CN111829029A

CN111829029A - Ventilation system

Info

Publication number: CN111829029A
Application number: CN202010228384.8A
Authority: CN
Inventors: 柏村浩介
Original assignee: Fuji Kogyo Co Ltd
Current assignee: Fuji Industrial Co Ltd; Fuji Kogyo Co Ltd
Priority date: 2019-04-17
Filing date: 2020-03-27
Publication date: 2020-10-27
Also published as: JP2023171478A; JP2020176759A; JP7425454B2

Abstract

The invention provides a ventilation system, which does not increase the air quantity of a fan and/or the rotating speed of a filter when a cooking utensil is separated from a heat source. The ventilation system has a cooking state monitoring unit (300) and a control unit (130). A cooking state monitoring unit (300) monitors the cooking state. The control unit (130) controls the operating state of the range hood (100) on the basis of the monitoring result of the cooking state monitoring unit (300), and when it is determined that the cooking utensil (250) has moved from the heat source (210) on the basis of the monitoring result, the control unit (130) performs a setting that does not increase the air volume of the fan of the range hood (100) and/or the rotational speed of the filter.

Description

Ventilation system

Technical Field

The present invention relates to ventilation systems.

Background

Conventionally, there is a range hood that detects a temperature above a cooker by a temperature sensor attached to the range hood, and determines an air volume of a fan and/or a rotation speed of a filter based on the detected temperature to perform an automatic operation (patent document 1).

Patent document 1: japanese patent laid-open publication No. 2018-105568

In the conventional range hood as described in patent document 1, when the temperature of the upper surface of the cooker is low, the range hood is operated with a small amount of air of the fan and/or a small number of rotations of the filter, and when the temperature of the upper surface of the cooker is high, the range hood is operated with a large amount of air of the fan and/or a large number of rotations of the filter. In cooking using a cooking utensil such as a pan or a pot, in order to carry a dish after the cooking is completed, the cooking utensil is sometimes held close to a plate by hand to carry the dish.

In this case, when the cooking utensil is separated from the cooking utensil, the heat source (a burner cover or a chaplet located near the burner in the case of a gas cooking utensil, or a heater in the case of an IH cooking utensil) is exposed, and the temperature sensor detects the exposed high-temperature heat source. In such a case, the conventional range hood increases the fan air volume and/or the filter rotation speed.

Therefore, there is a problem that the user of the range hood feels uncomfortable or unpleasant feeling due to an increase in the fan air volume and/or the rotational speed of the filter even after cooking.

Disclosure of Invention

In view of the above, an object of the present invention is to provide a ventilation system that does not increase the air volume of a fan and/or the rotational speed of a filter when a cooking appliance is separated from a heat source.

The ventilation system according to the present invention for achieving the above object includes a cooking state monitoring unit and a control unit. The cooking state monitoring unit monitors a cooking state. The control unit is configured to control the operating state of the hood based on the monitoring result of the cooking state monitoring unit, and specifically, the control unit performs setting without increasing the air volume of the fan of the hood and/or the rotation speed of the filter when it is determined that the cooking appliance has moved from the heat source based on the monitoring result.

According to the present invention, it is possible to prevent the user of the range hood from being uncomfortable or unpleasant due to an increase in the air volume of the fan and/or the rotational speed of the filter even after cooking.

Drawings

Fig. 1 is a front view of the range hood according to embodiments 1 to 4 installed in a kitchen.

Fig. 2 is a side view of the range hood according to embodiments 1 to 4 installed in a kitchen.

Fig. 3 is a front view of an operation panel provided in the range hood according to embodiments 1 to 7.

Fig. 4 is a diagram schematically showing a detection state of the temperature above the cooker by the compound eye temperature sensor of the range hood according to embodiments 1 to 4.

Fig. 5 is a block diagram of a control system of the range hood according to embodiments 1 to 4.

Fig. 6 is an operation flowchart relating to control of the fan air volume and/or the filter rotation speed in the range hoods of embodiments 1 to 7.

Fig. 7 is an operation flowchart illustrating control of an operation state of the range hood according to embodiment 1.

Fig. 8 is an operation flowchart illustrating control of an operation state of the range hood according to embodiment 2.

Fig. 9 is an operation flowchart showing control of an operation state of the hood according to embodiment 3.

Fig. 10 is an operation flowchart showing control of an operating state of the range hood according to embodiment 4.

Fig. 11 is a front view of the range hood according to embodiment 5 installed in a kitchen.

Fig. 12 is a diagram schematically showing the arrangement of a cooking state monitoring unit of the range hood according to embodiment 5.

Fig. 13 is a block diagram of a control system of the range hood according to embodiment 5.

Fig. 14 is an operation flowchart showing control of the operating state of the range hood according to embodiment 5.

Fig. 15 is a front view of the range hood according to embodiment 6 installed in a kitchen.

Fig. 16 is a block diagram of a control system of the range hood according to embodiment 6.

Fig. 17 is an operation flowchart illustrating control of an operating state of the range hood according to embodiment 6.

Fig. 18 is an operation flowchart showing control of an operating state of the range hood according to embodiment 7.

Description of reference numerals:

100 … range hood; 110 … a body portion; 112 … suction opening; 114 … exhaust port; 116 … fan; 117 … fan motor; 118 … filter; 119 … filter motor; 120 … operating panel; 121 … operating switch; 122 … air volume switch; 123 … automatic switch of air quantity; 124 … timer switch; 125 … light switch; 126 … normal air change switch; 130 … control section; 135 … threshold temperature storage; 140 … report part; 150 … a receiving portion; 200 … cooker; 210. 210A, 210B, 210C … heat sources; a blow-out port of a 220 … grill; 230. 230A, 230B, 230C … cooking utensil detection portion; 250 … cooking utensil; 260 … sending part; 300 … compound eye temperature sensor; 400 … camera.

Detailed Description

Hereinafter, embodiments of the present invention will be described in detail in the following description with reference to the drawings, including < embodiment 1 > to < embodiment 7 >. However, the present invention is not limited to the following embodiments. In addition, the drawings are exaggeratedly presented for convenience of explanation. Therefore, the dimensional ratios of the respective constituent elements in the drawings are different from those in reality. In the drawings, the same elements are denoted by the same reference numerals, and redundant description thereof is omitted in the specification.

Fig. 1 is a front view of the range hood according to embodiments 1 to 4 installed in a kitchen. Fig. 2 is a side view of the range hood according to embodiments 1 to 4 installed in a kitchen.

(construction of mechanical System of Ventilation System)

As shown in fig. 1 and 2, range hood 100 according to embodiments 1 to 4 is provided above cooking device 200. The hood 100 sucks odor and soot including smell, smoke, oil, and the like generated during cooking in the cooker 200 and exhausts the same to the outside. The illustrated cooking device 200 includes a heat source 210 (a general term for 3

heat sources

210A, 210B, and 210C described later) for heating a cooking device 250 such as a pot or a pan, and a grill outlet 220. In this specification, the heat source 210 refers to a burner cover or a chaplet located near the burner, with respect to the gas cooker, and the heat source 210 refers to a heater, with respect to the IH cooker.

Range hood 100 includes, on a lower surface on a front surface side on a left side of a central portion thereof, a compound eye temperature sensor 300 for detecting a temperature above cooking utensil 200. The compound eye temperature sensor 300 functions as a cooking state monitoring unit that monitors a cooking state. The compound eye temperature sensor 300 detects the temperature of the region indicated by the illustrated broken line. The compound eye temperature sensor 300 used in the present embodiment has, for example, 64 pixels of 8 × 8, and can detect the temperature of each region corresponding to each pixel. The compound eye temperature sensor 300 can detect the temperature above the cooker 200 by dividing into 64 areas, and can independently detect the temperature of each of the 3

heat sources

210A, 210B, and 210C. In addition, although the compound eye temperature sensor 300 having 64 pixels of 8 × 8 is exemplified in the present embodiment, the compound eye temperature sensor 300 having fewer pixels or more pixels may be used.

The hood 100 includes a main body 110 at an upper portion thereof. Main body 110 exhausts odor and soot from cooking device 200. The main body 110 includes an air inlet 112 for sucking oil smoke from the cooking device 200, an air outlet 114 communicating with the outside, and a fan 116 for discharging the oil smoke sucked from the air inlet 112 into a passage connecting the air inlet 112 and the air outlet 114. The fan 116 is driven by a fan motor 117. A filter (disc) 118 is provided between the air inlet 112 and the fan 116, and the filter 118 rotates to remove oil from the soot sucked through the air inlet 112. The filter 118 is driven by a filter motor 119. Further, when the fan 116 rotates, the filter 118 also rotates. The hood 100 may be provided with a fixed (normal) filter that does not rotate, or may be provided without a filter. The range hood 100 includes an operation panel 120 for instructing an operation of the range hood 100 on a front surface side. The range hood 100 includes a control unit 130, which will be described later, therein.

Fig. 3 is a front view of the operation panel 120 included in the range hood 100 according to embodiments 1 to 7. The operation panel 120 includes an operation switch 121, an air volume switch 122, an air volume automatic switch 123, a timer switch 124, an illumination switch 125, and a normal ventilation switch 126.

The operation switch 121 is a switch for operating the hood 100. When the operation switch 121 is pressed, a hood on signal is transmitted to the control unit 130, and when the operation switch is pressed again, a hood off signal is transmitted. The air volume switch 122 is a switch for manually switching the air volume of the fan 116 to weak, medium, or strong. Air volume automatic switch 123 is a switch for performing automatic operation for automatically switching the air volume of fan 116 and the rotation speed of filter 118 in stages or continuously in accordance with the temperature above cooking utensil 200 detected by compound eye temperature sensor 300. When the air volume switch 122 is pressed, the automatic operation is released. The timer switch 124 is a switch for setting the time for rotating the fan 116 and the filter 118 after the cooking is completed. The lighting switch 125 is a switch for turning on/off an LED lamp that illuminates the upper surface of the cooker 200. The normal ventilation switch 126 is a switch for performing normal ventilation operation/stop by manually rotating/stopping the fan 116.

Fig. 4 is a diagram schematically showing a detection state of the temperature above cooker 200 by compound eye temperature sensor 300 of the range hood according to embodiments 1 to 4. As described above, since the fly-eye temperature sensor 300 is attached to the lower surface of the range hood 100, the temperature above the cooker 200 is detected in the region covering the heat sources (burner covers, or burners or heaters located near the burners) 210A, 210B, and 210C of the cooker 200 and the outlet 220 of the grill. The temperature of the

heat sources

210A, 210B, 210C of the cooking device 200 is detected as the highest temperature of the regions corresponding to the

heat sources

210A, 210B, 210C of 64 pixels (Tij (i 1 to 8, j 1 to 8)) divided into 8 × 8, for example, as shown in fig. 4. Therefore, the range hood 100 can easily determine which

heat source

210A, 210B, 210C of the cooker 200 is being used and which heat source the cooking appliance 250 is separated from, from the detection result of the compound eye temperature sensor 300.

(control System Structure of Ventilation System)

Fig. 5 is a block diagram of a control system of range hood 100 according to embodiments 1 to 4. The hood 100 includes a fan 116, a fan motor 117, a filter 118, a filter motor 119, an operation panel 120, a control unit 130, a reporting unit 140, and a compound eye temperature sensor 300. The control unit 130 has a threshold temperature storage unit 135. In the range hood 100 according to embodiments 1 to 4, the control unit 130 is provided in the range hood 100. Control unit 130 may be provided in cooking device 200 instead of range hood 100, or may be provided separately in both range hood 100 and cooking device 200.

The structures and functions of the fan 116, the fan motor 117, the filter 118, the filter motor 119, the operation panel 120, and the compound eye temperature sensor 300 are as described above.

The threshold temperature storage unit 135 stores a threshold temperature for changing the air volume of the fan 116 and/or the rotation speed of the filter 118.

The control unit 130 controls the operating state of the hood 100 based on the monitoring result of the fly eye temperature sensor 300. Specifically, when air volume automatic switch 123 of operation panel 120 is pressed (see fig. 3) and range hood 100 is automatically operated, the temperature above cooking utensil 200 detected by compound eye temperature sensor 300 is compared with the threshold temperature (for the fan) stored in threshold temperature storage unit 135, and the air volume of fan 116 is determined. Further, control unit 130 compares the temperature above cooking utensil 200 detected by compound eye temperature sensor 300 with the threshold temperature (for the filter) stored in threshold temperature storage unit 135, and determines the rotation speed of filter 118. In the case of a non-filter range hood having no filter 118 or a range hood having a fixed filter, the control unit 130 determines only the air volume of the fan 116.

When it is determined that cooking utensil 250 has moved from heat source 210 based on the monitoring result of compound eye temperature sensor 300, control unit 130 sets the air volume of fan 116 of range hood 100 and/or the rotation speed of filter 118 so as not to increase. By performing such setting, the control unit 130 can prevent the user from feeling uncomfortable or unpleasant due to an increase in the air volume of the fan 116 and/or the rotation speed of the filter 118 even after cooking is completed. The movement of cooking appliance 250 from heat source 210 may be determined on the range hood side or the cooker side.

The reporting unit 140 reports the movement of the cooking appliance 250 from the heat source 210. The notification unit 140 is a sound output unit or an illumination unit, and notifies the movement of the cooking utensil 250 by turning on or off an alarm sound or illumination output from the sound output unit. The sound output unit is a member that outputs sound such as a speaker or a buzzer, and the illumination is LED illumination provided on operation panel 120, an LED lamp that illuminates the upper surface of cooker 200, LED illumination provided on the operation panel of cooker 200, or the like.

(operation of control section)

Fig. 6 is an operation flowchart relating to control of the air volume of the fan and/or the rotational speed of the filter in the range hood according to embodiments 1 to 7. The operation flowchart is processed by the control unit 130.

Control unit 130 detects the temperature above cooking utensil 200 by compound eye temperature sensor 300 (S100). Next, control unit 130 compares the detected temperature above cooking utensil 200 with the threshold temperature stored in threshold temperature storage unit 135 (S110). Next, control unit 130 controls the air volume of fan 116 and/or the rotational speed of filter 118 based on the result of comparison between the temperature above cooking device 200 and the threshold temperature (S120). In this case, the higher the temperature above cooker 200, the larger the air volume of fan 116 and/or the rotation speed of filter 118, and the lower the temperature above cooker 200, the smaller the air volume of fan 116 and/or the rotation speed of filter 118. For example, when cooking utensil 250 moves from cooking utensil 200, a heat source of cooking utensil 200 is exposed, and therefore a part of area of compound eye temperature sensor 300 detects a rapid increase in temperature above cooking utensil 200, and the airflow rate of fan 116 and/or the rotation speed of filter 118 rapidly increases. In the present embodiment, the control unit 130 performs the control described in embodiments 1 to 4 below so that the air volume of the fan 116 and/or the rotation speed of the filter 118 do not increase rapidly after cooking.

< embodiment 1 >

Fig. 7 is an operation flowchart illustrating control of an operation state of the range hood according to embodiment 1. The operation flowchart is also processed by the control unit 130. The operation flowchart is executed when the automatic air volume switch 123 of the operation panel 120 (see fig. 3 and 5) is pressed and the hood 100 is automatically operated. Therefore, the control unit 130 controls the air flow rate of the fan 116 and/or the rotation speed of the filter 118 based on the temperature detected by the compound eye temperature sensor 300, and controls the next automatic operation independently of this.

First, control unit 130 detects the temperature above cooking utensil 200 by compound eye temperature sensor 300 (S200). As shown in fig. 4, the compound eye temperature sensor 300 can be divided into 64 areas to detect the temperature above the cooker 200. For example, in the case of cooking with the cooking appliance 250 heated by the heat source 210A, the temperature of the region above the heat source 210A is detected as a temperature higher than the temperatures of the other regions. For example, when the cooking utensil 250 is moved from the heat source 210A to place the cooking material on the dish after the cooking is completed, the temperature of the exposed area above the heat source 210A is detected as a rapidly rising temperature.

Next, control unit 130 determines whether or not the range of temperature increase detected by compound eye temperature sensor 300 is equal to or greater than a predetermined temperature and within a predetermined range (S210). When the cooking utensil 250 is moved from the heat source 210A, the temperature of the exposed area above the heat source 210A rapidly increases. On the other hand, the temperature of the region above the heat source 210A that is not exposed does not substantially change. Therefore, in embodiment 1, when the temperature rise range is equal to or greater than the predetermined temperature and is within the predetermined range (yes in S210), it is determined that part of the heat source 210A is exposed, the cooking utensil 250 has moved from the heat source 210A, and the air volume of the fan 116 and/or the rotation speed of the filter 118 do not increase (S220). The setting of the control unit 130 not to increase the air volume of the fan 116 of the hood 100 and/or the rotation speed of the filter 118 is either that the control unit 130 does not transmit a signal for increasing the air volume of the fan 116 of the hood 100 and/or the rotation speed of the filter 118, and that the control unit 130 does not receive a signal for increasing the air volume of the fan 116 of the hood 100 and/or the rotation speed of the filter 118, or that the control unit 130 cancels the received signal even if receiving a signal for increasing the air volume of the fan 116 and/or the rotation speed of the filter 118.

On the other hand, when the range of temperature rise is not equal to or higher than the predetermined temperature and within the predetermined range (no in S210), it is determined that cooking utensil 250 has not moved from heat source 210A, and the air volume of fan 116 and/or the rotation speed of filter 118 are automatically controlled as shown in the operation flowchart of fig. 6 (S230).

In embodiment 1, since it is possible to detect that cooking is completed by the control described above, it is possible to prevent the user from feeling uncomfortable or unpleasant due to an increase in the air volume of the fan 116 and/or the rotation speed of the filter 118 despite the completion of cooking.

< embodiment 2 >

Fig. 8 is an operation flowchart illustrating control of an operation state of the range hood according to embodiment 2. The operation flowchart is also processed by the control unit 130. The operation flowchart is also executed when the hood 100 is automatically operated.

First, control unit 130 detects the temperature above cooking utensil 200 by compound eye temperature sensor 300 (S300).

Next, the control unit 130 determines whether or not the temperature difference between the pixels in the range of temperature increase detected by the compound eye temperature sensor 300 is within a specific predetermined range (S310). In the case where the temperature of the cooking appliance 250 is different from the temperature of the cooking object, or in the case where the cooking appliance 250 has the cooking object scattered (cooking or the like), the temperature distribution appears scattered in the cooking. However, when the cooking utensil 250 is moved from the heat source 210A, the temperature difference between the adjacent pixels becomes small (the temperature difference falls within a predetermined regulation range). When the cooking utensil 250 is moved from the heat source 210A, although the temperature of the region above the exposed heat source 210A increases rapidly, after the cooking utensil 250 has completely moved away from the heat source 210A, the temperature difference between pixels corresponding to adjacent regions disappears, and the state changes to a state in which the temperature difference is within a specific predetermined range. Therefore, in embodiment 2, when the temperature difference between the pixels in the range of temperature increase changes to a state in which the temperature difference is within the specific predetermined range (yes in S310), it is determined that the heat source 210A is exposed, the cooking utensil 250 has moved from the heat source 210A, and the air volume of the fan 116 and/or the rotation speed of the filter 118 have not increased (S320). The setting by the control unit 130 that does not increase the air volume of the fan 116 of the hood 100 and/or the rotation speed of the filter 118 is the same as that in embodiment 1.

On the other hand, if the temperature difference between the pixels in the range of temperature increase does not change to a state in which the temperature difference is within the specific predetermined range (no in S310), it is determined that the cooking utensil 250 has not moved from the heat source 210A, and the air volume of the fan 116 and/or the rotation speed of the filter 118 are automatically controlled as shown in the operation flowchart of fig. 6 (S330).

In embodiment 2, since it is possible to detect that cooking is completed by the above-described control, it is possible to prevent the user from feeling uncomfortable or unpleasant due to an increase in the air volume of the fan 116 and/or the rotation speed of the filter 118 even after cooking is completed.

< embodiment 3 >

Fig. 9 is an operation flowchart showing control of an operation state of the hood according to embodiment 3. The operation flowchart is also processed by the control unit 130. The operation flowchart is also executed when the hood 100 is automatically operated.

First, control unit 130 detects the temperature above cooking utensil 200 by compound eye temperature sensor 300 (S400).

Next, the control unit 130 determines whether or not the range of temperature increase detected by the compound eye temperature sensor 300 has moved by a predetermined value or more before a predetermined time (S410). For example, when the cooking utensil 250 is used to cook an object to be cooked, if the cooking utensil 250 is moved, the temperature rise range between the cooking utensil 250 and the object to be cooked gradually shifts in the moving direction. When the cooking utensil 250 is moved from the heat source 210A, the exposed portion of the heat source 210A increases as the cooking utensil 250 moves. Therefore, in embodiment 3, when the range of temperature increase has moved by a predetermined value or more before a predetermined time (yes in S410), it is determined that cooking utensil 250 has moved from heat source 210A and the airflow rate of fan 116 and/or the rotation speed of filter 118 has not increased (S420). The setting by the control unit 130 that does not increase the air volume of the fan 116 of the hood 100 and/or the rotation speed of the filter 118 is the same as that in embodiment 1.

On the other hand, if the range of temperature increase does not move more than the predetermined value than before the predetermined time (no in S410), it is determined that cooking utensil 250 has not moved from heat source 210A, and the air volume of fan 116 and/or the rotation speed of filter 118 are automatically controlled as shown in the operation flowchart of fig. 6 (S430).

In embodiment 3, since it is possible to detect that cooking is completed by the above-described control, it is possible to prevent the user from feeling uncomfortable or unpleasant due to an increase in the air volume of the fan 116 and/or the rotation speed of the filter 118 even after cooking is completed.

< embodiment 4 >

Fig. 10 is an operation flowchart showing control of an operating state of the range hood according to embodiment 4. The operation flowchart is also processed by the control unit 130. The operation flowchart is also executed when the hood 100 is automatically operated.

First, control unit 130 detects the temperature above cooking utensil 200 by compound eye temperature sensor 300 (S500).

Next, the control unit 130 determines whether or not the range of temperature increase detected by the compound eye temperature sensor 300 is wider than a predetermined time period ago (S510). The range of temperature rise is expanded by: the range of temperature rise is defined by the cooking utensil 250 and the cooking items, and the heat source 210A exposed to the cooking utensil 250 and the cooking items is also present in addition to the cooking utensil 250 and the cooking items as the cooking utensil 250 moves. Therefore, when the cooking appliance 250 is moved from the heat source 210A, the exposed portion of the heat source 210A increases with the movement of the cooking appliance 250. Therefore, in embodiment 4, when the range of temperature increase is expanded beyond the predetermined time (yes in S510), it is determined that the cooking utensil 250 has moved from the heat source 210A and the air volume of the fan 116 and/or the rotation speed of the filter 118 have not increased (S520). The setting by the control unit 130 that does not increase the air volume of the fan 116 of the hood 100 and/or the rotation speed of the filter 118 is the same as that in embodiment 1.

On the other hand, if the range of temperature rise is not expanded beyond the predetermined time (no in S510), it is determined that the cooking utensil 250 is not moving from the heat source 210A, and the air volume of the fan 116 and/or the rotation speed of the filter 118 are automatically controlled as shown in the operation flowchart of fig. 6 (S530).

In embodiment 4, since it is possible to detect that cooking is completed by the above-described control, it is possible to prevent the user from feeling uncomfortable or unpleasant due to an increase in the air volume of the fan 116 and/or the rotation speed of the filter 118 even after cooking is completed.

As described above, in embodiments 1 to 4, the following ventilation systems are explained: the compound eye temperature sensor 300 is used as a cooking state monitoring unit, the temperature of each region detected by the compound eye temperature sensor 300 is used as a monitoring result, and when the temperature distribution in the detected range changes, it is determined that the cooking utensil 250 has moved, and the air volume of the fan 116 and/or the rotation speed of the filter 118 are/is controlled. Next, the following ventilation system will be explained as embodiment 5: the cooking utensil detection unit 230 of the cooking utensil 200 is used as a cooking state monitoring unit, and the air volume of the fan 116 and/or the rotation speed of the filter 118 are controlled by using the detection result of the cooking utensil detection unit 230 as a monitoring result.

< embodiment 5 >

Fig. 11 is a front view of the range hood according to embodiment 5 installed in a kitchen. Fig. 12 is a diagram schematically showing the arrangement of a cooking state monitoring unit of the range hood according to embodiment 5.

(construction of mechanical System of Ventilation System)

As shown in fig. 11, range hood 100 according to embodiment 5 is provided above cooking device 200. The illustrated cooking device 200 includes 3

heat sources

210A, 210B, and 210C for heating a cooking device 250 such as a pot or a pan, and a blowout port 220 of a grill. As shown in fig. 12, the

heat sources

210A, 210B, 210C are provided with pan

bottom temperature sensors

230A, 230B, 230C. The pan

bottom temperature sensors

230A, 230B, and 230C function as cooking state monitoring units that detect the temperature of the bottom of the cooking utensil 250. The pan

bottom temperature sensors

230A, 230B, 230C detect the temperature of the bottom of the cooking appliance 250. Further, a transmission unit 260 for transmitting the heated and non-heated states of cooking device 200 may be provided. The heating and non-heating states are on and off states of a switch for operating the heat source 210 by the cooker 200, and are a heating state when the switch is on and a non-heating state when the switch is off. The on/off state of the switch is transmitted from the transmission unit 260. In this specification, the heat source 210 refers to a burner cover or a chaplet located near the burner, with respect to the gas cooker, and the heat source 210 refers to a heater, with respect to the IH cooker.

The hood 100 includes a main body 110 at an upper portion thereof. Main body 110 exhausts odor and soot from cooking device 200. The main body 110 includes an air inlet 112 for sucking oil smoke from the cooking device 200, an air outlet 114 communicating with the outside, and a fan 116 for discharging the oil smoke sucked from the air inlet 112 into a passage connecting the air inlet 112 and the air outlet 114. The fan 116 is driven by a fan motor 117. A filter (disc) 118 is provided between the air inlet 112 and the fan 116, and the filter 118 rotates to remove oil from the soot sucked through the air inlet 112. The filter 118 is driven by a filter motor 119. Wherein, when the fan 116 rotates, the filter 118 also rotates. The hood 100 may be provided with a fixed (normal) filter that does not rotate, or may be a hood without a filter. The range hood 100 includes an operation panel 120 for instructing an operation of the range hood 100 on a front surface side. The range hood 100 includes a control unit 130, which will be described later, therein. Further, range hood 100 may include receiving unit 150, and receiving unit 150 may receive the heated and unheated state transmitted from transmitting unit 260 of cooking device 200. The heated and unheated states received by the receiving unit 150 are output to the control unit 130. The receiving unit 150 of the hood 100 and the transmitting unit 260 of the cooker 200 function as a cooking state monitoring unit.

(control System Structure of Ventilation System)

Fig. 13 is a block diagram of a control system of the range hood 100 according to embodiment 5. The hood 100 includes a fan 116, a fan motor 117, a filter 118, a filter motor 119, an operation panel 120, a control unit 130, a notification unit 140, and a cooking utensil detection unit 230. The control unit 130 has a threshold temperature storage unit 135. In the range hood 100 of embodiment 5, the control unit 130 is provided in the range hood 100. Control unit 130 may be provided in cooking device 200 instead of range hood 100, or may be provided separately in both range hood 100 and cooking device 200.

The fan 116, the fan motor 117, the filter 118, the filter motor 119, the operation panel 120, the threshold temperature storage unit 135, and the reporting unit 140 have the above-described structures and functions.

The cooking utensil detecting unit 230 functions as a cooking state monitoring unit, and specifically, when the cooking utensil 200 is a gas cooking utensil, it is a pot

bottom temperature sensor

230A, 230B, 230C that detects the temperature of the cooking utensil 250 placed on the gas cooking utensil, or a weight sensor that detects the weight of the cooking utensil 250 placed on the gas cooking utensil. The weight sensor may be provided at the same location as the pan

bottom temperature sensors

230A, 230B, 230C, or may be provided on the side of the cooking device 200 on which the flame holder is mounted. When cooking utensil 200 is an IH cooking utensil, cooking utensil detecting unit 230 is a pot

bottom temperature sensor

230A, 230B, 230C that detects the temperature of cooking utensil 250 placed on the IH cooking utensil, a weight sensor that detects the weight of cooking utensil 250 placed on the IH cooking utensil, or a current change detecting unit that detects a change in current of a coil placed on cooking utensil 200. When cooking utensil 200 is any one of a gas cooking utensil and an IH cooking utensil, cooking utensil detecting unit 230 can be constituted by transmitting unit 260 and receiving unit 150 described above.

(operation of control section)

Fig. 14 is an operation flowchart showing control of the operating state of the range hood according to embodiment 5. The operation flowchart is processed by the control unit 130.

First, the control unit 130 detects the cooking appliance 250 through the cooking appliance detecting unit 230 (S600).

Next, the control unit 130 determines whether or not the cooking utensil 250 detected by the cooking utensil detection unit 230 is separated from the heat source 210 (S610). Whether or not the cooking utensil 250 is separated from the heat source 210A can be determined based on whether or not the temperature detected by the pan bottom temperature sensor 230A changes rapidly, for example. If it is determined that cooking utensil 250 is separated from heat source 210A (yes in S610), it is determined that cooking utensil 250 has moved from heat source 210A and the airflow rate of fan 116 and/or the rotation speed of filter 118 has not increased (S620). The setting by the control unit 130 that does not increase the air volume of the fan 116 of the hood 100 and/or the rotation speed of the filter 118 is the same as that in embodiment 1.

On the other hand, if it is determined that cooking utensil 250 is not separated from heat source 210A (610: no), it is determined that cooking utensil 250 is not moving from heat source 210A, and the air volume of fan 116 and/or the rotation speed of filter 118 are automatically controlled as shown in the operation flowchart of fig. 6 (S630).

In embodiment 5, since it is possible to detect that cooking is completed by the above-described control, it is possible to prevent the user from feeling uncomfortable or unpleasant due to an increase in the air volume of the fan 116 and/or the rotation speed of the filter 118 even after cooking is completed.

< embodiment 6 >

(construction of mechanical System of Ventilation System)

As shown in fig. 15, the range hood 100 according to embodiment 6 is provided with a camera 400, and the camera 400 functions as a cooking state monitoring unit adjacent to the compound eye temperature sensor 300 of the range hood 100 according to embodiment 1. The structure of the hood 100 is the same as that of the hood 100 of embodiment 1, except that the camera 400 is provided. In the present embodiment, the compound eye temperature sensor 300 may be omitted.

The structure of cooking utensil 200 is also the same as that of cooking utensil 200 according to embodiment 1.

(control System Structure of Ventilation System)

Fig. 16 is a block diagram of a control system of the range hood according to embodiment 6. As shown in fig. 16, the present embodiment is different from the range hood 100 according to embodiment 1 in that a camera 400 is provided. The same as embodiment 1 except that the camera 400 is provided.

(operation of control section)

Fig. 17 is an operation flowchart illustrating control of an operating state of the range hood according to embodiment 6. The operation flowchart is processed by the control unit 130.

First, the control unit 130 photographs the cooking utensil 250 with the camera 400 (S700).

Next, the control unit 130 compares the current captured image of the camera 400 with the captured image of the cooking utensil 250 before the predetermined time, and determines whether or not the cooking utensil 250 captured by the camera 400 has moved by a predetermined value or more (S710). If cooking utensil 250 has moved more than the predetermined value according to the monitoring result (yes in S710), it is determined that cooking utensil 250 has moved from heat source 210A and the airflow rate of fan 116 and/or the number of rotations of filter 118 has not increased (S720). The setting by the control unit 130 that does not increase the air volume of the fan 116 of the hood 100 and/or the rotation speed of the filter 118 is the same as that in embodiment 1.

On the other hand, if cooking utensil 250 has not moved more than the predetermined value (no in S710), it is determined that cooking utensil 250 has not moved from heat source 210A, and the air volume of fan 116 and/or the rotation speed of filter 118 are automatically controlled as shown in the operation flowchart of fig. 6 (S730).

In embodiment 6, since it is possible to detect that cooking is completed by the above-described control, it is possible to prevent the user from feeling uncomfortable or unpleasant due to an increase in the air volume of the fan 116 and/or the rotation speed of the filter 118 even after cooking is completed.

< embodiment 7 >

Embodiment 7 can be applied to the ventilation systems of embodiments 1 to 6. In embodiments 1 to 6, when it is detected that cooking utensil 250 has moved from heat source 210, the setting is performed so as not to increase the air volume of fan 116 and/or the number of rotations of filter 118, but in embodiment 7, control is performed to cancel the setting when it is also detected that cooking utensil 250 has returned to heat source 210. This control will be explained below.

Fig. 18 is an operation flowchart showing control of an operating state of the range hood according to embodiment 7. The operation flowchart is processed by the control unit 130.

Based on the monitoring results in embodiments 1 to 6, the control unit 130 determines whether or not the cooking utensil 250 has been moved from the heat source 210 (S800). When the movement of the cooking utensil 250 is detected (yes in S800), the reporting unit 140 reports the movement of the cooking utensil 250 (S810). Through this report, the user can recognize that the air volume of the fan 116 and/or the rotation speed of the filter 118 do not increase even when the cooking appliance 250 moves. Next, the control unit 130 sets the air volume of the fan 116 and/or the rotation speed of the filter 118 not to increase (S830). On the other hand, if the movement of cooking utensil 250 is not detected (no in S800), the air volume of fan 116 and/or the rotational speed of filter 118 are automatically controlled as shown in the operation flowchart of fig. 6 (S820).

Next, the control unit 130 determines whether the cooking appliance 250 moved from the heat source 210 returns to the heat source 210 again (S840). Whether or not the cooking utensil 250 is returned to the heat source 210 again is determined by applying the same method as that for determining whether or not the cooking utensil 250 has moved from the heat source 210 in embodiments 1 to 6. If it is determined that cooking utensil 250 has returned to heat source 210 again (yes in S840), the setting that the amount of air of fan 116 and/or the number of rotations of filter 118 have not increased, which has been processed in step S830, is canceled (S850). On the other hand, if it is determined that cooking utensil 250 has not returned to heat source 210 again (S840: NO), the process ends.

In embodiment 7, the control as described above does not affect the operation of range hood 100 when cooking utensil 250 is moved temporarily, not at the end of cooking, or when new cooking is started.

Embodiments 1 to 7 have been described above. In the embodiments, the control in the case where the cooking utensil 250 is moved from one heat source 210 when cooking is performed by the heat source 210 is explained. As shown in fig. 4 and 12, a plurality of

heat sources

210A, 210B, and 210C are generally provided in cooking device 200.

As described above, when the cooking device 200 includes the plurality of

heat sources

210A, 210B, and 210C, and when the cooking device detection unit 230 determines that the cooking device 250 has moved from a part of the plurality of

heat sources

210A, 210B, and 210C (for example, the heat source 210A) as a result of the monitoring, the control unit 130 does not perform the setting of not increasing the air volume of the fan 116 of the hood 100 and/or the rotation speed of the filter 118 based on the temperature detection of the part of the heat sources (for example, the heat source 210A). That is, the temperature detection of some heat sources (for example, the heat source 210A) is canceled, and the air volume of the fan 116 and/or the rotation speed of the filter 118, which are detected based on the temperatures of the other heat sources (for example, the

heat sources

210B and 210C), are controlled. Whether or not cooking is being performed by the plurality of heat sources 210 is determined by the control unit 130, for example, based on the detection information of the compound eye temperature sensor 300, the image captured by the camera 400, and the information of the cooking utensil detection unit 230. Specific examples of the cooking utensil detecting unit 230 are described above.

For example, as shown in fig. 4, the cooking device 200 includes 3

heat sources

210A, 210B, and 210C, and cooking is performed assuming that the cooking device 250 is placed on all of the 3

heat sources

210A, 210B, and 210C. At this time, when only the cooking utensil 250 placed on the heat source 210A is moved from the heat source 210A, the temperature detection of the heat source 210A is cancelled, and the control unit 130 performs the normal control as shown in the operation flowchart of fig. 6 based on the temperature detection at the

heat sources

210B and 210C. That is, when only the cooking utensil 250 placed on the heat source 210A is moved from the heat source 210A, the air volume of the fan 116 and/or the rotation speed of the filter 118 may increase.

In this way, when cooking is being performed by the cooking appliance 250 other than the cooking appliance 250 determined to have moved, the air volume of the fan 116 and/or the rotation speed of the filter 118 can be operated in accordance with the cooking (the air volume of the fan 116 and/or the rotation speed of the filter 118 can be increased).

When the cooking state monitoring unit determines that the heat source 210 of the cooker 200 is not heating, the control unit 130 may set the air volume of the fan 116 of the hood 100 and/or the rotation speed of the filter 118 without detecting the movement of the cooking utensil 250 from the 3

heat sources

210A, 210B, and 210C.

By performing such control, when the 3

heat sources

210A, 210B, and 210C are not operated after cooking is completed, the air volume of the fan 116 of the range hood 100 and/or the rotation speed of the filter 118 are not increased, and therefore, even if the cooking utensil 250 is moved, the air volume and/or the rotation speed of the filter are not increased, and it is possible to prevent the user from feeling uncomfortable or unpleasant.

In the above embodiment, compound eye temperature sensor 300, camera 400, and cooking state detecting unit are exemplified as the cooking state monitoring unit, and they may be provided in range hood 100, a wall surface, ceiling, lighting fixture, or wall cabinet of a room in which range hood 100 is installed, or in cooking device 200.

As described above, according to the range hood 100 of the present embodiment, when it is determined that the cooking utensil 250 is separated from the heat source 210 based on the detection result of the cooking state monitoring unit, the air volume of the fan 116 and/or the rotation speed of the filter 118 are not increased. Therefore, it is possible to prevent the user from feeling uncomfortable or unpleasant due to the increase in the air volume and/or the rotation speed even after the cooking is completed.

When it is determined that cooking utensil 250 is separated from 1 heat source 210A of the plurality of

heat sources

210A, 210B, 210C of cooking utensil 200 and at the same time, it is determined that

other heat sources

210B, 210C are being used, the increase in the air volume of fan 116 and/or the increase in the rotation speed of filter 118 based on the temperature of the 1 heat source 210A detected by the cooking state monitoring unit is not performed. Therefore, even if the heat source 210A is exposed after the cooking of the 1 heat source 210A is completed, if the

other heat sources

210B and 210C are in the middle of cooking, the air volume of the fan 116 and/or the rotation speed of the filter 118 can be increased.

While the embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments, and can be implemented in various forms based on the technical ideas described in the claims, and these are also within the scope of the present invention.

Claims

1. A ventilation system, comprising:

a cooking state monitoring unit for monitoring a cooking state; and

a control unit for controlling the operation state of the range hood according to the monitoring result of the cooking state monitoring unit,

the control unit performs setting without increasing the air volume of the fan of the range hood and/or the rotation speed of the filter when it is determined that the cooking appliance has moved from the heat source based on the monitoring result.

2. The ventilation system of claim 1,

the cooking state monitoring part is a compound eye temperature sensor for detecting the temperature above the cooking device,

in the case where the range of temperature increase detected by the compound eye temperature sensor is equal to or greater than a predetermined temperature and within a predetermined range as a result of the monitoring, the control unit determines that the cooking appliance has moved from a heat source and performs setting without increasing the air volume of the fan of the range hood and/or the rotation speed of the filter.

3. The ventilation system of claim 1,

in the case where the monitoring result is that the temperature difference change of each pixel in the range of temperature increase detected by the compound eye temperature sensor is within a specific predetermined range, the control unit determines that the cooking appliance has moved from the heat source and performs setting without increasing the air volume of the fan of the range hood and/or the rotation speed of the filter.

4. The ventilation system of claim 1,

in the case where the range of temperature rise detected by the compound eye temperature sensor is moved by a predetermined value or more before a predetermined time as a result of the monitoring, the control unit determines that the cooking appliance has moved from the heat source and performs setting without increasing the air volume of the fan of the range hood and/or the rotation speed of the filter.

5. The ventilation system of claim 1,

in the case where the range of the temperature increase detected by the compound eye temperature sensor is expanded before a predetermined time as a result of the monitoring, the control unit determines that the cooking appliance has moved from the heat source and performs setting without increasing the air volume of the fan of the range hood and/or the rotation speed of the filter.

6. The ventilation system of claim 1,

the cooking state monitoring part is a cooking utensil detecting part arranged on the cooking device,

in the case where the cooking appliance detection unit detects that the cooking appliance is separated from the heat source as a result of the monitoring, the control unit determines that the cooking appliance has moved from the heat source and performs setting to prevent an increase in the air volume of the fan of the range hood and/or the rotation speed of the filter.

7. The ventilation system of claim 6,

in a case where the cooker is a gas cooker, the cooking utensil detecting portion includes at least one of a bottom temperature sensor that detects a temperature of the cooking utensil placed on the gas cooker or a weight sensor that detects a weight of the cooking utensil placed on the gas cooker, and in a case where the cooker is an IH cooker, the cooking utensil detecting portion includes at least one of a bottom temperature sensor that detects a temperature of the cooking utensil placed on the IH cooker, a weight sensor that detects a weight of the cooking utensil placed on the IH cooker or a current change detecting portion that detects a current change of a coil placed on the cooker.

8. The ventilation system of claim 1,

the cooking state monitoring part is a camera for photographing the cooker,

in the case where the cooking utensil is moved by a predetermined value or more as a result of the monitoring by comparing the current captured image of the camera with the captured image of the cooking utensil before a predetermined time, the control unit determines that the cooking utensil has moved from the heat source and performs setting without increasing the air volume of the fan of the range hood and/or the rotation speed of the filter.

9. The ventilation system as set forth in any one of claims 2 to 8,

when the monitoring result indicates that the cooking appliance is returned to the heat source again after it is determined that the cooking appliance has moved from the heat source, the control unit cancels the setting of the air volume of the fan of the range hood and/or the rotation speed of the filter without increasing.

10. The ventilation system as set forth in any one of claims 2 to 8,

in the case where the cooking appliance has a plurality of the heat sources,

when the cooking state monitoring unit determines that the cooking appliance has moved from a part of the plurality of heat sources as a result of the monitoring, the control unit does not perform setting that does not increase the air volume of the fan of the range hood and/or the rotation speed of the filter based only on the movement from the part of the heat sources.

11. The ventilation system according to any one of claims 2 to 9,

the cooking state monitoring unit includes: a transmitting unit provided in the cooking device, for transmitting a heated state and a non-heated state; and a receiving unit provided in the range hood and configured to receive the heated and unheated state transmitted from the transmitting unit.

12. The ventilation system according to any one of claims 2 to 9,

determining movement of the cooking appliance from the heat source on at least one of a range hood side or a cooker side.

13. The ventilation system according to any one of claims 2 to 9,

when the cooking state monitoring unit further determines that the heat source of the cooker is not heating, the control unit sets the rotation speed of the filter and/or the air volume of the fan of the range hood to be not increased.

14. The ventilation system according to any one of claims 2 to 9,

the ventilation system further includes a reporting unit that reports the movement of the cooking appliance,

the control unit operates the notification unit when it is determined that the cooking appliance has moved from the heat source.