JP3148443U - Waste heat structure of cooking heat - Google Patents
Waste heat structure of cooking heat Download PDFInfo
- Publication number
- JP3148443U JP3148443U JP2008008416U JP2008008416U JP3148443U JP 3148443 U JP3148443 U JP 3148443U JP 2008008416 U JP2008008416 U JP 2008008416U JP 2008008416 U JP2008008416 U JP 2008008416U JP 3148443 U JP3148443 U JP 3148443U
- Authority
- JP
- Japan
- Prior art keywords
- heat
- exhaust
- cooking
- exhaust duct
- heat source
- 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.)
- Expired - Lifetime
Links
Landscapes
- Baking, Grill, Roasting (AREA)
Abstract
【課題】本考案は、汗ダラダラの劣悪な厨房の熱い調理環境を改善することを目的とするもので、調理熱の排熱構造の改良に関するものである。【解決手段】本考案は、熱源1の後背部に燃焼熱を排出する排気ダクト3を設け、排気ダクト3の被加熱物2の背部に吸気口4を施したことにより、煮炊きの熱の排気を、熱源からの排気に吸引させて一緒に排気できるようになり、これにより厨房環境の熱い劣悪な環境を高価な排気設備を要することなく、低コストで改善することができた。【選択図】図1An object of the present invention is to improve the hot cooking environment of a poor kitchen with sweat dripping, and relates to the improvement of the exhaust heat structure of cooking heat. In the present invention, an exhaust duct 3 for discharging combustion heat is provided at the back of a heat source 1, and an intake port 4 is provided at the back of a heated object 2 of the exhaust duct 3, thereby exhausting the heat of cooking. Can be sucked into the exhaust from the heat source and exhausted together, thereby improving the hot and poor environment of the kitchen environment at low cost without requiring expensive exhaust equipment. [Selection] Figure 1
Description
本考案は調理熱の排熱構造の改良に関するものである。 The present invention relates to an improvement in the exhaust heat structure of cooking heat.
従来より、厨房は火を使うため、熱いとされて来た。その熱い原因は熱源と調理熱の二つが大きい。そして厨房従事者の作業環境改善のために、作業環境に放熱しないように熱源を断熱及び遮断して強制的に排気するものが種々考えられている。また、一方で、煮炊きや蒸し、炒め等の調理の放出熱気は湯気や煙と共に換気扇などで強制的に排気するようにしているが、熱源からの排気とは別個に行われている。したがってこのように熱源の排気と調理熱の排気とを分ける場合はその排気も別途の換気設備で行われることになり、また集中して両者を排気する場合は、広範囲の換気を行う大規模な設備が必要となり、設置のコストが高くならざるを得なかった。 Traditionally, kitchens have been considered hot because they use fire. There are two main causes of the heat: heat source and cooking heat. In order to improve the working environment of kitchen workers, various types of heat exhausting are performed by insulating and blocking the heat source so as not to dissipate heat to the working environment. On the other hand, the hot air discharged from cooking such as cooking, steaming, and stir-fry is exhausted together with steam and smoke with a ventilating fan or the like, but it is performed separately from the exhaust from the heat source. Therefore, when separating the exhaust of the heat source and the exhaust of cooking heat in this way, the exhaust is also performed by a separate ventilation facility, and when exhausting both in a concentrated manner, a large-scale ventilation with a wide range of ventilation is performed. Equipment was required, and installation costs were inevitably high.
また、熱源を断熱及び遮断して強制的に排気するものでは、主に調理を密閉した容器で行うものには適するが、茹でや炒め、蒸し等、被加熱物2の上方が開放されて、煮炊きの湯気や煙等が常時調理者に吹き出るタイプのものには対応し難いものであった。
本考案は、これら別個に行われていた熱源からの排気に連動して調理熱の排気を効率良く行えるようにしたものである。 In the present invention, cooking heat can be efficiently exhausted in conjunction with the exhaust from the heat source that has been performed separately.
本考案の主たる特徴は、熱源1の後背部に燃焼熱を排出する排気ダクト3を設け、排気ダクト3の被加熱物2の背部に吸気口4を施したことである。 The main feature of the present invention is that an exhaust duct 3 for discharging combustion heat is provided at the back of the heat source 1, and an intake port 4 is provided at the back of the heated object 2 of the exhaust duct 3.
第2は、吸気口4の上方に前方に突出する突出部材5を設けたことである。 Secondly, a protruding member 5 protruding forward is provided above the intake port 4.
そして第3は、 排気ダクト3の下方が開口し、冷気吸入口11を構成したことである。 Thirdly, the lower part of the exhaust duct 3 is opened to constitute the cold air inlet 11.
本考案にあっては上述のようにしたから、熱源1からの排気は作業者がいる前方には流れ出ず、或いは流出が抑制され、排気ダクト3がいわば煙突のように作用して外部に排出できるものであり、しかもその際、排気ダクト3の上昇気流により、煮炊きや蒸し、炒め等の調理時の湯気や煙は吸気口4を通じて排気ダクト3に吸引されて熱源1の排気と共に併せて外部に排出される利点がある。 In the present invention, as described above, the exhaust from the heat source 1 does not flow to the front where the worker is present, or the outflow is suppressed, and the exhaust duct 3 acts like a chimney, and is discharged to the outside. At that time, steam and smoke during cooking such as cooking, steaming, and stir-fry are sucked into the exhaust duct 3 through the intake port 4 due to the rising airflow of the exhaust duct 3 and together with the exhaust of the heat source 1 Has the advantage of being discharged.
この場合、吸気口4の上方に棚板や吊り戸棚などの突出部材5を設けておくと、調理の湯気や煙の吸気口4へのガイドとなり、排出がスムーズになるものである。この際、更にこの突出部材5の前端を下方に垂下させたり、前方より奥部へ高くなる傾きやアールを施すと、そのガイド作用がより一層高められる。 In this case, if a protruding member 5 such as a shelf board or a hanging cupboard is provided above the intake port 4, it serves as a guide to the steam and smoke intake port 4 for cooking and discharge becomes smooth. At this time, if the front end of the projecting member 5 is further hung downward, or if an inclination or radius that is higher from the front to the back is applied, the guide action is further enhanced.
また、排気ダクト3の下方を外気の開放させて冷気吸入口11を構成すると、燃焼排気の上昇がスムーズになると共に、排気の温度を下げることができる。この冷気吸入口11は熱源1よりも下方に下げておくと、冷気の上昇が逆行せず、スムーズとなる。 Further, if the cold air inlet 11 is configured by opening the outside of the exhaust duct 3 below the outside air, the combustion exhaust rises smoothly and the exhaust temperature can be lowered. If the cold air inlet 11 is lowered below the heat source 1, the rise of the cold air does not reverse and becomes smooth.
図1は本考案の一実施例の概略を示すもので、適宜基台14にガス、電磁、炭火等任意の熱源1が配置され、五徳8等を介して鍋やフライパン、蒸し器やフライヤー、鉄板、焼き網等厨房用の被加熱物2が載置される。ここで熱源1の周辺はオープンとしておいても良いが、熱源1の燃焼排気が外部に放出されない(されにくい)ように箱体15で囲うのが望ましい。12は空気導入口、13は熱源1の操作つまみである。また被加熱物2と箱体15の上部開口の隙間は必要に応じてシールド9が施される。この箱体15は2重構造とすることができ、その場合、その隙間16に外冷気が流通できるように一部外気に開放することもできる(図2参照)。17はその隙間への冷気導入口、18は排気口で、排気ダクト3に連通させるのが好ましい。 FIG. 1 shows an outline of an embodiment of the present invention. Arbitrary heat source 1 such as gas, electromagnetic, charcoal fire, etc. is appropriately disposed on a base 14, and a pot, a frying pan, a steamer, a fryer, an iron plate, etc. via Gotoku 8 etc. A heated object 2 for kitchen such as a grill is placed. Here, the periphery of the heat source 1 may be left open, but it is desirable to surround the heat source 1 with a box 15 so that the combustion exhaust of the heat source 1 is not released (difficult). Reference numeral 12 denotes an air inlet, and 13 denotes an operation knob of the heat source 1. Further, a shield 9 is provided in the gap between the object to be heated 2 and the upper opening of the box 15 as necessary. The box 15 can have a double structure, and in this case, a part of the box 15 can be opened to the outside air so that the outside cold air can flow through the gap 16 (see FIG. 2). Reference numeral 17 denotes a cold air introduction port to the gap, and 18 denotes an exhaust port, which are preferably communicated with the exhaust duct 3.
熱源1の背後には扁平筒状の排気ダクト3が配設され、この排気ダクト3の下方前面は熱源1の背後側が開口し、熱気導出口19を構成する。この熱気導出口19には必要に応じてガイド板10や、ガイド傾斜部20を施すことができる。排気ダクト3の上端は開口して排気口21を構成し、下端は閉塞されていても良いが、冷気吸入口11を開口しておくのが好ましい。 A flat cylindrical exhaust duct 3 is disposed behind the heat source 1, and a lower front surface of the exhaust duct 3 is opened on the back side of the heat source 1 to form a hot air outlet 19. The hot air outlet 19 can be provided with a guide plate 10 or a guide inclined portion 20 as necessary. The upper end of the exhaust duct 3 may be opened to form the exhaust port 21, and the lower end may be closed, but it is preferable to open the cold air intake port 11.
排気ダクト3は特に高さは制限しないが、壁6の上方に換気扇等の換気設備7を施すのが通例であるので、その近くにまで届くのが良い。勿論、通常の制作上、コスト上の合理性からは、一般的には調理面の上方1m前後にすれば良い。この排気ダクト3は排気導出口19により熱源1を取り囲む燃焼空間(燃焼室)と通じ、上方は開放されて排気口21となる。勿論設置の状況に応じて横や背部に開口させても構わない。 The height of the exhaust duct 3 is not particularly limited, but it is usual to provide ventilation equipment 7 such as a ventilation fan above the wall 6, so that the exhaust duct 3 should reach close to it. Of course, in terms of normal production and cost rationality, generally it should be about 1 m above the cooking surface. The exhaust duct 3 communicates with a combustion space (combustion chamber) that surrounds the heat source 1 through an exhaust outlet 19 and is opened upward to become an exhaust 21. Of course, it may be opened to the side or back according to the installation situation.
この排気ダクト3の前面には吸気口4が1又は複数個施される。個数と配置、形状等は任意であるが、上方に複数個設けるのが効率が良く好ましい。吸気口4の排気ダクト3内の上縁付近には必要に応じてガイド22が施される。このガイド22は奥が高くなる上向きが良い。 One or a plurality of intake ports 4 are provided on the front surface of the exhaust duct 3. The number, arrangement, shape, and the like are arbitrary, but it is preferable to provide a plurality of them on the upper side because it is efficient. A guide 22 is provided near the upper edge in the exhaust duct 3 of the intake port 4 as necessary. This guide 22 is preferably upward so that the depth is high.
排気ダクト3の上方部には必要に応じて棚や吊り戸棚を兼ねる突出部材5が設けられる。この突出部材5は排気ダクト3に設置しても良いし、壁や天井に支持させたものであっても構わない。 A protruding member 5 that doubles as a shelf or a hanging cabinet is provided on the upper portion of the exhaust duct 3 as necessary. The protruding member 5 may be installed in the exhaust duct 3 or may be supported on a wall or a ceiling.
図3は被加熱物2の周辺がシールドされず、また突出部材5がない例であるが、この場合は、排気ダクト3への吸気口4は排気ダクト3の前板の下端から上端に亘り複数個配設される。 FIG. 3 shows an example in which the periphery of the object to be heated 2 is not shielded and the protruding member 5 is not provided. In this case, the intake port 4 to the exhaust duct 3 extends from the lower end to the upper end of the front plate of the exhaust duct 3. A plurality are arranged.
(作用の説明)
図1には矢印で熱の動きを併記している。まず熱源1を作動させると、熱気が排出されるが、それは矢印aのように排気ダクト3に流れる。これは熱気であるので上昇気流となって矢印bのように上向きに上る。ここで冷気吸入口11があれば冷気が下方から矢印cのように取入れられる。
(Description of action)
In FIG. 1, the movement of heat is also indicated by arrows. First, when the heat source 1 is operated, hot air is discharged, which flows into the exhaust duct 3 as indicated by an arrow a. Since this is hot air, it rises upward as shown by the arrow b. Here, if there is the cold air inlet 11, the cold air is taken in as indicated by an arrow c from below.
次に鍋などの被加熱物2を使って調理加熱をすると、それに伴い発生する煮炊きの湯気や煙等は矢印dのように立ち上るが、上記の排気ダクト3の上昇気流により、吸気口4の付近は負圧状態になっていて、矢印eのように流れが形成され、矢印fのように吸気口4より排気ダクト3に吸い込まれ、燃焼排気と一緒になって排気口21より上方に排出され、更に換気設備7により矢印gのように室外へ排出される。 Next, when cooking and heating is performed using an object to be heated 2 such as a pan, the steam and smoke of the boiled cooking rise as shown by the arrow d, but the upward airflow of the exhaust duct 3 causes the intake 4 to rise. The vicinity is in a negative pressure state, and a flow is formed as indicated by an arrow e. The air is sucked into the exhaust duct 3 from the intake port 4 as indicated by the arrow f and discharged upward from the exhaust port 21 together with the combustion exhaust gas. Further, it is discharged to the outside by the ventilation equipment 7 as indicated by an arrow g.
このように本考案によれば、熱源1からの熱は排気ダクト3により排気して厨房環境への熱放射による厨房環境の温度上昇を抑えることは勿論、調理面からの煮炊きに伴って発生する湯気や煙などの熱気の作業者への噴出しが少なくなり、厨房の温度上昇を抑え、調理での作業環境を従来の汗だらだらの熱い環境から開放し、作業環境を改善することができる。この効果は、蓋を開しない状態で調理をすることが多い煮炊きや蒸し、炒め、焼き等の調理の熱い劣悪な作業環境の改善に大いに寄与できるものである。 As described above, according to the present invention, the heat from the heat source 1 is exhausted by the exhaust duct 3 to suppress the temperature increase of the kitchen environment due to the heat radiation to the kitchen environment, and is generated along with cooking from the cooking surface. The hot air such as steam and smoke is less blown to the worker, the temperature rise in the kitchen is suppressed, and the working environment in cooking is released from the hot environment in the sweaty environment, thereby improving the working environment. This effect can greatly contribute to the improvement of a hot and inferior working environment of cooking such as cooking, steaming, stir-frying, and baking, which is often done without opening the lid.
しかも、煮炊きの湯気や煙等は排気ダクト3の燃焼排気の上昇気流により排気ダクト3に吸気口4から吸い込まれるものであるから、燃焼排気と合流されるものであり、換気設備は増やしたり、大型化させる必要がない。 In addition, the steam and smoke from the cooked gas is sucked into the exhaust duct 3 from the intake port 4 due to the rising air flow of the combustion exhaust in the exhaust duct 3, so it is merged with the combustion exhaust, and the ventilation equipment can be increased. There is no need to increase the size.
したがって本考案を採用することにより、高価な換気設備を追加設置することなく、燃焼排気と煮炊きの熱を併せて処理し、厨房環境のこれらによる高熱化を抑え、厨房環境を心地良いものに改善することができる。しかもその際も設備及びランニングコストの双方で低コスト化を実現できるものである。 Therefore, by adopting the present invention, it is possible to treat the heat of combustion exhaust and cooking without adding expensive ventilation equipment, and to suppress the high heat of the kitchen environment, improving the kitchen environment to a comfortable one can do. In addition, in that case, it is possible to realize a reduction in cost both in terms of equipment and running cost.
1 熱源
2 被加熱物
3 排気ダクト
4 吸気口
5 突出部材
11 冷気吸入口
DESCRIPTION OF SYMBOLS 1 Heat source 2 Heated object 3 Exhaust duct 4 Intake port 5 Protruding member 11 Cold-air intake port
Claims (3)
The exhaust heat structure for cooking heat according to claim 1 or 2, wherein a lower portion of the exhaust duct (3) is opened to constitute a cold air inlet (11).
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008008416U JP3148443U (en) | 2008-12-01 | 2008-12-01 | Waste heat structure of cooking heat |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008008416U JP3148443U (en) | 2008-12-01 | 2008-12-01 | Waste heat structure of cooking heat |
Publications (1)
Publication Number | Publication Date |
---|---|
JP3148443U true JP3148443U (en) | 2009-02-12 |
Family
ID=54781995
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2008008416U Expired - Lifetime JP3148443U (en) | 2008-12-01 | 2008-12-01 | Waste heat structure of cooking heat |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3148443U (en) |
-
2008
- 2008-12-01 JP JP2008008416U patent/JP3148443U/en not_active Expired - Lifetime
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP2918917B1 (en) | Home cooking appliance | |
KR101531060B1 (en) | Oven range including an air circulation means | |
US10523851B2 (en) | Camera assembly for an oven appliance | |
US10495320B2 (en) | Oven appliance with spill control and heat regulating features | |
KR20140030020A (en) | Smokeless grill | |
US11313564B2 (en) | Home cooking appliance having an air channel | |
JP4244952B2 (en) | Induction heating cooker | |
JP4900141B2 (en) | Cooker | |
CN111520775B (en) | Heating cooker | |
EP1818620A1 (en) | Oven having a pull out door with integral heating element and cooking grids | |
JP3148443U (en) | Waste heat structure of cooking heat | |
JPS5944530A (en) | Heating cooker | |
CN111853874A (en) | Integrated stove with cooking device | |
CN216693632U (en) | Integrated kitchen | |
JP2007010228A (en) | Heating cooker | |
CN210399026U (en) | Integrated stove with cooking device | |
JP4692241B2 (en) | Cookware counter | |
US11009235B2 (en) | Domestic kitchen appliance with sidewall cooling | |
JP6303214B2 (en) | Cooking equipment | |
JP3931821B2 (en) | Induction heating cooker | |
CN216591827U (en) | Integrated kitchen with air duct system | |
CN213237614U (en) | Combined cooking machine with cooking stove | |
CN213421190U (en) | Electromagnetic oven | |
JP7048309B2 (en) | Cookware and cookers | |
US20220390123A1 (en) | Vent cover for an oven appliance having a trough for condensation collection |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120121 Year of fee payment: 3 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120121 Year of fee payment: 3 |
|
S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R323531 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120121 Year of fee payment: 3 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120121 Year of fee payment: 3 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120121 Year of fee payment: 3 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130121 Year of fee payment: 4 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130121 Year of fee payment: 4 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130121 Year of fee payment: 4 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140121 Year of fee payment: 5 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
EXPY | Cancellation because of completion of term |