JP2014145518A - Range hood - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a range hood capable of performing an energy-saving operation by detecting steam or smoke directly and operating with an optimum amount of ventilation air.SOLUTION: The range hood includes: a thermoelectromotive force type temperature sensor 11 as temperature detection means for detecting temperature by the area unit in which a top plate 10 of a heating cooker 8 arranged below is divided into a plurality of areas; cooking utensil position detection means 12 for detecting a position of a cooking utensil on the heating cooker 8; a thermistor 9 as ambient temperature detection means capable of detecting ambient temperature of the heating cooker 8; a microcomputer (a)13 as adjustment means for sending the amount of exhaust air of an exhaust fan 5 determined by the temperature of the cooking utensil calculated based on the temperature of the area unit with respect to the operation of the exhaust fan 5 determined by control means 7, to the control means 7; and a microcomputer (b)14 as correction means for sending a signal for adjusting the amount of exhaust air of the exhaust fan 5 by grasping temperature distribution of the top plate 10 of the heating cooker from the temperature of the area unit, to the control means 7.

Description

  The present invention relates to a range hood that removes dust, dust, dead mites, oil components, and the like contained in the air of a kitchen through a filter and discharges clean air to the outside through an exhaust duct.

  The conventional range hood fan is installed around the cooking device and incorporates an exhaust fan motor that exhausts oily smoke and odor generated during cooking to the outside of the room and a monocular element that detects far-infrared rays around the cooking device. A thermo-electromotive force type temperature sensor, and a control unit that converts a result detected by the thermo-electromotive force type temperature sensor into a temperature, and determines a use state of the cooking device based on the temperature converted by the control unit. The exhaust fan motor is driven or stopped (see, for example, Patent Document 1).

JP 2009-121751 A

  In such a conventional range hood fan, since it is controlled only by the temperature of the top plate of the heating cooker, it is not possible to directly detect water vapor and smoke, and ventilation volume is estimated by estimating the amount of water vapor and smoke based on the detected temperature. There was only means to adjust.

  Therefore, an object of the present invention is to provide a range hood capable of energy saving operation by directly detecting water vapor and smoke and operating with an optimal ventilation air flow.

  In order to achieve the above object, the range hood fan of the present invention is an exhaust that sucks and exhausts air into a ventilation passage connecting the discharge port connected to the outdoors, a suction port for sucking air, and the discharge port and the suction port. The fan, the hood part, the operation switch for manually determining the exhaust air volume of the exhaust fan, the control means for operating the exhaust fan, and the top plate of the heating cooker arranged below are divided into a plurality Temperature detecting means for detecting the temperature of each area; cooking utensil position detecting means for detecting the position of the cooking utensil on the heating cooker; ambient temperature detecting means capable of detecting the ambient temperature of the heating cooker; and the control Adjustment for sending the exhaust air amount of the exhaust fan determined by the temperature of the cooking utensil calculated based on the temperature of the area unit to the operation of the exhaust fan determined by the means to the control means And a correction means for grasping the temperature distribution of the top plate of the heating cooker from the temperature in the area unit and sending a signal for adjusting the exhaust air volume of the exhaust fan to the control means. When the temperature distribution of the top plate of the cooker is higher than the ambient temperature detected by the ambient temperature detection means, the temperature of the area other than the position of the cooking utensil increases the exhaust air volume of the exhaust fan. Yes, to achieve the intended purpose.

  A discharge port that communicates outdoors, a suction port that sucks in air, an exhaust fan that sucks and exhausts air into a ventilation path that connects the discharge port and the suction port, and a hood portion that manually controls the exhaust air volume of the exhaust fan An operation switch for determining the temperature, a control means for operating the exhaust fan, a temperature detection means for detecting the temperature of an area unit obtained by dividing a top plate of a heating cooker arranged below, and the cooking A cooking utensil position detecting means for detecting the position of the cooking utensil on the cooker, an ambient temperature detecting means capable of detecting the ambient temperature of the heating cooker, and the operation of the exhaust fan determined by the control means for each area unit. Adjusting means for sending an exhaust air amount of the exhaust fan determined based on the temperature of the cooking utensil calculated based on the temperature to the control means; and a top plate of the heating cooker from the temperature of the area unit. And a correction means for sending a signal for adjusting the exhaust air flow rate of the exhaust fan to the control means. The correction means determines that the temperature distribution of the top plate of the heating cooker is the position of the cooking utensil. When the temperature of the area other than the above is higher than the ambient temperature detected by the ambient temperature detection means, the exhaust air volume of the exhaust fan is increased to operate with the optimal ventilation air volume corresponding to the generation of water vapor and smoke. And, there is an effect that the energy saving operation can be performed by operating with the optimum ventilation air flow according to the cooking situation.

Overview of the range hood according to the first embodiment of the present invention Schematic showing the thermoelectromotive force type temperature sensor detection area ((a) front view, (b) side view (c) top view of top plate) The block diagram of the range hood of Embodiment 1 of this invention The flowchart of operation | movement of the range hood of Embodiment 1 of this invention Relationship diagram between detected temperature and air volume of range hood according to Embodiment 1 of the present invention Configuration diagram of the range hood of Embodiment 2 of the present invention Schematic diagram showing a thermoelectromotive force type temperature sensor detection area ((a) a plan view of a top plate, (b) a diagram showing a detection state of a thermoelectromotive force type temperature sensor when cooking utensil X is heated, (c) cooking utensil Y is the detection of the thermoelectromotive force type temperature sensor during heating) Overview of the range hood of Embodiment 3 of the present invention Configuration diagram of range hood according to Embodiment 3 of the present invention Configuration diagram of range hood according to Embodiment 4 of the present invention Figure of conventional range hood Figure of conventional range hood

  The cooker hood according to claim 1 of the present invention is a discharge port that communicates with the outside, a suction port that sucks air, an exhaust fan that sucks and exhausts air into a ventilation path that connects the discharge port and the suction port, In the hood portion, an operation switch for manually determining the exhaust air volume of the exhaust fan, a control means for operating the exhaust fan, and a top plate of a heating cooker arranged below is divided into a plurality of areas. Determined by temperature detecting means for detecting temperature, cooking utensil position detecting means for detecting the position of the cooking utensil on the heating cooker, ambient temperature detecting means for detecting the ambient temperature of the heating cooker, and the control means Adjusting means for sending an exhaust air volume of the exhaust fan determined by the temperature of the cooking utensil calculated based on the temperature of the area unit to the operation of the exhaust fan to the control means; Compensating means for sending a signal for adjusting the exhaust air volume of the exhaust fan to the control means by grasping the temperature distribution of the top plate of the heating cooker from the temperature of the unit, the correcting means comprising the top plate of the heating cooker When the temperature distribution is higher than the ambient temperature detected by the ambient temperature detection means, the exhaust air volume of the exhaust fan is increased.

  As a result, if the temperature detected by the temperature detecting means is higher than the ambient temperature in an area different from the position of the cooking utensil detected by the cooking utensil position detecting means, it is assumed that water vapor or smoke is generated, and water vapor or smoke is generated. When the airflow is increased, the operation is performed with the optimal ventilation airflow corresponding to the generation of water vapor and smoke, and the energy saving operation can be performed by operating with the optimal airflow according to the cooking condition.

  In the range hood according to claim 2 of the present invention, the cooking utensil position detection means calculates the position of the cooking utensil from the temperature distribution in area units detected by the temperature detection means and the ambient temperature detection means at the start of cooking. The cooking tool position calculation means is provided, and the position of the cooking tool is detected.

  Thereby, it has the structure which knows where on the top plate of a heating cooker is cooking.

  A range hood according to claim 3 of the present invention comprises signal receiving means for receiving a radio signal from a heating cooker, and area determining means for detecting the position of the cooking utensil from the signal receiving means, and the position of the cooking utensil is determined. It has a configuration to detect.

  Thereby, the determination of the position of the cooking utensil has a configuration in which the cooking is performed on the top plate of the cooking device regardless of the presence or absence of water vapor or smoke.

  The cooker hood according to claim 4 of the present invention is a cooking utensil position calculation unit that calculates the position of the cooking utensil from the temperature distribution in area units detected by the temperature detection unit and the ambient temperature detection unit at the start of cooking, A cooking tool comprising: signal receiving means for receiving a wireless signal from the cooking device; the position detecting means; and an area determining means for detecting the position of the cooking tool based on the position signal of the cooking tool from the signal receiving means. It has a configuration that includes cooking utensil position calculation means that uses the position of the cooking utensil detected by the area determination means in preference to the position of the cooking utensil calculated by the position calculation means, and detects the position of the cooking utensil.

  Thereby, it has the structure which can recognize where cooking of the position of a cooking utensil is cooking on the top plate of a heating cooker irrespective of whether it is a cooking appliance which transmits the position signal of a cooking utensil from a heating cooker.

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

(Embodiment 1)
As shown in FIG. 1, the range hood 1 includes a hood portion that is an air passage in an air outlet that connects the discharge port 2 that communicates outdoors, a suction port 3 that sucks air, and the discharge port 2 and the suction port 3. 4 and an exhaust fan 5 that sucks and exhausts air inside the hood.

  In the hood portion 4 of the range hood 1, an operation switch 6 for manually determining the exhaust air volume of the exhaust fan 5, a control means 7 for operating the exhaust fan 5, and a heating provided at the lower portion of the range hood 1. Thermistor 9 as ambient temperature detecting means for detecting the ambient temperature of the cooking device 8 and heat generation as temperature detecting means for detecting the temperature of the area unit obtained by dividing the top plate 10 of the heating cooker 8 into a plurality of parts. A thermistor 9 and a thermoelectromotive force for the operation of the electric power type temperature sensor 11, the cooking utensil position detection means 12 for detecting the position of the cooking utensil on the heating cooker 8, and the exhaust fan 5 controlled by the control means 7. Heating based on the area ratio of the information of the mold temperature sensor 11, the area of the cooking utensil detected by the cooking utensil position detection means 12, and the area of the detection area of the thermoelectromotive temperature sensor 11 defined in advance. The microcomputer (a) 13 as an adjusting means for calculating the temperature of the cooking utensil placed on the scientific device 8 and adjusting the exhaust air volume of the exhaust fan 5 according to the calculated temperature of the cooking utensil, and the thermoelectromotive force A microcomputer (b) as a correction means for sending a signal for adjusting the exhaust air volume of the exhaust fan 5 to the control means 7 by grasping the temperature distribution of the top plate 10 of the cooking device 8 from the temperature of the area unit of the mold temperature sensor 11 14 is provided.

  The thermistor 9 is provided in the hood portion 4 and can detect the ambient temperature of the range hood 1. Usually, the range hood 1 and the heating cooker 8 are provided at a close distance of about 800 mm to 1000 mm, so the ambient temperature of the range hood 1 is almost the same as the ambient temperature of the heating cooker 8, Substitution as temperature is also possible.

  The thermoelectromotive force type temperature sensor 11 can detect the temperature of the top plate 10 of the heating cooker 8 as shown in FIGS. 2A, 2 </ b> B, and 2 </ b> C in a plurality of areas without contact. During cooking, since the cooking utensil is placed on the top plate 10 and the cooking utensil is heated, the temperature detected by the thermoelectromotive force type temperature sensor 11 gradually increases. In addition, it is known that the air volume adjustment of the range hood 1 has a different feeling depending on the user, but the air volume tends to increase as the temperature of the cooking utensil rises, and the air volume is based on the temperature detected by the thermoelectromotive force type temperature sensor 11. The automatic operation of the range hood 1 becomes possible by changing.

  The flow of automatic operation is shown in FIGS. Normally, the temperature of the top plate 10 and the temperature of the cooking utensil are almost the same at the start of cooking, but the temperature of the cooking utensil rises as cooking progresses. The detection temperature of an area rises. However, since the temperature To in the area where there is no cooking utensil has no heat source, it becomes the same as the temperature Ta of the thermistor 9. Under such circumstances, the microcomputer (a) 13 as the adjusting means is heated with the thermistor 9. A cooking device based on the ratio of the information of the electric power type temperature sensor 11, the area of the cooking utensil detected by the cooking utensil position detection means 12, and the area of the detection area of the thermoelectromotive force type temperature sensor 11 defined in advance. The exhaust air volume of the exhaust fan 5 is adjusted based on the result of calculating the temperature of the cooking utensil placed on the top 8.

  Next, when the temperature of the ingredients in the cooking utensils rises, the thermoelectromotive force type temperature sensor 11 detects the temperature of water vapor in the cooking utensils or smoke generated during cooking. Since the water vapor and smoke are not necessarily in the area that coincides with the position of the cooking utensil, when the thermoelectromotive temperature sensor 11 detects the temperature of the water vapor or smoke, the microcomputer (a) 13 as the adjusting means It will detect that the temperature of the area that is not there is also rising. Further, this state is not a situation where water vapor or smoke is sufficiently sucked into the suction port 3 but a state where the air volume of the exhaust fan 5 is insufficient. Therefore, the microcomputer (b) 14 as the correcting means is an area different from the position of the cooking utensil, and when the temperature detected by the thermoelectromotive force type temperature sensor 11 is higher than the temperature of the thermistor 9 (To> Ta), water vapor or smoke Is generated, the control means 7 outputs a signal for increasing the air volume of the exhaust fan 5, and the control means 7 increases the air volume of the exhaust fan 5. When the air volume of the exhaust fan 5 is increased, water vapor and smoke are discharged from the suction port 3 to the discharge port 2, so that the temperature To in the area other than the cooking utensil and the temperature Ta of the thermistor 9 become the same temperature again. At this time, the information of the thermistor 9 and the thermoelectromotive force type temperature sensor 11, the area of the cooking utensil at the position detected by the cooking utensil position detecting means 12, and the area of the detection area of the thermoelectromotive force type temperature sensor 11 defined in advance. Based on the result of calculating the temperature of the cooking utensil placed on the heating cooker 8 based on the ratio, the exhaust air volume of the exhaust fan 5 is adjusted again.

  In this way, the operation is performed with the optimal ventilation air volume corresponding to the generation of water vapor and smoke, and the energy saving operation can be performed by operating with the optimal ventilation air volume according to the cooking situation.

  For example, as shown in FIG. 5, it is assumed that the temperature Tb of the cooking utensil, the temperature To of the area other than the cooking utensil, and the temperature Ta of the thermistor 9 are all T1 at the start of cooking. In the automatic operation with the temperature Tb of the cooking utensil, the temperature at which the air flow rate of the exhaust fan 5 increases from weak to strong is set to Tb = T3. First, only the temperature Tb of the cooking utensil starts to rise until the cooking time reaches t1. At cooking time t1, the temperature To of the area other than the cooking utensils rises, and To> Ta. Here, the microcomputer (b) 14 as the correction means sends a signal to the control means 7, and the exhaust fan 5 increases the air volume from weak to strong. At t <b> 2, To reaches the same temperature as Ta again because water vapor is exhausted from the discharge port 2 due to an increase in the air volume. Here, although the air volume automatic operation is performed at the temperature Tb of the cooking utensil, since Tb> T3 already at this time, the air volume remains strong.

  At this time, by the correction by the microcomputer (b) 14 as the correction means, the amount of air was changed before the temperature Tb of the cooking tool reached T3, but in the conventional control, the temperature of T3 is lowered to the temperature at which water vapor is generated. It is necessary to set a value to increase the air volume of the exhaust fan 5 at the timing t1 regardless of the presence or absence of water vapor. In other words, when cooking is performed with a high Tb and a small amount of water vapor, the optimum operation can be performed with a lower air volume than the conventional automatic operation, resulting in energy saving.

  Here, the generation condition of water vapor and smoke is Ta = To, but this is not limited as long as the same effect can be obtained within a range where there is a mismatch within a realistic variation.

(Embodiment 2)
Next, Embodiment 2 of the present invention will be described with reference to the drawings. In addition, the same thing as Embodiment 1 attaches | subjects the same number, and abbreviate | omits the detailed description.

  As shown in FIG. 6, there is provided cooking utensil position detection means 12 that is determined from the temperature distribution in area units detected by the thermistor 9 and the thermoelectromotive force type temperature sensor 11.

  Normally, the temperature of the top plate 10 and the temperature of the cooking utensil are almost the same at the start of cooking, but the temperature of the cooking utensil rises as cooking progresses. The detection temperature of an area rises. However, since there is no heat source, the temperature of the area without the cooking utensil is the same as the temperature Ta of the thermistor 9.

  That is, when the temperature of the cooking utensil X shown in FIG. 7 rises, the temperature of the area unit of the thermoelectromotive force type temperature sensor 11 increases the temperature of the areas D, E, G, and H including the cooking utensil X, and the other areas It becomes the same temperature as the thermistor 9. Moreover, when the temperature of the cooking utensil Y rises, the temperature of the area unit of the thermoelectromotive force type temperature sensor 11 increases the temperature of the areas E, F, H, I including the cooking utensil Y, and the other areas are the thermistor 9. It becomes the same temperature. Thus, the position of the cooking utensil can be determined by the temperature of the area detected by the thermoelectromotive force type temperature sensor 11. Thereby, the position of the thermistor 9 and the cooking utensil can be detected by the cooking utensil position detecting means 12 based on the signal from the thermoelectromotive force type temperature sensor 11. However, since water vapor and smoke during cooking cannot be accurately detected in the state detected by the thermoelectromotive force type temperature sensor 11, detection is performed within a certain time after the start of cooking.

  Here, the area of the thermoelectromotive force type temperature sensor 11 is a 3 × 3 area, but the area is not limited as long as the same effect can be obtained regarding the division of the area.

(Embodiment 3)
Next, Embodiment 3 of the present invention will be described with reference to the drawings. In addition, the same thing as Embodiment 1 attaches | subjects the same number, and abbreviate | omits the detailed description.

  As shown in FIG. 8 and FIG. 9, a receiving unit 15 as a signal receiving unit that receives a radio signal from the cooking device 8, and a microcomputer as an area determination unit that detects the position of the cooking utensil from the receiving unit 15 ( c) 16 is provided.

  Since the cooking device 8 recognizes the position of the cooking utensil being cooked, the position information can be transmitted to the receiving unit 15 of the range hood 1 by a wireless signal. The wireless signal received by the receiving unit 15 is processed by the microcomputer (c) 16 serving as an area determination unit, and the position of the cooking utensil is determined. Thereby, it can be known where the cooking utensil is cooking on the top plate of the heating cooker regardless of the presence or absence of water vapor or smoke.

(Embodiment 4)
Next, a fourth embodiment of the present invention will be described with reference to the drawings. In addition, the same thing as Embodiment 1 attaches | subjects the same number, and abbreviate | omits the detailed description.

  As shown in FIG. 10, cooking utensil position detection means 12 that calculates the position of the cooking utensil from the temperature distribution of the area unit detected by the thermistor 9 and the thermoelectromotive force type temperature sensor 11, and wireless from the cooking device 8 A receiving unit 15 as a signal receiving unit that receives a signal and a microcomputer (c) 16 as an area determination unit that detects the position of the cooking utensil from the receiving unit 15 are provided.

  If the cooking device 8 can transmit area information wirelessly toward the receiving unit 15 of the range hood 1, it can be known where the cooking is performed on the top plate of the cooking device regardless of the presence or absence of water vapor or smoke. . However, in the case of the cooking device 8 that cannot transmit area information wirelessly, information for determining the position of the cooking utensil is detected by the cooking utensil position detection means 12 based on the information of the thermistor 9 and the thermoelectromotive force type temperature sensor 11. . When the cooking device 8 can transmit the area information, the transmission information is given priority. Thereby, the position of the cooking utensil can be detected regardless of the type of the cooking device 8.

  In the first to fourth embodiments, the microcomputer (a) 13, the microcomputer (b) 14, and the microcomputer (c) 16 realize the respective means and are driven by the same CPU. Even if it is realized by a microcomputer, it may be realized by a microcomputer driven by a separate CPU.

  The range hood of the present invention can provide a range hood that has few failures and excellent durability, and that automatically sets the appropriate displacement, so that it can be used not only for home use but also for business use such as canteens and hotels. Is also applicable.

DESCRIPTION OF SYMBOLS 1 Range hood 2 Discharge port 3 Suction port 4 Hood part 5 Exhaust fan 6 Operation switch 7 Control means 8 Heating cooker 9 Thermistor 10 Top plate 11 Thermomotive force type temperature sensor 12 Cooking tool position detection means 13 Microcomputer (a)
14 Microcomputer (b)
15 Receiver 16 Microcomputer (c)
101 range hood 102 switch receiving unit 103 sensor unit 104 heating unit 105 monitoring area 106 IH cooker 107 frying pan

Claims (4)

A discharge port that communicates outdoors, a suction port that sucks in air, an exhaust fan that sucks and exhausts air into a ventilation path that connects the discharge port and the suction port, and a hood portion that manually controls the exhaust air volume of the exhaust fan An operation switch for determining the temperature, a control means for operating the exhaust fan, a temperature detection means for detecting the temperature of an area unit obtained by dividing a top plate of a heating cooker arranged below, and the cooking A cooking utensil position detecting means for detecting the position of the cooking utensil on the cooker, an ambient temperature detecting means capable of detecting the ambient temperature of the heating cooker, and the operation of the exhaust fan determined by the control means for each area unit. Adjusting means for sending an exhaust air amount of the exhaust fan determined based on the temperature of the cooking utensil calculated based on the temperature to the control means; and a top plate of the heating cooker from the temperature of the area unit. And a correction means for sending a signal for adjusting the exhaust air flow rate of the exhaust fan to the control means. The correction means determines that the temperature distribution of the top plate of the heating cooker is the position of the cooking utensil. A range hood that increases the exhaust air volume of the exhaust fan when the temperature of the area other than the above is higher than the ambient temperature detected by the ambient temperature detecting means. The cooking utensil position detection means includes cooking utensil position calculation means for calculating the position of the cooking utensil from the temperature distribution in area units detected by the temperature detection means and the ambient temperature detection means at the start of cooking. A range hood characterized by detecting A range hood comprising signal receiving means for receiving a radio signal from a cooking device and area determining means for detecting the position of the cooking utensil from the signal receiving means, and detecting the position of the cooking utensil. Cooking tool position calculating means for calculating the position of the cooking utensil from the distribution of the temperature of the area unit detected by the temperature detecting means and the ambient temperature detecting means at the start of cooking, and signal reception for receiving a wireless signal from the heating cooker Means for detecting the position of the cooking utensil on the basis of the position signal of the cooking utensil from the signal receiving unit and prioritizing the position of the cooking utensil calculated by the cooking utensil position calculation unit. A cooker hood characterized by comprising cooking utensil position calculating means for setting the position of the cooking utensil detected by the area determination means to the position of the cooking utensil and detecting the position of the cooking utensil.

Images