capacity of the fan for the cooking equipment; or, the fan airflow and fan speed are input into a third calculation model of airflow, speed and heat dissipation capacity to obtain the current heat dissipation capacity of the fan for the cooking equipment.

[0047] As can be seen, this optional implementation method can construct a target calculation model based on the historical fan operating parameters and the historical heat dissipation capacity corresponding to the historical fan operating parameters. Then, the current fan operating parameters are input into the target calculation model for calculation to obtain the current heat dissipation capacity of the fan for the cooking equipment, which can improve the accuracy and reliability of the current heat dissipation capacity calculation.

[0048] Example 2 Please see Figure 2 , Figure 2 This is a flowchart illustrating a fan control method based on cooking effects disclosed in an embodiment of the present invention. Figure 2 The described fan control method based on cooking effect can be applied to a fan control device based on cooking effect. This device may include a control unit or a control server, where the control server may include a cloud server or a local server; this embodiment of the invention is not limited thereto. Figure 2 As shown, the fan control method based on cooking effect may include the following operations: 201. Determine the current heat dissipation capacity of the fan for the cooking equipment.

[0049] 202. Analyze the set of temperature requirements for cooking equipment to achieve the expected cooking effect.

[0050] In this embodiment of the invention, optionally, the temperature requirement parameter set includes temperature requirement parameters of the cooking device in at least one cooking stage. The temperature requirement parameters can be used to represent the temperature that the cooking device needs to reach or maintain during various time periods of the corresponding cooking stage. Optionally, the cooking stage can be a blanching stage, a stir-frying stage, a stewing stage, or any other stage corresponding to a cooking mode; this embodiment of the invention does not impose any limitations.

[0051] 203. For each cooking stage, determine the heat generation requirement of the cooking equipment in that cooking stage based on the temperature requirement parameters of the cooking equipment in that cooking stage.

[0052] In this embodiment of the invention, the sub-heat generation requirement of the cooking device in each cooking stage can represent the sub-heat generation required by the cooking device for the corresponding heater in that cooking stage.

[0053] 204. Based on all the heat production requirements of the cooking equipment, calculate the heat production requirements for the cooking equipment to achieve the expected cooking effect.

[0054] In this embodiment of the invention, the heat demand of the cooking device in each cooking stage can represent the heat demand of the cooking device on the corresponding heater in that cooking stage.

[0055] 205. Based on the heat generation requirements of the cooking equipment to achieve the expected cooking effect and the preset natural heat dissipation, calculate the heat dissipation requirements of the cooking equipment to obtain the heat dissipation requirements information of the cooking equipment.

[0056] In this embodiment of the invention, natural heat dissipation can include the natural heat dissipation of the cooking equipment by the cooking scene in which the cooking equipment is located, such as the natural heat dissipation in the kitchen scene. For example, the air heat dissipation in the cooking scene is the natural heat dissipation, which is different from the heat dissipation through equipment such as fans.

[0057] 206. Based on the current heat dissipation capacity of the fan and the heat dissipation requirements of the cooking equipment, perform corresponding fan control operations on the fan.

[0058] In this embodiment of the invention, for other descriptions of steps 201-206, please refer to the detailed description of steps 101-103 in Embodiment 1. These descriptions will not be repeated in this embodiment of the invention.

[0059] It is evident that implementation Figure 2The described fan control method based on cooking effect can determine the current heat dissipation capacity of the fan for the cooking equipment and the heat dissipation requirements of the cooking equipment to achieve the expected cooking effect. Based on these information, the method executes corresponding fan control operations, achieving automatic fan control. This improves the accuracy of fan control and enhances the matching between the fan's heat dissipation capacity and the cooking equipment's heat dissipation requirements. It also helps reduce situations where excessively high fan speed / power leads to heat loss from the cookware, resulting in poor cooking effects, such as excessively long cooking times and / or undercooked ingredients. Furthermore, the method automatically analyzes the set of temperature requirement parameters for the cooking equipment to achieve the expected cooking effect and accurately calculates the heat generation requirement. Based on this parameter set and natural heat dissipation, it calculates the heat dissipation requirement of the cooking equipment, improving the accuracy and reliability of the calculated heat dissipation requirement information. This further enhances the matching between the fan control's heat dissipation capacity and the cooking equipment's heat dissipation requirements.

[0060] In an optional embodiment, step 206 above, which involves performing corresponding fan control operations on the fan based on the fan's current heat dissipation capacity and the heat dissipation requirements of the cooking equipment, may include: The difference between the heat dissipation indicated by the current heat dissipation capacity of the fan and the heat dissipation demand of the cooking equipment is calculated to obtain the heat dissipation difference. Based on at least one heat dissipation-related parameter from the set of heat dissipation-related parameters consisting of the heat dissipation of the fan, the heat dissipation demand of the cooking equipment, and the difference in heat dissipation, determine the target relationship between the current heat dissipation capacity of the fan and the heat dissipation demand of the cooking equipment. Based on the target relationship, perform corresponding wind turbine control operations on the wind turbine.

[0061] In this embodiment of the invention, the target relationship includes a first relationship, a second relationship, or a third relationship. The first relationship indicates that the current heat dissipation capacity does not affect the cooking equipment's ability to meet heat dissipation requirements. The second relationship indicates that the current heat dissipation capacity makes the actual heat dissipation of the cooking equipment greater than a first preset heat dissipation capacity. The third relationship indicates that the current heat dissipation capacity makes the actual heat dissipation of the cooking equipment less than a second preset heat dissipation capacity. The heat dissipation requirement information may also include the allowable heat dissipation range in which the heat dissipation requirement falls, and the heat dissipation requirement is between the maximum and minimum values ​​of the allowable heat dissipation range. The first preset heat dissipation capacity can be the maximum value of the allowable heat dissipation range, and the second preset heat dissipation capacity can be the minimum value of the allowable heat dissipation range. Therefore, the second relationship can represent a situation where the current heat dissipation capacity of the fan far exceeds the heat dissipation requirement of the cooking equipment, and the third relationship can represent a situation where the current heat dissipation capacity of the fan is far insufficient to meet the heat dissipation requirement of the cooking equipment. Based on this, the first, second, and third relationships can be labeled as heat dissipation = requirement, heat dissipation > requirement, and heat dissipation < requirement, respectively.

[0062] As can be seen, this optional embodiment can calculate the difference between the heat dissipation indicated by the current heat dissipation capacity of the fan and the heat dissipation demand of the cooking equipment, obtain the heat dissipation difference, and determine the target relationship between the current heat dissipation capacity of the fan and the heat dissipation demand of the cooking equipment based on at least one heat dissipation-related parameter in the set of heat dissipation-related parameters composed of the fan's heat dissipation capacity, the heat dissipation demand of the cooking equipment, and the heat dissipation difference. This can improve the accuracy and efficiency of determining the target relationship between the current heat dissipation capacity of the fan and the heat dissipation demand of the cooking equipment. Therefore, according to the target relationship, corresponding fan control operations are performed on the fan, which is conducive to further improving the accuracy of fan control and further improving the matching degree between the heat dissipation capacity controlled by the fan and the heat dissipation demand of the cooking equipment.

[0063] In this optional embodiment, as an optional implementation method, the target relationship between the current heat dissipation capacity of the fan and the heat dissipation requirement of the cooking equipment is determined based on at least one heat dissipation-related parameter from a set of heat dissipation-related parameters consisting of the heat dissipation of the fan, the heat dissipation requirement of the cooking equipment, and the difference in heat dissipation. This includes: Determine whether the difference in heat dissipation is less than or equal to a preset heat dissipation threshold; and when it is determined that the difference in heat dissipation is less than or equal to the heat dissipation threshold, determine the target relationship between the current heat dissipation capacity of the fan and the heat dissipation demand of the cooking equipment as the primary relationship; When it is determined that the difference in heat dissipation is greater than the heat dissipation threshold, the target relationship between the current heat dissipation capacity of the fan and the heat dissipation requirement of the cooking equipment is determined by comparing the heat dissipation of the fan with the heat dissipation requirement of the cooking equipment.

[0064] In this embodiment of the invention, specifically, by comparing the heat dissipation of the fan with the heat dissipation requirements of the cooking equipment, the target relationship between the current heat dissipation capacity of the fan and the heat dissipation requirements of the cooking equipment is determined, including: The heat dissipation of the fan was compared with the heat dissipation requirements of the cooking equipment to obtain the comparison results; When the comparison results indicate that the heat dissipation of the fan is greater than the heat dissipation requirement of the cooking equipment, the target relationship between the current heat dissipation capacity of the fan and the heat dissipation requirement of the cooking equipment is determined as the second relationship whereby the current heat dissipation capacity of the fan makes the actual heat dissipation of the cooking equipment greater than the maximum value in the interval. When the comparison results indicate that the heat dissipation of the fan is less than the heat dissipation requirement of the cooking equipment, the target relationship between the current heat dissipation capacity of the fan and the heat dissipation requirement of the cooking equipment is determined as the third relationship whereby the current heat dissipation capacity of the fan makes the actual heat dissipation of the cooking equipment less than the minimum value in the interval.

[0065] As can be seen, this optional implementation can determine whether the difference in heat dissipation is less than or equal to a preset heat dissipation threshold. When it is less than or equal to the heat dissipation threshold, it directly determines the target relationship between the fan's heat dissipation capacity and the heat dissipation demand of the cooking equipment as the first relationship. When it is greater than the heat dissipation threshold, it further determines whether the target relationship is the second or third relationship by comparing the fan's heat dissipation capacity and the heat dissipation demand of the cooking equipment. This improves the accuracy and reliability of determining the target relationship between the fan's heat dissipation capacity and the heat dissipation demand of the cooking equipment.

[0066] In this optional embodiment, as another optional implementation, according to the target relationship, corresponding wind turbine control operations are performed on the wind turbine, including: When the target relationship is the first relationship, the operation of maintaining the current operating parameters of the fan is performed. The current operating parameters are used to control the heat dissipation capacity of the fan. When the target relationship is the second relationship, a control operation to reduce the power of the wind turbine is executed. When the target relationship is a third relationship, control operations to increase the power of the wind turbine are performed.

[0067] As can be seen, this optional implementation can maintain the current operating parameters of the wind turbine when the target relationship is the first relationship, thereby improving the control efficiency and speed of the wind turbine; reduce the power of the wind turbine when the target relationship is the second relationship; and increase the power of the wind turbine when the target relationship is the third relationship. This can improve the accuracy and reliability of wind turbine power regulation based on the target relationship.

[0068] Example 3 Please see Figure 3 , Figure 3This is a schematic diagram of a fan control device based on cooking effects, as disclosed in an embodiment of the present invention. Figure 3 The described fan control device based on cooking effect may include a control device or a control server, wherein the control server may include a cloud server or a local server, and the embodiments of the present invention are not limited thereto. Figure 3 As shown, the fan control device based on cooking effect may include: The determination module 301 is used to determine the current heat dissipation capacity of the fan for the cooking equipment.

[0069] The determining module 301 is also used to determine the heat dissipation requirements of the cooking equipment to achieve the expected cooking effect, which includes the expected cooking time of the cooking equipment and / or the expected degree of cooking of the ingredients in the cooking equipment.

[0070] The control module 302 is used to perform corresponding fan control operations on the fan based on the fan's current heat dissipation capacity and the heat dissipation requirements of the cooking equipment.

[0071] It is evident that implementation Figure 3 The described fan control device based on cooking effect can determine the current heat dissipation capacity of the fan on the cooking equipment and the heat dissipation requirements of the cooking equipment to achieve the expected cooking effect. Based on the current heat dissipation capacity of the fan and the heat dissipation requirements of the cooking equipment, the device performs corresponding fan control operations. By achieving automatic fan control through the information on the current heat dissipation capacity of the fan on the cooking equipment and the heat dissipation requirements of the cooking equipment, the device can improve the accuracy of fan control and improve the matching degree between the heat dissipation capacity of the fan control and the heat dissipation requirements of the cooking equipment. This helps to reduce the occurrence of poor cooking results due to excessively high fan speed / power drawing away heat from the cookware, such as excessively long cooking time and / or undercooked food.

[0072] In an optional embodiment, the heat dissipation requirement information includes at least the amount of heat dissipation required. Furthermore, the specific method by which the determining module 301 determines the heat dissipation requirement information for the cooking device to achieve the expected cooking effect includes: Analyze the set of temperature requirements parameters for cooking equipment to achieve the expected cooking effect. The set of temperature requirements parameters includes the temperature requirements parameters of the cooking equipment in at least one cooking stage. For each cooking stage, the heat generation requirement of the cooking equipment in that cooking stage is determined based on the temperature requirement parameters of the cooking equipment in that cooking stage. Calculate the heat required for the cooking equipment to achieve the desired cooking effect based on all the sub-heat requirements of the cooking equipment. Based on the heat generation requirements of the cooking equipment to achieve the expected cooking effect and the preset natural heat dissipation conditions, the heat dissipation requirements of the cooking equipment are calculated to obtain the heat dissipation requirement information of the cooking equipment.

[0073] As can be seen, this optional embodiment can automatically analyze the set of temperature requirement parameters for the cooking equipment to achieve the expected cooking effect, and accurately calculate the heat generation requirement for the cooking equipment to achieve the expected cooking effect based on the set of temperature requirement parameters. Thus, based on the heat generation requirement and natural heat dissipation, the heat dissipation requirement of the cooking equipment is calculated to obtain the heat dissipation requirement information of the cooking equipment, which improves the accuracy and reliability of the heat dissipation requirement information calculation, and is conducive to further improving the matching degree between the heat dissipation capacity of the fan control and the heat dissipation requirement of the cooking equipment.

[0074] In another optional embodiment, the control module 302 performs corresponding fan control operations on the fan based on the fan's current heat dissipation capacity and the heat dissipation requirements of the cooking equipment, specifically in the following ways: The difference between the heat dissipation indicated by the current heat dissipation capacity of the fan and the heat dissipation demand of the cooking equipment is calculated to obtain the heat dissipation difference. Based on at least one heat dissipation-related parameter from the set of heat dissipation-related parameters consisting of the heat dissipation of the fan, the heat dissipation demand of the cooking equipment, and the difference in heat dissipation, determine the target relationship between the current heat dissipation capacity of the fan and the heat dissipation demand of the cooking equipment. Based on the target relationship, perform corresponding fan control operations on the fan; The target relationship includes a first relationship, a second relationship, or a third relationship. The first relationship indicates that the current heat dissipation capacity does not affect the cooking equipment's ability to meet heat dissipation requirements. The second relationship indicates that the current heat dissipation capacity makes the actual heat dissipation of the cooking equipment greater than the first preset heat dissipation capacity. The third relationship indicates that the current heat dissipation capacity makes the actual heat dissipation of the cooking equipment less than the second preset heat dissipation capacity.

[0075] As can be seen, this optional embodiment can calculate the difference between the heat dissipation indicated by the current heat dissipation capacity of the fan and the heat dissipation demand of the cooking equipment, obtain the heat dissipation difference, and determine the target relationship between the current heat dissipation capacity of the fan and the heat dissipation demand of the cooking equipment based on at least one heat dissipation-related parameter in the set of heat dissipation-related parameters composed of the fan's heat dissipation capacity, the heat dissipation demand of the cooking equipment, and the heat dissipation difference. This can improve the accuracy and efficiency of determining the target relationship between the current heat dissipation capacity of the fan and the heat dissipation demand of the cooking equipment. Therefore, according to the target relationship, corresponding fan control operations are performed on the fan, which is conducive to further improving the accuracy of fan control and further improving the matching degree between the heat dissipation capacity controlled by the fan and the heat dissipation demand of the cooking equipment.

[0076] In this optional embodiment, as an optional implementation method, the control module 302 determines the target relationship between the current heat dissipation capacity of the fan and the heat dissipation demand of the cooking equipment based on at least one heat dissipation-related parameter from a set of heat dissipation-related parameters consisting of the fan's heat dissipation, the heat dissipation demand of the cooking equipment, and the difference in heat dissipation. The specific methods include: Determine whether the difference in heat dissipation is less than or equal to a preset heat dissipation threshold; and when it is determined that the difference in heat dissipation is less than or equal to the heat dissipation threshold, determine the target relationship between the current heat dissipation capacity of the fan and the heat dissipation demand of the cooking equipment as the primary relationship; When it is determined that the difference in heat dissipation is greater than the heat dissipation threshold, the target relationship between the current heat dissipation capacity of the fan and the heat dissipation requirement of the cooking equipment is determined by comparing the heat dissipation of the fan with the heat dissipation requirement of the cooking equipment.

[0077] As can be seen, this optional implementation can determine whether the difference in heat dissipation is less than or equal to a preset heat dissipation threshold. When it is less than or equal to the heat dissipation threshold, it directly determines the target relationship between the fan's heat dissipation capacity and the heat dissipation demand of the cooking equipment as the first relationship. When it is greater than the heat dissipation threshold, it further determines whether the target relationship is the second or third relationship by comparing the fan's heat dissipation capacity and the heat dissipation demand of the cooking equipment. This improves the accuracy and reliability of determining the target relationship between the fan's heat dissipation capacity and the heat dissipation demand of the cooking equipment.

[0078] In this optional embodiment, as another optional implementation, the control module 302 performs corresponding wind turbine control operations on the wind turbine according to the target relationship in the following specific ways: When the target relationship is the first relationship, the operation of maintaining the current operating parameters of the fan is performed. The current operating parameters are used to control the heat dissipation capacity of the fan. When the target relationship is the second relationship, a control operation to reduce the power of the wind turbine is executed. When the target relationship is a third relationship, control operations to increase the power of the wind turbine are performed.

[0079] As can be seen, this optional implementation can maintain the current operating parameters of the wind turbine when the target relationship is the first relationship, thereby improving the control efficiency and speed of the wind turbine; reduce the power of the wind turbine when the target relationship is the second relationship; and increase the power of the wind turbine when the target relationship is the third relationship. This can improve the accuracy and reliability of wind turbine power regulation based on the target relationship.

[0080] In yet another optional embodiment, the determining module 301 determines the specific method by which it determines the current heat dissipation capacity of the fan for the cooking equipment, including: Obtain the current operating parameters of the fan; and based on these parameters, determine the fan's current heat dissipation capacity for the cooking equipment; or... Determine the current heat output of the heater corresponding to the cooking equipment and the current heat received by the cooking equipment; and calculate the current heat dissipation capacity of the fan for the cooking equipment based on the current heat output of the heater and the current heat received by the cooking equipment.

[0081] As can be seen, this optional embodiment can automatically determine the current heat dissipation capacity of the fan to the cooking equipment based on the current operating parameters of the fan. It can also calculate the current heat dissipation capacity of the fan to the cooking equipment based on the current output heat of the heater corresponding to the cooking equipment and the current received heat of the cooking equipment. By selecting the appropriate heat dissipation capacity determination method from multiple parameters within the known scenario, it can not only improve the diversity and flexibility of determining the current heat dissipation capacity of the fan to the cooking equipment, but also improve the accuracy and timeliness of determining the current heat dissipation capacity.

[0082] In this optional embodiment, as an optional implementation, the determining module 301 determines the specific method by which it determines the current heat dissipation capacity of the fan for the cooking equipment based on the current fan operating parameters, including: Obtain the historical operating parameters of the wind turbine and the corresponding historical heat dissipation capacity, and construct the target calculation model based on the historical operating parameters and historical heat dissipation capacity. The current operating parameters of the fan are input into the target calculation model for calculation to obtain the current heat dissipation capacity of the fan for the cooking equipment.

[0083] As can be seen, this optional implementation method can construct a target calculation model based on the historical fan operating parameters and the historical heat dissipation capacity corresponding to the historical fan operating parameters. Then, the current fan operating parameters are input into the target calculation model for calculation to obtain the current heat dissipation capacity of the fan for the cooking equipment, which can improve the accuracy and reliability of the current heat dissipation capacity calculation.

[0084] Example 4 Please see Figure 4 , Figure 4 This is a schematic diagram of another fan control device based on cooking effects disclosed in an embodiment of the present invention. Figure 4 As shown, the fan control device based on cooking effect may include: Memory 401 storing executable program code; Processor 402 coupled to memory 401; The processor 402 calls the executable program code stored in the memory 401 to execute the steps in the fan control method based on cooking effect described in Embodiment 1 or Embodiment 2 of the present invention.

[0085] Example 5 This invention discloses a computer storage medium storing computer instructions. When these computer instructions are invoked, they are used to execute the steps in the fan control method based on cooking effect described in Embodiment 1 or Embodiment 2 of this invention.

[0086] Example 6 This invention discloses a computer program product, which includes a non-transitory computer-readable storage medium storing a computer program, and the computer program is operable to cause a computer to perform the steps in the fan control method based on cooking effect described in Embodiment 1 or Embodiment 2.

[0087] The device embodiments described above are merely illustrative. The modules described as separate components may or may not be physically separate. The components shown as modules may or may not be physical modules; that is, they may be located in one place or distributed across multiple network modules. Some or all of the modules can be selected to achieve the purpose of this embodiment according to actual needs. Those skilled in the art can understand and implement this without any creative effort.

[0088] Through the detailed description of the above embodiments, those skilled in the art can clearly understand that each implementation method can be implemented by means of software plus necessary general-purpose hardware platforms, and of course, it can also be implemented by hardware. Based on this understanding, the above technical solutions, in essence or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product can be stored in a computer-readable storage medium, including read-only memory (ROM), random access memory (RAM), programmable read-only memory (PROM), erasable programmable read-only memory (EPROM), one-time programmable read-only memory (OTPROM), electrically-Erasable Programmable Read-Only Memory (EEPROM), compact disc read-only memory (CD-ROM) or other optical disc storage, disk storage, magnetic tape storage, or any other computer-readable medium that can be used to carry or store data.

[0089] Finally, it should be noted that the fan control method and device based on cooking effect disclosed in the embodiments of the present invention are merely preferred embodiments of the present invention and are only used to illustrate the technical solutions of the present invention, not to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A fan control method based on cooking effect, characterized in that, The method includes: Determine the current heat dissipation capacity of the fan for the cooking equipment; Determine the heat dissipation requirements of the cooking equipment to achieve the expected cooking effect, wherein the expected cooking effect includes the expected cooking time of the cooking equipment and / or the expected degree of cooking of the ingredients in the cooking equipment; Based on the current heat dissipation capacity of the fan and the heat dissipation requirements of the cooking equipment, corresponding fan control operations are performed on the fan.

2. The fan control method based on cooking effect according to claim 1, characterized in that, The heat dissipation requirement information includes at least the amount of heat dissipation required. And, the information on determining the heat dissipation requirements for the cooking equipment to achieve the expected cooking effect includes: Analyze the set of temperature requirements parameters for the cooking equipment to achieve the expected cooking effect, wherein the set of temperature requirements parameters includes the temperature requirements parameters of the cooking equipment in at least one cooking stage; For each cooking stage, the heat generation requirement of the cooking equipment in that cooking stage is determined based on the temperature requirement parameters of the cooking equipment in that cooking stage. Calculate the heat production requirement of the cooking equipment to achieve the expected cooking effect based on all the sub-heat production requirements of the cooking equipment; Based on the heat generation requirement of the cooking equipment to achieve the expected cooking effect and the preset natural heat dissipation conditions, the heat dissipation requirement of the cooking equipment is calculated to obtain the heat dissipation requirement information of the cooking equipment.

3. The fan control method based on cooking effect according to claim 2, characterized in that, The step of performing corresponding fan control operations on the fan based on the fan's current heat dissipation capacity and the heat dissipation requirements of the cooking equipment includes: Calculate the difference between the heat dissipation indicated by the current heat dissipation capacity of the fan and the heat dissipation demand of the cooking equipment to obtain the heat dissipation difference; Based on at least one heat dissipation-related parameter from a set of heat dissipation-related parameters consisting of the heat dissipation of the fan, the heat dissipation requirement of the cooking equipment, and the difference in heat dissipation, determine the target relationship between the current heat dissipation capacity of the fan and the cooking equipment meeting the heat dissipation requirement. Based on the target relationship, perform corresponding fan control operations on the fan; The target relationship includes a first relationship, a second relationship, or a third relationship. The first relationship indicates that the current heat dissipation capacity does not affect the cooking equipment's ability to meet the heat dissipation requirements. The second relationship indicates that the current heat dissipation capacity makes the actual heat dissipation of the cooking equipment greater than a first preset heat dissipation amount. The third relationship indicates that the current heat dissipation capacity makes the actual heat dissipation of the cooking equipment less than a second preset heat dissipation amount.

4. The fan control method based on cooking effect according to claim 3, characterized in that, The step of determining the target relationship between the current heat dissipation capacity of the fan and the cooking equipment meeting the heat dissipation demand, based on at least one heat dissipation-related parameter from a set of heat dissipation-related parameters consisting of the heat dissipation of the fan, the heat dissipation demand of the cooking equipment, and the difference in heat dissipation, includes: Determine whether the heat dissipation difference is less than or equal to a preset heat dissipation threshold; and when it is determined that the heat dissipation difference is less than or equal to the heat dissipation threshold, determine the target relationship between the current heat dissipation capacity of the fan and the heat dissipation demand met by the cooking equipment as the first relationship; When it is determined that the difference in heat dissipation is greater than the heat dissipation threshold, the target relationship between the current heat dissipation capacity of the fan and the heat dissipation requirement of the cooking equipment is determined by comparing the heat dissipation of the fan with the heat dissipation requirement of the cooking equipment.

5. The fan control method based on cooking effect according to claim 3, characterized in that, The step of performing corresponding wind turbine control operations on the wind turbine according to the target relationship includes: When the target relationship is the first relationship, the operation of maintaining the current operating parameters corresponding to the fan is performed on the fan, and the current operating parameters are used to control the heat dissipation capacity of the fan; When the target relationship is the second relationship, a control operation to reduce the power of the wind turbine is performed. When the target relationship is the third relationship, a control operation to increase the power of the wind turbine is performed.

6. The fan control method based on cooking effect according to any one of claims 1-5, characterized in that, Determining the current heat dissipation capacity of the fan for the cooking equipment includes: Obtain the current operating parameters of the fan; and determine the current heat dissipation capacity of the fan for the cooking equipment based on the current operating parameters; or, Determine the current heat output of the heater corresponding to the cooking equipment and the current heat received by the cooking equipment; and calculate the current heat dissipation capacity of the fan for the cooking equipment based on the current heat output of the heater and the current heat received by the cooking equipment.

7. The fan control method based on cooking effect according to claim 6, characterized in that, Determining the current heat dissipation capacity of the fan for the cooking equipment based on the fan's current operating parameters includes: Obtain the historical operating parameters of the fan and the historical heat dissipation capacity corresponding to the historical operating parameters, and construct a target calculation model based on the historical operating parameters and the historical heat dissipation capacity; The current operating parameters of the fan are input into the target calculation model for calculation to obtain the current heat dissipation capacity of the fan for the cooking equipment.

8. A fan control device based on cooking effect, characterized in that, The device includes: The determination module is used to determine the current heat dissipation capacity of the fan for the cooking equipment; The determining module is further configured to determine the heat dissipation requirements of the cooking equipment to achieve the expected cooking effect, wherein the expected cooking effect includes the expected cooking time of the cooking equipment and / or the expected degree of maturity of the ingredients in the cooking equipment. The control module is used to perform corresponding fan control operations on the fan based on the current heat dissipation capacity of the fan and the heat dissipation requirements of the cooking equipment.

9. A fan control device based on cooking effect, characterized in that, The device includes: Memory containing executable program code; A processor coupled to the memory; The processor calls the executable program code stored in the memory to execute the fan control method based on cooking effect as described in any one of claims 1-7.

10. A computer storage medium, characterized in that, The computer storage medium stores computer instructions, which, when invoked, are used to execute the fan control method based on cooking effect as described in any one of claims 1-7.

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