Dynamic diffusion airflow adjusting method for air supplement at bottom of wall cupboard

Abstract

The invention discloses a dynamic diffusion airflow adjusting method for air supplement at the bottom of a wall cupboard. Linkage optimization control over the exhaust air rate and the air supplement rate of a range hood is synchronously achieved through real-time identification of cooking actions of personnel. By identifying different cooking behaviors, the optimal air supply amount is correspondingly adjusted according to behavior modes; wherein training and testing of cooking behavior image recognition are achieved through a deep neural network, and matching of the optimal air supplement amount and cooking behaviors is determined through a full-size kitchen wall cupboard air supplement experiment. A control logic based on the cooking temperature is also included. The supplemented air is directly sent to the two sides of the range hood from the bottom of the wall cupboard and is not mixed with airflow in other spaces of a kitchen. Complementation can be formed by two sets of air supplement control logics based on temperature sensing and vision sensing, and the optimal air supplement amount can be determined; the loss of cold and heat is greatly reduced, the defect of heat discomfort is overcome, the performance of the range hood and the comfort of the kitchen space are remarkably improved, and the building of a Chinese healthy kitchen is assisted.

Description

technical field [0001] The invention belongs to the technical field of indoor air conditioning, and relates to a method for replenishing air in a residential kitchen. Background technique [0002] Kitchen fume contains a lot of pollutants. In addition to the irritating smell that can damage human mucous membranes and skin, a large amount of toxic and harmful substances are "invisible killers" of human health. Studies have found that cooking fume is associated with a higher incidence of lung cancer in non-smoking women There is a direct relationship. The health problems caused by kitchen fumes cannot be ignored. Kitchen fume pollution is mainly controlled by range hoods. However, in the early days, people paid too much attention to the exhaust air volume and hood efficiency of range hoods, and did not conduct research and corresponding guidance on kitchen air supply methods, resulting in poor kitchen fume control effects, which in turn led to vicious competition in range hoo...

AI Technical Summary

Problems solved by technology

However, in the early days, people paid too much attention to the exhaust air volume and hood efficiency of range hoods, and did not conduct research and corresponding guidance on the way of supplementing air in the kitchen, resulting in poor kitchen fume control effects, which in turn led to vicious competition in the air volume of range hoods

[0003] Existing residential kitchen air supply is mostly unorganized natural air supply through doors, windows or gaps between doors and windows. Cooking pollution is blown into the kitchen space, which greatly reduces the collection performance of the range hood. In addition, the outdoor supplementary air in winter and summer will affect the indoor thermal environment, reducing the thermal comfort of indoor personnel; (2) the unorganized opening of the door Supplementary air, which may spread the pollution from the kitchen to other living spaces; (3) Supplementary air through the gaps between doors and windows has a large resistance to supplementary wind, and the effect of supplementary wind essentially depends on the airtightness of the kitchen space, and the effect of supplementary wind is poor and uncontrollable

Similarly, this patent does not consider that the temperature of outdoor fresh air is relatively extreme in winter and summer, and the mixing of outdoor supplementary air in the kitchen space will seriously damage the thermal environment of the kitchen. It does not involve dynamic control methods for supplementary air flow in different seasons

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