EP2252834A2

EP2252834A2 - Range hood device and method for purifying kitchen air

Info

Publication number: EP2252834A2
Application number: EP09716114A
Authority: EP
Inventors: Holger Eich; Karlheinz Henry; Frank Hurrle; Stefan Knoth; Jürgen Leiß; Ingo Meisel; Daniel Metz; Jochen Schuhmacher; Volkmar Uebele
Original assignee: BSH Bosch und Siemens Hausgeraete GmbH
Current assignee: BSH Hausgeraete GmbH
Priority date: 2008-02-29
Filing date: 2009-02-25
Publication date: 2010-11-24
Also published as: DE102008011934A1; WO2009106548A2; WO2009106548A3

Abstract

The invention relates to a range hood device to be mounted above a cooking point (3). Said range hood device (1) comprises a range hood (11) having an intake port (113), an odor filter, and at least one blow-off port (122). The range hood device (1) is characterized in that the same comprises an air conduit (12) which adjoins the range hood (11) and inside which at least one blow-off port (122) is provided, the air conduit (12) is continuously closed between the range hood (11) and the first blow-off port (122), and the blow-off port (122) is arranged at a distance from the range hood (11). Also disclosed is a method for cleaning cooking smells and vapor out of kitchen air. In said method, kitchen air to be purified in a kitchen space is sucked in through an intake port (113) of a range hood (11) and is purified in the range hood (11), is then conducted through a continuously closed air conduit (12) to a blow-off port (122) arranged at a distance from the range hood (11), and is discharged into the kitchen space as recirculated air via the blow-off port (122).

Description

Extractor device and method for cleaning kitchen air

The invention relates to a fume extraction device and a method for cleaning kitchen air.

Known extractor devices can usually capture only a fraction of the cooking fumes and odors emanating from the hob; a certain amount of residue will flow past the extractor and spread in the kitchen. This remainder must then be supplied later in the extractor hood.

With circulating-air extractor hoods, the cleaned air sucked in by the extractor device is returned to the room, for example a kitchen, from which it was sucked in. In known circulating-air extractor hoods, the introduction of the purified air into the room in the immediate vicinity of the opening through which the air was sucked. Such a fume hood is known for example from DE 41 14 329 A1. With these extractor hoods, a so-called flow short circuit can occur. Here, the purified air is sucked directly back into the extractor. Thus, fumes and vapors that have passed the extractor are not directed to the extractor and are also prevented from entering the extractor by the air curtain generated. A sufficient cleaning of kitchen air is therefore not possible with these fume hoods.

Furthermore, in the prior art, a fume hood from DE 92 08 718 U1 is known in which the sucked air is passed through an air duct with an air switch. Here you can switch between exhaust and recirculation mode of the extractor back and forth. A disadvantage of this extractor hood is that it is designed for operation as an exhaust device. Switching to a recirculation mode takes place only temporarily, if in the room in which the extractor is operated, there is a negative pressure. Due to the intended switch, recirculation of the recirculated air into the room takes place only partially, while at least temporarily a substantial part of the air is released into the environment. Object of the present invention is thus to provide a simple way to a way that can be cleaned efficiently with the kitchen air.

The invention is based on the finding that this object can be achieved by a sufficient spatial separation of the intake opening and the exhaust opening of a fume extraction device.

According to a first aspect, therefore, the present invention relates to a fume extractor for mounting over a cooking surface, wherein the extractor device comprises a fume hood, which has an intake opening, an odor filter and at least one exhaust opening. The extractor device is characterized in that the extractor device has an adjoining the extractor hood air duct in which the exhaust port is provided, the air duct between the extractor and the first exhaust port is completed and the exhaust port is spaced to the extractor.

The extractor hood according to the present invention may be a so-called flat screen hood, a substructure or intermediate hood or a dining, in particular wall or island fair. Flat-panel hoods are usually integrated in an overhead cupboard of the kitchen while the food located above the suction opening extractor body is visible. The suction opening may be surrounded by a vapor shield, can be passed through the contaminated air, in particular fumes and vapors to the suction. In the suction opening, a filter element is preferably provided. This

Filter element is a grease filter and may for example be a filter cartridge made of expanded metal filters. In the direction of flow of Wrasens and the steam, a fan is provided behind the grease filter in the extractor, are pulled over the steam and vapor from below the extractor to the suction. In addition, the extractor device comprises an odor filter, whereby the extractor device can be used as a forced-air extractor device. The odor filter can be arranged in the flow direction behind the grease filter, for example between the grease filter and the fan of the extractor. As a result, a purification of the already pre-cleaned by the grease filter air can be ensured. But it is also possible, the

Arrange odor filter at another position in the extractor. at Arrangement of the odor filter in the extractor itself, a commercial recirculation extractor hood can be used. Alternatively or additionally, the odor filter can also be arranged in the air duct. In this case, the odor filter can advantageously be arranged directly on the outlet opening. But it is also possible to provide the odor filter at a different position in the closed air duct. The odor filter can be, for example, an activated carbon filter. However, other odor filters can also be used. The air purified by the grease filter and the odor filter is also referred to below as circulating air.

From the intake opening, the air is routed via the extractor to the air duct following the extractor hood. The air duct is a continuous closed air line. As a continuous conclusion in the context of the invention, an air duct is referred to, in which an escape or removal of air between the extractor and the first exhaust opening is not provided and not possible. By the connection between the extractor and the exhaust opening is continuous, it can be ensured that the entire air entered through the suction opening in the extractor is discharged from the extractor device again. Since the purified air is discharged into the room from which it was removed in the inventive circulating-air extractor, on the one hand, the emergence of a negative pressure in the room can be counteracted. On the other hand, a reliable circulation of the room air can be ensured by the large amount of air that is discharged through the exhaust opening in the room. Finally, in the case of the large quantity of air discharged from the exhaust opening, a directional attitude of the discharged air is ensured at least over a certain distance. In extractor hoods of the prior art in which a partial flow of circulating air is issued in the immediate vicinity of the intake, it is immediately sucked back into the intake and therefore can not contribute to the circulation of the room air.

By according to the invention, the exhaust opening is spaced from the extractor, the circulation of the air can be ensured particularly reliable. The length of the air duct can be several meters. Preferably, however, the length of the air duct is limited to a maximum length, the operation of the Vapor extraction device even without the need for an additional blower for transport in the air duct allows. The maximum length of the air duct can be for example 5m or 6m. In the extractor device according to the invention, at least the room air located in the distance between the extractor hood and the outlet opening is detected by the airflow of the circulating air and thereby moved. Since the exhaust opening according to the invention is not provided on the extractor but on the adjoining air duct, particularly large distances between the exhaust opening and the extractor hood, in particular the suction of the extractor hood can be realized, whereby the movement and circulation of the room air is improved. The distance between the exhaust opening and the suction opening is limited in the extractor device according to the invention only by the dimensions of the room in which the extractor device is operated, in particular the kitchen dimensions. If the extractor device is to be operated without an additional blower, a maximum length of the air duct must also be taken into account. The distance between the exhaust opening and the suction opening preferably corresponds to the maximum distance that is possible in a kitchen between the position of the extractor and the most distant from this position room corner.

According to one embodiment, the direction of the air duct deviates at least partially from the main flow direction in the extractor. This configuration of the extractor device, despite possibly existing spatial limitations, such as the ceiling, the largest possible distance between the exhaust port and the intake are realized. For example, the air duct can connect in the horizontal direction to a fume hood, in which the main flow direction is vertical.

According to one embodiment, the position of the exhaust opening is arranged horizontally offset from the surface of the suction opening.

Due to the horizontal offset of the position of the exhaust opening to the surface of the suction opening the exhaust opening is at least in projection on a horizontal plane outside the surface of the suction. The position of the exhaust opening may be in projection on a horizontal plane, for example, in front of or adjacent to the surface of the suction. At acquaintances Extractor hoods, especially wall or island food, the circulating air is usually issued at the upper end of the so-called visual fireplace, which represents the extractor housing. In this case, the exhaust opening is thus in the horizontal direction in projection within the surface of the suction opening. Due to the given by the dimensions of the space limitation of the length of the view chimney comes in this arrangement, the exhaust opening to a flow short circuit, in which the output air is sucked directly back into the extractor device. With the extractor device according to the invention, however, an efficient, the entire room, especially the entire kitchen, detecting air circulation and thereby a rapid return of distributed in the kitchen residual cooking fumes and vapor can be realized. With the extractor device according to the invention can thus be improved, the air cleaning performance of the circulating air extractor device.

According to a preferred embodiment, the position of the exhaust opening relative to the surface of the suction opening is also arranged vertically offset. As a result, the distance between the blow-out opening and the suction opening can be further increased. In particular, at a preferably above the height of the suction opening arranged exhaust opening an immediate

Influx of the suction through the air discharged from the blowout be avoided. In this context, direct impingement refers to an influx in which the air flow between the exhaust opening and the intake opening does not have to change direction. If, in addition, the spatial distance between the blow-out opening and the intake opening is large, the danger of sucking in the discharged air without circulating the remaining room air is further minimized.

According to a further embodiment of the extractor device, the length of the air duct between the extractor hood and the outlet opening is greater than the vertical dimension of the extractor hood. The vertical dimension of the extractor hood in this case comprises an optionally provided vapor shield and the vapor extraction housing arranged above the vapor shield. As the extractor housing, the body is referred to, in which the fan and an optionally provided fan housing are added. In an eating the extractor housing is usually through the viewing channel, which also as Fireplace is called formed. In conventional extractor devices, the air is only passed to the upper end of the extractor housing and discharged there into the room. By increasing the length over which air is transported away from the suction opening, in relation to this known length, the distance between the blow-out opening and the suction opening is increased in the case of the extractor device according to the invention. Air discharged from the exhaust port must flow over this distance to reach the suction port of the extractor. As a result, the effect of circulating the room air which can be achieved according to the invention can be optimized.

The vent guide of the extractor device according to the invention preferably comprises an air line which has at least one change in direction. By using such an air duct, the exhaust opening can be brought within the room to a suitable location at which the circulation of the room air can best be ensured.

Preferably, the air guide is attached to the upper end of the extractor, in particular the extractor housing. Attachment is understood in this context to be a connection of the air duct to the extractor hood, through which the circulated air is led out of the extractor hood into the air duct. In this embodiment of the extractor device, the vertical length available in the extractor housing is already used to transport the air away from the intake opening. The vent guide is connected to the extractor housing so that the guided in the extractor housing air passes completely into the air duct. The advantage of this embodiment is that the extractor device according to the invention can be made by minor structural changes to a conventional extractor hood.

The air line can be configured as a pipe or preferably as a flat channel. By using a flat channel having a rectangular cross-section, on the one hand, the structure of the entire extractor device can be kept simple. The channel can be in one piece or consist of several channel pieces that can be assembled to form the air duct. In addition, in such a form of the air duct, the transition from a chimney of a counter to the air duct can be made visually attractive. Furthermore, a flat channel can be easily mounted on an overhead cabinet of a kitchenette or relocated there. When mounted on a wall unit or a top cabinet row, both installation and maintenance are particularly easy. In addition, it is possible in this embodiment to position at least a part of the air duct so that it is not visible to the user of the extractor device. In any case, the air duct is but laid so that the exhaust opening of the extractor device, which is provided in the region of the end of the air duct, is not blocked by a wall or a panel.

The air duct may only consist of the air line in the extractor device according to the invention. In particular, an additional fan in the air duct is not required in the extractor device according to the invention.

The exhaust opening is according to an embodiment on a side wall of

Air duct provided in the end region of the air duct. As the end region in which the at least one blow-out opening is provided, the free end of the air duct, that is, the end which faces away from the extractor, is called. Additionally or alternatively, the exhaust opening may also be provided on the end face of the end of the air duct or introduced there. The end region of the air duct is the region which lies opposite the end of the air duct which is fastened to the extractor hood or is connected to the extractor hood.

The suction opening and exhaust opening of the invention

Vapor extraction device are directed in the assembled state of the extractor device in a common room, especially a kitchen. This means that the air duct runs neither through a room wall to another room nor through an outer wall. By introducing the circulating air into the same room from which the steam and vapor have been extracted, a circulation of the room air is reliably ensured.

According to another aspect, the object is achieved by a method for cleaning cooking fumes and fumes from kitchen air. The method is characterized in that sucked in a kitchen space to be cleaned kitchen air through an intake opening of a fume hood and cleaned in the extractor hood is then passed through a continuous closed air duct to a blow-out, which is spaced from the fume hood, and is discharged via the blow-out as circulating air in the kitchen space.

The method is preferably carried out with a fume extraction device according to the invention.

Advantages and features that are described with respect to the extractor device, apply - as far as applicable - accordingly also for the inventive method and vice versa.

The invention will be described again below with reference to the accompanying figure, wherein

Figure 1: shows a schematic, perspective view of an embodiment of the extractor device according to the invention.

FIG. 1 shows a schematic view of the extractor device 1. The extractor device 1 consists of a fume hood 11 and an air guide 12. The extractor 11 is in this embodiment a Wandesse. This comprises a Wrasenschirm 1 12 and above the vapor shield 112 arranged viewing channel 11 1, which serves as a vapor extraction housing. In the viewing channel 11 1, a fan or fan (not shown) for the extractor 11 is added. In the vapor shield 1 12 an intake opening 113 is provided in the bottom. In the suction port 113, a filter element (not shown) is arranged. This filter element is usually a filter cartridge, which serves as a grease filter. In the flow direction behind the filter element, that is above the filter element is in the vapor shield 1 12, in the viewing channel 1 11 or in the air guide 12 is still an odor filter (not shown). The invention will be described below with reference to an embodiment in which the odor filter is provided in the air guide 12. The main flow direction of the sucked vapors and fumes in the extractor 11 is vertical.

At the viewing channel 111, the air guide 12 connects at the upper end. This consists of an air line 121, which is shown in the form of a flat channel is. The first part of the air line 121 is perpendicular to the extension of the viewing channel 1 11, that is, horizontal, to the side. A second part of the air duct 121, which adjoins the first part, extends perpendicular to the first part and extends from the first part to the front. Also, the second part of the air line 121 is horizontal.

At the free end of the air duct 121, that is to say the end which faces away from the extractor 11, exhaust openings 122 of the air duct 12 are provided. In the illustrated embodiment, each exhaust port 122 consists of a plurality of slots. However, other types of the exhaust opening 122 can be selected. For example, a recess in the air line 121 may be covered with a grid. Particularly preferably, an odor filter is arranged on the exhaust opening 122.

A first blowout port 122 is provided on the side wall of the air duct 121. The second blow-out opening 122 is located on the front side of the second part of the air line 121.

The second part and the essential region of the first part of the air guide 121 are provided in the illustrated embodiment on a wall unit 2 line of a kitchen. The extractor 11 is arranged between two cabinets of the top cabinet line 2. Below the extractor 1 1 a stove 3 is indicated in a cabinet row.

The mode of operation of the illustrated embodiment of the extractor device 1 and the method according to the invention are explained below.

In order to catch and clean the fumes and vapors rising from the stove, the extractor 1 1 is put into operation. Here, a certain negative pressure is generated via the fan in the extractor 11. By this negative pressure, the rising vapor and the rising steam are sucked into the extractor 1 1. The fumes and vapors in this case enter the extractor 11 via the filter element in the intake opening 13. After the filter element, the fumes and vapors are present as pre-cleaned air. The pre-cleaned air is due to the fan blower and guided by the rising from the stove 3 vapors in the viewing channel 1 11 upwards and enters the air duct 12 a. In this case, the pre-cleaned air flows through the air ducts 121 and passes at the blow-out opening 122 to the odor filter provided according to one embodiment. After passing through the odor filter, the circulating air is discharged at the exhaust openings 122 of this. The recirculated air exiting from the air guide 12 flows due to the created by the extractor 11 flow conditions below the extractor hood 1 1 in the direction of the intake opening 1 13 of the extractor hood 1. 1. In the room, in particular kitchen space, air is moved and thus there is a circulation the kitchen air.

In the figure 1 is indicated by the solid arrows of the air flow, which forms from the exhaust openings 122 of the extractor device 1 to the suction port 113 of the extractor hood 1 1. With the dashed arrows, the air movement of the rest of the room air is indicated, which is caused by the air flow from the exhaust openings 122.

The circulation of the kitchen air is of particular importance, since the rising from the hearth 3 vapors and steam at least partially can not be detected by the extractor 11. In particular, it may come to a passing of the fumes and vapor at the front of the extractor hood 11 and the vapor shield 112. This unpurified air must be subsequently led back to the extractor hood 1 1, so that a cleaning can be done. The feeding of the originally past the extractor hood 11 steam and vapor in the extractor 1 1 can be done quickly and efficiently due to the described circulation of large amounts of room air. In addition, the room air is always kept in motion with the fume extractor 1 shown, so that the deposition of water vapor and fat particles can be inhibited on kitchen surfaces.

The present invention thus achieves a significantly improved air circulation rate, improved and faster transport of the cooking fumes contained in the kitchen air to the circulating-air extractor hood and, as a consequence, a faster cleaning of the cooking fumes. Incidentally, the precipitation of cooking fumes, Water vapor and fat aerosols on kitchen surfaces are inhibited by maintaining the movement of the entire kitchen air.

In the present invention, the exhaust opening is positioned as far away from the circulating air extractor hood, via a pipe system connected to the circulating air extractor hood. This creates a flow of air in the kitchen that ideally covers the entire kitchen. According to the invention, it is also possible to connect a casing to a known extractor, in particular to blow-out openings, which are provided, for example, on the sight channel of the extractor hood. As a result, the purified air at a more distant location, but still within the kitchen, returned to the kitchen, whereby an immediate re-sucking the just cleaned air is avoided.

LIST OF REFERENCE NUMBERS

Exhaust hood

extractor

Sight channel / extractor housing

canopy

Intake vent

air duct

air line

exhaust vent

Upper cabinet line

stove

Claims

claims

1. Vapor extraction device for attachment over a cooking surface (3), wherein the extractor device (1) comprises a fume hood (11) having an intake (1 13), an odor filter and at least one exhaust port (122), characterized in that the extractor device (1) has an air guide (12) adjoining the extractor hood (1 1), in which the at least one blow-out opening (122) is provided, the air duct (12) between the extractor hood (11) and the first blow-out opening (122) continuously is completed and the exhaust opening (122) to the extractor (1 1) is spaced.

2. Vapor extraction device according to claim 1, characterized in that the direction of the air duct (12) at least partially deviates from the main flow direction in the extractor hood (11).

3. Vapor extraction device according to one of claims 1 or 2, characterized in that the position of the exhaust opening (122) is arranged horizontally offset from the surface of the suction opening (113).

4. Vapor extraction device according to one of claims 1 to 3, characterized in that the position of the exhaust opening (122) relative to the surface of the suction opening (1 13) is also arranged vertically offset.

5. Vapor extraction device according to one of claims 1 to 4, characterized in that the length of the air duct (12) between the extractor hood (11) and the exhaust opening (122) is greater than the vertical dimension of the extractor hood (11).

6. Vapor extraction device according to one of claims 1 to 5, characterized in that the ventilation guide (12) comprises an air line (121) having at least one change in direction.

7. Vapor extraction device according to one of claims 1 to 6, characterized in that the air guide (12) at the upper end of the extractor hood (11) is mounted.

8. Vapor extraction device according to one of claims 1 to 7, characterized in that the blow-out opening (122) is provided on a side wall of the air guide (12).

9. A method for cleaning cooking fumes and fumes from kitchen air, characterized in that in a kitchen room to be cleaned kitchen air through a suction (113) of a fume hood (1 1) and sucked in the extractor hood (11) is cleaned, then by a continuous closed Air guide (12) to a blow-out opening (122), which is spaced from the extractor hood (11) is passed and discharged via the blow-out opening (122) as circulating air in the kitchen space.

10. The method according to claim 9, characterized in that this is carried out with a fume extraction device (1) according to at least one of claims 1 to 8.