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, which can be inhaled by cooks and are not effectively managed by traditional ventilation systems, leading to health risks and inefficient air discharge.
Innovation Solution
A ventilation system with an air induction device that directs polluted air from the cooking zone to a rear hood, equipped with sensors to measure fine dust and gas density, and a controller that adjusts airflow based on these measurements to ensure efficient discharge and user notification.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If a hood is installed at the upper side of the cooking device to suction smoke and fumes, then the hood can discharge fumes and heat, but the hood region must be enlarged in proportion to the increasing hood height, and hazardous air can still move toward the user's respiratory organs
Solution Approach 1:
The ventilation system is divided into two functional parts: a rear-mounted air induction device for capturing hazardous air at the source, and a separate hood for discharge. This segmentation allows the induction device to be compact while effectively directing polluted air away from the user, resolving the contradiction between reducing hood area and preventing hazardous air inhalation.
Solution Approach 2:
An air induction device is introduced as an intermediary component between the cooking device and the hood. This device actively directs hazardous air toward the rear, creating a controlled airflow path that prevents polluted air from reaching the user's respiratory zone while maintaining efficient discharge through the hood.
2Productivity
If the hood operates at high power to effectively discharge hazardous air, then air discharge efficiency improves, but loud noise is generated which users dislike
Solution Approach 1:
The air induction device performs preliminary action by actively directing hazardous air toward the rear before it can spread throughout the kitchen. This pre-positioning of polluted air into the discharge path allows the hood to operate at lower power levels while maintaining effective discharge efficiency, thereby reducing noise generation.
Solution Approach 2:
The system replaces reliance on high-power hood suction with a combined approach using the air induction device's directional airflow control. This substitution allows for lower overall power consumption and reduced noise while achieving the same air discharge effectiveness.
3Ease of operation
If traditional ventilation systems are used without air quality monitoring, then the system structure remains simple, but users cannot recognize pollution levels and thus cannot actively use the ventilation system
Solution Approach 1:
A sensor portion is integrated into the air induction device to detect air quality parameters (fine dust and gas density). This feedback mechanism provides real-time information about pollution levels, enabling users to understand when ventilation is needed and actively use the system appropriately, while the controller automatically adjusts operation based on sensor readings.
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 the cook, efficiently discharges it outside, and informs users of air quality, enhancing safety and operational efficiency.
Implementation Method 1
an induction fan configured to generate airflow toward a rear surface of the cooking device
Data Source
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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.