A method for inhibiting odor sources and purifying air in a catering space

Abstract

The application relates to the technical field of air purification in catering places, and particularly discloses a catering space odor source inhibition and air purification method, which comprises the following steps: S1, catering function partition division, dividing the space in a catering shop into multiple independent function areas according to odor generation types and release intensities; and S2, partitioned arrangement of odor sensors in each function area to collect odor concentration data of the corresponding area in real time. In the application, accurate partitioned source tracing and source odor inhibition are realized, and the consumption of deodorizing and bacteriostatic agents is reduced. In the application, the catering space is divided into four types of different odor function areas, special odor sensors are independently arranged in each area, different types of odor release sources can be accurately identified, and the deodorizing and bacteriostatic agents are sprayed by local atomizing nozzles only when the odor in the corresponding area exceeds the standard, so that the traditional extensive mode of global timing spraying is abandoned.

Description

Technical Field

[0001] This invention relates to the field of air purification technology in catering establishments, and in particular to a method for suppressing odor sources and purifying air in catering spaces. Background Technology

[0002] Currently, the treatment of spatial odors in catering establishments generally adopts a unified treatment mode of whole-area mechanical exhaust combined with centralized air purifiers. It has not yet formed a complete set of processes for zoned source tracing and location, and fixed-point source suppression. The core defect is that it has not established an integrated closed-loop system of "source suppression - graded purification - dynamic control". It cannot adapt to the characteristics of uneven odor distribution and large fluctuations in concentration during the period of catering. The purification effect and operating economy can never be balanced.

[0003] Most existing technologies only install high-powered exhaust fans in the kitchen to remove cooking fumes and odors. However, there are no specific measures to address the odors from the dining area, private dining rooms, and garbage collection areas, such as the smell of rotting food, fermenting kitchen waste, and residual odors from dishwashing. These various odors mix and spread throughout the entire space before being passively treated by centralized purification equipment. Maintenance personnel cannot accurately pinpoint the odor outbreak points and must operate the exhaust and purification equipment continuously around the clock, resulting in consistently high energy consumption and material wear and tear. Therefore, to solve these problems, a method for suppressing odor sources and purifying the air in catering spaces is proposed. Summary of the Invention

[0004] The purpose of this invention is to address the shortcomings of existing technologies by proposing a method for suppressing odor sources and purifying air in dining spaces.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] A method for suppressing odor sources and purifying air in dining spaces, the method comprising the following:

[0007] S1. Divide the restaurant space into multiple independent functional areas according to the type and intensity of odor generation and release.

[0008] S2. Odor sensors are deployed in each functional area to collect odor concentration data of the corresponding area in real time.

[0009] S3. Build a real-time odor comparison system and preset the concentration threshold of each functional area corresponding to the odor category in the real-time odor comparison system.

[0010] S4. Install atomizing nozzles on the top of each functional area, and lay reagent delivery pipelines and set up liquid supply ends.

[0011] S5. Prepare deodorizing and antibacterial reagents suitable for catering scenarios and store them at the liquid supply end for later use.

[0012] S6. When the odor sensor detects that the odor concentration in the corresponding area exceeds the preset concentration threshold, it drives the atomizing nozzle in that area to spray deodorizing and antibacterial reagent to suppress the source of odor.

[0013] S7. Set up a three-level air purification module. According to the indoor odor concentration level, activate the three-level air purification module in stages to deal with the free odors in the space.

[0014] The S8 odor real-time comparison system compares the measured indoor odor values ​​with indoor air cleanliness standards in real time, automatically adjusts the intensity of atomized spraying and the operating power of purification equipment, forming a closed loop of air treatment that includes zoned source tracing, source odor suppression, and full-area graded purification, continuously maintaining clean air in the catering space.

[0015] Preferably, the core process of partitioned source tracing and threshold control includes:

[0016] The specific process for partition tracing and threshold control from S1 to S3 is as follows:

[0017] In S1, the catering space is divided into four functional areas with different odors: the back kitchen cooking area, the front hall casual dining area, the private dining room area, and the garbage collection area.

[0018] In S2, each functional area is independently equipped with a dedicated odor sensor corresponding to the odor category, which respectively detects the volatile odor of cooking fumes, the volatile odor of food, the foul odor of kitchen waste, and the odor of dishwashing detergent;

[0019] In S3, independent concentration thresholds are set for the four functional areas. The concentration threshold is the lowest in the garbage collection area and the highest in the lobby customer area. The spray odor suppression action is triggered in different areas by different thresholds.

[0020] Preferably, the S7's three-level air purification activation mechanism is as follows:

[0021] The first-level purification system consists of an adsorption + negative ion module, which is activated when the indoor odor concentration is below the mild standard, and is used for the slow release of trace odors in daily life.

[0022] The secondary purification system consists of physical filtration and a plasma decomposition module, which is activated when the odor concentration exceeds the mild standard but does not reach the severe standard, rapidly degrading oil fume particles and volatile odor molecules.

[0023] The three-stage purification system, which works in tandem with the fresh air exchange unit, dust filter cartridge, and catalytic oxidation equipment, activates in situations with severe odors, replacing polluted indoor air and thoroughly decomposing stubborn odor compounds.

[0024] Preferably, the atomizing nozzles are uniformly suspended on the ceiling of each functional area at a height of 2.2m from the ground. The nozzles adopt a wide-angle fine mist structure, with the atomized particle size of a single nozzle controlled at 10–30μm and the spray coverage radius at 2.5m. The spray areas of adjacent nozzles overlap each other, with no blind spots.

[0025] Preferably, the deodorizing and antibacterial reagent is a compound of plant-extracted deodorizing components, food-grade antibacterial agents and deionized water. It does not contain irritating chemical fragrances, and there is no secondary odor after atomization. It can directly contact the air around tableware and food, and there is no food safety hazard.

[0026] Preferably, the reagent delivery pipeline uses food-grade PP tubing, and the pipeline is equipped with independent solenoid valves according to functional zones. The solenoid valves are linked to the odor sensor signals of the corresponding zones, so that only the pipelines in the areas with excessive odor are connected to supply liquid, while the pipelines in the other areas remain closed.

[0027] Preferably, the adsorption module for primary purification is equipped with a coconut shell activated carbon filter layer, and the output concentration of the negative ion generator is maintained at 800–1200 million / cm³.

[0028] The secondary purification system incorporates a built-in HEPA high-efficiency filter and a low-temperature plasma electric field.

[0029] The catalytic oxidation equipment for three-stage purification uses a manganese-based catalytic filter to decompose sulfides and amines, which are malodorous substances found in restaurants, at room temperature.

[0030] Preferably, the real-time odor comparison system has a built-in odor standard database, which records the indoor air odor concentration limit standards for catering establishments. The real-time odor comparison system collects odor sensor data every 10 seconds, automatically compares and determines the odor level, and matches the corresponding spray level and purification operation level.

[0031] Preferably, the odor real-time comparison system has a delay control logic, and the purification equipment in the corresponding area continues to run for 3–8 minutes after a single spraying is completed;

[0032] The spraying time is linearly adjusted according to the concentration of odor exceeding the standard. For mild exceedances, a single spraying lasts 30 seconds, while for severe exceedances, a single spraying lasts up to 180 seconds.

[0033] Preferably, the odor real-time comparison system is equipped with a local control terminal, which can manually lock the zone spray status, force switch any level of purification mode, and store the odor concentration, spray start and stop records and purification equipment operation records of each area for 7 days for operation and maintenance traceability.

[0034] Compared with the prior art, the beneficial effects of the present invention are:

[0035] 1. This invention achieves precise source tracing and odor suppression by zone, reducing the consumption of deodorizing and antibacterial agents. By dividing the dining space into four differentiated odor functional zones, each zone is independently equipped with dedicated odor sensors. These sensors accurately identify the sources of different types of odors, activating local atomizing nozzles to spray deodorizing and antibacterial agents only when the odor level in the corresponding zone exceeds the standard. This abandons the traditional, extensive method of timed spraying across the entire area. Differentiated concentration thresholds are set for different areas: high-sensitivity triggering in the garbage collection area and relaxed triggering in the front dining area, avoiding excessive atomization of agents during dining hours that could irritate customers. The atomizing nozzles use a fine mist structure, allowing the agent to act precisely on the odor source, blocking the diffusion path of odor molecules at the root and avoiding the problem of cumulative odor from spraying across the entire area, thus ensuring an olfactory comfort in the dining environment.

[0036] 2. This invention employs a three-stage gradient purification mode to meet the requirements of odor treatment effectiveness and energy saving. The invention features a three-stage gradient purification module that automatically switches operating levels based on real-time indoor odor concentration. For low-load, mild odors, only the low-power primary adsorption + negative ion module is activated, eliminating the need to turn on high-energy-consuming plasma and fresh air catalytic devices. For moderate odors, the secondary filtration + plasma module is activated to rapidly degrade pollutants. Only in cases of severe odors is the entire three-stage fresh air catalytic device activated simultaneously. The odor real-time comparison system updates odor data every 10 seconds and dynamically adjusts equipment power. During periods without odors, the equipment operating load is automatically reduced, while extending the replacement cycle of consumables such as activated carbon, plasma electric field, and catalytic filter, thus reducing long-term maintenance and consumable expenses for stores.

[0037] 3. The present invention constructs a complete closed-loop control logic to stably maintain indoor air cleanliness and meet standards. The present invention constructs a complete closed-loop processing logic of "zone detection - source spray odor suppression - graded air purification - real-time feedback adjustment". The odor real-time comparison system has a built-in database of odor limit standards for catering spaces, which continuously compares the actual values ​​measured by the sensors with the cleanliness standards, and automatically links and adjusts the atomization spray duration and the output power of the purification equipment to form a dynamic balance control mechanism. Attached Figure Description

[0038] Figure 1 This is a flowchart of a method for suppressing odor sources and purifying air in a catering space, as proposed in this invention.

[0039] Figure 2 This is a diagram of the zoning and source odor suppression system architecture for a method of odor source suppression and air purification in catering spaces proposed in this invention.

[0040] Figure 3 This is a flowchart of a three-stage air purification process for a method of suppressing odor sources and purifying air in a catering space, as proposed in this invention. Detailed Implementation

[0041] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0042] In the description of this invention, it should be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0043] Reference Figure 1-3 This invention discloses a method for suppressing odor sources and purifying air in catering spaces. This embodiment uses a 120㎡ street-front Chinese restaurant as the implementation scenario. The restaurant includes a 35㎡ kitchen cooking area, a 50㎡ front-of-house customer area, two private rooms totaling 25㎡, and a 10㎡ kitchen waste collection area. The restaurant operates daily from 10:00 to 22:00, with lunch peak from 11:30 to 13:30 and dinner peak from 17:30 to 20:30. The remaining hours are off-peak hours. Those skilled in the art can make equivalent adjustments to the parameters based on the store area and business type, all of which fall within the scope of this invention.

[0044] I. Implementation of Catering Functional Zoning

[0045] First, the dining area is divided into functional zones based on the type and intensity of odor generation, rather than a simple division of area. The existing walls and partitions of the store serve as physical boundaries, eliminating the need for additional isolation facilities. The kitchen cooking area is designated as the first functional zone. This area contains stoves, steamers, woks, and other cooking equipment, continuously generating fumes and odors from the high-temperature decomposition of animal and vegetable oils. It is the area with the highest odor concentration in the store, and its boundary is the kitchen partition wall, connected to the front of house via a food delivery hatch. The front of house casual dining area is designated as the second functional zone. This area has individual tables and chairs, generating only a small amount of food odor during peak hours. It has the lowest odor intensity but the highest personnel density, making diners highly sensitive to odors. Its boundary is the front of house wall and the kitchen partition wall. Two private rooms are combined into a third functional zone. These rooms are highly enclosed, making it easy for odors to accumulate and linger after large gatherings. Furthermore, poor air circulation results in slow odor dissipation. The boundary of this zone is the private room wall. The food waste collection area is designated as the fourth functional zone, located in a corner of the back kitchen. It collects leftover food, fruit peels, and other food waste daily. At room temperature, this waste rapidly ferments, producing sulfides and amines, generating the strongest odor. The zone is bounded by a waste partition wall. After zoning, the electronic boundaries of each zone are entered into the central controller program. This binds the odor sensors, atomizing nozzles, and purification modules to each zone, ensuring that all subsequent detection, spraying, and purification actions are executed independently by zone, preventing cross-zone interference.

[0046] II. Implementation of Odor Sensor Deployment

[0047] Dedicated odor sensors are deployed in each functional area, with specific gas sensors matched to the odor type of each area, rather than using a uniform sensor across the entire area. The kitchen cooking area uses a VOC sensor to detect the concentration of volatile organic compounds in cooking fumes, suitable for detecting the odors from the high-temperature decomposition of cooking oils. The front-of-house casual dining area and private dining rooms use composite food odor sensors to detect mild volatile odors from dishes. The garbage collection area uses dedicated hydrogen sulfide and methylamine odor sensors to accurately capture the pungent odors produced by garbage fermentation. The sensor installation height is uniformly set at 1.5m above the ground, corresponding to the human breathing zone, ensuring the highest match between the collected values ​​and the actual odor concentration perceived by customers. This avoids underestimation of odor concentration due to installation too high, and also avoids data distortion caused by interference from ground wastewater and oil stains due to installation too low. Two odor sensors are deployed in each functional area, using a primary and backup configuration. The primary sensor transmits data to the central controller in real time. When the primary sensor fails or data is interrupted, the backup sensor automatically switches over to ensure uninterrupted data collection. The sensors are connected to the central controller via RS485 wired lines. The lines are laid along the internal keel of the ceiling and are concealed to avoid damaging the store's decoration. The sensor lines for each zone are run independently, so a fault in one zone will not affect the signal transmission of other zones.

[0048] III. Concentration Threshold Preset and Adjustment

[0049] Within the central controller's real-time odor comparison system, independent concentration thresholds (mg / m³) are set for four functional areas. These thresholds are determined based on the odor characteristics, frequency of human activity, and olfactory sensitivity of each area. The food waste collection area has two threshold levels: a mild threshold of 0.8 mg / m³, triggering a short-term pre-spray; and a severe threshold of 1.5 mg / m³, triggering continuous spraying and simultaneously activating the third-level purification system. Since no one spends long periods in this area, and the odor is highly irritating and easily diffuses, the lowest threshold is set to increase trigger sensitivity and prevent odor from spreading to public areas. The back-of-house cooking area also has two threshold levels: a mild threshold of 2.0 mg / m³ and a severe threshold of 3.5 mg / m³. This area has a high background odor concentration and is assisted by exhaust ventilation equipment, therefore the threshold is higher than that of the food waste collection area. The private dining rooms have two threshold levels: a mild threshold of 3.2 mg / m³ and a severe threshold of 5.0 mg / m³. While people spend a longer time in private rooms, the odor generation is lower than in the back-of-house area, so the threshold is moderate. The lobby area for individual customers has two threshold levels: a mild threshold of 4.0 mg / m³ and a severe threshold of 6.0 mg / m³. This area has the highest population density and is highly sensitive to pesticide odors; therefore, the highest threshold is set to reduce the frequency of spray triggering and avoid affecting the customer dining experience. All threshold parameters can be manually modified via the local control terminal. For restaurants with strong odors, such as barbecue and hot pot establishments, the thresholds for each zone can be lowered overall to increase spray trigger sensitivity; for light-odor businesses, such as light-food and dessert shops, the thresholds can be raised to reduce spray frequency. The real-time odor comparison system has a parameter memory function, automatically saving configurations after modifications, eliminating the need for resetting after a power outage and restart. Threshold determination uses real-time comparison logic. The real-time odor comparison system reads sensor values ​​every 10 seconds. If a single value exceeds the mild threshold, basic spraying is activated; if three consecutive values ​​exceed the severe threshold, maximum spray power and all three levels of purification are simultaneously triggered.

[0050] IV. Atomizing Nozzle Layout and Installation

[0051] Wide-angle fine mist atomizing nozzles are suspended from the ceilings of each functional area at a uniform height of 2.2m above the ground. The nozzles are made of corrosion-resistant 304 stainless steel, suitable for long-term atomization of plant-based deodorizing and antibacterial agents. The nozzle orifice diameter is 0.15mm, and the atomized particle size is stably controlled between 15–25μm. The water mist is lightweight and can remain suspended in the air for a long time to capture odor molecules without forming large droplets that contaminate tables, floors, and clothing. The nozzles are arranged with a spray coverage radius of 2.5m, and the spray areas of adjacent nozzles overlap to ensure no blind spots. In this embodiment, four atomizing nozzles are installed in the kitchen cooking area, evenly distributed above the stoves in the ceiling, covering all cooking areas; six atomizing nozzles are installed in the front dining area, evenly distributed along the aisle between tables, covering all tables; two atomizing nozzles are installed in each of the two private rooms, located diagonally opposite each other; the garbage collection area is a small, enclosed space, with two atomizing nozzles installed, tilted at 30° towards the garbage bins, spraying odor sources in a directional manner. Each atomizing nozzle is equipped with an independent two-position two-way solenoid valve on its front-end pipeline. The solenoid valve is linked to the odor sensor signal of its zone. Only when the odor concentration in its zone exceeds the standard will the corresponding solenoid valve open to supply liquid; otherwise, the pipeline remains closed to prevent chemical leakage and ineffective spraying.

[0052] V. Preparation and Storage of Deodorizing and Antibacterial Reagents

[0053] The deodorizing and antibacterial reagent is formulated entirely with food-grade raw materials. The formula, by weight, consists of: 25 parts artemisia and peppermint extract, 3 parts food-grade nisin antibacterial agent, 6 parts food-grade citric acid deodorizer, and 66 parts deionized water. The preparation process is as follows: At room temperature, add the above raw materials sequentially to a mixing container and stir continuously for 15 minutes until the raw materials are completely dissolved and the solution shows no stratification or sedimentation. After preparation, transfer the reagent to a 50L food-grade PE storage tank. Place the storage tank in a cool, well-ventilated location in the kitchen storage area, avoiding direct sunlight to prevent reagent decomposition. The storage tank is equipped with a small booster diaphragm pump to provide power for the reagent delivery pipeline, with a rated output pressure of 0.25MPa. This formula contains no industrial fragrances or chlorine-based strong oxidants. After atomization, it will not produce any irritating secondary odors. Even if a small amount of water mist falls on tableware or food surfaces, there is no food safety risk. It can be used continuously throughout the day during mealtimes. The storage tank is equipped with a liquid level sensor. When the remaining reagent level is less than 10L, a pop-up window will appear on the local control terminal to remind maintenance personnel to replenish the liquid, thus preventing the pump from burning out and damaging the delivery equipment.

[0054] VI. Laying of Reagent Delivery Pipelines

[0055] The reagent delivery pipeline uses DN15 food-grade PP tubing. The main pipeline extends from the outlet of the booster diaphragm pump in the storage tank, branching into four branch lines that connect to the four functional zones. Each branch line is equipped with an independent manual ball valve; during maintenance of a single zone, the ball valve can be closed to cut off the liquid supply to that zone without affecting the normal operation of other zones. The branch lines are laid along the ceiling joists and secured with plastic clips spaced 50cm apart to prevent the pipeline from shaking and falling off. Rounded elbows are used at bends to reduce reagent delivery resistance and ensure the inlet pressure of the atomizing nozzles remains stable at 0.25MPa. Insufficient pressure will result in larger atomized particles and reduced odor suppression, while excessive pressure will cause the nozzles to drip. All pipeline joints are quick-connect sealing connectors, allowing for easy assembly and disassembly. No special tools are needed for cleaning the pipeline or replacing nozzles; store cleaning staff can perform basic maintenance independently after simple training. The entire pipeline system is concealed within the ceiling, with no exposed pipes, balancing store aesthetics and safety.

[0056] VII. Automatic Odor Suppression Logic at the Source

[0057] The real-time odor comparison system receives data from odor sensors in each zone in real time. When the detected concentration in any zone exceeds the mild threshold, the corresponding solenoid valve automatically opens, the booster diaphragm pump starts simultaneously, and the atomizing nozzles begin spraying deodorizing and antibacterial reagent. The basic spraying time is set to 30 seconds. During the spraying process, the sensors continuously collect data. If the odor concentration in the area drops back below the standard after 30 seconds of spraying, the solenoid valve automatically closes, the booster pump stops after a 10-second delay, and the remaining reagent in the pipeline is drained to prevent dripping from the nozzles. If the concentration continues to exceed the standard after 30 seconds of spraying, the real-time odor comparison system automatically extends the spraying time, adding 30 seconds per cycle, with a maximum single continuous spraying time of 180 seconds. When the detected concentration reaches the severe threshold, the spraying power is maximized, and the real-time odor comparison system sends a linkage signal to the three-level air purification module, automatically switching to the corresponding level of purification mode. The nozzles in the garbage collection area are installed at a directional angle, spraying directly around the garbage cans. This can directly decompose odor molecules at the source of odor release, preventing the odor from spreading upwards to the public areas of the store, achieving true odor suppression at the source, rather than passively purifying the odor after it fills the whole house.

[0058] VIII. Implementation of the Three-Stage Air Purification Module

[0059] The entire three-stage air purification module is centrally installed in the ventilation shaft of the store's kitchen. It consists of three independent modules, corresponding to the first, second, and third purification levels respectively. Each module has its own power supply and can be started and stopped independently without interference. The first-stage purification module comprises a coconut shell activated carbon adsorption layer combined with a negative ion generator and a low-power fan, operating at a noise level below 35 decibels. The negative ion output concentration is stable at 10 million / cm³, activating only when the overall indoor odor concentration is below the upper limit of the mild standard. This is used to gradually release scattered food odors and maintain basic air cleanliness. Its low-noise operation will not disturb customers' conversations while dining. When the zone sensors repeatedly report mild exceedances, the real-time odor comparison system automatically switches to the second-stage purification mode, activating the HEPA high-efficiency filter + low-temperature plasma electric field module. The plasma electric field decomposes oil fume particles and amine odor molecules through high-voltage breakdown, while the HEPA filter traps suspended grease and dust. The overall processing speed is 2.8 times that of the first-stage purification, quickly handling moderate odor scenarios. When any zone triggers the severe odor threshold, the real-time odor comparison system simultaneously activates a complete three-stage purification system: a high-powered fresh air fan draws in fresh air from outdoors, while the stale air inside the store is initially filtered by a dust collector filter before being sent to a manganese-based catalytic filter. At room temperature, this filter catalytically decomposes stubborn sulfides and amine-like odorous substances. The replaced clean fresh air is then evenly distributed to the lobby and private rooms through air ducts, completing the entire air replacement within 15 minutes and thoroughly eliminating accumulated stubborn odors. The three-stage purification mode supports manual locking. When the store is undergoing thorough cleaning or garbage collection, maintenance personnel can preemptively activate the three-stage purification system via the local control terminal to prepare for concentrated odor outbreaks.

[0060] IX. System Dynamic Control and Operation Management

[0061] The central controller has a built-in database of indoor odor limits for catering establishments. It summarizes the data collected by sensors across the entire area every 10 seconds, calculates the average indoor odor concentration, and automatically outputs adjustment commands after comparing it with the cleanliness standard difference. If the average indoor concentration is slightly higher than the standard, the real-time odor comparison system automatically extends the spray duration in each zone and slightly increases the power of the purification fans. If the average concentration remains within the standard, it shortens the spray interval, reduces the operating power of the negative ion and plasma devices, and enters a low-power standby state. The real-time odor comparison system has a delay protection logic. After each spray cycle, the corresponding purification module continues to run for 5 minutes to decompose suspended odor molecules and atomized reagent particles in the air, preventing secondary re-emergence and diffusion of odors after spraying. During peak lunch and dinner hours, the real-time odor comparison system automatically increases the basic operating power of the equipment to proactively address the increased odor caused by concentrated dining. After closing, it automatically switches to the lowest energy consumption mode, keeping only the odor sensors powered on for monitoring, while all atomizing nozzles and purification equipment are shut down to reduce standby energy consumption at night. The real-time odor comparison system is equipped with a local control terminal with a touch-screen interface. Maintenance personnel can manually lock the spray status of any zone, force switch purification levels, and view real-time odor concentration data. The system automatically stores odor concentration curves, spray start / stop records, purification equipment runtime, and fault records for each area over the past 7 days. Maintenance personnel can directly retrieve the data to pinpoint areas and time periods with high odor outbreaks, and adjust thresholds, nozzle layout, and purification parameters accordingly, eliminating the need for manual zone-by-zone odor source investigation.

[0062] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for suppressing odor sources and purifying air in dining spaces, characterized in that, The method includes the following: S1. Divide the restaurant space into multiple independent functional areas according to the type and intensity of odor generation and release. S2. Odor sensors are deployed in each functional area to collect odor concentration data of the corresponding area in real time. S3. Build a real-time odor comparison system and preset the concentration threshold of each functional area corresponding to the odor category in the real-time odor comparison system. S4. Install atomizing nozzles on the top of each functional area, and lay reagent delivery pipelines and set up liquid supply ends. S5. Prepare deodorizing and antibacterial reagents suitable for catering scenarios and store them at the liquid supply end for later use. S6. When the odor sensor detects that the odor concentration in the corresponding area exceeds the preset concentration threshold, it drives the atomizing nozzle in that area to spray deodorizing and antibacterial reagent to suppress the source of odor. S7. Set up a three-level air purification module. According to the indoor odor concentration level, activate the three-level air purification module in stages to deal with the free odors in the space. The S8 odor real-time comparison system compares the measured indoor odor values ​​with indoor air cleanliness standards in real time, automatically adjusts the intensity of atomized spraying and the operating power of purification equipment, forming a closed loop of air treatment that includes zoned source tracing, source odor suppression, and full-area graded purification, continuously maintaining clean air in the catering space.

2. The method for suppressing odor sources and purifying air in a catering space according to claim 1, characterized in that, The core process of partitioned source tracing and threshold control includes: The specific process for partition tracing and threshold control from S1 to S3 is as follows: In S1, the catering space is divided into four functional areas with different odors: the back kitchen cooking area, the front hall casual dining area, the private dining room area, and the garbage collection area. In S2, each functional area is independently equipped with a dedicated odor sensor corresponding to the odor category, which respectively detects the volatile odor of cooking fumes, the volatile odor of food, the foul odor of kitchen waste, and the odor of dishwashing detergent; In S3, independent concentration thresholds are set for the four functional areas. The concentration threshold is the lowest in the garbage collection area and the highest in the lobby customer area. The spray odor suppression action is triggered in different areas by different thresholds.

3. The method for suppressing odor sources and purifying air in a catering space according to claim 1, characterized in that, The S7's three-level air purification activation mechanism is as follows: The first-level purification system consists of an adsorption + negative ion module, which is activated when the indoor odor concentration is below the mild standard, and is used for the slow release of trace odors in daily life. The secondary purification system consists of physical filtration and a plasma decomposition module, which is activated when the odor concentration exceeds the mild standard but does not reach the severe standard, rapidly degrading oil fume particles and volatile odor molecules. The three-stage purification system, which works in tandem with the fresh air exchange unit, dust filter cartridge, and catalytic oxidation equipment, activates in situations with severe odors, replacing polluted indoor air and thoroughly decomposing stubborn odor compounds.

4. The method for suppressing odor sources and purifying air in a catering space according to claim 1, characterized in that, The atomizing nozzles are uniformly suspended on the ceiling of each functional area at a height of 2.2m from the ground. The nozzles adopt a wide-angle fine mist structure, with the atomized particle size of a single nozzle controlled at 10–30μm. The spray coverage radius is 2.5m, and the spray areas of adjacent nozzles overlap, with no blind spots.

5. The method for suppressing odor sources and purifying air in a catering space according to claim 1, characterized in that, The deodorizing and antibacterial agent is made from plant-extracted deodorizing components, food-grade antibacterial agents, and deionized water. It does not contain irritating chemical fragrances, and there is no secondary odor after atomization. It can directly contact the air around tableware and food without any food safety risks.

6. The method for suppressing odor sources and purifying air in a catering space according to claim 1, characterized in that, The reagent delivery pipeline uses food-grade PP tubing, and the pipeline is equipped with independent solenoid valves according to functional zones. The solenoid valves are linked to the odor sensor signals of the corresponding zones, so that the pipelines in the areas with excessive odor are opened for liquid supply, while the pipelines in the other areas remain closed.

7. The method for suppressing odor sources and purifying air in a catering space according to claim 1, characterized in that, The primary purification adsorption module is equipped with a coconut shell activated carbon filter layer, and the negative ion generator output concentration is maintained at 8-12 million / cm³. The secondary purification system incorporates a built-in HEPA high-efficiency filter and a low-temperature plasma electric field. The catalytic oxidation equipment for three-stage purification uses a manganese-based catalytic filter to decompose sulfides and amines, which are malodorous substances found in restaurants, at room temperature.

8. A method for suppressing odor sources and purifying air in a dining space according to claim 1, characterized in that, The real-time odor comparison system has a built-in odor standard database, which records the indoor air odor concentration limit standards for catering establishments. The system collects odor sensor data every 10 seconds, automatically compares and determines the odor level, and matches the corresponding spray level and purification operation level.

9. A method for suppressing odor sources and purifying air in a dining space according to claim 1, characterized in that, The real-time odor comparison system has a delay control logic. After a single spraying is completed, the purification equipment in the corresponding area continues to run for 3–8 minutes. The spraying time is linearly adjusted according to the concentration of odor exceeding the standard. For mild exceedances, a single spraying lasts 30 seconds, while for severe exceedances, a single spraying lasts up to 180 seconds.

10. A method for suppressing odor sources and purifying air in a dining space according to claim 1, characterized in that, The real-time odor comparison system is equipped with a local control terminal, which can manually lock the zone spray status, force switch any level of purification mode, and store the odor concentration, spray start and stop records and purification equipment operation records of each area for 7 days for operation and maintenance traceability.

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