JP2003343889A - Stove hood - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a stove hood which sufficiently guides an upward current into a hood while compensating for its shortage, as well as sure discharge of air or exhaust gas including oil fume to outdoors, suppresses the adhesion of oil to an interior wall surface, and sufficiently performs air supply even in a kitchen having high sealing property. <P>SOLUTION: This stove hood 10 has: a hood body 11 mounted on the interior wall 30 to discharge the air or exhaust gas containing oil fume or steam generated by boiling on a cooking table 40; a hood 12 opened at the lower end of the hood body 11 to suck the exhaust gas; and an exhaust fan 13 integrated into the hood body 11 and having an exhaust duct 20 opened to outdoors and connected to a discharge port. A bypass passage 14 for the air or exhaust gas containing oil fume is formed on the back side of the exhaust fan 13 within the hood body 11, one end side of the bypass passage 14 is communicated with the discharge port 13b of the exhaust fan 13, and the other end of the bypass passage 14 is opened to the wall 30-side part of the hood (14a). <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a range hood for exhausting air or exhaust gas containing oily smoke produced by cooking on a cooking table to the outside.

As a cooking table used in the kitchen, carbon dioxide gas is generated as a result of burning a fuel gas such as city gas to obtain a heat source, and one that performs electromagnetic cooking is used instead of the fuel gas. Since electric power is used, carbon dioxide gas is not generated, but steam may be generated including oil smoke and odor due to cooking. Therefore, in the following,
In the case of cooking equipment that burns fuel gas, it is called "exhaust gas containing oily smoke, etc.", and in the case of cooking equipment that uses electricity, such as electromagnetic cooking equipment, it is "air containing oily smoke". And

[0003]

2. Description of the Related Art Various types of range hoods have been proposed. The basic structure of the range hood is such that an exhaust fan incorporated in the hood body 11 sucks in air or exhaust gas containing oil smoke and water vapor produced by cooking. The exhaust gas is exhausted to the outside through the exhaust duct. At that time, the exhaust gas is captured by the hood that opens downward above the cooking table. .

By the way, in recent years, so-called "electromagnetic cooking equipment" utilizing electricity has been developed, and it has come to be often used together with a cooking table which serves as a heat source necessary for cooking by burning gas. . With this electromagnetic cooking device, exhaust gas containing carbon dioxide gas is not generated, but steam that contains oil smoke and odor is generated by boiling, so
Obviously, these oily smoke must be discharged outdoors.

Further, in this type of electromagnetic cooking apparatus, since gas is not combusted, combustion air is not required, but on the other hand, a sufficient upward airflow such as exhaust gas in which gas is combusted is formed. It cannot be done. That is, when an electromagnetic cooking device is used, oil smoke and steam generated by boiling do not reach the range hood, but often diffuse into the kitchen.
In particular, according to the regulations of the Fire Service Law for range hoods, the height from the pan or frying pan to the range hood is determined to be 80 cm or more. Therefore, there is an unavoidable situation in which the air containing oil smoke and the like diffuses indoors. .

In the range hood having the above basic structure, the structure of the exhaust fan is naturally important. In other words, an exhaust fan that is quiet and has a strong suction force is required, but the applicant has also proposed an exhaust fan suitable for use in this type of range hood, for example, Patent No. 2
With regard to technologies such as 60928 and the hood related thereto, Japanese Patent Nos. 2920494 and 2929
Various proposals have been made in technologies such as 20494 or Japanese Patent No. 3277250.

[0007] With these techniques of the Applicant, it has been possible to perform the intake in the range hood of this kind at a considerably high state. How to deal with the insufficient state of the upward air flow in the electromagnetic cooker described above. Besides, there are still many problems that need to be solved in the kitchen. For example, there is a problem of “cleaning” and a problem of “air supply” in a house whose airtightness has been increased as in recent years.

First, regarding "cleaning", the exhaust gas generated in the kitchen contains "oil smoke" as described above. This oily smoke is generated when oil is used to make deep-fried foods and stir-fried foods. The oily smoke liquefies and pollutes the walls and hoods of rooms. In particular, since the indoor wall on the other side of the cooking table as shown in FIG. 1 is close to a frying pan or the like, it is a portion where "oil stains" are likely to adhere. This "oil stain" is extremely stubborn and is a problem every household has to clean.

On the other hand, looking at "air supply", in a room (kitchen) where airtightness is increasing, it is impossible to introduce fresh air used for combustion without special equipment. . Of course, if you cook in a kitchen that is highly airtight, even if you have a powerful range hood, fresh air for combustion must be supplied from within that kitchen, and that much is generated on the cooktop. It also means that the exhaust gas is spread into the kitchen.

Therefore, the inventor of the present invention can compensate for the shortage of updraft when using an electromagnetic cooking device, can minimize the adhesion of oil stains to the interior wall, and even without special equipment. As a result of various studies on how to make a range hood that can also supply air for boiling, exhaust gas exhausted from the exhaust duct is not limited to carbon dioxide and water vapor, Realized that a part of the room air was also mixed, and completed the present invention.

[0011]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-described actual situation in this type of range hood, and the problem to be solved is that the air or exhaust gas containing oil smoke or the like is exposed to the outside. In addition to being able to reliably discharge, it is possible to compensate for the lack of rising airflow and guide it sufficiently into the hood, and it is possible to suppress the adhesion of oil stains to the surface of the interior wall, and it is also highly airtight. It is to provide a range hood that can supply sufficient air even in the kitchen.

[0012]

In order to solve the above problems, first, the means adopted by the invention according to claim 1 will be described with the reference numerals used in the description of the embodiments described later. , "The hood body 1 attached to the indoor wall 30 for discharging air or exhaust gas containing oil smoke, water vapor, etc. generated by boiling on the cooking table 40 to the outside.
1, a hood 12 which opens at the lower end of the hood body 11 to take in exhaust gas, and an exhaust fan 13 which is incorporated into the hood body 11 and has an exhaust duct 20 opened to the outside and connected to an outlet. A range hood 10 provided with a bypass passage 14 for air or exhaust gas containing the oily smoke is formed in the hood body 11 on the back side of the exhaust fan 13, and one end side of the bypass passage 14 is exhausted. The other end of the bypass passage 14 is opened to the wall 30 side portion of the hood while communicating with the outlet 13b of the fan 13.
The range hood 10 "is characterized in that it is made 4a.

That is, this range hood 10 is shown in FIG.
As shown in FIG.
4 is formed, one end of the bypass passage 14 is connected to the exhaust port 13b of the exhaust fan 13, and the other end is opened by the outlet port 14a as shown in FIG. .

As a result, when the range hood 10 is operated, the air on the cooking table 40 is sucked by the exhaust fan 13.
The oil smoke produced by the above cooking, the air containing odor or water vapor, or the type that burns fuel (gas), the exhaust gas containing carbon dioxide gas is discharged by the hood 12 that opens downward. The basic operation is to be captured, taken into the hood main body 11, and discharged to the outside from the exhaust duct 20 that is open to the outside by the exhaust force of the exhaust fan 13.

Of course, also in this range hood 10,
Like a general range hood, a filter 15 for trapping oily smoke is provided in the hood body 11, and this filter 15 also causes oily smoke to be emitted from the air containing oily smoke rising from the cooking table 40 or exhaust gas. That is, a certain part of is to be removed.

In the above exhaust gas flow, in the range hood 10 according to the present invention, one end communicates with the exhaust port 13b of the exhaust fan 13 and the other end serves as the outlet 14a on the wall 30 side of the hood. Since the bypass passage 14 opened is formed, the exhaust fan 1
Part of the air or the exhaust gas containing the oil smoke sucked by 3 flows into the bypass passage 14 and the cooking table 40
It is supplied onto the cooking table 40 from each of the outlets 14a which are open upward.

At this time, as shown in FIG. 2, the outlets 14a are concentrated and opened on the front surface (inside surface of the room) of the indoor wall 30, so that the white arrows in FIG. 1 or FIG.
As indicated by the batten arrow inside, the gas is supplied from each outlet 14a onto the cooking table 40.

The air or exhaust gas containing oily smoke or the like supplied from the outlets 14a toward the cooking table 40 still has latent heat. Therefore, the black arrow in FIG. 1 or the batten in FIG. As shown by the arrow, it forms a kind of updraft. Therefore, even if the cooktop 40 is an electromagnetic cooker and does not generate a sufficiently strong updraft due to the exhaust gas, the air or exhaust gas including oil smoke and the like supplied from each outlet 14a , Hood 12
You will be guided completely within.

The air or exhaust gas containing oily smoke or the like supplied from the outlets 14a toward the cooking table 40 also flows down while forming a kind of air curtain on the front surface of the indoor wall 30. As a result, the oil smoke generated from the frying pan or the like on the cooking table 40 is not blocked by the air curtain and does not directly contact the surface of the indoor wall 30, and does not adhere to the surface of the indoor wall 30. For this reason,
This range hood 10

When operated, at least the surface of the interior wall 30 will not be contaminated with oil and cleaning of the interior wall 30 can be omitted to some extent.

[0021] This is very important when "electromagnetic cooking equipment", which has been increasing in number in recent years, is adopted as the cooking table 40. Although electromagnetic cooking equipment does not require air for combustion, it is natural that electromagnetic cooking produces oily smoke. The ability to prevent the oil smoke from directly contacting the interior wall 30 leads to keeping the kitchen clean and omitting cleaning, which is an important action.

Further, a part of the exhaust gas containing air is supplied to the cooking table 40 from each outlet 14a, so that the cooking table 40 burns the fuel gas. Then, it means that a part of required oxygen is supplied from the cooking table 40. In other words, even if a special air intake or device is not installed in the kitchen in which the range hood 10 is installed, sufficient supply of combustion air in the kitchen table 40 is sufficiently performed while maintaining the hermeticity of the kitchen. Can be done.

Therefore, in the range hood 10 according to the first aspect, exhaust gas including oil smoke and the like can be discharged to the outside, and it is possible to suppress adhesion of oil stains to the surface of the interior wall 30. Moreover, it is possible to supply sufficient air even in a highly sealed kitchen.

In order to solve the above-mentioned problems, the means adopted by the invention according to claim 2 is that in the range hood 10 according to claim 1, "in the exhaust port 13b of the exhaust fan 14 and in the bypass passage 14 The damper 16 is provided to adjust the feed of air or exhaust gas containing oil and smoke into the air. "

That is, the range hood 1 according to claim 2
In the case of 0, the amount of air or exhaust gas containing oil and smoke that is sent by the damper 16 into the bypass passage 14 can be adjusted. However, the opening of the damper 16 (air or exhaust gas to the exhaust duct 20 side) can be adjusted. Degree of gas discharge)
Can be adjusted by, for example, an adjustment dial provided on the lower front surface of the hood body 11 or the lower surface of the hood 12. Of course, this damper 16 is used for the exhaust fan 1
It is the simplest to provide it in the discharge port 13b of No. 4 and it is advantageous that the range hood 10 can be put into one package as a completed product.

If there is such a damper 16, by adjusting the opening degree according to the airtightness of the kitchen,
Air forming the flow of oily smoke coming out or cooking table 40
Therefore, the required combustion air can be sufficiently supplied. For example, when it is desired to suppress the introduction of cold outside air as much as possible in winter, the opening of the damper 16 may be maximized, and when the wind is strong such as a typhoon, the opening of the damper 16 may be minimized. It is good, and in other cases, it may be adjusted appropriately.

Therefore, the range hood 10 according to claim 2
Has the same function as that of claim 1 above,
The damper 16 can adjust the feed of air or exhaust gas containing oily smoke into the bypass passage 14.

The means adopted by the invention according to claim 3 is the same as in the range hood 10 according to claim 1 or 2, wherein "the odor or carbon dioxide gas in the air or exhaust gas is contained in the bypass passage 14". Bypass filter 17 that absorbs "is provided."

That is, the range hood 1 of claim 3
At 0, the bypass filter 17 is provided in the bypass passage 14.
The bypass filter 17 is provided so as to absorb the odor and carbon dioxide in the exhaust gas, thereby absorbing the odor and carbon dioxide in the air returning to the cooking table 40 side as much as possible. I will let you know.

Therefore, the range hood 10 according to claim 3 is
Has the same function as that of claim 1 or 2, and can prevent the return of odors, carbon dioxide gas, etc. into the kitchen as much as possible.

[0031]

BEST MODE FOR CARRYING OUT THE INVENTION Next, the invention according to each claim constructed as described above will be explained with respect to a range hood 10 which is an embodiment shown in the drawings. The range hood 10 of this embodiment is described above. It includes all of the claimed inventions. In addition, in the case of cooking equipment that burns fuel gas, "exhaust gas containing oily smoke, etc." is generated, and in the case of cooking equipment that uses electricity, such as electromagnetic cooking equipment, "air containing oily smoke, etc. Is flowing, but in either case,
What is sucked by the exhaust fan 13 is "exhaust gas"
I will say.

First, FIG. 1 or FIG. 3 shows a cooking table 40 installed on the front side of the indoor wall 30 of a kitchen and a range hood 10 according to the present invention mounted above the cooking table 40 and on the front side of the indoor wall 30. A cross-sectional view is shown. This range hood 10 is for discharging air or exhaust gas containing oil smoke, water vapor, etc. generated by boiling on the cooking table 40 to the outside, and the hood body 1 attached to the indoor wall 30.
1, a hood 12 which opens at the lower end of the hood body 11 to take in exhaust gas, and an exhaust fan 13 which is incorporated into the hood body 11 and has an exhaust duct 20 opened to the outside and connected to an outlet. I have it.

The range hood 10 has a filter 15 for trapping oily smoke in the hood 12, whereby a certain part of the oily smoke is liquefied and removed. In addition, in the range hood 10 of the embodiment, after the captured oily smoke is liquefied, it is introduced into the drain and stored to some extent.

In this range hood 10, as shown in FIG. 1 or 3, a bypass passage 14 is formed in the hood body 11 on the back side of the exhaust fan 13, and the bypass passage 14 is formed. Has one end thereof communicated with the exhaust port 13b of the exhaust fan 13, and
Blow-out port 1 with the other end formed on the wall 30 side of the hood 1
It communicates with 4a. The bypass passage 14 is for returning a part of the bypass passage 14 to the upper side of the cooking table 40 again after sucking air or exhaust gas containing oily smoke generated by boiling the cooking table 40 by the exhaust fan 13.
As shown in FIG. 2 or 5, a plurality of outlets 14a are formed at the end of the bypass passage 14 on the side of the cooking table 40, and each of these outlets 14a is as close to the interior surface of the interior wall 30 as possible. To be close to.

Further, in the range hood 10, a damper 16 is provided in the exhaust port 13b on the upstream side of the bypass passage 14 and on the AC side of the exhaust fan 14, and the damper 16 is provided in the bypass passage 14. It regulates the feed of air or exhaust gas containing oily smoke into. Although various dampers can be applied as the damper 16, it is preferable that the damper 16 has its adjusted opening degree at the same time as the operation of the exhaust fan 13.

In the range hood 10, a bypass filter 17 for absorbing odors or carbon dioxide in air or exhaust gas is provided in the bypass passage 14. The bypass filter 17 employs a porous material such as activated carbon to absorb carbon dioxide and odor contained in the exhaust gas.

FIGS. 3 to 5 show a range hood 10 of another type, but the difference from the range hood 10 shown in FIGS. 1 and 2 is that "ceiling air supply" is also possible. The second bypass passage 50 thus configured is provided. As shown in FIG. 3, the second bypass passage 50 is formed on the outside of the hood body 11, and as shown in FIGS. 3 and 4, the upper end is opened above the ceiling and the lower end is the hood 12. Is opened on the upper surface of.
Since the other configurations are exactly the same as those of the range hood 10 shown in FIGS. 1 and 2, the same members are designated by the same reference numerals and the description thereof will be omitted.

From the second bypass passage 50, the fresh air above the ceiling is indicated by the white arrow in FIGS. 3 and 4 due to the rising airflow of the air or exhaust gas sucked and discharged by the range hood 10. It will flow as shown by. As a result, the supply of combustion air when the cooking table 40 burns gas and the above-mentioned "air curtain effect" due to the air flowing over the upper surface of the hood 12 are exerted, and the oil of the hood 12 is It will prevent dirt.

[0039]

As described above in detail, in the present invention, as exemplified in the above embodiment, "air or exhaust gas containing oil smoke, water vapor, etc. generated by boiling on the cooking table 40 is discharged to the outside. In order to do so, the hood main body 11 attached to the indoor wall 30, the hood 12 that opens at the lower end of the hood main body 11 to take in exhaust gas, and the exhaust duct 20 that is incorporated in the hood main body 11 and opened to the outside. Is a range hood 10 provided with an exhaust fan 13 connected to an exhaust port, and a bypass passage 14 for air or exhaust gas containing the oil smoke is provided in the hood body 11 on the back side of the exhaust fan 13. The bypass passage 14 is connected to one end of the exhaust fan 13 and the other end of the bypass passage 14 is opened to the wall 30 side of the hood. 14a "is the main feature of the configuration, which allows not only the discharge of air or exhaust gas containing oily smoke etc. to the outside, but also the lack of ascending airflow to guide it into the hood 12. (EN) A range hood (10) that can be sufficiently supplied, can suppress oil stains on the surface of the interior wall (30), and can supply sufficient air even in a highly sealed kitchen. You can do it.

[Brief description of drawings]

FIG. 1 is a sectional view of a range hood according to the present invention.

FIG. 2 is a bottom view of the range hood.

FIG. 3 is a cross-sectional view of a range hood according to another example of the present invention.

FIG. 4 is a vertical sectional front view of the range hood.

FIG. 5 is a bottom view of the range hood.

[Explanation of symbols]

10 range hood 11 Hood body 12 Hood 13 Exhaust fan 13a suction port 13b outlet 14 Bypass passage 14a outlet 15 filters 16 damper 17 Bypass filter 20 exhaust duct 30 indoor wall 40 counter 50 Second bypass passage

Claims (3)

[Claims] 1. A hood main body attached to an indoor wall and an opening at a lower end of the hood main body for discharging air or exhaust gas containing oil smoke, water vapor and the like generated by boiling on a cooking table to the outside, A range hood including a hood for taking in the air or exhaust gas, and an exhaust fan having an exhaust duct incorporated in the hood main body and opened to the outside to be connected to an exhaust port. A bypass passage for air or exhaust gas containing the oily smoke is formed on the back side of the exhaust fan, and one end side of the bypass passage is connected to the exhaust port of the exhaust fan, and the other end of the bypass passage is connected. A range hood, wherein the range hood is opened on a wall side portion of the hood. 2. A damper is provided inside the exhaust port of the exhaust fan for adjusting the sending of the air containing the oily smoke or the exhaust gas into the bypass passage.
Range hood described in. 3. A bypass filter for absorbing odor or carbon dioxide gas in the air or exhaust gas is provided in the bypass passage.
Range hood described in.