WO2025201670A1

WO2025201670A1 - A kitchen ventilation system, a kit having such a kitchen ventilation system and a method to operate the kitchen ventilation system

Info

Publication number: WO2025201670A1
Application number: PCT/EP2024/084359
Authority: WO
Inventors: Benjamin Vandorpe; Tharun KARANAM; Aaron SNAUWAERT
Original assignee: Lava Group BV
Current assignee: Lava Group BV
Priority date: 2024-03-29
Filing date: 2024-12-02
Publication date: 2025-10-02
Anticipated expiration: 2026-09-29

Abstract

The present invention relates to a kitchen ventilation system (100) for regulating air quality in a kitchen space. The ventilation system (100) comprising a motorized extraction system (2) configured to extract air (10) from the kitchen space, a motorized pulsion system (3) configured to supply air (10) into the kitchen space, at least one environmental sensor unit (40, 50) configured to detect a hotspot (9) in the kitchen space; and a first controller (5) operatively connected to the sensor unit (40, 50), the extraction system (2) and the pulsion system (3). The first controller (5) is configured to receive directly or indirectly data from the at least one sensor unit (40, 50), and regulate operation of the extraction system (2) and the pulsion system (3) one the basis of the received data, such that airflow being extracted from the kitchen space by the extraction system (2) and/or airflow being supplied to the kitchen space by the pulsion system (3) changes responsive to the received data from the at least one environmental sensor unit (40, 50).

Description

A KITCHEN VENTILATION SYSTEM, A KIT HAVING SUCH A KITCHEN VENTILATION SYSTEM AND A METHOD TO OPERATE THE KITCHEN VENTILATION SYSTEM

FIELD OF THE INVENTION

The present invention relates to the field of kitchen ventilation systems, more precisely to the field of ventilation systems having a control system to regulate an extraction and a pulsion system of the ventilation system. In particular, the invention concerns a ventilation system equipped with at least one sensor unit having sensors configured to detect at least one hotspot in a kitchen space and using the detected data to regulate the extraction and pulsion system accordingly.

BACKGROUND OF THE INVENTION

Residential, commercial and professional kitchens are critical environments where efficient ventilation is essential for maintaining air quality, removing heat and preventing the buildup of pollutants such as grease or smoke. Traditional residential, commercial and professional kitchen ventilation systems often operate at fixed speeds or manually adjusted settings, or relying on a centralized unit to provide airflow regulation across multiple cooking stations. Such kitchen ventilation systems thus often work by the on/off principle: or the ventilation system is active and extracts air from the kitchen space and potentially supply air to the kitchen space, or the ventilation system is inactive and no air is extracted or potentially supplied into the kitchen space. Although ventilation systems exist for which the airflow extraction can be manually adjusted such that more or less extraction occurs, such ventilation systems often lack monitoring capabilities and adaptive control mechanisms and often rely solely on manual adjustment by a user, on the experience of the user to correctly set the speed of the motor of the extraction system. Additionally, a user often activates the ventilation system at full speed throughout the entire cooking period without adapting the speed of the motor during cooking. Additionally, if multiple ventilation hoods are provided over the different cooking stations and the centralized ventilation unit is activated, the extraction of air will occur above all the different cooking stations and not only where it is in fact needed.

Such a conventional approach thus results in inefficiencies as it is not adequately adapted to the specific needs of the individual cooking station or the actual heat and pollutant emission levels generated at one or more individual cooking stations. The existing systems typically rely on fixed speeds or manual adjustments, which do not account for variations in cooking activities or evolving kitchen layouts. Such kitchen ventilation systems thus lead to energy inefficiencies as they may run at higher capacity than necessary for the actually occurring conditions. CN 106 705 158 describes a kitchen extraction system having two movable extraction hoods installed above a respective cooking station. A thermal imaging sensor such as a camera is installed in the extraction hood and is able to detect thermal imaging data such as pots, steam and other hot objects. Depending on the measured data, a controller will adjust the distance between the respective extraction hood and the cooking station and likewise adjust the speed of the extraction fan. Although a more efficient extraction of polluted air is achieved, lowering the extraction hood to achieve such a result may not be preferable, since a lower position of the extraction hood may hinder the cooking operation of the user of the cooking station.

KR 2020 0126623 describes a ventilation system having an air purifier installed within the ventilation system. An extraction system will extract contaminated air from the kitchen space and transport the contaminated air out of the kitchen space. Additionally, an air purifying system is integrated in the ventilation hood of the ventilation system which is able to recycle contaminated air present within the kitchen space, allows the contaminated air to pass through the purifying unit and back into the kitchen space, thus purifies the contaminated air present in the kitchen space. A thermal imaging camera and Al camera are provided which are configured to take pictures of the product to be cooked. A controller is able to analyse the photographic image of the product to be cooked and depending on the determined product, the hood fan motor and the purifier fan motor will be automatically activated. Although a thermal image camera and Al camera are provided, these cameras are only configured to capture an image of the product to be cooked and the analysis by the controller is only done on the basis of these taken pictures. Especially in a cooking environment where steam is often present, such steam may hinder the good performance of such a camera. When the camera lens is fogged, the image taken by the camera may not be sufficient to determine an appropriate control of the ventilation system.

CN 215 412 030 describes a kitchen extraction system having an infrared camera, a colour camera and a controller. The controller is able to identify the temperature in the infrared image taken by the infrared camera, and is able to identify e.g. oil fumes in the colour image taken by the colour camera. Depending on the determined temperature, the controller will switch the extraction system on or off. Further, depending on the identified fumes, the controller will further adjust the rotational speed of the motor of the extraction system.

CN 210 717 758 discloses a kitchen extraction system having a infrared thermal sensor, a smoke detector and a temperature sensor. Based on the detected data by these sensors, a controller will evaluate the data from these sensors and determine an appropriate steering signal such that the different extraction fan motors can be started or stopped. CN 108 916 959 shows a kitchen extraction system having an infrared thermal imaging unit for acquiring infrared thermal image data of the cooking object. The acquired data can be used by a controller to adjust the fan speed of the extraction system.

Although prior art extraction systems exist which can be automatically controlled based on collected data from a variety of sensors, these systems are only able to control the amount of air being extracted from the kitchen space without providing for an adequate and regulated supply of air to the kitchen space.

There is thus a need for a kitchen ventilation system which is able to collect in real-time thermal data, to determine based on at least the collected thermal data one or more hotspots in the kitchen space, and to effectively and efficiently control the kitchen ventilation system, such that an improved responsive ventilation system is provided which is able to more precisely regulate the ventilation in the kitchen space based on real-time data thus offering a ventilation system which provides for operational cost savings by reducing overall energy consumption, reduces the noise levels in the kitchen space, has an increase environmental sustainability and an overall improved kitchen ventilation performance.

Additionally, there is a need for a kitchen ventilation system which can be seamlessly integrated into both new and existing kitchen setups, and which can accommodate for various and changing kitchen layouts and cooking activities.

SUMMARY OF THE INVENTION

It is an object of the embodiments of the present invention to provide for a control system capable of regulating the extraction system and pulsion system of a kitchen ventilation system based at least on the detection of one or more hotspots in the kitchen space. On the basis of the detected temperature, size, quantity and/or thermal patterns, a centralized controller will be able to dynamically regulate and adjust the operation of both the extraction system and pulsion system to match the specific ventilation requirement.

Accordingly, the invention relates to a kitchen ventilation system for regulating air quality in a kitchen space. In particular, the ventilation system comprising a motorized extraction system having at least one extraction motor configured to extract air from the kitchen space, a motorized pulsion system having at least one pulsion motor configured to supply air from outside the kitchen space into the kitchen space, an environmental sensor unit comprising at least one sensor configured to detect or measure parameters within the kitchen space, at least one sensor of the sensor unit being configured to detect at least one hotspot, wherein a hotspot is a local region of increase temperature compared with a region immediately surrounding the hotspot; and a controller unit operatively connected to the environmental sensor unit, the extraction system and the pulsion system. The controller unit is configured to receive measurement data comprising data originating from the sensor unit and regulate operation of the extraction system and the pulsion system using the received measurement data, such that airflow being extracted from the kitchen space by the extraction system and/or airflow being supplied to the kitchen space by the pulsion system changes responsive to the received measurement data from the environmental sensor unit.

The ventilation system utilizes thermal imaging technology to detect and analyse hotspots in terms of their size, quantity, location inside the kitchen space and/or temperature. Preferably, the controller unit of the ventilation system is able to discern patterns within and/or movement of the identified hotspots to distinguish actual cooking spots from those generated by retained heat after the actual cooking has stopped. The controller unit is able to process the thermal data collected by the at least one sensor which is configured to detect hotspots and dynamically regulate the operation of both the extraction and pulsion system to match the ventilation requirements based on actual cooking activities and environmental conditions existing in the kitchen space.

When regulating the operation of both the extraction system and pulsion system to match the actual ventilation demands, such regulation will minimize the noise disturbances for people inside the kitchen space, nearby areas adjacent to the kitchen space or area where the motorized components of the extraction and pulsion system are located.

By regulating the extraction system and the pulsion system at least in response to detected thermal conditions, the ventilation system is able to minimize unnecessary energy consumption while ensuring effective ventilation and kitchen personnel wellbeing, thus leading to significant energy savings.

Advantageously, the regulation of the pulsion system will not only depend on the regulation of the extraction system, but will also rely on the measurement data originating from the environmental sensor unit. When the motor speed of the extraction system changes in order to extract a sufficient volume of air from the kitchen space, the controller unit will be able to adjust the motor speed of the pulsion system in accordance with the actual need or demand in the kitchen space, such that a sufficient volume of air is provided back into the kitchen, hence compensating for any negative kitchen pressure which may otherwise occur when extracting the air from the kitchen space by the extraction system.

In particular embodiments, the environmental sensor unit comprises at least a first sensor and at least a second sensor, the first sensor being a thermal sensor to detect the presence of the at least one hotspot in the kitchen space, and the second sensor being a pressure sensor to detect a change in pressure in the kitchen space and/or a discrepancy in airflow rates to and from the kitchen space, and wherein the first and second sensors are configured to send the measurement data to the controller unit.

Although a pressure sensor is not mandatory for the kitchen ventilation system to function appropriately, it may be advantageous to provide for a pressure sensor to detect any change in pressure in the kitchen space, or any discrepancies in airflow rates to and from the kitchen space. When having a ventilation system equipped with both a thermal sensor and a pressure sensor, the controller unit will be able to more appropriately regulate the operation of the pulsion system on the basis of e.g. a pressure drop detected in the kitchen space. Instead of having a ventilation system where the pulsion system will be regulated solely as a response to the volume of extracted air by the extraction system or motor speed of the motor of the extraction system, a more appropriate air flow can be accomplished by the pulsion system.

In further particular embodiments, the controller unit comprises at least one secondary controller and a main controller. Each secondary controller is configured to provide measurement data from the sensor unit to the main controller.

In further particular embodiments, the ventilation system further comprises multiple environmental sensor units, each sensor unit comprising at least one sensor. Each sensor unit is operatively connected to a corresponding secondary controller or to the main controller. Preferably, the secondary controller is positioned in close proximity to the one or more sensors of the sensor unit. Having the secondary controller positioned closer to its corresponding sensor unit will enhance the reliability of the sensor unit since shorter connections will reduce latency in data transmission, reduce the risk of signal degradation or interference thus ensuring more accurate and reliable sensor readings. Also, when a wireless sensor is used, e.g. to more easily accommodate changes in the kitchen layout and cooking activities, such a reduced transmission distance will result in less required energy for signal communication, which is particularly beneficial in low-power or battery-operated systems.

In a particular embodiment, the main controller and/or the secondary controller is configured to monitor the size, the location and/or the temperature of the at least one hotspot within the kitchen space based on the measurement data provided by the environmental sensor unit. Such a measurement data can be used to cross-reference with previously provided measurement data to identify or anticipate thermal patterns, including but not limited to changes in size, temperature or movement over a specific period. Early detection or anticipation of thermal patterns may assist in distinguishing whether hotspots stem from residual heat or ongoing cooking activity. If e.g. a hotspot has moved and its former location is experiencing a decrease in temperature, it could indicate that the previous identified location is not or no longer a genuine hotspot, but rather a result of retained heat. Depending on such detection, or when the detected temperature of the hotspot drops below a certain threshold, such a hotspot may be ignored and the operation of the extraction system and pulsion system may be adjusted by the controller unit.

In particular embodiments, the main controller is further configured to regulate the extraction system and/or the pulsion system based on the monitored size, location and/or temperature of the at least one hotspot within the kitchen space. Preferably, the main controller is configured to adjust the operation of the extraction system by adjusting the motor fan speed of the extraction system on the basis of the measurement data. When the sensor of the environmental sensor unit is a thermal sensor, the measurement data will preferably relate to the detection of hotspots and, depending on the presence of more or less hotspots, the main controller will be able to increase the motor fan speed, decrease the motor fan speed, or maintain the same motor fan speed. Additionally, the main controller is configured to adjust the pulsion system by adjusting (increase, decrease or maintain) the motor fan speed of the pulsion speed on the basis of the same measurement data.

In particular embodiments, the at least one sensor of the environmental sensor unit is an Infrared sensor, a temperature sensor, a thermographic camera, a pyrometer, a CO2 sensor, a humidity sensor, an occupancy sensor, an optical sensor, a barometric pressure sensor, a differential pressure sensor, a dynamic pressure sensor, an airflow sensor, a volumetric flow sensor or a combination of one or more of these.

Advantageously, multiple sensors may be present in the sensor unit and the data originating from all sensors may be used to generate a control signal by the first controller which more accurately resembles the real-time ventilation need in the kitchen space. When not only a thermal sensor is present such as an Infrared sensor, a temperature sensor or a thermographic camera, but also a pressure sensor such as a pressure sensor, a differential pressure sensor or an airflow sensor, the first controller will be able to regulate the extraction system e.g. on the basis of the data provided by the thermal sensor, while the first controller may be able to regulate the pulsion system not only on the basis of the data provided by the thermal sensor, but also on the basis of the data provided by the pressure sensor. Hence, the speed of the fan motor of the extraction system may be at a higher speed to extract the hot air originating from the cooking surface, while the speed of the fan motor of the pulsion system may be significantly lower, e.g. due to the influence of a window which is opened in the kitchen, also providing an instream of air into the kitchen space.

In particular embodiments, the measurement data detected by the at least one sensor is stored in the controller unit, wherein the controller unit is configured to use the stored data to generate historic data over a period of time, and wherein the controller unit is configured to use the historic data to generate thermal patterns including changes in temperature, size and/or location of the at least one hotspot within the kitchen space, and wherein the airflow being extracted from the kitchen space by the extraction system and/or the airflow being supplied to the kitchen space by the pulsion system changes responsive to the generated thermal patterns. Such a recorded data can be used to cross-reference with previously detected and recorded data to identify or anticipate thermal patterns, including but not limited to changes in size, temperature or movement over a specific period.

Also, in particular embodiments, regulating the extraction and/or supply of air in a kitchen space is done dynamically, the dynamically regulating by the controller unit being based on changing conditions in the kitchen space as detected or measured by the at least one sensor. Such dynamic control mechanism allows for an accurate regulation of both the extraction system and the pulsion system to match the actual ventilation requirements based on real-time cooking activities and environmental conditions.

In particular embodiments, the extraction system and/or the pulsion system comprises at least one air valve. The controller unit is operatively connected to the at least one air valve as to regulate the operation of at least one air valve. By providing one or more air valve, the airflow in the kitchen ventilation system can be regulated more appropriately. Especially when multiple ventilation hoods are provided in the kitchen ventilation system having a single extraction and pulsion system, the air valves will be able to appropriately direct the airflow to and from the respective ventilation hood by adjusting the air valve positions based on the demand of each individual hood.

In particular embodiments, the ventilation system further comprises an air purification system configured to extract air from the kitchen space and to purify the air before providing the purified air back to the kitchen space.

The invention further relates to a kit comprising a kitchen ventilation system according to the present invention and a kitchen setup. The kitchen setup comprising at least one cooking surface and at least one ventilation hood. The ventilation hood comprising an airflow inlet duct and an airflow outlet duct and is positioned above the at least one cooking surface. The extraction system of the kitchen ventilation system is provided inside the airflow outlet duct and the pulsion system of the kitchen ventilation system is provided inside the airflow inlet duct. The at least one sensor is provide inside the ventilation hood, on the outer surface of the ventilation hood, in the vicinity of the cooking surface, and/or in the kitchen space. Optionally, the controller unit is provided inside the ventilation hood.

Such a kit allows for a seamless integration of the ventilation system into new or pre-existing kitchen ventilation configurations. The ventilation system accommodates various layouts and cooking activities by utilizing one or more sensor. Integration of the ventilation system into pre-existing kitchen ventilation systems can be easily accomplished by providing an input to regulate the motor speed of the extraction and pulsion systems. Additionally, such a kit and ventilation system offers high scalability, capability to adapt to evolving kitchen layouts and expand the monitored area even further by adding additional sensors into one of the environmental sensor units.

The invention further relates to a method of operating a kitchen ventilation system according to the present invention wherein the method comprises the steps of: scanning of a kitchen space by one or more sensors; sending of the measurement data provided by the one or more sensors to the controller unit; determining the location and/or temperature and/or size of the at least one hotspot; regulating, on the basis of the measurement data, the operation of the motorized extraction system and/or the motorized pulsion system.

In a preferred embodiment, the step of regulating the extraction system and/or the pulsion system comprises: regulating the motor speed of a motor of the extraction system, and/or regulating the motor speed of a motor of the pulsion system, and/or regulating the position of at least one air valve provided in the extraction system or pulsion system.

The above and further aspects and preferred embodiments of the invention are described in the following sections and in the appended claims. The subject-matter of appended claims is hereby specifically incorporated in this specification.

DESCRIPTION OF THE DRAWINGS

In order to better demonstrate the features of the invention, some examples of possible and preferred embodiments of the present invention are described in the accompanying figures without any limiting character. In these figures, like numbers indicate like or similar elements. The numerical references are discussed in more detail in the examples.

Figure 1 illustrates a perspective view of a kitchen setup with a kitchen ventilation system according to the invention.

Figure 2 illustrates a perspective view of an alternative kitchen setup with a kitchen ventilation system according to the invention.

Figure 3 illustrates a schematic overview representing the kitchen ventilation system as used in the kitchen setup of figure 1 and figure 2. Figure 4 illustrates a perspective view of another alternative kitchen setup with a kitchen ventilation system according to the invention.

Figure 5 illustrates a schematic overview representing the kitchen ventilation system as used in the kitchen setup as shown in figure 4.

Figure 6 illustrates an output of a thermal sensor showing hotspots in the scanned area as captured by the thermal sensor according to the invention.

Figure 7 illustrates a flow chart indicating the operation of a main controller of a kitchen ventilation system having a single ventilation hood or multiple ventilation hoods controlled by a single main controller, as shown in figure 1, figure 2 or figure 3.

Figure 8 illustrates a flow chart indicating the operation of individual secondary controllers of a kitchen ventilation system having a multiple ventilation hood setup, wherein each ventilation hood is provided with a dedicated secondary controller and a main controller which receives measurement data from each secondary controller, as shown in figure 4 or figure 5.

Figure 9 illustrates a further flow chart indicating the operation of the main controller of the kitchen ventilation system having a multiple ventilation hood setup, as shown in figure 4 or figure 5.

DETAILED DESCRIPTION OF THE INVENTION

As used herein, the singular forms “a”, “an”, and “the” include both singular and plural referents unless the context clearly dictates otherwise.

The terms “comprising”, “comprises” and “comprised of’ as used herein are synonymous with “including”, “includes” or “containing”, “contains”, and are inclusive or open-ended and do not exclude additional, non-recited members, elements, or method steps. The terms also encompass “consisting of’ and “consisting essentially of’, which enjoy well-established meanings in patent terminology.

The recitation of numerical ranges by endpoints includes all numbers and fractions subsumed within the respective ranges, as well as the recited endpoints. This applies to numerical ranges irrespective of whether they are introduced by the expression “from. . . to. . . ” or the expression “between. . . and. . . ” or another expression.

The terms “about” or “approximately” as used herein when referring to a measurable value such as a parameter, an amount, a temporal duration, and the like, are meant to encompass variations of and from the specified value, such as variations of +/-10% or less, preferably +/-5% or less, more preferably +/- 1% or less, and still more preferably +/-0.1% or less of and from the specified value, insofar such variations are appropriate to perform in the disclosed invention. It is to be understood that the value to which the modifier “about” or “approximately” refers is itself also specifically, and preferably, disclosed. Whereas the terms “one or more” or “at least one”, such as one or more members or at least one member of a group of members, is clear per se, by means of further exemplification, the term encompasses inter alia a reference to any one of said members, or to any two or more of said members, such as, e.g. any >3, >4, >5, >6 or >7 etc. of said members, and up to all said members. In another example, “one or more” or “at least one” may refer to 1, 2, 3, 4, 5, 6, 7 or more.

The discussion of the background to the invention herein is included to explain the context of the invention. This is not to be taken as an admission that any of the material referred to was published, known, or part of the common general knowledge in any country as of the priority date of any of the claims.

Throughout this disclosure, various publications, patents, and published patent specifications are referenced by an identifying citation. All documents cited in the present specification are hereby incorporated by reference in their entirety. In particular, the teachings or sections of such documents herein specifically referred to are incorporated by reference.

Unless otherwise defined, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, term definitions are included to better appreciate the teaching of the invention. When specific terms are defined in connection with a particular aspect of the invention or a particular embodiment of the invention, such connotation or meaning is meant to apply throughout this specification, i.e. also in the context of other aspects or embodiments of the invention, unless otherwise defined. For example, embodiments directed to products are also applicable to corresponding features of methods and uses.

In the following passages, different aspects or embodiments of the invention are defined in more detail. Each aspect or embodiment so defined may be combined with any other aspect(s) or embodiment(s) unless clearly indicated to the contrary. In particular, any feature indicated as being preferred or advantageous may be combined with any other feature or features indicated as being preferred or advantageous.

Reference throughout this specification to “one embodiment”, “an embodiment” means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases “in one embodiment” or “in an embodiment” in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures or characteristics may be combined in any suitable manner, as would be apparent to a person skilled in the art from this disclosure, in one or more embodiments. Furthermore, while some embodiments described herein include some but not other features included in other embodiments, combinations of features of different embodiments are meant to be within the scope of the invention, and form different embodiments, as would be understood by those in the art. For example, in the appended claims, alternative combinations of claimed embodiments are encompassed, as would be understood by those in the art.

Unless indicated otherwise, all methods, steps, techniques, and manipulations that are not specifically described in detail can be performed and have been performed in a manner known per se, as will be clear to the skilled person. Reference is for example again made to standard handbooks as well as to the general background art referred to herein and to the further references cited therein.

The inventors have developed a kitchen ventilation system having an extraction system and a pulsion system which can be regulated on the basis of the detection or absence of hotspots in the kitchen space. As illustrated in the figures, which depict certain representative embodiments of the present invention, the invention provides for a kitchen ventilation system which can accommodate various kitchen layouts, which is able to detect the hotspots by using sensors installed to scan one or more cooking surface, and depending on the captured data regulate the extraction system and the pulsion system.

The term “ extraction system” is used herein to generally refer to any kind of system which is able to extract air from an area such as the kitchen space, and transport it from this area to the outside environment. Likewise, the term “ pulsion system” is used herein to generally refer to any kind of system which is able to provide air from outside the kitchen space into an area such as the kitchen space. Both the extraction system and pulsion system may comprise of one or more ventilation ducts, a motor to extract air from the kitchen space or push air into the kitchen space, and one or more valves to close at least partially the ventilation ducts.

The term “hotspot” is used herein to generally refer to an area that heats up significantly more than the surrounding area. A hotspot is thus a local region of increased temperature compared with a region immediately surrounding the hotspot. Due to the difference in temperature, such a hotspot can be detected and used to regulate the extraction system and the pulsion system.

The term “ environmental sensor unit” is used herein to generally refer to a system having one or more sensor that measure various parameters to monitor and assess conditions in a given area. A sensor unit may have one or multiple sensors which are able to detect or measure parameters within the kitchen area. The sensors used in the present invention are typically able to detect and measure a specific parameter such as temperature, pressure, humidity, light intensity, motion, etc, and provide information about the condition or state of the observed parameters in the form of measurement data.

The kitchen ventilation system according to the invention is a ventilation system having a controller unit which is able to regulate the extraction motor of the extraction system to effectively extract an appropriate amount of air from the kitchen space on the basis of the data provided by at least a thermal sensor of the sensor unit, while likewise regulating the pulsion motor of the pulsion system to provide for the delivery of an appropriate amount of air to the kitchen space. The term “controller unit” is used herein to generally refer to a device responsible for managing and regulating the operation of various ventilation components to ensure an efficient and adequate airflow within the kitchen environment. The regulation of both the extraction system and the pulsion system may vary responsive to the received measurement data from the sensor unit. Although not limited to these examples, it is to be understood that regulating the extraction system and pulsion system may involve adjusting the speed of the motor of the extraction system such that the fan speed increases, decreases or remains the same. Likewise, such a regulation may involve adjusting the speed of the motor of the pulsion system such that its fan speed increases, decrease or remains the same, or even to adjust the position of air valves positioned within the extraction and/or pulsion system. Thus, depending on the measurement data received from the sensor unit, the fan speed of the motor of the extraction system may be increased, while the fan speed of the motor of the pulsion system remains the same.

The term “measurement data” is used herein to generally refer to data derived from sensors that detect and measure specific parameters. The measurement data may encompass both the direct sensed output from the sensors or processed data based on the direct sensed output from the sensors. The measurement data, whether direct sensed output or processed data, is transmitted to a controller unit for further use. The controller unit may utilize the measurement data for various purposes, such as monitoring, analysing or automation tasks. In the context of the present invention, the measurement data includes all forms of data originating from sensors, regardless of its stage of processing, provided it contributes to the operation and functionality of the ventilation system.

Recent developments in thermal imaging technology have substantially improved temperature monitoring capabilities. These developments, combined with improved processing capabilities of microcontrollers, enable precise and real-time monitoring of temperature distributions. The output of these thermal sensors not only facilitates the detection and quantification of hotspots on the cooking surface, but also allows for the measurement of the seize of each hotspot, its temperature, location within the cooking surface, thermal pattern, and even its change in position on the cooking surface. Such advanced detection allows for the controller to monitor the variety of parameters of each hotspot or monitor the presence or sudden absence of the hotspot e.g. the movement of a cooking pan from the cooking surface. This comprehensive data allows the controller unit to optimize kitchen ventilation and to ensure efficient operation of the kitchen ventilation system. Depending on the received data from the sensor unit, the controller unit is thus able to regulate the extraction system separate from the pulsion system, such that a more optimal ventilation is achieved. In a preferred embodiment, the controller unit is configured to regulate the pulsion system in response to the regulation of the extraction system, such that the volume of air supplied to the kitchen space by the pulsion system adjusts in accordance with the volume of air being extracted by the extraction system. Instead of having a ventilation system which relies on an operator to adjust the speed of the extraction motor of the ventilation system, the kitchen ventilation system of the present invention is able to regulate not only the extraction system, but also the pulsion system based on the regulation of the extraction system. In such an embodiment, the regulation of the pulsion system will follow the regulation of the extraction system. When more air is extracted from the kitchen space, the controller unit will regulate the pulsion system such that more air is provided to the kitchen space by the pulsion system.

In particular embodiments, the environmental sensor unit comprises at least a thermal sensor and a pressure sensor. The term “thermal sensor” is used herein to generally refer to a sensor which is able to detect and/or measure temperature or heat levels by sensing changes in thermal energy. Such a sensor converts the measured thermal energy into a corresponding electrical signal or output that can be interpreted by the controller unit to determine the temperature of an object, surface or environment. The term “pressure sensor” is used herein to generally refer to a sensor which is able to measure and monitor the properties of gas, such as air, as it moves through a system such as the kitchen ventilation system, or inside an area. Such a sensor is designed to detect variables such as flow rate, pressure, velocity, turbulence, etc. The thermal sensor as used in the kitchen ventilation system of the present invention is able to detect the presence of hotspots in the kitchen space, to detect their real-time size, position, temperature, etc., while the pressure sensor is able to detect a change in pressure in the kitchen space and/or a discrepancy in airflow rates to and from the kitchen space. Accordingly, the pressure sensor is capable to provide additional information which can be taken into account by the controller unit to more accurately regulate the pulsion system. Instead of having a pulsion system of which the pulsion motor speed equals the extraction motor speed to provide the same amount of air to the kitchen space as is being extracted, the controller unit is able to take into account other influences which may be present in the kitchen space. For instance, if a window is open in the kitchen space, the extraction system will already draw fresh air through the open window and into the kitchen space, and hence, the pulsion system does not need to provide the same amount of air which is being extracted by the extraction system. The integration of thermal imaging with intelligent control systems improves the functioning of residential, commercial and professional kitchen ventilation systems. By harnessing thermal data to dynamically adjust ventilation settings, it become possible to optimize energy usage while maintaining effective ventilation levels tailored to current cooking activities and environmental conditions maintaining wellbeing of kitchen personnel. Through continuous monitoring and analysis of thermal data, and possibly additional data, the system intelligently regulates ventilation operations to match the specific heat load and airflow requirements in the kitchen space. The term “dynamic” or “dynamically” is used herein to generally refer to a system or process that actively and continuously adjusts its operation or behaviour in response to changing conditions or inputs in real-time. It differs from a static control system, which operates based on fixed settings without adapting to environmental or operational changes.

The controller unit of the kitchen ventilation system further comprises a main controller and at least one secondary controller. The secondary controller is configured to receive data from a corresponding sensor unit and to provide the measurement data to the main controller. When the main controller receives the data from the one or more secondary controllers, the main controller will be able to analyse the measurement data and regulate the operation of the pulsion system and the extraction system accordingly. Each secondary controller may be able to analyse the measurement data from the corresponding sensor unit before providing the now analysed measurement data to the main controller.

In particular embodiments, the kitchen ventilation system may comprise at least one air valve which forms part of the extraction system. Additionally or alternatively, the kitchen ventilation system may comprise at least one air valve which forms part of the pulsion system. The term “air valve” is used herein to generally refer to a mechanical device designed to regulate, control, or release the flow of air within a system, such as a kitchen ventilation system. It is thus able to manage airflow, prevent the buildup or pressure, or allow the expulsion or intake of air.

In particular embodiments, the ventilation system comprises a heat exchanging system configured to extract heat originating from the air extracted from the kitchen space by the extraction system and to transfer the heat to the air supplied into the kitchen space by the pulsion. Heat is thus efficiently exchanged between the extraction system - which removes heated, grease-laden, or smoke-filled air - and the pulsion system - which supplies fresh air into the kitchen environment. The term “heat exchanging system” as used herein, refers to a system designed to optimize energy efficiency by recovering thermal energy from the outgoing air stream and transferring it to the incoming air stream without direct mixing of the two. The heat exchanging mechanism may comprise a plate heat exchanger or a rotary heat wheel, configured to facilitate the transfer of thermal energy from the extracted air to the incoming fresh air. The heat exchanging mechanism is constructed to prevent cross-contamination, ensuring the integrity of the air quality in compliance with hygiene standards.

Various configurations of the kitchen ventilation system are contemplated within the scope of the invention, allowing for modifications and adaptations to suit different applications. The ventilation system of the present invention may integrate seamlessly with existing or new kitchen ventilation configurations, thus accommodating various layouts and cooking activities by utilizing one or more sensor to provide data to the controller. Further, the ventilation system of the present invention offers high scalability, is capable of adapting to evolving kitchen layouts by detecting the entire surface beneath any ventilation hood in which the sensor is installed. Additional sensors may be added after the initial installation to expand the monitored area even further.

EXAMPLES

In order to better show the features of the invention, some preferred embodiments are described below, by way of example without any limiting character, with reference to the appended figures. The embodiments illustrated in the figures are preferred embodiments of the present invention and should not be construed as limiting in any way.

Figure 1 illustrates a perspective view of a kitchen setup 200 with a kitchen ventilation system 100 according to a first embodiment. The kitchen setup 200 comprises a cooking surface 6 having a ventilation hood 1 installed above the cooking surface 6. In the embodiment of figure 1, a first sensor 41, forming part of a sensor unit 40, is installed in the ventilation hood 1. Further, a second sensor 44, also forming part of the sensor unit 40, is installed in the kitchen space. The first sensor is a thermal camera 41 strategically positioned along the length of the cooking surface 6, depending on the dimensions of the ventilation hood 1 and the cooking surfaces that need to be monitored. Preferably, the thermal camera 41 is strategically positioned on a lateral side of the ventilation hood 1. The thermal camera 41 is mounted at an angled orientation, enabling it to effectively scan the cooking surface 6 below. This placement and angular positioning are specifically designed to minimize interference from rising damp or steam, ensuring unobstructed thermal data acquisition and consistent monitoring performance. In particular, the thermal camera 41 is a camera with different fields of view (FOV), such that everything underneath the ventilation hood 1 and on the cooking surface 6 is detectable. Due to the position of the thermal camera 41, the entire cooking surface 6 beneath the ventilation hood 1 can be monitored continuously, including areas where no fixed heat sources are present. Such a setup will enhance the system’s flexibility to accommodate for any changes in the kitchen layout which may be applied after installing, evolving kitchen layouts like the addition of a new stove top, the repositioning of existing stove tops, or due to the placing or moveable heating sources, such as e.g. a deep fryer, without the need for recalibration of the system.

The second sensor 44 is a pressure sensor 44 designed to monitor the air pressure within the kitchen space where the ventilation system 100 operates. The pressure sensor 44 functions by measuring the absolute or relative air pressure in the kitchen space. The pressure sensor 44 provides real-time data on pressure levels, which the ventilation system 100 uses to regulate airflow and maintain optimal operating conditions. For instance, if the pressure within the kitchen space falls below or rises above the desired range, a controller 5 of the ventilation system 100 can dynamically adjust fan speeds, damper positions, or air supply rates to stabilize the environment. This ensures efficient removal of contaminants such as smoke, grease, and odours, while also maintaining proper air exchange and preventing issues such as negative pressure. In the embodiment as shown in figure 1, the controller unit consists of only a main controller 5. All sensors within the sensor unit 40 are directly connected to the main controller 5 to provide the measurement data to the main controller 5.

The kitchen setup 200 further comprises a kitchen ventilation system 100 having a motorized extraction system 2 configured to extract air 10 from the kitchen space, and a motorized pulsion system 3 configured to supply air 10 from outside the kitchen space into the kitchen space. The main controller 5 is preferably provided inside the ventilation hood 1 and is operatively connected to the sensor unit 40, Although the main controller 5 in figure 1 is installed inside the ventilation hood 1, it may be positioned at any other appropriate position. The thermal camera 41 is able to transmit captured thermal data 80 to the main controller 5, while the pressure sensor 44 is able to transmit captured pressure data 82 to the main controller 5. The main controller 5 is able to analyse the received measurement data 80 as a comprehensive cooking surface view and to analyse the received measurement data 82 to determine the presence of e.g. a negative pressure inside the kitchen space to determine the necessary motor speeds of both the motor of the extraction system 2 and of the motor of the pulsion system 3. Subsequently, the main controller 5 regulates the extraction system 2 and/or the pulsion system 3 by transmitting a control signal 84, 86 to the motor drivers to change the fan speed of the motors of the extraction system 2 and/or the pulsion system 3.

Although not shown, the kitchen ventilation system 100 may comprises a heat exchanging mechanism, wherein heat is efficiently exchanged between the extraction system 2 - which removes heated, greaseladen, or smoke-filled air - and the pulsion system 3 - which supplies fresh air into the kitchen environment. Thermal energy coming from the outgoing air stream is transferring to the incoming air stream without direct mixing of the two. In a preferred embodiment, the heat exchanging mechanism comprises a plate heat exchanger or a rotary heat wheel, configured to facilitate the transfer of thermal energy from the extracted air to the incoming fresh air. The heat exchanging mechanism is constructed to prevent cross-contamination, ensuring the integrity of the air quality in compliance with hygiene standards.

The kitchen ventilation system 100 may further comprise an air purification system (not shown). Typically, such an air purification system is an integrated apparatus designed to remove airborne contaminants, including grease particles, smoke, odours, and harmful gases generated during cooking activities. This system enhances indoor air quality by capturing and neutralizing pollutants before recirculating or exhausting the air to the outside environment. The air purification system preferably comprises a combination of physical, chemical, and/or biological filtration technologies strategically integrated into the kitchen ventilation ductwork or hood assembly. Preferably, such an air purification system is installed to purify air from inside the kitchen space and after purification releases it back into the kitchen space. However, such an air purification system may alternatively or additionally be installed in the extraction system 2 and/or the pulsion system 3 to remove any contamination from the airflow to and from the kitchen space.

Figure 2 illustrates a perspective view of an alternative kitchen setup with a kitchen ventilation system 100 according to the invention. The kitchen ventilation system 100 of figure 2 is provided with two thermal cameras 41, 42 to accommodate for multiples or larger cooking surface 6, 6’, 6”. As is clear from figure 2, the thermal camera 41 is able to scan the entire cooking surface 6, while the thermal camera 42 is able to scan both the cooking surface 6’ and 6”. Both thermal sensors 41, 42 are installed in the same ventilation hood 1 and a single extraction system 2 and a single pulsion system 3 accommodates for the extraction and pulsion of air 10 of all cooking surfaces 6, 6’, 6”. In the embodiment of figure 2, the controller unit consist of a single main controller 5. The first thermal camera 41 is able to transmit captured thermal measurement data 80 to the main controller 5, the second thermal camera 42 is able to transmit captured thermal measurement data 81 to the main controller 5, and the pressure sensor 44 is able to transmit captured pressure measurement data 82 to the main controller 5. The main controller 5 is able to analyse the received data 80, 81 as a comprehensive cooking surface view and to analyse the received data 82 to determine the presence of e.g. a negative pressure inside the kitchen space to determine the necessary motor speeds of both the motor of the extraction system 2 and of the motor of the pulsion system 3. Subsequently, the main controller 5 regulates the extraction system 2 and/or the pulsion system 3 by transmitting a control signal 84, 86 to the motor drivers to change the fan speed of the motors of the extraction system 2 and/or the pulsion system 3.

Figure 3 illustrates a schematic overview representing the kitchen ventilation system 100 as used in the kitchen setup of figure 1 and figure 2. The kitchen ventilation system 100 comprises a motorized extraction system 2 configured to extract air 10 from the kitchen space. Further, a motorized pulsion system 3 is provided, which is able to supply air 10 from outside the kitchen space into the kitchen space.

An environmental sensor unit 40 is provided having three thermal cameras 41, 42 and 43 installed in a ventilation hood 1, and a further pressure sensor 44 installed in the kitchen space. The thermal cameras 42, 42, 43 are able to detect hotspots present in the cooking areas 6, 6’, 6”.

Furthermore, the controller unit consist of a main controller 5 which is operatively connected to the environmental sensor unit 40, the extraction system 2 and the pulsion system 3.

The main controller 5 receives data 80, 81, 82, 83 from the sensors 41, 42, 43, 44 of the environmental sensor unit 40, and based on the received data 80, 81, 82, 83 regulates the operation of the extraction system 2 and the pulsion system 3 by sending control signals 84, 86 to the extraction system 2 and pulsion system 3, such that the airflow 10 being extracted from the kitchen space by the extraction system 2 and/or the airflow 10 being supplied to the kitchen space by the pulsion system 3 is able to change responsive to the received data 80, 81, 82, 83 from the environmental sensor unit 40.

Figure 4 illustrates a perspective view of another alternative kitchen setup with a kitchen ventilation system 100 according to the invention. The kitchen setup has a first cooking island provided with a first 6 and second 6’ cooking surface. A single ventilation hood 1 is provided over both cooking surfaces 6, 6’. A first 41 and second 42 thermal camera is provided in the ventilation hood 1, wherein the first thermal camera 41 is able to detect the cooking surface 6, and the second thermal camera 42 is able to detect the cooking surface 6’. The kitchen setup is further provided with a second cooking island provided with a third 6” cooking surface. A single ventilation hood 1’ is provided over the cooking surface 6”. A third thermal camera 43 is provided in the ventilation hood 1’ and is able to detect the cooking surface 6”. The controller unit as shown in de embodiment of figure 4 consists of a main controller 5 and two secondary controllers 7, 7’. The first secondary controller 7 is provided inside the ventilation hood 1 to which the first 41 and second 42 thermal camera are operatively connected. The first thermal camera 41 is able to send the detected measurement data 80 to its designated secondary controller 7. Likewise, the second thermal camera 42 is able to send the detected measurement data 81 to the same secondary controller 7. The second designated secondary controller 7’ is provided inside the second ventilation hood 1’ to which the third thermal camera 43 is operatively connected. The third thermal camera 43 is able to send its measurement data to its designated secondary controller 7’. The thermal cameras 41, 42, 43 thus transmit their captured measurement data of the current situation underneath their respective ventilation hood 1, 1 ’ to their respective secondary controller 7, 7’ .

Similar to the ventilation systems as shown in figures 1 and 2, the kitchen ventilation system 100 of figure 4 is also provided with a main controller 5. The ventilation system 100 is further provided with a pressure sensor 44 to measure the pressure inside the kitchen space. The pressure sensor 44 is able to transmit pressure measurement data 82 directly to the main controller 5. Alternatively, the pressure sensor 44 may be able to send the measurement data first to one or both of the secondary controllers 7 or 7’. Although the kitchen setup as shown in figure 4 is installed in a single kitchen area, the first cooking island having the ventilation hood 1 provided over cooking surfaces 6 and 6’ may be installed in a first room, while the second cooking island having the ventilation hood 1 ’ provided over cooking surface 6” may be installed in a second room, separate from the first room. In such a setup, the pressure sensor 44 may be installed in the first room, detecting the pressure inside the first room alone or pressure changes occurring due to the extraction of air by the extraction system 2 in this first room. A second pressure sensor 44’ may be likewise installed in the second room, detecting the pressure inside the second room alone or pressure changes occurring due to the extraction of air by the extraction system 2 in this second room. Both first pressure sensor 44 and second pressure sensor 44’ may be able to transmit the pressure measurement data directly to the main controller 5. Alternatively the first pressure sensor 44 is able to transmit the pressure measurement data to its respective secondary controller 7, while the second pressure sensor 44’ is able to transmit the pressure measurement data to its respective secondary controller 7’.

The thermal cameras of each specific hood 1, 1’ transfer the captured thermal measurement data to their respective secondary hood controller 7, 7’. These secondary hood controllers 7, 7’ process and analyse the received measurement data from their connected thermal cameras and calculate the demands of that specific hood 1, 1’. All individual secondary hood controllers 7, 7’ (also called designated secondary controllers 7, 7’) then transmit the analysed measurement data 87, 88 and demand of the hood 1, 1’ they monitor to the multi-hood controller 5 (also called main controller 5). In case of the secondary controller 7, the whole cooking surface comprises cooking surfaces 6 and 6’, while in the case of the secondary controller 7’, the whole cooking surface comprises the cooking surface 6”. Upon identification of hotspots 9, their size, temperature and location are recorded.

Alternatively, instead of the analysing by the secondary controllers 7, 7’, the designated secondary controllers 7, 7’ will send the collected measurement data 87, 88 received from their respective sensors to the main controller 5. The main controller 5 is now able to analyse the received measurement data 87, 88 as a comprehensive cooking surface view and upon identification of the presence of hotspots 9, their size, temperature and location are recorded.

Regardless if the analyses is done by the secondary controllers 7, 7’ or the main controller 5, the main controller 5 will also analyse the received data 82 from the pressure sensor 44 to determine the presence of e.g. a negative pressure inside the kitchen space. The multi -hood or main controller 5 collects all the demands, calculates the best motor speed to accommodate these demands, and regulates the extraction system 2 and/or the pulsion system 3 by transmitting a control signal 84, 86 to the motor drivers to change the fan speed of the motors of the extraction system 2 and/or the pulsion system 3.

Furthermore, the main controller 5 regulates air valves 8 provided for of each hood 1, 1’ to achieve the demanded extraction or pulsion at that specific hood 1, 1’. Control of the air valves 8 is achieved using control signals 89 sent by the main controller 5.

The recorded measurement data is preferably cross-referenced with previous records to identify thermal patterns, including movement, changes in size or changes in temperature over a specific period. Such cross-referencing enables a more accurate identification of a hotspot 9 and to distinguish whether a hotspot 9 stems from residual heat or ongoing cooking activity. If a hotspot 9 has moved and its former location is experiencing a decrease in temperature, it indicates that the previous location is not a genuine hotspot 9, but rather a result of retained heat. Such a hotspot 9 will exert less influence on the calculation of the motor speed. If the detected temperature falls below a certain threshold, the detection thereof will be ignored completely.

Figure 5 illustrates a schematic overview representing a further embodiment of a kitchen ventilation system 100 according to the present invention. The kitchen ventilation system 100 comprises a motorized extraction system 2 configured to extract air 10 from the kitchen space. Further, a motorized pulsion system 3 is provided, which is able to supply air 10 from outside the kitchen space into the kitchen space.

A first environmental sensor unit 40 is provided having three thermal cameras 41, 42 and 43 installed in a ventilation hood 1, and a further pressure sensor 44 installed in the kitchen space. The thermal cameras 41, 42, 43 are able to detect hotspots 9 present in the cooking areas 6 and 6’. A second environmental sensor unit 50 is provided having three thermal cameras 41’, 42’ and 43’ installed in a ventilation hood 1 ’ , and a further pressure sensor 44 ’ installed in the kitchen space . The thermal cameras 41 ’ , 42 ’ , 43 ’ are able to detect hotspots 9 present in the cooking area 6”. The controller unit consists of a main controller 5 and two secondary controllers 7 and 7’.

The thermal cameras of each specific hood 1, 1’ transfer the captured thermal data to a secondary hood controller 7, 7’. Thus, the measurement data captured by the thermal cameras 41, 42, 43 are transferred to the first secondary hood controller 7, while the measurement data captured by the thermal cameras 41 ’, 42’, 43’ are transferred to the second secondary hood controller 7’ . The data captured by the pressure sensor 44 is likewise transferred to the to the first secondary hood controller 7, while the data captured by the pressure sensor 44’ is transferred to the second secondary hood controller 7’. Preferably, the secondary controllers 7, 7’ will analyse the received measurement data to detect hotspots 9 and after detection and identifying of one or more hotspots 9, their respective size, temperatures and location, the secondary controllers 7, 7’ will transfer the analysed measurement data to a further main controller 5. The main controller 5 receives measurement data 87, 88 from the hood controllers 7, 7’ and based on the received measurement data 87, 88 regulates the operation of the extraction system 2 and the pulsion system 3 by sending control signals 84, 86 to the extraction system 2 and pulsion system 3, such that the airflow 10 being extracted from the kitchen space by the extraction system 2 and/or the airflow 10 being supplied to the kitchen space by the pulsion system 3 is able to change responsive to the received measurement data 87, 88 from the secondary hood controllers 7, 7’ .

In the embodiment as shown in figure 5, both sensor units 40, 50 are equipped with multiple thermal sensors 41, 42, 43; 41’, 42’, 43’ and a pressure sensor 44; 44’. Further, each secondary hood controller 7, 7’ is placed between its respective sensors and the main controller 5 such that the signal integrity, latency and system reliability is guaranteed. In fact, having a secondary hood controller 7, 7’ installed in close proximity to the sensors offers numerous advantages, including reduced signal degradation and noise by minimizing transmission distances, thereby preserving signal integrity. Such a configuration decreases latency, ensuring faster data processing essential for real-time applications, and improves energy efficiency by reducing power losses in wiring. Additionally, it simplifies installation and maintenance through reduced wiring complexity, while enhancing reliability by limiting exposure to mechanical and environmental interference. Close proximity also facilitates precise calibration and synchronization, ensuring higher measurement accuracy, and supports modular system design for easier testing, replacement, or upgrades. Furthermore, it enables effective handling of high-speed data from advanced sensors without the need for costly high-speed cabling. These benefits collectively improve system performance, reduce costs, and enhance robustness, making it an optimal configuration in various technical applications.

Although in the embodiment of figure 5 each sensor unit 40, 50 is foreseen with a pressure sensor 44, 44’, it may be advantageous to connect these sensors 44, 44’ directly to the main controller 5 depending on the type of pressure sensor and the location within the kitchen space where they are installed.

Although not shown, it is possible to provide for an alternative kitchen setup having multiple cooking surfaces 6, 6’ and 6” as shown in figure 4, however, where the kitchen ventilation system 100 is provided with a single main controller 5, and each sensor 41, 42, 43, 44 are directly connected to the single main controller 5 for processing the measurement data from these sensors. The single main controller 5 will in such a setup be able determine the required extraction of air for each ventilation hood, and likewise will be able to determine the required supply of air to each ventilation hood. Thus, instead of having a secondary controller 7, 7’ installed in the vicinity of each ventilation hood, these secondary controllers are eliminated and only a single main controller 5 is provided to regulate the extraction system 2 and pulsion system 3. Regulating the required supply or extraction of air is done by regulating the extraction system 2, pulsion system 3 and the air valves 8.

Figure 6 illustrates an output of a thermal sensor showing hotspots 9 in the scanned cooking area as captured by athermal sensor 41, 42, 43 according to the invention. Figure 6 depicts two distinct regions of elevated thermal activity, each identified as a hotspot 9, detected by a thermal imaging system within a cooking area. These hotspots 9 indicate variations in thermal intensity and their visual representation allows the controller, based on the data provided by the thermal sensors to identify and delineate regions of localized heat concentration. The delineation between the two shown hotspots 9 demonstrates the capability of the controller to distinguish discrete areas of thermal activity, thereby enabling targeted adjustments or interventions to the extraction system 2, pulsion system 3 and/or air valves 8. These regions of localized heat concentration will thus serve as indicators for monitoring, controlling, or optimizing ventilation processes within the kitchen space.

Figure 7 illustrates a flow chart indicating the operation of a main controller 5 of a kitchen ventilation system 100 having a single ventilation hood as shown in figure 1, figure 2 or figure 3. The flow chart of figure 7 may also be used by a kitchen ventilation system 100 having multiple ventilation hoods controlled by a single main controller 5. In particular, the flow chart of figure 7 indicates the process steps on how captured data is analysed by the main controller 5.

First of all, the thermal cameras 41 , 42 transmit the captured thermal data 80, 81 of the current situation beneath the hood 1 to the main controller 5. The controller 5 then analyses the received data as a comprehensive view of the whole cooking surface to detect hotspots 9. Upon identifying hotspots 9, their size, temperature and location are recorded.

Optionally, the recorded measurement data is cross-referenced with previous records to identify thermal patterns, including movement, changes in size or temperature over a specific period. Such a crossreferencing is beneficial since this helps to distinguish whether hotspots 9 stem from residual heat or ongoing cooking activity. If a hotspot 9 has moved and its former location is experiencing a decrease in temperature, such a decrease in temperature will result in the determination that the location is not a genuine hotspot 9, but rather a result of retained heat.

When the number of actual cooking hotspots 9 are determined along with their temperatures, the controller 5 calculates the demand of the ventilation hood 1. Subsequently, the controller 5 checks whether the demand has changed. If the demand remains unchanged, the controller 5 maintains the existing signal to the motor drivers of the extraction system 2 and the pulsion system 3. In the event that the demand has changed, the controller 5 transmits a new control signal corresponding to the new level of demand to the motor driver of the extraction system 2 and of the pulsion system 3. However, if the demand remains the same for a predetermined period, indicating that the cooking activity has stopped or the extraction of retained heat after cooking was successful, the ventilation hood 1 will be shut off, meaning that a control signal will be send to the motor driver of the extraction system 2 and/or the pulsion system 3 to stop the motor of the extraction system 2 and/or pulsion system 3.

Once all steps of the process are completed, the loop restarts until the ventilation system 100 is completely shut off.

As a first example of the operation of the flow chart of figure 7, it is to be assumed that the thermal camera 41 detects a first hotspot 9 with a core temperature of 60°C and a size of 15 pixels. A second hotspot is also detected with a core temperature of 80°C and a size of 20 pixels. The controller 5 will now calculate the required ventilation intensity. In the scenario of the first example, the controller 5 determines that operating the extraction and pulsion motors at 30% of their capacity is sufficient to effectively remove the detected impurities an maintain the desired air quality levels.

As a second example, if one of the hotspots 9 decreases in temperature and size, the controller 5 will now dynamically adjust the ventilation settings accordingly. In this case, the controller 5 will prioritize the remaining hotspot 9 having the higher temperature and larger size, but will reduce the speed of the extraction and pulsion motors to 10% of their capacity to address the dominant heat source effectively.

Figure 8 illustrates a flow chart indicating the operation of individual secondary controllers 7, 7’ of a kitchen ventilation system 100 having a multiple ventilation hood setup, wherein each ventilation hood is provided with a dedicated secondary controller 7, 7’ and a main controller 5 which receives measurement data from each secondary controller 7, 7’. In particular, the flow chart of figure 8 indicates the process steps on how captured measurement data is analysed by the individual hood controllers 7, 7’ before being transferred to the main controller 5 for further processing.

First of all, the thermal cameras 41, 42, 43 transmit the captured thermal data 80, 81, 83 of the current situation beneath their ventilation hood 1, 1’ to its respective hood controller 7, 7’. The hood controllers 7, 7’ then analyse the received data as a comprehensive view of the whole cooking surface 6, 6’, 6” to detect hotspots 9. Upon identifying hotspots 9, their size, temperature and location are recorded.

Optionally, the recorded data is cross-referenced with previous records to identify thermal patterns, including movement, changes in size or temperature over a specific period.

When the number of actual cooking hotspots 9 are determined along with their temperatures, the controllers 7, 7’ calculate the demand of its respective ventilation hood 1, 1’. Subsequently, the controllers 7, 7’ check whether the demand has changed. If the demand remains unchanged, the controllers 7, 7’ maintains the existing signal and provide the calculated data and the corresponding signal to the main controller 5. The main controller 5 likewise maintains the existing signal to the motor drivers of the extraction system 2 and the pulsion system 3.

In the event that the demand for one, some or all of the ventilation hoods 1, 1’ have changed, the individual hood controller 7, 7’ transmits a new control signal corresponding to the new level of demand to the main controller 5, and the main controller 5 will again transmit the new control signal to the motor driver of the extraction system 2 and of the pulsion system 3.

When multiple ventilation hoods 1, 1’ are installed in the same ventilation system 100 and a single extraction system 2 and a single pulsion system 3 are used to accommodate multiple ventilation hoods 1, 1 ’, air valves 8 will be used to extract or provide the correct amount of airflow from or to a specific ventilation hood 1, 1’. Therefore, the main controller 5 will transmit a control signal to position the air valves 8 to accommodate for the required air pulsion or extraction.

However, if the demand remains zero for a predetermined period, indicating that the cooking activity has stopped or the extraction of retained heat after cooking was successful, the ventilation hood 1,1’ will be shut off, meaning that a control signal will be send to the motor driver of the extraction system 2 and/or the pulsion system 3 to stop the motor of the extraction system 2 and/or pulsion system 3.

Figure 9 illustrates a further flow chart indicating the operation of the main controller 5 of the kitchen ventilation system 100 having multiple ventilation hoods 1, 1’ each provided with a dedicated secondary controller 7, 7’, as shown in figure 4 or figure 5. The main controller 5, also referred to as the multihood controller 5, gathers the demands of the different monitored ventilation hoods 1, 1 ’ via dedicated sensor units 40, 50 and dedicated secondary controllers 7, 7’.

Although the ventilation system 100 is primarily designed to control monitored ventilation hoods 1, 1’, it is possible to also include non-monitored ventilation hoods into the ventilation system 100. A nonmonitored ventilation hood is a hood which is activated and deactivated by a manual button or touch interface. Additionally, it is possible to include a monitored ventilation hood, for which it is mandatory to manually switch on the ventilation hood before cooking may commence. This is particularly the case when cooking is done on a gas stove. In such a set-up, a control mechanism will detect first if the kitchen ventilation system 100 is activated before a user is able to switch on the gas stove.

After gathering the demands of the monitored ventilation hoods 1, 1’, and potentially the non-monitored ventilation hoods, the main controller 5 will calculate the optimal motor speed to meet these demands. Once calculated, the main controller 5 will then send a control signal to the motor drivers of the extraction system 2 and the pulsion system 3. Additionally, the main controller 5 will adjust the air valves 8 to ensure that the air volume extracted by the extraction motor is distributed appropriately across the various ventilation hoods 1, 1’ included in the ventilation system 100. Control of the air valves 8 is achieved using control signals 89 sent by the main controller 5.

It is to be noted that preferably, all the steps as indicated in figures 7, 8 and 9 occur within a loop of under three seconds. This means that the ventilation system 100 is capable of responding to changes in cooking activity beneath the ventilation hood 1, 1’ within three seconds. However, it is important to note that the motor speed may not reach its desired level within this timeframe, as it depends mainly on the specific ramp-up time of the motor.

By continuously analysing thermal data and adjusting ventilation operations accordingly, the ventilation system 100 is able to optimize noise and energy consumption, while ensuring efficient removal of cooking impurities and maintenance of indoor air quality for the people in the kitchen space. The integration of thermal imaging technology and intelligent control mechanisms enhances the effectiveness and adaptability of kitchen ventilation systems, resulting in improved operational performance and environmental sustainability.

The ventilation system 100 can be easily incorporated into a new or existing kitchen ventilation setup 200. Therefore a kit is provided comprising the kitchen ventilation system 100 according to the invention and a kitchen setup 200. The kitchen setup 200 comprising at least one cooking surface 6, 6’, 6” and at least one ventilation hood 1, 1’. Each ventilation hood 1, 1’ is positioned above one or more cooking surfaces 6, 6’, 6”. Each ventilation hood 1, 1’ comprising an airflow inlet duct 12 and an airflow outlet duct 14. The extraction system 2 of the kitchen ventilation system 100 is provided inside the airflow outlet duct 14 or connected therewith, while the pulsion system 3 is provided inside the airflow inlet duct 12 or connected therewith. At least one sensor 41, 42, 43 is provide inside the ventilation hood 1, 1’. Alternatively, the sensor may be installed on the outer surface of the ventilation hood 1, 1’, in the vicinity of the cooking surface 6, 6’, 6” or in the kitchen space. Although not mandatory, the main controller 5 of the ventilation system 100 is provided inside the ventilation hood 1, 1’. Alternatively, the main controller 5 may be positioned outside the ventilation hood 1, 1’.

The operation of a kitchen ventilation system of the present invention comprises the steps of: scanning of a kitchen space by one or more sensors 41, 42, 43, 44; sending of the measurement data provided by the one or more sensors 41, 42, 43, 44 to the controller unit 5, 7, 7’; determining the location and/or temperature and/or size of the at least one hotspot 9; regulating, on the basis of the measurement data, the operation of the motorized extraction system 2 and/or the motorized pulsion system 3.

The step of regulating the extraction system 2 and/or the pulsion system 3 may further comprise the steps of: regulating the motor speed of a motor of the extraction system 2, and/or regulating the motor speed of a motor of the pulsion system 3, and/or regulating the position of at least one air valve 8 provided in the extraction system 2 or pulsion system 3.

Claims

1. A kitchen ventilation system (100) for regulating air quality in a kitchen space, the ventilation system (100) comprising: a motorized extraction system (2) comprising at least one extraction motor configured to extract air (10) from the kitchen space; a motorized pulsion system (3) comprising at least one pulsion motor configured to supply air (10) from outside the kitchen space into the kitchen space; an environmental sensor unit (40, 50) comprising at least one sensor (41, 42, 43, 44) configured to detect or measure parameters within the kitchen space, at least one sensor (41, 42, 43) of the sensor unit (40, 50) being configured to detect at least one hotspot (9), wherein a hotspot (9) is a local region of increased temperature compared with a region immediately surrounding the hotspot (9); and a controller unit (5, 7, 7’) operatively connected to the environmental sensor unit (40, 50), the extraction system (2) and the pulsion system (3), wherein the controller unit (5, 7, 7’) is configured to: receive measurement data (80, 81, 82, 83) comprising data originating from the environmental sensor unit (40, 50), and regulate operation of the extraction system (2) and the pulsion system (3) using the received measurement data (80, 81, 82, 83), such that airflow being extracted from the kitchen space by the extraction system (2) and/or airflow being supplied to the kitchen space by the pulsion system (3) changes responsive to the received measurement data (80, 81, 82, 83) from the environmental sensor unit (40, 50).

2. The kitchen ventilation system (100) according to claim 1, wherein the environmental sensor unit (40, 50) comprises at least a first sensor (41, 42, 43) and at least a second sensor (44), the first sensor being a thermal sensor (41, 42, 43) to detect the presence of the at least one hotspot (9) in the kitchen space, and the second sensor being a pressure sensor (44) to detect a change in pressure in the kitchen space and/or a discrepancy in airflow rates to and from the kitchen space, and wherein the first (41, 42, 43) and second (44) sensors are configured to send the measurement data (80, 81, 82, 83) to the controller unit (5, 7, 7’).

3. The kitchen ventilation system (100) according to any of the preceding claims, wherein the controller unit comprises at least one secondary controller (7, 7’) and a main controller (5), and wherein each secondary controller (7, 7’) is configured to provide the measurement data from the sensor unit (40, 50) to the main controller (5).

4. The kitchen ventilation system (100) according to claim 3, wherein the ventilation system (100) further comprises multiple environmental sensor units (40, 50), each sensor unit comprising at least one sensor (41, 42, 43, 44), and wherein each sensor unit (40,50) is operatively connected to a corresponding secondary controller (7, 7’) or to the main controller (5).

5. The kitchen ventilation system (100) according to claim 3 or 4, wherein the main controller (5) and/or the secondary controller (7, 7’) is configured to monitor the size, the location and/or the temperature of the at least one hotspot (9) within the kitchen space based on the measurement data provided by the environmental sensor unit (40, 50).

6. The kitchen ventilation system according to claim 5, wherein the main controller (5) is configured to regulate the extraction system (2) and/or pulsion system (3) based on the monitored size, location and/or temperature of the at least one hotspot (9) within the kitchen space.

7. The kitchen ventilation system (100) according to any of the preceding claims, wherein the at least one sensor (41, 42, 43, 44) of the environmental sensor unit (40, 50) is an Infrared sensor, a temperature sensor, a thermographic camera, a pyrometer, a CO2 sensor, a humidity sensor, an occupancy sensor, an optical sensor, a barometric pressure sensor, a differential pressure sensor, a dynamic pressure sensor, an airflow sensor, a volumetric flow sensor or a combination of one or more of these.

8. A kitchen ventilation system (100) according to any of the preceding claims, wherein the measurement data detected by the at least one sensor (41, 42, 43, 44) is stored in the controller unit (5), wherein the controller unit (5) is configured to use the stored data to generate historic data over a period of time, and wherein the controller unit (5) is configured to use the historic data to generate thermal patterns including changes in temperature, size and/or location of the at least one hotspot (9) within the kitchen space, and wherein the airflow being extracted from the kitchen space by the extraction system (2) and/or the airflow being supplied to the kitchen space by the pulsion system (3) changes responsive to the generated thermal patterns.

9. A kitchen ventilation system (100) according to any of the preceding claims, wherein regulating the extraction and/or supply of air (10) in a kitchen space is done dynamically, the dynamically regulating by the controller unit (5) being based on changing conditions in the kitchen space as detected or measured by the at least one sensor (41, 42, 43, 44).

10. A kitchen ventilation system (100) according to any of the preceding claims, wherein the extraction system (2) and/or the pulsion system (3) comprises at least one air valve (8), wherein the controller unit (5) is operatively connected to the at least one air valve (8) as to regulate the operation of at least one air valve (8).

11. A kitchen ventilation system (100) according to any of the preceding claims, wherein the ventilation system (100) further comprises an air purification system configured to extract air from the kitchen space and to purify the air before providing the purified air back to the kitchen space.

12. A kitchen ventilation system (100) according to any of the preceding claims, wherein the ventilation system (100) further comprises a heat exchanging system configured to extract heat originating from the air extracted from the kitchen space by the extraction system (2) and to transfer the heat to the air supplied into the kitchen space by the pulsion system (3).

13. A kit comprising the kitchen ventilation system (100) according to any of the preceding claims and a kitchen setup (200), the kitchen setup (200) comprising: at least one cooking surface (6, 6’, 6”), and at least one ventilation hood (1, 1’) comprising an airflow inlet duct (12) and an airflow outlet duct (14), the ventilation hood (1, 1’) being positioned above the at least one cooking surface (6, 6’, 6”), wherein the extraction system (2) of the kitchen ventilation system (100) is provided inside the airflow outlet duct (14), wherein the pulsion system (3) of the kitchen ventilation system (100) is provided inside the airflow inlet duct (12), wherein at least one sensor (41, 42, 43) is provide inside the ventilation hood (1, 1’), on the outer surface of the ventilation hood (1, 1’), in the vicinity of the cooking surface (6, 6’, 6”), and/or in the kitchen space, and wherein optionally the controller unit (5, 7, 7’) is provided inside the ventilation hood (1, 1’).

14. A method of operating a kitchen ventilation system (100) according to any of the claims 1 to 12, wherein the method comprises the steps of: scanning of a kitchen space by one or more sensors (41, 42, 43, 44); sending of the measurement data provided by the one or more sensors (41, 42, 43, 44) to the controller unit (5, 7, 7’); determining the location and/or temperature and/or size of the at least one hotspot (9); regulating, on the basis of the measurement data, the operation of the motorized extraction system (2) and/or the motorized pulsion system (3).

15. A method of operating a kitchen ventilation system (100) according to claim 14, wherein the step of regulating the extraction system (2) and/or the pulsion system (3) comprises: regulating the motor speed of a motor of the extraction system (2), and/or - regulating the motor speed of a motor of the pulsion system (3), and/or regulating the position of at least one air valve (8) provided in the extraction system (2) or pulsion system (3).