JP2013024446A - Range hood - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a range hood which sets a proper ventilation air flow volume according to a temperature of a cooked object without depending on a usage environment temperature, and does not perform excessive ventilation or insufficient ventilation.SOLUTION: A microcomputer 8 calculates a temperature of a cooked object from the fact that an radiation energy Er radiated from a detection area calculated from a temperature in a detection area which a thermo-electromotive force type sensor 6 detects and a plane area of the detection area is equal to the sum Er of the radiation energy calculated from a plane area of a non-heated area in the detection area and an ambient temperature which a thermistor 10 detects, and the radiation energy calculated from the plane area of the cooked object arranged in the heated area in the detection area and the temperature of the cooked object. Then, the microcomputer sets a proper ventilation air flow volume according to the calculated temperature of the cooked object and can constantly perform efficient ventilation by executing an automatic operation without depending on the ambient temperature.

Description

  The present invention relates to a range hood that is used in a kitchen at home, removes oily smoke generated during cooking through a filter, and discharges clean air to the outside through an exhaust duct.

  Conventional cooker hoods are installed around cooking appliances, and have a built-in exhaust fan motor that exhausts oily smoke and odors generated during cooking to the outside of the room and a monocular element that detects far-infrared rays around the cooking appliance. An electromotive force type temperature sensor, and a control unit that converts a result detected by the thermoelectromotive force type temperature sensor into a temperature, and determines a use state of the heating cooker based on the temperature converted by the control unit; The exhaust fan motor is driven or stopped (for example, see Patent Document 1).

JP 2009-121751 A

  In such a conventional range hood, the detection temperature of the top plate of the heating cooker depends greatly on the ambient temperature, and the same temperature detection cannot be performed when cooking the same content in a low temperature environment and a high temperature environment, There was a problem that the required ventilation volume could not be secured because the air volume was not fixed.

  An object of the present invention is to solve the above-described conventional problems, and an object of the present invention is to change the air volume by the control unit driving the exhaust fan according to the temperature of the cooked food regardless of the ambient temperature of the cooking device.

  In order to solve the above-mentioned problem, the range hood of the present invention is installed above the cooking device, and has a discharge port communicating with the outdoors, a suction port for sucking air, and a ventilation connecting the discharge port and the suction port. An exhaust fan that sucks and exhausts air into the road, control means for controlling operation or stop of the exhaust fan, temperature detection means for detecting the temperature in a detection area including the surface of the heating cooker, and the detection Temperature estimation means for estimating the temperature of the non-heating area in the area, and adjustment means for calculating the temperature of the cooked food and adjusting the ventilation air volume of the exhaust fan, wherein the adjustment means includes the temperature detection means The radiant energy radiated from the detection area calculated from the detected temperature in the detection area and the flat area of the detection area is the flat area of the non-heated area in the detection area and its ambient temperature. Is equal to the sum of the radiant energy calculated from the radiant energy calculated from the above and the radiant energy calculated from the flat area of the food disposed in the heating area within the detection area and the temperature of the food. The exhaust temperature is calculated by calculating the temperature of the food from the area, the flat area of the food, the temperature estimated by the temperature estimating means during cooking, and the temperature in the detection area detected by the temperature detecting means during cooking. The ventilation air volume of the fan is varied.

  According to the range hood of the present invention, air is sucked into a ventilation passage that is installed above the heat cooker and communicates with the outside, a suction port for sucking air, and a vent passage connecting the discharge port and the suction port. Exhaust fan for exhaust, control means for controlling operation or stop of the exhaust fan, temperature detection means for detecting the temperature in the detection area including the surface of the heating cooker, and non-heating area in the detection area Temperature estimation means for estimating the temperature of the food, and adjustment means for calculating the temperature of the food to adjust the ventilation air volume of the exhaust fan, the adjustment means being in the detection area detected by the temperature detection means The radiant energy radiated from the detection area calculated from the temperature of the detection area and the flat area of the detection area is the radiant energy calculated from the flat area of the unheated area in the detection area and the ambient temperature. It is equal to the sum of the radiant energy calculated from the flat area of the cooked food and the temperature of the cooked food arranged in the heating area in the detection area, and the preset flat area of the detected area and the cooked food. And calculating the temperature of the food from the temperature estimated by the temperature estimating means during cooking and the temperature in the detection area detected by the temperature detecting means during cooking to calculate the ventilation air volume of the exhaust fan. The temperature of the food is calculated from the temperature of the non-heated area in the detection area and the temperature in the detection area, and the adjusting means is an exhaust fan based on the temperature of the food. By changing the ventilation air volume of the hood, the necessary ventilation volume can be set according to the cooking state, and it is possible to provide an effective range hood that can reduce the amount of power required for ventilation. .

Overview of the range hood according to the first embodiment of the present invention Block diagram showing the configuration of the same range hood The figure which shows the structure of the thermoelectromotive force type temperature sensor and ambient temperature detection means Schematic showing the thermoelectric sensor type detection area A diagram showing the sensitivity distribution within the detection area of the thermoelectromotive force type sensor The figure which shows the setting of the same ventilation air volume The figure which shows the structure of the operation switch of the same range hood The figure which shows the setting of the installation height of the same range hood

  According to the first aspect of the present invention, there is provided a discharge port that is installed above the heating cooker and communicates with the outside, a suction port that sucks air, and a ventilation path that connects the discharge port and the suction port. An exhaust fan, a control means for controlling operation or stop of the exhaust fan, a temperature detection means for detecting a temperature in a detection area including the surface of the heating cooker, and a non-heating area in the detection area Temperature estimation means for estimating the temperature, and adjustment means for calculating the temperature of the food to adjust the ventilation air volume of the exhaust fan, the adjustment means within the detection area detected by the temperature detection means The radiant energy radiated from the detection area calculated from the temperature and the flat area of the detection area is the radiant energy calculated from the flat area of the non-heated area in the detection area and the ambient temperature. Since it is equal to the sum of the radiant energy calculated from the flat area of the food disposed in the heating area within the detection area and the temperature of the food, the preset flat area of the detection area and the flat area of the food The temperature of the food is calculated from the area, the temperature estimated by the temperature estimation means during cooking, and the temperature in the detection area detected by the temperature detection means during cooking, and the ventilation air volume of the exhaust fan is varied. In the range hood, the temperature of the cooked food is calculated regardless of the ambient temperature of the heating cooker, and the adjusting means has an action of varying the ventilation air volume of the exhaust fan based on the calculated temperature of the cooked food.

  Thus, the necessary ventilation amount can be set according to the cooking state on the basis of the calculated temperature of the cooked product, the amount of electric power required for ventilation can be reduced, and energy saving can be obtained.

  According to a second aspect of the present invention, the temperature estimating means includes an ambient temperature detecting means for detecting the ambient temperature of the heating cooker, and the detected temperature is set as the temperature of the non-heating area. It has the effect | action of calculating the temperature of a foodstuff by making ambient temperature of this into the temperature of a non-heating area.

  As a result, the temperature of the non-heated area can be accurately estimated and the temperature of the cooked product can be calculated, so that an effect of more efficient ventilation according to the cooking state can be obtained.

  According to a third aspect of the present invention, the adjusting means is configured to detect the sensitivity for each of the sensitivity distributions based on a sensitivity distribution and a detection sensitivity in a predetermined detection area with respect to a detection sensitivity that varies depending on a distance from the center of the temperature detection means. The sum of the radiant energy calculated for each sensitivity distribution multiplied by the detection sensitivity is calculated as the radiant energy from the detection area, and the radiant energy in the detection area is corrected by correcting the radiant energy value detected due to the difference in detection sensitivity. It has the effect | action of calculating.

  Accordingly, the radiant energy in the detection area can be calculated with high accuracy, and the temperature of the food can be calculated. Therefore, an effect that the necessary ventilation amount can be set more accurately according to the cooking state can be obtained.

  The invention according to claim 4 is provided with a vertical position setting means for setting the installation height of the cooker hood body from the cooking device, and the area of the detection area based on the installation height set by the vertical position setting means. It has the effect | action which correct | amends and calculates the area of a detection area which changes with the installation height from the heating cooker of a range hood body, and calculates the temperature of a foodstuff.

  As a result, it is possible to obtain an effect that the temperature of the cooked food can be accurately calculated regardless of the installation height.

  Moreover, the invention according to claim 5 is that the ambient temperature detection means is mounted on the front side of the range hood, and the ambient temperature of the heating cooker is detected with less influence of waste heat during cooking. Has an effect.

  Thereby, the effect that the temperature of the non-heating area of the cooking device during cooking can be estimated with higher accuracy is obtained.

  According to a sixth aspect of the present invention, the temperature detection means includes a correction means for correcting the detected temperature based on the ambient temperature, and the correction means is used as the ambient temperature detection means. It has the effect of combining detection temperature correction and ambient temperature detection.

  As a result, it is possible to share the space where the temperature detecting means corrects the detected temperature and the ambient temperature detecting means, so that an effect of realizing a space-saving range hood can be obtained.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings.

(Embodiment 1)
As shown in FIG. 1 and FIG. 2, it is installed in the upper part of the heating cooker 1, and has a discharge port 2 communicating with the outdoors, a suction port 3 for sucking air, and a ventilation path connecting the discharge port 2 and the suction port 3. A monocular as an exhaust fan 4 that sucks and exhausts air, a control means 5 that controls operation or stop of the exhaust fan 4, and a temperature detection means for detecting the temperature in the detection area including the surface of the heating cooker 1 The thermoelectromotive force type temperature sensor 6 incorporating the above elements, temperature estimation means 7 for estimating the temperature of the non-heating area in the detection area, the temperature of the cooked food, and the ventilation air volume of the exhaust fan 4 is calculated. A microcomputer 8 is provided as adjustment means for adjustment.

  The temperature estimation means 7 includes an ambient temperature detection means 9 that detects the ambient temperature of the heating cooker 1, and uses the temperature detected by the ambient temperature detection means 9 as the temperature of the non-heating area.

  As shown in FIG. 3, a thermistor 10 is provided inside the thermoelectromotive force type temperature sensor 6 as correction means for correcting the detected temperature.

  The thermistor 10 is usually used to correct an error generated by the thermoelectromotive force type temperature sensor 6 with respect to the ambient temperature. By mounting on the front side of 12, the thermistor 10 can detect the ambient temperature of the range hood main body 11.

  Usually, since the lower surface of the range hood main body 11 and the heating cooker 1 are provided at a close distance of about 800 mm to 1000 mm, the ambient temperature of the range hood is substantially the same as the ambient temperature of the heating cooker 1. Substitution as the ambient temperature is also possible. Therefore, the thermistor 10 is used as the ambient temperature detection means 9.

  There may be a difference between the ambient temperature of the range hood and the ambient temperature of the heating cooker 1 by cooking for a long time. This is because the heat generated by the cooked food rises to increase the ambient temperature of the range hood, which causes an error in the temperature calculation of the cooked food. Since the heat generated by the cooked food is sucked by the exhaust fan 4 of the range hood, the ambient temperature rises from the center of the range hood that becomes the air path to the back side.

  Therefore, by providing the thermistor 10 on the near side from the center of the hood portion 12 of the range hood main body 11 that is out of the air path of the range hood, the thermistor 10 detects the temperature by suppressing the influence of the heat generated by the cooked food. The difference between the ambient temperature of the heating cooker 1 and the ambient temperature of the range hood main body 11 is reduced as much as possible.

  As shown in FIGS. 4A and 4B, the thermoelectromotive force type temperature sensor 6 can detect the temperature of the top plate of the heating cooker 1 in a non-contact manner. During cooking, the food is placed on the top plate and heated, so the temperature detected by the thermoelectromotive force type temperature sensor 6 gradually increases. In addition, it is known that the ventilation air volume adjustment of the range hood varies depending on the user, but tends to increase the ventilation air volume as the temperature of the cooked food rises, and based on the temperature detected by the thermoelectromotive force type temperature sensor 6. The range hood can be operated automatically by changing the ventilation air volume.

  However, the detection object of the thermoelectromotive force type temperature sensor 6 is not only a cooked object, but also detects the temperature of the non-heating area in the detection area including the top plate. Depends on the temperature of the heating area temperature. Since the temperature of the non-heating area is substantially the same as the ambient temperature of the heating cooker, as a result, the temperature detected by the thermoelectromotive force type temperature sensor 6 depends on the ambient temperature of the heating cooker 1.

  Therefore, the temperature estimation means 7 estimates that the temperature detected by the ambient temperature detection means 9, that is, the thermistor 10, is the temperature of the non-heating area.

  A method by which the microcomputer 8 calculates the food temperature will be described.

  The radiant energy radiated from the detection area calculated from the temperature in the detection area detected by the thermoelectromotive force type temperature sensor 6 and the flat area of the detection area is defined as Er. Moreover, it calculates from the radiant energy calculated from the flat area of the non-heating area in the detection area and the ambient temperature detected by the thermistor 10, the flat area of the food disposed in the heating area in the detection area, and the temperature of the food. Assuming that the sum of the radiant energies is El, Er and El are equal, and the microcomputer 8 calculates the temperature of the food.

  As shown in FIG. 4 (c), the detection area is S, the cooking area is So, the thermoelectric temperature sensor 6 is Tp, the thermistor 10 is Th, the cooking temperature is Th. When the temperature is T, the radiant energies Er and El are represented by the following equations (1) and (2).

Er = σTp ⁴ × S Equation (1) El = σ (T ⁴ × So + Th ⁴ × (S−So)) Equation (2) where σ is a Stefan = Boltzmann constant .

  Here, as shown in FIG. 5, the detection sensitivity varies depending on the distance from the center of the thermoelectromotive temperature sensor 6.

  For example, the sensitivity distribution is defined as three sensitivities, the plane area of an area (A80) where the sensitivity is 80% or more is S (80), and the plane area of the area (A50) where the sensitivity is 50% or more and less than 80% is S. (50) If the plane area of the area (A10) with a sensitivity of less than 50% is S (10), the plane area S of the detection area is expressed by equation (3).

S = S (80) + S (50) + S (10) Equation (3) Further, the average sensitivity of the area (A80) is 90%, the average sensitivity of the area (A50) is 60%, and the area (A10 When the average sensitivity of) is 30%, the radiant energies Er and El are represented by the equations (5) and (6) from the equations (1), (2), and (3).

Er = σTp ⁴ × (0.9 × S (80) + 0.6 × S (50) + 0.3 × S (10)) (5) Equation El = σ (T ⁴ × So + Th ⁴ × (0.9 × (S (80) −So) + 0.60.6 × S (50) + 0.3 × S (10))) (6) Since Er = El, From the equations (5) and (6), the temperature T of the food can be developed as in the equation (7).

T ⁴ = ((Tp ⁴ −Th ⁴ ) × (0.9 × S (80) + 0.6 × S (50) + 0.3 × S (10)) + Th ⁴ × 0.9 × So) ÷ (0 .9 × So) (7) Equation In this way, radiation is emitted from the detection area calculated from the temperature in the detection area detected by the thermoelectromotive force type temperature sensor 6 and the flat area of the detection area. Radiant energy, the flat area of the non-heated area in the detection area and the ambient temperature detected by the thermistor 10, the flat area of the food disposed in the heating area in the detection area, and the Since the sum of the radiant energy calculated from the temperature is equal, the temperature of the food can be calculated.

  The microcomputer 8 calculates the temperature of the cooked food based on the temperature detected by the thermistor 10 and the thermoelectromotive force type temperature sensor 6, so that the microcomputer 8 can perform appropriate ventilation without depending on the ambient temperature of the heating cooker 1. The air volume is determined, the ventilation air volume is instructed to the control means 5, and the ventilation air volume of the exhaust fan 4 is automatically adjusted.

For example, it is assumed that cooking is performed when the ambient temperature of the heating cooker 1 is 20 ° C. Here, if it is defined that cooking is performed using a cooking utensil having a radius of 11.5 cm as a standard-sized cooking utensil, the area of the cooked product is So = 415.5 cm ² , and the detection area of the thermoelectromotive temperature sensor 6 The microcomputer 8 is prestored in memory with initial values of S (80) = 4878.3 cm ² , S (50) = 2561.1 cm ² , and S (10) = 2132.0 cm ² for each sensitivity distribution. To do. FIG. 6 shows a ventilation air volume table that the microcomputer 8 instructs the control means 5 after calculating the temperature of the food.

When the heating cooker 1 begins to heat the food, the temperature of the thermoelectromotive force type temperature sensor 6 gradually increases. If the temperature of the thermoelectromotive force type temperature sensor 6 reaches 25 ° C., the temperature of the cooked food calculated by the microcomputer 8 is from the equation (7):
T ⁴ = (((25 + 273) ⁴ − (20 + 273) ⁴ ) × (0.9 × 4878.3 + 0.60.6 × 2561.1 + 0.3 × 2132.0) + (20 + 273) ⁴ × 0.9 × 415 .5) ÷ (0.9 × 415.5) = 16,433,540,610K
And
T = 358K-273K = 85.0 ° C.

  In this way, the temperature of the cooked food is calculated from the temperature detected by the thermoelectromotive force type temperature sensor 6 and the temperature detected by the thermistor 10, and when the temperature of the cooked food reaches T1 ° C. or more as shown in FIG. 8 instructs the control means 5 to change the ventilation air volume to a medium air volume having a larger ventilation volume than the weak air volume. Further, when the thermoelectromotive force type temperature sensor 6 rises and the temperature of the cooked food becomes T2 ° C. or higher, the microcomputer 8 instructs the control means 5 to set the ventilation air volume to the strong air volume with the largest ventilation volume. In this way, the ventilation air volume of the range hood can be automatically varied according to the temperature of the food.

Here, the area of the cooked food is So = 415.5 cm ² , and the area for each sensitivity distribution of the detection area of the thermoelectric temperature sensor 6 is S (80) = 4878.3 cm ² , S (50) = 2561.1 cm. ² and S (10) = 2132.0 cm ^2, and the ventilation air volume table instructed by the microcomputer 8 to the control means 5 is shown as in FIG. 6, but this is not limited as long as the same effect can be obtained. .

  Moreover, although the formula for calculating the temperature of the cooked food is shown as the formula (7), the temperature within the detection area detected by the thermoelectromotive force type temperature sensor 6 and the plane area of the detection area are calculated. The radiant energy radiated from the radiant energy, the flat area of the non-heated area in the detection area and the ambient temperature detected by the thermistor 10, and the flat area of the food disposed in the heating area in the detection area and cooking Since the sum of the radiant energy calculated from the temperature of the product is equal, the temperature of the cooked product is calculated, and this is not limited as long as the same effect can be obtained.

  Although the area of the detection area was determined in advance and the temperature of the cooked food was calculated, the area of the detection area differs depending on the installation height of the cooker hood body 11 from the heating cooker 1. Therefore, the vertical position setting means 13 for setting the installation height of the range hood main body 11 from the heating cooker 1 is provided, and the area of the detection area is determined as a function of the installation height H set by the vertical position setting means 13. Configure to calculate.

  As shown in FIG. 7, as the vertical position setting means 13, for example, an automatic switch 14 a provided on the front surface of the hood portion 12 of the range hood main body 11 and set to an automatic operation mode in which the microcomputer 8 automatically adjusts the ventilation air volume. The operation switch 14 includes an air volume switch 14b for setting the ventilation air volume by manual operation, an off switch 14c for stopping the operation, and an illumination switch 14d for setting on / off of illumination for illuminating the lower portion of the range hood body 11. Set by combination operation.

  The setting method of the installation height from the heating cooker 1 of the range hood main body 11 is demonstrated.

  When the range hood main body 11 is stopped, the setting mode is set when the turn-off switch 14c is kept pressed for a predetermined time, for example, about 3 seconds that can be distinguished from normal switch operation. Next, after pressing the illumination switch 14d, press the air volume switch 14b while pressing the illumination switch 14d, and set the installation height by continuing to press the illumination switch 14d and the air volume switch 14b for a predetermined time, for example, about 3 seconds. Is possible. In this state, by operating the air volume switch 14b, the vertical position setting means 13 sets the installation height according to the installation height as shown in FIG. 8, and the setting state of the installation height displays the ventilation air volume. It is displayed on the display means 15.

  The vertical position setting means 13 sets the installation height by the combination operation of the operation switch 14, but this is not limited as long as the same effect can be obtained.

  In the above configuration, the temperature of the cooked food is calculated regardless of the ambient temperature of the heating cooker 1, and the adjusting means varies the ventilation air volume of the exhaust fan 4 based on the calculated temperature of the cooked food. The amount of ventilation required based on the temperature of the object can be set according to the cooking state, the amount of power required for ventilation can be reduced, and energy is saved.

  In addition, since the temperature of the cooked food is calculated using the ambient temperature of the heating cooker 1 as the temperature of the non-heated area, the temperature of the cooked food can be calculated by accurately estimating the temperature of the non-heated area. More efficient ventilation can be performed.

  Moreover, since the ambient temperature of the heating cooker 1 is detected with less influence of waste heat during cooking, the temperature of the non-heating area of the heating cooker 1 during cooking can be estimated with higher accuracy.

  Further, since the thermistor 10 has both the correction of the detection temperature of the thermoelectromotive force type temperature sensor 6 and the detection of the ambient temperature, the thermistor 10 for correcting the detection temperature of the thermoelectromotive force type temperature sensor 6 and the ambient temperature detection means 9 are provided. The installation space can be shared, and a space-saving range hood can be realized.

  In addition, the detection area radiant energy is calculated by correcting the detected radiant energy value due to the difference in detection sensitivity, so the radiant energy in the detection area can be calculated accurately and the temperature of the food can be calculated. Can be set more accurately according to the cooking state.

  Moreover, since the area of the detection area which changes with the installation height from the heating cooker 1 of the range hood main body 11 is corrected and calculated, and the temperature of the cooked food is calculated, the temperature of the cooked food is not dependent on the installed height. It is possible to calculate with high accuracy.

  The range hood of the present invention has few failures and excellent durability, and automatically sets an appropriate ventilation amount according to the temperature of the food to suppress wasteful ventilation, for example, wastes air in an air-conditioned room. Since it does not discharge outside the room, it is also useful for a range hood other than home use, such as a restaurant or a hotel.

DESCRIPTION OF SYMBOLS 1 Heating cooker 2 Discharge port 3 Suction port 4 Exhaust fan 5 Control means 6 Thermoelectromotive force type temperature sensor 7 Temperature estimation means 8 Microcomputer 9 Ambient temperature detection means 10 Thermistor 13 Vertical position setting means

Claims (6)

A discharge port installed above the heating cooker and communicated outdoors; a suction port for sucking air; an exhaust fan for sucking and exhausting air into a ventilation path connecting the discharge port and the suction port; and the exhaust fan Control means for controlling the operation or stop of the heating, temperature detection means for detecting the temperature in the detection area including the surface of the cooking device, and temperature estimation for estimating the temperature of the non-heating area in the detection area And adjusting means for calculating the temperature of the food to adjust the ventilation air volume of the exhaust fan, and the adjusting means detects the temperature in the detection area detected by the temperature detecting means and the flat area of the detection area. The radiant energy radiated from the detection area calculated from Since it is equal to the sum of the radiant energy calculated from the flat area of the food arranged in the area and the temperature of the food, the preset flat area of the detection area, the flat area of the food, and during cooking A range in which the temperature of the food is calculated from the temperature estimated by the temperature estimation means and the temperature in the detection area detected by the temperature detection means during cooking, and the ventilation air volume of the exhaust fan is varied. hood. The range hood according to claim 1, wherein the temperature estimation means includes an ambient temperature detection means for detecting an ambient temperature of the cooking device, and the detected temperature is set as a temperature of the non-heating area. The adjustment means multiplies the detection sensitivity for each sensitivity distribution by multiplying the detection sensitivity for each sensitivity distribution from the sensitivity distribution and the detection sensitivity in a predefined detection area for the detection sensitivity that varies depending on the distance from the center of the temperature detection means. The range hood according to claim 1, wherein the calculated sum of radiant energy is calculated as radiant energy from the detection area. The vertical position setting means for setting the installation height from the heating cooker of the range hood main body is provided, and the area of the detection area is calculated based on the installation height set by the vertical position setting means. 1. The range hood according to 1. The range hood according to claim 2, wherein the ambient temperature detecting means is mounted on the front side of the range hood. The range hood according to claim 2, wherein the temperature detecting means includes a correcting means for correcting the detected temperature according to the ambient temperature, and the correcting means is used as the ambient temperature detecting means.

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