EP2880368B1 - Hotte aspirante et procédé d'activation d'un moteur de ventilateur - Google Patents

Hotte aspirante et procédé d'activation d'un moteur de ventilateur Download PDF

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Publication number
EP2880368B1
EP2880368B1 EP13739674.3A EP13739674A EP2880368B1 EP 2880368 B1 EP2880368 B1 EP 2880368B1 EP 13739674 A EP13739674 A EP 13739674A EP 2880368 B1 EP2880368 B1 EP 2880368B1
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EP
European Patent Office
Prior art keywords
odour
level
fan
odor
cooking process
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EP13739674.3A
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German (de)
English (en)
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EP2880368A1 (fr
Inventor
Martin Graw
Stefan SCHRUMPF
Markus Wössner
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BSH Hausgeraete GmbH
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BSH Hausgeraete GmbH
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Publication of EP2880368A1 publication Critical patent/EP2880368A1/fr
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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/20—Removing cooking fumes
    • F24C15/2021—Arrangement or mounting of control or safety systems
    • 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
    • F24C15/2042—Devices for removing cooking fumes structurally associated with a cooking range e.g. downdraft
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B08—CLEANING
    • B08B—CLEANING IN GENERAL; PREVENTION OF FOULING IN GENERAL
    • B08B15/00—Preventing escape of dirt or fumes from the area where they are produced; Collecting or removing dirt or fumes from that area
    • B08B15/02—Preventing escape of dirt or fumes from the area where they are produced; Collecting or removing dirt or fumes from that area using chambers or hoods covering the area

Definitions

  • the invention relates to a fume extractor and a method for driving a fan motor of a fan and a method for air cleaning effect determination.
  • the detection of vapors and / or vapors takes place by means of a sensor located outside the extractor device, in the visible region of the extractor device. Additionally or alternatively, the setting of the fan speed for the extraction of vapors and / or vapor by means of in / on the extractor fan levels available fan motor of the fan of the extractor device.
  • the sensors used in this case are usually gas sensors, humidity sensors, temperature sensors and / or ultrasonic sensors.
  • each fan level is usually assigned a predetermined fixed threshold for the sensor information, so that when falling below or exceeding this threshold by the sensor information, in the next lower or higher fan level is switched.
  • the core of the invention is, by suitably arranging a sensor for odor detection and suitable evaluation of the sensor information, a fume extraction device for extracting odors and / or fumes of a To provide cooking environment available that provides a more precise on the actually existing odors and / or fumes optimized fan behavior of the extractor device.
  • the invention achieves the object by providing a device for detecting and extracting odors and / or vapor of a cooking environment, and a method.
  • the method allows the regulated control of a fan motor of a fan of the extractor device to a fan level.
  • the device is characterized in that the first sensor is arranged in or on the fan box, wherein by means of the first sensor, a first odor level of a cooking environment of the extractor device is determined.
  • An extractor device is a suction device for extracting ambient air of a stove, which is usually loaded with fumes and / or odors.
  • a suction device for the household, especially for the kitchen is referred to as extractor device.
  • the extractor devices which are also referred to as extractor hoods or extractor hoods, are used in particular over a stove, because when cooking odors and vapors that contaminate not only the air through, for example, fats and oils, but also affect the view and objects in the kitchen condense.
  • a fan box is understood to be a housing in which at least part of the fan, in particular at least the motor of the fan of the extractor device, is accommodated. Furthermore, in the fan box and the fan itself be completely absorbed.
  • the fan box is also referred to below as the fan housing.
  • a sensor according to the invention is a device for detecting odors and / or fumes, as they arise when cooking in a kitchen.
  • the sensor can therefore also be referred to as an odor sensor.
  • the sensor can provide the determined information, which is also referred to below as sensor information, for example in the form of an electrical signal, a pressure, an electrical resistance value and the like.
  • sensor information for example in the form of an electrical signal, a pressure, an electrical resistance value and the like.
  • a gas sensor is used and its resistance is used to determine the odor level.
  • the odor level of a cooking environment in the context of the invention is the current odor condition of the air.
  • the odor level can therefore also be referred to as the absolute odor level of the cooking environment.
  • This odor level can be determined by sensor information that reflects the current odor conditions of the cooking environment.
  • the sensor information used to determine the odor level is preferably acquired over time. This means that the sensor collects values at timed intervals or continuously and outputs information that reflects the current odor conditions of the cooking environment. Together with the sensor information or the odor level determined therefrom, the time of acquisition of the sensor information is preferably recorded and in particular stored.
  • the odor conditions arise, for example, when cooking in a kitchen or are influenced by other environmental conditions, such as open windows and the like.
  • the cooking environment whose odor level is determined comprises both the cooking environment, that is, the long-term odor conditions in the room in which the extractor device is operated and optionally also in the extractor device, as well as a cooking process, that is, the fast or short term and usually extremely changing odor conditions in the room and optionally in the extractor device.
  • the determination of sensor information is understood as determining the first odor level by means of the first sensor can.
  • the sensor information may be further processed for the purpose of determining the first odor level.
  • the odor level therefore preferably represents a dimensionless variable calculated from the detected sensor information.
  • the size determined in this way can be smoothed, for example, by using a low-pass filter. Unless stated otherwise, therefore, the dimensionless quantity converted and smoothed from the detected sensor information of an odor sensor will be referred to below as odor level.
  • the sensor is arranged according to the invention in or on the fan box.
  • the sensor is arranged so that it is in the air flow, which is generated by the fan box preferably provided in the fan, is located.
  • the sensor may in this case be provided in or at the air inlet of the fan box and / or in or at the air outlet of the fan box.
  • the sensor is preferably arranged in the interior of the extractor device such that the sensor is arranged independently of the number of intake openings of the extractor device in the air flow leaving the fan.
  • This arrangement of the first sensor in the interior of the extractor device has the advantage that the sensor detects in particular the odor which is sucked in, regardless of where the odor and / or vapor is emitted outside the extractor device.
  • sensors arranged at the suction opening of the fume extractor may not allow odors to be detected by a source farther from the location of the sensor, such as a farther hob of a cooktop. In the arrangement of the sensor according to the invention, this is not to be feared and a representative odor level of the cooking environment, which provides information about the actual prevailing conditions in the vicinity of the extractor device, can be reliably detected.
  • the arrangement of the first sensor in the interior of the extractor device, in particular on or in the fan box has the further advantage that it is not visible to the user of the extractor device.
  • this arrangement is advantageous because air that reaches the fan box, was usually already freed of grease and other contaminants, such as moisture particles. Therefore Pollution of the sensor can be reliably prevented in the inventive arrangement.
  • the extractor device has a drive device, which preferably represents or comprises a microcontroller, and the drive device is designed to determine and / or provide a flexible reference value for processing with the determined first odor level.
  • a drive device is a device which serves for the electrical or mechanical control of a fan motor of the fan of the extractor device. According to the invention, this drive device also serves to determine and / or provide a reference value.
  • the determination of a reference value is preferably understood as the calculation of a reference value from at least one measured variable, in particular from sensor signals.
  • the provision of a reference value is preferably understood as the read-out of a reference value from previously calculated values, for example a reference value table.
  • the drive device may, for example, comprise a sensor or be connected to a sensor which may differ from the first sensor. However, it is also possible and preferred for the drive device to be connected to the first sensor in such a way that sensor information is obtained from this sensor which is used to determine the reference value.
  • the drive device may also include, for example, a mechanical and / or electrical circuit. In addition to the determination and / or provision of the flexible reference value, this circuit can also be used to control the fan of the extractor device.
  • the drive device according to the present invention is preferably a processing unit, preferably a microcontroller ( ⁇ C), or comprises such a processing unit.
  • a reference value in the sense of the invention is a value that can be used to control the fan of a fume extraction device or by means of its statements can be taken about the state of the extractor device and in particular the air cleaning effect of the extractor device and in particular of filter elements, in particular odor filters, in the extractor device.
  • the reference value is not a fixed value which is compared with acquired sensor information.
  • a reference value is referred to, which depends on changing quantities, in particular sensor information and / or is determined from these.
  • a time factor can also be taken into account.
  • the flexible reference value may also be referred to as a variable reference value. Unless otherwise indicated, the term reference value in the following refers to a flexible reference value within the meaning of the invention.
  • the flexible reference value may be a threshold value which is determined directly from sensor information acquired or from values formed therefrom, in particular the specific odor level.
  • the reference value can be detected or determined by the drive device. It is also possible that the reference value is stored or stored in the drive device due to previous cooking operations. In particular, in this case, the reference value can be stored in a threshold table. If the reference value is determined by the drive device, this can be determined from a threshold value function over time or the like.
  • the reference value can also be included in a calculation instead of a threshold value in which only the overshoot or undershoot is monitored. This calculation can be used for example for determining the fan level of the fan motor of the fan of the extractor device.
  • the reference value according to the invention is preferably processed with the determined odor level.
  • the reference value in this case may, for example, represent an odor level which will be explained in more detail later and which is subtracted from the determined odor level.
  • the reference value a value of a smell level, which was detected by another sensor, and also this used to differentiate with the first odor level and thus processed with this.
  • a single reference value can be used, which then preferably represents a threshold value.
  • At least one second reference value can also be provided according to the invention.
  • the second reference value can be used, for example, in the control of the fan level of the fan.
  • the second reference value is preferably not identical to the first reference value at all times, so that there are two different reference values in order to be able to more accurately recognize an active cooking process in the cooking environment.
  • the extractor device comprises at least one cooking process detection unit and at least one odor load determination unit.
  • the at least one cooking process detection unit and the at least one odor load determination unit are preferably provided in a drive device.
  • the first sensor in the extractor device is connected at least to the odor load determination unit for the transmission and / or provision of sensor information.
  • a cooking process recognition unit is understood to mean a unit by means of which it is recognized whether a cooking process is currently taking place means being performed.
  • the cooking process recognition thus preferably denotes a process logic whose arithmetic determines whether a cooking process was detected or not.
  • the cooking process detection may require one or more input parameters. These can also be weighted differently.
  • the odor load determination unit denotes a unit by means of which a current, relative odor load of the cooking environment of the extractor device or the extractor device can be determined.
  • the cooking process recognition unit and the odor load determination unit can also be provided together and are preferably designed in particular as circuits and / or software.
  • these units are provided in or connected to a drive device, which preferably represents a microcontroller or comprises a microcontroller.
  • the drive device preferably corresponds to the aforementioned drive device, which serves for determining and / or providing the reference value.
  • a cooking process recognition unit separately to the odor load determination unit, it becomes possible according to the invention to determine, in addition to a pure recognition of a cooking process, the currently prevailing ambient conditions and thereby to improve the result of the processing in particular of the odor level with a reference value.
  • an odor load can be detected in the odor load determining unit by using the sensor information.
  • the recognition of a cooking process can be used in the present invention on the one hand to trigger a control of the fan motor of the fan of the extractor device.
  • the recognition of the cooking process is also used to be able to more accurately calculate the values to be taken into account for the control, in particular the current relative odor load.
  • the output of the cooking process detection unit with the odor load determination unit and the Output of the odor load detection unit in particular the drive device connected to a control electronics for controlling the fan motor.
  • the result of the cooking process recognition unit can be made available to the odor load determination unit and therefore taken into account in the calculation of the current relative odor load. Since the output of the odor load determination unit is connected to the control electronics for controlling the fan motor, this can be adjusted fan fan level based on the current relative odor load, thereby preventing unnecessary switching to a higher fan level, also referred to as a fan level can be or an early switching to a lower fan level can be done. Since a relative odor load is determined in the odor load determination, circumstances may be taken into account, for example, which influence the climate of the cooking environment, which is also referred to below as cooking climate. Such circumstances are, for example, a generally higher level of odor in the room in which the extractor is operated, caused, for example, by stresses such as cigarette smoke or other sources of odor.
  • the extractor device has a drive device.
  • the drive device is designed to determine and / or provide at least one flexible reference value, and the first odor level and at least one of the reference values is used to drive a fan level of the fan motor.
  • the use of the odor level and a flexible reference value here preferably represents a processing, in particular a comparison.
  • the drive device is preferably the drive device in or on which the cooking process recognition unit and the odor load determination unit are provided.
  • the fan level of the fan motor of the fan of the extractor device which can also be referred to as fan speed, according to the invention, the suction force, the is generated via the fan.
  • fan speed the suction force
  • the fan level can be specified in stages, which are also referred to as fan levels, and in the extractor device. Preferably, however, the fan level can be adjusted continuously.
  • the advantage is achieved that the fan level of the fan of a fume extraction device can be flexibly leveled.
  • the fan level can be adjusted as a function of the reference value and the odor level.
  • the first sensor is supported by a microcontroller, wherein the microcontroller determines and / or provides the flexible reference value.
  • Support for the sensor by a microcontroller in the sense of the invention is understood to mean, in particular, the provision of an electrical circuit or software that enables sensor information acquired by at least the first sensor to be stored and / or evaluated over time. According to the invention therefore a more flexible control of the fan level of the fan is possible.
  • the use of a microcontroller also makes it possible to provide a threshold value table or to determine a threshold value function for the reference value. It is also possible that the microcontroller takes over the fan control.
  • the sensor and the microcontroller are mounted together on a board, whereby production costs in the production of the extractor device can be reduced.
  • the drive device determines a first odor level with the aid of the first odor level.
  • the odor level can be determined here in the cooking process recognition unit or the odor load determination unit or in a separately provided unit.
  • the driving device performs the cooking operation determination with the aid of the first odor level and a reference value representing a threshold value.
  • the odor level in the sense of the invention does not signify the temporal detection of odors of a cooking environment, but the evaluation of these recorded values, in particular sensor information, over time.
  • the odor level represents a filter result of filtering an odor level generated from sensor information that is dimensionless and preferably smoothed. Detecting an odor level results in an averaged, persistent quantity that preferably changes steadily over time.
  • the odor level may thus also be referred to as a moving average of the air quality of the cooking environment.
  • This air quality parameter is preferably determined and stored in the drive device, in particular in a microcontroller.
  • the first odor level is preferably characterized by rapidly changing states of the odor level.
  • the reference value which represents a threshold value, is determined variably as a function of the odor level.
  • this reference value can be considered more reliable in terms of detecting whether a cooking operation is active, as this reference value is thus adaptable to the cooking environment or accommodates the current cooking environment.
  • the reference value is dependent on the odor level and thus represents a function of the odor level
  • the reference value is a flexible value, better adapted to the current cooking environment and thus, for example, can act as a more precise threshold for the cooking process determination.
  • the reference value may also be dependent on a time constant.
  • this dependency allows the reference value to be designed to take into account shorter-term or longer-term odor level changes.
  • the result of the cooking process determination can be made dependent, for example, on whether the reference value is exceeded or not reached.
  • the result of the cooking process determination is preferably kept in the drive device. As a result, the detection of a cooking process in the cooking environment can be made even more precise.
  • the fan motor of the fan of the extractor device for adjusting the fan level by the drive device in particular a microcontroller, can be controlled, preferably regulated.
  • the fan can be controlled by the drive device, the entire logic that performs the evaluation of the first odor level, detects the cooking process and accordingly controls the fan, be integrated together in the drive device. This can further reduce production costs. Since the drive device can control the fan motor of the fan, it is therefore possible to react to the current cooking situation of the cooking environment. Thus, depending on the determined value, whether a cooking process is active, the fan level of the fan can be controlled varies.
  • the fan level can be set even more precisely to the current cooking situation of the cooking environment.
  • the fan level of the fan motor of the fan is infinitely adjustable.
  • Conventional fans Extractor devices typically have about three to four fan levels, also referred to as fan levels.
  • a continuously adjustable fan level of a fan motor of the fan of a fume extractor is within the meaning of the invention a fan with substantially more than three fan levels.
  • such a fan has so many fan levels that it can be referred to as stepless.
  • the fan level of such a fan can be continuously increased or decreased.
  • the fan level is controlled so that it can be optimally adjusted to the needs of the extraction from the cooking environment.
  • the extractor device has a second sensor in addition to the first sensor.
  • the second sensor is preferably arranged outside the extractor device in the immediate vicinity.
  • a second odor level of the cooking environment of the extractor device is determined.
  • the two sensors are connected to a processing unit for determining the air cleaning effect of the extractor device.
  • the determination of the air cleaning effect is preferably carried out by means of the first odor level and the second odor level.
  • the air cleaning effect can be determined over time.
  • an activated carbon filter is used as an odor filter in the extractor device, in this embodiment of the invention, for example, based on the difference signals of the two sensor systems, a statement about the air cleaning effect of the activated carbon can be made. Also, for example, in this embodiment of the invention, a statement about the degree of saturation of the activated carbon can be made.
  • the advantage is achieved that the user of the extractor device, for example, can be signaled when the activated carbon filter is to be replaced.
  • the user can also be signaled by a non-optimal functioning of the fan, or the air cleaning effect, so that, for example, a maintenance of the extractor device can be initiated.
  • the second odor level is preferably determined independently of the first odor level. This can be done, for example, by detecting the first odor level by means of a sensor integrated internally into the extractor device. The second odor level can then be detected, for example, by means of a sensor arranged on or in the vicinity of the extractor device. It is also possible to use different types of sensors.
  • a filter for example an odor filter.
  • This also makes it possible to determine the saturation content of the odor filter, for example an activated carbon filter.
  • the user of the extractor device can be signaled how full the filter is and whether a change is advised.
  • the first odor level can be determined by characteristics that correspond to a cooking process.
  • the first odor level represents the evaluation by means of at least one sensor of detected values, in particular sensor information, over time.
  • the first odor level serves to detect a cooking process.
  • the threshold value is preferably dependent on the odor level.
  • At least one, preferably at least two reference values are used in the method for the control, which represent threshold values and which are preferably dependent on the determined odor level of the cooking environment and / or on a time constant.
  • threshold values which are suitable in particular for the comparison of an odor level determined from the odor level are preferably used as reference values.
  • a second reference value used in addition to a first reference value preferably represents a threshold value which can be compared with the result of the odor load determination.
  • the second reference value is preferably dependent on the first odor level of the cooking environment.
  • the second reference value has a different time constant from the first reference value.
  • a result of the odor load determination is used.
  • the result of the odor load determination can be incorporated into the cooking process determination, as well as the second or further reference value. This allows an even better reference value base to be generated for an active cooking process in the To be able to recognize the cooking environment even more precisely. In particular, the fact that an already determined odor load flows into the cooking process determination can better determine whether a cooking process is still active or not.
  • the current relative odor load is referred to as the result of the odor load determination and preferably represents the difference between the first odor level and a second and / or third odor level.
  • the second odor level can be determined by characteristics that correspond to the climate of the cooking environment.
  • the characteristics of the climate are slow, constantly changing states of the odor level.
  • the second odor level is therefore also referred to as the odor level of the cooking environment. It usually differs from the odor level of a cooking process, which was / is called the first odor level.
  • the odor level of the cooking climate can be influenced for example by the air in the cooking environment, by the number of people present in the cooking environment, or by an open or closed window.
  • the second odor level can be determined with the additional help of the result of the cooking process recognition.
  • the determination of the second odor level can be limited to the fact that this is only carried out as long as no cooking process is detected.
  • the fan of the extractor device can be better matched to the external conditions of the cooking environment, so that the air volume delivery rate can be better adapted to the actual cooking process.
  • the third odor level may differ in the manner of detection from that of the second odor level. For example, a distinction can be made between different time constants in determining the two odor levels, for example between a short-term odor level and a longer-term odor level of the cooking climate. This makes it possible to differentiate the odor load of the cooking environment.
  • the determination of the second odor level can be stopped. This can be done so that the second odor level is not affected by the odor load of the cooking process.
  • the determination of the odor level from the odor level is done separately by detecting rapid changes and slow changes in the odor level.
  • a quick change indicates a cooking process, and a slower change provides information about the cooking environment's current environment in the cooking environment.
  • the determination of the odor levels is preferably carried out by using filters, in particular a high-pass filter and one or more low-pass filters. The outputs of the respective filters thus represent the respective odor levels.
  • different odor levels are determined when determining the odor levels as a function of time. This can be achieved by using different filters, in particular different filter outputs, at different times. For example, the filters can calculate the odor levels over different times. This will break down results that indicate a faster or slower change in the cooking environment mutually usable and can therefore be used separately in the evaluation, in particular for controlling the fan motor.
  • the cooking process detection comprises a detection control by means of which the result of an initial cooking process recognition is checked.
  • an initial cooking process detection usually only one condition is checked. In particular, for example, the exceeding of a threshold value by the first odor level and / or the exceeding of a threshold value by the current, relative odor load is checked.
  • a reference value in particular a threshold value, can be used, the undershooting of which is checked for a predetermined time.
  • a third reference value representing a threshold may serve to prevent a once determined cooking process from continuing to be detected, although it is already completed. If the third reference value is exceeded or undershot, for example, the cooking process determination can result in no cooking process being active, even if other reference values and / or input parameters for the cooking process determination would lead to the opposite result.
  • an air volume delivery rate is determined with the aid of the result of the odor load determination.
  • the air volume delivery rate it can be determined how much air volume has to be drawn in by the extractor device in order to optimally minimize the odor load caused by the cooking process. This will be the Advantage achieved that the fan speed can be set in direct dependence of the odor load.
  • the calculation of the air volume delivery rate is performed so that at different adjustable sensitivities, a curve of the delivery rate is more or less steep depending on the current relative odor level. If appropriate, the calculated delivery rate can then be fed to a further filtering, in particular low-pass filtering, in order to prevent the fan speed from being adapted too quickly to the odor load and thus an abrupt switching of the fan motor.
  • High pass filtering of the first odor level can detect rapid changes in odor level that indicate a cooking process. These rapid odor level changes represent the first level of odor. Whereas, low-pass filtering of the first odor level can detect slow changes in odor level. These indicate the climate of the cooking environment. These slow and steady odor level changes represent the second and third odor levels.
  • the two low-pass filters can detect short-term, and even longer-term odor level changes by suitable selection of different time constants. This will allow for both the basic climate of the cooking environment and the changing climate of the cooking environment, for example by aeration of the cooking environment by means of a momentarily opened window.
  • cooking event detection which accounts for fast changes, such as those encountered in cooking, through the use of a high pass filter, and two low passes, which sense slow steady changes in air quality, is advantageous because it can accommodate all environmental conditions.
  • variable reference values are used according to the invention, the reference values, which may for example act as threshold values, are based on the odor level of the respective cooking environment and are thus not fixedly preset for a particular standard cooking environment.
  • the filtering preferably being a low-pass filtering. Because the determined air volume delivery rate is supplied, for example, to a low-pass filter, the advantage is achieved that too fast adaptation of the fan speed to the odor load is prevented.
  • the method for determining a statement about the air cleaning effect of a fume extraction device is integrated in this advantageous embodiment of the invention in the method for controlling a fan motor of a fan of a fume extraction device.
  • the advantage is achieved that the result of the Lucasvolumen simplyratenun depending on the air cleaning effect determination can be modified.
  • the effectiveness of the air cleaning effect can already be greatly reduced by an odor filter installed in the extractor device, which has already absorbed many odor particles. This can be taken into account by applying the determined air volume delivery rate, for example, so that the fan speed must be increased to achieve the same or a similar air cleaning effect as would be achievable using a fresh odor filter, adjusting the fan speed as originally determined air volume flow rate.
  • the invention has the advantage that the fan level of the fan of the extractor device can always be adjusted depending on the odor load and thus can be achieved that the generated air flow of the extractor device is not too strong or too weak to suck the cooking emissions such as odors, fumes. This enables both optimized power consumption and optimized noise pollution by the extractor device.
  • FIG. 1 is a schematic construction of parts of a fume extractor, which is also referred to as a fume hood, in particular the electrical and electronic components, according to an embodiment of the invention shown.
  • FIG. 1 schematically illustrated parts of the extractor device 1 from a sensor system 10 and the electronics 11 for controlling the extractor device 1.
  • the electronics 11 for controlling the extractor device 1 consists in the embodiment of FIG. 1 from the modules of the power and control electronics 12, the fan motor 2, the controls 13 of the extractor device 1, the light 14 and the two other optional electrical elements 15, which can be additionally occupied.
  • the power and control electronics module 12 controls in the example FIG. 1 all other modules 2, 13, 14, 15 of the electronics of the extractor device 1, such as the fan motor 2.
  • the sensor system 10 consists of a first sensor 31, which preferably represents a gas sensor, with independent microcontroller (.mu.C) 5, the below also is referred to as drive device.
  • the sensor system 10 is placed on an electronic board together with the associated peripherals, so for example passive and active components and connectors.
  • the sensor system 10 is integrated into the housing surrounding the fan motor 2 (not shown) or by means of an additional attachment which is structurally adapted to the respective fan installed in the extractor device 1.
  • the arrangement or integration of the Sensor system is preferably such that the sensor 31 is placed regardless of the number of suction in the air flow leaving the fan. This ensures that the sensor 31, regardless of where the smell and / or the vapors outside the fume extractor 1 are emitted, the smell that is sucked detected.
  • the purpose of the sensor system 10 is to measure the resistance of the gas sensor 31 and to use its gas concentration dependent value to calculate the air volume delivery rate of a fan motor 2 used in extractor devices 1 and the control electronics 12 of the extractor device 1 forward. This is to be made possible to detect odors and to adjust the air volume delivery rate depending on the intensity of the odors continuously.
  • FIG. 2 is a schematic representation of a method for the controlled control of a fan level of a fan of a fume extractor, according to an embodiment of the invention shown.
  • a first odor level L is determined from the detected sensor information.
  • the first odor level L is supplied to a high-pass filter 311 and a first and second low-pass filter 322, 323.
  • three odor levels 111, 112, 113 are determined.
  • the first low pass filtering 322 of the first odor level L is only performed during periods when no cooking is detected. The recognition of the cooking process will be explained later with reference to the FIG. 3 explained in more detail.
  • the first odor level 111 that is to say the output of the high-pass filter 311, is used in a third step for detecting a cooking process 400.
  • a value M which represents the current relative odor load or can be used to determine it, is determined.
  • the Outputs of the first and second low pass 322, 323 represent the second and the third odor level 112, 113 in the context of the invention.
  • the air volume delivery rate is determined by means of the value M of the current relative odor load and fed to control electronics 12 for fan control.
  • FIG. 2 schematically illustrated method in more detail from the following steps:
  • the sensor resistance is read from the drive device 5 and converted into a dimensionless variable according to a formula.
  • This size is then lowpass filtered for smoothing.
  • This smoothed result corresponds to the first scent sail L in the sense of the invention.
  • the odor level L is supplied to a first low-pass filter 322 and / or a second low-pass filter 323 and in each case to a high-pass filter 311.
  • the first low-pass filter 322 is used to calculate a moving average of the air quality over a certain time t t1 .
  • FIG. 2 schematically illustrated method in more detail from the following steps:
  • the sensor resistance is read from the drive device 5 and converted into a dimensionless variable according to a formula.
  • This size is then lowpass filtered for smoothing.
  • This smoothed result corresponds to the first scent sail L in the sense of the invention.
  • the odor level L is supplied to a first low-pass filter 322
  • the second low-pass filter 323 is used to calculate a moving average of the air quality over a certain time t t2 , which is shorter than t t1 . In the example of FIG. 2 this corresponds to the third odor level 113 in the sense of the invention.
  • a value M which represents the current relative odor load or from which it can be calculated.
  • the value M of the current relative odor load is formed as follows: If the system has detected a cooking process, the calculation of the first low-pass filter 322 is stopped depending on whether a defined time t 1 has been exceeded, the last value of which is buffered and the first odor level L subtracted. If the time t 1 has not yet been exceeded, the value of the second low-pass filter 323 is temporarily stored and subtracted from the first odor level L. In contrast to the first low-pass filter 322, the calculation of the second low-pass filter 323 is not stopped during a cooking process. However, only the last value available immediately prior to the detection of cooking 400 will be used to calculate the value M for calculating the current relative odor load. If the formed value M of the current relative odor load is negative, it is set to zero.
  • the value of the first low-pass filter 322 is subtracted from the first odor level L. If the system has not detected a cooking process and the last cooking process is no longer than the time t 1 , the value of the second low-pass filter 323 is subtracted from the first odor level L. If no cooking operation is detected, the calculation of the first low-pass filter 322 runs. The function of the second low-pass filter 323 runs independently of a detected cooking process.
  • the combination of the cooking process detection 400 and the two low-pass filters 322, 323 allows a distinction between slow, steady changes in the air quality and rapid changes or the odor level 111, as they occur in cooking operations.
  • the slow, steady changes in the air quality correspond to the second and the third odor level 112, 113 in the sense of the invention, whereas the rapid changes in the air quality correspond to the first odor level 111 in the sense of the invention.
  • a difference between the odor level of the ambient air of the room and the odor level rapidly changing during the cooking process is always used.
  • the odor level of the ambient air of the room thus corresponds to the second and third odor levels 112, 113 in the sense of the invention.
  • the calculation of the air volume delivery rate is realized in such a way that at various adjustable sensitivities, the curve of the delivery rate as a function of M, that is, the relative odor load is more or less steep.
  • the calculated delivery rate is supplied to a third low-pass filter 330 in the embodiment shown in order to prevent too rapid adaptation of the fan speed to the odor load.
  • the combination of the evaluation algorithm with the selected position of the gas sensor 31 thus provides a solution which is independent of where odors and / or vapor are emitted below the extractor 1 and how high or low the current absolute odor level, that is the odor level L of Jardins is, an automatic stepless control of the fan speed, that is, the fan level and the resulting air volume delivery rate allows.
  • An advantage of the invention over known solutions is that with the invention exists a solution that is not visible to the user outdoors.
  • Another advantage of the invention over known solutions is that the air volume delivery rate can be adjusted continuously, depending on the digital resolution, if the further electrical and electronic components 13, 14, 15 of the device make it possible, for example when using a continuously controllable motor as a fan motor 2.
  • FIG. 3 is a schematic representation of a cooking process detection 400 of the method Fig. 2 , shown in accordance with an embodiment of the invention.
  • parameters are first read in. These represent, in particular, the parameters S1, S2, M and the first odor level 111, which is also referred to as the output of the high-pass filter (HPA).
  • HPA high-pass filter
  • a first comparison step the first odor level 111 is compared with a first reference value S1, which represents a threshold value.
  • a second comparison step a previously determined value M of the current relative odor load is compared with a second reference value S2, which represents a threshold value. compared. Before this further comparison, a specific timeout of a time t2 is monitored.
  • the recognition control is carried out on the basis of the results of the two comparison steps. In the further steps, it is therefore determined whether the detected cooking process continues to be recognized or recognized as not recognized. Thereafter, the cooking process determination process 400 is completed.
  • a high-pass filter 311 is the one from FIG. 2 corresponds, serves to detect a cooking process.
  • the cooking process recognition 400 is realized by comparing the high-pass filter output HPA, which represents the first odor level 111, with a first reference value S1.
  • This first reference value S1 which also represents a first threshold value S1 is of the first odor level L, which, as in FIG FIG. 2 shown, depends. If the currently valid first threshold value S1 is exceeded, then a cooking process is considered detected.
  • the value of the current relative odor load M in a specific time interval t 2 is compared with another second reference value S2, which is dependent on the first odor level L, and also represents a second threshold value S2.
  • a certain time t 3 must have elapsed before the system changes to the state in which a cooking process is deemed not recognized.
  • a third reference value S3 which also represents a third threshold S3, which prevents the system under certain circumstances incorrectly in the state in which a cooking process is considered recognized, remains.
  • the output of the high-pass filter 311, ie the first odor level 111 is compared with this third threshold value S3. If this third threshold value S3 falls below a certain time t 4 , the system is transferred to the state in which a cooking process is not recognized - even if the value for calculating the current relative odor load M should exceed its associated second threshold value S2.
  • the evaluation algorithm according to the invention makes it possible to detect cooking processes under different ambient air conditions.
  • the fan level is not calculated by the absolute odor level, ie the odor level L, but by a relative change to the odor level of the room's ambient air.
  • a distinction is made as to whether the relative change to the previous odor level is caused, for example, by fresh air supply through an open window, longer opening of a waste container, the presence of several persons in the room, and the like, or in contrast by a cooking process.
  • cooking event detection 400 in conjunction with the suppression of slow and steady changes in odor level, is the central feature of the evaluation algorithm compared to previously known technical solutions. Too high or low air flow due to different ambient air odor levels and sudden changes in fan speed are avoided by the algorithm described above.
  • the sensor principle allows for reliable odor and thus vapor detection even at high air flow rates and the associated flow velocities and turbulences.
  • the low power consumption of the sensor system allows for continuous operation, even when the extractor is in the stand-by mode or soft-off mode, which allows the odor level of the application room to be monitored, thus ensuring that the automatic mode operates immediately after switching on device is available without malfunction.
  • FIG. 4 Another possible application of the sensor system 10 is in FIG. 4 shown.
  • the first sensor 31 may, for example, be positioned 31 in the installation location described above and, as described above, outputs sensor information from which a first odor level L can be determined.
  • the second sensor 32 is positioned, for example, outside the extractor device 1 and in the vicinity thereof.
  • the second sensor 32 outputs sensor information from which a second odor sail 102 can be determined. If an activated carbon filter is integrated in the extractor device 1 and the extractor device 1 is operated as a circulating air device, a statement about the air purification effect of the activated carbon over time can be made via the processing unit 30 on the basis of the difference signal of the two sensors 31, 32. Likewise, in this application, a statement about the degree of saturation of the activated carbon is possible.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Ventilation (AREA)
  • Treating Waste Gases (AREA)
  • Investigating Or Analyzing Materials By The Use Of Fluid Adsorption Or Reactions (AREA)

Claims (16)

  1. Dispositif de hotte aspirante (1) comprenant un ventilateur muni d'un moteur de ventilateur (2), d'un boîtier de ventilateur et d'un premier capteur (31),
    le premier capteur (31) étant disposé dans ou sur le boîtier de ventilateur,
    un premier échelon d'odeur (L) d'un environnement de cuisson du dispositif de hotte aspirante (1) étant déterminé au moyen du premier capteur (31),
    le dispositif de hotte aspirante (1) comprenant au moins une unité d'identification d'opération de cuisson ainsi qu'au moins une unité de détection d'émission d'odeurs et le premier capteur (31) étant relié au moins à l'unité de détection d'émission d'odeurs pour la transmission et/ou la fourniture d'informations du capteur,
    le dispositif de hotte aspirante présentant un dispositif d'activation (5),
    caractérisé en ce que
    le dispositif d'activation (5) est conçu pour détecter et/ou fournir une valeur de référence flexible (S1, S2, S3, 112, 113, 102) pour le traitement avec le premier échelon d'odeur (L) déterminé,
    en ce que le dispositif d'activation (5) détecte un premier niveau d'odeur (111) à l'aide du premier échelon d'odeur (L), et
    en ce que le dispositif d'activation (5) réalise une détection d'opération de cuisson (440) à l'aide du premier niveau d'odeur (111) et d'une première valeur de référence (S1, S2, S3) qui représente une valeur seuil.
  2. Dispositif de hotte aspirante selon la revendication 1, caractérisé en ce que le dispositif d'activation (5) représente ou comprend un microcontrôleur.
  3. Dispositif de hotte aspirante selon l'une quelconque des revendications 1 ou 2, caractérisé en ce que l'au moins une unité d'identification d'opération de cuisson ainsi que l'au moins une unité de détection d'émission d'odeurs sont ménagées dans le dispositif d'activation (5).
  4. Dispositif de hotte aspirante selon la revendication 3, caractérisé en ce que la sortie de l'unité d'identification d'opération de cuisson est reliée à l'unité de détection d'émission d'odeurs et en ce que la sortie de l'unité de détection d'émission d'odeurs, notamment du dispositif d'activation (5), est reliée à une électronique de commande (12) pour la commande du moteur de ventilateur (2).
  5. Dispositif de hotte aspirante selon l'une quelconque des revendications 1 à 4, caractérisé en ce que le dispositif d'activation (5) est conçu pour détecter et/ou fournir la valeur de référence flexible (S1, S2, S3, 112, 113, 102) et en ce que le premier échelon d'odeur (L) et au moins une des valeurs de référence (S1, S2, S3, 112, 113, 102) sont utilisés lors de l'activation d'un niveau de ventilation du moteur de ventilateur (2).
  6. Dispositif de hotte aspirante (1) selon l'une quelconque des revendications précédentes, caractérisé en ce que
    le moteur de ventilateur (2) est réglable de manière continue, notamment sur différents niveaux de ventilation.
  7. Dispositif de hotte aspirante (1) selon l'une quelconque des revendications précédentes, caractérisé en ce que le dispositif de hotte aspirante (1) présente en outre un deuxième capteur (32),
    le deuxième capteur (32) étant disposé à l'extérieur du dispositif de hotte aspirante (1) à proximité directe de celui-ci,
    un deuxième échelon d'odeur (102) de l'environnement de cuisson du dispositif de hotte aspirante (1) étant déterminé au moyen du deuxième capteur (32), et les deux capteurs (31, 32) étant reliés à une unité de traitement (30) destinée à déterminer l'effet de purification de l'air du dispositif de hotte aspirante (1) au moyen du premier échelon d'odeur (L) et du deuxième échelon d'odeur (102).
  8. Procédé d'activation d'un moteur de ventilateur (2) d'un ventilateur d'un dispositif de hotte aspirante (1) selon l'une quelconque des revendications 1 à 7, le procédé présentant au moins les étapes suivantes :
    - réalisation d'une identification d'opération de cuisson (400),
    - réalisation d'une détection d'émission d'odeurs à l'aide du résultat de l'identification de l'opération de cuisson (400), et
    - activation du moteur de ventilateur (2) du dispositif de hotte aspirante (1) à un niveau de ventilation à l'aide du résultat de la détection d'émission d'odeurs,
    - un premier échelon d'odeur (L) d'un environnement de cuisson du dispositif de hotte aspirante (11) étant déterminé au moyen du premier capteur (31),
    le procédé étant caractérisé par les étapes suivantes :
    - un premier niveau d'odeur (111) obtenu à partir du premier échelon d'odeur (L) est détecté,
    - au moins une première valeur de référence (S1, S2, S3) est détectée et/ou fournie, laquelle représente une valeur seuil,
    - l'identification de l'opération de cuisson (400) est réalisée à l'aide du premier niveau d'odeur (111) d'au moins une première valeur de référence (S1, S2, S3).
  9. Procédé selon la revendication 8, caractérisé en ce que
    - lors de l'identification de l'opération de cuisson (400), au moins une, de préférence au moins deux valeurs de référence (S1, S2, S3) sont utilisées, lesquelles représentent les valeurs seuil et lesquelles dépendent de préférence de l'échelon d'odeur (L) déterminé de l'environnement de cuisson et/ou d'une constante de temps.
  10. Procédé selon l'une quelconque des revendications 8 à 9, caractérisé en ce que lors de l'identification de l'opération de cuisson, un résultat de la détection d'émission d'odeurs est utilisé.
  11. Procédé selon l'une quelconque des revendications 8 à 10, caractérisé en ce qu'au moins un deuxième niveau d'odeur (112), de préférence un deuxième niveau d'odeur (112) et un troisième niveau d'odeur (113), est détecté à partir du premier échelon d'odeur (L) et en ce que le deuxième niveau d'odeur (112), respectivement en présence du troisième niveau d'odeur (113), le deuxième et/ou le troisième niveaux d'odeur (112, 113) sont utilisés pour déterminer l'émission d'odeur actuelle relative (M) de l'environnement de cuisson.
  12. Procédé selon l'une quelconque des revendications 8 à 11, caractérisé en ce que la détection d'un niveau d'odeur (111, 112, 113) à partir de l'échelon d'odeur (L) est réalisée de manière séparée par identification de modifications rapides et de modifications lentes de l'échelon d'odeur (L), notamment par utilisation de filtres (311, 322, 323), notamment d'au moins un filtre passe-haut (311) ou d'au moins un filtre passe-bas (322, 323).
  13. Procédé selon l'une quelconque des revendications 8 à 12, caractérisé en ce que lors de la détection du niveau d'odeur, des niveaux d'odeur sont détectés en fonction du temps.
  14. Procédé selon l'une quelconque des revendications 8 à 13, caractérisé en ce que l'identification de l'opération de cuisson comprend un contrôle d'identification au moyen duquel le résultat d'une identification initiale d'une opération de cuisson est vérifié, le contrôle d'identification étant vérifié à l'aide d'une valeur de référence, notamment d'une valeur seuil, dont le dépassement vers le bas est vérifié pendant un temps prédéfini.
  15. Procédé selon l'une quelconque des revendications 8 à 14, caractérisé en ce que le procédé comprend au moins les étapes suivantes :
    - détection d'un premier échelon d'odeur (L), détection d'un premier niveau d'odeur (111) à partir du premier échelon d'odeur (L) en utilisant un filtre passe-haut,
    - réalisation d'une identification d'opération de cuisson en utilisant le premier niveau d'odeur (111)
    - détection d'un deuxième niveau d'odeur (112) à partir du premier échelon d'odeur (L) en utilisant un premier filtre passe-bas (322) et/ou détection d'un troisième niveau d'odeur (113) à partir du premier échelon d'odeur (L) en utilisant un filtre passe-bas (323) ;
    - détection d'une émission d'odeur relative actuelle (M) en fonction de l'identification d'une opération de cuisson et du temps ; et
    - calcul d'un débit de volume d'air pour le moteur de ventilateur (2) en tenant compte de l'émission d'odeur relative actuelle (M).
  16. Procédé selon les revendications 8 à 15, le procédé présentant en outre :
    - détermination d'un deuxième échelon d'odeur (102) d'un environnement de cuisson du dispositif de hotte aspirante (1),
    - réalisation d'une détection d'effet de purification de l'air par combinaison adéquate des deux échelons d'odeur déterminés (L, 102), notamment par formation d'une différence adéquate des deux échelons d'odeur (L, 102), et
    - réalisation de la détection du débit de volume d'air (130) avec l'aide supplémentaire du résultat de la détection de l'effet de purification de l'air.
EP13739674.3A 2012-08-02 2013-07-18 Hotte aspirante et procédé d'activation d'un moteur de ventilateur Active EP2880368B1 (fr)

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DE102012213692.4A DE102012213692A1 (de) 2012-08-02 2012-08-02 Dunstabzugsvorrichtung und Verfahren zum Ansteuerung eines Lüftermotors eines Lüfters und zur Luftreinigungswirkungsermittlung
PCT/EP2013/065166 WO2014019862A1 (fr) 2012-08-02 2013-07-18 Hotte aspirante et procédé d'activation d'un moteur de ventilateur et de détermination de l'effet de purification de l'air

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US20150192305A1 (en) 2015-07-09
CN104541106B (zh) 2017-12-19
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