Extractor Hood Airflow Control Using Infrared Pan Temperature
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Solution Overview
Problem
Conventional extractor hoods are significantly affected by the initial temperature detection and heating state of cooking, leading to inefficient air volume control.
Innovation Solution
The extractor hood employs an infrared sensor to detect the cooking subject's temperature, an ambient temperature sensor for the cooker, and a cooker signal receiver to calculate the cooking subject's temperature, allowing for air volume control independent of initial temperature detection and heating state, using an air-volume controller to determine the fan's air volume based on these inputs.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a temperature sensor of thermal electromotive force type is used to detect temperature by comparing the difference between two temperature readings, then the extractor hood can control air volume in response to cooking temperature, but the control is greatly affected by the initial temperature detection and heating state of the cooking subject
Solution Approach 1:
The patent introduces an infrared sensor as an intermediary device to detect the temperature of the cooking subject directly through infrared radiation, rather than using a thermal electromotive force sensor that requires contact and time-based comparison. This intermediary detection method eliminates the influence of initial temperature differences and heating states, providing immediate and accurate temperature measurement that enables reliable air volume control.
2Productivity
If the extractor hood starts controlling air volume when the temperature difference becomes a predetermined value, then the system can respond to cooking conditions, but the response is delayed and affected by the heating state of the cooking subject
Solution Approach 1:
The infrared sensor performs preliminary temperature detection of the cooking subject immediately upon placement on the cooker, before any significant heating occurs. By detecting the initial temperature state directly through infrared radiation, the system establishes a baseline measurement that enables immediate air volume control adjustment, eliminating the time delay associated with waiting for temperature differences to develop.
Solution Approach 2:
The patent replaces the mechanical contact-based thermal electromotive force sensor with an optical detection method using an infrared sensor. This substitution allows for non-contact, instantaneous temperature measurement of the cooking subject, eliminating the time delay inherent in thermal conduction-based detection methods and enabling immediate responsiveness of the air volume control system.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This solution enables precise and efficient air volume control, unaffected by initial temperature detection or heating state, ensuring effective odor and oil soot removal regardless of the cooker type, improving the extractor hood's performance and user experience.
Implementation Method 1
an infrared sensor that detects a temperature of the cooking subject placed on a top face of the cooker
Data Source
AI summary
An extractor hood changes an air volume of a fan in response to a temperature of a cooking subject on a cooker. The hood includes an infrared sensor that detects an average temperature between the cooking subject temperature and an ambient temperature of the cooking subject, a temperature sensor that detects an ambient temperature of the cooker, a signal receiver, and an air-volume controller. The air volume controller calculates the cooking subject temperature based on the average temperature by using the ambient temperature of the cooker as the ambient temperature of the cooking subject, and then determines the air volume of a fan based on the cooking subject temperature and a cooker signal.