Integrated cooker risk control system for RFID (Radio Frequency Identification Device) identification of liquid seasoning

Abstract

The utility model discloses an integrated cooker air control system for liquid seasoning RFID identification, and relates to the field of integrated cookers. Most integrated cooker risk control systems in the current market depend on traditional sensors and control modes, and accurate recognition and quick response to the specific action of seasoning adding are difficult to achieve. The device comprises a control panel, an RFID identification module, an electronic tag and a fan, the RFID identification module is arranged below a table board on the front side of the middle of a cooking bench, the radio frequency direction of the RFID identification module is upward and used for identifying the electronic tag, the electronic tag is pasted on a liquid seasoning package, the control panel is arranged below the table board on the rear portion of the cooking bench, and the fan is arranged on the control panel. The RFID identification module is electrically connected with the control panel, and the control panel is electrically connected with the fan. The air speed of the draught fan is adaptively changed in advance according to seasonings, the oil smoke control capacity of the integrated cooker is improved, the RFID recognition module is arranged below the table top on the front side of the middle of the cooking bench, the radio frequency direction is upward, an electronic tag can be recognized most quickly and effectively, and the operation habit of a user is met.

Description

Technical Field

[0001] The utility model relates to the field of integrated stoves, and in particular to an integrated stove wind control system for liquid seasoning RFID identification. Background Art

[0002] With the rapid development of modern kitchen technology, integrated stoves, as core equipment of kitchen appliances, are becoming increasingly intelligent and automated. However, in the actual cooking process, especially when adding liquid seasonings, the fan of the integrated stove often fails to respond in time and effectively absorb the sudden increase in oil smoke, which not only affects the cleanliness of the cooking environment, but also reduces the user experience. Most of the integrated stove wind control systems on the market currently rely on traditional sensors and control methods, which make it difficult to achieve accurate recognition and rapid response to the specific action of adding seasonings. Therefore, developing a wind control system that can identify the type of seasoning in advance and adjust the fan power accordingly is of great significance to improving the oil smoke control ability of the integrated stove. Utility Model Content

[0003] The technical problem to be solved and the technical task to be proposed by this utility model are to improve and perfect the existing technical solutions and provide an integrated stove air control system with RFID recognition of liquid seasonings, so as to enhance the oil smoke control capability of the integrated stove. To this end, this utility model adopts the following technical solutions.

[0004] An integrated stove air control system for RFID identification of liquid seasonings, the integrated stove comprising a stove body and a range hood, the stove body being provided with a fan for the range hood, the top of the stove body being a stove top, the rear side of which being provided with a range hood head, the air control system comprising a control panel, an RFID identification module, an electronic tag and the fan, the RFID identification module being provided under the countertop in the middle front of the stove, the radio frequency direction of the RFID identification module being upward for identifying the electronic tag, the electronic tag being affixed to the liquid seasoning packaging, the control panel being provided under the countertop at the rear of the stove, the RFID identification module being electrically connected to the control panel, and the control panel being electrically connected to the fan. The RFID identification module is used to identify the electronic tag on the outside of the liquid seasoning package, and then the identification information is transmitted to the control board, so that the control board can adjust the speed accordingly according to the stored seasoning and the corresponding fan power data, so that the fan speed can adapt to the changes in the seasoning, which can effectively improve the oil smoke control ability of the integrated stove. When taking the seasoning, people tend to take the seasoning to the top of the middle front side of the stove before taking it. Therefore, the RFID identification module is placed under the countertop on the middle front side of the stove, and the radio frequency direction is facing upwards, which can identify the electronic tag most quickly and effectively, in line with the user's operating habits.

[0005] As a preferred technical means: the upper end surface of the RFID identification module is flush with the stove top. The design of the RFID identification module being flush with the stove top makes the kitchen look neater, improves the overall integration with the stove, and facilitates cleaning of the stove.

[0006] As a preferred technical means: the upper end surface of the RFID identification module is equipped with a film that identifies the radio frequency identification range. It can effectively guide the user, so that the electronic tag can reach the upper part of the radio frequency range as quickly as possible, so that the system can correctly identify and respond accordingly, thereby improving the accuracy of identification.

[0007] As a preferred technical approach, the RFID identification module's maximum effective radio frequency range is set at 30-50cm. This eliminates the need for users to deliberately adjust the position or posture of the spices for identification. This radio frequency range is the result of a balance between cost and performance while ensuring effective identification. It avoids the difficulty of identification caused by a short radio frequency range while reducing the increased costs and potential interference caused by a long radio frequency range.

[0008] As a preferred technical approach, the electronic tag utilizes passive RFID. Passive RFID tags require no internal battery or external power supply, resulting in relatively low manufacturing costs and a relatively long service life. They are also compact, lightweight, and easy to install, allowing for easy attachment to liquid seasoning packaging for quick identification of the seasoning type.

[0009] As a preferred technical means, the electronic tag is attached to the seasoning package through a replaceable nano-markless adhesive. This ensures that the electronic tag is tightly attached to the seasoning package, is not easily removed or shifted, and can be easily replaced manually.

[0010] As a preferred technical means, an alarm device is also included. The alarm device is electrically connected to the control panel and is located on the front of the top of the range hood. If an electronic tag is misidentified, an alarm is issued to alert the user. The alarm device is located on the front of the top of the range hood for easy access by the user.

[0011] As a preferred technical means: a display screen is provided in front of the range hood head, and the display screen is electrically connected to the control panel. When the electronic tag is recognized, the corresponding seasoning information can be displayed on the display screen. When the recognition is incorrect, the corresponding error message can be displayed, and a text alarm can be provided on the screen.

[0012] Beneficial effects: The fan speed can be effectively adapted to the seasoning, effectively improving the oil smoke control capability of the integrated stove. The RFID identification module is placed under the countertop in the middle front of the stove, and the radio frequency direction is facing upwards, which can identify the electronic tag most quickly and effectively, in line with the user's operating habits. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 It is a schematic diagram of the use of the utility model.

[0014] In the picture: 1. RFID identification module; 2. Liquid seasoning packaging; 3. Range hood head; 4. Control panel; 5. Fan. DETAILED DESCRIPTION

[0015] The technical solution of the present invention is further described in detail below with reference to the accompanying drawings.

[0016] In the description of the present invention, it should be understood that terms such as "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Since the embodiments disclosed in the present invention can be set in different directions, these terms indicating directions are only for illustration and should not be regarded as limitations. For example, "up" and "down" are not necessarily limited to directions opposite to or consistent with the direction of gravity.

[0017] like Figure 1 As shown, an integrated stove air control system for RFID identification of liquid seasonings, the integrated stove includes a stove body and a range hood, a range hood fan 5 is provided in the stove body, the top of the stove body is a stove table, and a range hood head 3 is provided on the back side of the stove table, the air control system includes a control panel 4, an RFID identification module 1, an electronic tag and a fan 5, the RFID identification module 1 is provided under the countertop in the middle front side of the stove table, the radio frequency direction of the RFID identification module 1 is upward to identify the electronic tag outside the liquid seasoning package 2, the electronic tag is attached to the liquid seasoning package 2, when the user takes the seasoning, he or she will usually take the seasoning to the upper middle front side of the stove table before taking it, therefore, the RFID identification module 1 is provided under the countertop in the middle front side of the stove table, and the radio frequency direction is upward to quickly identify the electronic tag, which is in line with the user's operating habits. The control board 4 is arranged under the table at the rear side of the stove. The RFID identification module is electrically connected to the control board 4 to transmit the identification information to the control board 4. The control board 4 is electrically connected to the fan 5. The control board 4 adjusts the speed accordingly based on the stored seasoning and the corresponding fan 5 power data.

[0018] For easy cleaning, the upper end surface of the RFID identification module 1 is flush with the countertop of the stove. The design of the RFID identification module 1 being flush with the countertop of the stove makes the kitchen look neater as a whole, has a better overall effect with the stove, and is convenient for cleaning the stove.

[0019] To guide the user, a film marking the radio frequency identification range is provided on the upper end surface of the RFID identification module 1. This effectively guides the user so that the electronic tag can reach the upper part of the radio frequency range as quickly as possible, allowing the system to correctly identify and respond accordingly, thereby improving the accuracy of identification.

[0020] In order to meet the user's habitual operating distance, the effective radio frequency distance of the RFID identification module 1 is set in the range of 30cm-50cm. This position is the habitual position for users to open seasonings according to their common operating habits. Users do not need to deliberately adjust the position or posture of the seasonings in order to identify the seasonings. This radio frequency distance is the result of balancing cost, performance and user operating habits while ensuring the recognition effect. It avoids the recognition difficulty caused by too short radio frequency distance, and reduces the cost increase and potential interference caused by too long radio frequency distance.

[0021] To facilitate the use of RFID tags on liquid seasoning packaging 2, passive RFID tags are used. Passive RFID tags require no internal battery or external power supply, resulting in relatively low manufacturing costs and a relatively long service life. They are also compact, lightweight, and easy to install. They can be easily attached to liquid seasoning packaging 2, enabling quick identification of seasoning types and effectively enabling convenient use of RFID tags on liquid seasoning packaging 2.

[0022] For easy replacement, the electronic tag is attached to the seasoning package using a new nano-markless adhesive. This ensures that the electronic tag adheres tightly to the seasoning package and is not easily removed or displaced. When the liquid seasoning is used up, the electronic tag can be easily removed manually and replaced with a new liquid seasoning package of the same type.

[0023] In order to provide timely warnings when the electronic tag identifies a seasoning error, an alarm device is also included. The alarm device is located in front of the top of the range hood head 3 of the range hood. The alarm device uses LED and speaker sound and light alarms. The alarm device is electrically connected to the control board 4. When the electronic tag identifies the seasoning incorrectly, an alarm can be issued in time to remind the user.

[0024] A display screen is provided in front of the range hood head 3, which is electrically connected to the control panel 4. When the electronic tag is correctly identified, the corresponding seasoning information is displayed on the screen. When the identification is incorrect, the corresponding error message is displayed, and the correct seasoning information is provided through the integrated stove menu and an on-screen text alarm error message is provided. When the user receives an alarm alert from the alarm device, he can check the display screen in time to make corrections.

[0025] During use, when the liquid seasoning package 2 with an electronic tag is brought to a range of 30-50 cm above the RFID identification module 1, the radio frequency signal emitted by the RFID identification module 1 can quickly identify the content of the electronic tag. The RFID identification module 1 transmits the identification information to the control panel 4. The control panel 4 adjusts the rotation speed accordingly based on the stored seasoning and the corresponding fan 5 power data, so that the wind speed of the fan 5 adapts to the changes in the seasoning in advance, which can effectively improve the oil smoke control ability of the integrated stove. When the seasoning is recognized incorrectly, this error not only includes the inability to recognize and the recognition error, but also includes the situation where the liquid seasoning guided by the integrated stove menu is inconsistent with the recognized liquid seasoning. When these error situations occur, the control panel 4 issues an alarm according to the error information and displays the error information on the display screen at the same time. If the liquid seasoning is inconsistent, the display screen will simultaneously display the correct liquid seasoning and the recognized liquid seasoning for correction.

[0026] This wind control system can effectively realize the adaptive power change of the wind speed of the fan 5 in advance according to the seasoning, effectively improving the oil smoke control ability of the integrated stove. By arranging the RFID identification module 1 under the countertop on the middle front side of the stove and with the radio frequency direction facing upward, the electronic tag can be identified most quickly and effectively, which can effectively meet the user's operating habits of taking seasonings, so as to conveniently and quickly identify liquid seasonings.

[0027] above Figure 1 The integrated stove air control system with RFID identification of liquid seasoning shown is a specific embodiment of the present invention, which has embodied the substantial characteristics and progress of the present invention. According to actual usage needs and under the guidance of the present invention, equivalent modifications in shape, structure, etc. can be made to it, which are all within the scope of protection of this scheme.

Claims

1. An integrated stove air control system for liquid seasoning RFID identification, comprising a stove body and a range hood, wherein the stove body is provided with a range hood fan, the top of the stove body is a stove top, and the rear side of the stove top is provided with a range hood head, characterized in that: The wind control system includes a control panel, an RFID identification module, an electronic tag and the fan. The RFID identification module is arranged under the countertop on the middle front side of the stove. The radio frequency direction of the RFID identification module is upward for identifying the electronic tag. The electronic tag is affixed to the liquid seasoning packaging. The control panel is arranged under the countertop at the rear of the stove. The RFID identification module is electrically connected to the control panel, and the control panel is electrically connected to the fan.

2. The integrated stove air control system for liquid seasoning RFID identification according to claim 1, characterized in that: The upper end surface of the RFID identification module is flush with the table top of the stove.

3. The integrated stove air control system for liquid seasoning RFID identification according to claim 2, characterized in that: The upper end surface of the RFID identification module is provided with a film marking the radio frequency identification range.

4. The integrated stove air control system for liquid seasoning RFID identification according to claim 3, characterized in that: The maximum effective radio frequency distance of the RFID identification module is set at 30-50cm.

5. The integrated stove air control system for liquid seasoning RFID identification according to claim 4, characterized in that: The electronic tag adopts passive RFID.

6. The integrated stove air control system for liquid seasoning RFID identification according to claim 5, characterized in that: The electronic label is attached to the seasoning package through a replaceable nano-traceless adhesive.

7. The integrated stove air control system for liquid seasoning RFID identification according to claim 6, characterized in that: It also includes an alarm device, which is electrically connected to the control panel and is arranged in front of the top of the range hood head.

8. The integrated stove air control system for liquid seasoning RFID identification according to claim 7, characterized in that: A display screen is provided in front of the range hood head, and the display screen is electrically connected to the control panel.

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