Kitchen air supplement method and air supplement system

Abstract

The application relates to a kitchen air supplement method and an air supplement system, and specifically comprises the following steps: S1, obtaining an exhaust heat change rate U o generated by an extractor hood working state; S2, obtaining a radiation heat change rate U k radiated by a heat source in a kitchen to the kitchen; S3, calculating a supplementary air heat change rate U i required for maintaining the heat balance of the kitchen environment according to the exhaust heat change rate U o and the radiation heat change rate U k ; S4, calculating a required air supplement amount Q i according to the supplementary air heat change rate U i ; and S5, adjusting the working state of an air supplement device by a control device according to the calculated air supplement amount Q i . The application fully considers the influence of various factors on the heat balance of the kitchen environment, accurately controls the air supplement amount according to the heat balance principle, is beneficial to improving the comfort of the kitchen environment, and is also beneficial to simplifying the control system and reducing the cost.

Description

Technical Field

[0001] This invention relates to the field of air conditioning technology, and in particular to a method and system for supplying air to a kitchen. Background Technology

[0002] Currently, range hoods have become indispensable household appliances. By removing cooking fumes from the kitchen, they create a cleaner environment, which is beneficial to users' health. However, ventilation in home kitchens is often limited. When using a range hood with a high airflow, the air pressure inside the kitchen can drop, resulting in insufficient pressure difference between the range hood and the surrounding environment, thus affecting the fume extraction efficiency. Therefore, supplementary fans for kitchens exist. Traditional supplementary fans involve drilling holes in the kitchen wall to install valves, fans, filters, and other equipment, with manual control of the valves and fan operation.

[0003] Manual control not only adds inconvenience to cooking preparation in the kitchen and increases the user's workload, but also ignores the priority conditions for the auxiliary fan's operation. Users can only judge for themselves whether the auxiliary fan needs to be used, which can easily lead to situations such as using the auxiliary fan under improper conditions or forgetting to turn it off after cooking. These situations can cause the indoor temperature to be too high or too low, resulting in energy waste and adversely affecting the life of the filter. At the same time, the auxiliary fan's control panel needs to be placed in a place that users can reach, which limits the installation environment.

[0004] To avoid the drawbacks of manually controlling the supplementary fan, patent number 202011467411.3 discloses a kitchen supplementary air method. This method independently introduces fresh air from outdoors and delivers it directly to both sides of the range hood. By controlling the supplementary airflow on both sides of the range hood, it effectively protects cooking fumes and ensures the range hood's efficient fume capture performance. Maintaining a slight negative pressure in the kitchen space reduces the escape of cooking fumes into the kitchen space and improves the fume capture effect of the range hood. In this method, the supplementary air volume is controlled at 50%–80% of the exhaust volume. The supplementary air volume is controlled by a variable frequency fan, which is linked to the range hood. An airflow sensor is used to obtain the exhaust volume of the range hood, and the fan operating frequency corresponding to 50%–80% of the airflow is calculated, thereby changing the operating frequency of the variable frequency fan. This method also heats the introduced low-temperature outdoor fresh air to prevent condensation inside the duct and mitigates the damage of the low-temperature outdoor fresh air to the kitchen's thermal environment.

[0005] This kitchen air supply method considers the pressure balance within the kitchen, but neglects the thermal balance. The stoves, appliances, users, and outdoor temperature all affect the kitchen's thermal balance. Furthermore, to avoid the impact of low-temperature outdoor air on the kitchen environment, a separate heating device is required to heat the outdoor fresh air, complicating the control system and increasing costs. Summary of the Invention

[0006] The main technical problem solved by this invention is to provide a kitchen air supply method that fully considers the impact of various factors on the thermal balance of the kitchen environment and accurately controls the supply air volume based on the principle of thermal balance. This not only helps to improve the comfort of the kitchen environment, but also helps to simplify the control system and reduce costs.

[0007] Another major technical problem solved by the present invention is to provide an air supply system for implementing the kitchen air supply method.

[0008] To achieve the above objectives, the first technical solution of the present invention is:

[0009] A method for supplying air to the kitchen includes the following steps:

[0010] S1, Obtain the rate of change of exhaust heat generated by the range hood during operation, U o ;

[0011] S2. Obtain the rate of change of radiant heat U from the heat source in the kitchen to the kitchen. k ;

[0012] S3, based on the exhaust heat change rate U o and the rate of change of radiant heat U k Calculate the rate of change of make-up air heat required to maintain the thermal balance of the kitchen environment, U. i The heat balance satisfies formula (1);

[0013] U o +U k =U i (1);

[0014] S4. Based on the rate of change of make-up air heat U i Calculate the required makeup air volume Q i ;

[0015] S5. Based on the calculated make-up air volume Q i The operating status of the air supply device is adjusted by the control device.

[0016] Furthermore, in step S1, the rate of change of exhaust heat generated by the range hood during operation is U. o Specifically, it includes the following steps:

[0017] Obtain the exhaust volume Q of the range hood during the testing period. o ;

[0018] Based on the exhaust heat change rate U pre-stored in the control device o With range hood exhaust volume Q o The corresponding relationship is used to obtain the rate of change of exhaust heat U during the detection period. o .

[0019] Furthermore, the exhaust volume Q o The result can be calculated by obtaining the operating setting of the range hood during the detection period, or by installing an air volume sensor in the duct, or by converting it using an air speed sensor installed in the duct.

[0020] Further, in step S4, the make-up air volume Q is calculated. i Satisfies formula (2);

[0021] Q i =U i / (△T*ρ*C) (2);

[0022] Where △T is the temperature difference between indoor and outdoor environments;

[0023] ρ is the outdoor air density;

[0024] C represents the specific heat capacity of outdoor air.

[0025] Furthermore, the heat source includes one or more combinations of stoves, appliances, lamps, and users installed in the kitchen.

[0026] Furthermore, the rate of change U of radiant heat emitted from the stove into the kitchen was obtained. k It includes the following steps:

[0027] Obtain the flow rate q of the stove per unit time;

[0028] Calculate the rate of change of radiant heat U k Radiant heat change rate U k It equals the flow rate q multiplied by the calorific value of the gas.

[0029] Furthermore, the flow rate q of the stove per unit time is obtained by acquiring the operating setting of the stove during the detection period.

[0030] Furthermore, the rate of change of radiant heat U of electrical appliances and lighting fixtures is obtained. k It includes the following steps:

[0031] Obtain the input power P of electrical appliances and lighting fixtures;

[0032] Calculate the rate of change of radiant heat U k Radiant heat change rate U k It equals the input power P * (1 - operating efficiency η).

[0033] Furthermore, the rate of change of human radiant heat, U... k It is a fixed constant.

[0034] Furthermore, the rate of change of human radiant heat, U... kIt also includes a number correction factor α, which is obtained by multiplying a fixed constant by the number correction factor α, wherein the number of people is obtained by a number acquisition device.

[0035] Furthermore, the people acquisition device includes a camera or a human body sensor installed in the kitchen.

[0036] Furthermore, the air supply device is an air supply fan, and its operating status includes speed and / or power.

[0037] The second technical solution of the present invention is:

[0038] A make-up air system for implementing the kitchen make-up air method described above includes a range hood, a make-up air device, a heat source placed in the kitchen environment, and a control device, wherein the control device includes,

[0039] The first acquisition module is used to collect the status information of the range hood;

[0040] The second acquisition module is used to collect the status information of the heat source;

[0041] The third acquisition module is used to collect indoor and outdoor temperatures;

[0042] The data processing module is used to calculate the rate of change of exhaust heat U based on the acquired status information of the range hood, the status information of the heat source, and the temperature difference between indoors and outdoors. o Radiant heat change rate U k And based on the principle of heat balance, the rate of change of make-up air heat U is calculated. i and make-up air volume Q i ;

[0043] The control module is used to determine the make-up air volume Q. i Control the operating status of the air supply device.

[0044] Furthermore, the control device is connected to the central control unit of the integrated kitchen system or integrated home system.

[0045] In summary, the kitchen air supply method and system described in this invention have the following advantages compared with the prior art:

[0046] (1) This invention fully considers the impact of various factors such as stoves, appliances, users, and outdoor temperature on the heat changes in the kitchen environment. Based on the principle of heat balance, it automatically controls the air supply volume of the air supply device. By precisely controlling the air supply volume, it ensures the heat balance of the kitchen environment and reduces the impact of low outdoor temperature on the kitchen environment. This not only helps to maintain a constant temperature in the kitchen environment and improve the comfort of the kitchen environment, but also helps to simplify the control system, reduce costs, and eliminate the need to install heaters or kitchen air conditioners in the kitchen.

[0047] (2) The present invention connects the air supply control device to the central control unit of an integrated kitchen or integrated home system, thereby realizing automatic data collection, automatic control of the air supply device and linkage control with the range hood, further simplifying the kitchen control system, reducing costs, and also helping to improve the accuracy of air supply volume control. Attached Figure Description

[0048] The accompanying drawings, as part of this invention, are provided to further illustrate the invention. The illustrative embodiments and descriptions of the invention are used to explain the invention, but do not constitute an undue limitation thereof. Clearly, the drawings described below are merely some embodiments, and those skilled in the art can obtain other drawings based on these drawings without any creative effort.

[0049] Figure 1 This is a flowchart of the air replenishment method of the present invention;

[0050] Figure 2 This is a structural diagram of the air supply system of the present invention.

[0051] It should be noted that these accompanying drawings and textual descriptions are not intended to limit the scope of the invention in any way, but rather to illustrate the concept of the invention to those skilled in the art by referring to specific embodiments.

[0052] like Figure 1 and Figure 2 As shown, the components include a range hood (1), a supplementary air device (2), a heat source (3), a control device (4), a central control unit (5), a first acquisition module (6), a second acquisition module (7), a third acquisition module (8), a data processing module (9), a control module (10), and an outdoor temperature sensor (11). Detailed Implementation

[0053] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments will be clearly and completely described below with reference to the accompanying drawings. The following embodiments are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0054] like Figure 1 As shown, the present invention provides a method for supplementing air in a kitchen, specifically including the following steps:

[0055] S1, Obtain the rate of change of exhaust heat generated by the range hood during operation, U o ;

[0056] S2. Obtain the rate of change of radiant heat U from the heat source in the kitchen to the kitchen. k ;

[0057] S3, based on the exhaust heat change rate U o and the rate of change of radiant heat Uk Calculate the rate of change of make-up air heat required to maintain the thermal balance of the kitchen environment, U. i The thermal equilibrium satisfies formula (1);

[0058] U o +U k =U i (1);

[0059] S4. Based on the rate of change of make-up air heat U i Calculate the required makeup air volume Q i ;

[0060] S5. Based on the calculated make-up air volume Q i The operating status of the air supply device is adjusted by the control device.

[0061] In this embodiment, the air supply device uses an air supply fan. Its operating state includes the speed or power of the air supply fan motor. The control device controls the required air supply volume Q by controlling the speed or power of the air supply fan. i .

[0062] In step S1, the rate of change of exhaust heat generated by the range hood during operation is obtained, U. o (For W alone), the specific steps are as follows:

[0063] S11. Obtain the exhaust volume Q of the range hood during the detection period. o (single m) 3 / h).

[0064] Exhaust volume Q o The exhaust volume Q of the range hood is calculated by obtaining the operating speed of the range hood during the testing period. Range hoods generally include low, medium, and high speed settings, and some range hoods also include a stir-fry setting. Different speed settings correspond to different fan speeds, and the exhaust volume Q of the range hood at that moment can be obtained based on the fan speed. o .

[0065] Of course, a more direct method can also be used to obtain the exhaust volume Q. o For example, an airflow sensor can be installed in the air duct of the range hood's main unit, allowing the sensor to directly obtain the current exhaust volume Q of the range hood. o Alternatively, a wind speed sensor can be installed in the air duct of the range hood's main unit. The sensor detects the wind speed within the duct, and the exhaust volume Q of the range hood can be calculated using a standard formula. o .

[0066] S12. Based on the exhaust heat change rate U pre-stored in the control device o With range hood exhaust volume Q o The corresponding relationship is used to obtain the rate of change of exhaust heat U during the detection period. o .

[0067] In step S2, the rate of change U of radiant heat radiated from the heat source in the kitchen to the kitchen is obtained. k (For W alone), the specific steps are as follows:

[0068] Heat sources include one or more combinations of appliances such as stoves, electrical appliances, light fixtures, and users installed in the kitchen. Appliances include refrigerators, rice cookers, steam ovens, ovens, dishwashers, and sterilizers placed in the kitchen. The calculation of the rate of change of radiant heat U... k At that time, taking into account all operating appliances in the kitchen and the users in the kitchen, the total rate of change of radiant heat radiated into the kitchen, U, was calculated. k .

[0069] Among them, the rate of change of radiant heat emitted by the stove into the kitchen, U, was obtained. k It includes the following steps:

[0070] Obtain the flow rate q (in meters) of the stove per unit time. 3 The flow rate q can be obtained by acquiring the operating setting of the stove during the detection period.

[0071] The rate of change of radiant heat from the stove is calculated using the obtained flow rate q. k Radiant heat change rate U k It equals the flow rate q multiplied by the calorific value of the gas.

[0072] Obtain the rate of change of radiant heat U of appliances and lighting fixtures currently in use in the kitchen, such as refrigerators. k It includes the following steps:

[0073] Obtain the input power P (in W) of electrical appliances and lighting fixtures. For unused electrical appliances and lighting fixtures, the input power P is 0.

[0074] Calculate the rate of change of radiant heat U of electrical appliances and lighting fixtures. k Radiant heat change rate U k It equals the input power P * (1 - operating efficiency η). The operating efficiency η of electrical appliances and lighting fixtures is a fixed value, which is pre-stored in the control device.

[0075] To simplify the control method, the rate of change of human radiant heat, U, is used. k A fixed constant can be used, such as the rate of change of radiant heat per person, U. k It is 90W.

[0076] To further precisely control the thermal balance environment within the kitchen, this embodiment preferably takes into account the number of users and calculates the rate of change U of radiant heat generated by all persons in the kitchen. kThe control device pre-stores the number of people correction factor α and the rate of change of radiant heat U. k The number of users in the kitchen is obtained by multiplying a fixed constant by a number correction factor α. For example, if each person is calculated at 90W, then two people would be calculated at 180W. The number of users in the kitchen is obtained by a number acquisition device, which may include cameras or human body sensors installed in the kitchen.

[0077] In step S3, the rate of change of make-up air heat is calculated U. i According to the above heat balance formula U o +U k =U i (1) Calculation.

[0078] In this formula, U o This is equivalent to the heat removed from the room by the kitchen range hood when it is working; in the calculation formula, U... o If it is a negative value, U k This is equivalent to the heat radiated from all heat sources in the kitchen into the kitchen environment, which is represented by U in the calculation formula. k U is a positive value. i This is equivalent to the heat that needs to be balanced through supplemental airflow, which is the heat radiated into the kitchen environment by all heat sources minus the heat carried away by the range hood, in order to maintain the heat balance of the kitchen environment, that is, to keep the temperature of the kitchen environment constant.

[0079] The makeup air volume Q is calculated in step S4. i Satisfies formula (2);

[0080] Q i =U i / (△T*ρ*C) (2);

[0081] Where △T is the temperature difference between indoor and outdoor environments;

[0082] ρ is the outdoor air density;

[0083] C represents the specific heat capacity of outdoor air.

[0084] For example, if the range hood's operating status remains unchanged for a certain period of time, the heat (U) that the range hood removes from the room... o The temperature is constant; the operating status of all heat sources in the kitchen remains unchanged, and the number of users also remains constant. At this time, the heat generated by the heat sources (U...) k The amount of heat generated by heat sources in the kitchen is also constant; a portion of this heat is not removed by the range hood. This portion of heat not removed by the range hood (U) i This refers to the heat that needs to be supplemented through make-up air. If the outdoor temperature is low (e.g., in winter) and the indoor and outdoor temperatures are high, then only a small amount of air (Q) needs to be supplied to the kitchen through make-up air.i This can balance the excess heat generated by the heat source. If the outdoor temperature is high (such as in spring and autumn) and the indoor and outdoor temperatures are low, then a larger air volume (Q) needs to be supplied to the kitchen. i This is used to balance out excess heat generated by the heat source.

[0085] In step S5, the calculated make-up air volume Q is... i The rotational speed or power of the auxiliary fan is calculated, and then the control device adjusts the working state of the auxiliary fan according to the calculated rotational speed or power.

[0086] In this embodiment, the auxiliary fan and the range hood are linked for control. When the range hood starts working, the auxiliary fan also starts working synchronously. The working state of the auxiliary fan is controlled according to the above-mentioned principle of thermal balance. When the range hood stops, the auxiliary fan is stopped at the same time. This is to ensure that the kitchen environment is in a relatively stable pressure state while maintaining thermal balance.

[0087] like Figure 2 As shown, the present invention also provides an air supply system for implementing the kitchen air supply method described above, including a range hood 1, an air supply device 2, a heat source 3 placed in the kitchen environment, and a control device 4.

[0088] The air supply device 2 uses an air supply fan, and the control device 4 includes a first acquisition module 6, a second acquisition module 7, a third acquisition module 8, a data processing module 9, and a control module 10.

[0089] The first acquisition module 6 is used to collect the working status information of the range hood 1, such as directly acquiring the working level of the range hood 1, or installing an air volume sensor or wind speed sensor in the air duct of the main unit to acquire the exhaust volume of the range hood 1 and the wind speed in the air duct.

[0090] The second acquisition module 7 is used to collect the status information of the heat source, such as directly acquiring the working level of the stove, the input power P when the appliance is working, and the number of people, etc.

[0091] The third acquisition module 8 is used to collect indoor and outdoor temperatures, including an indoor temperature sensor installed indoors to collect indoor temperature and an outdoor temperature sensor 11 integrated on the supplementary fan to collect outdoor air intake temperature.

[0092] Data processing module 9 is used to calculate the rate of change of exhaust heat U based on the acquired status information of the range hood, the status information of the heat source, and the temperature difference between indoors and outdoors. o Radiant heat change rate U k And calculate the rate of change of make-up air heat U based on the principle of heat balance. i，Furthermore, the required air make-up volume Qi is calculated. The first acquisition module 6, the second acquisition module 7, and the third acquisition module 8 are all communicatively connected to the data processing module 9.

[0093] The control module 10, which is communicatively connected to the data processing module 9, is used to calculate the rotational speed or power of the air make-up fan according to the air make-up volume Q i and then control the working state of the air make-up fan.

[0094] In this embodiment, preferably, the air make-up fan is controlled in联动 with the range hood, that is, when the range hood starts to work, the air make-up fan also starts synchronously to enter the working state, and then the working state of the air make-up fan is controlled according to the above-mentioned principle of heat balance. When the range hood stops, the air make-up fan is controlled to stop at the same time.

[0095] In contemporary integrated kitchen systems or integrated home systems, through Bluetooth / wifi or other data transmission modes, the overall data monitoring, processing, and control of the kitchen environment and various household appliances can be achieved through a central control unit integrated in the range hood or other positions in the kitchen. For example, the wind speed of the range hood is adjusted by the size of the cooking fire of the stove, and the gear of the range hood is adjusted by the concentration of VOC gas in the kitchen environment, etc.

[0096] In this embodiment, preferably, the control device 4 is connected to the central control unit 5 of the integrated kitchen system or the integrated home system. More preferably, the data processing module 9 in the control device 4 is integrated in the central control unit 5, and the control module 10 is integrated on the air make-up fan. The working state information of the above-mentioned range hood 1, various electrical appliances, stove, and lamp, the indoor temperature, and the number of people can be directly obtained through the central control unit 5. The central control unit 5 calculates the required air make-up volume Q i according to the above-mentioned calculation formula. The central control unit 5 sends the calculation result to the control module 10, and the control module 10 controls the working state of the air make-up fan. Using the central control unit 5 to achieve automatic data collection, automatic control of the air make-up device 2, and联动 control with the range hood 1 further simplifies the kitchen control system, reduces costs, and is also beneficial to improving the accuracy of air make-up volume control.

[0097] The present invention fully considers the impacts of various factors such as the stove, electrical appliances, users, and outdoor temperature in the kitchen on the heat balance of the kitchen environment. According to the principle of heat balance, the air make-up volume of the air make-up device is automatically controlled. By accurately controlling the air make-up volume, the heat balance of the kitchen environment is ensured, that is, the heat in the kitchen is kept as constant as possible during the cooking, exhaust, and air intake processes, reducing the impact on the kitchen environment when the outdoor temperature is too low. This not only helps to improve the comfort of the kitchen environment but also simplifies the control system and reduces costs.

[0098] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-described technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes, and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A method for supplying air to a kitchen, characterized in that, Specifically, the steps include the following: S1, Obtain the rate of change of exhaust heat generated by the range hood during operation, U o ; S2. Obtain the rate of change of radiant heat U from the heat source in the kitchen to the kitchen. k ; S3, based on the exhaust heat change rate U o and the rate of change of radiant heat U k Calculate the rate of change of make-up air heat required to maintain the thermal balance of the kitchen environment, U. i The heat balance satisfies formula (1); IN o +U k =U i (1); S4. Based on the rate of change of make-up air heat U i Calculate the required makeup air volume Q i ; S5. Based on the calculated make-up air volume Q i The operating status of the air supply device is adjusted by the control device.

2. The kitchen air supply method according to claim 1, characterized in that: In step S1, the rate of change of exhaust heat generated by the range hood during operation is obtained as U. o Specifically, it includes the following steps: Obtain the exhaust volume Q of the range hood during the testing period. o ; Based on the exhaust heat change rate U pre-stored in the control device o With range hood exhaust volume Q o The corresponding relationship is used to obtain the rate of change of exhaust heat U during the detection period. o .

3. The kitchen air supply method according to claim 2, characterized in that: The exhaust volume Q o The result can be calculated by obtaining the operating setting of the range hood during the detection period, or by installing an air volume sensor in the duct, or by converting it using an air speed sensor installed in the duct.

4. The kitchen air supply method according to claim 1, characterized in that: In step S4, the make-up air volume Q is calculated. i Satisfies formula (2); Q i =U i / (△T*ρ*C) (2); Where △T is the temperature difference between indoor and outdoor environments; ρ is the outdoor air density; C represents the specific heat capacity of outdoor air.

5. A kitchen air supply method according to claim 1, characterized in that: The heat source includes one or more of the following: stoves, appliances, lamps, and users installed in the kitchen.

6. A kitchen air supply method according to claim 5, characterized in that: Obtain the rate of change of radiant heat emitted by the stove into the kitchen, U. k It includes the following steps: Obtain the flow rate q of the stove per unit time; Calculate the rate of change of radiant heat U k Radiant heat change rate U k It equals the flow rate q multiplied by the calorific value of the gas.

7. A kitchen air supply method according to claim 6, characterized in that: The flow rate q of the stove per unit time is obtained by acquiring the operating setting of the stove during the detection period.

8. A kitchen air supply method according to claim 5, characterized in that: Obtain the rate of change of radiant heat U of electrical appliances and lighting fixtures k It includes the following steps: Obtain the input power P of electrical appliances and lighting fixtures; Calculate the rate of change of radiant heat U k Radiant heat change rate U k It equals the input power P * (1 - operating efficiency η).

9. A kitchen air supply method according to claim 5, characterized in that: The rate of change of human radiant heat U k It is a fixed constant.

10. A kitchen air supply method according to claim 9, characterized in that: The rate of change of human radiant heat U k It also includes a number correction factor α, which is obtained by multiplying a fixed constant by the number correction factor α, wherein the number of people is obtained by a number acquisition device.

11. A kitchen air supply method according to claim 10, characterized in that: The number of people acquisition device includes a camera or a human body sensor installed in the kitchen.

12. A kitchen air supply method according to any one of claims 1-11, characterized in that: The air supply device is an air supply fan, and its operating status includes speed and / or power.

13. A make-up air system for implementing the kitchen make-up air method as described in any one of claims 1-12, characterized in that: It includes a range hood, a ventilation system, a heat source placed in the kitchen environment, and a control device, wherein the control device includes, The first acquisition module is used to collect the status information of the range hood; The second acquisition module is used to collect the status information of the heat source; The third acquisition module is used to collect indoor and outdoor temperatures; The data processing module is used to calculate the rate of change of exhaust heat U based on the acquired status information of the range hood, the status information of the heat source, and the temperature difference between indoors and outdoors. o Radiant heat change rate U k And calculate the rate of change of make-up air heat U based on the principle of heat balance. i and make-up air volume Q i ; The control module is used to determine the make-up air volume Q. i Control the operating status of the air supply device.

14. The make-up air system according to claim 13, characterized in that: The control device is connected to the central control unit of the integrated kitchen system or integrated home system.

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