JP3148443U - Waste heat structure of cooking heat - Google Patents

Abstract

An 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

The present invention relates to an improvement in the exhaust heat structure of cooking heat.

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.

In addition, the heat source is insulated and shut off and forcibly exhausted, but it is suitable mainly for cooking in a sealed container. It was difficult to cope with the type that boiled steam and smoke constantly blown out to the cook.
Reason why Ryokan (registered trademark) of Osaka Gas Co., Ltd. is cool (posted on the company website)

In the present invention, cooking heat can be efficiently exhausted in conjunction with the exhaust from the heat source that has been performed separately.

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.

Secondly, a protruding member 5 protruding forward is provided above the intake port 4.

Thirdly, the lower part of the exhaust duct 3 is opened to constitute the cold air inlet 11.

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.

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.

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.

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.

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.

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.

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.

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.

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.

(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.

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.

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.

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.

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.

The schematic sectional side view which served as operation | movement description of one Example of this invention. The principal part sectional drawing which shows the other Example of a combustion chamber same as the above. The schematic sectional side view of other Example same as the above.

Explanation of symbols

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)

A cooking heat exhaust heat structure in which an exhaust duct 3 for exhausting combustion heat is provided at the back of the heat source 1 and an intake port 4 is provided on the back of the heated object 2 of the exhaust duct 3. The cooking heat exhaust heat structure according to claim 1, wherein a protruding member 5 protruding forward is provided above the air inlet 4. 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).