CN111981543B

CN111981543B - Integrated range hood and control method thereof

Info

Publication number: CN111981543B
Application number: CN202010889167.3A
Authority: CN
Inventors: 翁建松; 马志豪; 孙斌
Original assignee: Ningbo Fotile Kitchen Ware Co Ltd
Current assignee: Ningbo Fotile Kitchen Ware Co Ltd
Priority date: 2020-08-28
Filing date: 2020-08-28
Publication date: 2021-11-26
Anticipated expiration: 2040-08-28
Also published as: CN111981543A

Abstract

The invention discloses an integrated range hood, which comprises a shell, a fan system arranged above the shell and cooking equipment, wherein an air inlet is formed in the bottom surface of the shell, the cooking equipment comprises a box body for cooking, and the integrated range hood is characterized in that: the box sets up in the casing and is located the top of air intake, be formed with the inlet air channel who makes air intake and fan system fluid intercommunication in the casing, inlet air channel is located the left and right sides of box at least. Also discloses a control method of the integrated range hood. Compared with the prior art, the invention has the advantages that: the air inlets are positioned on two sides of the cooking equipment, so that the negative pressure area of the range hood is expanded, and the oil fume suction effect of the range hood is improved.

Description

Integrated range hood and control method thereof

Technical Field

The invention relates to an oil fume purification device, in particular to an integrated range hood and a control method of the integrated range hood.

Background

The range hood has become one of indispensable kitchen household electrical appliances in modern families, and the range hood generally comprises a top suction type range hood and a side suction type range hood, and the top suction type range hood has more and more extensive application due to the advantages of neatness, lightness, small occupied space and the like. The side-draft range hood absorbs most of the oil smoke close to the cooking bench in an arc form, so that the adverse effect on the health of a human body can be reduced, and the suction effect of the power source cannot be reduced basically because the power source is close to the cooking bench.

The existing range hood is a single product and is mainly used for discharging oil fume when a user cooks, and cooking equipment such as a micro-steaming oven is used as another type of kitchen appliance and is mainly used for heating, baking and steaming food. The small-sized kitchen has a limited area and cannot accommodate various cooking devices and range hoods at the same time.

The range hood, especially the ceiling type range hood, has more idle space, and if the range hood cannot be fully utilized, the space is wasted. Therefore, the scheme of arranging cooking equipment by using the idle space of the range hood is also provided at present. The extractor hood disclosed in chinese patent application No. 201620588039.4 includes a housing having a smoking space and an idle space located around the smoking space; a smoking assembly disposed in the smoking space; and kitchen ware equipment arranged in the idle space, wherein the smoking space can be communicated with the idle space and can also be mutually independent.

Still like the integrated kitchen all-in-one of oil smoke purification that chinese patent application No. 201811330693.5 discloses, including the steam ager, the oil smoke pumping system includes the shell, arrange the inside axial fan that is close to lower extreme position department of shell in and set up in the shell below and with the inside communicating chamber of discharging fume of shell, the top of a side of shell is equipped with the inlet scoop, the inside a plurality of intake pipes that are equipped with of shell, the one end and the steam ager inside of intake pipe are linked together, the other end of intake pipe extends to axial fan's position department, thereby be convenient for clear up and can effectively utilize the inside surplus steam of steam ager to carry out abluent phenomenon of avoiding surplus steam directly to discharge and cause the waste to the integrated kitchen oil smoke pumping system.

From the above, most of the existing technologies relating to the combination of the range hood and the steam box are simple in function superposition, and the range hood and the cooking equipment are not well complemented in function.

Therefore, the applicant's chinese patent with application number 201911017849.9 improves the prior art, and discloses a steam box and range hood integrated machine, which comprises a range hood and a steam box, wherein the range hood comprises a first box body of a fan and an oil smoke suction cavity, the steam box comprises a steam generator, a water tank and a second box body as a steam box cavity, and the first box body and the second box body are communicated through a one-way valve which only enables steam to enter the second box body from the first box body.

The integrated machine utilizes the functions of the range hood and the steam box to complement each other, but the steam is discharged from the oil fume suction cavity and the steam box cavity through the one-way valve and the pipeline, so that the cost is increased, the structure is complex, when the one-way valve fails, the steam cannot be discharged, the potential safety hazard is caused, the normal cooking is influenced, and the efficiency is low because the steam is discharged through the small pipeline; when a door body of the steam box is opened, a large amount of steam can overflow rapidly to touch a human body, so that potential safety hazards are caused; in addition, the steam box structure extrudes an air inlet channel of the range hood, an air inlet is small, and the oil smoke suction effect of the range hood is greatly damaged.

Disclosure of Invention

The first technical problem to be solved by the present invention is to provide an integrated range hood, which can rapidly discharge steam and/or hot gas to ensure normal and safe use, in view of the above-mentioned shortcomings of the prior art.

The second technical problem to be solved by the invention is to provide a control method of the integrated range hood.

The technical scheme adopted by the invention for solving the first technical problem is as follows: the utility model provides an integrated range hood, includes the casing, sets up fan system and cooking equipment in the casing top, the air intake has been seted up to the bottom surface of casing, cooking equipment is including the box that is used for carrying out the culinary art work, its characterized in that: the box sets up in the casing and is located the top of air intake, be formed with the inlet air channel who makes air intake and fan system fluid intercommunication in the casing, inlet air channel is located the left and right sides of box at least.

Preferably, in order to further enlarge the negative pressure region and prevent the oil smoke from escaping from the rear side, the box body extends backwards from the middle of the front side of the shell body, so that the air inlet is in a semi-annular shape surrounding the periphery of the box body, the parts of the air inlet, which are positioned at the left side and the right side of the box body, are main air inlets, and the parts of the air inlet, which are positioned at the rear side of the box body, are auxiliary air inlets.

In order to facilitate the box body to be in a closed state when in work, the front opening of the box body is provided, the cooking equipment further comprises a door body rotatably arranged on the front side of the box body, and an opening is formed in the front side of the shell and the position corresponding to the door body.

The upper end of the door body is rotatably connected with the shell and can turn over relative to the shell, so that the box body and the opening are closed or opened, and the air inlet channels in the box body and the shell are communicated through the air vents.

Preferably, the left side and the right side of the box body are respectively provided with an air inlet plate connected with the shell, the air inlet comprises a first air inlet opening formed in the air inlet plate, the door body covers the box body and the air inlet plate, and the first air inlet opening is communicated with the air inlet channel in a fluid mode.

Preferably, a certain interval is arranged between the lower edge of the box body and the air inlet, the ventilation opening further comprises a second ventilation opening formed between the lower edge of the box body and the door body when the door body is opened, and the second ventilation opening is communicated with the air inlet channel in a fluid mode.

In order to guide steam and/or hot gas to enter the second ventilation opening, the bottom of the door body is bent towards the direction in the shell to form a flow guide part, the flow guide part corresponds to the position between the box body and the air inlet, and the upper surface of the flow guide part forms a flow guide surface.

The first technical solution adopted by the present invention to solve the second technical problem is: a control method of the integrated range hood is characterized in that: the method comprises the following steps:

1) after the cooking equipment uses the cooking function, the door body is turned forwards and opened;

2) judging whether the real-time temperature in the box body is larger than a preset temperature value a ℃, if so, entering the step 3), and if not, completely opening the door body;

3) the cooking equipment is communicated with the air inlet channel through the air vent;

4) starting a fan system, forming negative pressure at an air inlet channel and an air inlet in the shell, capturing steam and hot gas and discharging;

5) and continuously judging whether the current real-time temperature in the box body is greater than a preset temperature value a ℃, if so, returning to the step 4), if not, indicating that the steam and hot gas are exhausted, and continuously turning the door body forwards until the door body is completely opened.

The second technical solution adopted by the present invention to solve the second technical problem is: a control method of the integrated range hood is characterized in that: the method comprises the following steps:

1) after the cooking equipment completes the cooking function, selecting the integrated range hood to enter a heat dissipation mode;

2) judging whether the real-time temperature in the box body is larger than a preset temperature value a ℃, if so, entering the step 3), and if not, prompting that the heat dissipation is finished;

3) starting a door body, opening to a certain angle, wherein the angle is smaller than the angle of the door body when the door body is completely opened, and the cooking equipment is communicated with the air inlet channel through a vent;

4) starting the fan system, ventilating the interior of the box body through continuous operation of the fan system, and reducing the temperature of the interior of the box body;

5) and continuously judging whether the current real-time temperature in the box body is larger than a preset temperature value a ℃, if so, returning to the step 4), if not, indicating that the hot air is exhausted, closing the fan system, closing the door body and prompting the completion of heat dissipation.

Compared with the prior art, the invention has the advantages that: the air inlets are positioned at two sides of the cooking equipment, so that the negative pressure area of the range hood is expanded outwards, and the oil fume suction effect of the range hood is improved; open the door and ventilate the passageway on setting up, open certain angle earlier when the door body is opened, form the passageway, start range hood fan and absorb steam and steam, it causes human discomfort to have avoided steam excessive, promote user experience, in addition still can help cooking equipment to dispel the heat rapidly after the culinary art is accomplished, reduce the potential safety hazard, therefore the fan system can not only absorb the oil smoke, still can be for cooking equipment to use, be used for taking a breath and dispelling the heat, save the cost, the function combines organically, this kind of carminative mode simple structure is reliable, low cost, make cooking equipment not direct and outside air intercommunication through the mode of opening the door in advance, but link to each other with the oil smoke, discharge through range hood rapidly when having restricted a large amount of steam to overflow rapidly.

Drawings

Fig. 1 is a schematic view of a closed state of an integrated range hood according to an embodiment of the present invention;

fig. 2 is a schematic view of the door body of the integrated range hood hidden cooking device in fig. 1;

fig. 3 is a schematic view of the opening state of a door body of the cooking device integrated with the range hood according to the embodiment of the invention;

fig. 4 is a schematic diagram illustrating a pre-opening state of a door body of the cooking device integrated with the range hood according to the embodiment of the invention;

FIG. 5 is a cross-sectional view (front-to-back longitudinal section) of FIG. 4;

FIG. 6 is a cross-sectional view (transverse cross-section) of FIG. 4;

fig. 7 is a schematic view of a door body of a cooking device integrated with a range hood according to an embodiment of the invention;

FIG. 8 is a flow chart of a pre-door opening control process of the integrated range hood according to the embodiment of the present invention;

fig. 9 is a control flow chart of heat dissipation of the integrated range hood according to the embodiment of the present invention.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar functions.

In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the present invention and to simplify the description, but are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and that the directional terms are used for purposes of illustration and are not to be construed as limiting, for example, because the disclosed embodiments of the present invention may be oriented in different directions, "lower" is not necessarily limited to a direction opposite to or coincident with the direction of gravity. Furthermore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature.

Referring to fig. 1 to 5, an integrated range hood includes a housing 1, a fan frame 2 disposed above the housing 1, a fan system 3 disposed in the fan frame 2, and a cooking device 4. In this embodiment, the cooking device 4 may be a steam box, an oven, a microwave oven, or a micro-steaming oven with functions of a steam box, an oven, and a microwave oven, and steam and/or hot air may be generated during cooking.

The housing 1 is hollow and includes a casing 11 and a front side plate 12 disposed at a front side of the casing 11, wherein the front side of the casing 11 is open and is closed by the front side plate 12. An air inlet 111 is formed in the bottom surface of the housing 11, and a filter screen 112 is disposed at the air inlet 111, in this embodiment, the filter screen 112 is a grid screen. The top of the cabinet 11 is open to allow fluid communication with the interior of the fan frame 2 so that when the fan system 3 in the fan frame 2 is activated, airflow can be drawn into the fan frame 2 from within the housing 1 and exhausted to the outside or cleaned and discharged to the inside.

The cooking device 4 includes a cabinet 41 disposed in the casing 1 and a door 42 rotatably disposed at a front side of the cabinet 41, the cabinet 41 has a front opening structure, the door 42 can open or close the cabinet 41, cooking work is completed in the cabinet 41, and the door 42 can be provided with a control panel. The opening 121 is formed in the position, corresponding to the door body 42, of the front side plate 12, and the size of the door body 42 is matched with that of the opening 121, so that the opening 121 can be closed or the opening 121 can be opened in the overturning process of the door body 42, wherein the opening 121 can be completely covered by the door body 42. The door 42 is of an upward opening type, and when the door 42 is closed, the door 42 can be flush with the front side plate 12 to form a structure embedded in the front side plate 12. The box 41 is preferably located at a middle position in the left-right direction of the housing 1, so that the air inlet 111 is in a semi-ring shape surrounding the periphery of the box 41, the front side of the semi-ring shape is open, the portions of the air inlet 111 located at the left and right sides of the box 41 are main air inlets, and the portion of the air inlet 111 located at the rear side of the box 41 is a sub air inlet. An air inlet channel Q is formed in the housing 1, and the air inlet channel Q is at least located at the left and right sides of the box 41 and corresponds to the main air inlet, and in this embodiment, the air inlet channel Q is also located at the rear side of the box 41 and corresponds to the auxiliary air inlet.

Referring to fig. 7, the left and right sides of the upper end of the door 42 are rotatably connected to corresponding positions of the casing 1 through the rotating shaft 43, the bottom of the door 42 is bent toward the inside of the casing 1 to form a flow guiding portion 44, the flow guiding portion 44 corresponds to the lower portion of the box 41, and the upper surface of the flow guiding portion 44 forms a flow guiding surface. The lower edge of the box 41 is higher than the air inlet 111, i.e. there is a certain interval between the lower edge of the box 41 and the air inlet 111 (the filter screen 112), and the lower edge of the door 42 is lower than the lower edge of the box 41, i.e. the lower edge of the box 41 is higher than the lower edge of the opening 121. When the door 42 is closed, the guiding portion 44 may be inserted between the lower edge of the case 41 and the filter 112, and the case 41 is in a closed state. The left and right sides of the box body 41 extend in the direction away from the box body 41 to form air inlet plates 45, and the air inlet plates 45 are connected with or integrated with the front side plate 12 of the housing 1. The width of the door 42 in the left-right direction is larger than that of the cabinet 41 and substantially coincides with the entire width of the cabinet 41 and the air inlet panel 45, the height of the door 42 is larger than that of the cabinet 41, and the lower edge of the door 42 extends to the bottom of the front side panel 12. The air inlet plate 45 is provided with a first ventilation opening 451, and the first ventilation opening 451 is in fluid communication with the air inlet channel Q. The door 42 covers the cabinet 41 and the air inlet panel 45, and the first vent 451 can be opened or closed by the door 42.

A temperature sensor (not shown) may be provided in the case 41. When the cooking device 4 is operated, a large amount of steam and hot air are often generated, and people often open the door 42 during or after cooking; at the moment, the steam and the hot gas can be absorbed by the fan system 3 of the range hood through the vent 121, so that the discomfort caused by the overflow of the steam and the hot gas to the human body is avoided.

Specifically, referring to fig. 4 to 6 and 8, the method for controlling the door 42 of the cooking apparatus 4 (pre-open door) includes the following steps:

1) after the cooking function is used, the door body 42 is operated to turn forwards and open through the switch;

2) the control center of the integrated range hood reads the current real-time temperature detected by the temperature sensor in the box body 41, judges whether the current real-time temperature is greater than a preset temperature value a ℃, if yes, the step 3 is carried out, and if not, the door body 42 is completely opened;

3) the door 42 is opened to a certain angle a and then stopped, the angle is smaller than a preset fully opened angle, at this time, a second vent 46 is formed between the door 42 and the lower edge of the box 41, the second vent 46 is in fluid communication with the air inlet 111 (air inlet channel Q), and the flow guide surface 441 at the bottom of the door 42 can guide steam to the air inlet channel Q, so that the cooking device 4 is in fluid communication with the air inlet channel Q of the range hood through the first vent 451 and the second vent 46;

4) at the moment, the fan system 3 is started, negative pressure is formed at the air inlet channel Q and the air inlet 111 in the shell 1, steam and hot air are captured quickly and are discharged out of the room through the smoke exhaust pipe, and therefore the overflow of the steam and the hot air is avoided;

5) and continuously judging whether the real-time temperature detected by the temperature sensor in the box body 41 is greater than a ℃, if so, returning to the step 4), if not, indicating that the steam and hot air are exhausted, and continuously overturning the door body 42 forwards until the door body is completely opened, which is shown in fig. 3.

In addition, the integrated range hood of the present invention further has a heat dissipation mode for dissipating heat of the whole machine after the micro-steaming and baking cooking is completed, referring to fig. 9, including the following steps:

1) after the cooking equipment 4 finishes the cooking function, the integrated range hood is selected to enter a heat dissipation mode through the control center;

2) the control center reads the current real-time temperature detected by the temperature sensor in the box body 41, judges whether the current real-time temperature is greater than a preset temperature value a ℃, if yes, the step 3 is carried out, and if not, the completion of heat dissipation is prompted;

3) the door body 42 is started, and opened to a certain angle a, which is smaller than a preset fully opened angle, at this time, a second ventilation opening 46 is formed between the door body 42 and the lower edge of the box body 41, the second ventilation opening 46 is in fluid communication with the air inlet 111, and the flow guide surface 441 at the bottom of the door body 42 can guide steam to the air inlet channel, so that the cooking device 4 is in fluid communication with the air inlet channel Q of the range hood through the first ventilation opening 451 and the second ventilation opening 46;

4) at this time, the fan system 3 is started, the interior of the box body 41 is ventilated through the continuous operation of the fan system 3, and heat in the box body 41 is taken away through the flowing of air flow, so that the temperature in the box body 41 is rapidly reduced;

5) and continuously judging whether the real-time temperature detected by the temperature sensor in the box body 41 is higher than a ℃, if so, returning to the step 4), if not, indicating that the steam and the hot gas are exhausted, closing the fan system 3, closing the door body 42 and prompting the completion of heat dissipation.

The term "fluid communication" as used herein refers to a spatial relationship between two components or portions (hereinafter collectively referred to as a first portion and a second portion, respectively), i.e., a fluid (gas, liquid or a mixture of both) can flow along a flow path from the first portion and/or be transported to the second portion, and may be a direct communication between the first portion and the second portion, or an indirect communication between the first portion and the second portion via at least one third element, such as a fluid channel, e.g., a pipe, a channel, a duct, a flow guide, a hole, a groove, or a chamber that allows a fluid to flow through, or a combination thereof.

Claims

1. The utility model provides an integrated range hood, includes casing (1), sets up fan system (3) and cooking equipment (4) in casing (1) top, air intake (111) have been seted up to the bottom surface of casing (1), cooking equipment (4) are including box (41) that are used for carrying out the culinary art work, its characterized in that: the box (41) is arranged in the shell (1) and is positioned above the air inlet (111), an air inlet channel (Q) which enables the air inlet (111) and the fan system (3) to be communicated with each other in a fluid mode is formed in the shell (1), and the air inlet channel (Q) is at least positioned on the left side and the right side of the box (41).

2. The integrated range hood of claim 1, wherein: the box (41) is extended backwards from the middle of the front side of the shell (1), so that the air inlet (111) is in a semi-ring shape surrounding the periphery of the box (41), the parts, located on the left side and the right side of the box (41), of the air inlet (111) are main air inlets, and the parts, located on the rear side of the box (41), of the air inlet (111) are auxiliary air inlets.

3. The integrated range hood of claim 1 or 2, wherein: the cooking device is characterized in that the box body (41) is opened in the front, the cooking device (4) further comprises a door body (42) rotatably arranged on the front side of the box body (41), and an opening (121) is formed in the position, corresponding to the door body (42), of the front side of the shell (1).

4. The integrated range hood of claim 3, wherein: the upper end of the door body (42) is rotatably connected with the shell (1) and can turn over relative to the shell (1), so that the box body (41) and the opening (121) are closed or opened, and the air inlet channel (Q) in the shell (1) is communicated with the box body (41) through a ventilation opening.

5. The integrated range hood of claim 4, wherein: the air inlet plate (45) connected with the shell (1) is respectively arranged on the left side and the right side of the box body (41), the air inlet comprises a first air inlet (451) formed in the air inlet plate (45), the door body (42) covers the box body (41) and the air inlet plate (45), and the first air inlet (451) is communicated with the air inlet channel (Q) in a fluid mode.

6. The integrated range hood of claim 4, wherein: the lower edge of the box body (41) and the air inlet (111) are spaced at a certain interval, the ventilation opening further comprises a second ventilation opening (46) formed between the lower edge of the box body (41) and the door body (42) when the door body (42) is opened, and the second ventilation opening (46) is communicated with the air inlet channel (Q) in a fluid mode.

7. The integrated range hood of claim 6, wherein: the bottom of the door body (42) is bent towards the inner direction of the shell (1) to form a flow guide part (44), the flow guide part (44) corresponds to the space between the box body (41) and the air inlet (111), and the upper surface of the flow guide part (44) forms a flow guide surface.

8. The control method of the integrated range hood according to any one of claims 4 to 7, characterized in that: the method comprises the following steps:

1) after the cooking equipment (4) uses the cooking function, the door body (42) is turned forwards and opened;

2) judging whether the real-time temperature in the box body (41) is higher than a preset temperature value a ℃, if so, entering the step 3), and if not, completely opening the door body (42);

3) the cooking device is characterized in that the cooking device stops after the door body (42) is opened to a certain angle, the angle is smaller than the angle of the door body (42) which is completely opened, and the cooking device (4) is communicated with the air inlet channel (Q) through a ventilation opening;

4) starting the fan system (3), forming negative pressure at an air inlet channel (Q) and an air inlet (111) in the shell (1), capturing steam and hot air and discharging;

5) and continuously judging whether the current real-time temperature in the box body (41) is greater than a preset temperature value a ℃, if so, returning to the step 4), if not, indicating that the steam and hot gas are exhausted, and continuously overturning the door body (42) forwards until the door body is completely opened.

9. The control method of the integrated range hood according to any one of claims 4 to 7, characterized in that: the method comprises the following steps:

1) after the cooking equipment (4) completes the cooking function, selecting the integrated range hood to enter a heat dissipation mode;

2) judging whether the real-time temperature in the box body (41) is larger than a preset temperature value a ℃, if so, entering the step 3), and if not, prompting the completion of heat dissipation;

3) the door body (42) is started and opened to a certain angle, the angle is smaller than the angle of the door body (42) which is completely opened, and the cooking equipment (4) is communicated with the fluid of the air inlet channel (Q) through the air vent;

4) starting the fan system (3), ventilating the interior of the box body (41) through the continuous operation of the fan system (3), and reducing the temperature of the interior of the box body (41);

5) and continuously judging whether the current real-time temperature in the box body (41) is greater than a preset temperature value a ℃, if so, returning to the step 4), if not, indicating that the hot air is exhausted, closing the fan system (3), closing the door body (42) and prompting the completion of heat dissipation.