JP4656866B2 - Range food - Google Patents

Description

  The present invention relates to a range hood that improves the capture efficiency of contaminated air (combustion gas, updraft, etc.), and more particularly to a range hood suitable for an IH cooking heater.

Today, gas appliances that use city gas, LP gas, or the like as fuel, electric stoves, IH cooking heaters, and the like are used as cooking utensils.
The gas appliance generates combustion gas (contaminated air) containing harmful substances such as carbon dioxide and, in some cases, carbon monoxide, along with steam from a cooking pan or the like.
The electric stove and IH cooking heater do not generate combustion gas, but generate upward airflow (contaminated air) including steam and cooking odor.
Conventionally, a range hood has a U-shaped convection flow blowing pipe suspended from the back of a hood body having a downward opening so that the height of the hood can be adjusted. The thing of the structure which blows out a dynamic flow upwards and induces polluted air in the food | hood body by the induced flow is known (for example, patent document 1).

In the above prior art, the convection flow is blown upward from a U-shaped convection-shaped convection-flow blowing pipe whose height can be adjusted from the back of the hood body, and the convection air is moved into the trapping space of the hood body by the traction flow. Configuration to capture.
However, the range hood having such a configuration is used in a state where the convection flow outlet pipe is positioned as far as it can go out in order to effectively induce contaminated air generated during cooking.
For this reason, the induced flow weakens as it rises, so that it is impossible to prevent leakage of contaminated air that diffuses as it rises to the outside of the hood main body, which is difficult to say as an effective leakage prevention measure.
In particular, the IH cooking heater has a weak ascending airflow, so that the contaminated air diffuses in all directions and adheres to the ceiling of the kitchen before the suction force of the exhaust means acts, making the kitchen uncomfortable.
In addition, the gas appliance generates combustion gas together with steam from a cooking pan or the like, and warms the hood body with the heat of the combustion gas, and the electric stove warms the hood body with the heat of contaminated air. As a result, the humidity of the steam is lowered, so that no condensation occurs.
However, since the above-mentioned IH cooking heater does not accompany combustion gas, steam generated during cooking adheres to the hood body and forms condensation, which gradually becomes large particles and eventually drops on the IH cooking heater and becomes dirty. .
Japanese Patent Laid-Open No. 2002-168896

The present invention has been made in view of the above-described conventional circumstances, and the target process thereof is a range hood that captures contaminated air generated by cooking in the flow of wind, and provides a range hood that has excellent capture efficiency of contaminated air. There is to do.
Another object of the present invention is to provide a range hood for an IH cooking heater having a simple structure in which the flow of wind is effectively used to prevent condensation.

The technical means taken to solve the above-mentioned problem is that an exhaust means for inhaling contaminated air generated by cooking is installed inside or outside of the hood, which is provided with a concave portion for capturing contaminated air on the lower surface, and communicates with the air supply means. And a hood that allows air to be blown out from the hood body, wherein a curved surface is formed at a lower end portion of the contaminated air capturing recess, and is directed to an inner side of the vertical line at an outer position of the curved surface. A wind blowout part that blows downward in an inclined manner is formed, and the blowout wind from the wind blowout part is made to collide with and join the rising contaminated air, and the flow of the contaminated air is changed in the direction of the body of the hood. Then, the flow of the contaminated air is redirected in the direction of the hood by the blowing air, and at the same time, a part of the blowing air is made into the concave surface of the concave for capturing the contaminated air by the Coanda effect by the curved surface. When being made to flow as the air for drying What is suitable (claim 1).
The blown air according to claim 1 means air having a lower humidity than contaminated air containing water vapor generated by cooking, and sucks and sends out indoor air and outdoor air, and in a stage before sending it out When heated or dehumidified, it is most suitable as a wind for drying.

According to the above means, a portion of the blow-out out air, flowing along the concave surface of the contaminated air trapping recess recesses for contaminated air captured in Coanda effect by curved surface is formed at the lower end of the hood member Condensation is prevented by leading to the suction port and forming a boundary layer that avoids the adhesion of steam between the concave surface.

When the hood is at a IH cooking heater, which is suitable (claim 2).

Since the present invention is configured as described above, it has the following advantages.
Wind to impinge obliquely on the dirty air to Noboru Ue is blown downwardly inclined toward the lower open edge portion and the open edge portion of the contaminated air capturing recess of the hood body inside the vertical line, the blowout air Since the flow of contaminated air is changed to the direction of the hood body by the force of the blowing air, the contaminated air that is generated from the heating cooker and tries to diffuse as it rises is not leaked to the outside. Even if it is an IH cooking heater that has a characteristic that it can be captured and the rising airflow is weak and the air sucking force of the exhaust means acts, the contaminated air is dissipated in all directions. can do.
Might teeth configured to flow along the concave surface of the contaminated air trapping recess in Coanda effect due to the curved surface of the contaminated air trapping recess bottom, forming a boundary layer to prevent steam adhesion between the concave surface Therefore, dew condensation can be reliably prevented by effectively using a part of the blown air, and is particularly suitable as a range hood for an IH cooking heater in which steam adheres to the hood body and condenses.

  Next, an embodiment of the range hood of the present invention will be described. In the embodiment, a range hood for an IH cooking heater is shown.

If it demonstrates based on FIGS. 1-4, the code | symbol A is the range hood. In each embodiment, a thin type range hood is shown.
In the range hood A, as shown in FIGS. 1 and 2, the exhaust means 2 is installed on the top plate portion 11 of the flat and thin box-shaped hood body 1 whose lower surface is opened, and the exhaust means 2 is erected from the front. Concealed by the curtain 21 and provided with a contaminated air capturing recess 3 in the lower surface opening portion, the recess 3 is used as a trapping space S for contaminated air generated by cooking, and a suction port is formed in the top surface (bottom surface) 13 of the recess 3 131 is provided as a suction port member so as to be detachably provided with a blinding plate for blinding the filter 4 or the fan of the exhaust means 2, and the chamber 5 is defined in the hood body 1 behind the recess 3.
As shown in FIGS. 1 and 2, an exhaust duct D is connected to the exhaust means 2 so as to exhaust to the outside. However, the exhaust duct D is not provided and a circulation path to the room is connected. The deodorizing means may be attached in the middle of the circulation to circulate indoors.

As shown in FIGS. 1 and 2, the contaminated air capturing recess 3 forms a gentle guide curved surface 33 at a corner between the side peripheral surface 23 and the top surface portion (bottom surface) 13, and the suction port 131 is continuous therewith. Is open.
The top surface portion 13 is inclined downward toward the rear side as shown in FIG.

  The chamber 5 is formed in the hood body 1 so as to cover the back of the recess 3 except for the communication path 6 that connects the filter 4 or the blindfold plate and the exhaust means 2 on the top plate portion 11 of the hood body 1. The air supply means (sirocco fan) B provided so as to be hidden by the curtain 21 is opened along the length direction of the front side portion 15 and the left and right side portions 25 and 25 of the chamber 5. A wind flow is blown out from the wind blowing portion 7 in an inclined downward direction toward the inner side of the vertical line.

The air supply means B may be configured to include a heater or a dehumidifying means as shown in FIG. 1 and heated or dehumidified to supply air to the chamber 5 by pressure.
If a heater is used, the concave portion 3 itself is heated through the chamber 5 by the heated air, which is effective in preventing the occurrence of condensation more effectively.
In the case of a heater, it is preferable to use a PTC heater in consideration of the occurrence of a fire.

  As shown in FIGS. 3 and 4, the wind blowing portion 7 has a concave step portion 17 having a bottom surface 171 that is inclined upward toward the outside of the hood on the lower surface portion of the chamber 5 that is an open edge of the hood body 1. Press-molded and opened with a band-like hole at an appropriate interval along the length direction of the front side portion 15 and the left and right side portions 25 and 25 of the chamber 5 on the rising surface 172 rising at a right angle from the lowest portion of the concave step portion 17. is doing.

Further, as shown in FIG. 4, the wind blowing portion 7 is blown in a downward inclined direction toward the inner side of the vertical line by opening the hole with an inclined outward direction from the vertical line. In the present embodiment, the center of the blowing air F is opened so as to be blown inwardly by about 70 degrees inward of the vertical line, and the bottom surface 171 of the concave step portion 17 is used as a guide for the IH cooking heater. The blown air F collides with and joins the contaminated air Q generated by use, and the flow of the contaminated air Q is redirected in the hood body 1 by the force of the blown air F.
It is preferable that the wind speed of the blown air from the wind blowing section 7 is approximately the same as the rising speed of the contaminated air Q.

  Further, as shown in FIG. 4, a part of the flow of the blown air F is applied to the lower end of the contaminated air capturing recess 3 continuously from the bottom surface 171 of the recessed step 17 by the Coanda effect. A curved surface 132 (having a radius of 5 mm in the present embodiment) 132 having a relatively large curvature that flows along the concave surface 3 ′ is formed.

  Immediately below such a range hood A, an IH cooking heater is provided as a cooking utensil directly below the range hood A. Water vapor that diffuses and leaks out of the hood body 1 as it rises as a result of cooking and rising. The blown air F blown in the downward inclined direction toward the required angle inside of the vertical line from the lower open edge portion of the hood body 1 is collided with the contaminated air Q containing the hood body 1 and merged to cause the flow of the contaminated air Q to the hood body 1 is converted to the direction of the suction port 131 in the interior 1 to prevent the leakage of the contaminated air Q to the outside of the hood body 1 to improve the capture efficiency. In addition, a part of the blown air F is curved by the Coanda effect 132. Then, the air flows along the concave surface 3 ′ of the concave portion 3 for capturing contaminated air, and the flow of the air heats the concave surface 3 ′ and the filter 4 or the blindfold plate continuous thereto, and steam does not adhere. To form a boundary layer, so that no condensation.

  Note that the blowing angle of the blowing air F may be such that the lower end of the actual blowing area E from the blowing air F is inclined downward toward the inside of the vertical line as shown by a two-dot chain line in FIG. What is necessary is just to specify, and it is not specified to the inward inclination angle (about 70 degree | times) of the blowing wind center illustrated.

Front sectional drawing of this Embodiment range hood. In the same side sectional view, it is shown partially cut away. The bottom view. The expanded sectional view of the principal part.

Explanation of symbols

A: Range hood 3: Concave air capturing recess 132: Curved surface 7: Wind blowing part 3 ': Concave surface F: Blowing air Q: Contaminated air 2: Exhaust means 1: Hood body B: Air supply means

Claims (2)

A range hood in which an exhaust means for inhaling contaminated air generated by cooking is installed inside or outside the hood with a concave air capturing recess on the lower surface, and air can be blown from the hood body by communicating with the air supply means And, while forming a curved surface at the lower end portion of the contaminated air capturing concave portion, at the outer position of the curved surface, forming a wind blowing portion that blows downwardly inwardly from the vertical line, its balloon wind from the wind blowout portion contaminated air to rise by merging is collision configured to redirecting the flow in the hood body direction of the contaminated air, food body flow contaminated air in the blowoff wind that is to flow some of the same time the balloon air when redirecting the air for drying along the concave surface of the contaminated air trapping recess in Coanda effect due to the curved surface in a direction Range hood, characterized. Range hood of claim 1, wherein said hood is characterized in der Rukoto for IH cooking heater.

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