Ventilation system and method for controlling the same
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Solution Overview
Problem
Cooking spaces generate hazardous air containing fine dust and gases that pose health risks to nonsmoking women, with existing ventilation systems often ineffective in directing these pollutants away from users and lacking user feedback on air quality.
Innovation Solution
A ventilation system with an air induction device that directs hazardous air backward toward a hood, equipped with sensors to measure fine dust and gas density, and a controller that adjusts airflow based on these measurements, along with a display to inform users of air quality, ensuring efficient discharge and user awareness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If a hood is installed at the upper side of the cooking device to discharge hazardous air, then hazardous air can be vented outside, but hazardous air may still move toward the user's respiratory organs and the user may inhale it
Solution Approach 1:
The ventilation system is divided into two functional components: a hood fan for upward discharge and an air induction device for rearward flow. This segmentation allows each component to handle a specific direction of hazardous air, improving overall effectiveness in protecting the user while maintaining simple individual structures
Solution Approach 2:
The air induction device acts as an intermediary component between the cooking device and the hood. It captures hazardous air that would otherwise flow toward the user and redirects it rearward toward the hood for discharge, serving as a protective mediator that prevents direct exposure
2Productivity
If the hood region is enlarged in proportion to increasing hood height to improve suction, then ventilation effectiveness may improve, but the structural complexity and space requirements increase
Solution Approach 1:
The air induction function is extracted from the traditional hood structure and implemented as a separate device mounted on the cooking device. This allows the hood to maintain a simpler, more compact design while the induction device handles the additional function of capturing and redirecting hazardous air flow
Solution Approach 2:
Instead of enlarging the hood region in the vertical dimension, the solution adds a horizontal dimension of air flow control through the air induction device that directs air rearward. This multi-dimensional approach to air capture improves ventilation effectiveness without increasing vertical hood height or complexity
3Object-generated harmful factors
If users operate the hood to discharge hazardous air, then air pollution can be reduced, but loud noise is generated which many users prefer to avoid
Solution Approach 1:
The sensor portion continuously monitors air quality (fine dust and gas density) and provides feedback to the controller. The controller automatically adjusts the operation of the air induction device and hood fan based on this feedback, enabling the system to operate efficiently at lower noise levels while maintaining effective hazardous air discharge
Solution Approach 2:
The ventilation system operates automatically based on sensor feedback without requiring user intervention. The controller autonomously manages the air induction device and hood fan, eliminating the need for users to manually operate noisy equipment while still achieving effective air quality control
4Productivity
If sensors and control systems are added to measure and adjust airflow, then ventilation efficiency and user awareness improve, but device complexity increases
Solution Approach 1:
The controller serves multiple functions: it manages the air induction device, controls the hood fan, processes sensor data, and adjusts airflow based on air quality conditions. By consolidating these diverse functions into a single control unit, the system achieves high ventilation efficiency without proportionally increasing overall system complexity
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
The system effectively directs hazardous air away from users, enhances ventilation efficiency by adjusting airflow, and informs users of air quality, thereby protecting health and improving cooking environment safety.
Implementation Method 1
an induction fan, which generates airflow in a backward direction of the cooking device
Implementation Method 2
a hood fan configured to move the hazardous air in an upward direction
Implementation Method 3
a sensor portion configured to measure a concentration of the hazardous air
Data Source
AI summary
A ventilation system and a method for discharging hazardous air during cooking are disclosed. The ventilation system allows hazardous air generated by cooking to flow in a backward direction of a cooking device so as to quickly transfer the hazardous air to a hood, such that the hazardous air is prevented from being inhaled by a user. As a result, the hazardous air may be concentrated into a predetermined region without being dissipated, and then subsequently discharged outside. Information about a quality of air generated in a current state of a cooking space is transferred to a user so that the user may more actively use the ventilation system, thereby better protecting the user's health.