CN107831692B - Kitchen ware control method and device and electronic equipment - Google Patents
Kitchen ware control method and device and electronic equipment Download PDFInfo
- Publication number
- CN107831692B CN107831692B CN201711095573.7A CN201711095573A CN107831692B CN 107831692 B CN107831692 B CN 107831692B CN 201711095573 A CN201711095573 A CN 201711095573A CN 107831692 B CN107831692 B CN 107831692B
- Authority
- CN
- China
- Prior art keywords
- current
- state
- range hood
- ideal
- operating state
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000000034 method Methods 0.000 title claims abstract description 113
- 238000010411 cooking Methods 0.000 claims abstract description 94
- 230000008569 process Effects 0.000 claims abstract description 62
- 235000013305 food Nutrition 0.000 claims description 38
- 239000000779 smoke Substances 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000004590 computer program Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 description 9
- 230000009471 action Effects 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- 238000010586 diagram Methods 0.000 description 6
- 238000009835 boiling Methods 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 4
- 238000004891 communication Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000002457 bidirectional effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003517 fume Substances 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000003287 optical effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 206010063385 Intellectualisation Diseases 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000006233 lamp black Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000013307 optical fiber Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 230000016776 visual perception Effects 0.000 description 1
Images
Classifications
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
- G05B19/0423—Input/output
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
Landscapes
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Engineering & Computer Science (AREA)
- Automation & Control Theory (AREA)
- Cookers (AREA)
- Circuit Arrangement For Electric Light Sources In General (AREA)
Abstract
A kitchen ware control method, a kitchen ware control device and electronic equipment are disclosed. The method comprises the following steps: receiving a current image in the cooking process acquired by an image acquisition unit; identifying the current image to obtain a current set of parameters related to the cooking process; determining an ideal operating state of the hob based on the current set of parameters; and controlling the cooktop to operate in the ideal operating state. Therefore, intelligent control of the kitchen ware can be realized.
Description
Technical Field
The present application relates to the field of intelligent control, and more particularly, to a kitchenware control method, a kitchenware control apparatus, an electronic device, and a computer-readable storage medium.
Background
With the progress of science and technology, the living standard of people is continuously improved, and intellectualization becomes the mainstream of the life of people.
In recent years, smart homes have become a hot spot, and in addition to various furniture and appliances used in living rooms, and the like, kitchenware used in kitchens is also required to be intelligentized.
However, although the kitchenware used by people has various styles and different types, an intelligent control method is lacked.
Disclosure of Invention
The present application is proposed to solve the above-mentioned technical problems. Embodiments of the present application provide a cookware control method, a cookware control apparatus, and a computer-readable storage medium of an electronic device, which can implement intelligent control of a cooker.
According to an aspect of the present application, there is provided a kitchenware control method, comprising: receiving a current image in the cooking process acquired by an image acquisition unit; identifying the current image to obtain a current set of parameters related to the cooking process; determining an ideal operating state of the hob based on the current set of parameters; and controlling the cooktop to operate in the ideal operating state.
According to another aspect of the present application, there is provided a cookware control device comprising: the image receiving unit is used for receiving the current image in the cooking process acquired by the image acquisition unit; an image recognition unit for recognizing the current image to obtain a current parameter set related to the cooking process; a state determination unit for determining an ideal operating state of the hob based on the current set of parameters; and a state control unit for controlling the cooktop to operate in the ideal operating state.
According to still another aspect of the present application, there is provided an electronic apparatus including: a processor; and a memory in which computer program instructions are stored which, when executed by the processor, cause the processor to perform the cookware control method as described above.
According to yet another aspect of the present application, there is provided a computer readable storage medium having stored thereon computer program instructions which, when executed by a processor, cause the processor to perform the cookware control method as described above.
Compared with the prior art, the kitchen ware control method, the kitchen ware control device and the computer-readable storage medium of the electronic device according to the embodiment of the application can receive the current image in the cooking process, which is acquired by the image acquisition unit; identifying the current image to obtain a current set of parameters related to the cooking process; determining an ideal operating state of the hob based on the current set of parameters; and controlling the cooktop to operate in the ideal operating state. Therefore, parameter sets related to the cooking process can be identified according to the collected images in the cooking process, and the cooking range is controlled to operate in an ideal operation state based on the parameter sets, so that accurate and prospective control of the cooking range is achieved.
Drawings
The above and other objects, features and advantages of the present application will become more apparent by describing in more detail embodiments of the present application with reference to the attached drawings. The accompanying drawings are included to provide a further understanding of the embodiments of the application and are incorporated in and constitute a part of this specification, illustrate embodiments of the application and together with the description serve to explain the principles of the application. In the drawings, like reference numbers generally represent like parts or steps.
FIG. 1 illustrates a flow chart of a first embodiment of a cookware control method according to an embodiment of the present application;
FIG. 2 illustrates a flow chart of a second embodiment of a cookware control method according to an embodiment of the present application;
FIG. 3 illustrates a flow chart of a third embodiment of a cookware control method according to embodiments of the present application;
FIG. 4 illustrates a block diagram of a cookware control device according to an embodiment of the present application;
FIG. 5 illustrates a block diagram of an electronic device in accordance with an embodiment of the present application.
Detailed Description
Hereinafter, example embodiments according to the present application will be described in detail with reference to the accompanying drawings. It should be understood that the described embodiments are only some embodiments of the present application and not all embodiments of the present application, and that the present application is not limited by the example embodiments described herein.
Summary of the application
Cookware used in kitchens typically comprises cooktops. In different stages of cooking food, it is desirable to intelligently adjust the operating state of the cooker according to factors such as the condition of the food material.
In view of the above problems, the basic idea of the present application is to provide a cookware control method, a cookware control apparatus, an electronic device and a computer readable storage medium, which can identify a parameter set related to a cooking process from a collected image of the cooking process and control the cookware to operate in an ideal operation state based on the parameter set. Therefore, intelligent control of the cooker can be realized.
Having described the general principles of the present application, various non-limiting embodiments of the present application will now be described with reference to the accompanying drawings.
First embodiment
Fig. 1 illustrates a flowchart of a first embodiment of a cookware control method according to an embodiment of the present application.
As shown in fig. 1, a kitchenware control method according to an embodiment of the present application includes: s110, receiving a current image in the cooking process acquired by an image acquisition unit; s120, identifying the current image to obtain a current parameter set related to the cooking process; s130, determining an ideal operation state of the cooker based on the current parameter set; and S140, controlling the cooker to operate in the ideal operation state.
Hereinafter, each step will be described in detail.
First, in step S110, a current image in the cooking process, which is captured by the image capturing unit, is received. During the cooking process of the user, the image acquisition unit can acquire the image in real time to obtain a related image.
Here, the image collecting unit may be a camera for collecting the cooking process image, which may be a separate camera or a camera array. For example, the images captured by the camera may be a continuous image frame sequence (i.e., a video stream) or a discrete image frame sequence (i.e., an image data set sampled at a predetermined sampling time point), etc. For example, the camera may be a monocular camera, a binocular camera, a multi-view camera, etc., and in addition, depending on different recognition accuracy and storage capacity, it may be used to capture a gray scale image, and may also capture a color image with color information. Of course, any other type of camera known in the art and that may appear in the future may be applied to the present application, and the present application has no particular limitation on the manner in which an image is captured as long as gray scale or color information of an input image can be obtained.
The camera may be mounted in any position suitable for taking images during cooking, and is preferably located above the hob. For example, the camera may be mounted in a range hood above the cooktop, or at a cabinet or roof above the cooktop.
Next, in step S120, the current image is identified to obtain a current parameter set related to the cooking process. Based on the photographed image in the cooking process, various parameters related to the cooking process can be obtained through image recognition operation, so that the specific situation of the cooking process can be accurately judged.
Preferably, in the kitchenware control method according to the embodiment of the application, the current parameter set may include one or more of the following parameters: the conditions of food in the cooker, the sealing condition of the cooker, the condition of oil smoke in the air, the condition of water vapor in the air, the intensity of ambient light and the user operation condition in the cooking process.
In particular, the condition of the food within the hob refers to the specific condition of the food during the cooking process, e.g. the degree to which the food is cooked as the cooking process. In addition, the food conditions within the cooktop may also include the specific food material type being cooked, for example, the food material type may be classified according to the categories of vegetables, meats, grains, etc., or may be classified according to the specific category within each category. The food condition can be determined, for example, from the characteristics of the contour, color, etc. of the food in the captured image. For example, the food type in the image may be recognized by using the contour and the like, and then the current color of the food may be recognized to determine whether the food is cooked, although the above recognition may be performed simultaneously.
The closed condition of the cooking appliance refers to the exposure of the food material during cooking. That is, during cooking, there may be a case where the lid is covered to cook food, for example, to cook vegetables and meat, or to steam pasta. Also, since there is a situation where the liquid boils during cooking of the food in the pot, whether the pot lid is covered or not, there is a risk that the liquid will overflow when the liquid boils. Thus, the closing of the hob may further be used to determine the boiling of the liquid during cooking, thereby controlling the hob to reduce the risk of spilling the liquid.
The condition of oil smoke in the air refers to how much oil smoke is in the air, which is more closely related to the cooking process, e.g. frying. Moreover, as the oil smoke may affect the health condition of the user, the oil smoke amount in the air can be closely monitored, and the cooker is controlled to reduce the oil smoke amount in the air according to the oil smoke amount.
The moisture in air refers to how much water vapour is in the air, which is more closely related to the cooking process, e.g. cooking. In addition, although the steam does not cause inhalation injury to the user, the steam overflows from the boiled food and has a high temperature, which may cause scald injury and the like to the user. Therefore, the water vapor amount in the air can be monitored at any time, and the cooker can be controlled by combining other parameters.
The intensity of the ambient light refers to the ambient brightness during the cooking process, which is not directly related to the cooking of the food, but may interfere with the visual perception of the user, thereby affecting the operation judgment of the user, and indirectly affecting the cooking process of the food.
The user operation condition in the cooking process refers to a direct operation of the user on food or the cooker while cooking, or other indirect actions of the user with respect to the cooker. For example, the direct operation may be a user's operation of frying, etc., and such indirect action may include the user approaching the cooktop, moving away from the cooktop, etc. For example, in the case of weak ambient light, when a user approaches the cooker, the illumination lamp may be turned on accordingly for the convenience of the user to observe, and when the user is far away from the cooker, the illumination lamp may be turned off or turned off to reduce power consumption.
Next, in step S130, an ideal operating state of the hob is determined based on said current set of parameters. That is, based on various specific parameters related to the cooking process as described above, an ideal operating state of the cooktop corresponding thereto is automatically determined.
Preferably, in a cookware control method according to an embodiment of the present application, the operational state of the cookware includes at least one of a magnitude of fire of the cookware and a fire mode of the cookware.
Here, current cookers do not merely increase or decrease the fire when controlling the fire level. For a single burner of a hob, several rings of flames of the burner can be controlled individually. Therefore, the operation state of the cooktop may include, in addition to the mere magnitude of the fire, a fire mode such as using only the inner ring flame, using only the outer ring flame, etc., the magnitude of the fire of the respective rings of flames, and other various possible operation states.
As regards the specific determination of the desired operating state of the hob, for example, a matching selection can be used. That is, in a cookware control method according to an embodiment of the application, determining an ideal operating state of the cookware based on the current set of parameters comprises: matching the current parameter set with a plurality of predetermined parameter sets; and selecting the ideal operating state from a plurality of predetermined operating states according to the matched result.
In particular, it is possible to pre-store a plurality of parameter sets comprising various parameters related to the cooking process and to store ideal operating states of the hob respectively corresponding to these parameter sets. In this way, when determining the ideal operation state of the cooker, the current ideal operation state of the cooker can be determined only by matching the acquired current parameter set with a plurality of predetermined parameter sets. For example, the above storage process may be implemented by various means such as a database, a lookup table, and the like.
In one example, if it is recognized that the user starts cooking and is about to put food into the pan, the user may be considered to need the cooker to generate a big fire for stir-frying, and the ideal operation state of the cooker may be judged as that the fire should be increased. On the contrary, if it is recognized that the user has finished stir-frying and covered the pot cover, it is considered that the user needs the cooker to generate small fire for stew, and at this time, the ideal operation state of the cooker can be judged as that the fire should be reduced.
Further, since the set of parameters related to the cooking process as described above comprises various parameters which, besides being individually related to the operational state of the hob, are also in a certain associative relationship with each other. Therefore, it is necessary to determine the ideal operating state of the cooking appliance by combining the parameters contained in the current parameter set, especially when there are contradictions between some parameters. Thus, by adopting the matching approach as described above, the complexity of the determination of the ideal operating state of the hob may be reduced.
In one example, if it is recognized that a user is putting vegetables into an oil pan, the user is considered to need the cooker to generate big fire for quick frying, the fire power of the cooker should be generally increased, on the other hand, if the user is recognized to be in a naked arm state during frying, the user may be scalded by splashed oil points, the fire power of the cooker should be generally reduced, and finally, the balance is carried out, and if the strategy of frying priority is adopted, the ideal operation state of the cooker can be judged to be still increased.
Finally, in step S140, the cooktop is controlled to operate in the ideal operating state. I.e. the operating parameters of the hob, including the fire level, etc., are controlled such that they comply with the operating parameters of the hob in said ideal operating state.
For example, controlling the cooktop to operate in the ideal operating state may include: receiving a current operating state in which the stove is currently located; judging whether the current operating state is the same as the ideal operating state; and if the two are not the same, switching the cooktop from the current operating state to the ideal operating state.
Therefore, in the kitchen tool control method of the embodiment of the application, the current parameter set related to the cooking process is obtained by identifying the current image in the cooking process acquired by the image acquisition unit, and various parameters related to various aspects of the cooking process can be obtained. And, based on the current parameter set that can accurately reflect the current situation of the cooking process, an ideal operating state of the hob that is most suitable for the current cooking process may be determined. Therefore, accuracy of the cooker control can be improved.
In addition, since the current parameter set includes various parameters related to various aspects of the cooking process, thereby accurately reflecting the current situation in the cooking process, not only can the current operation state of the hob be controlled to be optimal, but also the next operation state of the hob can be predicted. That is, an ideal operating state of the hob may be determined based on the current optimal operating state and the future optimal operating state of the hob. Thus, a prospective of hob control may be achieved.
Second embodiment
Fig. 2 illustrates a flow chart of a second embodiment of a cookware control method according to an embodiment of the present application.
As shown in fig. 2, a kitchenware control method according to an embodiment of the present application includes: s210, receiving a current image in the cooking process acquired by an image acquisition unit; s220, identifying the current image to obtain a current parameter set related to the cooking process; s230, receiving the current working state of the range hood; s240, determining an ideal operation state of the cooker based on the current parameter set; and S250, controlling the cooker to operate in the ideal operation state. Wherein the step S240 of determining an ideal operating state of the hob based on the current set of parameters comprises determining an ideal operating state of the hob jointly based on the current set of parameters and the current operating state of the range hood.
It can be seen that, compared to the first embodiment shown in fig. 1, the second embodiment shown in fig. 2 further includes a step S230 of receiving a current operating state in which the range hood is currently located. And, step S240 of fig. 2 differs from step S130 of fig. 1 in that simultaneously an ideal operating state of the hob is jointly determined based on the current set of parameters and the current operating state of the range hood.
In this way, in the kitchen tool control method according to the second embodiment, the current operating state in which the range hood is currently located is further received in addition to the current parameter set obtained by identifying the current image in the cooking process that is captured. Therefore, when the ideal operation state of the cooker is determined, the feedback of the current working state of the range hood is further considered, so that the state of the cooker can be controlled more accurately.
As in the first embodiment, the size of oil smoke, water vapor, etc. is analyzed through the image information collected by the installed image collecting device, the type of food material, the amount of water, the boiling degree of liquid, and the overflow risk in the cooker are detected, and the operation of a person is identified. Further, in this embodiment, the current working state of the range hood can be obtained, and the firepower or firepower mode of the cooker can be controlled more comprehensively by combining the state feedback of the range hood, so that the heating process of the cooker is optimized.
In one example, the present embodiment has further effects in that: in the case where the content of oil smoke or water vapor in the air is too large, in the kitchen ware control method of the first embodiment, the fire power of the kitchen ware should be reduced accordingly, thereby reducing the content of oil smoke or water vapor in the air. However, in the second embodiment, if the current operating state of the range hood received in step S230 indicates that the range hood has been operated with a strong wind, and the content of oil smoke or water vapor in the air will be reduced quickly, then in step S240, the ideal operating state of the cooker may be determined as not requiring reduction of the fire power, which is particularly suitable for the case where cooking with a strong fire is required.
For example, to this end, the range hood may include a communication unit for transmitting a state of itself to the outside actively or in response to a specific request. In addition, as described above, the image capturing unit in the embodiment of the present application may be disposed at any position above the range, and preferably, the image capturing unit may be installed at a side of the range hood facing the range. Therefore, the image acquisition unit does not need to be provided with a circuit and the like independently, and the installation cost of the image acquisition unit is saved.
Therefore, by the kitchen ware control method according to the embodiment, various parameters related to a cooking process can be obtained through image recognition, the current working state of the range hood is obtained, and the ideal operating state of the kitchen ware is comprehensively determined. Therefore, a closed-loop control system of the range hood and the cooker is realized, and one-way feedback control from the range hood to the cooker is realized.
Third embodiment
Fig. 3 illustrates a flow chart of a third embodiment of a cookware control method according to an embodiment of the present application.
As shown in fig. 3, a kitchenware control method according to an embodiment of the present application includes: s310, receiving a current image in the cooking process collected by an image collecting unit; s320, identifying the current image to obtain a current parameter set related to the cooking process; s330, receiving the current operation state of the cooker; s340, receiving the current working state of the range hood; s350, determining an ideal operation state of the cooker based on the current parameter set; and S360, controlling the cooker to operate in the ideal operation state. Wherein, step S350, determining an ideal operating state of the cooking appliance based on the current parameter set includes determining an ideal linkage state of the cooking appliance and the range hood based on the current parameter set, the current operating state of the cooking appliance, and the current operating state of the range hood, the ideal linkage state including an ideal operating state of the cooking appliance and an ideal operating state of the range hood.
It can be seen that, compared to the first embodiment shown in fig. 1, the third embodiment shown in fig. 3 further comprises two steps S330 and S340 of receiving a current operating state in which the hob is currently located and receiving a current operating state in which the range hood is currently located. And, step S350 of fig. 3 is different from step S130 of fig. 1 in that an ideal linkage state of the cooktop and the range hood is determined based on the current parameter set, the current operating state of the cooktop, and the current operating state of the range hood at the same time, the ideal linkage state including an ideal operating state of the cooktop and an ideal operating state of the range hood.
In this way, in the kitchen tool control method according to the third embodiment, not only the operation state of the kitchen tool but also the working state of the range hood can be controlled, thereby establishing the bidirectional feedback and the linkage operation between the range hood and the kitchen tool. Therefore, the range hood and the kitchen range can be built into a linkage system together, so that the states of the cooker and the range hood are controlled, monitored and analyzed in a fully closed loop.
As in the first and second embodiments, the size of oil smoke, water vapor, etc. is analyzed through the image information collected by the installed image collecting device, the type of food material, the amount of water, the boiling degree of liquid and the overflow risk in the cooker are detected, and the operation of a person is identified. Further, in this embodiment, the current operating state of the cooker and the current operating state of the range hood may also be obtained, and the results to be generated may be dealt with and processed in advance through joint control of the cooker and the range hood and prediction. For example, the firepower or firepower mode of the cooker can be controlled by the control system, and the working mode of the range hood is adjusted by the control system, so that the smoke exhaust process is optimized. Therefore, an intelligent working mode with real-time feedback and closed-loop control is formed through analysis of image information.
Therefore, in the kitchenware control method, the method further comprises the following steps: and controlling the range hood to operate in the ideal working state.
For example, in the above-described kitchenware control method, the operating state of the range hood includes at least one of: the range hood is characterized by comprising a wind power, a lighting lamp intensity, a delay switch and a self-cleaning trigger.
That is, in addition to the control for the cooktop mentioned in the first and second embodiments, the ideal interlocking state in the kitchenware control method according to the third embodiment includes both the ideal operating state of the cooktop and the ideal operating state of the range hood. And the cooking range, the ideal frying state and the ideal working state of the range hood are mutually related, so that the range hood is most suitable for dealing with the current cooking condition.
For example, when a user starts to cook dishes, the oil in the pot is in a state close to boiling, and if food is put into the pot, a large amount of oil smoke is suddenly generated. However, in order to ensure the cooking process, even if the oil smoke content is large, the firepower of the cooker cannot be reduced too much, and at the moment, the wind power of the range hood needs to be increased, so that the oil smoke pumping strength is increased. Therefore, in the above process, by identifying the image acquired by the image acquisition unit, the current parameter set is acquired, which includes various parameters related to the action of a person approaching the cooker, the cooker being in an open state, the food in the pan from not being filled to full, and the sudden increase of the oil smoke content in the air. From the current set of parameters comprising the above parameters, it can be determined that the ideal operating state of the hob is a fire and the ideal operating state of the range hood is a wind, and thereby jointly controlling the hob and the range hood.
At the moment, if the current operation state of the cooker is big fire and the current working state of the range hood is big wind, the current operation state of the cooker and the current working state of the range hood do not need to be adjusted, and only the current state needs to be kept by controlling. In contrast, if the current operating state of the cooker is not a fire and the current operating state of the range hood is not a strong wind, the current operating state of the cooker needs to be adjusted to an ideal operating state and the current operating state of the range hood needs to be adjusted to an ideal operating state, respectively.
That is, in the above-described cookware control method, controlling the cooktop to operate in the ideal operating state includes: judging whether the current operating state of the cooker is the same as the ideal operating state; and if the two are not the same, switching the cooktop from the current operating state to the ideal operating state.
Similarly, in the kitchen ware control method, controlling the range hood to operate in the ideal working state includes: judging whether the current working state of the range hood is the same as the ideal working state or not; and if the current working state and the ideal working state are different, switching the range hood from the current working state to the ideal working state.
In another example, after a large amount of oil fumes is instantaneously emitted after the dishes are placed in the wok, the oil fume content in the air is significantly reduced. At this time, the current parameter set is obtained by identifying the image acquired by the image acquisition unit, and comprises various parameters related to the action of cooking, the open state of the cooker, the full state of food in the pan, the reduction of oil smoke content in the air and the increase of water vapor content in the air. From the current set of parameters comprising the above parameters, it is possible to determine the ideal operating state of the hob to be keeping the fire or to further increase the fire, and the ideal operating state of the range hood to be wind decreasing, and thereby jointly control the hob and the range hood.
In yet another example, as the food becomes cooked, the color of the food will change during the cooking process. At this time, the current parameter set is obtained by identifying the image acquired by the image acquisition unit, and comprises various parameters related to the action of people in cooking, the state that the cooker is opened, the state that the food in the pan is full and the color of the food in the pan changes. From the current set of parameters comprising the above parameters, it is possible to determine the ideal operating state of the hob as keeping or reducing fire, and the ideal operating state of the range hood as keeping wind, and thereby jointly control the hob and the range hood.
In addition, during the cooking process, the cover of the pan may need to be covered to further promote the food to be cooked, and after the cover of the pan is covered, the oil smoke content and the water vapor content in the air will be significantly reduced, and in order to maintain the temperature, the wind power of the range hood may be further reduced, while the fire power of the cooker may need to be increased or decreased according to the type of food materials. Also, the user may leave the hob at this time. Therefore, by identifying the image acquired by the image acquisition unit, the current parameter set is acquired, which comprises various parameters related to the action of leaving, the closed state of the cooker, the type of food materials in the pan, the oil smoke content and the water vapor content in the air. From the current set of parameters comprising the above parameters, it is possible to determine the ideal operating state of the hob to be increasing or decreasing fire, and the ideal operating state of the range hood to be decreasing wind, and thereby jointly control the hob and the range hood.
Thereafter, if the user needs to open the cover to check or stir-fry again, oil smoke and moisture in the pot suddenly flow out in a large amount, and accordingly, it is necessary to reduce the fire and increase the wind power. Therefore, by identifying the image acquired by the image acquisition unit, a current parameter set is acquired, which includes various parameters related to the action of a person opening the cover, the change of the cooker from the closed state to the open state, and the sudden increase of the oil smoke content and the water vapor content in the air. According to the current parameter set comprising the above parameters, the ideal operation state of the cooker is determined to reduce firepower, and the ideal operation state of the range hood is determined to reduce wind power, and thus the cooker and the range hood are jointly controlled.
Finally, when the whole cooking process is finished, the user walks the pot from the upper end of the cooker, the firepower can be turned off at the moment, and the wind power can also be turned off in a delayed manner. Therefore, by identifying the image acquired by the image acquisition unit, a current parameter set is acquired, which includes various parameters relating to the motion of the person leaving, the state in which the pan on the cooker is changed from being absent, and the like. From the current set of parameters comprising the above parameters, it can be determined that the ideal operating state of the hob is to switch the fire off and the ideal operating state of the range hood is to switch off with a delay, and thereby to control the hob and the range hood jointly.
In this embodiment, preferably, the image acquisition unit may be installed at a side of the range hood facing the cooker. Like this, the image acquisition unit can need not set up circuit etc. alone, has saved the installation cost of image acquisition unit to can realize the joint control operation between lampblack absorber and the cooking utensils conveniently.
Therefore, by the kitchen ware control method according to the embodiment, various parameters related to a cooking process can be obtained through image recognition, the current operation state of the kitchen ware and the current working state of the range hood are obtained, and the ideal operation state of the kitchen ware and the ideal working state of the range hood are further determined jointly. Therefore, the bidirectional feedback linkage of the range hood and the cooker is realized, and other specific parameters influencing the cooking process, such as food material types, human operation and the like, can be further considered, so that the intelligent kitchen ware control is realized.
Exemplary devices
Fig. 4 illustrates a block diagram of a cookware control device according to an embodiment of the present application.
As shown in fig. 4, a kitchen tool control apparatus 400 according to an embodiment of the present application includes: an image receiving unit 410 for receiving the current image in the cooking process acquired by the image acquiring unit 401; an image recognition unit 420 for recognizing the current image captured by the image receiving unit 410 to obtain a current parameter set related to the cooking process; a state determination unit 430 for determining an ideal operating state of the hob based on the current set of parameters obtained by the image recognition unit 420; and a state control unit 440 for controlling the hob to operate in the ideal operation state determined by the state determination unit 430.
In one example, in kitchenware control apparatus 400 described above, the current set of parameters includes one or more of the following parameters: the conditions of food in the cooker, the sealing condition of the cooker, the condition of oil smoke in the air, the condition of water vapor in the air, the intensity of ambient light and the user operation condition in the cooking process.
In one example, in the above-described culinary article control apparatus 400, the operation state of the cooktop includes at least one of a magnitude of fire of the cooktop and a fire mode of the cooktop.
In one example, in the kitchen utensil control apparatus 400 described above, the state determination unit 430 is configured to: matching the current parameter set with a plurality of predetermined parameter sets; and selecting the ideal operating state from a plurality of predetermined operating states according to the matched result.
In one example, in the kitchen tool control apparatus 400, a state receiving unit is further included for receiving a current operating state in which the range hood is currently located, and the state determining unit 430 is configured to jointly determine an ideal operating state of the kitchen tool based on the current parameter set obtained by the image recognition unit 420 and the current operating state of the range hood received by the state receiving unit.
Here, those skilled in the art can understand that the state receiving unit and the image receiving unit 410 in fig. 4 described above may be the same receiving unit, for example, a wireless receiving module that receives images and state information from the image capturing device 401 and the range hood in a wireless manner. Further, the state receiving unit and the image receiving unit 410 may be different receiving units.
In one example, in the above-described kitchen tool control device 400, the image pickup unit 401 is installed in the range hood.
In one example, in the above-mentioned kitchen utensil control device 400, further comprising a state receiving unit for receiving a current operating state in which the kitchen utensil is currently located; and receiving a current working state in which the range hood is currently located, wherein the state determining unit 430 is used for determining the cooking range and an ideal linkage state of the range hood based on the current parameter set obtained by the image recognition unit 420 and the current operating state of the cooking range and the current working state of the range hood received by the state receiving unit, and the ideal linkage state comprises the ideal operating state of the cooking range and the ideal working state of the range hood.
Also, the status receiving unit here and the image receiving unit 410 in fig. 4 described above may be the same receiving unit or different receiving units.
In one example, in the kitchen tool control device 400, the state control unit 440 is further configured to control the range hood to operate in the ideal operating state.
In one example, in the kitchen utensil control device 400, the operating state of the range hood includes at least one of: the range hood is characterized by comprising a wind power, a lighting lamp intensity, a delay switch and a self-cleaning trigger.
In one example, in the kitchen utensil control device 400, the state control unit 440 is configured to: receiving a current operating state in which the stove is currently located; judging whether the current operating state is the same as the ideal operating state; and if the two are not the same, switching the cooktop from the current operating state to the ideal operating state.
Here, it can be understood by those skilled in the art that other details of the kitchen appliance control device according to the embodiment of the present application are exactly the same as the corresponding details of the previously described kitchen appliance control method according to the embodiment of the present application, and thus, the details are not described again to avoid redundancy.
Exemplary electronic device
Next, an electronic apparatus according to an embodiment of the present application is described with reference to fig. 5. For example, the electronic device may be installed in the hob or the range hood, or a stand-alone device separate from them, which stand-alone device may communicate with the hob and the range hood to receive the acquired input signals from them.
FIG. 5 illustrates a block diagram of an electronic device in accordance with an embodiment of the present application.
As shown in fig. 5, the electronic device 10 includes one or more processors 11 and memory 12.
The processor 11 may be a Central Processing Unit (CPU) or other form of processing unit having data processing capabilities and/or instruction execution capabilities, and may control other components in the electronic device 10 to perform desired functions.
In one example, the electronic device 10 may further include: an input device 13 and an output device 14, which are interconnected by a bus system and/or other form of connection mechanism (not shown).
For example, when the electronic device is a range hood or a cooker, the input device 13 may be a control button or a control panel mounted thereon, or a voice input device. When the electronic device is a stand-alone device, the input means 13 may be a communication network connector for receiving the collected input signal from a range hood or a cooking appliance.
The input device 13 may also include, for example, a keyboard, a mouse, and the like.
The output device 14 may output various information including the determined distance information, direction information, and the like to the outside. The output devices 14 may include, for example, a display, speakers, a printer, and a communication network and its connected remote output devices, among others.
Of course, for simplicity, only some of the components of the electronic device 10 relevant to the present application are shown in fig. 5, and components such as buses, input/output interfaces, and the like are omitted. In addition, the electronic device 10 may include any other suitable components depending on the particular application.
Exemplary computer program product and computer-readable storage Medium
In addition to the above-described methods and apparatuses, embodiments of the present application may also be a computer program product comprising computer program instructions which, when executed by a processor, cause the processor to perform the steps in the cookware control method according to various embodiments of the present application described in the "first embodiment" to "third embodiment" sections of this specification above.
The computer program product may be written with program code for performing the operations of embodiments of the present application in any combination of one or more programming languages, including an object oriented programming language such as Java, C + + or the like and conventional procedural programming languages, such as the "C" programming language or similar programming languages. The program code may execute entirely on the user's computing device, partly on the user's device, as a stand-alone software package, partly on the user's computing device and partly on a remote computing device, or entirely on the remote computing device or server.
Furthermore, embodiments of the present application may also be a computer-readable storage medium having stored thereon computer program instructions that, when executed by a processor, cause the processor to perform the steps in the kitchenware control method according to various embodiments of the present application described in the "first embodiment" to "third embodiment" sections of the present specification described above.
The computer-readable storage medium may take any combination of one or more readable media. The readable medium may be a readable signal medium or a readable storage medium. A readable storage medium may include, for example, but not limited to, an electronic, magnetic, optical, electromagnetic, infrared, or semiconductor system, apparatus, or device, or a combination of any of the foregoing. More specific examples (a non-exhaustive list) of the readable storage medium include: an electrical connection having one or more wires, a portable disk, a hard disk, a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber, a portable compact disc read-only memory (CD-ROM), an optical storage device, a magnetic storage device, or any suitable combination of the foregoing.
The foregoing describes the general principles of the present application in conjunction with specific embodiments, however, it is noted that the advantages, effects, etc. mentioned in the present application are merely examples and are not limiting, and they should not be considered essential to the various embodiments of the present application. Furthermore, the foregoing disclosure of specific details is for the purpose of illustration and description and is not intended to be limiting, since the foregoing disclosure is not intended to be exhaustive or to limit the disclosure to the precise details disclosed.
The block diagrams of devices, apparatuses, systems referred to in this application are only given as illustrative examples and are not intended to require or imply that the connections, arrangements, configurations, etc. must be made in the manner shown in the block diagrams. These devices, apparatuses, devices, systems may be connected, arranged, configured in any manner, as will be appreciated by those skilled in the art. Words such as "including," "comprising," "having," and the like are open-ended words that mean "including, but not limited to," and are used interchangeably therewith. The words "or" and "as used herein mean, and are used interchangeably with, the word" and/or, "unless the context clearly dictates otherwise. The word "such as" is used herein to mean, and is used interchangeably with, the phrase "such as but not limited to".
It should also be noted that in the devices, apparatuses, and methods of the present application, the components or steps may be decomposed and/or recombined. These decompositions and/or recombinations are to be considered as equivalents of the present application.
The previous description of the disclosed aspects is provided to enable any person skilled in the art to make or use the present application. Various modifications to these aspects will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other aspects without departing from the scope of the application. Thus, the present application is not intended to be limited to the aspects shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
The foregoing description has been presented for purposes of illustration and description. Furthermore, the description is not intended to limit embodiments of the application to the form disclosed herein. While a number of example aspects and embodiments have been discussed above, those of skill in the art will recognize certain variations, modifications, alterations, additions and sub-combinations thereof.
Claims (11)
1. A cookware control method comprising:
receiving a current image in the cooking process acquired by an image acquisition unit;
identifying the current image to obtain a current set of parameters related to the cooking process;
receiving the current working state of the range hood;
determining an ideal operating state of the cooking appliance based on the current parameter set and the current operating state of the range hood together; and
controlling the cooker to operate in the ideal operation state;
wherein the current parameter set comprises the following parameters: food conditions in the cooker, oil smoke conditions in the air, water vapor conditions in the air, and user operation conditions during cooking;
the current working state of the range hood comprises the wind power of the range hood;
wherein said jointly determining an ideal operating state of a hob based on said current parameter set and said current operating state of a range hood comprises: and determining the ideal operation state of the cooker in a combined manner through various parameters contained in the current parameter set and the current working state of the range hood.
2. The cookware control method of claim 1 wherein the operational state of the cookware includes at least one of a fire magnitude of the cookware and a fire mode of the cookware.
3. The cookware control method as set forth in claim 1,
wherein the current parameter set further comprises one or two of the closing condition of the cooker and the intensity of the ambient light.
4. The cookware control method as set forth in claim 3 wherein the image capture unit is mounted in the range hood.
5. The cookware control method of claim 1 further comprising:
receiving a current operating state in which the stove is currently located; and
receiving the current working state of the range hood at present,
wherein determining an ideal operating state of a cooktop based collectively on the current parameter set and the current operating state of the range hood comprises:
determining an ideal linkage state of the cooking appliance and the range hood based on the current parameter set, the current operation state of the cooking appliance and the current working state of the range hood, wherein the ideal linkage state comprises an ideal operation state of the cooking appliance and an ideal working state of the range hood.
6. The cookware control method of claim 5 further comprising:
and controlling the range hood to operate in the ideal working state.
7. The cookware control method of claim 1 wherein controlling the cooktop to operate in the ideal operating condition comprises:
receiving a current operating state in which the stove is currently located;
judging whether the current operating state is the same as the ideal operating state; and
and if the two are different, switching the cooker from the current operation state to the ideal operation state.
8. A cookware control device comprising:
the image receiving unit is used for receiving the current image in the cooking process acquired by the image acquisition unit;
an image recognition unit for recognizing the current image to obtain a current parameter set related to the cooking process;
the state receiving unit is used for receiving the current working state of the range hood;
a state determination unit for determining an ideal operating state of the cooking appliance based on the current parameter set and the current working state of the range hood together; and
a state control unit for controlling the cooktop to operate in the ideal operating state;
wherein the current parameter set comprises the following parameters: food conditions in the cooker, oil smoke conditions in the air, water vapor conditions in the air, and user operation conditions during cooking;
the current working state of the range hood comprises the wind power of the range hood;
wherein said jointly determining an ideal operating state of a hob based on said current parameter set and said current operating state of a range hood comprises: and determining the ideal operation state of the cooker in a combined manner through various parameters contained in the current parameter set and the current working state of the range hood.
9. An electronic device, comprising:
a processor; and
a memory having stored therein computer program instructions which, when executed by the processor, cause the processor to perform the cookware control method as claimed in any of claims 1-7.
10. The electronic device of claim 9, further comprising:
and the image acquisition unit is used for acquiring the current image in the cooking process.
11. A computer readable storage medium having stored thereon computer program instructions which, when executed by a processor, cause the processor to perform the cookware control method as claimed in any of claims 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711095573.7A CN107831692B (en) | 2017-11-09 | 2017-11-09 | Kitchen ware control method and device and electronic equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711095573.7A CN107831692B (en) | 2017-11-09 | 2017-11-09 | Kitchen ware control method and device and electronic equipment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107831692A CN107831692A (en) | 2018-03-23 |
| CN107831692B true CN107831692B (en) | 2021-07-06 |
Family
ID=61654991
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711095573.7A Active CN107831692B (en) | 2017-11-09 | 2017-11-09 | Kitchen ware control method and device and electronic equipment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107831692B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109245971A (en) * | 2018-09-20 | 2019-01-18 | 电子科技大学 | A kind of kitchen monitoring system controlling pot cover |
| CN109340835A (en) * | 2018-09-28 | 2019-02-15 | 徐常柏 | A kind of stove gas intelligent control method and control system |
| CN109654559B (en) * | 2018-12-29 | 2020-04-28 | 佛山市云米电器科技有限公司 | Healthy cooking system capable of identifying water vapor and oil smoke |
| CN109602264A (en) * | 2019-01-08 | 2019-04-12 | 广东万和热能科技有限公司 | A kind of food identification intelligent cooking control method based on convolutional neural networks |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002017684A2 (en) * | 2000-08-18 | 2002-02-28 | Luxine Inc. | Induction heating and control system and method with high reliability and advanced performance features |
| CN104235895A (en) * | 2014-09-17 | 2014-12-24 | 芜湖美的厨房电器制造有限公司 | Kitchen range system, cooker, range hood and method for controlling range hood and cooker linkage |
| CN104296185A (en) * | 2014-10-11 | 2015-01-21 | 浙江帅康电气股份有限公司 | Smoke stove combination with two-way radio frequency wireless communication system |
| WO2016070233A1 (en) * | 2014-11-07 | 2016-05-12 | Breville Pty Limited | Cooktop |
| CN206191654U (en) * | 2016-10-10 | 2017-05-24 | 佛山市泓正科技有限公司 | Cigarette kitchen pot coordinated control system based on intelligent terminal operation |
| CN106705158A (en) * | 2016-11-21 | 2017-05-24 | 陈时军 | Intelligent extractor hood system and control method thereof |
| US9700745B1 (en) * | 2016-03-17 | 2017-07-11 | Darrell Bohrer | Fire extinguishing system for stove tops |
| CN106989419A (en) * | 2017-04-10 | 2017-07-28 | 杜明月 | A kind of integrated kitchen range kitchen range control system |
| CN107062325A (en) * | 2017-03-15 | 2017-08-18 | 珠海格力电器股份有限公司 | Range hood and kitchen range combined system and control method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8230939B1 (en) * | 2006-12-27 | 2012-07-31 | Brian Scott Reynolds | Cookstove fire extinguishing system |
| CN106020007A (en) * | 2016-07-29 | 2016-10-12 | 广东美的厨房电器制造有限公司 | Control method and cooking utensil |
| CN106037448B (en) * | 2016-07-29 | 2018-10-02 | 广东美的厨房电器制造有限公司 | Cooking control method, equipment and cooker |
| CN106556036A (en) * | 2016-11-21 | 2017-04-05 | 陈时军 | A kind of intelligent gas-burning stove system and its control method |
-
2017
- 2017-11-09 CN CN201711095573.7A patent/CN107831692B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002017684A2 (en) * | 2000-08-18 | 2002-02-28 | Luxine Inc. | Induction heating and control system and method with high reliability and advanced performance features |
| CN104235895A (en) * | 2014-09-17 | 2014-12-24 | 芜湖美的厨房电器制造有限公司 | Kitchen range system, cooker, range hood and method for controlling range hood and cooker linkage |
| CN104296185A (en) * | 2014-10-11 | 2015-01-21 | 浙江帅康电气股份有限公司 | Smoke stove combination with two-way radio frequency wireless communication system |
| WO2016070233A1 (en) * | 2014-11-07 | 2016-05-12 | Breville Pty Limited | Cooktop |
| US9700745B1 (en) * | 2016-03-17 | 2017-07-11 | Darrell Bohrer | Fire extinguishing system for stove tops |
| CN206191654U (en) * | 2016-10-10 | 2017-05-24 | 佛山市泓正科技有限公司 | Cigarette kitchen pot coordinated control system based on intelligent terminal operation |
| CN106705158A (en) * | 2016-11-21 | 2017-05-24 | 陈时军 | Intelligent extractor hood system and control method thereof |
| CN107062325A (en) * | 2017-03-15 | 2017-08-18 | 珠海格力电器股份有限公司 | Range hood and kitchen range combined system and control method thereof |
| CN106989419A (en) * | 2017-04-10 | 2017-07-28 | 杜明月 | A kind of integrated kitchen range kitchen range control system |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107831692A (en) | 2018-03-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107831692B (en) | Kitchen ware control method and device and electronic equipment | |
| KR102329592B1 (en) | Food preparation methods and systems based on ingredient recognition | |
| CN209153277U (en) | A kind of oven and a kind of Intelligent oven | |
| US10022021B2 (en) | Cooking apparatus | |
| WO2018024913A1 (en) | Cooking system having inductive heating and wireless powering of kitchen appliances | |
| CN106500152B (en) | Control method of cigarette machine light | |
| CN109507962A (en) | Kitchen appliance control method, device, terminal and computer storage medium | |
| CN107990383B (en) | Control method and control device, range hood, stove and storage medium | |
| CN111023171A (en) | Intelligent smoke stove equipment and control method and device of intelligent smoke stove equipment | |
| CN108954403B (en) | Dry burning prevention stove and control method thereof | |
| US20220151436A1 (en) | Cooking assemblies and methods of operation based on a detected cooking oil | |
| KR20210115484A (en) | Food cooking status verification system and method using artificial intelligence | |
| CN110939950A (en) | Dry burning prevention system and method for kitchen range with data interconnection function and kitchen range | |
| JP2015224821A (en) | Range hood | |
| CN110986105A (en) | Prompting method of intelligent cooker and intelligent cooker with prompting function | |
| US11983643B2 (en) | Cooking result inference system | |
| CN111706885B (en) | Smart home with dry burning recognition function | |
| CN114688585A (en) | Control method of range hood, control system and storage medium | |
| CN111754736A (en) | Dry combustion method early warning system based on Internet of things | |
| CN207893809U (en) | Spill intelligent electromagnetic kitchen tools and intelligent electromagnetic cooking system | |
| JP2020177487A (en) | Support apparatus and support program | |
| CN110096923A (en) | A kind of associate device of cooking system determines method | |
| CN116608493A (en) | Integrated oven, fire control method and device thereof, electronic equipment and storage medium | |
| CN219976505U (en) | Integrated kitchen and kitchen integrated system | |
| CN117255919A (en) | Method and system for controlling a stove |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20240905 Address after: 207S, Building 5, Northwest Shenjiu Science and Technology Entrepreneurship Park, Intersection of Taohua Road and Binglang Road, Fubao Community, Fubao Street, Futian District, Shenzhen City, Guangdong Province 518000 Patentee after: Shenzhen Sweet Potato Robot Co.,Ltd. Country or region after: China Address before: 210046 20 A, Xingzhi science and Technology Park, Xingzhi Road, Nanjing economic and Technological Development Zone, Jiangsu Patentee before: Nanjing Horizon Robotics Technology Co.,Ltd. Country or region before: China |
|
| TR01 | Transfer of patent right |