Implementation method for automatically controlling starting, stopping and exhaust amount of range hood

Abstract

The invention relates to an implementation method for automatically controlling starting, stopping and exhaust amount of a range hood; the range hood comprises a smoke collecting cover, an exhaust fan, an air amount controller of the exhaust fan, and a smoke discharging pipe; a first temperature sensor is arranged outside the upper part of the smoke collecting cover; a second temperature sensor is arranged in the smoke discharging pipe; a third temperature sensor is arranged below the smoke collecting cover; and the air amount controller of the exhaust fan controls the starting, the stopping and the air feeding amount of the exhaust fan according to signals of the first temperature sensor, the second temperature sensor and the third temperature sensor. The range hood disclosed by the invention can be controlled in a full-automatic manner, and convenient to operate and has the energy-saving effect; aiming at cooking operation in a relatively closed space, the carbon monoxide poisoning phenomenon is difficult to happen; the use of a stove is not limited, and therefore, the range hood is wide to use; and, compared with an automatic range hood with a sensor using infrared rays and the like, after being converted into a product, the range hood disclosed by the invention has the advantages of being low in production cost, easy in parameter setting, convenient to debug and calibrate, difficult in pollution to the sensor, steady and reliable in property, and steady to work for a long time.

Description

technical field [0001] The invention relates to a method for realizing automatic control of start-stop and exhaust air volume of a range hood. Background technique [0002] At present, there are the following control methods for range hoods: 1. Manual start-stop and air volume control methods. As a traditional control method, it often only has two-level and three-level wind speed modes, and the relationship between air volume and oil fume must also be manually controlled. Intervention control, there are large horse-drawn carts and small horse-drawn carts, which is labor-intensive and power-intensive; 2. It is linked with the heating device to realize the start-stop and air volume control mode. The range hood using this method must be closely related to the heating device, which is difficult Independent use, complex installation and commissioning process, high maintenance cost, and limited user choice when purchasing range hoods and cookers; 3. Use infrared sensors to adjust ...

AI Technical Summary

Problems solved by technology

[0002] At present, there are the following control methods for range hoods: 1. Manual start-stop and air volume control methods. As a traditional control method, it often only has two-level and three-level wind speed modes, and the relationship between air volume and oil fume must also be manually controlled. Intervention control, there are large horse-drawn carts and small horse-drawn carts, which is labor-intensive and power-intensive; 2. It is linked with the heating device to realize the start-stop and air volume control mode. The range hood using this method must be closely related to the heating device, which is difficult Independent use, complex installation and commissioning process, high maintenance cost, and limited user choice when purchasing range hoods and cookers; 3. Use infrared sensors to adjust and control the air volume, and change the air volume control of the blower according to the temperature of the cooking food remotely measured (patent Publication No. 103328897A), because the infrared sensor is susceptible to oil fume pollution and affects the use effect, and installation and debugging require complex settings for the distance and size of the sensor and the cooking food, which is not conducive to large-scale promotion and use

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