CN110925818A - Control method of range hood and range hood - Google Patents
Control method of range hood and range hood Download PDFInfo
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- CN110925818A CN110925818A CN201811097782.XA CN201811097782A CN110925818A CN 110925818 A CN110925818 A CN 110925818A CN 201811097782 A CN201811097782 A CN 201811097782A CN 110925818 A CN110925818 A CN 110925818A
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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
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Abstract
The application provides a control method of a range hood and the range hood, wherein the method comprises the following steps: acquiring image information in a cooking area; determining the amount and direction of cooking oil smoke generated in the cooking process according to the image information; and determining the area attached to the oil smoke contact surface and the first oil stain amount corresponding to each area in the cooking process according to the cooking oil smoke amount and the oil smoke direction.
Description
Technical Field
The invention relates to the field of intelligent equipment detection, in particular to a control method of a range hood and the range hood.
Background
At present, the lampblack absorber can inevitably become dirty in the long-term use process, if the oil stains or the oil stains are not timely and effectively cleaned, the difficulty of simultaneously cleaning the smoke exhaust effect is large, technologies such as grease separation and steam washing for the cleanness of the lampblack absorber appear on the market, the technologies have obvious defects in practical application, and the general mode is that a user can self-start the self-cleaning process by self through a button triggering mode, or a fixed time is set for self-starting the cleaning process once every a period of time, and when the related technology can not determine the self-cleaning process according to the cooking frequency of the user and the actual dirty degree of the lampblack absorber.
On the other hand, each user family has a specific kitchen environment and cooking habit, different kitchen environments, such as whether natural wind in different directions blows in the cooking process of the user, influence on the oil smoke trend of the kitchen can be generated, different users have different kitchen using frequencies, different cooking ranges are used, different dish making modes are different, and different conditions finally reflect different oil smoke sizes and different oil smoke trends in the cooking process. Different oil smoke sizes and oil smoke trends determine the dirt degree of the range hood within a period of time and the position distribution of oil stains attached to the range hood, and the existing technology cannot perform key cleaning based on the specific dirt position and the dirt degree of the range hood.
Disclosure of Invention
The invention provides a control method of a range hood and the range hood, which can automatically detect the amount of oil dirt attached to an oil fume contact surface in a cooking process.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
in a first aspect, the present invention provides a method for controlling a range hood, comprising:
acquiring image information in a cooking area;
determining the amount and direction of cooking oil smoke generated in the cooking process according to the image information;
and determining the area attached to the oil smoke contact surface and the first oil stain amount corresponding to each area in the cooking process according to the cooking oil smoke amount and the oil smoke direction.
Preferably, the method further comprises:
acquiring areas which are accumulated and attached to an oil smoke contact surface in the historical cooking process and second oil stain amount corresponding to each area;
summing the first oil stain amount and the second oil stain amount corresponding to each area to obtain the accumulated oil stain amount of each area;
and determining whether to start a self-cleaning program of the range hood according to the areas and the accumulated grease amount corresponding to each area.
Preferably, the step of determining whether to start a self-cleaning program of the range hood according to the areas and the accumulated grease deposit amount corresponding to each area comprises the following steps:
when the accumulated grease dirt amount of at least one area is larger than or equal to a preset area cleaning threshold value, starting a self-cleaning program of the range hood;
and when the sum of the accumulated grease dirt amounts of all the areas is greater than or equal to a preset full-machine cleaning threshold value, starting a self-cleaning program of the range hood.
Preferably, the starting of the self-cleaning program of the range hood includes:
and determining a cleaning area, cleaning time and/or cleaning intensity in the self-cleaning process according to the areas and the accumulated grease amount corresponding to each area.
Preferably, determining the area attached to the oil smoke contact surface and the first amount of grease corresponding to each area in the current cooking process according to the cooking oil smoke amount and the oil smoke direction includes:
determining the amount of cooking oil smoke generated in the cooking process according to the image information;
obtaining the offset distance m and the offset direction of the current oil smoke concentration area relative to the cooking pot;
and determining the areas of the current oil smoke attached to the oil smoke contact surface according to the offset distance m and the offset direction, and determining the first oil stain amount corresponding to each area.
Preferably, determining the first amount of fouling for each zone comprises:
determining a corresponding contamination coefficient K when the offset distance is m in an image shot at the time t in the cooking processm；
Detecting the current amount of oil smoke A at the moment tt；
Recording the duration T of the cooking process;
according to the fouling coefficient KmThe current amount of oil smoke AtAnd said accumulated time T determines a first amount of fouling of said area;
the coefficient of influence KmRepresenting the current oil smoke amount A corresponding to the image shot at the time t when the offset distance is mtThe ratio of the area adhering to the lampblack-contacting surface.
Preferably, according to said fouling factor KmThe current amount of oil smoke AtAnd said accumulated time T determining a first amount of fouling of said area comprises:
preferably, the method further comprises, before:
determining each offset distance m and/or each dirty coefficient k in each area through a pre-trained coefficient calculation modelxy，
Calculating a fouling coefficient k under fouling at the offset distance m according to the following formulaxy：
A is aiThe amount of the oil smoke generated at the training moment i;
the N is the training duration under the offset distance m;
and V is the amount of the oil dirt attached to the area of the oil fume contact surface in the training duration under the offset distance m.
Preferably, the determining of the amount of cooking fumes generated in the cooking process according to the image information at least includes the following three ways:
determining oil smoke concentration information according to the high-frequency component and the low-frequency component of the image shot in the cooking process;
determining oil smoke concentration information according to definition information of a shot image in a cooking process; alternatively, the first and second electrodes may be,
and determining the oil smoke concentration information according to the gray value of the image shot in the cooking process.
In a second aspect, the invention provides a range hood, comprising a camera, an image processing unit and a computing unit,
the camera is used for acquiring image information in the cooking area;
the image processing unit is used for determining the amount and direction of cooking oil smoke generated in the cooking process according to the image information;
the calculation unit is used for determining the area attached to the oil fume contact surface and the first oil stain amount corresponding to each area in the cooking process according to the cooking oil fume amount and the oil fume direction.
The method comprises the steps of acquiring an image of a cooking process of a user, and determining the amount of oil dirt attached to an oil fume contact surface based on the amount of cooking oil fume analyzed by the image; the oil stain amount of the range hood can be detected in real time. Has the following beneficial effects:
1. according to the method, when the waste oil amount is calculated, the relationship between the oil smoke size and the oil smoke direction in the cooking process and the amount of the generated oil dirt is utilized for each area according to the pre-divided areas, so that the amount of the oil dirt attached to the corresponding area of the oil smoke contact surface by the oil smoke generated in each cooking process is accurately calculated;
2. according to the invention, when the condition needing cleaning is reached, the oil stain distribution map can be sent or displayed to the user to remind the user to clean, the oil stain distribution map can display the dirt degree of the corresponding area, and the user can perform key cleaning and general cleaning according to the dirt degree;
3. when the automatic cleaning process is executed, the time point of the range hood needing automatic cleaning is accurately deduced according to the pre-divided areas and the dirt degree of the corresponding areas, and the areas with the dirt degree meeting the conditions are mainly cleaned;
4. compared with the traditional range hood which sets a fixed time to automatically start or directly enables a user to manually start the cleaning process, the operation of starting the cleaning process of the range hood is automatically completed by the system without human intervention, and meanwhile, the cleaning opportunity is selected to have real-time performance and accuracy;
5. the invention can not cause the range hood to be seriously polluted and difficult to clean because a user forgets to turn on the cleaning switch, and can not cause the waste of resources and the influence on user experience because a fixed time is set and the range hood is not polluted or the degree of pollution is relatively low to start a cleaning process;
6. according to the invention, in the self-cleaning process, different cleaning time lengths and cleaning strengths can be distributed during cleaning according to different dirt degrees of different dirt positions, and each dirty area is cleaned in a targeted manner, so that the cleaning efficiency is higher and the cleaning effect is better.
Drawings
Fig. 1 is a flowchart of a control method of a range hood according to an embodiment of the present invention;
FIG. 2 is a schematic structural diagram of a ceiling-mounted range hood according to an embodiment of the present invention;
FIG. 3 is a schematic structural view of a side-draft range hood according to an embodiment of the present invention;
FIG. 4 is a schematic view illustrating the cumulative amount of oil fouling according to the embodiment of the present invention;
FIG. 5 is a schematic structural diagram of a range hood according to an embodiment of the present invention;
FIG. 6 is a flow chart of an automatic cleaning process of a range hood according to an embodiment of the present invention;
FIG. 7 is a diagram illustrating a relationship between a cooking hob and a lampblack absorber oil smoke contact surface according to an embodiment of the present invention;
FIG. 8 is a process flow diagram of an auto clean of an embodiment of the present invention;
fig. 9 is a flow chart of determining a dirty position of a range hood according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the following description of the embodiments of the present invention with reference to the accompanying drawings is provided, and it should be noted that, in the case of conflict, features in the embodiments and the embodiments in the present application may be arbitrarily combined with each other.
As shown in fig. 1, an embodiment of the present invention provides a method for controlling a range hood, including:
s101, acquiring image information in a cooking area;
s102, determining the amount and direction of cooking oil smoke generated in the cooking process according to the image information;
s103, determining the area attached to the oil smoke contact surface and the first oil stain amount corresponding to each area in the cooking process according to the cooking oil smoke amount and the oil smoke direction.
The embodiment of the invention mainly relates to the improvement of the two types of range hoods, and the camera which shoots towards the direction of a cooking bench is arranged below the range hood, so that the complete area image of the cooking area (comprising a left cooking bench and a right cooking bench) under the range hood can be collected through the camera, an oil smoke concentration area is identified through an image processing unit, the size and the position distribution of oil smoke in the cooking process are identified, and the amount of oil dirt attached to an oil smoke contact surface is further determined. Under the condition of no oil smoke plate, the area related to the oil smoke contact surface mainly comprises an air inlet and an area around the air inlet, and under the condition of the oil smoke plate, the oil smoke contact surface mainly relates to the oil smoke plate, the air inlet and the area around the air inlet.
In the embodiment of the present invention, the method further includes:
acquiring areas which are accumulated and attached to an oil smoke contact surface in the historical cooking process and second oil stain amount corresponding to each area;
summing the first oil stain amount and the second oil stain amount corresponding to each area to obtain the accumulated oil stain amount of each area;
and determining whether to start a self-cleaning program of the range hood according to the areas and the accumulated grease amount corresponding to each area.
According to the embodiment of the invention, when the condition needing cleaning is reached, the oil stain distribution map can be sent or displayed to the user to remind the user to clean, the oil stain distribution map can display the dirt degree of the corresponding area, and the user can perform key cleaning and general cleaning according to the dirt degree; the self-cleaning process can also be started by utilizing a self-cleaning device arranged on the range hood.
The embodiment of the invention divides the oil fume contact surface into 12 areas in advance, respectively
At a certain moment, the oil stain distribution is as shown in fig. 4, the oil stain amount of the areas a22 and a32 is large, the oil stain amount of the left areas a21 and a31 is larger than that of the right areas a23 and a33, and when a user cleans or self-cleans the areas a21, a22, a31 and a32 intensively, the areas a23 and a33 are generally cleaned, and the rest areas are roughly cleaned.
Specifically, when the accumulated grease amount of at least one area is greater than or equal to a preset area cleaning threshold value, starting a self-cleaning program of the range hood;
and when the sum of the accumulated grease dirt amounts of all the areas is greater than or equal to a preset full-machine cleaning threshold value, starting a self-cleaning program of the range hood.
According to the embodiment of the invention, when the calculated accumulated grease amount of a certain area of the range hood reaches the area cleaning threshold, the automatic cleaning process is started, or the accumulated grease amounts of all areas are summed, and when the summation result reaches the full-machine cleaning threshold, the automatic cleaning process is started.
Starting the self-cleaning program of the range hood comprises the following steps:
and determining a cleaning area, cleaning time and/or cleaning intensity in the self-cleaning process according to the areas and the accumulated grease amount corresponding to each area.
The embodiment of the invention can perform regional and focused cleaning according to the dirty position distribution of the range hood. The horn can also remind a user of mainly cleaning dirty parts of the range hood.
For example, self-cleaning an area with the accumulated grease amount greater than or equal to a preset area cleaning threshold value according to a first preset cleaning time and/or a first cleaning force and/or a first cleaning intensity;
and self-cleaning the area of which the accumulated grease amount is less than the preset area cleaning threshold value according to a second preset cleaning time and/or a second cleaning force and/or a second cleaning intensity.
The embodiment of the present invention may be further divided into more cleaning particle sizes, as shown in fig. 4, the areas a21, a22, a31, a32 are cleaned according to a first preset cleaning time and/or a first cleaning force and/or a first cleaning intensity, the areas a23, a33 are cleaned according to a second preset cleaning time and/or a second cleaning force and/or a second cleaning intensity, and the rest areas are cleaned according to a third preset cleaning time and/or a third cleaning force and/or a third cleaning intensity; or the regions a22, a32 may be cleaned according to a first preset cleaning time and/or a first cleaning power and/or a first cleaning intensity, the regions a21, a31 may be cleaned according to a second preset cleaning time and/or a second cleaning power and/or a second cleaning intensity, the regions a23, a33 may be cleaned according to a third preset cleaning time and/or a third cleaning power and/or a third cleaning intensity, and the remaining regions may be cleaned according to a fourth preset cleaning time and/or a fourth cleaning power and/or a fourth cleaning intensity.
The embodiment can adopt the mode of high temperature steam or high pressure water spray to carry out self-cleaning, and the oil stain and the water stain of final washing all will flow into the oil collecting box as clean waste liquid.
In the embodiment of the present invention, determining, in step S103, the area attached to the lampblack contact surface and the first amount of soot corresponding to each area in the current cooking process according to the cooking lampblack amount and the lampblack direction includes:
determining the amount of cooking oil smoke generated in the cooking process according to the image information;
obtaining the offset distance m and the offset direction of the current oil smoke concentration area relative to the cooking pot;
and determining the areas of the current oil smoke attached to the oil smoke contact surface according to the offset distance m and the offset direction, and determining the first oil stain amount corresponding to each area.
In the embodiment of the invention, the concentration of the oil smoke concentration area is high and mainly distributed near the edge of the cooker, and the concentration of the oil smoke is reduced in the process of rising and diffusing the oil smoke to reach the lowest concentration when the oil smoke contacts the cooker.
In the embodiment of the invention, the cooking pot is a pot for generating oil smoke, and the detection of the relative position of the oil smoke in the cooking pot is divided into three conditions: cooking by using the left cooking range independently; cooking the left cooking range and the right cooking range simultaneously; cooking by using the right cooking range independently; to the cooking of exclusive use left side kitchen range or exclusive use right kitchen range, can use the central distance of oil smoke concentration area and the center of cooking pot as the regional skew distance m for cooking pot of smoke concentration, cook simultaneously to left and right kitchen range, can regard as the stack result of the cooking of exclusive use left side kitchen range and exclusive use right kitchen range, the central distance of left side oil smoke concentration area and the central distance of left side cooking pot is as skew distance m1, the central distance of right side oil smoke concentration area and the central distance of right side cooking pot is as skew distance m2, confirm respectively that adhere to the first grease volume that the region and every region of oil smoke contact surface correspond.
In an embodiment of the present invention, determining the first amount of grease corresponding to each area includes:
determining a corresponding contamination coefficient K when the offset distance is m in an image shot at the time t in the cooking processm；
Detecting the current amount of oil smoke A at the moment tt；
Recording the duration T of the cooking process;
according to the fouling coefficient KmThe current amount of oil smoke AtAnd said accumulated time T determines a first amount of fouling of said area;
the coefficient of influence KmRepresenting the current oil smoke amount A corresponding to the image shot at the time t when the offset distance is mtThe ratio of the area adhering to the lampblack-contacting surface.
According to the fouling coefficient KmThe current amount of oil smoke AtAnd said accumulated time T determining a first amount of fouling of said area comprises:
in the embodiment of the present invention, the method further includes:
determining each offset distance m and/or each dirty coefficient k in each area through a pre-trained coefficient calculation modelxy，
Calculating a fouling coefficient k under fouling at the offset distance m according to the following formulaxy：
A is aiThe amount of the oil smoke generated at the training moment i;
the N is the training duration under the offset distance m;
and V is the amount of the oil dirt attached to the area of the oil fume contact surface in the training duration under the offset distance m.
In the embodiment of the invention, x and y respectively refer to the serial number of the corresponding offset distance m and the serial number of the pre-divided area.
In the embodiment of the invention, the dirty coefficient k is obtained in advance through trainingxyContinuously applying an air source with fixed size and fixed direction, recording the offset position m of the oil smoke concentration area relative to the cooking pot at the moment, and obtaining the area where the oil smoke finally rises and diffuses and the area contacting with the range hood as z; and sequentially changing the wind power, and recording the oil fume attachment position point and the area z each time, the area attached to the oil fume contact surface and the oil dirt amount corresponding to each area. For each divided region, the fouling coefficient k can be obtained according to the formulaxy。
In the embodiment of the present invention, the determining, according to the image information, the amount of cooking fumes generated in the cooking process in step S102 at least includes the following three ways:
determining oil smoke concentration information according to the high-frequency component and the low-frequency component of the image shot in the cooking process;
determining oil smoke concentration information according to definition information of a shot image in a cooking process; alternatively, the first and second electrodes may be,
and determining the oil smoke concentration information according to the gray value of the image shot in the cooking process.
As shown in fig. 5, the present invention further provides a range hood, comprising a camera 100, an image processing unit 200 and a calculating unit 300,
the camera 100 is configured to acquire image information in a cooking area;
the image processing unit 200 is configured to determine the amount and direction of cooking fumes generated in the cooking process according to the image information;
the calculating unit 300 is configured to determine, according to the cooking fume amount and the cooking fume direction, an area attached to the cooking fume contact surface and a first grease amount corresponding to each area in the current cooking process.
Example one
As shown in fig. 6, this embodiment explains the automatic cleaning process flow of the range hood.
S301, identifying the oil smoke trend: identifying the direction of oil smoke during cooking through a camera, and determining a main dirty concentration area of the oil smoke on the range hood at the moment;
s302, identifying the size of oil smoke: calculating the amount of the oil smoke at the moment, and further calculating the dirt degree formed by the cooking at the moment to the attachment position area of the range hood;
s303, when the contamination degree reaches a self-cleaning triggering threshold value: calculating the dirt degree of the corresponding area of the range hood at continuous moments in the cooking process through integration, and judging whether the area with the most serious dirt degree reaches a cleaning threshold value in real time;
and S304, if the cleaning threshold is reached. Starting a self-cleaning process;
the method comprises the following steps: and distributing cleaning time of each part according to the distribution of the dirty positions or reminding a user of manually focusing on cleaning the parts according to the distribution of the dirty positions and voice.
Example two
This example illustrates the process of determining the amount of smoke:
in the embodiment, the oil fume contact surface of the range hood is divided into three ABC areas in advance, when a user cooks normally, any one or two cooking ranges in the left and right cooking ranges can be selected to be used simultaneously, and the oil fume presents an upward and regularly diffused track due to the fact that the temperature is higher than the ambient air and the oil fume is influenced by the suction force of the negative pressure area of the range hood. As shown in fig. 7, it is the corresponding relationship between the cooking hob and the oil fume contact surface of the cooking fume exhauster. When no obvious air convection (no natural wind blows in) exists in a kitchen, the upwards diffused oil smoke mainly contacts with the area A and the area C of the oil smoke contact surface and is sucked away by the surrounding air suction ports and discharged through a flue; if the user is always cooking in this manner, the dirty position of the range hood is mainly concentrated on the areas a and C. Neglecting the front and back wind direction, when the kitchen has the incoming wind from left to right or from right to left because the door and window is opened, then divide into different situations according to the kitchen range of user's selection and wind direction, wind-force.
Fig. 8 is a flow of determining a dirty position of the range hood:
s1, acquiring a cooking image in real time: the method comprises the steps that images of a cooking area are collected in real time through a camera, and a user is determined on which cooking range to cook; when a user cooks on the left cooking range, detecting the relative position of oil smoke on the cooking pot; the following three cases are distinguished:
s2, cooking by using the left cooking range independently; performing steps S5 and S6;
s3, cooking the left and right cooking ranges simultaneously; performing steps S11 and S12;
s4, cooking by independently using the right cooking range; performing steps S13 and S14;
s5, judging whether the kitchen is windless or not; if yes, go to step S6, otherwise go to step S17;
s6, detecting the relative position of the oil smoke on the cooking utensil when the user cooks on the left cooking range; the generated oil smoke is mainly concentrated in a cooking utensil and the left position of the cooking utensil, and the corresponding dirty position of the range hood at the moment is recorded as an area A;
s11, the left cooktop is the same as the case of cooking using the left cooktop alone, and steps S5 and S6 are performed;
s12, the right cooking range is the same as the cooking condition of the right cooking range which is singly used, and steps S13 and S14 are executed;
s13, judging whether the kitchen is windless or not; if yes, go to step S14, otherwise go to step S17;
s14, detecting the relative position of the oil smoke on the cooking utensil when the user cooks on the left cooking range; the generated oil smoke is mainly concentrated in the cooking utensil and the right side area thereof, and the corresponding dirty position of the range hood at the moment is recorded as an area C;
and S17, determining the distribution proportion of the dirty positions according to the proportion of the oil smoke concentration area in the ABC area.
EXAMPLE III
This embodiment illustrates the dirty position calculation of lampblack absorber based on oil smoke trend:
when oil smoke appears on the right side of the cooking pot on the left cooking range or oil smoke appears on the left side of the cooking pot on the right cooking range, the kitchen can be judged to have obvious air convection, as shown in fig. 4, the oil smoke contact surface is divided into 12 areas which are respectively
At this time, the oil smoke will appear in any one of the 12 areas, and then factors such as the installation height of the range hood, oil smoke diffusion and the like are considered, at this time, the oil smoke concentration area is not the area corresponding to the final oil smoke contact surface, so that the corresponding relation between the offset distance m of the oil smoke concentration area relative to the cooking pot and the amount of oil dirt attached to the area corresponding to the oil smoke contact surface needs to be obtained.
As shown in fig. 9, taking a user cooking in a right cooking range as an example, at this time, a right-to-left wind source is applied to the right, in the range of a cookware on the right side of a soot concentration area under a windless condition, soot attachment areas are a23 and a33, which correspond to positions of cookware on a cooking bench, at this time, wind force of the wind source is gradually increased, the soot concentration area is shifted to the left side of the cooking, at this time, the soot attachment areas may occupy a21, a22, a23, a31, a32 and a33, at this time, a shift position m of the soot concentration area relative to the cookware is recorded, an area where soot finally rises and spreads to contact with a range hood is z, and after a period of time, an area where the z is attached to a soot contact surface and an amount of grease corresponding to each area are obtained according to; and continuously increasing the wind power, and sequentially recording the corresponding cheap distance m and the area z, the area attached to the oil fume contact surface and the oil dirt amount corresponding to each area until the oil fume is lifted and diffused due to the excessive wind power and cannot be absorbed by the range hood. Similarly, when the user cooks on the left cooking range, a wind source from left to right is applied on the right side of the cooking range, and the data are respectively recorded.
And deducing a formula for calculating the dirt degree of a certain position of the range hood based on the oil smoke size, cooking time and the position generated by the oil smoke. Continuously cooking by selecting either left or right cooking rangeAnd reaching the dirt threshold value of the range hood needing to start the cleaning process. The oil smoke size identified in the process is set as AtIf the continuous cooking time is T and the corresponding oil smoke amount is Y, the formula is as follows:
the degree of soiling of the cooking process in the pre-divided region is multiplied by a soiling factor KmThe coefficient of fouling KmCorresponding to the proportion of the oil smoke distribution area determined in the flow, the calculation formula of the area in the cooking process is
Wherein, KmAnd determining a distribution characterization coefficient of an area corresponding to the contact surface of the oil smoke and the range hood for the process. This value is a quantity that varies with the offset distance m. According to experimental tests, if a user cooks at the left or right cooking range independently and under the windless condition, oil smoke is mainly concentrated in the vertically upward area of the cooking pot.
If the oil smoke rises and diffuses beyond the contact area of the range hood due to overlarge wind power, a user can be prompted to close the door and window with a voice at the moment. Similarly, the same operation should be performed when the user cooks at the right cooking range and detects that there is significant accumulation of soot in the area corresponding to the left side of the soot-contacting surface.
When in actual cooking, a user may select any one of the left and right cooking ranges or simultaneously cook the left and right cooking ranges, so that 12 areas in the flow can be polluted at different degrees in certain cooking, and whether the range hood reaches a pollution threshold value or not is judged, and the maximum value of the pollution degree of the 12 areas is selected. And starting the self-cleaning process when the maximum value reaches a contamination threshold value.
Example four
The automatic cleaning of the range hood generally adopts high-temperature steam and a high-pressure water spray nozzle for cleaning oil stains attached to the range hood, and the prior art also adopts a mechanical structure for brushing and the like. In the traditional range hood cleaning technology, the specific dirty position and the dirty degree of the range hood are unknown, so that the interior of the range hood is cleaned basically according to the preset cleaning time and the preset cleaning mode. The present embodiment can calculate the dirty degree in each region of current lampblack absorber according to culinary art oil smoke volume and oil smoke direction on traditional scheme basis to adopt different cleaning time, different cleaning strength to the region of different dirty degrees. Meanwhile, two nozzles capable of rotating at an angle can be installed on the left side and the right side of the range hood, the degree of dirt in each area is obtained according to the process, the left nozzle mainly cleans the left area, the right nozzle mainly cleans the right area, the left nozzle and the right nozzle simultaneously clean the middle area, for example, the time required for the left nozzle to independently clean a certain area reaching the dirt threshold is M, when the cleaning process is triggered because the rest areas reach the dirt threshold, the time required for the left nozzle to spray the area is M (Y/Y), wherein Y is the accumulated oil dirt amount obtained by the area according to the accumulated calculation in the process, and Y is the accumulated oil dirt amount of the area reaching the dirt threshold. By analogy, the wash time for each zone can be determined.
Although the embodiments of the present invention have been described above, the contents thereof are merely embodiments adopted to facilitate understanding of the technical aspects of the present invention, and are not intended to limit the present invention. It will be apparent to persons skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A control method of a range hood is characterized by comprising the following steps:
acquiring image information in a cooking area;
determining the amount and direction of cooking oil smoke generated in the cooking process according to the image information;
and determining the area attached to the oil smoke contact surface and the first oil stain amount corresponding to each area in the cooking process according to the cooking oil smoke amount and the oil smoke direction.
2. The method of claim 1, further comprising:
acquiring areas which are accumulated and attached to an oil smoke contact surface in the historical cooking process and second oil stain amount corresponding to each area;
summing the first oil stain amount and the second oil stain amount corresponding to each area to obtain the accumulated oil stain amount of each area;
and determining whether to start a self-cleaning program of the range hood according to the areas and the accumulated grease amount corresponding to each area.
3. The method of claim 2, wherein determining whether to initiate a self-cleaning procedure of the range hood based on the zones and the cumulative amount of grease corresponding to each zone comprises:
when the accumulated grease dirt amount of at least one area is larger than or equal to a preset area cleaning threshold value, starting a self-cleaning program of the range hood;
and when the sum of the accumulated grease dirt amounts of all the areas is greater than or equal to a preset full-machine cleaning threshold value, starting a self-cleaning program of the range hood.
4. The method of claim 3, wherein initiating a self-cleaning procedure of the range hood comprises:
and determining a cleaning area, cleaning time and/or cleaning intensity in the self-cleaning process according to the areas and the accumulated grease amount corresponding to each area.
5. The method of claim 1, wherein determining the areas attached to the fume contact surface and the first amount of the grease corresponding to each area in the cooking process according to the cooking fume amount and the fume direction comprises:
determining the amount of cooking oil smoke generated in the cooking process according to the image information;
obtaining the offset distance m and the offset direction of the current oil smoke concentration area relative to the cooking pot;
and determining the areas of the current oil smoke attached to the oil smoke contact surface according to the offset distance m and the offset direction, and determining the first oil stain amount corresponding to each area.
6. The method of claim 5, wherein determining the first amount of fouling for each zone comprises:
determining a corresponding contamination coefficient K when the offset distance is m in an image shot at the time t in the cooking processm；
Detecting the current amount of oil smoke A at the moment tt；
Recording the duration T of the cooking process;
according to the fouling coefficient KmThe current amount of oil smoke AtAnd said accumulated time T determines a first amount of fouling of said area;
the coefficient of influence KmRepresenting the current oil smoke amount A corresponding to the image shot at the time t when the offset distance is mtThe ratio of the area adhering to the lampblack-contacting surface.
7. Method according to claim 6, characterized in that the soiling coefficient K is determined as a function ofmThe current amount of oil smoke AtAnd said accumulated time T determining a first amount of fouling of said area comprises:
8. the method of claim 1, further comprising, prior to the method:
determining each offset distance m and/or each dirty coefficient k in each area through a pre-trained coefficient calculation modelxy，
Calculating a fouling coefficient k under fouling at the offset distance m according to the following formulaxy：
The above-mentionedaiThe amount of the oil smoke generated at the training moment i;
the N is the training duration under the offset distance m;
and V is the amount of the oil dirt attached to the area of the oil fume contact surface in the training duration under the offset distance m.
9. The method of claim 5, wherein determining the amount of cooking fumes generated during the cooking process according to the image information at least comprises the following three ways:
determining oil smoke concentration information according to the high-frequency component and the low-frequency component of the image shot in the cooking process;
determining oil smoke concentration information according to definition information of a shot image in a cooking process; alternatively, the first and second electrodes may be,
and determining the oil smoke concentration information according to the gray value of the image shot in the cooking process.
10. A range hood is characterized by comprising a camera, an image processing unit and a calculating unit,
the camera is used for acquiring image information in the cooking area;
the image processing unit is used for determining the amount and direction of cooking oil smoke generated in the cooking process according to the image information;
the calculation unit is used for determining the area attached to the oil fume contact surface and the first oil stain amount corresponding to each area in the cooking process according to the cooking oil fume amount and the oil fume direction.
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