DE102015116460A1 - Device for reducing odor, smoke and / or vapor emissions - Google Patents

Abstract

The invention relates to a device for reducing odor, smoke and / or vapor emissions (1) during a cooking, cooking and / or frying process from a food (2) to a work area (3), comprising the working area (3). for preparing and / or holding the food (2), a hood (7) at least partially covering the working area (3), a fume cupboard (8) for extracting at least food (2) odor, smoke and / or or steam emissions (1) is designed, an outlet nozzle (12) configured for the directed emission of ionized air and a recirculating air cleaning device (13), wherein between the working area (3) and the hood (7) on the operating side (10) a working opening (11) is formed by which an operator has access to the working area (3), the recirculating air cleaning device (13) is designed to filter the extracted odor, smoke and / or vapor emissions (2) and / or ambient air and at least a part the filtered air ionizes the outlet nozzle (12) to supply, and the outlet nozzle (12) is arranged on the side and configured such that the ionized air flows in a direction (14), which with the normal of the working area (3) an angle of ≥ 0th ° and ≤ 60 °, and an air curtain (15) forming the odor, smoke and / or vapor emissions (1) from escaping at least from the working opening (11) prevents.

Description

The invention relates to a device for reducing odor, smoke and / or vapor emissions during a cooking, cooking and / or roasting process from a food to a work area, comprising the work area for preparing and / or holding the food, one the work area at least partially covering hood, a fume hood which is designed to suck off at least odor, smoke and / or vapor emissions originating from the food, an outlet nozzle designed for directionally emitting ionized air and a recirculating air purification device, wherein a working opening is provided on the operating side between the working area and the hood is formed, by which an operator has access to the work area. Furthermore, the invention relates to a corresponding method.

For extracting odor, smoke and / or vapor emissions, which are also produced as vapors during cooking, cooking and / or roasting of a food, extractor hoods or hoods are known, which are used particularly in kitchens. Such extractor hoods are used in various versions, for example as hoods, as center hoods, as Schophauben or wall hoods. Often filters are provided in the extractor hoods for cleaning the extracted air, such as grease filter and / or odor filter. As odor filter, for example, activated carbon filter cassettes or activated carbon filter mats are known, which are arranged in the extractor hood in the flow direction of the air before or after a fan of the extractor hood.

A disadvantage of these known from the prior art extractor hoods is that the cooker hoods allow only insufficient extraction of odor, smoke and / or vapor emissions. Not extracted from the hood fumes often lead in a kitchen to unpleasant odors, smoke and / or steaming, which on the one hand working in the kitchen is difficult and on the other hand in the kitchen stored food or food can be contaminated, so the food or food for example be influenced negatively in terms of their taste, durability or freshness.

Based on this, it is an object of the invention to provide an apparatus and a method to prevent escape of odor, smoke and / or vapor emissions during a cooking, cooking and / or roasting process of a food from the device.

The object of the invention is solved by the features of the independent claims. Advantageous embodiments are specified in the subclaims.

Accordingly, the object is achieved by a device for reducing odor, smoke and / or vapor emissions during a cooking, cooking and / or roasting process from a food to a work area, comprising the work area for preparing and / or holding the food a hood at least partially covering the working area, a fume hood designed to suck off at least odor, smoke and / or vapor emissions originating from the food, an outlet nozzle designed for directionally emitting ionized air and a recirculating air purification device
between the working area and the hood a working opening is formed on the operating side, by means of which an operator has access to the working area,
the recirculating air purification device is designed to filter the extracted odor, smoke and / or vapor emissions and / or ambient air and to supply at least a portion of the filtered air ionized the outlet nozzle, and
the outlet nozzle is arranged and configured on the operating side in such a way that the ionized air flows out in a direction which forms an angle of ≥ 0 ° and ≦ 60 ° with the normal of the working area, and forms an air curtain the odor, smoke and / or vapor emissions prevents at least escape from the work opening, and

An essential point of the invention is therefore sterilized by the ionized air on the one hand germs and bacteria and on the other hand by the air curtain from the ionized air odor, smoke and / or vapor emissions are prevented from escaping from the work opening. If the device is provided for example in a kitchen and a cooking appliance, for example a cooking plate, a grill or the like, is provided on the work area, the hood is preferably arranged above the work area and dimensioned such that the hood covers the entire work area. The trigger may be configured as part of the hood, integrated into the work surface, and / or arranged both in the hood and in the work surface. Odor, smoke and / or vapor emissions arising from the work area during the preparation, storage and / or storage of the food rise from the work area during a cooking, cooking and / or frying process. So that the odor, smoke and / or steam emissions can not escape into the kitchen, the air curtain formed by the directed outlet nozzle "closes" the service-side work opening such that the odor, smoke and / or vapor emissions when rising from an escape prevented the work opening and "guided" by the work area in the direction of the hood, in order then to be sucked as completely as possible by means of the trigger.

It has been shown experimentally that the proposed device has a better energy balance by a factor of 15 as compared to the deductions known from the prior art. Due to the fact that the trigger does not require any extraction ducts leading out of the kitchen, no otherwise expensive duct construction costs, breakthroughs, fire sections, fire dampers etc. for the extraction ducts and during operation any expensive and environmentally harmful cleaning of the ducts are involved. By the later described recovery of heat from the extracted odor, smoke and / or vapor emissions can save an otherwise costly hot water treatment and / or cost air conditioning and / or cooling can be realized. As a result, the proposed device is characterized by a high and timely return on investment.

In the context of the invention, the term "operator side" refers, in particular, to a front side of the work area or the device on which the operator can perform the cooking, cooking and / or roasting of the food before standing on the work area in front of the work area or device. For this purpose, the operator engages in particular with his arms through the working opening, which is bounded on its upper side by the hood and / or the outlet nozzle and on its underside by the working area and / or the outlet nozzle to the food and / or food on the work area prepare. Laterally, the work opening can also be limited by the hood in an exemplary rectangular configuration. Preferably, the outlet nozzle is arranged and configured such that the angle ≥ 0 °, ≥ 10 °, ≥ 20 ° and / or ≤ 30 °, ≤ 45 °, and / or configured that the air curtain at least a part and preferably the working opening completely covers or closes. For generating the ionized air, a plasma chamber described in more detail below is preferably provided and / or as an electron tube preferably arranged outside the odor, smoke and / or vapor emissions. For supplying at least a portion of the filtered air to the outlet nozzle, a fan, fan and / or a fan in the hood is preferably provided.

In principle, the work area can be configured as desired. According to a particularly preferred development, the working area has a rectangular base area, the ionized air flowing out along an entire front side of the base area and preferably a plurality of outlet nozzles arranged spaced apart from one another along the entire front side. The outlet nozzles are preferably arranged at a distance of 1 cm, 2 cm, 3 cm, 5 cm or 10 cm at regular intervals on the front side on the front side. The work area is preferably made of a metal, in particular made of stainless steel. The outlet nozzle is preferably arranged on the working area at working height on the operator-side front side or working side and extends along the front side or working side. In the particular planar working area recesses may be provided for one or a plurality of cooking device devices. In this respect, the work area is a work surface on which the food can be prepared.

In another preferred embodiment, the outlet nozzle and the trigger are arranged and configured such that the air emitted through the outlet nozzle after the formation of the air curtain is at least partially, preferably completely exhausted by the trigger. In this way, almost no or no odor, smoke and / or vapor emissions from the device can escape, for example, into a kitchen space.

For the design of the recirculating air purification device, there are basically different possibilities. According to a particularly preferred development, the recirculating air purification device has a plurality of mutually independent filters for cleaning the odor, smoke and / or vapor emissions and / or the ambient air, wherein the recirculating air purification device as a filter a stainless steel Kombifilter, which in particular as Flammdurschlagfilter after VDI 12052 / DIN 18869 is formed, a nonwoven filter, a heat exchanger, which is configured for cooling and / or steam condensing the extracted odor, smoke and / or vapor emissions and / or for recovering heat from the odor, smoke and / or vapor emissions, a grid for generating an electrostatic field in combination with a negatively charged activated carbon filter, which is embodied in particular as activated carbon block and / or activated charcoal filter, a plasma source, which in particular arranged as a plasma chamber and / or as a preferably outside the odor, smoke and / or vapor emissions Is designed to produce the ionized air, designed as an activated carbon channel collection of sliding filters, which are coated with activated carbon, so that the odor, smoke and / or vapor emissions in the activated carbon channel along a distance of at least 3m, 5m or 6m the Activated carbon to clean the odor, smoke and / or steam is exposed to femissionsen, having an electrostatic filter for cleaning micro particles, and / or an ozone generator.

Preferably, at least 7 or 8 of the aforementioned filters are preferably provided in the order mentioned in the recirculating air purification device, whereby so-called "front-cooking" without disturbing odor, smoke and / or vapor emissions can be performed. The proposed filters allow the odor, smoke and / or vapor emissions to be filtered out compared to designs known from the prior art with an energy consumption that is up to ten times lower. Since no extraction ducts for discharging the odor, smoke and / or vapor emissions from the kitchen are required, the device is much more susceptible to interference than the known from the prior art embodiments. In addition, the proposed filters are advantageously characterized by significantly lower change and / or cleaning operations, since, for example, the activated carbon filter designed as a storage reactor, among other ozone can be attributed to atmospheric oxygen. As a result, the proposed filters reduce odor, smoke and / or vapor emissions by up to 99.99%, ie almost completely.

The filters are preferably arranged in the flow path of the odor, smoke and / or vapor emissions between the trigger and the outlet nozzle. The fleece filter is preferably designed as a fabric fleece filter and arranged in front of the activated carbon filter for separating fat. Odor molecules from the odor, smoke and / or vapor emissions can be eliminated by the electrostatic field of the grid in an advantageous manner. By means of the activated carbon, remaining odors and ozone components can be further neutralized. A particular two-stage executed ozone generator is advantageous at a high fat content in the odor, smoke and / or vapor emissions and the exhaust air and preferably arranged in the exhaust air flow direction after the stainless steel combination filter. The ozone generator preferably produces 1, 2 or 4 g ozone / h.

The plasma source preferably comprises a high-voltage discharge source, in particular an open atmospheric plasma, by which the odor, smoke and / or vapor emissions previously prefiltered by the preceding filters in the plasma chamber are enriched, inter alia, with atomic oxygen and hydroxyl. The resulting diffusion creates an oxidation and dissociation process, which neutralizes odor almost completely. By placing the high-voltage discharge source or electron tube outside of the exhaust air flow, the service life is extended. Most preferably, the plasma source is designed as an electron tube by the manufacturer Anima Metis, which is offered under the brand name ionimus. In order to achieve the longest possible reaction time of the ionized air or of the plasma, the ionized odor, smoke and / or vapor emissions are conducted through the activated carbon channel, which is designed as long as possible. Experimentally, it has proven to be particularly advantageous if the activated carbon channel has a distance of at least 3m, 5m or 6m. The electrostatic filter advantageously removes minute particles such as blue smoke.

In this context, the heat exchanger is provided in a preferred development, which is designed such that the cooled odor, smoke and / or vapor emissions a temperature ≤ 26 ° C, ≤ 20 ° C, ≤ 15 ° C, ≤ 10 ° C or ≤ 5 ° C. Due to the cooking, cooking and / or frying process heat is generated, which heats the kitchen in which the device is provided, and makes working on the device uncomfortable or even unbearable. According to a designated EU directive, kitchens should not exceed a temperature of 26 ° C. By the heat exchanger is achieved in a particularly advantageous manner, that on the one hand, the heat contained in the odor, smoke and / or steam emissions is used energetically and at the same time cooling of the extracted odor, smoke and / or vapor emissions takes place, so that the temperature can be lowered in the kitchen. In this way, for example, a costly air conditioning system for the kitchen can be saved in order to comply with the required maximum temperature limits, for example with regard to the EU directive. In a preferred embodiment, the device is designed so that a portion of the cooled odor, smoke and / or vapor emissions is discharged into the ambient air to cool the environment, such as the kitchen.

According to another preferred development, the heat exchanger and a standing with the heat exchanger in fluid communication cold water boiler and / or hot water boiler are provided. The heat exchanger is preferably designed to cool the water in the cold water boiler by means of the heat contained in the odor, smoke and / or steam emissions and / or to heat the water in the hot water boiler. The cold water boiler and / or the hot water boiler preferably has a volume of 100 l, 150 l, 200 l, 300 l or 500 l and can be arranged directly next to the device, in a cellar, a technical or storage room or the like. More preferably, the cold water boiler and / or the hot water boiler are provided with an inlet connected to a water supply and / or with a drain, can be removed via the cooled and / or heated water. In a particularly advantageous embodiment of the cold water boiler and the boiler are in a common unit above the other provided and / or surrounded for isolation with a 50mm PU foam.

In yet another particularly preferred embodiment, the device comprises the hot water boiler and a directly to the hot water boiler and the heat exchanger in fluidly connected direct evaporator and / or one of the hot water boiler with hot water at least partially heated, a sink, a dishwasher, a steamer Pasta cooker and / or a bain-marie on. The proposed embodiment, a hot water supply in a kitchen, a catering business, in a household and / or in a house can be replaced in a cost-saving manner by the device at least partially or even completely. The heater, the sink, the dishwasher, the steam cooker, the pasta cooker and / or the bain-marie is preferably fluidly connected to the hot water boiler. If, for example, warm water is needed in a rinsing process of the dishwasher, then this does not have to be heated by the dishwasher at high cost, but can be obtained from the hot water boiler.

In a particularly advantageous development, the device comprises the cold water boiler and a cold water boiler with cold water at least partially cooled refrigerator, a room cooling device and / or air conditioning. In this way, the proposed device can be used in a cost-effective and energy-efficient manner, by means of the energy contained in the odor, smoke and / or vapor emissions food in a refrigerator and / or a room, such as a kitchen or other rooms in a house to cool or to air-condition. In this case, the refrigerator, the room cooling device and / or the air conditioning system is preferably in fluidic connection with the cold water boiler.

According to a particularly preferred development, the device has a control which is designed such that the outflow of ionized air can take place independently of the suction and / or the cleaning, and / or with an exhaust air sensor arranged on the hood and with the control being configured, to switch the heat exchanger for cooling and / or to recover heat at a threshold temperature measured by the exhaust air sensor. If, in order to save electrical energy after a cooking, cooking and / or roasting process or for cleaning the trigger is switched off, the outflow of ionized air can continue to be effected by means of the control. In this way, a space surrounding the device, for example a kitchen, can be sterilized in a particularly advantageous manner. Preferably, the plasma source is configured to sterilize a perimeter of 25sqm, 50sqm or 75sqm around the device. An indication may be provided on the controller to indicate a disturbance, a residual time and / or hours of operation of the plasma source and / or the filters, a room temperature, a recovered amount of energy in kWh and / or in euros, a fan speed of the trigger, etc. display. The exhaust air sensor is preferably arranged in the hood to measure the temperature of the odor, smoke and / or steam emissions, also called exhaust air, to automatically switch on the direct evaporator and / or the heat exchanger for heat recovery as needed. In a normal operation, the controller preferably adjusts the device to a measured room temperature and / or automatically shifts the cooling according to a winter / summer operation.

According to a preferred development, the device has a work area having mobile stand, preferably the mobile stand has a device for heating the food, the trigger preferably integrated into the hood as hood extraction and / or preferably integrated into the work area as edge and / or Mittelabsaugung is configured, preferably made of glass, plastic or stainless steel hood on at least one side of the work area and / or the ionized air flows in a direction away from the work area and in particular away from the operating side. The mobile station is designed, for example, as a mobile cooking station for two, three, four or five heating, cooking appliances or hobs and has dimensions of 1420 mm to 2780 mm × 840 mm × 1305 mm to 1405 mm. In the integrated embodiment, the hood is preferably designed in one piece with the trigger, wherein the hood extraction is configured above the working area.

In the case of the edge and / or central extraction preferably extending linearly along and adjacent to a device for heating, the extraction is preferably integrated into the working area and opened upwards away from the working area. The edge extraction preferably extends between two means for heating, which are designed, for example, as a hob, and / or preferably extends in a U-shape around the means for heating and meets the user side on the outlet nozzle, so that the means for heating completely circulating through the Edge suction and outlet nozzle are bordered. The hood is preferably located on a side opposite the operating side edge and / or on transverse sides of the work area touching this. The working area is preferably arranged on an upper side of the mobile station, wherein the hood likewise extends on the upper side and extends away from the working area.

For the design of the hood, there are basically different possibilities. According to a particularly preferred embodiment, the hood is designed as a mist cleaning hood, as a hood, wall hood and / or center hood in particular made of stainless steel, the trigger is integrated into the hood, is integrated in the work area provided a means for heating the food and / or flows ionized air towards the work area. The hood and / or the trigger are preferably arranged above the work area. In the integrated embodiment of the trigger is preferably designed in one piece with the hood. The wall hood or center hood, for example, has dimensions in the range of 1500mm to 2400mm × 1102mm or 2204mm × 653mm. A circulating air volume of the hood is for example in the range of or to 650, 1200, 1400, 1800, 2400, 2800 and / or 3200 m ³ / h. Integrated into the working area, as in the case of a mobile, is a cooking appliance, a hob, a crepes, a hot plate, a hotplate, a pasta cooker, a griddle attachment, a multi-grinder, a grill, a fryer, a bain-marie, Marie or the like to be integrated. In this case, it should also be understood in an integrated manner that a recess can be provided in the working field, into which the device can be used for heating.

The invention also relates to a use of the device described above with the heat exchanger or with the hot water boiler for at least partially food a heater, a sink, a dishwasher, a steamer and / or a bain-marie by the heat of the odor, smoke and / or steam emissions warmed water or with warm water from the boiler. The proposed use can significantly reduce an energy requirement that is otherwise necessary for heating water. By the recovered heat of the cooking, cooking and / or roasting process can, for example, in a cooking kettle to heat a food, rinse glasses and dishes in the dishwasher, provide heating, showers or hot water for use, making the total energy consumption in one Kitchen is substantially reduced.

The invention further relates to a use of the previously described apparatus with the heat exchanger or with the cold water boiler for cooling a feed in a steamer by means of cold water provided by the cold water boiler for keeping a cold chain in the steamer. The cooling, in particular a rapid cooling, takes place in the proposed use in comparison with known from the prior art methods or devices substantially energy-efficient. In addition, by means of the device described above with the heat exchanger or with the cold water boiler, a food can be cooled in a cooling table or a refrigerator and / or a space can be cooled.

Moreover, the invention relates to a use of the device described above for sterilizing germs and / or bacteria in a refrigerator and / or in a steamer, in particular on a food in the refrigerator and / or in the steamer. Compared to known from the prior art methods and devices can be sterilized by the proposed use germs and bacteria in a refrigerator and / or in a steamer much easier and cheaper.

The object of the invention is finally achieved by a method for reducing odor, smoke and / or vapor emissions during a cooking, cooking and / or roasting process from a food to a work area, comprising
the work area for preparing and / or holding the food, a hood at least partially covering the work area, a fume hood designed to extract at least odor, smoke and / or vapor emissions from the food, an outlet nozzle configured to directionally emit ionized air and a recirculating air purification device, wherein
between the working area and the hood on the operator side, a working opening is formed, by means of which an operator has access to the working area, and with the steps:
Outflow of the ionized air from the user side arranged outlet nozzle in a direction such that the direction with the normal of the working area forms an angle of ≥ 0 ° and ≤ 60 °, so that the outflowed ionized air forming an air curtain the odor, smoke and / or prevents vapor emissions from escaping at least from the work opening,
Extracting the odor, smoke and / or vapor emissions by means of the trigger,
Filtering the extracted odor, smoke and / or vapor emissions and / or ambient air by means of the recirculating air purification device, and
Supplying at least a portion of the filtered air to the exit nozzle.

Further embodiments and advantages of the method will become apparent to those skilled in the art in analogy to the device described above.

Hereinafter, the invention with reference to the accompanying drawings will be further described. Show it:

1 a device according to a preferred embodiment of the invention in a schematic side sectional view,

2 a further education 1 in schematic view, and

3 a device according to another preferred embodiment of the invention in a schematic side sectional view.

1 shows a device for reducing odor, smoke and / or vapor emissions 1 during a cooking, cooking and / or roasting process from a food 2 at a workspace 3 according to a preferred embodiment of the invention in a schematic side sectional view.

The workspace 3 is designed as a cooking station of a kitchen and has a rectangular base 4 on, in the designed as a hob device for heating 5 is integrated. On the hob is a pot 6 turned off, in which the food 2 is heated and thus odor, smoke and / or vapor emissions 1 in a direction substantially parallel to the surface normal of the base 4 Secrete away. The workspace 3 is through a hood 7 covered, spaced above the base 4 or the workspace 3 arranged such that the odor, smoke and / or vapor emissions 1 as exhaust air towards the hood 7 rising up. Present is the hood 7 designed as a wall cover made of stainless steel.

In the hood 7 integrated is a deduction 8th which is used to aspirate at least the food 2 originating odor, smoke and / or vapor emissions 1 is designed. The hood 7 as well as the workspace 3 are in front of a wall 9 Arranged between workspace 3 and hood 7 extends and so the odor, smoke and / or vapor emissions 1 prevents backward escape from the device. On the service side 10 That is, on a front side, on which an operator, not shown, access to the work area 3 or the food 2 has is between the workspace 3 and the hood 7 a work opening 11 formed, the surface normal is perpendicular to the surface normal of the base 4 extends.

At the hood 7 is an outlet nozzle 12 intended for the directed emission of ionized air and the device comprises a recirculating air purification device 13 on top of that, too, in the hood 7 is integrated. The recirculating air cleaning device filters through the trigger 8th extracted odor, smoke and / or vapor emissions 1 and / or ambient air, and at least a portion of the filtered air ionizes the exit nozzle 12 to escape from this too. The outlet nozzle 12 is the service side 10 at the hood 7 arranged and configured such that the ionized air in the direction 14 of the work area 3 flows out, so the angle between the direction 14 and the normal of the workspace 3 0 ° is. Such forms the outlet nozzle 12 an air curtain 15 from which the odor, smoke and / or vapor emissions 1 from escaping from the work opening 11 hinders out.

In the present case, it is the case that a plurality of outlet nozzles each spaced apart by 3 cm 12 are provided, extending along an entire front 16 of the work area 3 or the hood 7 at the hood 7 extend. The through the outlet nozzle 12 Air emitted after the formation of the air curtain 15 at least in part through the deduction 8th sucked off again. Although not shown, the angle between the direction 14 and the normal of the workspace 3 be up to ≤ 60 °, so for example 10 ° or 25 °.

To clean the through the trigger 8th extracted odor, smoke and / or vapor emissions 1 and / or ambient air has the recirculating air purification device 13 eight independent and not shown for simplicity filter on. A first filter stage is formed by a Edelstahlkombifilter, which as a Flammdurschlagfilter after VDI 12052 / DIN 18869 is trained. Subsequently, as a second filter stage, a fleece filter is provided to take up residual fat. As a third filter stage is a heat exchanger described in more detail below 17 provided, which for cooling and / or steam condensing the extracted odor, smoke and / or vapor emissions 1 and / or to recover heat from the odor, smoke and / or vapor emissions 1 is designed.

The fourth filter stage forms an activated carbon block to remove final odors and to neutralize ozone in the air. As a fifth filter stage, a plasma source is provided which serves as a plasma chamber and / or as outside the exhaust air stream of the odor, smoke and / or vapor emissions 1 Arranged electron tube is designed to generate the ionized air. The sixth filter stage is designed by a trained as an activated carbon channel collection of sliding filters, which are covered with activated carbon. The activated carbon channel has a distance of 5m, along which the extracted odor, smoke and / or vapor emissions 1 are exposed to the activated carbon. As the seventh filter stage, a grid for generating an electrostatic field is provided. Finally, the eighth filter is an ozone generator.

2 shows a schematic view of a development of 1 in which the device described above is shown in plan view on the right. With the heat exchanger 17 by means of a return and a flow pipe 18 , in 2 shown together as a line, is in fluid communication a cold water boiler 19 as well as one Water heater 20 with a respective volume of 150 l, which are provided in a common, insulated container. By means of in the extracted odor, smoke and / or vapor emissions 1 contained heat cools the heat pump 17 in conjunction with a direct evaporator, not shown, the water of the cold water boiler 19 or warms the water of the hot water boiler 20 , Accordingly, the extracted odor, smoke and / or vapor emissions 1 cooled to a temperature of 26 ° C. The thus cooled and filtered odor, smoke and / or vapor emissions 1 are partly through the outlet nozzle 12 and partly for cooling the kitchen surrounding the device.

By means of the cold water of the cold water boiler 19 gets one in a fridge 21 stocked food 2 cooled, including the fridge 21 Fluidtechnisch with the cold water boiler 19 connected is. In a similar manner, a room cooling device and / or an air conditioner can be operated. The cold water of the cold water boiler 19 is for dining a steamer 22 used. Likewise, the warm water can be used to power a heater, a sink, a dishwasher, a pasta cooker and / or a bain-marie. The cold water can also be used to cool a dish in the steamer 2 use a cold chain for the food 2 observed. Finally, the ionized air generated by the device can sterilize germs and / or bacteria on the food 2 in the fridge 21 and / or in the steamer 22 use.

To control the aforementioned features is a microprocessor-based controller 23 intended. By means of the controller 23 the outflow of ionized air can be controlled independently of the suction and / or cleaning. Furthermore, on the hood 7 an exhaust air sensor 24 provided a temperature of the odor, smoke and / or vapor emissions 1 to eat. Depending on one of the exhaust air sensor 24 measured threshold temperature switches the controller 23 the heat exchanger 17 for cooling and / or recovering heat.

3 shows an embodiment of the device as a mobile station 25 in which the work area 3 in the mobile station 25 integrated as part of which is designed. The deduction 8th is in the workspace 3 integrated on the one hand as Randabsaugung and designed as Mittelabsaugung. The middle suction 8th extends transversely in the plane of the drawing between two means for heating 5 and is indicated by dashed lines, while the Randabsaugung 8th opposite the front 16 along the heating facilities 5 as well as on the transverse sides this enclosing in drawing plane, not shown, U-shaped extends.

The hood 8th of the mobile station 25 is made of glass and lies opposite the front 16 and on the transverse sides of the means for heating 5 bordering on the work area 3 touching. The outlet nozzle is in the work area 3 arranged at the front, allowing the ionized air in one direction 14 away from the workspace 3 and away from the operator side 10 at an angle of 15 ° between the direction 14 and the normal of the workspace 3 flows.

LIST OF REFERENCE NUMBERS

1

Odor, smoke and / or vapor emissions

 2

 Food

 3

 Workspace

 4

 Floor space

 5

 Device for heating

 6

 pot

7

Hood

8th

deduction

9

wall

 10

 On the service side

 11

 work opening

 12

 exhaust nozzle

13

 Recirculated air cleaning device

 14

 direction

 15

 air curtains

 16

 front

 17

 heat exchangers

 18

 Return and a flow pipe

 19

 Cold water Boiler

 20

 Water heater

 21

 fridge

 22

 Steamers

 23

 control

 24

 air sensor

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited non-patent literature

• VDI 12052 [0012]
• DIN 18869 [0012]
• VDI 12052 [0038]
• DIN 18869 [0038]

Claims (15)

Device for reducing odor, smoke and / or vapor emissions ( 1 ) during a cooking, cooking and / or frying process from a food ( 2 ) at a workspace ( 3 ), comprising the work area ( 3 ) for preparing and / or holding the food ( 2 ), a workspace ( 3 ) at least partially covering hood ( 7 ), a deduction ( 8th ), which for sucking at least from the food originating ( 2 ) Odor, smoke and / or vapor emissions ( 1 ), an outlet nozzle ( 12 ) configured for the directed emission of ionized air and a recirculating air purification device ( 13 ), whereby between the work area ( 3 ) and the hood ( 7 ) user-side ( 10 ) a work opening ( 11 ) by which an operator accesses the work area ( 3 ), the recirculating air purification device ( 13 ), the extracted odor, smoke and / or vapor emissions ( 2 ) and / or ambient air and at least a portion of the filtered air ionizes the outlet nozzle ( 12 ), and the outlet nozzle ( 12 ) is arranged and configured such that the ionized air in one direction ( 14 ), which coincides with the normal of the working area ( 3 ) forms an angle of ≥ 0 ° and ≤ 60 °, and an air curtain ( 15 ) forming the odor, smoke and / or vapor emissions ( 1 ) of escape at least from the work opening ( 11 ) hinders. Device according to the preceding claim, wherein the working area ( 3 ) a rectangular base ( 4 ) and the ionized air along an entire front ( 16 ) of the base area ( 4 ), wherein preferably a plurality each spaced apart, along the entire front ( 16 ) arranged outlet nozzles ( 12 ) are provided. Device according to one of the preceding claims, wherein the outlet nozzle ( 12 ) and the deduction ( 7 ) are arranged and configured such that through the outlet nozzle ( 12 ) emitted air after forming the air curtain ( 15 ) at least in part, preferably completely by the withdrawal ( 7 ) is sucked off. Device according to one of the preceding claims, wherein the circulating air purification device ( 13 ) a plurality of independent filters for cleaning the odor, smoke and / or vapor emissions ( 1 ) and / or the ambient air, and the recirculating air purification device ( 13 ) as a filter a stainless steel combination filter, which is designed in particular as a flame trap filter according to VDI 12052 / DIN 18869, a nonwoven filter, a heat exchanger ( 17 ), which for cooling and / or steam condensing the extracted odor, smoke and / or vapor emissions ( 1 ) and / or for recovering heat from the odor, smoke and / or vapor emissions, a grid for generating an electrostatic field in combination with a negatively charged activated carbon filter, which is designed in particular as an activated carbon block and / or activated charcoal filter, a Plasma source, which in particular as a plasma chamber and / or as a preferably outside the odor, smoke and / or vapor emissions ( 1 ) designed to produce the ionized air, designed as an activated carbon channel collection of sliding filters, which are coated with activated carbon, so that the odor, smoke and / or vapor emissions ( 1 ) in the activated carbon channel along a distance of at least 3m, 5m or 6m of the activated carbon to clean the odor, smoke and / or vapor emissions ( 1 ), an electrostatic filter for cleaning micro particles, and / or an ozone generator. Device according to the preceding claim, with the heat exchanger ( 17 ), which is designed such that the filtered, cooled odor, smoke and / or vapor emissions ( 1 ) has a temperature ≤ 26 ° C, ≤ 20 ° C, ≤ 15 ° C, ≤ 10 ° C or ≤ 5 ° C. Device according to one of the two preceding claims, with the heat exchanger ( 17 ) and with one with the heat exchanger ( 17 ) in fluidly connected cold water boiler ( 19 ) and / or hot water boiler ( 20 ). Device according to the preceding claim with the hot water boiler ( 20 ), with one with the hot water boiler ( 20 ) and the heat exchanger ( 17 ) in fluidly connected direct evaporator and / or with one of the hot water boiler ( 20 ) with hot water at least partially fed heating, a sink, a dishwasher, a steamer ( 22 ), a pasta cooker and / or a bain-marie. Device according to one of the two preceding claims with the cold water boiler ( 19 ), with one of the cold water boiler ( 19 ) with cold water at least partially refrigerated refrigerator ( 21 ), a room cooling device and / or an air conditioner. Device according to one of the preceding claims, with a controller ( 23 ), Which is configured such that the outflow of ionized air can take place independently of the suction and / or the cleaning, and / or with a on the hood ( 7 ) arranged exhaust air sensor ( 24 ) and one of the five preceding claims, wherein the controller ( 23 ) is configured, at a through the exhaust air sensor ( 24 ) measured threshold temperature the heat exchanger ( 17 ) for cooling and / or recovering heat. Device according to one of the preceding claims, with a working area ( 3 ) ( 25 ), preferably the mobile station ( 25 ) a device for heating ( 5 ) of the food ( 2 ), the deduction ( 8th ) preferably in the hood ( 7 ) integrated as a hood extraction and / or preferably in the work area ( 3 ) is designed as a peripheral and / or Mittelabsaugung configured, preferably made of glass, plastic or stainless steel hood ( 7 ) on at least one side of the work area ( 3 ) and / or the ionized air in a direction away from the working area ( 3 ) and especially away from the operator side ( 10 ) flows out. Device according to one of the preceding claims 1 to 9, wherein the hood ( 7 ) is designed as a mist cleaning hood, as a wall hood and / or as a center hood, in particular made of stainless steel, the trigger ( 8th ) in the hood ( 7 ) is integrated into the workspace ( 3 ) integrates a heating device ( 5 ) of the food ( 2 ) and / or the ionized air towards the working area ( 3 ) flows out. Use of a device according to one of the preceding claims and according to claim 4 with the heat exchanger ( 17 ) or according to claim 6 with the hot water boiler ( 20 ) for at least partially dining a heater, a sink, a dishwasher, a steamer ( 22 ) and / or a bain-marie with the extracted odor, smoke and / or vapor emissions ( 1 ) warmed up water or with warm water from the hot water boiler ( 20 ). Use of a device according to one of the preceding claims and according to claim 4 with the heat exchanger ( 17 ) or according to claim 6 with the cold water boiler ( 2 ) for cooling a food ( 2 ) in a steamer ( 22 ) by means of the cold water boiler ( 19 ) provided cold water for keeping a cold chain in the steamer ( 22 ). Use of a device according to one of the preceding claims for sterilizing germs and / or bacteria in a refrigerator ( 21 ) and / or in a steamer ( 22 ), in particular on a food ( 2 ) in the fridge ( 21 ) and / or in the steamer ( 22 ). Method for reducing odor, smoke and / or vapor emissions ( 1 ) during a cooking, cooking and / or frying process from a food ( 2 ) at a workspace ( 3 ), comprising the work area ( 3 ) for preparing and / or holding the food ( 2 ), a workspace ( 3 ) at least partially covering hood ( 7 ), a deduction ( 8th ), which for sucking at least the food ( 2 ) odor, smoke and / or vapor emissions ( 1 ), an operator side ( 10 ) arranged outlet nozzle ( 12 ) configured for the directed emission of ionized air and a recirculating air purification device ( 13 ), whereby between the work area ( 3 ) and the hood ( 7 ) user-side ( 10 ) a work opening ( 11 ) by which an operator accesses the work area ( 3 ), and with the steps: outflow of the ionized air from the outlet nozzle ( 12 ) in one direction ( 14 ) such that the direction ( 14 ) with the normal of the work area ( 3 ) forms an angle of ≥ 0 ° and ≤ 60 °, so that the emitted ionized air is an air curtain ( 15 ) forming the odor, smoke and / or vapor emissions from escape at least from the work opening ( 11 ), suctioning off the odor, smoke and / or vapor emissions ( 1 ) by means of the deduction ( 8th ), Filtering the extracted odor, smoke and / or vapor emissions ( 1 ) and / or ambient air by means of the circulating air purification device ( 13 ), and supplying at least part of the filtered air of the outlet nozzle ( 12 ).

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