DE102022116083A1 - Method for the automated control of an extractor hood and extractor hood set up to carry out the method - Google Patents

Abstract

The invention relates to a method for the automated, energy-efficient and precise control of an extractor hood (1), which is arranged above a hob, using a control device by means of which at least one motor, which drives at least one fan (5), can be controlled and which with Sensors arranged in or on the extractor hood (1) are communicatively connected via an interface, the sensors being a VOC sensor (9), an IR sensor (12) and a temperature sensor (11) and/or a humidity sensor (10). include, in which an increase in temperature on the hob is detected via the control device by means of the IR sensor (9) and the motor is controlled by the control device so that the at least one fan (5) is driven by means of the VOC sensor (9) as well as the temperature sensor (11) and/or the humidity sensor (10), a vapor formation is detected, a vapor analysis (13) by logically linking the measured values of the VOC sensor (9) and the temperature sensor (11) and/or the moisture sensor (10) is evaluated and the performance of the at least fan (5) is regulated by means of the control device via the at least one motor based on the evaluation of the vapor analysis (13). The invention further relates to an extractor hood (1) for carrying out the method.

Description

The invention relates to a method for the automated control of an extractor hood, which is arranged above a hob, using a control device by means of which at least one motor, which drives at least one fan, can be controlled and which is connected to sensors arranged in or on the extractor hood via an interface is communicatively connected, the sensors comprising a VOC sensor, an IR sensor and a temperature sensor and / or a humidity sensor.

The publication DE 10 2018 201 047 A1 describes a method for the automated control of an extractor hood. The method described there aims to make a prediction about the amount of vapor and, accordingly, to predict the optimal performance of the fan arranged in the extractor hood. For this purpose, the environmental conditions should be monitored and various decision-making criteria should be used. Monitoring is essentially carried out using imaging sensors. Activities on the hob or user gestures are recorded via the imaging sensors. For example, lifting the lid of a cooking pot on the hob indicates whether fumes are likely to form in the short term and the extractor hood fan should be activated accordingly. In addition, it is suggested there to use additional sensors to detect the actual amount of vapor and to adjust the performance of the fan accordingly if the prediction about the amount of vapor turns out to be incorrect.

Overall, the method described above has several disadvantages. Incorrect predictions will result in the cooker hood not operating effectively as a whole. Setting the fan power too high due to an incorrect prediction will result in reduced energy efficiency and unnecessary noise. However, if the fan power is set too low for the actual amount of fumes, the fumes will not be adequately extracted through the extractor hood. Finally, the hardware for monitoring with the imaging sensors is also relatively expensive.

From the publication DE 10 2018 128 934 A1 A method for operating an extractor hood is known, in which, among many other functionalities, the control of the fan performance based on an air quality sensor is proposed. Controlling the performance of the fan based solely on the measured value of an air quality sensor has proven to be inadequate and not very effective.

A disadvantage of air quality sensors is that they are subject to strong fluctuations when the temperature and/or humidity changes.

It is therefore the object of the invention to further improve the automatic control of the performance of an extractor hood, so that the extractor hood is operated particularly efficiently and adapted to the actual situation with regard to air quality.

• - mittels des IR-Sensors eine Temperaturerhöhung auf dem Kochfeld über die Steuervorrichtung detektiert wird und der mindestens eine Motor durch die Steuervorrichtung angesteuert wird, sodass der Lüfter angetrieben wird,
• - mittels des VOC-Sensors und des Temperatursensors und/oder des Feuchtesensors eine Wrasenbildung erfasst wird,
• - eine Wrasenanalyse durch logische Verknüpfung der Messwerte des VOC-Sensors sowie des Temperatursensors und/oder des Feuchtesensors durchgeführt wird und
• - die Leistung des mindestens einen Lüfters mittels der Steuervorrichtung über den mindestens einen Motor auf Basis der Wrasenanalyse geregelt wird.

For this purpose, the invention proposes, based on a method of the type mentioned at the outset, that

• - an increase in temperature on the hob is detected via the control device by means of the IR sensor and the at least one motor is controlled by the control device so that the fan is driven,
• - vapor formation is detected by means of the VOC sensor and the temperature sensor and/or the humidity sensor,
• - a vapor analysis is carried out by logically linking the measured values of the VOC sensor as well as the temperature sensor and/or the humidity sensor and
• - The performance of the at least one fan is regulated by means of the control device via the at least one motor based on the vapor analysis.

By monitoring the temperature of the hob using the IR sensor, the other sensors can be brought into contact with the medium to be measured as early as possible. It is advantageous in the method according to the invention that the control device of the extractor hood works in accordance with the actual power requirement on the basis of the vapor analysis. This allows the extractor hood to be operated in a very energy-saving manner and noise emissions can be minimized. The process is also independent of the hob and can be used for a wide range of hob manufacturers and types.

A further development of the method provides that at least one CO sensor, a fine dust sensor and/or a CO ₂ sensor are arranged in or on the extractor hood and the measured values are used in addition to the vapor analysis. By using at least one additional air quality sensor, the process overall becomes even more sensitive and precise.

In addition, the exceeding of a predetermined limit value can preferably be detected using the IR sensor and a warning signal can be output via the control device. The limit value is expediently set at a temperature that is above that of a typical cooking process such as boiling or frying. If this limit value is exceeded, there is most likely a malfunction and/or a danger, which is communicated to the user via the warning signal.

Furthermore, it is advantageous if the distance between the extractor hood and the hob is detected using a distance sensor, preferably a TOF sensor, and the distance between the extractor hood and the hob is adjusted based on the vapor analysis. The vapor capture of the extractor hood can therefore be further optimized by precisely adjusting the distance between the hob and the extractor hood. For this purpose, suitable means for adjusting the height of the extractor hood must be provided.

A further development of the invention provides that the measured values of at least one of the sensors, preferably all sensors, are recorded in a time-resolved manner and the temporal gradients, i.e. the temporal changes in the measured values, are used for the vapor analysis. By taking the gradients of the measured values into account, the development of vapor can be predicted more precisely. A rapidly increasing measurement value can, for example, indicate that heavy vapor pollution is to be expected in the short term. The performance of at least one fan is set accordingly high, while a slow increase also indicates a moderately increasing vapor load, so that the fan performance is only increased slowly. In principle, it is also possible to identify individual events by evaluating the gradient and include them in the vapor analysis, for example when the lid of the cooking pot is lifted or similar. The use of time gradients can have advantages over control based on absolute values, particularly with regard to the VOC sensor, since in this way the dependence of the control on the ambient air quality, which is unaffected by the cooking process, can be reduced.

• 1: schematisch eine Schnittansicht einer erfindungsgemäßen Dunstabzugshaube;
• 2: schematisch die Erkennung eines Kochprozesses als Ablaufplan;
• 3: schematisch einen Ablaufplan der Wrasenanalyse;
• 4: schematisch einen Ablaufplan der Lüftersteuerung.

Exemplary embodiments of the invention are explained in more detail below with reference to the drawings. Show it:

• 1 : schematically a sectional view of an extractor hood according to the invention;
• 2 : schematic recognition of a cooking process as a flow chart;
• 3 : schematically a flow chart of the vapor analysis;
• 4 : a schematic flowchart of the fan control.

In 1 a sectional view of an extractor hood according to the invention is shown. The extractor hood is designated in its entirety by reference number 1. The extractor hood 1 has a housing 2. On the housing 2, an air inlet 3 is arranged on the bottom and air outlets 4 on the top. In the housing 2, a fan 5 is arranged above the air inlet 3, which is driven by a motor, not shown here. The motor is controlled via a control device, also not shown here. A grease filter 6 is arranged between the fan 5 and the air inlet 3. Furthermore, 4 circulating air filters 7 are arranged in the housing 2 between the fan 5 and the air outlets. A sensor module 8 is placed between the grease filter 6 and the fan 5 and has a VOC sensor 9, a humidity sensor 10 and a temperature sensor 11. Finally, an IR sensor 12 is provided on the underside of the housing 2, the field of view of which is directed downwards towards the hob below, not shown here. The sensors (9-12) are communicatively connected to the control device so that they can transmit their measured values to the control device.

2 shows schematically a flowchart for detecting the start or end of a cooking process. As soon as the IR sensor 12 detects an increase in the temperature on the hob, the start of the cooking process is determined. For this purpose, a threshold value of, for example, 40°C can be specified. The formation of vapor is monitored and analyzed using sensors 9-12. The measured values of the VOC sensor 9 are corrected here using the measured values of the humidity sensor 10 and the temperature sensor 11. This means that the temperature and humidity-related fluctuations in the measured values of the VOC sensor 9 are taken into account by a correction step k. As soon as the vapor monitoring shows that there is no longer any vapor formation and the IR sensor 12 does not detect an increased temperature on the hob, the end of the cooking process is determined.

In 3 a flowchart for carrying out a vapor analysis 13 is shown during a cooking process. The hob temperature is monitored using the IR sensor 9. Furthermore, the IR sensor 9, which is designed, for example, as an IR sensor array, can be used to determine which part of the cooking surface is currently in operation. The VOC sensor 9 continuously determines the odor pollution caused by the vapors, while the moisture sensor 10 determines the moisture of the vapors and the temperature temperature sensor determines the vapor temperature. The individual measured values and their time course are used for the vapor analysis 13. However, as described, the measured values of the VOC sensor 9 are subject to relatively strong temperature and humidity-related fluctuations. The measured values of the VOC sensor 9 are therefore corrected in correction step k, taking into account the measured vapor temperature and vapor moisture. Based on the vapor analysis 13, the power of the fan 5 is then adjusted using the control device. The time course of the measured values is also included in the vapor analysis 13.

In 4 a schematic flowchart of the method according to the invention for fan control is shown. The extractor hood 1 is initially in standby mode SB. As soon as the start of the cooking process is detected (cf. 2 ), the fan is set to a first, low power level LS1. The measurement recording of all sensors (9-12) is started. If the extractor hood is height-adjustable, it can also be moved from a standby position to an operating position.

The vapor analysis 13 is carried out continuously on the basis of the measured value recording. If a higher vapor load is detected, the fan 5 is set to a higher second power level LS2. The fan 5 remains in the second power level LS2 until the vapor load exceeds a threshold value. Depending on the direction in which the vapor load changes, either an even higher third power level LS3 is set or the performance of the fan 5 is reduced to the first power level LS1. The threshold values can be both absolute measured values from the sensors and changes determined through time-resolved recording, i.e. the increase or decrease in the measured values.

If the fan 5 is in the third power level LS3, the procedure proceeds exactly as in the second power level LS2. So that the fan 5 is switched to a fourth power level LS4 when the vapor load increases further and is switched back to the second power level LS2 when the vapor load is reduced. In other embodiments, it is possible for the fan to have additional power levels or a continuously variable power setting. If there is a strong short-term change in the formation of vapor, it is also possible that power levels are skipped, for example directly from the first power level LS1 to the fourth power level LS4.

The hob temperature is monitored at any time and at every power level using the IR sensor 12. As soon as a limit temperature is exceeded, a warning signal WS is issued.

As soon as the end of the cooking process is detected (cf. 2 ) the fan is either switched directly to standby mode SB or first to a run-on NL and then switches to standby mode SB.

• Bei dem Prozess „Wasserkochen“ detektiert der IR-Sensor 12 eine Kochfeldtemperatur von 80 - 100 °C. Der Feuchtesensor 10 detektiert eine Luftfeuchtigkeit von 80 - 100 %. Der VOC-Sensor detektiert aufgrund des reinen Wasserdampfes nur wenig Belastung. Aus den gewonnen Sensordaten kann die Steuervorrichtung dann den Kochprozess „Wasserkochen“ herleiten und eine für diesen Prozess geeignete Leistungsstufe des Lüfters 5 auswählen.

Using the sensors and their logical connection, different processes on the hob can also be distinguished, such as frying, boiling water, cleaning the hob, etc. Example processes are described below:

• During the “boiling water” process, the IR sensor 12 detects a hob temperature of 80 - 100 °C. The humidity sensor 10 detects a humidity of 80 - 100%. The VOC sensor detects only little pollution due to the pure water vapor. From the sensor data obtained, the control device can then derive the cooking process “boiling water” and select a power level of the fan 5 that is suitable for this process.

During the “roasting” process, the IR sensor detects a hob temperature in the range of 150 - 250°C. The humidity sensor 10, on the other hand, only detects relatively little humidity. The VOC sensor 9 detects a high load. The control device can derive the “roasting” cooking process from the sensor data obtained and can select the appropriate power level of the fan for this purpose.

During the “hob cleaning” process, the IR sensor 12 only detects a temperature of less than 40°C. The humidity sensor 10 only detects low humidity. The VOC sensor 9 detects a high concentration. The VOC sensor 9 and the moisture sensor 10 therefore detect similar values to those in the “roasting” process. However, because the temperature does not exceed 40°C, the control device can deduce that no cooking process has been started. The fan 5 remains in standby mode SB.

These exemplary examples illustrate that a wide variety of cooking processes can be precisely determined using sensor data. The optimal power levels for the respective cooking process and its intensity can be set by the control device. In further developments of the method according to the invention, additional data is recorded using additional sensors. This allows the processes to be recognized even more precisely.

The power level of the fan 5 can also be made dependent on the number of cookware and their position using the IR sensor 12.

The IR sensor 12 can also be used to control other functions of the extractor hoods, for example to turn the extractor hood on and off, to switch on and off the lighting, to adjust the height of the extractor hood relative to the hob.

The measurement data obtained by the sensors of a large number of extractor hoods can also be compiled centrally in a database. Further insights can then be drawn from the collected measurement data in order to further optimize the vapor analysis, process detection and ultimately the fan control.

List of reference symbols:

1

extractor hood

2

Housing

3

Air intake

4

Air outlet

5

Fan

6

Grease filter

7

Recirculation filter

8th

Sensor module

9

VOC sensor

10

Humidity sensor

11

Temperature sensor

12

IR sensor

13

Vapor analysis

L.S

Power level

NL

trailing

SB

Standby mode

WS

Warning signal

k

Correction step

QUOTES INCLUDED IN THE DESCRIPTION

This list of documents listed by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• DE 102018201047 A1 [0002]
• DE 102018128934 A1 [0004]

Claims (8)

Method for the automated control of an extractor hood (1), which is arranged above a hob, using a control device, by means of which at least one motor, which drives at least one fan (5), can be controlled and which is in or on the extractor hood (1) arranged sensors is communicatively connected via an interface, the sensors comprising a VOC sensor (9), an IR sensor (12) and a temperature sensor (11) and / or a humidity sensor (10), in which - an increase in temperature on the hob is detected via the control device by means of the IR sensor (9) and the at least one motor is controlled by the control device so that the at least one fan (5) is driven, - vapor formation is detected by means of the VOC sensor (9) and the temperature sensor (11) and/or the humidity sensor (10), - a vapor analysis (13) is carried out by logically linking the measured values of the VOC sensor (9) and the temperature sensor (11) and/or the humidity sensor (10) and - The performance of the at least one fan (5) is regulated by means of the control device via the at least one motor based on the vapor analysis (13). Procedure according to Claim 1 , characterized in that at least one CO sensor, a fine dust sensor and/or a CO ₂ sensor are arranged in or on the extractor hood (1) and their measurement values are used in addition to the vapor analysis (13). Procedure according to Claim 1 or 2 , characterized in that exceeding a predetermined limit value is detected by means of the IR sensor (12) and a warning signal (WS) is output via the control device. Method according to one of the preceding claims, characterized in that the distance between the extractor hood (1) and the hob is detected by means of a distance sensor, preferably a TOF sensor, the distance between the extractor hood (1) and the hob being taken as a basis the vapor analysis (13) is adapted. Method according to one of the preceding claims, characterized in that the measured values of at least one of the sensors are recorded with a time resolution and the gradients are used for the vapor analysis (13). Extractor hood (1) set up to carry out a method according to one of the preceding claims, comprising a housing (2), a control device, at least one motor, at least one fan (5) and sensors arranged in or on the housing, which communicate with the housing via an interface the control device are connected, the sensors comprising a VOC sensor (9), an IR sensor (12) and a temperature sensor (11) and / or a humidity sensor (10). extractor hood (1). Claim 6 , characterized in that at least one CO sensor, a fine dust sensor and/or a CO ₂ sensor is arranged in or on the housing (1). extractor hood Claim 6 or 7 , characterized in that at least one distance sensor, preferably a TOF sensor, is arranged on or in the housing (2) and means for adjusting the height of the extractor hood (1) relative to the hob are provided.

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