EP3553389B1 - Agencement de cuisine et procédé de fonctionnement d'un agencement de cuisine - Google Patents

Agencement de cuisine et procédé de fonctionnement d'un agencement de cuisine Download PDF

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Publication number
EP3553389B1
EP3553389B1 EP19164922.7A EP19164922A EP3553389B1 EP 3553389 B1 EP3553389 B1 EP 3553389B1 EP 19164922 A EP19164922 A EP 19164922A EP 3553389 B1 EP3553389 B1 EP 3553389B1
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EP
European Patent Office
Prior art keywords
supply air
hob
suction
opening
suction opening
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP19164922.7A
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German (de)
English (en)
Other versions
EP3553389A1 (fr
Inventor
Christian Jung
Eugen Maurer
Lukas Methner
Martin Oberhomburg
Stefan Schabinger
Martin Schultz
Michael Wolters
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
BSH Hausgeraete GmbH
Original Assignee
BSH Hausgeraete GmbH
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Filing date
Publication date
Application filed by BSH Hausgeraete GmbH filed Critical BSH Hausgeraete GmbH
Publication of EP3553389A1 publication Critical patent/EP3553389A1/fr
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Publication of EP3553389B1 publication Critical patent/EP3553389B1/fr
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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/20—Removing cooking fumes
    • F24C15/2042—Devices for removing cooking fumes structurally associated with a cooking range e.g. downdraft
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/20—Removing cooking fumes
    • F24C15/2028—Removing cooking fumes using an air curtain

Definitions

  • the present invention relates to a kitchen arrangement with a hob and extractor device and to a method for operating a kitchen arrangement.
  • extractor devices that suck out the vapors and vapors.
  • extractor hoods that are mounted above a hob, for example on a ceiling or wall
  • extractor devices that are mounted in or adjacent to the hob.
  • These extractor devices are also known as table fans or downdraft fans.
  • the extractor device has a suction opening which is either in the plane of the hob or close to the plane of the hob and is offset upwards from it. With this type of extractor device, the rising vapor is sucked downwards or sideways against the physical buoyancy.
  • the extractor fan which can also be referred to as a fan, must be operated at high power.
  • high air speeds and suction capacities are necessary. Due to the high performance and the resulting negative pressure, the distance between the point where the vapor is generated and the suction opening must be bridged.
  • operating the fan at high power levels results in increased noise.
  • the air flow that is generated by the extractor device can be influenced by cross-influences, such as an open window or the movement of the user of the hob, and can impair the reliable extraction of vapors and vapors.
  • This cooking device has two, three, four, five or more cooking zones, which form a hob unit, with one or a plurality of devices for extracting cooking fumes are provided in a vertically downward direction and one or more devices for supply are provided in the outer lateral and/or rear and/or front edge regions of the hob unit opposite the device for suctioning cooking fumes of air are provided as a flushing medium.
  • a disadvantage of this cooking device is that it has a complex structure.
  • the object of the present invention is therefore to create a solution with which vapors and vapors can be reliably extracted with a simple structure.
  • the invention is based on the knowledge that this problem can be solved by supplying air at least partially counter to the suction direction of the extractor device.
  • the invention therefore relates to a kitchen arrangement comprising a hob with at least one cooking zone and an extractor device which comprises a fan and an extractor housing with a suction opening for sucking in air from the hob, via which air enters the extractor device, wherein the suction opening is located in the top of the extractor housing, the fan is arranged offset downwards from the suction opening and the suction opening with at least one suction side, via which air is sucked into the suction opening in a suction direction, is adjacent to at least one cooking zone of the hob, whereby the suction direction in a vertical plan view of the hob is directed perpendicular to the suction side of the suction opening.
  • the kitchen arrangement is characterized in that the extractor device has at least one supply air device with at least one output element, in which at least one supply air opening is introduced, that the at least one output element is in the suction opening and near the suction side of the Suction opening is located, or outside the suction opening but adjacent to it, in the case of an elongated suction opening adjacent to one of the longitudinal ends of the suction opening, alternatively in front of the suction side, that the output element is at least temporarily for the output of supply air via the at least one supply air opening counter to the suction direction and tangentially at least one active cooking zone is aligned.
  • the kitchen arrangement includes a hob and an extractor device.
  • the cooking arrangement can in particular be mounted in a worktop, which, for example, represents the top of a kitchen base cabinet.
  • the hob includes at least one cooking zone.
  • the cooking zone is the area of the hob in which a cooking vessel, such as a pot placed on the hob, is heated by the hob.
  • the cooking zones can be defined in particular by the heating elements that are integrated in the hob.
  • the hobs can each be defined by a heating coil or an induction module. In the case of an induction module that extends over the entire hob, the cooking zone is the area of the hob in which the cooking vessel is actually heated when the cooking vessel is placed on it.
  • a cooking zone on which a cooking vessel stands and which heats this cooking vessel is referred to below as an active cooking zone.
  • the extractor device comprises a fan and an extractor housing.
  • the fan can be arranged in the extractor housing or in a housing or room connected thereto.
  • the blower which can also be referred to as a fan, serves to generate a negative pressure through which air can be sucked into the extractor device and in particular the extractor housing.
  • the extractor housing has at least one suction opening for sucking in air from the hob.
  • the suction opening preferably has an elongated shape.
  • the intake opening is the opening into which air, which is sucked in by the negative pressure generated by the fan, is sucked in and thus enters the extractor device.
  • the blower is arranged offset downwards from the suction opening. This means that air is sucked downwards.
  • the suction opening is located in the top of the extractor housing.
  • This extractor device is also known as a downdraft fan.
  • the suction opening has at least one suction side.
  • the suction side is the side through which air is sucked into the suction opening in one suction direction.
  • the suction direction is directed towards the suction opening and is perpendicular to the suction side of the suction opening.
  • the suction direction refers to the main direction of the air flow that is sucked into the suction opening.
  • the suction side of the suction opening is adjacent to at least one cooking zone of the hob.
  • the suction side of the suction opening is therefore the front of the suction opening.
  • the suction opening In an extractor device in which the suction opening is located in the middle of the surface of the hob, the suction opening has two suction sides, each of which represents the elongated side edges of the suction opening.
  • One suction side is adjacent to the cooking zones to the left of it and the other suction side is adjacent to the cooking zones to the right.
  • the suction side is the side of the suction opening that faces the hob.
  • the suction direction in which air enters the suction opening via the suction side is the direction that is directed from the adjacent cooking zone(s) to the suction side.
  • the suction direction is therefore in a vertical plan view of the hob perpendicular to the suction side through which the air enters the suction opening.
  • each of the suction sides therefore has a different suction direction which is opposite to one another.
  • Directional information such as front, back, top and bottom refer - unless otherwise stated - to a kitchen arrangement and its parts in a state in which it is mounted in a horizontal assembly plane, for example a worktop.
  • the front refers to the side of the kitchen arrangement where the user usually stands.
  • the back refers to the side that usually faces a room wall.
  • a right-handed one is used for better understanding Coordinate system introduced.
  • the x-axis and y-axis are horizontal and the z-axis is vertical.
  • the x-axis lies in the direction between the side opposite the suction side of the suction port and the suction side of the suction port.
  • the y-direction lies in the longitudinal direction of the suction opening and the x-axis extends perpendicular thereto in the horizontal to the hob that is adjacent to the suction side.
  • the kitchen arrangement is characterized in that the extractor device has at least one supply air device with at least one output element, in which at least one supply air opening is introduced, that the at least one output element is located in the suction opening and near the suction side of the suction opening, or outside the suction opening adjacent to this, in the case of an elongated suction opening adjacent to one of the longitudinal ends of the suction opening, alternatively in front of the suction side, the output element is at least temporarily aligned for the output of supply air via the at least one inlet opening against the suction direction and tangentially to at least one active cooking zone.
  • a supply air device is a device by means of which air can be moved to a supply air opening and can be output through it.
  • the supply air can be moved using a separate supply air fan.
  • the supply air is moved by the fan of the extractor device, which generates the negative pressure for sucking in air.
  • the supply air device can be arranged in a housing that is separate from the extractor housing.
  • the supply air device is at least partially integrated in the extractor housing.
  • the supply air device has at least one output element in which at least one supply air opening is introduced.
  • the opening through which the supply air is emitted from the supply air device is referred to as the supply air opening.
  • the supply air opening is at least temporarily arranged so that in the assembled state of the kitchen arrangement it is at a height that is above the mounting plate, in particular the worktop, in which the kitchen arrangement is mounted and particularly preferably at a height that is above the hob.
  • the output element can be, for example Represent a pipe element or a channel element.
  • the output element can be designed in one piece with a supply air housing or the extractor housing. However, the output element is preferably movably attached to the supply air housing or the extractor housing.
  • the output element preferably extends vertically and the at least one supply air opening is made in a side wall or peripheral wall of the output element.
  • the output element is arranged in the suction opening near the suction side.
  • the output element is at least temporarily aligned to output supply air in the direction of the hob.
  • the output of supply air in the direction of the hob is referred to as an output in one direction into the space above the surface of the hob.
  • This room is also referred to below as the cooking room. Since the cooking vessel or vessels are located in this room when the hob is in operation, and the air, in particular vapors and vapors, are sucked out of these through the extractor device into the suction opening, the output element is therefore, according to the invention, at least temporarily aligned in such a way that supply air is supplied via the supply air opening is output against the suction direction of the suction side of the suction opening of the extractor device.
  • the direction in which the supply air is output from the output element is also referred to as the output direction.
  • a supply air direction in which at least one component of the direction vector of the supply air direction in the space above the hob is opposite to a component of the direction vector of the suction direction is understood to be opposite to the suction direction.
  • the output direction is determined in particular by the position of the supply air opening. Therefore, the supply air opening of the dispensing element preferably faces the space above the hob.
  • the supply air opening can be made in the front of the dispensing element or a front peripheral section of the dispensing element.
  • Vapors and vapors resulting from cooking processes which are referred to collectively as vapors below, generally rise from the cooking vessel, for example a pot or a pan, upwards, that is to say in a vertical direction.
  • vapors Vapors and vapors resulting from cooking processes, which are referred to collectively as vapors below, generally rise from the cooking vessel, for example a pot or a pan, upwards, that is to say in a vertical direction.
  • This direction which is also referred to as the flow direction, is directed towards the intake opening.
  • the direction of the vapor is deflected downwards and thus towards the suction opening.
  • the supply air flow supports the extraction of vapors and vapors from the cooking chamber. Since the output element or elements are located near the suction opening, the structure of the kitchen arrangement is also simplified, since the supply air can be moved, for example, by the fan of the extractor device and therefore neither an additional supply air fan nor a complex air duct is necessary.
  • the at least one output element is aligned such that the delivery direction of the supply air is inclined horizontally to a vertical of the suction side in a vertical plan view of the surface of the hob.
  • the delivery direction in the horizontal has both an x component and a y component of the coordinate system, each of which is non-zero.
  • the output element(s) can be arranged at positions, for example, laterally to the suction opening and thus at the lateral edges of the hob or the extractor device and still generate the desired flow in the space above the hob.
  • the dispensing element can also be arranged in the middle of the width of a suction opening, which extends in the width direction behind the hob. This embodiment also prevents supply air from being emitted purely to the front, without it affecting the space above a cooking zone, and prevents the user standing in front of the hob from being directly exposed to air.
  • the output element is aligned such that there is an angle of less than 90° between the suction side of the suction opening and the output direction of the supply air in a vertical plan view of the surface of the hob.
  • the supply air openings are aligned so that they each output supply air in a direction that is directed from the outside towards the center of the hob.
  • one or more output elements are provided in the middle of the suction opening, the supply air openings are aligned so that the respective supply air flow is directed outwards from the center.
  • the at least one output element extends above the plane of the hob and the at least one supply air opening is at a height that is close to the top of the hob. This makes it possible to deliver supply air along the surface of the hob. This supply air can reliably reach a cooking vessel that is placed on a cooking zone of the hob.
  • the supply air opening is aligned so that in a side view of the hob, that is to say in the direction of the y-direction of the coordinate system, the output direction of the supply air is inclined upwards from the horizontal.
  • the supply air can be emitted upwards in a direction of 1 to 5° from the horizontal. This prevents frictional losses that can arise in the flow due to flow along the surface of the hob.
  • the angle at which the supply air flow is inclined upwards is preferably like this It is low that the supply air flow reaches it reliably below the upper edge of a cooking vessel that stands on a cooking zone that is adjacent to the output element.
  • the sine of the angle between the horizontal and the supply air flow is preferably less than the quotient of the maximum height of a cooking vessel and the distance of an active cooking zone to the suction side of the suction opening.
  • the at least one output element is arranged offset from the suction opening.
  • an output element can be arranged adjacent to each longitudinal end of an elongated suction opening.
  • the supply air device has two supply air openings, which are arranged relative to one another in such a way that the output directions of the two supply air openings run symmetrically to one another in a vertical plan view of the hob and are different from one another. Since hobs usually have several cooking zones, this can easily ensure that the supply air is delivered towards the different cooking zones.
  • the supply air device can have at least one output element in which two supply air openings are introduced.
  • the supply air openings are aligned in different directions.
  • This form of a dispensing element can be used, for example, in an embodiment of the extractor device in which the dispensing element is arranged in the middle of the length of the suction opening.
  • this embodiment of the dispensing element can also be used in an embodiment in which the suction opening is arranged centrally in the hob.
  • the supply air openings are then on opposite sides of the output element introduced so that they can deliver supply air to the cooking zones on both sides of the intake opening.
  • At least one dispensing element is at least temporarily aligned such that at least one supply air opening in the dispensing element is at least temporarily directed towards at least one active cooking zone.
  • the active cooking zone is the zone on which there is a cooking vessel that is heated by the cooking zone.
  • At least one dispensing element is at least temporarily aligned such that at least one supply air opening in the dispensing element is at least temporarily directed tangentially towards the at least one active cooking zone.
  • the delivery direction of the supply air is therefore at least temporarily directed tangentially towards the at least one active cooking zone.
  • a tangential flow towards the active cooking zone can prevent the supply air from building up on the cooking vessel.
  • a Coanda effect is formed on the outside of the cooking vessel.
  • the supply air flow hugs the outside of the cooking vessel. This means that even more air is sucked in from the surroundings of the supply air flow and the influence on the vapor flow towards the intake opening is increased.
  • the supply air opening is the opening of a nozzle. This allows the supply air to be delivered at high speeds.
  • the supply air opening represents a gap in the dispensing device.
  • the suction opening is in the surface of the hob.
  • a recess is made in the surface of the hob, for example in the middle of the width, which extends in the depth direction of the hob.
  • the extractor housing is arranged below the hob and the suction opening is in the recess in the hob.
  • the at least one output element is preferably also located in the surface of the hob. However, it is also within the scope of the invention that the output element is adjacent to the surface of the hob.
  • the at least one output element is preferably provided in a movable manner on the supply air device.
  • the output element can be designed to be extendable.
  • the dispensing element can be moved between a position in which the dispensing element lies below the mounting level of the extractor hood and the hob and a position in which it extends upwards over this mounting level in some areas. This allows the dispensing element to be retracted in the state in which the extractor device is not being operated, thereby protecting the supply air opening from contamination. When the extractor device is in operation, the output element can then be extended upwards.
  • the at least one output element can be rotatably attached to the supply air device in addition to or as an alternative to the extendability.
  • the output element is rotatably mounted about a longitudinal axis that lies vertically. This allows different conditions on the hob to be taken into account.
  • the orientation of the at least one supply air opening, which is provided on the output element can correspond to the position of a The cooking vessel that is placed on a cooking zone on the hob can be adjusted. Alignment adjustment can be done manually or automatically.
  • the invention relates to a method for operating a kitchen arrangement.
  • the kitchen arrangement here represents a kitchen arrangement according to the invention.
  • the kitchen arrangement comprises an extractor device and a hob.
  • the method is characterized in that when operating the extractor device, supply air is emitted via at least one supply air opening in the opposite direction to the direction of flow and tangentially directed towards the at least one active cooking zone, so that negative pressure is generated in at least one area of an active cooking zone of the hob.
  • the fan of the extractor device when the fan of the extractor device is operating, at least one air flow is output against the suction direction onto the suction opening in the area of the suction opening.
  • the supply air is output against the suction direction of the extractor device in such a way that the suction direction is at least partially opposite to the output direction of the supply air.
  • the supply air is preferably delivered in such a way that the supply air stream flows along the outside of a cooking vessel. This can be done in particular by tangential flow towards the cooking vessel that is standing on the active cooking zone. Particularly preferably, the supply air is delivered in a direction and at a speed such that the supply air hugs the outside of the cooking vessel in accordance with the Coanda effect.
  • supply air with an operating pressure of a maximum of 1 bar is output via the at least one supply air opening.
  • the working pressure can be, for example, 0.1 bar.
  • the supply air can be delivered at a speed of, for example, 14m/s at the supply air opening at 0.5 bar become. At a distance of 60mm from the supply air opening, a speed of 14.5m/s at 1 bar can be achieved.
  • the kitchen arrangement 1 includes an extractor device 2 and a hob 3.
  • the hob 3 and the extractor device 2 are installed in a worktop P, which can represent the top of a kitchen cupboard, for example.
  • the surface of the worktop P is also referred to below as the assembly level.
  • the extractor device 2 is arranged behind the hob 3 in the embodiment shown. From the extractor device 2 is in Figure 1 only the top of the extractor housing 20 can be seen.
  • a suction opening 200 is introduced into the extractor housing 20, which is covered by a grid in the embodiment shown.
  • the side of the suction opening 200 that faces the hob 3 and in particular is adjacent to at least one cooking zone 30 of the hob 3 is referred to as the suction side 2000 of the suction opening 200.
  • the suction side 2000 is thus formed by the front of the suction opening 200.
  • the extractor device 20 also has two vapor screens 210, 211.
  • the first vapor screen 210 has a smaller size than the second vapor umbrella 211.
  • the vapor screens 210, 211 extend vertically in the embodiment shown.
  • the first vapor screen 210 is arranged in front of the suction opening 200 parallel to the suction side 2000 of the suction opening 200.
  • the second vapor screen 211 is arranged behind the suction opening 200 parallel to the rear side of the suction opening 200.
  • the suction opening 200 has an elongated shape which extends behind the hob 3 in the width direction.
  • the kitchen arrangement 1 has a supply air device 22. From the supply air device 22 are in Figure 1 only output elements 220 can be seen.
  • the supply air device 22 is combined with the extractor device 2 in the first embodiment.
  • the output elements 220 are in the extractor housing 20 the extractor device 2 is introduced.
  • the output elements 220 are arranged adjacent to the suction opening 200.
  • the output elements 220 are adjacent to the longitudinal ends of the suction opening 200.
  • the output elements 220 represent tubular elements that are closed at the top.
  • a supply air opening 221 is provided on part of the peripheral wall of the output elements 220.
  • the output elements 220 are aligned so that they can output supply air in the direction of the hob 3.
  • the output elements 220 are preferably extendable.
  • FIG. 2 only one of the output elements 220 of the supply air device 22 is shown. If food is prepared or, for example, water is boiled in the cooking vessel G, which stands on a cooking zone 30 of the hob 3, vapor is created in this active cooking zone 20 in the cooking vessel G, which rises upwards.
  • the supply air device 22 outputs supply air in a delivery direction ZL, which is directed tangentially towards the active cooking zone 20.
  • the supply air flow creates a negative pressure around it through turbulence, through which surrounding air is sucked in. Surrounding air is also carried away in the area of the cooking zone 20. As a result, the vapor that originally rose in a vertical direction is transferred to the in Figure 2 shown deflected towards WA.
  • FIG 3 the state is shown in which, in addition to the supply air device 22, the extractor device 2 is also operated. Air is sucked in the direction of the suction port 200 by the fan (not shown) which is offset downward from the suction port 200.
  • the main direction of this suction which is referred to as suction direction A, is directed perpendicular to the suction side 2000 of the suction opening in a vertical plan view of the hob 3.
  • the vapor is already deflected from the vapor formation direction WE by the suction through the extractor device 2.
  • the supply air flow which is output in the output direction ZL, is shown. This further deflects the vapor.
  • the through the Vapor extraction direction WA generated by the extractor device 2 and the supply air device 22 is in the Figure 3 shown schematically.
  • the flow of supply air and vapor is shown schematically in a side view and in a top view.
  • the supply air is output from the output element 220 inclined upwards to the horizontal.
  • the angle between the horizontal and the delivery direction of the supply air ZL is preferably in the range of 1 to 2.5°.
  • the supply air flow thus reaches the cooking vessel G in an area between the underside of the cooking vessel G, that is to say the top of the hob 3 and the upper edge of the cooking vessel G.
  • the delivery direction of the supply air ZL is preferably oriented tangentially to the cooking vessel G.
  • the vapor flow WA deflected by the supply air flow is in Figure 4 also indicated.
  • the in Figure 5 is shown, it becomes clear that the vapor flow WA - which is also deflected by the extractor device 2 - and the supply air flow ZL intersect.
  • FIG. 6 further embodiments of the kitchen arrangement 1 according to the invention are shown.
  • a second embodiment of the kitchen arrangement 1 is shown in plan view.
  • the extractor device 2 and in particular the suction opening 200 are arranged behind the hob 3.
  • the second embodiment differs from the first embodiment in that the supply air device 22 only includes one output element 220.
  • This output element 220 is arranged in the middle of the width of the suction opening 200.
  • the output element 220 can, as shown, lie in the suction opening 200 or alternatively also in front of the suction opening 200.
  • two supply air openings can be introduced into the output element 220, so that air can be output via this output element 220 in two delivery directions of the supply air ZL, which can be directed towards different cooking zones 32, 33 or 30, 31.
  • the extractor device 2 is arranged in the surface of the hob 3.
  • the recess and thus the suction opening 200 extend in the depth direction of the hob 3 and are arranged in the width direction in the middle of the hob 3.
  • the output elements 220 of the supply air device 22 are provided in front of and behind the suction opening 200. These can be arranged in separate recesses in the hob 3.
  • the housing of the extractor device 2 can also extend further in the depth direction of the hob 3 than the suction opening 200 and the output elements 220 can therefore be arranged in the extractor housing.
  • Each of the output elements 220 has two supply air openings through which supply air can be output in the delivery directions ZL and ZL '.
  • the suction opening 200 of the extractor device 2 in which the suction opening 200 of the extractor device 2 is arranged in the surface of the hob 3, it has two suction sides 2000.
  • the first suction side 2000 faces the hobs 31, 33 on the right side of the hob 3 and is adjacent to them. Air is sucked in in the intake direction A via this intake side 2000.
  • the second suction side 2000 faces the hobs 30, 32. Air is sucked in via this intake side 2000 in the intake direction A'.
  • the suction direction A lies in the negative x-direction of the coordinate system x,y,z and the suction direction A' lies in the negative x-direction of the coordinate system x', y', z'.
  • the extractor device 2 has two suction openings 200 or two extractor devices 2 are provided, each with a suction opening 200.
  • the suction openings 200 are not located behind the hob 3 but rather adjacent to the side of it.
  • the suction openings 200 extend in the depth direction of the hob 3.
  • four output elements 220 are provided in the fourth embodiment. These can belong to a single supply air device 22. Alternatively, two supply air devices 22 can also be provided, each comprising two output elements 220.
  • the output elements 220 are each arranged in front of and behind the respective suction opening 200.
  • the suction sides 2000 of the suction openings 200 are the sides that facing the hob 3.
  • each cooking zone 30, 31, 32, 33 of the hob 3 can be assigned its own supply air flow ZL.
  • the output directions of the supply air ZL are in the Figure 8 indicated schematically.
  • the invention has a number of advantages.
  • the extraction of vapors and vapors from the cooking chamber can be reliably ensured and at the same time the engine power and thus the noise can be reduced.
  • vapors and vapors are deflected in such a way that they reach the suction opening of the extractor device.
  • the Venturi effect and/or the Coanda effect is used.
  • the Venturi effect causes the surrounding air to be carried along by the supply air jet. Due to the Coanda effect, the supply air flow that flows along a cooking vessel nestles against this cooking vessel.
  • the vapor can therefore be at least partially deflected in the direction from which the supply air flow comes.
  • the delivery elements can be designed as additional nozzles which are arranged in front of the actual extractor device and in particular in front of the suction opening.
  • the delivery elements are preferably arranged so that all cooking vessels and combinations of air flows can be captured.
  • the delivery elements can be arranged laterally next to the suction opening and can output air in the direction of the hob.
  • the delivery elements can be supplied with the necessary air output using additional fans or a branched air flow from the extractor fan.
  • the output elements can be fixed or adjustable and/or extendable.
  • the present invention reliable suction can also take place from cooking zones that are further away from the suction opening.
  • the invention can be implemented without the need for additional recesses or cutouts and installation spaces around the hob. This advantage will achieved by arranging the output elements near the suction opening.
  • the extractor device with supply air device can be used as a structural unit in a kitchen arrangement. This simplifies the assembly and maintenance of the kitchen arrangement.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Ventilation (AREA)

Claims (12)

  1. Agencement de cuisine comprenant un champ de cuisson (3) avec au moins une zone de cuisson (30, 31, 32, 33) et un dispositif d'aspiration de vapeur (2), lequel comprend un ventilateur et un carter de hotte aspirante (20) avec un orifice d'aspiration (200) pour aspirer l'air du champ de cuisson (3), via lequel l'air pénètre dans le dispositif d'aspiration de vapeur (2), dans lequel l'orifice d'aspiration (200) se situe dans le côté supérieur du carter de hotte aspirante (20), le ventilateur est disposé en décalage vers le bas par rapport à l'orifice d'aspiration (200) et l'orifice d'aspiration (200) est, par au moins un côté d'aspiration (2000), via lequel l'air est aspiré dans une direction d'aspiration (A) dans l'orifice d'aspiration (200), voisin d'au moins une zone de cuisson (30, 31, 32, 33) du champ de cuisson (3), dans lequel la direction d'aspiration (A) est, en vue du dessus à la perpendiculaire sur le champ de cuisson (3), dirigée perpendiculairement au côté d'aspiration (2000) de l'orifice d'aspiration (200), caractérisé en ce que le dispositif d'aspiration de vapeur (2) présente au moins un dispositif d'air frais (22) avec au moins un élément de distribution (220), dans lequel au moins un orifice d'air frais (221) est inséré, en ce que l'au moins un élément de distribution (220) se situe dans l'orifice d'aspiration et à proximité du côté d'aspiration (2000) de l'orifice d'aspiration (200) ou en dehors de l'orifice d'aspiration (200) mais dans le voisinage de celui-ci, dans le voisinage de l'une des extrémités longitudinales de l'orifice d'aspiration (200) en présence d'un orifice d'aspiration oblong (200), alternativement devant le côté d'aspiration (2000), en ce que l'élément de distribution (220) est orienté au moins par intermittence pour la distribution d'air frais (ZL) via l'au moins un orifice d'air frais (221) à rebours de la direction d'aspiration (A) et de façon tangentielle sur au moins une zone de cuisson active (30, 31, 32, 33).
  2. Agencement de cuisine selon la revendication 1, caractérisé en ce que l'au moins un élément de distribution (220) est orienté de sorte que la direction d'émission (ZL) de l'air frais est, en vue du dessus à la perpendiculaire sur la surface du champ de cuisson (3), inclinée à l'horizontale par rapport à une perpendiculaire au côté d'aspiration (2000).
  3. Agencement de cuisine selon la revendication 2, caractérisé en ce que l'élément de distribution (220) est orienté de sorte qu'un angle inférieur à 90° existe entre le côté d'aspiration (2000) de l'orifice d'aspiration (200) et la direction de distribution (ZL) de l'air frais en vue du dessus à la perpendiculaire sur la surface du champ de cuisson (3).
  4. Agencement de cuisine selon l'une des revendications 1 à 3, caractérisé en ce que l'élément de distribution (220) s'étend vers le haut dans le plan du champ de cuisson (3) et l'orifice d'air frais (221) se situe à une hauteur se trouvant à proximité du côté supérieur du champ de cuisson (3).
  5. Agencement de cuisine selon l'une des revendications 1 à 4, caractérisé en ce que l'orifice d'air frais (221) est orienté de sorte qu'en vue latérale sur le champ de cuisson (3), la direction de distribution (ZL) de l'air frais est inclinée vers le haut par rapport à l'horizontale, de préférence de 1 à 5° vers le haut.
  6. Agencement de cuisine selon l'une des revendications 1 à 5, caractérisé en ce que le dispositif d'air frais (22) présente deux orifices d'air frais (221) disposés de telle sorte l'un par rapport à l'autre que les directions de distribution (ZL) des deux orifices d'air frais (221) s'étendent, en vue du dessus à la perpendiculaire sur le champ de cuisson (3), de façon symétrique l'un part rapport à l'autre et sont différents l'un de l'autre.
  7. Agencement de cuisine selon l'une des revendications 1 à 6, caractérisé en ce que le dispositif d'air frais (22) présente au moins un élément de distribution (220) dans lequel deux orifices d'air frais (221) sont insérés.
  8. Agencement de cuisine selon l'une des revendications 1 à 7, caractérisé en ce que l'orifice d'air frais (221) constitue l'orifice d'une buse ou une fente dans le dispositif d'émission (220).
  9. Agencement de cuisine selon l'une des revendications 1 à 8, caractérisé en ce que l'orifice d'aspiration (200) se situe dans la surface du champ de cuisson (3) et l'au moins un élément d'émission (220) se situe de préférence dans la surface du champ de cuisson (3) ou dans le voisinage de la surface du champ de cuisson (3).
  10. Agencement de cuisine selon l'une des revendications 1 à 9, caractérisé en ce que l'au moins un élément de distribution (220) est fixé de façon rotative au dispositif d'air frais (22).
  11. Procédé d'exploitation d'un agencement de cuisine selon l'une des revendications 1 à 10, caractérisé en ce que lors de l'exploitation du dispositif d'aspiration de vapeur (2), de l'air frais est distribué via au moins un orifice d'air frais (221) à rebours de la direction d'aspiration et dirigé de façon tangentielle sur l'au moins une zone de cuisson active (30, 31, 32, 33), de sorte qu'une dépression est générée dans au moins une région d'une zone de cuisson active (30, 31, 32, 33) du champ de cuisson (3).
  12. Procédé selon la revendication 11, caractérisé en ce que de l'air frais est distribué à une vitesse de 14m/s à 0,5 bar au niveau de l'orifice d'air frais via l'au moins un orifice d'air frais (221).
EP19164922.7A 2018-04-12 2019-03-25 Agencement de cuisine et procédé de fonctionnement d'un agencement de cuisine Active EP3553389B1 (fr)

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WO2004090425A2 (fr) * 2003-04-09 2004-10-21 Boffi S.P.A. Dispositif servant a aspirer et a fournir de l'air, conçu pour un point de cuisson
DE102008050723A1 (de) 2008-10-11 2010-04-15 Wilhelm Bruckbauer Vorrichtung zum Kochen mit Spül-Luftzuführung und Spül-Luftabsaugung
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