EXHAUST FLOW CONTROL SYSTEM AND METHOD Russian patent published in 2014 - IPC F24C15/20 

FIELD: heating, ventilation.

SUBSTANCE: invention relates to control of an exhaust air flow in a ventilation system to eliminate vapours and air contaminants formed by kitchen stoves. A control method of the exhaust air flow in an exhaust ventilation system including an exhaust hood, with that, the method involves reception in a control module of a temperature signal of exhaust air, which represents the temperature of exhaust air near the exhaust hood, with that, exhaust air temperature signal is shaped by an exhaust air temperature sensor; reception in the control module of a radiation temperature signal representing kitchen stove surface temperature, which forms exhaust air, with that, the radiation temperature signal is shaped by a radiation temperature sensor; determination in the control module of the state of the kitchen stove based on the received exhaust air temperature signal and the received radiation temperature signal, including determination of radiation temperature fluctuation, control of exhaust air flow rate depending on the determined stove state, by generation of a control signal in the control module, by movement of a balancing damper or by changing the exhaust fan speed; with that, the state of the kitchen stove includes a Food Preparation state, a standby state and a disengaged state, and it is determined that the kitchen stove is in the Food Preparation state if the radiation temperature fluctuation is determined and the radiation temperature is higher than the pre-set minimum radiation temperature; it is determined that the kitchen stove is in the standby state when it has been determined that there is no radiation temperature fluctuation, and it is determined that the kitchen stove is in the disengaged state when it has been determined that there is no radiation temperature fluctuation and radiation temperature is lower than the pre-set minimum radiation temperature. Besides, a system for the method's implementation is described.

EFFECT: lower concentration of vapours and other air contaminants during food preparation; lower energy losses.

7 cl, 17 dwg