EP1159566A1 - A cooker hood - Google Patents

A cooker hood

Info

Publication number
EP1159566A1
EP1159566A1 EP00920427A EP00920427A EP1159566A1 EP 1159566 A1 EP1159566 A1 EP 1159566A1 EP 00920427 A EP00920427 A EP 00920427A EP 00920427 A EP00920427 A EP 00920427A EP 1159566 A1 EP1159566 A1 EP 1159566A1
Authority
EP
European Patent Office
Prior art keywords
sensor
cooker hood
sensitive
fat
sensors
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP00920427A
Other languages
German (de)
French (fr)
Other versions
EP1159566B1 (en
Inventor
Christian Eskildsen
Neil A. Ovenden
Jens HÄUSLER
Dieter Kohl
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Electrolux AB
Original Assignee
Electrolux AB
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Electrolux AB filed Critical Electrolux AB
Priority to DK00920427T priority Critical patent/DK1159566T3/en
Publication of EP1159566A1 publication Critical patent/EP1159566A1/en
Application granted granted Critical
Publication of EP1159566B1 publication Critical patent/EP1159566B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/20—Removing cooking fumes
    • F24C15/2021—Arrangement or mounting of control or safety systems

Definitions

  • the invention relates to a cooker hood controlled by at least one sensor element reacting to fumes and vapours given off from the food to be cooked within the catchment range of said cooker hood.
  • Most cooker hoods are disposed generally above the food giving off fumes and vapours but the present invention is not limited to such a configuration.
  • Cooker hoods which are controlled by e.g. a humidity sensor or a temperature sensor, commencing extraction of fumes or increasing the rate when the humidity or temperature reaches a pre-determined level. It is also known to use a number of sensors, each sensitive to particular compounds in gas form, to control a cooker hood. It appears that the known constructions which depend on sensors for chemicals all only react to a very specific range of chemical susbstances, and they are inherently very sensitive to contamination which means that their performance and service life in a kitchen environment is less than desired.
  • each sensor has a sensitivity to a separate broad range of chemicals, the instantaneous rate of extraction being determined by a specific combination of sensor signals.
  • three sensors are used, the first sensor being sensitive to water vapour but not sensistive to grease and fat vapours, the second sensor being sensitive to both water vapour and to fat vapour, with opposing reactions, and the third having a high sensitivity to fat vapours, and a low sensitivity to water vapour.
  • the output from each sensor is compared to corresponding data stored in a permanent memory.
  • the data stored in permanent memory is obtained during a calibration run with foods of predetermined compositions being heated with a predetermined amount of heat at a predetermined rate.
  • Fig. 1 shows a disposition of a cooker hood in relation to a pan on a cooker
  • Fig. 2 shows a block diagram of the control for a cooker hood employing the invention.
  • the cooking of food in conjunction with a cooker hood proceeds as follows: the heating provided by the cooker heats the food, and a series of chemical processes are activated, each creating vapours, the mixture and concentrations of which may be detected as specific to the particular process by means of dedicated sensors. At low temperatures water vapour is given off, and at higher temperatures certain oxidation of some of the components in the food takes place, and at still higher temperatures fatty components are also given off as vapours, and from parts of the food covered with the most heat tolerant components of the fat, various forms of decomposition may also occur. All of these processes provide quite specific volatile compounds. Known sensors for cooker hood control are directed to the detection of such compounds and to activate the fan or blower.
  • three semiconductor gas sensors are mounted generally above the cooking area, and above the grease filter and below the impeller of the fan
  • they are semiconductor sensors which change their electrical resistance when influenced by the vapours they respond to Sensor 1 is sensitive to water vapour but not sensitive to grease and fat
  • Sensor 2 is sensitive to both water vapour and to fat vapour but influence the resistance in opposite directions
  • Sensor 3 has a high sensitivity to fat vapour but lower sensitivity to water vapour
  • the sensors When power is first applied to the control, the sensors are monitored for a period of time (typically 5 minutes), this in order to make sure that the sensors are thermally and electrically stable and to gain a knowledge (to be stored) of the sensor output pattern that represents a clean kitchen atmosphere After this time the monitoring programme starts All the resistance values (signal levels) of all three sensors are continously monotored The signals are read into RAM memory every 30 seconds (optional), and this value is compared to a rolling average over 5 minutes (optional) Both of times indicated are pre-programmed and adjusted to obtain a reliable and speedy response, with a minimum of false starts, nuisance speed changes and false shut downs
  • Sensor 1 and 3 have a high signal stability over time under clean air conditions and are therefore mainly used to detect and confirm the existence of and return to clean air conditions
  • Sensor 2 does not have a stable signal over time in clean air, bur responds quickly to levels of fat vapour and is therefore mainly used to select fan speed changes, rather than to switch the fan on or off
  • the fan switches from off to speed level 1 - the ratio (sensor 1 at 30 sec signal)/( sensor 1 at 5 min average) is ⁇ 0 9 and the ratio (sensor3 at 30 sec signal)/(sensor3 at 5 min average) is ⁇ 0 85
  • the fan switches from level 1 to level 2 - the ratio (sensor 1 at 30 sec signal)/( sensor 1 at 5 min average) is ⁇ 0 75 and the ratio (sensor3 at 30 sec signal)/(sensor3 at 5 min average) is ⁇ 0 5, or sensor 2 drops below the value lOOkohm
  • the fan switches from level 2 to level 3 - the ratio (sensor3 at 30 sec signal)/(sensor3 at 5 min average) is ⁇ 0 3, or sensor 3 drops below 50kohm
  • the fan can switch directly from level 0 to level 2 or level 3, and it can also switch back from level 3 to level 1 or level 2 before switching off, in dependence of the precise inputs provided by the sensors

Landscapes

  • Engineering & Computer Science (AREA)
  • Ventilation (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Combinations Of Kitchen Furniture (AREA)
  • Glass Compositions (AREA)
  • Fire-Extinguishing Compositions (AREA)
  • Fireproofing Substances (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Known cooker hoods may be controlled by a combination of sensors, such as for humidity and temperature, and commence increased action when thresholds are exceeded. Some sensors may be sensitive to particular compounds in gas form. Such combinations only react to a very specific range of chemical substances and are sensitive to contamination. According to one embodiment of the invention three sensors are used, the first sensor being sensitive to water vapour but not sensitive to grease and fat vapours, the second sensor being sensitive to both water vapour and to fat vapour, with opposing reactions, and the third having a high sensitivity to fat vapours, and a low sensitivity to water vapour. The sensors are all mounted above the grease filter and below the fan impeller.

Description

A cooker hood
The invention relates to a cooker hood controlled by at least one sensor element reacting to fumes and vapours given off from the food to be cooked within the catchment range of said cooker hood. Most cooker hoods are disposed generally above the food giving off fumes and vapours but the present invention is not limited to such a configuration.
Cooker hoods are known which are controlled by e.g. a humidity sensor or a temperature sensor, commencing extraction of fumes or increasing the rate when the humidity or temperature reaches a pre-determined level. It is also known to use a number of sensors, each sensitive to particular compounds in gas form, to control a cooker hood. It appears that the known constructions which depend on sensors for chemicals all only react to a very specific range of chemical susbstances, and they are inherently very sensitive to contamination which means that their performance and service life in a kitchen environment is less than desired.
Cooker hoods functioning according to the principles outlined above will be found among the following patent publications: DE30339346, DE 25 18 750, US 36 25 135, EP892221.
It is the purpose of the invention to provide a cooker hood which does not display the disadvantages associated with prior known control systems and which is able to provide automatic fume extraction in a wide range of foods being prepared on the cooker. This is obtained in a cooker hood which is particular in that a multitude of sensor elements are used, and that the combined responses of said sensor elements provides a controlling indication of the intensity of the cooking process.
In an advantageous embodiment of the invention, each sensor has a sensitivity to a separate broad range of chemicals, the instantaneous rate of extraction being determined by a specific combination of sensor signals. In a further advantageous embodiment, three sensors are used, the first sensor being sensitive to water vapour but not sensistive to grease and fat vapours, the second sensor being sensitive to both water vapour and to fat vapour, with opposing reactions, and the third having a high sensitivity to fat vapours, and a low sensitivity to water vapour.
In a further advantageous embodiment the output from each sensor is compared to corresponding data stored in a permanent memory.
In a further advantageous embodiment the data stored in permanent memory is obtained during a calibration run with foods of predetermined compositions being heated with a predetermined amount of heat at a predetermined rate.
The invention will be described further in the following with reference to the drawing, in which
Fig. 1 shows a disposition of a cooker hood in relation to a pan on a cooker, and Fig. 2 shows a block diagram of the control for a cooker hood employing the invention.
From a condition of rest, the cooking of food in conjunction with a cooker hood according to the invention proceeds as follows: the heating provided by the cooker heats the food, and a series of chemical processes are activated, each creating vapours, the mixture and concentrations of which may be detected as specific to the particular process by means of dedicated sensors. At low temperatures water vapour is given off, and at higher temperatures certain oxidation of some of the components in the food takes place, and at still higher temperatures fatty components are also given off as vapours, and from parts of the food covered with the most heat tolerant components of the fat, various forms of decomposition may also occur. All of these processes provide quite specific volatile compounds. Known sensors for cooker hood control are directed to the detection of such compounds and to activate the fan or blower. According to the invention this is not required, but instead the signals from a number of sensors are combined as defined in the patent claims, in order to obtain a classification of compounds and an intensity which activates the fan When the fan is activated, there will at first be an increase in the concentration of the vapours present at the sensors, and this is very beneficial, because it creates a use-dependent delay or hysteresis which ensures that the fan is activated sufficiently to perform in the manner intended - to provide a fume-free environment in the kitchen
In the embodiment shown, three semiconductor gas sensors (marked smell sensors) are mounted generally above the cooking area, and above the grease filter and below the impeller of the fan In the present embodiment they are semiconductor sensors which change their electrical resistance when influenced by the vapours they respond to Sensor 1 is sensitive to water vapour but not sensitive to grease and fat Sensor 2 is sensitive to both water vapour and to fat vapour but influence the resistance in opposite directions Sensor 3 has a high sensitivity to fat vapour but lower sensitivity to water vapour
When power is first applied to the control, the sensors are monitored for a period of time (typically 5 minutes), this in order to make sure that the sensors are thermally and electrically stable and to gain a knowledge (to be stored) of the sensor output pattern that represents a clean kitchen atmosphere After this time the monitoring programme starts All the resistance values (signal levels) of all three sensors are continously monotored The signals are read into RAM memory every 30 seconds (optional), and this value is compared to a rolling average over 5 minutes (optional) Both of times indicated are pre-programmed and adjusted to obtain a reliable and speedy response, with a minimum of false starts, nuisance speed changes and false shut downs
Sensor 1 and 3 have a high signal stability over time under clean air conditions and are therefore mainly used to detect and confirm the existence of and return to clean air conditions Sensor 2 does not have a stable signal over time in clean air, bur responds quickly to levels of fat vapour and is therefore mainly used to select fan speed changes, rather than to switch the fan on or off The following are the control parameters of the present embodiment The fan switches from off to speed level 1 - the ratio (sensor 1 at 30 sec signal)/( sensor 1 at 5 min average) is < 0 9 and the ratio (sensor3 at 30 sec signal)/(sensor3 at 5 min average) is < 0 85
The fan switches from level 1 to level 2 - the ratio (sensor 1 at 30 sec signal)/( sensor 1 at 5 min average) is <0 75 and the ratio (sensor3 at 30 sec signal)/(sensor3 at 5 min average) is < 0 5, or sensor 2 drops below the value lOOkohm
The fan switches from level 2 to level 3 - the ratio (sensor3 at 30 sec signal)/(sensor3 at 5 min average) is < 0 3, or sensor 3 drops below 50kohm
Clean air - the fan is switched off Light steam/water vapour - fan speed 1 Heavy steam/water vapour or light fat vapours - fan speed 2 Heavy fat vapours - fan speed 3
After cessation of the cooking and a clean kitchen has been detected and achieved, the fan runs for 5 minutes at speed 1
In a further embodiment, the fan can switch directly from level 0 to level 2 or level 3, and it can also switch back from level 3 to level 1 or level 2 before switching off, in dependence of the precise inputs provided by the sensors

Claims

PATENT CLAIMS
1. A cooker hood controlled by at least one sensor element reacting to fumes and vapours given off from the food to be cooked within the catchment range of said cooker hood, characterised in that a multitude of sensor elements are used, and that the combined responses of said sensor elements provides a controlling indication of the intensity of the cooking process.
2. A cooker hood according to claim 1, characterised in that each sensor has a sensitivity to a separate broad range of chemicals, the instantaneous rate of extraction being determined by a specific combination of sensor signals.
3. A cooker hood according to claim 2, characterised in that three sensors are used, the first sensor being sensitive to water vapour but not sensistive to grease and fat vapours, the second sensor being sensitive to both water vapour and to fat vapour, with opposing reactions, and the third having a high sensitivity to fat vapours, and a low sensitivity to water vapour.
4. A cooker hood according to claim 2, characterised in that the output from each sensor is compared to corresponding data stored in a permanent memory.
5. A cooker hood according to claim 4, characterised in that the data stored in permanent memory is obtained during a calibration run with food of a predetermined composition being heated with a predetermined amount of heat at a predetermined rate.
EP00920427A 1999-04-29 2000-05-01 A cooker hood Expired - Lifetime EP1159566B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DK00920427T DK1159566T3 (en) 1999-04-29 2000-05-01 Extractor hood

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DK59799 1999-04-29
DKPA199900597 1999-04-29
PCT/DK2000/000218 WO2000066950A1 (en) 1999-04-29 2000-05-01 A cooker hood

Publications (2)

Publication Number Publication Date
EP1159566A1 true EP1159566A1 (en) 2001-12-05
EP1159566B1 EP1159566B1 (en) 2004-02-25

Family

ID=8095371

Family Applications (1)

Application Number Title Priority Date Filing Date
EP00920427A Expired - Lifetime EP1159566B1 (en) 1999-04-29 2000-05-01 A cooker hood

Country Status (7)

Country Link
EP (1) EP1159566B1 (en)
AT (1) ATE260445T1 (en)
AU (1) AU4101200A (en)
DE (1) DE60008506T2 (en)
ES (1) ES2215636T3 (en)
PT (1) PT1159566E (en)
WO (1) WO2000066950A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102374561B (en) * 2010-08-17 2016-06-15 博西华电器（江苏）有限公司 There is range hood and the control method thereof of automatic flue gas detection device
ES2397038B1 (en) * 2011-06-30 2014-04-07 BSH Electrodomésticos España S.A. Domestic apparatus for preparing food by heating in a medium and method for operating such a domestic appliance
EP2758719B1 (en) * 2011-09-13 2017-04-05 Sirius Products Limited A method of operating a system for extracting air
CN109373387B (en) * 2018-11-02 2019-09-27 马鞍山市博浪热能科技有限公司 A dynamic blade separation type impeller range hood

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3625135A (en) * 1970-04-22 1971-12-07 Honeywell Inc Automatically controlled cooking area ventilating system
DE3039246A1 (en) * 1980-10-17 1982-05-19 Gebrüder Mayer KG, 5760 Arnsberg Kitchen fumes exhaust hood - has sensor element facing cooker hob, responsive to humidity, steam, smoke, or heat, or all together
US4903685A (en) * 1989-01-24 1990-02-27 Melink Stephen K Variable exhaust controller for commercial kitchens
DE19522300C2 (en) * 1995-06-20 1997-05-28 Berufsfoerderungswerk Heidelbe Electric safety device for hotplates

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO0066950A1 *

Also Published As

Publication number Publication date
AU4101200A (en) 2000-11-17
ES2215636T3 (en) 2004-10-16
DE60008506T2 (en) 2004-12-23
PT1159566E (en) 2004-06-30
ATE260445T1 (en) 2004-03-15
DE60008506D1 (en) 2004-04-01
EP1159566B1 (en) 2004-02-25
WO2000066950A1 (en) 2000-11-09

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