EP1159566B1 - Küchenhaube - Google Patents

Küchenhaube Download PDF

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Publication number
EP1159566B1
EP1159566B1 EP00920427A EP00920427A EP1159566B1 EP 1159566 B1 EP1159566 B1 EP 1159566B1 EP 00920427 A EP00920427 A EP 00920427A EP 00920427 A EP00920427 A EP 00920427A EP 1159566 B1 EP1159566 B1 EP 1159566B1
Authority
EP
European Patent Office
Prior art keywords
sensor
sensitive
sensors
fat
water vapour
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.)
Expired - Lifetime
Application number
EP00920427A
Other languages
English (en)
French (fr)
Other versions
EP1159566A1 (de
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/da
Publication of EP1159566A1 publication Critical patent/EP1159566A1/de
Application granted granted Critical
Publication of EP1159566B1 publication Critical patent/EP1159566B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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.
  • Patent publication DE-A-3 039 246 discloses a cooker hood controlled by at least one sensor element reacting to fumes and vapours given off from the food to be cooked. A multitude of sensor elements are used, the combined responses of said sensor elements provide a controlling indication of the intensity of the cooking process.
  • 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.
  • 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.
  • a period of time typically 5 minutes
  • 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 (sensor1 at 30 sec signal)/(sensor1 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 (sensor1 at 30 sec signal)/( sensor1 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 100kohm.
  • 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
  • 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)
  • Fire-Extinguishing Compositions (AREA)
  • Fireproofing Substances (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Combinations Of Kitchen Furniture (AREA)
  • Glass Compositions (AREA)

Claims (3)

  1. Küchenhaube, welche durch mindestens ein Fühlerelement gesteuert wird, das auf Rauch und Dämpfe reagiert, die von Nahrungsmitteln abgegeben werden, welche innerhalb des Erfassungsbereiches der besagten Küchenhaube zubereitet werden sollen, bei welcher eine Anzahl von Fühlerelementen eingesetzt wird und die kombinierten Reaktionen der besagten Fühlerelemente eine für die Steuerung geeignete Aussage über die Intensität des Prozesses der Speisenzubereitung liefern, dadurch gekennzeichnet, dass drei Fühler verwendet werden, und zwar ein erster Fühler, der gegenüber Wasserdampf empfindlich ist, aber unempfindlich gegenüber den Dämpfen von Fetten ist, ein zweiter Fühler, der sowohl gegenüber Wasserdampf als auch gegenüber Fettdampf, allerdings mit entgegengesetzt gerichteten Reaktionen, empfindlich ist, und ein dritter Fühler, der eine hohe Empfindlichkeit gegenüber Fettdämpfen und eine geringe Empfindlichkeit gegenüber Wasserdampf aufweist.
  2. Küchenhaube nach Anspruch 1, dadurch gekennzeichnet, dass das Ausgangssignal von jedem Fühler mit den entsprechenden Daten verglichen wird, welche in einem Permanentspeicher abgespeichert werden.
  3. Küchenhaube nach Anspruch 2, dadurch gekennzeichnet, dass die Daten, die in dem Permanentspeicher abgespeichert werden, während einer Kalibrierung mit Nahrungsmitteln mit einer vorher festgelegter Zusammensetzung erhalten werden, welche mit einer vorher festgelegten Wärmemenge bei einer vorher festgelegten Aufheizrate erhitzt werden.
EP00920427A 1999-04-29 2000-05-01 Küchenhaube Expired - Lifetime EP1159566B1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DK00920427T DK1159566T3 (da) 1999-04-29 2000-05-01 Emhætte

Applications Claiming Priority (3)

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

Publications (2)

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

Family

ID=8095371

Family Applications (1)

Application Number Title Priority Date Filing Date
EP00920427A Expired - Lifetime EP1159566B1 (de) 1999-04-29 2000-05-01 Küchenhaube

Country Status (7)

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

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102374561A (zh) * 2010-08-17 2012-03-14 博西华电器（江苏）有限公司 具有烟气自动检测装置的吸油烟机及其控制方法

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2397038B1 (es) * 2011-06-30 2014-04-07 BSH Electrodomésticos España S.A. Aparato doméstico para la preparación de alimentos por calentamiento en un medio y procedimiento para accionar un aparato doméstico de tal tipo
EP2758719B1 (de) * 2011-09-13 2017-04-05 Sirius Products Limited Verfahren zum Betreiben eines Dunstabzugssystems
CN109373387B (zh) * 2018-11-02 2019-09-27 马鞍山市博浪热能科技有限公司 一种动态叶片分离式叶轮抽油烟机

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 (de) * 1980-10-17 1982-05-19 Gebrüder Mayer KG, 5760 Arnsberg Dunstabzugshaube, insbesondere zum einsatz in kuechen
US4903685A (en) * 1989-01-24 1990-02-27 Melink Stephen K Variable exhaust controller for commercial kitchens
DE19522300C2 (de) * 1995-06-20 1997-05-28 Berufsfoerderungswerk Heidelbe Elektrische Sicherheitsvorrichtung für Kochstellen

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102374561A (zh) * 2010-08-17 2012-03-14 博西华电器（江苏）有限公司 具有烟气自动检测装置的吸油烟机及其控制方法
CN102374561B (zh) * 2010-08-17 2016-06-15 博西华电器（江苏）有限公司 具有烟气自动检测装置的吸油烟机及其控制方法

Also Published As

Publication number Publication date
DE60008506T2 (de) 2004-12-23
ATE260445T1 (de) 2004-03-15
PT1159566E (pt) 2004-06-30
ES2215636T3 (es) 2004-10-16
EP1159566A1 (de) 2001-12-05
WO2000066950A1 (en) 2000-11-09
AU4101200A (en) 2000-11-17
DE60008506D1 (de) 2004-04-01

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