EP4634580A1 - An exhaust hood with automatic fan operation control - Google Patents

An exhaust hood with automatic fan operation control

Info

Publication number
EP4634580A1
EP4634580A1 EP23904147.8A EP23904147A EP4634580A1 EP 4634580 A1 EP4634580 A1 EP 4634580A1 EP 23904147 A EP23904147 A EP 23904147A EP 4634580 A1 EP4634580 A1 EP 4634580A1
Authority
EP
European Patent Office
Prior art keywords
sensor
odor
exhaust hood
air
lid
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.)
Pending
Application number
EP23904147.8A
Other languages
German (de)
French (fr)
Inventor
Hakan ALTUNTAS
Arda DONERKAYALI
Tulay Gundogmus
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.)
Arcelik AS
Original Assignee
Arcelik AS
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 Arcelik AS filed Critical Arcelik AS
Priority claimed from PCT/TR2023/050672 external-priority patent/WO2024129014A1/en
Publication of EP4634580A1 publication Critical patent/EP4634580A1/en
Pending 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

Definitions

  • the present invention relates to an exhaust hood comprising a fan and wherein the operation of said fan is automatically controlled.
  • the odors and humidity released from the foodstuffs cooked on the burners provided on the cooking devices are enabled to be discharged to the exterior environment by means of the exhaust hood.
  • the low, medium and high stages of the fan motor are generally adjusted by the user.
  • the user operates the exhaust hood when required during the cooking process and selects the desired level.
  • Exhaust hoods are known wherein the operational level is automatically determined in order to provide convenience to the user and for security purposes. Therefore, sensors which monitor changes in odor and temperature in the environment are used. It is observed that the automatic operation function does not work efficiently while causing faulty situations in cooking processes with no odor but intense hot steam output in products only with an odor sensor.
  • the temperature over the cooking device for example of the cooker, is detected, thus automatically determining the operational level of the fan.
  • the temperature sensor measures the temperature of the burner which is caused by the heat of the cooked food and of the cooker. Consequently, the fan can be automatically started with the level thereof being automatically increased when the thermal load increases, and automatically decreased when the thermal load decreases, and the fan can be automatically turned off when the thermal load is zero.
  • the automatic ventilation function In order for the automatic ventilation function to work correctly, in cooking processes where no odor is generated, it is very important to detect the temperature of the air rising from the cooking device in cooking processes where no odor is generated and to detect the odor load in cooking processes where intense odor is generated.
  • the aim of the present invention is the realization of an exhaust hood wherein the operation of the fan is efficiently controlled.
  • the exhaust hood of the present invention comprises a body which is suitable for being positioned on a cooking device at a distance from the cooking device, a fan which is provided in the body and which enables the air to be sucked through an air suction channel and discharged to the outside environment; and at least one temperature sensor which is suitable for measuring the temperature of the air rising from the cooking device.
  • the exhaust hood of the present invention further comprises an odor sensor which is provided on the body and which is suitable for detecting odor molecules in the air, and the control unit which controls the operation of the fan according to the temperature value obtained from the temperature sensor and an odor value obtained by the odor sensor.
  • the operational speed of the fan is increased in case foodstuffs which may produce high amount of odor even if not sufficiently heated are cooked, quickly cleaning the ambient air.
  • the odor sensor even if there is no odor from the cooking process which can be detected by the odor sensor, by determining the temperature of the steam coming out of the foodstuff, automatic operation functions are activated and the ambient air is cleaned.
  • energy savings are achieved by preventing the fan from being operated in unnecessary situations.
  • the control unit operates the fan according to the temperature value obtained from the temperature sensor.
  • the temperature value starts to increase when a cooking process starts on the cooking device. It is detected that a cooking process starts on the cooking device when the temperature value reaches a predetermined threshold value.
  • the fan is prevented from being operated when the cooking process does not start. Consequently, the fan is enabled to be operated only after the cooking process starts.
  • the control unit stops the operation of the fan according to the odor value obtained by the odor sensor.
  • the control unit stops the operation of the fan only according to the odor value obtained from the odor sensor.
  • the operation time of the fan is determined by the control unit according to the odor value obtained by the odor sensor.
  • the fan is automatically stopped.
  • the odor sensor is a volatile organic compound sensor. The volatile organic compound sensor detects odor-generating molecules in the air. The operation time of the fan is determined according to the odor value obtained from the volatile organic compound sensor.
  • the odor sensor is a humidity sensor.
  • the relative humidity in the air is measured by the humidity sensor. It is known that as the amount of odor molecules in the air increases, the relative humidity of the air also increases.
  • the amount of odor molecules in the air can be determined by the control unit by using the data obtained from the humidity sensor and the temperature value obtained from the temperature sensor.
  • the exhaust hood comprises the volatile organic compound sensor and the odor sensor.
  • the odor value is obtained from the volatile organic compound sensor.
  • the relative humidity value in the air is measured by the humidity sensor. If the relative humidity value measured from the humidity sensor increases when a certain increase occurs in the temperature value obtained from the temperature sensor, it is decided by the control unit that the cooking process is started. After it is decided that the cooking process is started, the fan is operated by the control unit. In a preferred version of the present invention, the fan operation speed is changed according to the relative humidity value. Thus, the operation of the fan is efficiently controlled.
  • the body comprises a unit which is suitable for receiving the fan.
  • An access opening which allows access to the unit from the outside is partially closed by means of a lid.
  • the lid closes the access opening so as to form an air inlet opening between the access opening and the lid.
  • the temperature sensor and the odor sensor are disposed on the lid so as to remain between the unit and the lid.
  • the lid is preferably manufactured from a glass material.
  • the exhaust hood comprises the lid which extends over the unit so as to form an angle with the surface plane of the cooking device.
  • the exhaust hood is an inclined type exhaust hood.
  • the heated air is sucked into the air suction channel through the inlet opening between the lid and the unit.
  • the temperature sensor and the odor sensor are provided on the inlet opening between the lid and the unit.
  • the odor sensor is fixed on a first edge of the lid, which is the edge closest to the cooking device.
  • the odor sensor is enabled to be fixed on the lid so as to be close to the cooking device. Consequently, a more accurate and sensitive measurement by the odor sensor is provided.
  • the exhaust hood comprises at least two temperature sensors which are provided on the lid such that least one is positioned on each side of a central height axis passing through the center of the lid, extending parallel to the length direction of the lid, and the odor sensor which is disposed on the lid so as to be positioned between the temperature sensors.
  • the central height axis divides the lid longitudinally into two equal halves. The air coming out of the foodstuffs on the right burner of the cooking device is measured by the temperature sensor provided on the right half of the lid, and the air coming out of the foodstuffs on the left burner of the cooking device is measured by the temperature sensor provided on the left half of the lid.
  • the temperature of the air coming out of the foodstuffs heated on the different burners of the cooking device is enabled to be measured more accurately.
  • the odor sensor By placing the odor sensor in the middle, the air coming out of the foodstuffs heated in different burners of the cooking device is evaluated by the odor sensor under similar conditions.
  • the exhaust hood comprises a sensor sheath having a housing suitable for receiving the odor sensor.
  • the odor sensor is placed into the sensor sheath so as to remain completely in the housing.
  • the sensor sheath protects the odor sensor from external factors such as water, oil, dirt and wind.
  • the exhaust hood comprises a first sheath opening which is provided on the sensor sheath and which enables the air to enter the housing.
  • the first cover sheath is positioned on the lower surface of the sensor sheath facing the cooking device.
  • the air heated and rising is enabled to easily enter the sensor sheath.
  • the evacuation of liquid droplets such as water or oil residue in the sensor sheath is provided through the first sheath opening. Droplets such as water or oil accumulating in the housing are discharged through the first sheath opening with the effect of gravity.
  • the exhaust hood comprises a second sheath opening which is provided on the sensor sheath and which enables the air in the housing to be discharged.
  • the second sheath opening is positioned on the sensor sheath so as be in front of the odor sensor when the odor sensor is placed in the housing.
  • the air sucked into the housing with the operation of the fan moves towards the second sheath opening due to the suction power created by the fan.
  • the exhaust hood comprises a rib which is provided on the inner surface of the sensor sheath facing the housing and which at least partially surrounds the odor sensor when the odor sensor is placed in the housing.
  • the odor sensor sheath is composed of two pieces. After the first piece is attached to the body, the odor sensor is placed in the first piece. Then, the second piece is joined with the first piece and the odor sensor is fixed on the body. Thus, the odor sensor is enabled to be easily and securely fixed on the body.
  • the first piece and the second piece can engage with each other by means of a mechanical connection member.
  • the first piece and the second piece can be connected to each other without the need for a mechanical connection member by means of a pair of recess and protrusion which are oppositely positioned.
  • Figure 1 - is the perspective view of the exhaust hood related to an embodiment of the present invention.
  • Figure 2 - is the bottom perspective view of the exhaust hood related to an embodiment of the present invention.
  • Figure 3 - is the bottom perspective view of the exhaust hood related to an embodiment of the present invention.
  • Figure 4 - is the exploded view of the sensor sheath and the lid related to an embodiment of the present invention.
  • Figure 5 - is the exploded view of the sensor sheath related to an embodiment of the present invention.
  • the exhaust hood (1) comprises a body (2) which is suitable for being positioned on a cooking device (100) at a distance from the cooking device (100), a fan which is provided in the body (2) and which enables the air to be sucked through an air suction channel and discharged to the outside environment; and at least one temperature sensor (4) which is suitable for measuring the temperature of the air rising from the cooking device (100).
  • the cooking device (100) is a cooker.
  • the odor and moisture rising from the foodstuffs heated on the cooking device (100) are discharged to the outside by means of the exhaust hood (1).
  • the fan provided in the body (2) is started by an electric motor, the air rising from the cooking device (100) is sucked and transferred to an air suction channel (3).
  • the sucked air is discharged through the air suction channel (3) connected to a chimney opening to the outside.
  • the temperature of the heated air is detected by means of the temperature sensor (4).
  • the number of the temperature sensor (4) can be one or more.
  • the temperature sensor (4) is disposed onto the body (2) so as to face the cooking device (100).
  • the temperature sensor (4) is positioned on the flow path of the heated and rising air.
  • the temperature sensor (4) is disposed on the body (2) so as to be parallel to the flow direction of the heated and rising air, allowing the heated and rising air to pass directly through the temperature sensor (4).
  • the sensitivity of the temperature sensor (4) to detect the temperature of the rising air is increased.
  • the exhaust hood (1) of the present invention further comprises an odor sensor (5) which is provided on the body (2) and which is suitable for detecting odor molecules in the air, and the control unit (6) which controls the operation of the fan according to the temperature value obtained from the temperature sensor (4) and an odor value obtained by the odor sensor (5).
  • the odor sensor (5) is disposed on the body (2) so as to face the cooking device (100).
  • the odor sensor (5) determines the amount of particles or molecules in the air which can cause odor.
  • the control unit (6) calculates an odor value by using the data received from the odor sensor (5) and the data received from the temperature sensor (4) together. The operation of the fan is controlled by the control unit (6) by evaluating both the temperature value and the odor value.
  • the operation of the fan is controlled by evaluating the factors which may affect the air quality of the environment.
  • the temperature sensor (4) and the odor sensor (5) the temperature and the odor released during the cooking process are correctly detected and it is provided that the fan is operated automatically under all conditions and that the most efficient operation level is determined by the control unit (6).
  • the control unit (6) determines that the odor value in the air increases.
  • the operation speed of the fan is increased.
  • the operation speed of the fan is increased.
  • the operation of the fan, the operation time thereof, the operation speed thereof and the termination of the operation thereof are determined by the control unit (6).
  • the exhaust hood (1) comprises the control unit (6) which enables the fan to be operated according to the temperature value obtained from the temperature sensor (4).
  • the control unit (6) decides whether the fan is operated only according to the temperature value obtained from the temperature sensor (4).
  • the odor value is not used when deciding to start the fan in order to prevent the fan from being operated undesirably while the cooking process is not taking place by detecting the molecules which generate odor due to different reasons in the environment where the exhaust hood (1) is installed.
  • the control unit (6) decides that the cooking process is started. After deciding that the cooking process is started, the fan is operated by the control unit (6).
  • the exhaust hood (1) comprises an auxiliary temperature sensor (14) which is provided on the body (2) and which is suitable for measuring the ambient temperature.
  • the auxiliary temperature sensor (14) is preferably positioned in a region of the body (2) which is far from the cooking device (100).
  • the auxiliary temperature sensor (14) is enabled to be affected as little as possible by the temperature of the cooking device (100).
  • the temperature of the environment where the exhaust hood (1) is installed is determined by the auxiliary temperature sensor (14).
  • the value obtained from the auxiliary temperature sensor (14) is used as a reference temperature value.
  • the temperature value obtained from the temperature sensor (4) is compared with the reference temperature value by the control unit (6). When the temperature value obtained from the temperature sensor (4) exceeds the reference temperature value by a predetermined value, the control unit (6) decides that the cooking process is started.
  • the exhaust hood (1) is prevented from incorrectly determining the start of the cooking process especially in hot environments.
  • the exhaust hood (1) comprises the control unit (6) which enables the operation of the fan to be ended according to the odor value obtained from the odor sensor (5).
  • the control unit (6) stops the operation of the fan according to the odor value.
  • the odor value falls below a predetermined threshold, the fan is stopped by the control unit (6).
  • the fan is enabled to be operated until the air in the environment where the exhaust hood (1) is installed is cleansed of odor molecules. Consequently, effective cleaning of the air of the environment where the exhaust hood ( 1 ) is installed is automatically provided.
  • the exhaust hood (1) comprises the odor sensor (5) which is a volatile organic compound sensor.
  • the volatile organic compound sensor measures the amount and/or density of odor molecules in the air.
  • the operation speed of the fan is determined according to the odor value obtained from the odor sensor (5) which is the volatile organic compound sensor.
  • the operation speed of the fan is increased as the odor value increases.
  • efficient cleaning of the ambient air is provided.
  • the exhaust hood (1) comprises the odor sensor (5) which is a humidity sensor.
  • the humidity sensor determines the relative humidity value in the air rising from the cooking device (100). As the amount of odor molecules in the air increases, the relative humidity of the air also increases. Relative humidity also changes with temperature.
  • the control unit (6) can determine the odor value in the air by using the relative humidity value and the temperature value.
  • the humidity sensor is a more cost-effective sensor than the volatile organic compound sensor. Thus, the amount of odor molecules in the air is determined cost-effectively.
  • the exhaust hood (1) comprises the volatile organic compound sensor and the odor sensor.
  • the amount and/or density of odor molecules in the air is determined by the volatile organic compound sensor.
  • the odor value is obtained.
  • the relative humidity value in the air is determined by means of the humidity sensor.
  • the control unit (6) decides to operate the fan by using the temperature value obtained from the temperature sensor (4) and the relative humidity value obtained from the humidity sensor.
  • the control unit (6) of the exhaust hood (1) is enabled to detect the start of the cooking process more accurately and precisely especially in a house in hot climate conditions.
  • the exhaust hood ( 1 ) comprise the body (2) having a unit (21) which is suitable for receiving the fan, an access opening (22) which allows access to the unit (21) from the outside and a lid (23) which at least partially closes the access opening (22) so as to form an air inlet opening (31) between the lid (23) and the unit (21) through which air is supplied to the air suction channel; and the temperature sensor (4) which is disposed on the lid (23) so as to remain between the unit (21) and the lid (23).
  • the air suction channel (3) is provided in the unit (21).
  • the lid (23) covers the access opening (22) so as to prevent the inside of the unit (21) from being seen when viewed from the opposite side. Thus, deterioration of the aesthetic appearance is prevented.
  • the temperature sensor (4) is positioned on the air inlet opening (31). Thus, a large part of the air sucked with the operation of the fan is passed over the temperature sensor (4). Consequently, the temperature sensor (4) is enabled to detect the temperature of the air in a more accurate and sensitive manner.
  • the exhaust hood (1) comprises the odor sensor (5) which is disposed on the lid (23). As shown in Figures 2 and 3, the odor sensor (5) is disposed on the lid (23) so as to remain between the unit (21) and the lid (23). In other words, the odor sensor (5) is positioned on the air inlet opening (31). Thus, a large part of the air sucked with the operation of the fan is passed over the odor sensor (5). Thus, the odor sensor (5) is enabled to determine the number and/or density of odor molecules in the air more accurately and precisely.
  • the exhaust hood (1) comprises the lid (23) which extends over the unit (21) so as to form an angle with the surface plane of the cooking device (100).
  • the exhaust hood (1) is an inclined type exhaust hood (1).
  • the surface of the unit (21) whereon the access opening (22) is provided is configured to form an angle with the surface plane of the cooking device (100).
  • the lid (23) extends parallel to the surface of the unit (21) whereon the access opening (22) is provided.
  • An angle is formed between the surface plane of the lid (23) and the surface plane of the cooking device (100).
  • the air heated and rising from the cooking device (100) is directed to the inlet opening (31). Since the temperature sensor (4) and the odor sensor (5) are positioned on the air inlet opening (31), more air is passed over the temperature sensor (4) and the odor sensor (5), increasing the precision and accuracy of the air temperature and odor value measurement.
  • the exhaust hood (1) comprises the odor sensor (5) which is fixed on a first edge (231) of the lid (23), which is the closest edge to the cooking device (100).
  • the lid (23) is rectangular. Since the lid (23) is positioned as inclined to the surface plane of the cooking device (100), the distance in the vertical direction of each edge of the lid (23) to the cooking device (100) is different. As shown in Figures 2 and 3, the edge of the lid (23) closest in the vertical direction to the cooking device (100) is the first edge (231), which is the lower edge. The first edge (231) extends parallel to the surface of the cooking device (100).
  • the odor sensor (5) is disposed on the first edge (231). Thus, the air heated and rising from the cooking device (100) is quickly measured by the odor sensor (5).
  • the odor sensor (5) is disposed on the first edge (231) so as to face the cooking device (100).
  • the exhaust hood (1) comprises at least two temperature sensors (4) which are provided on the lid (23) such that least one is positioned on each side of a central height axis (X) passing through the center of the lid (23), extending parallel to the length direction of the lid (23), and the odor sensor (5) which is disposed on the lid (23) so as to be positioned between the temperature sensors (4).
  • the central height axis (X) is an imaginary axis which divides the lid (23) into two separate sections in the height direction.
  • the area on one side of the central height axis (X) can be called the first half, and the area on the other side can be called the second half.
  • At least two temperature sensors (4) are fixed on the lid (23), at least one on the first half and at least one on the second half.
  • the odor sensor (5) is disposed on the first edge (231) so as to remain between the temperature sensors (4).
  • the odor sensor (5) is disposed on the central height axis (X).
  • the odor sensor (5) is enabled to be disposed on the lid (23) so as to be at an optimum distance to different cooking zones.
  • the exhaust hood (1) comprises at least two temperature sensors (4) which are provided on the lid (23) so as to be symmetrical with respect to the central height axis (X).
  • the temperature sensors (4) are symmetrical with respect to the central height axis (X).
  • the exhaust hood (1) comprises the odor sensor (5) which is fixed on the body (2) by means of a sensor sheath (7) having a housing (71) suitable for receiving the odor sensor (5).
  • the odor sensor (5) is disposed in the housing (71).
  • the sensor sheath (7) completely surrounds the odor sensor (5).
  • the sensor sheath (7) is connected to the body (2) after the odor sensor (5) is placed in the housing (71).
  • the sensor sheath (7) can be detachably attached to the body (2).
  • the sensor sheath (7) is attached to the body (2) by means of a mechanical connection member such as a screw.
  • the exhaust hood (1) comprises a first sheath opening (72) which is provided on the sensor sheath (7) and which enables the air to enter the housing (71).
  • the air rising from the cooking device (100) passes through the first sheath opening (72) and reaches the odor sensor (5) disposed in the housing (71).
  • the first sheath opening (72) is in the form of a grill.
  • the exhaust hood ( 1 ) comprises a second sheath opening (73) which is provided on the sensor sheath (7) and which enables the air in the housing (71) to be discharged.
  • the second sheath opening (73) is positioned on the surface of the sensor sheath (7) facing the air suction channel (3) when the sensor sheath (7) is positioned on the body (2).
  • the exhaust hood (1) comprises a rib (74) which is provided on the inner surface of the sensor sheath (7) facing the housing (71) and which at least partially surrounds the odor sensor (5) when the odor sensor (5) is placed in the housing (71).
  • the rib (74) has a rectangular cross-section.
  • the rib (74) completely surrounds the odor sensor (5).
  • the rib (74) surrounds the odor sensor (5) so as to enable the air sucked through the first sheath opening (72) to reach the odor sensor (5).
  • the rib (74) prevents large molecules from reaching the odor sensor (5). Thus, residues such as oil and dirt are prevented from forming on the odor sensor (5).
  • the exhaust hood (1) comprises the sensor sheath (7) having a first piece (75) which is fixed on the body (2) and a second piece (76) which is suitable to be joined with the first piece (75), and which, when joined with the first piece (75), forms the housing (71) therein suitable for receiving the odor sensor (5).
  • the first piece (75) and the second piece (76) are detachably connected to each other. Thus, when needed, the first piece (75) and the second piece (76) are separated from each other and access to the odor sensor (5) in the housing (71) is provided. Consequently, the odor sensor (5) can be easily replaced or removed from the housing (71) for repair when needed.
  • the first sheath opening (72) is provided on the first piece (75).
  • the second sheath opening (73) is provided on the second piece (76).
  • an exhaust hood (1) is realized, wherein the operation of the fan is effectively controlled according to a temperature value obtained from the temperature sensor (4) and an odor value obtained from the odor sensor (5), and thus, the air coming out of the cooked foodstuffs is removed from the ambient air in the fastest and energy efficient way.

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  • Engineering & Computer Science (AREA)
  • Ventilation (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)

Abstract

The present invention relates to an exhaust hood (1) comprising a body (2) which is suitable for being positioned on a cooking device (100) at a distance from the cooking device (100), a fan which is provided in the body (2) and which enables the air to be sucked through an air suction channel and discharged to the outside environment; and at least one temperature sensor (4) which is suitable for measuring the temperature of the air rising from the cooking device (100).

Description

AN EXHAUST HOOD WITH AUTOMATIC FAN OPERATION CONTROL
The present invention relates to an exhaust hood comprising a fan and wherein the operation of said fan is automatically controlled.
The odors and humidity released from the foodstuffs cooked on the burners provided on the cooking devices are enabled to be discharged to the exterior environment by means of the exhaust hood. In some state of the art exhaust hoods, the low, medium and high stages of the fan motor are generally adjusted by the user. The user operates the exhaust hood when required during the cooking process and selects the desired level. Exhaust hoods are known wherein the operational level is automatically determined in order to provide convenience to the user and for security purposes. Therefore, sensors which monitor changes in odor and temperature in the environment are used. It is observed that the automatic operation function does not work efficiently while causing faulty situations in cooking processes with no odor but intense hot steam output in products only with an odor sensor. During the cooking process, the temperature over the cooking device, for example of the cooker, is detected, thus automatically determining the operational level of the fan. The temperature sensor measures the temperature of the burner which is caused by the heat of the cooked food and of the cooker. Consequently, the fan can be automatically started with the level thereof being automatically increased when the thermal load increases, and automatically decreased when the thermal load decreases, and the fan can be automatically turned off when the thermal load is zero. In order for the automatic ventilation function to work correctly, in cooking processes where no odor is generated, it is very important to detect the temperature of the air rising from the cooking device in cooking processes where no odor is generated and to detect the odor load in cooking processes where intense odor is generated.
In the state of the art European Patent Application Document No. EP3867576 (Al), an exhaust hood is disclosed, comprising a temperature sensor.
The aim of the present invention is the realization of an exhaust hood wherein the operation of the fan is efficiently controlled. The exhaust hood of the present invention comprises a body which is suitable for being positioned on a cooking device at a distance from the cooking device, a fan which is provided in the body and which enables the air to be sucked through an air suction channel and discharged to the outside environment; and at least one temperature sensor which is suitable for measuring the temperature of the air rising from the cooking device. The exhaust hood of the present invention further comprises an odor sensor which is provided on the body and which is suitable for detecting odor molecules in the air, and the control unit which controls the operation of the fan according to the temperature value obtained from the temperature sensor and an odor value obtained by the odor sensor. Thus, the operational speed of the fan is increased in case foodstuffs which may produce high amount of odor even if not sufficiently heated are cooked, quickly cleaning the ambient air. Similarly, even if there is no odor from the cooking process which can be detected by the odor sensor, by determining the temperature of the steam coming out of the foodstuff, automatic operation functions are activated and the ambient air is cleaned. Moreover, energy savings are achieved by preventing the fan from being operated in unnecessary situations.
In an embodiment of the present invention, the control unit operates the fan according to the temperature value obtained from the temperature sensor. The temperature value starts to increase when a cooking process starts on the cooking device. It is detected that a cooking process starts on the cooking device when the temperature value reaches a predetermined threshold value. Thus, the fan is prevented from being operated when the cooking process does not start. Consequently, the fan is enabled to be operated only after the cooking process starts.
In an embodiment of the present invention, the control unit stops the operation of the fan according to the odor value obtained by the odor sensor. The control unit stops the operation of the fan only according to the odor value obtained from the odor sensor. When the cooking process ends, the operation time of the fan is determined by the control unit according to the odor value obtained by the odor sensor. When said time expires, the fan is automatically stopped. Thus, even when the cooking process ends, the fan is operated and the ambient air is cleaned efficiently. In an embodiment of the present invention, the odor sensor is a volatile organic compound sensor. The volatile organic compound sensor detects odor-generating molecules in the air. The operation time of the fan is determined according to the odor value obtained from the volatile organic compound sensor.
In an embodiment of the present invention, the odor sensor is a humidity sensor. The relative humidity in the air is measured by the humidity sensor. It is known that as the amount of odor molecules in the air increases, the relative humidity of the air also increases. Thus, the amount of odor molecules in the air can be determined by the control unit by using the data obtained from the humidity sensor and the temperature value obtained from the temperature sensor.
In an embodiment of the present invention, the exhaust hood comprises the volatile organic compound sensor and the odor sensor. The odor value is obtained from the volatile organic compound sensor. The relative humidity value in the air is measured by the humidity sensor. If the relative humidity value measured from the humidity sensor increases when a certain increase occurs in the temperature value obtained from the temperature sensor, it is decided by the control unit that the cooking process is started. After it is decided that the cooking process is started, the fan is operated by the control unit. In a preferred version of the present invention, the fan operation speed is changed according to the relative humidity value. Thus, the operation of the fan is efficiently controlled.
In an embodiment of the present invention, the body comprises a unit which is suitable for receiving the fan. An access opening which allows access to the unit from the outside is partially closed by means of a lid. The lid closes the access opening so as to form an air inlet opening between the access opening and the lid. The temperature sensor and the odor sensor are disposed on the lid so as to remain between the unit and the lid. The lid is preferably manufactured from a glass material.
In an embodiment of the present invention, the exhaust hood comprises the lid which extends over the unit so as to form an angle with the surface plane of the cooking device. The exhaust hood is an inclined type exhaust hood. In the inclined type exhaust hoods, the heated air is sucked into the air suction channel through the inlet opening between the lid and the unit. The temperature sensor and the odor sensor are provided on the inlet opening between the lid and the unit. In an embodiment of the present invention, the odor sensor is fixed on a first edge of the lid, which is the edge closest to the cooking device. Thus, the odor sensor is enabled to be fixed on the lid so as to be close to the cooking device. Consequently, a more accurate and sensitive measurement by the odor sensor is provided.
In an embodiment of the present invention, the exhaust hood comprises at least two temperature sensors which are provided on the lid such that least one is positioned on each side of a central height axis passing through the center of the lid, extending parallel to the length direction of the lid, and the odor sensor which is disposed on the lid so as to be positioned between the temperature sensors. The central height axis divides the lid longitudinally into two equal halves. The air coming out of the foodstuffs on the right burner of the cooking device is measured by the temperature sensor provided on the right half of the lid, and the air coming out of the foodstuffs on the left burner of the cooking device is measured by the temperature sensor provided on the left half of the lid. Thus, the temperature of the air coming out of the foodstuffs heated on the different burners of the cooking device is enabled to be measured more accurately. By placing the odor sensor in the middle, the air coming out of the foodstuffs heated in different burners of the cooking device is evaluated by the odor sensor under similar conditions.
In an embodiment of the present invention, the exhaust hood comprises a sensor sheath having a housing suitable for receiving the odor sensor. The odor sensor is placed into the sensor sheath so as to remain completely in the housing. The sensor sheath protects the odor sensor from external factors such as water, oil, dirt and wind.
In an embodiment of the present invention, the exhaust hood comprises a first sheath opening which is provided on the sensor sheath and which enables the air to enter the housing. The first cover sheath is positioned on the lower surface of the sensor sheath facing the cooking device. Thus, the air heated and rising is enabled to easily enter the sensor sheath. Moreover, in case of condensation in the sensor sheath, the evacuation of liquid droplets such as water or oil residue in the sensor sheath is provided through the first sheath opening. Droplets such as water or oil accumulating in the housing are discharged through the first sheath opening with the effect of gravity. In an embodiment of the present invention, the exhaust hood comprises a second sheath opening which is provided on the sensor sheath and which enables the air in the housing to be discharged. The second sheath opening is positioned on the sensor sheath so as be in front of the odor sensor when the odor sensor is placed in the housing. The air sucked into the housing with the operation of the fan moves towards the second sheath opening due to the suction power created by the fan. By means of the odor sensor placed in the housing so as to be opposite to the second sheath opening, a large part of the air in the housing is passed over the odor sensor. Consequently, a more accurate and sensitive measurement by the odor sensor is provided.
In an embodiment of the present invention, the exhaust hood comprises a rib which is provided on the inner surface of the sensor sheath facing the housing and which at least partially surrounds the odor sensor when the odor sensor is placed in the housing. Thus, the formation of odor-generating residues on the odor sensor, which may occur due to reasons such as oil, dirt and moisture, is prevented. Consequently, the odor sensor is prevented from making an erroneous measurement due to the odors generated by said residues.
In an embodiment of the present invention, the sensor sheath is composed of two pieces. After the first piece is attached to the body, the odor sensor is placed in the first piece. Then, the second piece is joined with the first piece and the odor sensor is fixed on the body. Thus, the odor sensor is enabled to be easily and securely fixed on the body. The first piece and the second piece can engage with each other by means of a mechanical connection member. In another version of the present invention, the first piece and the second piece can be connected to each other without the need for a mechanical connection member by means of a pair of recess and protrusion which are oppositely positioned.
The exhaust hood realized in order to attain the aim of the present invention is illustrated in the attached figures, where:
Figure 1 - is the perspective view of the exhaust hood related to an embodiment of the present invention.
Figure 2 - is the bottom perspective view of the exhaust hood related to an embodiment of the present invention. Figure 3 - is the bottom perspective view of the exhaust hood related to an embodiment of the present invention.
Figure 4 - is the exploded view of the sensor sheath and the lid related to an embodiment of the present invention.
Figure 5 - is the exploded view of the sensor sheath related to an embodiment of the present invention.
The elements illustrated in the figures are numbered as follows:
1. Exhaust hood
2. Body
21. Unit
22. Access opening
23. Lid
231. First edge
3. Air suction channel
31. Air inlet opening
4. Temperature sensor
5. Odor sensor
6. Control unit
7. Sensor sheath
71. Housing
72. First sheath opening
73. Second sheath opening
74. Rib
75. First piece
76. Second piece 14. Auxiliary temperature sensor
100. Cooking device
X. Central height axis
The exhaust hood (1) comprises a body (2) which is suitable for being positioned on a cooking device (100) at a distance from the cooking device (100), a fan which is provided in the body (2) and which enables the air to be sucked through an air suction channel and discharged to the outside environment; and at least one temperature sensor (4) which is suitable for measuring the temperature of the air rising from the cooking device (100). As shown in Figure 1, the cooking device (100) is a cooker. The odor and moisture rising from the foodstuffs heated on the cooking device (100) are discharged to the outside by means of the exhaust hood (1). After the fan provided in the body (2) is started by an electric motor, the air rising from the cooking device (100) is sucked and transferred to an air suction channel (3). The sucked air is discharged through the air suction channel (3) connected to a chimney opening to the outside. The temperature of the heated air is detected by means of the temperature sensor (4). The number of the temperature sensor (4) can be one or more. The temperature sensor (4) is disposed onto the body (2) so as to face the cooking device (100). The temperature sensor (4) is positioned on the flow path of the heated and rising air. In other words, the temperature sensor (4) is disposed on the body (2) so as to be parallel to the flow direction of the heated and rising air, allowing the heated and rising air to pass directly through the temperature sensor (4). Thus, the sensitivity of the temperature sensor (4) to detect the temperature of the rising air is increased.
The exhaust hood (1) of the present invention further comprises an odor sensor (5) which is provided on the body (2) and which is suitable for detecting odor molecules in the air, and the control unit (6) which controls the operation of the fan according to the temperature value obtained from the temperature sensor (4) and an odor value obtained by the odor sensor (5). The odor sensor (5) is disposed on the body (2) so as to face the cooking device (100). The odor sensor (5) determines the amount of particles or molecules in the air which can cause odor. In another embodiment of the present invention, the control unit (6) calculates an odor value by using the data received from the odor sensor (5) and the data received from the temperature sensor (4) together. The operation of the fan is controlled by the control unit (6) by evaluating both the temperature value and the odor value. Thus, the operation of the fan is controlled by evaluating the factors which may affect the air quality of the environment. Thus, by means of the combined use of the temperature sensor (4) and the odor sensor (5), the temperature and the odor released during the cooking process are correctly detected and it is provided that the fan is operated automatically under all conditions and that the most efficient operation level is determined by the control unit (6). When it is determined that the odor value in the air increases, the operation speed of the fan is increased. Similarly, when it is determined that the temperature value increases, the operation speed of the fan is increased. The operation of the fan, the operation time thereof, the operation speed thereof and the termination of the operation thereof are determined by the control unit (6).
In an embodiment of the present invention, the exhaust hood (1) comprises the control unit (6) which enables the fan to be operated according to the temperature value obtained from the temperature sensor (4). The control unit (6) decides whether the fan is operated only according to the temperature value obtained from the temperature sensor (4). The odor value is not used when deciding to start the fan in order to prevent the fan from being operated undesirably while the cooking process is not taking place by detecting the molecules which generate odor due to different reasons in the environment where the exhaust hood (1) is installed. When the temperature value obtained from the temperature sensor (4) reaches a predetermined threshold value, the control unit (6) decides that the cooking process is started. After deciding that the cooking process is started, the fan is operated by the control unit (6). In another embodiment of the present invention, the exhaust hood (1) comprises an auxiliary temperature sensor (14) which is provided on the body (2) and which is suitable for measuring the ambient temperature. The auxiliary temperature sensor (14) is preferably positioned in a region of the body (2) which is far from the cooking device (100). Thus, the auxiliary temperature sensor (14) is enabled to be affected as little as possible by the temperature of the cooking device (100). The temperature of the environment where the exhaust hood (1) is installed is determined by the auxiliary temperature sensor (14). The value obtained from the auxiliary temperature sensor (14) is used as a reference temperature value. The temperature value obtained from the temperature sensor (4) is compared with the reference temperature value by the control unit (6). When the temperature value obtained from the temperature sensor (4) exceeds the reference temperature value by a predetermined value, the control unit (6) decides that the cooking process is started. Thus, the exhaust hood (1) is prevented from incorrectly determining the start of the cooking process especially in hot environments.
In an embodiment of the present invention, the exhaust hood (1) comprises the control unit (6) which enables the operation of the fan to be ended according to the odor value obtained from the odor sensor (5). The control unit (6) stops the operation of the fan according to the odor value. Thus, when the cooking process ends, the odor molecules in the air are absorbed and transferred to the outside via the air suction channel (3). When the odor value falls below a predetermined threshold, the fan is stopped by the control unit (6). Thus, the fan is enabled to be operated until the air in the environment where the exhaust hood (1) is installed is cleansed of odor molecules. Consequently, effective cleaning of the air of the environment where the exhaust hood ( 1 ) is installed is automatically provided.
In an embodiment of the present invention, the exhaust hood (1) comprises the odor sensor (5) which is a volatile organic compound sensor. The volatile organic compound sensor measures the amount and/or density of odor molecules in the air. Thus, the amount and/or density of molecules in the air rising from the cooking device (100) and which can create odor in the ambient air are determined. The operation speed of the fan is determined according to the odor value obtained from the odor sensor (5) which is the volatile organic compound sensor. The operation speed of the fan is increased as the odor value increases. Thus, efficient cleaning of the ambient air is provided.
In an embodiment of the present invention, the exhaust hood (1) comprises the odor sensor (5) which is a humidity sensor. The humidity sensor determines the relative humidity value in the air rising from the cooking device (100). As the amount of odor molecules in the air increases, the relative humidity of the air also increases. Relative humidity also changes with temperature. The control unit (6) can determine the odor value in the air by using the relative humidity value and the temperature value. The humidity sensor is a more cost-effective sensor than the volatile organic compound sensor. Thus, the amount of odor molecules in the air is determined cost-effectively.
In an embodiment of the present invention, the exhaust hood (1) comprises the volatile organic compound sensor and the odor sensor. The amount and/or density of odor molecules in the air is determined by the volatile organic compound sensor. Thus, the odor value is obtained. The relative humidity value in the air is determined by means of the humidity sensor. The control unit (6) decides to operate the fan by using the temperature value obtained from the temperature sensor (4) and the relative humidity value obtained from the humidity sensor. Thus, the control unit (6) of the exhaust hood (1) is enabled to detect the start of the cooking process more accurately and precisely especially in a house in hot climate conditions.
In an embodiment of the present invention, the exhaust hood ( 1 ) comprise the body (2) having a unit (21) which is suitable for receiving the fan, an access opening (22) which allows access to the unit (21) from the outside and a lid (23) which at least partially closes the access opening (22) so as to form an air inlet opening (31) between the lid (23) and the unit (21) through which air is supplied to the air suction channel; and the temperature sensor (4) which is disposed on the lid (23) so as to remain between the unit (21) and the lid (23). The air suction channel (3) is provided in the unit (21). The lid (23) covers the access opening (22) so as to prevent the inside of the unit (21) from being seen when viewed from the opposite side. Thus, deterioration of the aesthetic appearance is prevented. There is an air inlet opening (31) between the lid (23) and the unit (21), which enables the air heated and rising from the cooking device (100) to reach the air suction channel (3) in the unit (21). The temperature sensor (4) is positioned on the air inlet opening (31). Thus, a large part of the air sucked with the operation of the fan is passed over the temperature sensor (4). Consequently, the temperature sensor (4) is enabled to detect the temperature of the air in a more accurate and sensitive manner.
In an embodiment of the present invention, the exhaust hood (1) comprises the odor sensor (5) which is disposed on the lid (23). As shown in Figures 2 and 3, the odor sensor (5) is disposed on the lid (23) so as to remain between the unit (21) and the lid (23). In other words, the odor sensor (5) is positioned on the air inlet opening (31). Thus, a large part of the air sucked with the operation of the fan is passed over the odor sensor (5). Thus, the odor sensor (5) is enabled to determine the number and/or density of odor molecules in the air more accurately and precisely. In an embodiment of the present invention, the exhaust hood (1) comprises the lid (23) which extends over the unit (21) so as to form an angle with the surface plane of the cooking device (100). The exhaust hood (1) is an inclined type exhaust hood (1). In the inclined type exhaust hoods (1), the surface of the unit (21) whereon the access opening (22) is provided is configured to form an angle with the surface plane of the cooking device (100). The lid (23) extends parallel to the surface of the unit (21) whereon the access opening (22) is provided. Thus, the interior of the unit (21) is enabled to be hidden by the lid (23) when viewed from the opposite side. An angle is formed between the surface plane of the lid (23) and the surface plane of the cooking device (100). In the inclined type exhaust hood (1), the air heated and rising from the cooking device (100) is directed to the inlet opening (31). Since the temperature sensor (4) and the odor sensor (5) are positioned on the air inlet opening (31), more air is passed over the temperature sensor (4) and the odor sensor (5), increasing the precision and accuracy of the air temperature and odor value measurement.
In an embodiment of the present invention, the exhaust hood (1) comprises the odor sensor (5) which is fixed on a first edge (231) of the lid (23), which is the closest edge to the cooking device (100). The lid (23) is rectangular. Since the lid (23) is positioned as inclined to the surface plane of the cooking device (100), the distance in the vertical direction of each edge of the lid (23) to the cooking device (100) is different. As shown in Figures 2 and 3, the edge of the lid (23) closest in the vertical direction to the cooking device (100) is the first edge (231), which is the lower edge. The first edge (231) extends parallel to the surface of the cooking device (100). The odor sensor (5) is disposed on the first edge (231). Thus, the air heated and rising from the cooking device (100) is quickly measured by the odor sensor (5). The odor sensor (5) is disposed on the first edge (231) so as to face the cooking device (100).
In an embodiment of the present invention, the exhaust hood (1) comprises at least two temperature sensors (4) which are provided on the lid (23) such that least one is positioned on each side of a central height axis (X) passing through the center of the lid (23), extending parallel to the length direction of the lid (23), and the odor sensor (5) which is disposed on the lid (23) so as to be positioned between the temperature sensors (4). The central height axis (X) is an imaginary axis which divides the lid (23) into two separate sections in the height direction. The area on one side of the central height axis (X) can be called the first half, and the area on the other side can be called the second half. At least two temperature sensors (4) are fixed on the lid (23), at least one on the first half and at least one on the second half. Thus, the air, odor and humidity coming out of the foodstuffs heated in the different burners of the cooking device (100) are effectively detected by the temperature sensors (4). The odor sensor (5) is disposed on the first edge (231) so as to remain between the temperature sensors (4). In a preferred embodiment of the present invention, as shown in Figure 3, the odor sensor (5) is disposed on the central height axis (X). Thus, the odor sensor (5) is enabled to be disposed on the lid (23) so as to be at an optimum distance to different cooking zones.
In an embodiment of the present invention, the exhaust hood (1) comprises at least two temperature sensors (4) which are provided on the lid (23) so as to be symmetrical with respect to the central height axis (X). The temperature sensors (4) are symmetrical with respect to the central height axis (X). Thus, the temperature of the air rising from the heated foodstuffs in the right and left burners of the cooking device (100) is enabled to be measured under similar conditions.
In an embodiment of the present invention, the exhaust hood (1) comprises the odor sensor (5) which is fixed on the body (2) by means of a sensor sheath (7) having a housing (71) suitable for receiving the odor sensor (5). The odor sensor (5) is disposed in the housing (71). The sensor sheath (7) completely surrounds the odor sensor (5). Thus, the odor sensor (5) is prevented from being damaged as a result of external factors. The sensor sheath (7) is connected to the body (2) after the odor sensor (5) is placed in the housing (71). The sensor sheath (7) can be detachably attached to the body (2). In an embodiment of the present invention, the sensor sheath (7) is attached to the body (2) by means of a mechanical connection member such as a screw.
In an embodiment of the present invention, the exhaust hood (1) comprises a first sheath opening (72) which is provided on the sensor sheath (7) and which enables the air to enter the housing (71). The air rising from the cooking device (100) passes through the first sheath opening (72) and reaches the odor sensor (5) disposed in the housing (71). As shown in Figures 4 and 5, the first sheath opening (72) is in the form of a grill. Thus, the air is enabled to be at least partially filtered before reaching the odor sensor (5). In an embodiment of the present invention, the exhaust hood ( 1 ) comprises a second sheath opening (73) which is provided on the sensor sheath (7) and which enables the air in the housing (71) to be discharged. The second sheath opening (73) is positioned on the surface of the sensor sheath (7) facing the air suction channel (3) when the sensor sheath (7) is positioned on the body (2). Thus, with the operation of the fan, the air sucked into the housing (71) through the first sheath opening (72) passes through the second sheath opening (73) and reaches the air suction channel (3).
In an embodiment of the present invention, the exhaust hood (1) comprises a rib (74) which is provided on the inner surface of the sensor sheath (7) facing the housing (71) and which at least partially surrounds the odor sensor (5) when the odor sensor (5) is placed in the housing (71). The rib (74) has a rectangular cross-section. The rib (74) completely surrounds the odor sensor (5). The rib (74) surrounds the odor sensor (5) so as to enable the air sucked through the first sheath opening (72) to reach the odor sensor (5). The rib (74) prevents large molecules from reaching the odor sensor (5). Thus, residues such as oil and dirt are prevented from forming on the odor sensor (5).
In an embodiment of the present invention, the exhaust hood (1) comprises the sensor sheath (7) having a first piece (75) which is fixed on the body (2) and a second piece (76) which is suitable to be joined with the first piece (75), and which, when joined with the first piece (75), forms the housing (71) therein suitable for receiving the odor sensor (5). The first piece (75) and the second piece (76) are detachably connected to each other. Thus, when needed, the first piece (75) and the second piece (76) are separated from each other and access to the odor sensor (5) in the housing (71) is provided. Consequently, the odor sensor (5) can be easily replaced or removed from the housing (71) for repair when needed. The first sheath opening (72) is provided on the first piece (75). The second sheath opening (73) is provided on the second piece (76).
By means of the present invention, an exhaust hood (1) is realized, wherein the operation of the fan is effectively controlled according to a temperature value obtained from the temperature sensor (4) and an odor value obtained from the odor sensor (5), and thus, the air coming out of the cooked foodstuffs is removed from the ambient air in the fastest and energy efficient way.

Claims

1. An exhaust hood (1) comprising a body (2) which is suitable for being positioned on a cooking device (100) at a distance from the cooking device (100), a fan which is provided in the body (2) and which enables the air to be sucked through an air suction channel and discharged to the outside environment; and at least one temperature sensor (4) which is suitable for measuring the temperature of the air rising from the cooking device (100), characterized by an odor sensor (5) which is provided on the body (2) and which is suitable for detecting odor molecules in the air, and the control unit (6) which controls the operation of the fan according to the temperature value obtained from the temperature sensor (4) and an odor value obtained by the odor sensor (5).
2. An exhaust hood (1) as in Claim 1, characterized by the control unit (6) which enables the fan to be operated according to the temperature value obtained from the temperature sensor (4).
3. An exhaust hood (1) as in any one of the above claims, characterized by the control unit (6) which enables the operation of the fan to be ended according to the odor value obtained from the odor sensor (5).
4. An exhaust hood (1) as in any one of the above claims, characterized by the odor sensor (5) which is a volatile organic compound sensor.
5. An exhaust hood ( 1) as in any one of Claims 1 to 3, characterized by the odor sensor (5) which is a humidity sensor.
6. An exhaust hood ( 1 ) as in Claim 1 , characterized by a humidity sensor and a volatile organic compound sensor.
7. An exhaust hood (1) as in any one of the above claims, characterized by the body (2) having a unit (21) which is suitable for receiving the fan, an access opening (22) which allows access to the unit (21) from the outside and a lid (23) which at least partially closes the access opening (22) so as to form an air inlet opening (31) between the lid (23) and the unit (21) through which air is supplied to the air suction channel (3); and the temperature sensor (4) which is disposed on the lid (23) so as to remain between the unit (21) and the lid (23).
8. An exhaust hood (1) as in Claim 7, characterized by the odor sensor (5) which is provided on the lid (23). . An exhaust hood (1) as in Claim 7 or 8, characterized by the odor sensor (5) which is fixed on a first edge (231) of the lid (23), which is the closest edge to the cooking device (100).
10. An exhaust hood (1) as in Claim 8 or 9, characterized by at least two temperature sensors (4) which are provided on the lid (23) such that least one is positioned on each side of a central height axis (X) passing through the center of the lid (23), extending parallel to the length direction of the lid (23), and the odor sensor (5) which is disposed on the lid (23) so as to be positioned between the temperature sensors (4).
11. An exhaust hood (1) as in any one of the above claims, characterized by the odor sensor (5) which is fixed on the body (2) by means of a sensor sheath (7) having a housing (71) suitable for receiving the odor sensor (5).
12. An exhaust hood (1) as in Claim 11, characterized by a first sheath opening (72) which is provided on the sensor sheath (7) and which enables the air to enter the housing (71).
13. An exhaust hood (1) as in Claim 11 or 12, characterized by a second sheath opening (73) which is provided on the sensor sheath (7) and which enables the air in the housing (71) to be discharged.
14. An exhaust hood (1) as in any one of Claims 11 to 13, characterized by a rib (74) which is provided on the inner surface of the sensor sheath (7) facing the housing (71) and which at least partially surrounds the odor sensor (5) when the odor sensor (5) is placed in the housing (71).
15. An exhaust hood (1) as in any one of Claims 11 to 14, characterized by the sensor sheath (7) having a first piece (75) which is fixed on the body (2) and a second piece (76) which is suitable to be joined with the first piece (75), and which, when joined with the first piece (75), forms the housing (71) therein suitable for receiving the odor sensor (5).
EP23904147.8A 2022-12-13 2023-07-11 An exhaust hood with automatic fan operation control Pending EP4634580A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR202219155 2022-12-13
PCT/TR2023/050672 WO2024129014A1 (en) 2022-12-13 2023-07-11 An exhaust hood with automatic fan operation control

Publications (1)

Publication Number Publication Date
EP4634580A1 true EP4634580A1 (en) 2025-10-22

Family

ID=97171079

Family Applications (1)

Application Number Title Priority Date Filing Date
EP23904147.8A Pending EP4634580A1 (en) 2022-12-13 2023-07-11 An exhaust hood with automatic fan operation control

Country Status (1)

Country Link
EP (1) EP4634580A1 (en)

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