CN115682059A - Reminding method, device and equipment for range hood, storage medium and range hood - Google Patents
Reminding method, device and equipment for range hood, storage medium and range hood Download PDFInfo
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- CN115682059A CN115682059A CN202110837170.5A CN202110837170A CN115682059A CN 115682059 A CN115682059 A CN 115682059A CN 202110837170 A CN202110837170 A CN 202110837170A CN 115682059 A CN115682059 A CN 115682059A
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/20—Removing cooking fumes
- F24C15/2021—Arrangement or mounting of control or safety systems
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/20—Removing cooking fumes
- F24C15/2035—Arrangement or mounting of filters
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Abstract
The invention provides a reminding method, a reminding device, reminding equipment, storage media and a range hood. The reminding method comprises the following steps: acquiring current monitoring data about the range hood; determining a current cooking mode based on the current monitoring data; determining the current oil stain attachment amount of the filter element based on the current cooking mode; accumulating the current oil stain attachment amount and the historical oil stain attachment amount to obtain the current accumulated oil stain attachment amount; when the current accumulated oil stain attachment amount is larger than or equal to the accumulated oil stain attachment amount threshold value, prompt information about filter element replacement is triggered. By adopting the invention, the current monitoring data about the range hood can be obtained in the cooking process, the current cooking mode and the current oil stain attachment amount of the filter element of the range hood in the current cooking process are obtained based on the current monitoring data, and then the current accumulated oil stain attachment amount of the filter element is obtained based on the current oil stain attachment amount of the filter element so as to timely judge whether the filter element needs to be replaced based on the current accumulated oil stain attachment amount of the filter element.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a reminding method, a reminding device, reminding equipment, a storage medium and a range hood for the range hood.
Background
The range hood is a household appliance for purifying the kitchen environment, and can rapidly discharge waste burned by a cooker and oil smoke generated in the cooking process to the outside so as to reduce air pollution in a kitchen. However, in practical use, a large amount of viscous oil stains are easily attached to the filter element of the range hood and need to be replaced in time.
Disclosure of Invention
The invention aims to provide a reminding method, a reminding device, reminding equipment, a storage medium and a range hood.
The range hood provided by the embodiment of the invention comprises a filter element. The reminding method for the range hood provided by the embodiment of the invention comprises the following steps: acquiring current monitoring data about the range hood; determining a current cooking mode based on the current monitoring data; determining the current oil stain attachment amount of the filter element based on the current cooking mode; accumulating the current oil stain adhesion amount and the historical oil stain adhesion amount to obtain the current accumulated oil stain adhesion amount; when the current accumulated oil stain attachment amount is larger than or equal to the accumulated oil stain attachment amount threshold value, prompt information about filter element replacement is triggered.
Optionally, the current monitoring data includes a real-time value of the current soot concentration; the cooking modes comprise a frying mode, a stir-frying mode, a stewing mode and a boiling mode; determining the current cooking mode based on the current monitoring data includes: when the real-time value of the current oil smoke concentration is larger than or equal to the first oil smoke concentration threshold value, the current cooking mode is determined to comprise a frying mode, a frying mode or a frying mode, and when the real-time value of the current oil smoke concentration is smaller than the first oil smoke concentration threshold value, the current cooking mode is determined to comprise a stewing mode or a cooking mode.
Optionally, the current monitoring data comprises a real-time value of the current humidity; determining the current cooking mode based on the current monitoring data includes: when the real-time value of the current oil smoke concentration is greater than or equal to the first oil smoke concentration threshold value and the real-time value of the current humidity is less than or equal to the humidity threshold value, determining that the current cooking mode comprises a frying mode, a frying mode or a frying mode, and when the real-time value of the current oil smoke concentration is less than the first oil smoke concentration threshold value and the real-time value of the current humidity is greater than the humidity threshold value, determining that the current cooking mode comprises a stewing mode or a boiling mode.
Optionally, determining the current cooking mode based on the current monitoring data comprises: and when the real-time value of the current humidity is continuously less than or equal to the humidity threshold value and then is continuously greater than the humidity threshold value, determining that the current cooking mode comprises a frying mode.
Optionally, the current monitoring data comprises a real-time value of the current temperature; determining the current cooking mode based on the current monitoring data includes: when the real-time value of the current oil smoke concentration is greater than or equal to the first oil smoke concentration threshold value and the real-time value of the current temperature is greater than or equal to the temperature threshold value, determining that the current cooking mode comprises a frying mode, a frying mode or a frying mode, and when the real-time value of the current oil smoke concentration is less than the first oil smoke concentration threshold value and the real-time value of the current temperature is less than the temperature threshold value, determining that the current cooking mode comprises a stewing mode or a cooking mode.
Optionally, determining the current cooking mode based on the current monitoring data comprises: and when the real-time value of the current temperature is continuously greater than or equal to the temperature threshold value and then is continuously less than the temperature threshold value, determining that the current cooking mode comprises a frying mode.
Optionally, the current monitoring data comprises a real-time value of the current cooking time; determining the current cooking mode based on the current monitoring data includes: when the real-time value of the current oil smoke concentration is greater than or equal to the first oil smoke concentration threshold value and the real-time value of the current cooking time is less than or equal to the time threshold value, determining that the current cooking mode includes a frying mode, a frying mode or a frying mode, and when the real-time value of the current oil smoke concentration is less than the first oil smoke concentration threshold value and the real-time value of the current cooking time is greater than the time threshold value, determining that the current cooking mode includes a stewing mode or a boiling mode.
Optionally, determining the current cooking mode based on the current monitoring data comprises: when the real-time value of the current oil smoke concentration is continuously greater than or equal to the first oil smoke concentration threshold value, determining that the current cooking mode comprises a frying mode or a frying mode, and when the real-time value of the current oil smoke concentration is continuously less than the first oil smoke concentration threshold value after being continuously greater than or equal to the first oil smoke concentration threshold value, determining that the current cooking mode comprises the frying mode.
Optionally, determining the current cooking mode based on the current monitoring data comprises: when the real-time value of the current oil smoke concentration is larger than or equal to the first oil smoke concentration threshold value and smaller than the second oil smoke concentration threshold value, the current cooking mode is determined to comprise a frying mode, and when the real-time value of the current oil smoke concentration is larger than or equal to the second oil smoke concentration threshold value, the current cooking mode is determined to comprise a frying mode.
Optionally, determining the current cooking mode based on the current monitoring data comprises: when the real-time value of the current oil smoke concentration is continuously smaller than the first oil smoke concentration threshold value, the current cooking mode is determined to comprise a cooking mode, and when the real-time value of the current oil smoke concentration is continuously larger than or equal to the first oil smoke concentration threshold value and then is continuously smaller than the first oil smoke concentration threshold value, the current cooking mode is determined to comprise a stewing mode.
Optionally, the current monitoring data comprises a real-time value of the current cooking time; determining a current oil adhesion amount of the filter element based on the current cooking mode includes: acquiring corresponding reference oil stain attachment amounts of different cooking modes in unit cooking time; and determining the corresponding oil stain attachment amount of the current cooking mode in the real-time value of the current cooking time based on the reference oil stain attachment amount, and taking the oil stain attachment amount as the current oil stain attachment amount.
Optionally, the current soot concentration includes a current VOC concentration.
The embodiment of the invention also provides a reminding device for the range hood. This reminding device includes: the acquisition module is used for acquiring current monitoring data about the range hood; and the processing module is used for determining a current cooking mode based on the current monitoring data, determining the current oil stain attachment amount of the filter element based on the current cooking mode, accumulating the current oil stain attachment amount and the historical oil stain attachment amount to obtain the current accumulated oil stain attachment amount, and triggering prompt information about filter element replacement when the current accumulated oil stain attachment amount is larger than or equal to the accumulated oil stain attachment amount threshold value.
The embodiment of the invention also provides a storage medium. The storage medium stores a computer program. When being executed, the computer program realizes the reminding method for the range hood provided by the embodiment of the invention.
The embodiment of the invention also provides the electronic equipment. The electronic device includes: a processor; a memory storing a computer program executable on the processor; wherein, the computer program is executed by a processor to realize the reminding method for the range hood provided by the embodiment of the invention.
The embodiment of the invention also provides the range hood. This lampblack absorber includes filter core and control unit. The control unit is suitable for executing the reminding method for the range hood provided by the embodiment of the invention.
Optionally, the current monitoring data includes a real-time value of the current soot concentration, the current soot concentration including a current VOC concentration; the range hood includes a gas sensor for monitoring a real-time value of a current VOC concentration.
Optionally, the current monitoring data includes at least one of a real-time value of a current humidity, a real-time value of a current temperature, and a real-time value of a current cooking time; the range hood comprises at least one of a humidity sensor, a temperature sensor and a timer; the humidity sensor is used for monitoring the real-time value of the current humidity; the temperature sensor is used for monitoring a real-time value of the current temperature; the timer is used for monitoring the real-time value of the current cooking time.
Compared with the prior art, the technical scheme of the embodiment of the invention has the beneficial effect.
For example, the current monitoring data about the range hood can be acquired in the cooking process, the current cooking mode and the current oil stain attachment amount of the filter element of the range hood in the current cooking process are obtained based on the current monitoring data, and then the current accumulated oil stain attachment amount of the filter element is obtained based on the current oil stain attachment amount of the filter element so as to timely judge whether the filter element needs to be replaced or not based on the current accumulated oil stain attachment amount of the filter element.
For another example, the current cooking mode can be determined by combining at least one of the current oil smoke concentration, the current humidity, the current temperature and the current cooking time, so that the determination of the cooking mode is more accurate, the oil stain attachment amount of the filter element in the current cooking mode is more accurate, and the triggered prompt information about filter element replacement is more accurate.
For another example, it may be determined whether the current cooking mode includes a frying mode, a frying mode or a frying mode by determining whether the real-time value of the current humidity is continuously less than or equal to the humidity threshold value, so that the determination of the cooking mode is more accurate.
For another example, it may be determined whether the current cooking mode includes a frying mode, a frying mode or a frying mode by determining whether the real-time value of the current temperature is continuously greater than or equal to the temperature threshold value, so that the determination of the cooking mode is more accurate.
For another example, it may also be determined whether the current cooking mode includes a fry mode, or a fry mode by determining whether the real-time value of the current oil smoke concentration is continuously greater than or equal to the first oil smoke concentration threshold, so that the determination of the cooking mode is more accurate.
For another example, it may be determined whether the current cooking mode includes a frying mode or a frying mode by determining whether the real-time value of the current oil smoke concentration is greater than or equal to the second oil smoke concentration threshold, so that the determination of the cooking mode is more accurate.
For another example, it may also be determined whether the current cooking mode includes a cooking mode or a stewing mode by determining whether the real-time value of the current oil smoke concentration is continuously greater than or equal to the first oil smoke concentration threshold value, so that the determination of the cooking mode is more accurate.
Further features of the invention will appear from the claims, from the drawings and from the description of the drawings. The features and feature combinations specified in the above description and/or in the following description of the figures and/or shown in the figures alone can be present not only in the combination specified but also in other combinations or individually without departing from the scope of the invention. Embodiments of the invention which are not described and are not specifically shown in the drawings but can be conceived from detailed embodiments and derived from a combination of features, are thus to be considered included and disclosed.
Drawings
FIG. 1 is a schematic structural diagram of a range hood in an embodiment of the invention;
FIG. 2 is a schematic flow chart of a reminding method for a range hood in the embodiment of the invention;
fig. 3 is a schematic block diagram of a reminding device for a range hood in the embodiment of the present invention.
Detailed Description
In the prior art, a filter element of the range hood is easy to be attached with a large amount of oil stains, but cannot be replaced in time.
Different from the prior art, the invention provides a reminding method, a reminding device, reminding equipment, a storage medium and a range hood for the range hood. The range hood provided by the embodiment of the invention comprises a filter element. The reminding method for the range hood provided by the embodiment of the invention comprises the following steps: acquiring current monitoring data about the range hood; determining a current cooking mode based on the current monitoring data; determining the current oil stain attachment amount of the filter element based on the current cooking mode; accumulating the current oil stain attachment amount and the historical oil stain attachment amount to obtain the current accumulated oil stain attachment amount; when the current accumulated oil stain attachment amount is larger than or equal to the accumulated oil stain attachment amount threshold value, prompt information about filter element replacement is triggered.
Compared with the prior art, the technical scheme of the embodiment of the invention has the beneficial effect. For example, the current monitoring data about the range hood can be acquired in the cooking process, the current cooking mode and the current oil stain attachment amount of the filter element of the range hood in the current cooking process are obtained based on the current monitoring data, and then the current accumulated oil stain attachment amount of the filter element is obtained based on the current oil stain attachment amount of the filter element so as to timely judge whether the filter element needs to be replaced or not based on the current accumulated oil stain attachment amount of the filter element.
In order to make the objects, features and advantages of the present invention more comprehensible, embodiments accompanying the drawings are described in detail below. It is to be understood that the following detailed description is only illustrative of the invention and is not to be taken in a limiting sense. In addition, for convenience of description, only a part of structures related to the present invention, not all of the structures, is shown in the drawings. Also, descriptions of prior art components, features, effects, and the like may be omitted.
Fig. 1 is a schematic structural diagram of a range hood in an embodiment of the invention.
Referring to fig. 1, a range hood 10 provided by the embodiment of the present invention includes a filter element 11 and a sensor 12.
In particular embodiments, the filter element 11 is used for filtering oil stains. The sensor 12 is used to collect monitoring data of the cooking process related to the hood 10.
In some embodiments, the monitoring data collected by the sensor 12 may include real-time values of soot concentration.
Specifically, the soot concentration may include a VOC concentration. Accordingly, the sensor 12 may comprise a gas sensor for monitoring real-time values of the VOC concentration.
In some embodiments, the VOC concentration of the environment in which the range hood 10 is located is relatively high, and the real-time value of the VOC concentration collected by only using the gas sensor cannot truly reflect the oil smoke concentration in the cooking process. In this case, the sensor 12 may include not only a gas sensor but also a PM2.5 sensor. The PM2.5 sensor is used to collect real-time values of the concentration of oil contamination particles with a diameter less than or equal to 2.5 microns. Thus, the combination of the gas sensor and the PM2.5 sensor can more accurately reflect the real-time value of the real soot concentration associated with the cooking process.
In some embodiments, the monitoring data collected by the sensor 12 may further include at least one of a real-time value of humidity, a real-time value of temperature, and a real-time value of cooking time. Accordingly, the sensor 12 may include at least one of a humidity sensor, a temperature sensor, and a timer. Wherein, the humidity sensor is used for monitoring the real-time value of the humidity; the temperature sensor is used for monitoring a real-time value of the temperature; the timer is used to monitor the real-time value of the cooking time.
Fig. 2 is a schematic flow chart of a reminding method for a range hood in the embodiment of the invention.
Referring to fig. 2, a reminding method 20 for a range hood provided in an embodiment of the present invention may include the following steps:
s21, acquiring current monitoring data about the range hood 10;
s22, determining a current cooking mode based on the current monitoring data;
s23, determining the current oil stain attachment amount of the filter element 11 based on the current cooking mode;
s24, accumulating the current oil stain attachment amount and the historical oil stain attachment amount to obtain the current accumulated oil stain attachment amount;
and S25, when the current accumulated oil stain attachment amount is larger than or equal to the accumulated oil stain attachment amount threshold value, triggering prompt information about replacing the filter element 11.
Specifically, the range hood 10 may be turned on during the cooking process and the sensor 12 turned on to collect current monitoring data related to the current cooking process to determine the current cooking mode based on the current monitoring data.
In some embodiments, the cooking modes may include a fry mode, a stew mode, and a boil mode.
In a particular implementation, the current monitoring data may include a real-time value of the current soot concentration.
In some embodiments, the current soot concentration may include a current VOC concentration.
In some embodiments, the current soot concentration may also include the current VOC concentration and the concentration of oil-contaminated particles having a current diameter of less than or equal to 2.5 microns.
Specifically, a real-time value of the current VOC concentration may be collected by a gas sensor, and a real-time value of the concentration of the oil contamination particles having a current diameter of less than or equal to 2.5 microns may be collected by a PM2.5 sensor.
In some embodiments, different cooking modes may produce different degrees of soot concentration. Therefore, the current cooking mode can be determined based on the magnitude of the real-time value of the oil smoke concentration.
Generally, the concentrations of oil smoke generated in the cooking process of the three cooking modes of frying, frying and stir-frying are relatively close and relatively large. The cooking modes of the stewing mode and the boiling mode are relatively close in the concentration of the generated oil smoke during the cooking process and are relatively small. Therefore, whether the current cooking mode includes a frying mode, a frying mode or a frying mode, or includes a stewing mode or a boiling mode can be determined based on an oil smoke concentration threshold.
In a specific implementation, the determining the current cooking mode based on the current monitoring data in step S22 may include:
and S221, judging whether the real-time value of the current oil smoke concentration is greater than or equal to a first oil smoke concentration threshold value, determining that the current cooking mode comprises a frying mode, a frying mode or a frying mode when the real-time value of the current oil smoke concentration is greater than or equal to the first oil smoke concentration threshold value, and determining that the current cooking mode comprises a stewing mode or a cooking mode when the real-time value of the current oil smoke concentration is less than the first oil smoke concentration threshold value.
In some embodiments, the first soot concentration threshold may be obtained based on empirical values.
In some embodiments, the first soot concentration threshold may also be obtained based on experimental values.
For example, for any one of the frying mode, the stir-frying mode, the stewing mode and the boiling mode, the concentration of the generated oil smoke can be respectively monitored in the cooking process of carrying out a single cooking mode for a plurality of times, and a first oil smoke concentration threshold value suitable for distinguishing the frying mode, the frying mode or the stir-frying mode from the stewing mode or the boiling mode is obtained based on the concentrations of the oil smoke monitored for a plurality of times.
In some embodiments, the concentration of oil smoke generated during cooking may continue to be relatively large for the fry mode and the fry mode. Specifically, for the fry mode and the fry mode, the concentration of soot generated during cooking will continue to be greater than or equal to the first soot concentration threshold.
And for the stir-fry mode, certain moisture can exist in the later stage of the cooking process (for example, the moisture can be fried out in the later stage when the green vegetables are fried, or appropriate moisture can be added in the later stage when the green vegetables are fried), and the concentration of the oil smoke generated in the cooking process can be reduced when the moisture exists. Specifically, for the frying mode, the concentration of the oil smoke generated in the cooking process is continuously greater than or equal to the first oil smoke concentration threshold value and then continuously less than the first oil smoke concentration threshold value.
In a specific implementation, the determining the current cooking mode based on the current monitoring data in step S22 may further include:
s222, determining whether the real-time value of the current oil smoke concentration is continuously greater than or equal to a first oil smoke concentration threshold, determining that the current cooking mode includes a frying mode or a frying mode when the real-time value of the current oil smoke concentration is continuously greater than or equal to the first oil smoke concentration threshold, and determining that the current cooking mode includes a frying mode when the real-time value of the current oil smoke concentration is continuously less than the first oil smoke concentration threshold after being continuously greater than or equal to the first oil smoke concentration threshold.
In some embodiments, for the fry mode, the concentration of soot generated during the cooking process is longer lasting greater than or equal to the first soot concentration threshold, and shorter lasting less than the first soot concentration threshold.
In some embodiments, the current monitoring data may also include a real-time value of the current humidity.
Specifically, a real-time value of the current humidity may be collected by a humidity sensor.
In specific implementation, the current cooking mode can be judged by combining the current oil smoke concentration and the current humidity.
In some embodiments, the moisture generated during cooking is relatively low for all three cooking modes, i.e., frying, sauteing, and sauteing. In both the simmering and the boiling modes, the humidity generated during cooking is relatively high. Accordingly, a humidity threshold may also be incorporated to determine whether the current cooking mode includes a fry mode, or a stew mode or a boil mode.
In a specific implementation, the determining the current cooking mode based on the current monitoring data in step S22 may further include:
and S223, judging whether the real-time value of the current oil smoke concentration is greater than or equal to a first oil smoke concentration threshold value and judging whether the real-time value of the current humidity is less than or equal to a humidity threshold value, determining that the current cooking mode comprises a frying mode, a frying mode or a frying mode when the real-time value of the current oil smoke concentration is greater than or equal to the first oil smoke concentration threshold value and the real-time value of the current humidity is less than or equal to the humidity threshold value, and determining that the current cooking mode comprises a stewing mode or a boiling mode when the real-time value of the current oil smoke concentration is less than the first oil smoke concentration threshold value and the real-time value of the current humidity is greater than the humidity threshold value.
In some embodiments, the moisture generated during cooking may be continuously relatively small for both the fry mode and the fry mode. Specifically, for both fry mode and fry mode, the humidity during cooking will continue to be less than or equal to the humidity threshold.
While for the fry mode, some moisture may be present late in the cooking process (e.g., fry out moisture later when cooking or add appropriate moisture later when cooking) and may cause an increase in moisture when present. Specifically, for the fry mode, the humidity generated during cooking may continue to be less than or equal to the humidity threshold and then continue to be greater than the humidity threshold.
In a specific implementation, the determining the current cooking mode based on the current monitoring data in step S22 may further include:
and S224, judging whether the real-time value of the current humidity is continuously smaller than or equal to the humidity threshold value, determining that the current cooking mode comprises a frying mode or a frying mode when the real-time value of the current humidity is continuously smaller than or equal to the humidity threshold value, and determining that the current cooking mode comprises a frying mode when the real-time value of the current humidity is continuously larger than the humidity threshold value after being continuously smaller than or equal to the humidity threshold value.
In some embodiments, for the fry mode, the humidity generated during the cooking process is longer for less than or equal to the humidity threshold and shorter for greater than the humidity threshold.
In some embodiments, the current monitoring data may also include a real-time value of the current temperature.
Specifically, a real-time value of the current temperature may be collected by the temperature sensor.
In particular implementations, the current cooking mode may also be determined in conjunction with the current soot concentration and the current temperature.
In some embodiments, the temperature during cooking is relatively high for all three cooking modes, frying, sauteing, and sauteing. While for both the simmering mode and the boiling mode the temperature during cooking will be relatively low. Therefore, it is also possible to determine whether the current cooking mode includes a frying mode, or a stir-frying mode, or a stewing mode or a boiling mode in combination with a temperature threshold.
In a specific implementation, the determining the current cooking mode based on the current monitoring data in step S22 may further include:
and S225, judging whether the real-time value of the current oil smoke concentration is greater than or equal to a first oil smoke concentration threshold value or not and judging whether the real-time value of the current temperature is greater than or equal to a temperature threshold value or not, determining that the current cooking mode comprises a frying mode, a frying mode or a frying mode when the real-time value of the current oil smoke concentration is greater than or equal to the first oil smoke concentration threshold value and the real-time value of the current temperature is greater than or equal to the temperature threshold value, and determining that the current cooking mode comprises a stewing mode or a cooking mode when the real-time value of the current oil smoke concentration is less than the first oil smoke concentration threshold value and the real-time value of the current temperature is less than the temperature threshold value.
In some embodiments, the temperature may continue to be higher during cooking for both the fry mode and the fry mode. Specifically, for both fry mode and fry mode, the temperature during cooking will continue to be greater than or equal to the temperature threshold.
While for the fry mode, some moisture may be present late in the cooking process (e.g., fry out moisture later when cooking or add appropriate moisture later when cooking), and the temperature may decrease when moisture is present. Specifically, for the fry mode, the temperature during cooking will continue to be greater than or equal to the temperature threshold and then continue to be less than the temperature threshold.
In a specific implementation, the determining the current cooking mode based on the current monitoring data in step S22 may further include:
and S226, judging whether the real-time value of the current temperature is continuously greater than or equal to the temperature threshold value, determining that the current cooking mode comprises a frying mode or a frying mode when the real-time value of the current temperature is continuously greater than or equal to the temperature threshold value, and determining that the current cooking mode comprises a frying mode when the real-time value of the current temperature is continuously less than the temperature threshold value after being continuously greater than or equal to the temperature threshold value.
In some embodiments, for the fry mode, the temperature during the cooking process is longer for a time greater than or equal to the temperature threshold and shorter for a time less than the temperature threshold.
In some embodiments, the current monitoring data may also include a real-time value of the current cooking time.
Specifically, a real-time value of the current cooking time may be collected by a timer.
In particular implementations, the current cooking mode may also be determined in conjunction with the current soot concentration and the current cooking time.
In some embodiments, the cooking process may have a shorter cooking time for the three cooking modes of frying, sauteing and sauteing. In both the simmering mode and the boiling mode, the cooking time of the cooking process is relatively long. Thus, a cooking time threshold may also be incorporated to determine whether the current cooking mode includes a fry mode, or a stew mode or a boil mode.
In a specific implementation, the determining the current cooking mode based on the current monitoring data in step S22 may further include:
and S227, judging whether the real-time value of the current oil smoke concentration is greater than or equal to a first oil smoke concentration threshold value and judging whether the real-time value of the current cooking time is less than or equal to a time threshold value, determining that the current cooking mode comprises a frying mode, a frying mode or a frying mode when the real-time value of the current oil smoke concentration is greater than or equal to the first oil smoke concentration threshold value and the real-time value of the current cooking time is less than or equal to the time threshold value, and determining that the current cooking mode comprises a stewing mode or a cooking mode when the real-time value of the current oil smoke concentration is less than the first oil smoke concentration threshold value and the real-time value of the current cooking time is greater than the time threshold value.
In some embodiments, the cooking process in the fry mode may produce a greater concentration of oil smoke than the cooking process in the fry mode. Therefore, another oil smoke concentration threshold value can be combined to judge whether the current cooking mode comprises a frying mode or a frying mode.
In a specific implementation, the determining the current cooking mode based on the current monitoring data in step S22 may further include:
and S228, judging whether the real-time value of the current oil smoke concentration is greater than or equal to a first oil smoke concentration threshold value and smaller than a second oil smoke concentration threshold value, determining that the current cooking mode comprises a frying mode when the real-time value of the current oil smoke concentration is greater than or equal to the first oil smoke concentration threshold value and smaller than the second oil smoke concentration threshold value, and determining that the current cooking mode comprises a frying mode when the real-time value of the current oil smoke concentration is greater than or equal to the second oil smoke concentration threshold value.
In some embodiments, the second soot concentration threshold may be obtained based on empirical values.
In some embodiments, the second soot concentration threshold may also be obtained based on experimental values.
For example, for any one of the frying mode and the frying mode, the concentration of the generated oil smoke may be respectively monitored during cooking in which a single cooking mode is performed a plurality of times, and a second oil smoke concentration threshold value suitable for distinguishing the frying mode from the frying mode may be obtained based on the plurality of monitored oil smoke concentrations.
In some embodiments, the concentration of soot generated during cooking may continue to be relatively small for the cook mode. Specifically, for the cooking mode, the concentration of soot generated during cooking may continue to be less than the first soot concentration threshold.
In the stewing mode, frying is performed in the early stage of the cooking process, and stewing is performed after frying. Therefore, in the stewing mode, the concentration of the fume generated in the early stage of the cooking process is relatively high, and the concentration of the fume generated in the later stage is relatively low. Specifically, for the stewing mode, the concentration of the oil smoke generated in the cooking process is continuously greater than or equal to the first oil smoke concentration threshold value and then continuously less than the first oil smoke concentration threshold value.
In a specific implementation, the determining the current cooking mode based on the current monitoring data in step S22 may further include:
and S229, judging whether the real-time value of the current oil smoke concentration is continuously smaller than the first oil smoke concentration threshold value or not, determining that the current cooking mode comprises a stewing mode when the real-time value of the current oil smoke concentration is continuously smaller than the first oil smoke concentration threshold value, and determining that the current cooking mode comprises a stewing mode when the real-time value of the current oil smoke concentration is continuously smaller than the first oil smoke concentration threshold value after being continuously larger than or equal to the first oil smoke concentration threshold value.
In some embodiments, for the simmering mode, the duration of time that the concentration of soot in the cooking process is greater than or equal to the first soot concentration threshold is short, and the duration of time that the concentration of soot is less than the first soot concentration threshold is long.
After determining the current cooking mode based on the current monitoring data, the current amount of oil stain attached to the filter element 11 of the range hood 10 may be determined based on the current cooking mode.
In a particular implementation, the current monitoring data includes a real-time value of the current cooking time.
The determining of the current oil attachment amount of the filter cartridge 11 based on the current cooking mode in step S23 may include:
s231, acquiring corresponding reference oil stain attachment amounts of different cooking modes in unit cooking time;
and S232, determining the oil stain attachment amount corresponding to the current cooking mode in the real-time value of the current cooking time based on the reference oil stain attachment amount, and taking the oil stain attachment amount as the current oil stain attachment amount.
In some embodiments, for any one of the frying mode, the stir-frying mode, the stewing mode and the boiling mode, the oil stain adhesion amount generated in a unit cooking time in a single cooking mode can be respectively monitored in a plurality of times of cooking in the single cooking mode, and the corresponding reference oil stain adhesion amount in the unit cooking time in different cooking modes can be obtained based on the oil stain adhesion amounts generated in the unit cooking time which are monitored in the plurality of times.
The current oil stain attachment amount can be obtained based on the corresponding reference oil stain attachment amount of different cooking modes in the unit cooking time and the real-time value of the current cooking mode in the current cooking time.
Specifically, the current oil stain deposition amount may be obtained by multiplying the reference oil stain deposition amount in the unit cooking time corresponding to the current cooking mode by the real-time value of the current cooking time.
Generally, the oil stains attached to the filter element 11 of the range hood 10 are accumulated continuously as the number of cooking times increases. Therefore, after the current cooking is finished, the amount of oil stains attached to the filter element 11 (i.e., the current amount of oil stains attached) due to the current cooking process may be integrated with the historical amount of oil stains attached.
Specifically, step S24 may be executed to obtain the current accumulated oil contamination adhesion amount by accumulating the current oil contamination adhesion amount and the historical oil contamination adhesion amount. The historical oil stain attachment amount is the accumulated oil stain attachment amount of the filter element 11 of the range hood 10 used in the current cooking mode in the previous cooking process.
In specific implementation, after each cooking process, the oil stain attachment amount of the filter element 11 can be accumulated to obtain the historical oil stain attachment amount of the filter element 11.
Generally, after cooking for many times, the filter element 11 cannot effectively discharge oil smoke due to a large amount of oil stains attached to the filter element, so that the using effect is affected and the filter element needs to be replaced in time.
In specific implementation, a threshold value of the accumulated oil stain attachment amount may be combined to determine whether the filter element 11 needs to be replaced.
In some embodiments, the threshold value of the cumulative amount of oil attached to the filter element 11 may be obtained based on empirical values.
In some embodiments, the threshold value of the accumulated amount of oil attachment of the filter element 11 may also be obtained based on experimental values.
For example, for the same filter element 11, the amount of oil smoke discharged by the same filter element 11 can be collected during each cooking process, the accumulated oil contamination adhesion amount of the filter element 11 is obtained when the corresponding discharge amount is significantly reduced or does not meet the relevant discharge standard, and the accumulated oil contamination adhesion amount is used as the threshold value of the accumulated oil contamination adhesion amount of the filter element 11.
In a specific implementation, whether the filter element 11 is replaced may be determined based on the threshold of the accumulated oil adhesion amount of the filter element 11.
In a specific implementation, when the current accumulated oil contamination adhesion amount is greater than or equal to the accumulated oil contamination adhesion amount threshold in step S25, triggering the prompt message about replacing the filter element 11 may include:
and S251, judging whether the current accumulated oil stain attachment amount is greater than or equal to the accumulated oil stain attachment amount threshold value, and triggering prompt information about the filter element 11 replacement when the current accumulated oil stain attachment amount is greater than or equal to the accumulated oil stain attachment amount threshold value.
In some embodiments, the prompting message may include a voice prompting message, or a light prompting message.
By the technical scheme provided by the embodiment of the invention, whether the filter element 11 needs to be replaced can be judged at any time in the cooking process based on the currently accumulated oil stain attachment amount, so that prompt information that the filter element 11 needs to be replaced is obtained in time, and the filter element 11 can be replaced in time.
In some embodiments, the range hood 10 provided in the embodiment of the present invention may further include a control unit to execute the reminding method 20 for the range hood 10 provided in the embodiment of the present invention.
The embodiment of the invention also provides a reminding device for the range hood.
Fig. 3 is a schematic block diagram of a reminding device for a range hood in the embodiment of the present invention.
Referring to fig. 3, a reminding apparatus 30 for a range hood according to an embodiment of the present invention may include an obtaining module 31 and a processing module 32 connected to the obtaining module 31.
Specifically, the obtaining module 31 is used for obtaining current monitoring data about the range hood 10. The processing module 32 is configured to determine a current cooking mode based on the current monitoring data, determine a current oil stain adhesion amount of the filter element 11 based on the current cooking mode, accumulate the current oil stain adhesion amount and the historical oil stain adhesion amount to obtain a current accumulated oil stain adhesion amount, and trigger a prompt message about replacing the filter element 11 when the current accumulated oil stain adhesion amount is greater than or equal to an accumulated oil stain adhesion amount threshold.
The reminding device 30 for the range hood 10 provided by the embodiment of the invention can be implemented based on the reminding method 20 for the range hood 10 provided by the embodiment of the invention. For more details of the implementation process of the reminding device 30, reference may be made to the description of the reminding method 20 in the embodiment of the present invention, and details are not described herein again.
The embodiment of the invention also provides the electronic equipment.
In particular, the electronic device includes a processor and a memory. Wherein the memory has stored thereon a computer program operable on the processor. The computer program, when executed by the processor, implements the method 20 for alerting a range hood 10 provided by the embodiments of the present invention.
The embodiment of the invention also provides a storage medium.
Specifically, the storage medium stores a computer program. The computer program realizes the reminding method 20 for the range hood 10 provided by the embodiment of the invention when being executed.
In some embodiments, the storage medium may comprise a computer-readable storage medium.
For example, the storage medium may include ROM, RAM, magnetic or optical disks, and the like.
While specific embodiments have been described above, these embodiments are not intended to limit the scope of the present disclosure, even where only a single embodiment is described with respect to a particular feature. The characteristic examples provided in the present disclosure are intended to be illustrative, not limiting, unless differently stated. In particular implementations, the features of one or more dependent claims may be combined with those of the independent claims as technically feasible according to the actual requirements, and the features from the respective independent claims may be combined in any appropriate manner and not merely by the specific combinations enumerated in the claims.
Although the present invention is disclosed above, the present invention is not limited thereto. Various changes and modifications may be effected therein by one skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (18)
1. A reminder method (20) for a fume extractor hood (10), said fume extractor hood (10) comprising a filter cartridge (11), characterized in that said method (20) comprises:
acquiring current monitoring data about the range hood (10);
determining a current cooking mode based on the current monitoring data;
determining a current oil attachment amount of the filter element (11) based on the current cooking mode;
accumulating the current oil stain adhesion amount and the historical oil stain adhesion amount to obtain the current accumulated oil stain adhesion amount;
and when the current accumulated oil stain attachment amount is larger than or equal to the accumulated oil stain attachment amount threshold value, triggering prompt information about replacing the filter element (11).
2. The reminder method (20) according to claim 1, wherein the current monitoring data includes a real-time value of a current soot concentration; the cooking modes comprise a frying mode, a stewing mode and a boiling mode; the determining a current cooking mode based on the current monitoring data comprises:
determining that the current cooking mode includes the fry mode, or the fry mode when the real-time value of the current soot concentration is greater than or equal to a first soot concentration threshold,
determining that the current cooking mode includes the simmering mode or the boiling mode when the real-time value of the current soot concentration is less than the first soot concentration threshold.
3. The reminder method (20) of claim 2, wherein the current monitored data includes a real-time value of a current humidity; the determining a current cooking mode based on the current monitoring data comprises:
determining that the current cooking mode includes the fry mode, or the fry mode when the real-time value of the current soot concentration is greater than or equal to the first soot concentration threshold and the real-time value of the current humidity is less than or equal to a humidity threshold,
determining that the current cooking mode includes the simmering mode or the boiling mode when the real-time value of the current soot concentration is less than the first soot concentration threshold and the real-time value of the current humidity is greater than the humidity threshold.
4. The reminder method (20) of claim 3, wherein the determining a current cooking mode based on the current monitored data includes:
determining that the current cooking mode includes the fry mode or the fry mode when the real-time value of the current humidity continues to be less than or equal to the humidity threshold,
when the real-time value of the current humidity is continuously less than or equal to the humidity threshold and then continuously greater than the humidity threshold, determining that the current cooking mode comprises the frying mode.
5. The reminder method (20) of claim 2, wherein the current monitored data includes a real-time value of a current temperature; the determining a current cooking mode based on the current monitoring data comprises:
determining that the current cooking mode includes the fry mode, or the fry mode when the real-time value of the current soot concentration is greater than or equal to the first soot concentration threshold and the real-time value of the current temperature is greater than or equal to a temperature threshold,
determining that the current cooking mode includes the simmering mode or the boiling mode when the real-time value of the current soot concentration is less than the first soot concentration threshold and the real-time value of the current temperature is less than the temperature threshold.
6. The reminder method (20) of claim 5, wherein the determining a current cooking mode based on the current monitored data includes:
determining that the current cooking mode includes the fry mode or the fry mode when the real-time value of the current temperature continues to be greater than or equal to the temperature threshold,
determining that the current cooking mode includes the frying mode when the real-time value of the current temperature is continuously less than the temperature threshold after being continuously greater than or equal to the temperature threshold.
7. The reminder method (20) of claim 2, wherein the current monitored data includes a real-time value of a current cooking time; the determining a current cooking mode based on the current monitoring data comprises:
determining that the current cooking mode includes the fry mode, or the fry mode when the real-time value of the current oil smoke concentration is greater than or equal to the first oil smoke concentration threshold and the real-time value of the current cooking time is less than or equal to a time threshold,
determining that the current cooking mode includes the simmering mode or the boiling mode when the real-time value of the current soot concentration is less than the first soot concentration threshold and the real-time value of the current cooking time is greater than the time threshold.
8. The reminder method (20) according to any one of claims 2-7, wherein the determining a current cooking mode based on the current monitored data includes:
determining that the current cooking mode includes the fry mode or the fry mode when the real-time value of the current oil smoke concentration is continuously greater than or equal to the first oil smoke concentration threshold,
when the real-time value of the current oil smoke concentration is continuously greater than or equal to the first oil smoke concentration threshold value and then continuously smaller than the first oil smoke concentration threshold value, determining that the current cooking mode comprises the frying mode.
9. The reminder method (20) of claim 8, wherein the determining a current cooking mode based on the current monitored data includes:
determining that the current cooking mode includes the frying mode when the real-time value of the current oil smoke concentration is greater than or equal to the first oil smoke concentration threshold and less than a second oil smoke concentration threshold,
determining that the current cooking mode includes the frying mode when the real-time value of the current oil smoke concentration is greater than or equal to the second oil smoke concentration threshold.
10. The reminder method (20) according to any one of claims 2-7, wherein the determining a current cooking mode based on the current monitored data includes:
determining that the current cooking mode includes the cooking mode when the real-time value of the current soot concentration continues to be less than the first soot concentration threshold,
when the real-time value of the current oil smoke concentration is continuously greater than or equal to the first oil smoke concentration threshold value and then continuously smaller than the first oil smoke concentration threshold value, determining that the current cooking mode comprises the stewing mode.
11. The reminder method (20) of claim 1, wherein the current monitored data includes a real-time value of a current cooking time; said determining a current amount of oil attachment of said filter element (11) based on said current cooking mode comprises:
acquiring corresponding reference oil stain attachment amounts of different cooking modes in unit cooking time;
and determining the oil stain attachment amount corresponding to the current cooking mode in the real-time value of the current cooking time based on the reference oil stain attachment amount, and taking the oil stain attachment amount as the current oil stain attachment amount.
12. The reminder method (20) of claim 1, wherein the current soot concentration includes a current VOC concentration.
13. A reminding device (30) for lampblack absorber (10), lampblack absorber (10) includes filter core (11), its characterized in that includes:
an acquisition module for acquiring current monitoring data about the range hood (10);
and the processing module is used for determining a current cooking mode based on the current monitoring data, determining the current oil stain attachment amount of the filter element (11) based on the current cooking mode, accumulating the current oil stain attachment amount and the historical oil stain attachment amount to obtain the current accumulated oil stain attachment amount, and triggering prompt information about replacing the filter element (11) when the current accumulated oil stain attachment amount is larger than or equal to an accumulated oil stain attachment amount threshold value.
14. A storage medium storing a computer program, characterized in that the computer program, when executed, implements a reminder method (20) according to any one of claims 1 to 12.
15. An electronic device, comprising:
a processor;
a memory storing a computer program executable on the processor;
wherein the computer program, when executed by the processor, implements a reminder method (20) according to any one of claims 1 to 12.
16. A cooking fume extractor (10) comprising a filter cartridge (11), characterized by comprising a control unit adapted to perform the reminding method (20) of any one of claims 1 to 12.
17. The range hood (10) according to claim 16, wherein the current monitoring data comprises a real-time value of a current soot concentration, the current soot concentration comprising a current VOC concentration; the range hood (10) includes a gas sensor for monitoring a real-time value of the current VOC concentration.
18. A range hood (10) according to claim 16 or 17, characterized in that said current monitoring data comprises at least one of a real time value of current humidity, a real time value of current temperature and a real time value of current cooking time; the range hood (10) comprises at least one of a humidity sensor, a temperature sensor and a timer; the humidity sensor is used for monitoring a real-time value of the current humidity; the temperature sensor is used for monitoring a real-time value of the current temperature; the timer is used for monitoring the real-time value of the current cooking time.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110837170.5A CN115682059A (en) | 2021-07-23 | 2021-07-23 | Reminding method, device and equipment for range hood, storage medium and range hood |
| EP22183739.6A EP4123225A1 (en) | 2021-07-23 | 2022-07-08 | Prompting method and apparatus for cooker hood, device, storage medium, and cooker hood |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110837170.5A CN115682059A (en) | 2021-07-23 | 2021-07-23 | Reminding method, device and equipment for range hood, storage medium and range hood |
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| Publication Number | Publication Date |
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| CN115682059A true CN115682059A (en) | 2023-02-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202110837170.5A Pending CN115682059A (en) | 2021-07-23 | 2021-07-23 | Reminding method, device and equipment for range hood, storage medium and range hood |
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| EP (1) | EP4123225A1 (en) |
| CN (1) | CN115682059A (en) |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102005020321B4 (en) * | 2005-05-02 | 2015-05-28 | BSH Hausgeräte GmbH | Saturation indicator for filters of an extractor hood and method for indicating the degree of saturation for filters of an extractor hood |
| DE102015218007B4 (en) * | 2015-09-18 | 2021-08-26 | BSH Hausgeräte GmbH | Extractor device and method for monitoring the degree of soiling of an odor filter |
| CN105465865B (en) * | 2016-01-20 | 2018-09-28 | 浙江汉腾物联科技有限公司 | A kind of intelligent fume exhauster, control system and cloud platform |
| JP6382929B2 (en) * | 2016-12-27 | 2018-08-29 | 富士工業株式会社 | Range food |
| IT201800004471A1 (en) * | 2018-04-13 | 2019-10-13 | MULTIFUNCTIONAL SUSPENDED HOOD FOR DOMESTIC EXTRACTION WITH BUILT-IN PROJECTOR-IMAGE DETECTOR | |
| DE102021203578A1 (en) * | 2021-04-12 | 2022-10-13 | BSH Hausgeräte GmbH | Method and system for determining when to replace an odor filter |
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2021
- 2021-07-23 CN CN202110837170.5A patent/CN115682059A/en active Pending
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- 2022-07-08 EP EP22183739.6A patent/EP4123225A1/en active Pending
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