KR20210001696A - Apparatus and method for fire management in the kitchen - Google Patents

Abstract

The present invention relates to a kitchen fire management device and a method thereof. According to an embodiment of the present invention, the kitchen fire management device comprises: a detection unit for detecting a fire occurrence sign of a predicted ignition point derived in advance from the kitchen; and a control unit for determining a defined fire risk state by dividing the degree of fire risk in stages using the detection result of the fire occurrence sign at the predicted ignition point.

Description

Kitchen fire management device and its method {APPARATUS AND METHOD FOR FIRE MANAGEMENT IN THE KITCHEN}

The present invention relates to a kitchen fire management apparatus and method thereof, and more particularly, after deriving a point where a fire is likely to occur in the kitchen as a predicted ignition point, and using a fire occurrence symptom detected at the predicted ignition point. The present invention relates to a kitchen fire management apparatus and method for preventing a fire from occurring in a kitchen by comprehensively determining a dangerous state, and coping with an initial fire even if an actual fire occurs.

In general, a residential kitchen is equipped with a gas stove for cooking food, and a hood (including a duct) for discharging odors and smoke generated when food is cooked. Here, the hood is provided with a suction port and a ventilation fan at the top of the gas stove to discharge odors and smoke generated when food is cooked in the kitchen so that air can be discharged to the outside.

Residential kitchens are always exposed to the risk of fire using firearms, and various fire extinguishing devices and fire prevention devices for this are being developed.

First, even if the fire extinguishing system is not supplied with separate power, the fugitive metal escapes when a fire is detected, and the lever is operated to quickly discharge the fire extinguishing agent to extinguish the fire, or the first person to find a fire before the fire is detected. By operating this manual handle, the lever is operated to discharge the fire extinguishing agent to extinguish the fire.

However, such a fire extinguishing system detects the occurrence of a fire and extinguishes the fire by discharging the extinguishing agent, and detects fire risk factors (e.g., gas leakage, overheating of the hood, fire, etc.) that may occur in a residential kitchen. There is a limit that is difficult to do.

Next, the fire prevention device may shut off the gas supply pipe by operating the solenoid valve using a temperature sensor when all of the moisture evaporates and leads to carbonization during cooking of food by ignition of the gas range.

However, such a fire prevention device only detects a fire by measuring the temperature in the kitchen, and it is difficult to recognize and prevent various safety accidents that may occur during cooking, such as gas leakage and carbon monoxide leakage.

As described above, there is a need to prevent the occurrence of various safety accidents that may occur during cooking in a residential kitchen by detecting a fire risk factor that may occur in a residential kitchen in advance.

Moreover, when a fire risk factor is detected, an environment is required in which the manager automatically recognizes the situation and can quickly and initially extinguish the fire risk factor.

Republic of Korea Patent Publication No. 10-1460707 (registered on November 5, 2014) Republic of Korea Patent Publication No. 10-2011-0116274

It is an object of the present invention to determine a fire risk condition in a kitchen by comprehensively determining a fire risk condition using a fire occurrence sign detected at the predicted ignition point after deriving a point where a fire is likely to occur in a kitchen as a predicted ignition point. It is to provide a kitchen fire management apparatus and method for preventing in advance and coping with the initial fire occurrence even if an actual fire occurs.

A kitchen fire management apparatus according to an embodiment of the present invention includes: a detection unit for detecting a fire occurrence sign of a predicted ignition point derived in advance from the kitchen; And a control unit for determining a fire risk state defined by classifying a fire risk level by using the detection result of the fire occurrence symptom at the expected ignition point.

The expected ignition point is derived from a hood and a heating device, and the fire risk state may be defined by being divided into an expected fire state indicating a state in which the occurrence of fire is expected to some extent, and a fire suppression required state indicating a state requiring fire suppression. .

The sensing unit includes a gas flow rate sensor installed inside the hood to measure the flow rate of gas exhausted to the outside through the hood, a temperature sensor installed inside the hood to detect the temperature of the hood, and installed outside the hood And a Co2 sensor for detecting the combustion gas, wherein the controller includes a temperature sensor measured value measured using the temperature sensor that is greater than a preset first temperature threshold value, when the expected ignition point is a hood When the Co2 sensor measured value measured using the Co2 sensor is larger than the preset gas concentration threshold, it is determined that the hood is in a fire extinguishing state, and when the Co2 sensor measured value is less than the gas concentration threshold, the It may be that the hood is judged as an expected fire condition.

The first temperature threshold value may be determined by applying a margin based on an ignition temperature at which an initial fire may occur in the hood.

When the temperature sensor measured value is less than the first temperature threshold value, and the hood is turned on, the gas flow sensor measurement value measured using the gas flow sensor is less than a preset gas flow rate threshold. In some cases, it may be to provide an alarm for cleaning the hood of the hood.

The control unit, when the expected ignition point is a heating device, monitors a change in the measured value of the Co2 sensor to detect an abnormal amount of change in the gas concentration over time, and when the measured value of the temperature sensor is greater than a preset second temperature threshold, the It may be determined that the heating device is in a fire suppression required state, and when the measured value of the temperature sensor is less than the second temperature threshold value, the heating device is determined to be a fire occurrence state.

The second temperature threshold may be determined to be lower than the first temperature threshold.

When the hood is turned on, the control unit may be the first to detect an abnormality of a change in gas flow rate over time by monitoring a change in a measured value of a gas flow sensor before detecting an abnormality of the change in gas concentration.

The detection unit further includes a dust sensor 14 installed outside the hood to detect fine dust, wherein the controller monitors the change in the measured value of the dust sensor when detecting more than the amount of change in the gas concentration. It may be to simultaneously detect more than the amount of change in dust concentration.

In addition, a kitchen fire management method according to an embodiment of the present invention includes a sensing step of detecting a fire occurrence sign of a predicted ignition point previously derived from the kitchen; And a determination step of determining a fire risk state defined by classifying a fire risk level by using the detection result of the fire occurrence sign at the expected ignition point.

In the sensing step, the gas flow rate sensor is installed inside the hood to measure the flow rate of the gas exhausted to the outside through the hood, and the temperature sensor is installed inside the hood to sense the temperature of the hood, Co2 It is installed outside the hood by a sensor to detect combustion gas, and in the determining step, when the expected ignition point is a hood, a temperature sensor measured value measured using the temperature sensor is higher than a preset first temperature threshold. When the measured value of the Co2 sensor measured using the Co2 sensor is greater than the preset gas concentration threshold, it is determined as a fire suppression required state for the hood, and the measured value of the Co2 sensor is less than the gas concentration threshold. In some cases, it may be determined that the hood is in an expected state of fire.

The first temperature threshold value may be determined by applying a margin based on an ignition temperature at which an initial fire may occur in the hood.

In the determining step, when the temperature sensor measured value is less than the first temperature threshold value, and the hood is turned on, the gas flow sensor measurement value measured using the gas flow sensor is less than a preset gas flow rate threshold. In small cases, it may be to provide an alarm for needing to clean the hood of the hood.

In the determining step, when the expected ignition point is a heating device, a change in the measured value of the Co2 sensor is monitored to detect an amount of change in the gas concentration over time, and the measured value of the temperature sensor is greater than a preset second temperature threshold. It may be determined as a fire suppression required state for the heating device, and when the measured value of the temperature sensor is less than the second temperature threshold, it may be determined as an expected fire occurrence state for the heating device.

In the determining step, when the hood is turned on, prior to detecting an abnormality in the amount of change in gas concentration, a change in the measured value of the gas flow sensor is monitored to first detect an abnormality in the amount of change in gas flow rate over time.

The sensing step is installed outside the hood by a dust sensor to detect fine dust, and the determining step is, when detecting an abnormality in the gas concentration change, the change in the measured value of the dust sensor is monitored to increase the dust concentration change over time. It may be to detect at the same time.

In the present invention, after deriving a point where a fire is likely to occur in a kitchen as a predicted ignition point, and by comprehensively determining a fire risk state using the signs of fire detected at the predicted ignition point, the occurrence of a fire in the kitchen is prevented in advance. It can be prevented, and even if an actual fire occurs, it can cope with the initial fire.

In addition, the present invention can prepare for various safety accidents that may occur during cooking by checking a fire risk condition in the kitchen in advance.

In addition, according to the present invention, after determining the fire risk status, the manager can quickly respond by transmitting a fire risk status notification to a manager terminal (eg, a smartphone) previously registered by the manager.

1 is a view showing a configuration in which a kitchen fire management device according to an embodiment of the present invention is arranged;
2 is a view showing a kitchen fire management apparatus according to an embodiment of the present invention,
3 is a diagram for a kitchen fire management method according to an embodiment of the present invention,
4 is a diagram for a method of determining a fire risk state in the hood of FIG. 3;
5 is a diagram illustrating a method of determining a fire risk state in the electric heating device of FIG. 3.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, in the following description and the accompanying drawings, detailed descriptions of known functions or configurations that may obscure the subject matter of the present invention will be omitted. In addition, it should be noted that the same components are indicated by the same reference numerals as possible throughout the drawings.

The terms or words used in the present specification and claims described below should not be construed as being limited to a conventional or dictionary meaning, and the inventors are appropriately defined as terms for describing their own invention in the best way. It should be interpreted as a meaning and concept consistent with the technical idea of the present invention based on the principle that it can be done.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and do not represent all the technical ideas of the present invention, and thus various alternatives that can be substituted for them at the time of application It should be understood that there may be equivalents and variations.

In the accompanying drawings, some components are exaggerated, omitted, or schematically illustrated, and the size of each component does not entirely reflect the actual size. The invention is not limited by the relative size or spacing drawn in the accompanying drawings.

When a part of the specification is said to "include" a certain component, it means that other components may be further included rather than excluding other components unless otherwise stated. Further, when a part is said to be "connected" with another part, this includes not only the case of being "directly connected" but also the case of being "electrically connected" with another element interposed therebetween.

Singular expressions include plural expressions unless the context clearly indicates otherwise. Terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, actions, components, parts, or combinations of these described in the specification, but one or more other features, numbers, or steps. It is to be understood that it does not preclude the possibility of the presence or addition of, operations, components, parts, or combinations thereof.

In addition, the term "unit" used in the specification refers to a hardware component such as software, FPGA, or ASIC, and "unit" performs certain roles. However, "unit" is not meant to be limited to software or hardware. The “unit” may be configured to be in an addressable storage medium or may be configured to reproduce one or more processors. Thus, as an example, "unit" refers to components such as software components, object-oriented software components, class components, and task components, processes, functions, properties, procedures, Includes subroutines, segments of program code, drivers, firmware, microcode, circuitry, data, database, data structures, tables, arrays and variables. The functions provided within the components and "units" may be combined into a smaller number of components and "units" or may be further separated into additional components and "units".

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art may easily implement the present invention. However, the present invention may be implemented in various different forms and is not limited to the embodiments described herein. In the drawings, parts irrelevant to the description are omitted in order to clearly describe the present invention, and similar reference numerals are assigned to similar parts throughout the specification.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings.

1 is a view showing a configuration in which a kitchen fire management apparatus according to an embodiment of the present invention is arranged, and FIG. 2 is a view showing a kitchen fire management apparatus according to an embodiment of the present invention.

In the kitchen fire management apparatus according to the embodiment of the present invention shown in FIGS. 1 and 2, after deriving a point where a fire is likely to occur in the kitchen as an expected ignition point, the fire occurrence symptom detected at the expected ignition point is By comprehensively determining the fire risk state by using this, it is possible to prevent a fire from occurring in the kitchen in advance, and to cope with the fire in the early stages even if an actual fire occurs.

First, the expected ignition point is derived through analysis of the cause of the fire in the kitchen.

Here, the causes of fire in the kitchen are fires caused by oil residues in the hood (1), fires caused by combustibles around the heating equipment (2), and leaving the place during cooking (e.g., taking a nap, sleeping after drinking, long time It may be a fire due to overheating of the heating device (2) due to phone calls, watching TV, going out, etc., or a fire due to overheating while using cooking oil in the heating device (2).

Looking through this, the expected ignition point can be derived from the hood 1 and the heating device 2, but a third point where a fire may occur in the kitchen may be arbitrarily selected. Here, for convenience, it will be described as a case where the expected ignition point is derived from the hood 1 and the heat transfer device 2.

The hood 1 is provided to be spaced apart from the top of the heating device 2, and a duct (not shown) is connected to the hood 1 to inhale air.

As such, the hood 1 serves as an entrance port through which the fan is exhausted to the outside through the hood-duct at a constant speed when the fan is operated. Moreover, since the hood 1 is located in a vertical direction from the heating device 2 as a heat source, it is an appropriate point for detecting the signs of fire.

In addition, the fire risk state is defined by dividing the degree of fire risk by stages, but here it can be defined as a'fire expected state' and a'fire suppression required state'.

In other words,'expected fire condition' refers to a condition in which a fire indication corresponding to the extent of the actual fire occurrence is not detected, but a fire occurrence is expected to some extent, and'fire suppression required condition' means that the actual fire has occurred. It means a state in which fire suppression is necessary because the signs of fire occurrence corresponding to the degree of occurrence are detected.

At this time, the kitchen fire management device performs a process of determining a fire risk state of at least two or more steps, but when a part of the determination process of at least two or more steps is satisfied, the fire risk state is determined as a'fire expected state', and the corresponding When all of the judgment process is satisfied, the fire risk status is judged as a'fire suppression required status'.

Through this, the kitchen fire management device intensively detects the signs of fire occurrence at the expected ignition point in the kitchen, and determines the defined fire risk state by dividing the degree of fire risk in stages using the detection result of the fire occurrence signs at the expected ignition point. It enables reliable and quick response to fires in the kitchen.

And, when the kitchen fire management device determines that a fire is expected to occur, it operates the alarm 9 to alert the fire hazard, and drives the gas circuit breaker 4 to transmit the heating device 2 through the gas supply pipe 3. It can cut off the supplied gas.

In addition, when the kitchen fire management device determines that it is necessary to extinguish a fire, it operates the alarm 9 to alert the fire hazard, and drives the fire extinguisher 7 to spray extinguishing powder through the discharge port 8 to extinguish the fire. It can be quelled early. At this time, the kitchen fire management device may not perform fire suppression immediately after determining that the fire suppression is required, but may perform fire suppression after a predetermined time (1 to 3 minutes). This is to provide time for the manager to directly check whether it is in a necessary state for fire suppression.

Such a kitchen fire management device determines a fire risk state, and then transmits a fire risk state notification to a manager terminal (eg, a smartphone) previously registered by the administrator, so that the administrator can respond quickly.

Incidentally, the kitchen fire management apparatus may perform a process of purifying combustion gas (Co2 gas, Co gas, etc.) or fine dust generated during cooking. At this time, the kitchen fire management device may promote air circulation using a ventilation fan 5, purify the internal air by driving an air purifier (not shown), or exchange air through opening a window (not shown). have.

Here, combustion gas or fine dust generated during cooking in the kitchen is generated in a cooking process using the electric heating device 2, and is inhaled through the hood 1 and exhausted to the outside through a duct. The heating device 2 may be a gas stove or an induction stove.

Referring to FIG. 2, the kitchen fire management apparatus includes a detection unit 10 and a control unit 20.

The detection unit 10 includes sensors for detecting a fire occurrence sign in the hood 1 or the electric heating device 2, which is a predicted ignition point previously derived from the kitchen. That is, the sensing unit 10 includes a gas flow sensor 11, a temperature sensor 12, a Co2 sensor 13, and a dust sensor 14.

The sensing unit 10 starts a sensing operation from the start of cooking. That is, the cooking start time is the operation time of the electric heating device 2, the gas stove is the time when the spark plug is operated, and the induction is the time when the switch is turned on.

Specifically, the gas flow rate sensor 11 is a sensor that is installed inside the hood 1 and measures the flow rate of gas exhausted to the outside through the hood 1.

The gas flow rate sensor 11 may detect a stagnation or reverse flow in the hood 1 when more gas than the operating capacity of the hood fan flows into the hood 1. This phenomenon may occur because a large amount of gas or smoke is introduced into the hood 1 due to the occurrence of a fire, thereby exceeding the operating capacity of the hood fan.

That is, the gas flow rate sensor 11 detects a phenomenon in which the gas flow rate is well exhausted above a certain level while the fan of the hood is on, and then a section in which gas exhaust is not smooth for a certain time occurs when a fire occurs. That is, a section in which gas exhaust is not smooth may be a section in which the gas flow rate is continuously maintained below a certain level and is congested, a section in which the degree of congestion becomes more severe and the gas flow rate is reduced or reverse flow.

The temperature sensor 12 is installed inside the hood 1 to sense the temperature of the hood 1.

The Co2 sensor 13 is installed outside the hood 1 to detect combustion gases (ie, Co2 gas, Co gas) in the air in the kitchen. The Co2 sensor 13 can measure the gas concentration when combustion gas exceeding the discharge capacity of the hood 1 is generated (in case of a fire).

Since most of the combustion gases generated during cooking are discharged to the outside through the hood (1), no particular problem occurs. However, combustion gases that are not discharged through the hood 1 can be harmful. Accordingly, the Co2 sensor 13 is preferably installed outside the hood 1, not inside the hood 1.

The dust sensor 14 is installed outside the hood 1 to detect fine dust in the air containing incomplete combustion substances and suspended substances (oil vapor, etc.). Here, the incomplete combustion material may appear as a direct result of the occurrence of a fire, and the suspended material may indicate a possibility of a fire or a sign of deterioration of the kitchen environment.

As such, the Co2 sensor 13 and the dust sensor 14 are not only used to detect signs of fire occurrence, but also detect the air condition in the kitchen when the signs of fire occurrence are not detected, and notify a state requiring ventilation.

The control unit 20 determines a defined fire risk state by dividing the degree of fire risk in stages using the detection result of the fire occurrence sign at the expected ignition point. The control unit 20 includes at least one processor and a memory for storing computer-readable instructions. Accordingly, when computer-readable instructions stored in a memory are executed by at least one processor, the kitchen fire management apparatus may perform a kitchen fire management method according to an embodiment of the present invention.

The control unit 20 includes a gas flow sensor 11, a temperature sensor 12, a Co2 sensor 13, a dust sensor 14, a gas circuit breaker 4, a ventilation fan 5, a fire extinguisher 7, an alarm 9 ) And is electrically connected. The control unit 20 can be fixedly installed in an appropriate position on the hood upper cabinet 6 that is easy to operate and easy to manage.

The control unit 20 includes a receiving unit (not shown) capable of collecting and processing measured values measured from the gas flow sensor 11, the temperature sensor 12, the Co2 sensor 13, and the dust sensor 14, and a gas circuit breaker. (4), it can be linked to a drive unit (not shown) that operates the ventilation fan 5, fire extinguisher 7, and alarm 9.

Hereinafter, a kitchen fire management method performed by the control unit 20 will be described in detail with reference to FIGS. 3 to 5.

3 is a diagram for a kitchen fire management method according to an embodiment of the present invention, FIG. 4 is a diagram for a method of determining a fire risk state in the hood of FIG. 3, and FIG. 5 is a fire risk in the electric heating device of FIG. It is a diagram of a method of determining the state.

Referring to FIG. 3, the control unit 20 of the kitchen fire management apparatus operates the sensors of the detection unit 10 to detect a fire occurrence sign for a predicted ignition point derived in advance as cooking starts (S110). Here, the expected ignition point can be derived from the hood 1 and the heating device 2.

Thereafter, the control unit 20 detects the fire occurrence signs of the hood 1 and the electric heating device 2, and determines the danger state of a fire accident (S120, S130). At this time, the control unit 20 may perform the process of determining the fire risk state of each of the hood 1 and the heating device 2 in parallel or in series, but in this case, after determining the fire risk state in the hood 1 primarily , A case where a fire risk state is judged by the electric heating device (2) secondary when it is not in a fire risk state will be described.

In addition, when the hood 1 and the electric heating device 2 do not correspond to a fire risk state, the controller 20 may perform an operation of purifying the air condition in the kitchen (S130).

Hereinafter, a process S120 of determining a fire risk state in the hood 1 which is an expected ignition point will be described with reference to FIG. 4.

The control unit 20 uses the temperature sensor 12 and the Co2 sensor 13 when determining a fire hazard condition in the hood 1. This is when the hood (1) itself temperature rises and the hood (1) is ignited and combustion gas (i.e., Co gas, Co2 gas, etc.) is generated, a fire hazard state (i.e., fire is expected) in the hood (1). This is because it can be predicted as a state, fire suppression required state).

First, the control unit 20 compares the temperature sensor measurement value measured using the temperature sensor 12 installed inside the hood 1 with a preset first temperature threshold (S121). Here, the first temperature threshold may be determined by applying a margin based on an ignition temperature at which the first fire may occur in the hood 1. For example, the first temperature threshold may be determined by applying a margin lower than the ignition temperature of the hood 1 by 5 to 10°C.

Next, when the temperature sensor measured value is greater than the first temperature threshold value (S121), the control unit 20 proceeds to the next step (S122) for determining the fire risk state in the hood (1). That is, the controller 20 compares the measured value of the Co2 sensor measured using the Co2 sensor 13 installed outside the hood 1 with a preset gas concentration threshold (S122). Here, the gas concentration threshold may be determined by applying a margin based on the concentration of combustion gas generated when a fire occurs according to the kitchen size. Since the gas concentration threshold may vary according to the kitchen size of the Co2 sensor 13, it may be adjusted in consideration of the kitchen size during installation.

However, step 122 may be replaced with a process (refer to S134 and S135) of detecting an abnormality in the amount of change in gas concentration over time in order to increase the reliability of determining a fire risk state as shown in FIG. 5 to be described later.

Here, since the measured value of the temperature sensor of the hood 1 is greater than the first temperature threshold value, there is a high possibility of fire in the hood 1. Therefore, in this case, instead of steps S134 and S135 to be described later, step S122 of comparing the measured value of the Co2 sensor and the gas concentration threshold may be more preferable in order to speed up the determination of the risk of fire.

Then, when the Co2 sensor measured value is less than the gas concentration threshold value, the control unit 20 determines the fire occurrence expected state (S123a), and when the Co2 sensor measured value is greater than the gas concentration threshold value, the fire suppression required state It is determined (S123b). Here, when it is determined that the fire occurrence is expected (S123a), the controller 20 may monitor whether a fire suppression is required by continuously comparing the measured value of the Co2 sensor and the gas concentration threshold.

On the other hand, when the temperature sensor measured value is smaller than the first temperature threshold (S121), the gas flow rate measured using the gas flow sensor 11 when the hood 1 is on The sensor measurement value and the preset gas flow rate threshold are compared (S125, S126).

At this time, when the measured value of the gas flow rate sensor is greater than the gas flow rate threshold value (S126), the control unit 20 proceeds to step S130 of determining a fire risk state in the heat transfer device 2.

In addition, when the measured value of the gas flow rate sensor is smaller than the gas flow rate threshold (S126), the hood 1 determines that it is difficult to inhale or discharge gas due to the accumulation of foreign substances (oil, etc.). A hood cleaning necessary alarm notifying that cleaning of (1) is required is provided to the manager (S127). This is to remove the risk of fire occurrence in the hood 1 in advance, because a fire may occur in the hood 1 by foreign substances accumulated inside the hood 1.

Hereinafter, a process (S130) of determining a fire risk state in the electric heating device 2, which is an expected ignition point, will be described with reference to FIG. 5.

The control unit 20 may use a gas flow sensor 11, a Co2 sensor 13, a dust sensor 14, and a temperature sensor 12 when determining a fire hazard state in the heating device 2. This is the case when the cookware heated by the heating device (2) overheats to generate smoke, or when a fire is generated in the inflammables around the heating device (2), smoke is generated, and the fire is transferred to the hood (1), the heating device This is because in (2), it can be predicted as a fire risk condition (ie, a fire occurrence expected condition, a fire suppression required condition). Here, the gas flow sensor 11 is applied when the hood 1 is turned on.

In particular, the control unit 20 determines a state in which a fire is transferred from the heating device 2 to the hood 1 to determine a fire risk state in the heating device 2.

First, when the hood 1 is turned on (S131), the controller 20 monitors the change in the measured value of the gas flow sensor using the gas flow sensor 11 installed inside the hood 1 (S132). This is to check a state in which smoke is generated due to overheating of the cookware heated by the heating device 2 or a state in which smoke is generated due to a fire in combustibles around the heating device 2.

At this time, the controller 20 checks whether an abnormality is detected in the amount of change in the gas flow rate over time (S133).

Here, when more smoke is introduced than the fan operating capacity of the hood 1, the smoke may stagnate or flow backwards inside the hood 1. In this case, the amount of change in the gas flow rate over time may appear different from a normal pattern, and an abnormal pattern in which the gas flow rate is kept constant and then rapidly decreases may appear.

Accordingly, when an abnormal pattern appears in the amount of change in gas flow rate over time, the control unit 20 determines that an abnormality is detected in the amount of change in gas flow rate over time.

On the other hand, when the hood 1 is in the off state (S131), the control unit 20 does not perform steps S132 and S133 described above. That is, the kitchen fire management apparatus performs steps S132 and S133 described above when the hood 1 is on, and then performs steps S134 and S136 to be described later, but S134 to be described later when the hood 1 is off. Steps and S136 are performed.

Thus, the control unit 20 monitors the change in the measured value of the Co2 sensor using the Co2 sensor 13 installed outside the hood 1 and checks whether an abnormality in the amount of gas concentration change over time is detected (S134, S135).

In this case, since a large amount of combustion gas is generated when a fire occurs, the amount of change in gas concentration over time may be determined as an abnormal state when a state in which the amount of change in gas concentration increases. Here, the amount of change in the gas concentration that can be determined as an abnormal state may not increase linearly, but may increase exponentially.

In addition, the controller 20 monitors the change in the measured value of the dust sensor using the dust sensor 14 installed outside the hood 1 and checks whether an abnormal amount of change in the dust concentration over time is detected (S136, S137).

At this time, since a large amount of fine dust is generated when a fire occurs, the amount of change in the dust concentration over time may be determined as an abnormal state when the amount of change in the dust concentration increases. Here, the amount of change in the dust concentration that may be determined as an abnormal state may not increase linearly, but may increase exponentially.

This is a similar step to the process of detecting an abnormality in the gas flow rate change using the gas flow sensor 11, in which smoke is generated due to overheating of the cookware heated by the heating device 2, or inflammables around the heating device 2 This is to check the status of smoke due to a fire. In particular, this is a process of detecting combustion gas or fine dust generated as a typical by-product when a fire occurs.

The steps of checking the combustion gas generation state using the Co2 sensor 13 (S134, S135) and the steps of checking the fine dust generation state using the dust sensor 14 (S136, S137) are performed in parallel as shown in FIG. By detecting at least one of combustion gas and fine dust, the heat transfer device 2 may determine a fire risk state. In this case, even when one of the Co2 sensor 13 and the dust sensor 14 is broken, the electric heating device 2 can determine the fire hazard ecology.

The process of detecting the combustion gas and fine dust may be performed in parallel as described above, but may be performed in series.

At this time, when the amount of gas concentration change over time is kept constant (S135), the controller 20 may proceed with a process of purifying the air condition in the kitchen (S140). At this time, the kitchen fire management device may determine whether to proceed with a process of purifying the air condition in the kitchen by checking the measured value of the Co2 sensor.

Likewise, when the amount of change in the dust concentration over time is kept constant (S137), the control unit 20 may perform a process of purifying the air condition in the kitchen (S140). At this time, the kitchen fire management device may determine whether to proceed with a process of purifying the air condition in the kitchen by checking the measured value of the dust sensor.

As described above, detecting an abnormality in the amount of change in gas flow rate over time (S132, S133), detecting an abnormality in the amount of change in gas concentration over time (S134, S135), detecting an abnormality in the amount of change in dust concentration over time In steps S136 and S137, in order to secure the reliability of determining the fire-hazardous state, the case of temporarily exceeding the threshold value is not considered, but the amount of change is checked for a certain period of time to determine the fire risk state.

Then, the control unit 20 compares the measured value of the temperature sensor measured using the temperature sensor 12 installed inside the hood 1 with a preset second temperature threshold (S138).

Here, the second temperature threshold is not a criterion for determining when a fire occurs directly in the hood 1, but when a fire is transmitted to the hood 1 by the cookware heated by the heating device 2 As a criterion for determining, a temperature lower than the first temperature threshold may be determined. For example, the second temperature threshold may be determined by applying a margin 10 to 15° C. lower than the ignition temperature of the hood 1.

In this case, since it is confirmed that a fire has been transferred to the hood 1 by the cookware heated by the electric heating device 2, a case of temporarily exceeding the threshold value in order to quickly determine the risk of fire is considered. Of course, in this case as well, it is also possible to determine the risk of fire by checking the amount of temperature change over a certain period of time.

At this time, the control unit 20 determines the fire occurrence expected state when the temperature sensor measured value is less than the second temperature threshold value (S139a), and the fire suppression required state when the temperature sensor measured value is greater than the second temperature threshold value. It is determined as (S139b). Here, when it is determined that the fire occurrence is expected (S139a), the controller 20 may monitor whether a fire suppression is required by continuously comparing the measured value of the temperature sensor and the second temperature threshold.

On the other hand, as another embodiment, the control unit 20 has a measured value of the dust sensor greater than the concentration of fine dust in the area, the measured temperature sensor value is higher than the average cooking temperature in the kitchen, and the measured value of the Co2 sensor is the average fire gas of the combustion gas. If it is higher than the concentration and the measured value of the gas flow sensor is less than the average flow rate in the kitchen, it may be determined as a fire in the kitchen.

The method according to some embodiments may be implemented in the form of program instructions that can be executed through various computer means and recorded in a computer-readable medium. The computer-readable medium may include program instructions, data files, data structures, and the like alone or in combination. The program instructions recorded on the medium may be specially designed and configured for the present invention, or may be known and usable to those skilled in computer software. Examples of computer-readable recording media include magnetic media such as hard disks, floppy disks, and magnetic tapes, optical media such as CDROMs and DVDs, and magnetic-optical media such as floptical disks. And hardware devices specially configured to store and execute program instructions such as magneto-optical media, and ROM, RAM, flash memory, and the like. Examples of the program instructions include not only machine language codes such as those produced by a compiler, but also high-level language codes that can be executed by a computer using an interpreter or the like.

Although the above description has been described with focus on the novel features of the present invention applied to various embodiments, those skilled in the art will have the above-described apparatus and method without departing from the scope of the present invention. It will be appreciated that various deletions, substitutions, and changes are possible in the form and detail of a. Accordingly, the scope of the invention is defined by the appended claims rather than by the above description. All modifications within the equivalent range of the claims are included in the scope of the present invention.

One ; Hood 2; Electric heating equipment
3; Gas supply pipe 4; Gas circuit breaker
5; Ventilation fan 6; Hood top cabinet
7; Fire extinguisher 8; Outlet
9; Alarm 10; Sensing part
11; Gas flow sensor 12; temperature Senser
13; Co2 sensor 14; Dust sensor
20; Control unit

Claims (18)

A detection unit 10 for detecting a fire occurrence sign of a predicted ignition point derived in advance from the kitchen; And
A control unit (20) for determining a fire risk state defined by classifying a fire risk level by using the detection result of the fire occurrence sign at the expected ignition point;
Kitchen fire management device comprising a.
The method of claim 1,
The expected ignition point is derived from the hood and the heating device,
The fire risk state is defined by being divided into an expected fire state indicating a state in which fire is expected to occur and a fire suppression required state indicating a state requiring fire suppression.
The method of claim 2,
The sensing unit,
A gas flow rate sensor 11 installed inside the hood to measure the flow rate of gas exhausted to the outside through the hood, a temperature sensor 12 installed inside the hood to detect the temperature of the hood, and outside the hood It is installed in and includes a Co2 sensor 13 for detecting the combustion gas,
The control unit,
When the expected ignition point is a hood, a temperature sensor measured value measured using the temperature sensor is greater than a preset first temperature threshold,
When the measured value of the Co2 sensor measured using the Co2 sensor is greater than the preset gas concentration threshold, it is determined that the hood is in a fire suppression required state,
Kitchen fire management apparatus to determine the fire occurrence expected state for the hood when the Co2 sensor measurement value is less than the gas concentration threshold.
The method of claim 3,
The first temperature threshold is,
Kitchen fire management device that is determined by applying a margin based on the ignition temperature at which the first fire can occur in the hood.
The method of claim 3,
The control unit,
When the temperature sensor measurement value is less than the first temperature threshold value, and when the hood is on, the gas flow rate sensor measurement value measured using the gas flow rate sensor is less than a preset gas flow rate threshold value, the A kitchen fire management device that provides a hood cleaning need alarm on the hood.
The method of claim 3,
The control unit,
When the expected ignition point is a heating device, the change in the measured value of the Co2 sensor is monitored to detect an abnormal amount of change in gas concentration over time,
When the measured value of the temperature sensor is greater than a preset second temperature threshold, it is determined as a fire suppression required state for the heating device,
Kitchen fire management apparatus to determine the fire occurrence expected state for the heating device when the temperature sensor measurement value is less than the second temperature threshold.
The method of claim 6,
The second temperature threshold is a kitchen fire management device that is determined to be lower than the first temperature threshold.
The method of claim 6,
The control unit,
When the hood is on, prior to detecting the abnormality of the change in the gas concentration, the kitchen fire management device first detects the abnormality of the change in gas flow rate over time by monitoring the change in the measured value of the gas flow sensor.
The method of claim 8,
The sensing unit further includes a dust sensor 14 installed outside the hood to detect fine dust,
The control unit,
When detecting an abnormality in the amount of change in gas concentration, a kitchen fire management device that simultaneously detects an abnormality in the amount of change in dust concentration over time by monitoring a change in a measured value of a dust sensor.
A detection step of detecting a fire occurrence sign of a predicted ignition point derived in advance from the kitchen; And
A determination step of determining a fire risk state defined by classifying a fire risk level by using the detection result of the fire occurrence sign at the expected ignition point;
Kitchen fire management method comprising a.
The method of claim 10,
The expected ignition point is derived from the hood and the heating device,
The fire risk state is defined by being divided into an expected fire state indicating a state in which the occurrence of fire is expected to some extent and a state requiring fire suppression indicating a state requiring fire suppression.
The method of claim 11,
The sensing step,
It is installed inside the hood by a gas flow sensor and measures the flow rate of gas exhausted to the outside through the hood, and is installed inside the hood by a temperature sensor to sense the temperature of the hood, and the hood by Co2 sensor It is installed outside to detect combustion gas,
The determining step,
When the expected ignition point is a hood, a temperature sensor measured value measured using the temperature sensor is greater than a preset first temperature threshold,
When the measured value of the Co2 sensor measured using the Co2 sensor is greater than the preset gas concentration threshold, it is determined that the hood is in a fire suppression required state,
When the Co2 sensor measurement value is less than the gas concentration threshold, it is determined that the hood is in an expected state of fire.
The method of claim 12,
The first temperature threshold is,
Kitchen fire management method that is determined by applying a margin based on the ignition temperature at which the first fire can occur in the hood.
The method of claim 12,
The determining step,
When the temperature sensor measurement value is less than the first temperature threshold value, and when the hood is on, the gas flow rate sensor measurement value measured using the gas flow rate sensor is less than a preset gas flow rate threshold value, the A kitchen fire management method that provides a hood cleaning need alarm on the hood.
The method of claim 12,
The determining step,
When the expected ignition point is a heating device, the change in the measured value of the Co2 sensor is monitored to detect an abnormal amount of change in gas concentration over time,
When the measured value of the temperature sensor is greater than a preset second temperature threshold, it is determined as a fire suppression required state for the heating device,
When the temperature sensor measurement value is less than the second temperature threshold value, the kitchen fire management method is to determine a fire occurrence expected state for the heating device.
The method of claim 15,
The second temperature threshold is determined to be lower than the first temperature threshold value.
The method of claim 15,
The determining step,
When the hood is on, prior to detecting the abnormality of the change in gas concentration, the change in the measured value of the gas flow sensor is monitored to first detect the abnormality of the change in gas flow rate over time.
The method of claim 17,
The sensing step is installed outside the hood by a dust sensor to detect fine dust,
The determining step,
When detecting an abnormality in the amount of change in the gas concentration, by monitoring the change in the measured value of the dust sensor, the kitchen fire management method simultaneously detects an abnormality in the amount of change in the dust concentration over time.

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