EP3150922A1 - Device for reducing odour, smoke and/or steam emissions - Google Patents

Abstract

The invention relates to a device for reducing odor, smoke and / or steam emissions (1) during a cooking, boiling and / or roasting process from food (2) in a work area (3), having the work area (3) for preparing and / or holding the food (2), a hood (7) at least partially covering the work area (3), a fume cupboard (8) which for suctioning off at least (2) odor, smoke and / or steam emissions (1), an outlet nozzle (12) designed for the directional emission of ionized air and a circulating air cleaning device (13), a work opening (11) being formed between the work area (3) and the hood (7) on the operator side (10) , through which an operator has access to the work area (3), the circulating air cleaning device (13) is designed to filter the extracted odor, smoke and / or steam emissions (2) and / or ambient air and at least part of the de r to supply ionized filtered air to the outlet nozzle (12), and the outlet nozzle (12) is arranged and designed on the operator side in such a way that the ionized air flows out in a direction (14) which forms an angle of ‰ ¥ with the normal of the working area (3) 0 ° and ‰ ¤ 60 °, and forming an air curtain (15) which prevents odor, smoke and / or steam emissions (1) from escaping at least from the working opening (11).

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.

• zwischen dem Arbeitsbereich und der Haube bedienseitig eine Arbeitsöffnung ausgebildet ist, durch welche eine Bediener Zugriff zu dem Arbeitsbereich hat,
• die Umluftreinigungseinrichtung ausgestaltet ist, die abgesaugten Geruchs-, Rauch- und/oder Dampfemissionen und/oder Umgebungsluft zu filtern und wenigstens einen Teil der gefilterten Luft ionisiert der Austrittsdüse zuzuführen, und
• die Austrittsdüse bedienseitig derart angeordnet und ausgestaltet ist, dass die ionisierte Luft in eine Richtung ausströmt, welche mit der Normalen des Arbeitsbereiches einen Winkel von ≥ 0° und ≤ 60° bildet, und einen Luftschleier bildend die Geruchs-, Rauch- und/oder Dampfemissionen von einem Entweichen wenigstens aus der Arbeitsöffnung hindert, und

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 above it Work area arranged and dimensioned so 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 be an example rectangular Design also be limited by the hood. 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 embodiment, the recirculating air purification device has a plurality of 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 Edelstahlkombifilter, which is designed in particular as Flammdurschlagfilter VDI 12052 / DIN 18869, a nonwoven filter, a heat exchanger, which 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 is designed, a grid for generating an electrostatic field in combination with a negatively charged charcoal filter, which in particular as activated carbon block and / or as Aktivkohleschiebefilter is performed, a plasma source, which is designed in particular as a plasma chamber and / or preferably arranged outside of the odor, smoke and / or vapor emission electron tube and for generating the ionized air, designed as an activated carbon channel collection of sliding filters, the with act are exposed so that the odor, smoke and / or vapor emissions in the activated carbon channel along a distance of at least 3m, 5m or 6m of the activated carbon for cleaning the odor, smoke and / or vapor emissions is exposed, an electrostatic filter for Cleaning of micro particles, and / or having 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 In kitchens a temperature of 26 ° C must not be exceeded. 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 1001, 1501, 2001, 3001 or 5001 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, the cold water boiler and the hot water boiler are provided in a common unit above the other and / or surrounded for insulation 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 can be a hot water supply in a kitchen, a catering business, in a household and / or in a Replace house 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 the temperature of the odor, smoke and / or vapor emissions, including exhaust air called, to automatically switch to 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 1420mm to 2780mm x 840mm x 1305mm to 1405mm. 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 suction preferably extends between two heating means, for example designed as a hob, and / or preferably extends around the heating means in a U-shape around the heating means and hits the outlet nozzle on the operating side so that the means for heating are completely circulating are bordered by the edge suction and outlet nozzle. 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 middle hood, for example, has dimensions in the range of 1500mm to 2400mm x 1102mm or 2204mm x 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. Cooling, especially 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.

• den Arbeitsbereich zum Zubereiten und/oder Vorhalten des Lebensmittels, eine den Arbeitsbereich wenigstens teilweise bedeckende Haube, einen Abzug, welcher zum Absaugen wenigstens von dem Lebensmittel stammenden Geruchs-, Rauch- und/oder Dampfemissionen ausgestaltet ist, eine Austrittsdüse ausgestaltet zum gerichteten Emittieren ionisierter Luft und eine Umluftreinigungseinrichtung, wobei
• zwischen dem Arbeitsbereich und der Haube bedienseitig eine Arbeitsöffnung ausgebildet ist, durch welche eine Bediener Zugriff zu dem Arbeitsbereich hat, und mit den Schritten:
  • Ausströmen der ionisierten Luft aus der bedienseitig angeordneten Austrittsdüse in eine Richtung derart, dass die Richtung mit der Normalen des Arbeitsbereiches einen Winkel von ≥ 0° und ≤ 60° bildet, so dass die ausgeströmte ionisierten Luft einen Luftschleier bildend die Geruchs-, Rauch- und/oder Dampfemissionen von einem Entweichen wenigstens aus der Arbeitsöffnung hindert,
  • Absaugen der Geruchs-, Rauch- und/oder Dampfemissionen mittels des Abzugs, Filtern der abgesaugten Geruchs-, Rauch- und/oder Dampfemissionen und/oder von Umgebungsluft mittels der Umluftreinigungseinrichtung, und
  • Zuführen wenigstens eines Teils der gefilterten Luft der Austrittsdüse.

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.

Fig. 1

eine Vorrichtung gemäß einem bevorzugten Ausführungsbeispiel der Erfindung in einer schematischen Seitschnittansicht,

Fig. 2

eine Weiterbildung der Fig. 1 in schematischer Ansicht, und

Fig. 3

eine Vorrichtung gemäß einem weiteren bevorzugten Ausführungsbeispiel der Erfindung in einer schematischen Seitschnittansicht.

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

Fig. 1

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

Fig. 2

a further education Fig. 1 in schematic view, and

Fig. 3

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

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

The work area 3 is designed as a cooking station of a kitchen and has a rectangular base 4, in which a designed as a cooking device for heating 5 is integrated. On the hob, a pot 6 is 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 secretes away. The working area 3 is covered by a hood 7, which is arranged at a distance above the base area 4 or the working area 3 such that the odor, smoke and / or vapor emissions 1 ascend as exhaust air in the direction of the hood 7. In the present case, the hood 7 is designed as a wall hood made of stainless steel.

Integrated into the hood 7 is a trigger 8, which is designed to suck off at least the food 2 originating odor, smoke and / or vapor emissions 1 is. The hood 7 and the work area 3 are arranged in front of a wall 9, which extends between the working area 3 and hood 7 and thus prevents the odor, smoke and / or vapor emissions 1 from a backward escape from the device. On the operating side 10, ie on a front side, where an operator, not shown, has access to the work area 3 or the food 2, a work opening 11 is formed between the work area 3 and the hood 7, the surface normal extending perpendicular to the surface normal of the base area 4 ,

On the hood 7, an outlet nozzle 12 is provided for the directed emission of ionized air and the device has a recirculating air cleaning device 13, which is also integrated in the hood 7. The circulating-air purification device filters the odor, smoke and / or vapor emissions 1 and / or ambient air extracted by the outlet 8 and ionizes at least part of the filtered air from the outlet nozzle 12 for outflow therefrom. The outlet nozzle 12 is arranged on the operating side 10 on the hood 7 and configured such that the ionized air flows out in the direction 14 of the working area 3, ie the angle between the direction 14 and the normal of the working area 3 is 0 °. Thus, the outlet nozzle 12 forms an air curtain 15, which prevents the odor, smoke and / or vapor emissions 1 from escaping from the working opening 11 out.

In the present case, a plurality of discharge nozzles 12 each spaced apart by 3 cm are provided, which extend along the entire front side 16 of the working area 3 or the hood 7 on the hood 7. The air emitted through the outlet nozzle 12, after the formation of the air curtain 15 at least partially sucked through the trigger 8 again. Although not shown, the angle between the direction 14 and the normal of the working area 3 can be up to ≦ 60 °, for example 10 ° or 25 °.

For cleaning the extracted by the trigger 8 odor, smoke and / or vapor emissions 1 and / or ambient air, the recirculating air cleaning device 13 eight independent and not shown for simplicity filter on. A first filter stage is formed by a stainless steel combination filter, which is designed as a flame impact filter according to VDI 12052 / DIN 18869. Then as second Filter stage is a fleece filter provided to absorb residual fat. As a third filter stage, a heat exchanger 17 described in more detail below is provided, 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 1 is configured.

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 is designed as a plasma chamber and / or arranged outside the exhaust air stream of the odor, smoke and / or vapor emissions 1 electron tube for generating 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 5 m, along which the extracted odor, smoke and / or vapor emissions 1 of the activated carbon are exposed. As the seventh filter stage, a grid for generating an electrostatic field is provided. Finally, the eighth filter is an ozone generator.

Fig. 2 shows a schematic view of a development of Fig. 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 Fig. 2 shown together as a line, is in fluid communication, a cold water boiler 19 and a hot water boiler 20 with a respective volume of 1501, which are provided in a common, insulated container. By means of the heat contained in the extracted odor, smoke and / or vapor emissions 1, the heat pump 17 cools in conjunction with a direct evaporator, not shown, the water of the cold water boiler 19 or heated water of the hot water boiler 20. Accordingly, the extracted odor, smoke - And / or steam emissions 1 cooled to a temperature of 26 ° C. The so cooled and filtered odor, smoke and / or vapor emissions 1 are emitted in part through the exit nozzle 12 and partly to cool the space surrounding the device of the kitchen.

By means of the cold water of the cold water boiler 19, a food stored in a refrigerator 21 2 is cooled, including the refrigerator 21 fluidly with the Cold water boiler 19 is connected. 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 used to feed a steamer 22. 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 food in the steamer 2 to maintain a cold chain for the food 2. Finally, the ionized air produced by the device can be used to sterilize germs and / or bacteria on the food 2 in the refrigerator 21 and / or in the steamer 22.

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

Fig. 3 shows an embodiment of the device as a mobile stand 25, in which the work area 3 integrated in the mobile stand 25 is designed as part of it. The trigger 8 is integrated in the work area 3 designed for one as Randabsaugung and as Mittelabsaugung. The central exhaust 8 extends transversely in the plane of the drawing between two heating devices 5 and is indicated by dashed lines, while the Randabsaugung 8 with respect to the front 16 along the means for heating 5 and on the transverse sides enclosing these in drawing plane, not shown, u- shaped extends.

The hood 8 of the mobile stand 25 is made of glass and is opposite to the front side 16 and on the transverse sides of the means for heating 5 enclosing to the working area 3 touching. The outlet nozzle is disposed in the working area 3 at the front, so that the ionized air flows in a direction 14 away from the working area 3 and away from the operating side 10 at an angle of 15 ° between the direction 14 and the normal of the working area 3. LIST OF REFERENCE NUMBERS Odor, smoke and / or vapor emissions 1 Food 2 Workspace 3 Floor space 4 Device for heating 5 pot 6 Hood 7 deduction 8th wall 9 On the service side 10 work opening 11 exhaust nozzle 12 Recirculated air cleaning device 13 direction 14 air curtains 15 front 16 heat exchangers 17 Return and a flow pipe 18 Cold water Boiler 19 Water heater 20 fridge 21 Steamers 22 control 23 air sensor 24

Claims (15)

Apparatus for reducing odor, smoke and / or vapor emissions (1) during a cooking, cooking and / or roasting process from a food (2) to a work area (3), comprising the work area (3) for preparing and / or or holding the food (2), a hood (7) at least partially covering the work area (3), a fume hood (8) for evacuating at least food (2) odor, smoke and / or vapor emissions (1 ), a plasma source configured to generate ionized air, an outlet nozzle (12) configured for directionally emitting the ionized air and a recirculating air purification device (13), wherein between the working area (3) and the hood (7) on the operating side (10) a working opening (11) is formed, by means of which an operator has access to the working area (3), the recirculating air purification device (13) is designed to filter the extracted odor, smoke and / or vapor emissions (2) and / or ambient air and to supply at least a portion of the filtered air through the plasma source ionized the outlet nozzle (12), and the outlet nozzle (12) is arranged and configured on the operating side such that the ionized air flows out in a direction (14) which forms an angle of ≥ 0 ° and ≦ 60 ° with the normal of the working area (3), and an air curtain (15 ) forming the odor, smoke and / or vapor emissions (1) from escaping at least from the working opening (11) prevents. Apparatus according to the preceding claim, wherein the working area (3) has a rectangular base (4) and the ionized air flows out along an entire front face (16) of the base area (4), preferably a plurality spaced apart from each other along the entire front face (4). 16) arranged outlet nozzles (12) are provided. Device according to one of the preceding claims, wherein the outlet nozzle (12) and the trigger (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 exhausted through the trigger (7). Device according to one of the preceding claims, wherein the recirculating air cleaning device (13) has a plurality of mutually 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-impact filter according to VDI 12052 / DIN 18869, a nonwoven filter, a heat exchanger (17), which is designed for cooling and / or steam condensing the extracted odor, smoke and / or steam 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 embodied in particular as an activated carbon block and / or as an activated charcoal filter, a plasma chamber and / or as an electron tube preferably arranged outside the odor, smoke and / or vapor emissions (1) as a plasma source, a collection of silt filters, which are filled with activated charcoal, so that the odor, smoke and / or vapor emissions (1) in the activated charcoal channel along a distance of at least 3m, 5m or 6m of the activated charcoal to clean the odor, Smoke and / or vapor emissions (1) is exposed, an electrostatic filter for cleaning micro particles, and / or having 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) 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 a cold water boiler (19) in fluid communication with the heat exchanger (17) and / or hot water boiler (20). Apparatus according to the preceding claim with the hot water boiler (20), with a direct evaporator in fluid communication with the hot water boiler (20) and the heat exchanger (17) and / or with a heater which is at least partially supplied by the hot water boiler (20), 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 cooled refrigerator (21), a room cooling device and / or air conditioning. Device according to one of the preceding claims, with a control (23) 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 (24) arranged on the hood (7) ) and according to one of the five preceding claims, wherein the controller (23) is configured to switch the heat exchanger (17) for cooling and / or recovering heat at a threshold temperature measured by the exhaust air sensor (24). Device according to one of the preceding claims, comprising a mobile station (25) having the working area (3), wherein preferably the mobile station (25) comprises means (5) for heating the food (2), the trigger (8) preferably in the hood (7) integrated as a hood suction and / or preferably in the work area (3) integrated as edge and / or Mittelabsaugung is designed, preferably made of glass, plastic or stainless steel hood (7) on at least one side of the work area (3) is present and / or the ionized air flows in a direction away from the working area (3) and in particular away from the operating side (10). 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 (8) is integrated in the hood (7), in the work area ( 3) integrated means for heating (5) of the food (2) is provided and / or the ionized air flows towards the working area (3). 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 feeding a heater, a sink, a dishwasher, a steamer (22) and / or a Bain-marie with water warmed by the extracted odor, smoke and / or steam emissions (1) or with warm water from the boiler (20). Use of a device according to one of the preceding claims and 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 cold water provided by the cold water boiler (19) 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 refrigerator (21) and / or in the Steamer (22). A method 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 work area (3), a fume hood (8) for extracting at least odor originating from the food (2) , Smoke and / or vapor emissions (1) is configured, an outlet nozzle (12) arranged on the operating side (10) designed for directionally emitting ionized air and a recirculating air purification device (13) between the working area (3) and the hood (7) on the operating side (10) a working opening (11) is formed, through which an operator has access to the working area (3), and with the steps: Outflow of the ionized air from the outlet nozzle (12) in a direction (14) such that the direction (14) forms an angle of ≥ 0 ° and ≤ 60 ° with the normal of the working area (3), so that the ionized air discharged forming an air curtain (15) which prevents odor, smoke and / or vapor emissions from escaping at least from the work opening (11), Extracting the odor, smoke and / or vapor emissions (1) by means of the trigger (8), Filtering the extracted odor, smoke and / or vapor emissions (1) and / or ambient air by means of the recirculating air cleaning device (13), and Supplying at least a portion of the filtered air to the exit nozzle (12).

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