JP2007024324A - Air treatment device for cooking and integrated kitchen system - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an air treatment device for cooking and an integrated kitchen system comprising the same, capable of surely eliminating oil, steam, bad smell and heat, with respect to kitchen exhaust generated in heating cooking or the like. <P>SOLUTION: This air treatment device 1 for cooking treats the exhaust generated during heating cooking, and comprises an air passage inlet 25 to which the exhaust is guided, an air discharge opening 44 to which the exhaust treated by the air treatment device for cooking, is guided, an air passage 24 connecting the inlet and outlet, a blower 26 for controlling the movement of exhaust, a circling water flow means 27a for allowing the water to be directly brought into contact with the exhaust in the air passage 24 to collect it, and a water cooling type heat exchanger 28 for indirectly collecting the exhaust in the air passage 24 by heat exchange, and the water cooling type heat exchanger 28 is positioned at a downstream side of the circling water flow means 27a. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a cooking air treatment device and a system kitchen provided with the cooking air treatment device, and in particular, cooking air for treating exhaust gas containing moisture and oil generated when cooking foods. It is invention regarding the system kitchen provided with the processing apparatus and the air processing apparatus for the cooking.

2. Description of the Related Art Conventionally, a range hood provided with an exhaust port for discharging smoke and odor generated during cooking to the outside is attached above a cooking device used in a kitchen or the like. In such a conventional range hood, the exhaust port is installed on the wall so that it faces the outside, but a hole for the exhaust port is made in the wall so as not to overlap with the bracing of the house or the beam. However, there is a problem that the installation position is limited by an environment such as a floor plan of an installation place, such as constructing an exhaust duct leading to a common exhaust port on the back of the ceiling of each building.
As a cooking air treatment apparatus that solves such problems, for example, as described in Patent Document 1, a range hood that exhausts exhaust to the indoor side without exhausting it to the outside is known. In this range hood, for exhaust gas generated by cooking and passing through a predetermined air passage, oil with large particles is removed with a grease filter, and then the heated exhaust gas is turned into a water film that circulates in the air passage. While passing through and cooling, the oil in the exhaust gas is washed away with water and purified. Furthermore, the bad odor is removed by the fiber filter containing activated carbon.
However, the range hood described in Patent Document 1 has a problem that the humidity in the air passage increases due to the water film that directly contacts the exhaust.
Furthermore, in Patent Document 2, as a cooking air treatment device, after removing oil with large particles with a grease filter, the exhaust is cooled with a cooler, and the moisture contained in the exhaust is attached to the cooler surface to dehumidify it. A kitchen air treatment device that circulates air, from which malodors have been removed with a deodorizer (filter), indoors is disclosed.
However, the kitchen air treatment device described in Patent Document 2 has a problem that the grease filter, the cooler, and the deodorizer that are configured cannot remove oil, water vapor, and malodorous components having a small particle diameter. .
Furthermore, the air conditioner for a kitchen described in Patent Document 2 is restricted in installation conditions because the main body of the air processor having attached equipment such as a cooler and a compressor is large and heavy. Furthermore, there is also a problem that it is difficult to use it for home use because it is costly in terms of power.

Japanese Utility Model Publication No. 61-63634 (pages 4 to 8, FIGS. 1 and 2) JP-A-2004-28493 (pages 4 to 12, FIGS. 1 to 12)

In the above-described conventional cooking air treatment apparatus, there has been a problem of reliably removing oil, water vapor, malodor, and heat from a large particle size to a small particle size in exhaust gas generated during cooking.
Therefore, the present invention has been made to solve such problems of the prior art, and for exhaust gas generated by cooking and the like, oil, water vapor, bad odor, heat from a large particle size to a small particle size is removed. It is an object of the present invention to provide a cooking air treatment device that reliably removes and a system kitchen provided with the cooking air treatment device.
In addition, the present invention performs oil removal, water vapor removal, odor removal, and heat removal on a predetermined route by simple means without using large accessory equipment such as a cooler and a compressor for exhaust gas generated by cooking and the like. It is an object of the present invention to provide a cooking air treatment device that keeps the indoor air environment comfortable by cleaning and a system kitchen provided with the cooking air treatment device.

In order to achieve the above object, the invention according to claim 1 is a cooking air treatment device for treating exhaust gas generated during cooking, wherein an inlet for introducing the exhaust gas and the cooking air treatment device are provided. An outlet from which the treated exhaust gas is led out, an air passage connecting the inlet and the outlet, a blowing means for controlling the movement of the exhaust gas, and directly collecting liquid by directly contacting the exhaust gas in the air passage Contact means and indirect contact means for indirectly collecting the exhaust gas in the air passage by heat exchange, the indirect contact means being located downstream of the direct contact means .
In this invention comprised in this way, the exhaust_gas | exhaustion generate | occur | produced during heat cooking is sent to the exit from an inlet of an air path by a ventilation means. Further, the direct contact means allows the liquid to be directly brought into contact with the exhaust gas passing through the air passage to remove oil having a small particle diameter, malodorous components, cooking steam generated by cooking, and heat. However, in that case, there is a problem that the humidity in the air passage rises due to the cooking steam that could not be removed and the liquid in the direct contact means, but the humidity is reduced by the indirect contact means provided downstream of the direct contact means. Minutes can be removed. At that time, residual heat can also be removed.

  In the present invention, the direct contact means is preferably a spray means for spraying the liquid in a mist form. This makes it possible to efficiently remove the oil, malodorous components, cooking steam, and heat in the exhaust gas by contacting them with a small amount of liquid. The small amount of liquid means that the increase in humidity in the air passage after passing through the direct contact means can be reduced, so the load on the indirect contact means is reduced and the indirect contact means can be downsized. .

  In the present invention, it is preferable to have swirl flow means for swirling the liquid in the air passage. This increases the density by bringing the liquid into contact with oil, malodorous components, and cooked steam in the air passage, and also gives the liquid a swirling component, so that it can be turned along the circumference of the swirling chamber. It can be separated and collected in one place and removed. This uses the effect of centrifuging by utilizing the density difference of the particles, and the removal efficiency by the direct contact means is increased. Among them, the removal efficiency of cooking water vapor can be increased to reduce the amount of humidity that cannot be removed, reducing the load on the indirect contact means located on the downstream side and allowing the indirect contact means to be downsized. It becomes.

  In the present invention, the swirling flow means is preferably swirling airflow means for swirling the exhaust itself in the air passage. This increases the density by bringing the liquid into contact with oil, malodorous components, and cooking steam in the air passage, and also provides a swirl component to the exhaust, so that it turns around the inner periphery of the swirl chamber. It can be separated and collected in one place for removal, improving the removal efficiency. Among them, the removal efficiency of cooking water vapor can be increased, so that the amount of humidity that cannot be removed can be reduced, reducing the load on the indirect contact means located on the downstream side and reducing the size of the indirect contact means. Is also possible.

  In the present invention, it is preferable to have a return means for flowing the liquid from the indirect contact means to the direct contact means. As a result, not all the liquid that has come out of the indirect contact means can be directly used for the direct contact means. By doing so, the amount of liquid used in the whole cooking air treatment device can be reduced, and the amount of liquid can be saved. Therefore, oil removal, water vapor removal, malodor removal, and heat removal can be realized with a smaller amount of liquid.

  In the present invention, it is preferable that a flow rate adjusting means for adjusting the flow rate of the liquid supplied to the direct contact means or the indirect contact means is provided. Thereby, it can be set as the optimal liquid amount according to use environment, and oil removal, water vapor removal, malodor removal, and heat removal can be realized with the minimum necessary liquid amount. In addition, minimizing the amount of liquid in the direct contact means can reduce the amount of humidity that cannot be removed, which is a problem with the direct contact means, so that the indirect contact means located on the downstream side can be reduced. The flowing humidity is reduced, and as a result, the load on the indirect contact means is reduced, and the indirect contact means can be downsized.

  The second invention of the present invention is a system kitchen provided with the cooking air treatment device of the first invention. Thereby, in the system kitchen, oil, water vapor, malodor, and heat from a small particle size to a large particle size can be reliably removed from the exhaust gas generated by cooking and the like.

According to the cooking air treatment device of the present invention and the system kitchen provided with the cooking air treatment device, the liquid directly contacts the exhaust gas passing through the air passage by direct contact means with respect to the exhaust gas generated by cooking. It is possible to remove oil having a small particle diameter, malodorous components, cooking steam generated by cooking, and heat. However, in that case, there is a problem that the humidity in the air passage rises due to the cooking steam that could not be removed and the liquid in the direct contact means, but the humidity is reduced by the indirect contact means provided downstream of the direct contact means. Minutes can be removed. At that time, residual heat can also be removed. Therefore, oil, water vapor, malodor, and heat can be reliably removed from a small particle size to a large particle size.
Further, according to the cooking air treatment device of the present invention and the system kitchen provided with the cooking air treatment device, the exhaust gas generated by heating cooking, etc., oil removal, water vapor removal, malodor removal, heat removal in a predetermined route By performing the cleaning, the indoor air environment can be kept comfortable.

DESCRIPTION OF EMBODIMENTS Hereinafter, embodiments of a cooking air treatment device and a system kitchen provided with a cooking air treatment device according to the present invention will be described with reference to the accompanying drawings.
FIG. 1 is a schematic perspective view showing a system kitchen provided with a cooking air treatment device according to the first embodiment of the present invention, and FIG. 2 is a side sectional view of the cooking air treatment device according to the first embodiment of the present invention. FIG.
As shown in FIG. 1, the system kitchen 2 includes a cooking air treatment device 1 according to the present embodiment, a counter 4, a cooking table 6, and a wall cabinet (storage) provided above the counter 4 and the cooking table 6. Room) 8, cooking air treatment device 1, counter 4 and floor cabinet (storage room) 10 disposed on the floor below cooking table 6, and cooking air treatment device 1 adjacent to cooking table 6. It is comprised by the heat cooking apparatus 22 integrated integrally. In addition, the part in which the sink 12 is installed here and the part in which the cooking table 6 and the heating cooking device 22 are installed are connected by a counter composed of a single plate.
The counter 4 includes a sink 12, a faucet 14 that adjusts the amount of water supplied into the sink 12, and a sink drain port 16 through which water in the sink 12 is drained. The faucet 14, which is a facility provided in the floor cabinet 10, is connected to a sink water supply pipe 18 a branched from an upstream water supply pipe 18 leading to a water supply source (water supply) 15, and the sink drain 16 is connected to a sink drain pipe The sink drain pipe 20a is connected to the downstream drain pipe 20 connected to the sewer (not shown). The cooking device 22 may be a type that is placed on the floor cabinet 10.

Below, the detail of the air processing apparatus 1 for cooking of this embodiment is demonstrated.
As shown in FIG. 2, the cooking air treatment device 1 is installed in an air passage 24 into which exhaust generated during cooking by the cooking device 22 is introduced, and in the floor cabinet 10 below the cooking device 22. A blower 26, a swirling water flow means 27a, which is a swirling flow means of the present invention, and a water-cooled heat exchanger 28, which is an indirect contact means, are provided in the air passage 24 in the floor cabinet 10.
Exhaust gas including steam, oil, and offensive odor generated by heating of the heating unit 22a of the cooking device 22 is sucked from the inlet 25 of the air passage 24 as shown by an arrow in FIG. The air passes through the air passage 24 and flows upward from the periphery of the heating cooking unit 22 and is sent to the room 30.
More specifically, the inlet 25 of the air passage 24 is disposed above the counter 4 with a space therebetween, and the exhaust gas introduced from the inlet 25 is disposed below the counter 4. It passes through the heat exchanger 28 and the blower 26 and is led out from an air outlet 44 arranged in the counter 4. The blower 26 may be arranged upstream of the swirling water flow means 27a or downstream of the water-cooled heat exchanger 28. However, the swirling water flow means 27a is always arranged upstream of the water-cooled heat exchanger 28. The movement of the exhaust as described above is controlled by the blower 26.
Further, a grease filter 32 is attached to the inlet 25 of the air passage 24, and the grease filter 32 collects an oil component having a relatively large particle diameter in the exhaust gas sucked into the air passage 24. . Further, in order to more reliably collect the oil component having a relatively large particle diameter in the exhaust gas, it is preferable to provide a centrifugal separation type oil recovery device 33 having irregularities inside the casing of the blower 26, but these grease filters 32 are provided. And either one of the oil recovery device 33 may be omitted.

FIG. 3 shows an AA cross-sectional view of the air passage 24 in FIG. As shown in FIG. 3, the swirling water flow means 27 a causes water to flow in from the tangential direction of the air passage 24 and causes a swirling flow in the clockwise direction in FIG. 3 along the inner peripheral wall surface of the air passage 24. Yes. When water flows into the air passage 24, depending on the inflow water speed and the amount of inflow water, there are cases where the water flows in a spray form or the water stream flows in a continuous body, but either of them may be used. The faster the inflow water speed or the smaller the inflow water amount, the easier it is to spray. Further, the exhaust gas passing through the vicinity of the swirling water flow means 27a flows in a direction perpendicular to the swirling direction of the swirling flow generated by the swirling water flow means 27a. That is, in the vicinity of the swirling water flow means 27a, the swirling flow (water) and the exhaust are in vertical contact with each other.
And since the density and the swirl component are also given to water because the oil, cooking water vapor | steam, and malodorous component which are contained in the exhaust_gas | exhaustion in the air path 24 directly contact with water by the swirling water flow means 27a, The oil, cooked water vapor, and malodorous components that have come into contact with the inner peripheral wall surface of the air passage 24 are separated and collected in the separation chamber 29. The liquid collected in the separation chamber 29 passes through the separation chamber drain pipe 20c, joins into the drain pipe 20, and is drained to the outside of the apparatus 1.
Further, the exhaust gas not collected in the separation chamber 29 flows toward the water-cooled heat exchanger 28. The water-cooled heat exchanger 28 is a fin-and-tube heat exchanger. The heat exchanger includes a water pipe 34 and fins 37 that are provided in close contact with the surface of the water pipe 34 and are formed to increase the surface area in order to contact the exhaust. The water passing through the water pipe 34 can be exchanged with a small amount of water.
When the exhaust in the air passage 24 passes through the fins 37 and the surface of the water pipe 34 of the water-cooled heat exchanger 28, the exhaust is cooled and condensed by indirect contact with the water in the water pipe 34. It is like that. Further, the condensed condensate (condensation) 35 is collected at a predetermined position below the water-cooled heat exchanger 28, joined into the heat exchanger drain pipe 20b, and drained to the outside of the apparatus 1. It has become. At this time, since the drain trap is connected between the heat exchanger drain pipe 20b and the sink drain port 16, there is no need to provide a dedicated trap for the cooking air treatment device 1.
Further, the upstream side of the water pipe 34 is connected to the heat exchanger water supply pipe 18b branched from the water supply pipe 18 to the sink water supply pipe 18a, and the heat exchanger passes through the heat exchanger water supply pipe 18b from the water supply pipe 18. Water is supplied into the water supply pipe 18b.
Furthermore, the downstream side of the water pipe 34 is connected to a heat exchanger drain pipe 20b that joins the sink drain pipe 20a and communicates with the downstream drain pipe 20, and the water that flows through the water pipe 34 is subjected to heat exchange. The water is drained into the downstream drainage pipe 20 through the drainage pipe 20b. Then, on the downstream side of the water pipe 34, a part of the drainage is sent to the swirling water flow means 27a through the connection pipe line 21 which is a return means.

Further, in the cooking air treatment device 1 of the present embodiment, the heat exchanger water supply pipe 18b connected to the upstream side of the water pipe 34 of the water-cooled heat exchanger 28 has a water stop valve 36 that is a flow rate adjusting means. The flow rate supplied to the water pipe 34 of the water-cooled heat exchanger 28 can be adjusted as desired by adjusting the opening degree of the water stop valve 36.
As the water stop valve 36, it is preferable to use a pressure reducing valve that can set the water pressure resistance of the water pipe 34 low and reduce the wall thickness of the water pipe 34 to increase the thermal conductivity.
Further, in the cooking air treatment apparatus 1, a water stop valve operation switch 38 that turns on and off the water stop function of the water stop valve 36 and a blower switch 40 that turns on and off the operation of the blower 26 are provided independently. The amount of water supplied to the inside and the amount of exhaust air blown by the blower 26 can be adjusted independently.
Further, a deodorizing filter 42 provided with a catalyst is provided on the downstream side of the blower 26 in the air passage 24, and the exhaust water in the air passage 24 passes through the deodorizing filter 42, so that it can be removed by the swirling water flow means 27a. The bad odor that did not exist is deodorized.
Furthermore, an air outlet 44 is provided at the downstream end of the air passage 24 (around the cooking device 22), and the air that has passed through the deodorizing filter 42 is directed from the air outlet 44 toward the inlet 25 of the air passage 24. It is blown out and sent to the room 30. Further, exhaust gas newly generated by cooking by the heating cooking device 22 is sucked into the air passage 24 from the air passage inlet 25.

Next, the operation (action) of the cooking air treatment device 1 according to the first embodiment of the present invention will be described.
When the blower 26 is activated by operating the blower switch 40, the high-temperature and high-humidity exhaust gas containing steam, oil, and bad odor generated during heating cooking by heating of the heating unit 22 a of the cooking device 22 is supplied to the inlet 25 of the air passage 24. The oil component having a relatively large particle diameter in the exhaust gas is collected and sucked into the air passage 24. The exhaust gas flows in the air passage 24 and passes through the swirling water flow means 27a and the water-cooled heat exchanger 28.
When the exhaust gas passes through the swirling water flow means 27a, the water supplied from the connection pipe line 21 so as to generate a swirling water flow in the air passage 24, and oil, cooked water vapor, and malodorous components in contact with the water are 24 Rotate along the inner peripheral wall surface and collected in the separation chamber 29. The exhaust gas that has not been separated flows as it is toward the water-cooled heat exchanger 28 disposed on the downstream side. At that time, water vapor is present in the exhaust gas. This is a humidity that cannot be removed by the swirling water flow means 27a, and is caused by cooked water vapor and water used by the swirling water flow means 27a. included.
Further, when the exhaust gas passes through the water-cooled heat exchanger 28, the water supplied from the water supply pipe 18 through the heat exchanger water supply pipe 18b flows in the water pipe 34 of the water-cooled heat exchanger 28, and the exhaust gas is When the surface of the fin 37 or the water pipe 34 of the water-cooled heat exchanger 28 is contacted, the water in the water pipe 34 is indirectly cooled, and the water vapor in the exhaust is condensed on the surface of the fin 37 or the water pipe 34. As a result, condensation 35 is obtained.
The liquid collected in the separation chamber 29 is drained into the drain pipe 20 through the separation chamber drain pipe 20c. On the other hand, the water in the water pipe 34 that has cooled the exhaust is drained into the drain pipe 20 on the downstream side through the heat exchanger drain pipe 20b.
Further, the dew condensation 35 due to the condensation of the exhaust gas is collected at a predetermined location below the water-cooled heat exchanger 28, merges into the heat exchanger drain pipe 20b, and is drained outside the cooking air treatment device 1.
The exhaust gas that has been subjected to oil removal, water vapor removal, malodor removal, and heat removal in this way passes through the deodorization filter 42, and is treated as deodorized and purified air that cannot be removed by the swirling water flow means 27a. It is sent from the air outlet 44 into the room 30. Further, as long as the blower 26 is operating, the exhaust gas newly generated by the cooking by the cooking device 22 is sucked into the air passage 24 from the air passage inlet 25.

When the cooking device 22 is not used, the water stop valve 36 of the heat exchanger water supply pipe 18b is closed so that water does not flow into the water pipe 34 of the water-cooled heat exchanger 28. In addition, depending on the use status of the cooking air treatment device 1 such as during and immediately after use of the cooking device 22, cooking contents, season (room temperature environment), etc., is water supplied to the heat exchanger 34 to cool the exhaust water? The user arbitrarily determines whether or not, and independently of the operation of the blower 26, the opening and closing of the water stop valve 36 is appropriately selected, and the water stop valve 36 is operated by the water stop valve operation switch 38.
For example, in the summer, when it is desired to suppress an increase in the temperature and humidity of the room 30 such as when the room 30 of the system kitchen 2 is being cooled, the water stop valve 36 is opened and the water pipe 34 of the heat exchanger 34 is opened. Supply water and cool the exhaust to dehumidify. On the other hand, when it is desired to warm and humidify the room 30 in the kitchen 2 in winter, the water stop valve 36 is closed to stop water supply into the water pipe 34 of the heat exchanger 34, and cooling and dehumidification of the exhaust is not performed. Water vapor from which oil and bad odor in the exhaust gas are collected is sent to the room 30.

According to the cooking air treatment device 1 according to the first embodiment of the present invention described above, water is directly brought into contact with the exhaust gas passing through the air passage 24 by the swirling water flow means 27a, so that oil with a small particle size, malodorous component, Cooking steam and heat generated by cooking can be removed. In that case, the cooking steam that has not been removed and the water used in the swirling water flow means 27a causes a problem that the humidity in the air passage 24 increases, but a water-cooled heat exchanger is provided downstream of the swirling water flow means 27a. Since 28 is arranged, the increased humidity (water vapor) can be removed. At that time, residual heat can also be removed. By removing them, the air environment in the room 30 can be kept comfortable.
In addition, the following problems will arise if the humidity remains elevated. Condensation is likely to occur in the cooking air treatment device 1 or in the room 30, and mold and fungi are likely to grow. In addition, in the cooking air treatment apparatus 1, it is necessary to use an expensive material having high corrosion resistance as a countermeasure against condensation. Therefore, it can be said that it is preferable to remove the increased humidity early in the cooking air treatment apparatus 1.
And according to the cooking air treatment device 1 of the present embodiment, the water used for the water-cooled heat exchanger 28 passes through the connection line 21 and is caused to flow to the swirling water flow means 27a. The flowed water is also used in the swirling water flow means 27a. Therefore, it can be said that the total amount of water used in the cooking air treatment device 1 is smaller. Thus, water can be reused in the water-cooled heat exchanger 28 and the swirling water flow means 27a.
Moreover, according to the cooking air treatment device 1 of this embodiment, the water supply / drainage of the counter 4 adjacent to the cooking air treatment device 1 is used for the water supply / drainage used in the swirling water flow means 27a and the water-cooled heat exchanger 28. Can be shared. As a result, since the piping path required for the water supply / drainage of the heat exchanger water supply pipe 18b and the heat exchanger drainage pipe 20b can be shortened, the construction can be simplified. Furthermore, the space required for the entire system kitchen 2 including the cooking air treatment device 1 can be reduced. In addition, when renovating a kitchen, piping work can be easily performed using an existing water supply / drainage pipe in the kitchen.
Furthermore, according to the cooking air treatment device 1 of the present embodiment, since the pressure reducing valve is used as the water stop valve 36 of the heat exchanger water supply pipe 18b, the water pressure resistance of the water pipe 34 is set low, and the water pipe The thickness of 34 can be reduced to increase the thermal conductivity. Therefore, the water-cooled heat exchanger 28 can be downsized and the amount of heat recovered from the exhaust can be increased.
By the way, there is a method of making the filter (grease filter 32 or deodorizing filter 42) finer in order to more reliably remove oil, water vapor, and malodorous components with small particle diameters, but in that case, pressure loss increases. There is a problem that the fan becomes larger. There is also a problem that the period until clogging is shortened and the maintenance frequency is increased. Therefore, the cooking air treatment device 1 of the present embodiment is a preferable configuration also in the sense that the pressure loss is small.

In addition, in the cooking air processing apparatus 1 of this embodiment, it is not limited to a form as shown in FIG.1 and FIG.2, For example, it can apply also to the other modification comprised as shown in FIG. .
FIG. 4 is a side sectional view similar to FIG. 2 showing a modification of the cooking air treatment device according to the first embodiment of the present invention, but the swirling water flow means 27a in the air passage 24 in FIG. Only a portion corresponding to the heat exchanger 28 is extracted. Here, in FIG. 4, the same parts as those of FIG. 2 are denoted by the same reference numerals, and the description thereof is omitted. FIG. 5 is a cross-sectional view taken along the line BB of the air passage 24 in FIG.
As shown in FIG. 4, in the modification of the cooking air treatment device 1 according to the first embodiment, the direct contact means is a spray means 27 b that sprays water on the air passage 24 in a mist form. Among the direct contact means, it can be said that the spray means 27b has a smaller pressure loss. Thereby, in a state where the pressure loss of the air passage 24 is smaller, the oil, the cooked steam, and the malodor component in the exhaust gas are efficiently contacted with a small amount of water to remove the oil, the cooked steam, and the malodor component having a small particle diameter. be able to. The small amount of water means that the increase in humidity in the air passage 24 after passing through the spraying means 27b can be reduced, so that the load of the water-cooled heat exchanger 28 is reduced, and the water-cooled heat exchanger 28 It can be said that miniaturization is also possible.
In addition, in the modification of the cooking air treatment device 1 according to the first embodiment, the spray means 27b which is a direct contact means is installed at a cylindrical center position formed by the air passage 24 as shown in FIG. Yes. And it sprays so that it may spread conically toward the downstream of the air path 24. Since the exhaust gas is in direct contact with the spray water, the liquid containing oil, cooking steam, and malodorous components in the exhaust gas is in a high density state, so that the flow of the exhaust gas in the air passage 24 is a water-cooled heat exchanger. When bending in the 28 direction, it is collected in a separation chamber 29 provided at the corner. Further, in the spraying means 27b, water partially containing air may be sprayed. And as the spraying means 27b, a method of spraying from a small hole diameter using a water supply pressure may be used, or a method of spraying with a fine water particle size by a vibration method using an ultrasonic vibrator or a diaphragm may be used. .

FIG. 6 is a side cross-sectional view similar to FIG. 2, showing a cooking air treatment device according to a second embodiment of the present invention. Here, in FIG. 6, the same parts as those in FIG. 2 are denoted by the same reference numerals, and description thereof is omitted. FIG. 7 is a cross-sectional view taken along the line CC of the air passage 24 in FIG.
As shown in FIG. 6, the high-temperature and high-humidity exhaust gas containing water vapor, oil, and bad odor generated during cooking by heating of the heating unit 22 a of the cooking device 22 passes through the grease filter 32 at the inlet 25 of the air passage 24. The oil component having a relatively large particle diameter in the exhaust gas is sucked into the air passage 24 while being recovered. When this exhaust gas passes through the blower 26, the centrifugal oil recovery device 33 having irregularities is provided inside the casing of the blower 26, so that the oil component having a relatively large particle size in the exhaust gas is more reliably recovered. can do. Thereafter, as shown in the cross-sectional view of FIG. 7, the air passage 24 toward the spraying means 27 b allows air to flow in from the tangential direction, and causes the swirling airflow means 27 c to generate a swirling flow along the inner peripheral wall surface of the elliptical swirling chamber 31. It has become. The swirling air flow means 27c corresponds to the swirling flow means of the present invention. The spray means 27 b is installed at an elliptical center position formed by the air passage 24 and sprays so as to spread conically toward the downstream side of the air passage 24. Therefore, the density is increased by bringing water into contact with oil, cooking steam, and malodorous components in the elliptical swirl chamber 31 and the swirl component is also given to the air. , And can be separated and collected in the separation chamber 29. By making the swirl chamber into an elliptical shape, the flow velocity distribution of the exhaust becomes unstable, and the contact probability of water with small particle oil, cooked steam, and malodorous components increases. If a density difference occurs, even an elliptical shape can be separated along the inner periphery.
As shown in FIG. 6, the separated liquid is sent from the separation chamber 29 to the drain 71a through the separation chamber drain pipe 20c. In this drain 71a, a filter body 71b for further filtering the separated liquid is provided. By this filter body 71b, a liquid with a relatively high water content is drained to the drain pipe 20, and a liquid with a relatively low water content and a large amount of oil does not pass through the filter body 71b but accumulates on the filter body 71b. Then, the user takes out the entire filter body 71b or includes it in newspaper or the like, and throws it away as garbage. This is to prevent a liquid having a relatively low water content and a large amount of oil from being drained as it is.
Furthermore, cooking air processor 50, detects that the room temperature sensor 60 and the indoor humidity sensor 62 for detecting the temperature _{T A} and the humidity _{H A} of chamber 30, respectively, the temperature _{T B} and humidity _{H B} in the air passage 24, respectively and an air passage temperature sensor 64 and the air path the humidity sensor 66, a water supply temperature sensor 68 for detecting the water temperature T _C of Tomesuiben (flow control valve) upstream heat exchanger in the water supply pipe 18b than 36, these And a control device 72 for controlling the operation of the flow rate adjustment valve 36 based on information from the sensors 60, 62, 64, 66, and 68.

Next, an example of the contents of control by the control device 72 of the cooking air treatment device 50 of the present embodiment will be specifically described.
FIG. 8 is a circuit diagram schematically showing a control circuit related to the control device 72 of the cooking air treatment device 50 of the present embodiment, and FIG. 9 is a flowchart specifically showing the flow of control contents by the control device 72. is there. Here, “S” in FIG. 9 indicates each step.
First, as shown in FIG. 8, in the cooking air treatment apparatus 50 in the initial state (before operation), the flow rate adjustment valve 36 is closed.
Next, as shown in FIG. 9, in S <b> 1, when the user selects the air volume level of the air blower at the air blower switch 40 from weak, medium, and strong, the air blower 26 is activated and the exhaust air is discharged into the air passage 24. It is sent.
Further, in S2, the indoor temperature sensor 60 and the indoor humidity sensor 62 detects the indoor temperature _{T A} and the indoor humidity _{H A,} respectively. Further, in S3, the air passage temperature sensor 64 and the air path the humidity sensor 66 detects the air passage temperature T _B and the air passage humidity H _B respectively.

Furthermore, in S4, based on the information previously detected in S2 and S3, the indoor temperature / humidity is compared with the air path temperature / humidity to determine whether or not to supply water to the water-cooled heat exchanger 28. Specifically, when the temperature difference (T _B −T _A ) between the room and the air passage is larger than 5 ° C. and the humidity difference (H _B −H _A ) is larger than 10%, the water-cooled heat It is determined to supply water to the exchanger 28, and the process proceeds to S5. Otherwise, it is determined not to supply water to the water-cooled heat exchanger 28, and the process returns to S2.
Next, in S5, the feed water temperature sensor 68 detects the water temperature T _C of the upstream heat exchanger in the water supply pipe 18b than the flow rate regulating valve 36. Then, in S6, and compares this detected by the water temperature T _C and S3 airway temperature T _B, determines the amount of water supply to the water-cooling heat exchanger 28. Specifically, when the temperature difference of the air duct temperature _{T B} and feedwater temperature _{T C T1 (= T B -T} C) of 10 ° C. or less, the process proceeds to S7, "small opening degree of the flow rate adjusting valve 36 ”And return to S2.

On the other hand, in S6, when the temperature difference of the air duct temperature _{T B} and feedwater temperature _{T C T1 (= T B -T} C) is greater than 10 ° C., the process proceeds to S8, the opening degree of the flow rate control valve 36 ' Set to “Large” and return to S2.
The process is repeated until the switch is turned off or the timer is turned off. When turned OFF, it returns to the initial state.

  According to the cooking air treatment device 50 according to the second embodiment of the present invention described above, the temperature and humidity in the room 30 and the air passage 24 detected by the sensors 60, 62, 64, 66, and 68, and the water-cooled heat exchanger. Based on the water temperature of the 28 water supply / drainage side, the amount of water supplied to the water-cooled heat exchanger 28 can be controlled. Therefore, heat recovery and dehumidification can be accurately performed for the exhaust generated by cooking, and the indoor air environment can always be kept comfortable.

In the first and second embodiments described above, the configuration of the system kitchen in which the system kitchen provided with the cooking air treatment device is attached to the wall surface and the user uses the system kitchen on the front side has been described. However, the present invention is not limited to such a form, and can be applied to other forms such as a so-called island type system kitchen in which the user can use the system kitchen from four directions.
In addition, although the liquid used in the direct contact means and the indirect contact means has been described as water, a solvent other than water may be used, for example, alcohol (ethyl alcohol, methyl alcohol), liquid nitrogen, liquid helium, fluorine-based inert liquid Etc. Furthermore, even if the solvent is water, a deodorizing solution may be mixed to improve the deodorizing effect, or it may be deodorized by oxidizing a malodorous component with acidic water. Of course, electrolyzed water may be used to create acidic water. On the other hand, the indirect contact means is not limited to a liquid, and a gas such as carbon dioxide, chlorofluorocarbon, or ammonia may be used.

It is a schematic perspective view which shows the system kitchen provided with the air processing apparatus for cooking of 1st Embodiment of this invention. It is side surface sectional drawing of the air processing apparatus for cooking by 1st Embodiment of this invention. It is AA sectional drawing of the air processing apparatus for cooking by 1st Embodiment of this invention. It is an excerpt figure of side sectional view showing the modification of the cooking air treatment device by a 1st embodiment of the present invention. It is BB sectional drawing of FIG. 4 which shows the modification of the cooking air processing apparatus by 1st Embodiment of this invention. It is side surface sectional drawing which shows the cooking air treatment apparatus by 2nd Embodiment of this invention. It is CC sectional drawing of the air processing apparatus for cooking by 2nd Embodiment of this invention. It is a circuit diagram which shows roughly the control circuit regarding the control apparatus of the cooking air treatment apparatus by 2nd Embodiment of this invention. It is a flowchart which shows concretely the flow of the control content of the control apparatus in the air processing apparatus for cooking of 2nd Embodiment of this invention.

Explanation of symbols

1,50 Cooking air treatment device 2 System kitchen 4 Counter 6 Cooking table 8 Wall cabinet 10 Floor cabinet 12 Sink 14 Water tap 15 Water supply source 16 Sink drain 18 Water supply pipe 18a Sink water supply pipe 18b Heat exchanger water supply pipe 20 Drain pipe 20a Sink drain pipe 20b Heat exchanger drain pipe 20c Separation chamber drain pipe 21 Connection pipe 22 Heating cooking device 22a Heating unit 24 Air path 24a Indirect contact air path 25 Air path inlet 26 Blower 27a Swirling water flow means 27b Spraying means 27c Swirling air flow Means 28 Water-cooled heat exchanger 29 Separation chamber 30 Indoor 31 Elliptical swirl chamber 32 Grease filter 33 Oil recovery device 34 Water pipe 35 Condensation 36 Water stop valve 37 Fin 38 Water stop valve operation switch 40 Blower switch 42 Deodorizing filter 44 Air outlet 46 savings Bath 60 room temperature sensor 62 indoor humidity sensor 64 air passage temperature sensor 66 air path the humidity sensor 68 water temperature sensor 71a drain 71b filter body 72 control unit

Claims (7)

A cooking air treatment device for treating exhaust generated during cooking,
An inlet through which the exhaust is introduced;
An outlet from which the exhaust gas treated by the cooking air treatment device is derived;
An air passage connecting the inlet and the outlet;
Air blowing means for controlling the movement of the exhaust;
Direct contact means for collecting the liquid in direct contact with the exhaust in the air path;
Indirect contact means for indirectly collecting the exhaust in the air passage by heat exchange,
This indirect contact means is located in the downstream of the said direct contact means, The cooking air processing apparatus characterized by the above-mentioned. The cooking air treatment device according to claim 1, wherein the direct contact means is spray means for spraying a liquid in a mist form. The cooking air treatment device according to claim 1, further comprising swirling means for swirling the liquid in the air passage. 4. The cooking air treatment device according to claim 3, wherein the swirl flow means is swirl air flow means for swirling the exhaust itself in the air passage. The cooking air treatment device according to any one of claims 1 to 4, further comprising a return means for flowing the liquid from the indirect contact means to the direct contact means. The cooking air treatment device according to any one of claims 1 to 5, further comprising a flow rate adjusting unit for adjusting a flow rate of the liquid supplied to the direct contact unit and / or the indirect contact unit. The system kitchen provided with the air processing apparatus for cooking of any one of Claims 1 thru | or 6.

Images