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Range hood capable of classifying health grades according to used food materials

A technology of health level and range hood, which is applied in the fields of oil fume removal, application, household stove, etc., can solve the problems of inability to distinguish the types of food materials, inability to automatically identify the concentration of polycyclic aromatic hydrocarbons, and inability to adjust the range hood.

Pending Publication Date: 2019-04-19
FOSHAN VIOMI ELECTRICAL TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The range hoods in the prior art cannot automatically identify the concentration of polycyclic aromatic hydrocarbons in the cooking fumes in the current cooking environment, nor can they distinguish the types of food materials used in current cooking, such as meat or vegetables, nor can they identify the concentration of polycyclic aromatic hydrocarbons based on the current air quality. Adjusting the range hood with the type of food materials currently cooked greatly limits the intelligent development of the range hood

Method used

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  • Range hood capable of classifying health grades according to used food materials
  • Range hood capable of classifying health grades according to used food materials
  • Range hood capable of classifying health grades according to used food materials

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A range hood that can be classified according to the health level of the ingredients used, such as figure 1 As shown, it is characterized in that: the main body of the hood, the food identification device and the harmful substance detection device for identifying the type of food currently being cooked are provided, the food identification device is electrically connected with the harmful substance detection device and the hood main body, and the harmful substances The detection device is electrically connected with the main body of the cigarette machine.

[0042] The ingredient identification device acquires the type of ingredients currently used for cooking to obtain the ingredient signal and sends the ingredient signal to the harmful substance detection device. The harmful substance detection device receives the ingredient signal from the ingredient identification device. The particle concentration, oil fume size and volatile organic compound concentration in the are...

Embodiment 2

[0111] A range hood that can be classified according to the health level of the ingredients used, such as figure 2 As shown, the other features are the same as those in Embodiment 1, except that the ingredient recognition device in this embodiment is a passive ingredient recognition device that extracts the ingredient type information purchased by the user through image acquisition and household equipment, or obtains the ingredient type information from the database.

[0112] The passive food identification device is provided with a passive input module to obtain food type information through the camera capture method of the range hood, the method of capturing shopping information, or the indirect database and the comparison method of the temperature rise slope in the cooking area. The passive input module is respectively connected with the harmful substance detection device and The main body of the hood is electrically connected.

[0113] The food identification device is al...

Embodiment 3

[0120] A range hood that can be classified according to the health level of the ingredients used, other features are the same as in Embodiment 1, the difference is that the calculation formula of the calculation module is formula (I),

[0121]

[0122] where C 多环芳烃 is the total concentration of polycyclic aromatic hydrocarbons in the cooking area, κ is the output data of the temperature sensing module, λ is the output data of the image acquisition module, C is the output data of the particulate matter sensing component, C PM10 is the output data of the PM10 sensor, C PM2.5 is the output data of the PM2.5 sensor, C PM1.0 is the output data of the PM1.0 sensor, C PM0.1 is the output data of the PM0.1 sensor, C PMA is the output data of the PMA sensor, C VOC It is the output data of the VOC sensor.

[0123] When κ∈(0℃, 200℃), C∈(0μg / m 3,3000μg / m 3 ), λ∈(0,300), C VOC ∈(0mg / m 3 , 5mg / m 3 ), C (2-3) =70%C 多环芳烃 ,C (4) = 20%C 多环芳烃 ,C (5-6) = 10%C 多环芳烃 .

[0124] W...

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Abstract

The invention discloses a range hood capable of classifying health grades according to used food materials. The range hood is provided with a range hood body, a food material recognition device used for recognizing the types of currently cooked food materials and a harmful substance detection device, the food material recognition device is electrically connected with the harmful substance detection device and the range hood body, and the harmful substance detection device is electrically connected with the range hood body. The range hood can identify the types of food materials used for current cooking, the temperature in a cooking area, the particle concentration of the cooking area, the oil smoke size, the concentration of volatile organic compounds and the concentration of polycyclic aromatic hydrocarbons and obtain a health grade signal of the current environmental condition, and the harmful substance detection device feeds the health grade signal back to the range hood body. Meanwhile, the range hood is further provided with a wind speed control module, a prompt module and a fire control module, the wind speed and the fire of the external stove are automatically adjusted according to the current health level, harmful substances in the current environment are reduced, and meanwhile a user is reminded to pay attention to protection.

Description

technical field [0001] The invention relates to the field of range hoods, in particular to a range hood capable of classifying health grades according to food materials used. Background technique [0002] In modern life, many families produce a lot of cooking fume. Studies have shown that cooking fume has complex components, has certain inhalation toxicity, immunotoxicity and mutagenicity, and has certain hazards to human health. Oily fumes include polycyclic aromatic hydrocarbons, and quite a few of them are carcinogenic, such as benzo[α]pyrene. At the same time, the types and contents of polycyclic aromatic hydrocarbons produced by different edible oils will be different. [0003] The range hoods in the prior art cannot automatically identify the concentration of polycyclic aromatic hydrocarbons in the cooking fumes in the current cooking environment, nor can they distinguish the types of food materials used in current cooking, such as meat or vegetables, nor can they id...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06K9/00G16H20/60G01D21/02F24C15/20
CPCG16H20/60F24C15/2021G01D21/02G06V10/94
Inventor 陈小平司徒伟贤林勇进李翔
Owner FOSHAN VIOMI ELECTRICAL TECH
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