Condensate water prevention device for smoke barrier of range hood and control method

Abstract

The invention discloses a smoke barrier condensate water prevention device of a range hood and a control method, and the smoke barrier condensate water prevention device of the range hood comprises a smoke barrier; the smoke barrier comprises a first glass panel and a second glass panel; the condensate water prevention device of the smoke barrier further comprises a partition net, and the partition net divides the area, located between the first glass panel and the second glass panel, in the smoke barrier into n grid areas. A heating module is arranged in each grid area, a temperature detection module is arranged on each heating module, and the heating modules are tightly attached to the first glass panel.

Description

Technical Field

[0001] The present invention relates to an oil fume purification device, in particular to a smoke baffle anti-condensation water device for a range hood, a range hood using the smoke baffle anti-condensation water device, a water droplet recognition method for the range hood, and a smoke baffle anti-condensation water control method. Background Art

[0002] Range hoods have become an indispensable kitchen appliance in modern homes. They operate using the principles of fluid dynamics, using a fan system installed inside the hood to draw in and exhaust fumes while using a filter to remove grease particles.

[0003] In order to improve the smoke collection effect, range hoods are usually equipped with smoke dampers. The gas generated by cooking generally contains water vapor in addition to oil smoke. In particular, the steaming mode with high water vapor is prone to condensation of water droplets on the lower surface of the smoke damper (steaming is more likely to produce water vapor than frying, and users generally choose medium or small gears for steaming mode due to low flow requirements and lower noise, while they choose high gears for frying mode). The range hood is installed above the cooking stove and pots. The rising smoke and water vapor are prone to condensation of water droplets on the glass and metal materials such as the smoke damper of the range hood. These water droplets can easily drip into the pot and affect the user experience (some users even feel that the food is not clean when they see water droplets dripping into the pot), or condense on the smoke damper or panel (part of the operating area is integrated on the smoke damper), affecting the user's key interaction.

[0004] To this end, there is now a range hood, such as the range hood disclosed in Chinese patent application number 202022736959.5, which is a top-suction range hood and includes a smoke collecting hood and a smoke collecting plate. A smoke inlet is provided at the bottom of the smoke collecting chamber of the smoke collecting hood, the smoke collecting plate covers the smoke inlet and can be flipped out toward the lower front, and a heating element is provided on the smoke collecting plate. The heating element is configured to heat the rear wall of the smoke collecting plate when the smoke collecting plate is flipped out. The smoke collecting plate is a hollow sandwich plate and a heating element is provided in the sandwich cavity.

[0005] The aforementioned existing range hoods utilize a heating element installed within the interlayer cavity of the hollow interlayer panel of the smoke collecting plate, which not only prevents condensation but also prevents direct contact with high-temperature steam, thereby extending service life and making the structure more compact. However, these range hoods lack detection capabilities and are unable to remove condensed water as needed. Summary of the Invention

[0006] The first technical problem to be solved by the present invention is to provide a smoke baffle anti-condensation water device for a range hood in response to the deficiencies in the above-mentioned prior art, in which the heating module is reused to realize detection and removal of condensation water, thereby simplifying the structure.

[0007] The second technical problem to be solved by the present invention is to provide a range hood using the above-mentioned smoke baffle anti-condensation water device.

[0008] The third technical problem to be solved by the present invention is to provide a method for identifying water droplets of the above-mentioned range hood.

[0009] The fourth technical problem to be solved by the present invention is to provide a method for controlling the condensation water prevention of the smoke baffle of the above-mentioned range hood.

[0010] The technical solution adopted by the present invention to solve the above-mentioned first technical problem is: a smoke baffle anti-condensation water device for a range hood, comprising a smoke baffle; characterized in that: the smoke baffle comprises a first glass panel and a second glass panel;

[0011] The smoke shield anti-condensation water device also includes a partition net, which divides the area in the smoke shield between the first glass panel and the second glass panel into n grid areas; a heating module is provided in each grid area, and a temperature detection module is provided on each heating module, and the heating module is closely attached to the first glass panel.

[0012] The heating area of ​​the smoke baffle is divided into n independent control areas, and a micro-temperature detection module is arranged in the middle of each area to monitor local temperature changes. In this way, the heating module can be reused as a heat source emitter through the dual-function integration of regional heat pulse emission and temperature wave reflection analysis. Regional heat pulses are formed by periodic short-term heating. Water droplets will change the thermal conductivity characteristics of the glass surface, resulting in an abnormal temperature recovery curve detected by the thermocouple, thereby identifying regional water droplets or water films. The effect of oil film on heat conduction is much smaller than that of water droplets, which makes it easier to distinguish cooking scenes in the future. The heating module also serves as a heat pulse emission source, without the need for additional sensors, solving the high cost and complex structure problems caused by the separation of detection and heating modules in traditional solutions, and can facilitate the subsequent intelligent detection of water droplet condensation and intelligent regional water removal to prevent dripping, thereby improving the user's cooking experience.

[0013] Preferably, the inner surface of the first glass panel corresponding to each grid area is a×a cm 2 The value of a ranges from 1 to 10.

[0014] The technical solution adopted by the present invention to solve the above-mentioned second technical problem is: a range hood, including an air inlet body and a fan, characterized in that: a smoke baffle anti-condensation water device of the range hood as described above is applied, the smoke baffle is used to open and close the smoke inlet on the air inlet body, and when the smoke baffle is in the open state, the first glass panel is the lower surface of the smoke baffle or the inner surface facing the air inlet body.

[0015] To facilitate automatic control, the range hood further comprises a main controller, the fan comprises a fan drive module, and the fan drive module, each heating module and each temperature detection module are all electrically connected to the main controller.

[0016] The present invention solves the third technical problem by adopting a technical solution: a method for identifying water droplets on a smoke baffle of a range hood, using the range hood as described above, characterized in that it comprises the following steps:

[0017] 1) Turn on the range hood;

[0018] 2) Initialization of anti-condensation device;

[0019] 3) Selecting one or more areas of the heating modules to emit heat pulses: the main controller controls the heating modules in the selected target grid area to apply low-power pulses;

[0020] 4) Recording temperature decay curve: The main controller controls the heating module to turn off, and the temperature detection module records the temperature decay curve of the target grid area over time. The temperature formula of the target area at time t is as follows:

[0021] Where T0 is the initial temperature, ΔT is the temperature rise caused by the heat pulse, and τ is the time constant;

[0022] 5) Calculate the τ value and perform water drop determination: if τ≤b, the outer surface of the first glass panel of the smoke barrier is a dry surface; if b<τ≤c, there are water droplets on the outer surface of the first glass panel of the smoke barrier, b and c are respectively set as the time constant thresholds.

[0023] The technical solution adopted by the present invention to solve the fourth technical problem is: a method for controlling the smoke baffle of a range hood to prevent condensation water, characterized in that:

[0024] 1) According to the above water drop recognition method, when it is determined that water drops exist, the coverage rate k of the water drops in the grid area is inferred based on the τ value:

[0025]

[0026] Where τ 测 is the actual measured time constant, τ dry is the time constant calibrated under dry conditions, τ wet is the time constant calibrated when fully covered by water, so the formula maps τ to the water drop coverage by linear interpolation;

[0027] The area of ​​the first glass panel of the entire smoke barrier is S0, and the area of ​​a single grid area is S n , then the overall coverage k 湿 for;

[0028]

[0029] Where n is the number of grid areas, k1, k2, ..., kn are the coverage rates of each grid area;

[0030] 2) Perform scene matching: According to the coverage k 湿 Identify different cooking scenarios, if k 湿 >x%, it is judged as cooking mode, then the main controller controls the fan to adjust to the middle gear, and the entire smoke baffle area is heated, and then enters step

[0031] 3); if k 湿 ≤x%, it is judged to be frying mode, the main controller maintains the fan high speed, and heats the grid area where water droplets are identified, and then enters step 3); x is the preset coverage threshold;

[0032] 3) Monitor the coverage change. If the coverage is less than 10%, return to step 3) of the water drop identification method. If the coverage is ≥10%, increase the heating power or extend the heating time. Repeat this step until cooking is completed and shut down.

[0033] Compared with the existing technology, the advantages of the present invention are: the heating area of ​​the smoke baffle is divided into n independent control areas, and a micro-temperature detection module is arranged in the middle of each area to monitor local temperature changes. In this way, the heating module can be reused as a heat source emitter through the dual-function integration of regional heat pulse emission and temperature wave reflection analysis, and regional heat pulses are formed by periodic short-term heating. Water droplets will change the thermal conductivity characteristics of the glass surface, resulting in an abnormal temperature recovery curve detected by the thermocouple, thereby identifying regional water droplets or water films, and the effect of oil film on heat conduction is far less than that of water droplets, which can facilitate the subsequent distinction of cooking scenes. The heating module also serves as a heat pulse emission source, without the need for additional sensors, solving the high cost and complex structure problems caused by the separation of detection and heating modules in traditional solutions, and can facilitate the subsequent intelligent detection of water droplet condensation and intelligent regional water removal to prevent dripping, thereby improving the user's cooking experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is a side view of the installation of the range hood according to an embodiment of the present invention (with medium and low air volume for cooking);

[0035] Figure 2 This is a side view of the installation of the range hood according to an embodiment of the present invention (with high air volume for cooking);

[0036] Figure 3 2 is a sectional side view (vertical section) of a smoke baffle of a range hood according to an embodiment of the present invention;

[0037] Figure 42 is a cross-sectional side view (horizontal cross-section) of a smoke baffle of a range hood according to an embodiment of the present invention;

[0038] Figure 5 A control principle diagram of a range hood according to an embodiment of the present invention;

[0039] Figure 6 This is a flow chart of water droplet recognition and scene recognition for a range hood according to an embodiment of the present invention;

[0040] Figure 7 This is a control flow chart of the range hood according to an embodiment of the present invention. DETAILED DESCRIPTION

[0041] The present invention will be described in further detail below with reference to the accompanying drawings and embodiments.

[0042] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings. They are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Since the embodiments disclosed in the present invention can be set in different directions, these terms indicating directions are only for illustration and should not be regarded as limitations. For example, "up" and "down" are not necessarily limited to directions opposite to or consistent with the direction of gravity. In addition, features defined as "first" and "second" may explicitly or implicitly include one or more of such features.

[0043] See also Figure 1 and Figure 2 A range hood includes an air inlet body 1 and a smoke shield 2. The air inlet body 1 is provided with a smoke inlet (not shown, which is prior art) on the front side (the side facing the user when in use) as shown in this embodiment. The smoke shield 2 can move relative to the air inlet body 1, thereby having a closed state and an open state. When the smoke shield 2 is in the closed state, it covers the front side of the air inlet body 1 and closes the smoke inlet. When the smoke shield 2 is in the open state, it opens to the front side of the smoke inlet of the air inlet body 1, and a smoke-collecting space is formed between the front side of the smoke inlet and the smoke shield 2. In this embodiment, the smoke shield 2 is in a horizontal state when it is in the open state, but the protection of the present invention is not limited to this open state, and it can also be tilted relative to the vertical direction.

[0044] Many users will choose to open the medium and small gears in the steaming mode, which not only saves energy (gas heat energy and range hood electricity) but also reduces noise. Therefore, water vapor is easy to accumulate on the lower surface of the smoke baffle 2. Figure 1 As shown by the arrow in the middle, water droplets are formed and fall into the pot. The water vapor is guided to the smoke inlet by the larger speed of the side, so that the water vapor passing near the lower surface of the smoke baffle 2 is reduced. Figure 2 As shown by the middle arrow, the formation of water droplets on the lower surface of the smoke baffle can be initially reduced. However, when water vapor condensation is severe, increasing the air volume cannot solve the condensation dripping problem.

[0045] For this, see Figure 3 and Figure 4 In the present invention, a partition net 21 (made of plastic or other materials) is added to the smoke shield 2. The smoke shield 2 includes a first glass panel 24 and a second glass panel 25. The first glass panel 24 is the lower surface when opened or the inner surface facing the air inlet 1. The partition net 21 serves as a supporting frame to press the inside of the smoke shield 2 to a×a cm. 2 The grid area is divided in a manner such that the area of ​​the grid area is calculated based on the inner surface of the first glass panel 24. The grid area is separated by a partition net 21. The value range of a is 1 to 10. In this embodiment, a=5. A heating module 22, such as a heating film, is arranged in each grid area. The heating module 22 in each grid area can independently control the heating. The heating module 22 is in close contact with the first glass panel 24 of the smoke baffle 2. A temperature detection module 23, such as a thermocouple, is arranged in the middle of the heating module 22. By heating in different areas, regional heat pulses are formed. Because the specific heat of water droplets is much larger than that of other materials, the thermal conductivity characteristics of the glass surface of the smoke baffle 2 will be changed, resulting in an abnormal temperature recovery curve detected by the thermocouple, thereby identifying regional water droplets or water films. The effect of oil film on heat conduction is much smaller than that of water droplets, thereby distinguishing cooking scenes.

[0046] The same heating module 22 can function as both a detection signal transmitter and a water removal actuator, thereby reducing costs and power consumption. This dual-function integrated design enables intelligent detection of condensation and intelligent regional water removal to prevent dripping, enhancing the user's cooking experience. The aforementioned smoke shield 2 and the structure within it constitute a condensation prevention device.

[0047] See also Figure 5 The range hood according to the present invention further includes a main controller 3, which includes a processor. The range hood's fan driver module 34 (the fan is not shown and can be of any existing form and installation location), the heating modules 22, and the temperature detection modules 23 are all electrically connected to the main controller 3. Furthermore, the main controller 3 is also electrically connected to a switch module 31, a storage module 32, and a light module 33. The switch module 31 and light module 33 are similar to those of conventional technology. Furthermore, the smoke damper driver module 24, which drives the smoke damper 2, is also electrically connected to the main controller 3.

[0048] See also Figure 6 and Figure 7 The method for identifying the smoke damper anti-condensation water by using the main controller 3 includes the following steps:

[0049] 1) Turn on the range hood. If the user requires manual operation, enter manual mode. If automatic control is required, enter smart mode and proceed to step 2);

[0050] 2) The anti-condensation device is initialized and the heating module 22 can first perform a self-test;

[0051] 3) Select one or more areas of the heating module 22 to emit a heat pulse: The main controller 3 controls the heating module 22 to apply a short-term (t1, such as 0.5s) low-power pulse (e.g., 5W) to the target grid area, causing the heating module 22 in the grid area to generate an instantaneous temperature rise. Because the heating module 22 is tightly bonded to the first glass panel 24 of the smoke barrier 2, the heat is then transmitted to the surface of the first glass panel 24 (generally, the heating module 22 is close to the lower surface where water is easily condensed);

[0052] 4) Recording the temperature decay curve: The main controller 3 controls the heating module 22 to turn off, and the temperature detection module 23 records the temperature decay curve of the target grid area over time (the sampling rate is not less than 10Hz). The temperature formula of the target area at time t is as follows:

[0053] Where T0 is the initial temperature (stable temperature before heating), ΔT is the temperature rise caused by the heat pulse, and τ is the time constant, which is related to heat conduction and increases in the presence of water droplets (heat is absorbed by water);

[0054] 5) Calculate the τ value to determine if water droplets are present: If the surface is dry (no water droplets), heat is quickly transferred from the glass to the air, τ ≤ b. If the surface is wet (water droplets are present), the water droplets absorb heat and slow down the heat dissipation, b < τ ≤ c. Therefore, the presence of water droplets can be determined based on the time constant, b < c. b and c are time constant thresholds, with b being 2s and c being 5s.

[0055] After detecting the presence of water droplets, perform the following anti-condensation operation:

[0056] 1) First, the coverage rate k of the water droplets in the grid area can be inferred based on the τ value:

[0057]

[0058] Where τ 测 is the actual measured time constant, τ dry is the time constant calibrated under dry conditions, τ wetis the time constant calibrated for the case of complete water coverage, so the formula maps τ to water drop coverage (from 0 to 100%) by linear interpolation,

[0059] The area of ​​the first glass panel 24 of the entire smoke barrier 2 is S0, and the area of ​​a single grid area is S n , then the overall coverage can be obtained by calculating the proportion of each area and summing it up to get the wet area and then dividing it by the total area;

[0060]

[0061] Where n is the number of grid areas, which is a natural number, and k1, k2, ..., kn are the coverage rates of each grid area;

[0062] 2) Perform scene matching: According to the coverage k 湿 Different cooking scenarios can be identified. If the cooking mode is steaming, the main controller 3 adjusts the fan to medium speed and heats the entire smoke shield 2 area, and then proceeds to step 7). If the cooking mode is stir-frying, the main controller 3 maintains the fan at high speed and performs local heating, and then proceeds to step 7). The corresponding relationship between scenario mode, coverage rate, and execution action is shown in Table 1 below (where x is a preset coverage rate threshold, which can be determined based on experiments or experience):

[0063]

[0064] Table 1: Correspondence between scene modes, coverage, and execution actions

[0065] 3) Monitor the coverage change. If the coverage is less than 10%, return to step 3) of the water drop identification method. If the coverage is ≥10%, increase the heating power or extend the heating time. Repeat this step until cooking is completed and shut down.

Claims

1. A smoke baffle anti-condensation water device for a range hood, comprising a smoke baffle (2); characterized in that: The smoke barrier (2) comprises a first glass panel (24) and a second glass panel (25); The smoke shield anti-condensation water device further comprises a partitioning net (21), wherein the partitioning net (21) divides the area between the first glass panel (24) and the second glass panel (25) in the smoke shield (2) into n grid areas; a heating module (22) is provided in each grid area, and a temperature detection module (23) is provided on each heating module (22), and the heating module (22) is closely attached to the first glass panel (24).

2. The smoke baffle anti-condensation water device for a range hood according to claim 1, characterized in that: The inner surface of the first glass panel (24) corresponding to each grid area is a×a cm 2 The value of a ranges from 1 to 10.

3. A range hood comprising an air inlet (1) and a fan, characterized in that: A smoke shield anti-condensation water device for a range hood as claimed in claim 1 or 2 is used, wherein the smoke shield (2) is used to open and close the smoke inlet on the air inlet body (1); when the smoke shield (2) is in the open state, the first glass panel (24) is the lower surface of the smoke shield (2) or the inner surface facing the air inlet body (1).

4. The range hood according to claim 3, characterized in that: The range hood further comprises a main controller (3); the fan comprises a fan drive module (34); the fan drive module (34), each heating module (22) and each temperature detection module (23) are all electrically connected to the main controller (3).

5. A method for identifying water droplets on a smoke baffle of a range hood, using the range hood according to claim 4, characterized in that: The steps include: 1) Turn on the range hood; 2) Initialization of anti-condensation device; 3) Selecting one or more areas of the heating modules (22) to emit heat pulses: the main controller (3) controls the heating modules (22) in the selected target grid area to apply low-power pulses; 4) Recording the temperature decay curve: The main controller (3) controls the heating module (22) to be turned off, and the temperature detection module (23) records the temperature decay curve of the target grid area over time. The temperature formula of the target area at time t is as follows: Where T0 is the initial temperature, ΔT is the temperature rise caused by the heat pulse, and τ is the time constant; 5) Calculate the τ value and make a water drop judgment: if τ≤b, the outer surface of the first glass panel (24) of the smoke shield (2) is a dry surface; if b<τ≤c, there are water drops on the outer surface of the first glass panel (24) of the smoke shield (2), and b and c are respectively set as time constant thresholds.

6. A method for controlling condensation water on a smoke baffle of a range hood, characterized in that: 1) According to the water drop recognition method of claim 5, after determining that water drops exist, the coverage rate k of the water drops in the grid area is inferred based on the τ value: Where τ 测 is the actual measured time constant, τ dry is the time constant calibrated under dry conditions, τ wet is the time constant calibrated when fully covered by water, so the formula maps τ to the water drop coverage by linear interpolation; The area of ​​the first glass panel (24) of the entire smoke barrier (2) is S0, and the area of ​​a single grid area is S n , then the overall coverage k 湿 for; Where n is the number of grid areas, k1, k2, ..., kn are the coverage rates of each grid area; 2) Perform scene matching: According to the coverage k 湿 Identify different cooking scenarios, if k 湿 >x%, it is judged to be in the cooking mode, then the main controller (3) controls the fan to be adjusted to the middle gear, and the entire smoke baffle (2) area is heated, and then enters step 3); if k 湿 ≤x%, it is judged to be a frying mode, then the main controller (3) maintains the fan at high speed, and heats the grid area where water droplets are identified, and then enters step 3); x is a preset coverage threshold; 3) Monitor the coverage change. If the coverage is less than 10%, return to step 3) of the water drop identification method. If the coverage is ≥10%, increase the heating power or extend the heating time. Repeat this step until cooking is completed and shut down.

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